Heber Valley Life

Tag: holiday

  • Duck and Cover

    Duck and Cover

    Plan for the Worst, Hope for the Best

    As a Utah resident, I have come to cherish my desert time. I love the Glen Canyon and using Lake Powell to share the desert grandeur with my children, who are not of the age to go hardcore canyoneering. A handful of years ago, I led my family on a 4th of July adventure to the up-lake region of Powell. Given my predispositions to adventure, nature, and exploration — I charted a course to an area that the National Park Service issued warnings about due to low water. There is no cell reception in this part of the Lake. The week prior, several ski boats had hulled themselves on rock spires that, without sonar, nautical charts, or local knowledge were invisible to an unsuspecting boater. It may sound odd to some — but this was a very well-conceived plan in my mind.

    I saw fit to equip myself with Utah’s finest mortars and aerials, given the holiday. I ran all necessary mechanical and safety checks on the boat, trailer, and truck as preparation for departure. I loaded a week’s gear, tackle, fuel, and provisions. Hanksville received the honorary ‘tip-of-the-hat’ while passing by, and we made an early morning launch at Bullfrog.

    We secured a camping outpost in one of the most idyllic scenarios at Powell. It was a short canyon just slightly off the main channel, the curvature of which deadened boat wakes like a harbor and provided privacy. It was large enough that having camp destroyed by flash flooding was not a concern but too narrow to hold more than one campsite. The walls were approaching 200 feet tall and offered relief from the sun and wind. There was a sandy beach and a flat plateau suitable for multiple tents. There were dense shad populations, and the stripers would push in and nearly beach themselves in boils every morning and evening.

    I was particularly excited about the fireworks display in this canyon. I could see the reverberating colors, shadows, reflections, and sounds that an aerial presentation would provide within my mind’s eye. While it is effortless to lose time in an environment such as this — we counted the days to the Independence Day observance.

    We came back to camp early, grilled hot dogs and burgers, gorged ourselves on Green River watermelon, and staged the fireworks show. Mom and the girls positioned themselves on the boat’s deck for this exclusive and private fireworks presentation. My son (six years old) accompanied me as an apprentice to the production. I created a zone to deploy the mortars, safe from the vessel, the tents, or flammable debris. The time had arrived.

    The evening started with absolute perfection. This set-up had proved to be everything I had planned for and imagined. My son was beside himself with excitement. He brought me an aerial assortment called “Red, White, and Boom” and insisted this was the next up on the program. The particular build was a 20-shot assortment with the mortar tubes secured together in a tower and weighted by a square pedestal.

    I set it up, added some rock to secure the pedestal, and lit the fuse. All planning aside, on the 4th report of 20, the situation evolved into something unforeseen. Someone in engineering had added a disproportionate amount of powder to the pedestal’s support capacity. The result, stemming from that ill-fated 4th report, was that the recoil tipped the tower over. That moment provided a new schedule of 16 large-scale explosions of fire, color, sound, and light deployed horizontally, ricocheting, in an inescapable canyon where my posterity and all of our survival equipment were in the line of fire.

    The scene reminded me of the sequence from Francis Ford Coppola’s 1979 masterwork, Apocalypse Now, where Captain Benjamin L. Willard, portrayed by Martin Sheen, is looking for the Commanding Officer to refit their boat from the outpost at the Do Lung Bridge. With Jimi Hendrix’s rendition of ‘The Star Spangled Banner’ as a background soundtrack to the melee — I grabbed my son’s arm and screamed “duck and cover” as we fled for safety behind a nearby boulder. As we ran through the sand, I could see the darkness cut by multi-colored light and shadow, mingled with thunderous noise. Every ignition spun the mortar tower like a psychedelic wheel of adverse destiny and consequence. I watched as gigantic flaming flowers repeatedly passed through our nylon tents and bedding.

