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Thanksgiving Point bake-offs

Thanksgiving Point in Lehi is hosting a monthly bake-off involving local cooks. Anyone can bring in their favorite recipe or send it to Valeria Pahl, 3003 N. Thanksgiving Way, Lehi, UT 84043, or e-mail to Thanksgiving Point's chefs will select the top 12-15 recipes and prepare them for the public to taste-test and judge. Prizes go to the top three winners. The theme of the April 10 bake-off is Edible Eggs: Quiche, and recipes must be submitted by March 28. The theme of the May 8 bake-off is Mom's Meatloaf, and the recipe deadline is April 25 (1-888-672-6040).

Rico Mexican Market, 779 S. 500 East, now offers a hot takeout menu for lunch and dinner. Among the usual favorites are the following new taco and burrito fillings: Chochinta Pibil (shredded pork loin marinated in Achiote orange sauce,) carne asada, carnitas, Ensenada shrimp, fish and vegetarian portabello mushroom with bell peppers. Diners can add their favorite toppings from a 12-item salsa/condiment bar. The takeout menu is available Monday through Saturday, 11 a.m. to 7 p.m. (533-9923).

Lugano, 3364 S. 2300 East, has added several new items to its spring menu, including grilled cotechino sausage (a large fresh pork sausage that is a specialty of Italy's Emilian provinces), and Morgan Valley lamb T-bone chops, a pasture-fed, antibiotic-free, hormone-free lamb raised by local rancher Jamie Gillmor. Owner and chef Greg Neville said he is adding more appetizers on the menu that diners can share, such as a grilled breadcrumb-filled calamari served with fingerling potatoes and haricot verts, house-smoked salmon and grilled sea scallops (412-9257).

McDonald's announced an agreement with Paul Newman, president and founder of Newman's Own Inc., to serve Newman's Own all-natural salad dressings with McDonald's new Premium Salad line. The dressings will be in McDonald's restaurants nationwide beginning March 24.

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