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February 1, 2019

February Recipe of the Month: 14 day infused Valentine Cocktails

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It's an amazing time for mixologists! The renaissance of the cocktail is in full force. The movement is replete with exciting flavors and experiences. There's a demand to return to the classics of a simpler time, while simultaneously blazing new and creative trails. There's a push to experiment and invent entirely new concoctions. There's a drive to simply repair the time-honored recipes that were bastardized during the cocktail apostasy of past decades. Non-imbibers who are tired of the mainstream soft drinks clamor for a more nuanced alcohol-free glass. Much like a good cocktail itself, the movement is layered and complex with elements playing both complementary and contrasting roles.

To be clear, this cocktail resurgence does not refer to $5 cocktails during the happy hour of the nearest college bar. I'm talking about the $12-20 / glass cocktail mixed with hand-selected ingredients by tenured artisans who are dedicated to their craft. These quality craft cocktails are meant to be sipped slow, with pleasure and reverence.

For special occasions, I love to plan and prepare a special cocktail in advance. This twist on a classic can be made with or without alcohol and is perfect for a romantic celebration on Valentine's Day. The 14 day infusion is not only a nod to the date of the holiday. It's also nod to the extra effort that the best relationships require. The time commitment truly does elevate the final cocktail in way that mixing a la minute cannot achieve. To love!

-Ryan Crafts

Valentine 75 Cocktail

Ingredients:

750 ml Gin (Alpine, Beehive, Hammer Spring, Madam Pattirini, and Ooma are some of our local favorites)
-18 Bing cherries
-petals from organic 6-8 roses (depending on size of blossom)
-2-3 whole lemons (depending on size), sliced
-sparkling rosé wine, well chilled (Schramsberg Brut Rosé is one of our favorites or, for a real indulgence, try the Charles Heidsieck Brut Rosé)
-additional fresh rose petals to garnish
-raw / turbinado sugar cubes (optional - *see below)
14 Day Infusion

Add the cherries, rose petals, and lemon slices to the gin in a non-reactive vessel (glass or stainless preferred). Set aside in dark room, at room temperature, for 14 days.
After infusing for the prescribed time period, strain the fruit and flowers from the gin with a fine mesh sieve.

Mix and Serve

Add 1 part infused gin (typically 1.5 to 2 ounces) to a champagne flute and top with 2 parts of the chilled sparkling wine (typically 3-4 ounces). Garnish with fresh rose petals and/or lemon peel.

Enjoy!

*Note, we find the infusion of the cherries makes the gin sweet enough that no additional sugar is necessary in the final cocktail. However, this is easily adjust to your unique preferences and tastes. Simply drop a small sugar cube in the glass before the the gin for extra sweetness.

Non-alcoholic Valentine 75

Ingredients:
-2 cups cherry syrup**
-juice of 4 limes (save the rinds of the juiced limes)
~-½ cup of fresh mint leaves
-1 Tbsp rose water
-1 Tbsp orange blossom water
-soda water
-additional fresh rose petals
-half & half (optional)

14 Day Infusion

Mix the syrup, lime juice, rose water, and orange water in a non-reactive vessel (glass or stainless preferred). Crush / muddle the mint leaves with the lime rinds and add to the syrup mixture. Set aside in your refrigerator to marry and infuse for 14 days.

After infusing for the prescribed time period, strain the fruit and flowers from the mixture with a fine mesh sieve.

 
Mix and Serve

  Fill soda glasses with ice. Add 1 part infused syrup (typically 1.5 to 2 ounces) and top with 3 parts of the soda water (typically 4 to 6 ounces). Stir gently. For a cream soda, if desired, top with ~1 ounce of half & half.

  Garnish with fresh rose petals, cherries (Bing or Luxardo are much preferred to maraschino), and/or lime wheels.

Enjoy!


**There are a variety of options for the syrup that will all work well with this recipe. Various Italian style flavored syrups are available commercially and work great. You can even make your own syrup by simmering crushed fruit, fruit juice, and simple syrup, and reducing until desired strength consistency is reached.

January 22, 2019

January Recipe of the Month: Focaccia Bread and Roasted Bone Marrow

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Focaccia Bread

  1 1/2 cups warm water

  1/2 Tbsp active dry yeast

  1 Tbsp molasses

  1/2 cup olive oil

  3 Tbsp dried rosemary(ground fine)

  1 1/2 pounds bread flour

  1/2 Tbsp salt

  1/4 cup Kalamata olives- diced

  1/2 cup sun-dried tomatoes

Directions

Add warm (98-103 degree) water to your mixing bowl. Add yeast and molasses. Let rest until yeast has begun to bubble. Add olive oil and mix. Add rosemary, bread flour, salt. Mix with dough hook on low speed for about 4 minutes until dough pulls away from the sides. If after 4 minutes its still not pulling away, add a bit more water to make it come together.

