“We really are trying to make the ingredients the main focus of each dish,” Harris said. ![]() In keeping with that philosophy, the collard greens are made with vegan friendly seasonings. “We, on the other hand, can replicate that flavor with things like passion fruit puree and dates, which does very well.” “Many people make baked beans with a lot of ketchup, mustard and high-fructose corn syrup and other artificial ingredients,” he said. “The baked beans we make with heirloom beans that have been produced in the South for centuries, but it goes as far as to be made from all natural products,” he said. Harris pointed to the passionfruit baked beans as an example. We wanted to make them approachable to everyone, not just those who have dietary concerns, because I know there are people who just don’t want pork in everything.” “That was a big focus when we went out and started to develop a lot of these recipes. “It’s not a barbecue house where everything has bacon or smoked pork in it,” he said. “We want to stay with the ranches that are in Utah and southern Idaho,” he said.Īs Harris mulled around the idea of what to put on Wild Emer’s menu, he knew he wanted to not only offer the meats, but also vegetarian and vegan options as well. Regis Deer Valley, the restaurateur is working with as many local producers as he can for the vegetables and side dishes. Like Harris’ other restaurants that include Tupelo Park City - which will reopen later this fall - RIME Raw Bar, and RIME Seafood & Steak and The St. “It’s priced accordingly, and the menu is full of things that people can just come and grab for dinner,” he said. While Wild Ember is described as “upscale smokehouse,” Harris wanted to keep things casual and approachable for everyone. In addition, Wild Embers offers desserts - triple chocolate brownies, Rice Krispie cookies and Wasatch Creamery ice cream. The meats and sides are available by the portion, and paired with Harris’ own signature sauces such as cherry ancho and whiskey peach, he said.
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