Chris Lavoie and Jacoby Jacobsen


We love it when professional event planners call us to cater their own events. We were doubly thrilled when Chris Lavoie (planner extraordinaire!) asked us to cater his wedding in our very own Tasting Room.

 

Chris had a multitude of awesome ideas for making this wedding celebration extraordinary, and we loved every moment of collaborating with him to bring it all to life. As guests arrived, they were treated to mini-pulled pork tacos served with mini-margaritas. Our five chef stations provided different menu options, allowing guests to design their own dinner experience, go back for seconds, or skip ahead a bit . . . whatever suited their fancy!

 

The first station featured individual, custom laser cut “Praise Cheeses” cheese boards for guests to pick up and enjoy seated at their table. The second station offered our house-made black pepper brioche with two salads: a Mezzaluna preparation of local greens with mango, kiwi, wonton crisps, and toasted coconut dressed with vanilla bean vinaigrette and a farro salad with tomatoes, roasted beets, herbs, sweet onion, and arugula dressed with balsamic vinaigrette. The third station featured pan-seared black cod with wilted spinach and parsnip puree garnished with edible micro flowers. The fourth offered smoked short rib adobo with mushroom escabeche (individually smoked under glass at the station) with purple potato mash and honey barbecue sauce. The final station was a sushi bar!

 

After dinner, lively games ensued, and we had more snacks at the ready: cronuts, house-made gelato, affogatos, chocolate chip cookies (warm from the oven!), and butler-passed pink cotton candy mountains. Truly an incredible wedding feast.

 

Photography by Logan Walker, a Pepper Nix Photographer

20x winner Utah’s Best of State

16x Best of State Caterer

3x Best of the Best / Hospitality

1x Entrepreneur of the Year