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Utah - Culinary Crafts

Need an Idea for your Next Event? Chef’s Challenge Experiences are Here!

By | Corporate Events, Culinary Crafts Events, Event Tips and Planning, Every Day Life at Culinary Crafts, Food, Modern Wedding Style, Hot Tips for Cool Brides, Parties, Venues We Love

I think you all know this by now, but the people here at Culinary Crafts love food.  I mean, really, truly LOVE food.  And you know what?  We believe that a lot of you out there share this love of good food.  So, when we are asked to innovate some new experiences for events, of course we wanted to elevate our shared love of food into something even more amazing.  Enter Chef Experiences!  Basically, these are ‘Chopped’ style competitions to build teams, learn new skills, and have a great time!  We recently hosted one of these events at the GORGEOUS Big Moose Yacht Club – and I can’t wait to show you the pics!  Side note, if you want to check out this venue in real life, we are hosting our Harvest Pop Up Restaurant here on October 6th.  You can get your tickets here.  Now, check out this awesome event!

Isn’t the Big Moose Yacht Club beautiful?  We absolutely love this venue and we so excited to host this novel experience in such a great space!

As you can see, we set up each team’s station with their ingredient kit, a stock set of kitchen tools, and dishes to plate the final creation.  We were so excited to get started on this fun evening!

The ingredient kit!  We really wanted to focus on local foods so we used local Beehive Cheeses, local heirloom tomatoes and corn, plus other farm fresh produce and some sauces to mix it up!  Looks like the start of something yummy, I tell you!

Some items in our specialty tool kit, because you never know when you’ll need to julienne something!  🙂

Of course, we had a fully stocked ‘pantry’ where teams could come to get items to round out their dishes.  Of course, we stocked more local favorites like Amano Chocolate and Slide Ridge Honey Wine Vinegar!

Another surprise?  Lavender Brittle as a basket item – totally different and unexpected!

Our pantry was also fully stocked with herbs, spices, and grains!

How pretty  is this live wood edged table?  Loved it for the teams to settle in after the competition to eat the final menu!

Of course, our staff was on hand to inspire and help (or maybe scheme?!) with the teams if they needed!

Lastly, I love this picture of our very own Kaleb Crafts, who was the emcee for the evening!  We absolutely loved this event and the energy and excitement from the guests was infectious!  I definitely think this is a great idea for any one looking for a unique and memorable event activity – whether it be for a family party, corporate event, or even an intimate rehearsal dinner!

We hope this inspires you to think outside of the box and shake up your events with an activity that is totally new!  Happy planning, everyone!

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

 

Mary’s Advice for Brides

By | Culinary Crafts Events

Dear Bride,

Mary Crafts here. I’ve seen more weddings than I can count, I know the ins and outs, the ups and downs, and I feel qualified to offer you some advice.

Last year, our bride Chelsea had her beautiful wedding celebration at Red Cliff Ranch in Heber, UT. This gorgeous ranch was the same place that I held my wedding just five years earlier. I fell in love with this darling bride and her mother from our first meeting in our office.

Over the next few months, we worked together to plan out the details of her special day. Chelsea already had the fabulous David Newkirk reserved for her photographer, and I suggested some of my favorite vendors for the Ranch: Kale Fitch as videographer, Gold Standard as the music, and Josh from 5 Penney Floral to add the perfect little accents that turn the ranch into a romantic wedding location. We also created a wonderful menu for the night. From the dinner, to the cake, to the late night snack! This wedding was sure to be a big, perfect, beautiful success.

Eventually, the big day arrived. Chelsea was giddy and excited to finally marry her sweetheart, Walker, and she anticipated the day would go exactly as dreamed. However, it wasn’t long until Chelsea ran into a problem: the officiate was late.

After waiting 45 minutes for his arrival, we discovered that the officiate (a close friend of Chelsea’s fathers’s) had gotten confused and was still two hours away! Although the guests were tired and restless, Chelsea’s father insisted on waiting for him. The ceremony would start three hours late.

