SALT LAKE CITY CHEF’S TABLE

Joe Kemp came to town at just the right time. Chefs were in high demand, and the food scene was evolving and changing into something where a guy like him could find work. He moved from sous chef to chef de cuisine in two short weeks, and what was a vacation destination for his family quickly became home. Now he enjoys the mountains at a closer distance and a full-time gig at Faustina.

With Icelandic roots and an uncle working as a chef making Icelandic cuisine, Joe lets his background naturally influence his cooking. You’ll find lamb and fish to be staples on the dinner menu, and dishes that guests enjoy regularly.

Brunch has become a Faustina highlight, and guests especially love the covered patio surrounded by tall pines, Japanese maple trees, bonsai bushes, and hanging flowerpots. Order a mimosa and their eggs Benedict over polenta and you’ll be living the high life. For those with a sweet tooth, enjoy the cinnamon swirl pancakes drizzled with a cream cheese glaze and served with maple syrup.

Hillary Merrill, Faustina’s general manager, makes sure to keep things warm and friendly, with an attentive and helpful staff. Coffee mugs are kept full and dishes brought out promptly.

Slip into Faustina, just like Joe did, and enjoy a well-cooked meal on a lazy weekend morning or special night out.

FAUSTINA’S EGGS BENEDICT

For the polenta discs:

½ cup heavy cream

½ cup milk

1¼ cups water

½ cup polenta

2 sticks butter

¼ cup shredded Asiago cheese

¼ teaspoon chopped thyme

¼ teaspoon chopped rosemary

¼ teaspoon chopped sage

¼ teaspoon chopped basil

Salt and pepper to taste

For the hollandaise:

¼ cup white wine

1 teaspoon white wine vinegar

1 teaspoon minced shallots

1 tablespoon chopped fresh thyme

3 large egg yolks

1 cup (2 sticks) butter, melted

Juice from ½ small lemon

Dash of Tabasco

Honey, salt, and white pepper to taste

For the sausage:

⅓ pound ground Italian sausage

For the poached eggs:

8 cups water

2 tablespoons vinegar

4 large eggs

For the grilled tomatoes:

4 tomato slices (from 1 tomato)

Oil, salt, and pepper to taste

To prepare polenta discs: In a saucepan bring cream, milk, and water to a boil. Whisk in polenta and turn heat down to medium. Cook for 15–20 minutes, stirring occasionally. Fold in butter, cheese, and herbs. Salt and pepper to taste. Remove from heat and spread evenly on a sheet tray, so that the polenta stands about ½ inch deep. Cool, then cut into discs about 3 inches in diameter.

To prepare hollandaise: Combine white wine, vinegar, shallots, and thyme in a saucepan and bring to a boil. Reduce heat to medium and simmer until mixture reduces to two-thirds of original amount. In a separate bowl, whisk egg yolks for 7–8 minutes over a double boiler. Yolks should triple in size. Slowly drizzle in butter, lemon juice, Tabasco, and white wine reduction. Add honey, salt, and pepper to taste.

To prepare sausage: Sauté ground sausage in a skillet over high heat until thoroughly cooked.

To poach eggs: Bring water and vinegar to a boil. Drop eggs in and cook to preference.

To prepare grilled tomatoes: Lightly oil and season the tomato slices. Grill briefly on each side.

To assemble: Layer tomato, ground sausage, and eggs over the polenta discs. Cover with warm, fresh hollandaise.