The Utah Foodie Podcast

Like many great food businesses in our state, Sweet Lake Biscuits & Limeade began at the Farmer's Market. But before Sweet Lake opened its doors, owner and founder Hasen Cone was working a corporate job in a cubicle, and he wasn't satisfied with his work.In this episode of The Utah Foodie, Hasen shares the turning point in his career, and the story of a wise, elderly woman who inspired his founding of what would later become one of the most successful vendors at the Salt Lake City Farmers Market.Several years later, Hasen and his wife, Teri Rosquist, are not only running a bustling farmer's market business, but also operate a successful Utah brunch spot that serves up Hasen's now-famous limeade, along with a full breakfast and lunch menu."The menu of the restaurant is also the story of my life. There's really a life story that comes from every item on the menu." - Hasen Cone, Owner and Founder of Sweet Lake Biscuits and Limeade—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

La Barba got its start selling small-batch coffee in farmers markets and searching for local businesses interested in carrying fair trade, direct trade, and rainforest alliance certified coffee.They were passionate about their roasting technique and had a simple mission that drove what they did: bring good coffee to everyone in Utah.Just a few months after La Barba Coffee's five-year anniversary, their mission continues. But now in 2018, it spans across 20 employees in three locations, including a coffee roasting production facility in South Salt Lake. Their fourth location is planned to open in mid-2018 at The Gateway. In this episode of The Utah Foodie podcast, we sit down at their coffee roasting facility with Joe Evans and Levi Rogers to hear their story. We learn about their coffee roasting approach, their future plans, and even get a couple of home brewing tips to try at home.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

When it comes to personality, Meditrina has it in spades. From its lovely wine menu to its quirky design and deep purple interior, this is a restaurant that does small plates right. In today's episode, we go inside the new Meditrina location to talk with their chef/owner, Jen Gilroy. From a career in the music industry in Nashville, Tennessee to running a brewpub in Vernal, Utah... Jen has quite the story. After leaving rural Utah, she came to Salt Lake City to begin her search for the perfect location for her first-ever restaurant, and chef gig, Meditrina.Meditrina was arguably the first restaurant in town to focus on small plates when they opened up in 2008, right before the great recession, we might add. We talk with Jen about her take on Salt Lake City's food scene, her love for wine, and why she has a passion for design, art, and the color purple. On this episode of The Utah Foodie, we sit down with Jen Gilroy, the chef/owner of Medtrina and her latest restaurant, Porch.——This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Utah has always had its own take on fine dining. Forget white linen and dozens of utensils. Farm-to-table has reigned supreme, and a hyper-detailed commitment to quality has made restaurants like Forage, Pago, and Handle the new standard in the state. And with new restaurants like HSL and Table X joining their ranks, chef's and entrepreneurs are putting Utah on the culinary map. Table X opened their doors in 2016, and right from the start they were doing things differently. Located in Millcreek, the restaurant features a garden on the property, three chefs, and a new menu almost every week. Recipients of a Dining Award from Salt Lake Magazine and awarded Best New Fine Dining by the Salt Lake Tribune, their short time in Utah has already been noteworthy.On this episode of The Utah Foodie, we sit down with co-owners Nick Fahs and Mike Blocher and dive into what inspired Table X, what their goals for the future are, and their approach and mentality to owning a restaurant. And it helps that we got to spend some quality time in their garden. We are positively buzzing with excitement over this episode. And no, we don't apologize for any bad puns.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Fisher Brewing Company has a storied history and one few Utah establishments rival. In fact, the brewery out-dates our state itself, having opened a decade before Utah was founded in 1896.A. Fisher Brewing Company's story began in 1884, named after its entrepreneurial founder, Albert Fisher. But beer and life were different in the late 1800s. Craft beer wasn't yet a twinkle in Salt Lake City's eye, and it was rare for a company to grow beyond a few employees. Fisher Brewing smashed through both norms, employing over 200 employees and producing more than 75,000 barrels per year. Even still, the beer business wasn't easy. Prohibition shut Fisher down for 14 years, and when it finally reopened after the alcohol ban was lifted, Albert's son, Frank Fisher, invested a large sum of money to revitalize the brewery's manufacturing plant. $250,000 later, Fisher was re-born in 1934.In the early 1900s, Fisher Brewing proudly declared that their beer was brewed using the fresh water from the Jordan River—a sentence you wouldn't hear a Utah brewery utter today. Located at 1206 W. 200 S., Albert Fisher's mansion still sits today, which can be seen just off Interstate 80. Their reputation was built on their unpretentious, regular everyday blue-collar beer. Fisher's beer wasn't craft, innovative, or special, and that's exactly what made it special. A couple of decades after its re-opening, California-based Lucky Lager and Fisher Brewing went to battle in court, and Lucky Lager acquired Fisher and quietly shut down the company, leaving Utah without Fisher Brewing Company for over 50 years.That's when today's owners step in. Albert Fisher's great-great-grandson Tommy Fisher Riemondy, and his friends Tim Dwyer, Steve Brown, and Colby Frazier embarked upon a family dream of re-opening the family beer business.Today, Fisher Brewing offers a variety of craft beer options, brewed just miles from the original location on the banks of the Jordan River. They re-opened on February 5, 2017.In today's episode, we sit down with the owners of Fisher Brewing to learn more about their history, how they stay relevant today, and ask about their brewing philosophy and where they are heading as a brewery.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay current with what's new by following us on Facebook, Instagram, or Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Coffee shops have taken on a very important social role in communities. They facilitate local art, local food, and beverage vendors, and serve as warm and quiet places for people to work, collaborate, and gather. However, the social aspect has lessened as coffee shops have more and more evolved into places of work. The Rose Establishment, however, wanted to bring the social back to the equation.Opened in 2010 by Erica O'Brien, The Rose Establishment has become a staple in the Pioneer Park neighborhood. And with no Internet, it's the perfect place to gather for conversation, quiet reflection, or a damn good sandwich. On top of having locally sourced food options and seasonal beverages, The Rose Establishment is a completely restored space, a project tackled by Erica and her father.Join us on the show this week as we're joined by Erica O'Brien, Cody Kirkland, and Cori Norton, the three creatives behind this evolving coffee space that has firmly taken root into a neighborhood that is full of potential, and offers a bright future ahead.—This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Maddox Restaurant — Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.Beltex Meats — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900SGREENbike — Salt Lake City's non-profit bike share. Their bikes are ready to ride, one-size-fits-all, and located at popular downtown hot spots. Take as many 1-hour rides as you want for an entire year for only $75.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay current with what's new by following us on Facebook, Instagram, or Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

To say we're fans of craft cocktails would be an understatement. Their emergence throughout the Utah food scene has been meteoritic, and when good craft cocktails arrive on the scene you better expect good things to follow.We've often talked about the craft cocktail scene in Utah, especially on episodes with Bar X, Handle + HSL, Zest, and Beehive Distilling. The last 10 years has been a craft cocktail renaissance (of sorts), and the emerging popularity of these beverages has taken a firm hold of our quickly growing state.While we're fans of these delicious delights, we're by no means experts. That's why we're thrilled that Chelsea Nelson, the founder of Heartbeat Nosh, was able to be our guest host this episode!Chelsea is joined by Scott Gardner (Water Witch, formerly HSL), Amy Eldridge (Under Current) and Jessica Sandberg (Under Current), all craft cocktail masters who bring thoughtfulness, playfulness, and heart to the drinks they create.Join us as we learn from these craft cocktail experts, and learn everything you need to know to begin your own craft cocktail education.—This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Maddox Restaurant — Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.Beltex Meats — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900SGREENbike — Salt Lake City's non-profit bike share. Their bikes are ready to ride, one-size-fits-all, and located at popular downtown hot spots. Take as many 1-hour rides as you want for an entire year for only $75.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Ana Valdemoros grew up surrounded by food. Whether it was a family meal, a get-together with friends, or a neighborhood gathering, food was a staple. Ana was raised in Argentina, a country that blends Italian and regional Argentinian cuisines to create simple, hearty, flavorful meals that always draw from local ingredients. When Ana moved to Salt Lake City for college in 2000, it quickly became apparent that Utah was in dire need of an authentic Argentina experience.While Ana has always loved food, her first love was community. She was fascinated with how neighborhoods and cities developed and wanted to play an active part in shaping a city's future. With a degree in City Planning and Economic Development from the University of Utah, Ana began working in local government, spending years working on shaping and growing Salt Lake City and the surrounding valley. Her passion for community brought her back to her roots, and Ana wanted to bring a piece of Argentina to Utah residents. What was born was Argentina's Best Empanadas. Like many stories we hear on the show, Ana stretched her wings and learned the ropes by being a vendor at the Downtown Farmers Market. For years she perfected her recipes and received the opportunity to open a brick-and-mortar of her own. Located at 357 S 200 E, Argentina's Best Empanadas is a small restaurant that brings a whole lot of love, community, and warmth, to the growing Utah foodie community. —This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Maddox Restaurant — Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.Beltex Meats — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900SGREENbike — Salt Lake City's non-profit bike share. Their bikes are ready to ride, one-size-fits-all, and located at popular downtown hot spots. Take as many 1-hour rides as you want for an entire year for only $75.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

