We’ll let you in on a little secret: There’s been a mighty shift in Salt Lake City and the surrounding Wasatch Front in the past five years. We’re not talking seismic changes, but culinary ones. Thanks to a critical mass of young, creative talent and a rekindling of an agricultural past, there’s more artisan food being created and served than ever before in this Utah region. The food community, complete with cheesemakers, chefs, farmers, butchers, and salumieri, is on the cusp of something big. Ask any of them and their growing roster of fans, and they’ll tell you what Mormon pioneer Brigham Young said in the nineteenth century: This is the place.
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