Lydia Martinez

So this isn't “Rate My Fridge” in the internet sense. There's no scoring, no shaming, and no gold stars for color-coded drawers and perfect labels. This is a peek behind the curtain at some of our local culinary stars. A chance to open the door, take a little inventory, and borrow from their culinary brilliance. Because if a restaurateur never runs out of an ingredient, there's probably a reason — and I want it in my fridge, too.

Kalli Lebaron, the owner of Joy Pops, a paleta food truck and catering service. Photo by Adam Finkle.

There are milkshakes, and then there are Iceberg Drive Inn milkshakes. They arrive like a dare. They are less frosty dessert and more engineering feat. And I am lucky enough to live within walking distance of a local Iceberg.

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There's something wonderfully human about opening a chef's fridge and realizing that it looks nothing like you expected. No rows of labeled containers, no perfectly prepped mise en place, no culinary perfection. While the walk-in cooler at Oquirrh — one of Salt Lake City's award-winning culinary gems — is pristine, owners Angie and Andrew's home fridge feels like it supports a life built almost entirely elsewhere. When you live at your restaurant, your fridge at home is practical and utilitarian.

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Whether you’re celebrating the end of summer or the beginning of football season, find your place at Bout Time Pub & Grub

Strada Cucina Italiana announces it will now be open for dinner, featuring new menu options