DOCSLIB.ORG

History & Overview Awards & Accolades Sample Menu & Wine

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
History & Overview Awards & Accolades Sample Menu & Wine History & Overview Awards & Accolades Sample Menu & Wine List People Local & Sustainable Specials & Promotions Upcoming Events Recent Press Voted Best Romantic Restaurant Top 10 in the Nation 6451 E. Millcreek Canyon Rd • Salt Lake City, UT 84109 [email protected] • www.log-haven.com (801) 272-8255 Log Haven, long synonymous with wildflowers, wa- terfalls and fine canyon dining, is located in a historic log mansion in the Wasatch National Forest, just 20 minutes from downtown Salt Lake City. Established in 1994 by Margo Provost, nationally recognized Log Haven specializes in seasonal New America cuisine and romance. HISTORY Log Haven began its romantic appeal in 1920, when Mr. L. F. Rains, a Salt Lake businessman and member of the Metropolitan Opera Company, created this log hideaway as a wedding anniversary gift for his wife. Logs from Oregon were shipped via San Francisco to During the late 80’s, Log Haven fell into disrepair and was slated to be destroyed. In March of 1994, Margo Salt Lake City and then hauled up Millcreek Canyon Provost purchased the property and completely refur- by horse drawn wagon. Since the many fireplaces were bished and renovated this cherished historical gathering Log Haven’s only source of heat, the structure was used place. as a summer home by the Rains family and became a gathering place for many local executives to explore the Log Haven has been consistently honored with the most mountains, fish in the creek, and hatch plans for the national and local awards in the industry including: future of Salt Lake City and Utah. During the Depres- Best Utah Restaurant sion, an insurance executive, Mr. Gleed Miller, bought Best Salt Lake Restaurant Log Haven and turned it into a year-round residence, Wine Spectator Award of Excellence adding additional rooms, an ice-skating pond and horse Four Diamond Award stables across the road. When the Miller children grew Official Best Wedding and Event Venue in Utah up and left their wilderness-near-the-city nest, Stanley DiRoNA (Distinguished Restaurants of North America) Sprouse converted the log home to a restaurant, keep- Most Romantic Restaurant in Utah ing its original name and sharing its beauty with all who Best Canyon Restaurant wished to partake of its unique setting. Best Service Small Business of the Year Log Haven has been profiled in Gourmet, Delta SKY, Cowboys and Indians, Food & Wine and Bon Appétit Magazines, as well as USA Today! The Zagat Survey lists Log Haven in the top restaurants and calls Log Haven “unsurpassed, spectacular mountain setting...with consistently innovative and delicious American-eclectic cuisine”. Our belief in Log Haven and our appreciation for its past as well as its future have resulted in a wonderful blend of tradition and elegance. LIST OF AWARDS AAA Four Diamond Award (2003 - 2018) “consistently Food & Wine innovative Best Classic Restaurants and Governor’s Best of State delicious...” Best Fine Dining-American Medal since 2003 -Zagat Best Restaurant in UT (2004, 2006, 2007) Best Chef (2006) AWARDS & ACCOLADES Open Table Top 50 Most Romantic Restaurants Log Haven has a veritable scroll of national awards and media mentions. The Zagat Survey calls Log Haven Travel & Leisure an “unsurpassed, spectacular mountain setting” and America’s Most Romantic Restaurants raves about the restaurant’s “consistently innovative and Governor Jon Huntsman delicious American-eclectic cuisine”. Log Haven has Culinary Artist Award (2009) garnered top Zagat, Four Diamond and Mobil rankings and Awards of Excellence from Wine Spectator and DiRoNA Award of Excellence DiRoNA (Distinguished Restaurants of North America). Distinguished Restaurants of North America (2002 - 2018) Log Haven has numerous “Best of State” awards, in- Fodor’s Choice (2006 - 2018)) cluding “Best Fine Dining” medals annually since 2003 and “Best Restaurant” statues in 2004, 