Rainy Day Morning at it's Best!

Few things thrill on a wet, rainy morning like breakfast. And being it's a slow go in the cold I suggest you fuel the day with a bountiful Beaner's Breakfast. Simple, fast and little clean-up afterward makes this savory power starter just the thing. Hot beans are put in a bowl; topped with an egg poached in a Tomato/Green Chile Coulis. Meanwhile warm your favorite tortillas to complete the feast. I prefer a crumble of corn chips on top for added crunch... yummy.

Now you're ready to take on a day. And by the way, this breakfast goes nicely with an umbrella!

Copyright © Mick Huerta 2012. All Rights Reserved.
http://mickhuerta.blogspot.com
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Slice of Fun: Beach House Pizza ~ South Carolina

What do you want to cook? "Pizza! Pizza!" They cried, three voices in unison!

Thin crust was the unanimous fave. On-line we selected a recipe and began the dough and sneaky lessons on measuring, fractions, rolling pins, division of labor, sauce ladling and some silly decorations into our slice of fun! We fashioned a smiley face pizza, animal faces and a little devil, too! It was much more than bargained for but a rainy day afternoon on Kiawah Island was filled along with the 10 year old triplets! And the homemade Pizza was crispy and gooey and good. Really Good! Seems life lessons can be tasty, too.

Copyright © Mick Huerta 2012. All Rights Reserved.
mickhuerta@gmail.com
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PAILA MARINA ~ Chile

Considering that Chile itself is 4,270 km long, its coastal waters encompass a large variety of habitats and ecosystems, in addition to its open ocean habitat. And out of those teeming waters comes the famed Paila Marina, a Chilean seafood soup that is a combination of shellfish and hunks of light fleshed fish in an aromatic broth that will eclipse all other soups you've ever eaten facing the sea. A steaming bowl of Paila Marina never fails to bring joy!

 Copyright © Mick Huerta 2012. All Rights Reserved.
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Shrimp Boil! Cooking Up Southern Good Times!

Southern culture produces good times and great dishes too! A recent Friday, we spent the evening at a Church Shrimp Boil. You know the type of church, a building down the road that houses best intentions and the neighborhood's desire to better itself and invites others to join in community activities. I have a friend who is member of the congregation and she claimed there was, "No missin' the Boil down at the church."

Seems one fellow (Jimmy) is expert and puts all others to shame. Speaking to the man directly he contends that once you start throwing around some paprika, lemons, bay leaves and your own signature Boil ingredients "things are gonna start gettin' good!" With a wry twinkle he adds,  "Oh yeah, I got my own mix to spice things up here, let me tell ya." He was willing to share a simple recipe and insisted that when you get good at it, your preferences will then begin to show through. "Bit more of this or less of that." "That's when your personal recipe will start to come." He said not to worry about spice, just put it all in being that it doesn't translate to burn your mouth off heat! You're just flavoring the food with goodness. Here's Jimmy's Church Shrimp Boil recipe:

Church Shrimp Boil

• 3 tablespoons Zatarain’s seasoning (or Old Bay if you prefer)
• 2 tablespoons Paprika*
• 3 lemons, quartered
• Zest of two lemons more
• 2 tablespoons kosher salt
• 4 bay leaves
• 1 - 2 can(s) of beer (optional)
• 1 onion, quartered
• 1 head of garlic peel and all
• Cayenne pepper
• Hot sauce (Louisiana style)

• 2 pounds small red potatoes
• 2 pounds Andouille Sausage
• Corn-on-the-Cob, shucked and halved
• 3 - 4 pounds large raw shrimp, shell on

* Jimmy's favorite is Spanish Smoked Paprika. He sometimes includes chopped celery and red bell pepper.

Fill a large stockpot with water, spice mix and aromatics. Bring to a raging boil. Add potatoes, sausage and corn one-at-a-time (to strainer basket) keeping in mind cook time for each individual ingredient. Jimmy cautions that the SHRIMP are all important and it's best to add shrimp, stir, and cook until shrimp are just pink. They're gonna continue to cook out of the pot. Drain. And dump out on a picnic table and dive in. After the blessing the hall goes silent. Jimmy's done it again! Talk about getting to know your neighbor elbow to elbow!

Serve with ample Louisiana Hot Sauce (Crystal, Frank's Red Hot, Tabasco etc.) and cold, cold beverages.

