November 20, 2019
Delicious Fall Harvest Pop Up Restaurant at the Tasting Room
October 31, 2019
Fantastic Halloween Open House in Park City
Cocktail HourGuests 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 MenuTo 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 ZoneWhile 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.
DessertBack 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
The Vendors for this event
December 26, 2018
A Very Special Baby Shower!
March 22, 2018
Knife Sharpening Skills with Chef Warren
12° angleI 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.
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!
March 2, 2018
Culinary Crafts Takes Vegas 2018!
January 25, 2018
Knife Cutting Skills: A Step-by-Step Adventure
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!
Thanks for the shout-out Expedia! They also mentioned some other great locations and activities in Salt Lake City to do during the holidays:
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.
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)!
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.
January 12, 2018
March Recipe of the month: Chicken Marbella
- 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
- 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