    Our guardian angels were on point that evening. The boat was undamaged. My wife, the girls, the provisions, the dogs, and our only chance to make the 30+ mile trek back to the truck, or cell reception to summon help, were all intact and undamaged. My son had to work through the experience psychologically, which mainly manifested as several days of jumbled speech with the occasional “duck and cover” expression inserted into his train of thought. I look back on this event and cannot express my gratitude for our fortunate outcome.

    I share this experience because I believe there is a timely message. The best-laid plans are subject to chaotic change at any moment. Sometimes the chaos is invited by an individual’s poor decisions. Sometimes the disruptions to our ‘perfect situation’ are unprovoked – but unavoidable nonetheless. When these events happen, there are several variables to an equation that I have found meaningful when mitigating life’s chaos.

    We don’t see things as they are, we see them as we are

    Anais Nin

    Plan

    The first principle to navigating chaos is planning for the worst and hoping for the best. Planning includes both material and mental preparations. Preparing for a disaster does not automatically make you a paranoid or conspiracy theorist. If you have thought through potential situations, they are less likely to catch you by surprise. A simple glance at history will suggest many precedents for catastrophe striking innocent people. Preparation will often separate the victims from the survivors. Be moderate, wise, and maintain situational awareness of your surrounding circumstances. Plan accordingly.

    Be Calm

    The following principle is to stay calm and disciplined in the eye of the storm. Planning will help you keep your cool in the heat of the moment. Your decision-making skills will directly affect the outcome of a chaotic event. If you lose control of your emotions, you will not be fit to lead. Correspondingly, you may become a liability to your team or an unnecessary casualty of circumstances.

    Stay Optimistic

    Last but not least, stay optimistic in the aftermath. Positivity in the face of disaster will become a light and a beacon to those suffering around you. There is always a silver lining and a lesson that an individual can glean by overcoming obstacles. Buddha taught, “Thousands of candles can be lit from a single candle, and the life of the candle will not be shortened. Happiness never decreases by being shared.” Find gratitude, especially when the world around you is at its worst, and share your love. To quote 20th Century diarist Anais Nin, “We don’t see things as they are, we see them as we are.” Be the lighthouse that guides others out of the stormy waters and you will find joy in serving your fellow citizens.

    I love the Heber Valley and the dynamic of our evolving population. We live in a modern-day Shangri-La that is isolated from particular storms. Other storms will likely make landfall with the HV at ground zero. Have a plan in place to lean on. Please be safe this summer and make decisions that will help you to mitigate unforeseen chaos. Nurturing our humanity will define who we are in the wake of the flood (or an unpropitious firework display).

  • Heber Valley Tree Lightings are Set to Kick Off the Holidays this Weekend

    Heber Valley Tree Lightings are Set to Kick Off the Holidays this Weekend

    It’s been a long year for everyone, but the 2020 Christmas Season has finally arrived. Midway City and Heber City have both announced their tree lighting ceremonies. All are invited to attend.

    Midway City’s tree lighting event is on Saturday, December 5th. It is held annually at the Midway Town Square. There will be ice skating all day, beginning at noon. Patrons can skate for $5.00 by bringing a donation of 2 cans of food for the local food bank. Children 5 and under are free with a paying adult, according to the ice rink website. Food trucks open at 6:00 p.m. for those wanting to purchase a meal. Peanut and candy bags will be distributed from the gazebo at the event. At 6:30 p.m., the tree lighting and fireworks will begin.

    The Heber City Tree Lighting Event and Old-Fashioned Christmas Celebration is scheduled the day before, on Friday, December 4th. It is a free event and will include Christmas music, food trucks, caroling, a special guest, and the tree lighting. All activities begin at 6:00 p.m., and the tree lighting occurs at 6:15 p.m. It is held annually at the Heber Bank block and around the City Building.

    “The tree lighting is a magical setting that brings our families and communities together. It has become a family tradition for us to kick off the holiday season,” said Heber Valley resident, Steve Anderson. “Throughout December, we have this magnificent icon that I love seeing as I drive into the valley at night. It really sets the mood for a Heber Valley Christmas.”

    Both city events are held outside, and warm dress is strongly encouraged, as the weather is expected to have highs in the 40’s and lows in the teens. Masks are also requested.

