| Message from Margo | May 2006 Dear Log Haven friends and family, Warm breezes swiftly melt our winter snows. The canyon winter wildlife come to sip and dip in the pond and our ducks are feeling frisky. Tulip shoots seem to have appeared overnight although we know they have been waiting for these warm days all winter long. This is a truly thrilling time of renewal and rebirth. Read on>> | | | | | | Mother's and Father's Day 'Tis the season to celebrate parents! Mother’s and Father’s Day are the perfect times to enjoy the glories of Millcreek Canyon. The whole family can stroll, hike or bike any of the canyon’s incredible trails while working up an appetite for Log Haven. Make your reservations now (or tell the kids) and let Log Haven nurture your family. Mother’s Day Sunday, May 14th, 11:30am-6pm The menu offers four courses of exciting tastes for every mom. The fixed price menu is $30 and moms will have choices within three of the four courses. Father’s Day Sunday, June 18th, 1pm-6pm. Dads will love the Log Haven barbeque hosted by Chef Dave Jones. To really top things off, there will be a make-your-own-sundae station featuring the acclaimed all-natural, hand-crafted ice cream and sorbets from Salt Lake’s Spotted Dog Creamery. Please call (801) 272-8255 to make reservations. | | | Welcome Amuse | Apple and walnut salad with citrus dressing or Chilled sweet pea and mint soup with smoked salmon Grilled wild salmon, crabmeat gazpacho or Roasted leg of lamb, potato confit and grilled asparagus or Seared chicken breast, spicy couscous, cherry and lemon marmalade or Flatiron steak, goat cheese tamale and southwestern barbecue sauce | Banana cream pie, caramel sauce or White chocolate strawberry tart, vanilla cream or Chocolate fantasy | Please call 801.272.8255 to make your reservation. | | | | | Dynamics of Buying Locally by Chef Frank Mendoza As a chef operating in a diverse and evolving culinary atmosphere — such as Log Haven’s, I can source my product from anywhere in the world at any time. If a chef is connected with the right vendors his cuisine becomes “globally inspired” in the true sense of this hip term. This means I can source my white anchovies from Spain; capture the essence of the current trends in presentation of this item through studying what other chefs are doing with it and the culture around the item. Read on>> | | Chef Mendoza’s Recipe: Kobe Beef Salad Read on>> | | Spring Bouquets by Faith Sweeten As the crocuses break ground along Log Haven’s pathway, my mind drifts towards a favorite scene from the musical Camelot. Guinevere is bounding through trees budding with boughs of spring - circling lazy, romanced couples, happily singing about the lusty month of May. We too are preparing to welcome our lovebirds this spring. Log Haven creates a rainbow of color with tulips, daffodils, hyacinths and lilies. Our brides are adorned with the fragrance and beauty of spring. Read on>> | | The Soul of Wine by Ian Campbell I have a confession to make. When shopping for wine, I pay attention to the scores issued by influential wine critics, particularly those of Robert Parker, and the Wine Spectator writers. When I am considering buying two Cabernets, and they are about the same price, if one wine was given a 92, while the other only managed to garner an 88, I'll probably purchase the higher-scoring wine. I am embarrassed to admit this, because I should know better. Read on>> | | Log Haven's Upcoming Events May 9th Chef Frank on Good Things Utah May 14th Mother's Day June 18th Father's Day Read on>> | | | | Garden salad, tomatoes, basil dressing Parsley soup, baked crab biscuit and oyster gravy Marinated ahi, tempura mango roll, and ginger jello Langoustine and spring garlic tartare, lacy milk crêpe and garden tomato jelly Paella and chorizo stuffed mussels, arrabiatta broth Grilled Kumamoto oysters, mâche and smoked bacon salad, grilled almond dressing and pretzel bread 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 and textures of artichoke, olive oil fondue and anise tuiles Couscous layered with grilled portabellos, braised greens, red peppers and toasted pine nuts. Curried apple sauce and golden raisins Utah Buffalo tenderloin and corn fritter, red sea coffee barbecue Veal short ribs with parsley root purée and spring onion buttermilk crisps, natural juices Sturgeon crusted with black truffle, sweet onion apple hash and green asparagus sauce Diver scallops, creamy celery root, bok choy tempura and wild mushroom jus Niman pork chop, mascarpone “Mac' n cheese” pork belly confit with cherry, vanilla and chamomile marmalade Wild Alaskan halibut, gently cooked with citrus spices, spring vegetable “clarity” Grilled bobwhite quail, mashed heirloom beans and raw fennel grapefruit salad with balsamic jus and fennel pollen Venison loin, brown sugar crust, sourdough pudding and wild huckleberries Organic turkey breast, buttered chicory with roasted apple pancake, pomegranate molasses Premium organic beefsteak, chef’s preparation Frank Mendoza – Chef Chris Hayward – Sous Chef | Spring Dessert Menu | Macadamia Apple Jack Cinnamon toast ice cream, Muscat grape vanilla syrup Butterscotch Pot de crème Peppermint lace cookies Chocolate Pudding Cake Milk ice cream, wild huckleberry stew Chocolate Milk Crepes Orange tea marmalade, fresh berries Brie Fondue Pear crisp, pepper jam with cabernet mint syrup | | | | | We hope you enjoyed reading this message. 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