Author: Joshua Knight

When you think of the holidays, what makes them the most special to you? Is it family? Friends? Good food?

For the Cocoa Bird, it is all three. For Coni Gleason — aka the Cocoa Bird — it’s grandma’s caramels, handmade chocolates and marshmallows that really make the holidays special. “Food is powerful,” she says. “It’s safe and warm.”

“I remember as a child how special grandma would make the holidays,” Coni says with a twinkle in her eyes. She grew up in the kitchen, watching her grandmother make her famous candies and chocolates that were always quickly devoured by the sweet tooths in the family. “She only made candy for Christmas and Easter, so you knew it was going to get so much sweeter when grandma showed up.”

In all those years, however, grandma never passed on her traditional candy-making knowledge. “Grandma was so secretive about her recipes that she never shared them with anyone,” explains Coni. “She literally took them to her grave.”

Sweet, Sweet Joy

After a painful divorce, Coni found herself seeking the joy that had been lost from her life for some time. She started reminiscing about her childhood, bringing back memories of the joyous occasion of the holidays and, of course, grandma.

“I started making candy,” she smiles. “It was my way of keeping my grandma alive in my life.” As Coni once again found joy in the kitchen, she began collecting recipes from family members who had managed to save some of grandma’s secrets.

“I felt like I had struck gold when I started to find grandma’s recipes. They started to slowly trickle in from aunts and family members.” Coveted above all of grandma’s possessions, these recipes represent love, family, joy and so many memories not easily forgotten.

And for her beloved Cocoa Bird, grandma’s recipes were a way back to a life filled with joy and passion.

Savor Every Moment, Every Bite

Before opening Cocoa Bird, Coni was a professional graphic designer. “But making candy is way more fun,” she says with a chuckle. A brainchild hatched almost four years ago, Cocoa Bird’s doors didn’t open until February 2019 after Coni finally found a space to sell her beautifully unique and delicious confections.

She specializes in small production of mouthwatering artisan goodness: decadent truffles, fudge brownies, caramels and — her favorite — toasted coconut marshmallows. Everything in her immaculate display cases is made by her, packaged by her and sold by her.

“I love watching people try things that they have never tasted together before,” she gushes. “Seeing their reactions and watching them go in for a second bite of enjoyment is the ultimate.”

Walking into Cocoa Bird is like walking back in time into grandma’s kitchen and delighting one’s senses. “Remembering what it was like to be young and a child — that is what inspires my creativity.” She loves coming up with new recipes and concoctions for her clients to try.

“So often we get caught up in being an adult. We need to be a kid again; enjoy and savor chocolate.”

Flour. Water. Salt.

Three simple, everyday ingredients that can be found in any home — but when combined in just the right portions and in just the right hands, magic can happen.

Andrew Berthrong, the owner of Hawk & Sparrow in Midway, routinely makes magic at his organic artisan bakery. The ultimate goal for this masterful bread maker? “To make something that people want, to really care about the details.”

The Road Less Traveled

Andrew was working on his teaching certificate at Utah State University (USU) and started working for Great Harvest Bread Company simply because he needed a job. He hadn’t really had any formal baking training, but he was intrigued by the idea.

He continued on with academia; taught on a Navajo Reservation, went back to USU for a master’s degree, worked at Crumb Brothers and taught at a middle school in Rose Park, Utah. He eventually concluded his academic career at Texas Tech University, where he received his Ph. D. in Creative Writing and English Literature.

After applying for several teaching positions at the university level, he quickly realized there were too many applicants for just a scant number of jobs available and got discouraged. He decided to mix it up, so to speak.

“I had always been interested in having a bakery,” Andrew admits. But, after touring dozens of bakeries in the Western United States, he discovered that most successful bakeries weren’t run by an owner/baker – they were run by staff members. “I didn’t want a traditional bakery,” he explains. “I wanted to bake my own bread!”

The Process

 “It’s a process of consumption,” says Andrew. “It’s just bread and people eat it. You make this beautiful food to be consumed.”

He isn’t being humble when he says this; he is getting down to the basics of what food is, and what bread really should be.

Andrew doesn’t use commercial yeasts. Like most serious bakers, he has developed his own “starter” by combining flour and water, then letting it naturally ferment in a controlled environment.

Yeast naturally exists in the air we breathe every day, and during the fermentation process, the natural enzymes in the starter’s flour absorb the yeast spores in the air. At the same time, carbon dioxide is created, which eventually produces beautifully irregular holes in the crumb structure of the bread.

