Grand Hall at the Gateway
Chevron is a group that knows how to party! For many years we have been privileged to work with this fun group for their holiday party. This year they chose the Grand Hall at the Gateway and it was a perfect fit. The historic space is perfect for a large party and with 300 people for dinner, that is just what was needed. The ticket booths make for a perfect bar setup and the perimeter of the space turned into a casino after dinner. The focal point of the room was the giant Ring of Fire we setup in the center for our now famous Flaming Donut station. Chevron lets us flex our creative muscles and we did just that in designing a custom winter menu for them. My favorites were the pulled pork with house-made pickled red onions on a local kettle chip we did as a passed hors d'oeuvre, along with the pumpkin seed encrusted black cod with maple sweet potato puree on the dinner buffet!
As part of the National Governors Conference, Utah hosted several prestigious governors to a State Luncheon at the Governor's Mansion to meet the distinguished Chinese Trade Delegation. I was thrilled to be asked to cater this detailed State Luncheon as all the protocol of a high political dinner was in place. We were asked to design a menu featuring Utah products with a Chinese flair . . . and we were up to the task! The salad course featured fresh Utah berries and anise-poached pears and a vanilla-bean rice wine vinaigrette served with our artisan breads. There is always a flurry of activity just before guests arrive to make sure every detail is scrutinized. The piano music begins, the white gloves are donned, the final serving instructions are given, and then we wait. Ah, finally guests arrive. The time line is tight so salads are pre-set and entree service soon begins featuring Soy-lacquered Utah trout and Five Spice Utah chicken with a Roasted Vegetable Napoleon. I oversee each plate that leaves the kitchen as food budgets for the event were not extravagant so I wanted to make sure our service and presentation were flawless. The final dessert course was a Utah Amano Chocolate Pot de Creme with Candied Asian Ginger, Raspberry and Green Tea Sorbet Quinelles on Genoise Dust. Culinary Crafts loves being a preferred caterer at the beautiful historic Governor's Mansion.
Utah Olympic Park
On the second day of the National Governors Conference, we treated our high-profile guests to an evening in the beautiful mountains of Utah at the Utah Olympic Park. The theme for the event was "Live from the Hive" as the beehive is the Utah symbol of industry. Fortunately, we had Scenemakers, Utah's finest decor company with us, so the floral and design were over-the-top. We featured more local Utah products than I can count. At an event of this size, the staff and organization are critical: The back of house must be clean and organized; final details overseen; and the sheer numbers of chefs needed to grill 800 pieces of Utah trout onsite is staggering! Guests were greeted with our local Utah microbrews, local cheeses with Utah apples, and Utah lamb sliders. One of the most important things with a group this size is to make sure there are no lines . . . anywhere! At the bar, at the food, at the tables . . . everything is orchestrated perfectly so the event flow is flawless. Yum . . . Utah corn, vegetables, berries, beef . . . followed by Utah desserts of Apple Cobbler, Gingerbread with High West Whiskey Sauce, and Amano Black Satin Cake. Guests were treated to the sounds of a world-renowned Utah high school jazz band and the Flying Ace Jump Show. We know how to do it right in Utah and at Culinary Crafts!
Grand Hall at the Gateway
Even after a great evening's event at the UOP, some people are not ready to call it a night! Some "out-of-towners" believe there is no such thing as good "Late Night" in Utah, but that is far from true. This gig was hosted at the Grand Hall at the downtown Gateway. Guests enjoyed the cool sounds of Joe Muscillino and some of Utah's best bar offerings: Utah Kiler Grove Wines, Squatters Microbrews, and Green Jello Shots! We designed some fun, funky hors d'oeuvres: Utah Punjab Turkey Kabobs and Chai Tea Shooters, Cotton Candy Thai Shrimp with Wasabi Pop Rocks, BBQ Wings with Blue Cheese and Veggies. Our appetizer "Libraries" were the perfect display to place around the room for easy "grab and go" snacks throughout the night. The showstopper of the evening was the flaming desserts---Flambee Donuts with our Signature Gelato and Grown-up S'Mores with Chocolate Ganache and Graham Crumble. Guests loved toasting their own marshmallows on our mini fire jets. Party on!!!
Outlets at Traverse Mountain
Coach, J Crew, Nike, Oakley, Tommy Hilfiger, Calvin Klein, Izod, Banana Republic and many more! Utah County has been waiting for something like this for a long time. The Outlets at Traverse Mountain are stunning, and we were honored to be chosen as their caterer of choice for their Ribbon Cutting and VIP Tree Lighting Reception. The event took place in the Customer Service Lounge which was the perfect setting. We brought in both our vertical buffets and floating buffets to give the food displays a very unique look. The food was a clear highlight of the evening. Local pulled pork with pickled red onions, braised short rib stuffed mushrooms, and chipotle shrimp with lime and cilantro cream were just a few of the decadent items offered.
Utah Museum of Fine Arts
The Speed Gala was a highlight on the Salt Lake social scene for 2012. This one-of-a-kind exhibit showcases some of the world's most elite and expensive cars. The cars almost took second seat to the beautiful gowns, jewels, and finery that came out for it's premier gala! The event began with a VIP reception complete with Oysters on the Half Shell, Foie Gras, and Caviar! The main event featured festive action stations and a large shrimp & crab bar with a 3D ice sculpture of the Duesenberg masterpiece car. Guests danced the night away to our flaming desserts, macaroons, and be-dazzled bonbons. An Art Deco night to remember!
