utah ballroom dance

June 6, 2024

Chef’s Dinner at Culinary Crafts


Culinary Crafts, chef's Dinner, catering, utah caterers, Utah chefs, Utah special events, Utah kitchen, western catering

Question: What do you get when you give Culinary Crafts chefs license to make anything they want?

Answer: Magic!

We held this special Chef’s Dinner event in our own Pleasant Grove kitchen so that diners would have a ring-side seat to see innovation and culinary creativity conjured right before their eyes.

Culinary Crafts, Pleasant Grove, Utah, Chef's Dinner, bubbles, bubble machine, smoked trout, caviar, smoked hors d'oeuvres, champagne, sparkling wine, foyer, Utah party, bartending, elegant dining, high end catering

A foyer full of playful smoke and bubbles set the mood for an evening of adventure and fun. As guests met and mingled, they were treated to bubbly champagne with smoked trout and caviar hors d’oeuvres.

Culinary Crafts, kitchen, professional kitchen, professional catering, setting a table, chef's table, Pleasant Grove caterer, table setting


Meanwhile, in the kitchen our chefs were already hard at work concocting something truly special.

cotton candy, foie gras, savory sweet, foie gras on a stick, cotton candy foie gras, creative hors d'oeuvres, cocktail hour

Our youngest chef, Haylie, prepared a unique appetizer of cotton candy foie gras.

Everyone knows that fats and sweets pair well. (That’s why so many desserts contain both butter and sugar.) But recent food trends blur the lines between savory and sweet. In Haylie’s dish, the richness of goose liver and sautéed butter received a boost from the sweetness of cotton candy. We paired it with an excellent Sainte-Croix-du-Mont (usually a dessert wine) which helped to balance the savory foie gras.

At first, guests were amused at the cute and playful idea. But when they tried it, they were shocked at how well the ingredients combined.

ceviche, spherified cocktail, spherified margarita, Tajin, one bite, appetizers, edible cocktail, fine cuisine, refined catering, high-end catering, Utah caterer

With the magic of molecular gastronomy, we turned a classic margarita into a spherified cocktail you can eat off a spoon! A sprinkle of Tajin gave it an extra kick.

We served it with a tasty bite of scallop ceviche.

terrine, radish terrine, edible flowers, female chefs, teamwork, toast, utah cuisine

First Course

The first course of the chef's dinner took a traditional French terrine and broke all the rules. Instead of the typical meat filling, our chef used radishes fresh out of the ground. Raw radishes can taste sharp, but the butter and salt of the terrine slowed down their bite. Cut thick and served on rustic artisan bread straight from our bakery (with a crackling outside and chewy middle), it had guests begging for more.

The wine we paired it with needed to be acidic enough to cut through the butter, so we served our Culinary Crafts Albion White, bottled in Park City by Old Town Cellars.

bacon, egg, frisee, lardon, petite nest, microgreens, bacon nest, appetizers, hors d'oeuvres


The next course took “salad” to a whole new level. Petite frisée lardon nest—translation: a little curly nest of bacon with poached eggs, local micro greens, and a house-made vinaigrette. Diners refreshed their palates with our Culinary Crafts Towers Rosé or nonalcoholic Zilch Brut Rosé. roasted carrot, creme fraiche, squid ink tapioca

Third Course

This intriguing bite was roasted carrot and crème fraîche on a squid ink tapioca cracker. We paired it with Elusive Chardonnay from Park City’s Old Town Cellars. Diners had an option of a non-alcoholic Waterbrook Chardonnay.

porcini donut, raclette foam, edible negroni, madam pattirini gin, Utah gin, Ogden's own, Utah distillery, Utah County catering, caterers in Utah

Fourth Course

Porcini donut on raclette foam paired with an edible negroni made with Madam Pattirini Gin from Ogden’s Own distillery.

togarashi-seasoned ahi tuna, Sakura Cha. Japanese Green Tea. Utah spirits, Tsuku Saki, Holystone Tsunami Shochu, Culinary Crafts owner, Ryan Crafts, mixology, cocktail, jasmine blossoms, salt-cured cherry blossoms, pears, grapefruits, glass porthole canteen

Fifth Course

The togarashi-seasoned ahi tuna was delicious in its own right, but the real star of this course was the Sakura Cha (Japanese Green Tea), featuring local spirits Tsuku Saki and Holystone Tsunami Shochu.

