Locally-harvested cuisine from Utah’s top five caterers.
Farm to table isn’t new. For years, menus have boasted local food for good reasons: it is undeniably fresh, environmentally friendly (saves transportation costs) and supportive of locally-owned business.
What is new is entire wedding menus filled top-to-bottom with locally-grown gourmet offerings, not just a single dish. From appetizers and salads to entrees and desserts, five Utah caterers prep their favorite farm-fresh dishes.
“If serving fresh local foods is something you are passionate about,” says Mary Crafts-Homer, owner of Culinary Crafts, “you can actually visit some of the local farms that your caterer uses, or visit the cheese maker that supplies cheese to your caterer, or any number of local excursions your caterer may recommend. What a fun date for the foodie couple.”
Fricasee of forest mushrooms
Slide Ridge honey vinaigrette served on a wood plank
House-made artisan bread
Black pepper brioche with Utah sea salt butter paddle
Pumpkin cornmeal roll with honey cranberry compound butter
Rocky Mountain red trout, mesquite grilled with tomato jam
Grilled local asparagus with torched pine nut butter
See more inside the 2017 issue.
Photographs by: Jessica White Photography
Food by: Culinary Crafts