Utah Museum of Fine Arts
The Speed Exhibit is a fabulous exhibit for the Utah Mueum of Fine Arts, but the highlight was a visit from a very recognizable face: Jay Leno . . . as funny and gregarious in person as on TV. Jay is quite the vintage car extraordinaire so he felt quite at home cracking jokes among these multi-million dollar cars. The Culinary Crafts staff were to be seen and not heard with impeccable service and bites of delicious hors d'oeuvres . . . something easy to do for our professional team.
The Tasting Room
We recently held a spectacular event at our new venue, The Tasting Room. This was a 7 course educational chef's dinner. The chefs were right there table-side discussing the food, showing techniques and plating and serving the meal for the guests. Guests were enthralled as they learned about everything from the importance of local products to how to extract their own vanilla. We even took them on the back patio for a grilling class for the fish course. Each course had its bread pairing made fresh from our in-house bakery. Each course also had its own wine pairing and we had our sommelier on-site to educate and talk about the pairings he had made . . . nothing like an $80 bottle of Silver Oak Cabernet to make the bison tenderloin go down smoothly! Whether you are looking to wine and dine your guests, or just looking for fabulous dinner in the most intimate of settings, this is by far my new favorite way to dine. Photography by Pepper Nix Photography.
The Tasting Room
We love throwing parties for ourselves and our friends! We recently opened our new downtown offices which include an intimate urban chic venue we've named The Tasting Room. I themed the event around the fabulous linens from Creative Coverings and I wanted the food to reflect our trendy new setting. As you can see, the menu was a hit with rave reviews all around. You can see the blog post, complete with menu, here. Photography by Pepper Nix Photography.
We did an event recently that was amazing and for an even more amazing foundation! We were so thrilled to be able to work with the Make-A-Wish Foundation and help give back by making their theme, "Wishes take Flight," one to remember! Signature "Retro Manhattan" cocktails and "Retro Badminton Coolers" were the perfect cocktails and mocktails to greet guests and jump start the 1930's flight theme.The hors d'oeuvres, plated dinner, and signature dessert all made for a fabulous evening. The blueberry cheesecake martini was designed just for the occasion. We had such a good time at this gala and our very own Mary Crafts-Homer got into a bit of a bidding war at the silent auction---all in good fun though! We are happy to report that Mary did win her prize and all of the proceeds went to help a worthwhile cause.
The Rail Event Center
Everyone in Utah knows when you want to create an over-the-top party . . . call Culinary Crafts! This “Retro '80s” themed holiday party was a blast to plan and execute. With 1000 guests, logistics and advance venue planning were the key. We created 8 food areas featuring fun action stations, 2 Ring of Fire set-ups with flaming donuts and eggnog ice cream, and 4 “roving butler buffets” with paper cones brimming with colorful '80s themed snacks and candies. An extraordinary comedy show from the real Mr. T, a break dancing performance, and a totally hip dance band kept the energy of the evening at a fever pitch!
Utah Olympic Park
We were ecstatic to be working with DVIP again to create an amazing event to greet 800 guests arriving on busses together at the UOP! Convention guests come to Utah wanting Utah food and we never disappoint! The smell of our mesquite grills fill the air as we serve Rocky Mountain trout, Utah turkey, pork ribs, Utah corn on the cob, and fresh Utah harvest produce! Local microbrews are always a hit. To top off the evening, guests thrill to the Flying Ace Sky Jumps and fresh cotton candy for the show.
When the Visit Salt Lake Convention Bureau wanted to showcase Salt Lake's newest venue at the Gallivan Center and entertain 250 guests from their Board of Trustees and invited dignitaries, Culinary Crafts was their first call. In keeping with the contemporary styling of the new venue, we selected sleek white displays to showcase the de-constructed yogurt parfaits and shadow-box fruit presentation. Guests loved the individual bamboo cones of our scrumptious home-made breakfast pastries. Here's the tricky part: the event started at 7:30 a.m. so our day began at 2:30 a.m. making fresh pastries and setting the elaborate display! But at Culinary Crafts, we never think twice about these things . . . our team has the ultimate attitude of "what ever it takes!" Photography by ZumaPhoto.
Utah Olympic Oval
The Utah Olympic Oval is said to have the fastest ice on earth and this colossal venue has also hosted some of the greatest events on earth! For groups from 500 to 5000 this venue has room for any size party. And what better theme for the event than that of "ice"? From the full-sized ice bar to the clear "ice" chairs, this event was all about matching the feel of the venue. We hosted 500 guests to action stations throughout the oval. The group was in from out of town, so it was our time to make Utah shine. After greeting them with a "Blue Ice Martini" they enjoyed local Utah products with a little Culinary Crafts flair: Utah stream trout with rose hip aioli, Utah corn with chipotle lime butter, Amano Chocolate macadamia nut cookies and much more. Thank you to DVIP for the honor of being involved in another one of your spectacular events!
This event made you want to be a kid again! This company loves to have fun, so we took a Toyland theme and designed an entire event around it. Presents, teddy bears, and nutcrackers accented the decor throughout. Children's games and treats were used to create some amazing centerpieces on the seating tables. Snowflake gobos and a train completed the look. The only thing left was the menu! Kids' food all-grown-up was the theme for the menu. Lobster and marscapone mac and cheese and designer pizzas were just the beginning. Grilled cheese was taken to a new level with Brie and toasted walnuts on our house-made focaccia served alongside a butternut squash soup sip. And of course guests roasted their own marshmallows for the traditional s'mores dessert. My favorite, though, was the cookie decorating station! Photography by Cake Photography.
