Every Day Life at Culinary Crafts

September 25, 2009

ICA Culinary Learning Journey


"Once a year, I travel with the International Caterers Association on a Culinary Learning Journey.  We have been to all sorts of places like Italy, New York, and California.  This year we started in Memphis, Tennessee, and traveled down the Mississippi River and ended in New Orleans.  What a journey through the Mississippi delta and the heartland of America! In Memphis, we visited the famous Central Barbecue and tasted more things BBQ than I thought possible....smoked, dry-rubbed, mopped, sauced, and grilled!  We ate catfish, crawdads, grits, and collard greens!  To cook Southern, you start with bacon, then bread it, deep-fry it, and then serve it with gravy!!  One of my favorite little bites was the "Tomada" Sandwiches...has to be said "tomada"....not tomato.   Southern Caviar is black-eyed peas and they even deep-fry their dill pickles!  We took a stop at the Viking Cooking School and had a most wonderful evening of instruction and blues music.  A visit to the south would not be complete without stopping in where Elvis made his first recording at Sun Records and our final night was a traditional southern dinner in a grand antebellum mansion!  This was truly an adventure of a life-time and I'm ready to cook "Southern"!! 

September 9, 2009

Culinary Crafts at Studio 1053


Culinary Crafts most exciting announcement of the summer!!   We recently moved into a new Sugarhouse office to better serve our Salt Lake and Park City clients.   We share this contemporary space with Zuma Photography, Pepper Nix, and Sprout Photography and this has been perfect for our brides looking for amazing photography services.   You can see some of the great food we served at our website under: "Social Occasions". See the Video by David Perry

April 23, 2009



As a Utah native and winter sports enthusiast, I wait anxiously every year for the best snow on earth to begin to fall upon our desert mountains. Nonetheless, my heart fell when I woke up on April 15th to six inches of snow on my lawn.  It's time for the weather to accommodate some of my other passions, like two wheeled vehicles and backyard barbecues.  It's about time for summertime. Speaking of backyard barbecues, sometimes people think I'm joking when I say that when they're done right, I would prefer a hamburger or even a hotdog to lobster or filet mignon.  Yet it's not a joke, and it's not the preference of an unsophisticated palate either.  True, the hamburger is the icon of fast food joints and the hotdog of sports stadium concessions, but gourmet doesn't have to mean a formal place setting in a 5 star restaurant.  Burgers and dogs, when done right, can be as gourmet as truffled foie gras, caviar, and escargot. Of course, what does it mean for a hot dog to be done right?  The trick, as with all food, is to refuse to cut corners.  When you prepare food from scratch using the best ingredients available, even simple dishes will turn out mouthwatering because they will taste like what they are made of. With the weather looking to be so nice this coming week, I'm going to have the neighbors over for a casual backyard meal.  I've chosen a quarter pound all beef kosher hot dog with no added nitrates or protein fillers like soy, corn, or wheat gluten.  I plan to first boil the hot dogs in a locally micro-brewed nut brown ale until they swell up and start to split at the ends.  Then the hot dogs go right from the boiling beer to a wood fired grill where the outer layer gets lightly charred and nicely crisp.  They go straight from the grill to a homemade polenta bun and topped with a homemade raspberry jalapeño vinegar reduction, carmelized onions, and bleu cheese crumbles.  Trust me, this hot dog matches up against a fancy restaurant steak anywhere, anytime. The next time you're grilling burgers and dogs in the backyard, I recommend trying to make as much of the menu as you can from scratch, if possible, the entire meal.  Grind your own beef for burgers.  Bake your own bread.  Make your own condiments.  Use the best ingredients you can find.  You may  think this sounds like so much more work than just buying pre-shaped frozen patties, putting them on a mass produced bun and adding a squirt of yellow mustard.  But I think you'll find that it's not as much extra time or work as it seems, you'll enjoy the cooking process more, and the food will taste so good, you'll wonder why didn't always do it this way. Of course, our recipe contest is still rolling on.  Send some of your great summertime recipes to or simply post them in the comments here on the blog for a chance to win a free Black Satin Fudge Cake prepared by our veteran pastry chef and shipped right to your door. Ryan Crafts Culinary Crafts Director of Catering

27x winner Utah’s Best of State

24x Best of State Caterer

3x Best of the Best / Hospitality

1x Entrepreneur of the Year