History & Overview Awards & Accolades Sample Menu & Wine List People
History & Overview Awards & Accolades Sample Menu & Wine List People Local & Sustainable Specials & Promotions Upcoming Events Recent Press 6451 E. Millcreek Canyon Rd • Salt Lake City, UT 84109 loghaven@aol.com • www.log-haven.com (801) 272-8255 Log Haven, long synonymous with wildflowers, waterfalls and fine canyon dining, is located in a historic log mansion in the Wasatch National Forest, just 20 minutes from downtown Salt Lake City. Established in 1994 by Margo Provost, nationally recognized Log Haven specializes in seasonal New America cuisine and romance. HISTORY Log Haven began its romantic appeal in 1920, when Mr. L. F. Rains, a Salt Lake businessman and member of the Metropolitan Opera Company, created this log hideaway as a wedding anniversary gift for his wife. Logs from Oregon were shipped via San Francisco to Salt Lake City and then hauled up Millcreek Canyon by horse drawn wagon. Since the many fireplaces were Log Haven’s only source of heat, the structure was used as a summer home by the Rains family and became a gathering place for many local executives to explore the mountains, fish in the creek, and hatch plans for the future of Salt Lake City and Utah. During the Depression, an insurance executive, Mr. Gleed Miller, bought Log Haven and turned it into a year-round residence, adding additional rooms, an ice-skating pond and horse stables across the road. When the Miller children grew up and left their wilderness-near-the-city nest, Stanley Sprouse converted the log home to a restaurant, keeping its original name and sharing its beauty with all who wished to partake of its unique setting. During the late 80’s, Log Haven fell into disrepair and was slated to be destroyed. In March of 1994, Margo Provost purchased the property and completely refurbished and renovated this cherished historical gathering place. Log Haven has been consistently honored with the most national and local awards in the industry including: Best Utah Restaurant Best Salt Lake Restaurant Wine Spectator Award of Excellence Four Diamond Award Official Best Wedding and Event Venue in Utah DiRoNA (Distinguished Restaurants of North America) Most Romantic Restaurant in Utah Best Canyon Restaurant Best Service Small Business of the Year Log Haven has been profiled in Gourmet, Delta SKY, Cowboys and Indians, Food & Wine and Bon Appétit Magazines, as well as USA Today! The Zagat Survey lists Log Haven in the top restaurants and calls Log Haven “unsurpassed, spectacular mountain setting...with consistently innovative and delicious American-eclectic cuisine”. Our belief in Log Haven and our appreciation for its past as well as its future have resulted in a wonderful blend of tradition and elegance. list of awards “consistently innovative and delicious...” -Zagat awards & accolades Log Haven has a veritable scroll of national awards and media mentions. The Zagat Survey calls Log Haven an “unsurpassed, spectacular mountain setting” and raves about the restaurant’s “consistently innovative and delicious American-eclectic cuisine”. Log Haven has garnered top Zagat, Four Diamond and Mobil rankings and Awards of Excellence from Wine Spectator and DiRoNA (Distinguished Restaurants of North America). Log Haven has numerous “Best of State” awards, including “Best Fine Dining” medals annually since 2003 and “Best Restaurant” statues in 2004, 2006 and 2007. Salt Lake Area Chamber of Commerce named Log Haven “Small Business of The Year” and area food critics call it, “Quite possibly the finest restaurant in the state.” Log Haven has also been featured in top-tier national publications including Bon Appétit, Sky, Cowboys and Indians, Food & Wine, Gourmet, Sunset and USA Today. AAA Four Diamond Award (2003 - 2013) Governor’s Best of State Best Fine Dining-American Medal since 2003 Best Restaurant in UT (2004, 2006, 2007) Best Chef (2006) Best of City-City Search.com Best Fine Dining, Best Romantic Dining (2009) Best Restaurant (2000) Best Wine List (2006) Best Date Spot (2001, 2002, 2006) Best Outdoor Dining (2001, 2002) Best Romantic Restaurant (1998, 2001, 2009) Best Restaurant (2000) Best of Utah - City Weekly Best Romantic Restaurant (1998-2014) Best Atmosphere (2011) Best Wine Pairing (2001) Best First Impression (2000) Open Table Top 50 Most Romantic Restaurants (2010-2014) Travel & Leisure America’s Most Romantic Restaurants (2011) Governor Jon Huntsman Culinary Artist Award (2009) DiRoNA Award of Excellence Distinguished Restaurants of North America (2002 - 2014) Fodor’s Choice (2006 - 2013) Salt Lake Magazine Dining Awards Hall of Fame Ian Campbell, Golden Spoon Award for Service (2011) Best Fine Dining American (2010) Best Canyon Restaurant (2000, 2006, 2007) Best Ambience (2006, 2007, 2008) Best Salt Lake city Restaurant (1998, 2003, 2004) Best Romantic Restaurant (2000-2004, 2006) Best Service (2003) Wine Spectator Award of Excellence (2001 - 2014) The Knot – Best Wedding Ceremony & Reception Venue The Knot Best of Weddings 2013 provides a “by brides, for brides” guide to the top wedding professionals across the country, and is a must-have when it comes to selecting the best-of-the-best wedding resources. Nature is Delicious Here Chef Dave Jones Sous Chef Jose Ferran Shared Plates Sherry Roasted Heirloom Carrots burrata cheese, carrot top - walnut pesto, pickled onions 9. Tuna Tartare* miso-sesame tuile, crushed avocado, seaweed salad, pickled shiitake 15. Grilled Skirt Steak Pasilla Chimichurri arugula, pickled onion, lemon mayonnaise 13. Alpine Nachos house chips, forest mushrooms, speck, fontina 12.5 Grilled Calamari* Oaxacan chile puree, pickled cabbage, lime aioli, pumpkin seeds 11. Juniper Smoked Elk Carpaccio* Petite Waldorf salad, yam chips 14.5 Spicy Lemon Chicken sweet-salty cashews, goji berries, rice stick noodles, lettuce cups 13.5 Greens Butter Lettuce beet chips, honey