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You Heard It First In Salt Lake

You Heard It First In Salt Lake

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The Urban Lunge isn't much to look at but, its hosted many of the hottest indie bands and up and comers, before they made it big

The Urban Lounge offers an intimate concert experience for music lovers.

It’s not super trendy or even particularly upscale. In fact it’s a little bit of a dive. Welcome, to the Urban Lounge in Salt Lake City, Utah. Yet, according Cody Derrick, founder of City Home Collective and the expert on all great happenings in Salt Lake, the Urban Lounge has been host to numerous bands, before they made it big. Derrick point out, “Salt Lake is pretty much the only major city in this part of the country other then Denver. It’s a great test market for bands to hit before heading east.”

The Urban is basically a medium sized rectangle room with a few booths towards the back. It’s more or less standing room only, there aren’t many places to sit and hang out. The bar towards the back of the room is reasonably stocked, there are generally 6-8 beers on tap and a solid selection of bottled imports. Even with the reasonable selection of beers the Urban clearly isn’t intended to be a hang out, type of bar. It’s a concert venue, and that’s what the location excels at. The sound is excellent, nice and loud without becoming completely overpowering. The stage feels up close and personal from almost any corner of the room. Up front you can easily reach out and touch the artists.

Most importantly of all, Cody Derrick isn’t too far off the mark in saying the Urban frequently hosts the up and comers. Certainly, many terrific and well known indie bands have done shows at the Urban Lounge. “Once we were at this super crazy concert. The woman playing was just completely wild, climbing from the rafters. A few months later we realized it was Peaches,” Derrick said.

Peaches, who’s sound has sometimes been described as “electroclash” played at the Urban in 2006. Though her name may not be known in the same way as artists like Madonna; Peaches really has ‘made it’ in the music world. Her work has been featured in movies, on TV and she has also been asked to preform guest vocals for artists like Pink and Christina Aguilera. Did this sometimes raunchy performance artist and musician make it big before, or after her visit to Salt Lake? Does Salt Lake City really hear the best, of the best, in music first? Come catch a show and then you decide.

Utah's public health orders terminated under COVID-19 ‘endgame’ law

SALT LAKE CITY — Public health orders around COVID-19 have now terminated after the state hit a series of metrics outlined under a bill passed by the Utah State Legislature, FOX 13 has confirmed.

The bill, nicknamed the “COVID-19 endgame,” lifts restrictions on gathering sizes and social distancing that were mandated by Utah’s Department of Health. It previously ended the statewide mask mandate.

"We can finally go to a full theater again, have an outdoor concert, go to Lagoon, enjoy the rides, not have to try to keep your mask on and it’s a great re-opening," the bill's sponsor, Rep. Paul Ray, R-Clearfield, told FOX 13.

According to the Utah Department of Health, the state on Tuesday afternoon cleared a key benchmark: More than 1.63 million prime doses of the COVID-19 vaccine allotted. Utah has received 1.65 million doses now. Previously, the state cleared the bill’s thresholds for case rates and COVID-specific intensive care unit hospitalizations.

The bill means that there will be no state mandated limits on gatherings and social distancing. It also terminates local orders requiring them, like in Salt Lake City and Grand County. However, there are some exceptions:

  • Governor Spencer Cox has imposed a mask mandate for all state-owned facilities (including Capitol Hill, DABC stores, Driver License Division offices, etc.) until May 31. After that, each agency can decide if it wishes to continue with a mask requirement.
  • A mask mandate remains in effect for all K-12 schools across Utah until June 15 or the end of the 2020-21 school year, whichever comes first.
  • Salt Lake County Mayor Jenny Wilson has imposed a mask mandate for all county-owned facilities.
  • Salt Lake City Mayor Erin Mendenhall has imposed one for all city-owned facilities.
  • Utah Transit Authority has said it will require masks and social distancing on all its buses and trains until Sept. 13.
  • Private businesses can still require masks and physical distancing of customers.

Rep. Ray said he absolutely supported the right of private business to tell customers to "mask up."

"We did not want to step on the toes or infringe on private business, so if they want to require a mask they can certainly do that," he said.

In an interview with FOX 13 on Tuesday, Gov. Cox was pleased to hear the news.

"We’re headed in the right direction. Again that doesn’t mean that the virus is gone. So we encourage people to continue to take the right kinds of safety precautions. If you’re in big groups inside, still be careful. If you’re not fully vaccinated, wear a mask and protect yourself," he said. "But the message is: get vaccinated. The reason we set that 1.6 million number is we knew that would be enough to get vaccines, to get us as close to herd immunity as possible. It only works if you get vaccinated."

"They weren’t exactly where public health wanted them, but they’re reasonable and I think it’s a good reason to celebrate with everyone that we’ve moved forward," UDOH Executive Director Rich Saunders said in an interview with FOX 13 on Tuesday.

Saunders urged Utahns to exercise personal responsibility, warning that the pandemic is not over.

"Just because the legislature said the metrics are in law now, doesn’t mean the virus obeys them. The virus is independent. It’s going to do what it’s going to do," he warned. "It puts a lot of responsibility on the individual to make good decisions about what they do on their own and in public. There is no removal of good judgment."

The bill allowed local governments to issue their own mask mandates for a time. Only Grand County did so, arguing that with millions of tourists visiting and a 17-bed hospital in Moab, they cannot handle an outbreak. But under the new law, it will now be terminated.

Salt Lake City Mayor Erin Mendenhall's emergency order requiring face coverings has also been terminated by the law. In a statement to FOX 13, the mayor said Salt Lake City still remains in the "moderate" transmission level for COVID-19.

