| Show A '16$k - rt 7:- '4-- 410044644101' 9 114111"114a64i 'aii°40 V - - :- - - --- - a figim1400CiiiVaisi640Navnoka4606466414616e:V444 8W The Salt Lake Tribune 3 1589 Sunday September r e Asa f kl - Cs2 i - c eq'' )31t CI-- A I ei ) 0) 141e-:5-- ' lj o' Celebration! As summer winds down patrons of the arts and those who seek elegant dining will find the party is just beginning as Dinner A'L'Art holds forth The exciting event a Salt Lake Art r Center began in late August and will extend into early April Some of the finest chefs in the world (our local variety!) will prepare and serve elegant repasts in beautiful homes of prominent citizens and art collectors Guests attending these gourmet gatherings will each donate to the Salt Lake Art Center According to Kathie Miller cor is in its chairman the eighth year "We have a new format this year with dinners ranging from a Roman Feast at the home of Thomas K Sieg with Executive Chef Will Piller New ! fund-raise- 0 v:- iv ' y) - - '9 i ''- fund-raise- non-prof- it Marinated Bell Peppers For Marinated Bell Peppers choose 2 large bell peppers of different colors Choose the ones that are particularly square in shape if possible "Roast" them to remove skins and enhance flavor To do so you need a large skillet with several tablespoons vegetable oil heated until hot but not smoking Add as many of the peppers whole to hot oil browning well on all sides You may need to do this in batches if you don't have a large enough skillet to accommodate them After each pepper is well browned place in tightly covered bowl Allow to "steam" the skins loose Leave covered in bowl until cool about one hour After this time skins should slip off rather easily Cut peppers in half remove stems and seeds Arrange by alternating colors in shallow serving dish Pour favorite bottled or homemade herbed vinaigrette dressing over peppers Allow to marinate covered in refrigerator overnight Serve cold as a side dish with grilled meats or fish White Asparagus Vinaigrette To make White Asparagus Vinaigrette use fresh white asparagus (if you to obtain this elusive vegetable) If not use at imported canned asparagus Drain well arrange in shallow serving dish Pour favor- are lucky enough ite homemade or bottled herb vinaigrette over and refrigerate one hour Caesar Salad (Executive Chef Will Pliler New Yorker Club) 1 large head romaine lettuce trimmed 1 cup mayonnaise (preferably homemade) 2 tablespoon white wine vinegar 2 tablespoons freshly grated Parmesan cheese 4 flat anchovy fillets 2 medium-sizecloves garlic 1 tablespoon Worcestershire sauce 1 tablespoon lemon juice 14 cup olive oil Anchovy fillets for garnish Grated Parmesan cheese for garnish Toasted croutons for garnish ! d Trim tough outer leaves of romaine lettuce cut lengthwise into eight wedges Arrange wedges on a serving platter refrigerate until ready to serve For dressing fit food processor with metal blade Add mayonnaise vinegar Parmesan anchovy fillets garlic Worcestershire sauce and lemon juice Process 15 to 20 seconds initil smooth Then with motor running add olive oil one teaspoon at a time until all is incorporated When ready to serve spoon dressing over lettuce wedges Garnish with anchovy fillets Parmesan cheese and toasted croutons Serve chilled ' c iix et t s0 4 ss'': N l'ok''414 ep ' - -- :t v - - ''' 4' " i best-selle- i4 - "4 - ' -- : - 1( Charge 11 ' Bountiful Cottonwood Phone: JCPenney 295-707- Mall Valley Fair Mall Closed Sundays 6 Open Sundays Open Sundays 11:30AM-4:30P- 272-843- 1 967-010- 3 12-5P- 1989 J C Penney Company PICK YOUR CARD PLACE YOUR AD xi 1 44 t Aaggai -- -- 0 01 lb Olt 7:17: Air !Omar DIESER IT ' ' I q t ' '' ' I s - - " 7 la - : 'It c - - - ''' I Ve Y 01 MO k '''' ' ' 1 f 1- ''' Pk WO 4 - ' '''''''' 4 : ' :: ' 40 : : ' -'' I tiC' - '" 44 o f 1 ii : ! 