How Much Alcohol Should You Plan For Your Event?

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By Ashley Veenendaal

One of the most common questions we get in the event planning industry is “How much alcohol should I plan for my event?” Running out of alcohol before guests have had a reasonable and fun number of drinks is definitely a joy kill at the party. If you are not using a bar service who specialize in estimating the amount of alcohol needed, then there are a few rules of thumb that will keep the party going.

How long will your party be going on?

Most often guests will imbibe 2 drinks in the first hour and one per hour thereafter. So if you are planning on a 4-hour party you will want to be prepared for guests to drink 4-5 drinks during that time. Of course there will be guests who drink more and those who drink less. This more often than not will even things out.

That being said you will also want to consider who your guests are. This may be a generous amount for a group of light drinkers (always better to have some left over for next time). Or it may be lacking for a group of hard drinkers (consider how drunk you want to see your guests and what the transportation plan is afterward before upping the amount of alcohol.)

How much do you get from a bottle?

There are hundreds of alcohol math calculators online but some standard measurements, (depending on how heavy handed you are with the pour), look like this:

Wine: 5-6 glasses per bottle

Champagne:6-7 glasses per bottle

Beer: You will have to decide if your guests love their beer or prefer something else. This will determine whether you plan on 2 bottles/cans or 5. Keep in mind local & craft breweries also have a higher alcohol content. Here in Utah we don’t have kegs, so for those of you who are having an event were they are legal, ask the purveyor.

Spirits: Vodka, Rum, Whiskey, Gin & Tequila. These are the basics that guests will ask for. 15-20 pours per bottle depending on the cocktail. You will want to look at the amount of each liquor & mixers going into a drink to determine more accurately how many bottles you will need.

What are you serving?

If you are only serving beer and wine generally guests will drink more red wine (unless it’s summer & it’s hot) then consider adding some rose to the mix. Otherwise plan on buying more red than white. This is where you have to gauge whether your guests are bigger wine or beer drinkers.

For a full bar we would suggest 50% wine, 30% beer & 20% spirits, again it’s going to really help if you know your crowd. Another fun suggestion is to serve beer, wine & one or two signature cocktails. It makes the bar memorable if guests are offered a delicious new cocktail as well as minimizing the variety of alcohol you will need to purchase. Often signature cocktails can also be designed to work without alcohol for your non-drinking guests and it’s important not to neglect them. Have fun, be safe & DON’T RUN OUT OF BOOZE.

Lavender, Lemonade and Honey Editorial from Utah Valley Bride Magazine!

By | Culinary Crafts Events, Event Tips and Planning, Every Day Life at Culinary Crafts, Featured: Culinary Crafts in the Press, Modern Wedding Style, Hot Tips for Cool Brides, Sharing the Love -Vendor and Client Relationships, Tips, Vendor Love!, Venues We Love, Wedding Trends | No Comments

Today, in honor of the first day of spring yesterday, Culinary Crafts is so thrilled to share this dreamy Lavender, Love and Honey editorial with a gorgeous spring palette that should get all of you excited for the upcoming season!  (Side note, you may recognize this shoot from the glossy pages of Utah Valley Bride magazine!!!)  The vendor team was truly extraordinary including Kristina Curtis Photography who’s photos were STUNNING!  Check it out!

Isn’t this setting GORGEOUS?!  And the design by Leslie Dawn Events was seriously breathtaking!  It was truly our pleasure to spend the day at Young Living Lavender Farm!

Calie Rose is a floral magician!  The flowers totally tied in with the lavender fields without overwhelming the surroundings or fading into the background.  Such a beautiful addition!

Our Lavender Lemonade with a Candied Ginger Lemon Wheel is always hit and was the perfect beverage to serve for this shoot!

We chose to serve a light lunch/brunch type foods to keep with the light feel of the shoot.  Our House-Made Whole Wheat Bread with Clove Honey Spread was the perfect light, yet delicious, comfort food!

How cute are these Limoncello favors?  We loved the calligraphy favor tags from Karli Noel Calligraphy and the little hand stoppered bottles.  SO fun!

This bike was SOOOO cool!  We loved the whimsical element it added to the shoot – and isn’t a perfect shade of spring yellow?  Love it!  Plus, our bride was such a natural beauty!

I love this photo and couldn’t help but share it!  I think it definitely encapsulated the fun, beautiful and spring-like vibes the team was trying to create!