  Place a piece of plastic wrap over your bowl and let dough rise for about an hour or until it has doubled in size.

  Spray a 18x 13" half sheet pan and set aside. Lightly flour your surface and using a rolling pin, begin to roll out dough. Try to keep it as rectangular as you can.

    Dough will be very springy and may shrink a little after each pass of your rolling pin. Try to get dough to be about 18 x 13". To transfer dough from the counter to the pan, pick up dough in the center and let the weight of the dough continue to stretch the dough out.

  Lay in pan and using your hand stretch the corners until it fits in the pan. Wrap in plastic wrap and let rise for about an hour or until doubled in size.

  Once doubled in size, pour about 2 Tbsp of olive oil over the top of the dough and use your fingers to create small divots for the oil to rest in across the whole top of the dough.Sprinkle with sun-dried and olives.

  Bake at 350 for 20 minutes or until golden brown.

Bone Marrow

Bone marrow is one of those hot trends that most people think they could never try as it sounds too weird or too hard to make. It is actually so easy to make you will be astounded. The rich flavor of bone marrow is sure to wow your guests at your next party.

 

Ingredients

  Marrow bones (whole or crosscut as desired) and Kosher Salt

Directions

  Preheat your oven to 450 F. A overhead direct heat option (a roast or broil setting on your oven) is preferred.

Add a nice sprinkle of kosher salt to the marrow bones. Roast for 15-20 minutes until nicely browned and the marrow is rendering but only barely spilling from the bones.

If desired, add the optional glaze about halfway through roasting.

Ingredients for Glaze

  3 Tbsp butter

  1 1/2 Tbsp shallots

  1 Tbsp garlic

  1 Tbsp capers

  1/2 c red wine

  Fresh ground black pepper to taste

Directions for Glaze

  Prepare the glaze in advance of roasting the bones (this can be done while the oven preheats).

  Melt the butter in a sauté pan. As the butter just starts to brown, add the shallots, garlic and capers. Cook until nicely caramelized. Remove from the heat. Move the butter to a separate bowl. Return pan to the heat, deglaze the pan with the wine. Once the browned bits are incorporated and the wine starts to reduce, remove from heat, and add the liquid to the butter.

Spoon the glaze over the marrow bones about halfway through the roast. Add the black pepper over the top of the glaze.

Notes:

The marrow is very rich. It doesn’t need much other than salt. The glaze is entirely optional. In fact, when time allows, it can be fun to taste both preparations in tandem. Don’t discard the leftovers just yet! The leftover marrow (from both the bones and the roasting pan), can be collected and whipped into a wonderful butter for future use. The spent bones can be simmered with your next beef stock, bordelaise, or other sauce for added richness and depth. And one of my personal favorites - after you’ve enjoyed the marrow, while the bones are still warm, use an emptied bone as a luge for a dram of fine whiskey or scotch.

November 29, 2018

Top picks for the kitchen! Holiday gift ideas from our chefs.

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  With the holidays just around the corner, we put together a list of items our chefs just could not live without in their own kitchens. Here are their recommendations:
Ryan Crafts- Burr Coffee Grinder
The single most important step to take to improve your home coffee experience is using freshly roasted and freshly ground beans. I find the best beans are almost always from a local roaster (Publik, D'Bolla, and Pink Elephant are some of my Utah favorites). I weigh out the beans for my cup each morning and grind immediately prior to brewing with burr grinder.
 
Kaleb Crafts- End Grain Cutting Board
End grain boards last longer than edge grain boards. End grain boards are easier on your knives, leaving them sharper longer. They're also one of the most beautiful additions you can make to any kitchen.

Meagan Crafts- Bench Knife and Squeeze Bottle
The 2 items I use most in my home are a bench knife and squeeze bottle. I use my bench knife to cut and divide breads, desserts, and candies. It is the way it fits in your hand as opposed to a chef knife that makes it faster to use. I use squeeze bottles for everything—dressings, chocolate, sauces, etc. It makes plating and designing fun and creative!

