Putting the Salt in Salt Lake
By Marguerite Henderson
SALT LAKE CITY, UT - As a member of Slow Food Utah, a cooking instructor, cookbook author and former restaurateur, I always emphasize the use of local products in my recipes. The holiday turkey (natural and hormone free) will come from Wight's turkey farm in Ogden, Utah. They are the most tender and juicy turkeys in the valley. My family's traditional Italian sausage stuffing will feature Colosimo's hot Italian sausages, which are made in Sandy, Utah.
The french bread is made by local artisan bakers, the oregano is from my garden, onions from local farmers, and butter and milk from Winder Dairy, located here in Salt Lake. Even the kosher salt is from around here: Redmond, Utah. For recipes check out my cookbooks, Savor the Memories and Small Plates - Appetizers as Meals. Buon appetito!
