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Culinary Crafts Events

Trend Report: Extend Your Cocktail Hour!

By | Culinary Crafts Events, Event Tips and Planning, Every Day Life at Culinary Crafts, Food, Modern Wedding Style, Hot Tips for Cool Brides, Venues We Love, Wedding Trends

Today on the blog, we have a GORGEOUS wedding we had the pleasure of being a part of recently that was held at one of our favorite venues, the Natural History Museum of Utah!  Generally speaking, this venue doesn’t need much decor to make an impact because it’s designed so beautifully inside, so it’s perfect for couples looking for a modern, clean design – and even more perfect for those who want to treat their guests to gorgeous views while enjoying delicious food!  Speaking of which, one of the trends we are seeing a lot of lately is the idea of hosting an extended cocktail hour for guests to mix and mingle at and offering an elaborate variety of hors d’ouevres to keep them happy too!  Without further ado, let’s see this stunning fȇte!

© Heather Nan Photography

Firstly, one of the more unique parts of this wedding was that the couple chose to host their wedding ceremony at Red Butte Garden’s Rose House, which is actually next door to the Natural History Museum of Utah.  We LOVED this idea to host the celebration at 2 different venues!  Also, we hosted a little pre-ceremony cocktail hour (even on top of the extended cocktail hour during the reception) and of course, we had beautiful signature cocktails for the guests.  LOVE!

What an entrance!  The guests were treated to the gorgeous natural surrounds as they made their way to the wedding reception.  Simply gorgeous!

Simple, clean, modern design was in full force here – and what a gorgeous impact it made!  FUSE Weddings and Events and Orchid Dynasty put together an AMAZING design that really fit in perfectly with the existing space.  And how cool are those branches as centerpieces?  They complimented the green glass accents beautifully!

Another look at this beautiful table, because, why not?!  Simply perfect.

We love putting a simple, beautiful menu on each plate.  Not only is it informative, but it gets the guests excited for what’s to come!  And, boy, were they in for a treat!

As I mentioned before, we are seeing longer, more elaborate cocktail hours more and more often.  This wedding was a perfect example of this trend!  Kendall (the bride) wanted a longer cocktail hour as this was her favorite part of every wedding she has ever attended, so, we planned a lot of wonderful passed hors d’oeuvres to keep everyone happy!  These Petite Quesadillas with Avocado, Brie, Kalamata, & Roasted Red Pepper and Lamb Lollipops with Mint Pesto were only the tip of the menu ‘iceberg’!

We also served Watermelon Cube Skewers with Balsamic Reduction & Mint Chiffonade and Sweet Pea Mash with Roasted Tomato & Focaccia Crisp.  Yum!  And doesn’t our amazing staff look awesome passing these delicious bites to the guests?  We think so!

Last, but certainly not least, we rounded out this fantastic offering of hors d’ouevres with Smoked Salmon, Capers, Olive Oil on Frozen Slice of Lemon; Bacon-Wrapped Dates with Cold-Smoked Goat Cheese; and Lump Crab with Key Lime Juice, Jalapeno, Sea Salt on House Potato Crisps.  Seriously delectable!

What a view!  The guests not only were treated to amazing eats, but these stunning views and a bluebird sky!  This is certainly one of the most unique elements that NHMU boasts.

When the guests were welcomed inside for dinner, they still were treated to those signature views while they dined!  The floor to ceiling windows are STUNNING!

Another view of the guests getting ready to enjoy a fantastic plated dinner!  Plus, doesn’t NHMU just look AMAZING?!

First up, the guests were served Snuck Farms Baby Butter Lettuce Head with Parmesan and Lemon Zest, with Honey Citrus Vinaigrette, and finished with Sea Salt.  We also pre-set a Mini Herb Sourdough Bagette with Compound Herb Butter Paddle at each guests seat, which looked amazing!  A perfect summer menu first course!

Even with the variety of hors d’ouevres, the guests still happily dug into this first course.  The guests LOVED it!

We also served a selection of 3 entrees so guests could choose what they’d like!  (Always such a nice touch to make your guests feel special.)  They had the choice of Mesquite-Grilled Trout Filet with Sweet Tomato Jam, Hand Torched Sous Vide Beef Tenderloin with Wild Mushroom Chauseur Sauce, or Vegetable Napoleon with Sweet Tomato Jam.  Each entree was served with Marscapone & Asiago Grilled Polenta Cake with Micro Greens and a Fresh Green Bean Bundle Tied with Chive.  So good!

© Heather Nan Photography

Such a BEAUTIFUL wedding for Kendall! After the guests ate their fill, they danced the night away…  All while enjoying watching the city lights appear which provided the perfect finishing touch to a romantic day.  So amazing!  And, if you are the kind of couple who wants to really offer a lot of mingling with your guests, we’d definitely suggest an extended cocktail hour as an option!  Such a great idea and lets you really get to visit with all of your special people.  Happy planning, everyone!