"In our city, we still see more cases and fewer vaccinations in our West Side neighborhoods, which have been disproportionately impacted by COVID-19 for the entirety of the pandemic. Nonetheless, now that the metrics in the legislature’s endgame bill' have been met, as Mayor I am now prohibited from enforcing Emergency Orders specifically related to COVID-19, including the mask requirement," she wrote. "I plan to issue an executive order requiring masks at all City facilities shortly and as a City we will continue encouraging people to wear life-saving masks while COVID remains a very real and present risk to public health."

Salt Lake County Mayor Jenny Wilson also urged residents to keep wearing masks.

"COVID-19 continues to be a threat in our community. For the time being, we are asking Salt Lake County residents to continue to wear face coverings and encouraging all eligible individuals to receive a vaccine," she said in a statement.

But Gov. Cox said he did not believe terminating the health orders will lead to another surge.

"We got rid of our mask mandate almost a month ago and we haven’t seen a surge. Every day with the vaccinations happening? That’s what’s holding off the surge," he told FOX 13.

But Saunders said if there was a surge, UDOH would go to the governor and the legislature to revisit the "endgame" law.

White bean and shrimp stew with dandelion greens

When most cooks read “season to taste,” they automatically reach for the salt shaker. That’s not a bad start: A judicious sprinkling with salt will awaken many a dull dish. But if you stop there, many times you’ll be missing a key ingredient. Because just as a little salt unlocks flavor, so can a few drops of acidity.

Add a shot of vinegar to a simple stew of white beans and shrimp and notice how the seemingly simple, earthy flavor of the beans suddenly gains definition and complexity. Do the same thing with a soup of pureed winter squash and see how a dish that once was dominated by rich and sweet now has a round, full fruit character.

Though the results may be similar, salt and acidity work slightly differently. Salt is a flavor potentiator -- in other words, it works chemically to make other flavors taste more of themselves. Acidity works as seasoning by giving a dish backbone or structure, which allows other flavors to stand out and shine.

It doesn’t take much. Just as with salt, you don’t want to taste the seasoning itself you just want the effect it has on other flavors. Sometimes only a couple of drops of lemon juice will be all that it takes.

Most cooks understand this, at least on a subliminal level. After all, what would a salad taste like dressed only with oil? It’s the vinegar that makes vinaigrette. And think of the way just a squirt of lemon elevates the flavor of a simple piece of broiled or grilled fish.

How many times have you deglazed a roasting pan with red wine? It’s not just the fruit flavor you’re after, but the acidity. Cooking down tomatoes in a pot of sauce or soup has much the same effect.

If you’ve heard waiters go on about a “gastrique” served with a dish it’s basically a syrup of boiled vinegar and sugar. Traditionally, it is used for seasoning dishes in which meat is combined with fruit. Used clumsily (as it too often is these days), it’s nothing more than a fancy version of sweet and sour sauce.

I wouldn’t think of cooking vegetables without at least tasting for acidity -- a squirt of lemon for sauteed broccoli, a hit of red wine vinegar for summertime ratatouille. And almost every time I cook fruit, there’s bound to be a jolt of some kind of citrus to balance the sweetness.

But all acids are not created alike this is cooking, not chemistry. Any well-stocked pantry should have several to choose from, each having its own character and flavor, in addition to that wonderfully useful tartness.

Start with citrus fruit: Lemons are the most common and probably the most useful because they generally are harvested so early that they don’t have much flavor besides their tartness. (Meyers, which are almost always harvested fully ripe, are an exception.) Oranges have a softer, sweeter sourness than lemons, and limes are tart but have a bracing herbaceous quality.

Then there is vinegar, or more appropriately, vinegars. Every pantry ought to have several of them, even if they rarely do. It’s funny how even cooks who brag about their assortment of $30-a-bottle extra-virgin olive oils will make do with only a couple of cheap vinegars.

This is silly when good vinegars offer much more variety and typically can be found for less than $15 a bottle (rarities such as true aceto balsamico and aged Vinaigre de Banyuls aside).

Though there are a lot of fancy flavored vinegars out there, you should first concentrate on getting very good examples of the basics before going crazy exploring things like fig-balsamic.

The mainstay acid for every cook should be a very good quality red wine vinegar, one that tastes like an extremely tart but otherwise well-made red wine. Unfortunately, these are hard to find commercially -- most of them taste acrid and chemical.

Fortunately, they are incredibly easy to make at home. Here’s the outline: Buy a couple bottles of decent, fruity wine, such as a Zinfandel or a Syrah. Put them in a jar with a bottle of unpasteurized commercial red wine vinegar (or a starter you’ve borrowed from a friend). Cover the jar with a cloth napkin secured with a rubber band to let in the air and keep out the fruit flies. Leave in a cool, dark corner of the kitchen for a month or a month and a half. That’s it.

Good white-wine vinegars are harder to make at home because they oxidize quickly. But the standard restaurant supply model made by Vilux is clean and perfectly acceptable. Or use Champagne vinegar, which is sharp with a subtle sweetness. Rice vinegar is also sweet, but with a rounder texture.

Balsamic vinegar is known for its sweetness, but in a burnt-sugar-caramel kind of way that doesn’t fit most culinary purposes (and certainly not salads). It is useful in marinades, though, or brushed on a piece of meat before grilling. Sherry vinegar has a distinctive nutty, wine-like quality and great depth of flavor.

