What is it like when a wedding professional gets married? COMPLETELY AMAZING!! That's what it is!! I vote that it was the 2011 wedding of the year!
I was privileged enough to be invited to the wedding reception of Utah's own Mary Crafts, owner of Culinary Crafts Catering. I will say it was the most amazing wedding reception I have ever been to-- beautiful surroundings, warm summer night, delicious food, mouth-watering drinks, and most of all a couple that you can tell was absolutely crazy about each other and was having the party and the time of their life! What an experience! Now you are a lucky audience because Mary herself wrote her thoughts about her wedding days - yes it was a 3 day event! She was nice enough to give me the intimate details that went into planning her own wedding and how it all turned out...
"It was an amazing experience to plan my own wedding after 27 years in the wedding industry and planning over 5000 weddings for all ages and styles of brides. I was a little apprehensive to give love a second chance, but after finding Rick, there was no doubt he was what I needed in my life. As I said in our wedding vows, "You have seen more parts of me than anyone ever has. From this space, we realized that neither of us are perfect, but we truly are perfect for each other". Ten months later, our love grows deeper with each passing day.
Originally I had planned to host a small gathering at my home with hot dogs and hamburgers for a fun backyard wedding. It wasn't long before I realized that simply was not happening...so many people emailing and calling to say congratulations and how excited they were to attend our wedding....huh, were they even invited???? And then, those who said, "I can't wait to see what you are serving 'cause I know it will be the most amazing food ever!" Hmmm....I guess an intimate group with hot dogs was out.
However, all was not lost as that is exactly how I began our 3 day celebration of love. The rehearsal dinner was served in the backyard of my home with about 50 guests of our closest family and friends. This was the first time the two families had met, and the most important part of the day was to create a casual atmosphere where everyone was comfortable and welcomed. I used my wedding colors of aubergine and citron, but added a touch of coral to create a more playful atmosphere that was perfect for my home setting. We offered croquet, swimming, casual dining, and a run-through of the ceremony to complete the evening. Guests were greeted with Utah artisan cheeses and artisan bottled beverages. And I got to have my hamburgers and hot dogs! Add some great pulled pork, more homemade condiments that you can shake a stick at, and Lobster and Marscapone Macaroni and Cheese to take things up a notch, and voila--it's a party! The evening ended with Ice Cream Sodas made with our house gelato and a whimsical interactive S'more bar with homemade marshmallows and ganache.
After the evenings festivities, I bid farewell to Rick and was off to the Montage Hotel with my daughter (maid of honor)
to spend my last night reminiscing with her and dreaming of tomorrow.
Perfection is how I would describe the Montage and they attended to our every need. The next morning, I awoke early, leaned over and touched my daughter's cheek, and slipped out of that big king bed to spend some quiet moments on the private balcony. The sun was just rising and the the setting could not have been more perfect. I took pen in hand and wrote my wedding vows for the day. I was amazed at how easily it flowed as I expressed my love and commitments to Rick...I was ready to start my big day. I promised myself to live in each and every moment...not thinking of the past or worrying about the future...but each moment as if it were the only moment in time. This thought kept me grounded for the rest of the day and loving every second. Soon the entourage began to arrive...the make up and hair ladies, the photographer, the videographer, the vintage car driver...all gathering in our suite to share the day. The room filled with laughter, joy, and anticipation! It was a time I will never forget...for a moment in time, at age 57, I was Cinderella and my prince charming was waiting. Finally my gown arrived only to discover it had fallen off the hangar and was a wrinkled mess in the bottom of the bag. The Montage whisked my gown away to steam and press, and delivered it back in perfect condition. This all made for a behind-time departure and 100 guests waiting for the ceremony, but I was not stressed...I mean, after all, I was the bride! I walked graciously to the awaiting vintage white Rolls Royce and enjoyed every step of the way. I had been on the other side of things thousands of times, making sure every need of the bride was attended to, but this time it was me....and I was loving it.