Check out more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com!

Tips From the Professional: Should you be concerned about special dietary needs at your event?

By | Ask Mary, Culinary Crafts Events, Event Tips and Planning, Every Day Life at Culinary Crafts, Tips, Top 10 Tips, Top 5 Tips

Today on the blog, we thought it would be fun to ask one of our Culinary Crafts Event Pros some of the top questions our clients always ask!  One of the questions we are seeing more and more of is the question of ‘special diets’ and guests: should you ask about special diets or restrictions?  And, if so, how should I handle that?  Well, we are in luck!  One of our senior corporate event experts, Ashley Veenendaal, is giving us AAAALLL the answers!

So, should you be concerned about special dietary needs at your event  The answer is a resounding yes! When you host an event, making your guests feel welcome is part of
the deal. Ensuring that each person attending has something they can eat will be a central part of achieving that. However, navigating allergies and dietary restrictions doesn’t have to be complicated or expensive. Here are a some ways to accommodate your guests to the best of your ability.

~Ask your guests to inform you of any dietary needs as early on as possible. These days people will often let you know right away if they need specialized food. Especially if they have a severe allergy. But not always…:) It is much easier to plan ahead for this than to be scrambling at the time of the event to provide food for them.

~A lot of food preferences can be combined. For example, there are limitless delicious recipes that are gluten free, vegan, paleo, and keto friendly across the board. Adding side dishes to a menu that meet those requirements will help keep labor, cost and stress levels to a minimum!

~If your guest has a religious restriction be sure to ask them more about the extent to which they practice. Guests that follow strict Kosher or Halal guidelines may require you to bring in special food from a certified kitchen. Or they it may be as simple as not serving certain menu items. A quick look online will help you educate yourself as you get ready to design a menu.

~ Be very upfront with ingredients. Labeling foods on the menu will make your guests feel at ease about what they are eating.

~If a guest neglects to tell you about a dietary restriction or allergy until the event is happening, it’s okay! Graciously explain why you are not prepared for that and then find a means of making a special plate for them. It could be as simple as providing them with extra salad and a lemon. The gesture will be appreciated.

~If you are going through a catering company, be sure and let your event planner know about any food needs that need to be met, While they will often have some foods available to cover everyone the amount sent will be more accurate if they know what to plan for.

Thank you, Ashley!  I hope that helps all you feel more at ease (and even excited) to offer special dietary items to your guests!  It’s definitely a great way to be creative with the menu, but also show your guests that you are keeping them in mind, and they will appreciate it so very much!  Happy planning, everyone!

Check out more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com!

An Elegant, Unique Utah Valley Wedding

By | Culinary Crafts Events, Event Tips and Planning, Food, Modern Wedding Style, Hot Tips for Cool Brides, Wedding Trends

 

Today on the blog, have I got an AMAZING wedding for you!  It is full of personal touches, gorgeous florals, and FABULOUS food (of course)!  We were honored to be a part of Beth and Jeff’s stunning, and totally unique, wedding day!  This post is a long one, but I promise, you won’t be disappointed!  Check it out!

 

From our very own Jocelyn Gillies: “The location of the wedding is what meant the very most for the couple. The private residence (where the dinner was held) is the home they were living in when they got engaged. They then began building their home together on the property next door which is where the wedding ceremony took place, in the framed structure of their new home.”  Isn’t that so beautiful?  I love that they incorporated so much of their story into their wedding!

This wedding’s palette was clean and crisp, and all shades of white.  The feel was a Bohemian respite nestled in the mountains – and boy did these florals and the design deliver!  So pretty!

If you are looking for another fun element to add to your cocktail hour, We smoked oranges as part of our cocktail hour offerings.You eat them rind and all.  So delicious and a total crowd-pleaser.

Talk about delicious!  The couple, who both work in the health food industry and also own a health food company, were very particular about the menu – as were many of their guests!  This just goes to show that healthy does not have to be boring.

Most of this deliciously health-conscious menu was paleo centered, including these bites.  House-Made Duck Ham in a Basil Boat, Roasted Bone Marrow with Baked Root Vegetables and Thinly Sliced Sourdough, and Roasted Jersey Pepper and Strawberry Shooters topped with a Sweet Pepper Sliver and Sous Vide Strawberries. This Jersey pepper was a nod to the Groom’s East Coast roots.

Culinary Crafts loves custom charcuterie and getting to feature our local artisan vendors!  We served assorted smoke, salt, and air cured Creminelli salumi and proscuitto, all hand carved at the station.

The most unique part of this event was the seating. Guests were seated at one long table. So this simple and impactful chart as guests entered helped everyone find their seats without hassle.

There was SOOOO much more food.  A couple of the butler-passed hors d’oeuvres to start the evening, Lamb Shoulder in a Belgian Enive Leaf with Mint Chiffonade, Smoked Rocky Mountain Trout on a Watermelon Radish with Salacia Micro Greens, and Salmon Sashimi with Fingerling Lime ‘Caviar’ on a Utah Sea Salted Kettle Chip.

