Posts by Andrew Garrett | Utah Valley Blog

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Andrew Garrett

Andrew joined the Utah Valley CVB team in January 2015. He recently graduated from BYU with a degree in Communications, Advertising Emphasis. Andrew loves playing basketball, drumming, and skiing, and he is a big Utah Jazz and BYU Football fan.

It's all delicious when it's Nothing Bundt Cakes

By Andrew Garrett on Mar. 24, 2016

Got a sweet tooth? Well then you're in luck, because Nothing Bundt Cakes is officially open in…

Instagram Contest: See Your Name in Lights

By Andrew Garrett on Feb. 03, 2016

See your name in lights by entering our Utah Valley Instagram Contest! We have partnered with the…

Molly's offers comfort food in "secret" location

By Andrew Garrett on Nov. 18, 2015

State Street could easily be labeled "Utah's Main Street," and this busy thoroughfare definitely…

Memphis BBQ comes to Utah Valley

By Andrew Garrett on Oct. 27, 2015

Note: Pig City BBQ is now called Blues Street BBQ. There's a new BBQ joint in town known as Pig City…

Sneak Peak: Wadley Farms Castle

By Andrew Garrett on Sep. 21, 2015

Wadley Farms is the perfect place to hold your next event. Located at 35 East 400 North in Lindon…

5 Must-See Masterpieces at Chalk the Block

By Andrew Garrett on Sep. 18, 2015

Chalk the Block is back for another year, and every single artist brought their "A" game! I was able…

Forget Shaved Ice—Baobing's "Shaved Snow" is Better

By Andrew Garrett on Aug. 20, 2015

Everyone loves Shaved Ice on a hot summer day, but have you ever tried "Shaved Snow?" Baobing brings…

Sidecar Cafe: Quality food in a vintage atmosphere

By Andrew Garrett on Aug. 12, 2015

The Sidecar Cafe opened its doors on June 10th in Springville. Now, just two months later, this…

Restaurant Spotlight: Clark's Island Donuts

By Andrew Garrett on Jul. 08, 2015

There's a new food truck in Orem City that is really making some noise! It's called Clark's Island…

Chef's Table Saturday Brunch

By Andrew Garrett on Jun. 10, 2015

Chef's Table has been a favorite Utah Valley restaurant for years, and now it's better than ever…

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