2006 and 2007. Salt Lake Magazine Dining Awards Hall of Fame Salt Lake Area Chamber of Commerce named Log Ha- . “This is the highest honor we can give a restaurant in ven “Small Business of The Year” and area food critics Utah. It means that besides having great food, terrific call it, “Quite possibly the finest restaurant in the state.” ambiance and passionate people, something magical has happened to make this restaurant so consistently excellent on all fronts that it thrives as an inspiration to everyone in Log Haven has also been featured in top-tier national the business.” -Salt Lake Magazine publications including Bon Appétit, Sky, Cowboys and Indians, Food & Wine, Gourmet, Sunset and USA Ian Campbell, Golden Spoon Award for Service (2011) Today. Best Fine Dining American (2010) Best Canyon Restaurant (2000, 2006, 2007) Best Ambience (2006, 2007, 2008) Best Salt Lake city Restaurant (1998, 2003, 2004) Best Romantic Restaurant (2000-2004, 2006) Best Service (2003) Wine Spectator Award of Excellence (2001 - 2011) Zagat Survey Top Decor Listed in top 10 Ranking Most Popular, Top Eclectic, Decor, Outdoor, Romantic, Rooms, Views, Service Current Menu For the Safety of our Employees please WEAR A MASK when your server is at your table. Thank you. NATURE IS DELICIOUS HERE CHEF DAVE JONES SOUS CHEF TODD HOFFEE SHARED PLATES GRILLED CALAMARI “PUTTANESCA” polenta croutons, charred lemon, Calabrian chili aioli 14 KOREAN FRIED CAULIFLOWER V crushed cashews, scallions, sweet and spicy gochujang glaze 14 ALPINE NACHOS GF house chips, forest mushrooms, speck, fontina 15 TUNA TARTARE* miso-sesame tuile, crushed avocado, seaweed salad, pickled shiitake 16 GREENS ARUGULA SALAD GF, V avocado, pine nuts, castelvetrano olives, lemon, parmesan, evoo 10 MIXED GREENS roasted tomatoes, fresh mozzarella, Creminelli prosciutto, sourdough croutons, house balsamic vinaigrette 10 CLASSIC CAESAR SALAD white anchovies, parmesan, sourdough crouton 10 ENTRÉES GF GRILLED DUCK BREAST* 36 butternut squash puree, pomegranate syrup, duck confit-frisee salad, maple vinaigrette, candied walnuts GF, V STIR FRY SEASONAL VEGETABLES & PULLED OATS 28 spicy peanuts, Haigi rice, Yakitori sauce GF CAST-IRON FILET MIGNON* 45 boursin potatoes, grilled asparagus with truffle aioli, sauce bordelaise vin rouge GRILLED BISON TERES MAJOR STEAK* 37 sweet potato orzo, smoked bison sausage, roasted poblanos, queso fresco, chile broth, lime aioli PORCINI CRUST CHICKEN BREAST 29 roasted broccolini with speck, ricotta polenta, hen of the woods mushroom - Madeira sauce GF EVERYTHING CRUSTED KING SALMON 33 French green lentils, apple sausage, cabbage, pickled beets, mustard sauce, toasted black mustard seeds GF PAN SEARED AHI TUNA* 38 honey tarragon roasted heirloom carrots, potato puree, lobster Americaine sauce, parmesan crisp SAKE MARINATED MARKET FISH* MP wood ear mushrooms, shrimp dumplings, rice crisp, fermented black bean-shiso broth GRILLED ELK NY STRIP* 49 couscous, hazelnuts, currants, butternut squash, sage, brown butter, huckleberry gastrique SIDES GF, V BOURSIN POTATOES 8 GF, V GRILLED ASPARAGUS WITH TRUFFLE AIOLI 8 We are unable to separate guest checks for groups of 6 or more. Corkage fee is $19.00. *Consuming raw or under cooked meat may increase your risk for food born illness, especially if you have certain medical conditions. MARGO PROVOST DAVE JONES Owner/Operator Executive Chef/Owner A true entrepreneur, Margo Provost is Log Haven’s Chef David Jones moved to the majestic Utah mountains Owner and Operator. Margo first honed her man- from the hills of Northern California in 1994 to reopen agement skills in the health care field and is listed in Log Haven, Salt Lake’s most scenic and historic restaurant. Who’s Who in Health care, Automation and Business. While classically trained in European cuisine, Dave has Along with Log Haven’s numerous national accolades, created his own globally inspired cuisine with a significant Margo Provost has personally received many distin- influence in American Regional and Pacific Rim. guished awards for her