Chef Brandon Roddy- Immersion Blender
From soups to vinaigrettes, a stick blender in your home will change a daunting task to the easiest thing to do in the kitchen.

Chef Robert Mendoza- Can Opener
I recommend a good can opener! I can make do with a lot of other things, but there is really only one way to get into a can!
 
Chef David Dexter- Vegetable Peeler
This is simply for ease. Every home has 3 or 4 vegetable peelers, but only 1 good one. Invest in a quality one and throw the other ones out!

Chef James Arnold- Cutting Board
My cutting boards are my most used items in my kitchen. I love having set cutting boards for each type of food I am cooking—poultry, red meat, vegetables, etc.

Chef Utahna Warren- Quality Olive Oil and Balsamic Vinegar
Drop the money to buy some quality olive oil and balsamic vinegar. It will change the way you cook.

Chef Jaden White- Mixing Bowls
Mixing bowls are a great addition to your collection. At Culinary Crafts, we have dozens and dozens of bowls and the varying sizes makes the kitchen experience a breeze.

Chef Libby Rice- Electric Stand Mixer
My KitchenAid is my most precious possession in my kitchen. I don't know how people managed to whip cream and egg whites or hand knead dough endlessly back in the day. A good mixer can change the speed and efficiency with which you cook in the kitchen.

Chef Kayde Dexter- Cast Iron Pan
A 9-11" cast iron skillet is the most versatile pan I own. It adds a cool level to home cooking.

Chef Raquel (Rocky) Ortega- Heat Resistant Spatula
Make sure you find one that can withstand the heat, it will ease your cooking experience.

Chef Lacy Johnson- Instant Read Thermometer
The best way to revolutionize the way you cook is with and instant read thermometer. Getting your proteins to the perfect temperature instead of guessing will change the way you eat.

Chef Danielle Mahoney- Chef Knife
You cannot even begin cooking without a quality chef knife. If I was going to upgrade any item in my kitchen it would be a good knife first!

Chef Madison Oliveira- Rice Cooker
As silly as this may seem, my mother-in-law gave us a rice cooker for our wedding, and I am never going back. It is wonderful.

Chef Megan Gagne- Off-Set Spatula and Piping Bag
As a pastry chef, I love to decorate—especially for the holidays. An off-set spatula and piping bag with tips are key to decorating all those fun desserts and plates for your holiday season.

Chef Cambridge Dockendorf- Kitchen Shears
If you follow our blog, last week we showed you all the glories of spatchcocking a turkey. The magic of kitchen shears doesn't stop there. I use mine every day and I love not having a pair that has to cross over—they are just for cooking.

Chef Jocelyn Gillies- Scale
Cooking is a science, the weight of your ingredients is so important, a volume measurement is never as precise as it should be. A scale will change the quality of all your recipes.

Chef Hunter Ashton- Microplane
A microplane in your home will add a new level to your cooking. Fresh orange zest over your pork loin or fresh nutmeg shaved right into your egg nog is a beautiful addition.

Chef Kyle Castillo- Non-Stick Skillet
A good non-stick skillet is a great addition to any kitchen. You cannot have too many of these!

Chef Dardree McClellan- Serrated Knife
I bake bread in my home all the time and having a great serrated knife makes my life easier.

Chef Calli Kassel- Hallow Ground Santoku Knife
A quality chef knife is important but an Asian chef knife is super cool. Because the blade is ground at a 20 degree angle it is crazy sharp and makes cutting anything like cutting though butter.

Chef Allison Parker- Knife Sharpener
I recommend a knife sharpener, not a honing steel (although that is a great piece as well), so you can keep your blades crazy sharp. Being able to do this at your home instead of taking it to a shop makes keeping your knifes sharp easy and convenient. Having this addition to your kitchen will surprise you by how dull your knives can get.

Chef Megann Brimhall- Bacon Grease
I couldn't think of a tool, but I certainly use bacon grease often! Don't be grossed out—I use it to grease pans, fry pancakes and eggs, and sauté vegetables—yummm. A great Christmas gift for me would be a pound of bacon and a wide mouth mason jar specifically for keeping my grease. Make sure to buy a little strainer specifically to get out the little bits of bacon, though, so it doesn't go rancid.

Chef Adam Park- Large Flake Salt and a Salt Cellar
Most home cooks under season. One of the best ways to finish a dish is with some beautiful seasoning salt. A salt cellar will help you keep your finishing salt separate. Also, salting by hand is more balanced than using a shaker. The salt cellar lets you measure your salt in your palm.