For this event, our client transformed their parking lot into a rooftop lounge party for their annual client appreciation party. The company event planner wanted a very casual and laid back feel. She used rooftop parties in New York for her inspiration and we took the idea and ran with it. 250 guests throughout the evening entered the lounge. We set up food stations, lounge vignettes, tents, market umbrellas and a band around the perimeter, with a scattering of high boy tables in the center for a great flow. The food was a clear highlight of the celebration. We utilized our floating and copper buffets. We also used our new honeycomb display for a fresh sushi bar. Mini designer pizzas fired over hot mesquite charcoal were a guest favorite as well. The live band added a great atmosphere that really lent to the theme. It made me wish I was their client! They didn't spare any expense to let their customers know how important they were. Photography by ZumaPhoto.
Flapper girls, prohibition, peacock feathers, speakeasy, cigars, martinis, jazz bands . . . in short the Roaring 20's! What better venue for a party like this than the McCune Mansion?! This event was a blast from start to finish. We even had our staff wear spats and arm bands. Hair was slicked back and mustaches were encouraged! We started the evening on the front lawn with bars on the veranda and a big jazz band. Flapper girls mingled with the crowd throughout the cocktail hour as we served served "home brew" in mason jars. Guests came inside to dinner stations themed to the 20's. Chicago pasta bar, New York ice bars, beef bourgignon and Waldorf salads. Everything was served in a martini glass. Topping off the food was a prohibition themed finger dessert display where each of the desserts had just a bit of booze. After dinner guests were invited to an authentic speakeasy where a password was required to enter. Upon entering they found themselves right in the middle of a 20's casino and bar. If poker and craps are not your thing, we invite you to enjoy the cordial and cigar bar on the second floor. Vintage cars, fedora hats, custom signage and, of course, more booze rounded out the unforgettable evening! Photography by ZumaPhoto.
Ann Taylor Loft
Another great grand opening we catered with the opening of the new Cottonwood Mall was Ann Taylor Loft. These guys are total class. Only 3 items were served . . . sparkling Pellegrino, fresh lemonade, and Cupcakes. When catering these types of events, it all about branding the company and making sure Culinary Crafts is in the background. Black uniforms . . . no CC logos or a business card in sight. We know how to make companies shine! Photography by Cake Photography.
H & M
Following the successful VIP opening, H&M treated their employees to an early morning breakfast as they were up most of the night getting the store back in shape for the public. We loved working with this awesome company and welcome them to Utah! Photography by Cake Photography.
H & M
Rarely has a store opening generated so much excitement as H&M! Hundreds of VIP guests lined the street to be the first to see Utah's newest hip store. We created 3 new signature cocktails for the evening, and passed trendy bites of goodness---chocolate-dipped potato chips, saffron shrimp, sliders, pear gorgonzola pizzette, just to name a few. The night continued for many hours with guest still lining the entrance. Over 1000 VIP guests in all! Photography by Cake Photography.
The Hotel/Club Elevate
Conventions love The Hotel/Club Elevate and this group of guests from Japan was no exception! Vertical buffets, passed hors d'oeuvres, chef action stations, and live sushi rolling station with the city's most talented sushi chef! Wow . . . they kept the sushi coming all night and enough to please this group of discriminating sushi eaters! With great nightclubs like this, Salt Lake's reputation is becoming quite the party town!
The Equine Pavilion
I had a great time collaborating with this client to pull off their extremely detailed, up-scale corporate event for 300 guests. The western-themed event was held at the Equine Pavilion in Heber City, a gorgeous and massive venue nestled at the mouth of Provo Canyon. We started with five different hors d'oeuvre stations . . . the hit of the day was the Utah Moroni BBQ turkey sliders with sweet potato fries. The social hour featured western-style activities . . . mechanical bulls, roping contests, genuine cowboys mingling with the guests and even a chance to see a wolf and hawk up close and personal! For dinner we took the group inside the pavilion for a lavish buffet with buffalo tenderloin, Cornish game hen and Utah stream trout. Our gourmet "top your own" Utah grilled corn station was an additional highlight on the buffet. Dessert featured our house-made gelato and bite-sized cakes topped with mini cowboy boots. This event was stunning---from the Ralph Lauren plaid napkins to the western food, to the gorgeous venue . . . the guests will be talking about this one for a long time. -Kaleb Crafts Photography by ZumaPhoto.
The Hope Gallery
Because VA Pro is a small business, we are able to find unique venues and themes when hosting their events. I am always excited when they call because their event planner, Hailey Kandell, is always open to fun ideas. This year, we chose a classic and elegant setting to host their 22 employees and their dates. The Hope Gallery is an elegant downtown location perfect for smaller formal dinners. When choosing venues, we were impressed with the opulence and elegance of the Hope Gallery...from the beautifully displayed art to the stained glass ceiling on the second floor. The decor was inspired by a particular painting of a peacock. Everything from the invitations to the linens and the centerpieces were based on this painting. Guests began with butler-passed hors d'oeuvres and specialty mocktails in the first floor gallery and were later invited up to the second floor for an intimate plated dinner. Dinner began with a roasted butternut squash salad served with a spiced pecan vinaigrette. Next came a fish course of Chilean Sea Bass with wild mushrooms, roasted tomatoes, and a three cheese polenta. We followed up with a filet of beef tenderloin with an Ancho dry rub and a fennel aioli served atop roasted winter root vegetables. We then served a luscious cheese course featuring Utah's own Drake goat cheese with a poached pear and clove-flavored honey caramel. After dinner, guests were invited to romantic carriage rides while they enjoyed chef action stations of Belgian waffles, flaming crepes Suzette, and delightful petit fours. Photography by Zuma Photo.
