Recipe from Briar HandlyAdapted by Julia MoskinTotal Time1 hour, plus 4 hours’ chillingRating4(90)NotesRead community notesBriar Handly left Vermont for the Rocky Mountains as soon as he finished high school. “I didn’t have much of a plan beyond skiing,” Mr. Handly said. But jobs cooking burgers in turn-and-burn dives led to high-end ski resorts, and then culinary school. Now he’s among a few chefs who are cracking the code of how to make Utah restaurants individual, seasonal and profitable. (Working against 100-mile-an-hour wind gusts and the state’s labyrinthine liquor laws isn’t easy.)Handle, which opened in Park City in September, is his first restaurant as chef and owner, but he knows the local palate backwards and forwards. “Pudding always sells,” he said. Pudding, like Jell-O (Utah’s official state snack) is a staple at Mormon gatherings, where sugar is a favorite indulgence. (Alcohol and nicotine are forbidden by the church.) His sneaky and delicious twist on butterscotch puddi...
