Quick Weeknight Dinner: Spaghetti alla carbonara

I don't know about you, but coming home after work and wanting
to cook anything, let alone something delicious, rarely
happens for me. This recipe is your answer. It is 30 minutes start
to finish. It comes from Williams-Sonoma Food Made Fast: Pasta.
Laura made this tonight and it's fantastic. This is an easy way to
take on an Italian classic, the carbonara.

Serves 4

Ingredients

• Olive oil, 3 tablespoons
• Pancetta or bacon, 1/4 lb chopped
• Garlic, 2 large cloves, minced
• Dry white whine, 1/3 cup (Sauvignon blanc or even Pinot Grigio)
• Eggs, 3, at room temperature, beaten
• Parmesan cheese, 1/3 cup grated
• Salt and freshly ground pepper
• Fresh flat-leaf (Italian) parsley, 1/4 cup minced

Directions

1. Make the sauce. Bring a large pot of water to a boil. In a large frying pan over medium heat, warm 1 tablespoon of the oil.
2. Add the pancetta or bacon and 3 tablespoons water and cook until the water has evaporated. Add the garlic and the remaining 2 tablespoons oil and cook, stirring occasionally, until the pancetta or bacon is browned, about 4 minutes.






3. Stir in wine and cook until most of the alcohol has burned off; about 1 minute.
4. In a large serving bowl, beat the eggs with the cheese and 3/4 teaspoon salt; seat aside.
   
   
   



5. Cook the Pasta. Add 2 tablespoons salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions.
6. Drain, reserving about 1/2 cup of the cooking water. Working quickly, add the pasta to the egg mixture and toss to coat. add as much of the cooking water as needed to loosen the sauce.





7. Add the pancetta or bacon, a generous amount of pepper, and the parsley. Toss again and serve.

My Tips and Tricks (with Laura):

• For those who don't want to use white wine, you can always use a little bit of chicken or vegetable broth (if it's not free of salt, lessen the amount of salt you use in). I really do suggest using wine, the alcohol burns off!
• Use kosher salt! Stop using iodized salt to cook or bake, it lacks the depth of flavor and integrity of more coarse types of salts.
• If you are squeamish eggs being raw, a couple of things: 1) the pasta cooks the eggs without scrambling them (trust me!); 2) you could make this without the eggs (granted it wouldn't be a carbonara), but you could just add cheese with a bit of olive oil to it before adding it to your pasta. **Will also lower the cholesterol of this dish.
• Pancetta and bacon can often be quite salty. If you are worried about your blood pressure, cut the salt added to the cheese/egg mixture. Still add a bit to your pasta water since this is the only time you'll be able to season the pasta itself. Another way to decrease some of the sodium is by draining some of the pancetta or bacon grease before adding your wine.
• If you're looking for a bit of kick, add crushed red pepper flakes!
• Last, but not least: pasta is a great time to introduce, or hide, vegetables into your meal. Make it your own. Add peas, mushrooms, carrots, broccoli...basically whatever. It makes it a more Americanized carbonara, but whatever, it's your house and your meal.

Simple Fudge

Simple Chocolate Swirl Fudge

This fudge recipe comes from the Eagle Brand website, but I made a couple of adjustments (no nuts). Eagle Brand is one of the more common manufacturers of sweetened condensed milk and has lots of fudge recipes. I decided that since the holidays are coming it would be a good idea to try one out. This one was pretty simple, even after I added a bit too much butter (I told you I had a problem following recipes.) The photo above is from the East Brand website, my fudge is below. I waited a bit too long to mix in the marshmallows so I ended up having a thick marshmallow cream layer on top that was kinda delicious at first, but was a bit too much after it sat overnight. However, the fudge was still delicious after I scraped off a bit of the marshmallow. The result was not so pretty, but was still very delicious. I learned that fudge doesn't have to be perfect of beautiful because it can still be very tasty.  

Ingredients

• 3 cups (18 ounces) semi-sweet chocolate chips
  
• 1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
  
• 4 tablespoons butter or margarine, divided
  
• Dash salt
  
• 1 1/2 teaspoons vanilla extract
  
• 2 cups miniature marshmallows

Instructions

1. In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND®, 2 tablespoons butter and salt. Remove from heat; stir in vanilla. Spread evenly into wax paper lined 8- or 9-inch square pan.
   
2. In medium-sized saucepan, over low heat, melt marshmallows with remaining 2 tablespoons butter. Spread on top of fudge. With table knife or metal spatula, swirl through top of fudge.
   
3. Chill at least 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator in an airtight container.

Time to Give Thanks!

I know what you're thinking. Diane, it's only October 23rd...not time for turkey talk. Sorry friends, I'm over Halloween. Candy isn't my thing (sorry Caroline), but let's get to one of the most important meals of the year: Thanksgiving Dinner. I want to give Thanksgiving it's delicious dues. From the candied yams to cranberry sauce to pumpkin pie, and of course that delicious bird! So, what's the best way to go about it? We're gonna hit Thanksgiving in 10 ways:

1. Tell me what you think about Thanksgiving. What do you want to know more about? What foods haunt you? What foods have you perfected?
2. Ways to spice Thanksgiving up by taking old favorites and making them modern. (Hint: I hate pumpkin pie! So get ready for new dessert options)
3. Some classic go-to recipes for our Thanksgiving favorites and for those leftovers.
4. Finding a ways to not alienate the new found vegetarian in your family.
5. Saving those crazy mess-ups in the kitchen. (I have trouble following directions). 
6. Dishes you can make ahead to save you time.
7. A couple of great ways to present your Thanksgiving dinner to guests.
8. Perfect appetizers that won't ruin the main event.
9. Alternatives to turkey...(I know it seems like sacrilege, but it will be delicious). 
10. Food trends in Thanksgiving over the years. (Including recipes with plays on Thanksgiving flavors).

I am so excited for the holiday season, I can't help but jump the gun a bit. This season, I'm going to be taking tons of local cooking classes, trying lots of new culinary tricks, and definitely checking out local holiday fares at restaurants. 

I'm asking all my readers out there (cause I know you're there) to get involved. Comment, text me, email me...whatever! Celebrate the holidays with me! 

photos: 1) Laura basting a beautiful bird--thanksgiving '06; 2) cranberry sauce--bonappetit.com.

Pomegranate

Pomegranate has taken over the culinary scene as of late. Perhaps it's because it's considered to be the forbidden fruit (Adam & Eve's love apple), or because it's chock full of vitamin C, potassium, fiber, and low in calories, or because the real fruit is hidden beneath a layer of peel trapped in little of shiny, almost gem-like flavorful sacs. It may seem tough to handle these crazy little fruits, but they are well worth the effort. So, let's see what we can do with these delicious fruits.

