Three exceptional notes of culinary distinction have popped up recently in Salt Lake City.

Caffe d’bolla, the undisputed leader in the Salt Lake City market for the art of coffee science, has added a new wrinkle to its offerings by brewing its premium single-origin coffee in a siphon brewer, or vacuum pot, developed during the middle 19th century in Germany and now widely used in Japan, the modern leader in this technique. The brewer, customarily made of glass, comprises a lower bulb-shaped chamber and an upper cylindrical chamber with a siphon tube that extends into the lower chamber. A cloth — or occasionally, glass — filter is secured in the upper chamber at the top of the siphon tube.

As the water is heated in the bottom chamber, vapor pressure expands, forcing the water to the upper chamber where the freshly ground coffee has been placed. The hot water mixes with the grounds, and, when the heat is removed, the vapor pressure contracts and the coffee flows to the lower chamber, leaving the grounds behind.

Owners John and Yiching Piquet, who have observed siphon brewing during their annual trips to Japan, knew the method was the next logical phase in their continuous efforts to raise the bar of coffee science at their shop. “I would describe the siphon brewing method as ‘dynamic flavor and clarity,’” John says, adding that his brewing method extracts the best flavors from the coffee and “creates a pristine cup — provided you truly understand the methodology and roast accordingly.”

Also, keeping in line with its sensitivity toward sustainability, Caffe d’bolla uses a halogen beam heater, specifically designed for the siphon brewer, rather than the gas flame used by most shops offering siphon coffee. The halogen heater is cleaner, safer, and visually more appealing, John adds.

For customers, the siphon brewer is a definite conversation piece. The added bonus: Siphon-brewed coffee is served in wine glasses and Champagne flutes in order to capture the coffee’s complex flavors and aromas. John’s reason for this novel presentation: “The coffee has progressed phenomenally over the past decade, but the cups it is served in doesn’t highlight the complex flavors of the coffees we serve.” For previous posts about Caffe d’bolla, check here and here.

Caputo’s Market and Deli continues to expand its phenomenal line of outstanding food products. Its latest offering is the Jamòn Iberico de Bellota, also known as Pata Negra. The ham comes from the Iberian pig, a free-range animal whose diet is primarily acorns. The Pata Negra ham has a long, distinguished history in culinary science, highly prized by Spanish explorers.

Important point to note: the ham at Caputo’s is the real deal. Customers should not confuse this Iberian ham with its American counterpart, which typically is bred from the Ossawan pigs that were dropped off by Spanish explorers on an island off the Georgia coast during the 16th century. Culinary luminaries such as Mario Batali, who owns Bar Jamon in New York City, aggressively campaigned for the U.S. Department of Agriculture to lift the restrictions on importing the prized ham. The fortunate moment came in the middle of last year and the Caputo family, always wisely staying ahead of the curve on bringing great foods to the city, now offers this exceptional product.

Among the always good appetizers being featured at the Bambara restaurant in the downtown Hotel Monaco is a plate of grilled Castroville artichokes with a curried crab remoulade. The artichokes, considered by many chefs to be among the best available, come from the Monterey County town in California where farmers have been growing these green globes since the 1920s. Castroville’s geography seems to be the sweet spot for growing artichokes for this is where cool, misty marine air converges with the rich soil nourished from the Pajaro and Salinas Rivers.

Castroville has an annual artichoke festival in May. Trivia buffs may know that Marilyn Monroe was the first festival queen and William Hung, that abominable American Idol contestant from a few years ago who audaciously released his own recorded covers, was honorary king in 2006.

Bambara’s menu, always eclectic and adventurous, is prepared by a richly talented staff headed by Dave Jones, executive chef.