2017 issue

April 22, 2019

April Recipe of the Month: Artisan Deviled Eggs


Easter has come and gone and now you might be left wondering what to do with all those left over dyed Easter eggs! Here are 3 of our favorite deviled eggs recipes! Sure to tickle your taste buds. Tarragon Deviled Eggs
  • 6 hard boiled eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon minced gherkins pickles
  • 1 tablespoon minced shallots
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons of minced fresh tarragon
  • salt and pepper to taste
  • microgreens to garnish
Curried Deviled Eggs
  • 6 hard boiled eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon curry powder
  • 1/4 teaspoon ground mustard
  • salt and pepper to taste
  • 1 tablespoon diced green onions
  • 4 teaspoon of mango chutney for garnish
Sriracha Deviled Eggs
  • 6 hard boiled eggs
  • 1/4 cup mayonnaise
  • 1-2 tablespoons of Sriracha to taste
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 teaspoon sugar
  • salt and pepper to taste
  • black sea salt to garnish
Remove shells from eggs and slice open length wise. Remove the yolks into a small bowl and save the whites for later. Using a food processor or blender, blend together yolks and remaining ingredients. Using a pastry bag and a star tip (I like to use 2110 tip—very large star tip—as it makes the prettiest fillings), pipe the egg yolk mixture into your egg whites and garnish. Enjoy!

March 29, 2019

The Top 15 places to eat lunch in Utah County


  Our Culinary Crafts main commissary is located in Pleasant Grove, so we are constantly looking for great places to hold a business lunch. We polled our chefs for their favorite places to eat. Ryan and Kaleb then set out to narrow it down to 10 but there were too many good ones so we narrowed it down to 15!
  • Pizzaria 712- This has been a Crafts family favorite since it opened. They never fail to impress. The wood fired oven fueled with apple wood tuns out crusts  that will make your mouth water!
  • Asahi- this little sushi place doesn't look like much from the outside. Just a little shop in a strip mall but it is turning out truly quality sushiImage result for asahi orem
  • Tsunami- a beautiful restaurant with a beautiful view, located up in Traverse Mountain shops. This is one of our favorite places for date night or family outingsImage result for tsunami sushi
  • Oteo- This family run Mexican joint has a fabulous story. The food is creative and authentic. Certainly an elevated dinning experience.
  • Black Sheep- Utah's local food is so important to Culinary Crafts. That is why Black Sheep is one of our favorites. True to Utah's roots as well as our products
  • Image result for black sheep provo
  • Cravings- Since we are based out of Pleasant Grove, Cravings was such a pleasant surprise! They hold true to the eating philosophy we do- Go Slow. Take your time and enjoy the food and company!Image result for cravings bistro
  • Sundance (both the Foundry Grill and the Deli)- Sundance is Ryan's favorite place to ski, so he visits these restaurants often. The care they take of you and your guests is one of the great examples of hospitality in UtahImage result for foundry grill
  • Peace On Earth- this refreshing addition to Provo's food scape offers the best cup of coffee from a shop in Utah CountyDSC08314.jpeg
  • Taqueria 27- These tacos offer a great blended flavor of creative Latin American and local Utah flavors! Don't miss out on their specials- they are always changing and will blow your mind.Image result for taqueria 27
  • 180 Tacos- These tacos will take you around the world in the creativity that they offer. This fusion restaurant is worth a visitImage result for 180 tacos
  • BamBams- Bbq is Utah's bread and butter! BamBams take such pride in their meats. The time and passion they put into each cut is specialImage result for bam bam's restaurant
  • Yamato- As innate sushi lovers we have been visiting Yamato for over 20 years! We grew up with this space and recipes. Even as Utah county grows in food offerings this classic is still a great visit.Related image
  • Chom- Burgers are some of the Crafts' brothers favorite food. Ditch the fast food and bask in the beauty of this burger!
  • Sidecar Cafe- A sandwich shop with a flare! This rustic joint has a lot of personality and so does the food!
  • Straptank- A Brewery in Springville! What a great little joint with a wide menu featuring so many of native Utah favorites!

March 14, 2019

March Recipe of the Month: World’s Best Mashed Potatoes


We love potatoes of all varieties, in all styles, all year round. But especially on St. Patricks Day, as part of an Irish themed menu, we love some fish and chips or stout braised beef with mashed potatoes. This is one of our favorite recipes.   And in case you're worried it's a misprint, yes, the amount of butter is correct. Just trust us on this one!   Ingredients   -3 pounds of yellow potatoes (Yukon Golds are perfect) -1 1/4 pounds of butter, cubed -1/4 cup of heavy cream -kosher salt Boil potatoes in lightly salted water until tender (about 20 minutes). Drain and allow to cool. When potatoes are cool enough to handle, remove the peel. Puree the potatoes with a food mill / ricer into a large sauté or sauce pan.   Heat the puree over a medium heat, turning frequently with a rubber spatula. Watch for the potatoes to release moisture as steam and continue stirring until they take on a drier, fluffier consistency (about 3 minutes). Reduce heat to low.   Add butter 1/4 pound at a time, stirring until completely melted, smooth, and creamy before adding more. After all butter is incorporated, whisk in the cream. Salt to taste. Plate and serve immediately.   Enjoy!

March 8, 2019

Host an Olive Oil Tasting!


