| OCR Text |
Show TheSalt Lake Tribune NIGHT OUTFriday, June 2.1995 Rosenfeld DINERS ANONYMOUS Editor's note: The two Salt Lake Tribune reviewers will remain anonymousto readersin order to keep restaurants from knowing whenthey are being reviewed. Random, anonymous evalutions heip equalize the reviewer's culinary experience with yours. Reviews below are coincidental to any advertising or promotionin this or other Tribune sections. Log Haven: Simply Exquisite Dining Log Haven’s tastes honorits regal setting. The quiet atmosphere doesnotinterfere with the cadence of the canyon in creating an exquisite dining experience. A stone path leads through grounds that also have beengiven a face lift. While the mountain still reigns, the new foliage and lighting are lovely. The recently remodeled interior is a small mountain lodge. Quiet music plays as you areled to yourtable, passing rustic woods, overstuffed chairs androck fireplaces. There is simple elegance with linen cloths and monogrammed china on well-placed tables. Log Haven has a goodwinelist by the bottle and a better-than-averagelist of wines by the glass. We suggest that you take a extra moment to perusethelist. Therearesix starters, but you must try the barbecued duckroll for the first course. Just $5.50, it is rolled in a sesame crepe with plum dipping sauce — beautifully presented and delicious. If that isn’t to your taste, we recommend the house smoked salmonwith potato-onion cakes and sour cream ($6). It makes a beautiful beginning — particularly with a glass of sparkling wine. The grilled asparagus with creamy grits and shaved aged goat cheese ($6) was superb. Log Haven @ Millcreek Canyon, Salt LakeCity, 272-8255 @ Hours: Mondayto Sat- urday, 5:30-10 p.m. Sunday brunch: 10 a.m.-3 p.m. @ Reservations: Yes i Entrees: $15-$22 @ Liquor: Full service @ Wheelchair accessible: Yes @ Chiidren’s menu: Yes @ Credit cards: American Express, Discover, MasterCard, Visa The two soups and four salads range from $4 to $6. Wesampled the field greens, with balsamic vinaigrette and yam chips ($4), wanting a simple segue to the next course. Should you wanta little more adventure, there is a Warm Pearand Maytag Blue Salad with pear wine vinaigrette, endive, spicy pecans and potato nest ($6) or the mussel, tomato and fennel soup with basil andgrilled bread($6). Entrees entice the palate with preparation style and ingredients. The tenderloin is grilled with spinach, pancetta and mushroom salad and shoestring potatoes ($22). The lambis a braised shank with tomato, roasted garlic, olive, eggplant, rosemary and corn- meal dumpling ($17) — exquisite. Theduck is a smoked breast with barley risotte, apples, wilted frisee andport jus ($17) — extremely good. There are 10 entrees on the menu as well as nightly specials. Swordfish, salmon anda fish stew are offered. Beef entrees include tenderloin and prime rib. Lamb and pork chops, chicken, duck and savory breadroundoutthelist. The lack of at least one vegetarian item on the menu should be corrected. Our waiter assured usthat they would make accommodations; you might need to check the broths for beef or chicken base. Desserts were as rich and delicious as any we have had and worth leaving room for. The creme brulee with Grand Marnier is an evening topper,though pricey at $4.50 for the Grand Marnier alone. Service at Log Haven was — dare we say it — perfect. Dressed in oxford shirts, no ties, the wait staff moves to the paceofthe table. Knowledgeable, helpful and as much a part of your evening as you need or want them tobe. Delightful. Log Haven’s remodeling is more than physical. The food and service have reshaped a formerly good restaurant into one of Salt Lake's finest. Royal Taj: Try the Tandoori Dishes The Royal Taj competes with Bombay House andStar of India in the area of Northern Indian cuisine, which traditionally emphasizes lamb and basmati rices indigenous to the northern mountains and plains of India. Its sauces are not as creamy orflavorful as those of Bombay House, but Royal Taj comparesfavorably to Star of India in termsof quality, prices and service. Royal Taj has a full lunch buffet, which at $5.50 is one of the best lunch deals in town. On