Breakfast & Brunch

#64: Pig & A Jelly Jar – Southern Charm Served Up Hot And Fresh (And Local)

#64: Pig & A Jelly Jar – Southern Charm Served Up Hot And Fresh (And Local)

There’s something about Southern cooking that evokes the memories of warm feelings, lazy afternoons, and cool summer nights. Southern cuisine is all about sharing and comfort, and the focus on family is dominant. While Utah doesn’t necessarily have the same kind of charm as the South, we definitely have the same love for family and large, traditional meals. For Amy Britt, the desire to bring her childhood experience to Utah complimented our community perfectly.

#63: Bruges Waffles and Frites – Share the Fun, Waffles, and Frites

#63: Bruges Waffles and Frites – Share the Fun, Waffles, and Frites

Take a deep breath, and picture yourself sitting at a table in the morning. It’s time for breakfast. What is on the plate in front of you? Waffles, eggs, bacon, sausage, maybe some fresh fruit? Now imagine lunch. Probably looks a little different, huh? For those obsessed with the finer things in life (waffles), that doesn’t have to be the case. Especially if Pierre Vandamme has anything to say about it.

#62: Penny Ann's Cafe – From New York With Love... and Pancakes

#62: Penny Ann's Cafe – From New York With Love... and Pancakes

The three most important things in life are Family, Friends, and Food. You can determine what order those come in for you. We think our priority is pretty obvious (I still love you mom). But for the owners of Penny Ann's Cafe the love of food and family became more than just a list of priorities. It became their entire life.

#47: The Big O Doughnuts - 100% Vegan, and Slightly Naughty

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In early 2015 Ally Curzon and her mom Jessica Curzon were driving through Salt Lake City when they were hit with a craving: they wanted a doughnut. While Utah has some fine doughnut options, none would work for the Curzon family because they are vegan -- and vegan doughnuts can be hard to come by.

It was then that a craving turned into a business idea. Ally and her mom drove home to share their new idea with Ally's 15-year-old sister, Leah, but were met with skepticism. Leah had seen her mom's last food project, a small chocolate truffle business, start with high hopes... but never get off the ground. So Leah Curzon issued her mom a challenge: "Mom, this can't be one of those things you don't follow through on."

So Jessica hit the kitchen with her daughters, working toward a perfect vegan doughnut. And when they felt they had the recipe dialed in, they rented a booth at a local farmer's market in town. They were received well, which led their doughnuts into Sugar House Coffee and a few other local coffee shops in town. With momentum, lots of passion, some newfound fans from their Farmer's Market presence, and their unique vegan doughnuts, Jessica Curzon put a new commercial kitchen on a credit card and went all in, rising to meet her daughter's challenge.

Today we're joined by Jessica Curzon, her 15-year-old daughter Leah Curzon, and Jessica's boyfriend and business partner Zak Farrington, to talk about their journey starting an all-vegan doughnut shop and their upcoming new location at 171 E Broadway in downtown Salt Lake City, where they'll open in just a few weeks.

For more information or to browse our episode archive, visit theutahfoodie.com or follow us on FacebookInstagram, or Twitter. See you next week!

#29: Waffle Love – Build a truck and they will come

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When Adam Terry founded Waffle Love in 2012, it was more than a labor of love. It was a dire necessity. With a family to support, bills to pay, and no other options, launching their unique and delicious waffle food truck was fundamental.

Three years, six trucks, and two restaurants later, Waffle Love has grown into a thriving business that continually sells delicious, mouth watering food. With an appearance on The Great Food Truck Race on Food Network, locations in Arizona, and more trucks and restaurants arriving within the next few months, you could say Adam's passion and dedication has worked out.

While many people dream of opening their own restaurant or cooking for a living, many tend to shy away from the gamble that comes from such a competitive industry. But with positivity, hard work, passion, and 110% commitment, finding success is more than achievable. It's possible to get bigger than you ever dared to dream.

Join us on The Utah Foodie as we sit down with Adam, hear his outstanding story, and dive into his infectious passion that will inspire you to tackle all your dreams.

For more episodes and information, visit theutahfoodie.com or follow us on Facebook, Instagram, or Twitter.