Log Blog

2012-01-30T09:21:00.000-08:00

Chef Dave Jones' prepares one of our Valentine's Weekend Specials

Roasted Local Banana Squash Soup

on Connect 2 Utah/KUTV

Friday January 27

Served with Main Lobster!

The Recipe:

Soup Garnish:
2 / 4-5 oz. lobster tails
1-2 cups butter or olive oil for poaching
1 apple finely diced
1/2 cup chopped hazelnuts
4 fried sage leaves

Banana Squash Soup:
3 lbs roasted / skinned banana squash (brushed with butter and salted. Roast for aprox. 45 minutes @350.)
2-3 table spoons butter or olive oil
1/3 cup diced white of leeks
1/3 cup diced onion
1/3 cup diced celery
1/4 cup diced carrots
1/2 cup pumpkin puree
4 cups chicken stock
1/2 cup mascarpone
Juice of Meyer lemon to taste
Honey to taste (couple of teaspoons)
1/2 oz. brandy (optional)

Directions:
Heat the butter or oil in a sauce pan until warm. Add the onion, celery, leeks, and carrots, saut until soft without color. Add the chicken stock, and pumpkin puree bringing this to simmer. Allow to cook out for about 20 minutes on a low simmer. Puree the soup and return to low heat. Stir in the mascarpone, honey, and lemon juice. Season the soup with salt, white pepper, and finish with brandy. Keeping the soup warm, start the poached lobster in a separate dish. Warm the butter or olive oil to 160 degrees or so. It will be just below a simmer. Drop the lobster into the butter or oil and cook for about 3 minutes or until done.

Assembly:
Place the lobster tail in the base of a warmed soup bowl, garnish with the diced apples, hazelnuts, and sage leaf. Pour the soup into the base and serve.

2012-01-21T10:24:00.000-08:00

Dinner and Dancing Series

We introduced our first Dinner and Dancing on January 15. What a magical evening! The live band (Wayne Egan) played until 9:00 p.m. and dance instruction was available from 5:15 – 6:15 p.m., provided by BallroomUtah. Chef Jones’ served a buffet that included New York, Shrimp Scampi, fingerling potatoes, Caesar salad, assorted rolls, fresh fruit and cheese selection and assorted desserts. We are looking forward to our next Dinner and Dance event – Sadie Hawkins on February 29!

2011-12-31T14:02:00.000-08:00

Sunday, January 15

Introducing Log Haven's Dinner and Dance Series.

Log Haven is partnering with Google Offers for a special evening of music, fine cuisine and dancing!
Live band with 2 dance instructors, Dinner Buffet from 5:00 - 7:00 p.m., dancing 6:30 - 9:00 p.m.
One-time special price: $37.00 per person (regular cost $75.00 per person). Vouchers available through Google Offers.

2011-12-05T09:04:00.000-08:00

Holiday Decorations

Decorated with old-fashioned mountain flair, we use live
evergreen garland and wreaths that fill the air with a
wonderful pine aroma that harkens back to those perfect
days of hot apple cider, homemade stockings, warm hearths
and friendly faces.

2011-11-18T11:44:00.000-08:00

Chef Jones prepares Maple-Brined Duck Breast on KUTV Channel 2/Healthy Thursdays

To watch the video please click here.

Maple-Brined Duck Breast Recipe:

Warm spaghetti squash - flax seed salad,

fingerling yams, huckleberries

1 / 5 - 6 oz. skinless duck breast (brined *)

Brine:

1 cups water

1 cup cider

1 tablespoon sea salt

2 tablespoons maple syrup

1 small orange

1 lime

1 lemon

1 sprig rosemary

2 sprigs thyme

2 tablespoons parsley stems

1 ½ tablespoon crushed juniper berries

2 bay leaves

1 teaspoon cracked peppercorn

Brine the duck for 8 hours, remove and rinse in cold water.

Spray the grill with vegetable oil and grill the duck to medium rare or desired temperature. Allow the duck to rest for a few minutes before slicing.

Spaghetti squash salad

½ cup cooked spaghetti squash

½ teaspoon toasted flax seed1

1 teaspoon finely chopped raw walnuts

1 teaspoon walnut oil

Dash lemon juice

Salt / pepper to taste

Warm the squash in a non stick pan and then toss the remaining ingredients together for plate up

Fingerling yams

Cut the yams in half and roast until soft. Sprinkle with sea salt

Huckleberries

Warm the huckleberries and serve

2011-11-15T13:45:00.000-08:00

Circa 1950's Log Haven Menu

As we celebrate our 17^th Anniversary this month, we are feeling nostalgic and wanted to share a 1950’s menu with you. One of our favorites – the Log Haven Steak – char broiled to Mountain perfection. Enjoy!

Circa 1950’s Menu:

Stan and Ray Welcome You To

Log Haven

Menu

Clear beef broth with vegetables or Tomato juice

Garden green salad with French or Regular dressing

Log Haven Steak $5.00

cut from the choicest tenderloin – char broiled to Mountain perfection

New York Steak $4.75

Canyon flavored to please the most discriminating

Fried Chicken $2.85

Pan fried, golden brown, for out-of-doors enjoyment

Shish Kabob $3.50

Enjoy the marvelous skewered dinner among the pines of Log Haven Restaurant

Mountain Trout $3.00

Pan fried mountain trout from these cold canyon waters

Virginia Ham $2.50

Mountain baked, served with the aroma of pine

Prime Rib of Beef $3.75

Served Friday, Saturday and Sunday

Baked potato ala Log haven Vegetable du jour Bread in a basket

Choice of Coffee, Tea, iced Tea, Milk, Orange drink

Choice of caramel or pecan fruit pie, ice cream, sherbet, chocolate Sundae

Hunt Breakfast $2.50

Served from 9 til 12:00 on Sunday

Served with all of the English tradition. Introduced for the first time in the Intermountain West. Stan and Ray have planned the unique breakfast for you in the pines of Salt Lake’s most scenic Canyon

We Cordially Invite You to Spend your Leisure Hours with Us

Enjoy this wonderful canyon air and scenery. Relax on our patio or walk around amid these majestic mountains, forgetting while you are with us the cares of the day.

2011-10-31T12:44:00.000-07:00

Untitled Document

Congratulations to our Haunted Haven Short-Story contest winner, Paul Kunzler!

Read Paul's real life encounters:

I have a couple stories to share with you!

This story happened when I was young at about the age of 8 or 9 which would have been in 1985. Back then, I was often plagued by allergy attacks that not only made the daytime miserable, but the night time as well. This was one of those nights I was too stuffed to be able to sleep. So my mom set up the cool mist humidifier and I moved my blankets and pillow to the floor so I could be right next to it and maximize my comfort.

As I was beginning to drift off to sleep, I started hearing unexplained noises in my room like occasional bumps and scratches. I tried to get my brother's attention who shared the room with me on the top bunk on the other side of the room. But he sleeps like a rock so he didn't respond. Occasional unexplained noises happened in this bedroom. While I had experiences in other rooms of the house, it wasn't until me and my brother were moved down to the only bedroom in the basement, that I really experienced so much. And this night was just beginning.
I tried to drift back off, despite that feeling of not being alone. It did feel like I was being watched, but when I couldn't see anything, I forced myself to shrug it off as my imagination. Moments later, the humidifier that was just above my head and pillow started making this god-awful growl that was terribly loud. With my heart jump-started I reached up and smacked it a couple of times in case it was mechanical and also because I was afraid to look. But when nothing changed, I lifted my head to get a better look. For the briefest moment, right there in the mist of the humidifier, was a face, and it looked angry. Just as the face disappeared, I felt hands and fingers, wrap around my neck and start to squeeze.

I was terrified! I was choked hard enough I couldn't scream. I tried to take the hands off my throat, but there was nothing physical for me to grab on to! The only other thought that came to mind in my terrified frenzy was to try to fight back. I tried to choke this thing back by reaching my hands around where the neck would have been under the face I saw a moment before. When I grabbed around it's invisible neck with all my strength, the grip was released from around my neck and at the same moment, the loud noise coming from the humidifier also ceased.

The first thing I did was all I knew how to do. I said a prayer to keep me safe and keep whatever that was, out of the room. I looked up in the faintly lit room at the top bunk. My brother was still asleep. I awoke him, but he hadn't heard anything. As I took the time to calm down and try to get myself back into thinking about sleep, I became aware of the noises coming from outside the room. Just beyond the door was the large family room. No lights were on and no-one had come down the stairs either. But there were sounds of objects moving. Like small objects being thrown around the room. and a couple times, I could hear the shuffle of steps right outside the door which was only a few feet away. From my perspective of laying on the floor as I was that night, it was unmistakable. And there was definitely that sense of being watched... but this time, it felt like it came from beyond the door and that it was now blocked somehow from being able to enter my room.

It was hours before I was able to finally fall back asleep. Needless to say, I was tired the next day. Aside from my brother though, I told no-one else in my family of that experience or most of the others that occurred in that house. It wasn't until only 4 years ago at a family party did we discover that all of my family members had ghostly encounters in that particular house even though none of us had ever confided those stories to each other until then.

This story happened in November of 1995. That year, I was employee of the rides division at the Lagoon amusement park. The area of the rides that my group was assigned to included not just the rides in pioneer village, but also some of the care and cleanup of the village as well. Certainly, it wasn't long before I had heard rumors of ghosts and people's stories. Which ones were real and which ones were made up was always a debate. However, even the most skeptical of supervisors, usually didn't remain skeptical for too long. Myself, I was fascinated by the paranormal and I volunteered to assist my supervisors lock up the village after hours at every chance I had. And I was there with the most skeptical of my supervisors the night he changed his mind.

