Valentine’s Day Pop-Up Restaurant

The Tasting Room

I wanted our first pop-up restaurant of 2017 to be as special as the day it featured. I was incredibly grateful when Mary asked if I would plan and host our Valentine’s Day Pop-Up. Our pop-up restaurants feature not only Culinary Crafts’ signature cuisine, but the exceptional chefs behind the scenes. I wanted this pop-up not only to be a culinary experience, but a romantic evening focused on the guests attending. The menu featured aphrodisiacs throughout each of the courses. Guests were greeted with tray-passed hors d’oeuvres as they sipped on champagne, enjoying one another and settling in for the evening. My favorite passed hors d’oeuvre had to be the roasted beets, local goat cheese, and pistachio brittle, featuring the visually stunning aphrodisiac: beets. The amuse bouche held the most notorious aphrodisiac, the oyster, 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. The meal started with roasted cauliflower salad with citrus honey vinaigrette and three house-made breads: cranberry levain, black pepper brioche, and galette perougienne. The entree courses were seared scallops with saffron risotto followed by pork medallions and caramelized Brussels sprouts drizzled in fig and port wine reduction. Utah has a wealth of local products making it easy to highlight our state. The salt and honey tasting featured a few of these amazing local products and how best to use them. Few desserts are as romantic as chocolate fondue, which closed out the evening with a shared course for two. Love, Jocelyn

20x winner Utah’s Best of State

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