So, what was there to do? After months of planning, it all came down to one small mistake and the whole evening could be tainted! One thing that I told Chelsea in this moment, and one thing that I will tell you, is that things hardly go as planned. But, if you think on your feet, and prepare to be flexible, everything will work out. Just because it doesn’t go as planned it doesn’t mean it won’t go perfectly.

I had an idea, and Chelsea was so willing and ready to try it out.

In front of the crowd of tired guests I pulled up a chair and stood on top.

“Excuse me!”

Heads turned.

“Now, I’ve got some good news, and I’ve got some bad news. The bad news is, the officiate is still two hours away and we’ve determined to wait for him.”

Groans.

“The good news is, we are opening the bar and starting the passed hors d’oeuvres!”

Cheers!

Guests had a delightful time switching the cocktail hour to before the ceremony and moved into dinner following the ceremony. Here’s what Chelsea recently wrote to me about it:

“Not a moment goes by that I don’t think about perfect my wedding day was, but what I remember are the incredible people that made it happen… So many people have shared with us how impressed they were with your ability and flexibility to adjust the cocktail hour with our officiant being late. They loved eating and drinking beforehand and socializing/catching up before the ceremony. Your kindness, sincerity, creativity, energy, and love has forever been imprinted on my heart.”

Chelsea was able to roll with the punches and it turned what seemed at the time like serious issue, into one of her favorite memories at her wedding.

Culinary Crafts, Mary Crafts, Bride, Advice, Utah Destination WeddingPhotos by David Newkirk

Good luck, and happy planning!

Love, Mary.

How Much Alcohol Should You Plan For Your Event?

By | Culinary Crafts Events, Event Tips and Planning, Parties, Tips, Top 5 Tips

By Ashley Veenendaal

One of the most common questions we get in the event planning industry is “How much alcohol should I plan for my event?” Running out of alcohol before guests have had a reasonable and fun number of drinks is definitely a joy kill at the party. If you are not using a bar service who specialize in estimating the amount of alcohol needed, then there are a few rules of thumb that will keep the party going.

How long will your party be going on?

Most often guests will imbibe 2 drinks in the first hour and one per hour thereafter. So if you are planning on a 4-hour party you will want to be prepared for guests to drink 4-5 drinks during that time. Of course there will be guests who drink more and those who drink less. This more often than not will even things out.

That being said you will also want to consider who your guests are. This may be a generous amount for a group of light drinkers (always better to have some left over for next time). Or it may be lacking for a group of hard drinkers (consider how drunk you want to see your guests and what the transportation plan is afterward before upping the amount of alcohol.)

How much do you get from a bottle?

There are hundreds of alcohol math calculators online but some standard measurements, (depending on how heavy handed you are with the pour), look like this:

Wine: 5-6 glasses per bottle

Champagne:6-7 glasses per bottle

Beer: You will have to decide if your guests love their beer or prefer something else. This will determine whether you plan on 2 bottles/cans or 5. Keep in mind local & craft breweries also have a higher alcohol content. Here in Utah we don’t have kegs, so for those of you who are having an event were they are legal, ask the purveyor.

Spirits: Vodka, Rum, Whiskey, Gin & Tequila. These are the basics that guests will ask for. 15-20 pours per bottle depending on the cocktail. You will want to look at the amount of each liquor & mixers going into a drink to determine more accurately how many bottles you will need.

What are you serving?

If you are only serving beer and wine generally guests will drink more red wine (unless it’s summer & it’s hot) then consider adding some rose to the mix. Otherwise plan on buying more red than white. This is where you have to gauge whether your guests are bigger wine or beer drinkers.

For a full bar we would suggest 50% wine, 30% beer & 20% spirits, again it’s going to really help if you know your crowd. Another fun suggestion is to serve beer, wine & one or two signature cocktails. It makes the bar memorable if guests are offered a delicious new cocktail as well as minimizing the variety of alcohol you will need to purchase. Often signature cocktails can also be designed to work without alcohol for your non-drinking guests and it’s important not to neglect them. Have fun, be safe & DON’T RUN OUT OF BOOZE.

