Pop-Up News and Great Grilled Corn

If you haven’t indulged your tastebuds in a Culinary Crafts event lately, you are in luck! We have a delicious pop-up open to the public coming up on June 18th in Park City! And, you’ll love making this Elote corn at your next grilling party.

For this Pop-up we are partnering with PureFourHundred and Old Town Cellars to create a Modernist Mountain West dinner with wine pairings. The menu, set by our Executive Chef Greg Reith, will tantalize you with delicacies such as Butter Poached Hokkaido Scallops, Corn Smoked Scottish Sea Trout with Sorrel Cream, accompanied with Charred Fruit, Grilled Radicchio and Napa Slaw. This exquisite and delicious experience will take place at the Old Town Cellars on Main Street in Park City.

For tickets and more information for our SAVOR PARK CITY Pop-up click here.

Here’s a video from a Chef’s Dinner we held at The Tasting Room in downtown SLC.

Summer is here and so is corn on the cob! It’s a favorite at our barbecue events, and, when grilled in the style of Mexican street food, “Elote” is absolutely sensational! You don’t know delicious until you’ve experienced corn on the cob grilled and dressed this way. Get out your grill and give this a try, you will be very, very glad you did!

METHOD
• Mix together the mayo, hot sauce, lime juice, salt, pepper, sugar, and chicken stock.
• Over medium hot grill, roast the corn until the husks are well charred, about 5 minutes. Turn occasionally so as not to burn. If serving on the cob, remove from grill and roll back the husks and roll in mayo mixture and sprinkle with garnishes and serve.
• If serving off the cob, let the corn cool and then cut kernels off cob. Heat the mayo mixture and toss in the corn. Put garnishes over the top of the corn kernels and serve with tortilla chips.
• Be sure to have some fresh lime wedges for those who want a squeeze of lime to add a citrus tang.