For Andrew, making bread is like making art and solving a puzzle all rolled into one ball of dough. “Each loaf is hand-formed,” he explains. “Each loaf is its own little problem. It’s a very tactile process: each dough is individual.”

Every loaf that he creates reacts to touch and temperature differently. So, to create a consistent crumb, color and crust, he must masterfully shape, proof and bake each loaf of bread.

Andrew uses only untreated flours and grains to create his loafs, and mills a lot of his own grains. He does this just hours before the flour is added to the starter, adding more water, salt and other quality ingredients required for that specific type of bread.

For him, “the organic nature matters.”

An Education Few Receive

When it comes to making organic artisan bread, there are so many variables that cannot be controlled. “It seems very simple, baking bread; and I’ll never master it,” Andrew confesses. “And that is fine.”

His constant goal is to make his bread better and better; and with artisan bread, that is an unending challenge he knowingly embraces. This sense of continual education he embodies, his relentless striving to bake bread the way it should be made and consumed, is what makes his bread so scrumptious. And why it flies off the shelves at the Midway Farmers Market every Saturday morning.

For Andrew, his mission is simple. “I want people to buy the bread, cut it up for their family and say, ‘Oh, this is what bread is.’”

Hawk & Sparrow organic artisan bread can be ordered online each week for home delivery or pick-up at the Midway Farmers Market. For more information or to place an order, please visit hawk-sparrow.com.

When you first walk into the Spin Cafe on Main Street in Heber, you are immediately greeted by the beautiful gelato counter showcasing 12 freshly-prepared flavors just begging to tempt and tantalize your taste buds.

Vincent Esposito is more than just an aficionado on the topic of gelato — he eats, sleeps and dreams gelato. He lived in Italy for over two years, traveled the Italian countryside extensively and has studied the art of gelato longer than most people spend thinking about food in a lifetime.

“I started making gelato in my dad’s restaurant in upstate New York,” says Esposito, owner and chef of Spin Cafe. When he first started making gelato in New York, no one in the area even knew what gelato was. Esposito didn’t let that deter him — he learned, researched, tested, tried and developed a passion for the creamy confection. For him, making gelato isn’t just fun, it’s a passionate way of life that he’s been perfecting every day for 45 years. 

Gelato v. Ice Cream

While both gelato and ice cream contain cream, milk and sugar, authentic gelato uses more milk and less cream than ice cream. Also, gelato doesn’t typically contain egg yolks, which are a common ingredient in ice cream and frozen custards. 

Ice cream usually contains between 14 and 25 percent butterfat. Meanwhile, Italian gelato usually only contains about 7 percent butterfat. “Having less butterfat to coat your palate allows the flavors to emerge more intensely,” explains Esposito.

Gelato is creamier, smoother and silkier, as well as denser and more elastic, than American ice cream. It’s churned slower than ice cream, which folds in less air, giving it that velvety consistency and texture that people the world over crave.

Gelato is also served warmer than American ice cream. This acts as a flavor enhancer — one you’ve probably never considered during an ice cream brain freeze. To boost its flavor, gelato is served about 10 to 15 degrees warmer than ice cream. “This causes your mouth to be less numb and better able to taste the flavors,” Esposito says.

Esposito is fortunate to have a full kitchen that allows him to produce flavors, ingredients and house his gelato makers. “Everything you see in our gelato case is made in house,” he says with pride. “We don’t bring in any bases, premade flavors or starters.” This gives him the upper hand in production, quality and variety — which has resulted in his gelato being sought after throughout Wasatch County and beyond.

Passion Meets Fresh Ingredients

“White peach,” replies Esposito, when asked about some of his best creations. “It is my favorite flavor that I have created here in the Heber Valley.”

He was at the local farmer’s market when he met Scott Smith, a third-generation peach farmer from the foothills of Provo Canyon. “I have learned more about peach farming from Scott,” says Esposito. “Each individual peach tree has its own flavor and you see that throughout the four-week season.”

Espositio loves to incorporate homemade components such as salted caramel, roasted hazelnuts, peanut butter cups, candied pecans and freshly squeezed juices. “Seeing my customers happy, never gets old,” he says, and making people happy with gelato is by far his favorite part of the process.

The next time you’re at Spin Cafe for a quick fix of authentic Italian gelato, pay attention. Notice that it isn’t scooped… It’s served with a spade, just as it is in Italy. Can you dig it? 

