February 2, 2021

February Recipe of the Month: Olive oil cake


This is one of our favorite cakes! Dense structure but with a delicate crumb. Wonderful contrast in textures - sugary crunch on the outside, rich and moist on the inside. The lemon and olive oil flavors are very subtle yet still very distinct. This one will featured on the menu at our upcoming Valentine's dinner experience.


  • 2 cups all-purpose flour
  • 1 1/8 teaspoon baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1 tablespoon lemon zest
  • 1 cup extra virgin olive oil
  • 3/4 cup whole milk
  • 2 tablespoons orange liqueur (can substitute orange and/or lemon juice)
  • additional olive oil and sugar


  1. Preheat oven to 400 F.
  2. Grease a 9-10" spring form pan with olive oil, add parchment to the bottom, grease parchment and lightly dust with sugar. Tap out any excess.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  4. Using your mixer with a whisk attachment, whip eggs at medium speed until light and foamy - about 1-2 minutes. Add sugar and lemon zest, increase speed to high and whip until the mixture is pale yellow, very light, and falls off whisk in a slow ribbon - about 3-5 minutes.
  5. Reduce mixer speed back to medium. While running, slowly pour in the olive oil in a steady stream. Mix until incorporated and thickened - about 1 minute.
  6. Reduce the mixer speed to low. Add approximately half of the dry ingredients and mix just until incorporated. Scrape down the bowl as needed. Add the milk and orange liqueur, and mix until incorporated. Add the second half of dry ingredients and mix just until combined.
  7. Pour into prepared pan, smooth top, and lightly sprinkly the top of the batter with sugar.
  8. Place pan in the oven on a middle rack, close, and immediately reduce oven to 350 F.
  9. Bake until top is nicely golden brown, center is firm, and a toothpick inserted in the middle comes out clean with only crumbs - approximately 30 - 40 minutes.
  10. Transfer pan to a wire rack and let the cake cool in the pan for 10 - 15 minutes.
  11. Remove the cake from the pan, using a paring knife to loosen from the edges as needed. Discard the parchment, and allow cake to continue to cook on a wire rack until completely cool - approximately 1-2 hours.
  12. Serve with fresh fruit, zabaglione, custard, etc. as desired.

January 11, 2021

January Recipe of the Month: Fried Brussels Sprouts


"Wow. These are delicious. And all this time, I thought I hated Brussels sprouts!"

Yeah, we hear that a lot.  


  • 1 pound Brussels sprouts, halved
  • 1 large shallot, thinly sliced
  • 1 cup cooked bacon, diced
  • 1 cup pure maple syrup
  • 1/2 cup cider vinegar
  • 1/2 cup brown sugar
  • sea salt
  • fresh ground pepper


  1. In a medium saucepan combine syrup, vinegar, and sugar. Bring to simmer and cook for 1-3 minutes until sugar is fully dissolved and mixture is not grainy. Set aside.
  2. Heat approximately 2" of fat (peanut and/or canola work well or try beef tallow for a real treat) in a large Dutch oven or other heavy pot on your stove to 375 degrees.
  3. Add Brussels sprouts to the hot oil and immediately cover. The sprouts have a lot of moisture and will splatter intensely during the early cooking stage.
  4. Fry Brussels sprouts until they reach a dark golden brown - about 6 minutes, adding the shallots about half way through the cook time. You may need to work in 2-3 batches depending on the size of your pot.
  5. Using an oil skimmer, slotted spoon, or wire basket, remove Brussels sprouts and shallots from the fryer and move to a cooling rack to drain. Lightly blot with paper towels.
  6. In a large bowl gently toss the sprouts and shallots together with the glaze and diced bacon.
  7. Lightly season with sea salt and fresh ground pepper to taste. You can add or substitute red pepper flakes, cayenne, sesame seeds, green onions, etc. as desired.

Alternative preparation:

If you have no way to safely avoid the splattering of the cold sprouts when they hit the hot oil, you can try this optional cooking method.

  1. Combine the cold sprouts and cold fat together in your Dutch oven or heavy pot.
  2. Move to the stove and heat over high heat.
  3. Cook the sprouts until dark golden brown - about 20-25 minutes. Stir occasionally during cooking, but take care not to over agitate which will cause the leaves to separate.


January 7, 2021

January Menus for our rooftop private bubble dining


These menus reflect our favorite way to cook - driven by seasonal ingredients, with a demand for rich wonderful flavors, beautiful, but decidedly not fussy, and most fitting for an intimate family dinner. In them you’ll see some of our perennial customer favorites, as well as some of the latest favorites of our talented team. This is the way we cook for our family and friends at home. We’re excited to have you join us! Please note that all menus are subject to change depending on seasonal ingredient availability and quality. Eat well.

