Utah improves its culinary standing
Say good-bye to the old Jell-O and ice cream stereotype. Salt Lake City is one of America's up-and-coming food capitals, according to this recent article in Forbes Magazine.The capital city's improved culinary image is attributed to the growing number of farmers, cheese makers, bakers and chefs that have set up shop.
The article specifically mentions Rockhill Creamery, in Richmond (the farmhouse is pictured at right), Beehive Cheese in Ogden and Drake Family Farms, West Jordan. These cheese makers provide Utahns with everything from Gouda to Gruyère.
The magazine also lists Crumb Brothers Artisan Breads, in Logan, and Bambara, the restaurant inside the Hotel Monaco which uses ingredients from local growers and ranchers.
Salt Lake is not the only small city to emerge as a culinary destination, according to Forbes. Tucson, Ariz., Chapel Hill, N.C., and Baton Rouge, La. also are on a delicious rise.
Those food producers (along with a dozens of others not mentioned) "prove that Salt Lake can compete with the standard-bearers" such as San Francisco, Chicago and New York.
Salt Lake is not the only small city to emerge as a culinary destination, according to Forbes. Tucson, Ariz., Chapel Hill, N.C., and Baton Rouge, La. also are on a delicious rise.
posted by Kathy Stephenson @ 11:50 AM |
1 Comments:
That is a really cool picture a nice motorcyle ride to Richmond sounds fun on a day like today.
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