This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.
This is Fred Ball for Zions Bank, speaking on business.
For 43 years, Cedar City has been home to the Shakespearean Festival and thousands of annual visitors. This was one reason Scott Slaymaker decided to open a contemporary, up-scale restaurant in this Southern Utah town with 25,000 residents. Even though the Cold Creek Café, located in the Crystal Inn, has only been open for a couple of months, it has been well received by the community.
Scott believes having a good chef is the key to success in the restaurant industry. When Scott met Scott Blackerby at a March of Dimes fundraiser a few years ago, he was impressed with Blackerby's ability to turn ordinary food into a masterpiece. Blackerby had been working at the Bambara restaurant at the Hotel Monaco in Salt Lake City and had received raving reviews about his food.
Scott researched the Cedar City area and determined there wasn't an up-scale restaurant where visitors and residents could dine. Scott wanted visitors to have a restaurant with a different feel than other restaurants in the area. He and Blackerby approached the local Crystal Inn with the idea, and the rest is history.
Scott tells me that besides serving Cedar City visitors, the Cold Creek Café will also target banquets, weddings, large parties and conferences. Because the restaurant is attached to the Crystal Inn, it is equipped to handle large crowds. Scott thinks business conferences will be attracted to the hotel and restaurant because of its ability to house and feed guests under one roof.
Scott describes the food as "comfort food with an attitude" and says chef Blackerby calls it "rustic American." Whatever it is, Scott tells me the food will appeal to everyone. The restaurant serves favorites like short ribs and pot roast, with unique twists highlighting the chef's creativity.
For Zions Bank, I'm Fred Ball. I'm speaking on business.