(photos above taken from bonappetit.com.)

Here are five great things to do with pomegranates:

1. How to Seed a Pomegranate (from Bon Appetit).
2. How to find the ready-made pure pomegranate juice. 
3. How to Find Great Pomegranate Recipes.
4. How to make a great Mediterranean Pomegranate salad (pictured above).
5. Drinks for those over 21 and those with more dry sensibilities.

(taken from bonappetit.com)

The great thing about pomegranate is that it's flavorful and perfect festive for the upcoming holidays. An easy, but limited edition way to deal with pomegranate right now is Pomegranate 7up! When we first saw this, Laura and I took no chances in buying 6 2-liter bottles and have been back for me. This delightful treat came out last holiday season and will be great for holiday parties and treats. For more great ideas, check out this out! 

Recipe: Cider-Brined Fried Chicken

        We first saw this recipe on the Food Network show Cooking for Real with Sunny Anderson. Although Sunny is a bit loud for me, this former Air Force pilot knows what she's talking about, especially when it comes to fried chicken. The inclusion of apple cider as a brine is brilliant. I have never seen fried chicken retain moisture through this procedure. I really recommend using Liberty Heights Fresh brand of Fresh Apple Cider made with Cortland, Jonathan, Mcintosh, Winesap, and Gold Dell apples. This cider is delicious to drink and so full-bodied, adding the exact type of moist chicken following a great crunch. I would also suggest getting cage-free chicken at Whole Food (stay away from Tysons). Laura took this fried chicken recipe on and passed with flying crunchy colors.

Ingredients:

• 2 cups apple cider
  
• 1/2 cup salt (I'd recommend decreasing this to a 1/3 cup salt)
  
• 1 (4 1/2 to 5-pound) chicken, cut into 10 pieces
  
• Water
  
• 2 eggs
  
• 2 tablespoons cayenne pepper
  
• 1 teaspoon freshly ground black pepper
  
• 1 cup all-purpose flour
  
• 1/4 cup cornstarch
  
• 2 quarts vegetable shortening, for frying
  

Directions:

• In a large bowl, whisk together cider and salt until salt dissolves. Add chicken pieces and enough water to coat and soak 1 hour in the refrigerator. Chicken should be completely submerged in brine.
  
• In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 325 degrees F. Line a sheet tray with a wire rack.
  
• In a large bowl, whisk together eggs, cayenne and black pepper. In a paper bag, shake together flour and cornstarch. Drain chicken from brine and dip in batches first in egg mixture then in flour mixture to coat. Set on wire rack to let coating sit for 10 minutes.
•  In 2 batches, fry chicken until golden brown on both sides and cooked through, 15 to 20 minutes, depending on the size of the piece. Remove from oil to drain on paper towel-lined plate.
  

Tips: 

• Make sure you use a deep fryer/candy thermometer for the oil. 
  
• Laura suggests using self-rising flour
• Also, for a bit more kick...use twice as much cayenne or more. 
• A brine is NOT a marinade, therefore only keep the chicken in for the recommended hour. Nothing more!

Serving suggestion: hot sauce! 

(Despite the fact that I am not a great photographer, this chicken was crispy and had an amazing crunch.)

If you have always wanted to make fried chicken, but are scared to...this is your recipe! The key is to make sure your oil is to the right temperature--> 325 F or bust!

P.s: Shane, Landon, and Caroline...this is what you guys missed out on! Laura rocked it!

* top photo taken from Food network's Cooking for Real with Sunny Anderson

Recipe: Ice Cream Cakes

I recently made a cookies n cream ice cream cake for my friend Michelle Allred's birthday! I used her favorite ice cream. This cake could serve 15 people easily, with seconds! The frosting below is delicious and the easiest, most rewarding homemade buttercream I have found. 

Materials Needed:

• 9" Springform Pan
  
• 9" Glass Pie Plate
  
• Stand Mixer or hand mixer
• various spatulas

Ingredients:

Brownie Base

• Betty Crocker brownie mix (feel free to use your own or even make them from scratch)
• Tip: add 2 full eggs and one egg white for a more cake-like consistency while maintaining it's brownie persona 

Ice Cream Center

• 1 gallon of your favorite ice cream, thawed

Frosting--Quick Vanilla Buttercream Frosting (taken from Gale Gand, Food Network)

• 3 cups confectioners' sugar 
  
• 1 cup butter 
  
• 1 teaspoon vanilla extract 
  
• 1 to 2 tablespoons whipping cream
  
• In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
  
• Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
  

Favorite Topping:

• crushed Oreos
• nuts
• candy bits
• sprinkles

Directions:

• Bake your brownies, let them cool and remove from pan. You may need to shave off the sides with a serrated knife. 
• Press a gallon of your favorite thawed ice cream into the spring form pan...any kind will do. For best results, use a rubber spatula Take your cooled brownies and press into the thawed ice cream. Cover the whole thing with plastic wrap and place in freezer.
• Allow ice cream to freeze at least 6-8 hours; overnight is better. 
• Make the frosting:
• In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
• Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
  
• Use a spatula and your frosting to make a crumb layer. Then put the rest of the frosting on the top of your cake. (It's always easier to take frosting off than to put more on.) This video could be helpful to you. 
• Place your crushed oreos (nuts, sprinkles, candy...whatever) all over your cake...top and sides...e voila 

Restaurant Review: Bambara

Date: October 16, 2008

Guests: Diane and Donna Cañate
Place: Bambara (Hotel Monaco)

202 South Main St., Salt Lake City, UT 84101

Hours: 
Breakfast: Monday-Friday 7am-10:00am; Saturday 8am-11am; Sunday 8am-12pm
Lunch: Monday-Friday 11:00am-2:00pm; Saturday & Sunday Closed
Dinner: Monday-Thursday 5:30pm-10:00pm; Friday & Saturday 5:30pm-10:30pm; Sunday 5:30pm-9:00pm

Order:

• Pan Roasted Alaskan Halibut, Summer Harvest Chowder, Potato Croquette, Crisp Smoked Prosciutto $14.50
  
  

This light flaky fish dish was perfect for a late lunch. Served in a harvest chowder, which layered rich creamy flavors matched with salty crisp of the prosciutto. I ate every last bite of it. It tasted just as beautiful as it looked. 