The most consistent stories revolved around a barn that was at the far end of the village. It was common to have unexplained noises, lights turning on and off, objects being moved, and that creepy feeling of being watched. Not only had I experienced those while closing up, but often during my days off I found things happening in broad daylight. The most interesting thing I noted is that when you could feel that heavy presence bearing down on you with that feeling of being watched, when you left the building, it stopped. But even looking in, it felt like something was looking out. And I would watch guests of the village that would approach the building, even happy little kids that would run right up with every intention of going in, that would freeze in their tracks before entering. Look around with puzzled faces, and then just leave without setting foot in the building for some unknown reason.
But the story I have for you is one that I had never heard rumors of before. And it didn't happen at night, nor was the village even open. In November, this time was used to winterize the displays to protect them through the winter months ahead and give them a good cleaning. But what happened this day was completely unexpected, and there is no way to explain away the occurrence.
It was just me and my supervisor that day. We were the only two people in the village. We split up so we could get the work done faster. I took the east side and he took the west. It was a beautiful day with clear weather despite it being a tad chilly. We weren't that far into our work and only completed the first couple buildings, but I entered into the barber shop building. This building has some beautiful displays with lots of pioneer artifacts in it. In fact, the walkway where guests viewing the items was rather small. All you could do was enter in, then continue down a small walkway to your right before dead-ending from the glass walls that separated guests from the display.
I entered the display from the locked door right by the entrance and proceeded to work on cleaning the artifacts, furniture and the floor. As I worked my way along, I reached a point where I was positioned right across from the entrance to the building, just on the other side of the glass of course. I was working with my back turned to the doorway and I heard the unmistakable sound of someone entering the building and coming on to the hard wood floor. Which was fortunate because I had a question for my supervisor. I turned around while wiping off an object in my hands and asked, "Hey James, quick question I ..." and I stopped. Because there was no-one there. In fact, I could see right across the street where my supervisor was currently inside the window display of the printing building across the street.
As I puzzled momentarily to re-check myself that I hadn't imagined it, the footsteps continued. I stood in a sort of terrified fascination as these footsteps walked a ways down the guest path AS I WAS WATCHING THE FLOOR!! The steps continued a couple steps, stopped, turned around, walked back, then turned and stopped to face directly toward me, right in front of me!! I was utterly surprised because of how irrefutable it was to my personal experience. I could literally feel the vibrations under my own feet as we were on the same wood floor. I could see directly where the sound was coming from as it was right in front of me. The part that scared me, was that this entity was standing right in front of the only exit in the building! I tried to yell at my supervisor, but it was no use as his door was closed and he had headphones on. So I decided to sit it out until he emerged from his building. After being frozen in my own tracks for about 10 minutes, I decided to resume work only without turning my back to the front of the building and make the best of the situation until my supervisor emerged. So I proceeded to talk to the entity instead as I worked. I didn't get any responses, but it did help me not be paralyzed by the latent fear I felt.

Nowadays, I am a local paranormal investigator during some of my free time. These experiences happened to be a couple of my favorite experiences that I had when I was younger that helped add to my fascination of the paranormal. Thanks for reading!

Thank you to all of our contest participants. We enjoyed reading each of your spooky tales and wish you a very Happy Halloween!! Log Haven.

2011-10-19T10:20:00.000-07:00

Great Food.

Great Ambiance.

Great Extras.

Book your Company Holiday Party* at Log Haven and we’ll give you the gift.

Holidays are about giving and now we’ve taken it one step further.

Book a company holiday party, in one of our private rooms and we’ll give each of your guests a $10.00 gift certificate.

*Applicable to Company Holiday Parties between November 25 and December 30. Menu minimum of $55.00 per person.

2011-10-16T12:54:00.000-07:00

Celebrate our 17th year Anniversary in November and we will help Celebrate yours!

Log Haven began its existence with romance as an anniversary gift from the owner of Geneva Steel to his wife. Dine at Log Haven between November 1st and November 23rd, and you are eligible to enter our 17th Anniversary Giveway. Seventeen lucky diners will each win a dinner for two, and can return in 2012 to enjoy dinner courtesy of Log Haven.

In its 17-year history as a fine dining establishment, Log Haven has amassed many accolades for its outstanding cuisine, gracious service and romantic ambience, but just as important as awards are the relationships created with customers over the years. Owner/Operator Margo Provost comments “Holidays, birthdays, engagements and of course anniversaries...Log Haven has become a cherished way to mark the important milestones in life. It felt natural to make our anniversary celebration a way to also give back to our cherished customers. We’re looking forward to seeing many happy couples celebrate with us this coming year.”

Make your reservation today!

2011-10-03T09:05:00.000-07:00

Win Dinner for Two! Enter our Haunted Haven Short Story Contest!

Where there is no imagination there is no horror. ~Arthur Conan Doyle, Sr.

Our historic building has had its share of ghostly encounters. On October 29 – 31, we decorate our grounds and rooms in a be-witching style, with jack-o-lanterns, bloody coffins, eerie tombstones, trick-or-treat photographs, and creepy personnel - costumed in haunted style. Chef Jones’ menu includes a variety of Fiendish Feasts – Bloody Eye Balls on Worm or our Killer Cellared Natural New York Steak are a few of the festive specials available during this limited time. FF’s are paired with Ian’s Creepy Cocktail Concoctions that include the Zombie, Dark Spirit and Pumpkin Ale.

To kick-off 2011 Haunted Haven, we are inviting you to send us your scariest non-fiction, ghost story. One lucky entry will receive dinner for 2 at Log Haven! Entries are being accepted October 4 – 22nd and the winner will be announced on Monday, October 24. Email us your story at loghaven@aol.com or regular mail to PO Box 9154, SLC, UT 84109. Please indicate “Haunted Haven Contest” in the subject line. Happy Halloween!

2011-09-21T13:31:00.000-07:00

Using WunderMap

You are about to get married. It’s a beautiful, fall day - only - its raining. You are going to invariably hear someone say “rain is good luck on your wedding day” (they are right - according to Hinduism, rain is good luck because a wet knot - as in “tying the knot” - is stronger than a dry knot). At Log Haven, we discuss rain – a lot – because its important to have back-up plans readily available. During the outdoor wedding season, many storms come-and-go and I have learned to “suppose” weather patterns – depending on how low/high the clouds are, if the temperature is dropping, etc.

On a recent wedding day at Log Haven, we were faced with an unusual situation. Instead of our back-up plan for the wedding – the lovely waterfall patio, our bride, didn’t want to change her location from the Hillside Amphitheater.

Thanks to Internet technology and our Assistant Manager, Stephan Hirsch – we were able to watch the storm progress across the Salt Lake Valley. The site he uses to follow weather patterns is WunderMap – an interactive radar - found at Weather Underground By inputting our location (street address, zip code), we could follow the radar, and see that the storm was going to eventually clear the area.

The tricky part of WunderMap is trying to accurately determine when the storm will pass over your area. Over the next hour and a half, we served appetizers, drinks and checked on our bride, stationed in the bridal dressing room with her bride’s maids. In the dressing room, our affable bride was sitting on the floor, with her wedding dress puffed up all around her like an upside down umbrella. Every thirty minutes, we would take a look at our WunderMap, watch the storm, check with the bride and wait for the weather to clear. When it stopped raining at 7:00 p.m., we told our darling bride, who let out a loud “whoop” that could be heard across the restaurant, by her patient guests.

At your event, if the local weather man is using terms like “scattered showers”, pull up WunderMap.com – it’s a good aid in determining whether your weather will clear.

2011-08-08T15:59:00.000-07:00

Wedding Invitation
One of our brides graciously sent us her invitation and we loved it! The wording is perfect and displayed beautiful.

The front was embossed with an elegant emblem that contained the first letter of both the bride's and the groom's name.

Once you open the invitation, only a few lines were loving displayed, a very warm introduction.

Opening the invitation all the way, you saw all of the contents, with subtitles directing you to more information.

The additional information on the pull-out cards, contained more specific details on accommodations, ceremony and reception, RSVP card and self-addressed envelope and stamp.

This invitation was carefully thought out, elegantly hand-crafted and a wonderful keepsake for the guests who received it.

2011-06-23T12:45:00.002-07:00

A Toast to Good Health

On Thursday, July 14, 2011, Log Haven Restaurant will partner with Fourth Street Clinic and host their annual fundraiser, A Toast to Good Health. Fourth Street Clinic is a Fourth Street Clinic is a nonprofit organization that works to end homelessness by providing comprehensive health care and support services to homeless Utahns.

For many of their patients, Fourth Street Clinic is their first and only chance at proper diagnosis and treatment. Good physical and mental health is the foundation for transitioning back into permanent housing.

The ticket price of $150.00 for A Toast to Good Health, directly funds one medical visiting including, supplies lab costs and pharmaceuticals.

The event will feature 5 delicious New World wines selected by the Wasatch Academy of wine.

They will be perfectly paired with premium hors d'oeuvres created by Log Haven chef Dave Jones.

Below is a sneak preview of this years delectable offerings:

Neil Ellis Sauvignon Blanc 2009, South Africa, paired with
Chilled English Pea Soup, Chevre Froth, Lemon Thyme

Trebbiano Paso Robles, California, paired with
Arancini, Prosciutto , Italian Fontina, Fresh Heirloom Pomodoro

Kim Crawford Pinot Noir, New Zealand, paired with
Duck Confit, Salted Plum, Shaved Celery Root, Blackberry – Pinot Syrup

Bodega Elena Malbec, Mendoza Argentina, paired with
Chilled Rare Beef Crostini, Forest Mushroom Salad

For more information, please visit the Fourth Street Clinic web-site.

2011-06-08T13:44:00.000-07:00

The summer tulips are in bloom!! Join us for patio dining amongst rows of beautiful flowers:

2011-05-04T08:48:00.000-07:00

Meet the Makers

May 19

5:30 - 7:00 p.m.

Log Haven invites you to taste Utah’s finest local products. Information/samples available from Summit County Beef, Kiler Grove Winery, Kenyon Organics, Beehive Cheese, Creminelli Fine Meats and Eco Fruits and Slow Food of Utah. $5 per person. RSVP at 801-272-8255 or send us an email at loghaven@aol.com. You can also RSVP for the event at our Facebook page.

2011-04-29T10:58:00.000-07:00

Dog Days of Summer Contest

In conjunction with Dog Days of Summer, you and your family could win dinner for 4 at Log Haven Restaurant!

When our outdoor amphitheater opens, Log Haven invites guests’ to dine with their pooch at our Hillside Amphitheater from 5:30 – 7:00 p.m, where they can order from Log Haven’s seasonal menu. A limited-time drink menu will be offered in honor of Dog Days of Summer.

