March 10, 2010
Join the conversation with Dining Editor Mary Brown Malouf
11/05/09
06:13 PM
On the Table

Throwing a party? Ideas from the pros.

By Mary Brown Malouf
11/05/09 - 06:13 PM
Throwing a party? Ideas from the pros.

Lovely lunch today at Cuisine Unlimited, with Maxine Turner and her party pros.

A demitasse of warm squash soup, topped with a tiny scoop of hazelnut ice cream, started the meal. Then, a salad of dried figs, baby romaine, pine nuts and Maytag blue cheese with a crown of fried sweet potato strings and pink pork tenderloin on mashed parsnips with caramelized Brussels sprouts (this is the Brussels sprout's big year, in case you haven't noticed) followed by pear tart with ice cream and blackberry powder—all from their new holiday menu.

LIke many caterers, Cuisine Unlimited creates new menus for every entertaining season. Ideas come from everywhere, including the National Caterers Association. Here, Utah Bride and Groom editor Tessa Woolf reports on more trends from Mary Crafts of Culinary Crafts.

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About This Blog

A lack of serious ambition, a love of cooking and a degree in Latin naturally led to a career in food writing for Mary Brown Malouf.

Her 25 years of experience has included stints as executive editor of D magazine in Dallas, Texas; executive editor at wine.com in Napa, California; and restaurant critic for The Salt Lake Tribune.

Now, she’s the dining editor for Salt Lake magazine, where she writes about the food scene in Salt Lake City and beyond. Check in regularly for the latest restaurant news, great products from local purveyors, and conversation about all things gustatory.

If you have news, tips or other information about the dining scene you'd like to share, email Mary.

 

 

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