- Pizzeria 712 - 320 State St #185, Orem, UT - This has been a Crafts family favorite since it opened. 712's approach shares many of our own philosophies and values regarding food - simple yet creative, ingredient driven, and house-made. Always delicious!
- Asahi - 1470 N State St, Orem, UT - Great sushi at a great price. Conveniently located. We go here a lot!
- Tsunami Restaurant & Sushi Bar - 1616 W Traverse Parkway, Lehi, UT - Not only is the sushi fabulous, there are lots of delicious options to satisfy even the sushi averse, including an impressive sake list.
- Oteo - 139 S State St, Lindon, UT - Tacos, sopes, and empanadas after our own hearts! Innovative and trendy, yet still simple and without fuss. Don't miss the avocado tacos.
- Black Sheep Cafe - 19 N University Ave, Provo, UT - Southwestern Native American cooking with full bar selections. Upscale and full service, but still casual. Ryan recommends the hog jowl tacos!
- Cravings Bistro - 25 W Center St, Pleasant Grove, UT - A modern take on classic comfort dishes (grilled cheese and soup). It's impossible to pick the wrong sandwich, but if you're undecided opt for the ABC (apples, bacon, and cheddar). And it's just a few blocks away from our own office!
- The Foundry Grill - 8841 N Alpine Loop Rd, Sundance, UT - Ryan spends a lot of time skiing the slopes at Sundance, and drops in here often for an elegant dinner of modern American cuisine. The Tree Room, and Owl Bar are excellent too!
- Peace On Earth - 35 N 300 W #200, Provo, UT - Let's be honest, it's not easy to find a great cup of Joe of Utah County. We're so happy to see more places like this coming to town. Great sandwiches and beautiful digs as well!
- Taqueria 27 - 1688 W Traverse Pkwy, Lehi, UT - Great food at great prices. Fun for groups. Also featuring an array of specials updated daily.
- 180 Tacos - 3368 N University Ave, Provo, UT - Too many taco places you say? There's no such thing! Great to dine in or take. The daily specials are always fun!
- Bam Bams BBQ - 1708 State St, Orem, UT - Delicious Texas-style BBQ. And just like in Texas, the best thing is the brisket!
- Yamato - 1074 State St, Orem, UT - As much as we like to see new comers in our local restaurant scene, we're also ecstatic that places like Yamato stand the test of time. Excellent sushi as well as other classic Japanese dishes.
- CHOM Burger - 45 300 N, Provo, UT - Just because you've ditched fast food for good, doesn't mean you can't find a tasty burger out there. We love CHOM. And the milkshakes are killer too (especially the rotating seasonal selection)!
- Sidecar Cafe - 1715 W 500 S, Springville, UT - In addition to the great breakfast and lunch menus, you can check out the Legend's Motorcycle Museum while you're there.
- Straptank - 1750 West 596 South, Springville, UT - Across the parking lot from Sidecar, this brewery (yep, you read that right) features pub grub to satisfy all comers.
March 29, 2019
The Top 15 places to eat lunch in Utah County
March 8, 2019
Host an Olive Oil Tasting!
- Extra virgin olive oils. Start with 3-6 oils. Pick premium selections. And look to achieve as much variety as possible - oils of varying itensity, of different colors, and from multiple locales.
- Wine Glasses.
- Small Plates.
- Bread. Something with a great crust. Simple breads sans any flavors or accoutrements (the bread is simply to deliver the oil, not compete or contrast with it).
- Palate Cleanser(s). We suggest fresh fruit (apples, oranges, berries, etc.) and sparkling water.
- First, pour about a tablespoon of the first olive oil into your wineglass.
- Swirl the olive oil in the glass. Cup the glass in one of your hands and cover the top of the glass with the other. Swirl gently to release aromas. The warmth from your hands with help the aromas release as well.
- Uncover the glass and smell the oil deeply. Take mental notes of what you smell. Is it peppery? Fruity? Buttery?
- Next, take a sip of the oil almost in a 'soup-slurping' fashion. Allow the oil to run across the palate. Breathe in through your nose. Try to smell the oil again before swallowing.
- As you exhale, swallow the oil and concentrate on the flavor. Think about some general categories such as fruitiness, pungency, bitterness, earthiness, pepperyness, etc. Write down your observations and then compare them with your fellow tasters! You can also re-taste the oil by pouring it on a small plate and dipping the bread in the oil and seeing how that affects the taste.