Finally, don’t overlook that old American standby, apple cider vinegar. Good ones have terrific fruit character. Look for bottles that are unfiltered or unpasteurized.

How do you decide which one to use with a particular dish? Until you get an instinctive feeling for the different vinegars, the best solution is simply to try them all.

That doesn’t mean dumping vinegar after vinegar into the cooking pot, of course. Instead, use a quarter-cup measure to ladle out some of the soup or stew and add a few drops of vinegar to it. Try a couple of different ones and see which you like best.

You’ll probably be surprised at how much difference there is. The other night I made a butternut-squash soup with ginger that needed a final lift of acidic seasoning.

Intuitively, I thought a squeeze of orange would probably be the right answer, but I decided to try several alternatives as well. Good thing. Orange juice was just fine, but the flavor of the fruit was too forward -- it tasted like squash-and-ginger soup with orange. I didn’t want a distinctive flavor, I wanted a subtle hint.

Sherry vinegar worked well too, but again, its definite wine-like character stood out too much. Balsamic vinegar was not good: too soft and sweet. Neither was red wine vinegar. When I added enough to sharpen the flavor, the wine character was jarring.

Finally, I grabbed a bottle of apple cider vinegar and tried that. It was just the ticket. Though the vinegar by itself had a pleasant, identifiably apple flavor, when added to the soup it disappeared, leaving behind what seemed like just a more profound squash flavor.

Once I’d decided which acid to use, the question was how much. Just add it a little at a time until you find the right amount. For an eight-cup batch of soup, I added it in half-teaspoon doses until I got just the right effect with a little more than a tablespoon. Remember to go slowly -- you can always add more, but you can’t take away.

Acidity can also work in surprising ways. Adding a little sour can help smooth out bitter flavors. The other night I made a soup from greens I’d harvested from my garden. Because dandelions predominated the mix (go figure), the soup had a sharp, pointed bitterness. Adding a little sherry vinegar rounded out the flavors, adding a quality that was almost sweet.

You need to be careful when adding acidity for more reasons than just its pungent effect on taste. Because acids are not just flavors, they’re chemicals.

The most obvious potential negative effect of acidity is that it discolors green vegetables, turning them olive drab (it changes the chemical structure of the chlorophyll pigment). “But wait!” you say, “I thought that was because of overcooking.” Well, that’s right too -- the overcooking releases natural acidity from the plant itself, which causes the color change.

Acidity will also affect the texture of any kind of protein, “cooking” it without heat. But if left to marinate too long, it will break down the structure and create a mealy texture. Along the same lines, it will curdle cream if a sauce is too acidic. Also, it will delay the softening of dried beans if added too early in the cooking process.

At the same time, there are occasions when acids are used strictly for their chemical properties, with no flavor effect at all. Probably the most notable is when you use sour ingredients in pastries, such as pie crusts, cakes or even pancakes. You usually don’t add enough to change the flavor, just enough to weaken the flour’s gluten, creating a more tender texture.

Would you ever have guessed that just a little squeeze of something sour could accomplish so much?

Lavender and Rose Pink Salt Bars DIY

2016 will be here soon, can you believe it? To say this year has flown by would be an understatement! If you’re a soapmaker you’re already thinking about cold process soap projects 4-6 weeks ahead. That timeline puts us right around Valentine’s Day, making this the ideal time to start making things inspired by love. These Lavender and Rose Pink Salt Bars are filled with ingredients that scream love: rose clay, Hungarian Lavender Essential Oil, pink sea salt and of course, a cute heart shaped mold.

If you’ve never heard of salt bars before, they are a very unique project. Interestingly, adding salt to cold process soap does not create a super scratchy bar. Instead, the salt creates a creamy and mild lather with very light exfoliation. The pink Himalayan salt used this recipe is well known for its stimulating and soothing properties. Of course the fact that it’s pink is a bonus as well. =) These bars are scented with luxurious Hungarian Lavender Essential Oil and colored with rose clay. These bars are perfect if you prefer natural cold process soap. If you’re looking for more salt bar recipes, check out the Pretty in Pink: Salty Cold Process Tutorial.

Adding salt to cold process soap inhibits lather. To combat this, a higher amount of coconut oil is used in this recipe than normal. Usually, I recommend using around 25-33% coconut oil in a recipe. To help boost the lather, I used 50% coconut oil. Some soapers go all the way up to 100% coconut oil when using salt in their soap. Don’t worry, they still feel great on the skin. In addition, salt bars are usually cut as soon as the soap is hard enough which can be as little as a few hours. The salt makes the soap harden up super quick! If you wait too long, the salt bars can be very crumbly once you cut into them. Because this project uses individual cavity molds, you don’t need to worry about cutting the bars.

Click here
to add everything you need for this project to your Bramble Berry shopping cart!

If you’ve never made Cold Process soap before, stop here! I highly recommend checking out our FREE four part series on Cold Process Soapmaking, especially the episode on lye safety. And if you’d rather do some reading, Bramble Berry carries a wide range of books on the topic, including my newest book, Soap Crafting. You can also checkout the digital downloads for that instant gratification factor.

SAFETY FIRST: Suit up for safe handling practices! That means goggles, gloves and long sleeves. Make sure kids, pets, and other distractions and tripping hazards are out of the house or don’t have access to your soaping space. Always soap in a well-ventilated area.

FRAGRANCE PREP: Measure .9 ounces of the Hungarian Lavender Essential Oil in a glass, essential oil safe container. Set aside.