walnuts, sherry - goat cheese dressing 8.5 Wild Arugula avocado, puffed quinoa, pine nuts, lemon, evoo, sea salt 8.5. Baby Romaine Southwest Caesar spicy pumpkin seeds, poblano chile - lime dressing, smoked parmesan 8.5 Our Local friends: Log Haven proudly features the following local artisans: Rickenback Ranch, Duvall Farms, Meyer’s all natural beef, Certified Piedmontese all natrual beef, Clifford Farms, Heirlooms and More / Worden Produce, Pierre’s Bakery, Beehive Cheese, Creminili Fine Meats, Caputo’s Blossom Hills, Drake Farms , Green River Produce, Ballard Hog Farm, Mountain Land, Mountain View Mushrooms, Oakdell Farms, Nature Indulgence, Slide Ridge Honey, Redmond Salt, Shepherd’s Goat Dairy, Rimini Roasters, Uinta Brewery, Gold Creek Farms, Red Barn Cider Mill Low Cal-High Impact Special Chef Jones has designed a healthy, innovative three-course menu that’s high in fresh “clean” ingredients and low on calories (up to 700 calories): 3 courses for 43. First Course: Butter lettuce, beet chips, honey walnuts, sherry - goat cheese dressing Entrée: Grilled Yellowfin Tuna* king trumpet mushrooms, asparagus, parmesan, tarragon - truffle vinaigrette Dessert: 74% Dark Chocolate, mint sorbet, macerated strawberries Entrées Pine Smoked Duck, Hand Cut Porcini Pappardelle* forest mushrooms, nettles, pine nuts, smoked parmesan, port jus 32. Peppered Angus Filet* mushroom puree, Fontina potatoes, tomatoes, Madeira jus 40. Seared Pacific Salmon* cucumber broth, purple potatoes, purslane, pickled onions, horseradish créme 33. White Miso Halibut* Japanese mushroom consomme, crisp carrots, seaweed butter 34.5 Citrus-Achiote Grilled Organic Chicken* aged jack - jalapeno grits, pickled cabbage, charred “pico” coulis 27. Almond Milk - Cauliflower Alfredo (vegan) zucchini ribbons, toasted walnuts, nutritional yeast, pumpkin flakes 25. Grilled Bison Teres Major Steak* brussel sprouts, candied pancetta, cipollini onion, fingerling yams, aioli 34.5 Seared Scallops* peas, ricotta, lemon risotto, carrot broth 35.5 Bourbon - Cider Glazed Duroc Pork* sweet potato hash, cherry gastrique, “faux gras” butter 29. Sides We are unable to separate guest checks for groups of 6 or more. Heirloom Carrots 5. Corkage fee is $19.00. Fontina Potatoes 5. *Consuming raw or under cooked meat may increase your risk for food born illness, especially if you have certain medical conditions. Brussel Sprouts 5. Risotto 5. WINES BY-THE-GLASS Ian Campbell Let us suggest a wine for each course. Whites wine list Limited Availability White Copain Chardonnay “Tous Ensemble” Anderson Valley, CA 2011 Bottle: 55. Unoaked, lees contact Glass: 12.75 Zepaltas Sauvignon Blanc “Trainwreck” Lake County, CA 2010 Jura-like Sauv Blanc; oaked, Bottle: 59. oxidized. Get your wine geek out. Trinafour Dry Muscat Mendocino County, CA 2012 Yes, it is dry. Bottle: 48. Ransom Riesling “Brooks Vineyard” Eola-Amity Hills, OR 2012 Bottle: 39. German-style, some sweetness Glass: 9.50 balanced by beautiful acidity. Red Turley Zinfandel “Pesenti” Paso Robles, CA 2011 Big. 16.3% alcohol Bottle: 108. 9.75 11.50 8.75 12.00 11.50 9.25 12.50 11.00 Blush Montevina White Zinfandel Fairview “Goats do Roam” Chateau d’Aqueria Tavel Morenco Brachetto d’Acqui (sparkling) 5.25 5.75 8.75 9.00 Reds Cline Zinfandel “Ancient Vines” Pecchinino “San Luigi” Medrano Irazu Rioja Reserva Calera Pinot Noir Columbia Crest Merlot “H3” Wishing Tree Shiraz Sagelands Cabernet Sauvignon Mas Belle Eaux “Les Coteaux” 8.75 11.00 13.00 13.75 9.50 8.00 10.50 11.50 Dessert Tasca d’Almerita “Tascante” Sicily IGT, Italy 2009 100% Nerello Mascalese Bottle: 99. Boutari Naoussa, Greece 2008 100% Xinomavro Bottle: 45. Glass: 9.50 Grant Family Wineries Syrah “Straightline” Santa Barbara County, CA 2011 Gobelsberger Gruner Veltliner Chehalem Pinot Gris Clean Slate Riesling Dog Point Sauvignon Blanc Gassier Nostre Pais Anselmi “San Vincenzo” Selby Chardonnay Gruet Brut (sparkling) Bottle: 63. Glass: 14.5 Morenco Brachetto d’Acqui Chateau de Chamboureau Moelleux, Savennieres Pacific Rim Riesling “Vin de Glaciere” Alvear “PX 1927 Solera” Graham Tawny Port Graham 10 Year Tawny Port Taylor Fladgate Port Late Bottled Vintage 2005 Dow Vintage Port 1985 9.00 8.00 12.50 14.50 8.00 11.00 9.00 20.00 SPARKLING WINE Riesling Gruet Brut 45.00 New Mexico NV Bouvet Brut Rose 42.00 Loire Valley, France Roederer Estate Brut 55.00 Anderson Valley, CA Veuve Clicquot Brut 119.00 “Ponsardin”Champagne, France Chateau Ste. Michelle/Dr. 54.00 Loosen “Eroica” Columbia Valley, Washington 2012 Ste. Chapelle “Dry” 28.00 Idaho 2011 Trefethen “Dry” 54.00 Napa Valley, CA 2008 Pewsey Vale 39.00 Eden Valley, Australia 2011 NEW WORLD WHITE Other Sauvignon Blanc Hogue Gewurztraminer Columbia Valley, WA 2011 Chalone Pinot Blanc Monterey County, CA 2004 Saracina “Atrea the Choir” Mendocino, CA 2011 Calera Aligote Mt. Harlan, CA 2008 Kiler Grove Trebbiano Paso Robles, CA 2008 Dog Point Marlborough, New Zealand 2013 Omaka Springs Marlborough, New Zealand 2012 Ceago “Kathleen’s Vineyard” Clear Lake , California 2012 Shaw and Smith Adelaide Hills, Australia 2010 Neil Ellis Groenekloof, South Africa 2011 Mulderbosch Western Cape, South Africa 2010 51.00 34.00 38.00 59.00 40.00 49.00 53.00 44.00 52.00 39.00 OLD WORLD WHITE France Pinot Gris / Pinot Grigio King Estate Pinot Gris Oregon 2012 Chehalem Pinot Gris Willamette Valley, OR 2012 Benton Lane Pinot Gris Willamette Valley, OR 2010 Luna Pinot Grigio Napa Valley, CA 2012 29.00 Burgundy 49.00 49.00 43.00 43.00 Droin “Vaillons” Chablis Premier Cru 2011 Bonneau du Martray 2003 Corton Charlemagne Grand Cru Girardin “Les Narvaux” Mersault 2009 Thomas Morey Bourgogne 2008 85.00 189.00 116.00 51.00 Chardonnay Loire Chateau Montelena 105.00 Napa Valley, CA 2010 Kistler “Hyde Vineyard” 172.00 Sonoma Coast, CA 2006 J Lohr “Riverstone” 39.00 Arroyo Seco,CA 2010 Landmark “Overlook” 72.00 Sonoma/Monterey, CA 2011 Ramey 95.00 Sonoma Coast, CA 2009 Selby 55.00 