Thanksgiving Around The World



Ah thanksgiving, that hallowed and revered time when family, friends and loved ones come together to share food, fun and memories. To the early pilgrims, it was in celebration of the first wheat harvest, which ensured their future survival.

We are far removed from those early days but the tradition continues. For many it bears little resemblance to that first feast so long ago but for others it remains a time of great thanksgiving to the God who provides our abundant bounty.

As Americans, we truly have much for which to be thankful. However, it may surprise you to know that we are not the only people who celebrate such a day of gratitude. Similar celebrations occur worldwide. For example,

Homowo Festival – Ghana  Ghana

A terrible famine claimed the lives of the early Gas people, five or six centuries ago. In the arid Accra region of Ghana, where one lives or dies by the monsoon rains, the lack of substantial precipitation caused a devastating famine. Thankfully, the rains finally came and the grateful people of Ghana could again raise the food needed to survive. The celebration of Homowo commemorates that event.

Homo loosely translated means "Hunger" and wo means "to Hoot" or scoff. So this celebration commemorates the time when the people of Ghana could once again "Hoot at hunger".The festival starts in May with the planting of crops before the advent of the rainy season.

One of the festival dishes served is Kpekple, also referred to as kpokpoi.Kpokpoi

It is a mixture of

  • corn meal
  • Onions
  • Palm nuts
  • Pepper, Tomatoes
  • Fresh fish
  • Salt.

You can find the actual recipe here.

Korean Chuseok Korean2

Chuseok - pronounced (Choo - Suck) is a major harvest festival and a three-day holiday in Korea, celebrated on the 15th day of the 8th month of the lunar calendar, roughly around September.

The traditional dish served on Chuseok is SongPyeun, a small half-mooned shaped rice cake stuffed with sweetened sesame seeds, pine nuts or chestnuts. Here is a songpyeon cooking demo link from well-known Korean recipe blogger Maangchi.


Kaamatan Festival - Malaysiapaddy-658716 640

Kaamatan or Pesta Kaamatan is a Harvest Festival and is a special celebration ceremony to honor the "Bambazon" or the spirit of the padi plant. It is revered as the overall creator, and an omnipotent source of life and existence. Various dishes are made from the Paddi plant including Tapai (ta-pie), a traditional fermented food found throughout much of East- and Southeast Asia. It is an alcoholic paste and has a sweet or sour taste. Tapai is typically made from cassava, white rice, or glutinous rice.Tapai

So as you gather around that thanks-giving table, just remember that folks all over the world are offering similar acts of gratitude. We all need to cultivate an Attitude of Gratitude.

One way to show your gratitude to those you love is with a gift certificate from Cantu's Culinary Creations.Gift Cert2


They can be purchased in any amount over $40.00 and they make a great stocking stuffer. Perhaps you need a unique gift for that special woman in your life. What better way to show your love than by providing her with a gourmet meal right in your own home.

To order your gift certificate simply go to our website and send us a request. We'll take it from there. Happy Feasting.

Eat Hearty Pilgrim


Eat Hearty Image

In the spirit of the season this week’s article will look at our early forefathers and the Native population that aided in their survival. Who were these folk? They were known as the Wampaoag Tribe.wampanoag

Wampanoag means "Easterners" or literally "People of the Dawn" The word Wapanoos was first seen on Adriaen Block's 1614 map and was the earliest European representation of Wampanoag territory. Other interpretations include "Wapenock," "Massasoit" and"Philip's Indians".

The great Thanksgiving feast may have featured many dishes we have not heard of before. Such delicacies as,

Blood Pudding

Blood Pudding(still a favorite in Britain today), actually made from the blood of pigs or other livestock.


Turkey Sobaheg (a Wampaoag dish). Sobaheg is the Wampaoag word for stew. Like most stews, this dish is easily adapted to seasonal ingredients. Variations of this dish are still made in Wampanoag country today.


Samp, This recipe is the English version of the Native Nasaump recipe above. The word samp is a simplified English version of the word nasaump.


Bustard - are large and highly terrestrial birds mainly associated with dry open country of the Old World. They range in length from 40 to 150 cm.

Here are a few of the old world recipes that you can try at home.



