Cuisine Unlimited’s Summer Rollout ~ A sneak peak at the culinary offerings this summer from Cuisine Unlimited in Salt Lake City.One of the things I love most about Utah are the seasons. Growing up in Southern California we didn’t really have seasons. The seasons we had in SoCal were winter (2 weeks long of rain), Santa Ana’s (high, dry, hot winds), earthquake, and summer (which comprised the majority of the year).Here in Utah, and particularly where I live in Northern Utah, Cache Valley, we have very pronounced seasons.
Splendid reds, yellows, and oranges of fall where the days still have some warmth but the nights are cool.
Summer can hit triple digits in my area, but generally speaking, we enjoy a moderate level of heat in the summer, where frozen treats, AC, and water activities are needed.
Tulips and daffodils push their way through the frozen ground to announce spring. Spring lasts about the length of the tulips’ life span though.
Then there is winter, icy, frozen, white, and silent. This arctic season can last as long 9 months. It often returns just when you think its gone and we’ve moved to another season. The joke is always on us.
While the lengths of each season are completely slanted to favor winter, we do at least get the beauty, sights, smells, temps, and such of each season.
The biggest perk to changing seasons is the food. As gardens here start producing their bounty, the what and way we eat changes with it.Cuisine Unlimited, Utah’s premiere catering company, invited me to sample their summer menu. When I arrived at their facility, I was given a menu that doubled as a score sheet where I was asked for my input on their culinary offerings.
As their rollout begin, I wandered around looking the various items being presented. The vibrance and freshness of what tends to be our summer diet was properly represented. There were a few items that felt out of place, more appropriate for a fall menu. However, the mismatched season did not detract from the deliciousness of that particular dish.
I’ve worked with Cuisine Unlimited on several different projects over the last couple of years (like here or here) and have had the opportunity to sample, taste, try, and devour many of their recipes. I can honestly tell you some of the items presented at this rollout might be on my favorites list; like the below Savory Cheese with Bacon Jam.
Along with the food, they displayed several different presentation styles. While the food obviously must be delicious, how the food is presented is just as important. Their design staff set up a few different presentation styles that can be utilized to match the theme, tone, and feel of your event.
There was the country chic as depicted in the first image of this article, to the more modern sleek monochromatic accoutrements of platters, cups, plates, etc, allowing the vibrancy to be solely depicted in the freshness of the food.
Allow me to give you a visual tour of a few of the items presented.
Obviously if you’ve looked at the above menu and crossed referenced it with the images I’ve shared, I’ve only shared a simple few. I wanted to whet your appetite for all that is coming from Cuisine Unlimited this season.
And for those who are curious if I, in fact, tried each and everything on this menu due to my restricted stomach capacity, the answer is yes. Yes, I did. I had at least one bite or one sip of everything that was offered on this scrumptious day.
I have many events and projects on the horizon with Cuisine Unlimited and truly excited to get to eat some of these offerings at over the next few months. To date, I don’t actually know which of these items have made the final cut onto their summer menu, but I am eager to find out. I’ll keep you posted as I have an event with them very soon!
Cuisine Unlimited is the on-site catering company in 45 venues around the State of Utah and are also available for private services like weddings, corporate events, social events, and any other needs you may have where catering services are desired. See their website for more details.
Thanks Cuisine Unlimited for the invitation to sample your new menu, it was a tasty privilege to do so.