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

Saturday, March 3, 2012

Behind The Scenes

A few photos from our kitchen:

vanilla parfaits and risotto cups ready to be re-filled.

Adding the raspberries on parfaits

adding the "steam" on the edible chocolate tea cups

making a quick batch of real whipped cream

blackened beef right off the grill

another delicious salad. This one is is a spring berry with gorgonzola cheese and pistachios 

home-made rolls!

risotto cups with fresh rosemary

assembling the sliders with garlic aoli

parfaits, almost assembled, just need a raspberry on top!

milk chocolate mousse

layers of potatoes in our savory napoleon

these brats are hot!! steam from the bratwurst skewers with red and green bell peppers

adding the apricot glaze to fruit tarts

Thursday, March 1, 2012

Modern Black and Yellow Wedding

I loved working with this bride, she is sophisticated, classy and girlie. She designed a fun design around black, white and yellow. There were lots of crystal chandeliers, black and white damask patterns, beautiful yellow roses, white lights and crystal elements.

She planned on 400 people, a buffet-style that had lots of options to keep people satisfied.

risotto cups with gouda, savory napoleons with four-cheese potatoes, vanilla and chocolate parfaits, 

fruit tarts with french pastry cream

chef action station with coconut shrimp and spicy thai pepper sauce,

risotto with gouda,  savory napoleons with four-cheese potatoes

lovely floral arrangements, provided by Savory Event Catering. 

edible chocolate tea-cups with milk chocolate mousse

pulled pork quesidilla station

blackened beef sliders

parfaits, vanilla and chocolate

coconut shrimp with spicy thai pepper dressing

home-made salsa, house guacamole, sour cream for quesidilla toppings

Tuesday, February 28, 2012

Event Buffet Planning

Before an event, we consult with you to determine your style, tastes, themes, favorite foods, season and budget. We develop a custom menu, and once the menu is determined we get to work on the planning and presentation! We have already decided which platters, bowls, plates coordinat with this clients' style. We analyze the # of people, flow of traffic and menu items to decide what goes where.

Discussing with Haley... we ran into a minor problem and had to think quickly on our feet!

We have to consider which items must remain hot, what items are most popular, and how quickly we want to re-fill the plates. 

we do a lay-out of items flat on the table, then begin to add risers and levels.

the style now is more clean-lined. Not all the fabric bunching around hidden boxes you saw 10 years ago.

we use a combination of glass, acrylic, metal, mirror and black painted wood boxes for decor.

Linens were provided by others. Center (rose) floral arrangement was provided by others. We felt the buffet design needed more yellow elements so we stacked black rocks, meyer lemons, snap dragons, baby's breath, and alstromeria flowers in tall rectangular vases. 

water-punch, slightly lemon flavored, slightly sweet and oh-so-refreshing!

white candlesticks, black candles, chandelier prints, all provided by Savory Event Catering. We also provided the black screen-divider. Paper fans provided by the event planner and design company.

these 1" thick acrylic round shelves hold the parfaits. We stacked on a printed wood box, and had back-lighting. It looked great at night time, adds a great ambience to the space. 

Candles and crystal tea-light holders-- which really sparkle!

Our wonderful Haley! We couldn't do this without you!

Chef action station and savory hot foods

On Thursday we'll show you how the buffet looks all dressed up and plated with food!
All images copyright Savory Event Catering