Peng's Palate

Here are a few pics from a non-posted experience at Meditrina a few months ago. They had a special promoting local foods, flavor, and restaurants. For a set price, you got to choose from a list of highlighted menu items, special to this tasting event. Think Parade of Homes for restaurants. I kept getting behind in posting my review and now that it’s month later, it’s my goal to go back to give the place an honest look. I do recall that while the flavors were unique and there were some awesome awesome dishes, I was still hungering for something more. Hence their “Small Plates and Wine Bar.”

See if you can match the pictures with the item:

MUSHROOMS AND BRIE — balsamic caramelized wild mushroom fricassee over brie. Served with crostinis.

RISOTTO CAKE OF FOREST MUSHROOMS & HERBS —with tomato broth.

STEAMED CLAMS AND MUSSELS —in a tomato basil wine broth with crostinis.

MEDITRINA MARINATED OLIVES —our own blend of herbs, spices, red wine, and extra virgin olive oil.

BASILICO —roma tomatoes, fresh mozzarella, and red onion layered over fresh pesto with fresh basil and balsamic vinaigrette.

HUMMUS PLATE —roasted red pepper hummus served with olives,carrots, celery, and bread.

CHICKEN SATAY —marinated and peanut crusted chicken tenderloins over basmati rice. Served with a Thai coconut dipping sauce.

PANKO & BACON CRUSTED PORK TENDERLOIN —over corn, butterbean, and turnip purée and topped with carmeled okra and pecans.

DRUNKEN OREO —three red wine soaked Oreos topped with Fendall’s vanilla bean ice cream and port reduction.

CHEF’S SELECTION/PANNA COTTA —bruleed bananas with Nutella mousse.

CHEF’S CHOICE MEDITRINA TORTILLA ESPANOLA

Pass me the Tabasco and I could eat this every morning!

A few months ago I visited Ruth’s after hearing for years how superb the food was at this local landmark. My favorite Diner Drive-In and Diver, Guy Fieri also helped motivate my visit by profiling Ruth’s on his trend-spotting show. Granted, this haven in the canyons was one of Peng’s Palate’s first stops but the food left more to be desired. The atmosphere is tranquil being in a canyon and it’s only minutes away from the University of Utah.The iced tea was exceptional but the food left me reminiscing of better American fare for a much cheaper price. I love comfort food and while I was comfortable, I was not enamored in the same way many of Ruth’s fans have been for years.  As much as Ruth’s was renowned, it was a sub par outing.

Months later, I can say confidently that I was wrong and entirely mistaken in my post. The first mistake I made with Ruth’s was assuming, rather comparing it to places such as Cracker Barrel, Coachmans, and every other “American diner.” Ruth’s is in a class of it’s own. It’s not cheap eats but rather quality food made with the same passion that has stimulated business for decades. The second mistake was to miss out on it’s breakfast.

The Visit:

I’m a sucker for poached eggs mainly because of the simplicity yet unique style of cooking eggs; particularly when all I am accustomed to is scrambled, over-medium,and over-easy eggs.  The eggs has a good firmness to the whites that enveloped the surprise center yolk in all it’s creamy goodness. Poached eggs are simply AMAZING and Ruth’s cooked it to utter glory and salvation. Not to mention I had it with a salmon filet covered in hollandaise sauce that had the complementary texture to blend all the superb flavors. The portion size was decent too.

I'll avoid the egg pun and just say - CHEESE!

A Mountain of A Biscuit

I spoiled myself a little further and had the biscuits and gravy. Ruth’s gives you a few biscuits to start your meal so I had my introduction to the gynormous (yes I just used that word) pile of carb goodness. The gravy was smooth, creamy,and  buttery, but lacked a saltiness I easily remedied. Pair that with a few bites of sausage patty and this was one of the best breakfasts I’ve had in a long time.

My friend had the crab and avocado omelette and it was topped with the same wonderful hollandaise sauce. The omelete was superb and I’ve made a note to try a full plate for my own sake the next time I visit.

Omelette-a-you try this!

In conclusion, the best thing I’ve learned in this revisit is that foods and my palate can often change.  Food should be dynamic and your taste, as picky, finicky, and fickle as can be, should be able to adjust so you can experience the wonderful flavors this world has to offer. You always have to have an open mind, particularly with foods and establishments that are long lasting. If you don’t give things a second chance, you might miss out on what you overlooked or discriminated against and that is the biggest crime in gourmet.