There are many motivations to enter the restaurant business. Maybe you love to cook and are looking for a culinary challenge. Or possibly you are a competitive person who is looking for a creative entrepreneurial challenge. But some people just want to create a community. For Kestrel and Jerry K Leidtke Jr., community was the most important part of all. The Tin Angel name comes from very fun, but humble, beginnings. The original Tin Angel was founded by Jerry's father in 1962, and served as a bar in the downtown area. However, Tin Angel quickly became an LGBTQ hotspot and hosted weekly drag shows. It became a cultural hotspot and served as the first gay/drag bar west of the Mississippi. Even though the bar closed, the name lived on as a community beacon bursting with art and inclusivity. While Kestrel and Jerry have worked in the food industry for years, they always dreamed of creating something of their own that was more than just food. They wanted a space for artists, for a community to gather. They wanted to support local vendors and create an experience. When Kestrel stumbled upon a building owner putting up a “For Rent” sign, they instantly knew that their opportunity to create something of their own had arrived.In 2007, Tin Angel opened its doors. Bursting with local art, Tin Angel is an eclectic space that offers local, seasonal, varied foods that pay tribute to the community while also taking a creative twist with familiar favorites. Join us as we hear the story of Kestrel and Jerry, and learn more about this community staple that is standing firm with the ever-changing Pioneer Park area.—This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Maddox Restaurant — Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.Beltex Meats — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900SGREENbike — Salt Lake City's non-profit bike share. Their bikes are ready to ride, one-size-fits-all, and located at popular downtown hot spots. Take as many 1-hour rides as you want for an entire year for only $75.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Utah is experiencing an influx of food diversification. No longer must we settle for chain restaurants, or the same three cuisines over and over again. With our expanding food scene comes more options for consumers, better quality food, and a large variety of options for those who have specific dietary needs. Pulp Lifestyle Kitchen truly highlights how this expansion is not only benefiting the vegan, vegetarian, and diet-conscious consumers but entire neighborhoods. Because who doesn't want affordable, local, from-scratch food? Founded by Thomas Kreitlow, Pulp Lifestyle Kitchen is a unique blend of pressed juices, paleo, vegan, and Whole30 food and beverage options that check the box of all eaters. With a philosophy of using every single item to its fullest extent, Pulp Lifestyle Kitchen goes to great lengths to minimize waste, maximize flavor, and deliver above-average quality. Join us as we hear Thomas' story, the inner workings of this ambitious restaurant, and see just how valuable this type of restaurant is to the Utah food community. —This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Maddox Restaurant — Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.Beltex Meats — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900SGREENbike — Salt Lake City's non-profit bike share. Their bikes are ready to ride, one-size-fits-all, and located at popular downtown hot spots. Take as many 1-hour rides as you want for an entire year for only $75.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

There's been a re-veganing. Our podcast serves many purposes, but our biggest priority is to educate and surprise Utahns with our growing and diverse food scene. And nowhere is that more apparent than this episode where we not only surprise you with the bountiful vegan and vegetarian options in our community but also surprise you with super special guest host, Amanda Rock.Amanda and our guests dive into the history of veganism, what it means to eat vegan, and how to find the best vegan restaurants around. Many recommendations will amaze, delight, and surprise. And when you have vegan corn dogs in the mix, you know it will be a good time. Amanda blogs at Amanda Eats SLC and was joined by Dave Morris, Joe Bateman, and Amy Meyer.—This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Maddox Restaurant — Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.Beltex Meats — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900SGREENbike — Salt Lake City's non-profit bike share. Their bikes are ready to ride, one-size-fits-all, and located at popular downtown hot spots. Take as many 1-hour rides as you want for an entire year for only $75.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

When Epic Brewing Company opened its doors in 2010, they offered a unique craft beer that was a little hard to find in other areas of the state. They sold a high alcohol content beer in 22oz bottles and were empowered by new liquor laws that allowed them to sell their beer products directly from the brewery. Their goal then, and still today, was to turn craft brewing on its head. And indeed they have. With over 50 varieties of beer, a presence in 25 states, and restaurants located in Sugar House, Salt Lake City, and Denver, Epic Brewing Company brings fun and community to craft brewing. Cause what's the fun of beer if you're not sharing with friends? —This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Maddox Restaurant — Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.Beltex Meats — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900SGREENbike — Salt Lake City's non-profit bike share. Their bikes are ready to ride, one-size-fits-all, and located at popular downtown hot spots. Take as many 1-hour rides as you want for an entire year for only $75.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

There's something about Southern cooking that evokes the memories of warm feelings, lazy afternoons, and cool summer nights. Southern cuisine is all about sharing and comfort, and the focus on family is dominant. While Utah doesn't necessarily have the same kind of charm as the South, we definitely have the same love for family and large, traditional meals. For Amy Britt, the desire to bring her childhood experience to Utah complimented our community perfectly.This week we sit down with Amy Britt, the owner of Pig & a Jelly Jar. Known for its homemade, local, from scratch food, Pig & a Jelly Jar encompasses all of the delicious flavors and feel of the South, with a very local Utah feel and connection. Whether partnering with local produce vendors or having a restaurant in a historic district in Ogden, Pig & a Jelly Jar have deep roots in the Utah food scene.Founded in 2012, Pig & a Jelly Jar nestled into the revamped Liberty Park neighborhood and became a breakfast and lunch hot spot. With chicken and waffles, from scratch burgers, and creative PBR cocktails, the menu was perfectly paired with an intimate and fun space and top-notch service, the Southern love spread throughout Salt Lake City.Like many entrepreneurs, for Amy Britt expansion came unexpectedly after she stumbled upon a beautiful location in Ogden. From there, the Southern love only continued to spread throughout the valley. And the future looks bright. And local. And really, really fresh.Join us this week as we sit down with the owner of Pig & a Jelly Jar, Amy Britt, and learn the history of this Utah staple that has brought the Southern charm to Utah.—This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Maddox Restaurant — Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.Beltex Meats — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900SGREENbike — Salt Lake City's non-profit bike share. Their bikes are ready to ride, one-size-fits-all, and located at popular downtown hot spots. Take as many 1-hour rides as you want for an entire year for only $75.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Take a deep breath, and picture yourself sitting at a table in the morning. It's time for breakfast. What is on the plate in front of you? Waffles, eggs, bacon, sausage, maybe some fresh fruit? Now imagine lunch. Probably looks a little different, huh? For those obsessed with the finer things in life (waffles), that doesn't have to be the case. Especially if Pierre Vandamme has anything to say about it. Pierre Vandamme was born in Brugge, Belgium, and grew up with frites and waffle stands serving as the go-to hangout spot for him and his friends. Food mainly served as a social element for Pierre, but deep family traditions and an immense variety of food in Belgian cuisine always kept his mind and stomach intrigued. When the opportunity to move to the United States arrived, Pierre and his wife made the jump to Salt Lake City.For years Pierre worked in aviation and flew all over the United States and to South America. But after his aviation career ended abruptly, Pierre felt a deep need and desire to reinvent himself. After a chance meeting with fellow Belgian Philippe Wyffels, Pierre and Philippe wanted to bring good, authentic Belgian food to the community.After years of perfecting and refining old family recipes, they introduced their Liege Waffle to the streets of downtown Salt Lake City, and Bruges Waffles & Frites was born. What followed was an exciting journey through some staples of the Utah food scene (hello Downtown Farmer's Market), exciting opportunities at unique destinations, like a restaurant at the very top of the Canyons Resort, and a surprise feature on Man vs. Food on The Travel Channel, that shot them into local fame. Pierre guides us through his winding and enlightening story, and he truly embodies the fact that passion and a little bit of humor can take you a long way.—This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Maddox Restaurant — Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.Beltex Meats — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900SGREENbike — Salt Lake City's non-profit bike share. Their bikes are ready to ride, one-size-fits-all, and located at popular downtown hot spots. Take as many 1-hour rides as you want for an entire year for only $75.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

