Savor the Summit 2017

One of our favorite events every year is Savor the Summit. We have the great opportunity to join the Park City Area Restaurant Association for a dinner party on Park City's Historic Main Street, the sole caterer at the event among some of the finest dining establishments in the city.

Savor the Summit Decor
Savor the Summit Decor
Savor the Summit Decor

Cuisine Unlimited is often known for having one of the most elaborate themes, such as last year's Cuban dinner. This year, however, we decide to go for a more subtle design to allow the focus to be more on the food. The Pantone Color of the Year ran down the middle of the white-covered tables, accented with natural birch, stones, and a mix of aquatic and tropical plants. The bar was backed by beautiful hanging planters filled to the brim with fresh greenery.

Bar Planters
Bar Back

As guests arrived, they were welcomed with a variety of our hors d'oeuvres served on ladder buffets. The bites included braised beef short rib on naan, salmon poke in a wonton cup, and a summer corner fritter with jalapeño aioli.

Braised Beef Short Rib on Naan
Ladder Buffet
Salmon Poke

Guests also enjoyed two signature cocktails along with an assortment of wines and beers. The Dark & Stormy and the Cherry & Thyme Rickey were both hits among everyone who had a chance to taste them!

Dark Cherry Ricky
Dark & Stormy

As the sun went down, formal dinner service started with a duck rillette garnished with pickled radish, baby pickles, and crostini. That was followed by a decadent cream of brie soup topped with green apples. Guests then enjoyed the beautiful wildflower and goat cheese salad, as pleasing to the eye as it is to the palate. The main course featured three gourmet options. Herb-grilled cauliflower was presented with farro risotto, a summer vegetable medley, and arugula pesto. Sous vide lamb was served with a parmesan & roasted garlic risotto, wild mushrooms, and pan jus reduction. Finally, pan-seared branzino was served atop a zucchini mousseline and paired with a summer vegetable medley.

Duck Rillette
Wildflower & Goat Cheese Salad
Cream of Brie Soup
Herb-Grilled Cauliflower
Sous Vide Lamb
Pan-Seared Branzino

Guests were treated to a baked vanilla custard tart topped with fresh fruit and bourbon whipped cream as the fairy lights intermixed with the birch branches twinkled along with the lights of Main Street at dusk. The true magic of Savor the Summit really came through as the night of food and festivity culminated.

Baked Vanilla Custard Tart
Savor Lights

Savor the Summit is truly an experience for everyone who attends, both for our guests and our staff. While we cater off-premise events every day, this one is truly unique. Every year, Savor the Summit is a special and unforgettable night for everyone involved. We can't wait for next year!

Laughing Guests
Smiling Staff
Happy Guests