Papipas
Poutine. Pretty much says it all
(801) 569-1884
$
O Canada!
Our home and native land!
True patriot love in all thy sons command.
What sweeter lyrics than Canada’s national anthem? I originally intended this post to be uploaded during the Olympics but following the defeat of the USA at the hands of Team Canada in Ice Hockey I decided to step back so I would not lambaste this food establishment… It didn’t make a difference.
I lived with a Canadian for two years in Boston. This spry young lad in all his French-Canadian speaking custom introduced me to many of the stereotypes and fallacies we as American often have towards our Northern Brethren.
Myth 1: Canada is icy, cold, and barren; filled with nothing but white European transplants.
Fact: Canada is actually quite warm in certain areas, particularly the East Coast of Nova Scotia and PEI. Summer temperatures can get up to the mid and high 70’s! (Think Fall here is summer there) Contrary to the notion of Canadians as just a bunch of white frenchies, there are in fact many many communities with diverse populations. Have you ever considered African-Candians or Asian-Canadians?! They have them!!!
Myth 2: – Canadians have a crazy wacky language and speak nothing but French
Fact: French is mainly spoken in areas such as French Quebec. While we associate Canada with the “Strange Brew” culture of “aboot” , “eh”, and my favorite “deckal” (in place of decal), Canadians could easily subvert and infiltrate our country by posing as white Americans!
Myth 3: Canadian food consist of maple syrup, Canadian bacon, and facsimiles of American products.
…. Well this part is somewhat true.
A recent deli opened up in my hometown of West Jordan, Utah. With it’s plainly designed sign featuring it’s namesake in a smiling facial, Papipa’s Deli offers Utah with it’s first true delicatessen. Does it live up to the experiences I’ve had with my fine Nova Scotian friend and the other random Canadian’s I’ve associated with? Quite simply, no.
There’s a sense of simplicity and familiarity that comes with “Canadian Food.” Just like American food there is an eclectic narrative food, particularly when you consider the influence of so many cultures. Basically, nothing is going to surprise you. That said some of the things I was first exposed to via my Canadian pal include Poutine, his daily musing of Donairs, and Tim Hortons. Papipa’s proports to offer a taste Canada.
You tell me what it is and I'll tell you if you're right
Their main attraction: Poutine. The rudimentary meal of fries, gravy, and cheese. Not cheese fries. Not Mashed potatoes. Rather, Poutine is a super Canadian snack that takes regular fries (thicker the better), cheese (curds are best) and then a salty and in some places spicy beef gravy. I’ve had poutine supposedly made the correct way by my Canadian friends. What can be said of this “difficult” to construct meal? While the gravy at Papipa’s was a saltiness I would prefer with my poutine, the fries and few curds on my plate didn’t do the dish justice. I also ordered a pierogi drenched in the gravy sauce but this time the saltiness and thick mush of bread didn’t settle my palate. Ironically though, my 2 year old nephew devoured the poutine and most of the peirogi.
Amazing... This photo has not been doctored
For dessert I ordered none else than Canada’s national dish: Maple Syrup Pie. hah! The pie was frozen and while they offered to “warm” it up at the deli, I offered to take mine home and eat it defrosted. Sufficient to say, it reminded me of pumpkin pie with a cup full of maple syrup. Not spectacular and not complimentary of what the nation to the north has to offer.
The deli did have other sandwiches made with different cured meats and while the first experience was somewhat a let down, I plan on visiting again and hope this small establishment fixes the little cracks and manages to bring a TRUE Canadian experience to my neighborhood. Unlike other reviews I’ve read online, the food isn’t expensive and those who complain that it is are cheap and too used to the dollar menus or casseroles of abundance in their homogeneous palate.
Friend Meter: None yet.
