Preservatives? You preserved food by eating it. They were both poor and rich: two sets of clothes, two straw hats and no shoes but surrounded by abundant herbs, spices, vegetables, fruits and more fresh fish and game than you could possibly count.
Everything they ate they grew, raised, trapped or caught. Where he was born they had two seasons: rain and shine, six months of each. The rest 55-year-old Chef Hai can, and probably will, tell you over dinner. soldier who married his mom, was spirited out of his homeland just before the Communists won the war, grew up on the East Coast, became a computer whiz before computer whizzes were cool, came to Utah to do contract work for the IRS in Ogden, joined the LDS Church, married a Mormon girl from Pocatello, traveled thither and yon as an IT specialist to support his growing family - until nine years ago, when he pumped the brakes on his traveling and consumption of the Western diet, and, longing to return to the natural, fresh, healthy food of his childhood, opened his Thyme & Seasons restaurant at the far end of the Winegar’s grocery store parking lot on Orchard Drive. Hai (pronounced “Hi”) Fitzgerald - “Chef Hai” for short - was born on the Mekong Delta in South Vietnam, was adopted by the U.S. Accompaniments are at the chef’s discretion.Īnd if that sounds unconventional, you ought to meet the owner. The day’s entrée choices are written on the kitchen wall. There is no printed menu, or listed prices for that matter. BOUNTIFUL - His restaurant is in what used to be a Blockbuster video store at the far end of a supermarket parking lot.
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