OCR Text |
Show Volume IX Issue XI THE OGDEN VALLEY NEWS Page 5 March 15, 2004 Local Pizzeria owner Wins Finalist Spot In National Pizza Competition James P. Halay, owner of Eden’s own Alpine Pizza and his creation, “Pizza Carbonara” will compete for the coveted Pizza of the Year Award at next month’s International Pizza Expo in Las Vegas, Nevada. Final judging for the Pizza Festiva competition will take place during the tradeshow and conference on Tuesday, Wednesday and Thursday, March 16 – 18 at the Las Vegas Convention Center, with winners being announced Thursday. Halay, who earned a trip to the national pizza competition by advancing through a preliminary round, will face 11 other finalists from the following categories: traditional, vegetarian, deep-dish, and gourmet. Halay, along with two others, represent the traditional pizza category. “It’s an extremely simple pizza,” said Haley, who came up with the idea after having a carbonara pasta in Europe. “It’s almost embarrassingly simple, but the flavor is great.” The pie features Alfredo sauce, ham, onions, mushrooms, and bacon. “I put it together the first time and never modified it,” said Halay. “I experiment with a lot of different pizzas, and that’s not common to get it right the first time. “It’s quickly becoming a customer favorite. It’s generating a lot of word of mouth. People keep coming in and trying it and saying they heard about it from someone else. We’re quickly becoming known as a gourmet shop.” Sponsored by Pizza Today magazine and the California Milk Advisory Board, the pizza Festiva contest attracted approximately 100 entries from across the United States. The category competition was judged by a panel of food industry professionals in the Louisville, Kentucky area near the headquarters of Pizza Today. A team of pizzeria professionals and other food industry pros will judge the Pizza Festiva finals in Las Vegas. The 5,000 pizzeria operators expected to attend International Pizza Expo will be invited to the Pizza Festiva Demo Area to watch preparation of the winning recipes. International Pizza Expo is the first and largest tradeshow dedicated to the $30 billion pizza industry. Nearly 900 booths in the Exhibit Hall will display food products, equipment, services and the supplies necessary for operators to stay current and competitive. A seminar program will bring attendees up to date on management, marketing, forecasting, human resources, food preparation, finance, communications, and more. Powder Mountain Hosts 2004 Spring Session The sixth annual Spring Session at Powder Mountain is the only local event of its type. Since 1998, it has grown from a tiny post-season gathering into Powder Mountain’s biggest freestyle event of the year. Sponsored by Blindside Snow and Skate and Burton Snowboards, the 2004 Spring Session is scheduled for Saturday March 20 at the Hidden Lake Halfpipe. As in years past, the pipe will be in the best shape of the season, and we have also added a couple of rails to the area. This year the event will run in a FREE FOR ALL style, rather than a standard contest for- Cooking it up on 25th Street— Cooking classes taught by Ogden’s best chefs InStile & Rail’s Kitchen and Bath showroom now has slated an evening of cooking and fun. In January, they introduced cooking classes featuring the renowned Chefs’ of Historic 25th Street in their elegant Wolf Demonstration Kitchen. Classes are continuing twice a month and soon to be three times a month. Desmond O’Hagan— At your library The Weber County Library, Ogden Valley Branch, is currently displaying the works of Desmond O’Hagan in an exhibit entitled “A Sense of Place.” Prominent among the qualities that make O’Hagan’s art distinctive is the variety and uniqueness to be found in what he paints. And this is very much by “Market Vendor, Seattle” pastel by Desmond O’Hagan. design. O’Hagan states that it is his experience that originality in the selection of subject matter is an essential ingredient in producing art that is fresh and spontaneous. In addition to these qualities, it is important to him that each painting exhibits such artistic fundamentals as sound structure, exciting design, and harmonious color. O’Hagan had the recent honor of being the featured artist in the February 2004 edition of Southwest Art. He is a signature member of Pastel Society of American and is listed in Who’s Who in American Art. He has won awards at the Salmagundi