When Cuisine Unlimited invites you over, you say yes. A premier caterer, Cuisine Unlimited crafts up custom-designed menus, artistically presented and professionally served, and always delivers a memorable experience.
Cuisine Unlimited, Inc. was founded by Maxine Turner in 1985 as a small deli and catering operation. During its first 10 years, the business grew quickly, and in 1999 they opened three additional delis and built their own catering kitchens in a 10,000 square facility. They have since added 8,000 square feet in office and warehouse space. Seriously, this place is huge! Which is good, because they can and do take on any catering request.
Over the past 30 years, Cuisine Unlimited has expanded from a small catering business to a true, full-service event provider offering services to the Utah community. With more than 100 employees today, Cuisine Unlimited is proud to serve a variety of clients in Utah, the United States, and around the world.
Cuisine Unlimited is the exclusive concessions provider for the Red Butte Gardens Outdoor Concert Series. Before you go to a concert, you can order online for a gourmet food experience without waiting in line. There are still three shows left this season and you can find out more here.
Cuisine Unlimited will also be the exclusive food and beverage provider for the new Eccles Theater, opening in Downtown Salt Lake this October. Operations will include innovative theater concessions, suite and lounge dining, and special event catering. Cuisine Unlimited will also manage an exclusive restaurant, called Encore Bistro at Eccles Theater. Read the press release to find out more information about Encore Bistro.
So that’s a little bit about Cuisine Unlimited. To get a better taste, check out the unique dessert they served called a Framboisier, which was so delicious we needed the recipe. Since raspberries are in season, this dessert is perfect to whip up this summer!
- 1 ½ cups raspberries
- 4 egg whites
- 1/3 cup granulated sugar
- 4 eggs
- ½ cup ground almonds
- 1/3 cup powdered sugar
- 2 ½ tablespoon all-purpose flour
- 2 tablespoon butter, melted
- ¼ cup sliced almonds
- 2 cups whipping cream
- 2 cups pastry cream
- For the almond cake
- Preheat the oven to 375 F.
- Using the whisk attachment, whisk together egg whites and sugar until stiff peaks form. Whisk in eggs.
- Fold in the ground almonds, powdered sugar and flour using a large metal spoon. Once combined stir in melted butter.
- Split batter between two half sheet pans lined with parchment paper or slip mat.
- Bake in the preheated oven for 5–10 minutes or until springy to the touch and golden on top. Flip each slab of cake onto a sheet of greaseproof paper dusted with a little powdered sugar. Peel the baking paper off the top and allow the cakes to cool.
- For the cream layer
- Whisk whipping cream in mixer until peaks form.
- Fold the whipped cream into the pastry cream, in small batches.
- Fold the raspberries into the cream.
- Press a rectangle frame down on top of one cooled cake slab in turn to cut out equal rectangles of cake. Leave the frame pressed into one cake and spread the raspberry cream over the cake layer within the frame. Spread level, then place the second cake slab on top (almond-side down) and press down gently with your hand.
- Freeze overnight, still in its frame. This will make it easier to cut smoothly.
- The next day, gently ease the frame away from the framboisier and cut it into 12 neat fingers using a hot, sharp knife.
Photos from CuisineUnlimited.com