Summer Wedding

Elizabeth Gilman and Philip Gundersen's Wedding
Saturday, August 27, 2011
Buffet Dinner for 145 people

Picnic Baskets on the Lawn

  • Assortment of Fine Cheeses (Taleggio, Bleu D'Auvergne, Leonora), Fruit, and Crackers

Passed Appetizers

  • Local Heirloom Tomato and Roasted Vegetable Gazpacho with Herbed Croutons
  • Fennel-Cured Canadian Salmon Gravlax with Dill Sour Cream on Armenian Cucumber, Broccoli Sprouts
  • Seedless Watermelon with Shepherd's Dairy Chevre, Thai Basil, and Balsamic Syrup

Buffet Dinner Reception

  • Quinoa Salad with Black Beans, Corn, Cannelini Beans, Raisins and Fresh Herbs (Vegan), Edible Blossoms
  • Assortment of Crumb Brothers Artisan Breads with Pink and Black Peppercorn Compound Butter
  • Fresh Heirloom Tomatoes with Truffled Slide Ridge Honey-Greek Yogurt Dressing and Grey Sel de Guerande, Tarragon Leaves
  • Grilled Summer Vegetables with Torn Mint, Spearmint Oil and Good Extra Virgin Olive Oil (Red Bell Peppers, Cauliflower, Rosa Bianca and Listadia Eggplants, Yellow Squash, Zephyr Zucchini, Sweet Onions)
  • Ranui Gardens Late Summer Greens Salad with Candied Walnuts, French Feta, Cucumber and Fennel-Herb Vinaigrette
  • Grilled Whole Filet of Wild Alaskan Coho Salmon with Sandhill Farms Pioneer Onion-Pinenut Pesto
  • Whiskey and Maple-Braised Canyon Meadows Ranch Beef Short Ribs with Vegetable-Whiskey Reduction Sauce, Braised Carrots and Fennel
  • Creamy Italian Polenta with Fresh Rosemary and 2-Year-Aged Parmesan, Curly Parsley

Dessert Palette

  • Selection of Traditional Norwegian Cookies, Cakes and Candies
  • Michaela's Bomber Wedding Cake

Let’s Make Something Delicious

Chaia Cucina’s catering and consulting services allow you to make the most of the power of food to connect, celebrate, nourish, and make joy.

Serving Salt Lake City
and Surrounding Areas

Adam Kreisel, Chef Consultant
(801) 598-3986