- When you are ready to move on to the next oil, cleanse your palate with plain bread, a slice of apple, and/or sparkling water.
- Repeat the process for the oils.
February 13, 2019
Ryan’s Valentine’s Day Menu
December 5, 2018
Badass Boards: Kaleb’s end grain cutting board
Tips for care of your end grain board
- Utah air is awfully dry and cause wood boards to split and crack. Conditioning the wood will prevent cracking and keep it looking beautiful. A good rule of thumb for treating a new board is to oil once a day for a week, once a week for a month, once a month for a year, and once a year for life. You should also treat wood after washing with heavy soap or anytime the wood looks dry.
- There are various conditioning oils, creams, waxes and blends available specifically for wood boards. However, the simplest solution is as good as any: mineral oil. Avoid vegetable oils and any others that aren't perpetually stables since they will eventually go rancid and make your board stink.
- Keep your cutting board on the counter top where it can breath. Avoid storage in places where airflow is stifled and where moisture can get trapped.
- Always wash your board by hand with soft materials. Only use soap when necessary. Never wash in the dishwasher, and never leave the board to to soak submerged.
November 29, 2018
Top picks for the kitchen! Holiday gift ideas from our chefs.
October 1, 2018
Knife Essentials: How to pick your knives for your home.
Our passion for hospitality isn’t limited to large special events. We love to cook and serve fabulous food at home too. And we love to help others step up their home cooking game!
Does the quality of your knives really matter?
Yes. A lot. Good knives are safer and are more likely to avoid mishaps. They’re faster and will save you time. They are also a key gateway to better overall results in the kitchen. Admittedly, as with most things, there comes a point where extra spend doesn’t buy much more function or longevity. But there is still a big difference between cheap knives (that won’t perform and won’t last) and quality knives (that will). If you’re serious about cooking, it’s worth making an investment in your knives.
What knives should you own?
If you visit a cutlery shop or start perusing options online, you’ll be quickly overwhelmed with options and could quickly spend a lot of green. Our recommendation is to start with the basics. With just a few select knives, you’ll be ideally prepared for nearly all kitchen tasks (and still completely serviceable for the remainder too).
It’s much better to have 3-5 great quality knives that will see a lot of use, versus a 18 piece block set of mediocre knives (most of which will just take up space). If you cook a lot and want to add more knives to your arsenal, you can add these one by one over time as your desire and budget allow.
We recommend making your initial investment on the following key knives. If you can afford to invest in 5 knives at once, excellent. If you can’t, start with the first three listed here and add the others later.
Chef’s Knife. Aka Cook’s Knife, this is the most commonly used knife in the kitchen. Features a wide symmetrical blade that tapers to a point. Ideal for a wide array of chores including, chopping, slicing, mincing, etc. Sizes range from 6” -14”. We find that 8” or 10” are most popular / easy to use.
Serrated Bread Knife. Straight or slightly curved blade, often with a single sided edge. Some bread knives are offset which help avoid knuckles hitting the counter or cutting board. Not limited to bread, these knives are also great for slicing fruits with a hard rind and/or soft interior. Sizes typically range from 6” - 12” and we prefer them 9” or more.
Paring Knife. Probably second only to the Chef’s Knife in versatility and frequency of use. Perfect for peeling, julienning, garnishing, and other tasks that require delicate precision. For your first and go-to paring knife, opt for a spear point or sheep’s foot style (put off buying a bird’s beak / tourne style until later or never). Sizes will vary, but will be shorter. We prefer 3-4”.
Utility Knife. Found with both straight and scalloped edges, utility knives could be considered filling the gaps and overlapping the uses between your chef’s knife, paring knife, and slicing knife. Excellent for slicing soft fruits and vegetables. Sizes typically range from 5-8”, with 6” being very common and our recommendation.
Carving / Slicing Knife. While perhaps not used as much as the other core knives listed above, when you have a large whole muscle meat (roasts, whole poultry, hams, etc.) to serve, these are invaluable. Blades are typically straight edged and relatively thin. Granton edges (hollow ground sections along the side of blade to create space and reduce drag) are common and popular on carving knives. Sizes vary and shorter lengths (9” - 12”) often have pointed tips while longer lengths (14”+) often have rounded tips.
Other useful knives.
