Every bride knows how stressful wedding planning can be. Let’s face it, everyone who has come within six feet of a bride knows the stress! Photographer Jessica Davies has seen far too many strung out brides, claiming that they wished they could just run away with their one true love instead. So she took that idea and let her creativity run wild with a darling vintage shoot at the South Valley Airport.
“This shoot was meant to be a reminder that weddings don’t have to be complicated, and at the end of the day, if you are married to the one you love, that is all that matters,” Davies says. “A wedding is about two people in love, and it is important that we don’t lose that perspective!”
Whether an intimate elopement in a two-seater plane, or a big to-do extravaganza, love is always our favorite part of wedding celebrations. But we can’t deny, this shoot has us dreaming of a romantic getaway.
Cameron Beckham & Michael Frantz
St. Regis Deer Valley
THE COUPLE
Photo by Jacque Lynn Photography
“We met on Hinge, a dating app that connects users based on our mutual Facebook friends,” explains Cameron of the Seattle-based connection. Michael (a portfolio manager with UBS Financial Services) led Cameron (a senior financial manager for Microsoft) on an adventurous first date that included skydiving and a spontaneous road trip to Portland. “The date continued with drinks at a Peruvian restaurant, Champagne and pizza, and ended with our first kiss in the middle of the street in downtown Portland,” Cameron says. After nine months of dating, Michael proposed on a Tuesday night, then surprised Cameron with a Portland getaway.
THE WEDDING
Photo by Jacque Lynn Photography
“Although we’re from Texas, my family has been skiing in Utah since the late ‘80s and bought their first condo in Deer Valley in 2005. I spent a summer living in Deer Valley after graduating from college in 2008 and fell in love with it in the summer time,” Cameron says. “I love the way St. Regis is tucked into the side of the mountain. Mike and I are really into skiing and hiking, so getting married at the base of a ski run surrounded by nature was a no-brainer.” The couple’s pastor flew from Christ-St. Paul’s in South Carolina to officiate.
THE MOOD
Photo by Jacque Lynn Photography
“Love is an adventure” became an underlying theme. “The décor was garden-inspired—a bit wild and ethereal. It turned out very magical,” Cameron says. Blooms, tableware and linens featured soft colors like blush, sage and rose gold. Tables showcased wooden block table numbers signifying shared activities including skydiving, scuba diving and spelunking. “We hired an artist to paint a live painting of the reception from the edge of the dance floor. Now, we have something to hang in our home to remember the night forever.” Guests threw paper airplanes for the couple’s farewell before Cameron and Mike rode away in a 1930’s limousine.
THE CUISINE
Photo by Jacque Lynn Photography
“I don’t eat red meat, so we wanted to provide a choice between steak and fish. We chose the trout to support local fishing and to give our guests a taste of Utah’s delicious trout, sourced from Ogden. The steak was another taste of home as it came from a ranch in Washington where we both live,” Cameron says. “The late night snacks were chosen as a nod to our personal late-night cravings. For him, it’s Dick’s, a local drive-in burger joint in Seattle. My choice was true to my southern roots and was inspired by Whataburger’s late-night breakfast menu, a fast-food chain my friends and I spent a lot of time at growing up.” Wine was an important part of the menu. “It was very important to my father, who is somewhat of a collector.”
THE TUNES
Photo by Jacque Lynn Photography
“Groove Merchants” turned up the party scene. “They were so fun,” Cameron says. Ed Sheeran’s “Thinking Out Loud” ushered in the newlyweds during their first dance as husband and wife.
light or dark, rum is the new darling of Utah’s party scene. The liquor—defined by its sugarcane base and Caribbean origins—is synonymous with tropical warmth. However, its easy compatibility makes it suitable for any soiree, big or small, at anytime of year. “Serve up a classic fruity Piña Colada or Mai Tai in the summer to quench thirst,” says Jack Rose Caravan co-owner and bartender Mike Burns. “Then, deliver buttered rum and spiced rums for the holiday season.”
