Utah Bride and Groom

Fall Feast Ideas From Cuisine Unlimited

By: Val Rasmussen

Pumpkin spice lattes, watch out. You may be the darling of fall’s arrival, but for those of us (me) who pass on your caffeinated froth, your much-anticipated arrival rolls out the red carpet for other menu items filled to the brim with autumn flavors like cinnamon, nutmeg, ginger and clove.

Salivating yet? For party hosts itching for candlelit dinners and hot toddies, the catering team of Cuisine Unlimited showcases new autumn delights including spiced apple cider, savory thumbprint cookie with fig jam, butternut squash and bacon with rosemary vinaigrette, and maple and mustard glazed chicken.

I gleefully sampled their new offerings at Cuisine Unlimited’s rollout event this week and here are a few of my sweet and savory favorites.


Bailey’s Chocolate Mousse

Champagne Mousse with Fruit and Mint

Creamy Cauliflower and Apple Soup



Maple and Mustard Glazed Chicken with Roasted Winter Vegetables, Brussels Sprouts and Pear Salad with Mustard Vinaigrette, and Butternut Squash and Bacon with Rosemary Vinaigrette


Maple Pecan and Brie Tart, Egg Nog Creme Brulee


Butternut Squash and Bacon with Rosemary Vinaigrette


Maple Bourbon Bread Pudding (Butter Rum Drizzle not shown)


Top to bottom: Butternut Squash Latke with Sour Cream and Apples, Creamy Pumpkin Soup Shooter, Sweet Potato Hummus Cup, Mini Carnitas Tamal Muffin


Cranberry and Balsamic Glazed Salmon

Ashley Baker
Web Editor
Ashley is the in-house web editor for both Utah Bride & Groom and Utah Style & Design magazines. Not only does she write articles and immerse herself in Utah's design scene, she's currently finishing a bachelor's degree in strategic communications with a minor in multidisciplinary design at the University of Utah.



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