accomplishments as founder and Owner/Operator of Log Haven. Working Woman It was in the kitchen with his mother and grandmother Magazine awarded Margo top honors in three catego- (who was one of the first graduates of the Boston School ries including: Best Employer, Best Turnaround, and of Cooking), where he began cooking at age seven. After Overall Excellence. Margo was named Entrepreneur graduating top of his class from the California Culinary of the Year by both Ernst & Young and Merrill-Lynch, Academy, Dave was directly influenced by Wolfgang and was awarded the 2001 Pacesetter Award from Puck, Mark Peel and Nancy Silverton (original Spago), the Women’s Roundtable in the Food Industry. Of attending intensive workshops on California cuisine. In equal note, Margo is the only restaurateur in the U.S. the early 1990’s Dave’s style was further enhanced by the to receive the prestigious Avon Woman of Enterprise late Jean Louis Palladin. They cooked together, and as Award (2000). friends, traveled throughout the West. Dave’s culinary talent is exceeded only by his genuineness. These two In addition to running Log Haven, Margo is active in components create the most memorable the Salt Lake community, serving on numerous boards dining experience. and teaching entrepreneurial skills at the University of Utah and Westminster College. She also supports Accolades for Chef Jones’ cuisine at Log Haven include a chef apprenticeship program through the California Salt Lake’s Best American Cuisine - Fine Dining, Best Culinary Institute. Margo has been featured on LIFE- Restaurant, Best Canyon Restaurant and Best Romantic TIME Television Network and MSNBC, has chaired Ambience. His cuisine has been featured in Food Arts, WNET (Women’s Network for Entrepreneurial Train- Bon Appétit, Sunset, Via, Gourmet, Food & Wine, ing) and is currently chair of the Utah Restaurant Associa- Cowboys tion and Past Chair of the Utah Taxpayer’s Association. & Indians, USA Today, Salt Lake Magazine and Utah She is a Director Emeritus of DiRoNA (Distinguished Homes & Gardens. Chef Jones has been a guest chef at Restaurants of North America). the James Beard House. He invites you to join him in celebrating the union of cuisine and nature at Log Haven.
Load more

Recommended publications
  • Alum Gail Silverton Operates Gelato Shop in Studio City
    Silverton family honors a legacy of Food and Community Page 1 of 5 Categories: COVER STORY Date: Jun 19, 2008 Title: Silverton family honors a legacy of Food and Community BY PAULINE ADAMEK Silverton family honors a legacy of Food and Community The Silverton family legacy connects food and community (R-L: Gail Silverton, Andreas Krankl, Larry Silverton,Nancy Silverton, Joel Gutman). www.robertevans.com Silverton family honors a legacy of Food and Community BY PAULINE ADAMEK The story of the Silverton family is a fascinating tale of how many successful businesses have been developed and nurtured, creating a legacy that entwines food with community. Importantly, these enterprises are driven more by heart than by fiscal reward, and reap greater successes than anyone had anticipated. This tale starts with a benevolent patriarch, Lawrence S. Silverton. A construction lawsuit-attorney, savvy businessman, real estate tycoon and coffee, calligraphy and motorcycle enthusiast, Larry used his business acumen and support to enable his two daughters, Nancy and Gail, to make an indelible mark on the Los Angeles landscape and beyond. Now he’s assisting his six grandchildren in their studies and burgeoning business enterprises. Larry Silverton’s Story: Born in South Dakota, Larry moved to Sherman Oaks and started a family with his wife, Doris. When most mothers in the 1950s were taking advantage of labor-saving technologies, Doris, a journalist and writer, taught her daughters the goodness of lentils, goat’s cheese and a beautifully set table. This gave the Silverton sisters an appreciation of the heart and hearth of family and a desire, later, to create a product and environment that could contribute to the community.
