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Culinary Crafts Events

November 20, 2019

Delicious Fall Harvest Pop Up Restaurant at the Tasting Room

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We loved hosting our Pop Up Restaurant at the Tasting Room in Salt Lake City! When planning any event in any season, we strive to feature local seasonal food. Usually, it’s food we can buy a stone’s throw from our commissary! Using our countless vendors, we were able to create this special Pop Up where we only featured Utah artisans! From the first bite to the last, it was full of flavorful Utah’s finest ingredients.

Cocktail hour

To start off the evening, Pop Up guests enjoyed two passed hors d’oeuvres! The first on the list of dishes being passed was our classic butternut squash soup sip topped with Slide Ridge Honey apple cider cream and toasted Utah pepitas. A soup sip is a simple yet delicious way to warm up your appetite as the weather gets colder.

Drake’s Family Farms goat cheese and Red Rock pistachios on a smoked Utah peach was the star of cocktail hour. We love to smoke fruit! It is an unusual addition to some of our fruit dishes that is always a pleasant surprise!  With our late winter last year, we still had fresh watermelon come fall. This lent to making a beautiful signature cocktail for the evening. We made the Green River Mule that’s made from Green River watermelon which we froze into a granita, Jackson Hole ginger beer, fresh Utah mint, and Sugar House vodka.

The Harvest

We started our 10-course dinner with an amuse-bouche. Amuse-bouche translates to “entertained or amused mouth” so this amuse-bouche for the evening was a brown butter and Utah acorn squash mousse on a dried Mountainland apple and sage crisp certainly was a delight to the pallet! What makes our Pop-Up Restaurants different from our standard events we cater? So many things but one of our favorites is that our pop up restaurants is a show where the food is the star! While enjoying a spectacular 10-course meal you get to watch our chefs prepare it all right in front of you.  Every step will dazzle you. So this simple Snuck Farm greens with roasted Utah butternut squash, wild mushrooms and shallot duxelles with Slide Ridge honey vinaigrette became one of the favorite courses of the guests. Our chefs come out with large mezzaluna knives and chop huge bunches of greens at speeds that would astound you. The squash is toasted with torches table side. The mushrooms and shallots were then flambeed and sauteed to perfection.  It was all plated with finesse and grace. A simple salad became enthralling. No Culinary Crafts event is complete without our house-made artisan bread! Guests enjoyed our black pepper brioche paired with our Utah sea salt butter and our Utah pumpkin cornmeal roll paired with our house-made Cox honey cranberry compound butter. We love sharing our love for fresh artisan bread! We have loved the resurgence of fondue! We as a society have fallen in love with fondue again! Dipping things in cheese is a passion of ours- and why not it is fabulous!! For our next course, we served individual fondues to each guest which featured local tomatoes and Drake’s Farm goat cheese. This flavorful dish had guests licking their plates! As we love to keep things local, we love to serve trout as often as we can. We are always delighted to show off another local vendor, Riverence. They are raising our favorite trout in these here parts! Many local Utahan’s are used to the usual river trout often caught in Utah, but their Ruby Red Trout is a trout unlike you have ever eaten.  Our guests enjoyed delicious mesquite-grilled trout with Mountainland granny smith apple chutney grilled fresh minutes before plating. No fall meal would be complete without squash. Our trout was served with squash sauteed in pine nut butter and torches tableside! It was a perfect complement to the trout.

For our first entree course, we wanted to keep things warm and very fall so we served a Chicken Honfleur soup! Serving the soup in a miniature sugar pumpkin added an extra holiday flair! Check out the November recipe of the month on our blog for the Chicken Honfleur recipe. Every single Culinary Crafts recipe we share is something you can serve to your friends and family!

The second entree of the evening was our sous vide ribeye from Double Ranch served with cowboy caviar, sweet Daley’s bacon and torched shishito peppers. Sous vide is one of our favorite ways to cook during the fall and winter. It lends to the perfectly cooked piece of meat every time and cooked perfectly all the way through. This ribeye we sous vide for 5 hours and then, using handheld torches, we added that idyllic crust and grill marks to the outside. This method lets us serve all our guests the best and freshest product all year round!