Grilled Angus Sirloin Burger, Beehive Cheddar, Porter Onion Jam, Horseradish Mayonnaise, House Cut Fries $9.50

Bambara seems an unlikely spot to pick up a burger, but those who have tasted it know that Bambara has one of the best burger's in town. My mom described it as flavorful and texturely pleasing from the soft toasted bun, crunchy lettuce, and juicy burger...all paired with perfectly seasoned pomme frites and a pickle. 

Bambara, voted City Weekly's 2008 reader's choice for Best Atmosphere, it is the perfect spot for a business meeting , late lunch with your mom, pre and post theater eats, and everything in between. We recently sampled the desserts and believe me, they were all delicious.



The combination of class, service, and impeccably executed dishes makes Bambara a must. I find myself pleasantly satisfied with everything from the blue cheese chips, a popular appetizer, to the complimentary red pepper hummus served with house-made bread.

Recipe: Not Yo Mama's Banana Cream Pie

I love bananas. I especially love when they are in a sweet dessert and for those of you who know me, know that I don't really love pie. I generally make an exception for only two: sweet potato and banana cream. However, I still don't love the whole crust thing.* So, I found a great alternative: Not Yo Mama's Banana Cream Pie. (I didn't name it!)

I first encountered this sweet treat about 5 years ago, after my friend Ashley's mom (Linda Groom) made it during one of her all you can eat food extravaganzas. It took me a really long time to find a recipe for it, but I finally have and it's perfect. Feel free to even mix it up and make individual servings in ramekins for a classier, more intimate look. It's delicious creamy and perfect for any season.

Ingredients:

• 2 Bags Pepperidge Farm Chessmen Cookies**
  
• 2-3 medium sized Bananas, Sliced (add more if it suits you)
  
• 2 Cups Milk
  
• 1 5-ounce Box Instant French Vanilla Pudding
  
• 1 8-ounce Package Cream Cheese, softened
  
• 1 14-ounce can Sweetened Condensed Milk
  
• 1 12-ounce container Cool Whip
  

Directions:

1. Line the bottom of a 13X9X2 inch dish with one bag of cookies and put bananas on top.
2. Blend Milk with the Pudding mix in electric mixer. Set aside.
   
3. Beat Cream Cheese and Condensed milk together in a bowl until smooth; fold in Cool Whip. Add to Pudding mixture, stirring until well blended.
4. Pour mixture over Cookies and Bananas; cover with remaining cookies.
   
5. Refrigerate. Serves 12.

*As a daughter of a native New Yorker, I learned early on that the west does not know how to make a good crust. (If you disagree, feel free to send me your recipe and we'll let the judge decide.)

**They only had holiday chessman at Smiths...sorry. 

Williams-Sonoma Pumpkin Dessert Squares

I first tasted this rich fall dessert at Williams-Sonoma a few days ago and baked it myself  tonight. For visual effect, I finished my square with powdered sugar (pictured above). It can also be fun to use with a stencil to make designs like an initial or even a pumpkin. It's already sweet enough by itself, so try not to go too heavy on the sugar. It's delicious and perfectly pumpkin, which in turn is perfectly fall. The key is the Pumpkin Pecan Butter, which makes me think this could be made with an apple, peach, or other fruit butter! I'll try it out and let you know. Go ahead and get into fall with this delicious treat.

Preheat oven to 350 degrees

Ingredients:

• 1 box yellow cake mix
  
• 1 Jar Muirhead Pumpkin Pecan Butter
  
• 3 eggs
  
• 1 Tablespoon of flour
  
• 1/4 cup of sugar
  
• 3/4 cup of unsalted butter
  
• 3 Tablespoons of milk
  
• 1 teaspoon cinnamon
  

Directions:

1. Reserve 1 cup of the cake mix and set aside.
   
2. Mix remaining cake mix with 1/2 cup of melted butter and 1 egg. Press mixture lightly into the bottom of a 13 x 9 inch pan.
3. Mix 1 jar of Muirhead Pumpkin Pecan Butter with 2 large eggs and 3 tablespoons of milk and pour over cake mixture in pan.
4. Mix reserved cake mix with 1 Tablespoon of flour, 1.4 cup of sugar, 1/4 cup of soft butter and 1 teaspoon of cinnamon.
5. Crumble over the top of the pumpkin layer.
6. Bake 35-40 minutes or until golden.
7. Cool and serve. 

Taken from Williams-Sonoma recipes

Breakfast crawl...Restaurant Review: Original Pancake House

Date: September/October 2008

Guests: Diane and Laura Cañate, very often Liz Anderson and sometimes Rebecca Cañate 

Place: Original Pancake House

790 East 2100 South #400

Salt Lake City, UT 84109

Phone: (801) 484-7200

Hours: M-F, 7 a.m.-2 p.m.; S, 7:30 a.m.-3 p.m.; Su, 8 a.m.-3 p.m.

Order: Various picks (see below)

*SLC location

We've been to the Original Pancake House many times, since it's about a 2 minute walk from our house and so I figured it is about time that I review it. Original Pancake House is famous across the country for it's huge pancake menu. They are known for their Dutch Baby (an air filled delight oven baked to a golden perfection and served with lemon, whipped butter and powdered sugar*) and their Apple pancake (a single large pancake smothered with sautéed apples and cinnamon sugar*), but note these dishes take longer to cook than the other fares, so don't come too hungry you won't be able to make it. 

Dishes we've had:

*Dutch Baby

Pumpkin Pancakes: Rich and light pumpkin pancakes served with fresh whipped cream (my favorite pick so far!) Seasonal only!

Banana Pancakes: Buttermilk pancakes filled with diced bananas and lightly dusted with powdered sugar. Served with whipped butter and hot tropical syrup.*

Fresh Fruit Pancakes: Buttermilk pancakes topped with strawberries, blueberries, and bananas, lightly dusted with powdered sugar. Served with whipped butter.

Plain Crepes: not the prettiest crepes I've seen, but definitely a large portion and in th end quite satisfying, despite the lack of Nutella. 

French Toast: classic medium thick piece of toast, lightly dusted with powdered sugar. 

Old Fashioned Oatmeal...good size portion, but is lackluster and seems more like an obligation than a dish to be proud of. 