REPOST: ICAEF Scholarship Recipient Spotlight

By | Vendor Spotlight
Heather Carr: Driven to Perfection

For seven months, the team at Footers Catering in Denver introduced their Executive Sous Chef, Heather Carr, to clients as a contestant on an upcoming episode of Chopped, the popular Food Network show, not knowing if she had won or not. Even on the day of the viewing party that Footers threw for friends, family and clients, no one, except Carr, knew what the outcome would be.

That wasn’t really a surprise to anyone as we all know somewhat how reality TV works these days with their iron-clad non-disclosure agreements and months between the final shows and when they air. Footers owners, Anthony and April Lambatos and the team were happily surprised when Carr won. But there were also some unexpected elements in store for Carr.

“I was surprised watching it how much I didn’t remember doing,” she said the day after the show aired. “The camera lights were hot and I was in the zone.”

She might not remember the ingredients or her techniques, but her focus during the cooking was laser sharp. “I focused on my own work, not on the competition,” she recalled. “I was hard on myself each round.” That’s the attitude it takes to win. However, at the end of the day, it’s about winning the long game for Carr.

“Winning Chopped is a career highlight for sure, but it was a cooking competition,” she said. “It’s just one day in many, and it’s about the luck of what you are given. It’s not everything about who I am. To me, speaking at Catersource, being an ICAEF scholarship winner – twice now – and mentoring other chefs is of more value.”

And that’s what it is about the 25-year-old that has made her a winner in the catering industry.

Carr is someone who takes advantage of every opportunity that comes her way, and is sure enough to be herself in every situation – her shaved hairstyle and tattoo sleeve of vegetables — tells you that even before you talk to her.

She began cooking in college. As a lacrosse player at University of New Hampshire (where she is from) her practice schedule kept her from working. So she made a deal with her roommates that if they bought the groceries, she’d cook. Laughing, she recalled, “I was pretty bad at first. I got better and never stopped. I’ve been cooking professionally for the entire six years since.”

After attending Johnson & Wales in Denver, she moved to Los Angeles for a year. While there she worked for a boutique catering firm and won her first ICAEF Scholarship. This enabled her to attend Catersource where she heard great things about Footers. Wanting to return to Denver, she set her sights on working for them, which of course she did. Once again, she won the ICAEF Scholarship (applicants are allowed to enter and win a maximum of two times).

This time around she was mentored by Keith Lord, Executive Chef of Wild Thyme in San Diego, and this year’s winner of ICA’s Chef of the Year Award at the ICA CATIE Awards during Catersource. “He really opened doors for me,” Carr said. “We clicked on how we approach food.”

Eight months later they presented together at the Art of Catering Food in Washington, D.C. on upcycling, the art of reusing discarded food product to create a dish or sauce of the same, if not better, quality than the original.

This year at Catersource, they presented together yet again. Next time around, Carr is ready to go it alone. As someone who learned cooking to pay her rent, Carr wants others who enter the field to understand the foundation of the cooking process and how something as simple as emulsification of a vinaigrette, for instance, translates to many other cooking techniques. “I want to mentor others and teach them all the things I wished I had learned when I began,” she said.

Her philosophy is to make something work, rather than make excuses of why it can’t. “I try to find success and meaning in what I’m doing now instead of thinking if it will be bad or good for my career. I won’t let anything stop me.” Obviously, this Carr is revved up and going places.

International Caterers Association Educational Foundation (ICAEF) www.icaef.org

Setting the Perfect Table

By | Event Tips and Planning, How To, Parties, Top 5 Tips

By Kaleb Crafts

Whether you are planning a corporate function, your big wedding day or just entertaining your closest friends for an intimate dinner party, the table setting sets the tone for the event more than almost anything else. Here are a few tips to help you think through this important piece to your event.

