Salt Lake City

#71: The Rose Establishment – Bloom Where You Are Planted

#71: The Rose Establishment – Bloom Where You Are Planted

Coffee shops have taken on a very important social role in communities. They facilitate local art, local food and beverage vendors, and serve as warm and quiet places for people to work, collaborate, and gather. However, the social aspect has lessoned as coffee shops have more and more evolved into places of work. The Rose Establishment, however, wanted to bring the social back to the equation.

#70: Chelsea Nelson and the Craft Cocktail Takeover

#70: Chelsea Nelson and the Craft Cocktail Takeover

To say we're fans of craft cocktails would be an understatement. Their emergence throughout the Utah food scene has been meteoritic, and when good craft cocktails arrive on the scene you better expect good things to follow. We've often talked about the craft cocktail scene in Utah, especially on episodes with Bar XHandle + HSLZest, and Beehive Distilling. The last 10 years has been a craft cocktail renaissance (of sorts), and the emerging popularity of these beverages has taken a firm hold of our quickly growing state.

#69: Argentina's Best Empanadas - Shaping Salt Lake City One Empanada At A Time

#69: Argentina's Best Empanadas - Shaping Salt Lake City One Empanada At A Time

Ana Valdemoros grew up surrounded by food. Whether it was a family meal, a get-together with friends, or a neighborhood gathering, food was a staple. Ana was raised in Argentina, a country that blends Italian and regional Argentinian cuisines to create simple, hearty, flavorful meals that always draw from local ingredients. When Ana moved to Salt Lake City for college in 2000, it quickly became apparent that Utah was in dire need of an authentic Argentina experience.

#68: Tin Angel Cafe – Where Art And Food Create Community

#68: Tin Angel Cafe – Where Art And Food Create Community

There are many motivations to enter the restaurant business. Maybe you love to cook and are looking for a culinary challenge. Or possibly you are a competitive person who is looking for a creative entrepreneurial challenge. But some people just want to create a community. For Kestrel and Jerry K Leidtke Jr., community was the most important part of all. The Tin Angel name comes from very fun, but humble, beginnings.

#66: Amanda Rock and The Vegan Takeover

#66: Amanda Rock and The Vegan Takeover

There’s been a re-veganing. Our podcast serves many purposes, but our biggest priority is to educate and surprise Utahns with our growing and diverse food scene. And nowhere is that more apparent than this episode where we not only surprise you with the bountiful vegan and vegetarian options in our community, but also surprise you with super special guest host, Amanda Rock!

#65: Epic Brewing Company – Packaging Experiences In A Bottle

#65: Epic Brewing Company – Packaging Experiences In A Bottle

When Epic Brewing Company opened their doors in 2010 they offered a unique craft beer that was a little hard to find in other areas in the state. They sold a high alcohol content beer in 220z bottles, and were empowered by new liquor laws that allowed them to sell product directly from the brewery. Their goal then, and still today, was to turn craft brewing on its head. And indeed they have.

#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.

#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.

#61: Scott Evans – Pago, Finca, East Liberty Tap House, Hub & Spoke, and Trestle Tavern... whew!

#61: Scott Evans – Pago, Finca, East Liberty Tap House, Hub & Spoke, and Trestle Tavern... whew!

Let us make a bold statement: Scott Evans is the personification of what we stand for as a podcast. In 2009, Scott saw the potential of Utah’s food scene, the cuisine and concept gaps in the area, and decided he was ready to do something about it.

#60: R&R BBQ – Competitive Fire To Smoke Your Brisket

#60: R&R BBQ – Competitive Fire To Smoke Your Brisket

When you think about BBQ, the South immediately comes to mind. It’s the birthplace of BBQ, and opinions are strong. But for Rod and Roger Livingston, the founders of R&R BBQ, BBQ was a fond memory from their childhood family reunions, and a fun hobby in their adulthood. 

#59: Alamexo – Acclaimed Chef Shows Victory is Spicy

#59: Alamexo – Acclaimed Chef Shows Victory is Spicy

Some people spend their whole lives chasing their dreams. For Matt Lake, his life path became clear at the young age of 11. His parents took over a general store and began a small deli catering business, and Matt quickly dove into the family business. Whether helping run an event, putting together deli trays, or interacting with customers, Matt fell in love with the food industry. And he fell hard. So hard, in fact, that at the ripe age of 18 he enrolled in the Culinary Institute of America. And he’s been on the food path ever since.

