As many of you may have noticed recently, we’ve had some serious construction on the north side of the restaurant and we’d like to get you acquainted. We’re excited to introduce you to our newest addition, Accolade by Hamiltons.

Accolade, scheduled to be finished in late July, will be the pinnacle event center in northern Utah. With its outside garden area and indoor European design, it will be the perfect atmosphere that adds style and pizzazz to any special event happening in your life or at work.

We’re honored to bring back the expertise of Kevin Horn and designer Cody Beal of Horn & Partners Architecture located in Salt Lake City who designed and oversaw the construction of our beautiful restaurant. “The intent for Accolade is modern, contemporary and an experience to behold,” Cody describes it. “As you walk in through the entrance of the big, wooden doors you’ll journey into a great hall that has all the seasons incorporated including a beautiful inglenook fireplace, spacious glass windows that bring in natural sunlight, a bridge that divides the outdoor area, gazebo, covered patio, a timber trellis, breathtaking waterfall and the list goes on.”

Accolade is built to be very versatile with its pre-function rooms. Key features include the great room, which can fit up to 250 people, a bride’s room, family hospitality area and an outdoor space lit by glass lanterns. You’ll also enjoy state-of-the-art audio and visual equipment indoor and outdoor, perfect for a wedding video or a work presentation.

Best of all, you’ll enjoy the world-class service and exceptional food you’ve come to expect from Hamiltons restaurant, all at a very attractive price.

We encourage you to come see Accolade when it’s completed. To get additional information about pricing, planning and scheduling your upcoming event, stop into the restaurant any time or call us at 435-787-8450. We look forward to hosting your most important, upcoming events.

You may want to stick with classic, traditional plans for your wedding. Although the traditional festivities are timeless, personalizing your celebration can be just as fun and affordable.

Have you ever thought about having a pre- or post-ceremony brunch with made-to-order omelets and fresh fruit crepes and pastries? How about a classy yet simple backyard barbeque with fresh-cut fries, mini slider hamburgers, and made-to-order ice cream sandwiches? Or even a fiesta theme with a Latin band, daiquiris, quesadillas, and fresh guacamole?

Whatever your taste, you want to host a wedding celebration as unique as you are. A celebration that is personal, fun, and tailored to your style, budget, and flavor profile.

Our wedding team at Hamilton’s will be there for every minute of the planning to ensure a flawless event that you will remember for the rest of your life. When you’re ready to get started, give us a call.

Happy April and happy planning.

When I started at Hamilton’s I was a line cook. When I heard the restaurant was looking to expand its in-house bakery I was curious and somewhat excited. I was fortunate to be offered a position and I started baking bread right away. Little did I know I would be stepping into my career. After about the first initial six months things were moving along nicely but the bread was just, well, simple bread. I wanted to take it to the next level. Soon after, I was introduced and started training with Keith Guisto, a partner and bread master with Logan’s own Central Milling Company. I knew he had taught successful bakers before me and I was anxious to learn anything and everything I could. Every weekend he would teach and I would listen—sometimes into the early morning hours. Using the freshest milled grains and proper technique, I learned how to create the best loaf of bread imaginable. Now years later, I still go about cooking bread the same way every single day, adding my own unique twists and combinations. Many love my cranberry or jalapeño sourdough. Others prefer the crispy kalamata olive bread or the full-flavors of my whole-wheat. No matter what, we’ll always have your favorites and continue to discover new forms of deliciousness as I experiment with new ingredients and ideas. If you can’t get enough of one of my breads after dinner or just want something to take home with you, feel free to buy a loaf at the restaurant anytime you want.

I’d also like to formally invite you to the farmer’s market this summer. Every Saturday starting the second week of May, local farmers and food connoisseurs come together to meet and sell exquisite food and produce. Come try some of the best this valley has to offer! I’m there all morning selling my bread and I enjoy meeting other bread lovers, swapping recipes and getting new ideas.

Wendy Caron will be your tour guide through an assortment of great wines from every corner of the country. She is a former wine director for Gastronomy Inc. She won the Common Good Award for Advancing Knowledge in Food and Wine, Salt Lake City Dining Award in 2005. A food and wine expert, Wendy has worked in many facets of the culinary world. She has owned her own restaurant and is currently with Nicholas & Co., where she works as a marketing specialist.

As for the food, think beyond gourmet cheese and baguette. Chef Ted Mathesius has been working on some pairings that are likely to have your taste buds screaming “magnifique!” Within the various courses you’ll have the opportunity to try several delicacies including seared ahi tuna, beef tartar, duck confit and other favorites.

I finally reached my goal of all menus changed, refreshed or evaluated and am very pleased with the new lunch menu….the value Hamiltons offers with the classic lunch is a tough one to beat. Most lunch guests seem to be on a time schedule and are also looking for bang for their buck, with that in mind the challenge was to create a menu that not only was appealing to the palate and met peoples dining expectations. Fresh flavorful exciting items that could be enjoyed within the time constraints of a busy day and a hour lunch break…overall I am very pleased with the feedback and am excited for the public to enjoy some of these new creations…the salmon BLT is a fav…a seattle classic in some restaurants. The sloppy joseph is another I really like…getting the end result eerily similar to a actual “sloppy joe” without the can of uber rich tomato sauce and who knows what else!!! I use fresh onions, carrots and celery…and of course our delicious lean ground beef, a touch of vinegar, chili sauce, worchestire and a couple other items that I am leaving out in order for you to come and see for yourself…all of this piled high on our bakers wonderful fresh baked sourdough and a nice slab of NY white cheddar melted on top….come check it out! I am a fan of all the new items of course…I am a bit biased though!! The Caprese pasta is a nice addition as well….garlic, shallots, white wine, roma tomatoes, grilled chicken, fresh mozzarella and a drizzle of grape tomato vinaigrette. I look forward to answering any of your questions and sharing recipes as well….thanks for reading and Bon Appetite!

