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Show The Sait Lake Tribune FOOD C2 2 OK Sas Cursine>Quest SEND US YOUR BY KATHY STEPHENSON THE SALT LAKE TRIBUNE, While many chefs want to keep their recipes secret, at least twoculinary gurus in Salt Lake believe good food is meant to be shared. Thefirst is Don Kunze, the chefat Port O'Call, a downtown private club, and friend of Horst and Marianne Young, owners of now-closed Mari anne’s Delicatessen. He sent in the delicatesse! German P > Sauerkraut, afterseeingS Christensen’s request. The Youngs “gave me their recipes when I was Octoberfest chef at Snowbird,” said Kunze, who reduced the massivereci grette should isfy Mary Egan's request Requests: Stephanie Olson is looking for a recipe for spa- know how to n » what she calls “spud fudge r fudge made with cooked russet potatoes. Susan Williams is looking for a red cabbage and butter lettuce salad, similar to the house salad that was served at Helen’s Restaurant in Murray manyyears ago. Sally Spainhower wants a includes Laurie Thompsonis looking for a tomato soup recipe, sim- ilar to what is served at Skool Lunchrestaurants. Former Utah resident Carrie Carlson misses the Thai about Orchard Future In Question “Not a very pretty apple, but oh my goodness,it has a Fetzer. “If you raise a person on bland red delicious apple and putapieceof this apple in their hand . If it doesn’t kill them they will have an epiphan’ The heavenlyflavors have three trees is the homely looking Cox’s Orange Pippin, developed in England in the early 1800s. bouquet and wonderful light crisp texture and uniqueflavor that is unlike any apple any ofus in America has ever had,”Fe’ aid. “You have toeatit offthe tree.” The Fetzers’ orchard includes a history lesson as well: like the Newton Pippin, the favorite apple of Benjamin Franklin and George Washington; the Esopus Spitzenburg, Thomas Jeffer- shesaid. “I can’t handle eat- son’s favorite; and the Calville Blane d’Hiver, the preferred apple of the Louis XVI, Monarchof France and husbandof Marie Antoinette, ing apples from the store.” who likely ate the apple be- madeFetzer’s wife, Debbie, a true believer in eating apples right off thetree. “Robert has spoiled me,” A few bushelsoffruit are sold to Liberty Heights Fresh market, but for the mostpart, the Fetzers take the apples home, drying them for snacks or turning them intopies and sauces. Employees at the woodworking firm also enjoy the seasonal fruit for snacks andlunches. As the anointed father of the orchard, Robert Fetzer knowseachofthesetreesasif they were his own children. From memory, he can name where the tree originated, when it was planted, and whatthefruitlookslikeatits peak and whetherit tastes sweet ortart, crisp or mealy. He sighs when he talks aboutthe fruit like the Honeycrisp, a mostly crimson apple with bits of lemonyellow. “It's breaking crisp with melting flesh, like a watermelon and has a wonderful sweetness with real character,” he said. Over one row and down Cut into slices. Add remaining ingredients and mix thoroughly. Refrigerate until ready toserve. Adapted by Chef Don Kunze from Marianne’s Delicatessen Marianne’s Sauerkraut 3 strips bacon, diced 1 medium potato, peeled, boiled and mashed 1 (16-ounce) can sauerkraut 1 pinch pepper 1 pinch of ground caraway 1 bayleaf Saisa Vinaigrette Dressing: Salad: 1% cups salad oil 12 ounces tomatojuice (V-8 recommended) : cup minced celery 1 head, chopped romaine lettuce 1 head, chopped red-leaf lettuce « cup minced onion 2 1 head chopped green-leaf % cup minced Anaheim lettuce pepper “, cup minced carrot 2cups chopped celery 2 cups green onion 1 tablespoon fresh lemon juice 1 oes n granulated ae a % cn ireshly chopped cilantro 1 cup blanched sliced almonds lcup capers 2 pounds smoked salmon, shredded Red onions,sliced into 1 tablespoon hot sauce (Tabasco recommended) rings, for garnish r Tomaioslices, for garnish 1 