In April of 2010, Salt Lake hosted the Republican National Committee on the Committee's preview tour of several US cities to host the 2012 Republican National Convention--what an honor for our city. Salt Lake had to ensure the success of the evening by selecting Culinary Crafts to showcase our state and fine cuisine. We selected Cafe Lamour linens with spring tulip centerpieces from our in-house florist. As time was tight with a lengthy program, the salads were preset but placed just as guests were being seated...nobody likes to walk into a room of already set salads! "Bear Lake Raspberries," Utah Honey, Rocky Mountain Bison, and Utah Amano Chocolate in our Decadence Cake were all featured in our menu selections. Rice-Eccles Stadium offered a magnificent view of the city for this prestigious group of the city's 300 Who's Who.
Utah Olympic Oval
Out-of-state conventions love the Olympic Ice Oval. They can go to a hotel ballroom anywhere in the country, but they can only go to a United States Olympic venue of this magnitude in Utah! The Ice Oval makes an event for 800 seem like a small party and Culinary Crafts knows how to treat the guests to a genuine Utah experience. We only have 60 seconds to get drinks in the guests' hands and head them toward the scrumptious chef-action station food. The bar featured Utah Microbrews and the Gold Medal Martini while the chefs tempted guests with Western BBQ Beef, Sizzling Woks, S.W. Quesadillas, Local Hot Dogs, Italian Pasta, and Flaming French Desserts! Guests will long remember trying their hand at Ice Curling, Mountain Photo Ops, and Olympic Bungee Training!
Culinary Crafts is honored to cater the Sutherland Institute Annual Recognition Banquet. As usual, the event is held at Rice-Eccles Stadium with that magnificent view of the city lights. Anytime we cater an event year after year, it is a challenge to create new menus and visual impact for the guests. This year we selected lush lamour linens in aubergine and citron with amber goblets, hand-painted gold china, and copper flatware. The evening began with a VIP reception of passed hors d'oeuvres and a creative Golden Lemonade mocktail. The favorite hors d'oeuvre of the evening: Salmon Capaccio with Sweet Thai Chili Sauce! The formal plated dinner started with a Roasted Beet, Goat Cheese, Orange, and Walnut Salad. I selected a Slow-roasted Beef Short Rib and Shrimp entree with Charred Fresh Corn. Dessert was a masterful Napoleon creation with Fresh Raspberries and Chantilly Cream. No wonder guests can't wait to attend this event every year!! Photography by Zuma Photo.
South Jordan and The Depot
Ebay opened its brand new LEED certified data center and they chose our company to create the menus and catering. Since the focus was on an earth-friendly building, who better to choose than Culinary Crafts to create a "green" event. We began with the luncheon at the data center to celebrate all of the designers, builders, and engineers who made this incredible building happen and ended with a fun celebration at The Depot where guests let loose to a disco band and had some fun with games. The menu for the luncheon was prepared on site and served at its peak time and the later event served menu items from sesame soy black cod to beer braised short ribs. Check out our new, pressed leaf, verterrra disposables made from pressed palm leaves and biodegradable in 30 days! Photography by Zuma Photo.
When you have a repeat client, it's important to make sure that the next event is not only better, but, a better planning experience for your client. Well, this year, working with Scott was really fun because he let us do what we do best. . .design his event and make some scrumptious food for everyone to enjoy. When it comes to decor, we lit the room in gold and fuchsia uplights to accent the candlelight centerpieces and the take home orchid centerpieces. Guests were seated at tables draped in luxurious copper, bronze, and fuchsia lamour linens and set with gorgeous copper flatware with an amber water goblet. The look was rich and luxurious without being too stuffy. Employees were treated to a wonderful dinner of herb encrusted roast beef with a horseradish dijon sauce, maple glazed salmon, and our mashed potato bar. Dessert was exceptional with traditional Holiday treats like Bouche de Noel and Baked Alaska. After dessert, the fun began with a casino party that ran late into the night with poker, craps, and blackjack. Photography by Zuma Photo.
Who better to cater the opening of the 222 Main building than Utah's greenest caterer? When Karen from Hamilton Partners approached me to cater her event, I was more than thrilled! What an honor to be asked to unveil the first LEED-certified highrise in downtown SLC. The event was held in the first floor lobby and the unfinished 21st floor of the brand new building. The David Group did a fantastic job of turning the rough interior into a chic and sophisticated cocktail party environment. We offered a local and sustainable menu with Morgan Valley lamb skewers over a fava bean puree with sauce verte, roasted kabocha squash and fennel soup sips with toasted pumpkin seeds alongside apricot and rosemary stuffed pork loin. Hors d'oeuvres were displayed on our copper floating buffets and we served tasty little delights such as crispy polenta bites with pesto and watermelon with blood orange and balsamic reduction and toasted pistachios. We showcased our newest display case, our dessert library with some fresh dessert selections. . .cranberry and pistachio nougat on an almond tuile, white chocolate and raspberry napoleon, and chocolate chipotle soup sips. At the end of the evening, after enjoying the Joe Muscolino band, guests were treated to an edible take home treat of our Italian Creme cupcakes with toasted hazelnuts and a custom made LEED-certified chocolate garnish.