The Jack Rose Caravan team pumps up the party fun meter. Not only do they serve up bevvies from a renovated, original 1960s Shasta trailer (talk about a photo op!), their entertaining bartenders craft rum-based cocktails custom to every party. The team suggests his-and-hers cocktails: a Strawberry Kiwi Mojito for her and a coconut rum and Coke for him. For extra sass and personality, they pair each drink to its own glass. “We serve dark rum in a lowball,” Mike explains. “A fruity cocktail is more commonly served in a tall straight glass or one that is curved, like a hurricane glass.” Garnishes for rum cocktails, of course, are famous. And we’re not just talking about tiny tiki-bar umbrellas. Match the drink garnishes with the wedding décor or perch one of the wedding flowers on the side of a glass. (Tip: Be sure all flowers are food safe.)
What rum does Jack Rose prefer? “We don’t have a favorite. We let our clients decide. All our events are custom and unique, so we personalize each event and the drinks to enhance the Jack Rose Caravan experience,” Mike says. Lucky for us, Utah is home to a handful of new rum distilleries. Try Dented Brick’s Antelope Island Rum, Sugar House’s Silver or Gold Rum, Outlaw Distillery’s Rum and Distillery 36’s Brigham Rum.
Culinary Crafts has had the pleasure of catering some of Utah’s greatest events! Sometimes, we are called to produce events in venues that have been designed specifically for catering. Other times, we have to be creative and think outside of the box to host a wedding in, say, a field, on top of a mountain, in an empty office building and even at a rustic ranch! We love when our clients ask us to go new places! If you are going to host an event in a unique space, however, here are some things to consider:
Water Source
Not only will you need to keep your guests hydrated, but water is needed for cooking and cleaning throughout the event. You’ll need to find out if there is a culinary water source, and if there isn’t, enough water must be brought in for the scale and scope of the event you are hosting.
Bathrooms
Check to see if there are bathrooms on the premises, and if there are enough for the number of guests attending the event. If not, you can rent mobile restrooms to add some bathroom option which will be much appreciated! And don’t worry, you aren’t limited to those blue honey buckets you see on construction sites. There are companies who rent high end restrooms for weddings and events. Our favorite is Royal Restrooms, pictured above!
Parking and Directions
Is there enough parking for the guests to be able to drive themselves? Is the road to get to the venue easy to drive and navigate? Depending on how remote the area is, sometimes it makes sense to offer transportation for your guests. This also applies if there isn’t a ‘parking area’ that can be used by guests. One solution? You can arrange busses to pick up guests at a central location.
Locks/Secure Areas
Are there locks or secured areas that we need to be aware of to get around the venue? Double check and find keys when needed — you wouldn’t want your food to be locked out!
Trash
No matter how you slice it, there will be trash left over from your event. You’ll need to consider how the trash will be collected and if you need to pack it out yourself.
Loading Area
If we are hosting an event, we will have lots of things to bring to make a delicious meal! We need an area to load in all of the food, equipment, dishware, etc. to make sure everything arrives on site and is accessible by the staff so they can get prepping.
Bussing Area
Is there a space for us to set up a ‘Back of House’ and/or bussing area? This is the area where we prep the food, bus the dishes, cook the foods that are prepped on-site, etc. If there isn’t a space like this, often one can be created by renting a tent.
Grilling/Cooking Accommodations
This ties to the previous note, but if you are cooking or grilling on-site, there needs to be space for a grill. If there isn’t a place already set aside for that kind of use, consider rearranging, or bringing something in. We’ve brought in tents for prepping food and made grill pits where needed. Keep in mind your venue, however. For example, grilling in dry brush is not a good idea. Neither is cooking food in a non-ventilated area, especially if smoke alarms are in place.
Stairs, Flooring, Grease
Are there lots of stairs for the prep area to the serving area? Are the floors super slippery? What about if there is a bit of grease that happens while cooking, will it damage the prep area? Serving the food must be done in a timely matter and we are moving as fast as we can, so lots of stairs and/or slippery floors need to be assessed to make sure everyone is safe during service. Often we will bring in a flooring piece to deter damage, however, if you are on cement or other porous floors, there will likely be stains. We often opt for a space for the back of house and bussing areas that are farther away and perhaps to avoid all of these problems.
