This week is Pioneer Day, my native Utah’s state holiday to celebrate its roots. One thing I love about Pioneer Day is its another excuse in July to light off a bunch of fireworks. Another thing I love to do with my family is celebrate Utah’s unique culinary legacy with a big family party. To celebrate the occasion, I thought I’d let y’all in on what exactly it is we celebrate, and what exactly is Utah’s culinary legacy.

Pioneer Roots

Utah's culinary history is closely tied to the arrival of Mormon pioneers in the mid-19th century (though out of respect, I don’t actually call them Mormons). In 1847, their leader Brigham Young led a group of settlers to the Salt Lake Valley, seeking a safe haven where they could practice their religion freely. This marked the beginning of Utah’s culinary journey, as these pioneers had to adapt to their new environment and develop self-sufficiency to survive.

Utah’s pioneer heritage also gave Utah an interesting two-faceted approach to food: pragmatic self-sustenance, and industrious self reliance. Let’s put it this way: the pioneers traveled in highly rugged circumstances—especially those that nearly starved and froze to death traveling through the winter. They survived off the land by hunting and foraging as well as by steadily living off of stores of flour, dried beans, corn meal, and eggs. Their meals were simple and generally were able to prepared and eaten on the move. Tasty examples of these include sourdough breads allowed to leaven while traveling and jerky or other dried and smoked meats that could store for extended periods.

However, these settlers in particular were a highly industrious group, many of whom brought livestock with them. As soon as they had settled in Utah, they set to work in agriculture. Thus, beef, mutton and chicken were staples of Utahn cuisine, as well as hardy produce like potatoes, carrots, beets and onions.

Hardy produce and whole-animal cuts of meat naturally compelled settlers to use slow-cooking techniques that would render hard vegetables soft and tough animal sinews supple. For settlers, the method of choice was generally Dutch oven cooking.

Dutch Ovens and Potluck Culture

The Dutch oven (named for its origin in innovative Dutch metal casting techniques that rendered the cookware incredibly durable) had been adopted by the English and made their way to the Americas a long time before, and the pioneers readily adopted them due to their durability and versatility. It is a heavy cooking pot with thick walls and a tight-fitting lid, typically made of cast iron. It is known for its excellent heat retention and even heating, making it ideal for slow-cooking, braising, baking, and frying.

The pioneers' resourcefulness in using Dutch ovens helped them create meals from whatever ingredients they could gather, hunt, or grow. Staples included breads like sourdough, which could be baked in Dutch ovens, stews made from game meat and locally grown vegetables, and even rudimentary desserts like cobblers using wild berries.

As communities grew, Dutch oven cooking remained a popular method due to its communal nature. Large gatherings, whether for religious, social, or celebratory purposes, often featured meals cooked in multiple Dutch ovens. This method of cooking was practical for feeding large groups and fostered a sense of unity and shared labor.

In modern times, Dutch oven cooking is still celebrated in Utah. I grew up going to campouts with my local community, which always featured Dutch oven meals, including beef stew, potatoes and onions, roasted chicken, Utahn scones, and more. My wife’s grandparents throw a Dutch oven party every year, and I always look forward to their potatoes and onions covered in cheese and slow cooked over hot charcoal until soft.

Dutch ovens were often used to prepare large, communal meals that were then enjoyed at community events. The ability to cook substantial, flavorful dishes in a Dutch oven made it an ideal tool for feeding the large groups that gathered for potluck events. From the early days of pioneer settlement, community gatherings were essential for survival and social cohesion. Potlucks, where each family or individual contributes a dish, became a practical and communal way to share food and resources. I call this part of our heritage “Potluck Culture.”

In the 19th and early 20th centuries, common foods at potlucks included homemade breads, soups, stews, casseroles, and preserved fruits and vegetables. Desserts often featured local ingredients, like fruit pies and cobblers made from berries and apples. Over time, as transportation and trade improved, the variety of foods expanded. Today, Utah potlucks might include a mix of traditional dishes and modern favorites, from funeral potatoes and green Jell-O to diverse casseroles and fresh salads.

The enduring popularity of potlucks in Utah can be attributed to their practicality and the strong community bonds they foster. These gatherings continue to be a hallmark of Utah culture, reflecting a spirit of generosity and collective effort.