This Bison Carpaccio with Citrus Glaze and Brined Caperberry was so pretty and unique  Also, inside scoop, it was pretty darn tasty.

The last of the amazing cocktail hour nuggets- Compressed Local Watermelon with Arugula and Balsamic and Crispy Pork Belly with Garlic Greens and Balsamic Sultanas on Crostini.  What a way to round out the start of this fantastic menu, wouldn’t you say?

We LOVED the textural diversity that the table length floral runner added to the design!  I know many people think that an all-white palette can get monotonous, but add texture and different floral variations and you got something engagingly enticing.  This is one of those trends that I think we will be seeing for a long time.

This day was HOT.  Really, really hot.  The way only a Utah day in July can be and so we were constantly spraying down the florals to keep them pretty AND offering all of the guests ice cold drink offerings to keep them cool.  One way Culinary Crafts loves to do this is by offering infused waters like Citrus Mint and Orange Strawberry – and for those guests who wanted something a little sassier than water, we offered His and Hers cocktails! His Rocky Mountain Manhattan and Her Hummingbird.

Another trend we loved from this tablescape, the mixed metals with the simple menus.  Rose gold flat ware, mercury glass votives, and the all white palette.   Heavenly.

To welcome the guests to dinner, our house made ciabatta loaves were was pre-set along the tables and were served along with Pink Himalayan Salt compound butters.

And, let me just go back to this table, because, man it is gorgeous!  Creating this stunning and intimate experience for the bride, groom, and their guests was definitely the highlight of the evening.

To kick off this incredible culinary journey, we served Snuck Farm Rainbow Chard, Whipped Ricotta, Barbequed Beets, Finely Chopped Granola, Toasted Quinoa, and Slide Ridge Honey Vinaigrette.  Not to be outdone, the second course was an equally amazing plate of Pan Seared and Butter Poached Sea Scallops with Micro Amaranth, Hand-Cut Zoodles with Cashew Avocado Cream, and Shaved Parmesan.  Mmmm…

 

Let’s take a minute and recognize the incredible Culinary Crafts staff who always keeps it classy, even in the most unique of serving situations and extreme temperatures. They are truly an amazing group. Since this event was in the middle of a field, our kitchen options were limited. So Culinary Crafts did what we do best. Created our own kitchen. The team brought in grills, ovens, burners, tables and more to create this lovely meal.

To round out the dinner we served Summer Vegetable Terrine and Lemon Caper Rubbed Red Bird Chicken and Snuck Farm Sorrel Picatta with waiter poured velouté.  Added a elegant ending to this family style meal.

It isn’t quite sunset yet, but you can see the light starting to fade and I have to say,​ the most dramatic note of the evening came by way of the candlelit dining table running through the open mountain escape.  Truly breathtaking in every way.

After dinner the guests were invited to enjoy coffee and a selection of scrumptious desserts.  Our ‘Coffee Nerd’ coffee bar is one of our favorite action stations – and the guests are always big fans!

On to the desserts (my favorite!) The Bride and Groom both hail from the east coast and when Jocelyn met them for the first time she let them know that our assistant pastry chef (who happens to be Sicilian) made the BEST cannolis Jocelyn had ever had! To say they were hesitant was an understatement, but once they had one for themselves, the totally agreed and added it to their menu!   Love all of the special details that made this a unique, tailored experience for the couple and their guests!

We didn’t stop there! Homemade Mountainland Apple Pie with Culinary Crafts’ house made Caramel Gelato topped with Warm Whiskey Raisin Caramel Sauce as well as Zabaglione Shooters topped with Fresh Berries, Micro Basil, and Candied Pistachio Biscotti.  I’ll take one of each, please!

Last, but certainly not least, we served Grilled Stone Fruit over Culinary Crafts’ Bourbon Madagascar Vanilla Gelato.  So simple and so delicious!

The couple planned for the party to go into the wee hours, and of course, they made sure that their guests were well fed the entire time!  They asked us to serve a selection of late-night noshes, including a Pho After Dark Bar!  We loved this idea!!! Truly catering for those who give a Pho.

Thank you to Beth and Jeff for letting Culinary Crafts be a part of your epic wedding day!  We absolutely loved every minute of this event and hope you did too!  Happy planning all!

Check out more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com!

Photos by Angela Howard Photography

Knife Sharpening Skills with Chef Warren

By | Culinary Crafts Events

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

Friday Instagram of the Week!

By | A Kitchen Like No Other, Corporate Events, Culinary Crafts Events, Every Day Life at Culinary Crafts, Food, Instagram of the Week, New at Culinary Crafts, The Tasting Room, Venues We Love

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!

Knife Cutting Skills: A Step-by-Step Adventure

By | Culinary Crafts Events, How To

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!

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

By | Culinary Crafts Events

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)!