Shade and Cooling
Summers in Utah can get to be miserably hot. Is there are a shaded area for our staff to set up under and your guests to seek refuge in from the heat? Or, if we are using a tent, is there an a/c option to keep the temperatures manageable? The safety of your guests and our staff is important to us and we want to make sure that no one is overheating or suffering from heat stroke – especially because the temperature in the sun can rise quickly and will rise even quicker in a prep kitchen.
Weather
Last but definitely not least, think about the weather. Of course, in Utah, you can never really guarantee weather patterns, but planning for all possibilities will make sure that you aren’t stressing out if you wake up to a downpour. You can rent a tent if it’s an open field or outdoor area, or have an alternate indoor space. Checking the weather reports can also help you choose what you’d like to do, but no matter what, make sure you allot a contingency into your budget! As a rule of thumb: if the 5 day forecast says 40% chance of rain or snow, you need to have a serious contingency plan. If it says 65% or higher, you’ll need to move indoors.
Although this seems overwhelming, hiring a team of professionals will make it easy. Culinary Crafts’s team of planners have tons of experience creating stellar events in all kinds of venues. We love unique spaces and are excited to help you with your one-of-a-kind event!
Photo by Heather Nan
Butter, flour, eggs, oil, vanilla and sugar combine to create a sweet, magical treat. According to wedding cake history, the tradition began with Roman grooms who smashed barley bread over their bride’s heads to seal the deal. Fortunately, we’ve come a long way since then. But one thing that continues to inspire today’s bakers, like Pippa Cakery’s Tauri Tucker, is the simplistic baking practices of ancient times.
Say goodbye to multiple tiers, over-decorative frosting and genetically-modified additives. Today’s artisanal cakes represent one ideal: wholesome ingredients adorned with minimal frosting. The best part? The pastry tastes delicious. Now, that’s icing on the cake.
A party without cake is just a meeting.” —Julia Child
Sure, the gown is a bride’s obvious show-stopper, but romantic hair and a radiant face complete the dream-day ensemble. Utah is blessed with talented and trustworthy hair and makeup gurus, but what if you just want to do it on your own? We get it. Juan Gutierrez-Naim and Rina Mackenzie—the dream team of Salt Lake’s Estilo Brow & Hair Salon—showcase their favorite DIYlooks, all achievable with a little practice and expert-tested product.
First step? Plan ahead. “Don’t wait until the last minute. Do a trial run weeks before the wedding and take a few selfies to see if you like it,” Gutierrez-Naim suggests. Color one to two weeks before, says the hair color expert. “The color can settle, and you can tweak if you need to. It takes a week to look perfect.”
Next, decide on the look. Outdoor summer weddings call for more relaxed looks than, say, a formal cathedral wedding. Either way, Gutierrez-Naim says, “Go for something youthful and easy.”
Gather your tools and start with clean, dry hair. “You know when your hair is at it’s best,” Gutierrez-Naim says. “If you have oily hair, wash that morning. For dry hair, second or third-day hair is best.” Assemble hair clips, salon-quality shampoo and conditioner, ash toner (for blondes), volumizer (for fine hair) and heat protectant. On the wedding day, start by spraying the hair roots with dry shampoo to add texture. “You always want volume on the crown before you start. And part on one side. Symmetry is too harsh for most face shapes.”
Photo by Adam Finkle
DIY look #1:
Side Swept Down
Step 1: Curl away from the face. A good rule of thumb for curling hair is to grab a section of the hair the size of the barrel of the iron.
Photo by Adam Finkle
Step 2: Approximately 2 to 3 inches from the roots, use an inexpensive 3-row teasing comb to tease the crown of your head. “But don’t go too crazy,” Gutierrez-Naim adds.
Step 3: Try pancaking. And we’re not talking about breakfast. From the front of the face, section off and clip into sections. Twist each section, hold hair end, then with thumb and pointer finger, tease from the roots to the scalp.
Photo by Adam Finkle
Step 4: Pin sections as needed. Spray with sea-salt spray. Loosely pin or leave hanging. Add flowers or comb or even curl it into an updo.
DIY look #2: Photo by Adam Finkle
Simple High Bun
Step 1:Start with DIY Look #1. Add styling hair powder and pull hair into a high ponytail, leaving some wispy strands around the face.
