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

Thursday, March 21, 2013

Film Stars

Have you ever had the wish to go back and do something all over again? It doesn't have to be a big life-changing event; it can be something small like hosting a party, a school project, buying furniture, or DIY projects. We think to ourselves, "I would do it so much better this way" or "I learned a lot and wouldn't do this or that next time." With experience comes knowledge.

Well, most people getting married in Utah are getting married for the first time. Some people have a really good idea of what they what while others are still ambivalent on the details. This is part of the reason why you hire wedding professionals like Savory. We have been in the business for a while and we know the do's and don'ts for your wedding.

We also want to share our knowledge with you to make the planning easier. BrideAccess puts out these "How To" videos and we recently filmed one on mocktails!

Going over the script for the video



The finished video:

Wednesday, March 20, 2013


Chef Lou's cooking tip is all about Blanching

Blanching is a cooking process where you take a food, usually vegetables, fruit, or pasta, submerge it in boiling water, then after a time, submerge it in an ice bath to stop the cooking progress. There are many ways where blanching is needed but I will only talk about two uses.

For green beans, asparagus, etc:
Green beans are a little too crispy to eat raw, but sometimes an inexperienced cook will cook the beans too much and they turn out mushy. Blanching the beans takes out some of the crunch and cleans the vegetable of lingering bacteria.

To blanch the green beans, add the beans to a pot of boiling water. Cook for about a minute or so (asparagus takes about 30 seconds) until it changes color. Immediately remove the beans from the hot water and submerge in an ice bath (water and ice). The ice bath is very important because it stops the cooking process, keeping your beans at the right firmness.

 Cook the beans in the hot water until they change into a bright green color

Bonus tip: Sometimes we buy green beans at the store and they go bad within a couple of days and we didn't even have a change to cook them. Try blanching your green beans when you get home and they will last much longer in the fridge

For pasta:
Add pasta to a pot of boiling water and cook as directed on the box/package. When the noodles reach "al dente", immediately remove it from the hot water and submerge into an ice bath. Again this stops the cooking process and keeps your noodles from falling apart later as you start mixing it up.

Add this technique to your culinary repertoire and you will see improvement in your food!

Tuesday, March 19, 2013

Chocolate Creme Brulee

Chocolate Creme Brulee is an all-around great dessert. It's familiar, chocolatey, and tasty. At events we brulee the top just before serving because we believe in serving only the freshest food.

Creme brulee is a cooked custard with a layer of caramel on top. Usually, the caramel is formed by sprinkling sugar on top of the custard and then caramelized under a blow torch, which is what we did here.


 Double teaming the creme brulee. First you caramelize the tops with a blow torch and then Chef Lou is following behind putting on a dollop of whipped cream.

 For this event, the bride and groom met in a music class so for our garnish we had a chocolate music transfer, and then a fresh raspberry for color

 The guests loved the creme brulee and we had to constantly restock the buffet

Our creme brulee comes in original or chocolate and in bigger sizes for dinners. Add this crowd-pleaser to your event, and it will be a hit!

Monday, March 18, 2013

Teriyaki Chicken

We believe that life is too short for ordinary food.
Don't eat that boring sandwich platter when instead you can fill your belly with
 Chicken Teriyaki

We like to marinate our meat for 4 days and cook it at your event so the 
food is fresh, juicy, and warm.

 We mold out the rice and cut it into bite-size pyramids. 
Any food presentation looks better if you can go for height

 We can also serve our chicken teriyaki in an Asian spoon- great for hors d'oeurves!

Serve something original, serve our Chicken Teriyaki.