The three most important things in life are Family, Friends, and Food. You can determine what order those come in for you. We think our priority is pretty obvious (I still love you mom), but for the owners of Penny Ann's Cafe the love of food and family became more than just a list of priorities. It became their entire life. Paul, Warren, Penny Ann, and Cindy are all members of the close-knit Willey family and moved to Utah by way of New York. They grew up around food and were more than familiar with the important role a family-style, comfortable, relaxing restaurant has in a community. After relocating to Utah and gaining experience in the Utah food scene, the Willey team knew that a family establishment serving delicious, consistent, mouth-watering food was desperately needed. From there, Penny Ann's Cafe was born.Opening their doors in June 2011 the original location at 1810 Main St., the owners instantly became a popular breakfast and lunch destination. While their entire menu is delicious, they quickly made a statement with their heavenly hotcakes. Before they knew it, demand was so high that they had to expand. And expand they have, all throughout Salt Lake County.Join us on this episode as we chat with Paul, Warren, Cindy, and the namesake herself Penny Ann about their restaurant journey, and their secret to how they work together as a family and as business partners.—This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Maddox Restaurant — Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.Beltex Meats — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900SGREENbike — Salt Lake City's non-profit bike share. Their bikes are ready to ride, one-size-fits-all, and located at popular downtown hot spots. Take as many 1-hour rides as you want for an entire year for only $75.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Let us make a bold statement: Scott Evans is the personification of what we stand for as a podcast. In 2009, Scott saw the potential of Utah's food scene, the cuisine and concept gaps in the area, and decided he was ready to do something about it. After his father's death and before his first restaurant, Scott Evan's love and passion for sustainable food and progressive ideas led to an exploratory life path where food became the guiding light. He spent years in restaurants and elite five-diamond hotels before setting off on his own path, opening Pago in 2009 in the 9th and 9th neighborhood in Salt Lake City. It was one of the first farm-to-table concepts in Salt Lake City, and at Pago, he created a small army of chefs, baristas, servers, and bartenders who brought quality and energy to the flourishing Salt Lake community. Over the coming seven years, Scott Evans introduced four additional top restaurants in Utah's food scene.On this episode of The Utah Foodie, we sat down with Scott Evans, the founder of Pago, Finca, East Liberty Tap House, Hub and Spoke, and the newly opened Trestle Tavern. You could say he's a busy guy. But with these restaurants comes a fascinating story of growth, opportunity, passion, and a commitment to people that truly shows just how valuable these small businesses are to the community.Join us as we get to know local restaurateur Scott Evans, and learn more about how these restaurants have shaped our community.—This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Maddox Restaurant — Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.Beltex Meats — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900SGREENbike — Salt Lake City's non-profit bike share. Their bikes are ready to ride, one-size-fits-all, and located at popular downtown hot spots. Take as many 1-hour rides as you want for an entire year for only $75.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

When you think about BBQ, the South immediately comes to mind. It's the birthplace of BBQ, and opinions are strong. But for Rod and Roger Livingston, the founders of R&R BBQ, BBQ was a fond memory from their childhood family reunions and a fun hobby in their adulthood. After prompting from a friend, Rod and Roger entered a backyard BBQ competition, and before they knew it, they were on the competitive BBQ circuit. And they were good. Really good. After years of competing and winning accolade upon accolade, Rod and Roger began to entertain the idea of actually starting a full-time barbeque joint. They began dabbling in catering, and after three years of growth and lessons learned, their first restaurant was born. And it's only gone up and up since. On this episode of The Utah Foodie, we learn about R&R BBQ, the restaurant that's bringing competition-level BBQ combined with simple, family-approved sides to Utah. Oh, and Rod and Roger throw in some home barbecue and smoking tips along the way too. Enjoy.—This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Maddox Restaurant — Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.Beltex Meats — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900SGREENbike — Salt Lake City's non-profit bike share. Their bikes are ready to ride, one-size-fits-all, and located at popular downtown hot spots. Take as many 1-hour rides as you want for an entire year for only $75.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Some people spend their whole lives chasing their dreams. For Matt Lake, his life path became clear at the young age of 11. His parents took over a general store and began a small deli catering business, and Matt quickly dove into the family business. Whether helping run an event, putting together deli trays, or interacting with customers, Matt fell in love with the food industry. And he fell hard. So hard, in fact, that at the ripe age of 18 he enrolled in the Culinary Institute of America. And he's been on the food path ever since.Named “Best Young Chef” by Food & Wine Magazine, and working in some of the top restaurants in the country with decorated chefs and mentors, Matt Lake and his family ventured to Utah, where Matt saw the local food scene and our incredible produce as an untapped opportunity. After many trials, lessons, and even some failures, Matt successfully launched Alamexo in 2014. And he's been winning awards and impressing customers ever since.Join us as we sit down with Matt Lake, the co-owner/executive Chef of Alamexo, and hear the incredible story of a man who has gained national attention for his work, and who keeps his talents, and his cuisine, all local.—This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Maddox Restaurant — Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.Beltex Meats — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900SGREENbike — Salt Lake City's non-profit bike share. Their bikes are ready to ride, one-size-fits-all, and located at popular downtown hot spots. Take as many 1-hour rides as you want for an entire year for only $75.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Here are some fun facts about ice cream.It is delicious.Utah is one of the top 10 ice cream consuming states in the country.No matter the time of year, ice cream is always the right decision.With these strong supporting arguments for ice cream, it was only a matter of time before someone changed the ice cream game in Utah. That time has arrived.On this episode of The Utah Foodie, we sit down with Peter Korth, the founder of PJK Creamery, your new favorite ice cream supplier. With 16 playful flavors and seasonal flavors appearing monthly, Peter has accomplished something that many in Utah have not: he's made ice cream an experience. Peter is an acclaimed Pastry Chef with over 10 years of experience in the Utah and LA food scene. Known for his award-winning work at Frida Bistro, Peter dreamed of bringing his unique ice cream stylings to his beloved home state. And this summer he made his grand debut. And if the lines at the Downtown Farmer's Market are any indication, he's hit the nail on the head. Join us as we hear Peter's incredible story, and dive into the impressive and creative pastry scene that is truly under-appreciated throughout Utah.—90.9FM KRCL — Community Connection and Music DiscoveryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Maddox Restaurant — Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.Beltex Meats — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900S—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

If we were to ask you what the artisan chocolate capital of the United States was, what would you guess? New York? Los Angeles? Well, since this is called The Utah Foodie, you would be correct in guessing that Utah is the craft chocolate hotspot of the country. The folks at Saveur seem to think so, and we're very much inclined to agree. On this episode of The Utah Foodie, we dive into the blossoming craft chocolate scene that can be found in Utah. We'll explore why chocolate in Utah is gaining such popularity, the process of how a simple cacao bean can turn into delicious chocolate, and what artisan chocolatiers have learned through their wild and delicious chocolate journey. With insight from the founders of The Chocolate Conspiracy, Millcreek Cacao, Solstice Chocolate, and Caputo's Market, we receive a Master Class on what chocolate means for Utah. All these experts were previous guests on The Utah Foodie.The Chocolate Conspiracy was featured on Episode #15 of The Utah Foodie and was founded by AJ Wentworth, who was looking for a radical way to make the chocolate we love a little more healthy.Millcreek Cacao Roasters was featured on Episode #35 of The Utah Foodie. Millcreek Cacao Roasters was born out of an experience in Ethiopia that changed Mark DelVecchio and Dana Brewster's world.Solstice Chocolate was featured on Episode #32 and was founded by DeAnn and Scott Querry as a solution to their passion project. They loved to make chocolate and give it to friends, but a person can only eat so much.Tony Caputo and Caputo's Market were featured on Episode #18 of The Utah Foodie. Caputo's has made a name for itself as the go-to location for local, artisan, high-quality food and beverages. There's a reason they're helping guide our developing craft chocolate scene.—This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Maddox Restaurant — Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.Beltex Meats — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900S—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Birds chirping. The sun shining warm and bright. People outside, enjoying these summer months in the great Utah outdoors. Playing Pokemon Go to their heart's content. Summer is a magical time. This is why we're spending our “Summer Vacation” in the studio, putting together an exciting series that we think you'll enjoy. While we'll always stick with our Utah Foodie format of sitting down with incredible entrepreneurs for interviews and stories, we wanted to introduce a new series called “Utah Foodie Reheated.” These topics focused, produced episodes are an opportunity to focus on a subject in Utah that deserves a spotlight.Even though this series is an occasional treat, it's a great opportunity for us to reflect on the Utah food scene and dive into the Who's, What's, When's, Where's, Why's, and How's of the passionate and creative foodies who are changing the Utah landscape.In this episode, we're going all-in on coffee. The great nectar of the gods. Coffee and Utah have a very unique relationship, which makes its rising popularity all the more impressive. As local, high-quality shops open, the standard of what a good cup of coffee has also undergone a revolution. This all boils down to the philosophy of third-wave coffee, the next level to the ever refined and perfected coffee process.Join us as we hear from the experts at Blue Copper, Publik Coffee, 3 Cups Coffee, Three Pines Coffee, and Watchtower Cafe. While all of these businesses are connected by a common thread, they all offer their own unique and personalized touch, philosophy, and feel to a coffee experience. All these experts were previous guests on The Utah Foodie.Blue Copper was one of the first guests of The Utah Foodie, and Patrick Andrews has established himself as a coffee roasting expert in our community.Publik Coffee now has three locations within Salt Lake City, and joined us on episode #52 of The Utah Foodie.3 Cups Coffee joined us right after they opened their doors in Holladay, UT, and were on episode #5.Three Pines Coffee is located in the revitalized Gallivan Plaza, and were our guests on episode #34.Featured on episode #45, Watchtower Cafe has brought a fun and funky feel to the rapidly growing area along State Street.—This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Maddox Restaurant — Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.Beltex Meats — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900S—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

