Meet the Company

Mckell Bennett

Similar to a lot of small businesses, Savory truly is a family company. It all started when Lou Crandall followed her passion, went to school and then started a business. At one time or another, her family has been put to work in some way or another. Such is the case with Mckell. 

Mckell has worked for Savory for many years in the kitchen as well as on events. Starting out with no formal culinary education, Lou taught Mckell how to cook in a professional kitchen. Now, Mckell works full time as Savory's Operations Manager where she handles marketing, accounts receivable, process development, and office management to name a few. She loves to plan events, be organized and check things off a "To Do" list.

Mckell loves the outdoors and is always up for frozen yogurt.

 Mckell grew up in Utah and after high school pursued a degree in theater design at Brigham Young University. Her love of theater has helped in the catering business as she brings up new and inventive ideas, knows how to work hard, be organized and meet a deadline, and to quickly find solutions to impromptu emergencies. Sometimes she will even play her Disney or Broadway musical playlist over the kitchen radio.

She is a great addition to the team at Savory Catering!

Mckell with some of the crew at the February 16th Bridal Fair at the Tower at Rice Eccles.

Family Dinner

We had all the kids over last night to celebrate my youngest's 18th birthday!

My oldest daughter arranged these flowers

We have a tradition that the birthday girl/ guy eats on the "Special Plate"! everyone kind of groans when they use it, but its a funny way to say "we love you!"

My favorite thing about family dinners is FAMILY! You can tell we all have a great time when we're together.

Haley has been asking for a ukelele! She got it.

On the menu: turkey-wrapped bacon, creamy risotto, green beans with hollandaise, berry salad with cardamom dressing, home-made rolls and a special strawberry mousse for dessert.

Welcome!

I am passionate about food and I love a great party! I love entertaining and gathering friends around a fantastic meal. I also teach cooking classes in Salem UT and run a catering business.  I named my blog "wild chives" because I love the beauty of chives and their spiky purple flowers that sprout on the ends of the stalks.  Well, ok, I really wanted to name it "wild thymes" because thyme is my favorite herb, but someone already had that one, plus who knows about the people I might attract with that name?  Could be interesting...

So I'm sure you would like to know what recipes I'm working on these days!  I'm working on a chilled cherry soup with almonds on top - or maybe spiced pecans?  I will let you know when I get it perfected.

My posts each week will include pictures and recipes, hints and tips - things that I discovered and want to pass on to you to save yourself time and wasted ingredients in the kitchen.

One other thing that I came across a couple of weeks ago were some Lobster mushrooms.  Have you ever used these babies?  Wow.  Divine!

(photo found via)

 They are so much more flavorful than those pasty-white button mushrooms!  They truly smell like the seaside restaurants in San Francisco at Fisherman's Wharf.  They tasted delightful in my cheesy risotto.  Yum.  They have a slight pinkish-red spotted color too so it adds to the presentation value.  I found them at the Harmon's grocery store in Orem, Utah.  Sure, they're a little pricey but welll worth it for the punch of flavor that you get with them.  I will post the recipe and pictures in a few days.