Copyright © Mick Huerta 2012. All Rights Reserved.
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PAELLA On Top of the World! Sancho Panza - La Paz, Bolivia

The squabble over proper method to cook Paella is one that began long, long ago and will continue as long as there are people who love Spanish food and pour their hearts into making it distinctive and wonderful. Passion is as much of an ingredient as any selection of seafood, saffron or type of olive oil. This being the situation, no arguments will be resolved here!

However, one thing that disappoints no end is an establishment that cooks all ingredients separately: the rice cooked with colorant giving the look of saffron, seafood in one pan, all other ingredients finished in anothers. Then they´re combined in a chafing-dish, rice at bottom and the expensive stuff arranged prettily on the top. No! That is not Paella! In many places there is much nonsense of this sort served to the unsuspecting. Simply put, Paella is an open approach with regional differences but one dictate remains firm. All ingredients are cooked in one pan. That pan is called a Paella and the dish takes its name from this unique shallow Spanish cooking vessel. And the difference is in the taste, texture and aroma of Paella done properly!

With that established let´s talk about delicious Paella at 3600 meters (12,000ft), cooked perfectly with threads of pungent saffron in the traditional way and served beautifully at table! Sancho Panza - La Paz, Bolivia shines! Our Paella arrived with ample food for four. The fun of Paella is that it is a dish of community. And being two, we shared with the friendly table next to us. The Cava (Spanish sparkling wine) was chilled nicely and dry enough to accent the feast. Our conversation was dominated by the miracle. What miracle, you might ask? Well, water boils at a much lower temperature at altitude than at sea level thus slowing the cooking process. And in the best conditions having rice and all other ingredients cooked perfectly at the very same moment is tough timing. But at altitude in the Andes Mountains? Now that is a feat of extraordinary culinary prowess. At Sancho Panza, our meal was flawless. We ate, laughed and with our neighbours poured more Cava! The evening felt like those we´d loved so much in Spain. Undoubtedly a chef that can transport you to heaven for a short time surely works magic. And if a little magic is what you seek while dining, at Sancho Panza you´re sure to be carried away. Enchanted!

Restaurante “Sancho Panza”
Avenida Ecuador 738
Edificio Miguel Ángel, Sopocachi
La Paz, Bolivia

Copyright © Mick Huerta 2012. All Rights Reserved.
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Bianca's ~ St. John's, Newfoundland

A recent visit to Bianca's on Water Street St. John's made for a boisterous evening. The spot was animated with happy diners and that always bodes well, doesn't it.

I love oysters, no apologies and will go out of my way to order them when fresh, fresh and readily available. Neighbouring Prince Edward Island is renown for the Malpeque - small, mild, briny flavour with a metallic finish. These are a perfect oyster as a lifetime addiction. And Bianca's made good show of this starter plate. The dry Sauvignon Blanc worked well in combination. I was delighted and waited with great anticipation for the next course. 

It was at this point the dinner went a little wonky. I ordered Duck Confit ($30) which is simply a whole duck leg cooked in duck fat, a process making a less than noble cut fit for a king. Now if the chef wishes to depart from the classic and shred the duck meat please let the menu reflect that. And being there are many lactose-intolerant diners (I am one) let the menu show the pasta is finished with cream sauce. Perhaps with more information I could have selected a plate which would have appealed. Luckily my dinner companion switched plates with me. She mentioned she loves duck as much as she does halibut. And I thank her profusely for saving me and the evening! Admittedly I hate upsetting a lovely evening by sending a plate back to the kitchen.
Now it must be said that the table-service was first class and it was a pleasant experience altogether. I just wish menu descriptions could be a better indicator as to what will arrive on the plate. And with that I would be happy, happy, happy.

