Friday Instagram of the Week!

By | A Kitchen Like No Other, Culinary Crafts Events, Every Day Life at Culinary Crafts, Instagram of the Week, New at Culinary Crafts, News

Today’s Instagram pick is from our friends at Old Town Cellars – who, if you didn’t already know, helped us create our own private label line of wines for our clients!  We are so excited to offer these 4 amazing selections and think our clients will be pretty excited too!  We actually debuted them at our Harvest Pop-Up.  🙂  Thank you for sharing, Old Town Cellars, and thank you for helping us create these beautiful wines!  And remember, for your chance to be next week’s pick, tag us at @culinarycrafts or add the hashtag #culinarycrafts to your posts and check back to see who gets picked next!  Happy weekend, everyone!

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Our “Alt” Cake for Utah Valley Bride!

By | Culinary Crafts Events, Event Tips and Planning, Every Day Life at Culinary Crafts, Featured: Culinary Crafts in the Press, Food, Modern Wedding Style, Hot Tips for Cool Brides, News, Parties, Sharing the Love -Vendor and Client Relationships, Tips, Vendor Love!, Wedding Trends

So, working at Culinary Crafts is pretty awesome.  Not only do you get to work with some of the best people around (our in house staff as well as the local vendors), but we get to be a part of some pretty creative and amazing things.  Case in point:  The “Alt Cakes” feature in the newly debuted Utah Valley Bride magazine!  Check it out!


This feature was SO fun because they showcased 5 different alternative cakes by 5 different culinary artisans, but it didn’t just end there!  They used each spectacular cake to inspire a theme for it’s own vignette – all photographed beautifully by Elisha Braithwaite Photography!


Our Cheese Wheel cake was pretty AMAZING (if we do say so ourselves) and the ‘Modern Italian’ theme was certainly right up our alley!  With a fantastic vendor team to put the visions together, well, we were just blown away!


Between the coordination skills of Utah Valley Bride, the design & styling talent of Sage and Thistle Events and the amazing florist, The Potted Pansy, didn’t this turn out just BEAUTIFULLY?!  Our cake fit perfectly, don’t you think?


Not only did the vignette include a gorgeous tablescape, but there was a perfectly matched paper suite too!  This modern and elegant design by Robert and Stella was so pretty!  Love it!


We LOVED being a part of this shoot!  It was so much fun and we are all for dreaming up creative new trends for our brides!  If you haven’t already, pick up your copy of Utah Valley Bride, on newsstands now!  Happy dreaming, everyone!
VENDORS Coordination: Utah Valley Bride  // Design & Styling: Sage and Thistle Events // Venue: Brick Room Provo // Photographer: Elisha Braithwaite Photography // Florist: The Potted Pansy // Videographer: Luke Porter Films // Rentals: Diamond Rental // Cheese Wheel Cake: Culinary Crafts // Gown: Chantel Lauren Designs // Jewelry:  Goldsmith Utah // Model: Blissfully Heidi // Hair: Hair by Sarah Schorr // Makeup: Katie Livingston // Paper Suite: Robert and Stella

Friday Instagram of the Week!

By | Culinary Crafts Events, Every Day Life at Culinary Crafts, Instagram of the Week, News


Today’s Instagram of the Week is a special one!  Usually, we don’t post from our own Instagram, but I couldn’t help sharing this AWESOME pic of our very own Mary Crafts-Homer speaking at the Utah Women & Education Initiative‘s She Talks Utah event!  We here at Culinary Crafts all know what an inspirational leader Mary is and we LOVE that we get to see her share her wealth of knowledge with our community!  Side note, thank you to Utah Women & Education Initiative for having us and asking Mary Crafts-Homer to speak.  We had such a great time!  And, remember, for your chance to be next week’s Instagram of the Week, tag us at @culinarycrafts or add the hashtag #culinarycrafts to your posts and check back to see who gets picked next!  Happy Halloween weekend, everyone!

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Shrimp? & Grits (& Honey ? & Salt)

By | News, Pop Up Restaurants, Recipe of the Month, Recipes

Shrimp & Grits & Salt & Honey!

I’m so excited to share this ultimate Shrimp and Grits recipe with you! It’s one of the 7 courses I’ll be serving at our “Honey and Salt” Pop-up Restaurant this month. This recipe calls for mushrooms, which add a delicious richness to the classic southern dish. And, I’ll be topping it off with a dash of Utah Real Salt and a drizzle of local honey, which takes this dish to whole new level of scrumptious! This is just a sample of the incredible food we’ll be serving at the Pop-up. To experience the entire evening, please join us at Snuck Farm, Friday September 30th. Seating is limited, so make your reservations soon.

