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.
“Seasonal availability and budget are the main factors in selecting a farm-to-table menu,” says Utah Food Services’ Pastry Chef Jewel Story. “However in the off-season, consider utilizing locally-produced honey, nuts, preserves and dairy products, as well as smoked and pickled ingredients. Take advantage of the local coffee roasters, breweries, distilleries and wineries, too. They’re never out of season.”
Tiramisu shooters created with Alchemy Coffee’s espresso (shown)
Panna cotta made with Winder Dairy cream topped with balsamic cherry compote and Ritual Chocolate crispies
Pine nut shortbread crust layered with Cox Honey mousse and Heber Valley blackberry rhubarb preserves
Fruit Heights stone fruit crisp with freshly churned Aggie’s ice cream
Spun sugar speckled with edible flowers
See more inside the 2017 issue.
Photographs by: Jessica White Photography
Food by: Utah Food Services