Utah Bride and Groom

Boozy Foods. No, really, it’s a thing

written by Val Rasmussen | photos by Adam Finkle

These days, alcohol isn’t just reserved for the bar.

Wine, beer and spirits instill flavor into dishes like rosé ice cream, whiskey-infused cheese and wine-braised short rib. Spirits can be added to one item—like a bourbon-glazed sous vide pork tenderloin with grilled peaches, rosemary potatoes and baby squash—or to the entire dish—like vanilla cupcakes with red wine buttercream garnished with fresh fruit and a pipette of sangria. Seared salmon with rosé reduction, fresh grape, basil and shallot relish is another unique entree.

“Taking elements from classic cocktails and turning them into a dessert is another fun idea,” says Cuisine Unlimited’s Derek Dietsch. Here, executive chef Steve Ulibarri transforms a Pimm’s cocktail into a liqueur-spiked vanilla cake layered with cucumber, strawberry and mint buttercream, frosted with orange buttercream and garnished with fresh cucumber, strawberry, orange and mint.

Val Rasmussen on Instagram
Val Rasmussen
Val Rasmussen reports on local trailblazers in design and fashion for Utah Bride & Groom, Utah Style & Design and Salt Lake magazines. Additionally, she works with marketing teams to create content about leaders impacting business, construction, technology and healthcare.



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