Gentlemen, start your engines. Verizon Wireless called on us to cater their annaul sales event in Utah while also promoting their new NASCAR racecar. We created a concessionaire style event complete with hamburgers, hot dogs, nachos, and popcorn. We passed Hawker trays full of ice cream sandwiches while the Verizon pit crew hollered out offerings! When it comes to pep rallys, what better venue than Rice Eccles Stadium where top sales associates were honored and the winning car was celebrated!
My dear friend, Symbria, approached us again to cater the annual George Wythe Gala and I was honored to assist. She is an amazing event planner and every detail was covered from the gorgeous, custom linens to the beautiful centerpieces created by Every Blooming Thing. The lighting was theatrical and her center stage in the round was genius for a speaker like Glenn Beck. So many aspects of this event were just flat out inspiring....from the fife and drum to the student actors reciting the Declaration of Independence. Our food was just as dramatic, serving a Cabernet braised short rib over garlic mashed potatoes with wilted Swiss Chard and caramelized pearl onions and finishing with a poached pear filled with a Goat cheese Mousseline on a pool of Creme Anglaise. Boris Roberts, Master Butler, intoroduced each course throughout the evening, while our professional wait staff attended to every guest's need, from placing the napkins in their laps prior to dinner to serving with speed and fluidity. Throughout dinner, we were treated to inspiring speeches and performances while enjoying the company of student ambassadors. The evening wrapped up with a speech by honored guest, Glenn Beck where he focused on liberty and the fundamental truths of our Founding Fathers. Thank you Symbria, I look forward to the next event! Photography by Zuma Photo.
Culinary Crafts' Sugarhouse Office
Check out some of the new hors d'oeuvres and fun we had at our recent grand opening of our new Sugarhouse offices located at 1053 East 2100 South. We love our new space that we share with some of the best photographers in Utah: Zuma, Sprout, and Pepper Nix! We have a chic glass conference room for initial consultations and an intimate dining room with lounge and kitchen for tastings and more detailed planning meetings. Love these photos: Gourmet Cupcake Cake; Watermelon with Aged Balsamic and Pistachios; Maple Chicken and Waffles; Iced Soup Sips; Lamb Confit with Couscous; Quinoa with Cranberry Salad; Beef Lavosh with Watercress and Stilton. And what open house would be complete without signature free-flowing drinks! Photography by Zuma Photo.
Salt Lake Library Square
How do you describe our most exciting event of 2009?? With a great big "WOW"! 2500 International Meeting Planners descended on Salt Lake City to host their World Education Congress on July 11, 2009. We hosted the opening event on Salt Lake Library Square which is the perfect blend of Old and New Salt Lake. Guests entered through the architectural marvel of the SL Library. For a successful event, we have about 3 minutes to get a drink in their hands and food in their tummies! Our signature Mountain Manhattan with High West Whiskey and local cherries was free-pouring for all to try along with grilled Colosimo Sausages with Raspberry Chutney. As guests emerged on the plaza, waiters hawked local tamales, salt water taffy, and kettle corn. The theme for the evening was to create a Farmer's Market to showcase all the "Utah's Own" incredible products and the world received them with gusto! Mountain Valley Trout, Moroni Turkey, Blue Ribbon Beef, Drake Goat Cheese, Beehive Cheese, Castle Creek Wines, Local Sweet Corn, Tomatoes, and Sprouts, Amano Chocolate, and Squatter's Beer...to name just a few! We even invited some of the local artisans to be on site to showcase their products and involve guests in their unique visions. "Project Bandeloop" thrilled the guests with their free-air dances off the top of the library and entertainers dotted the plaza with music and dance. As the sun began to set, the last station standing was our homemade Italian ice cream and homemade cookies as guests couldn't get enough of our Utah goodness and real food. UTAH--YOU'RE BEAUTIFUL!!
Memorial House, McCune Mansion, Pierpont Place
Xango hosted 3 events simultaneously for their top executives during their most recent Salt Lake City conference. Each event had separate event planners and each could have chosen a variety of caterers, however, they all chose Culinary Crafts. In all we served 300 guests that evening and staffed 40 of our best staff to service each event. The Memorial House began with a Xango luge carved in the image of a huge Xango bottle where we served a never ending Xango-tini fountain of drinks! We went on to serve a wonderful Formal served dinner to a very complimentary crowd followed by a fabulous key lime Cheesecake dessert. The second event was held at the very elegant McCune Mansion where guests enjoyed a jazz trio along with a mouth watering Beef tenderloin dinner. The third event was edgy and eclectic- just like the Pierpont Place. Guests enjoyed Chicken Dijonaisse and a fabulous presentation. Each event was different and, yet, each event received rave reviews all around! Photography by Pepper Nix.
400 West South Temple, Salt Lake City, Utah
Culinary Crafts is honored to be selected as the preferred caterer for the newly re-opened venue at the Gateway: The Depot and The Grand Hall. Recently we showcased some exciting ideas at their grand opening. Guests were greeted in the Grand Hall where we presented 3 tablescapes: Moroccan, Asian, and Contemporary....breathtaking! Guests proceeded to the Blue Goose area where they were treated to our newest creation--"The Walking Buffet" with bamboo cones of Rosemary Pommes Frites, Thai Beef Salad, and Assorted Vegetables Chips. Guests were dazzled by our Cotton Candy Thai Shrimp with Wasabi Dust. Next guests moved to the Music Hall where we featured a Moroccan station of Lamb Tatine on Roasted Vegetable Couscous with Plantain Crisp, Moroccan Shrimp with Tomato Jam, and Assorted Hummus, Artisan Cheeses, Pita, and Fruits. The final masterpiece was on the upper mezzanine where our floating buffet displayed irresistible bites of our artisan sweets. Guests departed with one of our signature sugar cookies all wrapped to take home. A stunning evening for all as they listened to live bands in the music venue and enjoyed hob-nobbing with who's who in the event world. Photography by Pepper Nix.
