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 you’re looking to source locally for your menu, spend a day at the farmer’s market,” Cuisine Unlimited’s Derek Deitsch says. “Couples can see all the different produce available from local growers.” But keep in mind seasonality, he warns. “What you see at the start of summer might not be fresh later in the year, so ask [your caterer] what will be in season leading up to your wedding day.”
Micro lettuce blend with pine nuts and grape tomatoes, dried olives and wildflower-encrusted goat cheese
Huckleberry spritzer with Utah honey panna cotta, raspberry compote and fresh honeycomb garnished with blueberries
Roasted Utah elk topped with fresh huckleberry salsa with mini squash and celery-root puree, served with Champagne
See more inside the 2017 issue.
Photographs by: Jessica White Photography
Food by: Cuisine Unlimited