custom Ice cream sandwiches

a fun treats for just $1.99 at our cafe is the BYO ice cream sandwich pick from 6 different cookies or a brownie and sandwich it with your choice of 10 different flavors of ice cream

Now Hiring

We are getting closer to opening and are starting to look at filling some positions at the cafe, these jobs wont start until early to mid March. We are looking for a full time evening assistant manager, and full and part time cooks, and customer service reps. Our hours will be M - S closed Sundays. If you are friendly love food and put quality first we may have a great new job for you. If you are interested in a career in the restaurant industry or have dreams of opening your own place someday this is a great opportunity to gain valuable experience at a new start-up, please contact Dennis to set up an interview info@wasatchmooncafe.com - 801-663-4436 Thanks    wasatchmooncafe.com

Introducing the Korean BBQ Tofu w/ Asian Slaw Slider, a new vegetarian dish for the Wasatch moon café menu. This is so good even carnivores will love it. Firm tofu is first pressed, then marinated in low sodium tamari soy sauce, sesame oil and spices, then its pan seared in olive oil and topped with hoisin sauce, toasted sesame seeds and spring onion top that off with a delicious Asian slaw and serve it on a fresh baked slider bun. We will also be serving a larger portion on  a fresh Asian inspired salad with a creamy fresh basil dressing

I'm a happy cook!

After trying for weeks to come up with a recipe and technique for a Black Bean Burger patty to put on the menu at the restaurant I had almost given up, after several attempts I just couldn’t get a good flavor or texture that I was willing to charge people money for. I didn't want to go with the overpriced frozen cardboard hockey pucks they sell at the food service supply company and was almost ready to just not put it on the menu. I really wanted one more vegetarian option on the menu so this week I did some more research and and came up with a new recipe I tried it out tonight and they came out better than I could have imagined, moist, delicious, just spicy enough, and hold together great during cooking. Turns out the secret is to use some cooked Quinoa as one of the binder fillers it seems to hold the moisture in during the cooking process also I left out the cumin and added some sweet chili sauce. I’m really excited about how the recipe development is going on all the dishes, cant wait till we get the restaurant open so some of you can try these out. Dennis 

Signs up

Still no building permits so we can't start building the new kitchen. The signs are up and look really good.
We have menu boards ready to go and food vendors lined up. I have done a lot of the recipe development here at home and think I can have the place ready to open two weeks after construction is complete still hoping for grand opening Feb 1st but its in the hands of bureaucrats at the permit office so who knows. Hope to start hiring the second week in Jan. Dennis