The Linen

The right tablecloth or linen is the first thing down on the table. A clean, crisp, white, linen that hangs just to the floor can be a great fit for any event, but get creative. Bring some colors in, use some unique patterns or fabrics. Don’t hesitate to get out the sewing machine and quickly hem or surge an edge on your favorite fabric. Add a pop of color with a runner or additional cloth overlay. Be mindful of textures and how they go together.

The Centerpiece

Get creative with your arrangements. Fresh florals can be used in almost any situation and tailored to fit the feel of the party. However, don’t be tied down to florals alone, add in votive candles, tiles, mirrors, beads, etc. For themed parties, use anything from sports caps to wood boxes to tiki torches. One thing to keep in mind is that while a tall and wide centerpiece will certainly be breathtaking at first glance, it can detract from table conversation once guests are seated. If it blocks the view of guests who are opposite one another, it can be bothersome.  

The Serviceware

Pick a china pattern that fits the event. If you have space and budget, add a charger or service plate to the place setting. The flatware should look cohesive with the china and be set according to common etiquette. An entire book could be written about place setting etiquette, so I won’t go into too much detail. But keep the flatware half an inch from the edge of the table and work outside in, meaning that the flatware should be placed in the order it will be used throughout dinner service working from the outside towards the plate. I love this picture from rootedinfoods.com that shows a traditional formal setting. In most circumstances, you won’t have all of these pieces set and you won’t set more than 3 pieces of flatware to left and right of the plate at a time, but this shows where the appropriate location for pretty much anything you could think of would go.  

The Accouterments

It is always helpful to think through the evening and plan the additional needs on the table accordingly. Salt and pepper shakers, water pitchers, place cards, table numbers, etc. Keep in mind that the additional items placed on the table may clutter the clutter and detract from the rest of the table.  

I hope these quick tips help you at your next big event and remember, life is too short to eat bad food.  

🍪 Double the Fun! 🍪

By | Ask Mary, Recipe of the Month, Recipes

Cookies served with a milk “shooter” —
what could be better?!

Two is better than one!

What’s better than one chocolate chip cookie recipe? Two chocolate chip cookie recipes! Our original recipe (the first recipe below) makes a devastatingly delicious chocolate chip cookie that is at it’s best if you eat it warm right out of the oven or within about 4 hours of baking. It has been our go to recipe for decades because we make our desserts fresh the day of our events.

But we’ve had requests and occasionally need to make a cookie that will keep longer. That’s when we came up with the second recipe. You can freeze the dough and put the frozen cookies right on the cookie sheet and bake them. AND these cookies even freeze well once they’ve been baked! Simply seal them in an airtight container. Note – this freezer friendly recipe is really loaded with chocolate chips – the chocolate lovers in your family will love them!!

Enjoy! Mary
Mary Crafts-Homer

and our next episode
will be launching in
APRIL

MARCH RECIPE OF THE MONTH

Original Chocolate Chip Cookies
Makes 60 average size cookies

Ingredients
2 cups (4 sticks) Butter
2 cups + 4 T Granulated sugar
2 cups Brown sugar
3 large eggs
1T Vanilla
1/3 cup Corn syrup
3 1/3 cup All purpose flour
4 1/2 cup Cake flour
1 1/2 tsp Baking soda
3/4 tsp Salt
2 bags (11oz each) Milk chocolate chips

Method

Cream butter and sugars
Add eggs 1 at a time
Add vanilla and corn syrup
Add chocolate chips
Scoop about 2 1/2 tablespoons of dough per cookie
Bake at 325 F for 10-12 minutes until golden brown

 

New Chocolate Chip Cookies
makes 12 ginormous cookies

Ingredients
8 oz butter, cold (we use unsalted, but if you use salted, cut back on the salt amount)
1 cup Brown sugar
1/2 cup Sugar
2 large eggs
1 T Vanilla
1 1/2 cups Cake flour
1 1/2 cups All purpose flour
1 tsp Corn starch
3/4 tsp Baking soda
3/4 tsp Sea salt (less if you use salted butter)
2 cups Milk chocolate chips
2 cups Walnuts (optional) we usually don’t use them

Method

Cream the butter and sugar
Add eggs one at a time, add the vanilla
Add dry ingredients until 80% mixed, stir in choc chips and walnuts if using.
Portion out cookies and freeze the dough. We find it if you freeze the dough a bit before you bake them it helps them keep their shape. A half a cup of dough equals one cookie. So measure out the dough and freeze for at least 30 minutes. Yes, these are jumbo cookies!