Russian River, CA 2012 Anoro 63.00 Mendoza, Argentina 2010 Kumeu River 79.00 Kumeu, New Zealand 2008 Pascal Jolivet 63.00 Pouilly-Fume 2010 Chateau de Sancerre 66.00 Sancerre 2011 Domaine du Salvard 38.00 Cheverney 2011 Domaine du Baumard 59.00 Savennieres 2008 Joly “Coulee de Serrant” 99.00 Savennieres-Coulee de Serrant 2005 OLD WORLD WHITE (continued) Pinot Noir Alsace Trimbach Riesling 2010 Domaine Weinbach Riesling “Cuvee Theo” 2005 Willm Pinot Gris 2009 Kuentz-Bas “Alsace White” 2008 47.00 75.00 39.00 32.00 Other French White E. Guigal Hermitage 2005 Gassier “Nostre Pais” Costieres de Nimes 2012 NEW WORLD RED 133.00 55.00 Germany/Austria Clean Slate Riesling Mosel 2012 Monchhof Riesling Spatlese Urzig Wuerzgarten, Mosel 2010 Reichsrat von Buhl “Armand” Reisling Kabinett Pfalz 2011 Gobelsburger Gruner Veltliner Langenlois, Austria 2012 37.00 65.00 48.00 43.00 Italy Terredora Dipaolo “Loggia 56.00 della Serra” Greco di Tufo 2009 Nozzole “Le Bruniche” 39.00 Chardonnay di Toscano, IGT 2011 Anselmi Bianco 39.00 “San Vincenzo” Veneto 2012 Kris Pinot Grigio 41.00 Venezie 2011 Schiopetto Tocai Friuliano 74.00 Collio 2010 Spain Pazo SeZorans AlbariZo Rias Baixas 2009 Naia Verdejo Rueda 2011 Valdesil Godello Valdeorras 2007 53.00 38.00 39.00 Rose Montevina White Zinfandel Amador County, CA 2012 Fairview “Goats do Roam” Paarl Valley, South Africa 2011 Chateau d’Aqueria Tavel, France 2011 22.00 25.00 39.00 Penner-Ash Willamette Valley, Oregon 2011 Torii Mor Willamette Valley, Oregon 2010 Patton Valley Willamette Valley, Oregon 2010 Calera Central Coast, CA 2011 Belle Glos “Clark & Telegraph” Santa Maria Valley, CA 2012 W. H. Smith “Maritime” Sonoma Coast, CA 2009 Siduri “Gary’s Vineyard” Santa Lucia Highlands, CA 2011 Sea Smoke “Southing” Sta. Rita Hills, CA 2011 Road 31 Wine Co. Napa Valley, CA 2011 Villa Maria “Cellar Selection” Marlborough, New Zealand 2009 91.00 69.00 79.00 65.00 95.00 99.00 115.00 139.00 74.00 75.00 Zinfandel Seghesio “Cortina” Sonoma County, CA 2011 Cline “Ancient Vines” California 2012 Green & Red “Chiles Mill” Napa Valley, CA 2011 Ridge “Three Valleys” Napa Valley, CA 2011 Kiler Grove “Zinergy” Paso Robles, CA 2010 Turley “Rattlesnake Ridge” Howell Mt., CA 2011 88.00 38.00 59.00 69.00 45.00 119.00 Merlot Trefethen “Oak Knoll District” Napa Valley, CA 2010 Whitehall Lane Napa Valley, CA 2009 Markham Napa Valley, CA 2011 Ballantine “Pocai Vineyard” Napa Valley, CA 2008 Ceago “Camp Masut” Redwood Valley, CA 2009 Columbia Crest “H3” Horse Heaven Hills, Washington Chateau Ste. Michelle Columbia Valley, WA 2009 95.00 71.00 61.00 54.00 47.00 43.00 2011 48.00 NEW WORLD RED (continued) Other New World Red Syrah / Shiraz Luigi Bosca Malbec “Reserva” 53.00 Mendoza, Argentina 2010 Colome Malbec “Estate” 63.00 Valle Colchaqui, Argentina 2010 Tikal Malbec “Amorio” 79.00 Mendoza, Argentina 2010 Fess Parker “Frontier Red” 27.00 California (Lot # 131) Kiler Grove Grenache 54.00 Paso Robles, CA 2010 Fairview Pinotage 34.00 South Africa 2011 Tir Na Nog Grenache “Old 57.00 Vines” Mclaren Vale, Australia 2008 Casa Lapostolle “Clos Apalta” 149.00 Colchagua Valley, Chile 2008 Beckmen “Block Six” 119.00 Purisima Mt., Santa Ynez Valley 2010 Zaca Mesa 59.00 Santa Ynez Valley, CA 2008 Novy Syrah 69.00 Santa Lucia Highlands, CA 2010 Qupe Syrah 47.00 Central Coast, CA 2011 Otis Kenyon 63.00 Walla Walla Valley, OR 2010 L’Ecole #41 Syrah “Seven 88.00 Hills” Walla Walla Valley, WA 2009 Fire Block “Old Vine” 42.00 Clare Valley, Australia 2009 Australian Premium Wine 35.00 Collection Shiraz“The Wishing Tree” Western Australia 2008 Elderton Shiraz 2010 63.00 Barossa Valley, Australia d’Arenberg “The Laughing 73.00 Magpie” McLaren Vale Australia 2009 Cabernet Sauvignon/ Meritage Fisher “Unity” 75.00 Napa/Sonoma Counties 2012 Caymus 165.00 Napa Valley, CA 2011 Pine Ridge “Rutherford” 118.00 Napa Valley, CA 2011 Whitehall Lane 96.00 Napa Valley, CA 2009 Continuum 390.00 Napa Valley, CA 2010 Honig 85.00 Napa Valley, CA 2011 Sinskey “POV” 95.00 Napa Valley, CA 2009 Shafer “One Point Five” 189.00 Napa Valley, CA 2010 Silver Ridge 37.00 California 2011 Nelms Road 59.00 Washington State 2011 Sagelands 39.00 Columbia Valley, Washington 2011 Woodward Canyon 110.00 “Artist Series” Walla Walla, WA 2010 Ringbolt 41.00 Margaret River, Australia 2011 OLD WORLD RED France Burgundy Alex Gambal “Vieilles Vignes” Savigny-les-Beaune 2007 Girardin “Grand Cru” Chambertin-Clos de Beze 2007 Louis Latour “Vignes Franches” Beaune Premier Cru 2009 Mongeard-Mugneret Echezeaux Grand Cru 2006 Potel-Aviron “Vieilles Vignes” Moulin a Vent 2009 Gouges “Les Pruliers” Nuit-St-George Premier Cru 2009 105.00 345.00 148.00 260.00 53.00 180.00 Rhone Valley Roger Sabon “Prestige” 165.00 Chateauneuf-du-Pape 2007 Jaboulet Aine Parallel ‘45’ 37.00 Cotes-du-Rhone 2010 Guigal 75.00 Gigondas 2007 M. Chapoutier “Sizeranne” 158.00 Hermitage 2005 Jaboulet Aine “La Chapelle” 370.00 Hermitage 2004 La Mordoree “La Reine des Bois” 99.00 Lirac 2008 Mas Belle Eaux “Les Coteaux” 49.00 Languedoc 2007 OLD WORLD RED (continued) Bordeaux Chateau Loudenne Medoc 2006 Chateau Potensac Medoc 2008 Chateau Poujeaux Moulis 2009 Chateau Haut-Marbuzet Saint-Estephe 2005 Chateau Boutisse Saint-Emilion 2009 Chateau Latour Paulliac 1996 71.00 95.00 140.00 163.00 85.00 785.00 Tuscany Caparzo 100.00 Brunello di Montalcino 2006 Rocca delle Macie 52.00 Chianti Classico 2009 Testamata “Soffocone di 89.00 Vincigliati IGT 2009 Brancaia “Tre” 53.00 IGT 2010 Tenuta di Arceno “Il Fauno di 60.00 Arcanum” IGT 2008 Bodegas El Nido Jumilla 2003 Condado de Haza Ribero del Duero 2008 Vega Sicilia “Valbuena” Ribero del Duero 2001 Medrano Irazu “Reserva” Rioja 2006 Spanish Reds, cont. Borsao “Tres Picos Garnacha” Campo de Borja 2010 Castano “Solanera” Yecla 2010 Mas Doix “Salanques” Priorat, 2009 Pasanau “Ceps Nous” Priorat 2010 135.00 SINGLE MALTS 235.00 Glenfiddich 12 year old Speyburn 10 year old Balvenie 12 year old Laphroaig 10 