Club and the Pastel Society of America and received the “Best of Show” award at the 1999 International Association of Pastel Societies exhibition. His work has been featured in several magazines, including articles in American Artist, Southwest Art, The Artist’s Magazine, United Airlines’ Hemisphere magazine, Gekkan Bijyutsu Art Magazine (Japan), and Artists and Illustrators (England). He has also been featured in three books: The Best of Pastel, The Best of Oil Painting, and The Best of Pastel 2. O’Hagan’s art is represented in galleries in Colorado, New Mexico, and New York. His art was recently included in exhibits in Tokyo, Japan; and Xi’an, China. His work has been exhibited in several one-man shows as well as the 1996, 1997, and 1998 Artists of America shows. O’Hagan was recently awarded the Master Pastelist distinction by the Pastel Society of America in New York City. mat; meaning that everyone who attends will be free to ride the pipe and other terrain features throughout the day. Prizes and giveaways will be awarded to standout performances in categories such as best trick, worst crash, best overall female and male riders, best rail slide, etc. with winners chosen by the crowd and the DJ’s rather than by judges. DJ’s from Sallad Productions will be providing the music. For more information and/or sponsorship requests contact Dave Jessup, Powder Mountain Resort 801-745-3772, fax: 801-7459755. Todd Ferrario, owner of Bistro 258, offers instruction in a cooking class. The cooking classes are great for promoting business on 25th street, and participants learn tips, techniques, and secrets from some of the best chefs in the area. Topics may cover purchasing, preparation, menu items, and cookware that help in everyday cooking. So far, Pete Buttschardt of “Roosters,” Todd Ferrario of “Bistro 258,” and Mike Olsen of “The Union Grill” have led the classes. In the next two months, Craig Steinmetz of “The Club,” George Whiting of “Pan Handlers,” and Dave Boucher of “The Union Grill” will lead the classes. All of the chefs bring their own personality and style to the table. It’s entertain- ment that Ogden has been missing, and InStile & Rail is happy to provide the accommodations. In designing the demonstration kitchen at InStile & Rail, part of the focus was on creating a space suitable for cooking classes. Participating chefs state that they have really enjoyed the layout of the demonstration area, which can comfortably fit 20 people per class. Each chef has offered delectable menus featuring appetizers, soups or salads, a main course, and dessert. Classes are scheduled from 6:00 to 8:00 p.m., but most classes have lasted longer. The rest of the showroom is open for participants to mingle about or ask design questions. The showroom has displays of bathrooms, entertainment rooms, laundry rooms, and craft rooms; and a large selection of flooring, countertops, hardware, and other home accessories. Because of the great turn out, InStile & Rail is adding another class. The first rotation of six chefs is half over, and then with added chefs, they will start again. Classes are offered every second and fourth Tuesday of the month, with a Thursday night class now being planned. InStile & Rail representatives state, “People have loved coming and enjoyed bringing their friends. Participants have gone home with a satiated palate, recipes from that evening, and excitement to return again!” If you are interested in attending future classes, stop by 110 Historic 25th street, on the corner of 25th and Wall, or give InStile & Rail a call and reserve a space. Classes are $25.00/person each night. This is becoming a popular event, so it is best to call a week in advance. For reservations or for more information, call 399-0313. Another Home Sold by Dick Payne & His Million Dollar Team 1983 East 6925 North at Durfee Creek in Liberty FREE Market Analysis at Your Home. Call NOW 940-4040 The Dick Payne Homeselling System No Charge For Initial Exam Invisalign Children and Adults Dick Payne LOCATION, LOCATION Enjoy this spectacular view from your 1 acre homesite overlooking Snowbasin Ski Resort and Pineview Reservoir. Closest available to Snowbasin. Stunning, panoramic view across valley, Olympic Runs, & Powder Mountain Ski Resort. All underground utilities. Just 45 minutes from Salt Lake International Airport, Park City. Ogden Valley Associates, LLC 1-801-791-8801 Lisa @ogdenvalleyassociates.com |