1/1/21 & 1/2/21

Utah artisan cheese and charcuterie board
optional - $12 / person addition

Snuck Farm greens, winter squash, toasted pine nuts, house-made ricotta, honey vinaigrette

house-made ciabatta, sea salted butter

pan-roasted pork chop, mushroom onion jus
creamy parmesan polenta
fried Brussel sprouts, cider glaze

mesquite-grilled ribeye, black garlic butter
parsnip truffle risotto
optional - $25 / person addition

salted caramel pot de creme

1/8/21 & 1/9/21

Utah artisan cheese and charcuterie board
optional - $12 / person addition

Snuck Farm greens, sweet peppers, candied pecans, feta, citrus vinaigrette

house-made black pepper brioche, sea salted butter

grilled flank steak, chimichurri
mashed potatoes + butter, butter, and more butter
roasted heirloom carrots

Riverence red trout, Moroccan tomato jam
parmesan mushroom gnocchi
optional - $25 / person addition

olive oil cake, caramel zabaglione, poached pears

1/15/21 & 1/16/21

Utah artisan cheese and charcuterie board
optional - $12 / person addition

Snuck Farm greens, blackberries, pistachios, mascarpone, vanilla vinaigrette

house-made ciabatta, sea salted butter

pan-roasted bone-in and skin-on chicken breast, rosemary jus
creamy parmesan polenta
roasted vegetables

grilled flank steak, blood orange bbq
old fashioned macaroni and cheese
optional - $25 / person addition

our signature gelato (not ice cream), homemade cookies

1/22/21 & 1/23/21

Utah artisan cheese and charcuterie board
optional - $12 / person addition

Snuck Farm greens, sultanas, pine nuts, gorgonzola, balsamic vinaigrette

house-made olive and tomato focaccia, evo

grilled skirt steak, red wine, and onion sauce
old fashioned macaroni and cheese
roasted vegetables

sea bass, citrus salsa
charred corn gnocchi
optional - $25 / person addition

panna cotta, raw honey, orange

1/29/21 & 1/30/21

Utah artisan cheese and charcuterie board
optional - $12 / person addition

Snuck Farm greens, poached pears, candied pecans, shaved parmesan, balsamic vinaigrette

house-made ciabatta

pan-roasted bone-in skin-on chicken breast, tomato chutney
potatoes - baked, smashed, and fried
roasted Brussel sprouts, bacon

red wine braised beef short ribs, walnut horseradish
creamed corn, caramelized onions
optional - $25 / person addition

our signature gelato (not ice cream), pumpkin donuts

December 8, 2020

December Recipe of the Month: Homemade Eggnog


Once you make this velvety, creamy, lightly sweet eggnog, you may never go back to the grocery store variety (which is far too heavy on the sugar and thick but somehow still watery). Note this recipe is the one Ryan uses in his own home during the holidays. However this recipe is easily modified to suit your unique tastes:

  • Want a non-alcoholic eggnog? You can omit the alcohol entirely without any changes and you'll still have a delicious drink. However it's a nice touch to substitute the booze for 1 tablespoon of vanilla or rum extract. You can even substitute the alcohol 1:1 with a lightly sweet root beer (Utah's own Taproot root beer is perfect for this).
  • Want an even richer eggnog? Increase the heavy cream and/or add extra egg yolk to the initial step.
  • Want more or less booze? Simply adjust to your tastes. Anywhere from 1/2 cup to 1 1/2 cups can work with this recipe. If you maximize the booze, adding a corresponding jump in cream can help keep the balance.
  • Want it more or less sweet? You can easily adjust the sugar without adjusting any other ratios. Anywhere from 1/3 cup to 1 cup will work fine.
  • Want to try the traditional uncooked version? Simply omit the cooking steps (still take care to whisk the cream and eggs first and then slowly whisk in the milk).


serves 6
  • 6 large eggs
  • 1 cup + 3/4 cup heavy whipping cream
  • 1/2 cup sugar
  • 3 cups whole milk
  • 1/4 teaspoon salt
  • 3/4 cup dark rum (or brandy, or whiskey)
  • 1/4 tsp nutmeg (fresh grated is best) + extra for garnish
  • cinnamon sticks as optional garnish


  1. In a medium bowl, whisk the eggs, 1 cup of cream, and sugar together until pale yellow and lightly frothy. Set aside.
  2. Mix the milk and salt in a medium saucepan and bring to a simmer over low-medium heat stirring regularly. When the milk simmers, remove from heat.
  3. Gently temper the egg mixture by slowing adding in the milk. Slowly add the milk 1/2 cup at a time, whisking constantly, and make sure everything is well mixed before adding more.
  4. Return the entire mixture to the saucepan and cook over a low-medium heat, whisking constantly, until it reaches 160 F. Take care to watch the temperature closely and not let it surpass 160.
  5. Once the mixture reaches 160, remove from the heat. Whisk in the nutmeg and rum.
  6. Transfer to a chilled bowl, cover, and refrigerate 2-3 hours (or up to 2-3 days) until cold.
  7. Immediately prior to serving, whip the remaining 3/4 cup cream on medium speed just until light peaks form. Gently whisk the whipped cream into the eggnog just until fully incorporated.
  8. Serve cold (chilled glasses and punchbowl can be a great touch). Garnish with extra nutmeg and/or cinnamon sticks as desired.
  9. Enjoy!

