Bacon Nirvana – a whole refrigerator case of bacon with 8 different kinds of bacon (9 if you count the turkey bacon on the end).
Garlic cured, ancho chile cured, spicy mango cured, apple-honey cured, coffee cured… This is a whole new direction and opens a world of inspiration!
As I walked out the door tonight from work I couldn’t help but feel like I just lost a dear friend.
After 16 years in business Karen Olsen, the owner of The Metropolitan closed the doors. I am very grateful for Karen for giving me a chance. Fifteen years out of a professional kitchen and she still saw my desire, my passion for creating good food and she gave me a chance.
I made many friends at “The Metro” and worked with some outstanding talent. Justin Shifflet is an amazing mentor and chef. His skill and talent in a kitchen is awe inspiring. What a blessing he has been in my life. He is tough, and precise. It is clear why many sing his praises. Luke Henderson created many opportunities to expand my knowledge base and hone my craft. If there was a slow day and something I really wanted to learn how make he was all in.
I felt welcomed and accepted here, very quickly. We were family. From staff meals to celebrating life changes together. I will miss being part of the “…Metropolitan, a white-hot Salt Lake restaurant.” as described by Travel & Leisure.
So I am up visiting my kid in Seattle and he keeps talking about this ice cream place we have got to go try. I’m in, it’s food. We pull up and this is what I see. A line waiting for ice cream. This better be at least as good as the Peter Pan ride at Disneyland to merit a line like this…
Salted caramel, honey lavender, ginger, strawberry balsamic, brown sugar buttermilk… Wow. Tasty stuff!
Yep, it was worth the line.
Megan makes a pretty awesome cookie. I didn’t find out how truly awesome her cookie-making powers were until we got a KitchenAid mixer a few years back. Apparently mixing the dough is pretty hard work, and so we’d never done it. Let me tell you, though – her cookies ROCK!
