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How To Make Black Pepper Parmesan Twist Bread

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Head Baker Michael Barrett is sharing some of the Culinary Crafts baking secrets to impress your guests. He is giving you the recipe for our Black Pepper Parmesan Twist Bread.

First you have to make the bread. The recipe we use to make this is our basic Dinner Roll Dough.

This recipe will make 3.5 24-oz loaves of bread.


  • 4 oz butter
  • 4 oz sour cream
  • 4 oz (2 large) eggs
  • 2 3/4 cups water
  • 3 lb bread flour
  • 1 Tbsp yeast
  • 1.875 oz sugar
  • 1/2 Tbsp salt


  1. Melt butter and combine with sour cream and eggs.
  2. Combine egg mixture with water in bowl.
  3. Add flour, yeast, sugar and salt.
  4. Bring dough together on 1-2 speed on a electronic mixer. Dough should release from sides of mixing bowl.
  5. Turn mixer to 4-5 speed on your mixer. Mix for 6 minutes, or until full gluten development. (This means when you stretch your dough out in front of you, it doesn’t tear and it’s sorta see-thru!)

Now we get to the fun part, the shaping! For this part you’ll need

  • Black Pepper
  • Parmesan
  • Butter
  • Rolling pin
  • Baking sheet

Divide the dough out into 1lb 8 oz pieces on a scale. You will fold the dough down to form a ball, like you’re pinching it underneath. Use your hand to push it to roll it slightly in a ball. You do not want to roll and roll it around, but that will rip the dough on the side.



Then spray it with non-stick spray. It will make sure the bread doesn’t form a crust. Repeat those steps for all 3 1/2 pieces of dough. Let rise for 20 minutes, or until dough. This is the pre-shape to let the gluten relax. You want the dough to sink in when you touch it.


After it’s risen, take the bread out and put it on the counter. Always put the pretty side face down.  Then stretch the dough one way to make it long. Then start from the center and roll out in both directions, you want it to be a rectangle. Don’t add flour on the table when you roll it out, it will dry out the dough too much.


Now brush on the melted butter. You don’t want to go overboard with it. All you need is one brush down the middle and outwards on the side.


Now we sprinkle on cracked black pepper and the parmesan.


To shape the loaf of bread, you pinch in the seams on 3 sides. It helps keep in all the ingredients. Then you roll the dough together and pinch the seams in together. If you don’t pinch in the seams, when it’s cooking it will come undone and “blow out” from the edges.



Then take the roll and cut it down the middle. You’ll want to leave a inch at the end that you do not cut through.


Then you twist the bread around each other, like you’re braiding with two pieces.


After you’ve twisted the whole thing, sprinkle more parmesan cheese on top and spray the non-stick spray over all of it. Now you let it rest until it doubles in size, somewhere around 20 minutes. This depends on how warm it is in your kitchen, how thick your dough is, etc. You want to be able to push on the bread and see it bounce back slowly again.


Now the bread is ready to go in the oven! Preheat the oven to 350 degrees and cook it for 10 minutes, then rotate the pan and cook for 10 more minutes for a total of 20 minutes.


It’s done! Enjoy your bread. It pairs perfectly with a summer salad or creamy pasta.



Rocky Mountain Bride Inspiration Shoot

By | Culinary Crafts Events, Event Tips and Planning, Every Day Life at Culinary Crafts, Featured: Culinary Crafts in the Press, Food, Modern Wedding Style, Hot Tips for Cool Brides, News, Sharing the Love -Vendor and Client Relationships, Tips, Vendor Love!, Vendor Spotlight, Venues We Love, Wedding Trends | No Comments

Today, we have an AMAZING inspiration shoot that we did in collaboration with Leslie Dawn Events and Rocky Mountain Bride for RMB‘s Volume 1 that was released earlier this year!  It was a beautiful, romantic Roaring 20’s style shoot – which was perfectly set at the McCune Mansion.  Bursting with beautiful jewel tones, rich gold, decadent food, and moody romance, and J Fairchild Photography captured it all perfectly!  Check it out!


To start, we love this invitation suite from Foil & Ink with gorgeous calligraphy by Karli Noel Calligraphy.  So pretty!


