Let just first say that I have eaten some great food over the years.  Food that has brought me to a level of Nirvana, leaving me satisfied and happy, both while I’m eating it as well as afterwards feeling refreshed.  I have also had food that has made my head spin with the the thought of “how did they do that?”

Most of these places have been outside my present surrounding area (i.e. Salt Lake City), but last night my world was turned upside down.  I had the pleasure to dine with some great people at one the of the better eateries in the Salt Lake Valley . . . “Forage.”

The pictures speak for themselves as to the beauty of the dishes and the tastes and combinations of flavor were very modern and exciting; Two things for which Salt Lake City is not necessarily known for.  Our waitress informed us that most of the produce we enjoyed had been selected that morning from the farmer’s market, which coincidently just happened to also be the opening day for the market’s 2010 season.

For me, the Forage tasting menu ($89 per person, with an additional $49 per person wine pairing) seemed to embody the current trends in the restaurant world, namely: fresh, local, organic.  The tapas-style (small plates) dishes were beautifully presented, with a new one arriving about every 10 to 12 minutes.  Our wait staff was very knowledgeable about the numerous components on each dish and although we arrived at 8:30pm and left at 12:30am, it seemed like we had just gotten there and could stay all night (which we essentially ended up doing).

I guess what I’m really trying to say is,  you’ve gotta check this place out.

The onsite green house and garden as you walk in.

This is our 14 to 16 course meal (depending on what you consider a “course” to be) from start to finish.

And then, as we were leaving, we were each handed a box with a freshly baked Blueberrie Muffin.


370 east 900 south

Salt Lake City, UT 84111

(801) 708-7834


About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.


  1. Cheryl Jorgensen on 06/15/2010 at 4:58 PM

    I’ve got a few fun pictures of Chef Shawn on my Facebook 🙂 Have Meggan show them to you! Your face in the last picture (after we got our muffins) was priceless 🙂

  2. Alexandra on 08/01/2010 at 1:13 AM

    Food looks delicious. Love the idea of a tasting menu with food and wine parings. Yummm. Food and craft beer pairings are the rage. Would love to find out what the chef recommends.

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