What do you do when everyone around you is closing down their operations and selling out to developers? You double down, reinvent yourself and carve out a niche that makes people crave what you have created. In this case, that niche was carved out of cheese and has fulfilled the goals and dreams of father and son farmers, Grant and Russ Kohler of Midway.  

The Heber Valley once was home to 130 dairy farms — but today there are only two remaining farms in production.

“Small dairy farmers needed to change how they did business in order to survive,” said Grant Kohler, owner and cheese maker at Heber Valley Artisan Cheese.

Grant and Russ, along with their wives and families, have taken their fourth-generation dairy farm to a whole new level of technology and production.

“I told Russ he needed to work somewhere else and see if this was what he really wanted,” explained Grant. After four years away, Russ, along with his wife Heather, came back to the valley. Together, the Kohlers decided to pull the trigger and open a state-of-the-art creamery that specializes in producing the finest cheese with the finest milk. 

The rest is history, right? Easy said… not so easily done.

Growing Pains

The Kohlers faced a huge uphill battle to design, build and open their dream creamery. “The initial investment was a lot more than we thought,” said Grant. “But the rewards have paid off.” 

The Kohlers entered the specialty cheese market at the right time, but that doesn’t mean notoriety and success came overnight. They spent hours, weeks and months meeting with grocery stores, vendors and wholesalers, sampling and testing out their product to keep it on the shelves.

“We couldn’t just let it sit there on the shelf,” Russ said. “We had to have people trying it and educate them on our homegrown cheese.”  

Today, more and more people are wanting to know where their food comes from and Americans are increasingly seeking out family-owned and operated businesses. In the same way, people are moving toward independent, local cheese makers.

Happy Cows, Happy Cheese

HVAC has had to adapt in order to grow. “We didn’t have the option of buying more land here,” Grant explained. “We had to change what we were doing in order to survive.” As a result, HVAC has become a destination stop for valley visitors from all over the country.

Its Midway location offers homemade grilled cheese sandwiches, Aggie Ice Cream, local preserves and jellies, as well as house-made fudge and locally-sourced items. HVAC’s market also has a large viewing window that allows patrons to see the actual cheese making process, which is fascinating. They even offer mozzarella-making classes, creamery tours and fun farm tours where you can meet the “ladies” of HVAC. 

“We love giving people understanding and knowledge on what we do here at the dairy,” said Russ.

Since the addition of the creamery, the Kohler farm has been making cheese and distributing it not only throughout the Intermountain West, but across the country. At the dairy, they 100-percent believe in animal agriculture, meaning the cows come first — everything is done with their safety and health in mind. 

The Kohlers have also added a state-of-the-art facility to their operation, which provides “cow comfort” for their amazing cows. “Better cows produce better quality milk,” asserted Grant. “If our cows are comfortable, happy and cared for, they reward us with higher quality milk for cheese production.”

Any HVAC patron can see and taste the love and care the Kohlers put into their cows. It doesn’t matter whether you’re frying up some of their signature Juustoleipa (oo-stay-lee-pa, meaning bread-cheese), grating some Cascade Raw for your tacos or simply enjoying a delicious flavored cheddar, you will be pleasantly surprised by the quality and flavor.

That flavor and quality is what have people coming back, time and time again. The Kohlers are building a legacy, and in doing so, have made a way for their family to stay together. With the fifth generation of farmers and cheese makers growing up in the family business, it doesn’t look like Heber Valley Artisan Cheese is going anywhere anytime soon. 

Fresh, crisp and all-natural produce is just around the corner for Chris Pyper at Rustling Aspen Farm in Midway. With just a third of an acre, an unwavering drive and a love of his community, Pyper has built one of the finest all-natural farms on the Wasatch Back. 

Living in Kentucky and farming with his friend Annie for four years, Pyper couldn’t imagine setting down roots so far from the Heber Valley. “I wanted to move home and grow for the community that I grew up in,” he said. After being gone from the valley for seven years, he packed up the knowledge he gained in Kentucky and returned to his beloved home in Midway.

Pyper was home for less than a week when he picked the site for his greenhouse, staked the garden area and began tilling the ground for his very own garden plot. “I wanted to grow things that I like to eat and cook,” Pyper explained. “I want to offer my clients a wide variety of produce that are interesting and grow well.”

