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.
Meditrina
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,
801-485-2055
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
Log Haven
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
La Caille
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,
801-942-1751
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,
435-604-130
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