One of the fun parts of my job is attending some swanky parties and meeting many impressive people. The Swaner VIP event was one for the books as Bob Vila granted Swaner their certificate for Utah's greenest building. Robert Kennedy was the honored guest and speaker for this momentous occasion as well as a parade of Park City's finest citizens. Culinary Crafts' butlers passed hors d'oeuvres featuring Utah's Own products and the bars served only organic wines and Squatter's organic beer. The room was set with recycled sea glass china and burlap linens in keeping with Swaner's mission statements. The chic menu reflected sustainably harvested foods with the emphasis on local slow food. The 4 course formal dinner started with a dramatic waiter-poured soup course and ended with a cheese course featuring local Utah pears and Drake Family Farms goat cheese. The rave reviews are still coming in..."I have attended hundreds of these events but this was the best food I have ever been served"! A true compliment indeed from the distinguished guests.
Kimball Art Center
When the Packard Foundation came to Utah to honor the brightest minds in America, they chose Culinary Crafts to coordinate the entire event from the decor to the menu, we handled every detail with ease and finesse. It is a very high priority of the Foundation to use sustainable and local products as well as eco-friendly disposables. We have always held these same standards close to our hearts and worked to provide a natural scape and fresh menu for our out of town guests. We served a pan seared sea bass with a Piquillo pepper sauce over wilted garden greens, a crab and lobster salad, vegetarian asparagus and shitake mushroom eggrolls, grass fed organic beef tostadas with lime aioli, and flaming orange crepes for dessert. Everyone loved the food and the event was a buzz all evening with interesting conversation, great food, and wonderful entertainment from a caricature artist to living sculptures and music galore! We enjoyed servicing the Packard Foundation and we were inspired by their obvious love for humanity.
How do you create a "perfect event" in Utah? Combine the efforts of Culinary Crafts, Global Event Productions, and Scenemakers; select the pristine mountain setting of Rendezvous Ranch; serve the most delectable foods; and have Pat Benatar as the headline entertainment...yes, perfection. The guests arrived on buses from downtown Salt Lake to one of Utah's most gorgeous ranch locations and began the evening in a "Mountain Man" village complete with Native American dancing, tomahawk throwing, and banjo pickin'. Wild West Hors d'oeuvres featuring Utah artisan products such as Rattlesnake Sausage with Fresh Tomato Jam, Smoked Jalape�o Cheddar on Utah Apple Crisp, and Chipotle Shrimp with Bear Lake Raspberry Chutney. The smell of Mesquite-grilled Rocky Mountain Trout and Buffalo Tenderloin filled the air as guests made their way to the chuck wagon buffets. Glistening tables with amber goblets, copper flat ware, and sunflower centerpieces surrounded the huge performance stage. As dusk descended, Pat and her band filled the mountain air with music, laughter, and excitement. At the end of the evening cordials of hot cocoa and coffee were served to warm the guests during their ride down the mountain. Navarre has been hosting these once-in-a-life-time events across the globe for 15 years, and they had not experienced a finer event than this!
Recipe for success: take Culinary Crafts, add Ford Motor of Canada, organize with DVIP, set them at Rendezvous Ranch and turn up the heat! The day began with dozens of outdoor activities from ATV trails, to fly fishing, to bull riding where guests earned "Ford Dollars" to later "purchase" ingredients for their chili cook-off. Guest stopped for lunch to dine on our scrumptious gourmet hamburger and rattlesnake sausage bar and then back to activities of archery, roping, and tying flies. Mary Crafts was on-site to orchestrate the chili cook-off . . . Hey, give her a megaphone and she's a kid again! While the chili simmered, the crew served hors d'oeuvres to the sounds of mountain music. The culmination of a fabulous day came with the chili judging and Mary's skills at making everyone laugh and feel loved. What better way to end the day than with a bowl of chili, smoked baby back ribs, and brownies a la mode with homemade ice cream.
Salt Lake Hardware Building
Symbria Patterson knew exactly what she wanted when coordinating the George Wythe College annual Gala. The theme was Dream giver and everything from the place settings to the lighting had an ethereal look and feel. We began the reception by butler passing hors d'oeuvres of Chipotle encrusted Shrimp and Housemade Bruschetta with sun roasted tomatoes and freshly shaved Parmesan. Once guests were invited to be seated, we presented them with a not so typical meal beginning with a fresh Strawberry and edible Orchid salad. We followed with a Nori encrusted Beef Tenderloin with a Wasabi mashed potato and freshly grilled Asparagus and finished with a Meringue cloud topped with a fresh berry Compote. It was a pleasure planning this event with Symbria--every last detail was covered from the beautiful place settings to the stone place cards...I look forward to our next venture. Photography by Pepper Nix.