We want to know “Why Your Dog Loves Log Haven?” We are inviting young adults, ages 13 to 18, to submit a 200 word essay, with a picture of your dog on Why Your Dog Loves Log Haven. The lucky winner will receive dinner for four at Log Haven Restaurant. Contest is from May 1 to May 21 and the winner will be announced May 26.

Submit your essay, photo, name, contact phone number and email to: Dog Days of Summer Contest Log Haven Restaurant PO Box 9154 SLC, UT 84109 -or- email us at loghaven@aol.com, with “Dog Days of Summer Contest” in the subject line.

2011-04-20T13:47:00.000-07:00

Summer wedding photography by Rebekah Westover

Rebekah Westover was gracious enough to share her stunning photography with us from several weddings she hosted last year. Ms. Westover photographed weddings at both the Lakeside Garden Meadow and the Hillside Amphitheater.

The wedding couple at the Meadow decorated our beautiful iron arch as a complementary backdrop to the pond.

Also included in the photographs, are an assortment of unique antique implements and flower arrangements created by the masters at Every Blooming Thing floral.

The aerial photography of the Waterfall Patio help give a sense of the size and natural beauty of our most popular outdoor wedding location for dining and dancing under the stars.

Thank you Rebekah for being a very important part of the 2010 wedding season at Log Haven!

2011-03-23T15:55:00.001-07:00

Bruce Gardner and the Summer of 2010

Bruce Gardner is a frequent visitor during our wedding season at Log Haven. He has been a professional photographer for many, many years and we are very grateful that he catalogues our weddings. He has a keen eye, a journalistic approach and produces breath-taking photography. Recently, he provided us with a library of photography from last summer. Several of these couples had unique elements to their events; bad mitten and crochet games at the meadow, casino games in our main dining room, a wedding at our waterfall patio and a friendly dog for our ring bearer. Thank you for the memories Bruce!!

2011-03-15T15:49:00.000-07:00

Brighton High School ProStart Team and their Chef Coach/Chef Dave Jones-Log Haven Restaurant

Brighton High School's All-Star Team:
Back row - left to right: Charise and T.J.
Front row - left to right: Taran and Jen
Not shown - Chris

ProStart (Professional Head Start Program for High School Students - Culinary Division) Brighton ProStart Teacher - Barb Scrafford and Chef Dave Jones/Log Haven volunteer their time to instruct/coach students in the culinary arts. Brighton Team participated in the state competition on Thursday March 10 at University Marriott.

Their menu:

Togarashi Tuna Tataki
Ponzu Sauce with Red Chili Oil
Papaya Mango Salad

Pan Fried Lamb Chops
Peanut Sauce with Thai Chili Salsa
Sweet Potato Quenelle
Crispy Heirloom Carrots

Frozen Coconut Souffle
Candied Macadamia Nuts
Guava Sauce
Sugar Tear Drop

These fine young men and women are our future chefs and restaurateurs. Congratulations!!

2011-03-03T13:33:00.001-08:00

Ian Campbell/Log Haven's General Manager wins the Golden Spoon Award

On February 22, 2011, Salt Lake Magazine unveiled the coveted Salt Lake Magazine dining awards at the University of Utah Museum of Fine Arts. The annual ceremony honors chefs and restaurateurs from throughout the state for their innovations in local food, service, value and ambience.

The panel of judges included Mary Malouf/Salt Lake Magazine Dining editor, local food critic Virginia Rainey, executive director of the Downtown Alliance Jason Mathis and wine expert and sommelier James Santagelo.

Thank you Salt Lake Magazine for this special recognition and award!

2011-03-02T15:01:00.001-08:00

Healthy Dining Finder & Log Haven - team up to promote healthy and nutritious meals:

Log Haven Restaurant has been included in the national web-site Healthy Dining Finder - the largest ever restaurant nutrition initiative, promoting restaurant locations nationwide. HealthyDiningFinder.com, provides consumers with hundreds of Healthy Dining menu options, along with corresponding nutrition information (calories, fat, etc.) served at participating restaurants.
HealthyDiningFinder.com and participating restaurants, like Log Haven, are promoted to health- and nutrition-conscious consumers who love to dine out.

Log Haven Entrees featured on Healthy Dining Finder
Appetizers: Grilled Monterey Bay Calamari
peppers, chick peas, tomato coulis, lime aioli
Tuna Tartare
Miso-sesame tuile, crushed avocado, seaweed salad
Entree: Grilled Bison Bavette Steak
brussel sprouts, smoked wild boar bacon, cipollini onion,
roasted fingerling potatoes, lemon-garlic aioli
Hazelnut-Pomegranate Chicken with Spinach Salad
young spinach salad, wild rice, raw pistachios, pears and
Meyer lemon extra virgin olive oil

2011-02-03T09:04:00.000-08:00

A Summer Memory

July 10, 2010

Michelle Amiot and Robert Hamilton

Photography by Erin Kate

As we look at our temperature gauge reading 8 degrees today, our minds take us back to a warmer day last summer. It was a perfect evening and a perfect event for Michelle and Robert.

The ceremony was to take place under a beautiful wooden canopy at the meadow. The Groom and his groom's men, were dressed handsomely in full Scottish regalia. A bagpiper led their procession to the meadow. The bride's maids entered in the first vintage car. They extended lovely parasols as they left the vehicle and made their entrance with the sounds of Jesu Joy Man’s Dressing, played by Maywood String Quartet. Michelle rode in a separate vintage car - an Austin Princess Vanden Plas, provided by Something Vintage, Something Blue.

At the close of the wedding, Michelle and Robert walked around the path that encirlces the pond.

The social took place at the hillside amphitheater with music accompanied by guitarist, Michael Lucarelli. Chef Jones' served a variety of butler-passed appetizers including: Smoked Prosciutto Grasinni-truffled Aioli and Mushroom Puff with Fontina Cheese

Chef Dave Jones prepared a marvelous feast at our waterfall patio. The bride and groom were seated at a side-by-side table at the base of the waterfall. Their guests' tables were vertical to the head table, allowing all the attendees to view the newly married couple during dinner.

Dinner Menu:

First Course:
Creekside Farms Arugula and Heirloom tomato Salad
house cured pancetta, grana padano, olive oil and lemon
freshly baked breads and butter

Main Course:
Filet of Angus New York, Seared Scallop
grilled asparagus, smoked peruvian fingerling potatoes, tomato-tarragon coulis, sauce bordelaise

Guests enjoyed a French Croquembouche by Glaus Bakery, with spun sugar provided by Chef Jones. Wedding cake provided by Carrie's Cakes.

After dinner, tables were moved to the sides and the bride and groom danced under the stars.

We have held the memories of this elegant and stunning event in our mind and heart and wanted to share them with all of you.

A special thanks to Michelle and Robert's vendors:

Music: Ceremony/Maywood String Quartet, Social/Michael Lucarelli, Dinner & Dancing/Deejay: Derven Wilson, Laughing Gravy

Floral Design (including wooden canopy at the meadow): Kado Designs

Wedding Cake: Carrie's Cakes

French Croquembouche: Glaus Bakery

Photographer: Erin Kate

2011-01-11T12:25:00.000-08:00
Welcome to the New Year! We have been busy at the restaurant, designing fresh menus and ideas for you to enjoy.
January 2011 Specials
High-Impact, Low Calorie Menu:
Chef Dave Jones High-Impact, Low-Calorie menu was featured in Salt Lake Tribune’s article, “Culinary all stars share goals for 2011/Resolute Chefs”: “This past year I made a personal commitment to change what I eat and when I eat. As a result of these lifestyle changes and nutritional focus, I lost 25 pounds over the course of eight months and have maintained it. This year I will continue to explore high-impact clean foods. The success will eventually find themselves on our seasonal low cal-high impact specials”. Chef Dave Jones speaking to Kathy Stephenson, Salt Lake Tribune
Please click the link below for the full article:
Salt Lake Tribune Resolute Chefs
Chef Jones’ High-Impact/Low-Calorie Menu for January*: First Course: Tuscan White Bean Soup shaved Gold Creek Ranch parmesan Entree: Grilled Ahi Tuna avocado, dried tomato, sunflower seeds, wild rice, arugula Dessert: Raw-Honey Cultured Yogurt Panna Cotta tangerine coulis, green tea tuile *approximately 600 calories
Warm up with our Premier Steak Special and Apres-Ski Special:
Premier Steak Special: USDA Prime Dry-Aged Filet of Ribeye pomme frites, fried brussel sprouts, garlic and shallot butter Wine Pairing: 2007 Chappellet “Mountain Cuvee” Napa Valley Bordeaux Blend

Après-ski Special Alpine Nachos Yukon Gold chips, swiss raclette, forest mushrooms, prosciutto, scallions, black truffle sea salt and white truffle oil
Post Holiday Getaway - Steak & Lobster
All month long in January, enjoy a 2 course dinner for only $35! Early Bird Special: Order before 6:30 p.m. for $25. Southwestern Caesar salad, Pan Seared prime center cut Top Sirloin w/peppercorn butter - glace de veau, mashed potatoes, seasonal vegetable & served with Maine Lobster Tail and drawn butter. Please click here to make reservations to enjoy any of these specials during January. We are looking forward to serving you tonight!

