Solitude Mountain Resort in Big Cottonwood Canyon has appointed Gary Maxwell executive chef for Solitude's Yurt and St. Bernard's restaurants. Maxwell has completed apprenticeships with the American Culinary Federation and Educational Institute. He has been a chef at Third & Main Bar and Grill, Sundance Resort and Champagne Specialty Foods. He was also the owner and pastry chef of Cafe Bacchus from 1996 to 1998. Maxwell plans to give the dishes at St. Bernard's an Alpine feel.
Maxwell joins Lane Pellinger, who has been the executive chef for Solitude's Creekside Restaurant since December 2002. Pellinger had been at Fresco Italian Cafe since 1988 and was executive chef when it earned a top food ranking in the 2001 Zagat Survey.
"I am thrilled at the opportunity to bring my expertise in Italian cooking to Creekside," said Pellinger. "The combination of the inspiring mountain backdrop and our creative Italian dishes will delight visitors of all ages in this family-friendly restaurant."
Rib Alley is the scene for the Salt Lake Chapter of the Harley Owners Group monthly dinner ride, Wednesday at 6 p.m. All members should meet at Harley-Davidson of Salt Lake, 2928 S. State Street. At 6:30 p.m., the group will ride their motorcycles to the restaurant at 533 S. 500 West. The cost is $11 per person, which features a menu of Southern cooking. The group's dinner rides take place the second Wednesday of every month, according to Wayne Bassham, director of SLCHOG. About 60 to 100 people meet and ride to a different dinner destination. For information, call 487-4647 or log on at www.slchog.com.
Log Haven is turning back the clock and offering nostalgic dinners for $19.95 every Sunday through Wednesday night during March and April. The dinner includes a shrimp cocktail, a house salad and the evening's nostalgic entree. Sunday night, the entree is Shrimp Scampi; Monday, Chicken Piccata; Tuesday, Trout Amandine; and Wednesday, Steak Au Poivre. Call 272-8255 or log on at www.log-haven.com.
Market Street Broiler, 260 S. 1300 East, celebrates 20 years of operation March 17 with a "20 for $20 Special" — a 20 piece meal of crab claws, oysters and/or prawns. Or diners can have the "$20 Steak and Lobster Special" of an 8-ounce steak with 8 ounces of lobster.
March is National Pasta Month, and the Olive Garden restaurant chain's executive chef, Paolo Lafata, offers the following tips for matching various shapes of pasta with types of sauces: Angel hair pasta, with its delicate shape, is best paired with a rich broth or a light sauce such as marinara or pesto. Spaghetti and linguine or tubular pastas such as penne or ziti work best with sauces bursting with chunks of sausage, meats, garden fresh vegetables or seafood, as these shapes hold sauce well. Fettuccine, lasagna and other flat, thick noodles are made to be paired with heavier meat or cream-based sauces, such as Alfredo or bolognese.
Submit announcements to Valerie Phillips, Food Editor, Deseret News, 30 E. 100 South, P.O. Box 1257, Salt Lake City, UT 84110; by fax to 801-237-2550; or by e-mail to firstname.lastname@example.org.