Owner Ryan Crafts—a mixologist who has won a Catie Award for his cocktail creations—developed this unique cocktail with jasmine blossoms, salt-cured cherry blossoms, pears, and grapefruits. The glass porthole canteens made eye-catching table decorations until it was time to pour in the drink and start the infusion process. Guests watched the blossoms gracefully unfurl and the tea slowly turn a delicate pink.

It was a vivid reminder that we eat and drink with our eyes first.

buzz buttons, szechuan flowers, electric daisies, chef brandon, yellow flower, Chef's dinner

After a rich dish, nothing cleanses the palate like a buzz button. These tropical blossoms, also known as Szechuan flowers or electric daisies, have a peculiar effect when you pop one in your mouth. As Chef Brandon, our Culinary Director, explained to guests as he passed them out, buzz buttons will make your mouth tingle and your salivary glands go nuts! All that saliva will cleanse your palate in no time.

But be careful. Buzz buttons can leave your whole mouth numb if you overdo it. Half a blossom is plenty.

pheasant, MacFarlane pheasant, Chef Hunter Hunt, pinot noir, Old Town Cellars, park City Utah, Utah wines

Sixth Course

Next, Chef Hunter served up a Five Spice MacFarlane Pheasant. Pheasant has a particularly robust flavor, and wild pheasant can taste gamey, but Chef Hunter chose farm-raised pheasant and prepared it with a strong blend of spices that smoothed out the taste.

We were excited to pair this dish with a pinot noir from Old Town Cellars in Park City. The pinot is a lovely wine, but we seldom get to use it with poultry dishes because it would overpower something like chicken. Hunter’s pheasant was an ideal paring because it held its own.

pink peppercorn prime flat iron steak, succotash, Park City’s Old Town Cellars, Outlaw Reserve Cabernet, Waterbrook Cabernet, squash, zucchini, pan tossed

Seventh Course

Next up came pink peppercorn prime flat iron steak, served with succotash and paired with Park City’s Old Town Cellars Outlaw Reserve Cabernet / Waterbrook Cabernet.

blood orange tart, citrus mousse, classic tart shell, sweet, whipped cream, Château Rieussec Sauternes 2016, chef's dinner


After so many bold flavors, we wanted to wind the meal down with a light treat that wasn’t overly sweet. This blood orange tart was a citrus mousse in a classic tart shell, with subtly sweet whipped cream. Paired with Château Rieussec Sauternes 2016 , it was our co-owner Ryan’s favorite course of the whole chef's dinner.

Beehive Cheese, Utah cheeses, Utah local sodas,

Cheese and Sodas

We love to highlight the best products for local producers whenever we can, and this cheese tasting comprised three cheeses made by Beehive Cheese in Ogden, Utah. Paired with three local sodas, they made a delicious interlude between dessert courses.

dessert, opera cake eclair, coffee pastry cream, chocolate ganache, milk-washed antrim, cocktail, Josephine Eau de Vie , Pleasant Grove distillery, Clear Water. milk-washed mulled cider, Red Barn Farms, non-alcoholic, custom cutting board, menu, Chef's Dinner

Dessert Reprise

Then (since one dessert is never enough) we surprised guests with one more bite. This opera cake eclair, coffee pastry cream, and chocolate ganache was served with a milk-washed antrim cocktail made with Josephine Eau de Vie from Pleasant Grove’s only distillery, Clear Water. A milk-washed mulled cider from Utah’s Rowley's Red Barn Farms was the non-alcoholic alternative.

To commemorate this Chef’s Dinner event, we gave each guest a custom cutting board engraved with the evening’s menu. Hopefully, every time they use it in their own kitchen it will serve as an inspiration to experiment in the kitchen, have fun with food, and share the joy of hospitality.

Utah catering, recommended caterer, catering, jobs catering, catering slc, catering utah

May 16, 2024

Tips for Using Edible Flowers


violets, white flower, gold flowers, purple flower

Whenever we garnish a dish with marigolds or drop a pansy into a cocktail drink, at least one guest will inevitably ask “Can we eat the flowers?”

The answer is “Yes! Yes, you can.”

In fact, you can do a lot more than eat these flowers, if you know what you’re doing!