At the end of every meal, we host we like to end with a tasting. We love to feature and educate about our local artisans. The iconic cheese and chocolate pairing was a perfect way to end this fall evening. The cheese menu of the evening included Deer Valley Truffle Double Cream, Beehive High West Whiskey Cheddar, Heber Valley Orange Rosemary, and San Luca Parmesan Reggiano. Each cheese has its own unique flavor profile all of which are made right here in the Beehive state! Did you know that one of the top chocolate companies in the world is right here in Utah? Amano’s use of Italian and French confectionery techniques brings out the natural flavors of quality cocoa beans which showed in their Morobe, Madagascar, Dos Rios and Ocumare chocolates we served during the Harvest Pop Up.

Decadent dessert to end the evening

No dinner is complete without dessert! To end the wonderful evening, we served our flambeed Utah apple and plum crostata with vanilla pastry cream and our signature zabaglione gelato. It was a decadent end to this beautiful meal. As you read through this menu, it may have surprised you that the food kept coming. Dish after dish. How could guests have enjoyed this delectable dessert? At Culinary Crafts we believe in slowing down the eating experience. Meals are meant to be enjoyed and a leisurely affair. Our pop up dinners usually last 4-5 hours. Our biggest recommendation when planning your next event- from a wedding to your next family meal is to slow down, enjoy the moment and relish every bite. It isn’t something to check off your list. It is the highlight of the day. This fall season slow down and enjoy your company and every bite. In addition to all the local creations we got to create for this event, and the joy of hospitality we got to share with our guests, one of the most rewarding parts of our pop up restaurants is that each time we get to partner with one of our favorite local charities and donate the profits to them! At this specific pop up we partnered with The Green Urban Lunchbox! Check out their vision! They are doing amazing things: https://www.thegreenurbanlunchbox.com/. We loved hosting this incredible Harvest Pop Up at the Tasting Room in Salt Lake City and hope you join us at our next Pop Up Restaurant!

October 31, 2019

Fantastic Halloween Open House in Park City

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Halloween is the perfect time of year to host a spectacular party! Check out this house warming party we did in Park City.  

Cocktail Hour

Guests were greeted with a breathtaking cocktail bar set up in a decked-out welcome tent. The tent was fitted with lounge furniture, chandeliers, and stunning custom cocktails. The bar was decorated with a Halloween vibe using hollowed-out pumpkins as beverage tubs and marquee signs for custom barrel-aged cocktails. Cocktail hour continued with our artisan Culinary Crafts cheeseboards and housemade lavosh, and crackers. We couldn't forget the pumpkin decor galore!

The Menu

To keep guests mingling and partying all night, the menu was all butler passed. As guests toured the house they were delighted with a myriad of selections all brought right to them. Some of the selections from the evening were our favorite fall salad with pears, goat cheese, and local mixed greens, seared polenta bites with a salted caramel drizzle, dried apricots, and candied pecans. Utah beef and pork meatballs with roasted vegetable ratatouille were also on the menu. The mini BLT sandwiches were served with maple bacon, butter lettuce, heirloom tomato, and red pepper aioli. Guests also enjoyed chicken and white bean soup sips that were all the right size for eating and chatting. The bites kept on coming and featured chipotle shrimp and lime wedge skewer with cilantro creme fraiche, bacon-wrapped sweet dates with smoked Utah goat cheese crema and Utah beef sliders on a house-made bun with Beehive cheese and angry onions. The centerpieces for the evening instead of flowers had a sugary spin as we served white cotton candy on each table for guests to grab and munch on.

The Kid Zone

While the adults mingled and toured the home, the kids were invited to a special outdoor space just for them! The kids' area was equipt with movies and popcorn and endless amounts of games! We can't forget to mention the spooky touches to keep the Halloween times rolling. Spectacular food was served in the kids' area, haunted veggie cups with black ranch dressing, spooky fruit skewers, and the most delicious house-made corndogs which were battered and fried fresh at the buffet! Look at these personalized mason jars and straws with tags and each of the guests' names so the little guests didn't lose their cups! For dessert, a Halloween candy station was set up with our house-made skeleton cookies.

