The drive along the Provo River through Woodland is stunning as the highway winds through the river valley, passing quaint inns and the iconic Woodland Biscuit Company, before heading up towards Wolf Creek Pass and on to Hanna.
We are looking for cooks and servers who love food and people and are interested in keeping Woodland Biscuit Company open as well as growing! Ton's of opportunity available for the right people. We provide great wages and a great environment. Honest, kind, hard working, creative and good problem solvers wanted and being funny doesn't hurt. PT or FT. Contact Laurel at laurel@woodlandbiscuit.com<br />laurel@woodlandbiscuit.com<br />Job Status: Part time<br />Experience Level: Some experience required<br />How to Apply: laurel@woodlandbiscuit.com<br /><br />www.woodlandbiscuitcompany.com
We are looking for cooks and servers who love food and people and are interested in keeping Woodland Biscuit Company open as well as growing! Ton's of opportunity available for the right people with a very competitive wage. Honest, kind, hard working, creative and good problem solvers wanted and being funny doesn't hurt. PT or FT. Contact Laurel at laurel@woodlandbiscuit.com<br />laurel@woodlandbiscuitcompany.com<br />Job Status: Part time<br />Education Level: <br />Experience Level: Some experience required<br />How to Apply: email Laurel at laurel@woodlandbiscuitcompany.com<br /><br />www.woodlandbiscuitcompany.com
Even as many of us (tentatively) approach normal as the pandemic subsides, local restaurants’ innovations in takeout and delivery are probably here to stay. Still, there’s something exciting about gathering with people real people that you don’t even live with and learning to dine in again. To celebrate a much more hopeful summer 2021, Hearth and Hill welcomed us to try their new seasonal menu. Because Gov. Cox’s prayers were answered, a summer rainstorm prevented us from enjoying their dog-friendly patio, but the season still shined through in a meal that prominently featured local, fresh ingredients.
Kimball Cactus cocktail; Photo by Josh Petersen