Northern utah foods showcased at farm-to-table dinner.

• Author: Felix, Devin

Trerrif - The UTAH OFFICE OF TOURISM is out to prove Northern Utah is full of excellent homegrown and homemade food. They did so in September with a multi-course dinner served to food producers and members of the media.

The Taste of Northern Utah Farm-to-Table Dinner took place at the HOLMGREN HISTORICAL FARM in Tremonton. It featured products by nine food producers from around Northern Utah, which were assembled into a multi-course meal by chefs from Salt Lake City restaurants PAGO and FINCA.

Scott Evans, owner of Pago and Finca, says his restaurants go to great lengths to use local foods because they are usually fresher and of higher quality, and the impact to the environment is lessened when food doesn't have to travel hundreds of miles. It can increase a sense of community and connect consumers and producers. It makes food more meaningful when you know the people who grow it," he says.

The dinner featured foods from PARKER FARMS, MORGAN VALLEY LAMB, CRUMB BROTHERS, PETTINGILLS, GELARTI, KEEP IT REAL VEGETABLES, SUGARHOUSE PORK, PAGO FARM and BUTCHERS BUNCHES. Each course included descriptions of where the ingredients were produced and how the foods were made.

The dinner also featured wines from RUTH LEWANDOVVSKI WINES, a new winery in Salt Lake. The winery is run by...