year old MacAllan 18 year old Bruichladdich 10 year old 61.00 Other Italian Red Inama “Carmenere Piu” 49.00 Veneto Rosso IGT 2010 La Carraia “Sangiovese” 41.00 Umbria (IGT) 2011 La Valentina “Spelt” 53.00 Montepulciano d’Abruzzo 2009 Di Majo Norante “Sangiovese” 38.00 Terra degli Osci, Molise 2011 Cos “Classico” 79.00 Cerasuolo di Vittoria 2010 360.00 59.00 46.00 39.00 71.00 61.00 DESSERT WINE 45.00 86.00 295.00 68.00 Alvear “PX Solera 1927” Montilla Moriles, Spain (split) Chateau de Chamboureau “Clos du Papillon Moelleux” Savennieres, France 2003 Chateau Rieussec Sauternes, France, (split) 2003 Pacific Rim Riesling Vin de Glaciere Washington (split) 2010 Piedmont Pecchenino “San Luigi” Dolcetto di Dogliani 2012 Elvio Cogno “Ravera” Barolo 2007 Sandrone “Le Vigne” Barolo 2006 Produttori Barbaresco 2008 Vietti Nebbiolo “Perbacco” Langhe 2010 Spain 58.00 59.00 125.00 42.00 8.00 7.50 11.00 9.00 25.00 12.00 COGNAC Hennessey VS Remy Martin VSOP 7.75 8.75 Sambucca Bailey’s Irish Cream Kahlua Drambuie Chambord Di Saronna Amaretto Frangelico Grand Marnier Godiva Chocolate Liquer 5.50 6.00 5.50 7.75 6.00 5.50 5.50 8.25 6.50 CORDIALS COCKTAILS Log Haven Hipster High West Double Rye, Aperol, Lillet Rouge, Curry Bitters, Toschi cherry 11.00 Log Haven Bellini Gruet Brut sparkling wine, orange mango, cranberry juice. 9.75 BEVERAGE SPECIALS Tennesse Toast Jack Daniels, maple syrup, candied pancetta, cointreau, Memphis barbecue bitters $8.50 Fisher Unity Carbernet Sauvignon 2011 Bottle $75.00 Glass $17.50 Taste $10 Lychee Martini Ketel One vodka, lychee fruit juice, mint, lychee nut fruit. 6.50 Alpine Rose Morenco Brachetto d’Acqui, Grey Goose L’Orange vodka, orange twist. 8.50 Bitter Sweet Irish whisky, lemon juice, simple syrup, Angostura bitters, Shiraz 6.50 Cobbinator Herradura Reposado, Aperol, ginger syrup, 9.00 Fourth Street Fundraiser “Regardless of the season, this rustic restaurant up Mill Creek Canyon is hard to top, from the “cabin in the woods” setting to the cozy fireplace to Chef Dave Jones’ comforting — and well-executed — menu. Professional service and an approachable wine list — compiled by Ian Campbell, one of the state’s most knowledgeable wine experts — are a bonus. And did we mention it’s also super romantic? If you’re saving up for an important night out, Log Haven, as readers attest, offers the entire package.” Kathy Stephenson The Salt Lake Tribune Wild About Willamette Log Haven hosts both Private and Public Wine Events. Please contact the Banquet office for more information or visit our Event Calendar on the web at log-haven.com. margo provost Owner/Operator dave jones Executive Chef/Owner A true entrepreneur, Margo Provost is Log Haven’s Owner and Operator. Margo first honed her management skills in the health care field and is listed in Who’s Who in Health care, Automation and Business. Along with Log Haven’s numerous national accolades, Margo Provost has personally received many distinguished awards for her accomplishments as founder and Owner/Operator of Log Haven. Working Woman Magazine awarded Margo top honors in three categories including: Best Employer, Best Turnaround, and Overall Excellence. Margo was named Entrepreneur of the Year by both Ernst & Young and Merrill-Lynch, and was awarded the 2001 Pacesetter Award from the Women’s Roundtable in the Food Industry. Of equal note, Margo is the only restaurateur in the U.S. to receive the prestigious Avon Woman of Enterprise Award (2000). Chef David Jones moved to the majestic Utah mountains from the hills of Northern California in 1994 to reopen Log Haven, Salt Lake’s most scenic and historic restaurant. While classically trained in European cuisine, Dave has created his own globally inspired cuisine with a significant influence in American Regional and Pacific Rim. In addition to running Log Haven, Margo is active in the Salt Lake community, serving on numerous boards and teaching entrepreneurial skills at the University of Utah and Westminster College. She also supports a chef apprenticeship program through the California Culinary Institute. Margo has been featured on Lifetime Television Network and MSNBC, has chaired WNET (Women’s Network for Entrepreneurial Training) and is currently chair of the Utah Restaurant Association and Past Chair of the Utah Taxpayer’s Association. She is a Director Emeritus of DiRoNA (Distinguished Restaurants of North America). It was in the kitchen with his mother and grandmother (who was one of the first graduates of the Boston School of Cooking), where he began cooking at age seven. After graduating top of his class from the California Culinary Academy, Dave was directly influenced by Wolfgang Puck, Mark Peel and Nancy Silverton (original Spago), attending intensive workshops on California cuisine. In the early 1990’s Dave’s style was further enhanced by the late Jean Louis Palladin. They cooked together, and as friends, traveled throughout the West. Dave’s culinary talent is exceeded only by his genuineness. These two components create the most memorable dining experience. Accolades for Chef Jones’ cuisine at Log Haven include Salt Lake’s Best American Cuisine - Fine Dining, Best Restaurant, Best Canyon Restaurant and Best Romantic Ambience. His cuisine has been featured in Food Arts, Bon Appétit, Sunset, Via, Gourmet, Food & Wine, Cowboys & Indians, USA Today, Salt Lake Magazine and Utah Homes & Gardens. Chef Jones has been a guest chef at the James Beard House. He invites you to join him in celebrating the union of cuisine and nature at Log Haven. faith scheffler Sales and Event Manager/Owner IAN CAMPBELL General Manager/Owner Anyone passing by Log Haven during a wedding or celebration is bound to wish they were a part of the eye-catching festivities. Faith Scheffler, Log Haven’s Banquet Sales Manager, orchestrates these enviable events. Faith works with corporate and individual clients to create memorable occasions—large or