    [Show full text]
  • The Mormon Trail
    Utah State University DigitalCommons@USU All USU Press Publications USU Press 2006 The Mormon Trail William E. Hill Follow this and additional works at: https://digitalcommons.usu.edu/usupress_pubs Part of the United States History Commons Recommended Citation Hill, W. E. (1996). The Mormon Trail: Yesterday and today. Logan, Utah: Utah State University Press. This Book is brought to you for free and open access by the USU Press at DigitalCommons@USU. It has been accepted for inclusion in All USU Press Publications by an authorized administrator of DigitalCommons@USU. For more information, please contact [email protected]. THE MORMON TRAIL Yesterday and Today Number: 223 Orig: 26.5 x 38.5 Crop: 26.5 x 36 Scale: 100% Final: 26.5 x 36 BRIGHAM YOUNG—From Piercy’s Route from Liverpool to Great Salt Lake Valley Brigham Young was one of the early converts to helped to organize the exodus from Nauvoo in Mormonism who joined in 1832. He moved to 1846, led the first Mormon pioneers from Win- Kirtland, was a member of Zion’s Camp in ter Quarters to Salt Lake in 1847, and again led 1834, and became a member of the first Quo- the 1848 migration. He was sustained as the sec- rum of Twelve Apostles in 1835. He served as a ond president of the Mormon Church in 1847, missionary to England. After the death of became the territorial governor of Utah in 1850, Joseph Smith in 1844, he was the senior apostle and continued to lead the Mormon Church and became leader of the Mormon Church.
    [Show full text]
  • Downtown Salt Lake City We’Re Not Your Mall
    DOWNTOWN SALT LAKE CITY WE’RE NOT YOUR MALL. WE’RE YOUR NEIGHBORHOOD. What if you took the richest elements of an eclectic, growing city and distilled them into one space? At The Gateway, we’re doing exactly that: taking a big city’s vital downtown location and elevating it, by filling it with the things that resonate most with the people who live, work, and play in our neighborhood. SALT LAKE CITY, UTAH STATE FOR BUSINESS STATE FOR STATE FOR #1 - WALL STREET JOURNAL, 2016 #1 BUSINESS & CAREERS #1 FUTURE LIVABILITY - FORBES, 2016 - GALLUP WELLBEING 2016 BEST CITIES FOR CITY FOR PROECTED ANNUAL #1 OB CREATION #1 OUTDOOR ACTIVITIES #1 OB GROWTH - GALLUP WELL-BEING 2014 - OUTSIDE MAGAZINE, 2016 - HIS GLOBAL INSIGHTS, 2016 LOWEST CRIME IN NATION FOR STATE FOR ECONOMIC #6 RATE IN U.S. #2 BUSINESS GROWTH #1 OUTLOOK RANKINGS - FBI, 2016 - PEW, 2016 - CNBC, 2016 2017 TOP TEN BEST CITIES FOR MILLENNIALS - WALLETHUB, 2017 2017 DOWNTOWN SALT LAKE CITY TRADE AREA .25 .5 .75 mile radius mile radius mile radius POPULATION 2017 POPULATION 1,578 4,674 8,308 MILLENNIALS 34.32% 31.95% 31.23% (18-34) EDUCATION BACHELOR'S DEGREE OR 36.75% 33.69% 37.85% HIGHER HOUSING & INCOME 2017 TOTAL HOUSING 1,133 2,211 3,947 UNITS AVERAGE VALUE $306,250 $300,947 $281,705 OF HOMES AVERAGE HOUSEHOLD $60,939 60,650 57,728 INCOME WORKFORCE TOTAL EMPLOYEES 5,868 14,561 36,721 SOURCES: ESRI AND NEILSON ART. ENTERTAINMENT. CULTURE. The Gateway is home to several unique entertainment destinations, including Wiseguys Comedy Club, The Depot Venue, Larry H.