November 15, 2018

The Amazing One Hour Turkey

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posted by KStJohn written by Meagan Crafts Price
When I used to cook turkeys with my mom, it was 20 minutes for every pound of turkey and 6 hours later we would finally have a turkey. It took constant minding and focus and the oven was completely useless for anything else as it was full of a turkey at a ridiculously high heat. This method of cooking your Thanksgiving turkey will change the Thanksgiving Day madness for good.
Ingredients 1 cup of butter 2 bundles of each, fresh sage and thyme 15-20 lbs turkey---neck and giblets removed 10 cups water 6 cups apple cider 1/3 cup apple cider vinegar 2 cups kosher salt To cook your turkey in 2 hours, the key is butterflying your bird. It is quite simple, lie your bird on a large cutting board breast side down. Take a pair of kitchen shears and get a good grip on your bird, then cut down the length of the bird. Start at the tail and slice up to the neck cutting down one side of the backbone. If you get too close to one of the bones, don't try to cut through it. Just adjust your shears and cut around it. Continue until you have completely separated one side from the backbone. Repeat on the second side of the backbone, so you will have the backbone completely separated. Make sure your cuts look clean. If you see any large bits of fat or marrow, use your hands to get those out of the way. Flip your turkey back over so the breast is up. Then open up the back that has your lovely slit in it and straighten out the legs so it almost lies flat on your cutting board. Now the fun part. Place your hands on the breast bone and press down hard until the turkey lies flat. This takes a decent amount of force. You will hear a few cracks in your turkey as you break the bones. Your bird is now ready to brine. Combine water, cider, vinegar, and kosher salt, 1-3 sprigs of thyme and sage. Because you have butterflied your bird your brine will be truly able to cover the whole bird in just your roasting pan. Refrigerate 12 hours or overnight. In the morning, rinse your bird thoroughly and dry completely with paper towels. Using your fingers, separate the skin from the breasts and thighs. Rub the butter over the breasts and thighs, under the skin. Slide a few leaves of sage and sprigs of thyme under the skin. Season all the sides with salt and pepper.
Preheat oven to 450 degrees. Place turkey on a wire rack in your roasting pan. Place remaining sage and thyme on the inside of the bird. Roast until the thickest part of the breast is at 145 degrees and the joint between the body and the thigh is 160 degrees (about an hour to an hour and a half, depending on the size of your bird). When temping, keep your thermometer as close as you can to the bone, without touching the bone. Remove from oven and transfer to a cutting board on your counter top and allow to rest for 10-20 minutes. This allows all your juices to be reabsorbed by the muscles.
Enjoy and Happy Thanksgiving!    Meagan

November 8, 2018

Our Thanksgiving Plan: timeline to help you prepare for Thanksgiving

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Thanksgiving at the Crafts’ house is always a production. Everyone is welcome at our house; we invite family, in-laws, co-workers, friends, and even a few strangers, which leaves us with a large guest count to manage. So, we start the planning well in advance. Here is the basic outline of our Thanksgiving game plan showing how we make sure all the pieces come together for the perfect meal. The most important thing to remember is no one can do this alone! From menu planning to furniture moving to enjoying the meal . . . this is a family and friends holiday. Embrace the season and enjoy!

Thanksgiving Game Plan

3 weeks out
Plan menu. Make shopping lists.
Order turkey.
Any new equipment needed? Gravy separator? Roasting pan? Instant read thermometer?
2 weeks out
Do 1st shopping trip for all non-perishable items and items needed for pre-cooking.
Make vinaigrette for salad.
Make cranberry salsa.
Make pie crust (roll, put in pie pans, freeze)
6 days out
Do 2nd shopping trip. Make centerpiece and table runners.
4 days out
Prepare bread for stuffing.
  3 days out
Prepare stuffing and refrigerate.
Peel potatoes, cube, cover with water, and refrigerate.
Make tray with all ingredients needed for mashed potatoes.
Prepare vegetables and goodies and refrigerate.
Prepare sweet potato casserole and refrigerate.
Make greeting beverage such as hot spiced cider.
Place turkey in refrigerator, if using frozen turkey.
2 days out
Set table and press linens.
Last minute cleaning and tidy.
Give assignments for Thanksgiving Day for last minute items.
  1 day out
Brine turkey.
Toss salad, cover, and refrigerate.
Make bread dough, form into rolls, cover, and refrigerate.
Make fillings for pies and refrigerate.
    Thanksgiving Day
Set out stuffing and sweet potatoes.
Bake pies.
Bake rolls.
Put turkey in turkey roaster.
Bake stuffing and sweet potatoes.
Take out turkey 20-30 minutes before serving dinner. Tent with foil and let rest.
  Last 15 minutes
Cook potatoes and mash.
Make gravy.
Set refrigerated items on the table.
Toss salad with vinaigrette.
Pour beverages.
Enjoy this holiday season! - Love the Crafts' Family