2010-12-20T14:04:00.000-08:00
Gluten-Free Menu Options At Log Haven, we are proud to offer a full gluten-free menu to accommodate our customers. Our Chef/Dave Jones, provides several menu items gluten free. The items that are not gluten-free are listed in blue. Substitutions may be available for certain dishes. Because our food is hand-crafted each day, our chef will accommodate special menu requests for our customers. Log Haven's Gluten Free Menu:

2010-10-11T11:48:00.001-07:00
Dave Jones introduces his Fall Menu

On October 8, 2010 - Chef Dave dazzled us with his fall/witner menu Below is in-house photography of some of the new dishes to tempt your palate:

Small Plates

Pumpkin and Jalapeno Fried Quail - spicy chile ranch dipping sauce

Braised American Wagu Short Ribs in Tempura - Shinshu miso grilled Japanese eggplant, Thai chile ponzu

Chilled Beets, Orange, Fennel, and Smoked Prosciutto - local goat cheese, pickled mustard seeds

Salads

Organic Greens - grilled onion-balsamic vinaigrette, shaved blue cheese, dried tomatoes, olives, wheat berries

Wild Arugula Salad - pistachios, pomegranate, ricotta salatta, meyer lemon squeeze, California olive oil

Entrées

Smoked Ballard Farms Pork Loin Gold Creek Farms - smoked cheddar barley, roasted tomatoes, Uinta beer battered onions, chipotle sweet and sour, whiskey butter

Hazelnut - Pomegranate Glazed Organic Chicken - grilled multi grain cakes, butternut squash puree, fresh ginger - apple sauce

Exotic Mushroom Brown Arborio Risotto - rosemary – Syrah, black truffle sea salt
Blackened Wild Shrimp, House Cajun Cracklings - southern grits, fried egg, grilled scallions, dried corn

Grilled Bison Bavette Steak - brussel sprout, smoked wild boar bacon, cipollini onion, roasted fingerling potatoes, lemon – garlic aoili

Okanagan Highlands Steelhead Trout - soy-sesame brown butter, basmati rice, spinach, pickled burdock, Yuzu aoili

Grilled Rocky Mountain Elk NY Strip - parsnip potatoes, crisp heirloom carrots, huckleberries, marchands de vin, roasted marrow butter

Pan Seared Scallops - sweet potato - bourbon “soubise”, frisee cider salad, roaring forties blue, house pancetta, caramelized pecans

2010-09-20T10:38:00.001-07:00

Praise for 3 course Healthy Menu

First Lady Michelle Obama and Margo Provost discuss Log Haven’s “Low-Cal High Impact” Special Menu in Washington D.C. at the National Restaurant Assocation’s Board of Director’s Meeting.

On Monday, September 13, 2010, First Lady Michelle Obama addressed the National Restaurant Association’s Board of Directors, which included Margo Provost, owner of Log Haven Restaurant in Salt Lake City, Utah.

“Restaurants remain an incredibly dynamic part of our American story” the First Lady said. “I’ve been so pleased to hear about what some of you are doing already, both in working with us and on your own. Together, we can help make sure that every family that walks into a restaurant can make an easy healthy choice.” In speaking with Kimberly Houlk of ABC Channel Four, Margo commented on her conversation with First Lady Michelle Obama: “Oh, she’s terrific. She’s got a great energy. She’s so bright thoughtful and she seemed quite taken with our 600 caolorie 3-course meal.”

Created by Chef Dave Jones’ the “Low-Cal High Impact menu” includes an Heirloom Tomato Gazpacho Soup, Chipotle Barbecued Prawns with raw heriloom tomatoes and roasted corn and Late Summer Honey Sweetened apples with maple flavored tofu cream for dessert. “It’s a filling, hearty meal, yet its under 600 calories. I think that’s astonishing” says Margo Provost.

Click here for a link to ABC News interview and video (right) with Margo Provost.

2010-08-22T13:29:00.001-07:00
Thank you Taste Magazine for the feature on Chef Dave Jones in your July/August 2010 issue! "Getting to Know David Jones FAVORITE FOOD: Anything Ethnic. More specifically, it would have to be Japanese cuisine. FAVORITE MOVIES: The Hangover. It is off the wall. And then Dumb and Dumber would have to be my favorite comedy of all time. In fact, part of it was filmed at Log Haven. FAVORITE BOOK: A cookbook. I won't tell you which one. LAST VACATION: A little fishing village down in Mexico about two hours south of Cancun. It's right on the Caribbean, very undeveloped, with natural springs and fresh water pools and caves. Very cool."

2010-08-13T11:36:00.001-07:00
"Salt Lake's most picturesque restaurant" featured in Salt Lake Magazine's Best of the Beehive August issue: Voted - Best Food Trends of the Year: Green tea Panna Cotta (Panna Cotta) and Fried Halibut Cheeks with tartar sauce (No More Fear of Frying). "He (Chef Jones) has a sure hand with American vernacular and is not afraid of frying--golden puffs of batter encase snowy halibut cheeks served with tartar sauce." Mary Malouf/Dining Editor -and- Best New Cup Cake Replacement: Doughnuts - Italian market doughnuts with creme brulee at Log Haven. We are honored Salt Lake Magazine to be included in your special issue!

2010-07-31T18:36:00.001-07:00
A Toast to Good Health, July 17, 2010 A fundraiser held at Log Haven to help support the Fourth Street Clinic - a health care center for homeless Utahns. Images provided by David MacDaniels

2010-07-05T11:54:00.000-07:00
Untitled Document New Accolades for Log Haven Restaurant Fodor's Choice 2010: "Name your pleasure, and you can find it here: hot, hip destinations with worldly chefs and dazzling menus; sophisticated microbreweries known as much for their food as for their brew; superb sushi, and a range of ethnic options; neighborhood bistros that won't break the bank; dining in unique canyon settings; and of course most major chains. You can now find superb seafood in most restaurants, not just the few that specialize in seafood; it's easy to order a cocktail with dinner at almost any restaurant; and select wine lists and knowledgeable service are readily available. Chefs hail from all corners of the world, and many of them are avid fishermen, gardeners, foragers of local ingredients, and sticklers for quality. Be assured, your prospects for a good meal, in any price range, are excellent."

2010-06-22T12:25:00.000-07:00

The Log Loves Dogs!!

Two ways to dine at Log Haven with your pet:

Our first ever...Dog Haven Brunch!
July 11 Registration 8:30 am
Hike 9:00 am Brunch 11:00 am
Inviting dogs and their owners to join us for a canyon hike, followed by a delicious brunch at Log Haven’s amphitheater. Calling All Dogs trainers will guide the hike, provide goodie bags, and will demonstrate popular tricks for your dog’s enjoyment. Cost per person - $75.00. Cost per dog - free! Proceeds from this event will go to the Humane Society of Utah.

-and-

Dog Days of Summer returns to the Hillside Amphitheater:
Enjoy a hike in Millcreek Canyon with Fido and then stop in for dinner at Log Haven. Diners with well-behaved canine companions will be seated in Log Haven’s outdoor amphitheater (5:30 - 7:00 p.m.), where they can order from Log Haven’s seasonal menu. A limited-time drink menu will be offered in honor of Dog Days and will include items such as Chateau Le Paws wine (from Rosenblum), the Sober Dover, the Melon Collie Mojito, and the Salty Chihuahua, a cocktail made from a special blend of grapefruit juice, Anejo Tequila and Agave nectar. Complimentary water dishes and Dog’s Meow natural dog biscuits provided for dogs.

2010-05-08T15:01:00.000-07:00

Chef Dave Jones and Logen Crew helped along the creativity and talent of award-winner, Brighton High School Pro-start team. Congratulations Brighton HS! Here is a link to a featured Fox 13 news story and video: Culinary program in Utah high schools search for talent.

2010-05-04T09:25:00.000-07:00

April 24, 2010 Pharmaceutical Sales Conference/
Western-Theme Dinner at Log Haven Restaurant

Log Haven partnered with Destination VIP for a western-theme event on Monday, April 24, 2010. A 40'x80' tent was set-up at Log Haven's lake side meadow, that included reclaimed oak wood flooring, for the social. Decorations included hay bales, wagon wheels, bandanas, and recycled wine barrels. Guests were given bandanas and cowboy hats as party favors and had their pictures taken with old-time props underneath Log Haven's canopy. Back in the tent, they listened a country-western band, while sipping beverages from a mason jar. Passed appetizers included, Spicy Chicken Egg Rolls, Beef Tamale, Parmesan and Artichoke Cheese Hearts, Roasted Mushrooms and Fontina en Croutes, Smoked Prosciutto Grissinis, juniper berry aioli.

After the social, the 270 guests came to the restaurant for a three-course dinner that featured local entrees:
Thompson Family Pecan Crusted Utah Trout (boneless), jalapeno-lime brown butter
-and-
Pepper Seared Bison Striploin, dried cherry-glace de veau, roasted - achiote corn puree,smoked blue cheese mashed potatoes, micro cilanto.

If you are interested in hosting your business event, please contact Faith or Joni at 801-272-8255.

2010-04-14T12:53:00.000-07:00
Log Haven Restaurant wins Best Romantic Restaurant for the 12 year!! City Weekly/Best of Utah

2010-03-30T12:34:00.000-07:00
Escoffier Dinner, March 27, 2010 Haute Cuisine and fine dining, as we know them today, trace their origins to the work of Auguste Escoffier, the Chef of Kings and the King of Chefs. To preserve and nurture these twin traditions, Les Amis d’Escoffier Societies and Les Amis D’Escoffier Society Foundation,Inc. a non-profit organization - steadfastly pursue these major goals: To enhance the art of fine dining by supporting culinary education through scholarships to student chefs, and to support students pursuing a career in the hospitality industry. In support of these programs, Chef Dave Jones presented a special nine-course Escoffier Dinner on March 27: A special thank you to Deedee Corradini for reading each course in French. Merci beaucoup! Thank you to all of the support staff that helped make the dinner successful!
Please click on the links below (YouTube) to view the following videos:

Margo Provost/Founder describes Escoffier Dinner

Troy Wilson/ACF Chapter President introduces Chef Jones

2010-03-20T11:09:00.000-07:00

We are putting on our Sunday best...

Easter & Mother’s Day Four-Course Menu
Chef Jones

Amuse - Chicken coq au vin, parmesan grits

First Course
Potato – Leek Soup, garnished with blue cheese and smoked apple wood bacon
-or-
Spring greens with candied walnuts and dried cranberries, maple vinaigrette
Entrees:
Roast Leg of Lamb with lemon, garlic, and rosemary
wilted spinach, pancetta and dried tomatoes, fingerling potatoes
-or-
Citrus Brined Roast Pork Loin, sautéed broccolini, roasted pecan polenta, apricot – riesling reduction, tart dried cherries
-or-
Pan Seared Salmon, beet carpaccio, orange – fennel salad,
citrus beurre blanc, toasted hazelnuts
-or-
Grilled Angus New York Steak, Gruyere potatoes, asparagus, red wine olive sauce
-or-
Wild Mushroom Risotto English peas, carrot beurre blanc, crème fraiche,
crisp shallots

Dessert
Crème Brulee, fresh berries - or-
Dark chocolate decadence cake, whipped cream, raspberry sauce
-or-
Pear almond tart, maple cream anglaise

Accepting Reservations from 12:00 noon to 5:00 p.m.
Adults - $39.95, Children - $21.95

2010-02-24T11:31:00.000-08:00
2010 Reasons to Enjoy "Utah's Best American Fine Dining" (Salt Lake Magazine 2010 Dining Awards). Print below coupon for a special $20.10 savings!

