Vessel KitchenThis fast-casual restaurant serves affordable farm-to-table cuisine and has a seasonally changing menu.
As warm weather takes hold across the state, the restaurant's new executive chef, Andrew Schrader, has decided to offer more salads and cold sides and fewer braised and hot dishes.
“I'm not saying that what was on the menu wasn't delicious,” he says, “but in the spring and summer, there's a lot more variety of vegetables and produce available.”
Schroeder, who started working at Vessel Kitchen in August, has revamped 80 percent of the menu for the summer.
“I always ask my cooks and servers, 'Is it OK to serve this to grandma?' 'Is it OK to give this to my family?' If not, don't do it,” says Andrew Schrader, executive chef at Vessel Kitchen.
“We've changed a lot of things and improved our proteins, like al pastor chicken thighs and braised chile verde pork,” he said. “We've also added fresh summer vegetables, so you'll also see corn and peas and asparagus on the menu.”
Schrader has also expanded the menu's flavor profile.
“We have Mediterranean dishes,” he said, “as well as Latin-inspired and Asian flavors, and they're served alongside classic American comfort foods like mac and cheese and mashed potatoes.”
These changes don't just apply to the Park City location (1784 Uinta Way in New Park), but across the entire brand, including restaurants in Farmington, Midvale and Salt Lake City's Ninth Ward and Ninth District.According to Schrader.
“The airport menu is a little bit different,” he said. “Some things are the same, but there are some things that just don't fit the airport menu.”
As summer ends and the cooler weather moves into fall and winter, Schrader plans to change up the menu again.
“I plan to bring home a lot more hearty, warm things,” he said.
Schrader came up with the idea for changing the menu after starting at Vessel Kitchen last August.
“I noticed that the menu hadn't changed much since I got here to Utah in 2021,” he said, “I know that before they had rotating and seasonal menus, but when COVID came, they managed to survive and make it through all of that, and things haven't changed much since then.”
As she planned her menu changes, Schrader combed through her home's cookbook collection.
“I've learned a lot from the internet and even from YouTube, seeing what other people are doing with cultural foods,” he said. “I'm trying to figure out how to use those flavor profiles to find my own unique way of expressing them.”
Schrader first learned of Vessel Kitchen while at the Ninth and Ninth location.
“When I moved to Utah in October '21, I lived across the street from the restaurant,” he says. “I thought it looked cool, so I checked out the menu.”
Schrader fell in love with the menu, but he was also drawn to the concept of the restaurant.
“I liked the philosophy of offering higher quality products at affordable prices with faster, more casual service,” he said. “I had worked at a similar concept earlier in my career in San Diego and enjoyed it because there was nothing else that fit that middle ground between a fast food chain and a fine dining restaurant.”
Schrader developed an interest in culinary arts and hospitality while in college.
“I've always been a foodie, and I remember watching the Food Network with my roommate in the early 2000s,” he said.
The network introduced Schrader to chefs Emeril Lagasse and Bobby Flay, who brought new ideas to Schrader's table.
“I didn't have traditional culinary school training, but I developed a love for learning about cooking,” he says. “I'm self-taught and have worked with talented chefs who work in concepts similar to Vessel Kitchen. They taught me the techniques, how to run a service and how to ensure quality.”
After working as executive chef at Urban Plate Crack Shack After his stint in San Diego, Schrader moved to Utah to pursue other opportunities in the culinary world, where an opportunity arose to work at Vessel Kitchen, which also included Nicholas Greidinger, who co-founded the restaurant in 2016 with managing director Brian Reeder and director of architecture and development Lo Levy.
“I was very excited,” he says. “They are great people to work with. They are very focused and positive and all seem to be working towards the same goal.”
Schrader was also impressed by the positive attitude of the founding members and their employees.
“We all share the work here and try to remember that we're here to provide quality products and service to our customers,” he said. “This is a hospitality business. This is what we do. We treat our customers as if they're coming to my home. This is my kitchen, my living room, my dining room, so I want to make sure they're happy, satisfied and getting what they want. I always ask my cooks and servers, 'Would I serve this to grandma? Would I be okay with giving this to my family?' If not, don't do it.”