    [Show full text]
  • The Geographical Analysis of Mormon Temple Sites in Utah
    Brigham Young University BYU ScholarsArchive Theses and Dissertations 1992 The Geographical Analysis of Mormon Temple Sites in Utah Garth R. Liston Brigham Young University - Provo Follow this and additional works at: https://scholarsarchive.byu.edu/etd Part of the Geography Commons, and the Mormon Studies Commons BYU ScholarsArchive Citation Liston, Garth R., "The Geographical Analysis of Mormon Temple Sites in Utah" (1992). Theses and Dissertations. 4881. https://scholarsarchive.byu.edu/etd/4881 This Thesis is brought to you for free and open access by BYU ScholarsArchive. It has been accepted for inclusion in Theses and Dissertations by an authorized administrator of BYU ScholarsArchive. For more information, please contact [email protected], [email protected]. 3 the geographicalgeograp c ananalysisysls 0off mormormonon tetempletempiepie slsitessltestes in utah A thesis presented to the department of geography brigham young university in partial fulfillment of the requiaequirequirementsrementscements for the degree master of science by garth R listenliston december 1992 this thesis by garth R liston is accepted in its present form by the department of geography of brigham young university as satisfying the thesis requirement for the degree of master of science f c- H L ricirichardard H jackson 1 committeeoommittee chair alan H grey committecommifctemeflermeymere er i w i ige-e&e date laieialeidleaaleig- J 6tevstevtpvnstldepartmentni d- epartmentepartment chair n dedication0 0 this thesis is dedicated to my wonderful mother
    [Show full text]
  • Salt Lake City Arts Council Strategic Plan
    2017-2020 Salt Lake City Arts Council Strategic Plan 2017-2020 Introduction The Salt Lake City Council on the Arts was formed in 1976 at the request of Mayor Ted Wilson, who appointed its first Executive Director. The Council was created to help distribute funds to arts organizations within the City, taking the burden off the City Commission. By 1979 a nonprofit entity, The Salt Lake Arts Council Foundation, was established to manage funds designated for the arts organization and also begin programming of their own. The two staff members of the Foundation were City employees. In 1981, this new group moved into the Art Barn, located in the City’s Reservoir Park, when the space was vacated by the Salt Lake Arts Center. From that initial beginning, the organization now has six full-time City employees who, together with the Foundation board, have grown the original concept into a significant cultural entity in the City. The Salt Lake City Arts Council is the City’s designated local arts agency and uses its unique position as manager of both public and received-grant resources to leverage how the arts are supported and presented to the City. Through its work, the Council has created enduring connections between the arts and the public, cultivated future artists and arts organizations, given voice to community arts conversations and needs, provided resources for arts programming, offered education about the arts as well as support of arts education efforts, and impacted City policy affecting the arts. It has developed its own programs, as well, that have endured for decades and serve as models for other arts programming.
    [Show full text]
  • Non-Mormon Presence in 1880S Utah
    The Pennsylvania State University The Graduate School College of Earth and Mineral Sciences THE WASP IN THE BEEHIVE: NON-MORMON PRESENCE IN 1880S UTAH A Thesis in Geography by Samuel A. Smith c 2008 Samuel A. Smith Submitted in Partial Fulfillment of the Requirements for the Degree of Master of Science August 2008 The thesis of Samuel A. Smith was read and approved1 by the following: Deryck W. Holdsworth Professor of Geography Thesis Adviser Roger Downs Professor of Geography Karl Zimmerer Professor of Geography Head of the Department of Geography 1. Signatures on file in the Graduate School. iii Abstract Recent studies have reconsidered the Mormon Culture Region in light of its 1880{1920 transition to American political and economic norms. While these studies emphasize conflicts between the Mormon establishment and the non-Mormon federal government, Mormon/non-Mormon relations within Utah have received little direct attention. Based on religious affiliations recorded in the 1880 federal census of Utah Territory, this study uses historical GIS to visualize the composition of Utah's \Mormon" and \non-Mormon" towns. The results highlight the extensive presence of religious minorities in Utah's settlements. Case studies of farm villages, mining camps, and urban neighborhoods probe the social and economic contexts of non-Mormon presence in Utah. These studies, based on Sanborn maps and city directories, explore the geographical mosaic of Mormon and non-Mormon residence and business activity. These variegated patterns, often absent from historical accounts of the region, enable localized analyses of the ensuing decades of cultural conflict, transformation and assimilation. Keywords: Mormons, non-Mormons, Mormon Culture Region, Utah, 1880 Cen- sus, historical demography.