Now, on to the main event!  Look at this breathtaking tablescape.  I mean, how beautiful is this?!  We love the design by Leslie Dawn Events and the gorgeous florals from Sax Romney.  A perfect pairing, for sure!


The mix n’ matched placesettings were such a great way to add another visual element to the table.  And the place card design fit seamlessly as well.  LOVE!


A perfect romantic, candlelit moment.


We had so much fun with this menu!  For starters, we served a Lamb & Mint Pesto Lollipop and an Artichoke Lollipop.  Yum!


Next, we served a cheese and wine pairing featuring a amuse bouche of Bosc Pear, Deer Valley Double Cream Brie, Fresh Thyme, and Fig.  So good!  We also served a Mixed Green Salad with Asian Pears, Candied Walnuts, and Berries in an elegant, vintage-style champagne glass.


Last, but not least, we served Chocolate Mousse Cups with Gold Leafing and a pair of Pistachio Macarons.  And this art deco cake from Flour & Flourish was another AMAZING dessert offering!


The McCune Mansion is such a beautiful venue and has so many great spaces for photo ops.


For a ‘late-night’ snack we also served Cocktail Shrimp with Gazpacho.  Plus, how pretty is the bar?  Love the draping florals and mirror signage!  So much beauty going on!


We absolutely LOVED being a part of this shoot and had so much fun with this AMAZING vendor team!  Also, make sure that you check out Rocky Mountain Bride‘s Volume 1 – it is seriously SO stunning!  Happy dreaming, everyone!

Check out more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com!

VENDORS – Venue: McCune Mansion // Design & Planning: Leslie Dawn Events // Photography: J Fairchild Photography // Catering: Culinary Crafts // Vintage Rentals: Refined Vintage Events // Rentals: Diamond Rentals // Signs & Calligraphy: Karli Noel Calligraphy // Paper Goods: Foil & Ink // Cake: Flour & Flourish // Florals: Sax Romney // Bride’s Dress & Accessories: The Perfect Dress [Maggie Sottero] // Bridesmaid’s Dress: Shabby Apple // Hair: Hair Creations by Natalie // Makeup: Brynn Thomas Makeup // Live Music: Gold Standard Music // Menswear: Urbana Custom Clothier // Model Agency: NIYA Model Management // Models: Jon Clark, Breylan W, Margot O’Leary

Friday Instagram of the Week!

By | Culinary Crafts Events, Every Day Life at Culinary Crafts, Instagram of the Week, Modern Wedding Style, Hot Tips for Cool Brides, News, Venues We Love | No Comments


Culinary Crafts is SO excited to share this Instagram of the Week from our friends at TAG Ranch!  Not only is it a great shot by Pepper Nix Photography, who we love, or that it’s an awesome whiskey barrel bar, which we LOVE to do, but it also shares a little bit of news we are happy to share!  Culinary Crafts is now one of TAG Ranch‘s preferred vendors and we are so excited!  Thank you for the share, TAG Ranch!  And remember, use the hashtag #culinarycrafts or tag us at @culinarycrafts for your chance to be next week’s Instagram of the Week!  Happy Earth Day, everyone!

Check out more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com!

Geek Chic Wedding featured on DIY Weddings Mag

By | Culinary Crafts Events, Event Tips and Planning, Featured: Culinary Crafts in the Press, Food, Modern Wedding Style, Hot Tips for Cool Brides, Venues We Love, Wedding Trends | No Comments

This week, we saw this AWESOME wedding Culinary Crafts on DIY Weddings Mag and we couldn’t help but share it on our blog too!  (You should definitely check out their post for some awesome DIY inspiration!)  But first, check out this wedding!  [Amazing photos by Logan Walker Photography.]


We love The Salt Lake City Library, such a great venue!


How cute are these two?  Love it!


The ceremony was so simply beautiful and the views of the city and mountains were breathtaking!


Loved this simple arch, but at night it truly was gorgeous!


These two were such a fun couple.  And the library has so many cool spots for photos!


How cool is this reception area?  The venue is already pretty rad, so you can go pretty simple (or go over the top) and either way, it still will look amazing!


This couple chose to use their science background as the theme for their wedding – which we thought was so cool!  (The bride is a physics engineer at Caltech and the groom is a software engineer at NASA!!)