Specialty Foods

Peaches: In my neighborhood alone, I can think of three separate peach orchards—and I don’t live in a rural community. One of these orchards is alongside a busy road, and they just built an enormous store for purchasing fresh peaches and enjoying peach-themed treats—most notably thick shakes absolutely brimming with peaches.

Utah’s peaches are juicy and sweet. They’re primarily grown in the central and northern regions, particularly around Brigham City and Payson. Peach cultivation in Utah dates back to the late 19th century when settlers first recognized the fertile soil and favorable climate conditions in these areas. Brigham City's Peach Days, an annual festival held since 1904, celebrates this beloved fruit with parades, peach-themed foods, and community events. Utah peaches are often enjoyed fresh during the peak season in late summer, but they also shine in desserts like peach cobbler, pies, and preserves. Additionally, they’re used in savory dishes, such as peach-glazed pork, where their natural sweetness complements the meat.

Bear Lake Raspberries: Bear Lake, located on the Utah-Idaho border, is famous for its raspberries. These raspberries have been a local favorite since the early 20th century when farmers began cultivating them around the lake's fertile shores. The unique climate and soil conditions in the Bear Lake Valley contribute to the exceptional quality of the berries. Bear Lake raspberries are celebrated annually during the Raspberry Days festival, which started in the 1980s and features a parade, raspberry treats, and a rodeo.

These raspberries are typically enjoyed fresh, thanks to their vibrant, sweet-tart flavor. They’re also a key ingredient in a variety of dishes, from raspberry shakes and pies to jams and syrups that capture the essence of summer. I went to Bear Lake with my family last Summer, and—I kid you not—I had three raspberry shakes in one day. My goal was to find the best raspberry shake, but what I learned is everyone uses the same basic ice cream and the same raspberries.

Beehive Cheese: Beehive Cheese, founded in 2005 by Tim Welsh and Pat Ford, has quickly become a standout in Utah’s culinary scene. Located in Uintah, Beehive Cheese combines traditional cheesemaking techniques with innovative flavors, earning national acclaim. They are based known for their variety of cheddar cheeses. The creamery's flagship product, Barely Buzzed, is a unique cheddar rubbed with espresso and lavender. Other notable cheese are Seahive (rubbed with local honey and Redmond RealSalt), Teahive, (rubbed with Earl Gray and bergamot), and my personal favorite, the simple Promontory which is just a smooth-textured cheddar.

Other Notable Specialties: Utah's fertile valleys and diverse climate allow for a wide range of agricultural products beyond peaches, raspberries, and cheese. For instance, Utah is a significant producer of cherries, with orchards primarily located in the northern part of the state. The cherry harvest typically peaks in early summer, and these fruits are enjoyed fresh, in pies, or dried for snacking. Apples from Utah’s orchards, particularly those from the mountainous regions, are known for their crisp texture and balanced flavor, making them perfect for both eating fresh and cooking.

The state also has a growing wine industry, with vineyards located mainly in the Moab and Cedar City areas. While not as well-known as California or Oregon wines, Utah's wine production is steadily gaining recognition for its quality and unique varietals.

Signature Dishes

For better or worse, Utah is famous for some… unique dishes. Some of these I’m a huge fan of, and others I wish would finally go the way of the dodo. Here’s a brief look, and I’ll start with the best:

Fry Sauce: Fry sauce is perhaps the most iconic of Utah’s culinary contributions. In fact, the first article I ever wrote for Dan was about fry sauce—though I refuse to share this article because I’m in the middle of completely reworking my signature recipe!

This addictive condiment is typically a mix of ketchup and mayonnaise, though variations often include garlic, paprika, or pickle juice. Fry sauce is believed to have been invented in the 1940s by Don Carlos Edwards, the founder of the Arctic Circle fast-food chain. Edwards first served it as a house sauce for fries and burgers, and its popularity quickly spread. Today, fry sauce is a staple in Utah fast-food joints, beloved for its tangy, creamy flavor.

Funeral Potatoes: Funeral potatoes are a beloved comfort food in Utah, commonly served at large gatherings, especially funerals—hence the name. The origins of funeral potatoes date back to the early 20th century when pioneer communities needed hearty, easy-to-make dishes for communal meals.

It was actually a YouTube video about funeral potatoes that first motivated me to plan this article. Why? Because Josh (the YouTuber in the video) totally disrespected this delicious food!

