chefs' weblog

Forage will be presenting a single, fixed-price menu on New Year’s Eve. The chefs will feature a tasting menu of five courses for $110. Please keep this in mind when making your holiday reservations.

Sous-Vide Style Duck

The Salt Lake Tribune published an article about sous vide cooking methods that features Forage. Read it here.

Photo by Stephen Holt/Special to the Tribune

tomato garlic croquette

Forage will be closed on Thanksgiving day but will maintain regular hours for Friday and Saturday.

Photo courtesty of our good friend Sandy Hyunh.

Last week Chef Viet Pham was on Studio 5 doing a cooking demonstration. He shows how you can make Forage’s version of scrambled eggs at home. Enjoy!

Video Courtesy of KSL.com

The food writer for inthisweek.com recently visited with Viet and Bowman. Read what Chef Bryan had to say about Forage here.

I had a creative writing teacher in college who said that there are only two rules to writing: 1) Have a take, and 2) Don’t suck. Pretty basic, right? Not that easy to do. But something that I’ve noticed about the blogging community out there is that there are a lot of people out there who have a unique take and who also don’t suck at describing it.

One example of one such blogger can be found at a blog titled The Foodworks. He recently ate at Forage and wrote about his experience. Take a look at his ”take” here. 

Photo taken by Chris Detrick of the Salt Lake Tribune

Our friends at the Salt Lake Tribune have added Forage to the Fall Dining Guide. And, the Vegetable Garden was the Tribune’s “Dish of the Week.”