COLOR PREP: To ensure that the Titanium Dioxide blends smoothly into the soap batter, we recommend micronizing it before dispersing it in oil. Please note this is an optional tip but it does help with the titanium dioxide clumping in the soap. =) To micronize colorant, simply use a coffee grinder to blend the colorant to break up any clumps of color and prevent streaks of white from showing in the final soap. We like to use a coffee grinder that has a removable, stainless steel mixing area for easy cleaning. Then, disperse 1 teaspoon of the colorant into 1 tablespoon of sunflower or sweet almond oil (or any other liquid oil). Then in a separate container, add 2 teaspoons rose clay and mix together with 2 tablespoons of distilled water. Clays are best dispersed in water rather than oil, because of their ability to absorb moisture.

ONE: Slowly and carefully add the lye to the water and gently stir until the lye has fully dissolved and the liquid is clear. Set aside to cool.

TWO: Melt and combine the coconut oil, olive oil, castor, sweet almond and palm oils (remember to fully melt then mix your entire container of palm oil before portioning). Once the lye water and the oils have cooled to 130 degrees or below (and are ideally within 10 degrees of each other), add the lye water to the oils and stick blend until thin trace. If you’d like a harder bar of soap that releases faster from the mold, you can add sodium lactate to the cooled lye water. Use 1 teaspoon of sodium lactate per pound of oils in the recipe. For this recipe, you’d add about 1 teaspoon sodium lactate.
THREE: Once the batter has reached a thin trace, split off about 200 mL of the soap into a separate container. To this container, add 1 Tablespoon of the dispersed titanium dioxide and mix together with a whisk or spoon.
FOUR: To the other larger container of soap, add all the dispersed rose clay and mix together thoroughly with a spoon or whisk.

FIVE: Add the Hungarian Lavender Essential Oil to both containers proportionately it’s okay to eyeball it! Use a whisk to thoroughly mix in the essential oil.

SIX: Add 2 cups of the pink sea salt to the rose clay soap, and mix in with a whisk or spatula.

SEVEN: Holding the white soap about six inches above the pot of rose clay soap, pour the white soap into various areas of bowl. Pouring from high above the bowl allows the white soap to break through to the bottom of the rose clay soap.

EIGHT: Using a spoon, chopstick or dowel, give the soap one stir to help swirl the colors slightly. Don’t stir too much, you don’t wan to completely mix them!

NINE: Pour the soap into each heart cavity in all three molds until completely full. You’ll have nine bars total. Tap the mold on the counter to release bubbles and settle soap evenly in the mold.

TEN: Spritz the top with 99% isopropyl alcohol to help avoid soda ash. Allow the soap to harden in the mold for 2-3 days. Allow to cure for 4-6 weeks and enjoy!

Have you ever made salt bars before? What did you think?

You Heard It First In Salt Lake - Recipes

Can that which is unsavoury be eaten without salt? or is there any taste in the white of an egg?

Salt is such a necessary yet ubiquitous commodity that we take it for granted, but this wasn’t always the case up until the 13 th century it was considered a delicacy and after that period it was held in such regard – and such a luxury – that it was heavily taxed. Wars have been fought over its flavour-enhancing and preservative properties. Once you had salt, it was impossible to face a tomato or boiled egg without it, it seems.

Salt is available to us in two forms, rock salt and sea salt, and it has been harvested or mined in Britain and Ireland since the Iron Age.

Several salts are found in rocks or the sea, but in its purest form common salt is the compound sodium chloride. Purified it tastes rather harsh, good quality salt has a much more subtle flavour because the other salts – which makes up to around 30% – present give it an important complexity. I always use sea salt in cookery, and it is doubly important to use it when salt is playing a leading role, like in salt curing for example.

Ever since our evolutionary predecessors climbed out of the sea, we – as well as the other animals – have been dependent on salt in our diet. Of course, we eat far too much salt these days. The recommended intake is 6 grams and most of us go way over that amount. Perhaps surprisingly, people have been known to become salt deficient, especially those on a vegan diet. Meat contains all the salts you need but plants do not (though there are exceptions). Many animals, mainly cattle and deer, require salt supplements in their diet in the form of salt licks. In the past people have eaten even more salt that we do now centurions in Roman Empire would get a daily ration of one handful of salt! It eventually became easier to simply give the soldiers the money to buy the salt themselves for their salary (sal being Latin for salt).

Salt, superstition and symbolism

Due to its life-giving properties as well as its ability to prevent food from spoiling, salt has always been highly-regarded, so there is no surprise to find that salt symbolises life and purity to many peoples past and present. We are so tightly-bound with salt, that spilling it is considered a breaking of that bond, and bad form too, seeing how expensive it once was. To undo the bad that has been done, the spiller must throw a pinch over their left shoulder with their right arm it is over you left sinister side where the demons hang out. In the painting The Last Supper, Judas has knocked over a pillar of salt. Another place you will find demons is in your fire, so a handful of salt thrown in there will cast out any demons present. Salt was disliked by the Devil. Indeed, the devil may try and tempt you with a saltless meal, but don’t worry, if you put salt on the food it will cast it out, just like a crucifix.

Look carefully and you can see Judas (left) knocking over the salt with his right hand.

Salt was important in ritual. For the freemasons it symbolises the ‘life, the mother, the woman’ (as opposed to men which are symbolised by sulphur). Jesus called his apostles ‘the salt of the earth’ and Roman Catholics use it to ‘purify’ their holy water. It was traditional in Ancient Romans to give new-born babies a gift of salt. Sacrificial victims would also be purified with salt to make the poor victim more attractive to the deity in question.