#58: PJK's Creamery – A Flavorful, Fresh Take On Ice Cream Rolls Into Town

#58: PJK's Creamery – A Flavorful, Fresh Take On Ice Cream Rolls Into Town

Here are some fun facts about ice cream.

  1. It is delicious
  2. Utah is one of the top 10 ice cream consuming states in the country
  3. No matter the time of year, ice cream is always the right decision

With these strong supporting arguments for ice cream, it was only a matter of time before someone changed the ice cream game in Utah. That time has arrived.

The Utah Foodie Reheated: The Future Of Chocolate Is In... Utah?

The Utah Foodie Reheated: The Future Of Chocolate Is In... Utah?

If we were to ask you what the artisan chocolate capital of the United States was, what would you guess? New York? Los Angeles? Well, since this is called The Utah Foodie, you would be correct in guessing that Utah is the craft chocolate hotspot of the country. The folks at Saveur seem to think so, and we’re very much inclined to agree.

#56 – Project Pineapple: Vacation In A Pineapple

#56 – Project Pineapple: Vacation In A Pineapple

While Utah is known for its premier snow, many people don’t quite realize is that the majority of the state is a desert. Which means it gets hot. Really hot. And while we find ways to enjoy the warm and sunny days, the need for a cold treat is frequent. And as the saying goes, when you stumble upon a lemonade stand, put shaved ice in a pineapple.

#55: Mama Africa – Smell It, Taste It, Love It

#55: Mama Africa – Smell It, Taste It, Love It

The world is full of beautiful locations, delicious food, and histories that shapes entire cultures. While we can all dream of visiting exotic locations, money and time are very real restraints. Which is a bummer. How do we experience new places and different lifestyles if we can’t afford to do so? That’s where food comes in.

#54: Handle + HSL – Appreciate Tradition

#54: Handle + HSL – Appreciate Tradition

When you interview over 50 different food, coffee, and beverage entrepreneurs over a year, you begin to notice certain trends. They’re all passionate about their craft, feel a calling to create, and want to contribute to a growing community. The aspiration to put Utah on the foodie map can be found in ways big and small. For Briar Handly, the co-owner of Handle and HSL, developing a hyper-local, hyper-seasonal restaurant was one way to help Utah take one giant step forward.

#53: Butcher's Bunches – It's All About Family

#53: Butcher's Bunches – It's All About Family

When the recession arrived in 2008 the pain was felt everywhere. Fortune 500 companies, local mom and pop shops, and governments around the world all slowed down and the cost of living made margins thinner and thinner. For Liz Butcher and the Butcher family, their farmer’s market side business felt a massive crunch. As more people joined the markets to sell produce, Liz began brainstorming alternatives. And what she dreamed up was even bigger than the family's produce business.

#52: Publik Coffee Roasters – Good Coffee, Great Community

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Third wave coffee has arrived in Salt Lake City, and it shows no signs of slowing down. With a focus on local roasting, high-quality beans, and deep and layered flavor, coffee has become more than a reheated pot of Folgers.

One of the most prominent leaders for the third wave coffee revolution is Publik Coffee. The word “Publik” is derived from the Dutch word “Community,” and the feeling of community can be found in every chair, barista, and warm piece of toast. Publik’s dedication to creating a community for coffee lovers of all backgrounds has led to an accelerated expansion into The Avenues and Ninth & Ninth.

On this week’s episode of The Utah Foodie we sit down with Alicia Pacheco, Head Chef of Publik Kitchen, Dylan Sands, Director of Coffee, and Ryan Gee, the Head Roaster of Publik Coffee Roasters. These three have helped execute the mission and vision of Missy Greis, who opened Publik’s doors in 2014. Their commitment to the community extends further than just providing a space for people to gather and collaborate. With a dedication to green energy, local partnerships, and creating a lasting relationship with established neighborhoods.

Join us as we sit down with Alicia, Dylan and Gee, and get an inside look into the history of Publik Coffee Roasters!

This episode was sponsored by…

90.9FM KRCL — Community Connection and Music Discovery

Vive Juicery — A Utah-based cold-pressed juicery

The Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.

Blue Copper Coffee — Specialty coffee hand-roasted in Salt Lake City, with a coffee room at 179 W 900 S.

The Yelp Elite Squad — Utah’s five-star fan club of all things local.

