New Hours

Monday - Thursday 11am to 10pm and Friday 11am to 11pm+, the plus indicating that we will still continue the "if you come, we stay open" policy. The big change is that we have decided to not open on Saturdays for awhile. Business is good on Saturdays, but our lives are not so good if we are working so many hours six days a week. So for the sake of our kids and the attempt to be able to do other fun things outside of dew we are going to five days. Once we have employees hired and trained then we will be opening up Saturdays again.

Beyond family concerns though, we are really hoping to improve the experience at dew and to develop more depth into the menu - as well as to offer special events and other goodies that will fit into what we are working to be. By scaling back slightly we will have the time and capacity to dream and develop.

Utah Heritage Jello of the Moment #6

Raspberry Marshmallow

For those who might not find orange jalapeno to their liking.  Sage liked it.

Utah Heritage Jello of the Moment #5

Orange Jalapeno

The slow descent into madness begins.

Fun with Puff Pastry

In the interest of sort of equal time for the missus, here is Simy's creation of the day. We usually buy philo dough or puff pastry thinking we'll make something really cool and then we take it home and put it in the freezer where it moves itself to the very back and never ever gets used. Well, this box got used and then topped with a slightly lemon-flavored cream, 72% chocolate and almonds. I may have had one or two just to make sure they were okay.

Utah Heritage Jello of the Moment #4

Black Cherry Red Cherry

This is an extremely rare edition - only two servings (signed and numbered). Black cherry jello and maraschino cherries. You may notice air bubbles in the jello. Let's say I meant to have them exactly where they are for effect, or we can say that I was trying the Quick Set method for the first time and had to interrupt the stirring to make some boba drinks and sandwiches and thus was not diligent enough to create a smooth, air-free jello. For some reason every time I say Black Cherry Red Cherry I get the stupid U of Utah "Back in Red" football promo song butchering AC/DC stuck in my head. This has nothing to do with jello. Or maybe it has everything to do with jello.

How great does it feel to be listed on cool blogs?

Really great. As a guy who has consistently relied on blogs to find great places to eat and cool tunes to listen to it is quite an honor to be have your little place in Provo blogged about. Emily wrote about us over on www.yourheartout.com - our favorite Utah place to go.

As a foodie with little time to do personal scouting I relied solely on a Portland food blog to find and review good eats. I soon discovered that the food dude at www.portlandfoodanddrink.com and I shared the same tastes and he led me to so many great places I couldn't even began to thank him. His post about Pok Pok is one of the best things I've ever read and Pok Pok turned out to be my favorite place to eat anywhere and let me see it was ok to be a white guy with a little ethnic food place. Food blogs were how I spent valuable cubicle time on most days.

So to have our place being mentioned means quite a bit. Thank you Emily and Lindy and anyone else I don't have time (no more cubicle) to find. You are cool.

Hours

A lot of questions about the hours we are open - right now we are operating under an 11am till whenver people stop coming policy. We're here until at least 9pm and later if people are here, which has meant about 10:30pm on Friday/Saturday. We like being here, so if the lights are on please come in...

Utah Heritage Jello of the Moment #3

Pistachio Sundae

This was inspired by my really cool neighbor Florence Rogers who brought a similar (and probably superior) dish to the ward jello potluck. Her's happened to be my favorite and the only one I had thirds of. Pistachio pudding is the base and mixed in are toasted walnuts, maraschino cherries, crushed pineapple and mini marshmallows.