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Show GARDENING:Tasty teas are easy to grow. Did The Halt Lake Tribune 1D > ? WEDNESDAY Jury 30, 2003 WWW SLTRIRCOM Essential Ingredients World of Markets Navigating Utah's international grocery stores. occasional series. Shopping Around Here are a few options worth exploring the next time a recipe calls for a trip toa Mediterranean market. Call ahead for business hours. 325 S. Main, 524-9900 * Broadway Shopping Center 242 E. 300 South, 363-3155 * Tony Caputo's Market & Deli 308 W. 300 South, 531-8669 © Cucina 1026 E. 2nd Ave., 322-3055 Frank Granato Importing Co. 1391 S. 300 West, 486-5643 * Grove Market 1906 S. Main, 467-8860 * International Market & Deli 2284 E. 3300 South, 463-2700 © Juhi Haus Market & Deli 1906 S. Foothill Drive, 582-7758 i * Liberty Heights Fresh . 1242 S. 1100 East, 467-2434 Fuoros ay Ax Haxrsany/TheStLakeTrune The Mediterranean Market & Defi on State Streetin Salt Lake City carries a wide variety ofolive oils and other ingredients for favorite foods from the region. 2005 E. 2700 South, 485-7299 Utah stores Were were Seung selling LMediterr CU stores Werranean Zooeb h . . . long before they became mainstreamfavorites 2 e By Karuy SrerHENsON TheSaltLake Tribune From left: grandchildren Sean and Morgan e iu : Mary, prepares the lasagna, a cus- tomerfavorite. She uses a family Wormers uaa 101 W. 200 North, 435-472-3449 A and HOLLADAY Italian immigrants five ago, now are someofthe m arahesetenpcinRe recipe made with the deli’sownsau- _larculinaryingredients of the Pirate O's _sage and pasta sauce. “We alwayssell out,” said An. century. Polenta, orzo, Kalamata olives, 4695 S. Holladay Bivd., 274-6227 PROVO around the L-shaped kitchen nette Ravarino, whose paternal balsamic vinegar and extra-virgin ol State, gearing up for the daily lunch _—Prior to the store’s construction, the today’s cookbook and magazinereci- crowd. Theyslice salami for sandwiches, toss Greek salads, grate ParmigianoReggiano cheese and pull trays of Northern Italian lasagna — the family — whose ancestors emigrated from Italy’s famed Po River Valley, birthplace of risotto — had their home on the property and operated a fruit stand and gas station. pes and havegained prominence thanks to their use by celebrity chefs. While it is possible to pick up versions of these products in supermar- tounded at how Mediterranean one of Utah's Mediterranean mar at Salt Lake City’s Mediterranean Market and Deli, 3942S. Thursday lunch special oven McKenna, Mary Ravarino and daughter Annette. from the Ravarino’s 78-year-old mother, grandfatherbuilt the store for two of iveoil are part of a well-stocked his nephews, the Caneparis, in 1958. kitchen. Theyare used regularlyin ‘The Canepari family would beas- kets, serious cooks findthata trip to foods, sold mostlyto Utah’s Greek See MEDITERRANEAN, 12 oe ora Nalley 150z. iiiii iy! if ans Ef aucusrt 4 eamsfoods wthtechs 5] Russell's PREMIUM VY GALLON us ICE CREAM Fresh Baar You can view our CoS at East, 572-0966 HELPER tis 11:45a.m.and Annette Ravarino and her staff rush = Three generations of Ravarinos run the market. * DRAPER Tas 11901 S. Northern 24 REG. 12 DOUBLE ROLLS Sag Loe Beem RSD TS ON) Steek, BaSeca SOUTH SALT LAKE * Greek Market and Deli 9205 S. State, 485-9965 © Mediterranean Market & Deli 3942 S. State, 266-2011 [ALLEY CITY e5 — Serapenile tergese in ar é — 99. Sweet & Juicy CANTALOUPE ao : Cherry PACK RIBS garn Tissue POTATOES| TOMATOES q PAPER |