Of course we never tire of hosting wine, cheese, charcuterie, whiskey, and chocolate tastings. Less common, but just as fun, we also love to sample a line up up fabulous olive oils.  It's a super fun experience to kick off a dinner party!  Moreover, slowing down to sample different high end oils will also improve your larger cooking experience as you find your favorite oils and use them in all your dishes.   What you'll need:
  • Extra virgin olive oils. Start with 3-6 oils. Pick premium selections. And look to achieve as much variety as possible - oils of varying itensity, of different colors, and from multiple locales.
  • Wine Glasses.
  • Small Plates.
  • Bread. Something with a great crust. Simple breads sans any flavors or accoutrements (the bread is simply to deliver the oil, not compete or contrast with it).
  • Palate Cleanser(s). We suggest fresh fruit (apples, oranges, berries, etc.) and sparkling water.
Photo Credit: Olive Oil Source
  1. First, pour about a tablespoon of the first olive oil into your wineglass.
  2. Swirl the olive oil in the glass.  Cup the glass in one of your hands and cover the top of the glass with the other.  Swirl gently to release aromas.  The warmth from your hands with help the aromas release as well.
  3. Uncover the glass and smell the oil deeply.  Take mental notes of what you smell.  Is it peppery? Fruity?  Buttery?
  4. Next, take a sip of the oil almost in a 'soup-slurping' fashion.  Allow the oil to run across the palate. Breathe in through your nose. Try to smell the oil again before swallowing.
  5. As you exhale, swallow the oil and concentrate on the flavor.  Think about some general categories such as fruitiness, pungency, bitterness, earthiness, pepperyness, etc.  Write down your observations and then compare them with your fellow tasters!  You can also re-taste the oil by pouring it on a small plate and dipping the bread in the oil and seeing how that affects the taste.
  6. When you are ready to move on to the next oil, cleanse your palate with plain bread, a slice of apple, and/or sparkling water.
  7. Repeat the process for the oils.
Taking notes helps. Putting your impressions into words and discussing them with others will help them take form and become more specific. It also helps to recall your thoughts later on when shopping for oils for unique purposes. Below is a great card that's fun to give each guest to help them take notes.Eat well!

February 25, 2019

The artisan chocolate capital of America is . . . Utah? Local Partner Feature: Amano Chocolate


Believe it. Although the East and West coasts are well known and boast some wonderful chocolate, the most highly awarded and innovative chocolate is most abundant here in the mountains! One of our favorite local chocolate makers is Amano, located in Orem, UtahImage result for amano chocolate Having been at the forefront of the revolution celebrating single-origin chocolates, Amano is perhaps Utah's best and most recognized chocolate. Art Pollard is the founder, owner, and chocolatemaker. Amano’s initial splash of awards and recognition raised a lot of eyebrows. How was a relatively unknown Utah chocolate maker coming from nowhere to rival the top European brands? Over the next decade though, Amano continued to bring home top American and International awards and accolades. Now, they are widely considered one of the world's very best. Art has traveled the world searching for the best cocoa beans with unique and exciting flavor profiles. Amano cuts no corners. They process with vintage equipment, often taking 2 months or more to produce a chocolate bar after receipt of the cocoa. When tasted, the chocolate is replete with surprises and pleasures. Often you’ll swear there are other elements added to the recipe - fruit, nuts, booze, citrus, flowers, spices, and more. However the dark bars usually only have four ingredients (cocoa beans, cane sugar, cocoa butter, and vanilla). This array of flavors comes from the bean selection. When tasted, Art’s commitment to producing the best chocolate by starting with the best beans is clear   We love using Amano in countless dishes. From our flourless chocolate black satin fudge cake, to our chocolate pot de creme, to our signature dark chocolate gelato.  It’s even one of the ingredients in Ryan’s chili recipe. Despite the wide application of the chocolate in larger recipes, perhaps the best way to enjoy and appreciate Amano chocolate is straight from the package. Indeed, one of of our favorite ways to conclude an elaborate and indulgent meal is to enjoy a little cheese sampling, followed by an artisan chocolate tasting. Pro tips when tasting dark artisan chocolates like Amano (or some of our other local favorites - Ritual, Milcreek, Solstice, Durci, Chocolate Conspiracy, Taste, Cocoa Bean Project):
  • Cleanse the palate. Many flavors of good dark chocolate are subtle and will be lost or ruined when tasted against lingering flavors from a meal. Apples, citrus, and other light fruits can work well. Sparkling water is an excellent option. Fruit and sparkling water together are ideal. Cleanse before each new chocolate. Yes, this may mean your cleansing the palate multiple times if tasting multiple chocolates.
  • Smell the chocolate. Smell again. Break a piece apart and smell the freshly exposed surface once more. This will prime your palate for the upcoming tasting. And it will zero in on the most subtle flavors that may be overpowered by others when tasted.
  • Don’t taste cold chocolate. The bar should be at room temperature when you start. And it’s recommended to warm the chocolate in your fingers for a few moments before introducing to the mouth. Warming up the chocolate will help the flavors release and be perceived as you taste.
  • Don’t rush. Although chewing 1-3 times can help accelerate things, this is the upper limit. Wait for the chocolate to melt. Massage the chocolate between your tongue and the roof of your mouth. Breathe in through your nose. Try to smell the chocolate while your tasting it. Slow down and focus on the flavors - especially how they change from start to middle to finish.
  • Use a proper sample size. Too large, and you’ll be tempted to chew too much. Too small and you’ll miss flavors before it’s melted away. 5 - 15 grams is good window to target.

20x winner Utah’s Best of State

16x Best of State Caterer

3x Best of the Best / Hospitality

1x Entrepreneur of the Year