This article is reprinted from the Utah Eats newsletter, compiled by Kolbie Peterson, The Salt Lake Tribune’s food and drink reporter. To get the newsletter in your inbox every Wednesday, become a subscriber by going to sltrib.com/newsletters.
Hello, Eaters!
With the holidays quickly approaching, people are eating lots of yummy Christmas candy. And according to data from two different websites, they have clear-cut favorites when it comes to that Christmas candy. Let’s dig in.
CandyStore.com, which says its findings are based on 16 years of bulk candy sales data, says Utah’s very favorite Christmas candy is (*drumroll*) Hershey’s Kisses. It says the state’s second-favorite Christmas candy is something called “reindeer corn,” which I’d never heard of and apparently is just red, white and green candy corn — gross. The website says Utah’s third favorite Christmas candy is M&M’s, which, OK. But they better be red and green.
The plot thickens, though. A candy report from HubScore says Utah’s favorite Christmas candy is Snickers, its second favorite is M&M’s, and its third favorite is Skittles, which don’t seem holiday-ish to me at all, but to each their own.
My favorite Christmas candy is any homemade candy like peppermint bark or almond roca. What’s your favorite? Or your least favorite? Email me at food@sltrib.com and let me know.
On another topic, I received an email from an Eater named Maggie who is looking for quiet places to eat. Between all of us foodies, I know we have a vast knowledge of local restaurants, so let’s help Maggie out. If you know of any quiet spots, email me at food@sltrib.com and I may feature your pick in a future story.
Live deliciously,
Kolbie
P.S. Follow me on Instagram at @kolbie.peterson!
Food News
(Francisco Kjolseth | The Salt Lake Tribune) A pair of ski blades provides the surface for a a charcuterie board with various nibbles on the snow as part of a new business venture by the co-founders of Charcuteski on Monday, Dec. 11, 2023.
• The co-founders of Charcuteski are creating a community by eating meats, cheeses and crackers off of skis and snowboards on the slopes and then posting photos of their spreads on social media, and it all just makes me wish I could ski or snowboard. Believe it or not, creating a charcuteski (pronounced “shar-koo-teh-ski”) that’s then shared among a group can be a much cheaper lunch option than eating in a lodge, especially when it’s done potluck-style. And the trend is catching on around the world. Check out my story to learn what’s needed for a successful charcuteski and how you can create one with your friends.
(Trent Nelson | The Salt Lake Tribune) Jared Gold in Salt Lake City on Wednesday, Dec. 13, 2023.
• I had a great conversation with Jared Gold — a designer, toymaker and real-life Willy Wonka — about his new line of handmade candy called the Candy Sutra, and how candy can create a meditative experience for the eater (yes, really). Every box is filled with nuanced, delicious candy like the Peanut Butter Crunch Bark, the Chai and Cream Caramel, and the Buddha’s Palm Marzipan, and each flavor “has been engineered for its ability to cause surprise and wonder,” Gold’s website says. The date to pre-order candy and receive it by Christmas has passed, but Gold will be shipping his products again in January. Purchase candy (and toys) at SutrasOfDelight.com.
(Trent Nelson | The Salt Lake Tribune) Quarters Arcade Bar in Salt Lake City on Tuesday, Dec. 19, 2023.
• Recently I spent some time getting to know Sugar House’s dining scene, and I chose to spotlight four restaurants and one tea shop in the neighborhood. If you’re there doing some last-minute holiday shopping while the construction is on hold, consider patronizing one of these local businesses.
• Catch Zane Holmquist, chef at the Stein Eriksen Lodge, on TV on Friday, when he appears live during the third hour of NBC’s “TODAY Show.” During the segment, he’ll be sharing his recipes for his signature peppermint blondies and coconut white hot chocolate, according to a news release.
Openings:
• Chipotle has opened a new location in Eagle Mountain, at 4315 N. Pony Express Parkway. For a limited time, guests can try the carne asada, a news release said.
• Dirty Bird Fried Chxx, a Nashville-inspired but Utah-based fried chicken chain, has opened a new location in Sandy, at 9710 S. State St. Dirty Bird’s menu features chicken sandwiches, fries, chicken tenders, milkshakes and more.
Closings:
• Fairweather Natural Foods, which was in business for three decades at 1270 Iron Horse Drive in Park City, has been acquired by the Utah-based Good Earth Markets, according to KPCW. Fairweather owner Jen Rattray decided to sell to Good Earth Markets when she retired, KPCW reported, and her store is now the seventh location of the local chain.
Booze (and Drink!) News
(Scott Sommerdorf | The Salt Lake Tribune) Purgatory Bar, Friday, December 8, 2017. Purgatory has the same owners as the Sapa Grill around the corner.
• Purgatory, located at 62 E. 700 South in Salt Lake City, closed down for a few months on Dec. 17. This Asian-fusion restaurant and bar owned by Sapa Investment Group is undergoing renovations, according to a post on Facebook and Instagram, and will be returning in February.
“We love and appreciate all that you’ve done for us, and look forward to serving you again soon,” the social media post stated.
• Several Bout Time Pub & Grub locations are transitioning to new concepts, according to Tali Bruce, a former franchisee who has paid to exit the Bout Time franchise with the four locations she still owns.
Bruce said the location at The Gateway will become The Bruce, which will still be a sports bar but with a Scottish theme. The location at 5592 S. Redwood Road in Taylorsville is becoming Crossroads Bar and Grill, which will still be a sports bar but named after the complex it’s located in, Bruce said. The location in Holladay on 6522 S. Big Cottonwood Canyon Road will also stay a sports pub but will be “hyper-focused on the local clientele and have a more apres ski ambience,” Bruce said. She is still exploring options for the Bout Time location in the Maverik Center in West Valley City.
All of the locations will remain open and operating as they transition to their new concepts, she said.
• Saltfire Brewing Co. has implemented a new online ordering system, which allows customers to shop the brewery’s beer selection from the comfort of their own homes and then pick up their orders at Saltfire at 2199 S. West Temple, at a time of their choosing.
“The introduction of online ordering is a natural progression for us, and we’re excited to offer this convenience to our community,” said Saltfire owner Ryan Miller in a news release. Order at SaltfireBrewing.com.
Dish of the Week
(Kolbie Peterson | The Salt Lake Tribune) The Tradition burger is photographed at Tradition restaurant in Salt Lake City on Dec. 14, 2023.
I found myself at Tradition (501 E. 900 South, Salt Lake City) the other night and decided to satisfy my carnivore instincts with a classic: a burger and fries. The Tradition burger ($20) did not disappoint. Made up of a local beef patty, American cheese, arugula, truffle aioli, red onion and bacon, this sizable burger arrived cooked at a juicy medium-well. It was heaven to bite into, with all the components combining for a decadent, meaty bite. A bonus was the burger juices that dripped all over my side of fries, which were perfectly crispy on the outside and soft on the inside.