  • 1/2 pound dry beans (white, red, brown or spotted kidney-shaped beans)
  • 1/2 pound white hominy corn or yellow samp or coarse grits, available from Gonsalves or Goya at many grocery stores
  • 1 pound turkey meat (legs or breast, with bone and skin)
  • 3 quarts cold water
  • 1/4 pound green beans, trimmed and cut into 1 inch-lengths
  • 1/2 pound winter squash, trimmed and cubed
  • 1/2 cup raw sunflower seed meats, pounded to a course flour (or pounded walnuts)
  • dried onion and/or garlic to taste
  • clam juice or salt to taste (optional)


Combine dried beans, corn, turkey, seasonings and water in a large pot. Bring to a simmer over medium heat, turn down to a very low simmer, and cook for about 2 1/2 hours. Stir occasionally to be certain bottom is not sticking.

When dried beans are tender, but not mushy, break up turkey meat, removing skin and bones. Add green beans and squash, and simmer very gently until they are tender.

Add sunflower or nut flour, stirring until thoroughly blended.

Pulled Molasses Candy


  • 2 cups brown sugar
  • 1/2 cup of New Orleans molasses
  • 2/3 cup of vinegar & water mixed
  • A piece of butter half the size of an egg.


Combine ingredients in a saucepan and bring to a low boil. Continue boiling for 15 to 20 minutes. Using a spoon, scoop the mixture out and pour it into a bowl of cold water. 

When the candy hardens in cold water, pour into shallow buttered tins, and as soon as it is cool enough to handle, pull it until it is of a straw-color. Voilla, you have a wonderful old world treat that your family will enjoy.

Chef Daniel Cantu's passion is creating unique and fun culinary delights that will bring a new excitement to the fall festive season. Think of Cantu's Culinary Creations this year as you plan your festive feast.

Blog postings by: RLJ Online Marketing LLC


Let's Talk Squash


Fun Squash Facts:You can eat every part of the squash plant, including the leaves and tender shoots. They can be included in omelets and even made into tasty soups.

Perhaps you've heard of Summer and Winter Squash, but these labels may be a bit deceiving. In actuality, you can find Summer Squash as well as Winter Squash all year long. These two classifications for squash date back to much earlier times when the seasons played a more critical role in the local inhabitant's survival. Generally, vegetables with a longer freshness lifespan were known as "Winter" produce because they would typically last through the winter months remaining a viable source of sustenance.

Fun Squash Facts: Did you know that the pumpkin is actually in the squash family, the Cucurbita (Latin for gourd) to be exact.) These types of squash are an excellent source of nutrients such as vitamin A, vitamin C, niacin, folic acid, and iron,

Whether you are new to squash or a seasoned culinary chef, it is still fun to learn new things about this plucky gourd. Let's look at some of the varieties available:


Acorn Squash

As the name suggests, this Winter Squash is small and shaped like an acorn. Sometimes referred to as Pepper Squash, it is an excellent squash for baking and by adding a dab of butter to the hollowed out half, makes an excellent and tasty entrée.One acorn squash weighs approximately two to three pounds and has a sweet, slightly fibrous, texture. Cubed or sliced it can also make a wonderful addition to winter soups and stews.

Spaghetti Squash


Here's a fun change up to traditional spaghetti pasta. Why not substitute spaghetti squash for the traditional pasta in your next spaghetti dinner?Photo2 By Rusty Clark

Spaghetti Squash is a wonderful yellow fruit that you can bake in the oven. After baking, simply use a fork to separate the tender squash, you'll be amazed at how it looks and acts just like traditional pasta. It's far more nutritious as well.Who knows, it just may replace pasta on your table.

Photo 2by Ambernambrose

Carnival Squash

Carnival squash is distinguished by its deeply furrowed top-shape and of course, its variegated patterns of orange,green and light yellow hued fall colors. The Carnival squash's thick exterior contains spotted and striped colors of white, orange, yellow and green, depending on its level of maturity. The presence of post-harvest green coloring indicates that the squash is still at its peak maturity. As the squashes age, they will eventually maintain a distinct orange and cream color. The raw flesh of the Carnival squash is pale orange in color with a large and fibrous seed cavity. It is semi-dry and firm in texture, fragrant and its flavoring is rather mild. The squash's true flavors only emerge after being baked or cooked. After preparation, the flesh takes on a rich buttery, nutty or sweet flavor.