We're incredibly proud of the growing food scene in Utah and are constantly amazed by the innovators, dreamers, and eaters who are shaping the future of our state's culinary landscape. We're always excited to invite brand new restaurants onto the show to help you discover the hidden gems around the state. This week we sit down with Julie Paine and TJ Gingell, two of the people who have put blood, sweat, and tears into opening Mollie & Ollie in Salt Lake City. Mollie & Ollie is located at 159 S. Main Street in Salt Lake City and brings to the area a much needed fast-casual option that won't make you feel full of regret. With locally sourced products at the core of what they do, Mollie & Ollie provides a fully customized experience. Whoever thought you would see “fast-casual” and “local and healthy” in the same sentence? Join us as we explore the exciting story of how Mollie & Ollie came to be, and what they have in store for the future.—A big spoonful of "thanks" to our sponsors...90.9FM KRCL — Community Connection and Music DiscoveryVive Juicery — A Utah-based cold-pressed juiceryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Blue Copper Coffee — Specialty coffee hand-roasted in Salt Lake City, with a coffee room at 179 W 900 S.The Yelp Elite Squad — Utah's five-star fan club of all things local.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

While Utah is known for its premier snow, many people don't quite realize is that the majority of the state is a desert. Which means it gets hot. Really hot. And while we find ways to enjoy the warm and sunny days, the need for a cold treat is frequent. And as the saying goes, when you stumble upon a lemonade stand, put shaved ice in a pineapple. Adam Malmborg was destined to be an entrepreneur. His mind was always running with ideas, and his creativity and problem solving needed to be free from the confines of the 9-5 grind. One day while wandering at a market he stumbled upon a lemonade stand that had a long, winding line. Adam was blown away by people's commitment to buy a $7 lemonade in the summer sun, and his mind began to race. What other cold, delicious treats could be provided?After brainstorming, joking, and some divine fruit intervention, the Pineapple Project was born. Pineapple Project was launched in 2013, and is known for uniquely serving shaved ice in a whole pineapple. Found at the Beer Festival, Park Silly, the Twilight Concert Series, and more, this unique food stand has slowly but surely made an impression. It even won a City Weekly Best of Utah award in 2014!What followed their initial launch in 2013 became years of exploration, lessons learned, and thousands of pineapples served. With an exciting future ahead, Adam and Project Pineapple are the perfect example that the entrepreneurial spirit in Utah is flourishing. Join us on this episode of The Utah Foodie!—This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryVive Juicery — A Utah-based cold-pressed juicery.The Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Blue Copper Coffee — Specialty coffee hand-roasted in Salt Lake City, with a coffee room at 179 W 900 S.The Yelp Elite Squad — Utah's five-star fan club of all things local.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

The world is full of beautiful locations, delicious food, and histories that shape entire cultures. While we can all dream of visiting exotic locations, money and time are very real restraints. Which is a bummer. How do we experience new places and different lifestyles if we can't afford to do so? That's where food comes in. Cathy Tshilombo-Lokemba was born in the Democratic Republic of Congo and was surrounded by the spices and flavors of the country. But her path was a winding one, and she ended up traveling and living all over the world. With stops in Europe, New York City, Dallas, Phoenix, Cathy, known to many as Mama Africa, planted roots in Toole, Utah. While many wouldn't consider Utah a mecca of diversity, Mama Africa only saw an opportunity. A chance to bring Africa to Utahns, and help share her culture and her food. What started out as a goal to make her mother proud evolved into a mission: to show people how real, delicious African food tasted. Like many food entrepreneurs in Utah, Mama Africa first began sharing her cooking at the local farmer's markets, where the smell of her food caught many a nose's attention. Mama Africa's food caught on like wildfire, and her hot and savory spices became a constant source of mouth-watering.Join us as we sit down with Mama Africa and walk through her amazing and inspiring story. Full of laughter, wit, and talent, Mama Africa's food and the story truly make for a one-of-a-kind experience. And with her new restaurant and market located at 3460 S Redwood Road Ste. 5A, Africa is closer than ever. —This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryVive Juicery — A Utah-based cold-pressed juiceryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Blue Copper Coffee — Specialty coffee hand-roasted in Salt Lake City, with a coffee room at 179 W 900 S.The Yelp Elite Squad — Utah's five-star fan club of all things local.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

When you interview over 50 different food, coffee, and beverage entrepreneurs over a year, you begin to notice certain trends. They're all passionate about their craft, feel a calling to create, and want to contribute to a growing community. The aspiration to put Utah on the foodie map can be found in ways big and small. For Briar Handly, the co-owner of Handle and HSL, developing a hyper-local, hyper-seasonal restaurant was one way to help Utah take one giant step forward. Briar Handly, along with Melissa Gray and Meagan Nash, shared an interest. They loved small plate meals featuring seasonal, local ingredients. They loved restaurants that had a local vibe but served high-quality food. Rather than leaving Utah to find this experience, they wanted to bring a new style of dining to the Beehive State. From there, Handle was born. Located up in Park City, Handle opened its doors in 2014. With a menu that changes daily and a strong focus on supporting local artisans, ranchers, and farmers, Handle's core vision led to the opening of HSL in Salt Lake City in April 2016. With the goal of creating approachable food that also challenges people's comfort levels, Handle and HSL have begun to take firm root into the Utah food scene, and draw inspiration and encouragement from the other entrepreneurs in the community. Join us as we sit down with Briar Handly and Alexa Norlin, their Executive Pastry Chef, as they guide us through their culinary road map.—This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryVive Juicery — A Utah-based cold-pressed juiceryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Blue Copper Coffee — Specialty coffee hand-roasted in Salt Lake City, with a coffee room at 179 W 900 S.The Yelp Elite Squad — Utah's five-star fan club of all things local.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

