2017 Pop-up Restaurants

Gather ’round,
and Dine with us!

Click Here to Purchase Tickets

Our October 6th Pop-up Restaurant at Big Moose Yacht Club will exist for one night, then disappear, offering you a uniquely special once-in-a-lifetime Harvest Dinner Adventure. 

The menu is being set and the dinner hosted by our own Mary Crafts-Homer, CEO and Founder of Culinary Crafts. Our friends at Pure 400 and Big Moose Yacht Club are co-hosting this pop-up. To start the evening, waiters will be at the door to welcome you with a signature cocktail as your culinary adventure begins! This is private dining at its finest and most entertaining. A highlight of the evening will be the unveiling and tasting of Culinary Crafts’ new line of private label wines. Treat yourself to something special this fall, gather ’round and dine with us.

In order to attend one of these exclusive events, you must purchase your tickets in advance. They are very limited, and they sell out quickly. Don’t delay!

Friday, October 6th
7:00 to 10:00 pm

$160 + tax includes:
7-course dining experience
Complimentary cocktail or mocktail to start the evening
Tasting Culinary Crafts’ new private label wines which will be paired with 4 of the courses
Guests may also bring their own beer or wine, corkage and glassware provided at no charge

Big Moose Yacht Club address: 657 Park Avenue, Park City

Click Here to Purchase Tickets

THE MENU

Complimentary signature cocktail

Amuse Bouche
Buffalo Carpaccio with buckwheat and golden beet salad
(note: This will be paired with one of Culinary Craft’s new private label wines, created exclusively for us by Old Town Cellars!)

Soup Course
Coconut Butternut Squash Bisque with snow crab, tangerine salsa, cilantro oil and lotus chip
House-made artisan orange roll with Utah sea salt butter paddle

Salad Course
Petite head of Strong Vertical Farms baby lettuce, housemade basil ricotta, pistachios, EVO, balsamic, lemon zest
Foccacia crisp

Pasta Course
Potato Parmesan Gnocchi with browned sage butter & Parmigiana Regianno

Fish
Sous Vide Salmon with edamame pave, seaweed salad, crispy salmon skin, and eel sauce

Entree Course
Rack of Double Cut Lamb Chop with roasted garlic & bacon marmalade, Sweet Potato and mizuna salad, wilted garlic, spinach, tamarind jus, and talleigo stuffed tater tots

Dessert Course
Cardamon-Oatmeal Cookies with Pumpkin Gelato and Salted Caramel Gelato ice-cream sandwiches

Finale
Utah artisan chocolate and cheese tasting,
with chocolates by The Cacao Bean Project

Click Here to Purchase Tickets

people are talking about us...

CATIE

Culinary Crafts wins a
CATIE for “Best Barbecue Event”!

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Speaking of grilling and great food, you might be interested to know that Culinary Crafts received the “Best Barbecue” award from the International Caterers Association this year. Caterers from around the globe compete for this honor, and we are thrilled that our barbecue was deemed the best of them all!

ICA BBQ Award

SLM_MA16_Cover-1-102x131 “…So the news of a caterer presenting a pop-up restaurant is tempting—it’s like being invited to one of the most exclusive parties in town. –Mary Brown Malouf, Editor, Salt Lake Magazine

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Read full article about pop-ups
or, read a few snippets…

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Welcome to the pop-up, also known as limited-edition, underground dining catering to the “experiential diner”—someone who values a transformative experience as much as an unforgettable menu. Pop-ups can be a one-time only event, or they can take place regularly over a few weeks or even years. They’re often in an atypical setting—an art gallery, a boutique, a greenhouse—that provides an intimate, unexpected venue for a limited number of guests who pay as much as $100 to $150 for their repas.

Culinary Crafts is dedicated to the one-and-done model, delivering a one-time menu at a one-time location, and moving to an all-new venue the next time. Mary and her chefs place a special emphasis on locally sourced foods. Their recent pop-up, for example, featured torched Utah goat cheese, mesquite-grilled Rocky Mountain trout, sous vide Double R Ranch rib eye, local cheese and Amano chocolate and Utah apple crostata.

“It’s not just about the food,” she adds. “It’s the whole experience: the pairing of wines, the location, the sharing of where the cheeses come from, how gelato is made, how to properly taste chocolate.”

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An online review from Jeff Rust
“My wife and I have attended 2 pop-up dinners and they are incredible. It is Culinary Crafts at it’s finest. I would recommend Culinary Crafts for any fine occasion or anytime you really want to impress.”