Dessert

Back in the main house, to cap off the evening, there was a dessert station with treats galore! Mini black caramel apples with twig sticks added a yummy fall touch! It was a chocolate lover's dream thanks to the white chocolate dipped marshmallows on a stick with white sprinkles, dark chocolate dipped pretzels with a white chocolate drizzle and dark chocolate whoopie pies. Black and white swirled meringue kisses brought swirly tasty goodness. A delectable black velvet spider web cake was the centerpiece of the dessert station! Hoping this inspires you for this Halloween Season! Eat Well!

September 25, 2019

Charming summer wedding at the River Bottoms Ranch

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There's nothing like being able to help make a picturesque summer wedding possible for Alex and Kim on their special day at the River Bottoms Ranch in Midway, Utah!

The Venue

The River Bottoms Ranch has a newly-built white gambrel barn giving your wedding day experience modern touch. This venue is a great choice any time of the year and seats 200 guests or 300 guests for flowing reception. You can take advantage of River Bottom Ranch's spacious lawn and fields around it during the warmer times of the year by expanding your wedding activities to the outside of the barn.
Your photo opportunities are endless thanks to River Bottom Ranch's views of the surrounding valley, river, and Mount Timpanogos. This means you'll be able to capture every moment of your special day in natural light complete with the elegance of the barn's modern design.

The Menu

 What wedding would be complete without a spectacular spread? Alex and Kim's beautiful vision for their wedding of a hybrid family-style meal combines the formal with family.  Lots of laughing and sharing plates created such a fun environment.
 
This stunning tablescape was breathtaking. Every item from the wine glasses to the floral arrangements were set with attention to detail. The bride and groom aspired to show their guests true hospitality as they designed this beautiful wedding.
   
We began the evening with a family-style charcuterie board. Featuring our favorite Creminelli salamis. Creminelli is a local artisan that is producing some of the finest salamis. This night we featured their Sopressata, Wild Boar and Tartufo. These pair perfectly with Culinary Crafts signature housemade cheeses- black truffle and sea salt, apricot habanero and chocolate chili. These are served with beautiful fruits, tapenades, honeycomb, and olives.
Our housemade artisan breads and lavosh crackers added an exciting piece to this family-style course.
This beautiful communal dinner continued with a plated salad made with Snuck Farms greens, figs, blackberries, goat cheese, candied local pistachios, and Slide Ridge honey cider vinaigrette.
The courses continued with garlic herb cedar plank salmon and grass-fed Utah beef flank steak with housemade chimichurri. The star of the show though was a cherry tomato gnocchi with freshly shaved parmesan.
To end the meal, a summer favorite made an appearance: peach cobbler with housemade honey lavender gelato.
As the party continued and dancing broke out. A cookie bar complete with lemon meltaways, raspberry squares, and oatmeal fudge bars broke out as well. This sweet ending is a fantastic way to send your guests off full and happy.
Of course, no wedding is complete without a cake which was made by Flour and Flourish! The bride and groom loved it!

The Details

The details make the event and Alex and Kim didn't miss a step with the other details of the day! The beautiful touches added to this special day.
Guests got to capture happy memories at the photo booth! The kids had a great time posing in their cute outfits for the day!
Nathan Spenser and his band provided the perfect audio ambiance on the spacious lawn. Later that night, DJ Rob Bennion got everyone moving on the dance floor.
Kim and Alex shared their first dance as newlyweds on the beautiful, wooden dance floor. Isn't her dress to die for?!
Of course, Kim couldn't let Alex go unadorned! Look at these suits and ties!!
Only these florals from Fox and Fern could show up that lining. These sweet and romantic florals were their own statement piece.
Alex and Kim couldn't let the little ones in attendance this evening be left out of the fun! They had their own special buffet, games, and fun all to themselves! Culinary Crafts was honored to be able to assist the bride and groom and their guests have a stress free evening by creating an entertaining space for these kids!
As the night cooled down, the outdoor lights turned on creating a more intimate feeling on the lawn. Stepping outside into the cool, mountain air was a great way to take a break before dancing the rest of the night away!
Of course, no wedding party is complete with a sparkler send-off and getaway car! Thank you to Kim and Alex for choosing Culinary Crafts to be a part of your special day!
Do you have the perfect event in mind that you need to bring to life? Let's discuss your vision! Give us a call at (801) 225-6575!

