January 25, 2010

Weddings 2010


January 18, 2010

The Road Home Holiday Drive


road-home-2It is such a comfort to know that there are people serving within our community who are dedicated to making a difference...and that each of us can do our little part to help. As soon as the Culinary Crafts' Team heard about The Road Home Holiday Drive, we knew we had found a great way to give back to the community we love so much. The holiday spirit was strong as we all worked together to collect shaving cream, shampoo, conditioner, razors, soap, toothpaste, toothbrushes, deodorant, etc. and filled our donation box to the brim! We hope our little contribution helped in this amazing effort to provide basic supplies for our fellow community members in need. The Salt Lake City Road Home program provides physical and emotional support to those who are overcoming homelessness. The goal of the program is to connect people with community resources that will help integrate them back into the community. (See

December 15, 2009

Women in Philanthropy Gala


One of the best parts of catering is being able to support many non-profit organizations in our community.  The United Way has a special place in my heart and I'm thrilled to be the 2010 Chairperson for Woman In Philanthropy.  "Good Deed-Doers" of the's your time to serve. Check out a few highlights from our November Gala where we raised over $68,000 to benefit the early childhood programs of the United Way!  Merry Christmas,  Mary

October 14, 2009

Culinary Crafts has a TV Commercial


Culinary Crafts Commercial "Check out Culinary Crafts 1st TV commercial!  It was filmed at the prestigious American Cancer Society Gala and shows a bit of what goes into the executing of an event of this size!"

October 3, 2009

Serving in the United Way of Utah


"Serving in the United Way of Utah and Salt Lake Counties has been an exhilarating experience!   I have been involved with the many different programs such as "Welcome Baby", "Community Gardens", "Woman in Philanthropy", "Financial Stability Committee" to mention a few.  The National United Way heard of my service and asked if I would participate in a commercial for their nation-wide "Live United" champaign.   I am very honored to be part of this incredible movement...if you reach out a hand to one, you reach out a hand to all."   Get involved!  Mary Crafts

August 15, 2009

MPI World Congress Opening Reception


Come join us in re-living one of the most exciting events of the year: The 2009 Meeting Planners International World Congress Opening Reception!   2000 meeting planners from around the world descended on Salt Lake to experience the best Utah has to offer.  We hosted the opening night party on Library Square in downtown Salt Lake City.  We featured food from around Utah: locally harvested, completely eco-friendly, and scrumptious!  Morgan Valley Lamb, Rocky Mountain Trout, Beehive Cheese, Drake Family Farms Goat Cheese, Amano Chocolate, High West Whiskey and Squarter Beer--just to name a few!  Check out all of the action below:

May 23, 2009

Fillmore Wedding


I have recently changed positions at Culinary Crafts and am working more in our offices on the operation and planning side of catering.  It is great and I love it, however there is still something about being at the event and seeing it all come together.  So I am glad that I am still able to be on site at our events on the weekend.  It is very fulfilling to have a pleased client at the end of the event and to know that we have delivered excellent food and flawless service.   This was the case for me and my crew this last weekend.  I had the opportunity to manage and serve at the Fillmore wedding.  It was absolutely stunning.  The event was at the Salt Lake Hardware Building downtown.  If you have been to this venue you know how great it can be.  The colors were peach, pewter gray, and white.  We uplit the center wall with peach lighting.  We had our action stations on one side and a receiving line and seating on the other end.  The florals were amazing, the candy station was gorgeous, the food was gourmet and the service was professional.   I could go on for pages about this event.  But in short, it was a pleasure to work for such a gracious client at a brilliant event and it reminded me just why I love this industry so much.  Pictures to follow shortly.  Enjoy!

May 17, 2009

Buffets go MOBILE!! Culinary Crafts newest creation!


First we went "vertical" with our buffets....then we went "floating"....and now we've gone "mobile"!    Here's are newest funky presentation idea: The Acrylic "Mobile Buffet"!  The mobile buffet is a novel idea to move food to the guests rather than the guests to the food.  We use these to serve cupcakes, ice cream cones, or bamboo cones filled with with hors d'oeuvres.  Here we are presenting a variety of savory tastes:  Thai Beef Salad with Cilantro and Lime;  Pomme Frits with Fried Sage and Bleu Cheese Aioli;  Assorted Vegetable Chips with Sea Salt.  The possibilities are endless and you're sure to see these at many of our signature events!

