Message from Margo
Dear Log Haven family,

Happy New Year! I promise 2006 will be a stellar year full of new programs and special offerings for you, our loyal customers. Your notes, letters and emails continue to come in with praise and recommendations for festivities throughout the year. Thank you.

We hit some true culinary high notes in 2005... Read on>>

I Am a Wild Thing
by Frank Mendoza

I am a wild thing. As such, I am only really comfortable in the company of other wild things. Let me explain.

If I am seated on an airplane next to a farmed salmon I will need to be moved to another seat, hopefully next to a wild salmon! Why, you ask? Because when I look at a wild salmon I know it is from wide-open, chilling waters, swimming like a silver moon ray, great distances in search of food and especially shrimp. I love wild shrimp too... Read on>>

Wedding Planning
by Faith Sweeten
Each year as I meet with brides, grooms and their families, I find myself reflecting over my 19 years of coordinating events in Utah. Fond memories make my work less of a job and more of a privilege.
Over the years, I have found that I can coordinate the plans for a traditional wedding ceremony so the details don’t overshadow the importance of the day for the wedding party. The number of tiers of the wedding cake, the color of the roses for the centerpieces and the length of the bridesmaids’ dresses aside, the wedding ceremony is the most significant part of the day... Read on>>
The Perfect Place for Valentine’s Day
“The feeling of enchantment begins on the drive up the winding canyon road, continues on the cobblestone path to what appears a bewitched forest cottage, and extends into the intimately lit dining room that gracefully balances log cabin charm with sophisticated furnishings. Deserving of its reputation as a romantic destination, that ambience inspires long soulful gazes and footsies under the white linen-draped tables.” - Salt Lake Magazine, Dining Guide, February 2006 Read on>>
Washington Wine Program by Ian Campbell
This winter season, I am featuring four wines from Washington State for Log Haven’s Seasonal Wine Program. Washington State, with over 250 wineries and 40,000 acres of vineyards, produces more wine than any state except California. In 1970, there were just two wineries. The entire Washington State wine industry has come about in the last 35 years...
Read on>>
Log Haven
‘06 Winter Menu


Garden salad, tomatoes, basil dressing

Parsley soup, baked crab biscuit and oyster gravy

Marinated ahi, tempura mango roll, ginger jello

Warm terrine of lobster and lettuce, oxtail and potato boullion

Paella and chorizo-stuffed mussels, arrabiatta broth

Kumamoto oysters shucked to order, champagne ice

Kobe beef salad, iceberg lettuce and crystallized oranges, nitro chili brûlée

Red abalone crisp, grapefruit marmalade, seawater snocone and sesame tuile with eastern vinaigrette

Smoked salmon with warm saffron tart and toasted paprika

Couscous layered with grilled portabellos, braised greens, red peppers and toasted pine nuts. Curried applesauce and golden raisins

Utah buffalo tenderloin and corn fritter, red sea coffee barbecue

Prime loin of beef, basil potatoes, caramelized mango and green peppercorn jus

Striped bass, parsley crust, beet red potatoes and Spanish roja garlic

Diver scallops, creamy celery root, wild mushroom poultry jus

Niman pork chop, mascarpone “mac n cheese” pork belly confit with cherry, vanilla and chamomile marmalade

Roasted halibut, bread and butter crust, olives and sage

Roasted squab, pistachio risotto, shaved cauliflower and cocoa bean essence

Venison loin, brown sugar crust, sourdough pudding and wild huckleberries

Organic turkey breast, buttered chicory with roasted quince pancake, pomegranate molasses

Frank Mendoza – Chef
Chris Hayward – Sous Chef
Kate Cannon – Pastry Assistant

Log Haven’s
Upcoming Events


Introduction of Winter Menu &
Washington Wine Program

Feb. 14 Valentine’s Day
Celebrate Valentine’s Day and
enjoy a very special menu.

Mar. 6-12
Chocolate Fantasy Week
Dare to dream about this decadent week.

April Thinking Green
During the first week of April, we will
Spring ahead with Chef Mendoza’s lush
green veggies.

What does Salt Lake
Magazine have to say?

“Chef Frank Mendoza’s menu changes quarterly and pays homage to seasonal flavors. Delicate, sweet pumpkin-filled pasta with a spicy ginger cream and roasted chestnuts is lick-the-plate exquisite...Roasted halibut with a bread and butter crust, complimented by sage and olives, is tender and lush.

With over 150 offerings, the wine list reads like a novella; knowledgeable servers make the selection painless.”
-Salt Lake Magazine, Dining Guide, February 2006

We hope you enjoyed reading this message. However, if you'd rather not receive future e-mails from Log Haven, please click here to unsubscribe.