A small Utah town attracts big talent in the food and drink world

See the full article by Heather L. King published by The Salt Lake Tribune here.

“[Luke] Fowles [of Capitol Burger] ran through the ingredients they use: Bacon from Daily’s Premium Meats in Salt Lake City, pickled jalapeños and pork that he smokes on a Traeger smoker (for the pulled pork burger), thick-cut pastrami and house-made slaw (for the pastrami burger), and fig mash from Etta Place Cider, cooked into a jam and served with blue cheese and a balsamic reduction (for the Figgy Piggy special).”

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