401 EAST 900 SOUTH
SALT LAKE CITY, UTAH 84111
(385) 202-7366
AMY BRITT, CHEF/OWNER
Someone once said, “Expect problems and eat them for breakfast.” Well this is exactly what Amy Britt did after a portion of her beloved restaurant caught fire and forced a temporary closure. She persevered through all the chaos of insurance and remodeling for three months until she could reopen her doors. Now, on the other side, she says the fire was the best thing that could have happened to her little breakfast joint. Her team came together and are now more than ever focusing on what really matters, joyfully serving their guests.
Pig and a Jelly Jar got its name from the custom-made sausages and homemade jams that are sprinkled throughout the menu. Their menu isn’t entirely local or perfectly sustainable, but they try to be as conscientious as they can about where their food comes from. Some of the sausages come from Salt Lake City’s favorite butcher, Frody Volgger at Caputo’s, and others come from Pennsylvania, where the pigs actually listen to music and get to roam outside. Their coffee is roasted locally by Charming Beard Coffee, and their tea is sourced from their neighbors, Tea Grotto. Pickles are made in-house, and greens are picked at a local farm.
Despite the closure because of the fire, diners remain loyal to the restaurant and their favorites on the menu. The chicken and waffles are a good bet, with a house seasoning blend, fried boneless breast, and premium maple syrup, all atop a grand waffle. Pork belly Benedict and the pig breakfast with custom-made sausage are also solid choices, but there’s not much that doesn’t sound appealing on their menu. Plates are served with jars of jam for you to smear over your toast or waffle, with flavors that are anything but ordinary.
Amy has a drive to bring something unique to the breakfast scene in Salt Lake, and this dedication and enthusiasm keep her restaurant alive.
(MAKES 4 HALF-PINT JARS)
1 bag frozen blueberries
2 cups sugar
¾ cup orange juice
2 tablespoons vanilla extract
3 tablespoons dried lavender
3 tablespoons pectin
In a pot combine blueberries, sugar, orange juice, and vanilla. Place the lavender in a cheesecloth or tea bag, then add to the blueberry mixture. Bring to a simmer and let steep for 20 minutes. Remove lavender bag and add pectin. Puree with an immersion blender or in a blender, then simmer again for 5 minutes. Remove from heat and cool. Store in jars in the refrigerator.
Serve on toast or over waffles.