Known for his full-bodied curly kale, vibrant rainbow Swiss chard, juicy tomatoes and crisp salad mixes, Pyper hand-clips his produce each morning for local restaurants and clients alike. “I grow better than organic standards specify,” said Pyper. “I never spray chemical fertilizers and always use my own compost.”

As much as he is concerned about what he puts on his vegetables, he is equally as concerned about what he puts into the soil to feed them. Pyper uses manure from his family’s horses, veggie waste from the farm, grass clippings and coffee grounds from the coffee house he works at during the winter. He is always looking at ways to better his soil, because better soil equals better vegetables. 

Cultivating A Future

Pyper is actively building and planning for the future of Rustling Aspen Farm. He is experimenting with new varieties of heirloom tomatoes, fennel, red cabbage, rainbow carrots and red curly kale — just to name a few — and has plans to further expand his farm-fresh offerings.

His ultimate goal is to one day have a closed loop system, which is a sustainable system that recycles all nutrients and organic matter back into the soil it grew in, preserving the nutrient and carbon levels within the soil. He looks forward to using grass clipping for weed suppression and moisture retention, as well as producing the most nutrient-rich compost with his own resources. 

For now, Pyper is satisfied with the state of Rustling Aspen Farm. “I am able to grow the sweetest varieties possible,” he said. “I can get them to my clients within hours of being picked, giving them the most nutrient-rich, flavorful produce.”

A Man On A Mission

A graduate of Weber State University, Pyper served in the Peace Corps from 2007 to 2009. “The Peace Corps was the best opportunity to live abroad and to become fully immersed in another culture, as well as provide service,” he explained.

While in Morocco serving, he mainly assisted the traditional artisans who make daggers with small business development. He provided knowledge on marketing, product development and basic bookkeeping skills — skills that have served him well while running his blossoming farm business.

Pyper’s draw to service and his love for his community has naturally led him to help his neighbors in the Heber Valley. When his farm has an abundance of produce, he donates to the local food bank and the Christian Center. “It is my goal to produce more economical food for those who don’t have access to fresh, natural produce,” he said.

Pyper’s enthusiasm and knowledge about fresh produce is infectious — a passion you immediately recognize when entering his booth at the summer farmers market. It is this passion and zeal, along with his delicious all-natural produce, that sets Pyper and Rustling Aspen Farm apart from the rest.

When you think of beekeeping, you probably think of bees that produce that sweet golden elixir we all know and love called honey. However, did you know that there is a large population of native bees — ones that don’t make honey — living naturally in the Heber Valley?

That’s right: Utah is home to the largest concentrations and the most types of native bees in the nation!

“I saw a hive in someone’s backyard,” says Susie Goodspeed. “I was fascinated and hooked.” Goodspeed is the owner of Susie Bee Good Honey and is a veteran beekeeper of more than 10 years. She specializes in honey bees, as well as mason and leaf cutter bees, two native varieties that do well in our state. 

There are about 4,000 species of native bees in the United States.

Backyard beekeeping has come a long way in the past few decades. Supplies are now more accessible, and in the case of native bees, even more economical for beekeeping enthusiasts. Even though it’s more accessible than ever before, honey beekeeping is a tricky game for beginners. “I would recommend getting a mentor for a year,” advises Goodspeed. “Reading as much literature as possible really helped me get a better knowledge of what I was getting into.”

Getting a mentor, as well as taking a class or two, will better increase your chances of keeping your bees alive and happy. “A mentor can help you in deciding on what bees to get, where to put them and how to troubleshoot problems,” Goodspeed explains. Most beekeepers will still have a trial and error period to master the craft, but do not get discouraged — success will happen.

Beginners Go Native

Goodspeed recommends starting your backyard beekeeping hobby with native bees, and transition to honey bee hives only after you’ve gained beekeeping knowledge and experience. Native bees are gentler than honey bees because they do not have honey, the queen or a large brood (baby bees in the hive) to protect. As they are infinitely less aggressive, native bees are easier to keep alive.

Native bees are also more efficient pollinators than honey bees. While honey bees are only about 5 percent effective in their pollination efforts, native bees boast a 95 percent rate! This success rate is attributed to the fact that native bees concentrate their pollination efforts to a specific crop and they’re “hairier” than honey bees, which allows them to collect more pollen and cross-pollinate at higher rates. 

33% of our food supply — 100+ crops — are linked to pollination.

