Table talk

The Grand America Hotel has appointed Phillip Yates as its executive head chef. Yates joined the Grand America in 2007. Yates graduated from the Western Culinary Institute in Portland, Ore., in 2003, and has worked at Four Seasons Hotel in Austin. He will oversee a staff of more than 17 banquet chefs at the five-diamond resort (www.grandamerica.com).

The Wing Coop's Santo Tabasco sauce earned second place in the "Best Traditional Hot" category at the 2009 National Buffalo Wing Festival held in Buffalo, N.Y., over Labor Day weekend. This is the third straight year a Wing Coop sauce has earned an award at the festival.

The Wing Coop has two locations: 4095 S. Redwood Road and 3971 Wasatch Blvd. (www.wingcoop.com).

Harmons Grocery Stores and the Utah Lions Club are sponsoring an in-store fundraising effort through Sept. 27 to benefit the Utah Lions Club Foundation's eyesight preservation programs. Harmons will donate a percentage of sales for specific breakfast items sold in their stores. The funds will support the Utah Lions Eye Bank and other groups.

Rubio's Fresh Mexican Grill is participating in the Great American Dine Out, Sept. 20-26. The restaurant chain will donate $1 to Share Our Strength for every Grilled Gourmet Taco Plate sold that week at its six Utah locations. Rubio's on Riverdale Road also is involved in a fundraising competition between Roy and Weber high schools through Sept. 17. Rubio's will donate 20 percent of purchases made from 2 p.m. to closing to the schools (www.rubios.com).

Sunflower Farmers Market in Orem is offering a 20 percent discount on purchases by university students, faculty and staff, every Thursday in September. Shoppers should show their school identification at checkout to receive the discount (www.sfmarkets.com).

Franck's, 6263 Holladay Blvd., is incorporating Utah harvest items in its late-summer menu, including a roasted beet salad, slow-roasted pork with sauteed banana squash, filo-wrapped sockeye salmon with summer fruit, and roasted pheasant breast with caramelized watermelon (www.FrancksFood.com).

Log Haven in Millcreek Canyon is celebrating the harvest season with a new three-course menu that uses local and organic ingredients, including tomatoes from chef Dave Jones' own garden. The dinner includes an arugula and heirloom tomato salad, pan-seared natural Niman Ranch New York steak, and dessert of vanilla bean goat's milk ice cream, huckleberry sorbet, and hazelnut-Amano chocolate chip cookies.