As promised, today, we are bringing you the food from this AMAZING wedding we showed you last week! Check it out, and again, thank you for the amazing photos Logan Walker Photography!
I couldn't resist starting off this post with another photo of this GORGEOUS tablescape! Love the rentals from Diamond Rentals, florals from Decoration Inc, and planning from Soiree Productions! Plus, our delicious house-made breads and artisan butters were a welcome addition to the tables, don't you think?
To start things off, of course we had passed hors d'oeuvres! We greeted guests with this Balsamic Glazed Elk Carpaccio that was paired with a mini taste of local Wasatch Brewery's Polygamy Porter that complimented the bite perfectly. We love it when we can do fun pairings like this!
We didn't stop there! We also served BLT Stuffed Heirloom Grape Tomatoes, Butternut Squash Lollipops garnished with Pistachios, Lemon Avocado Shrimp Crostini, and Roasted Pheasant with Plum Jam on top of a Granny Smith Apple. YUM! Plus, we served amazing slow drip coffee to the guests, which they loved, because they got to see the process of getting the perfect cup!
Of course, the bar was decked out beautifully too! Not only did we have fun creating the perfect food menu, but we made sure the signature cocktails were up to par too!
Local distillery High West was the choice of spirits to inspire our Signature Cocktail menu! The couple really wanted to focus on the local Utah food and beverage and we are so lucky to have such a great selection of local vendors. High West cocktails are always top notch!
The couple chose to serve a plated 4 course menu to their guests that featured local ingredients and sustainable foods. We were happy to oblige! First, we served a Locally Grown Spinach and Romaine Salad garnished with Local Pears, Gorgonzola, Candied Almonds, and Dried Cranberries with a Caramelized Onion Balsamic. Pretty and delicious!
Next, we served Mesquite-Grilled Rocky Mountain Red Trout with Granny Smith Apple Chutney on a bed of Seared Cauliflower, Brussels Sprouts, Tomato Lentils, with Parsley Oil and Micro Greens. We had to show this dish 2 ways so you could see all of the amazing-ness happening on this plate!
Next, we served an entree of Grass Fed, Locally Raised Beef Tenderloin, Locally Grown Corn Cilantro Risotto, Julienne Vegetables, garnished with Yucca Chips. And, last but not least, guests were treated to a dessert of Poached Local Pears, Toasted Masala Almond Streusel, and Amaretto Zabaglione. Such a wonderful meal!!!
As if that meal wouldn't leave you happy and satiated, we also created a fun dessert display for the guests as they danced the night away. LOVE!
How cute are these Mini German Chocolate Cakes and Mini Pies Garnished with Edible Flowers?!
French Macarons and Chocolate Pot du Creme rounded out the deliciousness on the dessert display. We LOVED bringing in the natural vibe with edible flowers on the Macarons too!
Another shot of this fun dessert display! And how pretty are these linens mixed with our pretty wooden serving boards? And the mercury glass lanterns were AMAZING!
Last, but not least, the couple hosted an "after party" for the guests who wanted to keep the party going - and you need fuel to keep dancing the night away, right? So the couple gave out favors of our House Made Bacon Bourbon Popcorn, as well as an Late Night Bites Bar with Mini Pepperoni Pizzas, Sliders & Fries, and S'mores Cones! YUM!
We simply LOVED this wedding and had so much fun coming up with this creative and delicious menu! I hope this inspires you all to get creative with you wedding food too! Happy planning, everyone!
Check out more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com!SOURCES: PhotographerLogan Walker Photography| Culinary Crafts| Planning & Event DesignSoiree Productions | | Diamond Rental| Invitation & Paper GoodsAnn Elizabeth | CakeCarrie's Cakes | The Private Residences atWolf Creek