Letting Mom sleep in while the kids make breakfast is always a popular gift on Mother’s Day. And while it is the thought that counts most, it’s always nice when the gift itself is a success too.
This simple breakfast is basically fool proof – even for Dad or the kids! And it’s beautiful and delicious to boot. Mom is sure not only to be touched, but impressed as well!
6 waffle cones – making your own is a fun activity for kids, but the cones from the store work just as well
1 1/2 cups mascarpone cheese (yogurt can partially or entirely substituted as desired)
2 tbsp heavy cream
2 tbsp lemon zest
1 tsp real vanilla extract
fresh fruit – stick to Mom’s favorites and whatever is in season, fresh, and ripe. Taking care to have several colors also helps the final presentation.
Whip together mascarpone, cream, lemon zest, and vanilla until fluffy – about 2-3 minutes. Using a piping bag, fill the bottom of your cones with about 1/4 cup of the mixture. If your mixture is thin and likely to drip out the bottom of the cone, you can consider dipping the cone into melted chocolate to create a seal at the bottom.
Fill to the top with fresh fruit. Serve and enjoy!
Our Culinary Crafts main commissary is located in Pleasant Grove, so we are constantly looking for great places to hold a business lunch.
We poled our chefs for their favorite places to eat. Ryan and Kaleb then set out to narrow it down to 10 but there were too many good ones so we narrowed it down to 15!
Pizzaria 712- This has been a Crafts family favorite since it opened. They never fail to impress. The wood fired oven fueled with apple wood tuns out crusts that will make your mouth water!
Asahi- this little sushi place doesn’t look like much from the outside. Just a little shop in a strip mall but it is turning out truly quality sushi
Tsunami- a beautiful restaurant with a beautiful view, located up in Traverse Mountain shops. This is one of our favorite places for date night or family outings
Oteo- This family run Mexican joint has a fabulous story. The food is creative and authentic. Certainly an elevated dinning experience.
Black Sheep- Utah’s local food is so important to Culinary Crafts. That is why Black Sheep is one of our favorites. True to Utah’s roots as well as our products
Cravings- Since we are based out of Pleasant Grove, Cravings was such a pleasant surprise! They hold true to the eating philosophy we do- Go Slow. Take your time and enjoy the food and company!
Sundance (both the Foundry Grill and the Deli)- Sundance is Ryan’s favorite place to ski, so he visits these restaurants often. The care they take of you and your guests is one of the great examples of hospitality in Utah
Peace On Earth- this refreshing addition to Provo’s food scape offers the best cup of coffee from a shop in Utah County
Taqueria 27- These tacos offer a great blended flavor of creative Latin American and local Utah flavors! Don’t miss out on their specials- they are always changing and will blow your mind.
180 Tacos- These tacos will take you around the world in the creativity that they offer. This fusion restaurant is worth a visit
BamBams- Bbq is Utah’s bread and butter! BamBams take such pride in their meats. The time and passion they put into each cut is special
Yamato- As innate sushi lovers we have been visiting Yamato for over 20 years! We grew up with this space and recipes. Even as Utah county grows in food offerings this classic is still a great visit.
Chom- Burgers are some of the Crafts’ brothers favorite food. Ditch the fast food and bask in the beauty of this burger!
Sidecar Cafe- A sandwich shop with a flare! This rustic joint has a lot of personality and so does the food!
Straptank- A Brewery in Springville! What a great little joint with a wide menu featuring so many of native Utah favorites!
My family loves potatoes. With our Irish heritage, we love festive March celebrations.These potatoes were a new discovery this year and they will continue to make many reappearances!
The key to this recipe is the high quantity of quality butter and low amount of liquid. The higher fat content allows the potatoes to be extra creamy and homogeneous all the way through.
-3 pounds of yellow potatoes (Yukon Golds are perfect)
-1 1/4 pounds of butter, cubed
-1/4 cup of heavy cream
Boil potatoes in lightly salted water until tender (about 20 minutes). Drain and allow to cool. When potatoes are cool enough to handle, remove the peel. Puree the potatoes with a food mill / ricer into a large sauté or sauce pan.
