At the head of a small box canyon in Zion National Park, Utah, are two big falls, which really gush after a rainstorm; you can get to either by an easy walk from the main canyon road.
Generally, the food trends discussed in this column trickle down. That is, they begin in the finedining sector of the industry and gradually become popularized, eventually reaching dinnerhouses and occasionally fast feeders in some altered form.The Radisson Suite Hotel's Sugar House restaurant in New Orleans serves a form of chicken nuggets. Dorothy Krupnick, a New York caterer, dusts them with sesame seeds and serves them on bamboo skewers as sesame chicken.Other chicken retailers have begun producing similar specialties. And there are signs that chicken nuggets are achieving acceptance in fine-dining and independent operations. In New York, Ottomanelli's Meat Market on the Upper East Side has created a variation on the chicken nugget called Chicken Rings. These are small donut-shaped pieces of chicken breast meat, lightly breaded and deep-fried. They are made by cutting circles of the meat from breast cutlets. The retail price is $4.50 a dozen, and they are also served at the three Ma-Ma Ottomanelli Cafes, also on the Upper East Side, at $3.95 a portion.
Zion is 43 northeast of St. George; from Interstate 15, take State 9 east 33 miles to the park. Admission is free now through March. The Weeping Rock Trail parking lot is off the main Zion Canyon Road, about 5 miles north of the visitor center (open 9 to 5 daily).
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