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Food & Drink

The Social Experiment

Most local foodies are already familiar with Main Street Social’s beautiful patio — a charming, shady oasis to enjoy in summer for fantastic food, crafty libations, and live music. Talented restaurant team: Ashley and Vanessa Chapman, and Erik Zabriskie have been innovative and conscientious in running a quality dining experience in the historic brick building in the heart of Heber. With the restaurant’s success quickly snowballing past the original vision, Main Street Social recently decided to rethink the dining experience…

Creative Cuisine

Heber Valley’s dining scene has evolved over the years from fast-food chains dominating the market to becoming a culinary destination with over 30 unique restaurants found only here. To become a food destination in the restaurant industry, chefs and owners know they have to stand out. Being creative, preparing quality food, offering a consistent experience, and creating an atmosphere where people want to be is more important than ever in this competitive field. There are many ways to be creative in the restaurant world.…

Grandma’s Traditions

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…

Melvin’s Public House

So, a female Cleveland Browns and Ohio State fan from Canton, Ohio, and a male Pittsburgh Steelers and Penn State fan from Poughkeepsie, New York, meet in a Park City bar. What could go wrong? Well, as it turned out, not much. Melissa (a.k.a. Mel or Melvin) and Mike went on to tie the knot and — after a long spell of gathering bona fides in the local food and beverage trade — opened a sports bar in Heber. When I first entered Melvin’s Public House in the sacred space at 139 N. Main Street that once housed Clyde’s…

Let’s Break Bread Together

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

Where there’s smoke, there’s fire…

Fall is here in our beautiful valley, and with the changing leaves come some pretty noticeable changes at Wildfire Smokehaus at the Zermatt Resort in Midway. Once mostly known for its finger-licking good wings, nachos and casual cowboy atmosphere, Wildfire is ready to be known for living up to the “smoke” in Smokehaus. “I’ve tried BBQ all over Utah and we are striving to be the best,” asserts Sam Phelan, Wildfire’s new executive chef. Hickory smoke now permeates almost every entrée on the new menu. “I’m

The Sweet Taste Of Italy Right Here In The HV

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

Farm Fresh

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

Local Farmer Gets Back to His Roots

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

Backyard Beekeeping in the Beehive State

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

The Bagel Den

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.…

The Old Goat

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…

Snake Creek Grill: Locally Sourced

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…

The Infamous Swiss Tacos

The Swiss tacos were born 71 years ago in Little Water, N. M. Or rather, Elva Henderson was. Her journey to Midway was far from ordinary. Raised by her Navajo grandparents, Elva spent her early childhood herding sheep on the reservation. In the ninth grade she followed her two younger sisters to what she calls an Indian boarding school in Ignacio, Colo.— a place where she was taught not only academics, but also the life skills required for life off the reservation. Her sisters returned home shortly after Elva arrived at the…

Passion on Wheels:

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…

Fly-By-Foodie: Back 40

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:…

Fly-By-Foodie: Spin Cafe

Spin Café is spinning with fun and flavor from its uniquely decorated walls to its savory food. The amusing metal artwork creates a playful atmosphere and the menu boasts “fresh scratch cooking with a spin.” My middle child was my special date for this review (now he can’t use the typical “middle child is always forgotten” claim), and we couldn’t wait to dig in. We had to start our dining experience with the gluten-free onion rings, as these giants have a serious reputation! Since gluten-free also typically means flavor…

Fly-By-Foodie: Tarahumara

Saturday night at Tarahumara brings a good crowd, fun atmosphere and live music to the Tequileria. While the Tequileria was busy when we arrived, there was no wait for a table on the restaurant side of the popular Mexican eatery. We were happy to find the space open, clean and inviting. Our server, Andrea, was friendly and prompt, kept our chip bowl full and gladly accommodated our custom-order requests. Our food was served promptly and we loved being able to choose from a variety of salsas and sauces at the salsa bar. I…

Belle’s Bakery

Kayleigh Morton first visited the Heber Valley in 2010 after completing the pastry program at Le Cordon Bleu. “We just fell in love with the area,” she says, expressing a sentiment shared by many in the Heber Valley.

Shrimp & avocado salad with candied walnuts & citrus vinaigrette.

ingredients shrimp fresh grapefruit fresh lemon fresh lime mixed greens red onion candied walnuts olive oil garlic shallot apple cider vinegar dijon mustard honey paprika fresh thyme salt & pepper marinade 1 tbsp olive oil 1 clove chopped garlic 1 tsp paprika 1 tsp fresh thyme 1 pinch salt & pepper add shrimp and let sit refrigerated for at least 10 minutes dressing (citrus vinaigrette) ½ cup apple…