The Vendors for this event

Bar: Bacchus
Lighting: Moonlight
Planner: Emily Wilson of Wildflower Weddings and Events

December 26, 2018

A Very Special Baby Shower!

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Hope you all had a lovely holiday with your friends and family!  Today we have a VERY SPECIAL Culinary Crafts event to share with you all!  It’s our very own Meagan Crafts Price and Clayton Price’s baby shower - and, spoiler alert, it was GORGEOUS!  Held at The Tasting Room, our friends at Soiree Productions created a picture perfect brunch party.  Check it out! How pretty is this signage?  A perfect welcome to the party and those florals from Artisan Bloom are stunning! The Tasting Room was the perfect venue, don’t you think?  We love the mix of feminine florals with just a touch of blue for Meagan and Clayton’s baby boy, Tristan! Another peek at those beautiful tables!  SO PRETTY! We loved how many fun details were party of this shower as well!  Guests were invited to take a Polaroid of themselves to put in the guestbook with a note for the soon-to-be parents! We knew we had to have a fresh juice bar!  Fresh squeezed OJ, Pomegranate Lemonade, Cucumber Mint Water, and Mango Lemonade were all served.  Yum! Of course, since we hosted a brunch party, we made sure to have a signature Coffee Bar! This action bar with artisan cheeses, salad, crackers, and honeycomb was definitely a crowd favorite! Seriously, how pretty was this event???  I couldn’t help but share one more of this beautiful setup! We love our Ebelskiver action station!  How could you not love these delicious pancakes?  Plus the guests love having theirs made to order! The hand calligraphied menus were such a great addition to the event!  Also we served Eggs Benedict because you can’t have brunch with out Benes.  Our delicious version were also made to order and topped with whichever toppings the guests wanted.  So good! Of course we also had a whole selection of desserts!  Plus, we love displaying some of them in our honeycomb display.  Such a whimsical touch! Thank you to all of the wonderful people who came to celebrate Meagan, Clayton, and baby Tristan!  And thank you to Soiree Productions, Artisan Bloom, The Tasting Room, Logan Walker Photography, and Pepper Nix Photography for coming together to host such a beautiful event for them too!  It was the best day to celebrate the best soon to be parents! Check out more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com!  

March 22, 2018

Knife Sharpening Skills with Chef Warren

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Properly sharpened knives are a must have tool for professional chefs and home cooks alike. Learning how to sharpen your own knives can save you time and money. It can also prolong the life of your knives. Indeed, if you do this right, you should have to buy new stones before you ever have to buy a new knife! I sharpen my knife about once a month, but if I'm really going crazy and using it a ton I might sharpen it once a week! You don't need to own and use expensive, custom, handmade knives to make sharpening worthwhile. Even standard / basic (but still well made) knives can be excellent tools and will last a lifetime with proper care. Now, let's get started. I personally use what's called a Japanese Wet Stone for sharpening my own knives. The one I use currently is a Norton Water Stone (these are around $100, I've had mine for 3-4 years). With a 4000/8000 grit, this stone is meant to maintain the sharpness of your knife. If my knife were to get significantly dull, I would need to use a stone with a lower grit in order to bring the sharpness back up. The lower the grit the more metal the stone will take off in order to create an edge again. However with a maintenance stone like mine, I don't worry about it taking too much metal off. About a half hour before you plan to sharpen you'll need to start soaking your stone. Soaking makes the stone more pliable and loosens the grit! Submerge the stone completely in cold water for 20-30 minutes. There shouldn't be any air bubbles coming out of the side, you'll want it to be nice and wet! (NOTE: My stone has not been soaked in these photos, yours will be much wetter!) When using a wet stone, you are sanding off little pieces of metal to make the knife sharper. You can also control the angle of sharpness your knife is. A flatter angle - typically 15° to 16° (common on Asian style knives) will create a really fine, sharp edge. But, because the flatter edges are more brittle, they will also dull faster. A broader angle around 20° (common on European style knives) is not quite as sharp, but you can get more wear out of it. The angle to sharpen a knife all depends on the the type of knife, the intended use, and the user preferences / needs. For example with my fish knife, I do about a awfully flat at  a 12° angle (very very sharp), most of my knives I sharpen around a 16° angle, and a couple classic chef knives I keep at 20°. How to set the angle of the bevel? Many experienced chefs do this simply by experienced eye and feel. You can learn this skill by gauging the angle one step at a time. A knife perpendicular to the stone will be at 90°. Half of that angle will be 45°. Half of that is about 22°. From there you can get pretty close. However if you are learning to sharpening on a stone,  you may wish to purchase a honing angle guide. This will assist you in getting the correct angle consistently while you practice.

