Passed Hors d'oeuvres

A few blog posts ago, I talked about a different kind of communication: food. The type of food- and how it's served- conveys a lot about how you feel towards your guests. This also varies with different types of events.

For example, a buffet-style fare is perfect for a family party or informal gathering. However, for a wedding reception or a business gathering, it may not be the best choice for the style you're going with. Perhaps you want to make each guest feel valued, special, and appreciated. Well, how about having your food served as passed Hors d'oeuvres?

Think outside of the box

In Utah, the buffet-style fare is very common, and it is effective. However, serving passed Hors d'oeuvres adds an entertainment factor for the guests, as well as stylistically making it more fun. Guests get to pick and choose which appetizers please their palate without ever leaving the conversation.

Savory recently catered a pre-opening party for Microsoft's new store in the City Creek Mall in Salt Lake City. We served the guests seven different Hors d'oeuvres in addition to a gelato station. This style worked because it was a high class event and Microsoft wanted to treat their customers right.

We prepared the food in a separate area and passed around beautiful trays full of delicious appetizers

Beef Crostini with sage cream, caramelized onions, and a fried spinach leaf

Individual mini fruit tarts with real French pastry cream. We also decorated the trays with small flowers.

Southwestern Sweet Potato Cake with fresh avocado, black bean salsa and a lettuce chiffonade

 The guests (and staff) loved this event because of the different style and even though we served smaller portions, we had plenty of food and no one went home hungry.

Snow pea-wrapped shrimp skewers with cocktail dipping sauce

Our gelato station was also a big hit. We served six different flavors of gelato: chocolate hazelnut with brownie chunks, salted caramel popcorn, lingonberry, blood orange, kaffir lime leaf and toasted sesame seed. The guests had fun tasting each flavor and going back for more.

 Let your guests know how much you appreciate them with the stunning tastes, looks and professionalism that we are famous for. Book Savory for your next event and we will make it an enjoyable, stress-free evening for you.



All of these pictures were taken by the talented Bekah Loss. View the rest of her pictures from this event at http://www.bekahloss.blogspot.com/2013_04_01_archive.html

Healthy Options

Catering food doesn't have to be so rich and sugary that it leaves you feeling sick afterwards. That sounds more like an inexperienced chef obscuring the flavor rather than the ingredients speaking for themselves. Food should leave you satisfied and feeling good! We recently catered a business luncheon with a spread of healthy options.

Chef Lou catered for a meeting of health care professionals. She wanted to provide healthier food- and smaller portion- options and escape the food coma that sometimes rears it's ugly head after a meal. 

On the Menu

First in line was a choice of two sliders: chunky turkey with cranberry sauce and caramelized onions or warm beef tenderloin with a creamy dill sauce. Each slider was on a whole wheat Kaiser knot with a multi-grain sprinkle.

These rolls were handmade earlier that morning.

 

 Next in line was one of our newest appetizers: the Southwestern Sweet Potato Cake. This delicious morsel has a warm sweet potato cake topped with black beans, roasted corn, red peppers, and scallions with a dollop of lime creme fraiche and spinach chiffonade. Chef Lou loves to create new and flavorful appetizers!

 

 Our green salad came next. This salad featured fresh green lettuce, ripe mango chunks, roasted almonds, and bleu cheese with a Mango coconut dressing. The salad was served individually in coconut shells... and we may or may not have had a business man take two halves, clap them together and quote lines from Monty Python and the Holy Grail...

Chef Lou will never serve Ranch dressing with your salad (unless specifically requested). Rather, she prefers to create her own delicious dressings that complement your salad. Whenever possible she tries to make the most out of your food and really bring out the flavors.

 Who says those on a diet can't have dessert? Chef Lou has proved them wrong with this alteration of a Savory classic. We served a quadruple fresh berry mix with fat-free and sugar-free cream. Our berries are always fresh (frozen berries are a dirty word at Savory) and the cream was fresh and chilled. Guests were able to eat and enjoy their entire serving.

One of the benefits of hiring a professional and trained Chef is that you can get menus customized to your wants and needs! Don't settle for less, hire the best.