We’ll show you how edible flowers can be a simple, sophisticated way to add color, flavor, and fun to any meal. But first, a little quirky history!

Roman feast, mural, extravagant food

A Brief History of Edible Flowers

If you grew up sipping the nectar from honeysuckles or daring your friends to eat a dandelion, you already know about edible flowers. But you might not know that the use of edible flowers is a tradition that goes back thousands of years.

In fact, flowers are featured in the world’s second oldest cookbook! The Art of Cooking, a collection of ancient Roman recipes, mentions violets, roses, mallows, and other flowers as key ingredients on Roman tables around 30 AD. Interestingly, the author of most of those recipes, Marcus Gavius Apicius, was a food enthusiast known for hosting lavish banquets and serving exotic dishes like flamingo, ostrich, gazelle, and a liquor made from fish. After partying away his enormous fortune, Apicius could no longer afford his accustomed lifestyle, so he deliberately poisoned himself with his final meal.

Apicius’ story leads us to two important warnings:

1. Not all flowers are edible.

We can’t stress this strongly enough! Many flowers are naturally toxic, and even the edible varieties are dangerous to consume if they’ve been treated with chemicals. That’s why we don’t advise anyone to forage for their own flowers unless they have extensive knowledge of the subject and are sure that the flowers they pick have not been treated with any kind of pesticide, herbicide, or other “cide.” Also, we recommend introducing an edible flower into your diet a little at a time to see if you have any allergies or adverse reactions.

2. When it comes to edible flowers, don’t overdo it.

There’s no need to break your budget to spice up your table with edible flowers. We’ll show you how to find them for a reasonable price…or even grow your own. Read on!

berries, edible flowers, passed hors d'oeuvres, Culinary Crafts, Utah catering

Which edible flowers should I try?

It’s worth repeating that you need to be very careful when selecting which flowers to eat. We would never suggest ingesting any flowers you find alongside the road or in someone else’s garden. Grow your flowers yourself or buy them from a vendor you trust, and be sure to ask whether they’ve been chemically treated.

All that said, here are some of our favorite edible flowers:

calendula, edible flower, orange blossom, orange flower on chicken, asparagus, microgreens, Salt Lake City catering, Utah County catering


These bright orange blossoms work especially well with savory dishes because they have a slightly peppery, tangy flavor.

pansies, violets, fiddlehead fern salad, blue flowers, flowers in food, flowers as garnish, spring dish, Utah catered event

Pansies and Violets

You could be forgiven if you can’t tell the difference between a pansy and a violet. Technically, pansies are a type of violet. If it has four petals pointing up and one petal pointing down, it’s a pansy. True violets are generally a little smaller than pansies and have two petals pointing up with three petals pointing down.

Both pansies and violets are visually gorgeous and have a pleasant, faint aroma. They are slightly spicy, but really, they don’t affect taste much.

lavender, apple crisp, small jar, lavender dessert, edible flower


It doesn’t have the vivid color of some other edible flowers, but lavender is fantastic for the distinct aroma it adds to teas, cocktails, lemonades, and other drinks. We use lavender sprigs on panna cotta and other baked desserts. Be sure to use culinary lavender (Lavandula angustifolia) because other strains of lavender can taste or smell soapy.

nasturtium, edible flowers, salmon, microgreens


If we could only grow one type of edible flower, we would probably choose nasturtium. Most edible flowers are mainly for looks and/or scent; they don’t have much of a flavor of their own. Nasturtium, on the other hand, has a distinct flavor that affects the overall dish. It adds a nice peppery bite similar to watercress or arugula.

Unlike most flowers, the whole nasturtium plant is edible! Its buds, flowers, and leaves can be eaten, and you can even use nasturtium seeds as a substitute for capers. This versatile flower works well in a wide range of recipes.

fried squash blossoms, rose wine, wine pairing, squash blossom, Culinary Crafts, Utah caterer

Squash Blossoms

Always a crowd favorite, fried squash blossoms taste fantastic. Filled with whipped goat cheese or ricotta and then deep fried, they are out of this world!

butterfly pea blossom, flowers in drink, purple drink

Butterfly Pea Blossoms

If you want to add edible flowers to a beverage, you won’t find one more fun (or more nutritious) than butterfly pea blossoms. Read here to learn about the magical color-changing properties of butterfly pea blossoms.