45° angle

12° angle

I would recommend that you lay out your stone on a table over a towel to keep the water from getting everywhere. There are multiple ways to sharpen your knife on a wet stone. I do a simple side to side motion, and I do the same angle on both sides of my knife. What ever you do you're going to want to apply 4-6 lbs. of pressure evenly distributed across the knife. Some chefs want one side to be more angled than the other, that's all up to you and how you actually want to handle your knife.

Side 1

Side 2

You'll want to take care of your stone so that it can take care of your knives. If your stone starts to bow you're not going to create an even edge on your knife! To do this, you'll need a flattening stone.

 

When your stone is wet, make some hash marks with a pencil across the entire the top of the stone. Rub the flattening stone along your wet stone until the surface is nice and flat and all the pencil marks disappear . This will ensure that your stone and your knives are kept in great condition!

Once you're done with your stone you'll want to make sure it's nice and clean (it will look black from the metal), dry it off (soak up any residual water), and keep it in a ventilated container or a nice dry area. Although this is our preferred method to sharpen knives, for the home cook who's intimidated by investing in and learning to use wet stones, there exist other very serviceable knife sharpening alternatives. We've achieved excellent results using an Apex Edge Pro device. This contraption  helps to set the proper angle and encourage the proper motions without as much practice required as traditional stones.  The end result can be effectively the same as a sharpening on a traditional stone. Highly recommended. Another option is a Diamond Hone knife sharpener. These offer preset angles. Some units will sharpen all knives to 20 degrees. Others will sharpen to 15. Some units allow you to switch and back and forth between multiple angles. These are very intuitive to use and will do a good job at making most knives plenty sharp for most applications. However, these don't get your knives quite as sharp as a true stone and in applications you may be left wishing your knife was even sharper. Something that most home chefs don't know is that many knife manufacturers offer a life time sharpening policy. You typically only have to pay for the shipping. Just mail your knives in and receive them back later with a fresh factory edge! If you use your knives daily, the waiting game may be unreasonable. But for many home cooks, this can be a great option. There are also some bad sharpening options to avoid. For example, devices like the one below can help you get through a project in a pinch when your knife is dull and not cutting effectively. However, these are not a long term solution and are certainly not recommended for regular repeated use. Instead of the sanding / polishing effect of a stone, these tend to shred the metal on the edge of the blade, which both removes the proper bevel and shortens the lifespan of the knife. What about honing steels? Many of you will have a honing steel already. These are often sold as part of a knife set. These are a must have tool and very helpful in the kitchen. However, it's important to understand that these do NOT sharpen your knives. Sharpening is the act of creating an angled bevel on the blade edge. Honing, on the other hand, is simply ensuring that the bevel is straight along the edge of the blade. If you've ever seen a barber strop a straight razor on a leather strap prior to a shave, you can understand the difference here. That razor gets sharpened on a stone whenever it's dull. But it is stropped (honed) on the leather before every use. Your knives should be sharpened as needed depending on when your knives are dull. Your knives should be honed before most every use. Your honing steel is the kitchen equivalent of the barber's leather strap. It should be used regularly, but it takes just a few passes to ensure that the edge is straight. Happy cooking! Chef Warren

March 9, 2018

Friday Instagram of the Week!

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Today's Friday Instagram of the Week comes from, Heather, one of the fantastic guests from our Annual Penny Party!  We had SOOO much fun unveiling our new foods and trends and seeing all of your wonderful faces too!  This pic is of our charcuterie station and it was one of the most popular of the night!  We loved it because it married 3 of our FAVORITE local vendors fine offerings in perfect harmony; High West Whiskies, Beehive Cheeses (including a Culinary Crafts creation), and Creminelli Meats.  Yum!  Thank you to Heather for sharing this pic!  And remember, for your chance to be chosen next, tag your photos with @culinarycrafts or add the hashtag #culinarycrafts to your post and then check back next week to see who is picked next!  Happy weekend, everyone! Check out more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com!