Copyright © Mick Huerta 2012. All Rights Reserved.
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Bianca's - facebook
Bianca's
 

A City Like Ours

Designer Darrell Edward stalks the spirit of our city. He's tenacious. With camera in hand he steals souls, freezes moments and holds up the looking glass so we can get a fix on ourselves.
St. John's, NL has no better friend ~ http://acitylikeours.com/

 Copyright © Mick Huerta 2012. All Rights Reserved.
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Just the Once, Never Again! - Buckley's Cough Syrup

Suffering a common cold in the rain is challenge enough. You bundle up, keep the soup-pot going and the toddies flowing. Basically you do what you can to weather the sneezey storm. Accepting recovery was a matter of time and many boxes of tissues, I looked out on a sopping, sodden day.
Then I was asked if I'd ever tried Buckley's Cough Syrup?
"No, never." I responded. 
The bottle and spoon were fetched and I was administered one dose to alleviate all symptoms.
"Cack! Aaaack puuuuuuuuhey! ARGH, NASTY!"
The room was filled with laughter. And they gleefully said in unison,
"It tastes awful. And it works!" "Hehehehehehe."
I was guffawed! My own loved-ones had ganged up on me! Sneaky and acting in collusion, I was rendered victim of domestic abuse!
"Creeeeck tuoph," I spat into the waste basket. 
"Water, water, please, I need water!" 

Yes, I did survive the treatment. And I still speak with my family, however guardedly.
But if you were to ask whether Buckley's Cough Syrup works? Really, I couldn't say as I was dosed just the once. But anything based on the flavors of ammonia and pine needles? Once is one too many. Never again!
And that's final!

Copyright © Mick Huerta 2012. All Rights Reserved.
mickhuerta@gmail.com
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Hotel Antonie ~ Prague, Czech Republic

In one of the world’s most beautiful cities, Prague’s Hotel Antonie is welcoming and nicely appointed. It began as a large ancestral home with wonderful gardens and subsequently has been renovated to accommodate guests. It is outside the center but conveniently on a tram-line (three minute walk) making it quieter, safer and cheaper than a stay downtown. Secure parking at no extra charge.

Seems Hotel Antonie is a favorite with international travelers and business people looking for an old world homey environment, breakfast included. English speaking owners provide any tourist or transportation information desired.  
In the rigors of touring-by-auto through Europe we thought it a perfect rest along the way.

We Loved Hotel Antonie. And we stayed just a bit longer in Prague because we were so very comfortable.

Copyright © Mick Huerta 2012. All Rights Reserved.
mickhuerta@gmail.com
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Small Spaces ~ St. John's, Newfoundland

 Just blocks from the harbor in St. John's and the spritz and squall make neighborhood streets smaller, more comforting somehow. In this picturesque city open to the Atlantic the intimate spaces amongst clapboard houses draw attention. It's easy to remember the old adage that there is no bad weather only inappropriate gear. And when well bundled in bluster and blow and armed with a camera you can amble through little lanes and small alleys taking in the personal spaces. The nooks and passageways become familiar and recognizable even if you've never walked that particular path before. Perhaps it's sentiment, a mood that makes the world yours when the sky comes pouring down next to the sea.

Copyright © Mick Huerta 2012. All Rights Reserved.
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Italian Espresso (A Tale Over Coffee) - Milan, Italy

“Prego?”
“Caffè corretto, please.”
Our eyes met and there was a hitch in time, a small frozen moment. She collected herself and repeated, “Caffè corretto?”
“Yes.”
 “Anything more?”
“Seltzer water, bit of lemon.”
There was a shy and sly look to her. She smiled as the machine rumbled and frothed and produced thick, black coffee in the smallest of cups. Brandy Nazionale was splashed on top. I looked straight at her. She was tall, sandaled feet, impossibly long legs and a white blouse that frilled at her breasts. She was aware of my gaze and looked at me askance as she worked. She then placed everything on the counter in front of me.
“Your name?” I asked.
“Giovanna.”
“Gio, please, have dinner with me tonight.” Another smile this time full.
“No.”
With a shake of the head her green eyes continued to sparkle.
“No?”
“No, I must dine with my mother tonight." She paused giving a coquettish smile and with a nod she said, “But I could meet you later.”
“Perfect.”
“There is a classic place in the center called Bar Magenta, do you know it?”
“Yes, for Negroni cocktails.”
“I’ll be there at nine.”
“Perfect.”
Still smiling she turned to take the order of newly arrived customers in the bustle of the café opposite the Milan Central Station. I moved to the cash register to pay the matron sporting half-moon glasses strung on a beaded holder.
“You’re something special, huh.”
No question implied; none answered.
“Gio never leaves with customers. Besides I don’t like it.”
*#!*@+!!, a searing torrent of Italian erupted between the two women accented with hand gestures and finished with the boom, boom of Gio knocking out the espresso machine handle clearing it of spent coffee grounds. The older woman fell silent.
“Just pay my mother and I’ll see you later.” Gio said with irritation still in her voice. In the noise I left more than enough to cover the bill on the clean, cold marble counter. Lifting a hand to wave goodbye I turned on my heel. “Until later then.”
“Hey, what’s your name?” She called.
 I smiled big moving toward the door.
“That I share with you at nine. Ciao, Gio!”
“Ayyyy, wait!”
The door shut slowly behind me…

Copyright © Mick Huerta 2012. All Rights Reserved.
mickhuerta@gmail.com
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A Sip of the Alps!

