I will be forever grateful for the Saturday night I spent in Dave Jones’s kitchen! He is the Executive Chef at Log Haven. Log Haven sits up in the Millcreek Canyon of Salt Lake City and literally transports you into another world. His menu reflects the rustic, yet elegant atmosphere of the decor with bison, short ribs and exotic mushroom brown risotto. But, he’s also got an eye for creating fresh amazing salads, soups and beautiful desserts. I believe one of the most innovative ideas about his menu is that the salads are all offered as “tastes” or for a few more dollars, “full portions.” After making every salad on the menu, I can tell you this is the course you do NOT want to miss.
Dave has also put together a GLUTEN FREE menu. It was wonderful to see so many options available on the GF menu. That’s not always the case with boutique restaurants where the chef’s have a hard time accommodating the restricted palate. Dave also has created a Low Cal-High Impact special which you can get any night. It’s a 3 course meal with so much flavor and little “extras” , that even I could not believe it was around the 600 calorie mark!
As you can tell I was having fun being part of the Log Haven “experience”. I have a new respect for the process that happens when a person requests “no dairy”, “dressing on the side” or my standard “no gluten, no dairy and no meat”! Dave Jones has set up his kitchen to accommodate those of us who have special dietary needs and I have a deep appreciation for that!!!