Another shot of our signature Lavender Lemonade.  We love it, plus isn’t the bride’s amethyst ring from designer By Angeline amazing?  Love the organic feel of it!

This cake by our friends at Flour and Flourish was beautiful as well as delicious!  We loved the use of candied lemon and lavender as the minimal decoration.  And, I have to say, it paired with our Lavender Lemonade amazingly!

The simple and elegant menu with more calligraphy by Karli Noel Calligraphy and the eclectic place settings were such a dream.  Plus, we love the soft pink of the glassware.  All around, this table was stunning!

Wasn’t this a perfect way to welcome spring?  We thought so!  Thank you again to the entire vendor team for putting together an AMAZING day and thank you to Utah Valley Bride for featuring it in their 2017 issue!  Happy spring, everyone!

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VENDORS: Photo Kristina Curtis Photography | Catering Culinary Crafts | Planning Leslie Dawn Events | Floral Calie Rose | HMUA Brynn Thomas Makeup | Venue Young Living Lavender Farm Mona Utah | Gown Leanne Marhsall | Veil Avenia Bridal | Rentals Diamond Rental | Beverage Cart Alpine Event Rentals | Cake Flour and Flourish | Signage & Limoncello Tags Karli Noel Calligraphy | Jewelry By Angeline | Paper Inkspiration | Model Paris Tews

Beauty and Her Feast Inspiration Shoot Video!

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, Sharing the Love -Vendor and Client Relationships, Tips, Vendor Love!, Wedding Trends | No Comments

For all of you who caught our super pretty Instagram of the Week pick last week, you’ll know that Culinary Crafts LOVED our ‘Beauty and Her Feast’ shoot.  It was so much fun and turned out better than we could have ever imagined!  And this video, created by the ever-so-talented Kale Fitch Films, captured it perfectly!  I think you’ll fall in love with this beauty (and her feast), so check it out!  We invite you to be our guest!  (Sorry, I just had to…)  Happy watching, everyone!

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Photographer Heather Nan Photography
Videographer Kale Fitch Films
Catering Culinary Crafts
Wedding Dress Harlow Brides

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 | No Comments

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

A Rustic, Romantic Wedding: The Food!

By | Culinary Crafts Events, Event Tips and Planning, Every Day Life at Culinary Crafts, Food, Modern Wedding Style, Hot Tips for Cool Brides, Parties, Sharing the Love -Vendor and Client Relationships, Tips, Vendor Love!, Venues We Love, Wedding Trends | No Comments

As promised, today, we are bringing you the food from this AMAZING wedding we showed you last week!  Check it out, and again, thank you for the amazing photos Logan Walker Photography!


I couldn’t resist starting off this post with another photo of this GORGEOUS tablescape!  Love the rentals from Diamond Rentals, florals from Decoration Inc, and planning from Soiree Productions!  Plus, our delicious house-made breads and artisan butters were a welcome addition to the tables, don’t you think?


To start things off, of course we had passed hors d’oeuvres!  We greeted guests with this Balsamic Glazed Elk Carpaccio that was paired with a mini taste of local Wasatch Brewery‘s Polygamy Porter that complimented the bite perfectly.  We love it when we can do fun pairings like this!


We didn’t stop there!  We also served BLT Stuffed Heirloom Grape Tomatoes, Butternut Squash Lollipops garnished with Pistachios, Lemon Avocado Shrimp Crostini, and Roasted Pheasant with Plum Jam on top of a Granny Smith Apple.  YUM!  Plus, we served amazing slow drip coffee to the guests, which they loved, because they got to see the process of getting the perfect cup!


Of course, the bar was decked out beautifully too!  Not only did we have fun creating the perfect food menu, but we made sure the signature cocktails were up to par too!


Local distillery High West was the choice of spirits to inspire our Signature Cocktail menu!  The couple really wanted to focus on the local Utah food and beverage and we are so lucky to have such a great selection of local vendors.  High West cocktails are always top notch!


The couple chose to serve a plated 4 course menu to their guests that featured local ingredients and sustainable foods.  We were happy to oblige!  First, we served a Locally Grown Spinach and Romaine Salad garnished with Local Pears, Gorgonzola, Candied Almonds, and Dried Cranberries with a Caramelized Onion Balsamic.  Pretty and delicious!


Next, we served Mesquite-Grilled Rocky Mountain Red Trout with Granny Smith Apple Chutney on a bed of Seared Cauliflower, Brussels Sprouts, Tomato Lentils, with Parsley Oil and Micro Greens.  We had to show this dish 2 ways so you could see all of the amazing-ness happening on this plate!


