2014 Corporate Cuisine Awards.

• Author: Kinder, Peri

Iocal chefs are spicing up the state's culinary atmosphere, mixing creativity with delectable menu items to introduce a new level of sophistication to Utah diners. And restaurant patrons are eating it up.

In the last decade, the state's food scene has skyrocketed as eateries try to keep up with more educated diners and customers look for something tasty, eclectic and surprising. As people travel more (experiencing international cuisines), and as individuals relocate to Utah (and look for their favorite foods), restaurants have had to adapt--or lose business.

Local food writer Heather King has evaluated food destinations for nearly 20 years and marvels at the change in the restaurant culture in Utah, along with the incredible variety of menu items.

"People are craving ethnic foods. I can't believe how many Thai restaurants are in this state. And at one time there were four Ethiopian restaurants," she says. "People are willing to pay more for something that tastes really amazing."

Local products are also being highlighted on menus. Chefs shop at nearby farmer's markets to pick up only the freshest ingredients for their dishes. At Bambara, which garnered the "Best Hotel Restaurant" award this year, Chef Nathan Powers wows guests with his creative use of local foods. In Utah's modern restaurant scene, chefs and restaurant owners must use quality items and provide something with a modern twist to attract customers, like an innovative mixologist or a world-renowned pastry chef.

Food trucks are still a big trend in the state with several vendors offering mobile gourmet cuisine that's a little easier on the wallet. And award-winning local breweries continue to upgrade, reinvent and integrate new ideas to stay ahead of the game.

Culinary connoisseurs with sophisticated palates seek out adventurous offerings, and are finding them at Utah's restaurants. A local cafe is now offering pate, while a fish farm in the state produces high-end caviar. Blood sausage is on the menu at a Utah-based deli, and quality sushi and Ethopian injera is easier to find--as is ceviche, the star on the menu of Del Mar al Lago, winner of the "Best Kept Secret" award. "Park City was at the foreground of adventurous cuisine with so many people coming to Sundance from out of state. But now I can go to any restaurant in the valley and be surprised. There is better talent using better ingredients," says King.

For diners not familiar with advanced menu options, several restaurants offer small plates (tapas), which give patrons a bite or two to decide if it's something they enjoy. These ideas are creating a culinary zeal--and a new wave of educated foodies.

Utah's gastronomic scene has attracted the notice of several big cities. And while the state's dining might not be as advanced in options, ingredients and creativity, local chefs are certainly ramping things up while adapting to...