Hell’s Backbone Grill & Farm, located in tiny Boulder, Utah, has become the first Utah restaurant to become a semifinalist for the James Beard Awards — the dining industry’s most prestigious honor — in the category of “outstanding restaurant.”
Spalding noted the many things that sets Hell’s Backbone Grill & Farm apart from most restaurants.
Because of its remoteness, the restaurant is truly farm-to-table, and gives opportunity to rural Utah food producers, particularly its neighbors in Garfield County. Hell’s Backbone is also exceptional for its longevity — in an industry decimated by the COVID-19 pandemic — and for being a rare woman-owned business, with two women chefs.
When Castle and Spalding opened Hell’s Backbone in 2000, they grew a garden near the restaurant. Since 2005, they have operated a farm down the road, Blaker’s Acres, growing about 150 kinds of plants — veggies, herbs, flowers and fruits — and maintaining a flock of more than 100 hens.When they open each spring, “our normal pattern is to feature a lot of the produce that we put up in traditional ways last fall,” Spalding said. “So we have a lot of things that are pickled or dried or frozen.
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