Welcome Reception 6:00 - 7:00 PM | 6 Course Tasting Menu 7:00 - 9:30 PM
The cultural favorite on the farm. Its versatility is unrivaled, and its seasonal presence is constant and consistent throughout all of the growing year. The garlic plant is awe-inspiring. A truly remarkable year-round companion of the farmer. Planted by the clove in the fall, and harvested for green garlic in the spring, scapes in the early summer, and finally the entire bulb in the late summer, it is truly a year-round plant that reflects the season of the farmer and the farm. For this dining experience, we will delight in as many seasons of the garlic as we are able with scapes, uncured raw green garlic, cured and stored garlic, and fermented garlic.
Visiting Chef Viet Pham:
Viet Pham grew up in the San Francisco Bay Area with parents who loved food and cooking. His upbringing inspired him to pursue a career in food, and he graduated from the California Culinary Academy in 2002. While attending school, Pham interned at Michelin-starred Fifth Floor Restaurant in San Francisco, CA under award-winning chef Laurent Gras. Pham went on to cater local private events before relocating to Provo.
Viet Pham opened Forage Restaurant in Salt Lake City, UT in July, 2009. Though a unique concept in the Salt Lake City restaurant scene, Forage Restaurant was well-received by the community and quickly emerged as the top eatery in the area. Currently Viet is the owner and operator of Pretty Bird, a nashville style hot chicken restaurant in Salt Lake City, Utah.
Pham has been recognized in Bon Appetit, The Wall Street Journal, The New York Times, The San Francisco Chronicle, Reuters, and The Salt Lake Tribune. He has participated in Food Network's Extreme Chef, Iron Chef America, and Kitchen Inferno. Pham has been nominated as a Semi-Finalist for the James Beard Award Best Chef: Southwest in 2011, 2012, and 2013.
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Garlic Farm Dinner at The Lodge at Blue Sky is sold out.