  • Taste The World At Global Grill

    Taste The World At Global Grill

    In a time when people are traveling less, the Heber Valley has a new little gem providing a huge variety of worldwide flavors. Global Grill is just that — a global food experience unmatched in the area. Their slogan “Come Taste the World” says it all.

    The unique menu is listed by the type of food, but also by origin. Patrons can order a bowl from Japan, India, Indonesia, or Cuba. Pasta dishes are available from Italy, Argentina, Thailand, and Mexico. Burritos are listed from four different areas of Mexico: Cancun, Zacatecas, Michoacán, and Sonora. Burgers celebrate ingredients from Korea, America, Mexico, and Persia. And there is a variety of multicultural kids’ meals and desserts too. There are even daily specials to add a little more flavor, from Polynesia, Greece, and the Gulf Coast!

    Owners, Rick and Elizabeth Moreno created the concept, and the menu, specifically for the Heber Valley. They looked at what was already available in the area, and they decided to create something entirely different. “I created the menu this way because I can see people two to three times a week,” explained Rick Moreno. “Today, you may want an authentic Mexican burrito, but tomorrow you may want Indian food.” The same idea applies to an office lunch setting. “They come in, and they can get a burger, and they can get pasta, and everyone’s happy,” said Moreno.

    The Moreno’s are well-versed in the restaurant business. “I’m a chef,” said Rick. “My background is in restaurant executive management. My family has had restaurants since 1951 back in California.” Moreno also worked for large companies, such as Hilton Corporation, to gain even more experience. He also created restaurants, menus, and bars for casinos in Montana before moving here.

    Elizabeth has been working in restaurants since 1999. She was a sous-chef at the former Mayan restaurant in Sandy. In fact, that’s where they met. Rick was creating recipes and consulting for the massive, cliff-diver restaurant.

    “[The Mayan] could seat a thousand people, and had three levels of kitchens,” Rick recalled.

    One night, Elizabeth was the kitchen supervisor over multiple cook lines. The restaurant was so big that they had eight cooks for each line, so 24 cooks total. The servers were complaining that the food service was getting slow. Finally, Elizabeth went to the cook line, moved all the cooks out, and started preparing the food by herself. Rick shared, “The servers were saying, ‘tell her to slow down. We can’t keep up with her!’”

    “They needed their food right away, so that was my mission,” laughed Elizabeth. Originally from Sonora, Mexico, Elizabeth learned from Rick’s mother, who ran a restaurant in California, and shared her recipes with Elizabeth. She has also worked for Chevy’s and Café Rio.

    The couple lived in Utah during the 2002 Olympics, and during that time, Rick created the restaurant Guru’s Cafe with two partners in Salt Lake. They eventually had four locations. His original recipes were used at the restaurants. The Food Network even did a show on Guru’s, where they showcased one of Rick’s recipes.

    Recently, the Moreno Family was living in Montana until they unexpectedly relocated to the Heber Valley last year. They had planned to move to Texas, moved their RV there, and then went back to Montana to pack. The couple’s older daughter was already living in the Heber Valley, and they decided to stop for a visit on the drive back to Texas. While visiting here, the Moreno’s found their current restaurant location and decided to stay. They created the Global Grill, opened in December 2019, and then the COVID pandemic hit. While it has slowed down the business, Global Grill is going strong. The food is full of variety and flavor, and the portion sizes are huge. Rick explained, “I did [large portion sizes] purposely because I wanted to make sure that,  everyone’s getting the value for their money. And most people take part of it home.”

    He continued, “We also have family meals. People can call us every day and ask for an Indian family meal, burrito, or whatever. We have two sizes; small is for four to six people, and large will feed ten to twelve.”

    “Just like our portions for our bowls,” Rick said, “We made sure that our family meals are huge.” Value for the money is a priority for the Morenos. “I hate to go somewhere and get a little disappointed with the food portions.”