tablespoonfreshly cracked pepper Lemon wedges,for garnish % cup red wine vinegar Combinedressing ingredients and mix well. Setaside. In a separate bowl, mix greens, celery. green onions, In a medium-sizedpan, fry bacon until crisp. Remove pan from heat. Stir in mashed potato, sauerkraut and seasonings. Heat through, stirring until mixture is a smoothconsistency. Adapted by Chef Don Kunzefrom almonds and capers together. Toss with enough dressing to coat greens, place onsalad plates. Place 3 ounces of shredded smoked salmon ontop of each salad. Garnish with red onion rings, tomato and lemon wedges. Makes 10 to 12 dinner-size salads. — Erik Nelson, chefand manager ofRuth's Diner Marianne’s Delicatessen raisins, pineapple and Apple @ Continued from C-1 Dash of pepper recipe for carrot salad that sweet dressing. 1 cup mayonnaise diced “My son tried it nd liked it,” she wrote. “I don’t have a recipe and cannotfind Rebecca Baird y homecooks. The other sharing chefis Erik Nelson, formerly of Erik's Creative Dining in Sand: now the chef and manaj Ruth’s Diner in Emigration Canyon. His recipe for Smoked 1 medium onion,finely * cup dill pickle relish Boil potatoes until soft but not mushy. Cooland peel. Salmon Salad withsalsa vinai- Smoked Salmon Salad Marianne’s German Potato Salad 10 medium russet potatoes BE pes to a manageablesize for Wednesday. May 820020 fore her death. That's not to say that every apple variety that has been planted has been a success. A Stearns appletree, for example, came from New York with greatpraise forits applesthat growtothesize of a grapefruit. But by the time the huge fruit reached ripe- coconut chicken noodle soup SimilartowhatisservedatThe With the assistance of our read- Tribune, P.O. Box 867, Salt served at Big City Soup in Salt Kyotoin Salt LakeCity. ers, we will try to help. Sendyour Lake City, UT84110; or e-mail to LakeCity. Sandra Renick requested a chicken teriyaki recipe, nine awards, including four ofthe five major ones,at the ceremony knownas the Oscarsof the food world. Top winners from the Big Apple: Lidia Mattichio Bastianich of Felidia_Ris- and Include telephone named top wine and spirits professional, and Mario Batali of Babbo was chosen the city’s best chef. Completing the New York bounty, George LangofCafi des Artistes took. heine the lifetime achievement award, and city’s entire restaurant industry was given the itarian awardfor its efforts to recover after the terrorist attacks. Thefestivities at the Marriott Marquis hotel drew more than 1,700 food lovers, whosaw winners in 65 categories receive a Winnersin othertop categories: Pastry chef: Sherry Yard, Spago Bev- erly Hills, Beverly Hills, Calif. Restaurantservice: Charlie Trotter's, Chicago California chef: Michael Mina, Aqua, San Francisco Mid-Atlantic chef: Guillermo Pernot, Pasion,Philadelphia Rick Tramonto, Tru, Midwestchef: 3 Chicago Northeast chef: Ming Tsai, Blue Gin- ger, Wellesley, Mass. eteootnad chef: Greg HigHigg s, Portland,Ore. torante, outstanding chef; Gotham Bar & Grill, outstanding restaurant; Craft, best bronze medallion etched with the image of Beard,a pioneer of American gastronomy. of db Bistro Moderne,rising star chef. In addition, Gramercy Tavern was Bastianich’s win marked just the second time in the awards’ history that a woman was named outstanding chef. (Alice Waters of Chez Panisse in Berkeley, enithoase chef: Anne Kearney, Peristyle, New Orleans honored for wine service, Andrea Immer of the French Culinary Institute was Calif.; won in 1992.) assoat the Bellagio, Las Vegas new restaurant; and Jean-Francois Bruel NIBBLES &BITS Utahletter carriers will be participating in the i0th Annual Stamp Out Hunger Cam- their mailbox prior to mail delivery. All food will be distributed to area food banks. Last Year, Utahns donated more than 1 million pounds of food during the drive, the largest single-day food drive in the nation. Q the uniqueapplesthey