Step 2:Separate a one-fourth piece of the ponytail and clip toward face.
Photo by Adam Finkle
Step 3:Vigorously tease the ponytail hair, then curl under to arrange as a bun. “It doesn’t have to be perfectly round,” Gutierrez-Naim says.
Photo by Adam Finkle
Step 4:Unclip the one-fourth piece, braid, place around the bun’s base, pin.
Photo by Adam Finkle
DIY Look #3:
Romantic Braids
Step 1: Start with DIY Look #1. “I’m using a smaller barrel iron here because her hair is more fine,” Gutierrez-Naim says.
Photo by Adam Finkle
Step 2: Braid a single loose inverted French braid on each side of your head. Pin.
Photo by Adam Finkle
Step 3: You can stop there or add a crown or fresh flowers.
Photo by Adam Finkle
DIY Look #4:
Braided Chignon
Step 1: Start with DIY Look #1. Separate your hair into three top-to-bottom sections—one on each side and one in back.
Photo by Adam Finkle
Step 2: Loosely braid each section. Use texture spray and pancake each braid.
Splurge on hair products like those in Balain’s line for long-lasting hol, healthy glow and clean smelling hair. Available at Estilo Brow & Hair Salon, SLC.
Style shouldn’t end with the last dance. After months of wedding prep and the marathon of a wedding, you and your new spouse are sure to be ready for relaxation. Before you say au revoir, pack right and be prepared with our favorite luggage in Utah.
Expert Tip
Alexandra Powell, TUMI’s manager at City Creek Center, has pro packing tips for every traveler. Whether you’re celebrating at a mountain resort for a long weekend or heading to the beach for two weeks, packing advice can always come in handy. Powell recommends “keeping like pieces together” and “saving space by rolling your clothes tightly.” Shee also suggests that you “try to plan your daily outfits ahead of time” and remember “cosmetic and/or toiletry bags should be packed last.”
1. Macy’s at Fashion Place, Patricia Nash Milano Large Overnighter, $299
Focusing on highlighting, contouring, brows, lashes and lips, Estilo’s Rina Mackenzie offers these wedding makeup tips.
1. Start with clean skin.
Schedule microblading six weeks and facial waxing a week before. “In case you break out,” Mackenzie recommends.
2. Do the dab.
Starting with concealer, lightly dab (no, not Cam Newton’s victory dance) onto your ring fingertip. “Your ring-finger pad is the softest,” Mackenzie says. “Then, dab with a makeup sponge after.” Never forget to end with a finishing powder.
3. Shop the right brands.
“Some of my favorite places to shop for makeup are Got Beauty (SLC), Sephora and sometimes Ulta. Grocery store products don’t always go into the skin as nicely as the better brands,” Mackenzie says.
4. Keep your eyes on the prize.
“Lashes are a must,” she says. Use collagen pads under the eyes for 15-20 minutes before applying makeup. “I don’t believe in lots of colors. Just one color and highlighter is enough.” Fill in brows lightly with a brow pencil or brow mascara.
5. Keep lips light for the ceremony.
But darken them for the reception.
Bonus Tip: Keep a small bottle of hairspray to primp throughout the day. Always!” – Juan Gutierrez-Naim, Estilo Brow & Hair Salon
Get ready for an action-packed culinary adventure. Utah’s top caterers dazzle tastebuds with new ingredients, flavorful combinations and imaginative menus.
Photo by Tess Comrie Photography
Charcuterie & Greens
Charcuterie is not just a fun word to say— this meat-and-cheese combo has evolved from an at-home entertaining staple to a wedding art form. “Charcuterie plates are beautiful and can be arranged in so many different ways to accommodate the needs, tastes and preferences of the client,” The Blended Table’s Emery Lortscher explains. “Plus, they display local products from a variety of places.” Lortscher suggests local cheesemakers like Mesa, Beehive and Shepherd, and local producers including Creminelli and Beltex. “We also make an in-house cured beef that is a divine offering to add into the mix.”
