Immediately
upon returning home after interviewing Brittany
Sheain, head cook at Eklecticafé,
I set about making her Thai Peanut
Sauce. I felt like a renegade scientist whod finally
gotten possession of a secret recipe for a potent elixir.
At least, a sauce with a really good tang that awakens and
delights the taste buds because that is exactly what I feel
each time I have ordered the Thai Chicken or Tofu at Eklecticafé,
This coffeehouse of collectibles has gradually expanded
its breakfast and lunch menus to include such mouth-watering,
tantalizing items that keep customers, locals and visitors
alike, coming back for more. But the first thing you will
probably notice upon walking onto Eklecticas premises
is not the marvelous menu, but the decor. What better word
to describe it than...eclectic.
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Julie Fox
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The quaint wood building sports
a front porch that leads to a covered patio, all giving
onto Eklecticas colorful xeriscaping. The water-wise
blooms grow willy-nilly, reminiscent of an English garden.
At the heart of the garden sits Eklecticas signature
giant teacup, encrusted with tiles whose design recreates
the world atlas. The enormous cup that doubles as a fountain
seems to symbolize all the exotic jewelry, memorabilia and
multi-ethnic cuisine found within the tiny restaurant.
As you step inside the building, the myriad hues of the
garden are duplicated in the ubiquitous display of collectibles
and art that adorn the walls, shelves and tables. A wood
stove in the corner adds the right touch to finish off the
warm feeling the restaurant exudes, a bit like visiting
your favorite aunts cottage. The interior is small,
but the outdoor seating provides more than ample room for
customers and offers a wonderful opportunity to enjoy the
fresh air, beautiful flowers and healthy food, with the
added attraction, two or three Sundays a month, of live
music.
What the interior lacks in spaciousness, it more than makes
up for in personality. A glass counter displaying the freshly
made salads and deserts of the day separates the customer
from the tiny working space and kitchen. Until I discovered
her history, I wondered how Julie Fox, owner and manager
of EklectiCafé, functioned in such tight quarters,
especially since there has always seems to be a genuine
feeling of camaraderie among the staff. Julie worked as
a waitress on trains for twenty years before opening up
Ekecticafe as a coffeehouse six years ago. She laughs while
explaining, Our kitchen is like a ships galley,
but Im used to it. Originally from Salt Lake
City, she has traveled the country back and forth innumerable
times.
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Brittany Sheain
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The size of this coffeehouse-turned-restaurant
contributes to its charm. As Brittany explains, I
enjoy working in a small restaurant where we make things
from scratch. Eklecticafé specializes in home-made
food, which belies the variety of permanent items and specials
on the menu, including whole wheat pancakes, nori rolls,
quinoa salads and North African squash stew. Brittany summarizes
her cooking philosophy by describing it as healthy,
honest, interesting, creative food. Much of the produce
used in her cooking is locally grown and organic. Brittany
adds, however, that to balance out the healthy, we
always have a decadent desert.
Considering that she graduated from pastry school and ran
the bakery at the Market Street Broiler in Salt Lake City,
she knows decadent deserts. After finishing the Salad Sampler,
a copious plate comprised of the three daily salad specials,
I have often spoiled myself with a home-made eclair, well
worth the caloric indulgence and can personally attest that
the deserts are as good as they look.
Breaking away from the stereotypical chef who would sooner
divulge state secrets than successful recipes, Brittany
is willing to share hers with whomever asks. She claims
that she takes it as a compliment that someone would
like something so much that theyd like to take it
home and make it themselves. In fact, she plans on
publishing a cookbook which is due out in 2003.
I was particularly pleased that I dont have to wait
a whole year to get my hands on her Thai Peanut Sauce. I
have certainly enjoyed the pleasant tang of the recipe at
home, but it wont keep me from going back to Eklectica
for other favorites, including a delicious salmon burger
whose deliciousness still lingers in the back of my taste
buds memory.
Eklecticafé (259-6896) is located at 352 N. Main
Street and their hours are 7:00 a.m. to 2:30 p.m. Monday-Saturday
and 7:00 a.m. to 1:00 p.m. on Sunday.
Recipe of
the Month
Brittanys
Thai Peanut Sauce
(makes 2½
- 3 cups)
Sauce holds well in fridge for
2 months and will marinate up to 6 pounds of meat
or chicken.
In a blender or food processor,
place:
4 cloves peeled garlic
5 green onions
½ cup packed cilantro leaves
Juice of 1½ limes
Blend well and add:
¼ plus 1/8 cup brown
sugar
¼ cup rice wine vinegar
½ cup hot water
½ tsp. salt
½ tsp. pepper
1/8 to ¼ cup Thai chilies
1½ cup peanut butter
Blend until smooth, adding
Thai chilies to taste, as chilies are hot!!
Cut meat or chicken in pieces
to fit on skewers. Marinate, turning once or twice,
3-4 hours or overnight (the best). Soak bamboo skewers
in water about half an hour, drain. Skewer meat or
chicken and barbeque.
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