Where can I get safe, affordable edible flowers?

You can order edible flowers online, but the quality and freshness are likely going to suffer if you don’t get them directly from growers. That’s why your best bet is either to grow them yourself or buy them through local vendors and farmer’s markets.

Brickhouse Growers in Orem is an excellent supplier for anyone alone the Wasatch Front.

Vertical Harvest is another wonderful vendor in the Wyoming/Utah/Idaho area.

ice cubes with flowers, pansies, violets, in ice

Other tips for using edible flowers.

  • If you grow your own edible flowers, pick them at a cool time of the day when they are at their best, usually early in the morning.
  • For most types of edible flowers, you’ll need to remove the pistils, stamens, sepals, leaves, and stems.
  • Wash your flowers thoroughly.
  • Make sure there aren’t any pollinating insects lurking inside.
  • When using edible flowers in drinks, one fun option is to freeze the individual flowers in ice cube molds beforehand.
  • Your flowers will last much longer and will taste sweeter if you candy them first.
  • When using edible flowers to enhance the look of a dish, remember to not overdo it. Think “contrast, not clash.” While a colorful blossom can liven up a monochrome or dull-looking dish, piling flowers onto an already colorful dish makes the whole thing look messy and overly busy. Use a light touch.
  • Have fun!
violet, floating flower, flower cocktail, garnish tongs, grapefruit, soda water

May 7, 2024

Banana Crumb Muffins


by Amber King

Wedding and Event Specialist

Amber, event specialist, wedding planner, utah wedding planners, cheese sandwich, stringy cheese, cheddar cheese, Culinary Crafts, gooey cheese, Utah catering, Utah wedding planners, Utah event planner

I’ve always loved making birthdays and holidays special for my family and friends, often by preparing one of their favorite treats.

One year, in high school, I thought I would surprise my best friend and make her some Banana Crumb Muffins for her birthday. I got up early and followed the recipe that I had made many times before. The dough started to look a little odd—I didn’t remember it looking this chunky before—but it had always turned out fine, so I figured it was probably okay. When I took the muffins out of the oven, they still looked a little funny. Before I packed them up and took them to my friend, I decided to test one, and thank goodness I did!

As any experienced (or, honestly, inexperienced) baker will tell you, there is a big difference between “¾ cup of sugar” versus “¾ cup of salt”! The muffins tasted TERRIBLE! I was so disappointed that my birthday surprise was ruined. But my friend seemed okay with skipping out on a little school to go celebrate with a McDonald’s Egg McMuffin.

Lesson Learned

To this day, I double check myself whenever I’m about to add salt or sugar to a recipe. It’s a mistake you only have to make once.

This is still one of my go-to recipes that I have perfected. When made properly, these muffins are MUCH better than any egg McMuffin. The one tip I would add is to make sure the butter for your topping (not for your muffins) is at room temperature instead of melted. You want the topping to crumble rather than spread.

banana crumb muffins, banana muffin, crumb topping, crumb muffin

Banana Crumb Muffins

(makes 10-12)

Ingredients for Muffins

  • 1 ½ cup flour
  • 3 bananas, mashed
  • 1 tsp baking soda
  • ¾ cup white sugar
  • 1 tsp baking powder
  • 1 egg, lightly beaten
  • ½ tsp salt
  • ⅓ cup butter, melted

Ingredients for Topping

  • ⅓ cup packed brown sugar
  • ⅛ tsp ground cinnamon
  • 2 Tbsp flour
  • 1 Tbsp butter, softened to room temp


  1. Preheat oven to 375° F. Lightly grease 10-12 muffin cups, or line with muffin papers.
  2. In a large bowl, mix together flour, baking soda, baking powder, and salt.
  3. In another bowl, beat together bananas, white sugar, egg, and melted butter.
  4. Stir the banana mixture into the flour mixture just until moistened.
  5. Spoon batter into prepared muffin cups.
  6. In a small bowl, mix together brown sugar, 2 tablespoons flour, and cinnamon. Cut in 1 tablespoon softened butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
  7. Bake for 18 to 20 minutes or until centers are cooked through.
  8. Enjoy!