small, formal or informal. Faith takes budgets and personal taste into careful consideration when creating custom packages for each client. Born in upstate New York and raised in New Jersey, Ian Campbell cut his teeth on the local delicacies. He started with New York City’s famous pastrami and Swiss on pumpernickel and graduated to Philly cheese steaks from the Jersey boardwalk. The standard was set. Faith has been a professional wedding coordinator and special event planner for the past 24 years. She started her career as a restaurateur working part-time as a hostess. In less than a year, she quit her day job to pursue what she had found to be her passion, restaurants. After finishing a degree in Marketing from Westminster College, Faith was offered a position at Log Haven as Banquet Sales Manager, along with coownership in the restaurant. In accepting that position, Faith’s story had come full circle. She says, “My first memory of Log Haven was when I was a small child and I attended a wedding at the restaurant. It was summer and the bride had a beautiful, soft and slightly sheer white dress with embroidered colored flowers. She and her fiancé danced outside around the gardens. I fell in love with Log Haven at that moment. It is an honored privilege to be a part of planning special events.” Like many people, Ian worked in restaurants while attending college and graduate school. Yet unlike most, he became a career restaurateur. His formal education had nothing to do with food or beverage but his informal education was all about dining. Ian likes to eat and drink. Ian was the Food and Beverage Manager at Wyoming’s The Inn at Jackson; managed a restaurant in Alexandria, VA and owned a bar and grill in Crested Butte, CO. His wine education is ongoing—requiring many hours of research. Ian firmly believes in, and is grateful for, the American Medical Association’s endorsement of wine as “heart healthy.” SPECIAL EVENTS AT LOG HAVEN Log Haven is Utah’s most scenic private party and special event location. Situated on 40 private acres in the Wasatch National Forest, Log Haven offers an exceptional setting and exquisite cuisine for a variety of events, including corporate dinners, retreats, luncheons, receptions and weddings. Voted Best Company Party Venue Utah Business Hillside Amphitheater The Amphitheater sits gracefully on a hillside and affords unsurpassed views of serene Wasatch National Forest. The setting is superb for outdoor events for parties up to 100. The Amphitheater is rented with the patio or Library Suite. Waterfall Patio Log Haven’s most popular outdoor dining spot is located at the base of a breathtaking waterfall. With 360 degree views of the Wasatch National Forest, the patio provides a memorable backdrop for a variety of events. The patio can be rented with canopies and heaters. The Small Rains Room The Large Rains Room Wasatch Room and Foyer Named after the original Log Haven owner, L.F. Rains, this cozy alcove provides a warm welcome for small groups. The atmosphere is festive, with a wood burning fireplace and outstanding views to the cascading waterfall. This room is perfect for small groups of 10 to 24 guests. The Large Rains room is an enchanting location with redwood bookshelves filled with antiques, artifacts and book collections. Lit by twinkling candles and the natural light of the many windows overlooking the Waterfall Patio, the Large Rains room is suited for groups of 25 to 50. The seating capacity can increase when rented with the Small Rains Room. Warm and elegantly rustic, Log Haven’s main dining room sparkles beneath log beans and garland trim. Windows surround the room, providing endless views of the Wasatch National Forest. A lovely pass-through sandstone fireplace is shared by the dining area and foyer, which is outfitted with comfortably sophisticated chairs and couches. It accommodates groups of 80 to 150 guests. The Winter Conservatory Lake Side Garden Meadow The conservatory is an elegant enclosure with sixteen food ceilings, fairy lights and views to the icy waterfall and snowy mountainsides. This unique space accommodates to 60 100 for dinner and 200 for an evening reception. With a graceful gazebo overlooking Log Haven’s very own private lake in the forest, the Lake Side Garden meadow is a perfect setting for socials prior to dinner. Fees for exclusive use of Log Haven’s beautiful locations vary depending upon the season, area and time of day. Events are hosted seven days a week with accommodations for both early afternoon and evening private events. We invite you to take a guided tour to select the best location for your special occasion! 2014 log haven SPECIALS & PROMOTIONS Live Music in a beautiful mountain setting. “The Hills are Alive with The Sound of Music!” Mary Malouf/Salt Lake Magazine Dining Editor “Log Haven has added music to its other irresistible attractions -- from 6:30 to 9:30 pm. (Friday - Sunday) local pianists Wayne and Ike Egan will fill the most charming restaurant in Utah with tunes while Chef Dave Jones tempts your tastebuds.” “unsurpassed, spectacular mountain setting...” -Zagat Dog Days of Summer Cocktail Shake-off We’re holding our First Annual Dog Days of Summer “Shake-Off” on June 1st. It’s a cocktail contest to help kick-off our Dog Days of Summer program. Mixologists from BTG, Finca, Taqueria 27 (and Log Haven of course) will create canine-themed cocktails to be judged by our very own panel of local celebrity judges : Ted Scheffler / Food & Drink Editor for City Weekly, Scott Beck / President Visit Salt Lake and Mary Maluof / Editor of Salt Lake Magazine! A portion of the admission proceeds will go to the Humane Society of Utah to assist with their good works on behalf of our four-legged friends. Dog Days of Summer Dog Days of Summer is now in its 7th year. Starting May 31 and continuing through September, dog lovers and their well-behaved pooches can enjoy dinner