It goes without saying, that all of this should be taken with a grain of salt…

Sea salt has been extracted from brackish waters in Britain and Ireland by evaporation for many centuries. Water was simply heated in large shallow salt pans over wood fires. This simple method was used over most of Europe wherever there were salt marshes and estuaries. This was by far the main method of salt production until the Middle Ages where salt had to be imported from Europe to meet demands, it was one of the main contributors to deforestation in parts of Europe too, such was the demand ‘whole forests were burned to make this boiled salt’, says the historian Maguelonne Toussaint-Samat.

‘Drawing’ the salt in the Maldon saltworks

One area of the country that still produces it is of course Maldon, which as a long history of sea salt ‘cultivation’. According to the Domesday Book, in 1086 there were 45 salt pans in Maldon. Salt-making equipment has been excavated from there that date back to the Iron Age. There not quite so much going on these days, but the saltworks at Maldon do produce the best salt in the country.

Old recipes often ask for bay salt, which refers to sea salt i.e. ‘salt from the bay’.

The boiled salt trade was hit hard in the 19 th century when new and efficient ways of mining salt was discovered. The centre of salt mining in Britain is Cheshire, in particular the Winsford salt mine in Northwich which has been active since 1640. There are several towns in the area with the suffix –wich, this comes from the Anglo-Saxon word wych, meaning ‘brine town’. The price of salt dropped and has ever since been pretty cheap, though these days the salt from British salt mines is intended for industry and the production of salt licks for cattle.

Within the Cheshire salt mine

People argue as to which is best, but I think either is good as long as you are buying the unpurified kind.

Yes, Cincinnati. You're apparently a hipster haven.

You've heard about the S&P Index. Perhaps even the Rapture Index. But have you heard about the U.S. Hipster Index?

You probably haven't heard of that one — it's pretty obscure.

It's not an indicator of U.S. equities or claiming to predict the beginning of the end times. Instead, it claims Cincinnati is the third "most hipster city" in America.

We'll excuse you if you just did a spit-take.

For starters: Just what is a hipster anyway? Definitions (and send-ups) of this mythical cultural group abound, but Move Hub, a relocation company that conducted the survey, defined 'hipster' as "a subculture of 20- to 30-somethings who position themselves as non-mainstream pioneers free-thinkers and non-conformist conformists."

The company then indexed the number of thrift stores, vegan restaurants, tattoo parlors and the year-over-year demand increase in rent in the country's 150 most populous cities.

What put Cincinnati in the top three?

It wasn't our thrift store offerings. It wasn't our award-winning brewery scene.

It was. our tattoo parlors.

In case you're curious about our alleged competition: Vancouver, Washington, came in first. Salt Lake City, Utah, came in second.

Sorry, Portland and Austin. You're apparently just too expensive to be the center of the hipster universe anymore.

While the definition of hipster is up for grabs, Move Hub hinted at what we—and the New York Times, apparently—already know: Cincinnati's a pretty neat place to call home, regardless of how you define yourself.

Salt Lake City

The Oquirrhs to the west. Both ranges reaching for the clouds. Sometimes touching them.

What else do you notice about Utah's capital city right away? Wide clean streets running east. West. North. South. In straight lines. A paved grid. What’s this all about?

When I first got to here, I didn’t get it. It began to make sense though as soon as I had to find my way around.

Downtown – Temple Square – is where it all starts. The grid radiates out from that central block. So organized. So orderly. So much in contrast to the rugged and irregular Wasatch Mountains.

First-time visitors often arrive not knowing quite what to expect . A perfect example? I was stunned to read in 2012 about a Utah Jazz prospect in town for the first time.

Here for an audition prior to the NBA draft, he actually said he was surprised to see it was “kind of like a city. I was expecting cows and stuff”. Wow!

People come from all over the world to experience the best Salt Lake City has to offer. A lot of them stay. I did.

We stay because there’s no other place we know where we can do so many of the things we like without going very far.

A Lively And Hospitable City

The city has evolved into a lively and hospitable city. An energetic and fun city. With diverse neighborhoods. A focal point for art, entertainment and culture.

Beautiful established family-friendly neighborhoods. Or trendy yet traditional historic districts. Dynamic downtown urban living. You’ll find whatever makes you comfortable in Salt Lake City.

There’s a revitalization going on downtown culminating in the Downtown Rising development project. Over the next five years, an investment of more than $2 billion is being made in a 10-block area of downtown Salt Lake City. A magnet for visitors and residents alike.

Salt Lake City offers a world-class array of restaurants both in terms of quality and quantity? The best in music, theater and art. One of the most vibrant job markets in the United States.

Named one of the ten best cities to live in America. And Forbes named Salt Lake City the best city for commuters in the country!

Cultural Diversity Is A Mainstay Here

The Utah Arts council, organized in the city in 1899, is the oldest state arts agency in the United States. You can enjoy the city's own symphony, ballet, theater, opera or modern dance companies. And The Mormon Tabernacle Choir.

Salt Lake City allows visitors to experience any one of more than 25 art galleries and museums along the Wasatch Front. The Utah Museum of Fine Arts on the University of Utah campus houses the largest collection of world art in the Intermountain West.

Can You Get A Drink If You Want One?

There's a common misconception about Salt Lake City. Getting a drink is not difficult. Award-winning microbreweries. A glass of wine. The drink of your choice. All easily available.

The area is consistently ranked as one of the top vacation getaways in the country.

Salt Lake City has Utah’s most visited tourist attraction. Temple Square. Stunningly beautiful gardens. Majestic buildings. The centerpiece of the LDS (or Mormon) Church with 13 million members worldwide.