These platters elevate the taste level at any soiree. The team suggests pairing meats and cheeses with locally-made sweets like hand-rolled truffles, artisanal cookies, local chocolates and pastries. Need vegetarian options? No problem. Pickled and fresh veggies, olives and assorted nuts served withsavory spreads like hummus and red pepper feta pack huge flavor without the meat. The Blended Table prefers to pair any platter with a micro-green salad and edible flowers drizzled with chamomile honey.
Photo by Keith Westerberg
ARTISAN PIZZAS
Want to fire up those guests? Present a pizzaiolo (the Neapolitan term for pizza maker) alongside a wood-fired pizza oven and eccola, dinner is served in style. “Wedding couples are more savvy than ever,” says Culinary Crafts founder Mary Crafts-Homer. “They want farm-to-table foods, plus they want everything cooked fresh on-site.” Catering to that request, Crafts and her team recently added a mobile pizza oven to their fleets.
Photo by Keith Westerberg
STREET FOOD
Food trucks are popular for a reason. The mobile pop-ups offer niche food at a reasonable price in a casual venue. “Everyone loves ethnic street food, and brides are no exception,” says Culinary Crafts’ Mary Crafts-Homer whose team serves these zesty bites at wedding tents, barns and ranches throughout Utah. “We’re dishing up tacos with corn fundido, homemade sweet-and-savory pretzel bites, Polish sausages with kraut and mustard, Mexican corn on the cob with all the fixings, churros and dulce de leche and the new hot item, ramen, done every way you can imagine.”
Photo by Logan Walker
NITRO ICE CREAM
What initially looks like a witch’s potion happens to be the latest food trend to hit our sweet-crazed state. “To add a live, dynamic food and beverage experience to a social hour or reception-style event, try nitrogen ice cream,” says La Caille’s event director Rachael Masten. “Our Executive Chef Billy Sotelo and Banquet Chef Zach Howa created a Liquid Nitrogen Ice Cream Station, and it’s been a raging success.” The La Caille culinary team starts with a cream base, then blends it with any number of flavors followed by liquid nitrogen, which freezes the mixture into ice cream. “This is a fun, foggy and dramatic presentation which leaves guests talking.”
Photo by Logan Walker
FLAMING COCKTAILS
For decades, flaming Irish coffees have been a popular staple at La Caille. “Guests watch in awe as their drinks are crafted right before them,” says events director Rachael Masten. “Our bartenders start with a large sugar-rimmed glass coated with warm Jameson Irish Whiskey. Once the glass is full and coated, they light it on fire. The sugar crystalizes and, while it burns, we sprinkle cinnamon on top. The toasted cinnamon sparks and crackles.” Lastly, the mixologist adds Kahlua, Millcreek Coffee and Chantilly cream.
Photo by Blake Peterson Photography
EAT THE ART
Spark conversation between guests using interactive appetizer stations like this cuisine canvas by Done To Your Taste. “Our build-your-own caprese is a work of art packed with fresh ingredients arranged in a stunning composition,” says Eileen Dunn. “Guests stop, look, appreciate,and remark.” Ingredients can include fresh pesto, heirloom tomatoes, basil, Utah cherry balsamic glaze, edible flowers, fresh mozzarella, orange sea salt and black crystal salt, tomato tapenade and garlic focaccia croutons.
Photo by David Daniels
CLEAN EATING
These days, hosts and their guests know more about food quality, sourcing and nutrition than ever before. And, although trendy, the Whole30, ketogenic, Mediterranean and Paleo diets share one common theme: clean, unprocessed foods. “Utah has access to almost everyhigh-quality ingredient imaginable that strengthens any menu in color, aroma and flavor,” says Kate Jensen of Lux Catering and Events. “Whether it’s ethically-raised beef and pork from Snake River Farms, free-range poultry from Redbird Farms or fresh greens from Park City Strong Vertical Gardens, food is better when it’s fresher.” By serving local ingredients, hosts share cuisine that tastes delicious, strengthens the local economy, and is healthier and more nutritious.
Photo by Sarah McClure
PHO SHO
Remember fondue fountains? Caterers retired those years ago, but the kitschy chocolate-or-cheese displays inspired a food-performance revolution. “Action stations are unique and exciting. They involve your guests, and they are incredibly flexible,” says Lux Catering & Event’s Katie Jensen. Small buffet tables placed in various venue locations keep guests circulating—read: no long buffet lines—and offer a variety of food options. “Our favorites serve mainstream food trends like tacos, s’mores, sliders and a caprese carving station. Right now, our personal favorite is pho.” Offer rice noodles, hot broth and your choice of meats, Asian veggies and condiments.
