Utah Bride and Groom

Agricultural Wedding: Pick of the Season

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.

“For couples wanting a local menu, I suggest summer over winter, unless they are meat and cheese lovers only,” says Colour Maisch of Blended Table. “From May to early November, we are swimming in amazing produce that lends itself to dishes like an heirloom tomato gratin that is to die for or, on the  simpler side, baked peaches with a touch of marzipan and slivered almonds.”

Pictured:

Local smoked trout on a parmesan crisp topped with a bit of pickled onion, crème fraiche and micro greens

Local smoked trout served with colorful rainbow radish, crostini or warm flatbread

Espresso-rubbed short rib on flatbread topped with Frog Bench Farms local greens and Drake Farms goat cheese

See the other caterers we featured: Food by: Cuisine Unlimited | Utah Food Services | Culinary Crafts | Done To Your Taste

See more inside the 2017 issue.

Photographs by: Jessica White Photography

Food by: Blended Table

Utah Bride & Groom
August 24, 2017

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