I wanted to focus on the food at the beginning because it really is consistently delicious, however, it is almost fully eclipsed by the appallingly bad service. It is difficult to find one person at the pancake house  who will serve you adequately or even politely. One particular bad service can be understood in 5 quick notes:

1. Despite there being three people at the table, the server gave us only one glass of water and did not return with another 2 for over ten minutes. 
2. Or simple order of pancakes, french toast, and crepes took over 20 minutes and when it did arrive, she had no idea who ordered what.
3. Our server never checked back with us to make sure our food was to our liking and cleared plates very quickly.
4. Our server never made eye contact with any of us or really acknowledged us much at all other than to take our order. 
5. We felt rushed due to the frantic nature of the wait staff, our server giving us our ticket before we were even close to finishing our food, and the constant stares at our table by hosts/managers to check on our "progress." 

All in all, after my latest visit to the Original Pancake House, unless your jonesing for a particular type of fare, like the bacon pancakes or the Dutch Baby, try another spot for breakfast. The combination of long waits, crowded/rushed vibes, and unbearable service, makes me willing to forego the two minute walk and get in the car to drive to a overall more satisfying breakfast. 

*Apple Pancake

*Descriptions and photos taken from the Original Pancake House website. 

Breakfast Crawl...Restaurant Review: Blue Plate Diner

Date: October 11, 2008

Guests: Diane and Laura Cañate

Place: Blue Plate Diner

2041 S 2100 E

Salt Lake City, UT 84108

Phone: 801-463-1151

Hours: M-Th, Sun 7am-9pm; F-Sat 7am-10pm

Order:

1) Corned Beef and Hash, with eggs (any style), and choice of toast: sourdough, rye, wheat, and white;

2) Biscuits and Gravy w/ Sausage, side of potatoes

3) 2 sodas

Cost: $22 and tip

5 Quick Reasons You Should Go:

1. The food is satisfying to both your stomach and wallet.
   
2. You can make vegetarians and vegans feel comfortable.
   
3. You pay at the counter giving it a diner feel, but also makes settling up and leaving quick and easy.
   
4. Daily breakfast and lunch/dinner blackboard specials.
   
5. Service is friendly and prompt, yet unintrusive.
   

The Fall Breakfast Crawl continues with a Salt Lake insider favorite, Blue Plate Diner. Unfortunately, the secret isn't only out in the valley, Food Network's Diners, Drive-ins, and Dives recently visited Blue Plate and have showcased their vegan burger on their website. This seems like your typical diner, but believe me, it's anything but. The owner John Bouzek wandered into Salt Lake and fell in love. When we walked in, we fell in love with Blue Plate too.

If you want a table, you've got to get on the list, which is a yellow legal pad on the counter kept by the owner. Get on the list...you won't regret it. Despite the large crowd this morning, they got us in quickly (not more than 20 minutes.) We wondered if this seemingly quick turnover would leave us the way we felt at other local eateries: rushed and unimportant. Instead, we felt instantly comfortable, totally attended to, and the food came so quickly. But was it good? Let's get straight to the food.

Blue Plate is the kind of place where you can order breakfast all day, every day but Christmas and lunch and dinner fares after 11am. They make a majority of their fares from scratch, including both of the breakfast picks Laura and I made. Their food ranges from the simple like classic omlettes, huge burgers, and thick shakes to the complex with tofu veggie scramble with vegetarian or vegan sausage, salmon club sandwiches, and a full espresso bar. It's a place where you can satisfy any eater since portions are huge, varied, and almost always able to be made vegetarian.

Laura ordered the corn beef with a side of sourdough toast and substituted her eggs for tomatoes. They use a traditional pickling spice with juniper berries, bay leaves, mustard seed, and other great spices to make their own corned beef, used both in the has and rueben. The has is made with green onions, green peppers, potatoes, two types of cheese, and of course the hash. Let's be clear, Laura loves corned beef. She loves it in a hash, she loves it in her Rueben's (which you'll also find at Blue Plate.) In fact, while we were finishing our food, other newcomers sitting next to us had their mouths watering for Laura's hash too.

I ordered the biscuits and gravy with sausage and a side of potatoes. At first, I was disappointed that the biscuits weren't more golden but their taste shut me up immediately. The biscuits and gravy are made from scratch too. The portion was huge and I barely was able to finish one biscuit, which are made perfectly for a delicious marriage with the gravy. It's been awhile since i've had biscuits and gravy, and this simple dish reminded me why this is one of my favorite breakfasts.

If you are wondering whether to go to Blue Plate or not, try this on for size. This morning we went to blue plate, and there was about a 20 minute wait, with every table full, waiting area full, and although the patio was closed it was full too. Did anyone leave after hearing the wait? No. Did people leave when it started raining? No. Did people leave when it started snowing? Again, no. Enough said.

National Pizza Month: Rusted Sun Pizzeria

Date: October 10, 2008
Guests: Diane and Laura Cañate, Steve and Liz Anderson
Place: Rusted Sun Pizza

2010 S. State St.

Salt Lake City, Utah 84115

Hours: 

Monday through Friday, 10:30 a.m. to 10 p.m.

Saturday, 11:30 a.m. to 10 p.m.

Sunday, 4-9 p.m.
Order: 4 sodas

1) Killer Cheese dip served with garlic flatbread (of sorts). The bread was ultra garlick-y, as Liz would say, and the dip although flavorful was overly seasoned, greasy, but in the end too heavy and overdone. So, in short: skip it...seriously, skip it.

2) Bay Shrimp Pizza...This was one of the more interesting pizzas I have had. It was topped mozzarella and another cheese (I can't be sure what type of cheese since I have not become a cheese connoisseur  that I will one day be), red onion, and one surprising and welcomed ingredient: broccoli! I thought it was very balanced and did not stray so far from your traditional feeling to disappoint the pepperoni crowd. 

3) Bleu Cheese Chicken Pizza: thinly sliced chicken with julienne red onions and red peppers. This was our favorite pizza. It seems that the combination of mozzarella and bleu cheese works really well. However, it's the chicken that really makes this pie unique. On your conventional chicken pizza, you'll see chopped or striped chicken, however this pizza has chicken sliced through a butcher's meat slicer. This small change made the chicken so much more a part of a pizza, despite all the non-traditional ingredients, because slicing it thing gave the more flat feeling of some traditional ingredients like pepperoni, salami, and unfortunately ham. 

Total bill: $44, plus tip. 

Overall, I found Rusted Sun Pizzeria modern in flavors and traditional in feel, equipped with a raspy-voiced server.  So take a seat at the counter or try to snag one of the cozy booths, try the Mediterranean Pizza, Pesto Chicken, or one of the pies above. Although we were too full, we would have loved to try one of the desserts: root beer floats*, cheesecake, ice cream-spumoni or vanilla. Definitely, make a stop at Rusted Sun Pizzeria...but all in all the experience was much like this blog post: interesting, not my best work, but still worth it. 