Watch a video of Ryan and Kaleb making this on our Happy Hour Hump day on our social media here. You can also buy our eggnog gelato to make your season merry and bright. Get a pint here.

Eat well and happy holidays!

November 19, 2020

November Recipe of the Month: How to Build A Killer Cheese & Charcuterie board


A beautiful charcuterie or cheese board is one of our favorite pre-dinner offerings. At some cocktail parties, it can even take over as the centerpiece of the evening's fare. We of course love all the visuals, textures and tastes. But we also love the sophisticated old world charm it brings. And since most of the items have a good shelf life and are best served cool / room temp, it's easy to shop and assemble it advance. It's the perfect party food!

You can easily assemble you own fabulous cheese and charcuterie boards at home to entice your guests. Here are some steps to follow that can make the process easy.

Step #1 - Start with the meats and cheeses.

Meat and cheese are the stars and they should get the lion's share of your attention, budget, and space on the board.

Quantities should vary depending on your unique situation. E.g. what else is being served? How long is the happy hour? Is a full dinner to follow? As a general rule , 1-2 ounces of charcuterie and 2-3 ounces of cheese per person is a good starting point for a charcuterie board that plays as appetizer to a meal. If the charcuterie is the only food, you can double or triple those quantities depending on the time of day and your unique crowd's tastes.

With both the meat and cheese, try to create an array of flavors, textures, and visuals. You may opt for 2-6 varieties of each depending on the size of your group.

When selecting meats, look to mix in different styles: sliced and whole, cured and cooked, whole muscle and stuffed ground, etc. Creminelli Fine Meats is one of our favorite local vendors and we'll often create some variety by selecting some of their sliced prosciutto, whole capicola, and soppressata, and wild boar - just to name a few!

When selecting cheeses take the same approach. It's nice to offer something soft like a brie or young goat cheese, something blue like a gorgonzola or Maytag, something aged like a manchego or cheddar.

Indeed, cheddars are always highlighted on the cheese boards you'll see at our events. Aged cheddar is practically universally loved. And our fantastic Utah artisans are producing some of the world's best cheddar selections. You might consider the Barely Buzzed from Beehive Cheese (a perennial favorite of ours), or the Vanilla Bean from Heber Valley. And may we brag a bit here and suggest our own Culinary Crafts Exclusive Cheese Flight. You can read in more depth about Utah's fabulous cheese scene here.

Step #2 - Add sweet accoutrements.

The strong and pungent flavors of your cheeses are often best balanced against something fresh and sweet. Fresh berries, apples, pears, grapes, figs, etc. are always a fit. In the off seasons, dried fruits are a perfect fit.

You can also also bring in some sweetness via spreadable elements like honey and jams. There's lots of great local cottage made jams at your farmer's markets. Raw local honey abounds as well. Slide Ridge Honey is one of our favorites.

Step #3 - Add salty accoutrements.

Olives, nuts (may we suggest some fabulous Red Rock Pistachios), and savory tapenades are perfect for this piece.

Step#4 - Add tangy accoutrements.

Pickles of any and all varieties are the go-to option here. But whole grain mustard, chimichurri, or citrusy hummus can fill this role wonderfully too.

Step#5 - Don't forget the vehicles.

Bread, crostini, lavosh, crackers, etc. are important because they're delivery devices. They facilitate getting that cheese and honey to your mouth!

Step #6 - Add something just for looks.

Take a look at the board you've assembled thus far. How does it look? Does it need some color? Does it need a touch of something fresh? Edible flowers, fresh herbs, etc. can be the extra touch that takes your board to the next level.

Step #7 - Think about the beverage pairings.

The good news is that so many different drinks pair wonderfully with charcuterie and cheese:

  • Something bubbly. Crisp acidic sparkling wines are the obvious choice.  Dry sparkling cider is a nice non-alcoholic option. Club soda with citrus is also very pleasant. Avoid the overly sweet mainstream soda options.
  • Beers - especially well balanced ales cut the fat and make the charcuterie taste rich and flavorful.
  • Wine - it's hard to go wrong pairing wine with meat and cheese. The richness of the meat and cheese will stand up to a full bold red if you prefer. But light and acidic whites are wonderful palate cleansers that play very well. If you have spicy elements on your board, avoid high tannin wines. Slightly sweet and off-dry wines can be wonderful, but don't go as sweet as you would with a dessert wine. May we suggest our own private label wines or any of the fabulous blends from our favorite local winery Old Town Cellars.

Join us on our Instagram later this week for a shopping trip with Kaleb Crafts to see how we shop for and assemble the perfect charcuterie board. Or, for a limited time during the holidays, you can skip the work and buy the a killer charcuterie board already assembled for you in our online shop.

Eat Well!

1 2 3 4 5 214

20x winner Utah’s Best of State

16x Best of State Caterer

3x Best of the Best / Hospitality

1x Entrepreneur of the Year