A recent discovery has my taste-buds rejoicing! Whether enjoying a superb infused cocktail of St. Germain French Liqueur with champagne or simply mixing Holunder syrup with white wine or eating toasted bread slathered with apple preserves elevated by blossoms the flavor thrills me no end! Subsequently, asking an abundance of questions and doing the research has opened a new world. And in Switzerland (where I write this) it’s called Holunderbluten or Elderflower (Sambucus nigra). So Very Good! WOW!

Seems there is a berry producing variety (Sambucus Canadensis) that some old fashioned North American grandmothers have turned into elderberry wine. However, this is not the same plant although related. The extremely fragrant blossom is attached to the euro variety found throughout western and central Europe where it is so common not much is done with it outside the attentions of grandmothers and a french liqueur producer. Some even consider it a weed as remarked a patron of Swiss restaurant Salzhaus, who commented too much of his youth was spent beating back the Holunder bushes on the family property. Others standing in the same group agreed about lost youth in the struggle with overbearing Elderberry bushes. Though not embraced universally with great enthusiasm you'll find any number of local restaurants where they'll mix this blossom syrup with a simple white wine. The results are divine.

Running with the grandmother theme and their unerring knowledge of wonderfully sip-able beverages, I am taken with the idea of home-made Elderflower Cordial. First step is to locate the seed for Holunder/Elderflower (Sambucus nigra). Being the object is the blossom this shall forever remain a spring harvest. And once the cordial and jams are made you have only to enjoy the taste of summer throughout the year and that's what I call good timing. More as the story unfolds! Now off to local Swiss garten centres in search of seed!


Copyright © Mick Huerta 2012. 
All Rights Reserved. - mickhuerta@gmail.com 
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Destination Europe: Three Weeks, One Passat Wagon

touring baltic states and central europe these days.
later today prague, tomorrow plzen
to taste the famed pilsner urquell (original pilsner beer) at epicenter. 

 

looking forward to riesling in alsace,
chocolate in zurich.
with spotty rain the promise of warmth in milano tickles the mind.
we've seen some amazing places.
eaten, have drunk and chatted with lovely people.
few people speak english.
mostly university aged women speak a little,
no matter where we are,
language-wise women are clever
and we speak no latvian, polish, czech etc.

as a rule everyday a new place.
when tired the rule is bent.
the logistics of touring in a car can be daunting.
load, unload. maps, guidebooks, websites, two gps devices.
being we've no fixed itinerary,
hotels are booked on the fly.
we use a swiss cell phone and hotspot tech.
which works or doesn't. 
if not it's an "ask and see" challenge
to find room at the inn.
any inn.

difficulties do not eclipse the experience.
a whirl-wind tour of europe
is nothing less than a marvel.
on the culinary front i've learnt much
so many twists and pairings at every turn.
i ache to get into a kitchen
& put some thoughts on the stove top.
all is well in the swirl.

Copyright © Mick Huerta 2012. All Rights Reserved. 
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Travel, Culture, Food & Wine!

A Bridge Between Hearts ~ Vilnius, Lithuania

If one can accept the heart as a bond that binds then it's easy to understand the impulse to attach a lock to the railings of bridges all throughout Europe as a symbol of a love that will endure...

Copyright © Mick Huerta 2012. All Rights Reserved.
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Rocket Bakery and Fresh Food ~ St. John's Newfoundland

After walking the waterfront each morning, I'll pop by Rocket Food Newfoundland located at 272 Water Street, St. John's to get fueled. The coffee is superb, pastries fresh and the atmosphere is neighbourly. Every visit I try a different nibble. This morning I selected a Lemon (Citron) Tart which augmented my pucker power! I loved it! Locals and folks coming off the boats agree, Rocket is fast and succulent! And that is good reason they're going off like a rocket, soaring to new culinary heights and taking us right along with them...