The car drove down the long mountain lane at a magical destination called Red Cliff Ranch and I could see all the guests waiting in the arena and enjoying the classical guitar of Michael Luccarelli. The limo pulled to the arena entrance where we waited for the procession to begin...Rick's son, then Rick, then the flower girls and ring bearer, my daughter, and then my 2 sons to escort me. The door was opened and out I stepped... no one has ever felt more gratitude, more love, more joy than I felt at that moment when my eyes met Rick's.
Each son took an arm and together we made our way down the aisle to the waiting groom. My boys kissed me on the cheek and gave me to Rick. As the ceremony was set in the round, I was able to gaze around and see all the wonderful family and friends gathered for this special moment; all smiles, some tears, all love abounding.
Following the ceremony, hors d'oeuvres and lavender lemonade were passing while we mingled and laughed with guests. Soon we were seated in the barn for the formal luncheon served family style. It was the perfect blending of elegance and familiarity. The special children's area with "glow in the dark" glasses, candy, and kid's menu was a huge hit, and the nanny I hired allowed the parents to enjoy the day. The luncheon food was beyond perfection. I knew each bite was prepared with love by my staff and it was their gift to me. Family prayers, toastings, laughter, sharing... I wouldn't have changed one thing! The valet service was a very gracious touch and they placed a hand-made parting gift in each vehicle so all our treasured guest would know of our love and appreciation for their attendance. 
Rick and I were off for the Montage again in our Rolls but we didn't know what was awaiting us there. The suite had been tidied and cleaned by all my "ladies in waiting" of Reihl Events. Hundreds of candles and thousands of rose petals covered our room, bathroom, and bed. Sparkling bubbly, cheeses, chocolate dipped strawberries....they thought of everything. The rest of the day I will leave to the imagination...!
Breakfast in bed was arranged by the Montage and it was delish! I loved our timeline as nothing ever felt rushed. The rehearsal dinner on Thursday evening. The wedding ceremony and luncheon on Friday were from 11:00 am-3:00pm. We were able to enjoy our morning and left the hotel around 2:00 p.m. on Saturday to head for the reception.
A stop at Enizio was requested to make sure my makeup was perfection again and then off to a private estate up Mapleton Canyon. Here's where I had my brief "Bridezilla" moment...when I arrived I was distressed to find the book "tree" had been forgotten and guests would not be able to leave their wishes for us....then a few of the table linens were in the wrong color and place...the stress was building...! My son took me aside and said, "Mom, they are just linens...no one cares. Everyone is coming to celebrate with you and Rick...it's is going to be the party of the century. Don't let this ruin it." Wise words that I had given a million times to other brides and now they were given
to me. Rick took my arm and walked my down a small garden path, turned me, and kissed me on the forehead. I felt the tension leave my body and I was in the moment with him. Suddenly, all was right with the world again. My son was right. It was the party of the century. Culinary Crafts did it again; feeding 500 guests some of our most creative items all cooked on site to the awe of the guests. 
I had a little surprise up my sleeve for Rick. Just before our first dance, I moved to the stage and microphone to sing him a song. I was afraid I would be too nervous but I found I only had eyes for him and it was like I was all alone in time with him.
Another highlight of the evening, was when I asked all of my staff (and anyone who had ever worked for Culinary Crafts) to join on the dance floor for a high energy dance to "I Will Survive"! Yes, we will; yes, we will!
As night settled on the estate, the tents were illuminated for a magical look and the glowing orbs in the lake created a mystical atmosphere no one will forget. The final surprise came during our send-off as huge overhead fireworks lit up the night sky....glorious.
I tell every bride and groom to plan on being too busy to eat, but not to worry as Culinary Crafts will pack up a take-away bag with a tasting of all the food and 2 bottles of water. True to form, Rick and I did not eat any of the fabulous food at our reception, but we didn't take the sampling bag the staff had prepared for us. So, our first stop after leaving the reception? You guessed: IHOP; complete with wedding dress, tux, and pancakes!"