April 30, 2024

Whole Wheat Waffles with Cinnamon Buttermilk Syrup


by Harvest Hale

Events Team

whole wheat waffles, berries, almond slivers, Culinary Crafts, mint, waffle segments

Made With Love

My grandmother is an amazing woman!

Maren Hale—or Mun, as the grandkids call her—is always thinking of others and has charity towards all. She regularly sends thank you notes and gifts to each of her 44 grandchildren, and her gifts are always chosen with great thought, not to mention being color-coordinated, themed, and wrapped in a beautiful basket! Mun’s homemade birthday and thank you cards always have paper punched hearts and a little symbol on the back that says “Halemark: Made with Love.”

As the mother of eight children, Mun always looks for opportunities to gather her large family. Such gatherings always include a delicious meal around a beautifully set table. We spend every Fourth of July at her house for a barbeque, and we enjoy monthly family Sunday potlucks at a local city park. When I was little, Mun and Grandpa Pops also hosted Waffle Day every Friday at their home.

Waffle Day

Waffle Day started with a hug in my grandparents' entryway. Pops always added an extra few pats on the back as each child hugged him around the knees. Then it was off to the cozy kitchen with shelves lined with dishes, seasonal decor, and treasures collected through the years from all the places they lived during military assignments. Mun and Pops started the Waffle Day feast by giving us a steaming bowl of some combination of broccoli, carrots, onions, asparagus, Brussels sprouts, and chard, which was topped with Pop's special lemon sauce. Eventually, every grandchild learned to love these delicious and lovingly prepared vegetables.

Once we ate our veggies, we could start stuffing our chubby, eager faces with as many whole wheat waffles as we could handle. Mun, always dressed in a 3/4 sleeve sweater and apron, would have three waffle irons running at once to feed the grandchildren army of waffle monsters. Pops would lovingly butter everyone’s crispy waffle with homemade whipped butter, and I was always amazed at how he managed to get the whipped butter into every individual waffle square. Topped with berry or maple syrup, the waffles were then distributed to children in highchairs, table chairs, or barstools while the aunts helped to manage all the chaos, sticky hands, and waffle cutting. The food, the smells, the family--those waffle days were some of the best memories of my whole childhood.

Now that the grandkids have grown up and Mun and Pops have slowed down, Waffle Days are a treasured memory of the past. But my family still loves to eat steamed vegetables and a lot of waffles! Our family loves to make homemade buttermilk syrup to go on top too. Below are our favorite homemade waffles and buttermilk syrup recipes.

cinnamon buttermilk syrup, waffles, powdered sugar, pour, white plate, syrup pitcher, Utah caterer, Utah County caterer

Whole Wheat Waffles


  • 2 eggs, separated
  • 1 ¼ cup buttermilk
  • ¼ cup vegetable oil
  • 1 cup whole wheat flour
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • 2 tsp sugar
  • ½ tsp baking soda


  1. Blend together egg yolks, buttermilk, and oil in large bowl.
  2. Add wheat flour and baking powder. Beat briskly for 2 minutes until barely smooth.
  3. Beat egg whites in small bowl and fold into mixture.
  4. Bake in preheated waffle iron that’s been sprayed with non-stick spray.

Cinnamon Buttermilk Syrup


  • 1 ⅓ cup sugar
  • 1 cup buttermilk
  • ⅓ cup butter
  • 1 tsp baking soda
  • 2 tsp vanilla
  • ¼ tsp cinnamon


  1. Add sugar, buttermilk, and butter to medium saucepan. Bring to a boil for 1 minute. Remove from heat.
  2. Add baking soda, vanilla, and cinnamon. Stir well.
  3. Serve over waffles, pancakes, French toast, or ice cream sundaes.

April 26, 2024

Best Catered Event of the Year!


magical evening, Best Catered Event, Culinary Crafts, high-end catering, luxury catering, luxury caterer in Utah, Salt Lake City Catering, Park City caterers, dinner in a river, Catie award, draped lights,

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.

toast, feast, elegant table, elegant dinner, Culinary Crafts, Utah fine catering, best caterer in utah, champagne, smiles, fairy lights, dinner lighting, set table

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.

4U ranch, Utah event venues, Utah wedding venues, barn, cliff, trees, Peoa, Utah, horse farm, horse ranch, outdoor wedding, Rocky Mountains, Uinta Mountains

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.

