The Salt Lake Tribune
Thursday, May 14, 2009
Food at The Living Traditions Festival

The 24th annual Living Traditions Festival runs May 15-17 at the Salt Lake City & County Building, 450 S. 200 East. Besides music, dancing and art, 20 different non-profit groups will serve the foods of their native country.

Here are few things to try:

-- Chicken Sheia, a chicken stew spiced with cinnamon and served over rice. The Dinka Sudanese Community of Salt Lake City (pictured above) makes this traditional dish which can't be found anywhere else in Utah.

--- Empanadas Salchipapas. This unique Bolivian dish is made with fried hot dog slices and fried potatoes.

---Momos, Tibetan dumplings stuffed with seasoned beef or vegetables

-- Otai, a Tahitian drink made with fruit and coconut milk.

-- Hawaiian ice cream with macadamia nuts.

Food booths are open Friday, 5 to 10 p.m.; Saturday, noon to 10 p.m. and Sunday, noon – 7:00 p.m. Here's the full list of what's available.

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Friday, April 17, 2009
Weekend options


Have you planned your weekend yet? Here are a few food activities to keep you busy:

Friday (April 17) from 6 to 9 p.m. enjoy the wine tasting at the Sun and Moon Cafe, 5195 Emigration Canyon Rd. Wine guru Alexa Johnson will be on hand to help you compare South African Sauvignon Blanc from three different wineries. The flight is $12, food not included. Call 801-583-8331 to make a reservation.

Every Saturday a mini “locavore” farmers market take place at Tony Caputo’s Market and Deli, 300 W. 300 South, Salt Lake City. Artisan producers are there from 10:30 a.m. to 3:30 p.m. selling chocolate, beef, lamb, cheese, mushrooms and more. The first 24 people who purchase a quart of Slide Ridge honey get a free sandwich.

Also on Saturday get dinner and and eduction during the Tuscan cuisine cooking class at the Viking Cooking School, 2233 South 300 East, From 5 to 6:30 p.m., learn how to thicken soup, make "frico" cheese crisps and prepare mushrooms for risotto. Cost is $65 per person.


Every Sunday night is "industry" night at Log Haven. Restaurant employees get a 25 percent discount on their meal, just by showing a valid pay check. The offer is not good for the early bird or other specials. Log Haven, 6451 E. Millcreek Canyon Rd.

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About Kathy
   Kathy Stephenson has been the food writer at The Tribune since 2000. Prior to that she covered education and was a general assignment reporter for Utah's largest daily newspaper. A Utah native, Stephenson's first job was picking zucchini on her grandparent's Kaysville farm. Every Christmas, Stephenson's neighbors and colleagues look forward to getting a plate of her baklava. Last year, she gave away nearly 300 pieces.