August 6, 2014

Recipe of the Month: Homemade Marshmallows


October 29, 2013

How To: Roasting Pumpkin Seeds


PunkinSeeds5 My family took the opportunity to have a Pumpkin Carving Party this weekend and I have to give props to Holly Fowler and Mary Crafts-Homer for the inspiration!  (Our fancy, finished pumpkins are pictured above.)  We had a blast and I hope you all were inspired to have some spooktacular fun as well, but if pumpkin carving is still in your future, I wanted to share another idea - Roasted Pumpkin Seeds!  Yum!  We at Culinary Crafts LOVE roasted pumpkin seeds and one of our signature autumn offerings - The Butternut Squash Soup with Cider Cream and Roasted Pumpkin Seeds - wouldn't be complete without the nutty goodness of these gems.  Plus, they are SO easy to make, I just couldn't resist!  Check it out! PunkinSeeds First, clean the pumpkin.  I find it easiest to have a separate bowl for the seeds and then a bucket or bin for the "guts".  I like to get the seeds as separate from the flesh as possible - and this extra step will make the cleaning step a bit easier. PunkinSeeds2 Next, you can do this step one of two ways.  You can lay the seeds out on newspaper in a thin layer to dry overnight and the fruit bits that are still attached will dry up and fall way by the morning, ready for the roasting.  We wanted to cook ours that evening, so we put the seeds in a water bath on one side of the sink to rinse and clean the seeds and put the cleaned seeds in a bowl.  This method takes a little bit of time, depending on how many seeds you have, but its not too bad.  Also, if you let them dry overnight, the finished result tends to be a bit cruchier (in my opinion), so that's also a personal preference. PunkinSeeds3 Next, take the cleaned seeds and dry them slightly by sandwiching them between a dish towel.  Then, put them in a small bowl with oil or butter and your seasonings.  We ended up making 2 varieties - Salt & Pepper and Cinnamon Sugar.  For the Salt & Pepper version, add olive oil (enough to lightly coat the seeds), salt, and pepper to taste - then toss the seeds so they are evenly coated.  For the Cinnamon Sugar variety, add melted butter (again, enough to lightly coat the seeds), cinnamon, and brown sugar to taste.  Toss the seeds until evenly coated.  Then spread each batch on a cookie pan in a thin, even layer (you may want to spray the Cinnamon Sugar pan with a bit of cooking spray so the seeds don't stick). PunkinSeeds4 Next, pop the seeds in the oven, heated to 300˚ F, for about 45 minutes.  When they are done, they will be a nice golden brown color.  Let them cool and then enjoy!  And although we made these 2 varieties, that doesn't mean the possibilities end there!  Chili Lime, Dill, Mexican Chocolate...  There are SO many ways to get creative!  Plus these are a great snack or they are a fabulous garnish for soups and salads!  Happy roasting everyone! Check out more Salt Lake City, Park City, and Utah County catering at!

June 27, 2013

A Refreshing Summer Recipe


watermelon As temperatures continue to soar, I am constantly searching for foods that are delicious as well as refreshing on a hot summer day - And this easy salad fits the bill for sure!  Culinary Crafts served this to one of the 10+ (yes, I said 10+) events we had on a single day last weekend and the guests were bowled over with the easy elegance and surprising flavor combination - not to mention it was a welcome addition to the warm summer day!  Balsamic Marinated Watermelon Salad with Crushed Pistachios is one of Culinary Crafts's tried and true offerings.  So simple to make - you can do it at home!  All you need is some cubed watermelon, balsamic vinegar, and crushed pistachios and you are ready!  Now, for this salad, we marinated the watermelon in the balsamic vinegar for a couple of hours (or depending on the intensity of the balsamic vinegar you are wanting, you could leave it overnight), but you could also drizzle the vinegar over the watermelon right before serving, if you are just wanting a hint of its acidity.  Then, garnish with crushed or chopped pistachios and that's it!  Simple, refreshing, and lovely - it's a perfect summer salad.  You could even garnish it with goat cheese or feta for a bit of a different flavor instead of the pistachios.  YUM! Happy eating everyone! Check out more Salt Lake City, Park City, and Utah County catering at!

