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On December 23, 2012, Harley & Buck’s hosted a Holiday Party benefiting the Christmas Box House in Ogden.  Employees, family and friends joined forces to collect gifts for this well deserving cause.  The toys were then donated on Christmas Eve so that local children and teens, from families in need, would have gifts to open on Christmas.  Craig Bonham and Geno Hogan of Harley & Buck’s are shown here with the van full of presents worth more than $600.

Harley & Buck's gives to Children on Christmas Eve

On October 4, 2012, Harley & Buck’s was proud to be a sponsor of the annual American Red Cross Gala at Snowbasin. Over 300 guests were treated to our Lobster & Ahi Ceviche, as well as Kobe Beef Sliders with Gorgonzola Cheese and a Soy Ginger Marinade at the H&B Station. Craig Bonham and the team were thrilled to be a part of this worthwhile cause.

Lobster Ahi Ceviche

Lobster Ahi Ceviche

Craig Bonham and Team

Craig Bonham and Team

American Red Cross Gala at Snowbasin

American Red Cross Gala at Snowbasin

 

Harvest Dinner Guests

September 20th, friends old and new gathered at Harley & Buck’s for a traditional Harvest Dinner.  Guests enjoyed a six-course meal showcasing fresh produce from Stoney Field Farm.  Linda Knudston, owner of the farm, provided a medley of fruits and vegetables from which Craig Bonham of Harley & Buck’s created an amazing fare.

Kevin Parson and Linda Knudston

Kevin Parson and Linda Knudston

The meal was presented on pottery thrown by Kevin Parson.  To cap off the evening, guests were treated to the sounds of beautiful Brazilian guitar played by Georgia Barretto.

Georgia Barretto

Georgia Barretto

By Kathy Stephenson | The Salt Lake Tribune

First Published Apr 03 2012 09:37 am • Last Updated Apr 04 2012 09:55 am

There’s nothing wrong with serving ham — or lamb — for Easter brunch, but sometimes you want to add a little punch to the traditional spring meal.

Chefs seem to do this with ease. Their secret: Take something familiar, then rearrange the components to create something totally unexpected.

At Harley and Buck’s in Eden, chef and owner Craig Bonham takes ingredients for a traditional caprese salad — tomatoes, fresh basil and mozzarella — and creates a baked egg frittata.

Bonham said the idea for his caprese frittata presented itself last May, while he and his wife, Miki, were honeymooning in southern France. The chef at the hotel served this Italian-style omelet for an early lunch, and they couldn’t stop thinking about it.

“When I started doing brunch here a year ago, we added it to the menu as a non-meat option for customers,” Bonham said, noting that one week, without thinking, he left it off the Sunday brunch menu. Enough customers complained that it’s now a staple. “It’s a really great brunch item that delivers a lot of flavor,” he said.

 Craig Bonham, owner of Harley and Buck's in Eden

Craig Bonham, owner of Harley and Buck's in Eden

Caprese Frittata

Caprese Frittata

Harley and Buck’s caprese frittata

10 large eggs, cracked and whipped

1/3 cup heavy cream

2 tablespoon butter

3 ripe Roma tomatoes diced

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

2/3 cup chopped fresh basil leaves, divided

1 cup shredded mozzarella cheese

Heat oven to 350 degrees. Grease a large casserole dish with butter or non-stick cooking spray. Crack eggs into a large bowl and stir in cream.

Place butter in a large non-stick sauté pan and heat until melted. Add diced Roma tomatoes, salt, pepper and 1/2 cup of chopped fresh basil. Sauté 2 minutes. Add the eggs mixture and stir frequently to keep eggs cooking evenly.

Once eggs become firm but are still wet, dump mixture into prepared casserole dish. Spread mozzarella over the top.

Place in the oven for 4 to 5 minutes to melt cheese and firm eggs.

Garnish with the remaining chopped basil and serve.

Servings » 4

kathys@sltrib.com

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