Bake at 400 F for 12 to 15 minutes. Be sure and watch closely as every oven will vary. They should be slightly brown around the edges and still appear soft and the center.

REPOST: A Bar Inspired Sophisticated Wedding Reception

By | Culinary Crafts Events

REPOST FROM UTAH BRIDE AND GROOM BLOG:

Culinary Crafts is so excited to be guest posting today! Utah Bride & Groom Magazine is one of our favorite magazines for wedding trends and inspiration – and we are so honored to be able to add our voice to their stellar blog! Today, we’d love to showcase a beautiful wedding that we did recently that was chock full of divine eats and breathtaking elegance, all in the heart of Salt Lake City.

When we initially met with Lacey and Steven, the bride told us that she envisioned an incredibly elegant wedding at the McCune Mansion (with a GORGEOUS designer dress from Modern Trousseau) and AMAZING, romantic florals. But, she had a twist in store for us!  This bride wanted an sophisticated wedding reception BUT she wanted all of the food and beverages to be bar inspired!  How fun is that? She told us that she wanted to create an intimate atmosphere of total comfort and warmth for her guests – and, boy, was it fun for us to create a menu with such a contrast! I love the juxtaposition between the two styles.  Thank you also to Melissa Kelsey Photography for the fantastic photos!  Check it out!

A Bar Inspired Sophisticated Wedding Reception https://www.culinarycrafts.com/bar-inspired-wedding/

This was such a fun couple and the stunning bride was about as bubbly as could be! Plus that gown!!! LOVE! Not to be out dressed, the groom, who’s a proud Scotsman, naturally wore full Scottish wedding attire which included a dashing kilt!  Such a stylish couple.

A Bar Inspired Sophisticated Wedding Reception https://www.culinarycrafts.com/bar-inspired-wedding/

For this event, we really wanted to mix the feeling of high style elegance and romance with our re-envisioned takes on bar bites and libations for that added twist of fun.  So, of course we made sure that the drinks had that bar classics vibe, but with a feeling of refinement.  So, we concocted standby favorites and gave them a twist (literally and figuratively) and came up with fun, customized names that fit the couple to a ’T’!  Plus, the added touch of the hand drawn calligraphy from Karli Noel was such a pretty presentation!

A Bar Inspired Sophisticated Wedding Reception https://www.culinarycrafts.com/bar-inspired-wedding/

A party is no fun unless the food and drink is plentiful and delectable! We love to greet the guests with hors d’oeuvres during a cocktail hour that allows guests to mingle and chat before dinner and for this very special menu of ‘bar bites elevated’, we dreamed up some really amazing eats!  We served the guests Mini Chicken & Waffles drizzled with Maple Syrup and Mary’s Signature Danger Tots with Cheddar Cheese, Bacon, and Jalapeño.  Seriously yummy – and FUN!

A Bar Inspired Sophisticated Wedding Reception https://www.culinarycrafts.com/bar-inspired-wedding/

Isn’t this reception space gorgeous?  We loved the polished look of the golden charges which tied in the golden accents throughout the McCune Mansion.  Plus, the chic palette of white, blush, and pink florals from Native Flower Company really brought in the couple’s desire for a romantic atmosphere. We loved setting the scene for the fabulous meal to come!

