"Once upon a time a bearded man had a dream, a dream to make the best chicken wings on the planet," begins the Wing Nutz story. That man spent years experimenting with sauces and techniques, and many would agree that he achieved that dream with his wings?which are crispy on the outside, moist on the inside, and coated in sauces such as apricot teriyaki and southern honey barbecue.
At various Wing Nutz franchises, chefs follow his same wing recipe, using cage- and hormone-free meat that is never frozen, and then baking, never frying, the wings. They also whip up fall-off-the-bone hog wings (better known as pork ribs, eaten wing-style) and lighter options, such as smoked salmon wraps and salads. The restaurant's own line of brews, Nut Job Beers, stands ready cool mouths set aflame by one of the spicier sauces.
The caring faculty at Syracuse Dance Academy helps students develop confidence and transform raw talent into stage-ready choreography during classes for ages 18 months and older. The 7,000-square-foot facility holds three separate studios—one for ballet, one specifically for children's classes, and one exclusively for tumbling. Prima ballerinas can stretch their legs on bars lining a hardwood floor that is suspended to cushion the body during graceful leaps and misguided trust falls. In the children's studio, parents gaze from observation windows during classes or pile in front of the purple-curtained stage to enjoy in-house performances. During tumbling classes for boys or girls, a pit trampoline and 50-foot rod floor help spring tumblers into the air, and the 16-foot vaulted ceiling ensures they come down before hitting the stratosphere. At the end of the year, dancers from every class sashay onto the Val A. Browning Center for Performing Arts' stage at Weber State University for the end-of-year recital that creates a professional dance atmosphere.
Silver Restaurant has transformed the interior of its vintage brick building, which was built in 1926, into three modern and distinct floors. Next to the dining room, an open kitchen provides patrons with glimpses of the chefs as they transform fresh, seasonal, and local ingredients into new interpretations of classic American dishes. Though the menu changes based on availability, dishes may include organic chicken thighs with heirloom vegetables, roasted squab with foie gras, and fig-wrapped kurabuta pork chops. Whatever the season, a selection of local beers and artisanal cocktails—with playful names such as the Toe Tapper and the Thyme Stopper—help wash down every flavorful bite. These drinks are often crafted at the mezzanine-level bar. If one were to head downstairs instead, they'd enter a cozy lounge with a wine cellar stocked with more than 3,000 bottles.
Visitors to the Utah Arts Festival stride across concrete promenades and grassy lawns sprawled out between fountains and modern buildings, which have glass walls that reflect the fest’s vibrant paintings and eclectic sculptures. Since its inception more than 35 years ago, the four-day festival has taken over a multiblock radius to accommodate hundreds of visual artists, musicians, performers, and culinary artists, each celebrating modern art and the local community. Throughout indoor and outdoor exhibitions, visitors explore varied works of visual art represented through special exhibitions and hands-on workshops with featured artists. A marketplace also gives artists a place to sell their paintings, wearable art, and sculptures to help disseminate their crafts and raise enough money for van Gogh’s ghost to move out of their basements.
Musicians score the festival throughout its days with worldwide genres on several outdoor stages, and storytellers and other literary artists tickle ears with eclectic tales and recitations of the UN staff directory. Across the grounds, festival staffers recycle the fete’s discarded plastic, aluminum, and cardboard as well as food scraps and vegetable oil, and promote eco-friendly practices with a protected bicycle lot and bike valet.
Mickey and Minnie, Scarlett and Rhett, Jack and Rose?all classic cinematic pairs. During their travels throughout the northwest, friends Dave and Matt discovered one more: beer and film. They brought this concept back to Salt Lake City in 1997 when they opened Brewvies Cinema Pub, giving movie lovers a place to take in a flick while sipping one of 19 beers on tap. These include locally brewed options from Epic Brewing Company and Uinta Brewing.
Beer in hand, patrons ages 21 and up can settle in and watch exhilarating blockbusters or smaller, critically acclaimed films on one of the theater's four screens. Brewvies Cinema Pub even indulges more eclectic tastes with special screenings of classic movies as well as cult favorites. To complement their beer, patrons can grab a quick bite from the concession stand, which features everything from hummus plates and coconut shrimp to 10-inch pizzas and pulled-pork sandwiches smothered in a homemade honey-chipotle barbecue sauce.
Within Clark Planetarium's space-exploration-themed facility, the interactive displays and immersive IMAX and planetarium shows enlighten visitors with interesting scientific facts. Spread out across 10,000 square feet, more than 15 hands-on exhibits entrance guests with artifacts such as photos from the Hubble Space Telescope and a moon rock brought back from the Apollo 15 mission.
Audio in the ATK IMAX Theatre emanates from a 14,000-watt digital surround-sound system as the 70-foot wide, five-story-high screen accommodates Hollywood hits and insightful documentaries in 3-D. More entertainment abounds in the Hansen Dome Theatre, where six high-definition projectors fill the 55-foot domed screen with seamless images during scientific films and cosmic light shows.