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April 26, 2024

Best Catered Event of the Year!

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Big news! The International Caterers Association has awarded Culinary Crafts the Catie prize for Best Catered Event of the Year.

In the catering and hospitality world, that’s like winning the Oscar for Best Picture.

To learn more about this event, read on.

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The Best Catered Event of 2023

This event was an outdoor adventure full of food, fishing, and fun.

In planning this event, we were inspired by Henry David Thoreau who “went to the woods” not to escape life but to live life more deeply.

In the rush of everyday life, it’s easy to become numb and to do things out of routine habit. Even the way we eat becomes thoughtless and automatic. We tend to consume our food as mere fuel, grabbing it on the go and racing on to something else. Our goal for this event was to help our guests slow down, attune to their beautiful surroundings, and truly savor the experience.

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The Venue

The perfect place to stage this event was the 4U Ranch in Peoa, Utah.

The 4U ranch is an enchanting, rustic venue on the banks of the Weber River. Towering groves of shade trees. Manicured lawns. Open horse pastures. A state-of-the-art timber-frame barn. A majestic rock cliff that towers over it all. It is truly breathtaking.

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Plus, the owners of 4U, Donna and Gary, are two of the most delightful and helpful professionals we’ve ever known. They generously shared their gorgeous venue and their expertise to help make the event happen.

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THE MENU

To help our guests be immersed in nature, we designed the menu to be primal and natural. No fussy foods. Just fresh, locally-sourced ingredients prepared onsite.

The menu read like an itinerary, presenting guests with opportunities to savor and reflect as they moved through the various activities and gorgeous venue spaces.

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This Epic-urean Immersion began in the barn where they were greeted with sparkling alcoholic and non-alcoholic wine. As they received an orientation and description of the upcoming experiences, they enjoyed truffle deviled eggs and trout caviar smoked in a cloche and then served on unsalted kettle chips with crème fraiche and chives.

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Tying Flies

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The first activity of the evening involved guests learning to tie their own trout flies under expert instruction.

Charcuterie Station

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During the fly-tying instruction, guests helped themselves to the full charcuterie spread featuring local Utah Beehive cheeses, fruits, berries, and honeycomb from Utah’s Slide Ridge.

Utah Craft Gin Bar

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A fully staffed bar kept guests refreshed with custom cocktails featuring local Utah products such as a barrel-aged gimlet made with Beehive Barrel Reserve gin, a Japanese slow-drip aviation with Madame Pattirini gin from Ogden’s Own, and a charred strawberry gin featuring Alpine Elevated.

Casting Lessons

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The party then moved outside where local fishing guides taught the guests how to cast with a fly rod.

Horses, Horses, Horses!

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A surprise visit from Summit Wagon and Sleigh gave guests a chance to get up close and personal with a pair of magnificent Percheron draft horses.

Into the River

Then it was time for guests to put their training to the test. Our river guides worked one-on-one with guests to try their hand at hooking a Weber River cutthroat trout.

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Riverside Repose

While some guests tested the waters with their newfound casting skills, others took advantage of the riverside lounge, games, and refreshments.

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A second bar, set up by the riverbank, served wine and cocktails to order.

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Meanwhile, butlers brought around pizza slices made fresh in our wood-fired ovens.

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The Main Event

At last, guests were led upstream to where their tables waited…in the river!

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What followed was a one-of-a-kind feast—exquisite food, excited chatter, and wine pairings for each of the four courses, all in the middle of a gorgeous river setting.

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We started with a roasted mushroom bisque served with fresh-baked artisan bread.

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We followed that up with tallow candles (a-MAY-zingly delicious when you melt them and then dip your bread in the tallow!), and roasted bone marrow with a High West Bourye chaser. You don’t have to pour the whiskey straight onto the bone, but it sure is fun to do it that way.

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We served the mesquite-grilled trout with peach salsa and a corn puree with blistered tomatoes, chorizo, and sage.

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For the main entrée, we served grilled Snake River Farms tomahawk ribeye with garlic herb butter and coffee flake salt, along with fried Brussel sprouts with bacon and Fresno chilis.

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As the evening waned, we treated our guests to a rainbow chard salad with melon, house-made ricotta, granola, and vanilla vinaigrette.

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Dusk comes early in the mountains, so the party moved back inside to enjoy dessert and wine.

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We’d made buttermilk vanilla panna cotta and rose gelee with fresh plums, mini macarons, candies pistachios, and rose petals, paired with 2017 Chateau Suduiratu Sauternes.

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Guests also enjoyed a tasting with samples of Utah artisan chocolates from Solstice, Amano, and Ritual. We paired these with a leather-aged chocolate negroni featuring Holystone’s Navy Bosun gin.

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Each guest found a little personalized gift to take home and commemorate the experience.

