Rosenthal Becky - Salt Lake City chefs table: extraordinary recipes from the crossroads of the West

Josh Rosenthal left West Texas as soon as he could for the mountains of Northern Utah, but he made sure to lure the lovely Becky Burns to come along after her four years at the University of Oklahoma. Through a series of miracles, Becky chose Josh and together they became the Rosenthals.

Josh lives as a singer/songwriter/author/pastor/entrepreneur supporting Becky in her endeavors with Grace Food Group (Vintage Mixer, a recipe blog focusing on seasonal, fresh ingredients, and SLC Foodie). Josh is also the CEO of Charming Beard Coffee Roasters, a small local roaster with two locations in Salt Lake City and more than sixty wholesale accounts. Youll also find him as an associate pastor at Missio Dei Community in downtown Salt Lake City. In all of their efforts, Josh and Becky seek the best for Salt Lake City and the people who choose to call it home. However, the adventure of transcontinental travel constantly catches their imagination leading to excessive daydreaming and scheming of their next trip abroad.

Josh and Becky live in Salt Lake City with their son Everett and Portuguese waterdog, Henry. They are the driving forces behind a few popular blogs for foodies in Salt Lake City. Check out SLCfoodie.com for local food info, @SLCfoodie on Twitter, or theVintageMixer.com.

While we have many to thank, we must first say that this book would not have been possible without the many generous restaurant owners and chefs who graciously shared with us not only their stories but their beloved recipes as well.

To our little guy, Everett, who cheerfully endured long dinners and the restraint of high chairs, while we interviewed, photographed, and tasted.

To the many waiters and waitresses who patiently picked up Cheerios and supplied baby food as needed.

To our closest friends who gave us grace during this time that we werent as available or attentive. Thanks also to the many of you who tested and tasted recipesDawn, Sandy, Christie, Annalise, Rachelle, Jordan, Julie, Lana, Matt, Haley, Heidi, Kelley, Tyler, Carol, Anne, Ashley, Josie, Craig, Amanda, and Debbie (who I havent even met). Many of you went to multiple grocery stores, did research, and spent time converting recipes to home cookfriendly measurements. These recipes would be filled with chef jargon and shorthand without you!

From this adventure well keep with us fond memories of our family of three venturing out into the city to taste and listen to local restaurants way of seasoning Salt Lake.

Those in the Salt Lake City dining scene form a community that is inspiring, and we will remember this experience by your generosity and care for one another and us.

268 SOUTH STATE STREET

SALT LAKE CITY, UTAH 84111

(801) 779-4747

ALAMEXO.COM

MATTHEW LAKE, CHEF/OWNER

Alamexo embodies a hybrid of Chef Matthew Lakes past and Salt Lake Citys future. Whether its Mezzo Chocolate, Red Iguana, the slew of taco carts, or Frida Bistro, Salt Lake City is interested in Mexican tradition with an elevated twist as well as a traditional emphasis.

Salt Lake City continues to build its food credibility by importing great chefs. Enter Matthew Lake and his Mexican concept, Alamexo. Many of the great chefs who make SLC a destination for foodies cut their teeth and sharpened their knives in other cities. Theres no shame in it. Every city has its story, and Salt Lake Citys is partially a tale of culinary experts finding a home among the urban/mountain setting and making their mark after time spent at other culinary destinations.

Chef Matthew Lake comes to town by way of some of the best East Coast eateries, learning from some of the best chefs around. In 1996, while working at New Heights in Washington, DC, Matt won Food & Wines prestigious Best New Chef award. Before his westward trek, Lake was in the kitchen at Rosa Mexicana with Josefina Howard, learning the nuance and craft of contemporary Mexican food.

Needless to say, Matt brings a pedigree to Salt Lake City that legitimizes Alamexo (and really anything he attempts).

Bright Mexican colors combined with clean modern lines proclaim a traditional Mexican-meets-fine-dining melting pot that comes together cleanly after a quick look at the menutable-side guacamole (fresh guacamole prepared by the server in front of the patrons), Enchiladas Suizas (roasted pulled chicken seasoned with epazote, baked in a tomatillo cream salsa topped with melted queso Chihuahua, cilantro, and white onion), and a selection of twenty tequilas to match the flavors waiting in the kitchen. Something intentional and rich with tradition is happening within the walls of Alamexo.

Take a drive down State Street and youll pass the citys heirlooms that will be around for years to comeEagle Gate, the state capitol, the city buildingbut dont miss the places like Alamexo that are changing the face of the city. Juxtaposed against the staples, Alamexo is a bite of freshness in a city falsely stereotyped for the opposite.

(SERVES 4)

For the salsa verde con crema por suizas:

16 (64 ounces) tomatillos, washed and peeled

5 jalapeos, roasted and stems removed

3 ounces garlic cloves

1 bunch cilantro

cup vegetable oil

Salt to taste

cup heavy cream

For the enchiladas:

Lard or vegetable oil

8 (6-inch) corn tortillas

1 whole (3-pound) chicken, roasted and shredded, seasoned with fresh epazote

16 ounces salsa verde (see recipe)

12 ounces Chihuahua cheese, grated

1 white onion, minced

1 bunch cilantro, chopped

To make the salsa verde con crema por suizas: Start by boiling the tomatillos until soft. Blend the tomatillos, jalapeos, garlic, and cilantro in a blender until smooth, leaving behind a few speckles. Fry the sauce in the oil, then let simmer for 45 minutes. Salt to taste and finish with cream. Cool and store.

To prepare the enchiladas: Preheat oven to broil. Put a spoonful of lard (or vegetable oil) in a 10-inch skillet and heat. When the lard or oil is hot, put the tortillas in one at a time and sear for 5 seconds on each side. Remove from the skillet and place on an oven pan.

Put 4 ounces of chicken into each tortilla and roll into an enchilada. Place all eight enchiladas in the oven pan and cover completely with the salsa verde con crema por suizas. Top with the Chihuahua cheese.

Cook the enchiladas in the oven for 34 minutes or until the cheese is light brown. Top with minced onion and finish with chopped cilantro.

AMOURSPREADS.COM

JOHN AND CASEE FRANCIS, OWNERS

Take the wrong turn while on a hike in the beautiful Utah mountains and you might end up in a field of thimbleberries. Better still, you may end up altering your career path to preserve the memory of the berries you found that day. John and Casee Francis did just that and now find themselves lost in a love affair with marmalade and jam.