Next, we served an entree of Grass Fed, Locally Raised Beef Tenderloin, Locally Grown Corn Cilantro Risotto, Julienne Vegetables, garnished with Yucca Chips.  And, last but not least, guests were treated to a dessert of Poached Local Pears, Toasted Masala Almond Streusel, and Amaretto Zabaglione.  Such a wonderful meal!!!


As if that meal wouldn’t leave you happy and satiated, we also created a fun dessert display for the guests as they danced the night away.  LOVE!


How cute are these Mini German Chocolate Cakes and Mini Pies Garnished with Edible Flowers?!


French Macarons and Chocolate Pot du Creme rounded out the deliciousness on the dessert display.  We LOVED bringing in the natural vibe with edible flowers on the Macarons too!


Another shot of this fun dessert display!  And how pretty are these linens mixed with our pretty wooden serving boards?  And the mercury glass lanterns were AMAZING!

rossiconeweddingfood14Last, but not least, the couple hosted an “after party” for the guests who wanted to keep the party going – and you need fuel to keep dancing the night away, right?  So the couple gave out favors of our House Made Bacon Bourbon Popcorn, as well as an Late Night Bites Bar with Mini Pepperoni Pizzas, Sliders & Fries, and S’mores Cones!  YUM!

We simply LOVED this wedding and had so much fun coming up with this creative and delicious menu!  I hope this inspires you all to get creative with you wedding food too!  Happy planning, everyone!

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SOURCES:  Photographer Logan Walker Photography | Culinary Crafts| Planning & Event Design Soiree Productions | | Diamond Rental| Invitation & Paper Goods Ann Elizabeth | Cake Carrie’s Cakes | The Private Residences at Wolf Creek

Sweet Potato Pound Cake with Pecan Glaze Moat

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This feature was originally posted in Utah Valley Magazine Holiday Edition! Pick up a copy for more delicious recipes!


Shown here with a dried fruit confit and creme anglaise; the pecan glaze is equally delicious!



Ingredients for the cake 
4 large eggs
1/2 cup vegetable oil
1/4 cup melted butter
1 TBS vanilla
1/2 cup whiskey or apple juice
1/2 cup buttermilk
2 cups sugar
3 cups all purpose flour
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups sweet potato puree
METHOD FOR THE CAKEPreheat oven to 350 degrees, grease bundt pan with butter and lightly dust with with flour

1. Combine wet ingredients in a mixing bowl
2. Sift together dry ingredients in a separate bowl
3. Combine mixtures into one bowl
4. Add sweet potato puree, mix until incorporated
5. Pour batter into prepared bundt pan
6. Bake on center rack for 22 to 30 minutes, let cool and invert onto platter


1 cup brown sugar
1/2 cup butter
1/4 cup maple syrup
1 cup chopped pecans
1/4 cup bourbon (optional) or 2 TBS vanilla

Combine ingredients in a sauce pan, bring to boil over medium heat. When it has reached a boil lower heat to keep warm. This glaze keeps for at least a week refrigerated, re-heat it before serving.

Ladle glaze onto serving plate and place slice of pumpkin cake on top, garnish with whipped cream, gelato, or ice-cream.


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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, Instagram of the Week, Parties, Recipes, Tips | No Comments


Today’s Instagram of the Week comes from our friends at KSL’s Studio 5 where our very own Mary Crafts-Homer had the pleasure of appearing on this past week.  We loved this segment and Mary shared some great tips and ideas for a PERFECT holiday celebration – plus some of our most popular recipes!  Definitely check out the Studio 5 site here to check out the segment and get the recipes.  And thank you again to Studio 5 for sharing this awesome pic!  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 selected next!  Happy weekend, everyone!

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Homemade BBQ Sauce Recipe

By | Culinary Crafts Events, Food, How To, Recipe of the Month, Recipes, Tips | No Comments

It’s super easy to homemake BBQ sauce. Just add a bunch of ingredients to a pot and let it simmer! You can customize it to your taste. Add sugar, honey, or molasses to make it sweeter.  Add more apple cider vinegar to make it tangy. Anything you want! It’s perfect for the last grilling you’ll do before the weather gets too cold.

How to make homemade BBQ sauce.