Heat the puree over a medium heat, turning frequently with a rubber spatula. Watch for the potatoes to release moisture as steam and continue stirring until they take on a drier, fluffier consistency (about 3 minutes). Reduce heat to low.
Add butter 1/4 pound at a time, stirring until completely melted, smooth, and creamy before adding more. After all butter is incorporated, whisk in the cream. Salt to taste. Plate and serve immediately.
Of course we never tire of hosting wine, cheese, charcuterie, whiskey, and chocolate tastings. Less common, but just as fun, we also love to sample a line up up fabulous olive oils. It’s a super fun experience to kick off a dinner party! Moreover, slowing down to sample different high end oils will also improve your larger cooking experience as you find your favorite oils and use them in all your dishes.
First, pour about a tablespoon of the first olive oil into your wineglass.
Swirl the olive oil in the glass. Cup the glass in one of your hands and cover the top of the glass with the other. Swirl gently to release aromas. The warmth from your hands with help the aromas release as well.
Uncover the glass and smell the oil deeply. Take mental notes of what you smell. Is it peppery? Fruity? Buttery?
Next, take a sip of the oil almost in a ‘soup-slurping’ fashion. Allow the oil to run across the palate. Breathe in through your nose. Try to smell the oil again before swallowing.
As you exhale, swallow the oil and concentrate on the flavor. Think about some general categories such as fruitiness, pungency, bitterness, earthiness, pepperyness, etc. Write down your observations and then compare them with your fellow tasters! You can also re-taste the oil by pouring it on a small plate and dipping the bread in the oil and seeing how that affects the taste.
When you are ready to move on to the next oil, cleanse your palate with plain bread, a slice of apple, and/or sparkling water.
Repeat the process for the oils.
Taking notes helps. Putting your impressions into words and discussing them with others will help them take form and become more specific. It also helps to recall your thoughts later on when shopping for oils for unique purposes. Below is a great card that’s fun to give each guest to help them take notes.Eat well!
Believe it. Although the East and West coasts are well known and boast some wonderful chocolate, the most highly awarded and innovative chocolate is most abundant here in the mountains!
One of our favorite local chocolate makers is Amano, located in Orem, Utah
Having been at the forefront of the revolution celebrating single-origin chocolates, Amano is perhaps Utah’s best and most recognized chocolate. Art Pollard is the founder, owner, and chocolatemaker.
Amano’s initial splash of awards and recognition raised a lot of eyebrows. How was a relatively unknown Utah chocolate maker coming from nowhere to rival the top European brands? Over the next decade though, Amano continued to bring home top American and International awards and accolades. Now, they are widely considered one of the world’s very best.
Art has traveled the world searching for the best cocoa beans with unique and exciting flavor profiles. Amano cuts no corners. They process with vintage equipment, often taking 2 months or more to produce a chocolate bar after receipt of the cocoa. When tasted, the chocolate is replete with surprises and pleasures. Often you’ll swear there are other elements added to the recipe – fruit, nuts, booze, citrus, flowers, spices, and more. However the dark bars usually only have four ingredients (cocoa beans, cane sugar, cocoa butter, and vanilla). This array of flavors comes from the bean selection. When tasted, Art’s commitment to producing the best chocolate by starting with the best beans is clear
We love using Amano in countless dishes. From our flourless chocolate black satin fudge cake, to our chocolate pot de creme, to our signature dark chocolate gelato.
It’s even one of the ingredients in Ryan’s chili recipe.
Despite the wide application of the chocolate in larger recipes, perhaps the best way to enjoy and appreciate Amano chocolate is straight from the package. Indeed, one of of our favorite ways to conclude an elaborate and indulgent meal is to enjoy a little cheese sampling, followed by an artisan chocolate tasting.