Thank you to all of the amazing people who organized such a beautiful wedding:
Photographers: Pepper Nix Photography, ZumaPhoto
Invitations and ceremony menu: Ann Elizabeth Custom Invitations
Cake: Carrie's Cakes
Rentals: Diamond Rental, Alpine Event Services and WIldflower Linens
Plan all 3 events, design and florals for Rehearsal and Ceremony: Riehl Events
Reception design & floral: Scenemakers
Music & Entertainment: Michael Lucarelli and The Joe Muscolino Band
Transportation: Something Vintage Something Blue
Bridal Gown: Alta Moda Bridal
Hair and Make-up: Enizio
Ceremony escort cards: Pink Piggy Design
Rehearsal dinner and reception signage: Pixel Whipped Studios
Ceremony Venue: Red Cliff Ranch
Hotel: Montage Deer Valley
This was such a fantastic wedding that BrideAccess featured it on one of our TV shows!
Ice Cream! My favorite treat in the whole world is ice cream and I found the most creative way to make ice cream ever! I guess you should know that my background is in science and I am crazy now about SUB ZERO Icecream! This is so cool how they make it right in front of you with liquid nitrogen, so your guest's dessert goes from cream to a frozen treat in seconds and the best thing about it is THEY CATER! I totally would have done this for my wedding had they been around because its just my style. Love is chemistry - right?! I would have done a LOVE POTION #9 WEDDING! Ok, ok lets get to some pictures and video so you can see for yourself if you haven't already been to one of their many locations. Special offer below, too!
Jerry at Sub Zero said, "Let Sub Zero Ice Cream and Yogurt cater your wedding or event and we will provide a culinary experience your guests will never forget. Our flash freezing process amazes adults and children alike as it creates billowing clouds of white fog. We can serve either a flavor that you’ve invented or bring a variety for guests to choose from. Our event catering takes care of the set up and clean up, so you can enjoy your wedding without worrying about feeding your guests."
Locations all across Utah (9 total, 2 more opening soon) and in three other states.
This type of culinary art is called Molecular Gastronomy. Typically this has been reserved for the rich at high end restaurants like the Phat Duck in London
or high end catering like Marcel's Quantum Kitchen. Sub Zero was described by Nathan Myhrvold as Molecular Gastronomy for the masses.
A highly interactive, entertaining, gourmet experience where each customer gets to invent a frozen confection made specifically for them. We make all our food on-site. And because Sub Zero doesn’t require an electric outlet to freeze ice cream, we can cater virtually any location, in or outdoors.
For a truly unique and memorable experience you won't get anywhere else use Sub Zero for your next event. Call (801-492-0639) to set up catering. The fees for catering are: $75 set-up fee, and $3/serving. Includes everything: spoons, napkins, cups, flavors, toppings, and two servers (at least) to make and serve ice cream throughout the event.
LOVE is Chemistry!
SPECIAL OFFER: Get 10% off a catering order when you mention Bride Access at time of booking.
I have been fortunate enough to be invited to a few events where Culinary Crafts catered the celebration. I have to be honest and tell you that I didn't want to eat the food- because it looked SO DANG BEAUTIFUL! How can you eat a piece of art?! Well after seeing how everyone was going crazy over how it tasted, I decided I would break down and eat it. Then eat some more, and some more. And yes, I promise it tasted better than it looked. I don't know how they do it, but Culinary Crafts is not only into fine cuisine, but the presentation is an art.
As Utah's Best of State Caterer they create events and customize venues to fit just about every need imaginable. Whether you need catering for a corporate convention for thousands, a wedding or holiday party for a few hundred, or a social occasion for your family and friends, Culinary Crafts has the resources and expertise to provide flawless service and restaurant quality food. Known throughout Utah as the preferred caterer for many venues in Park City, Salt Lake City, Orem and Provo, Culinary Crafts can help you locate the perfect place for your event. Serving all of Utah, Culinary Crafts is the caterer that has creative ideas backed by award-winning service and cuisine.