When the recession arrived in 2008 the pain was felt everywhere. Fortune 500 companies, local mom and pop shops, and governments around the world all slowed down and the cost of living made margins thinner and thinner. For Liz Butcher and the Butcher family, their farmer's market side business felt a massive crunch. As more people joined the markets to sell produce, Liz began brainstorming alternatives. And what she dreamed up was even bigger than the family's produce business.Butcher's Bunches is a no-sugar-added, all-natural, hand-made jam company based out of Logan, Utah. Liz's background as a pastry chef and her traveling experiences made her adventurous with flavors and cuisine, and she was always looking for a new challenge in the kitchen. But her love of cooking wasn't her only motivation to be creative. Her son, Kenneth, was born with autism and developmental delays and has to adhere to very strict dietary restrictions. With a no sugar, no preservatives, basically “no fake” diet, Liz was always looking for ways to truly showcase the fresh and natural flavors found in produce, and change perceptions on what food tastes like.Butcher's Bunches has grown into a national company that places people and relationships first. In a quick six years, Butcher's Bunches has gone from farmer's markets to being in Harmons and Whole Foods and distributed in Kroger's around the country. But while they've experienced incredible growth, they've also stayed true to their values of family, relationships, and high-quality jams.Join us on the Utah Foodie as we sit down with Liz Butcher and dive into the inspiring and delightful story behind Butcher's Bunches.—This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryVive Juicery — A Utah-based cold-pressed juiceryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Blue Copper Coffee — Specialty coffee hand-roasted in Salt Lake City, with a coffee room at 179 W 900 S.The Yelp Elite Squad — Utah's five-star fan club of all things local.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Third-wave coffee has arrived in Salt Lake City, and it shows no signs of slowing down. With a focus on local roasting, high-quality beans, and deep and layered flavor, coffee has become more than a reheated pot of Folgers. One of the most prominent leaders for the third wave coffee revolution is Publik Coffee. The word “Publik” is derived from the Dutch word “Community,” and the feeling of community can be found in every chair, barista, and warm piece of toast. Publik's dedication to creating a community for coffee lovers of all backgrounds has led to an accelerated expansion into The Avenues and Ninth & Ninth.On this episode of The Utah Foodie, we sit down with Alicia Pacheco, Head Chef of Publik Kitchen, Dylan Sands, Director of Coffee, and Ryan Gee, the Head Roaster of Publik Coffee Roasters. These three have helped execute the mission and vision of Missy Greis, who opened Publik's doors in 2014. Their commitment to the community extends further than just providing a space for people to gather and collaborate. With a dedication to green energy, local partnerships, and creating a lasting relationship with established neighborhoods.Join us as we sit down with Alicia, Dylan, and Gee, and get an inside look into the history of Publik Coffee Roasters! —This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryVive Juicery — A Utah-based cold-pressed juiceryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Blue Copper Coffee — Specialty coffee hand-roasted in Salt Lake City, with a coffee room at 179 W 900 S.The Yelp Elite Squad — Utah's five-star fan club of all things local.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Many people spend their entire professional careers attempting to find their calling. Dreams are dreamt but never realized. For Todd and Kristin Gardiner, the founders and owners of Taqueria 27, finding their calling was as simple as waking up in the morning.Todd has been working in the food industry for over 30 years and began his career as an ambitious 12-year-old busboy. While he initially began working as a busboy to afford to go bird hunting with his grandfather, Todd quickly was drawn in by the fast-paced, ambitious, and creative environment of the kitchen. For years Todd worked his way up through various restaurants, and at a very young age found himself as the sous chef of Log Haven.It was at Log Haven that Todd and Kristin met, and their true journey began. After years of working at Log Haven, Snowbird, and Z'Tejas, Todd's dream of opening a restaurant was finally within reach. After months of searching, disappointment, and pivots, Taqueria 27 was born. Their original location on Foothill Drive opened in 2012, and in four short years, two more locations have followed suit.Todd and Kristin had no interest in opening a traditional Mexican restaurant. They saw tacos as the perfect platform to play with creative and inventive combinations, and they wanted to challenge Utahn's expectations of what a taco could be. It wasn't Mexican food, it was “Mexicanish.”Several locations, tequilas, and awards later, Taqueria 27 is a flourishing local establishment that has become a favorite to eaters in the Salt Lake Valley. Join us as we sit down with Todd and Kristin and explore the winding, yet focused, the path they took to bring Taqueria 27 to the world. —This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryVive Juicery — A Utah-based cold-pressed juiceryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Blue Copper Coffee — Specialty coffee hand-roasted in Salt Lake City, with a coffee room at 179 W 900 S.The Yelp Elite Squad — Utah's five-star fan club of all things local.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

One week we're celebrating our one year anniversary, the next, we air our 50th episode! When we launched The Utah Foodie our goal was to create a podcast that dove headfirst into the stories of the creators and innovators in Utah's food scene. Every week we've walked away from our interviews full of inspiration and appreciation. This episode, however, truly highlights how important it is to share these emotional and authentic stories. When Nick Watts founded Chedda Truck, it was more of an online concept than a real company. Working multiple jobs and needing a creative outlet, Nick would stop by the farmers market during his free time to find the perfect ingredients for his homemade grilled cheese creations. His Chedda Truck Twitter account began to grow, and in a moment of generosity, a friend who owned a tattoo parlor offered him an evening to bring his grilled cheese out into the world for some of his customers.What began as a low-key offer blew up into a frenzy as news of this grilled cheese launch began to spread through popular food blogs and Twitter accounts. Nick originally anticipated a small crowd, but over 250 customers and grilled cheese sandwiches later, it was apparent that this was more than just a casual evening.And yet, Nick didn't open his food truck for another six months after his initial launch. After soul searching and working a mind-numbing job, Nick knew a drastic change was needed. Hence, Chedda Truck became officially official.What followed his launch was years of lessons learned, generous friends and strangers, and a full-time investment into Chedda Truck and Chedda Burger that was purely driven out of passion and an unwillingness to give up. With a physical location at 26 E 600 S and two food trucks, Nick's ambition and creativity are inspiring, and he offers wisdom and passion that is infectious.—This episode was sponsored by...90.9FM KRCL -- Community Connection and Music DiscoveryVive Juicery -- A Utah-based cold-pressed juicery The Chocolate Conspiracy -- A project in pure, raw, honey-sweetened chocolate.Blue Copper Coffee -- Specialty coffee hand-roasted in Salt Lake City, with a coffee room at 179 W 900 S.The Yelp Elite Squad, Utah's five-star fan club of all things local.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

The Utah Foodie has reached our one year anniversary, and to be honest, we're a little blown away. It feels like yesterday when we sat down with our first guests from Whiskey Street and Forage, and we dove headfirst into the thriving and inspiring Utah food scene. While we often focus on the entrepreneurial spirit and passion that these small business owners have, something that is not always obvious is their overflowing creativity. Whether it's a unique take on a traditional dish, finding local partners that have the same vision, or even deciding on the look and color of a jam, a lot of energy is put into creating art in the form of food or beverages.This creativity is especially apparent at Beehive Distilling, one of the first four distilleries in Utah. Founded by Chris Barlow, Erik Ostling, and Matt Aller, Beehive Distilling originally began as a fun idea that was discussed amongst these three friends. But once the idea was in Erik's mind, he couldn't let it go. What followed was research, research, and more research, and the realization that their idea could very much become a reality.And a reality it became. Beehive Distilling opened their doors in January 2014 and quickly established themselves as a craft distillery that had two primary focuses: Make good gin and make it look good. After 35-40 test batches, Jackrabbit Gin was created, and their popularity spread. Join us on The Utah Foodie as we sit down with Erik and Chris to discuss the history of distilling in Utah, and how gin uniquely stands out from other liquors. We'll also dive into how their work as marketers, photographers, and creatives influenced their approach to launching Beehive Distilling.—This episode was sponsored by...KRCL 90.9fm Community RadioVive Juicery, a Utah-based cold-pressed juicery with three locations along the Wasatch Front.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

We've said it before, and we'll say it again: the craft scene in Salt Lake City is growing at an impressive rate. With craft breweries and distilleries innovating and influencing the quality of beverage we enjoy in Utah, it's apparent that Utahans are eager to support and enjoy locally made products. Despite the popularity of craft brewing and distilleries, Utah has a very obvious lack of cideries. Cider is the fastest-growing beverage market in the country. While a lot of chatter revolves around craft brewing, the amount of cider being consumed in the US has increased by 95% in the last year alone. With the United States Association of Cider Makers established five years ago, the popularity and artisan approach of cider making has grown leaps and bounds.Jennifer and Jeff Carleton, the owners of Mountain West Cider, are cider lovers who were unimpressed by the available mass-market options. They saw the lack of cideries in Utah as a problem and knew they had the perfect solution. While Jennifer and Jeff had toyed with the idea of potentially opening a bar or restaurant, it was always a dream that they kept on the top shelf for a later date.But one fateful day an article about cider sparked an idea, and Jennifer and Jeff quickly realized that their dream of owning a business of their own was more possible than they realized. After years of research, planning, and searching, Jennifer and Jeff opened Mountain West Cider in November 2015 at 425 N 400 W.Join us on this episode of The Utah Foodie as we chat with Jennifer and Jeff about their journey from cider lovers to cidery owners, and learn more about the fascinating history of cider in the US.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

