Table talk

Franck's opened for business last week at 6263 S. Holladay Blvd. The chef is Franck Peissel, formerly of L'Avenue Bistro, and owners are Aaron Ferer, Mark Eaton, Gary Francis and Paul Castagna. The eatery will serve both French and American favorites.

The menu will change weekly to take advantage of fresh ingredients. Entrees, from $18.95 to $24, include meatloaf of slow-braised pulled pork, veal and chicken; potato-crusted trout; pan-seared snapper; butternut squash ravioli with pancetta; roasted chicken; and a steak of the day. Desserts are French pastries, terrines, timbales, Napoleons and tarts.

Peissel trained at the four-star Auberge de L'Eridan in France, and he has more than 16 years of experience in French kitchens. He also worked in the three-star Park Bistro in New York City. Sous chef is Rob Perkins, a graduate of the Western Culinary Institute of Portland, Ore.

The Community Writing Center is conducting a two-part Food Lore Workshop May 10 and May 17 at Library Square, 210 E. 400 South, Suite 8. The workshop is centered on writing about recipes, history, heritage and anecdotes that all deal with food. It's open to all levels of writing ability and experience. Cost is $20 (957-4992 or e-mail cwc@slcc.edu).

Ichiban, 336 S. 400 East, has extended its hours to include lunchtime service.

Owned by Latitude Restaurant Group, the Japanese restaurant is known for its sushi. It's now open 11:30 a.m.-2 p.m., with lunch menu items averaging $4.95 for appetizers and $8.95 for entrees.

Peggi Whiting, master sushi chef and former owner of Ichiban, is introducing Seal Sama, an original line of locally made teriyaki sauces to Utah markets. The sauces are available at The Store (4695 S. Holladay Blvd. and 2050 E. 6200 South); Snider Bros. Meats (6245 Highland Drive), Emigration Market (1706 S. 1300 East), Slate Creek Gift Co. at The Gateway, and The Park City Market (formerly Dan's Foods, 1500 Snow Creek Drive). After 17 years, Whiting sold her interest in the restaurant a year ago but still cooks there occasionally.

IHOP restaurant chain has two new flavors of stuffed French toast — banana cream and cinnamon-apple. They will be available through June 25. They are a variation of the company's original stuffed French toast — cinnamon-raisin French toast stuffed with sweet cream cheese filling and topped with a choice of fruit, powdered sugar and creamy whipped topping.