Copyright © Mick Huerta 2012. All Rights Reserved.
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http://www.facebook.com/rocketfood

Ches's Fish & Chips! ~ St. John's, Newfoundland

Family tradition has it that any trip to St. John's, NL requires a visit to Ches's Fish & Chips! In part because the Freshwater Road location is a mere half block down from our grandparent's house. And honestly this first week, we've eaten there three times! First two were during lower traffic times and the Fish & Chips were incredible! Crispy batter, fish right on and the chips, PERRRFECT! But the third Ches's was slammed, packed to the gunnels and our plates arrived greasy. Argh!

When it comes to frying the adage "Haste Makes Waste" is exceptionally true. Someone should caution the cooks that when you add food to heated oil the temperature drops. And if you don't attend to maintaining temperature and add food when temp is low, the result is greasy fried food. Never an appealing thought. Two out of three ain't bad. But I now know why internet reviews of Ches's hint at spotty performance. Some rave; others call it an oil slick.

Whos right? Apparently, they all are. But this is an easy fix in the kitchen. And then we, the customers, won't play grease roulette when looking for Ches's Fish & Chips at their very best!

Copyright © Mick Huerta 2012. All Rights Reserved.
mickhuerta@gmail.com
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"On the Dock!" ~ London Dock Rum

Salt Cod produced in Atlantic Canada made it's way south to the Caribbean. To return, the tall ships were brimful with barrels of island rum increasing availability, lowering prices and subsequently changing Maritime drinking culture altogether. A 300-year-old trading tradition will certainly have that effect.

And in all that old history it's understandably there are strongly held preferences when it comes to rum; some select light for spritzing with a twist, golden for mixing the (in)famous Planter's Punch with a scrap of fresh nutmeg. And the dark rums, expressly those from Guyana, are heart felt favourites for those who look for big, essential rum flavour in a glass.

Guyana is reknown for rich, dark Demerara Rums (produced on the banks of the Demerara River, just outside of Guyana’s capital, Georgetown). Throughout history these rums overwhelmingly have been strong, over-proof (cask strength). And because of their full and bounteous flavor, Demerara rums can be aged for extended periods with very smooth results dominated by caramel and molasses flavors. Some fill a snifter just as nicely as a good cognac, to the euphoric pleasure of rum aficionados.

Fortunately, London Dock Rum is blended in Canada under license to White Favell, Vintner's of London and is a true Navy Rum coming in at 57.1% alcohol by volume. Even the label of Favell’s London Dock Rum maintains a nostalgic windjammers theme harkening back to a long nautical history. This is a stand alone rum. No need to do much but spritz and sip.

Recipe: Pour a brimming ounce over crushed ice in a frozen glass, then squeeze juice fresh from the citrus - lemon, limes and perhaps even oranges. The result is a cocktail to take the edge off the day and steep you in Maritime tradition. Shlàinte!

Copyright © Mick Huerta 2012. All Rights Reserved.
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Water Lilies - Newfoundland, Canada

A weekend of roughing it just south of St. John's, N.L. was full of the cry of loons, osprey's taking flight with trout in talons yet the thing that really touched me was walking between ponds and ponds chock full of Water Lilies. Something so delicate so far north and so short lived reminded me that this moment is precious, this moment is ephemeral and that this joy is mine forever.

Copyright © Mick Huerta 2012. All Rights Reserved.
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Casting Off Strings ~ SLC, UT

Artists, Cory Thorell (SLC) & Byron "Be" Whiting (NYC), are in process of staging a memoir dealing with casting off strings which will be expressed with the assistance of marionettes. Mr. Thorrell reports that the writing goes swiftly forward yet the making of three more marionettes to flesh out the acting company will take just a bit more time. Pictured above is "Martha Graham Cracker" animating the dining table of a downtown Salt Lake City, UT home called the "Painted Lady." The private residence has housed traveling artists, actors and dancers going on a decade.

Both artists promise to keep us posted regarding performance dates. More at that time...

The Greatest of all Adventures! ~ The Pan America Highway

The greatest adventure of all is the run from Alaska to the most southerly point of Chile! And for anyone born in the Americas, it's the perfect way to know our incredible hemisphere before traveling the rest of the world. With this trek you become an ambassador for your native soil, the three Americas. Or at the very least you'll have something knowledgeable to say if anyone were to ask a simple question like, "Where are you from?" or "Tell me about..."

