HELLS BACKBONE GRILL HOW TO

Like most of the restaurant’s visitors, we arrive expecting to enjoy a great meal-and we do. Situated on the north central border of Grand Staircase-Escalante, Hell’s Backbone receives visitors from all around the world who, like us, are en route to see the monument. By the time we arrive at Hell’s Backbone and meet Spalding, Castle and their team of farmers, we see firsthand how much more heavily this question weighs on the people who call these protected landscapes home. “Who are we to determine the future of a place like this?” we wonder, humbled by the almost measureless chasm between the scale of our shadows and those created by these towering, voiceless rocks.Īnd we are, after all, just visitors. They stare back at us uninterested, even as they bear witness to our brief existence here. Our nights are spent with mouths and minds wide open, as we stare at the silent, stony sentries that make up the parks’ skylines. In the valley, we surrender to the sluggish speed a 110-degree day requires at higher elevations, we pick up the pace as the air becomes cool and crisp, hovering around 60.

Even the temperature here resists uniformity.

Navigating the rocky, watery Narrows of Zion, for instance, is a completely different experience from trekking the primitive trails of the Grand Staircase-Escalante. Utah, it turns out, is a geological playground, with each of its parks entirely unique in terms of shapes, colors and challenges. Please help us continue our work by giving a donation.We anticipated being awestruck, but the magnitude and majesty of what we discover exceeds our expectations. Share this post: on Twitter on Facebook on Google+ on LinkedInĬity Farmer Society is a charitable organization.

HELLS BACKBONE GRILL HOW TO

Years ago they started their own farm and being farmers, as well as restaurateurs, in a place where the weather is unreliable, they know how to deal with impermanence and change. They’ve survived all these years despite the odds and are confident they will survive the pandemic because they are uniquely versed in how to survive a quarantine and shortages. Because of their incredibly remote location, at the edge of the Grand Escalante National Monument, in a tiny town deep in Utah’s Mormon country, they struggled to source food, supplies, staff, and customers when the restaurant first opened but they didn’t just give up.īefore long they became a nationally recognized restaurant, profiled in The New Yorker, and many other publications, as well as the biggest employer in their tiny town. Theirs is a story of resilience, both historically and now. While the restaurant itself is currently closed because of Covid-19, Jen, Blake and their crew of Hellions have proved as resilient as ever and have transformed their dining-room into an online food store, their cooks into farmers and their servers into retail workers. The farm raises its own chickens for eggs and almost every scrap of food goes back to the earth: either composted or fed to our chickens who produce our beautiful breakfast eggs. HBG has its own 6-acre organic farm where they grow everything from seasonal vegetables and herbs to flowers and heirloom fruits in one of the many orchards they tend. And two cookbooks, Measure of Grace: Stories of a Small Town Restaurant and This Immeasurable Place: Food & Farming from the Edge of Wilderness

Hells backbone grill