*I have no idea why, but Laura and I are obsessed with root beer floats right now. So, don't be surprised if you see a rundown of the best place to get a root beer float in SLC!

Date: October 9, 2008
Guests: Diane, Laura, and Rebecca Cañate
Place: au naturale
Order: Roasted Yam & Black Bean Burrito, Grilled Veggie & Goat Cheese Sandwich, Grilled Ahi Tuna Sandwich. 

 Part of the modernity of au naturale is an anti-fast food persona. When we first walked in we ran into the menus. The menu is placed on four large boards. As modern and hip as this seems, it's not a totally great idea because I almost ran into a woman while trying to check out sides and extras. You also have to probably do some squats to check out what is at the bottom of the menu. It's seems cool. but I wonder if it will work out. Luckily, there are mini-menus when you get to the register, but this might just slow the ordering process. 

I will praise au naturale for their service. Everyone was very helpful, especially when they explained how we would have to alter our orders because they were out of ingredients. This did not necessarily bother me since it was the Grand Opening of au naturale, however I don't think we got a fair introduction. Nonetheless, I will be happy to review it. 

Roasted Yam & Black Bean Burrito: brown rice, grilled peppers, onions and jucama with pasilla chili sauce and mexican cheese blend rolled in a warm whole wheat lavash flatbread wrap. each bite is a epicurean journey. trust us on this one. 

We took major issue with this burrito. It was made in a spinach tortilla wrap, however, the amount of roasted yams were so minute such that they should rename it. Laura described it as an expensive Taco Bell burrito. That is not a great reaction. She never started her epicurean journey...it was more like a modest saunter. 

Grilled Veggie & Goat Cheese: grilled portabella mushroom, zucchini, yellow squash, sweet peppers, onions, tomatoes, fresh basil, mixed baby greens and sun dried tomato aioli. nirvana for the vegetably-inclined. 

I really liked this entree. It was supposed to be on ciabatta, but due to shortages was in a spinach wrap. I really liked the flavors of the roasted vegetables, however, I could not taste the sun dried tomato aioli or the goat cheese. In fact, I would wager there may not have been any goat cheese in the wrap at all, which is what i was really looking forward to. Despite these shortcomings, I think that nirvana was missed for a vegetable lover like me. 

Grilled Ahi Tuna: let the gastronomic journey. begin with grilled ahi, vine-ripened tomato, cucumber, marinated sweet onion, mixed baby greens and lime-caper aioli. 



Rebecca knew she wanted the ahi tuna immediately, because if it's on the menu, she will eat it. I hate to launch an attack on au naturale, but Rebecca was really unhappy with her wrap. The lime-caper aioli was much too strong. It overpowered the tuna and flavors all melded such that the fresh ingredients did not matter anymore. 

However, I would have to say we will go back again. The grand opening of a new eatery is not always the best time to go since it takes a bit to order inventory accurately and master recipes all day. au naturale is trying to make good food fast and fast food good. Right now, they are making mediocre food kinda fast and kinda fast food a bit healthier. I know they aren't providing the type of service or food they are wanting to, however, in a few weeks, I'm sure they will be able to meet at least a few of their gastronomical dreams. 

So, try it out...maybe not for a few weeks to give them a chance to shake out some of the new restaurant jitters, so to speak.

It's located in Sugarhouse at:

880 East 2100 South

Salt Lake City, Utah 84106

Hours: 

M-Th: 11AM -10PM

F & Sat: 11AM-11PM

Sun: 11AM-9PM

Taking National Pizza Month Seriously

While I'm taking a day off from eating pizza, I'm glad to know someone is taking National Pizza Month seriously. His name is Sean Taylor and about 8 days ago, he began his 31 days of pizza. Sean is an ivy-league educated improv actor and host of his own talk show the Spotlight with Sean Taylor. He has been doing his annual quest for the last 6 years. He only has three rules:

1) Eat at least one slice of pizza a day

2) with at least one other person

3) at a different pizza place each day. 

He is open to any place with anybody, as long as it's pizza. He has done video journals and other tracking. If you want to try to meet up with him or invite him along, all you do is have to email him out to meet up with you in the NYC metropolitan area. Not only does he eat the pizza, but he reviews each pizza joint as well by value, ambience, taste, and service. 

Old Restaurant Reviews

After being in DC, I remembered restaurant reviews from my old, less focused blog and I decided let's make the old new by including it in this one. So, although I am not trying to overwhelm you with updates, there is so much about to say about food. So here we go: Zaytinya and Capital Grille circa 2007. (It's fun to see how far I've come. )

Zaytinya


So, as many of you know, I'm a wannabe foodie, so I have decided to start writing my own reviews of restaurants I go to because last night I had such a beautiful gastronomical experience that I cannot avoid gushing about it. Last night, my good friend Mike Lundberg introduced me to Zaytinya. I have heard people gush about it before, but had no idea what I have been missing out on for the last two years. Zaytinya (meaning olive oil in Turkish) serves mezzes, which are similar to Spanish Tapas, but come to us from the Eastern Mediterranean and Middle East. Let me just say to those two regions: Thank You.

We started with Hummus and a Greek Feta Cheese spread, which both exceeded by expectations by leaps and bounds. Next,
we had Garides Saganaki (sautéed shrimp with tomatoes, green onions,kefalograviera cheese and ouzo), which was my favorite! We also enjoyed Spice Rubbed Sirloin, Çerkez Tavugu (shredded chicken salad with a walnut-cilantro sauce), Chicken Muhammarah (marinated chicken served with a roasted red pepper & walnut sauce), and Ímam Bayildi (Ottoman style roasted eggplant stuffed with onions and tomatoes.) My taste buds were so happy last night and I recommend Zaytinya to anyone who values good food and great atmosphere. (Zaytinya also has an extensive Eastern Mediterranean and Middle Eastern wine list. Mike enjoyed a peppery light Lebanese red wine with our mezzes.Chateau Ksara, Reserve de Couvent, Cabernet Sauvignon / Syrah, Lebanon, ‘01)

I've raved about the food, but the service and atmosphere matched. Our server was knowledgeable and attentive. We sat outside last night , as fall/winter has not really happened yet in D.C., and enjoyed taking the city in as we enjoyed delicious food and lively conversation. The decor inside is bright, inviting, and holds a sophistication and class reflecting Zaytinya's Mediterranean origins.