Spring mason bees, gentle bees that are dark iridescent blue, are perfect pollinators for orchards and berries fields, and are also well-suited for backyard beekeeping. They are among the some of the first bees to emerge in the spring, which makes them a good fit for backyard beekeepers who have fruit trees that need pollinating.

“They are super cross-pollinators that are hilarious to watch belly-flop onto flowers,” Goodspeed says. Mason bees are gentle, nonaggressive and don’t mind being watched. They’re perfect if you have children, who will love watching them fly in and out of their little “bee house.”

Another native bee, the summer leaf cutter, is great for the garden enthusiast. These bees are warmer weather bees that love to pollinate vegetables, fruits and other garden varieties. “They are a lot smaller and quite shy compared to the mason bee,” explains Goodspeed. If you’re looking to increase your yield on crops such as berries, tomatoes, peppers, legumes and squash, a leaf cutter hive is a good place to start.

Save The Bees, Get Some Honey

Most native bees can live side by side, which means you can have several varieties in your backyard that pollinate all season long. “You can help to save the bees by having a simple hive in your backyard,” says Goodspeed. “They don’t have to be honey bees, because they can be quite the investment for the hobbyist.”

If you don’t want to commit to keeping your own bees, you can contact a local beekeeper and they will happily let you house a hive or two on your property. Most beekeepers would gladly provide you with some honey at the end of the season in exchange. Talk about a sweet reward for providing a happy (bee) home! Be it honey bees or native bees, backyard beekeeping is a fun hobby that helps pollinate our great valley and saves our local bees. 

A new dining option in Heber now delivers the flavors of New York to the valley. The Bagel Den opened its doors this past September and has been slinging NY bagels by the dozen ever since.

The vibe when first walking into Heber’s new eatery is warm and inviting, with reclaimed pallet lumber on the walls and a beautiful four-sided LED fireplace featured in the center of the dining room.

“I wanted to create a place that was bright and open for people to come and enjoy,” explains Matt Johnston, owner of The Bagel Den.

Johnston also wanted to bring an East Coast staple to the Heber Valley: the New York-style bagel. To do so, he has fresh dough from Long Island, New York, shipped to his kitchen every week. The dough is then improved upon in-house with fresh flavors, seasonings and mix-ins to give each bagel its signature look and taste.

Thanks to this process, The Bagel Den delivers the Big Apple taste — without the Big Apple price tag.

A Little Something For Everyone

The Bagel Den offers 19 different types of bagels — made fresh every day — and nine homemade cream cheeses.

“We feature the freshest of ingredients that we can get,” says Johnston. “Everything we bring in is in the rawest form possible.” They make their cream cheese spread from scratch, adding in fresh-cooked local bacon, chives and other mouth-watering flavors.

In addition to the classic bagel with cream cheese, The Bagel Den offers a whole host of breakfast and lunch sandwiches. The sandwiches contain imperial-grade meats, which are single-sourced whole meats that contain no preservatives and are not mechanically separated. The quality is simply the closest thing to the farm in terms of freshness and flavor.

If you’re looking for something a little on the East Coast side, the Nova Lox on an everything bagel is as authentic as it gets. The cold smoked salmon paired with red onion, capers and tomato will make you taste buds scream “New York, New York!”

The Bagel Den prides itself on quality and freshness. “We want fresh options for our guests,” says Johnston. And you won’t find them using cost-cutting substitutes or taking shortcuts. “We hand crack every egg that gets served on our breakfast sandwiches.” Even their fruit smoothies have no added sugar or syrups, only pure fruit with no preservatives.

A Place To “Hang”

“We want to become part of the community,” Johnston says with a smile.

To that end, he would like to start an open mic night to promote local musicians of all ages. He will be announcing upcoming events and open mic nights at the restaurant, as well as on Instagram and Facebook. “We have adults ask if they would be able to come, that it is something that they would be interested in coming to support,” says Johnston. The answer, of course, is yes — everyone is welcome.

In keeping with this commitment to adding to the Heber Valley community, Johnston has also been in talks with the art department at Wasatch High School to feature student artists in his restaurant. His idea is to create a permanent, rotating art show that features the local students’ work.

Not Your Average Bagel Shop

Soon, the Bagel Den will have a drive-through with a twist. “Once we get our new registers, our customers can order and pay online, then pick up their order in our drive-up,” explains Johnston. It won’t be traditional, but will definitely make it easier for guests on the go!

The Bagel Den is more than just a drive-through, though. From bagels and schmear to piping hot lattes, Heber Valley residents can find something that suites their fancy at this beautiful and inviting location. “We wanted to create a place for gathering, and a place to begin and end your day,” Johnston says. “I think we have accomplished that.”

