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, Utah caterers prep their favorite farm-fresh dishes.
Maureen and Eileen Dunn of Done To Your Taste practice what they preach. “We grow Eileen’s Greens 20 feet from our kitchen door,” Maureen says of the duo’s garden that grows lettuce, arugula, spinach and corn. Their Heber location offers these chefs quick access to farms producing beef, eggs, potatoes, beets, carrots and more—most within a five minutes drive from their chopping boards.
Summit County beef tenderloin
Eileen’s Greens and herb chimichurri
Sweet potato straw
Heirloom purple corn nuts
Whipped Utah potatoes infused with
wild Uinta garden beets
Heirloom carrot soufflé
Ancient grains and sweet pea gremolata
Farm succotash of corn, tomatoes, squash
Utah peach tea
Prosecco added to Eileen’s Greens fresh herb shrub with High West vodka, Bear Lake berries, ice and cucumber slices
See more inside the 2017 issue.
Photographs by: Jessica White Photography
Food and Drinks done by: Done To Your Taste