FYI: Feel free to check out KSL’s vid about this: http://www.ksl.com/?nid=148&sid=9737246
Tin Angel Cafe
The Tin Angel Café
365 West 400 South
Salt Lake City, Utah
801-328-4155
I recently was listening to a local radio show host who mentioned that Salt Lake City has only a handful (he said 3-4) of restaurants that can compare with nearby big cities such as Denver, Los Angeles and Las Vegas. While SLC is in no way comparable as far as size, the city has a unique opportunity to take advantage of ingredients and products readily available nearby and has many great local spots who do their best to USE LOCAL . You’ve probably seen the “Local First Utah” signs throughout the state advocating the usage of products manufactured, made, and grown here. I love this. In part because it not only promotes the local economy, but highlights the flavors and unique qualities of Utah products. There is a unique food culture here in Utah and it’s not just jello or funeral potatoes. In fact, there are many local products you can find nationally and are recognized for their taste and quality. These include things like Amano Artisan Chocolates (which are AMAZING) which has won numerous awards nationally and internationally. Bear Creek Soups, which is found nationally in grocery stores also originated in Utah. Lehi Roller Mills, Lion House Pantry; there are so many places and local products that compare with any other places bar none!
Tin Angel operates on this mentality of local and fresh first and it shows in all of it’s cooking. I’ve heard about the local spot from my friend Trevor and I’ve been meaning to visit it for over a year it seems. I’m glad it finally sparked my memory. The food is outstanding! It is easily one of the tastiest and refreshing restaurants I’ve been to in the 3-4 month span of this blog. The flavors for each course I had were vibrant and full bodied and were a welcome experience to my recently bored and tired palate. It’s really refreshing to have a meal that is well planned, well executed, and most especially satisfying.
Onto the meal:
First course:
Charcuterie Plate
Chef’s selection of Cured Meats and Marinated Veggies. Served with Crostini.
While this plate was nothing spectacularly unique it was well executed. I love cured meats and these were purchased from Tony Caputo’s and served with an excellent cup of marinated olives, tomatoes, and cloves of garlic. Great way to start off a meal.
- The “cure” for hunger
Lamb & Chorizo Stew
“Tender pieces of Morgan Valley Lamb slow cooked with Spanish Chorizo, Onion, Tomatoes, Garlic and Red Wine. Served over Sweet Potato Mashers and garnished with Haricot Vert.”
- Memories… like the ones I used to eat.
If that description doesn’t make you salivate then you’re either a vegetarian or someone who has no appreciation for good food. As a young child my family wasn’t the most affluent. We lived on the basics of rice, fish, and if I was lucky some type of American food at school lunch. While my parents were working at the sewing factory or at the donut shop we’d have a few options of food at home. These were usually either leftover from the prior night or cereal. I hated cereal. My favorite after school meal was Castleberry’s Beef Stew. Yes, Castleberry’s. I loved the tender meat and warm feeling I had every time I had this comfort food. It was like every morsel and “vegetable” was a special gift to me by the magic Castle of King Berry. While Castleberry’s is far from gourmet food, stews, particularly hearty stews always bring back memories of a time when money was scarce and my mind was innocent and young. Even though we lived in the less than favorable Echo Park area of LA, I was happy and things were simple. When I took a bite out of the Lamb and Chorizo stew, the first rush of emotion that came back was a food nostaglia. Food nostalgia is when you associate a pleasant or happy time in your life with food. This was one of those occasion. The stew was considered between the other stew as the spicier and less sweet. The meat was amazingly slow cooked and tender and the chorizo was not overpowering which when served in traditionally Hispanic meals can often be. I absolutely loved the well balanced flavor between hearty and sweet. Sweet meat is not usually a favorite of mine but this dish settled the apprehensions I had in my mind and on my palate. The sweet potato mashers were superb. The plate whicih came out seemed small at first but I could barely finish the stew. It is easily one of my favorite dishes I’ve had. Perfect for the cold winter day.
Chocolate Hazelnut Torte and Bread Pudding - BAM!
The meal was going so well, I decided to get dessert. I won’t spend too much time describing how enamored I was but the torte I had was made with a deep chocolate and had a sharp flavor that was just the right portion. The bread pudding which my guest had was equally high quality although I would prefer a less dense and thick bread pudding.
Every bite of each plate of food I ordered was done impeccably with the utmost concern towards flavor and freshness. I couldn’t have asked for a better meal. When you eat local and fresh, you realize just how unique and numerous are the flavors and ingredients you can find. Local First!
Friend Meter: Everyone
Peng's Palate 