What do you get when you combine a lifelong passion for cooking, hot sauce and a goat named Clover? You get Heber’s newest neighborhood eatery, The Old Goat!

Ryan and April Estel opened their doors this November and they couldn’t be more excited to bring their vision and culinary flair to the Heber Valley. “I am not reinventing the wheel,” says Ryan. “I just love to get creative with what I am given.”

This creativity is evidenced by his incredible menu. Ryan manages to pack more flavor and options into a simple menu than most chefs would think possible.

Ryan grew up in the culinary world. As a child he watched his executive chef father man the line, and his first job was as a dishwasher in his kitchen. As he got older, he picked up kitchen techniques and skills from his father and other professionals in the culinary world.

While Ryan did attend culinary school, it only took one semester for him to realize he just wanted to cook and create. From his first line cook position to being the head chef at one of Deer Valley’s prized restaurants, Ryan has been classically trained on the job. Over the course of his career, he has cultivated the real-world experience and grit needed to strike out on his own.

California Couple Goes Utahn

Ryan and April were high school friends in California, but never really connected until five years ago on Facebook. Soon after reconnecting, they came to visit Utah and fell in love – with Utah and each other. They moved here soon after, bought a house, got married and added another daughter to their family.

“We came here for a better life for our children,” April says.

Ryan and April are very family-oriented and want to focus a lot of energy on what they call “Family Meals.” These menu items are an entire home-cooked meal, big enough to feed a family of four to six for a reasonable price. “We want our community to have family meals that are affordable and hearty,” Ryan explains.

The Goat Cuisine

The Old Goat serves American cuisine with a local twist. “We want to stay as local as possible when It comes to our ingredients,” April says. The menu items feature locally-produced beef, produce, breads and cheeses.

Everything from scratch is their goal. “Also, we want to feature as much seasonal produce and food items possible,” Ryan explains. This means the menu will change often – keeping it fresh, seasonal and delicious.
In addition to the regular menu, The Old Goat features a full salad bar that includes a delicious soup du jour. The salad bar can be ordered by itself or added it to any lunch or dinner entrée. “Our goal is to provide a salad bar where our guests can get a full meal, if they choose, from the bar.” April explains.

The restaurant will also feature Chef’s Specials each evening. “We want to provide something for everyone, even the pickiest of eater in your family,” says April.

A house favorite is Teddy’s Ribeye. This steak is seasoned with the house rub, cast iron seared to perfection and topped with roasted garlic and herb butter. Served with tempura shrimp, rosemary fingerling potatoes and charred Brussels sprouts with crispy pancetta and gorgonzola, it’s easy to see why it’s so popular.

The Old Goat is an exciting addition to our growing community. This family-friendly eatery features creative, comforting meals from local sources, handcrafted from scratch by one of the valley’s most talented chefs.
While there isn’t any goat on the menu just yet, you’re guaranteed to find something mouth-wateringly delicious at The Old Goat.

There is something to be said about a familiar place to eat. Friendly faces that greet you every time, consistently amazing quality of food and service, and not to mention the fresh aromas that delicately permeate the air as you walk past the kitchen. For many in the valley, this familiar place is Snake Creek Grill.

When asked what his favorite thing about owning a restaurant is, Dean Hottle (who is also the head chef at Snake Creek Grill) replied, “I love working with and seeing my regulars, as well as new faces coming through the door each night.” That attitude and passion is what Hottle puts into every entrée and dessert at his beloved restaurant.

Hottle takes great pride in the freshness and quality he provides at Snake Creek Grill, right down to the hand-butchered beef tenderloin he serves with an incredible whiskey cream sauce and wild mushrooms. It is clear that he takes pleasure in making sure that his ingredients are harvested at the peak of their season. “I am always sourcing anything and everything locally that I can,” he said as he presented Morgan Valley Lamb chops to a regular.

His lamb chops are just one of many items he sources locally. He has served farm-raised elk meat for over six years and loves the diversity of his menu. Hottle pairs his elk — which has a distinct and earthy taste — with roasted root vegetable risotto and hearty seared greens; perfect for an early fall entrée. This practice and philosophy of locally sourcing make his flavors clean and bounce off your pallet.