al fresco at Log Haven. We’ll feature the Shake-Off cocktails through the summer, as well as our own canine-themed cocktails such as the Salty Chihuahua and the Melon-Collie Mojito. facts at a glance Cuisine: Seasonal New American Owner/Operator: Margo Provost Executive Chef: Dave Jones General Manager: Ian Campbell Sales & Event Manager: Faith Sweeten When opened: 1994 Where located: Four miles up Millcreek Canyon in the Wasatch National Forest, just 20 minutes from downtown Salt Lake city. Piedmontese Top Sirloin Steak & Lobster Tail Hours of operation: Dinner is served every evening, Enjoy a 2 course dinner for only $39.00! Southwestern beginning at 5:30 p.m. Caesar salad, Pan Seared prime center cut Top Sirloin - glace de veau, mashed potatoes, seasonal vegetable & served with Maine Lobster Tail and drawn butter. If you place your order before 6:30 p.m. it’s only $29.00! Wild Edibles Garden We’re planting a Wild Edibles Garden this summer perhaps the first and only restaurant “kitchen garden” that consists solely of wild edibles and that’s been planted at 6,000 feet in the middle of a national forest! Call us a little crazy, but we’re going to try growing our own wild food for our kitchen. We’d love to tell you more about this as we get it going so make sure to ask us about this when you come in. Recent press Voted best romantic restaurant City weekly best of utah - since 1998! “Celebrating its 20th anniversary under the ownership of Margo Provost, Log Haven has become the go-to destination for engagements, anniversaries, weddings and other romantic interludes. But where’s the romance without good grub and grog? That’s where Chef Dave Jones’ creative cuisine and general manager Ian Campbell’s wine expertise come in. After all, it’s one thing to fall in love; it’s another to fall in love totally satiated.” Open Table - Most Romantic Restaurant in U.S. Fifth Consecutive Year These awards reflect the combined opinion of nearly 5 million reviews submitted by verified Open Table diners for more than 12,000 restaurants in all 50 states and the District of Columbia. With 30 winning restaurant serving American cuisine, it is clear that chefs are seducing Open Table diner with local ingredients and homegrown inspiration. Open Table Diners’ Choice Awards Best Overall Food, Service & Ambiance Best Ambiance Best Romantic Log Haven’s Healthy Cuisine Starts With Sustainable Choices Log Haven is committed to using sustainable wild products and always sources locally whenever possible. Located on 40 acres in the Wasatch National Forest, Log Haven’s restaurant and banquet operations are designed to work in harmony with the amazing environment that surrounds and nurtures us all. We make every effort to make wise choices about using our precious natural resources, including: ~ Purifying our natural spring water that originates on property ~ Participating in programs to convert used fryer oil into biodiesel ~ Recycling kitchen and office waste ~ Using as much natural and LED lighting as possible ~ Upgrading kitchen equipment to more efficient models ~ Replacing roof to provide better insulation/passive heating & cooling year ‘round ~ Establishing employee committee to identify and implement green practices and interface with suppliers to promote on-going conservation effort Log Haven proudly features the following local artisans: Rickenback Ranch, Duvall Farms, Meyer’s all natural beef, Certified Piedmontese all natrual beef, Clifford Farms, Heirlooms and More / Worden Produce, Pierre’s Bakery, Beehive Cheese, Creminili Fine Meats, Caputo’s Blossom Hills, Drake Farms , Green River Produce, Ballard Hog Farm, Mountain Land , Mountain View Mushrooms, Oakdell Farms, Nature Indulgence, Slide Ridge Honey, Redmond Salt, Shepherd’s Goat Dairy, Rimini Roasters, Uinta Brewery, Gold Creek Farms, Red Barn Cider Mill NATURE IS DELICIOUS HERE “Log Haven Restaurant has a long tradition of relying on food vendors for its fresh seasonal menu” -Utah Business Recent press Recent press Recent press My date has one blue eye, doesn’t chew, smacks his lips and is selfish when it comes to food. So, why even bring him to Log Haven? The better question: Will there be a second date? I live with Ranger, and he’s a dog. So, he’s forgiven—plus, this good-lookin’ fella is a great hiker. To treat ourselves after a jaunt up Burch Hollow Trail—also in Millcreek Canyon—with Bodhi (my roommates’ other dog) and my human friend, Katy, we went to Log Haven’s Dog Days of Summer (daily, 5:30-7 p.m., through Oct. 15), where four-leggers can join their owners on the pristine hillside amphitheater lawn. Upon arrival, the smell of lilacs, the waterfall vista and the vivid greenery caught my attention, but the unromantic dogs went straight for the tableside dog bowls and biscuits. While some places tolerate pups, at Log Haven, they’re treated exceptionally well; ear scratches, biscuit refills and a main course—a kebab of grilled bison steak—are part of the five-paw treatment. I’ll confess, I actually tried a bite of the dogs’ bison (how could I not?), and it was delicious. Ranger and Bodhi didn’t need a doggie bag. Katy and I didn’t need one, either. Chef Dave Jones’ dishes blend contemporary Americana with regional panache. Nothing’s over the top, yet every dish we ate was thoughtfully crafted, with delightful layers of flavor. We drooled, like the napping, post-bison dogs under us, over our entrees: crispy-skinned Utah steelhead trout with pan-fried noodles, spring vegetable salad, kimchi paste, miso butter and furikake; and the smoked duck and handcut serrano-chile pasta with poblanos, habanero cheddar, mango salsa and chipotle butter. It was a truly stunning culinary experience for all four of us. My other roommate, who’d stayed home, later said, “When we ate dinner, we wondered if the dogs ate better than us.” Yes, they did. LOG HAVEN 6451 E. Millcreek Canyon Road 801-272-8255 Reservations