For many cooks - especially home cooks, the knives already listed will suffice for nearly all applications and needs. That said, there are lots of other styles out there that can be helpful (or just fun to collect). Options include:
Boning Knife. Just like sounds - ideally suited for removing meat from bone, skin, and other tissues. Boning knives are generally either classified as flexible (great for staying close to bones and getting into odd shaped areas) or stiff (great for making straight cuts and jointing).
Santuko, Nikiri, Gyoto, and other Japanese style knives. Increasingly popular in Western kitchens, these knives are often alternatives to the traditional Chef’s Knife or Utility Knife. Typically these are single edged, and ground to a narrower angle than European style knives. The narrow angle is sharper and slices better with more precision, but requires more maintenance. Unique blade styles offer different ergonomics and function which many chefs prefer for certain tasks - especially very thin slicing and chopping.
Cleaver. Not common in home kitchens, since these are thick and heavy knives designed to chop through thick meat and bone when butchering. Also great for opening lobster shells and other similar tasks.
Cimeter. The staple knife for professional butchers, but not commonly used in home kitchens.
What to look for and consider when buying knives.
Stamped vs forged construction? Stamped knives are made by cutting the knife shape out of a flat sheet of metal (like a cookie cutter). Forged knives are made by hammering heated bar metal into the knife shape. Once the basic shape is formed, both types of knives will be ground and honed to create the cutting edge. Stamped knives are typically thinner, lighter, lacking a bolster, and are generally less expensive. Forged knives are thicker, heavier, stronger, well balanced, and are usually more expensive to purchase. For most long lasting knives, we prefer forged construction. That said, for some knives (a long granton edge meat slicer or a heavily used and often replaced butcher cimeter, we opt for stamped).
Type of steel? Nearly all high quality knives are made from some type of high carbon stainless steel designed to strike a balance between hardness and durability, ease of sharpening and honing, resisting stain and decay, and cost. German steel (often 420 or 440 C stainless) is common for European style knives. It’s excellent at resisting corrosion, and very easy to sharpen. German steel is durable and holds an edge well, though not as well as some harder steels. Japanese steel (often VG-10 or San Mai) is common in Asian style knives and is increasingly seen in European styles as well. This layered laminated steel is exceptionally hard which offers excellent sharpness and edge retention. They can be more difficult to sharpen well and sometimes offer slightly less corrosion resistance compared to the German steel. As noted earlier, these steels are all striking a balance between different factors. The best steel for you depends on your personal preferences and priorities.
Handles? Wood handles are not only very comfortable, we think they’re the prettiest options. They can also last longer than the blade of the knife, but require more maintenance than other options. Stainless handles are popular for the seamless styling and the ease of maintenance. The notable drawback is than many stainless handles can become slippery when wet, though many steel knives have textured stainless handles to mitigate this. Synthetic resin and Polyoxyethylene (POM) handles are very common on riveted full tang knives. They’re very durable, easy to clean, and although simple, very nice looking. Plastic, nylon, and rubber handles are popular in commercial kitchens because they are affordable, easy to clean, and fairly durable. We don’t find them nearly as attractive as other options though and many home chefs want something with more aesthetic appeal.
Edge type? Straight edge (aka flat ground) is the most common and applicable. Granton edge (see the note on carving knives above) reduce drag and are very nice in certain situations. Serrated edges (aka scalloped) have small “teeth” which help to penetrate a tough exterior without pressure that might harm a soft inside. Hollow ground edges are are concave to create a very thin and narrow cutting edge. They are very sharp and wonderful for delicate tasks, but not recommended for heavy duty chores.
Edge angle? European style knives usually have a 20 degree angle which is great for edge retention and durability. Asian style knives have usually have a 15 degree (sometimes even narrower) which is excellent for sharp precision slicing.
Full Tang design? Full tang refers to the entire knife being a single piece of metal end to end. The core of the handle is simply an extension of the blade. This can easily be seen on knives where the core of the handle is the same metal as the blade and the handle material is double or triple riveted to the metal. In general we prefer full tang knives because they are sturdier, longer lasting, and more reliable. If you’ve ever had a partial tang knife break apart at the handle during use, you know how frustrating and dangerous it can be. Heavy full tang construction is particularly important for knives that see a lot of heavy use and cutting. For lightweight knives that will be used primarily for delicate tasks, this is less crucial.
Caring for your knives.
