November 20, 2019
Delicious Fall Harvest Pop Up Restaurant at the Tasting Room
November 6, 2019
November Recipe of the Month: Chicken Honfleur Soup
Chicken Honfleur in a Miniature Sugar Pumpkin - Yield 10 servings
- 3 lbs of shredded turkey or chicken thighs
- ¼ cup unsalted butter
- 8 oz shallots - finely diced
- 2 tsp garlic
- 2 ⅕ lbs mushrooms - sliced. You can use your favorite type of mushroom. We love wild mushroom varieties such hon shimeiji and chanterelles. Button mushrooms and portobellos are also great choices.
- 2 ½ apples - cored and sliced - you can use your favorite type of apples but Fuji and Green apples work really well
- 2 cups of brandy - we recommend Calvados apple brandy since it really brings out the apple flavor in this soup
- 2 cups heavy cream
- 1 cup fresh thyme
- 3-6 bay leaves
- 3 cups chicken stock
- In large Saute pan, melt butter. If using chicken thighs, add chicken thighs and brown on both sides. Remove from pan and set aside. If using leftover turkey, add as directed later in the recipe.
- Add shallots to pan, saute until shallots appear translucent.
- Add garlic, mushrooms, and apples. Sautee for 2-4 minutes all ingredients are softened and the apples have started to release some of their juice.
- Add brandy. This will deglaze your pan and incorporate all that flavor stuck to the bottom of your pan.
- Add thyme, bay leaves, chicken stock, and cream. Bring liquid to a simmer and continue to simmer until liquid is reduced by a third- about 10 minutes.
- Add chicken thighs and simmer 5-7 minutes. Salt and pepper to taste.
Add that extra touch of fall!A fun holiday touch we love to add is serving Chicken Honfleur in individual mini sugar pumpkins! To do this, simply remove the top with the stem just as if you were going to carve a jack o’ lantern, clean out the insides of the pumpkin and get the sides as smooth as possible. Once you have the inside clean, bake the whole pumpkin on a sheet pan in your oven at 350 degrees for 40-50 minutes until the inside is soft and tender. Once pumpkins are roasted they will stay good in the fridge for a week or the freezer for a month. Take care of your pumpkins ahead of time so you’re not stressed getting ready for your dinner party!
October 31, 2019
Fantastic Halloween Open House in Park City
Cocktail HourGuests were greeted with a breathtaking cocktail bar set up in a decked-out welcome tent. The tent was fitted with lounge furniture, chandeliers, and stunning custom cocktails. The bar was decorated with a Halloween vibe using hollowed-out pumpkins as beverage tubs and marquee signs for custom barrel-aged cocktails. Cocktail hour continued with our artisan Culinary Crafts cheeseboards and housemade lavosh, and crackers. We couldn't forget the pumpkin decor galore!
The MenuTo keep guests mingling and partying all night, the menu was all butler passed. As guests toured the house they were delighted with a myriad of selections all brought right to them. Some of the selections from the evening were our favorite fall salad with pears, goat cheese, and local mixed greens, seared polenta bites with a salted caramel drizzle, dried apricots, and candied pecans. Utah beef and pork meatballs with roasted vegetable ratatouille were also on the menu. The mini BLT sandwiches were served with maple bacon, butter lettuce, heirloom tomato, and red pepper aioli. Guests also enjoyed chicken and white bean soup sips that were all the right size for eating and chatting. The bites kept on coming and featured chipotle shrimp and lime wedge skewer with cilantro creme fraiche, bacon-wrapped sweet dates with smoked Utah goat cheese crema and Utah beef sliders on a house-made bun with Beehive cheese and angry onions. The centerpieces for the evening instead of flowers had a sugary spin as we served white cotton candy on each table for guests to grab and munch on.
The Kid ZoneWhile the adults mingled and toured the home, the kids were invited to a special outdoor space just for them! The kids' area was equipt with movies and popcorn and endless amounts of games! We can't forget to mention the spooky touches to keep the Halloween times rolling. Spectacular food was served in the kids' area, haunted veggie cups with black ranch dressing, spooky fruit skewers, and the most delicious house-made corndogs which were battered and fried fresh at the buffet! Look at these personalized mason jars and straws with tags and each of the guests' names so the little guests didn't lose their cups! For dessert, a Halloween candy station was set up with our house-made skeleton cookies.
DessertBack in the main house, to cap off the evening, there was a dessert station with treats galore! Mini black caramel apples with twig sticks added a yummy fall touch! It was a chocolate lover's dream thanks to the white chocolate dipped marshmallows on a stick with white sprinkles, dark chocolate dipped pretzels with a white chocolate drizzle and dark chocolate whoopie pies. Black and white swirled meringue kisses brought swirly tasty goodness. A delectable black velvet spider web cake was the centerpiece of the dessert station! Hoping this inspires you for this Halloween Season! Eat Well!
October 9, 2019
October Recipe of the Month: Autumn Quinoa Salad
Flavors of the Autumn Quinoa SaladOne of the reasons why the Autumn Quinoa Salad is a favorite is it is full of beautiful seasonal items with different flavors and textures that make for the perfect salad. There are not many seasonal fruits in the Fall. However, using dried versions allows you to design fantastic well-rounded recipes. The tart, sweetness of the dried cherries are a great addition to different seasonal. You can also consider using dried apricots or figs which are both delicious in this recipe. The butternut squash and pumpkin seeds add the epitome of Fall flavors with a natural sweetness everyone can enjoy. Arugula, in contrast, has that wonderful bite that is always a surprise to the pallet. It is one of those hearty greens that are a fantastic addition to any Fall and Winter recipe.