required if bringing dogs Recent press | Internet Salt Lake City’s 10 Great Cultural Restaurants: Eating Out in Utah theCultureTrip.com Dining in Salt Lake City, the capital and most populous city of Utah, is an incredibly varied and multicultural experience. The city’s culinary scene, both metropolitan and welcoming, offers anything from authentic Greek eats to new American cuisine and gourmet French and Spanish food. We explore ten of Salt Lake City’s best cultural restaurants in search of the best local cuisines and fine dining spots. Log Haven Located near to downtown Salt Lake City in the Uinta-Wasatch-Cache National Forest, this award-winning venue is truly breathtaking. Diners could be forgiven for incorrectly naming the restaurant ‘Log Heaven’, as the beautiful waterfalls, flowers and scenery make Log Haven a magical place to eat. It’s little wonder that the venue is popular for weddings and reception dinners as it truly is a tranquil environment. In addition to a gluten free menu, Chef David Jones has prepared a healthy ‘Low Cal-High Impact Special’ three-course menu for diners with dietary considerations. The main menu offers specialties including a petit wiener schnitzel, Alpine nachos, crisp tempura sprouted tofu and grilled bison steak. Ingredients are sourced locally where possible, ensuring high quality and freshness. Log Haven, 6451 East Millcreek Canyon Road, Salt Lake City, Utah, USA, +1 801 272 8255 Delish.com Reservation for Two: Romantic Restaurants for Date Night Whether you are taking out your soulmate or a first date, these restaurants are sure to set the scene for a romantic evening. We bet you will fall in love at first bite! By Sahara Borja and Farrah Shaikh Log Haven; Salt Lake City, UT “Salt Lake City’s Log Haven began as one man’s “log hideaway” anniversary gift for his wife. Consistently praised as one of the nation’s most romantic destinations, this private and sophisticated spot is the perfect place to escape to this winter. Join the good folks at Log Haven for a Valentine’s Day meal featuring live music and a “romantic culinary creation.” Intriguing!” Growing Magazine.com | Are Edible Natives a Viable Crop Alternative? by Rebekah L. Fraser 2/12/2014 “New York-grown juneberries ready for fresh market sale. Often masquerading as weeds, native plants grow wild in meadows, forests and urban settings. Now appearing on grocers’ shelves and the menus of upscale restaurants you can find aronia berry, maitake mushroom, elderberry, fiddlehead fern, wild ramp and many other edible natives. With unique flavors and higher nutritional value than many cultivated crops, edible natives attract foodies from all walks of life. Foraging has become so popular that some produce wholesalers carry wild edibles. Will these native edibles remain the cash crop of foragers, or is there money in cultivating them as well? Restaurants on the wild side The more chefs learn about the nutritive value and unique flavors of native produce, the hotter the trend of serving wild food becomes. Many chefs find their own wild food or work with private foragers. Some use services like Seattle’s Foraged & Found Edibles, New York’s SOLEX fine foods and Baldor Specialty Foods, or the Bay Area’s Marin Organic.Porcini harvest at Log Haven restaurant, Salt Lake City, Utah. Chef David Jones, of the award-winning Log Haven restaurant in Salt Lake City, Utah, favors the intense flavors of ramps, wild onions, wild asparagus and young fiddlehead ferns. At the same time, he appreciates the delicate taste of miner’s lettuce, and serves about 20 pounds of wild mushrooms per week. His pastry chef takes advantage of the elderberries that grow wild on Log Haven’s property. Jones takes as many ramps as he can procure during the season and freezes what he can’t use to extend their menu life. “If they were available commercially, I would assume the season and growing periods would expand. If a local farmer was growing native plants, it would expand my menu offerings to seasonal rather than specials only.” james beard dinner Fledgling Restaurateur Survived Harrowing Start by Jim Hopkins Today’s Entrepreneurs Profiles of small business More than anything, Margo Provost ached for — in business — the kind of security she rarely experienced in a 1950's childhood that began in an Ohio orphanage. Instead, she got the scare of a lifetime. Six years ago, Provost jettisoned a long career as a health care executive and poured her savings into renovating and re-opening a famous but bankrupt restaurant outside Salt Lake City. Log Haven's opening on Nov. 7, 1994, defied considerable odds: • Provost had no prior experience owning or operating a restaurant. • Her first lender nearly reneged on a promised $400,000 construction loan after work had begun. That loan came through but another for $250,000 did not, forcing Provost to sell her home, max out credit cards and liquidate retirement savings. • Construction problems led to cost overruns totaling $350,000 — not the $50,000 she had expected on a project originally budgeted at $650,000. "I couldn't breathe," she recalled tearfully in an interview. "I began to hyper ventilate. Had to put my head between my knees." Provost's story illustrates the pitfalls faced by entrepreneurs who make dramatic career changes — especially when entering an unfamiliar industry with notoriously high failure rates among start-ups. Her tale also shows that seemingly bulletproof business plans can be blown apart by unanticipated events. Rudy Mick, a hospitality management consultant in Boulder, CO, summarizes the grim bottom line for would-be restaurateurs: “The industry has an 85% mortality rate within the first two years.