Dominated by The Salt Lake Temple. More than 100 years ago, the Chicago Tribune said it best. “The building was worth a trip across the continent to see.” It still is.

The 2002 Olympic Winter Games

Remember the 2002 Olympic Winter Games? "Superb” said the IOC President. For millions around the world, this was their first glimpse of the city by the Great Salt Lake.

The best attended. The most watched. The best games ever especially when considering what had happened a few months before. September 11, 2001. The world got a little less crazy for a couple weeks.

The 2002 Olympic Games changed Salt Lake City also. Mostly for the better. An exciting time I was lucky enough to experience.

Many of those visitors had so much fun, they continue to come back. And the stunning facilities built for those Games are a must-see on your visit to the area.

And why is the The Utah State Capitol Building one of the most popular Salt Lake City tourism attractions? Completed in 1915 and having recently endured a massive facelift, the Capitol is a lovely Renaissance-style building.

It features colorful murals in the rotunda depicting events from Utah's past. The building is an architectural wonder in its own right and the view of the valley from here is stunning.

The Salt Lake International Airport ranks as the 22nd busiest in the country in terms of passengers. It continues to rank number one among U.S. airports in on-time departures and arrivals.

What does this mean for you? You get here when you’re supposed to and you get out of town without waiting.

You don’t need another reason to spend more time in an airport. You don’t have to worry about that here.

Enjoy Sports?

Like basketball? Salt Lake City is the home of the Utah Jazz of the NBA. Baseball? The AAA Salt Lake Bees of the PCL. Soccer? Real Salt Lake of the MSL. Hockey? The Utah Grizzlies of the ECHL. Football?

The University of Utah is located here. On “The Hill”. A major medical and research university. The Huntsman Cancer Institute.

Home of the Utah Utes. Rice-Eccles Stadium – home of Utah Utes football and the amazing opening and closing ceremonies of the 2002 Winter Olympics.

Rice-Eccles is also the home of the Olympic Cauldron Park museum. Great to see and it doesn't take long.

What’s more, the city is the hub of The Intermountain West for:

  • Finance
  • Education
  • Distribution
  • Medicine
  • Warehousing
  • Culture
  • Business and Commerce
  • Communications

All are available mere minutes away.

And according to one magazine, the fittest city in America is Salt Lake City. Now, of course, awards like this are certainly based on a variety of criteria. And definitely open to debate.

But, according to Men’s Fitness magazine’s February 2009 issue, Salt Lake City tops them all.

Now I work out every day and plan ahead every time I eat. I must admit . if we're the fittest city in America, this country is in big trouble.

The city has also recently become one of only two cities to achieve silver status as one of the most bicycle-friendly cities in the country.

Golf And Ski In The Same Day?

You'll find some of the highest rated, best-maintained, and most affordable public golf courses in the country. Nine full-service golf courses.

Imagine spending a morning enjoying the greatest snow on earth followed by 18 holes of golf in the afternoon. You can do it here. And sometimes in January and February!

I’m sure you’ve heard of the Great Salt Lake . Five times saltier, on average, than any ocean. The largest salt lake in the western hemisphere. A sailor’s paradise.

That’s right. Sailing is very popular on the lake with two full-service marinas. Many people also think it’s one of the best kayaking waters anywhere with over 10,000 miles of shoreline.

As you’ll see in other parts of this site, Salt Lake City is your gateway to fun and adventure in the rest of the state.

Nonetheless, it stands very well by itself as an ultimate destination for play and entertainment.

If you want to know what to do when you get here, click on the link below:

Can I get a drink in Utah?

If you are over 21, yes! Granted, Utah has a reputation for some quirky liquor laws but Salt Lake and the entire Beehive state now have laws similar to the majority of states in the US. Alcohol is available every day at area bars and restaurants. However, you will notice bars and restaurants are required to announce their licensing with large signs. 

Tell me about Bars —

Anyone 21 and over can go to a bar and order a drink, period. Many of Salt Lake’s 200+ bars offer food, but snacking isn’t required.

And what about Restaurants?

Most restaurants offer alcoholic and non-alcoholic beverages to complement their fare — beer, wine, cocktails — seven days a week. If you haven’t heard, Salt Lake is in the midst of a culinary revolution, combining long-time favorites with new and exciting eateries. If you want a drink or two with your meal, your server will happily oblige (assuming the restaurant has its liquor license and you’re of legal drinking age, of course).

Yes, it’s really as simple as that.

Salt Lake Brewery Pass

If you enjoy a refreshing pint now and then, you&rsquore going to love the Salt Lake Brewery Mobile Pass. Enjoy the area&rsquos award-winning craft ales, lagers, porters, and ciders at 14 of Salt Lake&rsquos best breweries and brewpubs.

Nightlife & Bars

As the sun sets over the Oquirrh Mountains, Salt Lake&rsquos bars, clubs, and night spots light up with entertainment options. Choose from intimate piano clubs, a bohemian music scene, or high-end cocktail bars.

Events in Salt Lake

"Fun" means something different to everyone. For some, it's exploring mountain trails.for others, it's live music and beer. Salt Lake's event calendar is bursting at the seams with fun stuff for every inclination, every day and night of the week.

Salt Lake's Nightlife is Buzzing

While you probably didn’t think Salt Lake has a pretty good nightlife scene, it does. In fact, bar hopping and dancing are some of the most popular things to do here. As the.

