Food Theory Thursday

November 3, 2011

Food Theory Thursday: Creating a Menu


Hi all!  Today I've asked our executive chef, Marco Niccoli, to give his top tips on creating a menu!  I know for a lot of people, narrowing down what to serve at your event can be REALLY difficult, but I think Marco's advice is AWESOME!  Take a look!

1. When creating a menu I start by looking at the budget.  Budget is a huge concern for anyone planning any event.  You want to make sure to consider your budget carefully so you are able to get a sense of your options before meeting with us.  That way, you can make sure to select a menu that won't break the bank AND that will be delicious and amazing.

2. Next, I check seasonal items and things I can get from local farmers to ensure fresh, quality product.  This is where we at Culinary Crafts can really help you out.  We always try to use local foods, but everything is the freshest, and the highest quality of food available.  We will definitely let you know what is in season and what has the best flavors for the season and your event.  Using local vendors is always a great way to elevate your menu to the next level as well!

3. After we know what products would be the most practical to use, we look at things that are appealing to you and how you want your experience to be. Food sets the tone for any event and your menu should reflect the message you want to send to your guests.  After all is said and done, it is YOUR event and what you like and what fits in with your event is equally important to budget and season.  We at Culinary Crafts strive to make each event a wonderful and spectacular event - and make sure all of your wants are reflected to the best of our abilities!

Creating a menu can be difficult, but it can also be really fun and a creative way to add to your event's overall experience.  We guide all of our clients to make sure that they are given the highest quality of foods and also have a great time planning their event with us.  We look forward to helping you!

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October 27, 2011

Food Theory Thursday: Monster Bash Dessert Table


In keeping with our Halloween theme this week, I've found a FANTASTIC Monster Movie inspired dessert table from the AMAZING Amy Atlas Events Blog.  Full of 'killer' details and whimsical fun, this table is sure to delight adults and kids alike!  Check it out!

This was sent to Amy Atlas Events from Spaceships & Laserbeams where you can purchase these super cute Monster Bash printables for your own spooky dessert table!  I hope this inspires you to celebrate Halloween to its fullest!

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October 20, 2011

Food Theory Thursday: Caramel Apples!


Today I'd like to share our caramel apple recipe, direct from Culinary Craft's Executive Pastry Chef, Jessica!  What a perfect Halloween treat and this recipe is DELICIOUS.  Take a look!

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October 6, 2011

Food Theory Thursday: Molecular Gastronomy


Mo•lec•u•lar gas•tron•o•my (noun) - A discipline practiced by both scientists and food professionals that studies the physical and chemical processes that occur while cooking.

So, what does that mean?  Well, it means that there is a new trend emerging in the culinary world that ups our ability to arrange, create, layout, and manipulate food to epic proportions!   Instead of putting ginger or soy atop sushi as it naturally is, you could create a foam with all the essence and flavor of the real thing, but what a totally different interpretation!  Or, instead of the traditional bruschetta, you could create glistening beads of tomato goodness and impress your guests!  And, even more awesome, they make beginner's kits (available on Amazon and other retailers) that can kick start you to becoming a seasoned food science whiz!  As caterers, we are constantly looking for new ways to 'wow' our clients and stay in touch with the latest trend - and we are DEFINITELY excited about this one!  Hopefully this inspires you to think out of the box and get creative!  Happy experimenting!

Check out our website for more inspiration at!

Photo credits:

Arugula spaghetti, shrimp skewer, sushi, bruschetta on crostini, and kit from Amazon's product preview

Red plating and green soup plating on top row from Flip Your Brain

Bruschetta in a spoon from Miami New Times 'Short Order' Blog

Beet foam from UFunk

'Caviar' on creme fraiche from How Stuff Works

September 29, 2011

Food Theory Thursday: High West Distillery


Today on Food Theory Thursday, I'd like to feature a local restaurant/distillery in Park City, Utah!  One of our favorite local vendors is High West Distillery and we LOVE to showcase their whiskeys and vodkas at our events!  Our out of town guests (and even in town guests, come to think of it) rave about our signature cocktails every single time we incorporate one of their fabulous spirits.  But, High West Distillery not only makes the most high quality and highest caliber whiskeys and vodkas, but they have insanely delicious food at their restaurant to boot!  One of the reasons I like them (besides that they are local and such a fabulous vendor partner) is that they work with local farms for some of their highly crafted dishes - just like Culinary Crafts!  They definitely have comfort foods for those who want the familiar like the Still House Mac N' Cheese, High West Burger, and the Utah Ballard Farms Pulled Pork.  But for those looking for something a little different, there's the House Charcuterie, Black Coffee & Bourbon Glazed Cod, or the Idaho Elk & Chantrelle Mushrooms.  Yum!  They even have a whiskey pairing menu, so you can try a little bit of everything - with the whiskeys to match.  They also have a stellar menu of carefully crafted cocktails, of which I've selected a couple to share with you!  Check it out!

All of those sound truly delicious!  Thank you High West for sharing these recipes (and there's a bunch more on their website) and taking such care in both your food and drink creations!

Check out our website at!

All of the recipes and images used are from High West Distillery's website

September 22, 2011

Food Theory Thursday: Mango Salsa Recipe


Culinary Crafts strives to create delectable and delicious food - for all palettes - and this mango salsa is no exception. I love this recipe!  Its great for chicken, salmon, vegan/vegetarian fare, and even gluten free meals.  With the beautiful weather outside, there is still plenty time to grill outdoors too! You could dress up a grilled breast of chicken by garnishing it with this salsa or put it in an grilled eggplant quesadilla.  Yum!  Happy cooking everyone!

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Image credit: Logan Walker of ZumaPhoto

27x winner Utah’s Best of State

24x Best of State Caterer

3x Best of the Best / Hospitality

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