The second half of the Foodie Tour led by Lindsey in Salt Lake City was a stop at Tony Caputo’s Market & Deli. Tony Caputo’s store {let’s call it TC from now on} is divided in half: on one side, you have fine cheeses, cured meats, chocolates, olive oils, imported products and freshly baked breads that infuse the store with deliciousness. On the other side, the deli offers some of the best sandwiches the city has to offer (I can attest to that – the Muffaletta {salami, ham, mortadella, cheese and spicy olive salad on a ciabatta roll} I had was finger-licking good!). And in the middle of all that, there’s a small open space where the store hosts local farmers and artisans to allow them to sell their products during the winter months.
Category Archives: US West Coast
A Foodie Tour of Salt Lake City {Part 1 of 2}
One of the great things about the Altitude Design Summit, which I attended recently in Salt Lake City, was that it featured activities suited for a wide range of interests, including food. Yay for me! Of course, I signed on to anything remotely food-related in an effort to fulfill the foodie as much as the designer side of me while attending the conference.
On the last day of Alt, a Foodie Tour was going to be led by food blogger Lindsey Johnson (of Café Johnsonia). I was very eager to discover what gourmandises Salt Lake City had to offer because, as the tour’s description put it, one wouldn’t necessarily picture SLC as a foodie paradise. Lindsey was also hosting a dinner on the night immediately before the conference started. Together with Jennifer Hoiyin (of Delightful Delicacies), they took on the formidable challenge of cooking dinner for 16 strangers at SLC’s Viking Cooking School.
The Modernist Cuisine: Future or Science Fiction?
I am somewhat ambivalent when it comes to molecular gastronomy. As much as I drool over blog posts published by the chosen few who had the chance to enjoy one of Ferran Adrià’s spectacular meals, when I really challenge myself to figure out if I would genuinely enjoy that kind of experience, well, I’m not so sure. Don’t get me wrong; I would book a flight and go to El Bulli if I could make it before Adrià closes the kitchen for good, but mostly it would be because of the exclusive character of the experience, for the unique chance to experience it myself, and because, deep down, I am a bit of a chef groupie. There, I said it.
But do I feel true attraction for molecular gastronomy? Not really. In truth, I don’t know that much about molecular gastronomy (which I will abbreviate to MG from now on), but I know that I like true, simple flavors.
IFBC 2010 – The Food: A Pictorial
In the end, it’s all about the food, isn’t it?
I feel for the IFBC organizers who had to take up the challenge to make 250 food enthusiasts belly-happy for 3 days. For me, they really did it. At every meal, we were lucky enough to benefit from the talent of creative chefs and we never served the same thing twice. Here’s how it went down:
Friday night: Opening of the conference at Hotel Monaco. Cocktail party hosted by the main sponsors with wine tastings, cocktails, and small bites.
Saturday:
- Breakfast: Fresh breads and French pâtisseries; one-bite muffins and cakes; variety of berries.
- Lunch: Small plates menu prepared by 5 different chefs with wine pairings.
- Cocktail-hour: Tapas with Sherry pairings.
- Dinner: Tasting menu crafted by 6 different chefs; desserts; wines.
Sunday:
- Breakfast: An incredible array of (enormous) doughnuts, muffins, berries.
- Lunch: Food truck gathering; beer.
Are you hungry yet? If not, wait ’till you see the pictures.
On Food and Friendships: The International Food Blogging Conference 2010
So, months ago, I planned a visit to my brother’s in Seattle. I’ve been coming here almost every year since he moved to the Pacific Northwest ten years ago. Days after I booked my tickets, I learned the International Food Blogging Conference (IFBC) would be held right in Seattle, right when I planned to be there! A newcomer to the food blog community, this was perfect to get inspired, boost my confidence, and allow me to meet new people.
Fast-forward to August: as the start of the conference grew closer, I began feeling a bit stressed. I’m naturally reserved and timid when it comes to meeting new people, especially when I’m by myself. Would I be stuck on my own all weekend? Would I be able to get to know new people and form friendships? My only comfort resided in my deep belief that food always brings people together, no matter what.