I love designing unique breakfast menus, and this one at the Tasting Room was no exception. As guests arrived, they were greeted by macerated local seasonal fruits with Chantilly cream and orange zest. The bread selections were a house-made bran muffin and kouign-amann, our two most requested breakfast items! Baked bacon and eggs in ramekins are always a hit, but the highlight of the meal was the table side cooking of the ebleskivers served with buttermilk syrup, whipped cream, and berries. Fresh ground coffee and fresh orange juice finished a perfect start to the day.
27x winner Utah’s Best of State
24x Best of State Caterer
3x Best of the Best / Hospitality
1x Entrepreneur of the Year