327 WEST 200 SOUTH
SALT LAKE CITY, UTAH 84101
(801) 487-0699
SCOTT EVANS, OWNER
PHELIX GARDNER, EXECUTIVE CHEF
True Spanish tapas have made their way to Salt Lake. Not the trendy American-style tapas that most often mean overpriced tiny plates with elaborate plating design, but authentic Spanish dishes served simply, as they should be, shareable and affordable.
For years Chef Phelix Gardner unknowingly has been letting the roots from his Spanish upbringing naturally guide his cooking. It wasn’t until his undertaking at Finca that he realized that he had a natural bend toward Spanish flavors. Now, at Finca, they shine boldly in dishes like his Mejillones mussels with sofrito, Spanish chorizo and cava, and Smoked Chicken Croquetas with a piquillo puree.
Phelix was born in Spain and moved to the states when he was young. At the age of fifteen, Phelix got a summer job at a chain restaurant. Years later the job became more than something to pay the rent; it became something that propelled him into his career. He found himself cooking in big kitchens like the Peabody Hotel in Orlando, but when he found a job in Salt Lake, the slower pace of a smaller big city compelled him to move. “In Salt Lake you can focus on the food and feeding your customers well instead of always having to compete with the brand-new trendy restaurant,” says Phelix.
Phelix is now the executive chef of both Finca and Pago, owned by Scott Evans. He’s proud of his team at both restaurants, many of whom have matured within the business, going from pantry cook to grill cook and on to sauté cook. All are mastering the house favorites, like the albondigas (lamb and pork meatballs) and the papas y aioli (potatoes with paprika and garlic aioli).
At Finca it’s best to dine with friends. Bring those who enjoy sharing and order several tapas or a big skillet of paella, pass the dishes around, and get a taste of true Spanish cuisine. You’ll each have your favorites, but it’s likely there won’t be a bite left when you’re done.
(SERVES 12-PLUS AS AN APPETIzER)
1 cup diced yellow onions
6 tablespoons butter
Salt to taste
1 cup flour
4 cups milk
2 tablespoons cream (optional)
1 smoked or rotisserie chicken, picked apart and shredded (meat only, no skin)
1 teaspoon thyme
1 teaspoon sherry vinegar
2 eggs
Flour seasoned with salt, pepper, and dried oregano
Seasoned bread crumbs
High flash point oil for frying
In a sauté pan soften onions in butter and season with salt. When onions are soft and translucent, add flour to create a roux. Whisk in milk and cream. Reduce heat to medium and continue to whisk as the sauce cooks.
When liquid comes to a simmer and is thickened, add chicken, thyme, and vinegar. Cook for an additional 5 minutes, while whisking, and then transfer to a sheet pan or bowl to cool. Cool in the refrigerator for at least 1 hour, or up to 2 days.
When you’re ready to fry the croquetas, mix eggs with a splash of water to create an egg wash. Roll chilled filling into balls and dredge in seasoned flour, egg wash, and then seasoned bread crumbs.
Heat 1–2 inches of oil in a pan until almost smoking. Fry at 350°F until golden brown and warmed through, about 1–2 minutes per side.
