Gastriques are taking over the Summer time dining experience. From Duck to Duroc pork, these SLC local spots are giving us new life with their concoctions.
Chef Jen Gilroy serves a roasted beet salad on fresh arugula with goat cheese. A sherry gastrique adds brightness and a touch of sweet to all the earthiness.
165 Harvey Milk Blvd., SLC,
Avenues Bistro on Third
Rare duck breast is a classic with a fruit gastrique. Chef Steve Garner adds an exotic touch with ras al hanout (a Moroccan spice blend similar to the garam masala used in Indian cooking) and uses a pickled cherry gastrique. A bed of polenta spreads the flavors around and charred kale adds a contrasting bitter note.
564 E. 3rd Ave, SLC, 801-831-5409
Duroc pork tenderloin brined in tea gets a tart note from a huckleberry gastrique that helps cut the richness of the hazelnut-apricot quinoa pilaf and roasted winter squash.
6451 E. Millcreek Canyon Rd., SLC, 801-272-8255
Duck breast, seared but rare, comes with a risotto studded with apricots, cremini mushrooms and cherries. Duck confit adds even more richness balanced by a Champagne-blood orange gastrique.
9565 S. Wasatch Blvd., Sandy,
Apex Steak at the Montage
Blackened shrimp on Anson Mills cheddar grits gets a sweet-tart accent with tomato-apple gastrique and green tomato relish.
9100 Marsac Ave., Park City,
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