Dojo, Taqueria 27, Park City Culinary

Dojo

Reported yesterday via Facebook, downtown SLC’s much vaunted Dojo is set to close. This Saturday will be your final opportunity to enjoy the restaurant before the shutters go up.

No official word yet on the reason for the closure nor any future plans for the team; a quick glance of the businesses facebook page though, suggests this isn’t the last we’ve heard of the Dojo folks.

423 W 300 S #150, Salt Lake City, UT 84101
(801) 328-3333
www.dojoslc.com

Taqueria 27

In the cycle of restaurant life – as somewhere closes, somewhere else opens. After months of anxious waiting, residents of Holladay can now celebrate the opening of Taqueria 27′s latest location in their own neighborhood. The restaurant opened yesterday (April 29th) and looks set to build on the same solid food from chef and owner Todd Gardiner and his team, that has made their Foothill location a success.

Check out the following snaps of the new space and signage:

taqueria 27 holladay location interior shot

taqueria 27 holladay location interior shot two

taqueria 27 holladay location interior shot three

taqueria 27 holladay location interior shot four

(pictures taken from T27 Facebook page)

4670 Holladay Village Plaza (2300 E), Holladay, Utah
801-676-9706
www.taqueria27.com

Park City Culinary Institute

Finally, The Park City Culinary Institute is taking applications for their professional certificate program that begins September 22, 2014 and ends November 14, 2014.

Laurie Moldawer, the Institute’s Paris le Cordon Bleu-trained Founder & Director, explains why the program is unique: “Most culinary schools take longer and are more expensive. We’re offering a high quality experience at a lower cost, with a shorter time commitment, in a world-class resort destination.”

This eight-week program will cover the fundamentals of cooking at a professional level, including knife skills, filleting and butchering, classic techniques and sauces, and high-altitude baking. Students will even get opportunities to harvest their own fruit[s] and veggies from Park City’s Copper Moose Farm.

Chef instructors of the program include the award-winning Chef Houman Gohary, who has been featured on NBC’s Today Show with Katie Couric and on the Discovery Channel for his many accomplishments. A former instructor at San Francisco’s California Culinary Academy, Chef Gohary has 35 years of experience in Michelin-starred restaurants and world-class resorts.

Moldawer is excited about the potential of this location for a culinary school, “Park City is surrounded by mountains, farms, and ranches but it’s less than a 40-minute drive from an international airport. People travel here from all over the world for ski vacations and the Sundance Film Festival. We want to help deliver the quality of dining they deserve – and it’s one of the best places in the world to take a professional culinary course.”

park city culinary institute logoTuition for the eight-week, 160 credit-hour course is $4,995 (plus tools and uniform) and no prior experience is necessary. It begins September 22, 2014 and ends November 14, 2014. The final project of the program is a fundraising dinner prepared and served by the students for the community to raise money for an organization supporting local food producers.

The course is designed to give students an advantage over their competition when looking for positions in gourmet kitchens around the world. High West Distillery & Saloon, Talisker on Main, Deer Valley Resort, Promontory, and Sundance Resort have already expressed interest in recruiting students. Deer Valley has indicated that students could earn 11 to 17% higher wages for successfully completing this program. Students will be given individualized career counseling to help open doors for other opportunities.

7720 Royal St, Park City, UT 84060
(435) 659-5075

www.parkcityculinaryinstitute.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 Cuthhroat, alliteration and the use of too many big words he doesn't understand. Stuart is also a member of the Association of Food Journalists.

Comments

  1. Kristin Gardiner says

    Thanks for the above mention! We are excited to be in Holladay!

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