This dish is a rich casserole usually made from shredded or cubed potatoes, cheese, sour cream, and a crunchy topping of cornflakes or crushed potato chips. However, them’s just the basics. I’ve seen this recipe made with a whole variety of ingredients, many of them foregoing the cornflakes for something more creative. But in all cases, when made right this is a delicious comfort food that beats the pants off of France’s fancy pomme au gratin.

Lime Jell-O with Carrots: Now we quickly take a segue into the embarrassing and absurd. Green Jell-O with shredded carrots is perhaps the quirkiest of Utah’s culinary claims to fame. This dish epitomizes mid-20th-century American culinary experimentation. The phenomenon gained national attention in the 1990s when Bill Cosby, the then-spokesperson for Jell-O, jokingly mentioned Utah’s love for the dessert. In 2001, Utah’s state legislature made Jell-O the official state snack. In fact, we have a Jell-O themed Olympics pin from way back when we hosted the Winter games.

To be perfectly clear, I’ve never actually eaten this. In fact, the only time I’ve ever really seen it was at a potluck when someone brought it as a joke. And guess what? No one ate it!

While it’s unclear who first combined lime Jell-O and carrots, this odd pairing has become a cultural emblem, symbolizing Utah’s unique and sometimes humorous food traditions. And in my case, despite my hatred of this dish, I’m determined to find a way to make it delicious this coming Pioneer Day as a way to honor Utah.

Utah-Style Scones: Utah-style scones are not the British tea-time treats you might be thinking of. Instead, they are deep-fried pieces of dough, similar to Native American frybread. These scones likely have their roots in pioneer times when settlers needed simple, hearty foods that could be prepared quickly with available ingredients. They’re often served with honey butter, jam, or powdered sugar.

Pastrami Burger: The pastrami burger is a true Utah original, combining two beloved meats into one mouth-watering sandwich. This creation is credited to Crown Burgers, a family-owned fast-food chain founded in Salt Lake City in 1978 by John and Rula Katzourakis. The burger features a juicy beef patty topped with thinly sliced pastrami, along with traditional burger fixings like lettuce, tomatoes, onions, and fry sauce. The pastrami burger quickly gained a loyal following and has since become a staple in Utah’s burger scene, known for its hearty and savory flavors.

If I’m honest, I struggle a little with the pastrami burger. I love the idea of it (much more than I like burgers with bacon), but I feel like it’s almost always executed wrong, even by the original makers of this unique burger. Still, that doesn’t stop me from getting a pastrami burger literally every single time I stop by a new burger joint for the first time. The best pastrami burger I ever had, which I couldn’t get enough of, featured a heavily toasted bun and super fragrant, flavorful pastrami, and a thin patty of crispy, salty beef. What was key here was actual not going overboard—the burger had just a couple modest slices of delicious pastrami, but left enough space for the rest of the burger (especially that delicious fry sauce) to speak for itself.

My Own Signature Recipes

These recipe aren’t ready enough to share publicly, but here’s a little sneak peak into recipes I’ve been developing for over a year now:

The Brigham Sandwich: This sandwich is born from my deepest wish to make an iconic sandwich on the same levels as the Reuben, Po’ Boy, Lobster Roll, French Dip and Cubano. I pull heavily on everything I know about Utah’s history, culture, and local produce. The sandwich’s main feature is 16-hour smoked pork butt (thematic of the state’s pioneer roots), which I smother in a peach-based specialty barbecue sauce (that I’m still developing) before stuffing into a Utah scone that I’ve cut in half. Fry sauce is obviously a feature here, but as a complement, not a main feature.

Once I feel like this recipe is perfect, I might share it… or maybe you’ll just have to come try it at my food truck.

Potatoes to Die For: My gourmet spin on funeral potatoes. This includes thinly slicing potatoes through a mandolin and baking them until soft, compacting them in chicken schmaltz overnight, slicing into briquettes and finally pan frying them and finishing with flaky salt and melty cheese. I will probably share this recipe in a couple of weeks.

Green Jell-O and Carrots: That’s right, I’m all in on Utah culture, and this is my ultimate test. Through a lot of collaboration with my mom, I’m next planning on making a moist carrot cake, but making lemon curd in lieu of cream cheese frosting. Cut thinly, this cake and curd could layer perfectly well with a sweet lime gelatin, and in my opinion could be the best dessert at the potluck. But again… I’ll let you know once it’s perfect.