1 rt 4 g1 300' :'o 41 4 : w -- ' ' - 4- j4 --s- - 4 - 1 - t : '' ' - f '4' ' 1 "' ' ' '4 '0 A '11- 411t' tttr r '0 t--) 77 - --- ' - VI‘e- - ' r - t' 41 ' 41 ws -- 7'-' A-- 1 J - ' ' ' - '1' l'' - - )- ' k t 11— "L41" ' - 4 4 ' '1-- 1' )r V t - - ' ir I 1 1 - '' t Frk 444 e t r --- ' A '4P As i 't '‘ ° : '' 4 ' ' wi t - I : '44: A - n Ir 44 t 4 -- Ar i t ' -- ' PI 4t A ' - i ' 4 iu ' - 44 - 1 - -- ' 444 - N ' 4" - !Ci - t4 t 4 4 1 4 -- : 444 Vo j1 - ' t '"7" '"' ' - - '1' ' 4 i i 4 011 ''' - '' 4 - ' I t' ‘ I ' 4 4 ') I 'VA ' tyg iii1'' A 1 4 044 - "i - ' ' '-- ( I' A - I 444 st :' I ' "N 7 ri-- A ' ' 4 ( - - 47) - 1 -' i rti t'i'" ' - I : - 47 - ' -' si ' - - '4 '4 4 '''' or 4"i- ' 41)- : N '" s - ' - - 4 -- '') ''' ' d''' ''''k' - 'I': i ti-i- ::ro- i r - :: -- 00 ' ir ' ' -- :- ' -: --- - ' J 1 '' : 1'''1 - 'IA 1' : y '' --- - - ' - ' 1 ' ' VA '' r -4' ' -'- - '4441" - ' r ''" '' : 1 rt 3-)- 4 Ilk - 44i - t - l 4 t I ' ' I 1 't 4 1 ' 1 k : ' 4' t ' 4 4 ' Vc:0 ' t 4 4 :' ' t' 1: - 41" ''' - i tt - - A t - IN - ' t ' 'tz t'v: 1 N'"OfdP" - - s 4 1 "' '" 4 ' '' 4 k' '? 4 4 -7 ' ''''7' '' '1-- :: ' : : ' - - - ' '1414' '''44'4' ''t - ' ' s A 4 441 ' ' 1 L 14 c ':' ' '' - ' V:- - ' j2:t l:'"77''ll'P":T""li"IIIIIk1911Mlrnlli"Il5"17IWalliir s0 ' - ' n : I it - I - Jo1k 0 4if : ' 1 1 2e'n - ' ' n v 011'1CZ- VI- ' ' - - ' -' : tp' - kt :t - ' gi f s: t 11 - 0 - "4- - Thomas K Sieg left Executive Chef Will Piller New Yorker Club make delicious things happen as the two prepare for upcoming Dinner A'L'Art Roman Feast Team-terrifi- c Tribune Stott Photo by Robert Cook - —--- s Design: Sam Smith called "As things progressed we said let's do a restaurant" The rest is history and good fortune for Salt Lake City "Doing a restaurant" resulted in Tom Guinney being included in the partnership then formation of Gastronomy Inc with an incredible success story which includes New Yorker Club Market Street Grill Market Street Broiler Cafe Pierpont and now the new glitzy Baci Inc reared in Northern Texas has spent more than a decade at the New Yorker Club performing culinary magic as he worked first with "Bub" Home "The timing was right" Mr Sieg commented "Somehow things have taken shape the way we hoped" Helping make it all happen is Chef Pliler "and other chefs sous chefs cooks waiters waitresses dishwashers etc" who have devoted time and talents to the Gastronomy Inc operation Mr Sieg said Chef Pliler who was born and (ownerchef Liaison Restaurant) and then Chef Marco Schlenz Baci Enjoy excellent recipes from the Roman Feast with host Thomas K Sieg and Executive Chef Will Piller New Yorker Club LOSE WEIGHT NATURNLLY et NO DIETING 0 $2911") for FOUR WEEKS 5 0 Lose lbs First 2 weeks "Childrens & Maternity Specialty" 8667 Highland Dr 942-042- 4 v ir Infants When you bring this ad exp 107789 -- t M ‘) ket ‘ S171r IV ' t 411146)11-it 00 1 0 () ' lote & Dec C)ta aorpol 11 10-1- Relaxing Safe Healthy 0 New classes now forming ctzqt(Par tn LtYtHERIPcr S itl 4 0 al4p zphlazwuri L (II 0 P'Nktf )k 9 I mt EITHEINIMEIMMEIR WM A aiP'W comp m1161 Tots 0f — 7 71:41 9 - 16 1989 pm Saturday 916 8 am - 3 pm - Admit two for the price of one Logan Utah - September 14 - 16 1989 Daily Admission it ' 4(:)0 i''r kir t -- WANT TO BE A MEMBER OF THE FASTEST GROWING DRILL TEAM IN THE USA? 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I :10 ' t24‘ll I SALE '' ' irpreiii - '1 t I i : ' 4) t ' W11 0': ! ) i1 I i"WI t I ' ) :A ) Maternity Sale Rack is additional to be 50 off with coupon--no- t combined wother offers (will be closed Sept 4) ' comes to successful write the book could perms JCPenney That's why listened to my stylist's advice and chose a Quantum" perm love the soft curls and great body And that's fact—not fiction! Quantum Perm I 1 f ' ? 10 Reg $45 When m 4 '4 ' 7' 1 - "(telt0114 di--I- ' r: ' I 1- -- 4 i Irv f 11 Country Kids R' efaffd ‘ Save on a i - Iii k ' ''' 'k '': 4o1 t "1 tttkk I 47 '''''' " - 0- m t I 1 - ' - -: er t' I:SA't Maternity (Preemie to 24 mo) ) ''''' s ) ' 'i & k k s “Nis4 NIs 17''' :! 