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Voted Utah's Best of State 27 times!
10/02/2026
October weddings have a way of making us crave all the cozy things.
This entrée from Alex & Calvin’s October wedding definitely understood the assignment: herb roasted heirloom chicken breast with white w**e jus, brown butter gnocchi, mushrooms, sage, and roasted Brussels sprouts.
Then add in the warm tablescape, soft autumn light, and that crisp October weather outside, and the whole day just felt like fall in the best way.
Rich, cozy, seasonal, and honestly exactly what we want to be eating right now.
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09/28/2026
Claire & Matthew’s coconut shrimp deserved its own moment.
We made these with a crispy coconut coating and apricot ginger sauce underneath. It’s one of those hors d’oeuvres everyone knows, but that sweet little kick from the sauce makes it even better.
And honestly, coconut shrimp is best fresh and hot. The crunch is half the reason everyone loves it.
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09/23/2026
A few of our favorite tablescape moments from Jacquie + Andrew’s wedding because these flowers absolutely stole the show.
The color, the texture, the way everything filled the room without feeling overdone. It was one of those setups where every table felt like its own little moment, and the whole space came together so beautifully.
Huge shoutout to the incredible team behind it all!
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09/21/2026
A little sweet treat with a little pastry science tucked in.
We made these individual pavlovas with crisp shells, soft marshmallowy centers, pastry cream, and fresh fruit piled on top. Pavlova gets that fun contrast in texture from the way the meringue bakes: crisp on the outside while staying soft and almost cloud-like in the center.
The pastry cream brings the richness, the fruit keeps everything bright, and together it’s light, creamy, crisp, and a little fancy without taking itself too seriously.
Very much our kind of dessert!
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Hair: .hair
09/14/2026
Blue hydrangeas, candlelight, patterned napkins, and some seriously lovely tablescapes. We loved every detail of this setup at , especially how the soft blues and whites came together against those wood tables.
A huge shoutout to for the planning and design behind this beautiful day. Every detail felt thoughtful and completely connected. brought the tables to life with those gorgeous florals, helped pull the whole look together with the rentals, and captured it all so beautifully, right down to that perfect cheers moment.
Always a pleasure working alongside , and we were so happy to bring the food for this one!
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09/11/2026
What makes a duo entrée such a great option for a plated dinner? Guests get two distinct proteins on one plate, with sides designed to tie everything together.
For this one, we paired grilled Utah flank steak with citrus herb gremolata and Rocky Mountain ruby trout with tomato jam, served alongside spring risotto with lemon, asparagus, and peas, plus roasted heirloom carrots.
Pro tip: With a duo entrée, the key is making sure each protein feels distinct while the accompaniments complement both.
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09/08/2026
A few weeks later and yep, we’re still talking about this one!
We had such a fun afternoon hosting, catering, and pouring for ’s Park City VIPro Social at . A room full of wildly talented wedding pros, great conversations, new connections, and so many people we genuinely love getting to work with? Pretty hard to beat.
Massive shoutout to for planning and designing such a beautiful, welcoming event! Irene brings so much thought and heart to what she does, and we’re always excited when we get to be part of something she’s creating.
And a huge thank you to for bringing this crew together, plus every vendor, creative, and panelist who helped make the day what it was. So much talent in one room!
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DJ/Lighting: .weddings.events
Backdrops: .pop.party
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Cake: .c.a.k.e.s
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Tabletop Rentals: .utah
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09/03/2026
Alright, cocktail hour question: how many al pastor demi tacos is too many? We passed these little bites topped with pineapple salsa and cotija, and honestly, stopping at one would require a level of self-control we simply do not have. Are you grabbing one politely, or circling back for round two?
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08/31/2026
Saylor & Ryder’s reception was the kind of room you walk into and immediately go, okayyyyy, this is going to be a good night.
The draping, chandeliers, greenery, and all those layered table details made the whole space feel romantic, warm, and seriously beautiful. We were so honored to cater such a gorgeous celebration for such an amazing couple!
Huge shoutout to for planning and designing such a stunning day, to for giving it such an incredible setting, and to the entire vendor team who brought every detail together so beautifully.
Bride & Groom: .burton
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Cake: .ut
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08/30/2026
Burrata is hard to improve on, but we still like to give it a few different personalities.
For this station, we served three versions:
• prosciutto, micro citrus greens, beets + honey
• baby heirloom squash, hazelnuts, micro wasabi + infused oil
• tomato, micro basil, balsamic, salt + pepper
That is one of the things we love about interactive food. A familiar ingredient can feel completely different depending on how you build around it.
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Address
573 W State St
Pleasant Grove, UT
84062
Opening Hours
| Monday | 9am - 4:30pm |
| Tuesday | 9am - 4:30pm |
| Wednesday | 9am - 4:30pm |
| Thursday | 9am - 4:30pm |
| Friday | 9am - 4:30pm |
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