    [Show full text]
  • Utah Women's Walk Oral Histories Directed by Michele Welch
    UTAH VALLEY UNIVERSITY Utah Valley University Library George Sutherland Archives & Special Collections Oral History Program Utah Women’s Walk Oral Histories Directed by Michele Welch Interview with Melissa (Missy) Larsen by Anne Wairepo December 7, 2018 Utah Women’s Walk TRANSCRIPTION COVER SHEET Interviewee: Melissa Wilson Larsen Interviewer: Anne Wairepo Place of Interview: George Sutherland Archives, Fulton Library, Utah Valley University Date of Interview: 7 December 2018 Recordist: Richard McLean Recording Equipment: Zoom Recorder H4n Panasonic HD Video Camera AG-HM C709 Transcribed by: Kristiann Hampton Audio Transcription Edit: Kristiann Hampton Reference: ML = Missy Larsen (Interviewee) AW= Anne Wairepo (Interviewer) SD = Shelli Densley (Assistant Director, Utah Women’s Walk) Brief Description of Contents: Missy Larsen describes her experiences growing up in Salt Lake City, Utah during the time her dad, Ted Wilson, was the mayor. She also explains her own experiences serving in student government during her school years. Missy talks about being a young wife and mother while working as the press secretary for Bill Orton. She further explains how she began her own public relations company, Intrepid. Missy details how she helped Tom Smart with publicity during the search for his daughter Elizabeth Smart who was abducted from her home in 2002. She talks about her position as chief of staff to Utah Attorney General Sean Reyes and her involvement in developing the SafeUT app, which is a crisis intervention resource for teens. She concludes the interview by talking about the joy she finds in volunteering her time to help refugees in Utah. NOTE: Interjections during pauses or transitions in dialogue such as uh and false starts and stops in conversations are not included in this transcript.
    [Show full text]
  • NIGHTLIFE in DOWNTOWN SALT LAKE CITY Downtown Salt Lake City Is a Vibrant Place to Be After Dark! Below Is a Listing of Downtown's Private Clubs
    NIGHTLIFE IN DOWNTOWN SALT LAKE CITY Downtown Salt Lake City is a vibrant place to be after dark! Below is a listing of downtown's private clubs. (All listings are Private Clubs for Members) AJ’s Deseret Lounge Club Dv8 Pitchers in Downtown 323 South Main Street 115 South West Temple Marriott Hotel Tavern Dance Club 75 South West Temple Hotel Bar Area 51 Crazy Goat Saloon 451 South 400 West 165 South West Temple Pool Hall Junkies Dance Club Private Club / Strip Bar 165 East 200 South Pool Hall Bar X Inn Heads Up 155 East 200 South 163 W. Pierpont Ave. Port O' Call Social Club Tavern Alternative Private Club 78 West 400 South Live Music / Sports Bar Bourbon Street Bar & Grill Kristauf's Social Club 372 South State Street 16 West Market Street Radio City Lounge Bar & Grill / Live Music Martini Bar 147 South State Street Tavern Cabana Club Macaroni Grill Bar in the 31 East 400 South Peery Hotel The Red Door Live Music / Piano Bar 110 West Broadway 57 West 200 South Private Club Martini Bar Cheers to You 315 South Main Street Market Street Oyster Bar Room 32 Neighborhood Bar Downtown 32 E. Exchange Place 48 West Market Street Private Club Club Axis Private Club / Seafood 108 South 500 West Restaurant Shaggy’s Living Room Dance Club 155 West 200 South Melinas in Shilo Inn Private Club Club Baci 206 South West Temple 140 West Pierpont Ave. Hotel Bar SkyBox Sports Grill & Private Club / Italian Arena Mo's Neighborhood Grill 4 S. Rio Grande in The Club Bambara in Hotel 358 South West Temple Gateway Monaco Bar & Grill Private Club & Sports Bar