In early 2015 Allie Curzon and her mom Jessica Curzon were driving through Salt Lake City when they were hit with a craving: they wanted a doughnut. While Utah has some fine doughnut options, none would work for the Curzon family because they are vegan—and vegan doughnuts can be hard to come by.It was then that a craving turned into a business idea. Allie and her mom drove home to share their new idea with Allie's 15-year-old sister, Leah but were met with skepticism. Leah had seen her mom's last food project, a small chocolate truffle business, start with high hopes but never get off the ground. So Leah Curzon issued her mom a challenge: "Mom, this can't be one of those things you don't follow through on."So Jessica hit the kitchen with her daughters, working toward a perfect vegan doughnut. And when they felt they had the recipe dialed in, they rented a booth at a local farmer's market in town. They were received well, which led their doughnuts into Sugar House Coffee and a few other local coffee shops in town. With momentum, lots of passion, some newfound fans from their Farmer's Market presence, and their unique vegan doughnuts, Jessica Curzon put a new commercial kitchen on a credit card and went all in, rising to meet her daughter's challenge.Today we're joined by Jessica Curzon, her 15-year-old daughter Leah Curzon, and Jessica's boyfriend and business partner Zak Farrington, to talk about their journey starting an all-vegan doughnut shop and their upcoming new location at 171 E Broadway in downtown Salt Lake City, where they'll open in just a few weeks.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

How we shop for our food has drastically changed over the decades. Originally, each neighborhood offered their local butcher, baker, and growers that offered a variety of seasonal fairs. You knew who you were buying your food from, and dinners were dictated by what could be grown in your region. As trade increased, transportation improved, and growing methods underwent a radical shift, how we shopped underwent a revolution. No matter the season, all foodstuffs could be found. You no longer knew who was behind the meat and bread counter, and the expertise of our local neighborhood providers became difficult to find.This lack of personal attention to our food and our shopping is, fortunately, being balanced out by the growing trend of bringing support and attention back to our local providers. With farmer's markets blossoming and local stores popping up that cater to individual neighborhoods, the personalization and quality of the food we buy are improving. Nowhere can this be found more abundantly than Beltex Meats, a local butcher shop located at 511 E 900 S.Founded by Philip Grubisa in 2014, Beltex Meats is a whole animal butcher shop that has one goal in mind: bringing back the neighborhood butcher. Only using animals from local farmers, Philip and his small team make sure that nothing goes to waste. From steak, chops, ground beef, sausages, pot pies, charcuterie boards, and dog treats, Beltex Meats is a butcher shop that brings expertise and sustainability to every product they craft by hand.Join us as we sit down with Philip and learn about the exciting professional and personal adventure he has experienced, and how his childhood led to his love of all things salted meats.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Salt Lake City has a secret. It's full of nerds. Tabletop games, cosplaying, cons, comics, geeky podcasts. Hell, we were even voted one of the nerdiest states in the country. The amount of accessibility to various geeky interests is growing, and what was once an underground and mocked culture has risen to the top of the pop culture pile. It's now hip to be a nerd. For Cori Hoekstra and Mike Tuiasoa, geekdom wasn't a trend. It was a lifestyle. With strong roots in the Salt Lake City geek community, Cori and Mike were more than aware of the community's needs. With Cori's background in coffee houses and restaurant management, and Mike's desire to have ownership of a project, their shared dream of having the freedom to create something on their own motivated them to look for opportunities.How could they tie their comic book and literature interests into a business? How could they provide an authentic experience that rang true to who they are, and to the community they are so proudly part of?What began as a dream very quickly took shape into Watchtower Cafe, a coffee shop that provides an encompassing experience for all coffee shop customers, but also provides a space tailored for their nerdy and geeky guests looking for a space to gather. With high-quality coffee, delicious food, and a large, comfortable space to relax, Watchtower Cafe is more than meets the eye.Join us for this week's entertaining and inspiring episode, as we dive into the short history of Watchtower Cafe, a unique coffee/hangout/event spot that brings a unique flavor to the growing Salt Lake City coffee scene.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Prior to 2010, if you mentioned Bar X to a Salt Lake City resident, a very particular image came to mind: a dive bar, cheap beer, no women allowed (until 1986, that is). It wouldn't necessarily be considered a downtown hot spot that locals and visitors flocked to. But when Bar X went up for sale, a very ambitious group had a vision for what Downtown Salt Lake City could be and knew that a revamped Bar X was the starting point. This new group of owners, with Richard Noel and Duncan Burrell at the forefront, were inspired by the craft beer and cocktail communities growing in New York City and Los Angeles and wanted to bring the Portland feel to the growing Salt Lake City community. This marriage of ideas led to Bar X opening as one of the first handcrafted cocktail bars in Salt Lake City. Immediately locals flocked to the new bar, and word spread quickly. With a staff full of cocktail connoisseurs and creative energy that flows throughout the entire space, Bar X threw down the gauntlet for all future development downtown.After an incredibly successful launch and initial few years, Richard and Duncan's love for craft brewing developed into Beer Bar, a beer-centric bar that offers the widest beer selection in the state, perfectly paired with a sausage menu that is locally made and bursting with flavor. With very distinct vibes and different offerings, Bar X and Beer Bar work in tandem to provide a variety of experiences all within close proximity.Six years later, Bar X and it's attached sister, Beer Bar, have introduced a new vibe and quality of nightlife that was a first in Salt Lake City. With hand-crafted cocktails made of high-quality ingredients and fresh-squeezed juice, these two downtown staples jumpstarted a revitalization for the cocktail and beer scene in Salt Lake City. Join us as we sit down with Richard Noel, Duncan Burrell, and Jeff Barnard as they tell us the fascinating story behind these two popular destinations, and how their vision and passion led to the creation of these unique bars. —This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Uinta Brewing Company opened their doors in 1993 with a sole focus on craft brewing -- no pubs or bars, just really great beer. Salt Lake City wasn't known as a brewing mecca, and previous breweries had all opened with a restaurant attached. So to outsiders, co-founders Will Hamill and Dell Vance were taking a chance, but they had an ace up their sleeve: they knew how to make really, really good beer. What originally began as Great Basin Brewing took root in a rented out mechanical shop with three primary beers. Cutthroat, Golden Spike, and Kings Peak. These three “founding beers” helped Uinta grow throughout the local Salt Lake City and Utah market, and led to a slow and steady expansion.In 2010, the craft brew market exploded. What was originally a hobby and passion for a small niche of the beer-drinking market suddenly became a national obsession, and Uinta's shadow loomed over the competition. They were in the craft brew market before such a market truly existed, and they had the skill, expertise, and consistency to show how craft beer was meant to be done. 23 years, 30 or so beers, and thousands of stores later, Uinta Brewing Company has grown to be the 38th largest craft brewing company in the country. Will Hamill joins us on the podcast today to share the passionate and unique beginnings of Uinta Brewing Company. His love for the environment and flavorful brews have led to a sustainably run company that operates within strict Utah liquor laws with swift and nimble creativity.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Patrick Crowley doesn't have a typical start in the food industry. With a background in water conservation, a majority of Patrick's professional career was dedicated to hydrology and analyzing water resources. This passion led to the discovery of a TED talk by Marcel Dicke titled “Why Not Eat Insects?” This talk ignited a thought in Patrick's head that couldn't be squashed. Was there a more sustainable way to get our protein? The majority of our water consumption goes to agriculture. Whether it's growing the crops to feed livestock, or water going to the livestock themselves, over 70% of the water we consume is put into food. As a water conservationist, Patrick of course saw a lot of room for improvement. And with Marcel's TED Talk fresh on his mind, Patrick set out to experiment with a new food source: crickets.After years of experimenting and researching, Patrick launched Chapul in 2012. With friends pitching in to develop delicious recipes, Chapul entered the market with some of the first-ever energy bars composed solely of crickets. As you can imagine, reactions were mixed. After some initial hesitation, local grocers and consumers saw the profit (and flavor) of these cricket energy bars, and Chapul began to make an impression at the Downtown Farmer's Market and in markets in Colorado, California, and Utah.And then, in 2014, an opportunity of a lifetime appeared. Patrick and Chapul were selected to participate in Shark Tank, to pitch to some of the most famous angel investors in the world. With only a few years of experience under his belt, Patrick's passion and Chapul's delicious bars were a massive hit, and Dallas Mavericks owner Mark Cuban became an investor.Join us as we sit down with Patrick and learn about the incredible journey Chapul has undergone, and how their mission to create a sustainable alternative to our agricultural system has a very bright, and flavorful, future.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

