Summer has arrived and that means time for serious grilling! I often get asked the same question by friends and professional culinarians alike, “should I salt meat before grilling?” Surely,…
With spring and summer in the air I thought it only fitting to have a look into the magical world of tomatoes. The versatility of tomatoes are endless and that’s…
Before we get into the title of this article I think it necessary to lay a foundation for those who have never been in the food and beverage business. In…
Hello to all our Laughing Pear fans and support groups. We really appreciate all your support in what you do for us and good deeds never go unnoticed around here…That…
Hello to all our Laughing Pear fans out there. Chef David Kratky here. I figured we should keep the summer themed drinks going since we got such a huge…
Hello to all my fellow foodies across this great nation and around the globe. I hope everyone is done with the Thanksgiving left overs. If not, may I come to…
Hello to all my fellow foodies out there. In case some of you have or have not yet realized, I am blogging on culinary terms and the educational part of…
Hello fellow foodies. Chef Dave here from The Laughing Pear Group in Park City. Well,have I wanted to share something really cool with all of you. This term you may…
BIG NEWS! BIG NEWS FOR THE LAUGHING PEAR GROUP AND OUR GUESTS! A SHARE OF THE LAUGHING PEAR GROUP HAS JOINED FORCES WITH ONE OF PARK CITY’S NUMBER ONE…
Hello to all my fellow foodies. Well, as promised my TLPG Pear Vinaigrette, which has been a house secret recipe for 7 years is here; yes here, posted below. It…
Hello To All My friends, family, and amazing guests who have been loyal to the Laughing Pear. I am feeling great since the last post and it has been 3…
I just wanted to remind everybody of our 2 for 1 special here at The Laughing Pear Private Chef Services/Upscale Catering. This is a first in Park City for a…
Hello to all my fellow foodies, Today is our day in the kitchen where we make our stocks and broths, for sauces and soups, etc. Any good soup or sauce…
Greetings to all you foodies out there in cyber land!! Chef Dave here for The Laughing Pear Group. I wanted to share a few things about oils. When we all…
Greetings to all you foodies out there in cyber land. I have decided to give back to my local community and to all out guests who have used our services…
Greetings! Man I love food. Food brings smiles to all for sure, especially when it is awesome. We serve Prime Tenderloin all the time. But if you know me, I…
Some of our favorite dishes here at the Laughing Pear. We have many pictures and we are getting many requests for the recipes of these pictures. Our food can be…
Hello to all my foodie out there in Foodie land. An announcement soon to come; I Chef Dave, will share with you all, my avid followers my latest and greatest…
Hello to all culinary lovers, foodies, Chefs, students, and so on. I just got off the phone with a potential new Chef who may be joining us here at TLPG. …
What a great night last night…I wanted to share our menu with you…take a look: Jumbo Lump Crab Cake with Butter Poached Lobster & “Brunoise” of Mango Duck “Confit” Risotto…
We believe in only the best in everything we do, from fare to service, let us give you and offer you something that no other catering company in Park City…
Wow, the date is coming fast! As I look at my menu, I need to start procuring ingredients from around the local area; from across the country, and from across…
I am proud to announce our next big Laughing Pear “Supper Club” Event! We present our “2012-Searing Summer of Fun” Supper Club Evening. This, our first in a series of four for…
The Laughing Pear Group and Chef David Kratky Present The Laughing Pear Groups Signature Port Wine Poached Pear Crème Brulee with Raspberry Couli This is a dessert I started to…
Wow, what a season. December thur March, what madness, yet seriously pleasing all our guests with 5 Star private chef services. A back surgery changed everything for me this past…
Steal a few secrets from the pros to turn out restaurant-quality food from your own kitchen “Mise en place” is a French cooking philosophy of preparation: Getting everything chopped,…
by Deb Barracato, Contributor Young Children Can be Culinary Explorers — You Just Have to Guide Them Nathan Cyr likes his cheddar sharp, his chocolate dark and his marinated fish…
We are savoring the time we have to get ready for out exciting event. A Sublime Culianry Experience is what we will present and then some. Each day my team…
Hello…I was just driving down the canyon on Highway-80 through the most beautiful scenery in the world! Snow covered mountain tops, amazing streams (which happen to hold some of the…
Here we are 18 days out from our first “Under Ground Supper Club Dinner Experience”! How exciting! We are lining up all our ducks in a row; staffing, product sourcing,…
What an exciting and fun culinary treat we are announcing. This promises to be a 5 Star experience like no other. This “Under Ground Dinner Society” will bring out the…
