I was delighted to plan and host this Valentine’s Day Pop-Up featuring Culinary Crafts’ signature cuisine and exceptional chefs behind the scenes. I wanted this pop-up to be both a culinary experience and a romantic evening focused on our guests, so the menu featured aphrodisiacs throughout each course.
Guests first enjoyed tray-passed hors d’oeuvres as they visited, sipped on champagne, and settling in for the evening. My favorite passed hors d’oeuvre had to be the visually stunning aphrodisiac roasted beets, served with local goat cheese and pistachio brittle. The amuse-bouche held the most notorious aphrodisiac, oysters, accompanied with a vinegar-shallot mignonette, champagne infused foam, and a house-made pomegranate caviar.
Guests moved through a five-course meal featuring new and classic favorites, and utilizing many Utah products. The salt and honey tasting featured several amazing local producers. Few desserts are as romantic as chocolate fondue, which closed out the evening with a shared course for two.
27x winner Utah’s Best of State
24x Best of State Caterer
3x Best of the Best / Hospitality
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