If you were to ask an out-of-state visitor what they know about Salt Lake City, they typically default to a few stock answers. Mormonism, Jello, and snow. What many are surprised to learn about is the large and vibrant Greek community that fills the area with art, culture, and delicious food. One such restaurant is Manoli's, a new Greek restaurant that is quickly changing the game for finer Greek cuisine. You could almost say that Manoli Katsanevas was destined to be a restaurant owner. Growing up he washed and bussed tables at Crown Burgers, the restaurant his family owns and operates that is a staple in the Salt Lake City skyline. After attending culinary school and working at Cafe Niche and Fresco, the idea of creating something on his own began to tickle at Manoli's mind.Along with his wife Katrina Cutrubus, Manoli started Manoli's Catering. Manoli and Katrina challenged themselves with diving into a variety of cuisines, whether it was casual tailgate food or high-end, plated meals. And while they constantly created and innovated, they stuck true to a few key principles. Fresh ingredients, simple techniques, with a focus on bringing flavor and freshness to the forefront.These principles guided them, and eventually manifested into Manoli's, a Greek Small Plate Restaurant that opened in September of 2015. Going to their Greek roots, Manoli's offers a unique high-end Greek dining experience that truly highlights the unique Greek culture one finds in Salt Lake City. With an emphasis on community, sharing, freshness, and simplicity, Manoli's brings a much needed Greek dining experience to Salt Lake City.Join us as we learn about the journey Manoli and Katrina have taken, and the inspiration and love that went into developing this new neighborhood staple.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

When thinking about high-quality, fresh sushi, a restaurant in Utah doesn't immediately jump to mind. But Johnny Kwon, one of the founders and the owner of Naked Fish Japanese Bistro, is working to dispel that assumption. High-quality, authentic sushi can be found in Salt Lake City, and it will change your expectations about what sushi, and Japanese cuisine, can be. Before Naked Fish Japanese Bistro arrived on the Salt Lake City food scene in 2009, the Latitude Group owned and operated numerous restaurants throughout Salt Lake City, Park City, and the Wasatch front. Mikado, the first Japanese restaurant in the state, was under their umbrella. After a series of unfortunate legal issues, Mikado and the Latitude Group went under. What was left in the wake were some of the top chefs in the state, and a hole that needed to be filled.Johnny Kwon and his business partners took on the challenge, and Naked Fish Japanese Bistro was born. Their goal was to put authentic Japanese cuisine and high-quality food as a priority in all of their decisions. With Akane Nakamura serving as Executive Chef and Sunny Tsogbadrakh as Executive Sushi Chef, Naked Fish places an emphasis on quality and attention to detail both in the front, and back, of the restaurant.Join us as we learn about the detailed sourcing that goes into the food, beverages, and preparation of every item at Naked Fish, as well as the tips and tricks to eat sushi like a pro.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

When life gives you an opportunity, you have two choices. Either ignore it or go all in. For Pat Ford, life's opportunity came in the form of a mid-life crisis. After a successful career as a real estate developer, the energy and excitement that came from his job began to disappear. The constant pressure of deadlines, demanding bosses, and commuting kept adding up, and Pat was in need of a change.After words of encouragement from his brother-in-law, Tim Welsh, Pat took the plunge and left his job. With only family and self-funding to support their mission, Pat and Tim dove into the world of artisanal cheese making. After years of hard work, creativity, and a little risk taking, what arose was Beehive Cheese Co. Crafted in Northern Utah, Beehive Cheese Co sources all local ingredients to create their creamy and unique cheeses. With an emphasis on high-quality and natural ingredients, every step of the cheese-making process is thoughtfully planned to bring the local flavor to the forefront.While Pat and Tim made zero income for the first two years of Beehive Cheese Co's existence, the awards and raving customer reviews were proof enough that they had found what they were meant to do. What followed were numerous awards, state-wide distribution, and a growing company that continues to create innovative and delicious artisan cheese.Join us as we sit down with Pat Ford, and get an in-depth look into what has become Beehive Cheese Co. Full of inspiration and life-lessons, all of us can find a piece of ourselves in this story.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Omar Abou-Ismail doesn't have your typical restaurant owner story. Originally born in Lebanon, Omar and his family traveled and lived throughout West Africa, Ghana, Nigeria, and the Middle East, and eventually settled in Utah. After studying geophysics and mechanical engineering at the University of Utah, he began working with the U.S. Navy as a geophysicist. And then, in 2005, he opened Rawtopia. You could say it was a bit of a leap in career. What started as a curiosity about the raw food movement became a passion, and his love for sustainability and care for the earth only fueled the flames. After he switched to a raw food diet, Omar began to feel more healthy, happy, and energetic. This new-found lifestyle change felt akin to a spiritual awakening, and Omar wanted to share this feeling with the Salt Lake City community.Rawtopia opened in Sugar House in 2005 and has become a staple in Salt Lake. Along with providing high-quality, healthy food, it also serves as an educational resource for people who are unfamiliar with what the raw food diet entails. Overcoming adversity, trials, and tribulations, Rawtopia has also celebrated many victories.Join us as we sit down with Omar Abou-Ismail, and dive into his fascinating story, and all the lessons and changes that led to the creation of Rawtopia. We also learn what it means to eat raw food, and how the physical, mental, and sometimes spiritual benefits of a healthy and raw diet.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Mark DelVecchio and Dana Brewster have always been curious. With Mark's background as an educator and Dana's career as the owner of Millcreek Coffee Roasters, curiosity about the world around them and the food we consume has driven their careers and passions. When Mark's career brought them to Ethiopia, Dana's research and exploring led to cocoa beans. These delicious cocoa beans inspired Dana, and her coffee roasting background gave her an idea. With big dreams in mind, Dana and Mark dove into artisan chocolate making. What started as a challenge to develop high-quality chocolate led to a passionate business that delivers internationally award-winning chocolate, from heirloom certified bean growers who are locally sourced and sustainably maintained.Join us as we learn about Mark and Dana's fascinating backstory, and travel with them on their chocolate adventure. If there's one thing we learned, it's that love, chocolate, and a sense of adventure lead to great things.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Amour is the French word for love, and that's the perfect way to describe how the local jam company Amour Spreads began. It was in 2011 that John and Casee Francis were looking to start a new chapter in life. They felt they were in a rut with their careers and needed a change, or as they say in the episode, they wanted a sign: something that would signal to them what their next life chapter had in store for them.It was when Casee and John were hiking in rural Idaho in the summer of 2011 that the sign they wished for appeared. Just not in the way they expected. A few miles from their cabin, they stumbled across a field with thousands of berries. Unable to stop themselves from picking them, they spent the morning filling bails with fresh-picked berries. But what do you do with thousands of berries when there's no way to bring them back to Utah? After some reading online, Casee and John decided to experiment with making jam. And that's where their new journey began.Their first batches of jam were a hit. Friends and family loved their local, low sugar, high-quality recipes, and John and Casee's interest and excitement grew. Every new batch was an experiment, and what started as a hobby grew into a passion.With further encouragement from their friends at Pago and Liberty Heights Fresh, John and Casee decided to take the plunge and grow Amour Spreads into a business. With a booth at the Farmer's Market, jam's at Liberty Heights Fresh and Caputos, and partnerships with Pago and Solstice Chocolate, Amour Spreads has quickly established themselves as an essential part of the Utah food scene.Join us on The Utah Foodie as we sit down with John and Casee and learn how their humble jam interest grew into an award-winning, state-wide hit. From the humble beginnings at an Idaho cabin to being a finalist in the Good Food Awards, the only way to go for Amour Spreads is up.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