October 16, 2018

Recipe of the Month: Mushroom Barley Soup with Pumpkin Shaped Polenta Bread Rolls

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Our Mushroom Barley soup is incredible even without these adorable polenta bread rolls shaped like pumpkins. But making these pumpkin shaped rolls with friends or family turns an ordinary lunch or dinner into a party! We’ve included detailed step-by-step instructions for making the rolls. These rolls can also be used as the soup bowls, just cut off the tops and scoop out the inside.  Have fun and enjoy!
Barley Mushroom Soup
Makes 16 cups
INGREDIENTS
1/2 cup butter
4 cups chopped mushrooms
6 bunches chopped green onion
2 cups celery
2 chopped onions
½ gallon chicken broth
1 cup pearl barley
½ cup chopped fresh parsley
2 bay leaves
1 teaspoons dried thyme
1 teaspoons pepper
4 russet potatoes, diced
2 cups heavy cream
Directions, Tips & Techniques
Melt butter and sauté vegetables until tender.
Add chicken broth, pearl barley, chopped parsley, bay leaf, dried thyme, and pepper to vegetables.  Cover and simmer for 60 minutes.
Add potatoes and heavy cream to soup and simmer for another 20 minutes.
Pumpkin-shaped Polenta Bread
Makes 12 - 5oz. breads
INGREDIENTS
2 cups Warm Water 98-102 degrees
2 tsp. Active Dry Yeast
½ cup Sugar
½ cup Vegetable Oil
½ cup Polenta
2 tsp. Salt
2 lb. Bread Flour (just over 7 cups approximately)
2 eggs for egg wash plus green and orange food coloring
Directions, Tips & Techniques
Pour water into the bowl of a standing mixer fitted with a dough hook, add yeast and sugar. Wait until yeast begins to bubble - about 10 min.
Add all dry ingredients. Mix on 1st (low) speed for 4 minutes and then second speed until the dough comes together and pulls away from the sides.
Cover with plastic wrap and proof on counter for about an hour until doubled in size.
Divide dough into 12 - 5oz pieces for the body of the pumpkins and 12 - ½ oz. pieces for the stems. Shape 5 oz. pieces into small balls, and pinch the ½ oz. pieces into a tear drop shape. Cover with plastic wrap and proof on counter for about an hour until doubled in size.
Before baking, take a serrated knife and cut 5-7 slits from the top of the bun to the middle - these are what give the roll their pumpkin shape. Don’t cut too deep, just light cuts will be enough.
Whisk together 1½ eggs with 1T. of water and 3-7 drops of orange food coloring depending on how vibrant you want your pumpkins. With a pastry brush paint the 5 oz. pieces with orange egg wash.
Whisk together ½ egg with 1 tsp. of water, add 2-5 drops of green food coloring depending on how vibrant you want the stems. With a pastry brush paint the  ½ oz. pieces with green egg wash.
Using your thumb, make an indent in center of the 5 oz. pieces. You want the indent to be about ½". Place the green stems in the indent.
Bake at 375ºF in convection oven until golden brown- about 20 minutes.
Cool on wire racks.
Enjoy!

October 16, 2018

The Flavors of the Fall

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What’s in season right NOW?
With so much produce sourced from around the world and available all year long in grocery stores, it can be challenging to know what is actually in season. Culinary Crafts loves sourcing as much of its produce as possible from local growers. And, we fine tune our menus seasonally to feature local items at their absolute best flavor peak. Here’s our list of Fall delicacies that are in season in Utah, and can be enjoyed now! Apples Broccoli Rabe Cabbage Carrots Cauliflower Eggplant Escarole Kale Parsnips Pears Pumpkins Sweet Peppers Radicchio Radishes Rutabagas Wild MushroomsWinter Squash
We Love Serving Trout in the Fall Although we don’t have many local seafood options, the ones we do enjoy are fabulous! This Ruby Red Rainbow trout is farmed in a local river and fed a diet high in antioxidants which gives the flesh a bright pink color that looks almost like salmon. It also gives a sweetness and tenderness to the fish that can’t quite be replicated. To provide enough filets for our large parties we have the pleasure of working with Riverence Farms. They are experts in raising high quality, antibiotic and hormone free fish. Trout loves wood flavors. We recommend cooking it with your charcoal grill or wood smoker. Ask the butcher at your local Harmons or Macey’s about what fresh local trout varieties they have! Enjoy the season!