Our salad orbs really fit the cool look of this wedding and we loved that they mixed all sort of cool items for the centerpieces.  For example, some of the items were plasma globes, hand boilers, a kinetic perpetual motion toy, an abacus, cubes made from floppy disks, a dosimeter, and, of course, beakers for floral vases!


We loved the buffet at this wedding and since it was a winter wedding, we served heartier selections like Roasted Fingerling Potatoes, House Made Orange Rolls, and Pomegranate Cranberry Glazed Chicken Breast with Arugula and Carrot Ribbon Salad.  YUM!



We loved how DIY this couple got!  One of their favors were Hot Chocolate servings in test tubes!  The couple also decided to have an ice cream sundae bar and cookies for dessert.  Love it!


We loved how different and unique this wedding was!  So fun!  And remember to check out the post at DIY Weddings Mag too!  Happy planning everyone!

Check out more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com!

Photos by Logan Walker Photography

How To Pipe a Rosette On A Cupcake

By | Culinary Crafts Events | No Comments

Have you ever wondered how to make the perfect looking cupcake? Well, it’s actually really easy for you to do at home!

Things you’ll need:

  • Cupcakes (We used lemon)
  • Sprinkles (We used pearls)
  • Frosting (We used cream cheese frosting)
  • Piping bag (Or a ziplock bag)
  • Star tip
  • Scissors
  • Rubber spatula

Take the piping bag, open it up. Put your hand in it so you’re holding it. Or you could put it in a cup so you don’t have to hold it. At home, you can easily switch this out for zip lock bags.


Then, cut off the tip of the bag and put in the star tip. Twist it at the end and push it sightly into the tip so the frosting doesn’t come through while you’re putting the frosting in the bag.


Add all the frosting to the bag! The frosting could be whip cream or anything else you want on top of your cupcake. Make sure not to put too much frosting in the bag, otherwise you won’t be able to have the control you need to push it out evenly.


You start at one end and swirl it around in a circle.


Apply even pressure so you’re getting the same amount of frosting every time. Make sure to hold it straight so the edges are in the same direction when you do it.


Now add some sprinkles!


You’re done. Enjoy your cupcakes with a cold glass of milk.


The Art of Styling Desserts with Mary Crafts-Homer!

By | A Kitchen Like No Other, Ask Mary, Culinary Crafts Events, Event Tips and Planning, Every Day Life at Culinary Crafts, Featured: Culinary Crafts in the Press, Food, How To, Instagram of the Week, Modern Wedding Style, Hot Tips for Cool Brides, Parties, Tips, Wedding Trends | No Comments


Today’s Instagram of the Week comes from our very own Mary Crafts-Homer and is a BTS capture from her spot on Studio 5 last week with Brooke Walker!  We loved Mary’s tips on creating the perfect desserts for any event and think it will definitely inspire the viewers who want to take their own parties up a notch.   If you missed the spot, never fear – it’s right here for you!  Take a look!

Thank you to Mary for such a fun pic and tons of gratitude to the amazing Studio 5 team for letting Culinary Crafts be a part of your show!  We love sharing tips and tricks to create amazing parties and events!  And remember, for your chance to be next week’s Instagram of the Week, just add the hashtag #culinarycrafts to your posts or tag us at @culinarycrafts and check back to see who gets chosen next!  Happy weekend, everyone!

Check out more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com!

How To Make The Perfect Flank Steak For Summer

By | Culinary Crafts Events, Event Tips and Planning, Food, How To, Recipes, Tips | No Comments

Flank steak is the protein Culinary Crafts sells most during the summer. It’s great for barbecuing. It comes from the lower abdomen of the cow and it’s not too expensive but it’s a really flavorful meat. To make the perfect flank steak, you’ll want to first clean it up. Use a sharp boning knife and take off the largest pieces of fat. The marbled fat will melt off when you cook the steak and the fat will soak into the meat, which will keep it nice and juicy.



In the picture below, you can see what we call silver skin. As you can see, it’s kinda shiny. That part will not melt or break down at all when you grill it. If you have ever eaten a steak that has pieces you cannot chew through, that is what the silver skin is. You want to cut all of that off before you cook your steak.


Next, you’ll want to rub extra virgin olive oil all over it.


