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

Thursday, January 31, 2013

Food Photoshoot

Here is something you don't hear everyday: a food photo shoot

Back in November we had a photo shoot for our food! We had to pamper them as much as a fashion model would need but our models stayed silent the entire time.

 We picked the place with the best lighting. Our "studio" was a corner in a bigger room, had two windows, and light colored walls.
 Jessie would take many pictures at many different angles with a lot of different backgrounds and trays for each item. This is a picture of our Killer Chocolate Cake.

 Sometimes you have to get a little creative...

 Chef Lou is putting on the finishing touches. 
At Savory, we like to express our individuality through our aprons... 
What do you think Chef Lou is expressing?

 Jessie is rearranging a sample box lunch. Our box lunches are perfect for business meetings!

 Everything has to be perfect for the photo, hence, Chef Lou is 
trimming excess lettuce off this sandwich.

 We are using our resources here and re-purposing this white 3-form tray for bounce lighting

Here are the finished pictures. What do you think?

Wednesday, January 30, 2013

Appetizers for the Super Bowl Hall of Fame

As the Ravens and 49ers battle it out this Sunday, fans at home will be well fed, thanks to our most recent cooking class.  We focused on creating delicious finger foods and appetizers sure to please any spectator.

Naturally, we started with dessert! We made a Chocolate Chip Panna Cotta

You always taste your foods in case changes need to be made. In this case, it was perfect.

An Andes Mint is a great garnish for this dish

You can also put Panna Cotta in different containers

Then we started on Crab Cakes.
  This is a great option for dipping! Try pairing it with Mae Ploy sauce (pictured here), sour cream, or other sauces

 Our favorite appetizer of the night was the Pork Crostini. Chef Lou made this up one day and now everybody wants to have a mouthful! We've served it at our wedding shows and it's been a big hit!


 Our next finger food is sure to be a crowd pleaser: Twice Baked Potatoes.
After baking the potatoes once, scrape out the insides and briefly whip up to make the filling

We decided it was high time we had another dessert so we made some  
Raspberry Cheesecake Cookies
 Adding the raspberries to the cookie dough.
 These are so delicious right out of the oven!

 Our last appetizer is a Pizza Dip. This works best in a shallow pan and eaten with bread chunks, pita chips, or other cracker. This is perfect for those people that love to dip

Thanks to all those who came and have fun hosting your very own Super Bowl Party!

Tuesday, January 29, 2013

Food Topiaries

What's trending right now in the culinary world?   
Edible topiaries.

Many topiaries come with a pot and have a rounded shape

Others, like this French Macaroon topiary is cone shaped. Love the bright colors!

This one is made out of meringue stars- very easy to make! All you need is a meringue recipe, food coloring, and a piping bag and tip.

Here are two that we made for a baby shower: These have edible glitter!

This one, out of brussels sprouts, is a little more subtle yet very elegant

These, from Martha Stewart, are made out of rock candy