    It’s not only the portion sizes that keep bringing people back. The food is all made fresh, in-house. And many of the recipes can be modified for those with dietary concerns. 90% of the menu can be served gluten-free, and 50% can be made vegan. They will also have alcohol available soon.

    The food variety found at the Global Grill is unmatched. “Besides our core menu, we feature other countries as specials,” Rick explained. “We do Russia one day, and we do stroganoff, and then we do Swedish meatballs. On Saturdays, we do Polynesian. Every Tuesday is Taco Salad, and Thursdays is the Greek Gyro Platter…Fridays is the Captain’s Platter.” said Rick.

    In addition to the meals, the Global Grill has two core desserts; tiramisu and tres leches cake. However, they also have other desserts available, such as chocolate tres leches, cheesecake, carrot cake, and tropical bread pudding. “The main ones are always tres leches and tiramisu, but I change sometimes,” explains Elizabeth. One day, Rick suggested that Elizabeth offer to make whole cakes, and “now she makes so many of those cakes!” said Rick. “It’s like a bakery too!”

    The Global Grill also does catering, but not just this menu. “Because of my background in large casinos, I can do anything. Literally, we can do carving stations or whatever. We can do any country and anything that they want,” Rick explained. “I’ve catered from 15 people to 1000 people.”

    The Global Grill fills a niche that the Heber Valley has been missing. And the Morenos are confident that the concept would be a success in other places too. They are preparing to create additional locations for the unique restaurant. Rick shared, “Right now, we’re ready to license them. If someone wanted to do one in Park City, or somewhere else, they could.”

    “We’re still trying to do that uphill climb because of COVID, but we see the light at the end of the tunnel,” said Rick. “We are very thankful for the support they’ve given us here in Heber. Everyone’s responded really well to the food, and the locals here have been good to us. They keep coming in and supporting us, and we want to say thank you. We appreciate that. Especially being the new guys.”

  • Holiday Traditions

    Holiday Traditions

    The crisp fall air brushes against our mountains, painting them with vivid oranges, yellows, and reds. Cornstalks rustle, and the nutty smell of squash, burning ditches, and cinnamon awaken our senses. Autumn arrives, ushering in anticipation for the Holidays — and the foods that come with them.

    Food sustains life and nourishes our bodies, but food also sustains cultures and nourishes our identities. Food is generally at the center of all we do. Foods are symbolic in our religious rituals and associated with specific celebrations. Our food preparation can be sacred, an exact science, a lesson in chemistry, or just some good ole’ fashioned fun — with a pinch here and a dash there! Creating delicious dishes binds friends and families together — or, if you’re on a cooking show, it can turn into a hellish-battle!

    Conversations, stories, history, and heritage are shared — traditions are passed down, and new ones are created — all while we gather around food.

    As we prepare to enter the Holiday chaos, it might be fun to learn a bit about the foods used in celebrations around the world. We invite you to sit back, relax, read for a moment — or two — then take a deep breath, exhale, and prepare to dive into whatever your Winter season looks like (don’t forget to pack a snack).

    While some people carve pumpkins for their October 31 celebrations, residents of Oaxaca, Mexico, are preparing to celebrate Noche de Rabanos (Night of the Radishes). This tradition takes place on December 23 and has been practiced for over a century. Large radishes (upwards of six pounds) are grown and harvested specifically for the event. The radish artists can spend days creating and carving their masterpieces, many of which display nativity scenes, animals, or Mayan imagery. The best radish carver can receive a cash prize worth thousands of pesos (hundreds of USD).(https://www.wvpublic.org/news/2018-12-20/holiday-food-traditions-are-as-much-about-connection-as-eatin)

    The week-long celebration of Kwanzaa (December 26-January 1) is full of dancing, singing, gift exchanging, and culminates in a large feast. Catfish, collards, macaroni and cheese, jerk chicken, gumbo, and accras (Caribbean fritters), have become traditional foods used during the festivities. (https://www.africa.upenn.edu/K-12/Kwanzaa_What_16661.html)

