September 30, 2021

September Recipe of the Month: Grilled Peach Salad


Grilled peaches, burrata, prosciutto, salad, recipe, blog The end of summer is full of such delicious produce. Check out this grilled peach salad and make the most of our local flavors. Ingredients
  • 1 cup arugula
  • 1 cup spinach
  • 2 oz Creminelli prosciutto (sliced into small strips)
  • 1 fresh local peach
  • 1-4 oz burrata ball
  • 1/2 cup vanilla vinaigrette - find the recipe here.
  • 1 T butter, melted
  • Wash your peach, slice in half, remove the pit.
  • Brush melted butter on the peach halves. Put cut side down on your grill for about 4 minutes on medium heat.
  • Remove from grill and slice.
  • Toss arugula, spinach, and prosciutto together.
  • With hands, tear the burrata ball into 4-6 pieces and gently place burrata pieces and peach slices on top of the salad.
  • Drizzle with dressing.
  • Enjoy.

August 17, 2021

August Recipe of the Month: homemade granola bars


utah events outdoor, utah wedding, candle light mountainsutah catering, list of utah caterers, catering in Utah, environmentally friendly company, awarded catering company, Torch, chef, Ryan Crafts, Knife, cutting board, granola bar, wrapped twine, homemade, custom Make back-to-school month delicious with this homemade granola bars snack!


  • 1/2 cup + 1 1/2 cups old-fashioned oats
  • 1/2 cup rice krispies
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon Utah kosher salt
  • 1/4 cup coconut oil
  • 2/3 cup Utah honey
  • 1 teaspoon vanilla extract
  • optional add-ins
    • 1/2 cup diced dried fruit
    • 1/2 cup chunks of your favorite chocolate - Utah is home to some of the world's best craft chocolates.
    • 1/2 cup chopped nuts.


  1. Preheat oven to 350°.
  2. Parchment line a 9x9" glass pan leaving 1 to 2" of overhang on all 4 sides. Spray with cooking spray, and set aside.
  3. Place 1/2 cup of oats in the food processor and pulse until a rough flour texture.
  4. In a medium bowl, put ground oats, whole oats, rice krispies, baking soda, salt, and any additional add-ins. Gently toss until combined.
  5. In a small saucepan, combine coconut oil and honey. Stir over low heat until oil is melted and honey is complete dissolved. Remove from heat and stir in the vanilla.
  6. Pour honey mixture over oats and gently stir until evenly coated.
  7. Pour granola into prepared pan. Pressing firmly, spread evenly across pan.
  8. Bake for 20 minutes. Remove from oven and cool for 10 minutes.
  9. While the granola is still warm, using parchment overhang, gently remove from pan. Cut with large knife into 8 2" x 4"  pieces.
  10. Let cool completely, then wrap and store. Homemade granola bars are good for up to 3 weeks.
Eat Well.

June 28, 2021

July Recipe of the Month: Grilled Trout


This recipe is perhaps our most iconic perrenial staple at Culinary Crafts. We use it on thousands of Riverence Ruby Red Trout fillets each summer, though it works equally well on any fish you're planning to grill. The recipe is delibarately simple - the marinade is only intended to subtly support the primary flavors: the fish and the fire.


  • 6 trout fillets
  • 1/4 cup olive oil
  • 1 teaspoon minced garlic
  • 1 teaspoon kosher salt (Redmond's REAL Salt is a CC favorite)
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon red pepper flakes
  • scant 1/4 teaspoon liquid smoke (optional)*


  • In a large bowl, whisk together olive oil, garlic, dill, salt, and pepper flakes.
  • Pour mixture over your trout fillets and rub on all sides until evenly coated.
  • Cover and refrigerate for 12-24 hours prior to grilling.
  • Grill your fish over medium high heat to your desired doneness. Garnish as desired.**
  • Enjoy immediately!

*Liquid smoke can be added to the wet rub mixture if you won't be grilling your fish, but still want that note of smoke flavor. Be careful adding this - a little goes a long way.

**Depending on your side dishes and personal tastes, your grilled fish can be perfect just as it comes off the grill. But you may wish to add a sauce or accoutrement as a finishing touch. Strawberry or peach salsas are both wonderful options, stewed and spiced tomatoes are fantastic, and this green apple chutney is our crowd favorite.