2010-02-15T11:06:00.000-08:00

Valentine's Day Weekend

Thank you to all of you who dined with us this past weekend. We heard rave reviews about the Sesame Tempura Prawns, Grilled Veal Chop and Bittersweet Lava Cake from our special menu. We have posted over 60 photos of our Sweetheart couples on our Facebook page. If you would like a copy of your photo please email us at loghaven@aol.com. Amore!

2010-02-03T10:18:00.000-08:00

Log Haven Restaurant in the Media: OpenTable and Outside.com

Log Haven Recognized Nationally as Tops in Romance - Most Romantic Restaurants in America
“OpenTable, Inc., announced the 50 winners of its 2010 Diner’s Choice Awards for Most Romantic restaurants in America. The list of winners is derived from nearly four million reviews submitted by Open Table diners for over 10,000 restaurants in all 50 states and the District of Columbia.”

Log Haven's Crab Cake Recipe featured in "Top 10 recipes from Ski Town Restaurants" by Outside.com (Outside magazine).

"When visiting one of the best ski towns in North America, it's worth it to splurge on a meal in one of the country's best restaurants. But these days such trips are in short supply, so what can you do? Not much, unless you have a recipe. I gathered up my foodie friends, who all ski, and asked them where they head for a first rate meal after a day on the slopes. Then I contacted the chefs at those restaurants and asked for their favorite recipes. The result is a list of the best recipes from the 10 best ski town restaurants in North America. All are ultra-decadent dishes, perfect for recovery. Because if nothing else, cold weather is the perfect excuse to bring on the heavy cream!"--Amy Silverman

Crab Cake Recipe Link

2010-01-24T09:28:00.000-08:00
Last night's storm left a blanket - several feet - of beautiful snow. We have posted morning photographs of our winter wonderland. Hope you are enjoying skiing, snowboarding, snowshoeing and playing in it!

2010-01-23T12:17:00.000-08:00

Valentine's Day Specials

Special Menu offered Saturday, February 13 and Sunday, February 14

Appetizers
Sesame Tempura Prawns, $12.5
Ginger – yuzu slaw, sweet and spicy chili sauce

Sweetwater and Kumamotos Oysters $3. each
Sweetwaters on the half, jalapeno – tomato water granita, tortilla crisp
Kumamotos on the half, lemongrass mignonette, shaved radish salad

Main Course
Langoustine – Winter Harvest “Pot Pie” $30.

Grilled Veal Chop $33.
Tangerine Pessed Free Range Veal, gorgonzola, smoked proscuitto vol au vent, butternut squash puree, plum balsamic syrup.

Dessert
Chocolate Shortbread, Strawberry Gelee, $9.
wild strawberries, brandied crème anglaise

Accepting reservations both evenings, Saturday from 5:30 – 9:00 p.m. and Sunday from 4:00 – 8:00 p.m.

2010-01-21T16:00:00.000-08:00

Salt Lake's Most Romantic Restaurants - by About.com

Photo by Michael Tallman

Log Haven Restaurant is included in Marsha Maxwell's listing of Salt Lake's Most Romantic Restaurants:

" Valentine's Day, birthdays, anniversaries, proposals - some occasions call for a truly romantic restaurant. The ten restaurants on this list combine wonderful food with unique locations, striking decor and great service, and all of them are perfect for sharing a special meal with a special person... Log Haven, located in a historic log mansion four miles up Millcreek Canyon, specializes in seasonal New American cuisine. Log Haven's romantic interior and beautiful location make it a Salt Lake City favorite for romantic occasions, including Valentine's Day, anniversaries, proposals and weddings. Menu favorites include the quinoa crusted dungeness crab cakes, seared sea scallops and grilled bison New York striploin steak."

We will be offering our regular dinner menu, with special items from Chef Dave Jones on Valentine's Day. Accepting reservations from 4:00 p.m. to 8:00 p.m., Sunday, February 14, 2010.

2010-01-06T10:57:00.000-08:00
The Utah Governor's Mansion Artist Awards Recognizing Margo Provost/Log Haven Restaurant "Margo gives true meaning to the word "entrepreneur" as owner and operator of one of Salt Lake City's finest dining establishments, Log Haven Restaurant. Margo honed her management skills in the health care field and is listed in Who's Who in Health care, Automation and Business. She currently serves as Chairman of the Utah Taxpayers Association, and as a Director of the National Restaurant Association and as Chairman of the Utah Restaurant Association. Along with Log Haven's numerous national and regional accolades, Margo has personally received many distinguished awards for her accomplishments. Working woman Magazine awarded her top honors in three categories including Best Employer, Best Turnaround and Overall Excellence. Margo was named Entrepreneur of the Year by Ernst and Young and Merrill Lynch, and was warded the 2001 Pacesetter Award from the Women's roundtable in the Food Industry. Named Restaurateur of the Year by the Utah Restaurant Association, Margo has also received the Athena Woman of the Year in 2007 as well as the YWCA Award for Outstanding Achievement. She is the only restaurateur in the U.S. to receive the prestigious Avon Woman of Enterprise Award. Margo gives much credit to Dave Jones - Executive Chef, Faith - Sweeten - Banquet Sales Manager and Ian Campbell - General Manager, all co-owners of Log Haven which has been recognized both locally and nationally as a jewel on the culinary scene. Log Haven has received countless awards including, Zagats Survey of Top Restaurants in the U.S. to the most recent award by Salt Lake Magazine's induction to the Hall of Fame." Below are photos taken from the special dinner and dessert buffet presented by Log Haven at the Governor's Mansion, December 2.

2009-12-31T14:44:00.000-08:00
Special January 2010 Coupon:

2009-12-26T12:27:00.000-08:00

Chef Jones' radio interview with Backcountry Radio Network

Host, Brian Brinkerhoff with Backcountry Radio Network interviewed Chef Jones and discussed Chef Jones' techniques, menu and history. The recipe for Dave's Quiona Crusted Crab Cake (mentioned in the interview) is listed below. To hear the interview and many more, please click on the link: Backcountry Radio Network

Quinoa Crusted Crab Cakes
Pine nuts, grapefruit vinaigrette, grapefruit supremes, micro greens
Makes 6 / 3 oz portions
Recipe:
16 oz. Dungeness crab
4 oz. raw shrimp peeled / devein / tail off
1 egg white
3 tablespoons Mayonnaise
½ juiced lemon
2 tablespoons Dijon mustard
2 tablespoons chopped Italian parsley
Salt /pepper /cayenne to taste

Puree the shrimp in a food processor with the egg whites until smooth and creamy.
Then, gently mix the rest of the ingredients together in a bowl and refrigerate until needed.

Quinoa flour:
½ cup quinoa (cooked and toasted)
1 Tablespoon flour
½ teaspoon cornstarch
1 pinch onion powder
1 pinch dry mustard
Salt and pepper to taste

Grapefruit vinaigrette:
1 cup fresh grapefruit reduced to 1/3 cup (frozen concentrate could be an option)
1 teaspoon champagne vinegar
½ cup mayonnaise
½ juiced lemon
1 finely diced shallot
2 teaspoons Dijon mustard
1 sprig chopped thyme
1 teaspoon sugar
Salt and pepper taste
Mix the ingredients together until emulsified

Garnish
1 sectioned grapefruit
2-3 tablespoons toasted pine nuts
½ oz. micro green or basil leaves

Dredge the crab cakes in the quinoa flour and sauté 3-4 minutes per side in a little olive oil or butter. Serve with the garnishes and vinaigrette.

2009-11-15T14:01:00.001-08:00
The Winter Conservatory Each year Log Haven transforms the Waterfall Patio from an outdoor dining location to the Winter Conservatory used for private parties and special events. The process takes several weeks to create. It was designed specifically for the shape of our patio. The conservatory includes a sub-floor that is carpeted, thousand of lights hung from the beams and then covered with a clear fabric liner, heating (heat comes up from the floors - just like in your home - no ugly standing heaters), lined white walls and lighted birch arch, trees and evergreen decor. We keep the view to the waterfall and light it up at night. The Winter Conservatory opened this year in time for a celebratory wedding on Halloween. The bride and groom invited staff to dress in costumes. We are looking forward to hosting many more beautiful events in the weeks and months to come. And then in May we will will convert back to the Waterfall Patio. To see this space and other options available at Log Haven, please email Faith or Joni. Private Event phone number is 801-272-8233.

2009-11-09T13:57:00.000-08:00

New 2009 Fall/Winter Menu

Chef Jones' recently introduced his fall/winter menu. During the staff tasting, we photographed beautiful and delicious appetizers, salads and entrees from his new menu to share with you:

Curried Pecan Cauliflower Soup, duck confit, golden raisin, apple, rice stick noodle, chile oil

Utah Trout in Crispy Thai Chile Butter, spicy fermented black bean sauce, shaved buddha's hand, cashews, scallions

Grilled Skirt Steak, Tomatillo Sauce, creamed rice, corn, seasonal tortillas, jalapeno aioli

Chicory Frisee, shaved apple, smoked blue cheese, candied pancetta, sweet potato chips, cider vinaigrette

Maple Brined Grilled Pork Chop, sweet potato gnocchi, candied pancetta, roasted apples, grilled radicchio, sage-buttermilk gravy

Lemon Pressed Chicken Breast, baby artichokes, polenta, Spanish chorizo-cipollini broth, shaved mimolette

Spun Potatoes and Zucchini Ribbons (vegan), roasted mushrooms, overnight tomatoes, warm olive vinaigrette

Seared Sea Scallops, butternut squash risotto, carrot-ginger buerre blanc, icicle radish salad

Blue Corn Dusted Wild Prawns, pozole, queso blanco, crisp chipotle leeks, jalapeno-mango butter

Grilled Rocky Mountain Elk Rack, juniper braised red onions, smoked potato croquettes, mushroom bordelaise

Seared Hawaiian Swordfish, tempura bamboo rice, burdock root, green papaya salad, ponzu sauce

For our complete menu, click here. We are looking forward to serving you soon!