August 17, 2018

August Recipe of the Month: Melon, Prosciutto, Mozzarella, and Arugula Salad

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Ingredients 1 Fresh Cantaloupe 2-4 oz Creminelli Prosciutto 2 cups Mozzarella balls Dressing 1/2 c olive oil 1/4 cup white balsamic vinegar 3 TBSP honey salt and pepper to taste melon baller Directions Cut cantaloupe in half and clean out the center. Use your melon baller to create small spheres of cantaloupe. Cut prosciutto into thin strips, and toss with melon spheres and mozzarella. For dressing, combine ingredients and whisk rapidly for 30 seconds. Drizzle over salad. Serve and enjoy!

August 6, 2018

Not all oil is created equal: How to pick olive oil from the grocery store

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 Olive oil, is one of the base ingredients for cooking. It is one of the first things you should have in your cooking cupboard. For the home chef, you have probably been buying olive oil for years. . However there are always dozens of options at the store. How do you choose? These few tips and tricks will help you when buying your olive oil to make your next recipe even better! Fancy words don't always equal quality product! When buy olive oil watch out for words like "Extra Lite." This is a product that they take about 10% olive oil and use canola oil to fill in the extra. It doesn't have the same flavor or the same use. If the bottle indicates it is good for "Frying" this is another tip of that it is not true olive oil. Olive oil has a low ignition point. Which means it will smoke or catch fire even at about 320 degrees not high enough to fry. This word is usually the tip off that it is not pure olive oil. Cold Pressed and Extra Virgin When shopping for olive oils the words to look for are First Cold Pressed and Extra Virgin. This means that no heat was applied during the extraction process and it is the first press of the olives. Heat can speed up the extraction which makes it more easier but can change the flavor, Cold Pressed olive oil will give you the purest flavor. Extra Virgin oil is the oil that comes from the first pressing of olives. Some oils you will see in the store are labeled as just "Virgin" or even just "Olive Oil." These oils would come from the second pressing of the olives or even just the pressing of the pomace- the pulpy remains after the first and second pressing. Color of the bottle and the oil  Also look for a dark bottle. Olive oil should be stored in a dark bottle, in a cool dark place. This will give your olive oil the longest shelf life. Additives  Many olive oils now that you can buy in the store are infused. Often with herbs, spices and citrus. These can be fun and flavorful additions but don't buy something like this over a good quality olive oil. It will do more to your food than these extra additives. Extra: Origin of the Olive  Olives from different regions have different flavors. If you want to add a fun element to your next party, do an olive oil tasting and try the olives from different countries. Italy, Greece and California would be a great place to start!    

July 26, 2018

Featured Venue: Union Event Center

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Culinary Crafts gets to host events at some of the best venues anywhere!  We also get to check out some spaces that maybe you haven't heard about (but are AMAZING) and then let you, our awesome readers, know AAAALLL about them! Today, we wanted to showcase one such venue: The Union Event Center.  This GIANT space can host up to 3,500 people and is a completely flexible space with three full-service bars, upper level club area, catering services, professional stage and audio equipment, AND is located conveniently near Downtown SLC with public transportation nearby. Keep reading to check out more about this fantastic venue! The Union Event Center can also seat more than 550 guests for a banquet style event on our main level which leaves the mezzanine open for a cocktail hour, silent auction, or any other pre-party plans!  Pretty amazing, right??? Not only is this place massive (and pretty darn cool!) there are 4 green rooms, 6 restrooms, an outside deck, full service kitchen, loading dock, AND a high operating stage. With our audio/visual services, you will be able to fully customize your event with custom lighting, concert level sound, and a technician to run the show!  So you can definitely host dinner with a show (whatever it may be) here! SOOOO many possibilities at this space and setting for some truly EPIC events!  If this space looks like it would be perfect for your event, give them a call 385-831-7770 for availability and pricing!  Happy planning, everyone! Check out more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com!

19x winner Utah’s Best of State

15x Best of State Caterer

3x Best of the Best / Hospitality

1x Entrepreneur of the Year