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

Thursday, February 14, 2013

Savory at the Tower at Rice Eccles

Getting married this year? Or hoping to get married this year? Come to the Bridal Fair to start planning your wedding!

This Saturday Savory is going to be at the Bridal Fair from 10-5pm at the Tower at Rice Eccles. Stop by our booth to try some of our mouth-watering samples.

Our philosophy at Savory is to provide our customers with the freshest food, expertly prepared by a classically trained chef, exceptional service for every event, and all at reasonable prices.

A word from one of our customers:
"The one thing people couldn't stop talking about from our wedding was just how amazing the food was! You did an absolutely incredible job that completely exceeded our expectations. Thank you from the bottom of our hearts, we couldn't have asked for more from you!" -Daphni P.

Life is too short to eat ordinary food. Book Savory for your wedding!

Wednesday, February 13, 2013

This comfort food ain't bland

Our cooking class this week was all about comfort food. These recipes were quite straightforward and full of flavor.

Our first flavorful fare was a handmade Caesar dressing. This recipe is very easy: add all ingredients, blend and serve.

Fact of the day: all Caesar dressings include anchovies and ours was no exception!

Remember to SLOWLY drizzle in the oil for your dressing so it can emulsify correctly. This is important so the oil and water molecules can actually stick together. 

We then started on Chef Lou's newest creation, the Raspberry White Chocolate Bombe. This is a very simple recipe and can be kept in the freezer up to 2 weeks! Perfect if you're hosting a party.

We first had to reduce the raspberry gelatin
 Then we melted our white chocolate chips. It had a beautiful pink color
 We then folded in real whipped cream. Don't use fakey cool whip when the better tasting stuff is very easy to make.
We then put the mousse in the mold and let it sit in the freezer.
Once set, you can then frost the cake in whipped cream, press in the white chocolate shavings, garnish and enjoy!

Next, we started on the garlicky tri tip. Our meat has been marinating for 4 days in the fridge. We sprinkled it with salt...

 ...then put on our topping, roasted it in the oven...

 ...and topped it with sage whipped cream!

Next in line was the Gouda Cheese and Apple Soup- a Savory original!

After softening the apples we added the other ingredients, and while it was simmering we made parmesan crisps.

After sprinkling the parmesan in the molds we added black sesame seeds and toasted in the oven. We toasted our a little too much...
We then served the soup with the parmesan crisp garnish!

Our last recipe was another dessert: a Triple Chocolate Bavarian.
This has layers of brownies, milk chocolate, and white chocolate. 

We used two methods for garnishing. 1) before taking it out of the mold we drizzled a chocolate ganache on top. After that hardened we took it out of the mold. It has nice clean lines.
The other method is 2) take the Bavarian out of the mold and drizzle the ganache over and let it drip down the sides.
It's so delicious you can't wait to take a bite of it!

This class was especially delicious. Even though these are simple recipes, don't take shortcuts because you'll cut down on the quality and taste of the meal.

Everything you've seen demonstrated in these classes can be ordered for your next catered party! Call us today and we'll help make your party a success.

This was our last class for a while. If you're interested in taking a class, drop us a line and hopefully we can fit in some classes soon. Thanks to all those who came and we hope to see all of you- and even some new faces- next time!

Tuesday, February 12, 2013

Also known as Craft Services

Besides the usual wedding reception or holiday work party, we had the chance to cater a movie shoot this week. They were filming up at the beautiful Johnson Mill Inn in Midway, UT.

It was very interesting being on a film shoot. When I was there, the kitchen was just behind the room in which they were filming. We were trying to get dinner ready at the same time, but everything- the oven fan, mixer, chopping apples on the cutting board- made too much noise for their sensitive mics. 
So after the director yelled "Cut!" we scrambled and tried to use all our noise making devices until we heard "rolling!".  

 We make sure to bring all our supplies to the event!

In addition to providing breakfast, lunch, and dinner, we also provided the staff with a snack table.

 We had fresh fruit, granola bars, fruit snacks, chips, mixed nuts, trail mix, drinks, and chips throughout the day.

For dinner we served a berry salad with a sweet red onion dressing, herbed smashed potatoes, fresh green beans, 4 day marinated pork tenderloin with either a roasted red pepper sauce or a honey maple pecan sauce, and fresh parmesan rolls.
Our buffet was decorated with a rustic modern motif.




For dessert we served our signature Killer Chocolate Cake: dark chocolate cake with a milk chocolate butter cream frosting, a glassy ganache, and garnished with real whipped cream and raspberries.

AND we served our newest dessert, the Raspberry White Chocolate Bombe: raspberry and white chocolate mousse with raspberry inclusions over a moist white cake, frosted in real whipped cream and covered with white chocolate shavings

Unfortunately I didn't get pictures of the set. However I did snag one 
that proved we catered a movie shoot.