Heads up for Zaytinya lovers: From October 22-29th, Zaytinya is celebrating its 5th year anniversary with $5 cocktails, $5 desserts, and $5 mezzes! Get on it and call me if you go!

Zaytinya
701 9th Street NW
Washington, DC 20004
Phone: 202.638.0800
http://www.zaytinya.com/


Capital Grille


So last weekend Clayton and I went out on the town for a little celebration and splurged at Capital Grille. How do I feel like our choice? In a word: unapologetic. My palette was elated from all the refined flavors. The ambience is definitely a page out of 1940s steakhouse minus the sweet smell of cigars. The wait staff was profession, knowledgeable, and so attentive it was scary. At one point, we actually wondered if the wine racks we were sitting next to actually hid cameras and microphones. Furthermore, there is free valet (a must have in the city, especially in the shadow of the Capitol.) Finally, the bathrooms were insanely beautiful, with the softest disposable hand towels. (Don't believe me? Just ask Clayton. He just couldn't let them go.) Below, I have listed what we ate. I recommend this experience to anyone.

To start:
Calamari sautéed in garlic butter until golden crisp.
Then tossed with a house blend of peppers and scallions for a nice, fiery finish.

Some of the best calamari I have had. At first, we were thrown off by the lack of sauce, but the peppers added the perfect amount of acidity to finish off this small bite.

Diet Coke: Which they served both in a glass and a small glass diet coke bottle. Don't worry, refills were free. I love America.

Main course:

Clayton had:
Dry Aged Porterhouse--rare (of course!)
Our signature, 24-oz. steak saves you from making the tough choice between
a sirloin or a filet. Both come in this dry aged, hand sculpted, steak lover's dream.

Delicious. Clayton has almost converted me to the beauty of a well-done rare steak.

I had:

New York Strip Steak out of Kansas City --medium
Topped with onions and mushrooms, dry aged and crusted with peppercorn

It was insane! I loved every second of it.

Baked Campanelle pasta and fresh Lobster meat, tossed in a Mascarpone,
Havarti and Grana Padano cream sauce, topped with Panko bread crumbs
and grated white cheddar.

No wonder I loved it. Two of my favorite cheeses: Mascarpone and Havarti

This experience was one for the books and I will miss all the good eats Washington, D.C. has to offer.

Check out the Capital Grille .

National Pizza Month: Stoneground

Date: October 8, 2008

Guests: Michelle Allred, Laura Cañate, Theresa Foxley, Kim Frost, and me (Diane Cañate)
Spot: Stoneground Restaurant, 249 East 400 South, Salt Lake City, Utah (801-364-1368)
Order: 

The Hot Chix -- $13/$18 Wing sauce-based pizza, topped with grilled chicken, with gorgonzola and mozzarella cheeses

Side salads with balsamic vinaigrette 

After trying review another lunch spot, we wanted something fast and delicious. We traveled a few blocks from our office over to Stoneground Restaurant to celebrate National Pizza Month. I think sometimes its best to go to neighborhood spots with people who love that spot. (Other times, you definitely want to go by yourself, especially if the place is surrounded by lots of hype.) This was my, Michelle, and Laura's first time to Stoneground, but Theresa and Kim knew exactly how to cut through this large menu to one of the most interesting pizzas I've ever had.

10 reasons why the Hot Chix and Stoneground are a must try:

1. No tomato sauce. The Hot Chix uses hot sauce. Usually when this happens, you're about to bite into a California style pizza that has replaced the tomato sauce with bbq sauce. Stoneground went all the way with this buffalo wing-inspired pizza. 
2. Gorgonozola cheese tucked under the mozzarella, creating depth of flavor and furthering the buffalo wing and bleu cheese dressing flavors. 
3. The pizza was cooked perfectly. The mozzarella cheese was slightly browned, the crust was golden brown and crisp.
4. The salad dressing was delicious. It's a creamy balsamic vinaigrette that is always served on the side, unless otherwise asked. I appreciate that, because whenever going to a new place you may not like the ratios of ingredients.
5. The field greens were fresh and crisp. We weren't expecting much with a side salad but it was hearty and a perfect healthy addition to balance our lunch.
6. Wing sauce is made by hand in house. The local foods movement is taking over and with good reason...it's delicious!
7. There are pool tables in the middle of the restaurant you can play whenever. pizza...pool...fantastic.
8. The entrance is through the elevator. Watch out though, when the elevator doors are closing...they are closing. Ask Kim. 
9.  They have limonata on the menu. It's not my favorite, but I know a lot of people really like it. The acidity cuts right through the fat of the cheese.
10. Stoneground isn't really in walking distance from the large office buildings, making it a more deliberate choice. This may not seem like a positive, until you realize that it allows you to get great seating and served more quickly. 

All in all, this was a great start to National Pizza Month. I really recommend Stoneground and especially this unique pizza. If you love buffalo wings, you'll love this pizza. We got sides of the wing sauce and gorgonzola, which added a a bit more zing. The heat stays with you a bit, we even found ourselves a bit warm. Fortunately, the flavors of the sauce also stay with you too and they are balanced and well, tasty. 

Fall Recipes Series: Tomato Basil Soup

Tomato Basil Soup

adapted from Hollywood Juice Cafe's recipe

Cooking time: about 25 minutes, varies 

Serving Size: About 8 servings

Calories: don't ask

What you need:

• 2 cups water
  
• 20 oz canned marinara/spaghetti sauce (not meat sauce, not jarred)
  
• 2 cups half/half
  
• 2 cups heavy whipping cream
  
• 5 oz pure pumpkin (not pumpkin pie filling)
  
• 2 chicken bouillon cubes
  
• Dash of garlic powder
  
• Dash of paprika
  
• Pinch of crushed red pepper flakes (add more for additional kick and heat)
  
• Dashes of basil
  

Ingredient suggestions: I recommend Newman Own's Roasted Garlic sauce and skip the garlic powder. It gives a bit of more chunky soup, but is delicious.

Combine and stir all ingredients in pot over med-high heat. The purpose is to heat it up, not necessarily cook it. Time varies just be careful not to scald it. 
Stir continuously...it's the key. Lower the heat and allow it to simmer to thicken. Then turn
off and let sit for 5 minutes. 

Serving Suggestions:

• Serve in bread bowl (we picked some great ones up at Paradise Bakery, run about $2 a piece) and sprinkle flaked/shredded Parmigiano-Reggiano and basil/parsley flakes to garnish. (and/or wontons!)
  
• Serve with grilled cheese sandwiches. I prefer either sourdough or rye with muenster or gruyere. 

