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Posts tagged ‘utah’

eatery 1025 :: You Should Go To There!


Utah… a culinary wonderland! (?)  Yep…I just used Utah and culinary in the same sentence!  I do this not out of foolishness…but because I actually know!  Of course, I could spend at least an hour or two telling you all about the secret spots, my new faves, the good ‘ole standby’s, the uniquely Utah locales, and of course where to find the best beer…nope…I’m just going to tell you about one little place that is well-deserving of your attention!  eatery 1025.  

I am not the first to take notice…and will not be the last.  Due to my lack to photography skills…I have borrowed a photo from the Salt lake Tribune as my attempts hardly did justice to the beauty of the chilled beet and cucumber soup!

(photo courtesy of Francisco Kjolseth/Salt Lake Tribune)

There is just one little quirky thing about eatery 1025…it’s technically in Bountiful.  Don’t let this stop you…it is worth the trip…right off the freeway…no big deal…it’s closer Alta and Snowbird!

The self-describe their menu as clean with seasonal ingredients.  I would agree although I’d throw in a splash of creativity, a slight lean towards gluten-free and vegetarian and a knack for taking dishes found on many menus and making them unique and extraordinary.  Executive Chef, Chelsa Best and Sous Chef, Liam Connelly have put their all into this little place and expanding the gastronomic horizons of Bountiful!  (and they have a tiny kitchen – having worked in kitchens, I know the challenges of tight spaces…you’ve got to have some happiness in the kitchen if you want your food to have love…which it does!)

Blah, blah, blah…get on to the good stuff…

Spicy Turkey Lettuce Wraps

Sampling of side dishes:  honey-glazed carrots, rosemary fingerlings and curried cauliflower

Caesar Salad – parmesan frico, hearts of romaine, chopped hard-boiled egg, grilled red onions, crouton fingers, and last…and my favorite…fried capers!

Zucchini ribbons with chicken sausage and ricotta salata – no noodles here, just zucchini.  Fresh and brilliant!

Can you tell that we ordered many things…

Sweet pea spinach salad with caramelized onions, pine nuts and topped with salmon

Grilled ham and cheese with mustard and caramelized onions on sourdough

You can’t go wrong with a traditional and nicely grilled cheese sandwich

Chicken gyro on fresh pita

The space is bright and inviting mimicking the character of the dishes.  Currently they are serving breakfast (go for the oatmeal brûlée!) and lunch and will hopefully be serving dinner this fall.

Of course, I couldn’t leave without a sweet nibble…and truthfully, despite the bursting-at-the-seams feeling in my stomach…I could have squeezed in at least two more of these…they were that good!

Vanilla cupcakes with fresh strawberry mascarpone frosting!

(do you want to know a secret…?  these cupcakes are gluten-free!  I am not usually a fan of gluten-free…and I would not have known…delicious and made fresh daily on site!  Shhhhhh…don’t tell anyone!)

Overall, the menu is filled with options to satisfy both traditional and eccentric tastes while not overreaching.

What they do…they are doing well.

You Should Go To There!

eatery1025 •1025 South 500 West • Bountiful, Utah • 84010

**I may or may not know and or be related to the sous chef.  This in no way affected my overwhelmingly positive and delicious experience!  :-)

Pheasant, Partridge & Wild Rice Soup


This is Cleo – our French Pointer – a bird dog – she’s vicious…not really…she’ll lick your face off, nibble your nose and crawl in your lap.

Cleo

I know…why is our dog making an appearance on our ‘food blog’…because she is an important part of our lives…and important in the grand scheme of things.  I realize that whether she howls in the morning when I’m trying to put pants on is not affecting world peace…however…her role as a bird dog is important in participating in (as much as we can, as an urban LA couple) where our food and meat comes from.

