THURSDAY, MAY 24, 2012

Sous Vide Cooking
Pros & cons of sous vide at home
By Ted Scheffler Follow us on Twitter
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.

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.

Better Burger Returns

Craggy Range Vineyards
 New Zealand winery is a family affair
By Ted Scheffler Follow us on Twitter
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.

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Monday Meal:
Peanut-Sesame Noodles
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Wine Wednesday:  
Bodegas Carchelo "C"

Wine Name:
Susan Balbo's BenMarco

90% Malbec / 10% Bonarda
Alc %: 14
Region: Mendoza, Argentina
916216 / 19.99

Tasting No
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

2011 Dining Guide

View City Weekly's staff picks
for Utah dining!
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Jumbo Buffet:
Buy One Get One Half Off pg. 28
Dahn Sushi: One Free Roll pg. 28 
Spice Bistro:
Half Off Entree pg. 29
2 For 1 Entrees pg. 30
Caffe Paradiso:
Free Cake w/Purchase pg. 32
Assorted Coupons pg. 34 
Old Dutch Store: 25% off pg. 34

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