- Serving casseroles helps save time and adds a "wow factor" when pulled out of the oven.
- The change in weather and the use of poultry and savory vegetables warrants Pinot Noir & Sangiovese wines. Some of our favorites are Torii Mor, Adelsheim and Seghesio.
- When cooking whole poultry (or roasts) remember to let them stand covered for at least ten minutes after taking them out of the oven, prior to carving.
- Use local Utah cheeses as a change for an appetizer course. A few suggestions might be Beehive Cheese Company and Rockhill Creamery.
- Use small Asian soup spoons, which can be easily passed, when offering an appetizer to spruce up the presentation.
THE SALT LAKE SCENE >
Holiday Entertaining with Seasonal Utah FoodsGreg Neville - November 5, 2010 at 7:46AM
It's official, the end of summer has finally hit Salt Lake and though it's sad to see the last of the heirloom tomatoes and basil go, we are delighted to have the holidays approaching and the great menu diversity that comes with the changing seasons.Whether you are cooking at home, or dining at Lugano, the use of pumpkin, squash, wild mushrooms, brussel sprouts, chicory and savory herbs never fall out of fashion. Download Bourbon Sage Yams and Brussel Sprouts with Pancetta recipes here.If you are planning on entertaining friends or family at home this holiday season here are a few tips we recommend: