I recently went to Ogden for a cooking class given by the Executive Chef, Chris Mortenson, of Rickenbacker's Bistro and SL Magazine's top Mexican restaurant
Sonora Grill. After the class we stayed for a delicious dinner while overlooking the Ogden Mountains and the occasional airplane. Rickenbacker's sits on the property of the Ogden Airport allowing guests to sit back and enjoy the planes go by as you eat. This setting immediately took me back in time. My grandfather owned a private plane and would fly out of these small airports all of the time to travel for work or play. I could just imagine him and my grandmother grabbing some dinner here after a flight. The restaurant also reminded my of a college haunt; a small restaurant that was located at the Norman, Oklahoma airport where you could enjoy a meal while being entertained by the planes flying in and out. For more than these reasons, I was charmed by this 'new-to-me' restaurant.
The country-club type setting was friendly and relaxing. With coat hangers at the entrance and stained glass, the atmosphere was elegant yet the service was unpretentious.
The food at Rickenbacker's was all mouth watering soul food. As a southerner at heart, I feel right at home with a classic steak and seafood menu in a country club-type setting. The kitchen brings flavors of comfort foods from all around America. From the classic Cioppino, seafood stew, of San Francisco to the French American classic, Chicken Marsala, they create well known dishes with excellence and a touch of flare. There were several things on the menu that caught our eye: Bone-In Tenderloin Steak, Stuffed Acorn Squash, Whole Dungeness Crabb, Plum Glazed Salmon and the Pistachio Crusted Halibut.
I ordered the Cioppino, which was full of flavor, with a white wine and slow roasted tomato broth and fresh seafood of prawns, black mussels, select cuts of fish all served with artisan bread. Josh ordered the 20 oz. Bone-In Tenderloin and loved every bite. It was served with a potato croquette, a spin on the classic mashed potato, and sauteed asparagus.
To end the dinner correctly we ordered the quintessential comfort food dessert, Peach Cobbler, served with vanilla bean ice cream and topped with strawberries, whipped cream and a sugar embellishment.
If you are in the mood for a long distance dinner this would be a fun outing. You might pair it with a drive to Antelope Island or just an afternoon watching the planes fly.
Rickenbacker's Bistro
4282 South 1650 West, Ogden, UT
Monday - Thursday from 11 a.m. - 9 p.m.
Friday 11 a.m. - 10 p.m.
Saturday 5 - 10 p.m.
Reservations recommended – 627-4100 ext. 1
I had the pleasure of attending a cooking class with a local chef recently. As far as I know, this is the only class offered where you can actually learn from someone who is also currently a chef at a local restaurant. Chris Mortenson is the Executive Chef at Sonora Grill (a modern Mexican restaurant) and Rickenbacker's (the restaurant that I wrote about a few weeks ago with great steaks and seafood that overlooks an airport), both in Ogden. He has great experience, spending time in renown restaurants in Seattle, Portland, San Francisco, and Las Vegas. Plus he is not your stereotypical bitter, demanding or angry chef; he's delightfully fun and entertaining.
My eyes have been opened to the world of salami. 
Of course I brought my meat loving husband with me. We sampled a variety of Creminelli's handcrafted artisan salami from Cacciatore, also called 'hunter's salami', to Barolo Salami, made with Italy's famous Barolo red wine, full of robust wine flavor and complexity. Each variety was unique in flavor, distinguishable from anything you've ever tasted before. They have a brand new line of salami, releasing this week, that you must try. Go here for a list of their salami and sausage products.
Creminelli Salami is non-cultured with no preservatives. Even the wine used in the Borolo Salami contains no preservatives. He spares no expense to create the best flavors, even when that means purchasing a $97 bottle of wine to stay true to his vision. 
Creminelli meats are sold at only the best markets around the country, and I'm proud to tell you that you can find this specialty salami at Tony Caputo's, Liberty Heights Fresh and some Harmon's stores across Utah. If you are not in Utah, here is the list of markets selling Creminelli Salami.
The food at Rickenbacker's was all mouth watering soul food. As a southerner at heart, I feel right at home with a classic steak and seafood menu in a country club-type setting. The kitchen brings flavors of comfort foods from all around America. From the classic Cioppino, seafood stew, of San Francisco to the French American classic, Chicken Marsala, they create well known dishes with excellence and a touch of flare. There were several things on the menu that caught our eye: Bone-In Tenderloin Steak, Stuffed Acorn Squash, Whole Dungeness Crabb, Plum Glazed Salmon and the Pistachio Crusted Halibut. 
I ordered the Cioppino, which was full of flavor, with a white wine and slow roasted tomato broth and fresh seafood of prawns, black mussels, select cuts of fish all served with artisan bread. Josh ordered the 20 oz. Bone-In Tenderloin and loved every bite. It was served with a potato croquette, a spin on the classic mashed potato, and sauteed asparagus.
To end the dinner correctly we ordered the quintessential comfort food dessert, Peach Cobbler, served with vanilla bean ice cream and topped with strawberries, whipped cream and a sugar embellishment.
If you are in the mood for a long distance dinner this would be a fun outing. You might pair it with a drive to Antelope Island or just an afternoon watching the planes fly. 