Rice-Eccles Stadium and Olympic Cauldron Museum
The Sutherland Institute once again hosted its annual gala at the Rice Eccles Stadium and Olympic Cauldron Museum. The evening began with a VIP reception in the Cauldron Museum featuring poppy linens and our copper floating buffet to accentuate the Olympic colors throughout the venue. Guests were treated to our scrumptious butler-passed hors d'oeuvres as well as the small plate presentations on the floating buffet. On the 4th floor of the main stadium tower, we had quite a surprise waiting as we ventured from the typically traditional decor and menu of this event. The room featured sea foam green and blue linens, sea glass plates, emerald green goblets, and a pre-set Asian first course of Thai Shrimp in a Cucumber Cup with a Crab-filled Won ton drizzled with a sweet chili sauce. An unusual rectangle plate carried the entree of Asian beef tenderloin, grilled asparagus, and a sesame noodle nest. The dessert sampler trio featured my new creation of Star Anise and Caramelized Pineapple Creme Brulee, long-stemmed strawberries with lime curd, and the bite of chocolate mint truffle to finish off the palette temptations.
In our catering business, it has become common place to serve high profile events, people, and celebrities. However, a presidential visit is always something special and requires extra care and planning. This is the 3rd opportunity Culinary Crafts has had to cater for President Bush yet the security, the details, and the excitement never cease to amaze me. The day began with a VIP luncheon at the guest home of the Stewart's and then moved to the main estate for the large hors d'oeuvre reception. The formal plated luncheon featured a fresh Utah asparagus soup; a summer salad of Utah berries, local goat cheese, grilled chicken, and fresh micro greens; and concluded with our decadent Black Satin Fudge cake. The reception was hosted in the breathtaking gardens of the Stewart's avenue home. Our theme throughout all the food service was to showcase the many bounties of Utah's harvest and artisan delicacies. You will notice the lack of any guests in our photos as the photographer had to leave before any of the prestigious guests arrived, but we heard only raves from these discerning guests!
Utah Olympic Oval
When the international event company, Evolutionary Events, called us to plan their closing night party, we jumped right on board. Where better to host all of these out of towners than our famous Olympic Ice Oval? The evening began with butler passed hors d'oeuvres and cocktails while guests enjoyed the Olympic speed skating exhibition. Following the race, we dropped the walls and laid down some carpet in order for the guests to cross over into our spectacular "Winter Wonderland" where everyone enjoyed a hip lounge set up with custom lighting and expert design. We provided a spectacular feast of action stations and vertical buffets. On our first Vertical, we featured our glazed scallops with an almond caper butter sauce along side vegetable spring rolls with a Thai peanut sauce. On another vertical buffet we displayed s'more shooters and miniature crème brûlèes. All of these surrounded by our live chef's action stations serving pan seared sea bass with a piquillo pepper sauce on a bed of wilted garden greens, seared crab, shrimp and lobster on a bed of shredded lettuce with a lime vinaigrette and cilantro aioli, and our famous mashed potato bar with a beef tenderloin carvery. Truly unforgettable!
Union Pacific Depot
When Subaru came to town with their international incentive program, they were clear on their expectations from the beginning: high-end quality food, beautiful presentations, and impeccable service. I love working for these demanding clients as they are the ones who really appreciate all our attention to detail and our truly amazing food. 1200 guests were treated to such delights as Chilean Sea Bass with Wild Mushrooms, Roasted Tomatoes, and Three-cheese Polenta, Roasted Rack of Lamb Hand-rubbed with Rosemary, Thyme, Garlic, and Shallots, Sautéed Shrimp with Garlic, Chili and Lime served over Wilted Arugula and Israeli Couscous, and Flaming Crepe Suzettes just to name a few selections. Subaru initially didn't want to offer any butler-passed hors d'oeuvres until I served these 2 chef specialties at their tasting and the flavors were simply too scrumptious to resist: Gorgonzola Bruschetta With Seared Garlic Greens, Pine Nuts, and Sultanas, and a Local Artisan Lavender and Coffee "Buzzed? Cheese On a Crisp Utah Apple Wedge. The event was, of course . . . flawless! My thanks to DVIP for their gracious event guidance, to Design Werks for their creative design, and to my incredible staff for their never-ending support.
The Sutherland Institute Annual Black Tie Dinner was celebrated this year at the Rice Eccles Tower. The VIP evening began with passed hors d'oeuvres, vertical buffet appetizers, and a Sugar-rimmed Strawberry Mojito. The dining room was set in black and white with fushia and lime florals for a truly dramatic event. The salad course was particularly stunning with the Raspberry Vinaigrette shooters for each guest to drizzle the perfect amount. The 400 Republican "who's who's" of Utah were definitely impressed by this years menu and impeccable service!
On Walker Lane
Utah Museum of Fine Arts Annual Gala was once again held on the magnificent Flamm estate nestled in the heart of Holladay. The guests were greeted by uniformed butlers, professional bar service, and a plethora of silent auction art pieces. This year the gala committee broke out of the usual plated dinner menu and offered an array of chef action stations to enhance the mingle and interaction of guests. My favorite part was the custom dessert presentation featuring a chocolate artist palette with Zabaglione, Fresh Berries,and Orange Poppy Butter Pound Cake. We have received many rave reviews exclaiming this event was better than black-tie events the guests had attended in New York and San Francisco!