I did not grow up hunting…in fact…I don’t recall seeing a real gun…never mind touching or shooting one, until college for a women’s studies class – a whole other story entirely.  Anyway, guns, hunting, bird dogs…all of these are a bit foreign to me.  But knowing where my food comes from, being capable of participating in the collection of food items (not just veggies…but the animals…and the meat they provide), and preparing them in all different manner; all of these things are very important to me, to us.  Don’t get me wrong…I had my vegetarian years, when my mother insisted I felt bad for the cows; and they may have coincided with my women’s studies years…but I do love me some bacon and it doesn’t get much better than duck fat, so I think I should know, actually I think we all should know, and have an appreciation for, not only where our food comes from but what it takes to get that food from the earth/farm/wilderness/etc. to our table.

Ready for Birds

Over the holidays, we visited my family in Utah and brought Cleo along, my parents cats were nonplussed.  Understanding that we live in LA county, Cleo does not get much of a chance to exercise her little bird-hunting brain very often…although Woody tries hard.  So we made sure to get a day of pheasant hunting in, even if it was a crazy snowy day with very cold and blustery winds; even if I forgot to pack my long underwear because I worked up until a few hours before we packed the car to drive to Utah, and even if, I was sick.

We headed out hoping to get some pheasant and Hungarian partridge…planning on using everything and anything we shot in a delicious soup adapted from a recipe from Woody’s dad, Dennis.  First off, Cleo needed no assistance in bringing in the first of the pheasant’s.  No shots were fired…I repeat, no shots were fired.

It went like this:  a pheasant flies out of a bush…continues to fly out into a field and land about 300 yards away (they don’t like to fly in bad weather…just like Delta’s pilots…they prefer to hunker down); Cleo watches this happen and as soon as the pheasant lands…takes off, bounding and leaping through 2-3 feet of deep snow.  At this particular moment, I was not sure a) what would happen when she got there; b) if she’d be too tired to get back to us; and c) what we were going to do with a live pheasant in Cleo’s mouth.  Oh, but not to worry…a) she pounced and nipped at the pheasant she had a good hold of it; b) Woody met her halfway as he pictured her passing out from exhaustion; and c) no need to worry about c) since Cleo rung the pheasant’s neck all by herself and the pheasant was as dead as a doornail.  So let’s recap – we went hunting with our bird dog who is supposed to POINT at birds she smells…then scare them up out of the bushes, so we can shoot them…and then retrieve them for us…and instead – we went hunting, didn’t fire a single shot, Cleo chased, killed, and retrieved a pheasant and we had at least 1 bird in the bag for our soup.  Luckily, Woody’s a good shot and with some help from Cleo we were able to get a few more…otherwise, it would have been ‘soup for one’…maybe two with small portions.  Here is our final take:  5 Pheasants and 3 Hungarian Partridge!

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Okay…on to the actual cooking part.  The birds were cleaned for us…is a shockingly quick manner, might I add (perhaps a little too graphic this early in the life of this blog…details to come).  All that was left to do was to give ‘em a quick rinse and once over to make sure we removed any shot that could be embedded in the meat.

please excuse the pink plastic cutting board...

We roasted the meat after seasoning it liberally with salt and pepper and giving it a few aromatic herbs.

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I cut up a standard french mirepoix of onions, carrots and celery.Then we cubed the pheasant and partridge, sweat all the veggies, cooked the wild rice in a separate pot until it was al dente…and then the soup really comes together.  I love this soup for many reasons.  It is a great creamy comforting dinner, it gets better the next day and even the day after…and 1 recipe makes a large quantity of soup…it’s like a never-ending soup bowl as the wild rice continues to soak up moisture, so when reheating, it is easy to heat on the stove and add broth to thin it back down to soup consistency.

Sweat the veggies, season, all the cubed partridge and pheasant, combine, season again, add broth and cooked wild rice…add a touch of cream…and Voila!

simple mirepoix, meat, broth and rice

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Puff Pastry and Kale Chips

Pheasant, Partridge and Wild Rice Soup

We topped it with a square of golden puff pastry and kale chips (aka oiled and salted kale leaves that have been roasted until crisp).

the final dish

and those who enjoyed it!

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