Butternut Squash


Butternut squash also known in Australia and New Zealand as Butternut Pumpkin, is a type of winter squash. It has a sweet, nutty taste similar to that of a pumpkin. It has yellow skin and orange fleshy pulp.Butternut 2
When ripe, it turns to a deep orange color and becomes even more sweet. It grows on a vine similar to it's cousin the Pumpkin. The most popular variety, the Waltham Butternut, originated in Waltham, Massachusetts, where it was developed at the Waltham Experiment Station by Robert E. Young. Dorothy Leggett, widow of Charles Leggett, claims that the Waltham Butternut squash was developed by her husband, Charles Leggett, in Stow, Massachusetts, and then subsequently introduced to the researchers at the Waltham Field Station. Regardless of it's alienesk beginnings, it is a favorite among novice and professional culinary chefs alike.

Photo 2by qulsnovus

Sugar Pumpkin Squash

If your Halloween pumpkin was short and squatty, chances are good it was of the Sugar Pumpkin Variety. These are known for their rich pumpkin flavor and don't necessarily have to be reserved for pie making. They also add a zesty flavor to sautéed vegetable plates as well as various bisque and soup recipes. When combined with other winter vegetables they create a mouthwatering side dish that will be the highlight of any meal.

Sweet Dumpling Squash

Photo2By Renee Rendler-Kaplan

This variety has a creamy yellow color sprinkled with splashes of green. It is small and compact, perfect for individual serving sizes. Like most other varieties of squash, the skin is edible and the fruit inside tastes remarkably similar to sweet potatoes. Use it as a replacement for any recipe calling for sweet potatoes or pumpkin.Because the taste and flesh of the fruit is so moist, the sweet dumpling squash is prepared and cooked as both a vegetable and a tasty filling for desserts. These squash have a special place in the North American cuisine, as they were once part of the pioneers original thanksgiving celebration.

Of course there are many more varieties of winter and summer squash but regardless of the type you choose, one thing is certain; your meal will be transformed into a scrumptious feast by the wonderful squash varieties.Chef Daniel Cantu enjoy's adding Winter and Summer squash to many of his offered menu items. Not only do they add that necessary splash of color but they also add a wonderful texture and taste that can be had by no other vegetable or garnishment. Until next time, we wish you a happy fall season and many culinary delights.  

It's That Time Of Year

Blog Title

Well it’s that time of year again. The festive fall season. Time for parties, festivals and best of all, food. Everyone has fond memories of spending time with family and eating fun seasonal food but with our ever-increasing busy lifestyles, it’s hard to find the time to prepare such a feast, not to mention the cost! It’s not just the food. What about your time? What’s that worth? When you add in the cost of meals, the time to prepare them, and the time spent running from store to store to find just the right ingredients, your home cooked meal ends up being a marathon event leaving you exhausted and unable to fully enjoy the holiday festivities. You're time is to valuable for that.

Perhaps that is why so many dread the onset of the holiday season but it doesn’t have to be that way. Here at Cantu's Culinary Creations, we want to help you enjoy this time of year without all the stress and worry. We have exciting menu options that will satiate even the most voracious appetite. We have a feast planned for you.

Let’s start with a luscious salad, perhaps our Salmon Spinach Salad or maybe our Blackberry Coleslaw. There are over twenty mouthwatering salad options from which to choose. Now that we have your appetite warmed up, what’ll it be? Garlic Basil Tilapia in a Creamy Tomato Sauce or perhaps some Grilled Chicken & Corn on the Cob topped off with a delicious peach salsa. We have more choices than we can list, all delivered right to your door just in time for your holiday celebration. Let’s face it, there just aren’t enough hours in the day, but that doesn’t mean you have to settle for bland fast food delivery. Simply visit our website at and fill out the fast and easy order form or give us a call at (801) 359-6035. We’re ready when you are.