Pro tips when tasting dark artisan chocolates like Amano (or some of our other local favorites – Ritual, Milcreek, Solstice, Durci, Chocolate Conspiracy, Taste, Cocoa Bean Project):
Cleanse the palate. Many flavors of good dark chocolate are subtle and will be lost or ruined when tasted against lingering flavors from a meal. Apples, citrus, and other light fruits can work well. Sparkling water is an excellent option. Fruit and sparkling water together are ideal. Cleanse before each new chocolate. Yes, this may mean your cleansing the palate multiple times if tasting multiple chocolates.
Smell the chocolate. Smell again. Break a piece apart and smell the freshly exposed surface once more. This will prime your palate for the upcoming tasting. And it will zero in on the most subtle flavors that may be overpowered by others when tasted.
Don’t taste cold chocolate. The bar should be at room temperature when you start. And it’s recommended to warm the chocolate in your fingers for a few moments before introducing to the mouth. Warming up the chocolate will help the flavors release and be perceived as you taste.
Don’t rush. Although chewing 1-3 times can help accelerate things, this is the upper limit. Wait for the chocolate to melt. Massage the chocolate between your tongue and the roof of your mouth. Breathe in through your nose. Try to smell the chocolate while your tasting it. Slow down and focus on the flavors – especially how they change from start to middle to finish.
Use a proper sample size. Too large, and you’ll be tempted to chew too much. Too small and you’ll miss flavors before it’s melted away. 5 – 15 grams is good window to target.
It’s an amazing time for mixologists! The renaissance of the cocktail is in full force. The movement is replete with exciting flavors and experiences. There’s a demand to return to the classics of a simpler time, while simultaneously blazing new and creative trails. There’s a push to experiment and invent entirely new concoctions. There’s a drive to simply repair the time-honored recipes that were bastardized during the cocktail apostasy of past decades. Non-imbibers who are tired of the mainstream soft drinks clamor for a more nuanced alcohol-free glass. Much like a good cocktail itself, the movement is layered and complex with elements playing both complementary and contrasting roles.
To be clear, this cocktail resurgence does not refer to $5 cocktails during the happy hour of the nearest college bar. I’m talking about the $12-20 / glass cocktail mixed with hand-selected ingredients by tenured artisans who are dedicated to their craft. These quality craft cocktails are meant to be sipped slow, with pleasure and reverence.
For special occasions, I love to plan and prepare a special cocktail in advance. This twist on a classic can be made with or without alcohol and is perfect for a romantic celebration on Valentine’s Day. The 14 day infusion is not only a nod to the date of the holiday. It’s also nod to the extra effort that the best relationships require. The time commitment truly does elevate the final cocktail in way that mixing a la minute cannot achieve. To love!
Valentine 75 Cocktail
750 ml Gin (Alpine, Beehive, Hammer Spring, Madam Pattirini, and Ooma are some of our local favorites)
-18 Bing cherries
-petals from organic 6-8 roses (depending on size of blossom)
-2-3 whole lemons (depending on size), sliced
-sparkling rosé wine, well chilled (Schramsberg Brut Rosé is one of our favorites or, for a real indulgence, try the Charles Heidsieck Brut Rosé)
Add warm (98-103 degree) water to your mixing bowl. Add yeast and molasses. Let rest until yeast has begun to bubble. Add olive oil and mix. Add rosemary, bread flour, salt. Mix with dough hook on low speed for about 4 minutes until dough pulls away from the sides. If after 4 minutes its still not pulling away, add a bit more water to make it come together.
Place a piece of plastic wrap over your bowl and let dough rise for about an hour or until it has doubled in size.
Spray a 18x 13″ half sheet pan and set aside. Lightly flour your surface and using a rolling pin, begin to roll out dough. Try to keep it as rectangular as you can.
Dough will be very springy and may shrink a little after each pass of your rolling pin. Try to get dough to be about 18 x 13″. To transfer dough from the counter to the pan, pick up dough in the center and let the weight of the dough continue to stretch the dough out.