March 2, 2018

Culinary Crafts Takes Vegas 2018!

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January 25, 2018

Knife Cutting Skills: A Step-by-Step Adventure

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Knife skills are something that every home chef could benefit from. Sometimes the thing that takes a dish from good to great is simply the presentation! I'm going to show you some tricks of the trade and help you to easily take your dishes to the next level. We'll be working with an onion, an apple, a squash, and an orange!  Before we begin, make sure you are using a sharp knife. Dull knives are actually more dangerous than a sharp knife because of the amount of pressure that is needed in order to use a dull knife! This can cause more frequent and more severe accidents. So be safe, use a sharp knife! Alright, now from this point forward I want you to trust yourself and trust your knife! I used a standard issue chef's knife for everything. Nothing fancy, this is just a good quality knife! When it comes to knives, one of the most important things is to hold it at the hilt (where the blade meets the handle). You're going to want to get a good grip without getting white knuckles. Firm but not the grip of death! Another important part of correct knife holding involves your other hand. When chopping, you want to curve your fingers inward and rest the middle of your fingers on the blade. Make sure that your fingers are curving inward, or else you risk cutting the tips of your fingers off!

Right:

Wrong:

When you're not doing a close dice, chop or slice, your hand should be resting on your cutting board like so: Let's start with the onion. First, we dice! Slice the onion in half through the end bulb, like so. Remove any unwanted layers, but keep the bulb in tact. Next, you'll slice the onion perpendicular to the bulb without slicing all the way through the onion near the top portion. You should be left with an onion fan of sorts. You'll also want to slice the onion once in half parallel to the cutting board. Again, do not cut all the way through! Now rotate the onion and chop perpendicular to your first slices. You will be left with the perfect diced onion! Next is the julienne cut–also known as the french or straw cut. This is good for salads, soups, caramelizing, etc. This time, the first thing you'll want to do is cut off the bulb at the end. Cut far enough in so that your onion slices will be a uniform length.  Start chopping! And you're done! *IMPORTANT* In between every use you should wipe down your knife with a clean rag. You always want to work with a nice, clean knife. Additionally, when you're done using your knife it should be hand washed and put away. Never put a knife in the dishwasher as it will cause the blade to rust and deteriorate, the handle to break down, and will eventually ruin your knife.  Next I'm going to show you how to cut a butternut squash! These can be a pain to cut if you don't do it the right way. But, once you know how to do it they are a quick and delicious addition to soups, salads, or any dish! For easier handling, we're going to start off by cutting the squash in half. The best way to do this is to make sure you've got a sharp knife and simply break the flesh of the squash with the tip of it. Then, work your knife back and forth with a good amount of pressure until you make it all the way through. Next, we're going to get rid of all the skin. Start from the top and make a downward cut along the squash. Rotate the squash and repeat until all the skin is removed. After you have your squash completely removed of the skin, trim off the curved edge of one side of the squash. You will be left with a flat surface. Now cut a few slices off at your desired thickness, mine were about 1/2 inch thick. Place a couple slices on top of each other, flat on the cutting board. We're now going to do what chef's call "squaring off." You don't have to do this, but it makes a more uniform dice and a prettier presentation! To square off, simply trim off any edges that aren't straight. You will be left with a "square," although with a squash it's more like a rectangle.  Now we slice! *TIP ALERT* To keep your squash stable while you're slicing and dicing, place your pointer finger over the knife so that it rests on the squash and holds it in place while you slide your knife through the squash.

Begin the slice

Place finger over the knife to hold the squash down

Slide your knife through while your fingers are in place. Repeat!