} Six years after the contractor delivered his devastating news, Provost, 49, has pulled off a remarkable turnaround. She arranged for an 11th-hour loan to cover the mammoth cost overruns, and hired a chef who lent panache to a menu of contemporary cuisine reflecting traditional French, Pacific Rim and California cooking. Revenue is running at $2.2 million a year. Set in a bucolic canyon offering pictureperfect views, the 225-seat restaurant is regularly included in "best of" lists. Last spring, for example, Salt Lake Magazine named Log Haven tops in a category that included restaurants at Park City and the area's other fashionable ski resorts. "It's considered the best restaurant in the state," says former Salt Lake mayor Deedee Corradini, who held her wedding reception there. A drive for security Provost was adopted from a Marietta, OH, orphanage by a Cleveland couple when she was 3-1/2. They were strict disciplinarians: Provost describes her upbringing in harsh terms. After an extremely tense start, Margo Provost now feels at home in her Log Haven restaurant. The venture represents a life change for the former health care executive That early experience has influenced her personal and professional life. “A lot of my energy throughout my career and my life has been to provide safety for myself,” she says. Provost got her first pa ying job at 14, working in a convenience store. She attended the Ohio State University, where she paid her way by working at burger joints and in nightclubs, playing drums, saxophone and keyboard. At OSU, she received a bachelor’s degree in the mid-1970s in bio-chemistry and nutrition. She got a job as administrator for OSU’s out-patient medical clinics — sending her on a path toward health care administration. Provost eventually landed at Control Data, then FHP International, a health maintenance organization based in Orange County, CA, where she rose to vice president of operations over information technology. Although she was financially successful — a house on the ocean, several cars, extensive world travel — she didn’t feel the sense of security she’d been seeking. The go-go 80’s began to bear down on her, as did the long work hours. She recalls her feelings this way: “You’re only as good as your last achievement. And at any time the company could be taken over, and you could lose your job. The only people I know who don’t feel that way own their own company.” At 38, Provost bought a house in Phoenix, bringing her closer to an FHP colleague. They married in 1992. After her husband was promoted to a job in Utah, they moved to Salt Lake. Margo tried without success to get a health care job in the city. She was told she wouldn’t get as prestigious a position as she’d held at FHP. Then her husband suggested a solution that Provost initially thought was plain nuts. Log Haven had once had a sterling reputation among locals. The log cabin mansion was built in 1920 as a wedding anniversary gift for the wife of a steel executive. It became a restaurant in 1958. The bankruptcy filing came about a year before the spring day in 1994 when her husband suggested buying the place — not to operate as a business but to serve as the Provosts’ home. Margo would oversee its restoration. Its previous owners had abandoned the site on New Year’s Eve, with dirty dishes left on tables, rotting food in a huge, walk-in refrigerator, piles of pastries dumped outside. “He brought me up the canyon to Log Haven, and I looked at it, and I thought to myself, ‘He is crazy. This man is crazy,’” she says. With no prospects for a job in the city, and weary of traveling as a consultant, Provost decided to reopen Log Haven as a way of generating income. Over two months, she developed a business plan by reading everything she could find through the library and trade associations, then applied her previous experience in the health care industry to building a budget. Provost received an oral commitment from a local bank for a $400,000 construction loan, and simultaneously sought a second loan from the same bank, for $250,000 to cover the cost of leasing equipment. Set in a Utah canyon, the 225-seat restaurant is regularly included in “best-of” lists Although she didn’t have the loans signed, construction started, and Provost paid the first bills out of pocket, expecting the bank to reimburse her. She says she waited and waited after being told paperwork glitches at the bank were the problem. Finally, she says, a loan officer told her privately that the bank wouldn’t honor its oral commitment. Now $250,000 in the hole, Margo Provost pushed the issue, and eventually got the construction loan, but was turned down for the lease-loan. (She covered her lease costs by liquidating assets, including her retirement savings.) Meanwhile, other problems erupted. Her general contractor fell seriously ill, and his supervisor failed to rein in expenses, according to Provost. That led to the $350,000 in cost overruns, she says. Eventually she persuaded a second, smaller lender in the area, Barnes Banking, to roll up all the debt into a new, permanent loan. Her loan officer, Curtis Harris, says his gut instinct after reviewing her business plan and background was that she had what it would take. “You can tell the people who are going to make it work—do or die. They’re going to do everything possible.” Mick, the Boulder, Colo., hospitality consultant, says many restaurant start-ups fail quickly because of poor cash management. Money moves in and out so quickly, and vendors can be merciless in their credit terms. Relying on her experience in the health care industry, Provost runs income and expense figures daily—something her employees weren’t used to in previous jobs. “And they’re paid based on meeting those objectives,” she says. Having survived the tumultuous early years, she says Log Haven taught her not to look outward for a sense of security. “It’s not the corporation you work for, it’s not the small business you create, it’s truly within yourself—the belief that you have the ability to generate what you need,” she says.
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