This episode was hosted by Chase Murdock and produced by Ryan Samanka. For more information or to browse our episode archive, visit theutahfoodie.com or follow us on Facebook,Instagram, or Twitter. See you next week!

#51: Taqueria 27 – It's Not Mexican, It's Mexicanish

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Many people spend their entire professional careers attempting to find their calling. Dreams are dreamt, but never realized. For Todd and Kristin Gardiner, the founders and owners of Taqueria 27, finding their calling was as simple as waking up in the morning.

Todd has been working in the food industry for over 30 years.While he initially began his career as an ambitious 12-year-old busboy, working to afford to go bird hunting with his grandfather, Todd quickly was drawn in by the fast-paced, creative environment of the kitchen. For years, Todd worked his way up through various restaurants, and at a very young age found himself as the sous chef of Log Haven.

It was at Log Haven that Todd and Kristin met, and their true journey began. After years of working at Log Haven, Snowbird, and Z’Tejas, Todd’s dream of opening a restaurant was finally within reach. Taqueria 27 was born. Their original location on Foothill Drive opened in 2012, and in four short years, two more locations have followed suit.

Todd and Kristin had no interest in opening a traditional Mexican restaurant. They saw tacos as the perfect platform to play with creative and inventive combinations, and they wanted to challenge Utahns’ expectations of what a taco could be. It wasn’t Mexican food, it was “Mexicanish.” Several locations, tequilas, and awards later, Taqueria 27 is a flourishing local establishment that has become a favorite to eaters in the Salt Lake Valley. Join us as we sit down with Todd and Kristin and explore the winding, yet focused path they took to bring Taqueria 27 to the world.

 

This episode was sponsored by…

90.9FM KRCL — Community Connection and Music Discovery

Vive Juicery — A Utah-based cold-pressed juicery

The Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.

Blue Copper Coffee — Specialty coffee hand-roasted in Salt Lake City, with a coffee room at 179 W 900 S.

The Yelp Elite Squad — Utah’s five-star fan club of all things local.

This episode was hosted by Chase Murdock and produced by Ryan Samanka. For more information or to browse our episode archive, visit theutahfoodie.com or follow us on Facebook, Instagram, or Twitter. See you next week!

#50: Chedda Burger – Give It Your All, Or Don't Even Try

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One week we're celebrating our one year anniversary, the next, we air our 50th episode! When we launched The Utah Foodie our goal was to create a podcast that dove headfirst into the stories of the creators and innovators in Utah's food scene. Every week we've walked away from our interviews full of inspiration and appreciation. This episode, however, truly highlights how important it is to share these emotional and authentic stories.

When Nick Watts founded Chedda Truck, it was more of an online concept than a real company. Working multiple jobs and needing a creative outlet, Nick would stop by the farmers market during his free time to find the perfect ingredients for his homemade grilled cheese creations. His Chedda Truck Twitter account began to grow, and in a moment of generosity, a friend who owned a tattoo parlor offered him an evening to bring his grilled cheese out into the world for some of his customers.

What began as a low-key offer blew up into a frenzy as news of this grilled cheese launch began to spread through popular food blogs and Twitter accounts. Nick originally anticipated a small crowd, but over 250 customers and grilled cheese sandwiches later, it was apparent that this was more than just a casual evening.

And yet, Nick didn't open his food truck for another six months after his initial launch. After soul searching and working a mind numbing job, Nick knew a drastic change was needed. Hence, Chedda Truck became officially official.

What followed his launch was years of lessons learned, generous friends and strangers, and a full-time investment into Chedda Truck and Chedda Burger that was purely driven out of passion and an unwillingness to give up. With a physical location at 26 E 600 S and two food trucks, Nick's ambition and creativity are inspiring, and he offers wisdom and passion that is infectious.

 

This episode was sponsored by...

90.9FM KRCL -- Community Connection and Music Discovery

Vive Juicery -- A Utah-based cold-pressed juicery 

The Chocolate Conspiracy -- A project in pure, raw, honey-sweetened chocolate.

Blue Copper Coffee -- Specialty coffee hand-roasted in Salt Lake City, with a coffee room at 179 W 900 S.

The Yelp Elite Squad, Utah's five-star fan club of all things local.

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This episode was hosted by Chase Murdock and produced by Ryan Samanka. For more information or to browse our episode archive, visit theutahfoodie.com or follow us on FacebookInstagram, or Twitter. See you next week!