This article was written by contributor Ryan Kendrick. Ryan is the Cofounder of Chocolot Artisan Chocolates www.sweetchocolot.com and also blogs about all things food at www.slceats.com
I was recently invited to attend a tasting event for Log Haven’s new Spring menu. From what I have heard about award-winning Log Haven, I went in with pretty high expectations. And my expectations were exceeded on every level.
Chef David Jones set out to develop a lighter menu for Spring, yet one that maintains the basic heartiness that diners expect in a canyon resort high in the cool mountain air.
I won’t run you through the entire menu (you can view their entire menu at log-haven.com), but I want to highlight a few of my favorite dishes. The Furikake Agedashi soft shell crab was delectable. Perfectly crisp and accompanied by a deliciously rich wasabi yuzu sauce.
My favorite dish of the night was a plate of pan-seared scallops resting on a bed of tomato-corn risotto, Beehive Cheese Uintah jack cheese, and green chile sauce. I’ve had many scallops before, but none have tasted as amazing as this dish. The scallops were perfectly cooked, and I wanted to pour the remaining sauce in my pocket and take it home with me.
The saba-grilled duck breast, sitting on beautifully charred polenta, grilled treviso, freeze dried concord grapes, all brought together with a lovely port reduction, was another incredible dish. This was perfection on a plate. Perfectly cooked duck and the best polenta I’ve tasted made this dish an instant favorite of mine. The fruity port reduction sauce and freeze dried grapes provided a nice balance to the rich duck.
I would encourage you to try out Log Haven’s new menu. The restaurant is situated in a beautiful part of the canyon, and makes for a very welcoming, intimate experience. They really take supporting local food purveyors to heart, as they try to purchase most of their products from local producers such as Beehive Cheese, Amano Chocolate, Creminelli salumi, Bell Organics, Morgan Valley Lamb, Kiler Grove Wine and Drake Farms.
Ian Campbell, one of the owners, took a moment to tell us about the small amphitheater that they have behind the restaurant. Tuesdays through Thursdays, they open up the outside dining to pet owners who can bring their pets up with them to eat outside and enjoy the scenery. I can’t remember what they’re calling it. Dine with your dog? Munch with your mutt? Something like that. Ian also mentioned that they are putting together a “dinner and a movie” package. You can eat an amazing dinner, then enjoy a movie in their amphitheater. Sounds like a fun time!
Wild Arugula Salad
Saba Grilled Duck Breast with Polenta
Seared Grouper with Arugula Salad
Disclaimer: Gastronomic SLC was invited by Log Haven to sample their spring menu, and did not pay for this meal.
Log Haven
6451 East Millcreek Canyon Road, Salt Lake City, UT 84109-3814
(801) 272-8255
Website: www.log-haven.com
I love featuring the best of the best of Salt Lake City. I live and work downtown, and enjoy showcasing all of the amazing things SLC has to offer. Winner, 2015 Utah Society of Professional Journalists, photo essay category. When I’m not writing about food, I am usually found on my bike, headed up one of the canyons.
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