If the food and beverage industry is tough in big cities, with millions of potential customers at hand, imagine the challenges for a business in a town with a permanent population of 259.
“Why aren’t chefs focusing on serving normal people better food?” Fowles said.
After working some odd jobs in the area, Passey said, “one day I was really tired and Beth, the owner ofThat’s how Passey’s former career as a coffee roaster began again in a new locale.Although the equipment and skills Passey brought to Torrey transferred directly, he still had to learn the exact roasting temperatures that would work at such high elevation. He said he went through about 50 or 60 pounds of coffee to find the right roasting technique.
Shooke Coffee is served at Wild Rabbit Cafe and Hunt & Gather in Torrey. Passey also creates custom blends for other local businesses, such as Gifford House Campfire Coffee as well as collaborates with Color Ridge Creamery on their coffee-flavored ice cream, and has aged green coffee beans in a used whiskey/hard cider barrel from Etta Place Cider. The Broken Arrow Ranch elk filet at Hunt & Gather, a fine-dining restaurant in Torrey.
Chet worked for years at some of Utah’s most beloved restaurants and resorts, including La Caille, the Park Cafe, the Santa Fe and Snowbird. For 29 years, he would cook in Utah during the winter and in New Jersey in the summertime. It was there he met his wife Nancy.
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