May 13, 2009

Culinary goes “Retro” with demi hors d’oeuvres!


One of the best parts of being a caterer is the continual development of new looks, new tastes, and new presentations.  We recently creating 3 new hors d'oeuvres for our ever-growing repertoire of small plate ideas with a retro touch.  Everyone loves those mini slider burgers but we've been experimenting with different meats and flavors.  This is my new favorite inspired from one of my favorite chefs--Cindy Pawlcyn. Mini duck burgers with Shiitake Mushroom Ketchup and Chinese Mustard moist and I love the Asian flavors. Pomme Frits (aka French Fries) in petite parchment cones with Fried Sage and Rosemary served with Bleu Cheese Aioli...You can't stop eating these!  Danger!  Danger! Trio of Mexican Mini Tacos:  Seared Tenderloin with Cilantro and Daikon Radishes, Roasted Sweet Peppers with Fennel and Pepperjack, Spicy Fish with Red Cabbage and Guacamole ...all decked out on citrus slices and served in a bamboo boat. How fun are these!! Try these at your next gathering as great comfort food but with a classy touch!

April 23, 2009



As a Utah native and winter sports enthusiast, I wait anxiously every year for the best snow on earth to begin to fall upon our desert mountains. Nonetheless, my heart fell when I woke up on April 15th to six inches of snow on my lawn.  It's time for the weather to accommodate some of my other passions, like two wheeled vehicles and backyard barbecues.  It's about time for summertime. Speaking of backyard barbecues, sometimes people think I'm joking when I say that when they're done right, I would prefer a hamburger or even a hotdog to lobster or filet mignon.  Yet it's not a joke, and it's not the preference of an unsophisticated palate either.  True, the hamburger is the icon of fast food joints and the hotdog of sports stadium concessions, but gourmet doesn't have to mean a formal place setting in a 5 star restaurant.  Burgers and dogs, when done right, can be as gourmet as truffled foie gras, caviar, and escargot. Of course, what does it mean for a hot dog to be done right?  The trick, as with all food, is to refuse to cut corners.  When you prepare food from scratch using the best ingredients available, even simple dishes will turn out mouthwatering because they will taste like what they are made of. With the weather looking to be so nice this coming week, I'm going to have the neighbors over for a casual backyard meal.  I've chosen a quarter pound all beef kosher hot dog with no added nitrates or protein fillers like soy, corn, or wheat gluten.  I plan to first boil the hot dogs in a locally micro-brewed nut brown ale until they swell up and start to split at the ends.  Then the hot dogs go right from the boiling beer to a wood fired grill where the outer layer gets lightly charred and nicely crisp.  They go straight from the grill to a homemade polenta bun and topped with a homemade raspberry jalapeño vinegar reduction, carmelized onions, and bleu cheese crumbles.  Trust me, this hot dog matches up against a fancy restaurant steak anywhere, anytime. The next time you're grilling burgers and dogs in the backyard, I recommend trying to make as much of the menu as you can from scratch, if possible, the entire meal.  Grind your own beef for burgers.  Bake your own bread.  Make your own condiments.  Use the best ingredients you can find.  You may  think this sounds like so much more work than just buying pre-shaped frozen patties, putting them on a mass produced bun and adding a squirt of yellow mustard.  But I think you'll find that it's not as much extra time or work as it seems, you'll enjoy the cooking process more, and the food will taste so good, you'll wonder why didn't always do it this way. Of course, our recipe contest is still rolling on.  Send some of your great summertime recipes to or simply post them in the comments here on the blog for a chance to win a free Black Satin Fudge Cake prepared by our veteran pastry chef and shipped right to your door. Ryan Crafts Culinary Crafts Director of Catering

20x winner Utah’s Best of State

16x Best of State Caterer

3x Best of the Best / Hospitality

1x Entrepreneur of the Year