Table talk

Utah State University Extension broke ground for its first Food Pantry Garden at the Utah Botanical Center, 725 Sego Lily Drive in Kaysville last week.

The 12,000 square-foot plot will be filled with 100 pounds of seed potatoes, 450 tomato plants, 4,000 corn plants and 200 melon plants.

Boy Scouts working on Eagle Scout projects will plant the garden, and volunteers are needed to help maintain it throughout the growing season. The produce will be donated to local food banks.

Volunteers can sign up with April Clark, USU master gardener, at 801-546-9002.

The Utah Dietetic Association launched a new Web site this month at www.eatrightutah.org. The home page features a searchable database, called "Find a Dietitian," that allows the public and media to access Utah dietitians who can provide nutrition advice. The new tool allows visitors to search for registered dietitians by area of expertise, and by availability to both broadcast and print media outlets.

The Utah Dietetic Association is an affiliate of the American Dietetic Association, and is dedicated to promoting optimal nutrition, health and well-being of Utahns.

Cuisine Unlimited has created a special "100-Mile Menu" in its catering options, in response to the growing number of eco-friendly requests. This seasonal and diverse menu supports the "Utah First" program. Executive Chef Steve Ullibari and his team are partnering with local farmers and sourcing organic products that are pesticide free and raised without the use of hormones. They're also sourcing fish only from U.S. waters that have been raised in a sustainable manner.

Log Haven in Millcreek Canyon is hosting a Meet the Makers Night on May 28, from 5:30-7:30 p.m. Guests can meet four local food producers, who will showcase their specialties at the waterfall patio. They include Cristiano Creminelli of Creminelli Fine Meats, David Perkins of High West Distillery, Tim Welsh of Beehive Cheese, and Clark Goble of Amano Chocolate. The restaurant also continues its Lobster Tail special through May. You can add a lobster tail to any entree for $10, and if you order your entree by 6:30 p.m., the lobster tail is complimentary. Also the restaurant is continuing its Industry Night through May. Every Sunday night, employees of any restaurant receive a 25 percent discount off the entrees. The offer applies to tables of eight or less, and one person in the party must present a valid restaurant paycheck stub. The offer doesn't apply to early bird specials, private events or other promotions (801-272-8255).