Friday and Saturday nights, there is a dinner buffet available for $9.95. While the buffet is considerably less expensive than ordering from the dinner menu, the limitation inherent to buffets is that the foodisn’t as fresh or hot. Royal Taj’s proprietor is wonderful about bringing out fresh naan and tandoori chicken, especially if one is a regular, but evenso, someof the moreinteresting dishes are not available. Dinnerentrees are served with rice and naan,a traditional Indian bread made in the tandooroven, a vat-shaped, clay oven heated with charcoalthat has the effect ofsimultaneously baking, roasting and grilling food. Tandoor ovens were initially built for baking breads, and are heated at high enough temperatures to prevent bread and meat from losing moistness. If you like Indian breads, you may also want to order the alo parath (whole-wheat bread stuffed with spiced potatoes and green peas — $1.50) or the onion kulcha (naan stuffed with onion — $1.50), both of which integrate Royal Taj 165 S. West Temple, Salt Lake City, 355-3617 @ Hours: Monday to Saturday, 11:30 a.m.-2:30 p.m. and 5:30-10 p.m. Sunday, 5:30-10 p.m. @ Reservations: No @ Entrees: $6.95-$19.95 B Liquor: Beer, wine @ Wheelchair accessible: No Children’s menu: No Credit cards: American Express, Diners Club, Discover, Mastercard, Visa the ingredients without drying out the bread. As appetizers, the vegetable samosa ($2.50) and lamb samosa ($2.75) are excellent if you like deep-fried foods, and the chicken chat (chicken pieces in a spicy sauce, served cold — $2.50) is good if you wantto try a less commonstarter. Thetandooridishesare the best things on the dinner menu. While not as moist as those at Bombay House, they are more so than those at Star of India, and more flavorful as well. The tandoori chicken (chicken marinatedin yogurt and roasted on a skewer in the tandoor oven) is delicious ($6.95/$10.95), as is the boti kabob (lamb cubes marinated in mild spices androasted in the tandoor oven — $11.95). The seafood dish wetried, the fish tikka kabob (seasonal fish, marinated in mild spices and roasted in the tandoor oven, $11.95), wasn't as good, but there are several others to choose from Besides the tandoori dishes, there are a numberof lamb dishes, our favorite being the rogan josh, lamb cubes cooked in an onion sauce with yogurt and spices ($8.75), a dish in which Royal Taj does an excellent job preserving the intrinsic moisture and flavor of the lamb. Not quite as goodis the Lamb Vindaloo, lamb in a spicy sauce, with potato cubes ($8.95). At Royal Taj, it is better to stay with tandoori dishes and those in mild sauces. The vindaloos and curries are simply lacking something in terms offlavor. Royal Taj’s entrees are served hot, medium, or mild, but even when hot is requested, its curry sauces are not quite as spicy as those at Bombay HouseorStar of India. Further, its less-spicy entrees tend to be moreflavorful. The Chicken Makahan Wala is our favorite curry, andit is typically a milder dish (tandoori chicken in a mildly spiced sauce — $8.95). The chicken vindaloo ($7.95), like the lamb vindaloo, isn't quite as good. There are also a number of good vegetarian curries, such as the dal makhni (lightly spiced creamed lentil, $6.50) and alo gobi (cauliflower and potatoes with herbs and spices, $6.50) Royal Taj has an unusual number of prawn specialties. The prawn garlic (sautéed in white wine, garlic and lemon juice, $9.95) is delicious. Traditional rice dishes, such as vegetable, chicken, lamb and prawn briyani (basmati rice, cooked with nuts and spices), are available as well ($6.95-9.95). 