Salt Lake’s LGBTQ Bars

*Due to COVID-19, some bars may not be operating at full capacity or operating at all. Make sure to check with establishments on their current hours before going. Salt Lake serves.

Salt Lake's Cocktail Scene

It wasn’t long ago that Salt Lake’s cocktail scene amounted to little more than cheap gin and tonics or quick rum and Cokes. (A couple of upscale cocktail spots were.

What is the legal drinking age in Utah?

You must be at least 21 years of age to purchase, possess, or be provided with an alcoholic beverage. Regardless of age, you should expect to show ID whenever purchasing alcohol or entering a bar. Acceptable forms of identification include a valid passport, a valid US driver&rsquos license, military ID card, or state-issued ID card with date of birth and a photo.

Where can I buy a cocktail, wine, or beer in Utah?

Liquor, wine, and beer are available by the glass at licensed restaurants and bars. Wine and beer may also be available by the bottle in these establishments. A few establishments may offer only wine and beer. Beer may also be purchased at places that have a beer-only type license. These venues might include਋reweries, beer bars, taverns, small restaurants, cafes, snack bars, etc.

At a restaurant (as defined by Utah state law), you are required to order food with your alcoholic drink even if you are seated at the bar. Someone under the age of 21 may not be allowed into the bar area of a restaurant.

At a club, both bar and table service are often available. Some clubs allow patrons under the age of 21. However, anyone under the age of 21 is not allowed in the lounge or bar area. You are not required to purchase food at a club.  

At a bar, only persons age 21 and older are allowed to enter. Frequently both bar and table service are available. You are not required to purchase food at a bar.

At a beer-only establishment, you are not required to purchase food with your drink. However, people under the age of 21 may not be on the premises.

2 Easy Recipes for Smoked Lake Trout

Jamie Carlson

A couple of weeks ago, I headed over to Lake Michigan for a whole week of fishing the big lake. I had fished over there before, but this year I got the opportunity to go out with a couple of friends and do the fishing myself and not go out on a guided fishing charter. The difference between the two experiences is incredible, and as much I have enjoyed the chartered fishing trips, I much prefer doing it myself.

Over the course of the week, we managed to catch a good variety of fish. Several Coho salmon, some rainbows, some king salmon and a couple of Lake trout. I have heard a lot of mixed reviews about eating Lake trout. Some people really enjoy them, but just as many seem to think they are too oily or too fishy tasting. I fall into the category of people who enjoy eating lake trout. I don’t catch very many of them so when I do get one it is a special treat.

Dry-brining the lake trout. Jamie Carlson

My first experience with lake trout came several years ago, in the Boundary waters canoe area in northern Minnesota. I wrapped a whole fish in tin foil with some lemon and bay leaves stuffed inside and seasoned it very simply with salt and pepper. I placed the whole thing on the fire and let it cook for about 10 minutes on each side. The meat flaked off the bones beautifully and was one of my most memorable backcountry meals. The next year, I went back and prepared another lake trout the same way only this time I stirred the flaked meat into a risotto for another great backcountry meal.

Smoke for four hours. Jamie Carlson

I had heard from a lot of people that the best way to eat lake trout was to smoke them but because the only place I had ever caught them was the Boundary waters, I could never bring any home to try smoking. I started looking for lakes outside of the BWCA that held Lake trout and found one just north of Brainerd, Minnesota, near my brother’s place. I made a trip up there and managed to catch a few lakers. I brought them home and immediately fired up the smoker. Those Lake trout smoked over alder were some of the best smoked fish I had ever eaten.

When I got home from my trip to Lake Michigan with a Lake trout in the cooler I knew ahead of time that I was going to smoke it. I have worked out a great recipe for a dry brine and cook time for smoking the fish. I also have a new Traeger Grill that I have been anxious to try smoking on. The Traeger has a smoke function on it that keeps the temperature ranging between 160 and 170 degrees with is just about perfect for smoking fish. Lake trout served up with some pickled onions and whole grain mustard is one of my favorite snacks. If you are interested in trying something just a little different try using the smoked lake trout to make Rillettes which is a preparation similar to a pate. Served up with some fresh radishes and toasts it is sure to be a crowd pleaser.

Be sure to keep an eye on your fish, while still letting the wood smoke do its job. Jamie Carlson

Smoked Lake Trout

1 tablespoon fresh chopped rosemary

Combine the salt, sugar, sumac, and rosemary and rub it onto the fillets. Let the fillets sit in the fridge for 4–5 hours, depending on the thickness of the fillets. After the fillets have cured, rinse them clean and pat dry with a paper towel. Let the fillets sit out for 30 minutes to an hour to form what is called a pellicle. The fillets should be slightly tacky. Fire up your smoker and set the temperature to 160 degrees. If you are using a Traeger grill or other style pellet grill, the smoke setting should be good. Smoke over Alder for four hours. If you prefer your smoked fish a bit drier you can go longer.

One option for serving up your trout. Jamie Carlson

Smoked Lake trout Rillette

4 tablespoons softened butter

1 tablespoon chopped chives

Using a paddle attachment on a kitchen mixer combine all the ingredients until smooth, Serve with crackers and radishes.

The History of Maldon Salt, the Stuff You Already Put on Everything

Once upon a time, salt was just salt. It was the stuff in shakers and canisters, the gustatory equivalent of the treble dial. You used more, or you used less. Whether it was a little girl with an umbrella, a toss over the left shoulder to ward off bad luck, or a nontaster’s affront to the chef, it was all just salt.