Meeting Planners International--So who do the meeting planners of Salt Lake City turn to for creating an exquisite evening of food and pizazz? Culinary Crafts, of course! For the Presidents Gala, we unveiled our new "Floating Buffets" to display of trendy small plate hors d'oeuvres. Guests were almost afraid to taste the food at this visual piece of art, but only for a moment until the feasting began in earnest! Butler-passed hors d'oeuvres, ice sculptures, eye-popping linen, and contemporary china all set the tone of gracious entertaining in this "New York loft" venue. The plated dinner featured our dramatic waiter-poured soup course, grilled flank steak on potato rafts, and a demi dessert sampler plate. Total yummm!
National Tour Association/Utah Olympic Oval
Our Salt Lake Convention and Visitors Bureau worked for many years to land this prestigious convention full of international meeting planners and tour operators. The goal: Showcase Utah! Culinary Crafts was honored to be chosen as the caterer for the only off-site event at the Utah Olympic Ice Oval. 2400 attendees; 800 pounds of BBQ beef; 6400 local microbrewery beers...just to name a few! The pictures tell the story. Following the event, one of the national guests wrote me a special note: "on the buses back to our hotel, everyone was a buzz with surprise over the amazing food. It was the best food we have had at any NTA convention in anyone's memory! Congratulations, Utah! What an incredible event!"
Eagle Gate Plaza
Few businesses in Salt Lake City are as prestigious as O.C. Tanner. It was a true privilege to be the caterer of choice for the grand reopening of their beautiful new location. The outdoor gala utilized the Eagle Gate Plaza, and the sidewalks were filled with festive music, dazzling cuisine, and Cirque de Berserq performers. It was a sight to behold as Salt Lake's finest strutted their most eye-popping jewels, representing their years of loyal patronage. The many food stations were accented in rich coppers, muted golds, and brilliant bronze, and included seared ahi tuna tatake, orange rosemary pork loin with asiago polenta, and petite gold-leaf truffles.
Utah Olympic Oval
Cingular's branded orange color was everywhere at this event! Spandex, lighted cubes, mood lighting, and trendy action stations made for an enticing night---complete with 8 chocolate fountains flowing from Cingular's orange "jacks" logo. The New York Ice Company was on hand for a dazzling ice show, and L.A.'s Cirque d' Soleil provided additional entertainment to the guests. With 25 food stations and 16 bars, there was not a line to be found anywhere among the 3000 guests. Cingular went out of their way to applaud the Culinary Crafts staff of 125 who made this event absolutely perfect! Thank you to DVIP for the honor of being involved in another one of your spectacular events!
Union Pacific Depot
"Lights, camera, action!" Hollywood comes to Utah at the International Xango Convention at the Union Pacific Depot. Guests were greeted by sky lights, red carpet, and curb side valets to add to the feeling of excitement for the black tie event. Dazzling ice sculptures with the Xango logo poured the "Xango-tini's" as butlers passed several scrumptious bites of our famous cuisine. As guests were escorted to dinner, they were met with photo-ops, grand decor, and the sounds of cool jazz. The plated dinner featured a dual entree of Filet of Beef Chauseur and Seard Ahi Tuna. The highlight of the evening arrived as the chefs filed from the kitchen to begin the Flaming Crepes Suzettes to the drama of drum roll and applause! A night to remember for all! Photography by Pepper Nix and Zuma Photo.
Utah State Capitol/Utah Olympic Oval
NCSL provided several challenges to Culinary Crafts---but, of course, we love a challenge! 3600 guests arrived for a western reception at the State Capitol where they only had 1 1/2 hours for food and beverage before being whisked off to a special performance by the Tabernacle Choir. The very next night, we had to repeat the feat at the Olympic Ice Oval but this time, they were staying for 4 hours and ate the whole time! Both events were to showcase Utah and our cuisine---okay, so we couldn't do barbecue both nights! Guests had no idea the cuisine of Utah was so diverse! In this business, it's always something new and that's why after 21 years, I still love it!
Union Pacific Depot
Culinary Crafts designed this 1930's dining experience from start to finish. The Union Pacific Depot set the stage for the entire evening. Guests were greeted by travelers and conductors, announcing the boarding of their trains at Gate 47. Guests entered the station to train waiters passing hors d'oeuvres and era-costumed bartenders serving Golden Spike Martinis. The velvet drapes parted and dinner seating was announced. Black, gold, sparkle and trains were the decorative them of the dining room. Entertainment for the evening was provided by the renowned Platters, bringing and end this most memorable event.
Union Pacific Depot
Novell's international clients came together for this explosion of color, fun and festive food. Scenemaker's "Grand Escape" party and entertainment set the stage for our international chef stations featuring: Chinese Sizzling Wok, Americana Mashed Potato Bar, Mexican Quesidilla Bar, The Old West Revisited, African Chocolate Falls, Italian Caesar and Pasta Station, and the Sizzling Seafood of the South Seas. There's never a dull moment at an event like this!
Utah Olympic Oval
This technology giant's off-premise convention night was held at the Utah Olympic Oval. The event planner was amazed at our "no lines" approach to food and beverage, while still offering the highest standards in "restaurant-style" cuisine. High energy, high volume and high expectations were all met with grace and skill, thanks to our 20 years of high-end experience.
Union Pacific Depot
General Electric hosted this new product launch at the Union Pacific Depot, at the Gateway. Guests were greeted at an old world display with cheese and rustic bread – era-costumed waiters invited them to step into the new world. The typical turn-of-the-century train depot had been completely transformed into a world of blue. Some of the biggest hits of the evening were the International Water Tasting Station and the Shrimp Cocktails (on Blue Cellophane Noodles in Martinis). Let Culinary Crafts create a unique party menu and design to fit your most creative themes!