Agricultural Wedding: Going Green

Farm to table isn’t new. For years, menus have boasted local food for good reasons: it is undeniably fresh, environmentally friendly (saves transportation costs) and supportive of locally-owned business.

What is new is entire wedding menus filled top-to-bottom with locally-grown gourmet offerings, not just a single dish. From appetizers and salads to entrees and desserts, Utah caterers prep their favorite farm-fresh dishes.

Maureen and Eileen Dunn of Done To Your Taste practice what they preach. “We grow Eileen’s Greens 20 feet from our kitchen door,” Maureen says of the duo’s garden that grows lettuce, arugula, spinach and corn. Their Heber location offers these chefs quick access to farms producing beef, eggs, potatoes, beets, carrots and more—most within a five minutes drive from their chopping boards.


Summit County beef tenderloin

Eileen’s Greens and herb chimichurri

Sweet potato straw

Heirloom purple corn nuts

Whipped Utah potatoes infused with

wild Uinta garden beets

Heirloom carrot soufflé

Ancient grains and sweet pea gremolata

Farm succotash of corn, tomatoes, squash

Utah peach tea

Prosecco added to Eileen’s Greens fresh herb shrub with High West vodka, Bear Lake berries, ice and cucumber slices

See the other caterers we featured: Food by: Cuisine Unlimited | Blended Table | Utah Food Services | Culinary Crafts

See more inside the 2017 issue.

Photographs by: Jessica White Photography

Food and Drinks done by: Done To Your Taste

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