4U Ranch, guitarist, riverside, outdoor lounge, outdoor couches, rock cliff, Weber River, wedding venue in Utah, event venue in Utah, gorgeous setting, destination wedding, Utah summer

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.

Garry Urban, Donna Urban, 4U ranch, log fence, pastures, Summit County, Utah, Utah venue, fly pole, fishing net, blue truck


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.

Culinary Crafts, Teach a Man to Fish, greeting, orientation, champagne, zilch, non-alcoholic, ice bucket, pour wine, 4U Ranch, Ryan Crafts

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.

caviar, smoking, cloche, trout caviar, deviled eggs, truffle, smoked salmon roe, sage, smoking lantern, truffles

Tying Flies

tying flies, trout flies, fly tying instruction, colorful flies, fishing flies, Teach a Man to Fish, Best Catered Event of 2023

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

Charcuterie Station

charcuterie, honeycomb, Slide Ridge Honey, Utah honey, Utah events, Best Catered Event, charcuterie station, flower arrangement, berries, cheeses, cold cuts, orange, red

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

gin bar, utah gin, seedlip, beehive gin, Jordyn, cocktail shaker, barrel, aging barrel, bitters, gin glass, green cocktail, dried flower petals

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

fly fishing, casting, fishing lessons, Best Catered Event, Peoa Utah, 4U ranch, hat, fly poles, woman fishing, fishing guide

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

Horses, Horses, Horses!

horses, draft horses, team of horses,, green apples, feeding horses, petting horses, horse ride, wagon ride, percheron, Summit Wagon and Sleigh

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.

fishing, Weber River, fly fishing, dry flies, fishing guide, 4U ranch, by a river, fishing pole, women fishing

Riverside Repose

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

blue pickup truck, riverside, outdoor relaxing, lawn games, outdoor lounge, couches, Weber River, summer event, catering in Summit County, 4U ranch, dried flower arrangement, shade trees

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

outdoor bar, cocktails, bar by river, Culinary Crafts, wine bar, classy bar, Utah bars, Utah wine bar, luxury catering in Utah

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

pizza, wood-fired oven, pizza oven, fresh pizza, gourmet pizza, strawberry pizza, strawberries ad basil, strawberries and mint, pizza board, cooking fresh pizza

The Main Event

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

Culinary Crafts, river, Weber River, Best Catered Event, tables in river, foliage, elegant dinner, outdoor dining, 4U Ranch, Peoa, Utah, Utah venue, Utah venues, wedding venues in Utah, Teach a Man to Fish, Epicurean Immersion, yellow leaves

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.

mushroom soup, morels, artisan bread, fresh rolls, pouring soup, menu place setting, water glass, Best catered event of the year

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

bone marrow, roasted marrow, whiskey, High West, Bourye, tallow candles, High West chaser, whiskey chaser, dinner in a river, surprised diner

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.

mesquite trout, grilled trout, peach salsa, blistered tomatoes, chorizo, sage, serving tray

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

tomahawk steak, Snake River Farms, ribeye, garlic herb butter, coffee flake salt, Brussels sprouts, bacon, Fresno chilis, pouring wine, serving red wine

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.

rainbow chard, chard salad, melon, ricotta, granola, vanilla vinaigrette, lights

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

evening lights, dinner in river, Best Catered Event of 2023, river meal, group dinner

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

barn in dark, panna cotta, buttermilk, rose gelee, rose petals, pistachios, Chateau Suduiratu Sauternes

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.

chocolate negroni, leather skin, utah chocolates, Amano, solstice chocolate, ritual chocolate, shaving chocolate, chocolate tasting, chocolate display, Utah artisan chocolates

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.

gift, Culinary Crafts, Best Catered Event, black boxes, fly tying kit, personalized gifts

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

fire pit, evening, full moon, blue night sky, s'mores, visiting, linger, lounging, 4U ranch, Utah event

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!

catie wards, Best Catered Event of the Year, best catered event, Utah caterer, Utah premier caterer, ICA Catie Awards

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.

feet under table, eating in river, Best Catered Event of 2023, bare feet, wading, cold water, Weber River

27x winner Utah’s Best of State

24x Best of State Caterer

3x Best of the Best / Hospitality

1x Entrepreneur of the Year