Now for the dice we're going to turn our sticks the other way and do the same thing. For a good, square dice you'll want to chop at the same thickness of your sticks!  Okay, now for the apple. I'm going to show you how a professional would slice an apple. First, cut your apple in half through the core. When slicing an apple, I like to hold my knife a little more on the blade than I would usually. I also hold it at a higher angle than normal (maybe a 60° angle). I begin the slice and then drag the knife through the apple, never leaving the board with my knife. The reason it is so important to slice and drag instead of chop, is because when chopping an apple the slice gets stuck to the blade. Like this: When I use the slice and drag technique, the slice simply falls to its side. Like so: It the end I am left with some BEAUTIFUL slices. Perfect for salads, desserts, garnish, or whatever else you might use them for! Next up I'm going to grab an orange. First, I cut off the ends and peel the orange using my chef's knife.  Once I have the orange peel completely off (including all of the white pith). I switch to my pairing knife to do a cut called a supreme! If you're not familiar with this, basically what we're going to make this orange look like is like those little bare slices of fruit in a can of Mandarin oranges! For this cut, I'm going to cut between the little membrane segments and only get the flesh of the orange. This can be done with any citrus fruit and can be used in a variety of ways, or just for a fancy snack. Thanks for reading! Feel free to reach out with any questions. Sincerely, Chef Warren Check our more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com!

January 16, 2018

We’re 1 of Expedia’s Top 10 in-demand locations for NYE!

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We were pleasantly surprised to be mentioned by Expedia.com as being #2 on their list for "Top 10 in-demand locations for NYE 2017!" Salt Lake has lots of great events and things for people of all ages to do, and our NYE Pop-up was considered the best place to be for "fancy festivities!" Here's what they said:
It’s no secret that Salt Lake City is an active, exciting city when Mr. Frost comes to stay. It’s the perfect place to embrace the outdoor adventures only winter can provide, and it’s also a fabulous hub of NYE festivities. Enjoy all the wonders of the gorgeous Wasatch Range, get outside with some awesome SLC activities, and add a little sparkle to the holiday with these local traditions:
Fancy festivities: Embrace the new year with a feast. This year, Culinary Crafts brings its magic to The Tasting Room in SLC with a popup dining experience. A New Year’s Eve for Foodies includes several spectacular courses with optional wine pairings and a cocktail bar.
Thanks for the shout-out Expedia! They also mentioned some other great locations and activities in Salt Lake City to do during the holidays:
Kid-friendly: Early Countdown at Hogle Zoo’s Zoo Lights. Carolers make their rounds during the evening and the countdown leads up to 9 p.m.
An essential Salt Lake City experience: This year Downtown SLC launches a new countdown festival at the Gateway, called the Last Hurrah. This celebration includes live music headlined by Joshua James, as well as seasonal hot drinks and a 21-and-over speakeasy.
Free fun: Start your year with bright lights at Snowbird at the New Year’s Eve Torchlight Parade & Fireworks.
Check out the full post here. If you'd like to join us for one of our spectacular pop-up dining events, check out our event page here and follow us on Instagram to know when new ones are announced (@culinarycrafts)!

January 12, 2018

March Recipe of the month: Chicken Marbella

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Chicken Marinade

  • 5 chicken breasts
  • 1/2 tsp red wine vinegar
  • 1/4 cup olive oil
  • 1 tsp lemon juice
  • 1/4 cup white wine
  • 1 tsp oregano
  • 1 tsp parsley
  • 1 tsp seasoning salt
  • pinch of red chili pepper flakes

Marbella Sauce

  • 3 tbsp red wine vinegar
  • 1/4 olive oil
  • 1/2 tsp lemon juice
  • 3 tbsp white wine
  • 1/4 tsp oregano
  • 1/4 tsp parsley
  • pinch of red chilli pepper flakes
  • 1 tsp seasoning salt
  • 1/4 cup brown sugar
  • 1/2 cup green olives
  • 2 tbsp capers
  • 1 tsp garlic
  • 1/4 cup diced dried prunes
  • 1/4 cup micro red vein sorrel or other favorite micro green
Combine chicken marinade ingredients in a large bowl. Add chicken and marinate for at least 20 minutes. Remove chicken from marinade and cook chicken- our favorite way is to grill them over mesquite charcoal - also great roasted in the oven at 350 for 20-25 minutes until reaches 165 degrees in the center. While cooking mix together sauce by tossing together all ingredients except sorrel into a medium bowl. Remove chicken from oven and cut chicken into cubes. Toss in sauce and place back in the oven for 5 minutes to reheat. Garnish with sorrel. Enjoy.  

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