25To OFF i - ' ' : ' '‘" 1: Ittr v 5 ' ': - t‘:i::i) A native of Lexington Neb Mr Sieg came to Salt Lake City in 1966 as executive director of development at the University of Utah He had a bachelor's degree from Nebraska Wesleyan University Lincoln and a master's degree from University of Nebraska Lincoln While attending college Mr Sieg worked as uartender and waiter at the Lincoln Country Club After his marriage he served in the US Navy which opened the door for more services training when he was named special service officer arranging all parties for an admiral Mr Sieg has two grown sons Stephen and Erik "I kept my position at the U of U until 1974 when I formed a partnership with my good friend John Williams (a gourmet cook)" Mr Sieg and Mr Williams decided to take the old New York Building on Post Office Place and try to make it a thing of beauty "We worked so hard" Mr Sieg re 1 c - 4 4 01 well-know- ' - - 4 w 447:715::t4:Ls1z n 4 ifr I- vate institution to foster the visual arts in Utah In 1922 the "Art Barn" was financed by public subscription giving the Salt Lake Art Center its first home In 1979 the Art Center and School were relocated to the Bicentennial Arts Complex in the heart of downtown Salt Lake City Over the past decade the Art Center has faced significant challenges The current focus on a more defined mission is accompanied by long-terfinancial support from new sources and patrons of the arts as well as enthusiasm of staff and board of trustees According to Mrs Miller the Salt Lake Art Center will devote itself to supporting and encouraging contemporary art and to creating meaningful opportunities for the visual arts to be incorporated into everyday life in this city "We use an interpretation of 'contemporary' art which includes a dedication to the art and culture of the times and our society and which responds to the conditions and concerns of modern life" she said Meanwhile back in the spectacular Sieg home the ban- quet table was draped in rich fabrics gold candelabras and fine porcelain awaiting guests dressed in Roman attire for Dinner A'L'Art The menu included cocktails with luscious fresh fruit cheeses Italian wines Entrees sending marvelous aromas wafting throughout the formal dining area were roast suckling pig roast pheasant roast quail roast leg of lamb Italian sausage Caesar Salad prosciutto and melon marinated olives tomato and cucumber mari- nated peppers White Asparagus Vinaigrette beckoned Wonderfully light and luscious dessert of pears apples grapes made a fitting finale to a memorable meal n restauraAccording to teur Mr Sieg he and Chef Pliler planned the menu "Our intent was to serve a feast of truly Roman proportions" Mr Sieg said "It made it more authentic to invite our guests to wear Roman at- itiiiEISTIO:ElYi()NiflERVIS $'ivio t '" '' ?' tire" ! ! ! '- - very-Italia- t -- - '' ' Lii ' ) - Z - 1 :di - '44' 140-' - - ' :) Yorker Club preparing finest fare to The Great Pumpkin Patch party for children at the Salt Lake Art Center to Winter French Country Supper at the Bernard Begue home with Chef Nina Begue preparing specialties and Cocktail Buffet A'L'Art at the magnificently restored Colonial Georgian Revival home with chefs Timmie Burton and Gary Via-si- c performing culinary magic The events varying in price will all be wonderful" Mrs Miller said Each promises to be a combination of excellent food delightful company and elegant surroundings to create a most enjoyable way of contributing to the arts Call the Salt Lake Art Center for ticket information Mrs Miller said with its new contemporary focus the Salt Lake Art Center will endeavor to celebrate not only the artists but also their products and their creative processes both in and outside the center The Salt Lake Art Center was founded in 1931 as a pri- - By Donna Lou Morgan Tribune Food Editor I - -- 3 1 '1:'4:I t ' 4 ) a? - i ' 6 ' :4 — -- IDAnn 2' 14 — t r' ' '7'7' ' 7--' 7- t AI w461) i 9 - 1 -- ' 1 0 i to 'A t ir::72: '194‘oreprminkonisbefgIArrotqvorg-4orrOvelS--41P'"6710homorr'"- ' NtNwomions 4 ' |