Silent Auction and Fundraiser for Langtang, Nepal

earthquake relief

On April 25th, 2015, a 7.8 magnitude earthquake, with an epicenter in Kathmandu, rocked the Indian subcontinent. As the people in the small remote village of Langtang looked up that morning, instead of seeing the majestic mountains overlooking them, they saw the mountains come crashing down on top of them. Langtang, a longtime destination for alpine trekkers and spiritual seekers alike, was reduced to rubble. Landslides following the quake ensured that everything that Langtang was, and had ever been, was buried under the earth.

Currently, several hundred survivors are living in a makeshift tent village in the Yellow Monastery in Kathmandu and enduring the heat, humidity and rain of the monsoon season. A member of our spiritual community, a woman named Chetten, lost 30 members of her family.

Please join us, Katog Jana Ling, as we open our hearts to show the people of Langtang that their cries have not gone unheard. 100% of all proceeds generated will go directly to the people of Langtang.

Event Details

Saturday, August 29th, 2015
3:00 pm to 5:00 pm
64 West Fayette Avenue (970 South)
Salt Lake City, Utah 84101

You will find at this event:

  • Photographs
  • Artwork
  • Buddhist Goods
  • Henna Tattoos
  • Glitter Tattoos
  • Small Bites and Refreshments

Katog Jana Ling is the Salt Lake chapter of the non-profit organization, Katog Choling, under the spiritual direction of Khentrul Lodro Thaye Rinpoche.

Contact Katog Jana Ling via email at This e-mail address is being protected from spambots. You need JavaScript enabled to view it. or phone Sue Evans at 801-597-4903.

Donate Online to Nepal Earthquake Disaster Relief >

Our Fall Open Kitchen

On Saturday November 8th, Cantu’s Culinary Creations invites you to our open house at 2163 S Richards St (55W) from 6 pm to 9 pm. For a suggested gift of $15 to $25 you will get access to a buffet of hors d’oeuvres, dinner and desserts. There will also be music and door prizes.

“It’s a really good chance for people to meet and greet,” says Chef Daniel Cantu, “for people to come, learn more and have a nice, awesome dinner.”

The open house is held at the kitchen where everything happens. That gives guests an opportunity to see where the culinary magic takes place. Cantu’s Culinary Creations uses the open house as an opportunity to show off the skills that Cantu brings to his home delivery and catering services.

“It’s nice and casual,’ says Cantu.

Cantu’s Culinary Creations uses local produce and food from locally sourced companies. One of the driving ideas behind the company is that people should eat exciting food in a way that is healthy for them and the environment.


Celebrating Our 5 Year Anniversary

chef daniel 5 yr anniversaryCantu’s Culinary Creations is celebrating five years in business. On April 1, 2009, Chef Daniel Cantu obtained his business license starting a journey that has seen him successfully implement his ideas for a personal chef home delivery service and his opportunities for catering expand.

“Food is the thing that bonds people together,” says Cantu.

One of Cantu’s favorite locations to create food is at the Desert Rocks Festival. Cooking at the festival allows him to reconnect with friends, and it’s a fun challenge to make great food for people in the desert.

Street fairs and farmers markets give Cantu the opportunity to meet new people while cooking outside. The farmers markets are special because Cantu gets to share his food with the people who help him create it – the farmers.

“I love being outside, and cooking outside,” says Cantu.

Catering weddings provides allows Cantu to participate in a “couple’s really special day.” Those weddings that are in the canyons or far from civilization makes the food even better.

“It’s a thing where our natural environment plays a part,’ says Cantu. Food keeps people together.

Putting people in any situation together with healthy food has its own rewards. Cantu’s Culinary Creations is looking forward to another five years and more. Thank you for making our community brighter and more successful.

Come enjoy our food and our community at our open house on Saturday, April 26, 2014, from 6 p.m. to 9 p.m. at 2163 S Richards St (55W). A suggested $15 to $20 tip will include food, music and door prizes.

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Prepared with Love

Chef Daniel Cantu

"Food is my passion. Whether I am enjoying a simple but exquisite meal with a couple of friends, savoring some bread and cheese after a hike or just eating a fresh picked cherry tomato and basil leaf. Food never fails to put a smile on my face. It is my goal to provide people with a shared happiness through food. "

Owner and Chef Daniel Cantu

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