Although his focus was on pastries, Ted always had a passion for all food and accepted the position as Executive Sous Chef at Hotel Monaco.  In 2005, Ted received an offer to be the Executive Chef at the Gold Lake Mountain Resort and Spa in Ward, Colorado.  While there, his knowledge expanded as he elevated the dining experience.

When the position of Executive Chef opened at Hamiltons, Ted was excited to take on the challenge. Having family in Cache Valley, Ted knew the quality of life and the reputation of the restaurant would be a great opportunity for him. Since arriving he has worked hard to build upon the strong foundation, while bringing many new influences and styles to our menu offerings

One of the first things that impressed me about Cache Valley, was the availability of local produce. Arriving in the late summer, I quickly sought to make contact with local farmers: notably Parker Produce. The quality and variety of their produce was impressive and inspired many of the new menu items.  Its remarkable to be able to hand pick your tomatoes as they are delivered to the back door of your kitchen.

I hope that you will all come in and try some of the new menu items. Some of my personal favorites are Fisherman’s Stew (all fresh seafood from Seattle, where my cooking roots first started), Beef Wellington (I learned that at the Westin Hotel in early 90’s and it has always been a classic steakhouse favorite…I was glad to bring it to fruition), and Baked Hamitons (my personal twist and the classic Baked Alaska…sponge cake with layers of sorbet and ice cream encased in a soft meringue).

HOLIDAY WINE DINNER RECIPES

PUMPKIN ROLL
¾ c     Flour
½ tsp    Baking Powder
½ tsp    Baking soda
½ tsp     Cinnamon
½ tsp    Cloves
¼ tsp     Salt
Mix together all of the above
3     Eggs
1 C     Sugar
Whip the above ingredients by hand until smooth
2/3 c    Pumpkin
Add the pumpkin to egg/sugar mixture and slowly fold in dry ingredients
Spread the mixture onto a parchment paper, grease lined baking sheet
Bake at 350 for 9-13 minutes until done.
Let cool.

Frosting:
8 oz. cream cheese (Soft)
1 C    Powdered Sugar
¾ c    Butter (Soft)
1 tsp    Vanilla extract
½ tsp    Lemon Extract
Cream together until smooth and spread on cake. Roll up. Refrigerate. Cut to serve.
Sprinkle with powdered sugar.

LINZER BARS
¾ C        Butter
1 C        White Sugar
Cream together until double in volume
Egg
Add slowly to butter/sugar mixture
1 tsp    Lemon Zest
2 C        All Purpose Flour
¾ C        Ground Almonds
1tsp    Cinnamon
¼ tsp    Cloves
1 pinch    Salt
Mix dry ingredients to the above mixture. Divide dough into 2. Press ½ into greased baking sheet.
Take 1 C    Raspberry Jam, Spread on mixture
Roll out remaining dough into strips and put onto top in lattice pattern.
Bake at 350 until golden brown and the jam begins to bubble.
Cool and Cut to serve. Sprinkle with powdered sugar.

PECAN DIAMONDS
Make your favorite pie dough. Roll out and line a baking sheet.
Bake until golden brown.

Filling:
8oz.     Butter
8oz.     Brown Sugar
2 oz.     White Sugar
1/3 C    Honey
Combine into a heavy bottom pot. Bring to a boil. Boil for 3 minutes.
Add:
2 ounces    Cream
1 lb.        Pecans
Step back and  stir until combined.
Pour over the baked crust.
Bake at 350 until bubbling.
Take out. Cool for 1 hour. Cut and Serve.

MAPLE GLAZED SHRIMP
Ingredients:
12    Peeled and deveined shrimp
Salt and Pepper
1 clove of garlic, minced
¼ tsp    Red chili flakes
½ tsp    Chopped shallots
3 tbs    Olive Oil
Toss all of the above ingredient and sauté until shrimp begin to change color.
Add a splash of white wine and a tablespoon of maple syrup.
Remove from heat.
Cover for 2 minutes.
Add tablespoon of butter.
Serve.

PROSCIUTTO WRAPPED FIGS
Press a whole cranberry into the fig.
Wrap with thinly sliced prosciutto.
Drizzle with olive oil.
Salt and Pepper
Bake until golden brown.
Drizzle with balsamic vinegar.
Squeeze the juice of one orange on top.

GREEK STUFFED MUSHROOMS
12  Button Mushrooms (stems removed)
Toss with olive oil and salt and pepper.
Roast in oven for 10 minutes or until mushrooms are soft.

Filling:
½ C    Artichoke heart
¼ C.    Feta cheese
¼ C.    Chopped Onion
1 tbs.    Mayonaise
1 tbs.     Parmesan cheese
1tsp.     Capers
2tbs.    Bread crumbs
One Egg yolk
1 tbs    Olive oil
Combine all of the above in a food processor until smooth. Spoon into mushrooms.
Sprinkle with parmesan cheese. Bake till golden brown.