    [Show full text]
  • The Food Network & Cooking Channel South Beach Wine & Food
    2/21/2018 The Food Network & Cooking Channel South Beach Wine & Food Festival Is Pleased To Announce Nancy Silverton And Rhonda Carano As Its… S & P 500 NASDAQ 100 DJIA (/index/dow_jones) NIKKEI 225 (/index/s&p_500) (/index/nasdaq_100) (/index/nikkei_225) 149.65 17.17 61.96 25,114.40 (0.60%) 190.70 2,733.43 (0.63%) 6,841.65 (0.91%) 01:31:27 PM EST 22,045.70 (0.87%) The Food Network & Cooking Channel South Beach Wine & Food Festival Is Pleased To Announce Nancy Silverton And Rhonda Carano As Its 2019 Tribute Dinner Honorees PRESS RELEASE PR Newswire Feb. 20, 2018, 08:15 AM MIAMI BEACH, Fla., Feb. 20, 2018 /PRNewswire/ -- Widely recognized as one of America's favorite gourmet gatherings, the Food Network & Cooking Channel South Beach Wine & Food Festival (http://sobewff.org/) (SOBEWFF®) is pleased to announce its 2019 Tribute Dinner honorees, chef and restaurateur Nancy Silverton and chief executive officer of Ferrari-Carano Vineyards and Winery Rhonda Carano. While headed into its 17th year this weekend, the Festival continues to look ahead and take steps toward its continued commitment to EAT. DRINK. EDUCATE. with the Chaplin School of Hospitality & Tourism Management at Florida International University (FIU), and celebrate the world's most renowned chefs, winemakers, spirits producers, and culinary personalities. "We are excited to announce Nancy Silverton and Rhonda Carano as our 2019 honorees," noted Festival founder and director Lee Brian Schrager, who also serves as senior vice president, communications and corporate social responsibility
    [Show full text]
  • Weber County to Salt Lake Commuter Rail Project; Salt Lake City, Utah
    FrontRunner North Rail Project Before-and-After Study (2013) Salt Lake City, Utah Learn more: www.transit.dot.gov/before-and-after-studies Weber County to Salt Lake Commuter Rail Project; Salt Lake City, Utah The Weber County to Salt Lake Commuter Rail Project, known as FrontRunner North, is a 44- mile commuter rail line extending north from downtown Salt Lake City through Ogden to the northern end of Weber County at Pleasant View, Utah. The project was planned, developed, and built by the Utah Transit Authority (UTA). FrontRunner North is the first commuter rail service in the Salt Lake City metropolitan area. UTA operates the commuter rail line as part of a region- wide transit system that includes local and express buses, bus rapid transit, and light rail. In early 2013, UTA opened FrontRunner South, a 40-mile extension of the commuter rail line extending south from downtown Salt Lake City to Orem, Utah. In September 2001, an alternatives analysis identified commuter rail in the north-south corridor as the preferred alternative for transit improvements in the corridor. The project entered preliminary engineering (PE) in December 2003, and advanced into final design (FD) in June 2005. UTA and FTA executed a Full Funding Grant Agreement (FFGA) for the project in June 2006. The project opened to service in May 2008. The accompanying figure is a map of FrontRunner North and the corridor it serves. Physical scope of the project The project extends over 44 miles from the Salt Lake Intermodal Center just west of downtown Salt Lake City to the northern terminus at the Pleasant View Station.
