Serving up locally sourced, free-range storytelling.
There's no way around it. The food business sucks.
Eight out of 10 restaurants don’t make it beyond the first 18 months. The profit margins are razor-thin, competition is fierce, and every diner with a Yelp account thinks they’re a food critic.
But here’s the thing—the ones who succeed aren’t just in it for the food—they’re in it for the love of the craft. They’re the bold dreamers who transform simple ingredients into unforgettable experiences that bring people together. They know the odds, and still, they pour everything into making magic happen.
Because the secret ingredient isn’t on the menu. It’s in the people behind it.
In partnership with KRCL 90.9 FM, ”The Utah Foodie Podcast” was a showcase of the Utah food scene where we interviewed the state’s top chefs, restaurateurs, and culinary entrepreneurs.
Although the podcast is no longer active, it is still available on all major podcasting platforms.
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Host: Chase Murdock
Co-Host / Marketing: Keni Nelson
Producer: Ryan Samanka
Beehive Distilling - Gin As the Medium, Utah As the Canvas
Creativity is especially apparent at Beehive Distilling, one of the first four distilleries in Utah. Founded by Chris Barlow, Erik Ostling, and Matt Aller, Beehive Distilling originally began as a fun idea that was discussed amongst these three friends. But once the idea was in Erik’s mind, he couldn’t let it go. What followed was research, research, and more research, and the realization that their idea could very much become a reality.
Mountain West Cider - Let There Be Cider!
Jennifer and Jeff Carleton, the owners of Mountain West Cider, are cider lovers who were unimpressed by the available mass-market options. They saw the lack of cideries in Utah as a problem and knew they had the perfect solution. While Jennifer and Jeff had toyed with the idea of potentially opening a bar or restaurant, it was always a dream that they kept on the top shelf for a later date.
Uinta Brewing Company - It All Comes Back to the Beer
Uinta Brewing Company opened their doors in 1993 with a sole focus on craft brewing -- no pubs or bars, just really great beer. Salt Lake City wasn’t known as a brewing mecca, and previous breweries had all opened with a restaurant attached. So to outsiders, co-founders Will Hamill and Dell Vance were taking a chance, but they had an ace up their sleeve: they knew how to make really, really good beer.
Sugar House Distillery - The Craft Distilling Movement
In early 2014, James Fowler introduced Sugar House Distillery and became Utah’s very first grain-to-glass, small-batch spirits distillery, where the entire production—from the raw ingredients all the way to the bottle—is done in-house using their own still. And it all happens in their warehouse in South Salt Lake that just so happens to be South Salt Lake's first privately-owned liquor store since prohibition.