After that’s done, you want to rub your meat in seasoning. The house rub Chef Stucki used is made in-house and we use it for all of our summertime flank steak. It’s made with brown sugar, chili powder, garlic powder, onion powder, cumin, and coriander. For everyone making this at home, you can use any kind of seasoning you want. You’ll want to sprinkle it on and rub it in. We usually let it marinate for 24 hours before we cook it up.


Next, you’ll want the grill to get to 450-500 degrees Fahrenheit before you put the steak on it.


To get really nice grill marks, you’ll want to place it on the grill at 45 degree angles to get those perfect diamond grill marks, which makes your steak look really nice. Flank steak is great because it cooks really fast because it’s thin but it’s still is a nice cut of meat. If you look on the side the on the picture below, you can see the steak start to cook up on the sides of the meat, which is how you know it’s closer to the point where that side is done.


You let it cook about 2 minutes at each angle, so 4 minutes total on the first side, then flip it and do 2 minutes each angle for that side also for a total of 8 minutes. That brings the steak up to about 125 degrees which is a perfect medium rare.



Have you ever heard of the hand test? It’s a really old trick. If you put your fingers together, you can check for how done the steak is with how firm it is.

Medium rare – 125 degrees


Medium – 130 degrees


Medium well – 135-140 degrees


Well done – 140+ degrees


It can take a while to get used to the feel, so you can use a thermometer to get a really precise reading on it. When using a thermometer, you want to put the edge in at a angle in the meat instead of straight in, otherwise it would be at the bottom of the meat which is a lot warmer. If you go at a angle, it will get right in the middle.



After you pull it off the heat you want the steak to rest for  about 5 minutes which lets the protein chains relax. It will allow your steak to have more tender and juicy meat because it lets the juices reabsorb into the protein.


Now it’s time to cut it. Because it is a more common cut of meat, you want to cut it against the grain. Look at which way the grain runs, then you’ll want to cut against it. It makes it more tender. Eat and enjoy!



How To Make Orange Garnishes With Chef Ortega

By | Ask Mary, Culinary Crafts Events, Food, How To, Parties, Wedding Trends | No Comments

Today we’re going to share with you how to make the cutest garnishes made out of an orange!


First, start with a orange. You can use any citrus fruit you like but we used oranges for this one. You’ll want to make a cut down the center and go about a inch and a half down.

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Then go down again, kind of making a triangle and you keep going all around the center of the orange. You can relate it to carving the smile of a pumpkin, it’s zig zagged just like that. You want to try to keep your zig zag in a straight line all around the orange.


You can see how you can pull the orange apart a little bit there’s little triangles coming out. Then you want to gently twist the orange off from each other and you have your little garnish!

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You can put the garnish on the side of a plate or you can cut off the bottom so you can set it down flat. You can also cut just a little piece off to have it sit at an angle. You can also change the size of the “teeth” of the orange by doing bigger or smaller ones. Try to be as careful as you can not to break off any of the “teeth” when you’re twisting it apart!


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The final product, so beautiful! You can also doing this with melons or other citrus fruit like a lemon or a kiwi.

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Friday Instagram of the Week!

By | Culinary Crafts Events, Event Tips and Planning, Every Day Life at Culinary Crafts, Featured: Culinary Crafts in the Press, Food, Instagram of the Week, Modern Wedding Style, Hot Tips for Cool Brides, Rice Eccles Stadium & Tower, Sharing the Love -Vendor and Client Relationships, Vendor Love!, Wedding Trends | No Comments


Today’s Instagram of the Week comes from one of our favorite florist partners, Decoration Inc!  You may recognize this BEAUTIFUL tablescape at The Tower at Rice Eccles from our newest ads and we are still so in love with this shoot!  (Lindsey Shaun captured it perfectly, do you think?)  We love this shoot and thank you so much to Decoration Inc for the share!  Remember, add the hashtag #culinarycrafts or tag us at @culinarycrafts for your chance to be next week’s Instagram of the Week!  Happy weekend, everyone!

Check out more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com!

Concept & Catering: Culinary Crafts // Photography: Lindsey Shaun // Tables, Chairs, & Florals: Decoration Inc // Venue: The Tower at Rice Eccles // China: Diamond Rental // Linens: Creative Coverings // Cake: Flour & Flourish // Gown: Alta Moda // HMUA: Versa Artistry // Rings: Sierra West