"The more pasisonate the cook, the better the flavors" -Charles M. Carroll

Thursday, December 20, 2012

Vintage Bridal Shower

Recently we catered a vintage-themed bridal shower.
 On the buffet we had vintage suitcases, weathered boxes, colored mason jars, milk bottles, and accented with pink and yellow flowers.

 Warm and tasty Beef and Sausage sliders

Creamy Asparagus soup shooters with a parmesan and sesame seed crisp


Congratulations to the happy couple and best wishes!

Tuesday, December 18, 2012

The Art of Plating

At Savory we abide by the 3 P's of culinary arts:


Of course, the preparation and palatte are important but mostly it's the presentation that entices the taste buds.
Here are some pictures of a recent event we did with 7 courses of food!

As the guests were arriving and miling about we served them an original specialty drink: a Sparkling Blood Orange Pomtini with a glitter sugar rimmer. The perfect fancy drink for a fancy party!

The table setting is also very important. We brought out our best china, silverware and water goblets for this elegant dinner.  We reused old Perrier sparkling water bottles as candle holders, and had a color scheme of whites, light browns and varying shades of green.

One of our Amuse Bouche (literally "mouth amuser" in French) was a Watermelon Gazpacho- a Spanish soup traditionally served cold. These were served in 
white ramekins with a cucumber star cutout.
 Our second amuse bouche was a Prickly Pear sorbet garnished with a sugar shard and a wedge of dragon fruit.
 One of our biggest hits of the night was our newest Buttery Pinyon appetizer: Sauteed pine nuts, spinach and golden raisins atop toasted herbed bread rounds and garnished with Asiago cheese.

 Each salad was arranged by one our employees and served in a coconut shell. The salad was tossed with our original coconut dressing with persimmons, blackberries, and pineapple.

We had a choice of four desserts! A salted caramel gelato in a chocolate cup, fresh berries and cream with a florentine shard, mini killer chocolate cake rounds, and a festive mint panna cotta

Monday, December 17, 2012

Cooking Classes for the New Year

Announcing cooking classes starting January 2013!

Here is a description of the classes offered:

January 22 “Asian New Year ” - Warm up with food that’s slightly spicy and very tasty!  This will be a nice change from all the heavy holiday foods we have been consuming. We will be making Thai yellow coconut curry with rice, crab wontons with hot chili sauce, veggie tempura, finishing it off with mango coconut sticky rice for dessert.

January 29 "Superbowl Palooza" - Learn recipes sure to put you in the party-throwing hall of fame! We will be learning twice-baked potato bites, lasagne cups, white pizza dip, coconut-lime crab cakes, raspberry-cheesecake cookies, and mini mint chocolate chip panna cottas.

February 5 "Valentines Dinner for your Sweetie" - Practice before the big day! We will be learning how to make breast of chicken florentine, Israeli cous cous with confetti, from-scratch french bread with a compound butter, and a pear-frangipan galette with a salted caramel gelato.

February 12 "Comfort Food Night" - Featuring garlicky beef with sage whipped cream, gouda cheese and apple soup with parmesan crisps, caesar salad with hand-made caesar dressing, and triple chocolate bavarians. 

You can sign up for any combination of the classes offered. Don't wait to sign up for this wonderful opportunity- come have fun with us!

Don't forget, you get to eat what you cook!

Thursday, November 22, 2012

What's On Your Menu?

Does Your Thanksgiving Menu include Salted Caramel Gelato?

Mmmmm.... sooo good.

Monday, November 12, 2012

New Name, Same Site

We've made some changes to our web address! 
But don't worry, it's simple to remember. The new URL is:

Stay tuned for more delicious posts!

In related news, our website recently got updated as well. Check it out!

Monday, October 29, 2012

How To Make a Creative Candleholder

How to make an Artichoke Candleholder decoration
1). Buy Artichokes fresh. They are in season in the Spring and early Summer.

Cut off the stem to make a level base. Use a sharp knife. For recommendations on knives, see Chef Lou's top Kitchen Gadgets

Next, cut off the top because it looks more clean.

Open it up, hollow out a space for your candle and remove the inner leaves.

Complete! Great for rustic and modern table decorations.

Saturday, October 27, 2012

Cooking Class: A+

 In September and October Savory Event Catering  held community ed cooking classes in Salem, Ut.  Classes were on Tuesday nights from 6:30 to 9:30.
Each class had a full course meal with detailed menus and instructions for each dish.


In our most recent class we started out by cooking some butter flake rolls!

Several folds are required for the rolls.  Spreading butter on each layer is important because as the butter melts during the cooking process, it leaves a negative space that makes a separation between the layers and creates the signature "pull-apart" texture.

While the rolls were rising we started making the rice pilaf.


Next we put together a colorful salad with fresh blackberries, mangoes, toasted almonds and coconut flakes tossed in a delicious coconut.

OOPS- overcooked!  We got too busy demonstrating techniques and talking.  Good thing the recipe
 filled another tray :)

 To finish off the night we made Pork Saltimboca: prosciutto and pork breaded 
in a Panko-herb mixture

 The meal was delicious! And to top if off, Chef Lou handed out brownies as the class left the kitchen. All in all, the class was a total success!

We'll be offering more cooking classes starting in 2013. Come have fun with us!

Thursday, October 25, 2012

Refined Rustic Details

When a bride asks for rustic, we like to think of it as rustic refined.
We love rustic because it reminds us of home. We don't particularly like country kitsch. 
Here's how Savory does Rustic without boring :)

TEXTURES! Rustic to us means bringing in lots of varied textures.
Burlap, fresh maple leaves, moss, florals, coffee beans (plus it makes it smell so delicious), flax seeds, pumpkin seeds in apothecary jars.

 We hollowed out artichokes to use as candle-holders. Stay tuned this week for this super easy DIY!

Whenever possible we love to use fruit as accent to the buffet decor. Recall this wedding, with lemons as decorations?

Bark tree vases with dried florals.

Rustic herb flavored water: just a little bit of flavoring so it is not too overpowering :). Delicious and refreshing.

Chalkboard labels with twine.