Autumn Quinoa Salad - Makes 4 cups
- 2 Cups Quinoa - cooked and cooled
- 1 1/2 cups Arugula
- 1 Cup Butternut squash - roasted and cut into 1" cubes
- ⅔ Cup Dried Cherries
- ⅓ Cup Roasted pepitas or pumpkin seeds
- To taste: Salt and Pepper
- Combine everything in a bowl
- Gently toss to mix evenly
- Drizzle with vinaigrette
- add some fresh minced parsley to the top for a beautiful garnish
Apple Cider Vinaigrette - Makes 1 cup
- ¼ Cup Apple Cider Vinegar
- 2 Tbsp Slide Ridge Honey (Slide Ridge Honey is our favorite local honey. In the Beehive state though honey comes in abundance. So if you have another favorite you can always substitute.)
- 2 tsp Dijon mustard
- ½ Cup Extra virgin olive oil (EVOO)
- To taste: Salt and Pepper
- Combine everything but the oil in a blender (or in a bowl if you are using an immersion blender)
- With the blender running, slowly add the oil until emulsified
- Adjust seasonings as needed
- Can be kept in your fridge for up to 3 months
- Whisk well before serving
September 25, 2019
Charming summer wedding at the River Bottoms Ranch
There's nothing like being able to help make a picturesque summer wedding possible for Alex and Kim on their special day at the River Bottoms Ranch in Midway, Utah!
The River Bottoms Ranch has a newly-built white gambrel barn giving your wedding day experience modern touch. This venue is a great choice any time of the year and seats 200 guests or 300 guests for flowing reception. You can take advantage of River Bottom Ranch's spacious lawn and fields around it during the warmer times of the year by expanding your wedding activities to the outside of the barn.
Your photo opportunities are endless thanks to River Bottom Ranch's views of the surrounding valley, river, and Mount Timpanogos. This means you'll be able to capture every moment of your special day in natural light complete with the elegance of the barn's modern design.
What wedding would be complete without a spectacular spread? Alex and Kim's beautiful vision for their wedding of a hybrid family-style meal combines the formal with family. Lots of laughing and sharing plates created such a fun environment.
This stunning tablescape was breathtaking. Every item from the wine glasses to the floral arrangements were set with attention to detail. The bride and groom aspired to show their guests true hospitality as they designed this beautiful wedding.
We began the evening with a family-style charcuterie board. Featuring our favorite Creminelli salamis. Creminelli is a local artisan that is producing some of the finest salamis. This night we featured their Sopressata, Wild Boar and Tartufo. These pair perfectly with Culinary Crafts signature housemade cheeses- black truffle and sea salt, apricot habanero and chocolate chili. These are served with beautiful fruits, tapenades, honeycomb, and olives.
Our housemade artisan breads and lavosh crackers added an exciting piece to this family-style course.
This beautiful communal dinner continued with a plated salad made with Snuck Farms greens, figs, blackberries, goat cheese, candied local pistachios, and Slide Ridge honey cider vinaigrette.
The courses continued with garlic herb cedar plank salmon and grass-fed Utah beef flank steak with housemade chimichurri. The star of the show though was a cherry tomato gnocchi with freshly shaved parmesan.
To end the meal, a summer favorite made an appearance: peach cobbler with housemade honey lavender gelato.
As the party continued and dancing broke out. A cookie bar complete with lemon meltaways, raspberry squares, and oatmeal fudge bars broke out as well. This sweet ending is a fantastic way to send your guests off full and happy.
Of course, no wedding is complete without a cake which was made by Flour and Flourish! The bride and groom loved it!
The details make the event and Alex and Kim didn't miss a step with the other details of the day! The beautiful touches added to this special day.
Guests got to capture happy memories at the photo booth! The kids had a great time posing in their cute outfits for the day!
Nathan Spenser and his band provided the perfect audio ambiance on the spacious lawn. Later that night, DJ Rob Bennion got everyone moving on the dance floor.
Kim and Alex shared their first dance as newlyweds on the beautiful, wooden dance floor. Isn't her dress to die for?!
Of course, Kim couldn't let Alex go unadorned! Look at these suits and ties!!
Only these florals from Fox and Fern could show up that lining. These sweet and romantic florals were their own statement piece.
Alex and Kim couldn't let the little ones in attendance this evening be left out of the fun! They had their own special buffet, games, and fun all to themselves! Culinary Crafts was honored to be able to assist the bride and groom and their guests have a stress free evening by creating an entertaining space for these kids!
As the night cooled down, the outdoor lights turned on creating a more intimate feeling on the lawn. Stepping outside into the cool, mountain air was a great way to take a break before dancing the rest of the night away!
Of course, no wedding party is complete with a sparkler send-off and getaway car! Thank you to Kim and Alex for choosing Culinary Crafts to be a part of your special day!
Do you have the perfect event in mind that you need to bring to life? Let's discuss your vision! Give us a call at (801) 225-6575!
The Vendors for this event
Rentals: Diamond Rental
Photography: Alayna G. Clark Photography
DJ: Rob Bennion
Cake: Flour and Flourish
Band: Nathan Spenser
Planner: Emily Wilson of Wildflower Weddings and Events