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After dessert, we lit a campfire to keep the evening chill at bay while guests enjoyed dessert, coffee, and after-dinner drinks. We were gratified to see that many guests lingered well into the night, laughing and visiting about what they had experienced.

A silver full moon put the punctuation on a beautiful event.

Best Catered Event of the Year

Earlier this year, some of our team who helped stage this extraordinary event traveled to Austin, Texas. There, they accepted the award for Best Catered Event of the Year. It was a thrill to be recognized for our work and to show the world a little of what Utah has to offer. As we’ve always believed, “this is the place” to throw a party!

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How does the saying go? “Teach a man to fish and you feed him for a day. Teach him how to fish, and then treat him to an epic culinary experience in the middle of a river, and you give him memories he’ll savor for a lifetime.”

Something like that.

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April 11, 2024

Culinary Crafts Wins Catie Awards

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We’re excited to announce that Culinary Crafts won the Catie awards for “Best Catered Event” and “Best Catered Wedding” of 2024!

“What’s a Catie?” you might ask. Good question.

Catie Awards

The Caties are basically the Oscars for the entire catering or hospitality industry.

Nominations come from all over the world, and the competition is fierce. A panel of respected culinary and catering professionals choose a winner in each of eleven different categories.

This year, Culinary Crafts walked away with the awards for Best Catered Event and Best Catered Wedding. We were also finalists for Best Small Plate and Best Action Station. If you think about how many events are catered all over the world during a year, you’ll see why it’s such an honor for two of our events to be chosen as the best.

At the awards ceremony in Austin, Texas in February, the hosting International Caterers Association also granted a Lifetime Achievement Award to our mother, Mary.

So proud of you, Mom!

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November 2, 2023

Culinary Crafts Joins Rocky Mountain Bride’s Venue Collective

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We are delighted to announce that Rocky Mountain Bride magazine has invited Culinary Crafts to join its 2024 vendor collective.

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The collective is an exclusive guide to the best wedding vendors and venues in the U.S. and Canadian Rockies. We are honored to be featured among this amazing group of wedding professionals. The 2024 vendor collective will also feature our in-house bartending service, Bacchus Event Services. It will include the two wedding venues that Culinary Crafts operates, the Kimball Terrace in Park City and the Tasting Room in downtown Salt Lake City.

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We’re also delighted that Rocky Mountain Bride is highlighting Utah’s extraordinary wedding and hospitality industry. As the only state in the U.S. to be awarded three Michelin stars (designating it an “exceptional destination” and “worth a special journey in itself”), Utah is ideal for destination weddings. We’re glad that people are discovering that Utah is a beautiful place to live, work, and celebrate...and to get married!

Watch for photos of our gorgeous weddings and special catered events.

Rocky Mountain Bride Featured Vendor

October 13, 2017

Friday Instagram of the Week!

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Today's Instagram pick is from our friends at Old Town Cellars - who, if you didn't already know, helped us create our own private label line of wines for our clients!  We are so excited to offer these 4 amazing selections and think our clients will be pretty excited too!  We actually debuted them at our Harvest Pop-Up.  :)  Thank you for sharing, Old Town Cellars, and thank you for helping us create these beautiful wines!  And remember, for your chance to be next week's pick, tag us at @culinarycrafts or add the hashtag #culinarycrafts to your posts and check back to see who gets picked next!  Happy weekend, everyone! Check out more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com

February 2, 2017

Our Alternative Unique Wedding Cake for Utah Valley Bride!

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So, working at Culinary Crafts is pretty awesome.  Not only do you get to work with some of the best people around (our in house staff as well as the local vendors), but we get to be a part of some pretty creative and amazing things.  Case in point:  Our Alternative Unique Wedding Cake for Utah Valley Bride! Featured in the newly debuted Utah Valley Bride magazine! Check it out! UVB_AltCakesFeature2017 This feature was SO fun because they showcased 5 different alternative cakes by 5 different culinary artisans, but it didn't just end there!  They used each spectacular cake to inspire a theme for it's own vignette - all photographed beautifully by Elisha Braithwaite Photography! UVB_AltCakesFeature20172 Our Cheese Wheel cake was pretty AMAZING (if we do say so ourselves) and the 'Modern Italian' theme was certainly right up our alley!  With a fantastic vendor team to put the visions together, well, we were just blown away! UVB_AltCakesFeature20173 Between the coordination skills of Utah Valley Bride, the design & styling talent of Sage and Thistle Events and the amazing florist, The Potted Pansy, didn't this turn out just BEAUTIFULLY?!  Our cake fit perfectly, don't you think? UVB_AltCakesFeature20174 Not only did the vignette include a gorgeous tablescape, but there was a perfectly matched paper suite too!  This modern and elegant design by Robert and Stella was so pretty!  Love it! UVB_AltCakesFeature20175 We LOVED being a part of this shoot!  It was so much fun and we are all for dreaming up creative new trends for our brides!  If you haven't already, pick up your copy of Utah Valley Bride, on newsstands now!  Happy dreaming, everyone! VENDORS Coordination: Utah Valley Bride  // Design & Styling: Sage and Thistle Events // Venue: Brick Room Provo // Photographer: Elisha Braithwaite Photography // Florist: The Potted Pansy // Videographer: Luke Porter Films // Rentals: Diamond Rental // Cheese Wheel Cake: Culinary Crafts // Gown: Chantel Lauren Designs // Jewelry:  Goldsmith Utah // Model: Blissfully Heidi // Hair: Hair by Sarah Schorr // Makeup: Katie Livingston // Paper Suite: Robert and Stella

