Flocko

Thank you!

Love your posts from Paris. Please keep them up. Congratulations!!! Flocko

Only a little thread drift here: Does anyone know if Chef Keller's venture at the Venetian in Las Vegas is open yet? I thought it was to be around this time?? Flocko

Matthew: You should not go hungry in Moab. For 25 of the 33 years I've lived in Moab, it was a gastronomic wasteland...........as one would expect for a 6,000 population town in Utah, many miles and hours from the nearest urban center. However the tourist/retirement boom of the late 90's have brought change. The tourists and new residents have brought descriminating palates. Though still not a culinary hot spot cum Aspen or Taos, one can find more than the pizza or burritos of the '70s and '80s. My first two recommendations would be a tie: 1. The Desert Bistro.............on Center Street. Culinary school trained young chef. Nouveau Southwest fare. Excellent 2. The Center Cafe.............on 100 West. The husband and wife chefs are grads of the California Culinary Institute...........have worked at Napa in Las Vegas and Acqa in San Francisco. Very innovative dishes................and great foie gras You can't go wrong with either. Both are on a par with any place I've eaten in SLC or Denver. Another place with a good chef is Buck's Grill House.........about a mile north of town on Hwy 191 toward the Colorado river. The chef founded the Center Cafe about 12 years ago and then sold it to do more of a "grill thing". ........larger, more informal, western food and atmosphere, with some game dishes. I ate there Wednesday night...............had a fabulous duck tamale and a buffalo meatloaf with mashed potatos. They have some elk dishes as well.......and great steaks. The Sunset Grill, in the same area as Buck's can be a great place, but can be inconsistant. It does have a terrific view, as it's on a cliff overlooking Moab canyon and the Colorado river. If Chef Alex (who used to cook for the US ambassador to Austria) is there it is unbeatable..................but Alex kind of comes and goes. Might be worth a call. I know you didn't want any budget places, but let me throw in this one: The Branding Iron. It is about 5 miles south of Moab on 191. It has hamburgers to die for.............and the best crispy real, cooked to order, fries..............tons of them. It's a real cowboy joint................oilcloth on the tables......................you can stick around and watch the locals sing karioke. Definitely not the "new Moab"..............nary a Hummer in the lot..............lots of pickups with gunracks. My wife and I had burgers and fries there Friday night......................great................and an $11 check Have a blast! If I can help with any other Moab info please don't hesitate to PM me. Flocko

Hi Matthew: I live in SLC half time and Moab the other half (in case your park explorations will take in Canyonlands Nat'l Park and Arches Nat'l Park............I'll be happy to give you dining ideas in that area as well, if desired). For two nights in SLC, I recommend: 1. Metropolitan...........premium dining experience and GREAT foie gras . 173 W. Broadway 2. The New Yorker.........very consistant, excellant dining. Large local following. The New Yorker is a private club, but you can buy a temporary membership at the door for about $5...........(t has to do with the Draconian Utah liguor laws) 60 Market Street Both of these places are downtown, where I trust you'll be staying, and within walking distance from all downtown hotels. There are many very good restaurants at the several ski resorts that surround SLC, such as the Tree Room at Sundance mentioned by loufood, and some very good places in Park City and Deer Valley. lt would require about an hour drive to any of these and I've found that service and quality can be sporatic depending on the season. When all is "clicking" they can be wonderful, though! I will add one alternate place, also in downtown SLC, in case you wish sushi one of your two nights. The Shogun is drop dead fabulous!! Not much atmosphere but the best sushi...............well, just about anywhere. I've eaten sushi all over the world, and other than a few isolated experiences, I'd rather be at the Shogun eating Chef Takashi's creations! I'm also fortunate that it is less than half a block from my SLC office 321 South Main Street. If I can be of any further assistance please let me know. Have a great trip!! Flocko

And Flocko is damned happy about it. You tha man, Nevan!!

tighe and Nevan: Thank you both for the tips and suggestions. I'm looking forward to searching out these wines and wineries! Flocko

I am going to be in Salem, Oregon in early August for a few days attending a wedding. I have read articles and posts by Ellen, Fat Guy, Jason et al, lauding some of the sparkling wines produced by Argyle Winery. I plan to stop there and try some and buy some to take home. Does anyone have any other winery suggestions in the North Willamette valley that I shouldn't miss?? Thanks!!!

Utah.......................The vast majority of Utahns drink only water or non-caffeinated soft drinks. I prefer wine or iced tea with meals.

Isn't that one a trip?!! Every recipe has a "true" historical reference, e.g. "Doves Wyatt Earp" or my favorite: "Spinach Mother of Christ"! Also the money saving tips like how to convert cheap bourbon into the best, smoothest whiskey......(add a jigger of port to the bottle)!; or his recipe for homemade worchestershire sauce.............which I tried once.............ACK!!!

Thank you, Maggie!

What a wonderful series!! I remember that I got them, by subscription, once a month, in a slipcase with the recipe book for .............$6.95 each................This was in '70, '71. They are still among my most used for cooking and most read for sheer enjoyment.

483..........and 3 on the way.

1. "Old" Gourmets, circa 1950-1985..............$1 each at local used book store 2. Cook's Illustrated 3. Saveur

The vodka flavored with bison grass is called Zubrovka. It is very popular in eastern and western Europe. It was illegal for some time in the US, due to a carcinogen in the bison grass. A Russian and a Polish version have been allowed to be imported again in the last couple of years.......sans the grass, but with the same flavor. I used to get the bison grass at a natural foods store in Berkeley before the ban and made my own version using a moderate priced vodka. Remember the Zubrovka scene in Maugham's "The Razor's Edge" (book and movie)??