At Snake Creek Grill there is a consistency that is unlike other eateries here in the Heber Valley. Hottle attributes that to the incredible group of vendors he has cultivated over the 15-plus years he has been with the restaurant. “I am always so pleased to feature locally-grown produce from our valley… Chris from Rustling Aspen Farm in Midway has been supplying us with the freshest and most beautiful produce all summer,” Hottle said.

Along with Rustling Aspen Farm, Hottle harvests all his rhubarb, peaches, beef and buffalo locally. He explained, “Even if the price is more, I will pay for locally-produced items to serve to my guests.” It is also typical for him to go to Buffalo Run Ranch and pick out a couple bison to be harvested for the restaurant — something that you really only find in European cuisine.

 

“I am always so pleased to feature locally-grown produce from our valley.”

Hottle loves playing with a wide host of textures in his food. From the velvety beef tenderloin paired with mashed potatoes and sautéed fresh vegetables, to the wildly popular fresh calamari with fresh Asian slaw, the menu is filled with one knockout after another.

To create a varied menu, you have to have the salty and sweet coupled with the savory and acidic; something that will brighten the flavor profile and allow the entrée to dance across your tongue. He accomplishes this by skillfully using fresh lemon or lime juice, or if needed, a splash of balsamic vinegar. This play on flavors and textures is paramount in the cuisine at Snake Creek Grill.

Snake Creek Grill was started by Barb and Mike Hill and opened on Nov. 19, 1998. Hottle worked with the Hills for six years before buying the restaurant. He kept a lot of the original recipes but has added some incredible items that incorporate his own style and flair. The best way to classify Hottle’s cuisine would be “comfort cuisine.” As clichéd as it is, it is very much accurate.

This coming spring, Hottle will have owned Snake Creek Grill for 12 years. As he continues to add new items, delicious wines and familiar faces to the Snake Creek family, locals and guests of the valley can always count on Hottle for a delicious meal that’s locally sourced and served with the same passion he puts into every bite.

Family owned and operated in the Heber Valley, Lola’s Street Kitchen and Cucina Rustico take mobile eats to a new level. Featuring two incredibly talented chefs, these food trucks offer the freshest of ingredients and deliver top quality food to local patrons — wherever those patrons may be.

David Medina, owner and creator of Lola’s Street Kitchen, and Frank Fortino, owner and head chef of Cucina Rustico, are killing it with their fresh, locally-sourced food. Prepared with passion and focus, you can taste both chefs’ love and precision in each amazing bite of their simple yet innovative food.

Often found running the line in his artful black food truck, David explains, “This is all that I know how to do.” That may be true, but he does it so well.

Introduced to the food industry at a very young age, David grew up in the business beside his restaurateur parents. Over the course of his life, he has performed every job imaginable within the industry.

Today, David’s dedication to his craft is unmatched. His food truck and catering business prepares everything fresh each morning before loading up and hitting the streets to tempt the valley’s taste buds. He prides himself on using only non-GMO ingredients, as well as organic ingredients whenever possible, locally sourced produce and meats, and fresh ingredients chosen at the height of their season.

For three years running, Lola’s has delivered lunch and dinner to the residents of the Heber Valley — and satisfied an untold number of sugar cravings with its homemade cakes and desserts.

Food Brings People Together

Frank has always wanted to own a brew pub. A unique vision, his pub would serve traditional-style pizza alongside the best local brews.

Frank’s passion for making pizza started as a hobby in 1995. He loved making pizza so much, he built his own wood fired pizza oven at home. In a nod to his brew pub aspiration, he also built a brewery in his garage. It may be the beginnings of a second career, but Frank isn’t messing around. “I always wanted a brew pub, that is my final goal with all this knowledge,” he says.

He recently traveled to Colorado to pick up the next milestone in his culinary journey: a custom-built food trailer, complete with a wood fired brick oven to cook his signature Neapolitan-style pizza. A vast improvement from the Cucina Rustico seen at the summer farmers markets in the park, this new trailer is a top-of-the-line facility where he can continue to create incredible, handmade pizzas at local markets, private events and fundraisers.

True family affairs, you will often see Frank and David’s wives on their trucks, running orders and taking care of patrons. Frank’s son and daughter also help with prep, shopping, baking, marketing and all the other odds and ends of running a family business. Jamie, Frank’s wife, is always at the order window, selling their signature Bianca Fresca pizza. Featuring goat cheese, prosciutto, olive and garlic oil, salt and pepper, and topped with crisp arugula, this pizza is sinfully delicious.