Photo by Adam Finkle
INTERNATIONAL SPICES & SEASONINGS
International cuisine packs big flavor into wedding menus. “These new flavors have been and will continue to be a great way to personalize a wedding menu,” suggests Derek Deitsch of Cuisine Unlimited. “We are starting to see even more international spices—especially from southeast Asia—incorporated into different dishes. Think za’atar, cardamom, kaffir lime leaf, gochujang and ponzu, to name a few.”
Think a classic wedding can’t serve international cuisine? Think again. “African and Mediterranean spices are no longer hidden inside international grocers,” says executive chef Steve Ulibarri. “They’re becoming more common, so you can find them at Whole Foods, Smith’s or WinCo.” Whether served with family-style seating or action-station arrangements, these new international dishes—like Berbere-spiced chicken and Mediterranean beef kebabs, cardamom-scented couscous and za’atar-roasted vegetables—offer tasty dishes without kitschy themes.
Photo by Adam Finkle
BOOZY FOODS
These days, alcohol isn’t just reserved for the bar. Wine, beer and spirits instill flavor into dishes like rosé ice cream, whiskey-infused cheese and wine-braised short rib. Spirits can be added to one item—like a bourbon-glazed sous vide pork tenderloin with grilled peaches, rosemary potatoes and baby squash—or to the entire dish—like vanilla cupcakes with red wine buttercream garnished with fresh fruit and a pipette of sangria. Seared salmon with rosé reduction, fresh grape, basil and shallot relish is another unique entree.
“Taking elements from classic cocktails and turning them into a dessert is another fun idea,” says Cuisine Unlimited’s Derek Dietsch. Here, executive chef Steve Ulibarri transforms a Pimm’s cocktail into a liqueur-spiked vanilla cake layered with cucumber, strawberry and mint buttercream, frosted with orange buttercream and garnished with fresh cucumber, strawberry, orange and mint.
Michelle Bingham & Daniel Madsen Quiet Meadow Farm, Mapleton
THE COUPLE
Photo by Benjamin Patch
Two years after Daniel and Michelle met through mutual friends, Daniel dropped to his knee on Michelle’s birthday during a hike on Squaw Peak, overlooking Provo. The newlyweds live in Vineyard in Utah County, where he’s a mechanical engineer and she’s a Vivint Solar executive assistant.
THE WEDDING
Photo by Benjamin Patch
“I wanted a venue with an ultimate backyard-wedding feel,” Michelle says of Quiet Meadow Farms in Mapleton. “This place is tucked up against the most beautiful mountains, and the weather could not have been more perfect. My oldest brother Branden married us, which made the ceremony personal and special. We had our darling nieces as flower girls and my nephew as the ring bearer.” The evening before the wedding, the couple hosted dinner following a family temple session.
THE MOOD
Photo by Benjamin Patch
“It’s tough to beat Mother Nature,” Michelle says of the farm nestled into the mountainside. Goats and chickens grazed freely through orchards of apple and peach trees. Lush greenery, farmhouse tables and twinkling lights added party flair to the barn-side meadow. Baskets held blankets tagged with handmade notes that read “to have and to hold in case you get cold.” The duo opted for neutral colors for the flowers, decorations and bridesmaids’ gowns.
THE CUISINE
Photo by Benjamin PatchPhoto by Benjamin Patch
A sit-down plated dinner added formality to the farm fête. After enjoying a mixed green salad with roasted butternut squash, maple-pecan and lemon tahini dressing, guests dined on entrees of either peppercorn fillet of beef with mango chutney or seared salmon with lemon caper sauce.
THE TUNES
Photo by Benjamin Patch
“I made our playlists, one for the ceremony and one for the reception. They had a soft, easy, acoustic, singer/songwriter-type feel,” Michelle says. Favorite slow songs included “You Are Mine” by Spencer Coombs featuring Holley Maher and “I’m Yours” by Secret Nation.