  • 4 cups ketchup
  • 1 1/3 cup honey
  • 2/3 cup brown sugar
  • 2/3 cup worcestershire sauce
  • 1 large diced yellow onion
  • 1 large diced bell pepper (any color)
  • 1 TBSP Tabasco
  • 1/3 cup apple cider vinegar
  • 1 TBSP garlic powder
  • 1 cap liquid smoke

How to make homemade BBQ sauce.

The first thing you’ll want to do is chop up the onions and bell peppers into a large dice. Put a large pot on the stove and turn it on to a high heat. Drizzle some olive oil into the pot. Add onions and bell peppers to the pot.

How to make homemade BBQ sauce.

Let the onions and bell peppers sauté and caramelize in the pan. It will usually take around 5-7 minutes. It goes a lot faster if you have a gas stove rather than electric. In the picture below, you can see the difference of when the onions and peppers first went into the pot and then when it’s ready.

How to make homemade BBQ sauce.

After they’re caramelized, you’re going to deglaze the pan with the apple cider vinegar. Add it into the pot and let it steam and pick up the caramelization from the onions and bell peppers. Then add the ketchup and garlic powder to the pot.

How to make homemade BBQ sauce.

Then add the brown sugar, worcestershire sauce, Tabasco, and liquid smoke to the pot.

How to make homemade BBQ sauce.

Next, add the honey and mix all the ingredients together.

How to make homemade BBQ sauce.

Let the pot simmer on low for about 30 min to a hour. The onions and peppers will be soft when it’s done. You can see the coloring difference in the picture on the right.

How to make homemade BBQ sauce.

After it’s done simmering, you can either blend everything together for a thicker sauce or you can strain the bell peppers out for a thinner BBQ sauce. We strained it out in this one.

How to make homemade BBQ sauce.

Now you can see the BBQ sauce all done. Get some ribs or chicken and get a brush and brush on the sauce on top of the ribs. Now eat and enjoy!

How to make homemade BBQ sauce.



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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 | No Comments
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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Local Cheese And Apple Hors D’oeuvre

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Here at Culinary Crafts we use local and fresh ingredients for all of our dishes. (Except when our clients want a dish that is asian or mediterranean influenced, because lets be real, it’s hard to find some of the ingredients locally for those dishes!)

For this hors d’oeuvre we only used 3 ingredients; apples, cheese, and honey.

We love using local honey because it is raw and unfiltered. Processed honey takes out the amazing flavor honey have to offer, so buy local! Wherever the bees are located and getting their pollen from is how the honey will taste. If the bees are up in wildflowers, the honey will have a floral taste to it. Same with if they are by a pumpkin patch, they will have the hint of pumpkin.

Local Cheese And Apple Hors D'oeuvre

Some of our favorite cheeses is Beehive Cheese, Heber Valley Cheese, Deer Valley and our own cheeses we made in-house. Pictured is the Barely Buzzed cheese from Beehive Cheeses, located in Northern Utah. Beehive cheese sources the milk used in the cheese from Wade’s Dairy, also in Northern Utah. The Barely Buzzed cheese is a white cheddar cheese with an espresso rub on the outside.

They get the rub exclusively make for them from Colorado Legacy Fine Coffee. It is made from espresso and lavender with subtle notes of butterscotch and caramel. Barely Buzzed is then aged in their humidity controlled facility and moved to two different temperatures during the aging process to develop texture and flavor.

Local Cheese And Apple Hors D'oeuvre

We love Mountainland Apples in Santaquin, Utah. For this hors d’oeuvre we used a delicious granny apple.

Local Cheese And Apple Hors D'oeuvre

Below is our really popular local cheese and apple hors d’oeuvre. Utah apples are harvested in the late Summer/Fall. Apples hold really well in a really cold storage but they’re at their best when you get them at a farmers market or a orchard because they’ll be extra juicy. Because of the cold storage, we’re able to serve this delicious hors d’oeuvre year-round.

Local Cheese And Apple Hors D'oeuvre

We used clover honey from Miller Farms which is made in Salt Lake City, Utah. The hives were surrounded by clover fields, which is where they got the pollen from and it’s affects the taste.

Local Cheese And Apple Hors D'oeuvre

We love this hors d’oeuvre because you get the sweetness from the apple and the savory from the cheese which has a little bit of fat in it so it coats your mouth, and then the honey gives it a nice extra flavor. You can garnish it with a micro green or herb. We used thyme in these pictures.

Local Cheese And Apple Hors D'oeuvre

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