Dining Around The World, Log Haven, Heber Valley Cheese

Dining Around The World

Dining Around the World is a week-long culinary event where local restaurants, support refugees in Salt Lake City. Chefs create a special entrée inspired by a refugee community, which is featured in their restaurant the week of August 24th to August 31st.

Produce for the dishes is sourced from refugee farmers in the New Roots program and proceeds from every dish sold benefits the International Rescue Committee and the Utah Refugee Coalition.

. To support this worthy cause couldn’t be simpler. During the week starting August 24th visit any the participating restaurant (listed below), purchase the special entree and enjoy the double whammy of supporting SLC’s diverse refugee community and sampling unique flavors to boot.

Video: Jerry Liedtke of Tin Angel speaks passionately about the dining week, embracing new cultures and cuisine, and the inspiration behind his Bhutanese dish:

Caffe Niche (Congo)
779 E Broadway, Salt Lake City, UT 84102

Squatters Pub & Brewery (Somalia)
147 W Broadway, Salt Lake City, UT 84101

The Tin Angel Cafe (Bhutan)
365 West 400 South, Salt Lake City, UT 84101

Mazza (Sudan)
912 East 900 South, Salt Lake City, UT 84105

Avenues Bistro on Third (Burma)
564 E 3rd Avenue, Salt Lake City, UT 84103

Cafe Trio
680 South 900 East, Salt Lake City, UT 84102

Log Haven

Log Haven has won its tenth straight Award of Excellence from Wine Spectator, an award reserved for restaurants that “offer an interesting and diverse selection of 100 or more wines that are well-presented and thematically match the restaurant cuisine”. Log Haven’s General Manager/Wine Director Ian Campbell reported, “It’s a great honor to be recognized for our decade of dedication to presenting a well-rounded selection of wines that complement our cuisine. We’re excited to continue this legacy into the future by offering even more outstanding wines”.

Log Haven is not about to rest on its laurels, or in this case, its grape leaves. Campbell is constantly seeking new ways to enhance the restaurant’s acclaimed wine program, most recently when Log Haven hosted three of Oregon’s pioneering wineries this past July at the “Wild About Willamette” food and wine event. This sold-out tasting party was met with rave reviews, so local oenophiles should stay tuned for future features, collaborations and events Log Haven features specialty wine and cocktails each month to further broaden their expansive offerings of Old and New World wines. This month’s featured wine is Copain Winery’s 2011 Tous Ensemble Chardonnay, a medium bodied unoaked New World chardonnay with citrus aromas and flavors of pear and lemon that Campbell has chosen to complement Chef Dave Jones’ Lemon Poppy Seed Risotto and Panko Dusted Dungeness Crab Cakes.

Log Haven
6451 E Millcreek Canyon Rd Salt Lake City, UT 84109
(801) 272-8255

www.log-haven.com

hebver valley artisan cheeseHeber Valley Artisan Cheese

Another recent aware winner is Heber Valley Artisan receiving three awards from the American Cheese Society’s annual competition in Madison, Wisconsin. The indepedanly owned and operated creasmery scooped:

1st place
Wasatch Back Jack
Category: Monterey Jack with flavor added — all milks

2nd place
Cascade Raw
Category: Cheddar — aged up to 12 months — made from cow’s milk

2nd place
Queso Fresco Verde
Category: Hispanic-style with flavor added — all milks

The American Cheese Society’s annual competition seeks out the highest quality in milk and cheese products in North America. This year’s competition was the largest yet, with almost 1,800 products submitted.

“With an onsite dairy, we are able to control and monitor the milk process, from the feed and care of the cows and quick delivery of the milk to the quality control and craftsmanship that make some of the best cheese in the country,” says Grant Kohler, owner of Heber Valley Artisan Cheese. “We are proud of providing high-quality cheese to a discriminating audience.”

Heber Valley Artisan Cheese
920 North River Road, Midway, Utah
(435) 654-0291

www.hebervalleycheese.com

About Stuart Melling

My high school English teacher once told me I was the most arrogant young man she had ever met. Food criticism seemed like a natural leap. Stuart is largely fueled by Uinta Cutthroat, alliteration and the use of too many big words he doesn't understand. Stuart is also a member of the Association of Food Journalists.

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