To experience Utah is to experience the Beehive state during the winter. The chill from the wind and the fresh scent of fallen snow was a welcomed change, making dining and having a cup of tea that much more enjoyable. During my short work trip, I was able to eat at few great Salt Lake City staples–The Copper Onion and Red Iguana.
An intriguing brunch item of two perfectly poached eggs nestled in a sweet, peppery bath of paprika butter, yogurt and mint. I anticipated the hot butter to separate the yogurt but was not at all bothered by the ricotta-like texture as a result of it. As you break open the delicately poached egg, the release of the yolk creates a decadent sauce to slather on your toast. A chiffonade of mint added an herbaceous bite while brightening up the dish.
Not your ordinary Tres Leches Cake
There’s a reason why I don’t have a picture of this cake. After a single bite, I repeatedly came back for more and for more…until it was gone. The cake was as small as a muffin, thoroughly soaked in a chilled milky pool of vanilla, tres leches/3 milks of evaporated, condensed and whole milk. The unexpected addition of brandy added another dimension, bringing out the vanilla to the forefront and accenting the lightly sweetened milks.