Now here's the proof! (And a fabulous video and recipe below- I know-- it's Terrific Tuesday!!)
Thank you Pepper Nix, Zuma Photo, Heidi Ann and Keith Westerberg for the great photos!
Mary Craft who owns Culinary Crafts was on KUTV last week on Channel 2, Fresh From the Kitchen and shared this video with me and the amazing recipe of Blueberry Cheesecake Dessert. I love Mary's spunk and how real she is- it's so refreshing! She told me that I could share it with you, so here you go!
Blueberry Cheesecake Dessert
As aired on April 13, 2012
Recipe courtesy of Culinary Crafts
New York Cheesecake Bites with Lemon Cream,
Blueberry Compote and Meringue Chard in Martini Glass
Cheesecake Ingredients:
Yield: 2 9x13 Pans
Ingredient Amount
Cream cheese 5 lbs
Sugar 2 lb 4 oz
Cake Flour 2 ¾ oz
Eggs 15 ea
Sour cream 1 lb 4 oz
Vanilla ½ oz
Directions:
1. Mix cream cheese in mixing bowl on speed one for 5 minutes to soften.
2. Scrape bowl and add half of the sugar.
3. Scrape bowl and add the rest of the sugar.
4. Add eggs in small additions and scrape after each one.
5. Sift flour and add to mix.
6. Add sour cream and vanilla.
7. Pour evenly into 2" hotel pans lined with parchment.
8. Bake at 350 degrees in a water bath for 1 hour or until set. Freeze.
9. When frozen cut cheese cake into 1" squares. Freeze until needed
Graham Meringue Ingredients:
Yield: 1 Sheet Pan
Ingredient Amount
Egg whites ½ qt
Cream of tartar ½ pinch
Sugar 1 lbs
Cornstarch 1 oz
Graham cracker crumbs ½ lb
Directions:
1. Whip egg whites until foamed all the way through. Add cream of tartar. Gradually add sugar, whipping on moderate speed until firm peaks. Increase speed to high and whip until very stiff.
2. Carefully fold in graham crackers and cornstarch.
3. Spread meringue into sheet pans in a thin layer and bake at 200 degrees Fahrenheit for 2 hours until crisp. Reserve in oven with pilot light until the next day.
4. Break meringue into shards.
Lemon Curd Ingredients:
Yield: 2 cups
1x
Eggs 6 oz
Sugar ¾ cup
Lemon zest 1 Tbsp
Lemon juice 6 Tbsp
Butter, soft 6 Tbsp
Directions:
1. Bring sugar, lemon zest and juice to a boil.
2. Temper in eggs.
3. Stir constantly over medium-low heat until thick
4. Remove from heat and allow to cool to 120 degrees Fahrenheit
5. Stir in butter and mix until fully incorporated. Whisking too much will cause the final product to be too runny.
Additional Notes:
For Lime curd, replace zest and juice with lime juice. Add a green food coloring to achieve proper color.
Blueberry Compote Ingredients:
Fresh Blueberries 3 Cups
Sugar 1 Cup
Vanilla 1 teaspoon
Cornstarch 1 Tablespoons
Directions:
1. Cook Blueberries and Sugar over Medium Heat until sugar is dissolved.
2. Mix Cornstarch with a small amount of water and stir until incorporated; this is called a slurry.
3. Add the slurry to the blueberries and add sugar to the mixture.
4. Bring to a slight boil and immediately remove from the heat.
5. Add Vanilla.
6. Chill and let thicken until ready to serve.
Utah's only 8 time Best of State Caterer.
Catering and a whole lot more!
WE LOVE TO COOK AND WE LOVE TO CELEBRATE. OUR PHILOSOPHY IS TO MAKE MEMORABLE FOOD WHILE CREATING LASTING, FESTIVE MEMORIES TO CHERISH.