Oktoberfest take a back seat, it's National Pizza Month!

You probably think I have made this up, because those who know me well, or even not so well, know I love pizza. I was shocked that I only learned of one of the greatest celebrations earlier today...It is officially National Pizza Month. I love pizza. It's so simple, yet can please so many different flavor palettes and constantly reinvents itself, whilst also remains frozen in classic form and styles. From Chicago deep-dish (which I argue only exists in Chicago) to wide flat New York style to the hip California fresh pies to your classic Neopolitan slices. I'll even please Bobby C and tip my hat to New Haven style pizza.

So here's how I'm going to celebrate this month. I'm going to include some of my favorite pizza spots below nationally, both that I've tried and recommended by others (that I want to try!) Second, I'm going to do a tour of the best pizza places on the Wasatch Front here in Utah. Short list includes: The Pie, Litza's Pizza, Este Pizzeria, Nicoitalia's Pizzeria, Pizzeria 712 (part deux), Settebello, Rusted Sun Pizza, and Salt Lake Pizza. If I have left one out, please include it in the comments and I'll try to get there. Third, I'll be putting up pizza and pizza-esque recipes for your enjoyment and hopefully you'll try it out!

My favorite pizzerias:

1) The one in Curious George and the Pizza. I can't get enough. It's juvenile, but classic. Go pick it up!  

2) Where to go:

Chicago: Giordano's

New York: Lombardi's or Ray's  (try to find the "original")

New Haven, CT: Sally's Apizza

California: Pizzeria Mozza

Other spots: 2 Amy's (DC), Matchbox (DC), Pizzeria Bianco (AZ)

3) Let the fun begin! SLC pizza scene digest...If you're in the area and want to try out one of the pizza joints on the short list, let me know comments, text, call me...whatever!

Before I go, here are some fun pizza facts:

• October is National Pizza Month, (US). It was first so designated in 1987 and continues to be the traditional time for celebration of one of America's most important and popular food industries.
• 
  
• Americans eat approximately 100 acres of pizza EACH DAY, or about 350 slices per second.
• 
  
• Pizza is a $30+ BILLION per year industry. There are approximately 69,000 pizzerias in the United States. Approximately 3 BILLION pizzas are sold in the U.S. each year. (Source: Blumenfeld and Associates.)
• 
  
• Pizzerias represent 17% of all restaurants. (Source: Food Industry News.)
• 
  
• Pizza accounts for more that 10% of all foodservice sales. (Source: Food Industry News.)
• 
  
• 93% of Americans eat AT LEAST one pizza per month. (Source: Bolla Wines.)
• 
  
• 66.66% of Americans order pizza for a casual evening with friends. (Source: Bolla Wines.)
• 
  
• Each man, woman and child in America eats and average of 46 slices, (23 pounds), of pizza per year. (Source: Packaged Facts, New York.)
• 
  
• Italian food ranks as the most popular ethnic food in America. (Source: National Restaurant Association.
• 
  
• According to a recent Gallop Poll, children between the ages of 3 and 11 prefer PIZZA over all other food groups for lunch and dinner.
• 
  
• A study done by a U.S. Department of Agriculture statistician and home economist found that in a three-day survey period, 42% of children between the ages of 6 and 11 had eaten pizza. (Source: Smithsonian Magazine.)
  
• 
  
• 94% of the population of the U.S. eats pizza. (Source: Parade Magazine.)
  
• 
  
• Favorite Pizza Toppings in the United States
• 
  
• Pepperoni is by far America's favorite topping, (36% of all pizza orders). Approximately 251,770,000 pounds of pepperoni are consumed on pizzas annually. Other popular pizza toppings are mushrooms, extra cheese, sausage, green pepper and onions.
• Gourmet toppings are gaining ground in some areas of the country such as chicken, oysters, crayfish, dandelions, sprouts, eggplant, Cajun shrimp, artichoke hearts and tuna. More recent trends include game meats such as venison, duck and Canadian bacon.
• 
  
• US pizza makers have turned breakfast into a pizza-eating opportunity by adapting peanut butter & jelly, and, bacon & egg toppings to their pizzas.
• 
  
• Mozzarella cheese represents 30% of total cheese output. Production of Italian cheeses such as mozzarella, provolone, ricotta, parmesan and Romano by U.S. cheese makers more than doubled between 1980 and 1992, from 688.6 MILLION pounds per year to nearly 2 BILLION pounds per year. (Source: Cheese Market News.)
• 
  
• Manufacturers' sales of pizza cheese should top $32 BILLION by 2004. U.S. per capita consumption of mozzarella cheese was 7.93 pounds in 1994 and is predicted to reach 12.51 pounds by 2004. (Source: Business Trend Analysts, BTA.)
• 
  
• 62% of Americans prefer meat toppings on their pizza, while 38% prefer vegetarian toppings. (Source: Bolla Wines.)
• 
  
• Women are twice as likely as men to order vegetarian toppings on their pizza. (Source: Bolla Wines.)
• 
  
• Barbeque pizza emerged as one of the more popular pizza variations in a 1994 study by the National Restaurant Association. Nearly 33% of menus offered some form of this dish. Other popular variations were Mexican pizza, white pizza, five-cheese combos, non-cheese pies and traditional Italian pizzas such as Margherita, Florentine and new potato pizzas. (Source: National Restaurant Association.)
  

taken from pizzaware.com

photo sources, from left to right:

1. New Haven style, Sally's

2. pesto white pizza

3. Chicago deep dish

4. California style

Taste of DC

As some of you know, I returned to my old East Coast stomping ground last week. The great thing about this is that I got to revisit some of my favorite eateries. I wish I could have done them all, but I was trying not to be a total gourmand. That being said, this post is dedicated to my favorite eats and my favorite DC spots. Feel free to comment and tell me some of your favorite spots in DC! In alphabetical order:

Bob & Edith’s Diner (Arlington, VA)

This authentic 24-hour diner is one of my favorite spots. It's totally no frills, but serves up great satisfying eats for cheap. You walk in and seat yourself. Look past all the memorabilia of the owner and his family, who still own and run the place, to the blackboard with daily specials. You can get breakfast, lunch, dinner, and pies made fresh any hour of the day. 

I ordered a stack of Golden Pancakes with bacon (not shown) served with a slab of butter. 

Mike got a made to order omlette with peppers, bacon, with a side of home fries, and choice of toast. 

Mike and I left so happy and full! 