    The Feast of the Seven Fishes is a Southern Italian tradition celebrated on December 24. Whether you’re celebrating in North America or Italy, you won’t find seven specific types of fish being served. Think of it more as a seafood celebration. Typical fish used include: baccala (salt cod), frutti di mare (shellfish), capitone (eel), calamari (squid), scungilli (conch meat) and vongole (clams). Fried vegetables are also a popular accompaniment to the fish. Traditionally, the feast takes place in the morning’s early hours, after midnight mass. “Then it’s time for dessert, which may include biscotti, panforte, pandoro, and panettone.” (https://www.italiarail.com/food/feast-of-the-seven-fishes)

    Worldwide, it is Jewish tradition to eat matzah on Passover, and apples dipped in honey on Rosh Hashanah. During Chanukah (Hanukkah), eating traditional oily foods such as latkes (fried potato pancakes) topped with applesauce or sour cream, and sufganiyot (deep-fried doughnuts) or other kinds of fritters, is in homage to the miracle of the oil that burned for eight nights instead of one. (https://www.chabad.org/holidays)

    Midnight snacking takes on a whole new meaning if you are celebrating New Year’s Eve in Spain. Apparently, eating one dozen grapes at midnight isn’t just a tradition — it’s a serious superstition. On Noche Vieja (Old Night), it is customary to stay at home until the clock strikes twelve. Families and friends gather around their bowl of lucky grapes (uvas de suerte) and wait to hear the chimes ringing from the Real Casa de Correos in Madrid (broadcasted via television across the country). The bells toll twelve times — one for each month. With each chime, you ‘pop’ a grape into your mouth — and probably try not to choke — or laugh. If you eat them all, you will have good luck in the new year. (https://www.donquijote.org/spanish-culture/holidays/nochevieja/)

    This next dish sounds delish! Lechón (Spanish for roasted suckling pig) is one of the most popular dishes in the Philippines and many Latin American countries. The pig is usually stuffed with lemongrass, tamarind, garlic, onions, and chives; it is roasted on a large bamboo spit over an open fire. Lechón is traditionally served whole on a platter at celebrations like weddings and Christmas. It is often served with a thick, rich liver sauce cooked with sugar, fresh herbs, and vinegar. (https://www.tasteatlas.com/lechon) I don’t know about you, but all this talk of food is making me hungry!

    If you need to stop reading and make a food run — go for it — I get it! There are a few more unique victuals to share, but then I think we should go to work on creating our own traditional cuisine and get some food in our bellies!

    Onward — we go!

    In many European countries, you will see processions of girls dressed in a white dress with a red sash, wearing a wreath with candles upon their heads, singing, and carrying Saffron Buns in celebration of St. Lucia on December 13. In Greece, many fast before the holidays, and when Christmas arrives — they go all out — after they break their fast. One of the more popular traditional foods served is Melomakarona, a sweet, honey-soaked cookie topped with ground walnuts. Of course, there’s always the traditional Plum or Figgy Pudding from the UK, Danish Kransekake or Almond Wreath Cake, and all the marzipan, chocolate, red cabbage, and roasted goose from Germany. In Australia, Christmas and New Years are smack dab in the middle of Summer! They celebrate by throwing whatever they feel like on the barbie (grill for the rest of us mates) and enjoying seafood, cold cuts, alcohol, pavlova, and trifle, just to name a few, along with a challenging game of cricket. Here’s an interesting tidbit. According to BBC, for 40 plus years, many Japanese families have gathered around a KFC ‘Party Barell’ for some finger-licking-good chicken as part of their Christmas celebrations — bet you didn’t see that one coming.

    Food is an extension of who we are. Regardless of culture or religion, food is an integral part of life celebrations across this beautiful globe we call home. Food unites. Where ever you are in the world, and whatever you celebrate or don’t celebrate, whether you’re honoring a generations-old tradition or creating new ones; this winter season, we invite you to come, gather — eat and enjoy!

    Gather your kids, friends, and family to discover different cultures and the food they eat. Try out a few new recipes, and prepare them together. Participate in a festivity you’ve never celebrated before. Eat new foods. Share and create a new tradition!

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