No better way to appreciate the Americas (North, Central & South) than to trek the Pan American Highway! Amongst many other astounding locations, there's the Darien Gap! Atacama Desert! Torres del Paine! And Volcanoes all along the way! No other undertaking will give you a better sense of the bio-diversity, not to mention the history, language differences and the sociological dynamic of being alive in the Americas!

Personally, I've traveled only the portion from the U.S./Mexico border south to the city of Ushuaia in Tierra del Fuego. Many travel whims pull at me constantly yet my thoughts return to trekking the section to the north. And upon completion, I believe I'll have attained a sense of accomplishment and fulfillment.

The rewards are great. Begin your own great adventure in the Americas on the Pan American Highway. Open the door of possibility by learning more. Take the first step and you'll never look back!

Image courtesy - Wikipedia

Copyright © Mick Huerta 2012. All Rights Reserved.
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El Maguey Mexican Restaurant - SLC, UT!

The Maguey (Mah-GAY) Plant is the main ingredient of Mexico's "Mezcal," a tequila like beverage. And the plant is so much a part of the central Mexican's sense of landscape & homeland, it makes perfect sense that there would be restaurants lovingly named "El Maguey" all throughout Mexico and the USA, too. Popping up where the Mexican diaspora has landed a home-sick soul. Oh, so very true!

And here locally, El Maguey - SLC is a quiet West-side family eatery that comes to mind when hunger demands a steaming plate of Huevos Rancheros or Sopes (little crispy boats of corn meal piled high with a variety of goodies)! Perhaps your Achilles heel is the Gorditas, little pockets of deliciousness in a range of meaty flavors. One of my faves are the Flautas (pictured above) and, man, they are Hot! Crisp! and Sumptuous! Even though my personal preference dictates the use of Mexican cheese, I enjoyed these with mozzarella (after all Oaxaca's String Cheese is a Mozz Style and not an unknown flavor to chef's from south of the border).

The clientele is principally Mexican families. So don't be surprised to find two or three generations at a big table laughing together and enjoying brimming plates. On this second visit, it's easy to see that El Maguey is building momentum and is drawing attention in the community. Yes, there's soccer on the flat screen and much Spanish is spoken but English is very welcome! Service is pure politeness with a smile.

All salsas are made in-house (the Tomatillo & Avocado is savory yet refreshing) and the Horchata, ambrosial. Open in the morning for breakfast (a rarity) and Menudo is served all week long not just weekends. It's only a matter of time and I'll find you there for the Chiles Rellenos... just another weakness of any hungry fanatic of big flavors & low prices!

El Maguey
714 S. 900 W.
SLC, UT 84119
801.359.3365

Home-made salsas pique appetites and flavors perfectly!


Copyright © Mick Huerta 2012. All Rights Reserved.
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The Copper Onion for Brunch is Tops! SLC, UT

A SLC Sunday at The Copper Onion is a bit of a surprise. Familiar brunch plates are offered on a menu that's short and well thought out. The piece that pops is the twist given those favorites. And the customer service is delightfully spot on!

I ordered Eggs Benedict yet asked that the ham be omitted and spinach substituted to arrive at Eggs Florentine. Done - and with cheerful agility! My two brunch companions ordered Steak & Eggs and Chorizo & Eggs, respectively. And in their enthusiasm ordered a fourth plate of Eggs perched on Pulled Pork smothered in Green Salsa and we shared it all with appetizers of Patatas Bravas (Spain's spicy potato dish) packing flavor out of this world. And Brussel Sprouts cut like slaw caramelized perfectly on the grill just to add crisp to the crunch. The Bloody Marys were tweaked as well, no celery but celery seed gave balance to this brunch classic. And the Apple Pie complete with ice cream and lightly Pralined Almonds sweetly capped a lazy Sunday afternoon. And not being those to leave well enough alone, we finished with Brandy Alexanders because this old fashioned (liquid dessert) cocktail is not readily found anywhere these days... and this Alexander is made with Mexico's Presidente Brandy. Chocolate & Brandy, Ole!

Sunday Brunch?
Oh yes, please! I'll meet you at The Copper Onion!




The Copper Onion
111 E Broadway Ste 170
Salt Lake City, UT 84111
(801) 355-3282



Copyright © Mick Huerta 2012. All Rights Reserved.
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