This was more than 20 years ago, but well after people learned that there might be finer coffee than Medaglia D’Oro in a can. Maybe the first inkling was the coarse salt on the rim of a margarita, or a salad invigorated by sparks of La Baleine, or a virgin bite of chocolate sprinkled with fleur de sel. For Mark Bitterman, the author of Salted and the coiner of the term selmelier (which so far seems to have been applied just to Bitterman), the epiphany was a transcendent steak at a relais in northern France in 1986. He deduced that the difference-maker was the rock salt provided by the owner’s brother, a saltmaker in Guérande in Brittany. Bitterman came to learn, as all chefs now have, that before salt was just salt—before it was industrialized and homogenized—it was a regional and idiosyncratic ingredient, perhaps the quintessential one, precisely because it was so universal. You could tell salts apart, prefer one to another, and pair them with different foods. You could acquire a salt vocabulary, tell salt stories. If you could be a snob about coffee, beer, butter, peppers, and pot, why not sodium chloride?

A box of Maldon, something you can find in kitchens across the globe

I was slower to catch on. I’d encountered a certain variant everywhere: delicate flakes of sea salt, in ramekins or little wooden bowls, in snug neo-rustic restaurants with one-syllable names (Prune, Hearth, Salt, et al.) or at the kind of rooftop barbecues where people served mead cocktails and put watermelon in salad. It was a pleasure to pinch it between forefinger and thumb, or absentmindedly dab at it and taste a few flecks, like a narc testing a confiscated drug shipment. It had a sublime effect on a tomato or a pork chop. But I didn’t think of it as a particular kind. It was just “the fancy salt.”

Then I got wise. On a kitchen shelf at home, there was a small box adorned with the Royal Warrant of the Queen of England and some Edwardian-sounding patter in small print, attesting to the “curious crystals of unusual purity” contained within. The brand was Maldon—Maldon Sea Salt Flakes. It came from a 135-year-old family-owned salt works on the southeast coast of England. My wife had been buying it for years.

I soon realized that almost everyone who gave food any thought—professional chefs, restaurant junkies, people who keep a water-stained spiral notebook of a great-aunt’s favorite recipes—knew about Maldon. It had the omnipresence of Hellmann’s mayonnaise, the old-school cred of Walkers shortbread, and the high repute of Gevrey-Chambertin. It had also become trendy. Cameron Diaz carried a tin of it in her bag Gwyneth Paltrow sang its praises on Goop. Chef Judy King revealed it to be her secret prison seasoning in Orange Is the New Black. (“This is my heroin,” she says.)

Along the shores of the River Blackwater

Ruth Rogers, the chef and owner of the River Café in London, declared in her first cookbook, back in 1996, “You must use Maldon salt.” When I visited her at home in London last fall, she said she had been talking about it with some chef friends earlier that day and “one of them said, ‘At last, the British have an ingredient.’ It’s a very chef-y ingredient.”

When cooks talk about Maldon, they inevitably mention the feel of the flakes between the fingers, the pleasing tactility of the pinch. (No one really measures out salt.) The pyramid shape, no bigger than a tab of acid, keeps it from caking. It has the look of something valuable and hard-won, a delicacy that has crossed deserts on camels. It works best as a finishing salt—one sprinkles it on vegetables, butter, caramel, or grilled meat, just before serving. As for the taste, Maldon is considered less bitter, less salty than other salts. There’s a quick savory zing that doesn’t overpower or overstay—“an ephemeral saltiness,” as Bitterman describes it. It’s almost sweet.

“Nothing else has that flaky quality,” Daniel Rose, chef-partner at Le Coucou in New York, told me. Having spent the past 20 years in Paris, where he owns Spring restaurant, he also used a variety of French salt, in addition to the English stuff. But, he recalled, “there is definitely a pre-Maldon time and a post-Maldon time.”

This boom first took hold on Maldon’s home turf, with the British food renaissance of the ’90s. One springboard was the so-called Delia Effect, after Delia Smith, the food personality and cookbook author who championed Maldon in her BBC Series How to Cook around 2000, she named Maldon salt, along with Worcestershire sauce, as one of her ten essentials. As a result, the big supermarket chains in the UK, like Tesco, stocked up on it. Maldon, a tiny operation, had to scramble to ramp up. One of the many viral ways it made it to America was via Paltrow, who apparently was twigged to it when she was married to Chris Martin, pre-uncoupling. “I was living in London, and it was ubiquitous there,” she told me. “I just stumbled on it, in my quotidian life.” Paltrow included it in her second cookbook in 2013 as, among other things, an ingredient in her famous but otherwise scary-sounding vegan and gluten-free almond butter cookies. The celebrity chef Jamie Oliver, who got the Maldon bug as a young cook in Rogers’ kitchen at the River Café, made it his go-to salt in his cookbooks and TV appearances. Before long, it was everywhere: the iPhone of salts.

Everything You Need To Know To Become A "Mushroom Person"

Beautiful and beguiling, mushrooms are the first ingredient we think of when the weather turns cold and our thoughts go to all foods cozy, savory, earthy, and rich. But even if you spent your entire life studying mushrooms (it's called mycology—look it up), you’d only be skimming the surface. (For example, did you know that the world's largest living organism is a mushroom called Humongous Fungus that spans nearly 2400 acres?!)

But since you're probably not looking to change the course of your life to research mushrooms and instead are just interested in a really tasty pasta recipe, here, have this guide! We'll tell you how to buy them, how to wash them (. or not), and how to cook them so that they’re nice and crispy (yes, we know what you’re really after).

Watch the video: Stone Locals. Rediscovering the Soul of Climbing (July 2022).


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