10th Annual Tooele Festival Features Art, Food, Performances The 10th annual Tooele County Arts Festival begins today in the Tooele City Park, Vine Street and 200 West. Besides art displays, “food booths and performances. Here's the schedule: Today & Wendy Garbett, noon-! p.m, Children's Art Yard, 1-5 p.m Oasis, 8:30-10 pm. Saturday Lakota, noon-1 p.m. Acorh Dubh Pipe Band, 1-2 p.m Ronald McDonald, 2-2:45 p.m. Power Company, 3-4 p.m Dixieland Band and Lee Fugal, 4:30-5:30 pm Fats Johnson and The Lettermen, 6-10 pm Sunday The Murray Symphony, fioon-1 p.m The Bavarians,1°30-2/30 p.m The Coalition, 3-4 p.m TheSaliva Sisters, 4:30-5:30 p.m Philosophy: Go Out, DoIt @ Continued from C-1 friend, Debbie. Rosenfeld had a script but encouraged his performers to depart from it, says Tom Sobchack, a U. English professor whoteaches film. Sobchack recalls watching Rosenfeld and David Kranes, a U. English professor and writer whoplayed Charles, working ona scene. “On the spot, they were making up business,” Sobchack says. (Kranesdeclined to speak on the recordforthis article.) Rosenfeld wasinfluenced, Sobchacksays, by actor-director John Cassavetes, whoseoff-the-cuff realism was displayed in such films as “A Woman Underthe Influence” and “Love Streams.” Rosenfeld’s improvisations didn’t always work, Sobchack says, but “there’s a crude vitalityto it... As an artist, he was very sure of what he wanted to do. What was there was what he wanted to put in. “Down in the Valley’ was filmed in the summerof '75, often on weekends, using cast and crew members’ homes assets. Harris, who recorded the film’s sound, proudly notes his contribution to a scene involving Debbie, played by Shelley Osterloh. “That's my bathtub that Shelley’s naked in,” Harris declares. (Osterloh, now a news anchor at KSL-TV, declined to be interviewed. Linda C. Smith, who played Paula and is nowartistic director of Repertory Dance Company, also declined to comment, saying, “It seems like a thousand years ago.) Harris wasn’t the only future filmmaker on the crew. Rosenfeld’s cinematographer, Brent Schoenfeld. now works in Hollywood and was editor on Harris’ “Rubin & Ed.” Mike Cassidy(who died in 1985) had already made the animatedcult classic “Attack of the Giant Brine Shrimp.” Rosenfeld scraped together what moneyhe could to make the film. “He got local people, like doctors, dentists, patrons of the arts,” Sobchack says. “He never resorted to selling his blood, as far as I know.” It helped that Utah’s cultural community was on film kick in the 70s. “You hada lot of offbeat films like ‘Easy Rider,’ and an expectation that these films were going to continue,’ Sobchack says. The Utah Film Commission was in its early heyday, trying to persuade Hollywood to make movies in the state. The U.S. Film Festival started up in 1978, and later transformed into the Sundance Film Festival. A group of Salt Lake film buffs lobbied for a screening room in the Salt Palace complex — anideathat gaverise to the Utah Film & Video Center. Harris credits Rosenfeld for inspiring those groups. “Mortstarted doingstuff, then other people started doing stuff,” he says. Lawrence Smith, producer-ser- @ Screening Tonight Mort Rosenfeld’s “Down in the Valley” will be shown at 8 tonight at the Utah Film & Video Center, 20 S. West Temple, Salt Lake City. Admission is $5. vices executive for the Utah Film Commission and a one-time U.S Film Festival programmer agrees: “He really did play a catalyst role.’ Rosenfeld also drewthe wrath of Utah’s moral watchdogs. When conservative activists tried to close down Salt Lake City’s porno theaters, Angell says, the theater owners called Rosenfeld into court as an expert witness to defend free expression. Rosenfeld left the U. in 1978 ‘He thought he could go farther as a filmmaker than as a teaching filmmaker,” Sobchack Rosenfeld workedbriefly as a sound editor at Sunn Classic Pictures. and movedto Colorado to write a screenplayin 1979. The sereenplay never wasfinished. In May 1979, Rosenfeld was found in a house in Estes Park, Colo.. bludgeoned to death with a log. Thi 2 remains un- solved. Rosenfeld was 42 years old. Rosenfeld’s influence continues in Utah, through the movement he spearheadedandthe independent filmmakers — like Harris — he inspired That inspiration came, Harris says, “not so much fromhis films. but his attitude — anattitudeof. Of course wecan doit.’ ” Peter Dennis @ At BYU Brings Pooh Peter Dennis’ ‘Bother! Readings from the Complete Works of Winnie-the- To Provo Pooh by A.A. Milne” will have its Utah premiere in Provo Thursdayat 7 p.m, at Brigham Young Universi- @ Continued from C-1 ty’s Tanner Building. Room shelf, or go to a book shop and pick out someA.A. Milne, or some RudyardKipling, or whoever.” Dennis likewise is trying to persuade executives at Disney — which owns almost exclusive rights to Winnie-the-Pooh and friends — to reintroducethe classic characters to movie-going audiences. He’s not asking themto forgo the Disney animated cartoons, which the actor concedesare welldone, but argues “have nothing whatsoever to do with the real Winnie-the-Pooh, or A.A. Milne, or Ernest Shepard.” “What I want them to do is makea full-length, animated feature film of Winnie-the-Pooh using A.A. Milne’s script and Ernest Shepard's illustrations, properly animated. I want people like Charlton Heston, Billy Crystal, Steve Martin, my wife Diane and Dudley Moore [to do the voices). If Disney were to do that, they would havelines around the theater bigger than for ‘The Lion King,’ ‘Fantasia’ and ‘Pocahontas.” “Although they have audiences of millions with their cartoons, they would have audiences of This Week’s Comic: Janine Gardner 151, The production will be repeated Friday, same time and place. A Pooh Party, with autographing, will followeach performance i $12 for adults and $10 for older, please), faculty o: niors. Peter Dennis hundredsof millions all over the world if they went to Milne and Shepard, and the real Pooh. They would have a newaudience of adults,’ Dennis maintains,including all of the parents who read Winnie-the-Pooh aloud for their own entertainment as much or moreso than for their children’s Surprisingly. the actor interjected, A.A. Milne never read his stories to his son, Christopher Robin Milne — the namesake for Pooh’s owner, who drags the bear “bump, bump, bump” up and downthe stairs. Nor did the younger Milne ever read them to his daughter, Young Christopher was cha- grined by the characterization. Dennis said Christopher Milne was a pre- DID YOU Gardner, who has acquired a definite edge, recently finished a stint at the MGM Grand Resort in Las Vegas, Shehas also appeared on Showtime, HBO and A&E, What do I miss most about Utah? Bulk food. This is the only place in the world where you can They are available through either the McCurdy Historical Doll Museum or the BYULibrary Copy Center. Will call orders are being accepted by the doll museum schooler in 1924 when thefirst book of verses. When We Were Very Young, was published “From then on, he was teased mercilessly about it.” said Dennis who met the younger Milne in 1979at the unveiling of a plaque in Ashtown Forest, overlooking “The Enchanted Place “We talked and became instant friends. He does not become friends with people who want to talk about Winnie-the-Pooh, think we knewhehad adrinking problem, but it was obvious. How Favorite jokes from Utah and national comedians, and from a smattering of other well-known names. drink out of a chalice with a salt ring around the top? Qo I'mdefinitely a career woman Sometimes, deep down I get the feeling maybe I missed out on something by not being a mom Then I buy a car andit goes away buy Captain Crunch in a 55-gallon drum Qo Growing upCatholic, I sawa lot of hypocrisy. Wehadanalcoholic priest, Father Cuervo. He didn't I hate thecrimein L.A, My car has beenstolen twice this year andyes, | had THE CLUB. It was the only thing left in the drive way By.Lohse ECEA werOeNg FOR QUR NEW MENU, THE CHEF AT CHINA STAR Steak Lovers Try SF) 1& HAS LINED UP SOME PRETTY INCREDIBLE OLD AND NEW WORLD TASTE SENSATIONS INCLUDING; CHATEAU BRIAND FOR TWO eXstt wthirs 1342 So. 5th West, Bountiful MThye7 Ry So since then, I haven't talked about Pooh with him. We talk about everything else under the sun.” manypriests do you know who Janine Gardnerleft Utah, seeking fameand fortune as a comedian in Los Angeles. She returns to Midvale’s ComedyCircuit, beginning Mondaythrough next week. | Grand Marnier Prawns with Walnuts * Fresh Whole Catfish in Garii Ginger Sauce * Crispy Frog Legs in Garlic-Ginger Oyster Sauce * Filet Mign with Mushrooms and Asparagus with Chinese Parc +, Hoisin Sauce and Scollion: ix Treasure Chicke with Fresh Vegetables Fiery Szechwan Jumbo Prowr izzling Platters with your Choice o Beef, Chicker Oriental Vegetables. * Come sample our new menu today ther great selections are al tor just tucky PATIO NOW OPEN. antee you'll tind ever CHINASTAR | | |