October 28, 2016

Friday Instagram of the Week!

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cc_igoftw88 Today's Instagram of the Week is a special one!  Usually, we don't post from our own Instagram, but I couldn't help sharing this AWESOME pic of our very own Mary Crafts-Homer speaking at the Utah Women & Education Initiative's She Talks Utah event!  We here at Culinary Crafts all know what an inspirational leader Mary is and we LOVE that we get to see her share her wealth of knowledge with our community!  Side note, thank you to Utah Women & Education Initiative for having us and asking Mary Crafts-Homer to speak.  We had such a great time!  And, remember, for your chance to be next week's Instagram of the Week, tag us at @culinarycrafts or add the hashtag #culinarycrafts to your posts and check back to see who gets picked next!  Happy Halloween weekend, everyone! Check out more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com!

September 12, 2016

Shrimp & Grits (& Honey ? & Salt)

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Shrimp & Grits & Salt & Honey! Yummm!

I’m so excited to share this ultimate Shrimp and Grits recipe with you! It’s one of the 7 courses I’ll be serving at our "Honey and Salt" Pop-up Restaurant this month. This recipe calls for mushrooms, which add a delicious richness to the classic southern dish. And, I’ll be topping it off with a dash of Utah Real Salt and a drizzle of local honey, which takes this dish to whole new level of scrumptious! This is just a sample of the incredible food we'll be serving at the Pop-up. To experience the entire evening, please join us at Snuck Farm, Friday September 30th. Seating is limited, so make your reservations soon.
Enjoy!  Mary

SEPTEMBER RECIPE OF THE MONTH 

Shrimp with Smokey Grits and Mushrooms
Serves 10
Ingredients for the Grits 2 T olive oil 1 onion 3 cups stone ground grits 8 oz. grated smoked gouda 9 cups chicken stock 2 cups heavy cream Redmond Real salt and pepper to taste
Method
Finely dice onion and saute in olive oil until onion is translucent. Add the grits and stir until they are evenly coated in the oil. Add the water & chicken base and cook the grits simmering until tender and water is almost absorbed. Add the cream and stir. Add the grated cheese and stir until every thing is fully mixed. Serve immediately for best result. Ingredients for the Shrimp, Sausage, and Bacon 8 oz of Creminelli sausage, finely chopped (or any hard salami of your choice) 8 oz of smoked bacon, chopped 2 lb. of mushrooms, sliced 2 bunches of green onion 2 T garlic, chopped 3 lb. of shrimp, peeled and deveined (20-24 count size) 1 T shrimp or lobster base 2 t. Old Bay seasoning 1 t. paprika 4 cups water 6 oz. butter, cut in pieces Redmond Real salt and pepper to taste. Diced red bell pepper and chives to garnish Method Saute the sausage, bacon, mushrooms, and garlic until the mushrooms are cooked and bacon is crispy. Add a bit of olive oil, if needed. Add water and spices. Bring to a boil and add the shrimp and green onions. Cook until shrimp are pink and cooked. Slowly add the butter, constantly whisking until it is incorporated.
Spoon the grits into the bottom of a bowl and ladle the shrimp mixture over the top. Drizzle with a touch of honey and Redmond Real Salt and pepper to taste. Garnish with chopped chive and red bell pepper.

