BAMBARA HOSTS WATERMELON EXTRAVAGANZA MENU JULY 25-31

Bambara's executive chef Nathan Powers is celebrating local summer food at Bambara, a Kimpton restaurant in Salt Lake City, with a tasty "Watermelon Extravaganza" three-course menu, available from July 25 - 31.  The Vault's mixologist, Austen Craig, has dreamed up his own concoction, “The Pink Sky. ” The summer celebration menu and specialty drink will be available throughout the week for $35 and $12 respectively.

Chef Powers said his menu is a twist on carefree, summer cuisine.  It includes:

     - Summer Water Melon Salad with Baby Spinach, Drake Family Farms Feta Cheese,

Pickled Shallots and Pistachio ‘Dust’

    - Grilled Utah Steelhead with Watermelon & Sweet Onion Salsa, Couscous and Basil Oil

    - Watermelon and White Chocolate ‘Popsicle’

Throughout the week, five percent of the proceeds from “Chef’s Summer Celebration” will benefit the Dress for Success, a nonprofit that helps disadvantaged women reenter the workforce.

More details: http://www.kimptonhotels.com/landing-pages/promo_restaurant_week_2011.aspx

Here's Nathan Power's recipe:


Summer Melon Salad

1each red and gold watermelon diced in 1.5” chunks

1 pound  organic baby spinach

4 ounces  fresh feta cheese (preferably sheep’s milk)

3  shallots,  julienne cut

Juice of 2-3 lemons

1/4 pound pistachios toasted and ground fine

2 ounces  white balsamic vinegar

3-4 ounces  extra virgin olive oil

Sea salt and cracked pepper to taste

In a small sauté pan, slowly sweat the shallot julienne in a little oil over medium heat for about 3-4 minutes and then squeeze the juice of the lemons over them, transfer to a bowl and allow to cool. This will turn them bright pink. Adjust the acidity and salt if necessary. Prepare a simple vinaigrette by whisking the olive oil into the vinegar and season with salt and pepper. The vinaigrette should be relatively acidic and sweet.

Arrange the large chunks of watermelon equally on four large chilled plates. In a large mixing bowl toss the spinach and pickled shallots with just enough of the vinaigrette to coat and season with salt and pepper. Place a small handful of the spinach in the middle of the plate on top of the melon. Sprinkle with the crumbled cheese and the fine ground pistachio. Drizzle a little of the remaining dressing around the edge of the salad. Serve and enjoy.