grow. Cookies Benefit “It's such a passion with him,” said Sagers. “It’s kind ofexciting to spend time with him talking about fruit and describing the apple and all Buy a special pink-ribbon sugar cookie at participating are the topic of a Diabetes Cook one of the world’s leading research and treatment centers for cancer and .other life- School on Tuesday, offered by Regional Italian Dinner series continues May 15 with a dinner Utah State University Exten- featuring the food of Liguria. a sion Service. Thefree, one-hour class beginsat noonattheSalt Lake County Government Cen- ter, 2001 S. State Street, Room Permit Fee Increases The Salt LakeValley Health Department's Bureau of Food Protection has increased the cost ofa temporary food service permit to $55 a day, up $40 from. Thefee increase was needed to cover the expense of training vendors as well as inspecting and enforcing state and local health laws,officials said. Vendors who planto sell food at events includingfairs, parades andother holiday celebrations are required to have a permit. Permits can be purchased for up to 14 daysfor $225. Qa Utah McDonald’s restaurants this Mother’s Day weekend and your purchase will help fight breast cancer. The promotionis Southwest chef: Julian Serrano,Pic- co-sponsored by City of Hope, threatening diseases. Stamp Out Hunger perishable food in a bag near Utah's Best Selection of Home Fabrics and Trims name, city number. USA TODAY The Fetzers’ appleexcitement is contagious, says Larry Sagers, the regional its nuances.” kathys@sltrib.com. NEW YORK — Therestaurant community hardest hit by the events of Sept. 11 became the country’s most honored earlier this week at the 12th annual James Beard Foundation Awards. New York culinary pr won paign on Saturday. Utah residents are asked to place non- University who offered his advice during the initial stages of the orchard. Today, the Fetzers, Sagers andother hobby orchardists from around the state get together on occasion to do tasting of requests —or answers to others’ queries — by mail to Cuisine Quest, c/o The Salt Lake New York City Dominates Oscars of the Food World ness, the Utah heat had turned it to mush. horticulture from Utah State od Have you been searchingfor a recipe that can't be found? Diabetes Cook School Hearty, low-fat main dishes 1007-1008. Anyone whois tryingto eat a healthierdietis invited. To register: (80)) 468-3179. Q meal at home during a followup cocking class May18 at the restaurant, 3364 S. 2300 East. The dinnerbeginsat 6:30 p.m. andcosts $45, tax, gratuity and beverages not included. The Kids in the Kitchen Get the kids in the kitchen cooking breakfast during the Saturday cooking class at the Gygi Culinary Arts Center. During this two-hour class that begins at noon, Chef Carl Rubaduewill teach kids 8 to 12 years old to make pancakes, French toast and fruit salad. Cost is $39; someadult participation is required. To reserve a spot,call (801) 268-3316. Qa Regional Series at Lugano Lugano Chef Greg Neville will show you how to make that same Restaurant's two-hour cooking class begins at 11 a.m. and costs $30. For more information or to make a reservation,call (801) 412-9994. Qa Macey’s Class List Butter toffee, pot roast and bread are the topics of the free cooking classes being offered this week at the Macey’s Grocery Store, 7850 S. 1300 East, in Sandy. Classes are held at 7 p.m.in thestore'slittle theater. Anyone 13 and older can reserve a spot by calling (801) 255-4888. pan FABRIC CENTERS BERNINA Janome/New Home Fabric a 30% off www.designsic.com The Design Company 2253 South 500 East SLC 466-3559 Mon-Fri: 9-5 Sat: 12-4 ‘Buy a Bernina 180 at « (qreal savings Beautiful HORN “All sewing machino/serger tales Included Customer Guide Classes “Dealer and Factory Warranties Pornography? 644tSERGER On nog raphy? It’s more likely than youthink! 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