Enjoy!  Mary


Shrimp with Smokey Grits and Mushrooms
Serves 10
Ingredients for the Grits
2 T olive oil
1 onion
3 cups stone ground grits
8 oz. grated smoked gouda
9 cups chicken stock
2 cups heavy cream
Redmond Real salt and pepper to taste

Finely dice onion and saute in olive oil until onion is translucent. Add the grits and stir until they are evenly coated in the oil. Add the water & chicken base and cook the grits simmering until tender and water is almost absorbed. Add the cream and stir. Add the grated cheese and stir until every thing is fully mixed. Serve immediately for best result.

Ingredients for the Shrimp, Sausage, and Bacon
8 oz of Creminelli sausage, finely chopped (or any hard salami of your choice)
8 oz of smoked bacon, chopped
2 lb. of mushrooms, sliced
2 bunches of green onion
2 T garlic, chopped
3 lb. of shrimp, peeled and deveined (20-24 count size)
1 T shrimp or lobster base
2 t. Old Bay seasoning
1 t. paprika
4 cups water
6 oz. butter, cut in pieces
Redmond Real salt and pepper to taste.
Diced red bell pepper and chives to garnish

Saute the sausage, bacon, mushrooms, and garlic until the mushrooms are cooked and bacon is crispy. Add a bit of olive oil, if needed. Add water and spices. Bring to a boil and add the shrimp and green onions. Cook until shrimp are pink and cooked. Slowly add the butter, constantly whisking until it is incorporated.

Spoon the grits into the bottom of a bowl and ladle the shrimp mixture over the top. Drizzle with a touch of honey and Redmond Real Salt and pepper to taste. Garnish with chopped chive and red bell pepper.

Repost from All Seated: Top 5 Ways To Simplify Your Event

By | Corporate Events, Culinary Crafts Events, Event Tips and Planning, Every Day Life at Culinary Crafts, Featured: Culinary Crafts in the Press, How To, Modern Wedding Style, Hot Tips for Cool Brides, News, Tips
Check out this AWESOME post from All Seated with tips from our very own Kaleb Crafts!

Kaleb Craft, Chief Sales Officer at Culinary Crafts is here today as a contributor to the AllSeated blog to share the top 5 ways to simplify planning your event. Thanks Kaleb!

Planning a large event can be one of the more stressful experiences of your life! But, it can also be quite enjoyable if you do it the right way. Planning doesn’t depend on your personality as much as it depends on your approach to event planning. Event industry professionals aren’t always passionate about events to begin with.

Often times they begin with a passion for organization and organizational systems, which in turns leads them into the event industry where they get a chance to use those skills to pull off incredible things they get to experience and share with others on a daily basis.

Culinary Crafts

Here are 5 quick tips the sales team here at Culinary Crafts use to make the process a bit smoother.

Nail down your vision before you jump in.

Contractors won’t start digging a hole, setting footings and pouring foundations the first day a client comes in a says “I want to build a home.” They have blue prints complete, engineered plans finished, building permits in place, and a plan in place to execute from start to finish before they turn the first shovel full of dirt. Stress free event planning starts the same way, you should have a general vision, budget, and concept in place before jumping in. This will prevent doubling back tasks multiple times.

Ask yourself questions like, “What is my overall goal?” or “What feelings do I want my guests to have while at the event?” and “What is the single most important thing to me about the event?”

Make a chronological checklist and itemizing the tasks to be done and prioritize by what makes the most sense to you.

This usually helps paint a road map of what to do. We like to do things in this order, 1) pick a date 2) pick a venue and 3) pick a caterer. Complete your list with as many details as you can think of. Work through your list step-by-step.

Research vendors that fit your style and budget.

Often, people suppose that all event companies are created equal. That is not so. Each company has a niche type of event and demographic they work best with. Most can do many things, but that still doesn’t mean one company is going to be the perfect fit for every situation. I wouldn’t walk into a Ferrari dealership looking for the most fuel-efficient car on the planet.

Similarly, if luxury is the single most important thing to me when it comes to buying a new car, I wouldn’t go to the Hyundai dealership. Consider styles, budgets, and overall healthy working relationships. Do some online research and narrow your vendors choices down to 2 or 3 for each category. Have a short 5-10 minute conversation with each one and see who you feel most comfortable with.

Use your contracted vendors to your advantage.

By now you have picked your first couple of vendors and you feel really good about them. They know their stuff, they are clear experts in their field, and they have oodles of experience creating exactly what you are looking for. Well, use that knowledge and expertise.