If you're new to grilling or otherwise intimiated by cooking with a live fire, check our Ryan's grilling 101 post with lots of helpful info, tips, and tricks .

Eat well.

May 27, 2021

May Recipe of the Month: Cornbread with Utah honey butter


Cornbread with Utah honey butter is a staple at the Crafts' family gatherings and the perfect pairing for any barbeque you will host this summer. Eat Well. Cornbread in skillet, plated, white, salted butter, Utah catered plated meal, bread, butter, salt, salted, sage, white plate

Cornbread Ingredients

makes 16 pieces
  • 1 cup buttermilk
  • 1/2 cup melted unsalted butter
  • 3 eggs
  • 2 cups flour
  • 3/4 cup cornmeal
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 1 1/2 tsp baking soda
  • 8 oz creamed corn


  1. Place cold cast iron skillet in cold oven and set to heat oven to 400 F.*
  2. Whisk buttermilk, butter, and eggs in a large bowl.
  3. Sift flour, cornmeal, sugar, salt, and soda in a separate bowl.
  4. After oven has reached 400, add 2 tbs oil to the hot cast iron skillet in the oven.
  5. Add the wet ingredients to the dry and gently fold together just until incorporated.
  6. Remove the hot skillet with oil from the oven. Pour in the batter (the edges should begin to fry in the oil). Return skillet to oven and reduce heat to 375.
  7. Bake on the middle shelf for 20-30 minutes until lightly golden on top and a toothpick can be inserted and come out clean.
  8. Serve warm with honey butter!
*This method of pouring the batter into a preheated skillet so the edges get extra crispy is our favorite for cornbread. If you don't have a cast iron skillet, or prefer a lighter crust, simply use a standard 9 x 13 pan and preheat the oven to 375 without the pan as the first step.

Utah Honey Butter Ingredients

  • In your mixing bowl fitted with paddle attachment whip butter for 1-2 minutes until smooth and creamy.
  • add honey, salt, and cinnamon, mix until combined
Enjoy this Cornbread with Utah honey butter recipe. Check our more about Salt Lake City, Park City, and Utah County's best catering company at! Eat Well.

April 20, 2021

April Recipe of the Month: Pasta Primavera


This light and fresh - yet somehow still rich and savory - pasta is perfect for springtime!


  • 2 cups fresh basil leaves
  • 1/4 cup parmesan (or substitute Beehive Cheese shredded blend)
  • 1/4 cup toasted pine nuts
  • 1/4 cup extra virgin olive oil
  • 3 cloves roasted garlic
  • fresh ground pepper
  • salt
  • ~
  • 1 bunch asparagus - cut into 1" pieces
  • 1 cup fresh spring peas
  • 1 cup thinly sliced leeks
  • 1 tablespoon minced garlic
  • 2 tablespoons extra virgin olive oil
  • ~
  • 1 lb orecchiette pasta (farfalle, penne, etc. are perfect substitutes)
  • dry white wine (optional)
  • lemon juice
  • salt
  • fresh ground pepper


  1. Make a simple pesto by processing basil, garlic, olive oil, and pine nuts in a food processor until coarsely chopped. Add cheese and pulse until desired consistency is reached. Salt and pepper to taste. Set aside.
  2. In a large dutch oven or wide stock pot, heat 2 tablespoons of oil. Add asparagus, peas, and leeks. Cook until crisp and tender - approximately 4-5 minutes. Add garlic and cook for approximately 1 more minute. Move vegetables to plate and set aside. Lightly wipe out pot.
  3. In the same dutch oven or pot, cook your pasta per the package instructions until al dente (typically 7-10 minutes). For an extra layer of flavor, you can substitute dry white wine for 25-40% of the total cooking liquid. Strain the pasta, reserving 1 cup of the cooking liquid.
  4. Gently mix cooked vegetables into the pasta. Fold in pesto as desired.  Add up to 1 cup of the reserved pasta water to make final dish as saucy as desired. Finish with a light splash of lemon juice. Salt and pepper to taste.
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