October 19, 2012

A Perfect Fall Recipe! | Favorite Finds Friday


We at Culinary Crafts LOVED that we were asked to represent as the Salt Lake/Park Ciy caterer in the recent Utah Bride Blog fall editorial!  We had so much fun creating the wonderful menu and working with a team of such talented vendors, all of whom we just love to pieces.  In honor of our fabulous shoot, we've decided to share our recipe for the simply divine Butternut Squash soup - which is a perfect fall addition to any menu!  Enjoy! To find more recipes and more on Utah catering, check out our website at! Photo courtesy of Pepper Nix Photography

October 20, 2011

Food Theory Thursday: Caramel Apples!


Today I'd like to share our caramel apple recipe, direct from Culinary Craft's Executive Pastry Chef, Jessica!  What a perfect Halloween treat and this recipe is DELICIOUS.  Take a look!

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September 22, 2011

Food Theory Thursday: Mango Salsa Recipe


Culinary Crafts strives to create delectable and delicious food - for all palettes - and this mango salsa is no exception. I love this recipe!  Its great for chicken, salmon, vegan/vegetarian fare, and even gluten free meals.  With the beautiful weather outside, there is still plenty time to grill outdoors too! You could dress up a grilled breast of chicken by garnishing it with this salsa or put it in an grilled eggplant quesadilla.  Yum!  Happy cooking everyone!

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Image credit: Logan Walker of ZumaPhoto

August 26, 2011

Berry Bongo Lemonade Recipe!


With Labor Day fast approaching and the end of the summer BBQs coming out in full force, we thought it would be a good idea to share a perfect summer drink recipe that is an excellent addition to any BBQ or party you might be planning for these warm months!  The Berry Bongo Lemonade is a delicious mix of classic lemonade with a twist of ripe summer berries!  Enjoy!

Check out our website at for more fantastic summer party ideas!

Photo credit: Jessica Prado


August 18, 2011

Roasted Tomato Bisque and Mini Grilled Cheese Panini Recipe!


In honor of the harvest season, I'd like to share a perfect recipe for the fantastic garden fresh tomatoes that are abundant in these months.  And what better comfort food is there than tomato soup and a grilled cheese sandwich?  Well, in my opinion, the only thing better is Culinary Crafts's take on this classic!  Firstly, to make the ultimate grilled cheese, get a hold of our signature Polenta Artisan Bread and layer it with 3 kinds of cheese:  Gruyere, Smoked Gouda, and Provolone.  Take that combo and put it in a panini press, and you have a perfect grilled cheese panini! Now, onto the Roasted Tomato Bisque recipe!

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Photo credit: Pepper Nix Photography

June 3, 2011

Summer Grilling Recipe!


In honor of the good weather (finally!) I'd like to share a fabulous grilled dessert recipe that is light, fresh, and has a bit of ice cream. Perfect for a summer BBQ!  Check it out!

Have a happy weekend and make sure to check out our website at!

March 16, 2011

St Patrick’s Day Recipes!


Seeing as tomorrow is St. Patrick's Day, I thought I'd share some delicious recipes I've found for any celebration you may have in mind!  A little history tidbit first though.  St. Patrick's Day is a holiday in which St. Patrick, one of the most commonly recognized patron saints of Ireland, is honored every year in remembrance of his death, which was March 17th, 461.  Also, the shamrocks became a recognized symbol of St. Patrick because he commonly used the plant to explain the Holy Trinity during his nearly 30 year history of teaching Christianity across Ireland.   And originally, the color associated with St. Patrick's Day was blue, however, that began to shift (as early as the 17th century) to the green color we associate with it now.  So wear some green, celebrate, and eat some delicious Irish fare!  Happy celebrating readers!

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Photos and recipes are from

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