In August, hundreds of catering professionals converged upon Salt Lake City, UT for the Art of Catering Food, a three-day culinary-focused conference covering techniques, pricing, ingredients, recipes, and plating—and plenty of samples to taste and delight in. Here’s a look at some of the many tasty bites attendees were able to not only enjoy—but gain the recipes for as well.
Smoked salmon cucumber boat | Melissa Chickerneo, Sous Chef, Blue Plate Catering, Chicago, IL
Pan seared scallops with hot siphon miso soup | Ashley Santo Domingo, Executive Chef, 24 Carrots Catering & Events, Irvine, CA
Mini quiche with spiced violet mustard seeds | Cade Nagy, Executive Chef, Catering by Design, Denver, CO
Root Beer Cake | Bonnie Kravitz, Head Pastry Chef and Hillary Brown, Sous Chef, Daniel et Daniel Catering and Events, Toronto, ON, CAN
Spinach, chickpea & carrot salad with prosciutto chip | Rachanee Keovorabouth, Executive Chef, Thomas Caterers of Distinction, Indianapolis, IN
Alaskan black cod with green harissa sauce & roasted fingerling potatoes | Keith Lord, Director of Culinary Operations, The Wild Thyme Company, San Diego, CA & Elgin Woodman, Executive Chef, A Joy Wallace Catering Design & Special Events, Miami, FL
Brandy glazed cedar plank salmon with pickled watermelon radish | Todd Annis, Chef, Bold American Events & Catering, Atlanta, GA
Red bean quinoa with Rooibos vinaigrette | Rachel LaPorte, Chef, A Thyme to Cook, North Stonington, CT
Vegetarian & gluten-free tres leches cake | Stuart Stein, Chef, UVU Culinary Arts Institute, Salt Lake City, UT
