Annual Cache Valley cook-off spices up the ice
Three years ago, the Eccles Ice Arena decided to give something back to the community that helped create it. The arena, once used as a place for practicing Olympians, was built through the support of local businesses and benefactors. To help repay the generosity of these businesses and the community, and to showcase local chefs artists and entrepreneurs, the donars, benefactors, user groups and board of this non-profit facility decided to hold an annual event to help show their gratitude. Thus, “Spice on Ice,” now in its third year, was born.
Featuring chefs from The Painted Table, Café Sabore, Hamilton’s, the Iron Gate
Grill, ddies and other Cache Valley restaurants, “Spice on Ice” offers a wide variety of tastes for all palates.
“Our largest group of people is people who love great food, because they get dishes from eight chefs, plus appetizers from four more chefs,” said Joy Brisighella, a member of the Eccles Ice Arena board of directors. Sometimes the winning chef will continue to offer their prize-winning dish on the restaurants menu, Brisighella added. Last year’s winner, The Painted Table, offered their Kamikaze Salmon to patrons for about a month after the contest.
Although the dinner tickets were sold out nearly a month ago, the public is still invited to this year’s contest.
“The big difference with this year,” Brisighella said, “is that, since we always sell out, we’re putting on an ice show that’s open to the public.”
Though reserved for dinner-goers in the past, about one thousand seats will be open for people to watch the show. The public is also invited to stay for the live auction afterwards.
The auction will feature USU Hockey Team jerseys, artwork, and various items from local businesses. The auction will also feature dates with Scotty John and Robert Hashee of the USU Hockey Team. Winners will have an evening out with the athletes, featuring dinner at Firehouse Pizza. All proceeds benefit the Arena.
Additional ties to Utah State include working closely with the USU Hockey
Team, the Nutritional group serving dinner, and working with other groups and faculty.
If people want to get into dinner next year, Brisighella said, they need to call the Ice Arena to get put on the advanced list. Three hundred tickets are available each year. For more information, call 787-2288 or visit the Arena’s website at www.ecclesice.com.
-limarc@cc.usu.edu