A Bar Inspired Sophisticated Wedding Reception https://www.culinarycrafts.com/bar-inspired-wedding/

Of course, a gorgeously elegant wedding day deserves a fabulously upscale, plated dinner for all the guests – but, of course, we gave that a twist for an extra element of unique-ness.  So, we served a starter of a summer favorite, Watermelon with Arugula, Goat Cheese, Fresh Mint, and Balsamic Reduction and then an entree of our AMAZING “Hello, Gorgeous!” Burgers which featured our House-made Grilled Brioche Bun and Culinary Craft’s Secret Sauce with a side of Hand-Cut Truffle Parmesan Fries with Smoked Aioli.

This wedding was SO fun to put together. The Culinary Crafts team are suckers for a gorgeous, elegant event, but raise the bar and ask us to get creative with a menu of classic, bar food to fit the upscale theme of the event? Yes, please!  Such a great day – and, just in time for all of you starting to plan for Valentine’s Day, we wanted to invite you all to an elegant and romantic event of your own!

Culinary Crafts will be hosting a Romantic Pop Up Restaurant dinner on February 14th at our own downtown venue, The Tasting Room. Please join us for a lavish and decadent 6-course dinner that is sure to dazzle your senses!  Find more details here.  We can’t wait to show you and your special someone what an amazing dining experience we offer to every one of our guests!  See you soon and happy dreaming, everyone!

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

VENDORS // Catering: Culinary Crafts // Venue:   McCune Mansion  // Photography: Melissa Kelsey Photography // Florals: Native Flower Company // Calligraphy:  Karli Noel // Gown: Modern Trousseau // Bridal Shop: Alta Moda Bridal

REPOST: A Modern Asian-Themed Wedding at The Leonardo Museum

By | Culinary Crafts Events, Parties, Vendor Love!, Wedding Trends

REPOST FROM SALT LAKE PARK CITY BRIDE AND GROOM BLOG:

We revisit this colorful and contemporary celebration featured in the pages of our magazine.

In celebration of Chinese New Year this weekend, we’re #FBF-ing to Candice Yee & Eric Bender’s Real Utah Wedding featured in our Summer/Fall 2013 issue.

The “Modern Shanghai” and “Upscale Chinatown” themed wedding at The Leonardo Museum in downtown Salt Lake City—planned and designed by FUSE Weddings & Events—was inspired by the couple’s love of travel and Asian street food. Culinary Crafts recreated some of the duo’s favorite eats for the cocktail hour, including skewered shrimp satay, pork pot stickers, and Thai-style fish cakes served with chopsticks in take-out containers lined with Chinese newspaper. The morning of the big day the couple held a traditional Chinese tea ceremony, a nod to the bride’s family’s heritage. During the reception, Yee swapped her Vera Wang gown for a traditional red Chinese dress. The couple later departed among a sea of sparklers and glowing Chinese Kongming paper lanterns.

Read the couple’s love story + wedding details here, and see more photos of their festivities here!

 

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

We catered a Surprise Pop-up wedding at The Tasting Room!

By | Parties, The Tasting Room, Vendor Love!, Vendor Spotlight, Wedding Trends

The bride and groom, Angie and Scott, wanted to create a spontaneous and carefree wedding experience for themselves and their friends and family. Boy, did they succeed!

They told their guests they were invited to a dinner to share great food and great times with friends and family. When the guests arrived, to their astonishment, they found out it was actually a wedding…Angie and Scott were to married then and there! We give special thanks to their wedding photographer, Steve Speckman, for sharing his beautiful photos with us.

Angie and Scott's surprise wedding at the Tasting Room in Salt Lake City

To create a calm and natural ambiance the chairs were decorated with sage branches and soft white ribbon.

AngieAndScott'sWedding054

Having pulled off their first “caper” as husband and wife, the bride and groom shared a congratulatory kiss in the gallery.

Angie and Scott's surprise wedding at the Tasting Room in Salt Lake City

After the ceremony guests were seated at tables adorned with succulents in rustic wood boxes and gold mercury glass votives echoing the natural ambiance of the patio.

Angie and Scott's surprise wedding at the Tasting Room in Salt Lake City

Guests were delighted with their 4-course Pop-up wedding dinner!