Culinary Crafts

Ask your caterer for recommendations on good florists, bands, and entertainment companies. Ask your AV company what additional services they offer. Often times, these vendors can help ease the stress of all those additional details. In fact, many times, they may be able to be your one stop shop for all things event. They can coordinate your ice sculpture, transportation, linens and everything else.

Bring in additional help.

Some events really are just more than one person can handle. If your event has the high level of detail that is just too overwhelming no matter how you organize, checklist and structure, then find a good event planner or coordinator. Let them know up front how much help you need. Determine if you need someone you can trust with everything and hand over the reins, or if you just need help with a few key tasks.

Culinary Crafts

Our bonus tip is to remember Rome wasn’t built in a day… don’t try to plan the event of the century in a day. Give yourself plenty of time. Enjoy the process and the smaller details. The best events are about creating memorable experiences and using all 5 senses to do that. Happy Planning!

Learn more about Culinary Crafts by visiting their website and following along on social media:

Instagram: @culinarycrafts

Twitter: @culinarycrafts

Pinterest: @culinarycrafts

Of Possible Interest: Vendor Spotlight: Culinary Crafts

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Gotta Try Our Panna Cotta

By | Culinary Crafts Events, Food, How To, News, Recipe of the Month, Recipes, Tips

Summer is in full swing and temperatures are high! Here’s a cool and refreshing, easy to make dessert that is perfect for serving at barbecues and summer soirees. It chills for a few hours before serving, which makes it super easy to serve whenever the time is right.

This would be a great dessert to serve at your Pioneer Day celebration next week!

I featured the panna cotta (along with several other patriotic themed desserts) when I was a guest on KSL’s “Studio 5” earlier this month. Check out the video here!


Wishing you a happy, safe and fun-filled summer  — Mary

Here’s a recent video of Mary at Studio 5 with Brooke Walker.

Buttermilk Panna Cotta

Serves 8
1/4 cup Water
1 TB. Gelatin
2 cups Cream
2 tsp. Lemon Zest
1 cup Sugar
4 cups Buttermilk
2 tsp. Vanilla

1) Bloom gelatin in ice cold water for 10 minutes
2) Heat cream, zest and sugar to low boil.
3) Add gelatin off of heat. Stir until dissolved.
4) Cool mixture to lukewarm stirring often.
5) Stir in buttermilk and vanilla.
6) Pour into ramekins or glasses, (or use push-pop mold as shown at left) and chill at least 4 hours.

Friday Instagram of the Week!

By | Ask Mary, Culinary Crafts Events, Event Tips and Planning, Every Day Life at Culinary Crafts, Featured: Culinary Crafts in the Press, Food, Holiday Parties, How To, Instagram of the Week, News, Parties, Recipes, Tips


Today’s Instagram of the Week comes from our friends at Studio 5 where our very own Mary Crafts-Homer showed the viewers some FANTASTIC 4th of July party ideas!  (I mean, sparklers in a patriotic cake?!  Yes please!)  We love celebrating the 4th of July and love to come up with such fun and creative eats!  Thank you to Brooke and Studio 5 for sharing this pic and also letting us share our ideas with your viewers!  We had so much fun!  Remember, for your chance to be next week’s Instagram of the Week, just add the hashtag #culinarycrafts to your posts or tag us at @culinarycrafts and check back to see who next week’s pick is!  Happy 4th of July, everyone!

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A Culinary Crafts Welcomes Paralyzed Veterans of America’s National Veterans Wheelchair Games!

By | Corporate Events, Culinary Crafts Events, Culinary Crafts Gives Back, Event Tips and Planning, Every Day Life at Culinary Crafts, Featured: Culinary Crafts in the Press, Food, News, Parties, Rice Eccles Stadium & Tower, Venues We Love

Just in time for the July 4th holiday weekend, we have this AWESOME event that we did recently at The Tower at Rice-Eccles Stadium to welcome the sponsors for the 2016 Paralyzed Veterans of America‘s 36th National Veterans Wheelchair Games!  What an amazing event and we had so much fun kicking off this competition which has been taking place in SLC all week long!  Check it out!



What a turn out!  We loved being able to host for such a great group of people.  Plus, we had so much fun with the sports themed event!


Of course, we served stadium favorites like popcorn!  But we put a Culinary Crafts gourmet twist on it.  We served gourmet flavors like White Chocolate Peppermint, Bacon Bourbon, and White Chocolate Blueberry!


Aren’t the floral centerpieces fun?  Plus, we created some sports favorites at the “Lollipop Station” that were easy to eat on the go so guests could easily mix and mingle through the event.  First up?  These BBQ Wing Bites with Blue Cheese dressing that were delicious!


We also served Mini Corndogs with Ketchup and Mustard and Pretzel Bites with Cheese Sauce.  YUM!


