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Sous Vide Cooking
Pros & cons of sous vide at homeBy Ted Scheffler 
Over the past few years, I've become acutely aware of a couple of very different styles and methods of cooking, each with its own cult-like following. There are those who espouse the benefits and near-miraculous wonders of sous vide cooking. And then, there are the folks whom you can't separate from their Big Green Eggs with a red-hot crowbar. During a friendly meal a year or so ago, where one chef spoke militantly about his Big Green Egg, and another waxed poetically about the benefits of sous vide cooking, I decided I needed to get to the bottom of this thing.
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Now Is the Thyme
Local beekeeper sells honey from own hives By Jacob Stringer
Long before urban farming took hold of the hearts of well-intentioned hipsters everywhere, Betty Wullstein was simply tending to her bees-not because it was the trendy thing to do, the latest fashionable cure for allergies or a fairly easy way to consider oneself an agriculturalist.
Professor Wullstein might be best known around the community for all the years she spent teaching would-be academics about the intricacies of plant genetics at Salt Lake Community College and the University of Utah. But one winter 32 years ago, when her husband happened to give her a book on beekeeping, Betty's curiosity got the best of her.
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Better Burger Returns
Also: Park City Food & Film Weekend
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Craggy Range Vineyards
New Zealand winery is a family affairBy Ted Scheffler The story behind the creation of New Zealand's Craggy Range Vineyards has probably gotten a bit mythologized; it's sometimes hard to tell truth from really good PR work. However, this much is certainly true: In 1986, Terry Peabody-one of Australia's most successful entrepreneurs, with a global network of waste-management and transportation companies-was talked into going into the wine business by his wife, Mary, and daughter Mary-Jeanne over dinner. But there were strings attached: The company must never be sold and must be allowed to remain as a family business and legacy. Read More
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Monday Meal:
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Wine Name:Susan Balbo's BenMarco 
Vintage: 2009
Varietal: 90% Malbec / 10% Bonarda
Alc %: 14 Region: Mendoza, Argentina
UDABC/Price: 916216 / 19.99
Distributor/Broker: VINE CONNECTIONS YOUNG'S MARKET / WESTERN
Tasting Note:
REVIEWED THIS LAST YEAR...DRINKING REALLY GOOD TODAY!
Deep purple / black n blue fruit and violet on nose / medium plus body with blackberry liquorice, cinnamon and peppery finish.
Winemakers Note: 90 Points,The Wine Advocate: "The 2008 Malbec, which contains 10% Bonarda, spent11 months in 50% new French oak and 50% first use American oak. Purple-colored, it reveals an expressive nose of wood smoke, cinnamon, incense, and black cherry. Round, ripe, medium-bodied, and savory, this layered effort has a lengthy, fruit-filled finish. Enjoy it over the next 5 years. "
Food Pairing: Braised meat or classic Empanada's
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