2009-10-31T13:28:00.000-07:00
Join us in Celebrating our 15 year anniversary! Mention our anniversary during the month of November and receive 15% off of our dinner menu. Serving dinner every night beginning at 5:30 p.m. Reservations recommended. Offer not valid on Thanksgiving, Early Bird or Private Parties.

2009-10-13T12:06:00.001-07:00

Chef Dave Jones will join a team of Chefs in
Slow Food's Feast of Five Senses

Join us for an extraordinary gathering of chefs and local food artisans at Slow Food Utah’s 5th Annual Feast of Five Senses.

Sunday, October 18, 2009 - 5:30 p.m.

Kimball Distributing – Viking Cooking School & Showroom
2233 South 300 East, Salt Lake City, Utah

Log Haven Restaurant Salad Course
Chef Dave Jones

Chicory Frisee, Crispin Apples, Butternut Squash Chips, Pecan-Feta Spanikopita,
Pumpkin Alfalfa Blossom - Cider Vinaigrette
Producers/Farmers contributing to this course:
Ranui Farms/Chicory Frisee
Paradise Valley Orchards/Crispin Apples
Bell Organics/Butternut Squash
Thompson Family Pecan Farm/pecans
Farnsworth Family Farms/Cider
Drake Family Farms/Feta
Knight Family Honey/Pumpkin Alfalfa Honey

Join us for an extraordinary gathering of chefs and local food artisans!

Feast Makers:
Antipasti by Liberty Heights Fresh
Greg Neville of Lugano
Dave Jones of Log Haven
Adam Kreisel of Tipica... A Caputo Project
Ali Sabbah of Mazza
Romina Rasmussen of Les MadeLeines Patisserie

$100 per person $25 Optional Wine pairing
Five Senses Kitchen Table ( Watch and mingle with our Feastmakers): $125 per person, $25 optional wine pairing.

Seats are limited please RSVP with Payment to:
Credit Cards go to www.slowfoodutah.org (via secure Pay Pay 801-706-8828)

Check/Money Order:
Slow Food Utah - P.O. Box 520284 - SLC, UT 84152

Together, we can ensure we all have a place at our community table!!!

2009-10-04T14:31:00.000-07:00

Chef David Jones included in “Moms are the CEO’s of Life” by Eugene Quinn

Eugene Quinn’s latest book includes several stories from - Senators, music producers, football players, and the beloved Julia Child. Eugene Quinn captures “the role their mother played in shaping their respective lives”.

Each story is written with two-parts: “The first part of each chapter tells the story of how I learned one of my own mother's lessons. Most people who read them will see themselves, since all children go through many of the same trials and tribulations. The second part of each chapter relates to a specific individual who used their mother's lessons to be successful in their chosen field.”

Below are a few excerpts from Chef Jones' Life Lesson, “When you sing, sing loud”:

When I was a little boy, whenever a song came on the radio I would have to sing along with mom. She would pick me up, put her arms around me, and tell me it was time for our duet. She only had one requirement when we sang: “When you sing, sing loud”.

“If you sing, sing loud” is really just another way of saying, “If you’re going to do something, give it your best and do it with pride.” The work place can get tough, and the best way through those tough times is by doing your work with pride and passion –every task, whatever it may be.

Thank you Eugene Quinn for including Chef Dave Jones in a memorable and beautiful account of the difference each mother makes in the lives of her children.

2009-09-28T13:09:00.000-07:00

Log Haven's Dog Days of Summer voted "Best Restaurant to Feast with your Furry Friend" by Open Table.

Open Table Blog: The Best Restaurants to Feast with Your Furry Friend

"Now that the dog days of summer (and the hot and humid weather that usually accompanies them) are behind us and National Dog Week is about to begin, it's a great time to take your pet (or two...or three) out on the town and to your favorite restaurant. Not every dining establishment will accommodate pets. But, typically, those with outside seating can. And many go out of their way to welcome your four-legged or two-winged dining companions. Of course, some folks take more exotic companions out with them.

3. Log Haven, Salt Lake City, Utah
Salt Lake City’s Log Haven takes its appreciation for dogs to a new level during the months of June through the second week of October with a “Dog Days of Summer” special. Diner Kathleen Bratcher, her husband, and their dog Bella give Log Haven’s seasonal American cuisine and canine hospitality a rave review. She says, “We were offered spacious patio seating, cool water, high-quality dog treats in a stainless steel doggie dish, and brass-plated dog tags with ‘Log Haven’ embossed. They also offer a reasonably priced dog meal created by their chef, Dave Jones, and a special cocktail menu for adults with a refreshing ‘Salty Dog.’"

2009-09-14T15:51:00.000-07:00
Rachel Griffith and Kerr Foster Wedding and Reception
September 12, 2009 Lovely fall wedding. Wine bottles displayed "table numbers". Grandma's provided heirloom cookie recipes in apothecary jars. Tables were draped to the floor with black linen and arranged with walnut chivari chairs. White hanging lanterns were hung around the building (we love IKEA!).
Flowers by Studio Stems
Linens provided by Model Linen
Wedding Cake and Groom's cake created by Layers
Menu:
Passed Hors d'oeuvre:
Spinach and Cheese Spanikopita and Parmesan and Artichoke Cheese Heart
First Course:
Sweet greens, honey mustard vinaigrette, candied walnuts, dried cranberries
Entrees:
Choice of Honey Balsamic Chicken with soft polenta, broccolini, candied pancetta, garlic jus
-or-
Grilled Salmon, asparagus, goat cheese potato puree, lemon-olive oil viniagrette
-or-
Pepper Seared Filet Mignon - shallot marmalade, garlic mashed potatoes, seasonal vegetables
-or-
Penne Pasta - fresh tomato sauce, roasted eggplan, basil, parmesan

2009-09-10T11:04:00.001-07:00
Detailed blog from Opie Foto Photography - July wedding. Bright blue colors with peacock feathers. Photographed beautifully. Thank you for the post Opie Foto!

2009-09-02T14:41:00.000-07:00
Chef Jones’ Fall Regional Three Course Menu
Log Haven is committed to using sustainable wild products, eco-friendly farm products and always sources locally when available. Each month, we are offering menu specials that are sourced from local or regional producers. Our Fall Regional special features Bell Organic Gardens, Niman Ranch, and Amano Artisan Chocolate:

Appetizer: Arugula & Heirloom Tomato Salad, House Made Ricotta, Pesto Vinaigrette 9.00

Entrée: Pan Seared Natural Niman Ranch New York, Pink Peppercorn Reduction, Utah Corn – Potato Puree, Watercress Salad 35.00

Dessert: Vanilla Bean Goat’s Milk Ice Cream, Huckleberry Sorbet, Hazelnut –Amano Artisan Chocolate Chip Cookies 9.00

Fall Wine Pairing: Chateau Ampelia Cotes de Castillon, France 2005 Medium bodied, with red berry fruit, dried cherries, forest floor, and a distinct minerality. A great introduction to Right Bank Bordeaux. 95% Merlot, 5% Cabernet Franc. Taste 7.00 Glass 12.00 Bottle 58.00

2009-08-26T15:48:00.000-07:00

Book your 2009 Holiday or Private Party with us
before October 31 and receive a special gift!

Your choice of;
Petite Beef Wellington with Demi Glaze Appetizer
-or-
Maryland Crab Cake Appetizer
-or-
Log Haven’s Holiday Wassail
Hot Cider with fresh apples, cinnamon, and cloves.

To schedule your event, please contact Faith or Joni.
We look forward to serving you soon!
loghaven@aol.com
Offer available on new bookings only.

Photography provided by Erin Kate and John McCarthy.

2009-08-13T10:48:00.000-07:00

Ring Ceremony Video at the Meadow

This is a short blog - because the video says it all. Beautiful! Ring ceremony - Garden Meadow

2009-08-11T14:45:00.001-07:00

Erica and Shane

July 20, 2009

Ceremony at Lakeside Garden Meadow

We were fortunate to capture a few photographs from a beautiful July ceremony. The elegant champagne florals provided by Sax Romney were very lovely against the summer backdrop.

The processional song, "Somewhere Over the Rainbow" played by Deejay Craig Chambers, was perfectly timed. The song finished at the moment the father of the bride gave his daughter away.

Both the mother of the bride and the mother of the groom dropped rose petals down the aisle just prior to the bride's entrance. A very unique and momentous part of the occasion.

Thank you for letting us be part of a lovely day. Best wishes for a long and happy life together!

2009-08-08T16:34:00.000-07:00

From our Customers

Below is an email we recently were forwarded. The customer sent the email to Open Table who had contacted them requesting information on their experience at a pet-friendly restaurant. Log Haven
My name is Kathleen Bratcher. I live in Salt lake City, Utah. I would like to share with you our experience of dining with our dog Bella at Log Haven Restaurant in Utah:

What are your favorite pet-friendly restaurants?

Log Haven -- Millcreek Canyon, Salt Lake City, Utah -- has the "Dog Days of Summer." Patrons who bring their dog(s) with them are seated on the patio which is a "treat" in itself. There were three other parties dining with their dog and all of the animals got along very well; the staff seated each table with enough space to dine in peace (without dogs barking or lunging at each other). The setting was glorious. My husband, my dog Bella, and I sat by a small waterfall.

What makes a restaurant pet-friendly?

They offered cool water and high-quality dog treats in stainless steel dog dishes, brass-plated tags embossed with "Log Haven" on the brim. They also offer a special meal created by the chef, Dave Jones, to order for your dog if you would like and at a reasonable price (all beef at $6.50). My dog LOVED it! As for the adult side of dog-dining, they took a group photo of all of us (including our pooch) and emailed a copy to us. They have a special, original summer cocktail menu created specifically for their "Dog Days of Summer" special. My husband and I had the "Salty Dog."

What pets have you brought with you?

Our dog Bella dined with us and we had a great time!

2009-07-24T14:52:00.001-07:00

The Winter 2009 issue of Utah Bride and Groom features

Fall and Winter weddings at Log Haven

Utah Bride and Groom Magazine "Love Stories" show cased two weddings:

"Scottish Splendor"

Elisa and Jeff

October 5

The fall wedding was held at the hillside amphitheater and recorded by photographer Kirsten Hepburn. "During the ceremony, the couple included the ancient Celtic ritual of "hand fasting" in which the bride and groom's hands are bound with a ribbon in the tartan representing the groom's clan. Vows are spoken with each four turns of the ribbon."

