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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.Green House and Garden


Outside of the restaurant

Dining Room, seating for 30 people.

Windows looking out to the street

Chefs Viet Pham & Bowman Brown in the kitchen hard at work

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

Cucumber Croquette

Soft Scrambled Egg with Sherry Vinegar and Maple Syrup

Potted Spring Radish with a Garlic Cream Sauce and Bread Crumbs

Homemade Butter, served with Country Rye Bread and a side of Sea Salt

Scallop gently cooked in Olive Oil, with Crushed Potatoes and Hazelnuts, Seaweed and Warm Jamon Broth

Rye and Smoke fresh Cheese, fresh Peas with Dill Mousse, Leeks and Horseradish

Poached Quail Eggs with Braised Leeks, Smoked Ash Leeks and a Fried Chive Blossom, topped with Brown Butter

Vegetable Garden with Cauliflower Puree

Roasted Steelhead with Black Summer Truffle and Preserved Lemon sauce, served with Quinoa and Asparagus

Heritage Valley FArm Chicken with Crushed Fava Beans, Roasted Onions and Garden Sorrel

Mishima Ranch Wagyu Flat Iron Steak, Nasturium scented Potatoes, Salsa Verde and Glazed young Carrots

Cheese with Date Vinegarette

Cucumber Sorbet with Yogurt and Black Sesame Seeds

Fresh Garden Strawberries, Hisbiscus Sponge Cake with Goat's Milk Yogurt Sorbet

Carmelized White Chocolate Mousse with Toasted Almonds, early Blueberries and thier Sorbet

Lemon Chamomile Wafers with Strawberry Jellies

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

Menu and Muffin BoxBlueberry Muffin


370 east 900 south

Salt Lake City, UT 84111

(801) 708-7834


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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.