Of course, we didn’t stop there!  We also had Crab Cakes with Creme Fraiche and Utah Beef Chuck Sliders with Beehive Cheddar, Angry Onions, and Fry Sauce.  Seriously, so yummy!


And no Culinary Crafts event would be complete without some action stations!  First, the ‘Dodger’ Dogs Hot Dog Bar!


Next, the ‘Yankee Stadium’ Nacho Bar.  Over the top yummy, I’d say!  Mmm…


This is one of our guests’s awesome Nacho Bar creations.  We love action stations that let people create their own dream eats with the best quality ingredients!


Another fun creation we served were these ‘Milwaukee Brewers’ Pulled Pork Parfaits – and just like the sign says, parfaits aren’t just for breakfast anymore!  These were a crowd favorite, for sure!


Our house made gelato was another “fan-favorite”!  Perfect for the warm summer night and a great way to round out this awesome meal!  Mmmm…

Culinary Crafts loves being able to give back to our local community as well as national organizations like the Paralyzed Veterans of America who do such great work for the heroes who have given so much to our country!  We hope this inspires you to celebrate the holiday with a spirit of gratitude and honor – as well as enjoying the day with joy and freedom!  Happy 4th, everyone!

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Mint Infused Lemonade & 3 Events To Attend

By | Culinary Crafts Events, Food, News, Pop Up Restaurants, Recipe of the Month, Recipes

If you haven’t indulged your tastebuds in Culinary Crafts’ cooking lately, you are in luck! We have 3 delicious public events coming up in June!

June 2nd and 3rd – Culinary Crafts will have a booth at the “Tastemakers Event” in Salt Lake City at the Gallivan Center from 5:00 to 10 PM. We’ll be serving some of our authentic Italian zabaglione gelato with orange supremes in a vanilla mint marjoram light treacle.

June 4th  –  Our “The Scenic Route” Pop-up Restaurant at Snuck Farms in Pleasant Groves. This promises to be the ultimate epicurean backyard barbecue with the feel of slow and easy scenic drive. The 6-course menu, set by Ryan Crafts, features what we like to call, “The Scenic Route Burger” – a burger that took no shortcuts on its way to your plate.

June 18th – We are partnering with PureFourHundred and Old Town Cellars to create a Modernist Mountain West dinner with wine pairings. The menu, set by our Executive Chef Greg Reith will tantalize you with delicacies such as Butter Poached Hokkaido Scallops, Corn Smoked Scottish Sea Trout with Sorrel Cream, accompanied with Charred Fruit, Grilled Radicchio and Napa Slaw. Need we say more? This exquisite experience will take place in the comfort of Old Town Cellars on Main Street in Park City.

TICKETS: To attend any of the three events, you will need to purchase tickets!
For Tastemakers tickets and more information click here.


For tickets and more information for either of our Pop-up Restaurants go here.

Here’s a taste of the beautiful Snuck Farms, the venue for our June 4th Pop-Up.

Mint Infused Lemonade
Mint infused Lemonade, is THE perfect thirst quencher to launch summer festivities. Using all fresh ingredients makes all the difference, and yes!, squeezing your own lemons is worth the trouble. To serve, we recommend using ice cubes, rather than crushed ice, as cubes melt slower than crushed ice. Or, you can make ice cubes out of your lemonade, and it’s even better! Have a wonderful kick-off to your summer, and we hope to see you at one of our June events!
Hugs, Mary
Serves 6
5 cups cold water
3 lemons juiced and zested
1 cup granulated sugar
2 cups fresh mint leaves

Muddle mint leaves with lemon juice, zest and sugar in a glass pitcher.
Stir until the sugar is completely dissolved.
Refrigerate overnight.
When ready to serve, strain the lemonade to remove the mint.
Garnish with fresh mint.

Friday Instagram of the Week!

By | Culinary Crafts Events, Every Day Life at Culinary Crafts, Featured: Culinary Crafts in the Press, Food, Instagram of the Week, News


Today’s Instagram of the Week comes from Salt Lake Magazine who tagged us in their post letting you know that Tastemakers tickets are on sale – and Culinary Crafts is THRILLED to be one of the tastemakers this year!  It’s going to be awesome and we are really excited to come up with some truly innovative eats!  For those who’d like to join us, Tastemakers will be on June 2nd and 3rd from 5-10pm – We’d love for you to come and check out the truly innovative Utah culinary landscape!  Remember, for your chance to be next week’s Instagram of the Week just tag us at @culinarycrafts or add the hashtag #culinarycrafts and stay tuned to see who gets picked next week.  Happy weekend everyone – and make sure to get your Tastemakers tickets before they sell out!

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