Lay in pan and using your hand stretch the corners until it fits in the pan. Wrap in plastic wrap and let rise for about an hour or until doubled in size.
Once doubled in size, pour about 2 Tbsp of olive oil over the top of the dough and use your fingers to create small divots for the oil to rest in across the whole top of the dough.Sprinkle with sun-dried and olives.
Bake at 350 for 20 minutes or until golden brown.
Bone marrow is one of those hot trends that most people think they could never try as it sounds too weird or too hard to make. It is actually so easy to make you will be astounded. The rich flavor of bone marrow is sure to wow your guests at your next party.
Marrow bones (whole or crosscut as desired) and Kosher Salt
Preheat your oven to 450 F. A overhead direct heat option (a roast or
broil setting on your oven) is preferred.
Add a nice sprinkle of kosher salt to the marrow bones. Roast for 15-20
minutes until nicely browned and the marrow is rendering but only
barely spilling from the bones.
If desired, add the optional glaze about halfway through roasting.
Ingredients for Glaze
3 Tbsp butter
1 1/2 Tbsp shallots
1 Tbsp garlic
1 Tbsp capers
1/2 c red wine
Fresh ground black pepper to taste
Directions for Glaze
Prepare the glaze in advance of roasting the bones (this can be done
while the oven preheats).
Melt the butter in a sauté pan. As the butter just starts to brown, add the
shallots, garlic and capers. Cook until nicely caramelized. Remove from
the heat. Move the butter to a separate bowl. Return pan to the heat,
deglaze the pan with the wine. Once the browned bits are incorporated
and the wine starts to reduce, remove from heat, and add the liquid to
Spoon the glaze over the marrow bones about halfway through the roast.
Add the black pepper over the top of the glaze.
The marrow is very rich. It doesn’t need much other than salt. The glaze
is entirely optional. In fact, when time allows, it can be fun to taste both
preparations in tandem.
Don’t discard the leftovers just yet! The leftover marrow (from both the
bones and the roasting pan), can be collected and whipped into a wonderful butter for future use. The spent bones can be simmered with your
next beef stock, bordelaise, or other sauce for added richness and depth.
And one of my personal favorites – after you’ve enjoyed the marrow, while
the bones are still warm, use an emptied bone as a luge for a dram of fine whiskey or scotch.
Hope you all had a lovely holiday with your friends and family! Today we have a VERY SPECIAL Culinary Crafts event to share with you all! It’s our very own Meagan Crafts Price and Clayton Price’s baby shower – and, spoiler alert, it was GORGEOUS! Held at The Tasting Room, our friends at Soiree Productions created a picture perfect brunch party. Check it out!
How pretty is this signage? A perfect welcome to the party and those florals from Artisan Bloom are stunning!
The Tasting Room was the perfect venue, don’t you think? We love the mix of feminine florals with just a touch of blue for Meagan and Clayton’s baby boy, Tristan!
Another peek at those beautiful tables! SO PRETTY!
We loved how many fun details were party of this shower as well! Guests were invited to take a Polaroid of themselves to put in the guestbook with a note for the soon-to-be parents!
We knew we had to have a fresh juice bar! Fresh squeezed OJ, Pomegranate Lemonade, Cucumber Mint Water, and Mango Lemonade were all served. Yum!
Of course, since we hosted a brunch party, we made sure to have a signature Coffee Bar!
This action bar with artisan cheeses, salad, crackers, and honeycomb was definitely a crowd favorite!
Seriously, how pretty was this event??? I couldn’t help but share one more of this beautiful setup!
We love our Ebelskiver action station! How could you not love these delicious pancakes? Plus the guests love having theirs made to order!
The hand calligraphied menus were such a great addition to the event! Also we served Eggs Benedict because you can’t have brunch with out Benes. Our delicious version were also made to order and topped with whichever toppings the guests wanted. So good!
Of course we also had a whole selection of desserts! Plus, we love displaying some of them in our honeycomb display. Such a whimsical touch!