Cobbler Cove provides a nostalgic dessert
Fresh fruit is cut daily for cobblers at Cobbler Cove restaurant located at Station Park in Farmington.
Raspberry chocolate cobbler is popular for Valentine's Day at Cobbler Cove restaurant located at Station Park in Farmington.
Apple blueberry cobbler is on the menu at Cobbler Cove restaurant located at Station Park in Farmington.
Apple cobbler is on the menu at Cobbler Cove restaurant located at Station Park in Farmington.
Peach raspberry cobbler is one of the most popular desserts at Cobbler Cove restaurant located at Station Park in Farmington.
Early American settlers used ingredients that were readily on-hand to invent cobbler.
With all the goodies and sweets that have been introduced over the hundreds of years since, cobbler has stood the test of time to become a classic.
“Cobbler is America’s favorite dessert,” said Steve Kimball, owner of Cobbler Cove, which opened in Station Park last November.
He realized his dream to create a restaurant specializing in the nostalgic dessert only recently.
“I was in construction until eight months ago. I was building the biggest buildings in America.”
Some local buildings Kimball has had a hand in constructing include the Maverik Center and Huntsman Cancer Institute.
The Utah native now lives with his family in Los Angeles.
A little over a year ago, he was enjoying cobbler after a Sunday dinner when his nine-year-old son said it was so good, they should open a store.
His son’s comment caused Kimball to wonder why cobblers have never been franchised the way ice cream, donuts and other classic treats have been.
His co-workers thought he was crazy to leave his prestigious job, but Kimball had a vision to design his own dessert bistro.
He plans to open more locations in Utah and hopes to sell the rights to franchise.
The dining area captures an atmosphere of tradition with a snug fireplace and a painting of a boy in rolled-up faded blue jeans fishing off a wooden dock while enjoying fresh fruit cobbler.
The portrait was created by Utah artist Jon McNaughton.
Freshness is one of Kimball’s key philosophies. “Over 80 percent of the fruit is always fresh,” he said.
His first choice is fresh local fruit. When that is not available, he seeks a national source and, as a last resort, he turns to fresh fruit sourced internationally.
When fresh fruit is not available, which he says is rare, Kimball uses individually quick-frozen (IQF) fruit. “It is harvested, pitted, cleaned and frozen without anything else done to it,” Kimball said.
Other products he uses are local. For example, Farr’s ice-cream in chocolate or vanilla ($1.20/scoop) is available as an add-on.
“We use the best brands of everything,” Kimball said.
Flavors include the classics ($5) such as peach, apple or cherry; mixed fruit ($5.50) including peach/raspberry and apple/blueberry; berries ($6) such as blueberries, raspberries or strawberries; and, tropical flavors ($5) like pineapple or mango.
Chocolate cobblers ($6) are also on the menu, topped with choice of blueberries, raspberries, strawberries or mixed berries.
Besides ice cream, diners can choose from sauces, pecans, macadamia nuts, cobbler crumbs, oat crumbles and other toppings ($.60/each).
A sign in the restaurant offers suggestions if diners are unsure of what nuts taste best with which fruits.
They also specialize in homemade lemonade ($2.95), available in a variety of flavors including cherry, mango, peach, raspberry and strawberry.
During warmer months, Kimball plans to add fresh fruit slush, or cobbler chills ($3.95). He is working on a gluten-free cobbler to add to the menu.
Since cobblers rely more on taste than fancy presentation, one of his greatest obstacles was making the dessert look good. “It is not a real visual food. We had to figure our how to blend the best of both worlds together.”
“I walked away from a great career in construction to start franchising an American classic dessert,” Kimball said, adding, “The response so far has been excellent.”
COBBLER COVE
• ADDRESS: 845 W. East Promontory (Station Park), Farmington
• PHONE: 801-447-9568
• HOURS: 10 a.m.-9 p.m. Monday-Thursday, until 10 p.m. Friday and Saturday, and 12 p.m.-6 p.m. Sunday
cobblercove.com
