International Caterers Association-Culinary Learning Journey of Utah Luncheon at Slide Ridge Honey

We recently had the pleasure of coordinating a luncheon for the International Caterers Association’s (ICA) Culinary Learning Journey through Utah. The inspiration for this event was “Farm to Table” featuring foods grown and harvested locally as well as products made in Utah by farmers and artisans.

 

The Location —

Slide Ridge Honey is located in Mendon, UT. This scenic little country town is in Cache County and just a short drive through the stunning Logan canyon and it’s picturesque fall colors. As the vans pulled into the location, we were greeted by a busy yet friendly honey bee welcoming us to Slide Ridge. Slide Ridge Honey, a family of beekeepers, maintain thousands of beehives throughout Northern Utah mountains and create honey wine vinegars, wine, raw honey and other honey products. We loved meeting this beautiful family and experiencing the love they have for their bees and their products, after all, a happy bee makes beautiful honey.

The table setting —

Simple, white plates placed on 13″ glass chargers help make the plates seem more airy yet still allows the natural texture of the burlap runner to come into the place setting. Linen napkins made from natural fibers, folded neatly into fourths, and silver flatware all neatly wrapped in printed menu bands. This small detail pulls together several elements to help create the “Farm to Table” look — rustic yet elegant. In the center of the table, we placed fall leaves and richly-colored garden mums in galvanized, floral buckets flanked by pumpkins in greens and whites to enrich the spirit of the season. Guests were seated in Napa vineyard-style chairs which highlighted the rustic, farm style. Finally, to add a little more light and elegance to this farm table we incorporated unique lanterns filled with candles. The table setting created the stage for the perfect menu.

The menu–

Salad:

Farmer’s Market Salad with French Green Beans, Grape tomatoes, Seasonal Bell Peppers, Artisan Olives and Tarragon Dressing. Green Salad with Honey Buttermilk Dressing and Pumpernickel Croutons.

Entree:

Antipasto Pressed Sandwich on Focaccia (Vegetarian) with handmade local mozzarella, Sliced Bourbon Shoulder Tender on Baguette with Campfire Rye Vinaigrette, and Roasted Turkey on Ciabatta with Deer Valley Meadowlark Brie and Aioli made with locally grown raspberries.

Side:

Picked farmer’s-market vegetables in mason jars

Dessert:

Grilled Local Peaches and Pannacotta

Beverages:

Fresh Lemonade and Infused Ice Water in mason jars

 

What a perfect event to welcome fall!