"Eat, Party, Love"

Rosemary and Kevin

February 28

This destination wedding showcases the elegant Winter Conservatory, only available to weddings late October through April. Captured by photograher, Erin Kate the bride and groom used "winter outdoor symbols" that included "tree and mountain motifs on their invitations, snowflake motifs on the programs and decorated sugared pinecones on the cake. We wanted it to feel appropriate within the setting at Log Haven. Most of the guests were from out of town and used the wedding as a ski vacation, so it fit their mind sets."

Thank you editors of Utah Bride and Groom magazine for including two beautiful weddings at Log Haven Restaurant!

2009-07-19T10:50:00.000-07:00

Starwood Hotel hosted a memorable event for Meeting Planners International on Monday, July 13, 2009 at Log Haven Restaurant.

Destination VIP's coordinators brought in high-top tables decorated with moss-covered sandstone, votive candles and Brazilian fabric from BBJ Linen. Brightly colored lanterns were strung across the waterfall patio. Snowboard and ski simulators were set-up in the Rains rooms for guests to test out their winter sport skills.

Joy Tlou and Eric Sopanen from Park City, entertained guests in the hillside amphitheater.

Mike with Bacchus set-up a whiskey tasting featuring High West's Rendezvous rye and Vodka 7000'.

Chef Jones custom menu featured passed hors d'oeuvre;

Squash Blossoms filled with Handmade Lemon ricotta

Chilled English Pea Soup

Smoked Prosciutto Crostini, Parmesan Aioli

Parmesan and Artichoke Cheese Heart,

Sesame Crusted Scallops with ponzu dipping sauce

Custom buffet stations; included

Roasted Fingerling Potatoes

Truffle Sea Salt and Herbs Ozette

Wild Grains Salad, Braised Sweet Onions

Chilled Poached Salmon with Fresh Raspberry Vinaigrette and creme fraiche

Grilled Apricot Lemon Glazed Chicken

Macaroni and Cheese with Crab

Chef attended carving station with Jack Daniel Glazed Natural Grilled New York Strip

A variety of sweets were arranged on mirrored trays;

Apricot Tarts, Fresh Berries

Assorted Chocolate Truffles

Artisan Cheese and Candied Walnuts

Thank you to everyone who made this beautiful!

2009-07-09T13:22:00.000-07:00

Dog Days of Summer's Latest Guest - Brutus

Throughout the summer Log Haven invites dogs and their owners to join us for dinner, every night from 5:30 - 7:00 p.m. in our Hillside Amphitheater. Our latest canine is Brutus, a handsome St. Bernard. Chef Jones is featuring Dog Days Entrée Bone-in Ribeye with mashed potatoes & seasonal vegetables. Special K-9 Kabobs are available for your pet. Enjoy a Salty Chihuahua or the Melon-Collie Mojito in the beautiful setting of the Wasatch Forest Mountains.

2009-07-04T12:40:00.000-07:00
Happy Independence Day! Special July 4th Appetizer: Asian Tuna Tartare, miso-sesame tuile, crushed avocado, sambol mayonnaise

2009-06-28T10:30:00.000-07:00

Log Haven received recognition in two categories for Salt Lake Magazine's Best of the Beehive.

"Utah's Best food, Fashion, Fun and Everything".

The Best Upsides of a Down Economy:

Surf and Turf at Log Haven

"To tempt cash-strapped diners, Chef Dave Jones and the crew at Log Haven have been offering steak and seafood dinners, including a petite Caesar salad for just $35 a person. $25, if you order by 6:30 p.m."

Best Dog Food - Log Haven's Summer Patio for Pups

Photography by Adam Finkle

"Log Haven, one of Utah's best restaurants and a member of Salt Lake magazine's dining Hall of Fame, invites you and your four-footed friend to relax with a drink and bite on their grassy amphitheater during their summer Dog Days. Dogs are served fresh water and a doggie treat. Humans choose from special cocktails like the Poodle-tini, Irish Setter coffee and Salty Chihuahua."

2009-06-26T14:32:00.000-07:00
Porcini Mushroom Nachos, Oaxacan Melting cheese, Chile Arbol essence Chef Jones' nachos are a great twist on an old favorite. Come on up to Log Haven Restaurant in Millcreek Canyon to get yours!

2009-06-19T12:32:00.001-07:00

Join us for dinner on Father's Day, June 21

Log Haven is the idyllic gathering place for families. This Father's Day we are celebrating our dear dads with their own free lobster tail with the purchase of an entree. Schedule your reservation today!

2009-06-12T11:40:00.000-07:00

Diane Rehm visits Log Haven Restaurant

KUER hosted a breakfast this morning for Diane Rehm. We are BIG fans of her radio show (The Diane Rehm Show). She is every bit as elegant, gracious and engaging in person as the voice we have come to love on National Public Radio.

Chef Dave Jones served up fresh scrambled eggs with chives, cherry wood natural bacon, sage sausage links, olive oil herb roasted potatoes, banana foster french toast with pecans and powdered sugar and a vegetarian benedict; English muffin, sliced tomato, mushrooms and gruyere cheese sauce.

Diane Rehm covered a variety of topics including past and present presidents (she waited three hours to speak with President Clinton), public television and radio, managing her show and current issues. She gave the following advice to graduating college students as they head into a struggling job market:

1) Follow your passion and then show you have passion.

2) Persevere - even if they say you can't - keep going.

3) Most important - be flexible. Adapt to what is happening in the world around you.

One of the guests asked Diane how she is handling the current news and its discouraging elements. She said she brings her beloved long-haired Chihuahua to the studio with her. "Having my dog with me, makes all the difference ...I look at his adoring face and it keeps me calm and in reality."

Diane Rehm said she considers herself a liberal who is "open to any and all ideas and considers ideas, whether they come from the left or the right...to hear and then make a decision and to be open to persuasion as things change".

It was an honor to spend a few moments with Diane Rehm. We will be listening!

2009-06-11T15:54:00.001-07:00

Chef Jones’ Regional Special Rocky Mountain Sliders 12.50

Log Haven is committed to using sustainable wild products, eco-friendly farm products and always sources locally when available. Each month, we are offering menu specials that are sourced from local or geional producers. Our June special features Beehive cheeses and High West whiskey.

Elk slider - red wine onion marmalade, with Beehive rosemary
cheddar, arugula, horseradish aioli
Bison slider - High West whiskey Barbecue sauce,
Beehive habanero cheddar, Jalapeno slaw
Order them with a side of pommes frites tonight!

2009-06-01T11:51:00.000-07:00

Celebrate Your Anniversary at Log Haven
Buy 1 Entrée Get 1 Free

Romance has always been in the mountain air surrounding Log Haven. Consistently awarded “Most Romantic Restaurant” by Utah publications, Log Haven has carried on its pioneering tradition as a cherished gathering place.

Make this anniversary memorable and join us as we celebrate marriage. Each couple with the purchase of 1 entree will receive the 2nd entree free (equal or lesser value, valid until 7/31/09). Copy of a marriage certificate is required.

2009-05-29T11:09:00.000-07:00
Meet The Makers, May 28 Thank you to Tim Welsh/Beehive Cheese, Dave Perkins/High West Distillery, Cristiano/Creminelli Fine Meats and Clark Goble/Amano Chocolate for participating in Log Haven's first Meet the Makers. Over 70 guests attended the event and were able to sample a variety of cheese, meats and chocolate. Many guests stayed for dinner and enjoyed selections from Chef Jones' summer menu featuring items like Beehive Cheeses Habanero Cheddar, Creminelli's Felino Salami, Amano's Chocolate Trio and Log Haven's signature cocktail, a High West Manhattan. Tim Welsh - Beehive Cheese Cristiano Creminelli - Creminelli Fine Meats Clark Goble - Amano Chocolate Katie - High West Distillery

2009-05-11T10:46:00.000-07:00

5/28 Meet the Makers

Log Haven is committed to sourcing from local and regional producers. We would like to invite our customers to meet four of Utah's finest local producers on May 28 at the waterfall patio from 5:30 - 7:30 p.m.

Tim Welsh - Beehive Cheese

Beehive Cheese

Clark Goble - Amano Chocolate

Amano Chocolate

Creminelli Cristano - Creminelli Fine Meats

Creminelli Meats

David Perkins - High West Distillery

High West Distillery

To RSVP, call 801-272-8255, email loghaven@aol.com. or at our event listing on facebook.

2009-05-05T10:44:00.001-07:00
May Libation Special:
Introducing an elegant and delicious cocktail for May:

The Alpine Rose
Brachetto, Grey Goose L’orange vodka, shaken & served with rose petals

The Italians call Brachetto “the wine that speaks”. A sparkling wine with gentle bubbles that seem to speak to you, is also a romantic beverage to enjoy...from its’ red color to its’ gentle sweet flavor, to its’ low alcohol content. Making it a perfect choice for romantic dinners. It’s delicate perfume is similar to the delicate aroma of a rose.

Perfect for spring patio dining!

2009-04-29T16:23:00.001-07:00
Love Lobster? Add a Lobster Tail to any Entree for $10 “Early Bird Special” – order your entree by 6:30 pm and receive a complimentary Lobster Tail! Available during May 2009. Not applicable to holidays or private events.

2009-04-28T16:34:00.000-07:00

Incorporeal beings and historic buildings go together like Osso Buco and Barolo. L.F. Rains, Log Haven’s founder and owner of a ghost town outside of Helper, is one of the many apparitions known by some to inhabit our restaurant.

Last Sunday night, Log Haven was visited by our local ghost busters - Utah Paranormal Investigators of the Night. A report on their finding can be seen by clicking on the following link:

Paranormal Investigators

Listed below are eye witness accounts of animated beings, eerie noises and ethereal mysteries at Log Haven Restaurant:

Ian/General Manager – Ian was walking past a freezer/storage area and out of the corner of his eye he saw a man with black and white clothing similar to that of a chef. Not recognizing the person, he stopped and went back only to find the room empty.

Guy/Previous Assistant Manager – Guy was following a server – Grace – into the Library. As they walked through what is called the Small Rains room, Grace saw the ghost of L.F. Rains and walked right through him.   She screamed and Guy came up behind her to find out what had happened. Through tears she told Guy she walked through a ghost that looked like Mr. Rains and that it felt very, very cold.

