Table talk

Several restaurants are hosting Father's Day activities:

The Blue Boar Inn & Restaurant in Midway is hosting a five-course Father's Day brunch Sunday, 9 a.m. to 3:30 p.m. Diners will choose from nine entrees, including wild Alaskan salmon, sun-dried tomato and brie frittata, spring lamb steak, bison hash and eggs, Alaskan halibut, and pork loin. Prices range from $24-$32. For reservations, call 888-650-1400.

Little America's "All American Father's Day Brunch," 10 a.m.-2 p.m., featuring items such as BBQ ribs, fried chicken, honey glazed ham, blackened salmon, crab legs, salads, breakfast items, made-to-order pastas, fruit pies, and cheesecake. Cost is $24.95 for adults and $10.95 for children. No reservations. (363-6781)

Grand America's Father's Day brunch is Sunday, 11 a.m. - 2 p.m., featuring fresh seafood, a variety of salads, sushi, crepes, made-to-order omelets, breakfast items, various cakes and pastries, and a knee-high children's buffet. Cost is $32 for adults and $16 for children. For reservations, call 258-6708.

The Roof Restaurant is offering a Father's Day brunch on Saturday, 10 a.m.-1 p.m., featuring items such as roasted prime rib, honey baked ham, made-to-order omelets, Belgian waffles and seafood Creole. Cost is $24.95 for adults; $10.95 for children ages 6-12; $4.95 for children age 5 and under. For reservations, call 539-1911.

The Sun and Moon Cafe, 5195 Emigration Canyon, is holding a fund-raiser for Mothers Without Borders, a nonprofit organization designed to help mothers in Africa, from 11 a.m. to 5 p.m. Saturday. A $5 donation is requested for entry, and 15 percent of all food a beverage sales will be donated to the organization. In addtion, there will be live music beginning at 11 a.m. (583-8331)

Noodles & Company is offering free entrees in celebration of Father's Day. Children who bring their father into any Noodles & Company restaurant between 11 a.m. and 9 p.m. on June 19 will receive a free entree. (www.noodles.com)

Log Haven in Millcreek Canyon has hired Frank Mendoza as its culinary director and chef. Mendoza is a graduate of the California Culinary Academy in San Francisco with two decades of experience. Mendoza has worked at La Folie in San Francisco, the Rainier Club in Seattle, the W Hotel in Chicago, Stein Eriksen Lodge in Deer Valley and Salt Lake City's Metropolitan. Diners can look for regional fish and game, as well as local produce in Mendoza's first menu this summer.