    [Show full text]
  • Nancy Silverton Celebrates 30 Years of La Brea Bakery by MICHELE
    Horror Icon Jessica Harper Has a Podcast • Drum & Bass Party Respect has a 20th anniversary bash ® MARCH 1-7, 2019 / VOL. 41 / NO. 15 / LAWEEKLY.COM SURVIVING THE UPS AND NancyDOWNS Silverton celebrates 30 years of La Brea Bakery BY MICHELE STUEVEN 2 LA WEEKLY LA | M - , | | M WWW.LAWEEKLY.COM WE FIGHT FOR WORKPLACE JUSTICE AND CIVIL RIGHTS We Pay Generous Fees to Referring Attorneys Some of Our Results... • 7-Figure Class Action for Victims of • 7-Figure Verdict & Judgment for Victim Unpaid Wages of Workplace Racial Harassment • 7-Figure Class Action for Misclassifi ed • 7-Figure Class Action for Retail Sales Associates Employees for Unpaid Overtime, • 7-Figure Class Action for Unpaid Missed Breaks Wages in the Restaurant Industry LAW OFFICES OF KYLE TODD 1055 W. SEVENTH STREET, SUITE 1920 LOS ANGELES, CA 90017 323.208.9171 | [email protected] L march 1-7, 2019 // Vol. 41 // No. 15 // laweekly.com 3 LA WEEKLY LA Contents - , | | M ImagineImagine uncoveringuncovering youryour storystory WWW.LAWEEKLY.COM EXPERIENCE PACIFICA at our Information Day Friday, March 22, 2019 Experience a day in the life of a Pacifica Graduate Institute student. This one-day introduction showcases the distinctive educational features of our masters and doctoral programs in depth psychology, counseling, mythology, and the humanities. At our March 22nd Introduction Day, you will: Experience Pacifica’s unique interdisciplinary degree programs led by our renowned faculty. Hear from alumni about their experiences & career outcomes. Listen to a talk by Pacifica alum Dr. Siri Sat Nam. Tour both of our beautiful campuses including the Joseph Campbell 9 Archives and the Research Library.
    [Show full text]
  • Press Release
    Press Release August 2019 Master Chefs Wolfgang Puck, Francis Mallmann, Nancy Silverton, Eric Werner, Burt Bakman, Matt Hurley and Hugo Bolanos come together to create an incredible end-of-summer barbecue event The 2019 Visiting Chef Series at Wolfgang Puck at Hotel Bel-Air continues on September 4 with an incredible evening of al fresco family-style dining on the hotel’s front lawn The end-of-summer barbecue extravaganza at Hotel Bel-Air ushers out the festive summer season in style. Master Chef Wolfgang Puck and executive chef Hugo Bolanos, are joined by returning chefs Francis Mallmann (Los Fuegos, Miami, Florida), Nancy Silverton (Mozza Restaurant Group, Los Angeles, CA), Eric Werner (Hartwood, Tulum), Burt Bakman (Trudy’s Underground Barbecue, Los Angeles) and welcomes newcomers Matt Hurley (CUT, Las Vegas) and Ryan DeNicola (Chi Spacca, Los Angeles) for the ultimate barbecue party on the hotel’s front lawn. Also in attendance will be barman Tato Giovanoni, founder of Floreria Atlantico, voted one of the World’s Best Bars. This collaborative culinary event will take place on Wednesday, September 4th at 6:30pm – 9:30pm, with guests dining at communal tables amidst lush hotel grounds and colorful gardens. The dinner, priced at $295 per person, includes select wine pairings from local California wineries. Each chef will showcase their individual approach to barbecue preparation, allowing for a diverse sampling of tastes and cooking techniques. Cinco Jotas will also be at the event featuring 100% ibérico pig. All excess prepared food will be redistributed to those in need through the Chefs to End Hunger initiative, and a portion of the proceeds will benefit Los Angeles Children’s Hospital.
    [Show full text]