A long-delayed post about the foodie finds we stumbled across on our Tour d’ Utah at the end of November. And by stumble, I mean found thanks to Foursquare, Yelp, and recommendations from friends on Twitter, Facebook & by a good old fashioned, "You MUST go there!"
They had me at??? cheese cave. It’s one of just a few in the whole country and replicates the perfect environment for aging cheese. (Puts my thoughts of using my tiny wine fridge for aging homemade cheese to shame.) Needless to say ??? 200+ farmstead cheeses from around the world. Pure cheesy heaven.
And what’s a slew of cheese without charcuterie. They have their own Salume Maker, "With over 14 types of proscuitti and dozens of salami, including those made by the house salame maker, Cristiano Creminelli, Caputo’s can claim the best cured meat selection in Utah and, possibly, in America. Cristiano’s family has been hand making salame for over 400 years and their salumificio (salame shop) was named best in the entire region of Piedmont in 2006. In 2007, he came to Caputo’s to make all natural salame with all natural Utah pork. Already, he has garnered many local and national awards for his "babies," which you can watch during the curing process through the glass doors of the curing cell."
While the deli was fantastic (I had a killer meatball sub with sublime provolone) the market was what was truly breathtaking. Pastas and sauces and breads of every variety.
And, stacks of flavored, smoked and wonderful salts. We brought home some truffle salt that has been amazing on everything.
Next up, the Mexican joint. One of those ‘You HAVE TO go there!’ places that we almost skipped. It would have been a foodie miss of a lifetime if we hadn’t decided to snag dinner at Salt Lake’s Red Iguana (described as Pre-Hispanic Food Imperial Aztec Cuisine and Moctezuma’s Table)
With an overwhelming number of moles to choose from, we tried their ‘mole sampler’ to decide. While they all converted the ‘I hate mole’ Kevin to a huge mole fan ??? I wound up going with Mole Poblano while Kevin tried one of their signature dishes, the Puntes de Filete a la Nortena.
Our other great find in Salt Lake was a wine & tapas joint Meditrina
Great selection of wines by the glass, cool atmosphere and yummy small plates like crab-stuffed piquillo peppers, beef tenderloin carpaccio and bulgogi pork belly ??? but the real star of the show was dessert.
Hello Drunken Oreo! Red wine soaked Oreos in a port reduction topped with vanilla bean ice cream. #Nom-worthy
And finally, one of those side of the road finds that make you smile. Moab’s Ye Ol Geezer Meat Shop. Literally, one of those places we whizzed by on the way to Canyonlands National Park that we just had to stop at to snag some dinner for the cabin grill
Two delightful ladies (one hiding behind the meat case below had a wealth of knowledge and directed us to an awesome aged New York strip. Heavenly.
Along with the homemade jerky, cured bacon and a bonus of fresh pork sausage??? we left with a stash of protein goodness. Of course, made all the better by finding people who relish in their craft and delight in sharing their foodie knowledge and passion.
Based in Boise, Jess Flynn is a foodie at heart. Not (at all) trained in culinary arts, she embraces a diversity of deliciousness and admires the producers, chefs, restauranteurs and culinary artists … keep reading