Katy/Bartender/Server – Katy was in dry storage and heard a moaning sound coming from above her head. She looked towards the back wall and saw a screen that had been put up in front of a crawl space. She high-tailed it out of there and when she came back the next day, the vent had been pushed out from the wall.

One night as Katy was in the Library room collecting Bordeaux glasses for a guest, she felt a tingling sensation. She looked out the window she saw a tall bearded man with a hat walk across the room.

Chelsea/Server - Late one night as Chelsea was resetting the dining room she saw a tall man. The room was dark and the image was there for only a second. On a separate occasion while using the woman’s restroom, the middle bathroom stall began to rattle.

Stephan/Assistant Manager – Stephan was visiting with a customer who told him he had managed here 32 years ago. One of his servers had seen a ghost while working and ran out of the building before ending her shift. They tried to contact her by phone and mail. She was never heard from again.

Joni/Event Planner – She was finishing her paperwork with the bartender and they heard bells ringing. Another evening she was downstairs in the office and heard a young girl singing. Joni went upstairs and as soon as she came into the kitchen it stopped. She went back downstairs to the office and the singing started up again. While driving away after closing up and locking the restaurant - she looked up to see lights coming on inside.

Ruth/Housekeeper – During the day while cleaning the restaurant, Ruth saw a woman in vintage dress in the dining room. Once as she was mopping the Small Rains room she saw a pair of old boots with black laces. The laces weren’t drawn up. It looked like someone had just slipped them on. She could see just a little bit of the spirit’s leg.

Jill/Banquet Server – Jill was walking through the patio carrying two plates. She ran right into a small child. She hit the being so hard the plates flew out of her hand. She looked down to apologize to the child and no one was there.

Though an unproven claim – a ghost gave a server a wedgie as she bent over.

As you dine at Log Haven in your temporal state, you may be secretly hoping for a visit from worlds beyond. Unfortunate reader, we regret to inform you that the various supernatural friends find us when we are mostly alone and late in the evening. When you return to the comforts of your home, we ask that you think of us and the mysteries that are just beginning to wander our halls…

2009-04-27T15:49:00.000-07:00

Chef Jones visited Good Things Utah television show last week. Did you miss it? Don't worry, here's a link to the video with Chef Jones and Good Things Utah's - Reagan Leadbetter. http://www.tinyurl.com/c7klzt.com

2009-04-22T11:50:00.000-07:00

Chef Dave Jones will be a guest on Good Things Utah/ABC/Channel 4, Thursday, April 23, 2009. The show will air at 10:00 a.m. Chef Jones will feature Quinoa Crusted Crab Cakes. This dish is a Log Haven best seller! Recipe as follows:

Pine nuts, grapefruit vinaigrette, grapefruit supremes, micro greens
Makes 6 / 3 oz portions
Recipe:
16 oz. Dungeness crab
4 oz. raw shrimp peeled / devein / tail off
1 egg white
3 tablespoons Mayonnaise
½ juiced lemon
2 tablespoons Dijon mustard
2 tablespoons chopped Italian parsley
Salt /pepper /cayenne to taste

Puree the shrimp in a food processor with the egg whites until smooth and creamy.
Then, gently mix the rest of the ingredients together in a bowl and refrigerate until needed.

Quinoa flour:
½ cup quinoa (cooked and toasted)
1 Tablespoon flour
½ teaspoon cornstarch
1 pinch onion powder
1 pinch dry mustard
Salt and pepper to taste

Grapefruit vinaigrette:
1 cup fresh grapefruit reduced to 1/3 cup (frozen concentrate could be an option)
1 teaspoon champagne vinegar
½ cup mayonnaise
½ juiced lemon
1 finely diced shallot
2 teaspoons Dijon mustard
1 sprig chopped thyme
1 teaspoon sugar
Salt and pepper taste
Mix the ingredients together until emulsified

Garnish
1 sectioned grapefruit
2-3 tablespoons toasted pine nuts
½ oz. micro green or basil leaves

Dredge the crab cakes in the quinoa flour and sauté 3-4 minutes per side in a little olive oil or butter. Serve with the garnishes and vinaigrette.

2009-04-18T08:33:00.000-07:00
Chef Jones’ Regional Special Southwestern Smoked Idaho Trout Log Haven is committed to using sustainable wild products, eco-friendly farm products and always sources locally when available. Each month, we are offering menu specials that are sourced from local or regional produces. Our April Feature is Southwestern Smoked Idaho Trout with chicory, spiced cucumber, tomato coulis,toasted pumpkin Seeds, Creamy jalapenos-goat cheese vinaigrette $11.50

2009-04-07T16:25:00.000-07:00
April is Filet Mignon and Colossal Shrimp Fest Enjoy a 2 course dinner for only $35! Begin with a petite Caesar Salad followed by Pan-Seared Filet Mignon and a Bacon-wrapped Colossal Freshwater Prawn. PLUS, take advantage of our “Early Bird Special” – place your order by 6:30 pm and you only pay $25! (No other discount, coupon or promo applies to the Filet Mignon and Shrimp Fest).

2009-04-05T12:31:00.000-07:00

A visit from photographer Michael Tallman earlier this week, prompted me to post a few of the photographs he shared with me from a lovely September wedding last year. To view more of Michael's photography, visit his web-site at http://www.michael-tallman.com
Jenny and Titus were married at the hillside amphitheater on September 6, 2008.

Main waterfall at Log Haven

Flower girl dropping petals during ceremony.

Guests signed red silk, instead of a guest book.

A tea service was part of the wedding ceremony.

The elegant bride, photographed at the pond.

2009-04-04T09:29:00.000-07:00

Log Haven is the idyllic destination location. It is widely known as the best place to showcase Utah's mountain splendor. During the months of April and May 2009, Schedule your business luncheon, dinner or retreat at Log Haven during the months of April and May and receive free appetizers:

Spinach and Cheese Spanikopita
Parmesan and Artichoke Cheese Heart
Mushroom Puff with Fontina Cheese

Log Haven features 40 acres of private land (including a pristine Lake) nestled in the mountains of a nation forest, with a nationally acclaimed chef and full service event planning. Call Faith or Joni at 801-272-8255 or email at loghaven@aol.com and schedule your private event today!

2009-04-03T12:51:00.000-07:00

Holley and Dee were married at Log Haven on April 2, 2009 in front of the Wasatch room's crackling fire, amidst friends and family.

The couple met on-line and together will be raising six children, three boys and three girls.

The girls were dressed in elegant white dresses with purple sashes, and carried white baskets with lavender hyacinths. The boys wore dapper black suits, with lavender ties and daisies for boutonnieres. The bride's bouquet matched her daughters, filled with spring flowers of hyacinths and white tulips with a long green stem and lavender silk ribbon.

The happy children enjoyed feeding the ducks at Log Haven's pond after the ceremony. Congratulations and best wishes lovely family!

2009-04-01T12:13:00.001-07:00

April Libation Specials:

High West Manhattan
Utah’s own High West “Rendezvous” rye whiskey, a generous splash of Lillet Rouge, with port-marinated cherries. $9.50

Bartender, Nick Barton serving up Log Haven's High West Manhattan.

Ripoll Sans “Closa Batllet Gratallops” Priorat 2004
Aromas of scorched earth, blackberry, and black cherry; full bodied, with flavors of fleshy black fruit, root spices, cola, and anise; lengthy finish.

http://www.blogger.com/posts.g?blogID=8231822596784685691
Try one tonight!!

2009-03-30T14:35:00.000-07:00

Log Haven Restaurant Unveils a New Dessert Menu

On March 27, Log Haven unveiled its new dessert menu. Under the direction of Chef Dave Jones, Pastry Chef Erica Ballard created six delectable desserts:

Black Vanilla Tea Panna Cotta
baked meringue, crushed blackberries, rose water syrup

Amano Chocolate Trio
Jembrana chocolate ganache, Ocumare milk chocolate ganache, white chocolate mousse, roasted hazelnut ice cream, blood orange

Curried Apple Financier Tartlet
coconut sorbet, ginger syrup, sesame tuile

Sake Steamed Santa Rosa Plums
firewood honey tapioca, yuzu mitsu foam

Amaretto Creme Brulee
almond florentine, shaved chocolate

Lemon Rosemary Mousse
pistachio shortbread, lemon sauce, candied lemon

Pastry Chef Erica Ballard

2009-03-26T10:37:00.000-07:00

Log Haven Inducted into Salt Lake Magazine’s 2009 Dining Awards “Dining Hall of Fame”

At Salt Lake Magazine 2009 Dining Awards, Log Haven was the recipient of the magazine’s highest award: induction into their “Dining Hall of Fame.”

Log Haven is only the 3rd restaurant to receive this prestigious award and joins Red Iguana and Mazza as members of a select club of perennial winners, deemed by Salt Lake Magazine (April 2008) as “places (that) have achieved such consistent excellence that they deserve an award just for winning awards.” Salt Lake Magazine instituted its Dining Hall of Fame as an award for consistent winners of their dining awards. States Mary Brown Malouf, Salt Lake Magazine’s Food Editor: “This is the highest honor we can give a restaurant in Utah. It means that besides having great food, terrific ambiance and passionate people, something magical has happened to make this restaurant so consistently excellent on all fronts that it thrives as an inspiration to everyone in the business.”

Margo Provost, Log Haven’s Owner/Operator, comments “I am honored that Salt Lake Magazine recognizes Log Haven as a perennial ‘Best of the Best’ in all categories by inducting us into their Hall of Fame. It was even more exciting to see so many restaurants win an individual category award for the first time. The energy and enthusiasm from our industry is inspiring to all of us.... from veterans to newcomers.”

2009-03-21T11:32:00.001-07:00
Korine and Mark celebrated with friends and family at an intimate wedding ceremony and dinner held in the Winter Conservatory. At their photo table, pictures of the beautiful couple were surrounded by photographs of both the bride and groom’s family. After they exchanged vows, their sons and daughters took a sand-filled cylinder and placed into an elegant center vase, signifying the union of the two families. The special event exemplified the love and devotion of those who are closest to us. Congratulations Korine and Mark!