Brunch at Porch

Chicken Biscuits

Chicken Biscuits

Located in a prefab shopping/living development (think Disney meets Santa Monica on a small scale) 30 minutes south of Salt Lake, you’ll find a modern and cozy restaurant serving up comfort food with craft cocktails. Porch serves simple, crave-able food with a focus on Southern dishes.

The thought of driving to Daybreak for brunch was kind of crazy. It’s about a half hour away, and there are plenty of good brunch spots closer to home. But, it was a gorgeous sunny fall day, perfect for a long drive; and we’d heard interesting things about Porch. Good enough to convince us to leave Salt Lake, and we’re so happy we did.

A Bloody Mary & Sunrise Julep

A Bloody Mary & Sunrise Julep

The restaurant is open and airy. Large windows allow you to enjoy the unobstructed view of the Wasatch mountains. An open kitchen, located in the middle of the restaurant is also interesting to observe. Watching your food being made is awesome.

Drinks were ordered. I opted for the Bloody Mary ($5), a tasty and savory way to start a meal. Dave opted for the more sophisticated Sunrise Julep ($6) – a combination of Jim Bean, mint, lemon, honey and soda. Both were ideal for brunch and very reasonably priced.

Bruleed Grapefruit

Bruleed Grapefruit

Dave ordered the Chicken Biscuits ($10),  Fried chicken and biscuits were covered in a blanket of peppercorn gravy and topped with a runny egg and diced green onions. The best part of the dish were the housemade biscuits. The biscuits were fluffy, crispy and crumbly, perfectly standing up to the rich gravy and fried chicken. The Bruleed Half Grapefruit ($3) was an ideal accompaniment to the dish – tart and sweet speckled with Maldon salt.

House-Cured Utah Trout

House-Cured Utah Trout

I opted for the House-Cured Utah Trout ($10.00). My plate was decorated with pieces of trout and dollops of buttermilk dressing, with scatterings of hard boiled eggs, bacon, red onion and crispy trout skin chips. Assembling each bite from a pallet of flavors and color was a pleasure. This dish was more substantial than you would think, but I couldn’t resist the Brunch Fixins.

A Biscuit and Spiked Watermelon

A Biscuit and Spiked Watermelon

To accompany my trout, I ordered the House Biscuit with butter and jam ($1). Porch’s biscuits are delicious – crumbly, yet fluffy and tender on the inside, served with a housemade jam and apple butter. The Spiked Watermelon ($3) consisted of delectable slices of ripe watermelon drizzled with a cider bourbon vinaigrette. The Brunch Fixin menu is delightful. There’s a perfect match for anything you order.

It’s a blessing to have a nice restaurant serving killer cocktails and comfort food classics in the South end of the valley. Porch’s brunch options proved unique and delicious. Any qualms we had about leaving Salt Lake City proper for brunch were quashed the minute our food hit the table. I think we’ll be back to further explore the menu.

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Slow Food Utah’s 11th Annual Feast of Five Senses

Beautiful tablesettings set the mood for the meal.

Beautiful tablesettings set the mood for the meal.

When Slow Food Utah hosts a meal, you know you’re in for a treat. Their 11th annual fundraiser, Feast of Five Senses, was a showcase of Salt Lake’s finest chefs. Proceeds from the event, as well as the silent auction, fund their micro-grant program which supports farmers, food artisans and community and school gardens. Slow Food Utah is everything that’s good about our local food movement.

Chicken live pate from Tyler Stokes of Provisions with Scaia Corvina Rosso wine

Chicken liver pate with Scaia Corvina Rosso wine

The evening began with mingling, snacking and bidding on the silent auction. Our favorite bites included the organic chicken liver pate with smoked bacon, cider reduction, pickled fall vegetables atop toasted crostini from Tyler Stokes of Provisions. We both went back for a few of these. Bowman Brown of Forage had an impressive spread of tiny, delectable mushroom tarts served with small cups of earthy tea with a tiny bundle of forest plants (which was also adorable!).

So cute!! I adored this tiny soup from Bowman Brown of Forage

So cute!! I adored this tiny soup.

After a few hours of eating and chatting, it was time for dinner. The table settings were  dramatic, decorated with pumpkins, squash and pretty fall-colored flowers against a black table cloth.

“Our Family Table” was the theme of fundraiser. Gwen Davis, the head of Slow Food Utah, talked about the importance of community and sharing meals with friends and family.

The first course was a salad from Jennifer Gilroy from Porch (which we’ll be reviewing soon!). Combining flavors and textures, paired with a chardonnay, this salad was the perfect way to start the meal. The ranch dressing came in the form of panna cotta, made from Drake Farm goat’s milk which was totally fun to eat.

Jen Gilroy of Porch served this lovely fall salad with panna cotta dressing and crispy squash and heirloom tomato confit

The next course was made by Elisabeth LaFrond from Cafe BonAppetit at Westminster College, where the event was held. The tender raviolis stuffed with savory short rib were delicious, but I was really digging the smoky, blistered tomatoes that shared the plate. The tomatoes were a delight to pop in your mouth – smoky, flavorful and super juicy. A glass of Sierra Cantebria Riojo wine was the perfect accompaniment to this dish.

Braised short rib ravioli with blistered tomatoes and a wild mushroom demi glace

Braised short rib ravioli with blistered tomatoes and a wild mushroom demi glace

Last year, my favorite dish was created by Amber Billingsley from 3 Cups, an intermezzo of grape sorbet and a little square of sunflower brioche served in a tiny jar. This year she did it again with a winter squash gelato paired with quince sorbet topped with a dollop of marshmallow fluff and savory, candied pecans. Divine!
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Up next was meatloaf served family style from Logan Crew of Current Fish & Oyster. The presentation was gorgeous with colorful veggies and greens atop the old-fashioned meatloaf and mashed potatoes. La Valentina Spelt, a lush red wine, was served with the dish.
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A simple dish made from local pork and beef from Taylor farms, the meatloaf was flavorful, moist and utterly delectable. The accompanying vegetables and mashed potatoes were divine. Chef Crew is one of our favorites. His “simple” dishes  knock your socks off and this meatloaf was no exception.

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Since Dave had to wake up early (like at 2:30 am early) to work at the bakery, we had to sneak out a bit early. Unfortunately, we missed Romina Rasumussen’s dessert.

We were lucky enough to catch the Snail Awards, presented to members of the foodie community. Adam Kreisel, behind Chaia Cucina, was awarded as well as the lovely duo, Kasey and John Francis, from Amour Spreads.

The 11th Annual Feast of Five Senses was a wonderful evening, a testament to good food and good friends. We’re grateful that we were invited to be a part of the Family Table! It was a memorable experience, full of unforgettable food and wine, and most important, those who make the Slow Food scene in Utah so special.