Archive for April, 2010
We are now inviting members of our Frequent Dining program to celebrate their birthdays on us. Every one of our Frequent Diners will receive a postcard in the mail before their birthday. Bring this card in to any of our four award-winning restaurants (The Roof, The Garden, The Lion House Pantry or the Nauvoo Cafe) to redeem your birthday gift – a FREE entree with the purchase of another entree! The postcard must be redeemed within a month of your birthday.
How does our Frequent Dining Program work?
Becoming a Frequent Diner is completely free – all you need to do is fill out the application form (either online or in one of our restaurants). Present your Frequent Dining Card when you dine at any of our restaurants. For every dollar you spend (excluding tax and gratuity), you earn one point. For every 300 points you earn, you will be mailed a $30 gift card. You can start earning points as soon as you apply and there is no limit to the number of points you can earn. The gift cards may be redeemed in any of our restaurants or used to purchase fresh-baked goods at the Lion House Welcome Room.
(If you are a current member, be sure to update your membership by providing your birth date, so we can be sure to send you a card on your birthday! Update Membership)
The Garden Restaurant is participating in the spring Dine-o-Round as part of Salt Lake City’s Restaurant Week! Beginning Friday, April 16 and running until Saturday, May 1, you can come in to The Garden for a three-course meal for only $15! Your Italian-themed meal will begin with a pear and Gorgonzola salad. The main course is shrimp scampi pasta, and the meal is topped off with Spumoni ice-cream for dessert.
Don’t miss out on this great deal – we’ll see you there!
Temple Square Hospitality is now selling authentic Old Nauvoo Jam! The jars can be purchased at both The Nauvoo Cafe and The Lion House Pantry in four delicious flavors – raspberry, strawberry, peach and pomegranate pepper.
Old Nauvoo Jam was developed by Russ Reed (pictured above) who grew up near Nauvoo, Illinois. The jams and jellies are produced in Hurricane, Utah. Reed’s credo is to “use as much Utah fruit as possible”. Old Nauvoo Jam contains no artificial preservatives, flavor, or coloring. The simple ingredient recipe include fruit, pectin, lemon juice, and cane sugar.
Russ Reed does most of the work himself, blending, mixing, and tasting his creations until perfectly delicious.
“My mother and grandmother were famous jam makers in Quincy, which is just south of Nauvoo,” says Reed. “You might say I’m following in their footsteps.”
He inherited his mother’s secret jam recipes several years ago, and Russ embarked on recreating and refining the many flavors he enjoyed at the table as a child.
“I’ve always felt there was a need for old-fashioned, homemade jam like we enjoyed in the old days. Now it seems like everyone doesn’t have time to make jams and jellies anymore,” says Reed.
Temple Square Hospitality introduced these new jams during General Conference weekend. Russ Reed came to serve samples of the jam on Lion House rolls and answer questions from the public.
Follow the link to flip through the most recent Utah Skyline Recreational Guide to see the many activities you can choose to do when you visit Utah. Check out page 40-41 for the dining options available at Historic Temple Square.
Special General Conference Dining Options
General Conference Lunch Buffet at The Roof
Saturday, April 3rd, 2010 · 11:00am – 1:30pm
- Tossed Baby Field Greens with Dressing
- Selection of Gourmet Salads
- Deli Sandwich Buffet featuring Deli Meats, Breads and Condiments
- Carvery Station of Roasted Meats
- Imported and Domestic Cheeses
- Chicken Enchiladas
- Hot Soups and Pasta
- Cakes, Pies, and Cookies
- Complimentary Soft Drinks
$17.00 for Adults
$9.00 for children 6 to 11 years
$5.00 for children 5 years and under
Reservations are recommended, please call (801) 539-1911
Hot Breakfast at the Nauvoo Cafe
The Nauvoo Cafe will be serving Hot Breakfast from 8:00 a.m. to 10:45 a.m. on Saturday, April 3. Hot breakfast items include:
- biscuits and gravy
Boxed Meals will be available on April 3rd in The Bonneville Room (Lobby level of the Joseph Smith Memorial Building) on a first-come first-served basis from 11:00 a.m. to 2:00 p.m. and again from 3:00 p.m. to 6:00 p.m. Boxed meals include a sandwich, chips, cookie and a drink.
Conference Dining Hours
Additionally, Conference Dining Hours for Saturday, April 3 will be as follows:
- The Roof Restaurant will be open from 4:30 to 10:00 p.m. for dinner
- The Garden Restaurant will be open from 11:00 a.m. to 10:00 p.m. with dinner hours starting at 4:00 p.m.
- The Nauvoo Cafe will be open from 8:00 a.m. to 10:00 p.m.
- The Lion House Pantry Restaurant will be open from 11:00 a.m. to 10:00 p.m.
Did you know that Temple Square’s restaurants were featured in the Mormon Times? Check it out:
10-12 seven-ounce boneless skinless chicken breast
2 cups breadcrumbs
5-6 cups cubed Lion House Rolls
1 onion diced
3 stalks celery, diced
1 cup sliced mushrooms
1 cup butter
1 tbsp rubbed sage
3 cups chicken stock
Salt and pepper to taste
Toast the roll cubes in the oven at 300 degrees until crisp and lightly browned. Sauté the celery, onions and mushrooms in butter until onion is translucent. Add the sage garlic and chicken stock and bring to a low boil. Season with salt and pepper to taste. In a large bowl, add hot mixture to the roll cubes – tossing continuously. Add enough of the liquid to make the cubes soft, but not soggy. Portion stuffing mixture into 10 to 12 equal parts. It may be necessary to pound the chicken breast out with a mallet in order to wrap them around the stuffing. Place them between sheets of plastic wrap and pound to an even ½ inch thick. Bread one side of each chicken breast with the crumbs. Hold the chicken breaded-side down in one hand – put stuffing on top of the breast, fold over and secure with toothpicks. Bake in 350 degree oven until internal temperature reaches 155 degrees.
Honey Dijon Sauce
½ cup honey
2 cups mayonnaise
1/3 cup Dijon mustard
Mix honey, mustard and mayonnaise together and chill. When chicken is cooked, drizzle sauce over hot chicken and serve.
SERVES: your whole family and your favorite neighbor.
(Recipe compliments of the Lion House Executive Chef, David Bench)