Always hand wash with warm soapy water after use, rinse well, and dry thoroughly immediately. Avoid leaving knives dirty for long, machine washing, and extended air drying.
Hone your knives regularly - practically with every use.
Keep your knives sharpened. Frequency of sharpening will depend on the steel, type of use, and frequency of use. See our separate post about knife sharpening for more info and tips.
Store your knives safely and properly. Though popular and convenient, we do not recommend traditional knife blocks. These take up a lot of counter space, tend to dull your knives, can collect hard to remove particles, and often encourage buyers to purchase more knives than they need. We much prefer a magnetic wall strip which saves space, offers easy access, is easy to clean, and when used correctly, doesn’t dull the blade. There are also some great in drawer solutions that can protect your knives. If you need to frequently travel with your knives (like us), a nice bag or roll with a soft interior is great. Individual blade protectors can also be well worth getting depending on how you store your knives.
September 17, 2018
September Recipe of the Month: The Perfect Dipping Caramel
Candy making can seem daunting especially if you’ve tried and failed in the past. Whether this is your first time making caramel apples or if you’re ready to try again, you’ll love Meagan Crafts-Price’s tips and tricks to making the perfect caramel apple this fall season!
2 cups light corn syrup 1/2 cup water 2 cups sugar pinch of baking soda 1/2 cup butter- cut into 1" cubes 1 12oz. can evaporated milk
Directions, Tips & TechniquesHaving your thermometer correctly calibrated is more important than the particular candy thermometer you use because having your caramel at the perfect temperature for dipping is the key to success.
Calibrating your candy thermometerStart by boiling a cup of water in a 1 quart sauce pan. Clip your candy thermometer to the side. If your thermometer reads 212ºF when the water starts to boil, congratulations that was pretty easy! If it doesn’t, don’t despair. The reading could be off because you aren’t at sea level or your thermometer isn’t calibrated - or probably a bit of both. Here are two ways you can compensate for any discrepancy in the calibration. My favorite way is to slide the glass tube up or down accordingly until it reads 212ºF in boiling water. If you can’t figure out how to move the glass tube, you can make the adjustment mathematically. To account for the discrepancy in your temperature reading when the water started boiling, simply calculate a new goal temperature in your recipe. For example, if you need to cook your candy to 242ºF, and your thermometer read 210ºF when the water boiled, you know your calibration is off by 2 degrees. So lower the goal temperature in the instructions by 2 degrees, from 242º to 240ºF.
Now that you have a calibrated thermometer, keep your pot of boiling water on the stove; you will use it later on.In a heavy 4 quart sauce pan combine corn syrup, water and sugar over medium heat. Stirring occasionally with a spatula until mixture comes to a boil. Add in the pinch of soda. The mixture will start to bubble rapidly. This will leave bits of crystalized sugar on the side of the pan. Take a pastry brush and dip it into your pan of boiling water and wash down the sides of the pan so you don’t get gritty caramel. Clip your calibrated thermometer to your pan of caramel, add butter and stir until incorporated. Then stir constantly while adding the evaporated milk. You will want to keep the mixture moving so the caramel doesn’t scorch. Continue stirring until your mixture reaches 242ºF (or the adjusted temp for your thermometer).
Remove from heat and cool until the mixture is 220ºF. This is a key step for dipping! If your caramel is too hot it will just slide off your apples. If it is too cold you won’t be able to get your apples completely coated because the caramel is too thick. While the caramel is cooling, wash 8 apples and insert wooden skewer or popsicle stick about 2” into the apple. Tilt the pan to give you a nice pool of caramel to start dipping. Dip apples into your caramel and turn to coat thoroughly. Drag across the lip of your pan to get off excess caramel, then turn upside down and hold it upside down for about 30 seconds. This helps minimize the foot of caramel that appears at the bottom of the apple when cooling. Place on a piece of parchment paper to cool. You can then dip your apples in chocolate and roll in nuts or candy pieces as desired!
Once you have gotten your 8 apples dipped you might notice there is still caramel in your pan sticking to the sides and such. Don't scrap down your pan with a spatula and continue dipping. The caramel that is sticking to the sides of your pan have still been cooking quite a bit as you have dipped and will be a different consistency than the caramel in the mass. This extra caramel is great to scrap right onto your counter and eat as a snack while you are waiting for your delicious apples to be done!!
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!
November 15, 2017
Culinary Crafts Thanksgiving Game Plan!
November 10, 2017