Angie and Scott's surprise wedding at the Tasting Room in Salt Lake City

Mary Crafts-Homer introduced each course, explaining the nuances of the ingredients and preparations.

Angie and Scott's surprise wedding at the Tasting Room in Salt Lake City

At Pop-up Dinners, guests can watch our chef’s cook and plate everything!

Angie and Scott's surprise wedding at the Tasting Room in Salt Lake City

Angie and Scott were able to make their rounds to talk to their wedding guests during the first course.

Angie and Scott's surprise wedding at the Tasting Room in Salt Lake City

After enjoying passed hors d’oeuvres, guests were served a fresh green salad with Parmesan, lemon vinaigrette, and lemon zest.

Angie and Scott's surprise wedding at the Tasting Room in Salt Lake City

For the second course, we served the ultimate comfort food: Mary’s homemade meatballs and spaghetti with shaved Parmesan!

Angie and Scott's surprise wedding at the Tasting Room in Salt Lake City

How incredible does this grilled prime filet look?! It’s topped with melon salsa and served over balsamic potatoes, leeks, and asparagus.

Angie and Scott's surprise wedding at the Tasting Room in Salt Lake City

For their fourth course, everyone enjoyed a tasting of Utah cheeses, honey comb, and apple as well as a wine and cheese napoleon on a brioche crostini.

 

Angie and Scott's surprise wedding at the Tasting Room in Salt Lake City

For dessert guests enjoyed petite chocolate fudge wedding cakes with raspberry coulis and edible gold dust sprinkles, served with home made caramel gelato on the side.

All in all – this was a Pop-up Wedding success!

A Modern Luau

By | Culinary Crafts Events, Parties

When there’s fire and great food involved, you know it’s going to be a good party! This was a social party and they wanted a more modern twist from the traditional luau. We absolutely love these photos taken by Claire White.

A modern luau www.culinarycrafts.com

Of course we wanted to step up the luau vibe, so the client wanted to ‘lei’ each guest as they arrived with a fresh purple orchid lei or a Hawaiian kukui nut lei from Leiaway (who is an AMAZING local vendor if you are looking for fresh leis!) And, Pacific Sound Productions played the sweet sounds of Hawaiian music while the guests mingled and ate – which the guests loved!

A modern luau www.culinarycrafts.com

The tropical decor was SO cute! Foxglove Floral did such a good job! We loved the gorgeous anthurium in the middle, is was so cute!

A modern luau www.culinarycrafts.com
The drink mixes were so much fun and the guests loved them! The Penguin Brothers brought the energy with their mixing skills. They created some amazing non-alcoholic drinks, including a delicious pina colada.
A modern luau www.culinarycrafts.com
Our chefs also created some tasty Hawaiian sweet rolls with coconut and sweetened condensed milk. In addition to the rolls, we also served pineapple chunk orange rolls, that were to die for!
A modern luau www.culinarycrafts.com
The assortment of traditional Hawaiian food was exactly what the client was looking for. We especially loved firing up the grill on site for the huli huli teriyaki chicken and honey glazed grilled pineapple. Also served on the buffet was kalua pork and purple potato salad.
A modern luau www.culinarycrafts.com
What says tropical more than a delicious salad with mangos and strawberries? So yummy!
A modern luau www.culinarycrafts.com
How adorable are these treats? Amy Perkins of The Bakeaholic made them and all we have to say is aloha!
A modern luau www.culinarycrafts.com
The guests were able to feast all night long and participate in hula dances along with the performers from Pacific Sound Productions. Check out the fire dancers! Watching them is the perfect way to end the night.
A modern luau www.culinarycrafts.com
A modern luau www.culinarycrafts.com
We love our Culinary Crafts staff! They did such a great job with this event!
A modern luau www.culinarycrafts.com
Residence: Private Residence
Event Coordinators/Planners: Rachel Folkman & Claire White
Photography: Claire White
Floral Arrangements: Foxglove Floral
Leis: Leiway