August 11, 2016

Repost from All Seated: Top 5 Ways To Simplify Your Event

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Check out this AWESOME post from All Seated with tips from our very own Kaleb Crafts!
Kaleb Craft, Chief Sales Officer at Culinary Crafts is here today as a contributor to the AllSeated blog to share the top 5 ways to simplify planning your event. Thanks Kaleb! Planning a large event can be one of the more stressful experiences of your life! But, it can also be quite enjoyable if you do it the right way. Planning doesn’t depend on your personality as much as it depends on your approach to event planning. Event industry professionals aren’t always passionate about events to begin with. Often times they begin with a passion for organization and organizational systems, which in turns leads them into the event industry where they get a chance to use those skills to pull off incredible things they get to experience and share with others on a daily basis. Culinary Crafts Here are 5 quick tips the sales team here at Culinary Crafts use to make the process a bit smoother. Nail down your vision before you jump in. Contractors won’t start digging a hole, setting footings and pouring foundations the first day a client comes in a says “I want to build a home.” They have blue prints complete, engineered plans finished, building permits in place, and a plan in place to execute from start to finish before they turn the first shovel full of dirt. Stress free event planning starts the same way, you should have a general vision, budget, and concept in place before jumping in. This will prevent doubling back tasks multiple times. Ask yourself questions like, “What is my overall goal?” or “What feelings do I want my guests to have while at the event?” and “What is the single most important thing to me about the event?” Make a chronological checklist and itemizing the tasks to be done and prioritize by what makes the most sense to you. This usually helps paint a road map of what to do. We like to do things in this order, 1) pick a date 2) pick a venue and 3) pick a caterer. Complete your list with as many details as you can think of. Work through your list step-by-step. Research vendors that fit your style and budget. Often, people suppose that all event companies are created equal. That is not so. Each company has a niche type of event and demographic they work best with. Most can do many things, but that still doesn’t mean one company is going to be the perfect fit for every situation. I wouldn’t walk into a Ferrari dealership looking for the most fuel-efficient car on the planet. Similarly, if luxury is the single most important thing to me when it comes to buying a new car, I wouldn’t go to the Hyundai dealership. Consider styles, budgets, and overall healthy working relationships. Do some online research and narrow your vendors choices down to 2 or 3 for each category. Have a short 5-10 minute conversation with each one and see who you feel most comfortable with. Use your contracted vendors to your advantage. By now you have picked your first couple of vendors and you feel really good about them. They know their stuff, they are clear experts in their field, and they have oodles of experience creating exactly what you are looking for. Well, use that knowledge and expertise. Culinary Crafts Ask your caterer for recommendations on good florists, bands, and entertainment companies. Ask your AV company what additional services they offer. Often times, these vendors can help ease the stress of all those additional details. In fact, many times, they may be able to be your one stop shop for all things event. They can coordinate your ice sculpture, transportation, linens and everything else. Bring in additional help. Some events really are just more than one person can handle. If your event has the high level of detail that is just too overwhelming no matter how you organize, checklist and structure, then find a good event planner or coordinator. Let them know up front how much help you need. Determine if you need someone you can trust with everything and hand over the reins, or if you just need help with a few key tasks. Culinary Crafts Our bonus tip is to remember Rome wasn’t built in a day… don’t try to plan the event of the century in a day. Give yourself plenty of time. Enjoy the process and the smaller details. The best events are about creating memorable experiences and using all 5 senses to do that. Happy Planning! Learn more about Culinary Crafts by visiting their website and following along on social media: Instagram: @culinarycrafts Twitter: @culinarycrafts Pinterest: @culinarycrafts Of Possible Interest: Vendor Spotlight: Culinary Crafts Check out more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com!

July 21, 2016

Gotta Try Our Panna Cotta

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Summer is in full swing and temperatures are high! Here’s a cool and refreshing, easy to make dessert that is perfect for serving at barbecues and summer soirees. It chills for a few hours before serving, which makes it super easy to serve whenever the time is right. This would be a great dessert to serve at your Pioneer Day celebration next week! I featured the panna cotta (along with several other patriotic themed desserts) when I was a guest on KSL’s “Studio 5” earlier this month. Check out the video here!  

JULY RECIPE OF THE MONTH Buttermilk Panna Cotta

Serves 8 INGREDIENTS 1/4 cup Water 1 TB. Gelatin 2 cups Cream 2 tsp. Lemon Zest 1 cup Sugar 4 cups Buttermilk 2 tsp. Vanilla
METHOD 1) Bloom gelatin in ice cold water for 10 minutes 2) Heat cream, zest and sugar to low boil. 3) Add gelatin off of heat. Stir until dissolved. 4) Cool mixture to lukewarm stirring often. 5) Stir in buttermilk and vanilla. 6) Pour into ramekins or glasses, (or use push-pop mold as shown at left) and chill at least 4 hours.

July 1, 2016

Friday Instagram of the Week!

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CC_IGofTW77 Today's Instagram of the Week comes from our friends at Studio 5 where our very own Mary Crafts-Homer showed the viewers some FANTASTIC 4th of July party ideas!  (I mean, sparklers in a patriotic cake?!  Yes please!)  We love celebrating the 4th of July and love to come up with such fun and creative eats!  Thank you to Brooke and Studio 5 for sharing this pic and also letting us share our ideas with your viewers!  We had so much fun!  Remember, for your chance to be next week's Instagram of the Week, just add the hashtag #culinarycrafts to your posts or tag us at @culinarycrafts and check back to see who next week's pick is!  Happy 4th of July, everyone! Check out more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com!

27x winner Utah’s Best of State

24x Best of State Caterer

3x Best of the Best / Hospitality

1x Entrepreneur of the Year