Carlyle

If you are ever in DC and want to get out of the District for eats that will please every palette, pop over to the quaint but hip Shirlington neighborhood in Arlington, Virginia. I recommend always calling ahead, since this restaurant can get packed with wait up to an hour some days. It has great salads, grilled salmon, and the night they had great appetizer special. It was a crab and spinach artichoke dip.  This dip only lasted about another ten minutes, it was amazing.

 

Coastal Flats

You might recognize similarities between this Tysons Corner eatery with the last spot and it's because the two places are part of the same restaurant group, Great American Restaurants. The best non-food part of Coastal Flats is the decor. The restaurant embodies the feel of a large southern porch. From the outside of the restaurant, which actually opens up into the Tysons Corner mall, but while you wait seat lazily on the "porch" in big white rocking chairs or wicker chairs...again, call ahead.

Below is one of my favorite desserts ever: old fashioned banana pudding. I love bananas! I don't talk about it much, but I promise to do a tribute to bananas. I tried to snap a picture, but it's way too good, thus all three of us (Kristi Williams, Kate Fujikawa, and I) took huge bites out of our respective sides. It consists of banana pudding, caramelized wafer cookie crumbles, brown sugar, and caramelized bananas, topped with whipped cream. 


The pudding could only be overshadowed by delicious delightful pieces of doughy gold: aussie rolls. Ask anyone...especially Lauren Thorley. I'm sure she would tell you that if she could transfer anything to Mexico, it would be these delicious bites of dough. They serve them with a poppy seed sweet honey butter, but you don't even really need it. I've never had a cold one, because they don't last long enough, but I'm sure it would be just as delicious. 

One word of warning: service is not the greatest at the most interactive level aka interaction with your server, but don't be afraid to bring this to the attention of the management. They are great at rectifying any problems with free desserts and gift cards (this last time to the tune of $100.)

(favorite dinner item: Sauteed Shrimp and Creamy Grit Cakes, substitute the grit cakes for angel hair pasta. Trust me. favorite light fare: Mixed Field Greens Salad, I get it with no candied pecans and add goat cheese...yum!)

Guapo’s

Great Mexican food is hard to find, but Guapo's is able to deliver with huge spreads of hearty satisfying, and often daring Mexican food. Let's cut to the chase...what'd we eat.

Lindi Haws (formerly Williams) ordered a the Fiesta Salad, which consisted of Chicken or Steak fajitas smothered with barbeque sauce over a bed of Romaine lettuce, Monterrey Jack Cheese, flour tortilla chips, red onions and tomatoes. Tossed in honey mustard. Lindi astutely added rice and beans, making this a delicious filling salad, much too big for just one at lunch.

I decided to go for enchiladas, but not just chicken, beef, or cheese enchiladas, something a bit more daring. Pork? Nope. Spinach! I know it sounds crazy, but I thought of all of you when i ordered them. I need to show you that ordering things that sound odd or even unappetizing could be just what you're looking for. I ordered Spinach Enchiladas with a tomatillo sauce. It was amazing. Lindi and I are convinced they sauteed the spinach in butter before putting it in the enchilada. I ate both of these hearty enchiladas, but barely finished the rice and beans at all. 

Despite the fact Lindi and I were stuffed, we had to have some fried ice cream. For those of you you haven't had this delicious fatty and creamy dessert, please get to your nearest Mexican cantina and try it. This one is served on a crispy cinnamon galleta. Thank goodness Kristi came and helped, because we couldn't stop eating, but also shouldn't have just split it between the two of us.

enough said. 

Mai Thai

I had to include this Old Town Alexandria waterfront Thai restaurant that overlooks the Potamac River. It serves all the expected Thai cusine included pad thai and panang curry (my personal favorite), but also has season specials that gives Mai Thai it's modern gastronomical edge. Below is one of my favorite seasonal appetizers, crab, shrimp, cilantro, cabbage, and other goodies wrapped around a crab leg by lumpia wrappers. It's so crispy and dives perfectly into the tangy glaze served with this light, yet hearty appetizer perfect for pre-dinner or just drinks affair. Only problem: when it's not on the menu, servers have no idea what you're talking about...so eat up while they last!



Matchbox

I love this DC Chinatown modern brick oven pizza joint so much that I shuffled friends and families across town on a busy Sunday afternoon for my law school graduation dinner. It's not your average neighborhood pizza spot. Originally, only 15 feet wide and three stories high, Matchbox recently acquired neighboring buildings for much needed expansion. However, you'll still find a wait up to over 2 hours on weekend nights, where no reservations or call aheads are allowed. They won't even seat you without your whole party. Tables are cozy and each is home to glass encased vintage matchboxes. 

Matchbox serves much more than pizza, although it gets that just right. You can have light and flavorful ahi tuna salads, crabcake sandwiches, or steak and fries. Pizzas have just as much variety from a pepperoni to a fire and smoke pizza topped with smoke gouda and peppers. Here are some of my favorites:

Mini-burgers--> medium with mozzarella ("Donna P." aka my Mom loves loves loves these!) They are topped with onion strings and served with ketchup, though neither need it. Please trust me...they are worth the trip.

Matchbox Meat. This thin wood-fired pie is topped with pepperoni, sweet Italian sausage, crispy bacon, zesty tomato sauce, and mozzarella. It is savory and balanced. I wish I could eat a whole small one myself, but I have yet to meet that dream. 

Matchbox has now opened for brunch on weekends where one can find a hangover pizza topped with eggs and hot sauce or your traditional waffles and stuffed french toast. I suggest going for late lunch, after the working lunch rush and enjoying the bright modern atmosphere, attentive efficient service, and unmatched deliciousness. 


missing notable locales: Below are some of my other favorite spots in D.C.  that I didn't get to go to. I am not going to say much about them except that they are amazing and shouldn't be missed. I missed them, but only because I wanted to be able to fit into my jeans when I got back to Salt Lake, so I'm going to ask my friends who have been to any of these spots to comment on them and tell you what they think! Please participate if you have been for everyone else who hasn't! (P.S. Each place is linked to a description or their website.)

Baked & Wired

Billy Goat’s

Five Guys*

* Now in Utah!

Kanlaya

O’Connells Brewery & Pub

Whole Foods

This needs a caveat. I know you think we have Whole Foods in Utah...we're lucky if it's even half-foods. Get yourself to another state and you'll see how much we're missing. This location in Old Town Alexandria is my favorite with it's huge, clean and delicious salad bar, to rotating global fares, sushi chefs, stone baked pizzas, and huge bakery...it's clearly the best grocery store ever. They have fishmongers, cheesemongers, and sommeliers. Best. Period. 



Zaytinya