Mandy, David’s wife, can usually be found at the order window or running their children around to various activities. She always knows exactly what to recommend, like a perfectly cooked Blue Moon Burger on a freshly made brioche roll, or the French Steak Salad topped with David’s mouthwatering homemade dressing.

Whether it’s a classic Neapolitan pizza or a tasty lamb gyro, you are sure to receive something more than just a delicious meal at Cucina Rustico and at Lola’s. Each meal contains a little bit of love; a little bit of soul. And each interaction with David, Frank and their families gives a glimpse into lives filled with passion.

Both chefs wholeheartedly believe that food brings people together: it fosters conversations and creates lasting memories. Thanks to their rolling kitchens, David and Frank continue to bring their food — and their passion — to the people of the Heber Valley.

Hungry Yet?

Be sure to stop by the Heber City Farmer’s Market this summer and grab dinner at Cucina Rustico. Say hello to Frank and Jamie!

Lola’s — the restaurant — is opening this summer! Be sure to check out its new location (sans wheels) at 24 East Main Street, Midway.

A picturesque setting for a weekend brunch with friends or a simple Tuesday lunch date with your sweetheart, Fanny’s Grill patio never disappoints.

There is something so incredibly serene about dining outside during the summer here in the beautiful Heber Valley. One of my favorite places to dine al fresco is Fanny’s Grill at the Homestead Resort in Midway, as the location of the patio makes this warm-weather dining experience memorably unique.

Located off of the 10th tee box, Fanny’s patio offers summer patrons a sweeping view of the golf course and exotic koi pond, ducks and all! I think one of my favorite reasons to eat here is the sounds that punctuate the dining experience. I love the ping of a nine-iron hitting a golf ball, bracketed by the quacks of ducks as they race each other to gobble up the oyster crackers I just tossed into the pond.

I recently went to Fanny’s for lunch and was reminded of why I have always loved this place. I am in love with their Shrimp and Avocado Salad! To me, it simply is summer on a plate. This incredible salad has everything: spinach, romaine, roasted walnuts, ruby red grapefruit, chives and an off-the-charts citrus dressing. It’s fresh, clean and light — perfect if you’re still getting your summer bod on!

If you’re looking for something a bit more substantial, Fanny’s also offers some amazing sandwiches, burgers and other hearty fare for your taste buds to enjoy. I recommend the Ruben or the Grilled Pesto Chicken sandwich, both of which will have you loving the simple flavors in these classic presentations.

So, savor the delicious smells from the kitchen and the cool breeze while you sip on your your lemonade or iced tea. Enjoy a beer or a glass of wine as you absorb the sights and sounds of summer in our beautiful valley. Settle in, relax and take your time soaking in summer. Bon appetit!

Alright, it has to be said: the Back 40 patio has one of the most amazing views in the valley. I am seriously in love with this gem of a location. What once was a not so great, run down bar, is now one of the most popular places in town to get great eats and libations. The menu is fresh, up-to-date and loaded with something for everyone.

I started with the Iceberg Wedge, which included cherry tomatoes, bacon, avocado, garlic croutons, a hard-boiled egg and blue cheese crumbles. I love a good wedge salad in the summertime: simple flavors, great presentation and absolutely refreshing. It was the perfect way to start my dining experience. There is just something about crisp bacon and blue cheese that makes everything so much better. Try it, you’ll love it.

Full disclosure: I’m a huge fan of tacos. It doesn’t matter what kind, I love them all. So, for my entree I ordered the shrimp tacos with sweet cabbage, lime avocado salsa, pico de gallo and drunken bacon beans on the side. To me, shrimp tacos are all of the tastes of summer wrapped up in a delicious corn tortilla. The shrimp were perfectly cooked and were complimented by the tantalizing lime avocado salsa. Topped with onion, tomato and cilantro — with these tacos, summer is officially here!

I adore the fact that I can get a great meal and an adult beverage without breaking the bank here in the valley. Plus, let’s face it, the view from the patio is insane. While dining on the patio and enjoying the breathtaking views of the unspoiled North Fields and majestic Mt. Timpanogos, I was reminded how extraordinarily fortunate we are to live in this valley.

If you’re looking for an incredible dining experience, hit up the Back 40 for some delicious fare this summer. My recommendation is to arrive early for easy seating or later in the evening to enjoy the sunset. And don’t rush your experience: order a cocktail, take in the view and relish a fabulous meal on the best patio in the valley. Bon appetit!