The story of Creminelli Fine Meats begins several hundred years ago, in a small town in Northern Italy. It was then, in the late 1700s, that a man called Francesco Creminelli would open a humble cheese and salami corner shop business that would come to change his family's history forever. Today, four generations later, Francesco's great-grandson Cristiano Creminelli is at the helm of a thriving family business now called Creminelli Fine Meats. In a risky move in 2007, Cristiano moved from Italy to Salt Lake City — and the risk paid off: Today, Creminelli Fine Meats is one of the world's leading high-end charcuteries, specializing in artisanal salami and cured sausage made just a few minutes west of downtown Salt Lake City. Their meat products can be found in dozens of large national retailers like Whole Foods and Harmon's, as well as over 12,000 Starbucks locations across North America.On this episode of The Utah Foodie Podcast, we're joined by Cristiano Creminelli in the KRCL studio in downtown Salt Lake City. Chase Murdock and Cristiano Creminelli discuss the Creminelli family history in Italy, Cristiano's decision to come to Utah, and how his company landed a large deal with Starbucks as a provider of the meat in one of their breakfast sandwiches.Tune in to hear our conversation with Creminelli Fine Meats owner, Cristiano Creminelli.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

A new coffee shop is coming to town, right in the heart of downtown Salt Lake City, and they're called Three Pines Coffee. Three Pines will be joining the ranks of a small handful of specialty coffee shops in the downtown area, where the coffee and espresso is expensive, but brewed with love from higher-quality beans and served-up by well-trained baristas who are passionate about providing a great coffee experience.Three Pines Coffee opens in early January, next to the restaurant From Scratch, located on the south end of the Gallivan Center. It's the passion project of Meg Frampton and Nick Price, who recently moved back to Utah after spending time in Los Angeles, before realizing that their home state of Utah would be the perfect place for their boutique coffee shop concept that would fulfill their newfound calling to run a coffee shop.In this episode, we bring in Three Pines Coffee's founders to talk about their inspiration for their coffee shop and what they feel they have to offer to Salt Lake City's coffee scene. We also learn about Nick Price's rich experience as a barista, starting humbly at Beans & Brews before working at one of LA's most respected coffee shops, Handsome Coffee. Last year, he competed in the US Barista Championship, and on the program, he shares stories from that competition and insight on what makes a great barista and how to brew the perfect cup of coffee.Meg Frampton is a barista-in-training but shares her love for design and her hopes for creating an atmosphere at Three Pines Coffee that attracts coffee enthusiasts and provides a great experience. Meg also tells us what we can expect when they open their doors in early January.Tune in to learn about Salt Lake City's newest coffee shop, Three Pines Coffee.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Vertical Diner and Sage's Cafe are two leading restaurants in Utah that promote plant-based foods on their menu, with large offerings of exclusively vegetarian and vegan dishes. Today, vegan and vegetarian menu options aren't uncommon, but it was rare back in 1998, and the thought of opening a vegetarian-only restaurant in Salt Lake City seemed impossible.It was then that Ian Brandt, owner of Vertical Diner and Sage's Cafe, set out to popularize a non-meat diet beyond tasteless, leafy salads and provide better dining options for vegetarians and vegans in Salt Lake City. Brandt started with a small vegetarian, gluten-free food truck—thought to be the state's second-ever food truck to hit the streets—and peddled his approachable vegetarian food at music venues and popular business locations.After encouragement from loyal customers, both vegetarian and non-vegetarian alike, Ian Brandt opened his first permanent location. In the late 1990s, and named after Ian's firstborn son, Sage's Cafe was born.Now today, 17 years later, Brandt runs two successful vegetarian restaurants in Salt Lake City at the center of a significant movement in the vegan movement. Tune in to today's interview with Vertical Diner and Sage's Cafe owner and chef, Ian Brandt, as we discuss why people choose a vegetarian and vegan diet and talk about the horrors of modern-day factory farming and animal cruelty.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Scott was comfortable in his career as an air traffic controller and DeAnn was a sales manager at a local Utah business. But their kids were growing up and leaving the house, and behind the scenes, Scott and DeAnn's homemade chocolate was becoming much more than a hit among friends and family and was turning into an obsession.So late in their careers and in mid-2013, DeAnn and Scott Querry made the leap into a new chapter of their lives and opened Solstice Chocolate out of a small 800 square foot location in the Central Ninth district of Salt Lake City. In this small, single-room location they received small boxes of imported cocoa beans, arriving from distant countries known for their cocoa beans, like Madagascar and Bolivia.Solstice Chocolate's "bean-to-bar" model has proven that carefully controlling the entire chocolate-making process pays off. Today, just two years later, Solstice Chocolate bars can be found in over 170 locations across the United States and Europe.On this episode of The Utah Foodie, we take you through Solstice Chocolate's founding story, talk about the bean-to-bar model and roasting process to make fine chocolate, and get to know their owners DeAnn Querry and Scott Querry.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

On this episode of The Utah Foodie Podcast, we bring in two of our state's top food writers and critics to help us craft a perfect night out on the town exploring Salt Lake City's food scene.This is our third installment in our monthly "Food Tips With Foodies" series where we bring in local food experts and talk food for an hour on a pre-selected topic. Last month, we explored Breakfast & Brunch in Utah with Chris Holifield of I Am Salt Lake and Chelsea Nelson of Heartbeat Nosh. In October, we brought in Amanda Rock of Amanda Eats SLC and Jeffrey Steadman from Yelp.com to talk about Fine Dining options around the state.In this episode, we're with Kathy Stephenson and Heather King:Kathy Stephenson has been The Tribune food writer since 2000, covering all aspects of eating including dining, alcohol, and agriculture. A Utah native, she began working at The Tribune in 1982 while a student at the University of Utah. She honed her journalism skills covering various topics including communities, education, and—fun fact—figure skating during the 2002 Winter Olympics.Heather King is a food writer and restaurant critic for The Salt Lake Tribune, Devour Utah, Downtown SLC magazine, and Examiner.com. She is the co-founder of The Utah Review where she writes about arts, culture, food, and travel. She is the founder of Utah's Ladies Who Lunch groups, a member of the Association of Food Journalists, and a proud Great Dane owner.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Growing up in Southern India, Venkat was all too familiar with the power of a home-cooked meal. It was what brought the family together, and was a detailed process that delivered high-quality, flavorful food that warmed the soul.When Venkat moved to the United States to pursue graduate school, the thought of opening his own restaurant was always in the back of his mind. Though the local Utah Indian food scene was slowly growing, he felt it was missing truly authentic Southern Indian cuisine. But with an established career in the chemistry field, the timing never felt quite right.However, in 2014, with the perfect location in Sugar House opening up, Venkat and his wife Miriam opened Karma Cafe. Rather than focusing on creating a large menu, Venkat instead opted to embrace the homemade, family-style cooking that he grew up with. With only two dishes made a night, seating and portions are limited. But always, always worth it. Tied in with their delicious and specialized beverage menu, Karma Cafe is there for your weekend brunch needs, or your late-night study break.Venkat still balances his full-time job as a researcher with Karma Cafe. While this means a very busy schedule, it also means that passion flows through every area of his life.Join us as we sit down with Venkat and Miriam, and learn more about Venkat's outstanding story.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

When Adam Terry founded Waffle Love in 2012, it was more than a labor of love. It was a dire necessity. With a family to support, bills to pay, and no other options, launching their unique and delicious waffle food truck was fundamental.Three years, six trucks, and two restaurants later, Waffle Love has grown into a thriving business that continually sells delicious, mouth-watering food. With an appearance on Food Network's The Great Food Truck Race, locations in Arizona, and more trucks and restaurants arriving within the next few months, you could say Adam's passion and dedication have worked out.While many people dream of opening their own restaurant or cooking for a living, many tend to shy away from the gamble that comes from such a competitive industry. But with positivity, hard work, passion, and 110% commitment, finding success is more than achievable. It's possible to get bigger than you ever thought possible.Join us on The Utah Foodie as we sit down with Adam, hear his outstanding story, and dive into his infectious passion that will inspire you to tackle all your dreams.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

On this episode of The Utah Foodie Podcast, we sit down with Colton Soelberg, the founder of Communal Restaurant, located in Provo, Utah. When a busboy job in high school turned into a job as a line cook, Colton quickly realized that cooking and the restaurant industry was more than a stepping block, it was a passion. After working at various restaurants throughout Utah, Colton ended up at the Tree Room in Sundance, where he quickly learned that his cooking skills and knowledge were only at the beginning stages.After encouragement from the head chef at the Tree Room, Colton found himself cooking in restaurants in New York City and San Francisco. His passion for high-quality food brought him back to Utah, where the idea of creating a restaurant of his own flourished into Communal. Delicious food paired with a focus on strengthening and fostering relationships are the two major goals behind Communal, and they have been more than successful.Join us as we dive into Colton's back story, and hear about the history and future of Communal, the food scene in Utah Valley, and what exciting foodie future lays ahead for Utah as a whole.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com