August 2024 | Vol. 24 Iss. 8
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TIBURON FINE DINING SUPPORTS STUDENTS WITH DISABILITIES 1860 E 9400 S THROUGH FARM-TO-TABLE INITIATIVE factory seconds blowout! By Julie Slama | j.slama@mycityjournals.com
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Tiburon, located near the Sandy/Midvale border, offers locally sourced produce in their farm-to-table fine dining restaurant. (Julie Slama/City Journals)
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Unique to Sandy
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en Rose knows the benefits of a culinary garden. For 25 years, Rose has been the owner of Tiburon, a restaurant that sits close to the Sandy-Midvale cities’ border. The fine dining establishment sits unassumingly in a former fruit stand, offering a “crazy popular” dish he created, a charbroiled New Zealand elk tenderloin with creamy mushroom duxelles and green peppercorn demi-glace. Rose opened Sandy’s Epic and South Jordan’s Wild Rose restaurants with other owners, who eventually took them over. He and his son, Ryan, own The Beurre & Emulsions, selling Tiburon’s signature house butter featuring roasted red bell peppers, white balsamic vinegar and honey as well as its signature house dressing, basil and dark balsamic vinegar emulsion— basically, “a creamy vinaigrette,” Rose described in layman’s terms. They also are experimenting with other butters to add to their offerings at the weekly Sandy Farmer’s Market. He opened and is operating Hoof and Vine in Sandy’s Union Heights neighbor-
Future food professionals
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Saturday, August 17 • 9am -2pm hood with his son, Eric, who also uses fresh garden produce at the restaurant. “One of the most significant benefits is the availability of fresher and higher quality ingredients,” Rose said. “Having our own garden ensures the food we serve is as fresh and flavorful as it gets.” That’s because his staff has the ingredients growing only feet from their kitchen. “By doing this, our vegetables retain their strong flavors and don’t lose flavors over time by sitting on a shelf,” he said. Continued page 19
Spots to treat your pup
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