"You Must Have Been Born in the South"

On my last post I talked about the venue and decorations for our most recent wedding at Stoney Cattle Ranch in Heber, UT. If you missed it, read about how she combined a feminine look with the cowboy look.

Now lets get to the good stuff. Our bride recently moved from Alabama and she wanted the food to be a real Southern buffet. On the menu we had Fried Chicken, a Shrimp Boil, Blackberry Cobbler, Grits, and Coleslaw, along with other items. Most of the guests were out of town and stayed for the entire reception. We made sure the guests were well fed as they partied all night long.

Our crowd pleasing Southwestern Sweet Potato Cakes

Caprese skewers: red and yellow tomatoes, mozzarella cheese, balsamic dressing and basil

Our famous Pork Crostini

Shrimp Boil Tray: fresh shrimp, red new potatoes and corn on the cob. Served with option of clarified butter or cocktail sauce.

Our fried chicken made the brides father remark, "You must have been born in the South because this fried chicken is SO good!"

 Instead of a big wedding cake, the bride chose to have a smaller cake. She wanted white on white with fresh flowers adorning the top. We served the guests a vanilla cake with a white chocolate buttercream frosting.

Then for the grooms cake we had a multi-layer "dirt cake", complete with chocolate rocks, Oreo dirt, and gummy worms.

Picnic Nuptuals

We love original weddings! It's fun for us to pair menu items with the theme in addition to decorating the buffet. This picnic theme really worked for the bride and for the venue too; it was in a beautiful backyard in Highland.

On the menu were our signature pulled pork sliders with optional "angry onions"...

 

...mini potato bites with an herbed cheese spread...

I just love the signage we made for this wedding!

...handmade meatballs with three different sauces: lemon-thyme cream sauce, chimichurri, and a southwestern sauce...

It was fun for the guests to come back several times and try a different sauce with each visit!

...and we made a new appetizer, Italian bites with marinara dipping sauce.

These Italian bites are filled with melty mozzarella cheese.

For drinks we served our Brazillian Mojito in individual milk bottles. It fit so well with the Bride's theme!

 This was an interesting decorating task. Picnics are very causal: eating on blankets, serving drinks out of coolers, etc. However, weddings are on the opposite end of the spectrum. We decided to display the various finger foods on long buffet tables, and incorporated little picnic touches: daisies in mason jars, wooden crates, picnic basket, and burlap.

 Congratulations to the bride and groom! We sure loved being a part of your celebration.

Duck or Pork Wontons

Today we are featuring one of our unique appetizers: the Duck Wonton.

This crispy wonton triangle is topped with a duck medallion, a sweet potato slice, and our signature tropical mango salsa. The sweet mango pairs nicely with the duck meat and the chip makes it easy to eat!

 

Too afraid to eat duck? Try it with pork- it'll be just as delicious.

 

It's easy to think outside of the box and serve unusual- yet scrumptious- menu items to please your guests. Make your party memorable and choose Savory as your caterer.

Thanks to Bekah Loss Photography for the drool-inducing pictures.

Appetizer Possibilities

 When it comes to planning an event, especially a wedding, we've seen many people want to make it fun and unique. They want their guests to have an enjoyable and memorable time at the party. Then why are people still choosing to serve deli sandwich trays?! Let's step away from the neighborhood deli and talk about treating your guests right with mouthwatering morsels.

Expand your Horizons; the options are endless

Chef Lou has an unparallelled passion for food. She loves to create new menu items that fit perfectly with your tastebuds and style of the event. Your guests will be blown away at the quality and variety of Savory's food choices. Give them a (food) experience to remember and set your event apart.

One of our newest appetizers is the Southwestern Sweet Potato Cake. Chef Lou was tinkering around in her kitchen one day and created this appetizer. This is a truly unique bite: it has a warm sweet potato cake, fresh avocado, black bean and corn salsa, lime creme fraiche and garnished with a spinach chiffonade.

Thanks to Bekah loss Photography for the delicious pictures.

No Store Bought Appetizers Here: The Story of Our Fruit Tarts

At Savory, we uphold the highest standard for the quality of our food. Chef Lou will not take shortcuts. She believes in giving the BEST to our customers.

Chef Lou puts it this way, "At first I used to buy the pastry shells from a supplier. They were dry and didn't have any flavor! I soon realized I could make a much better pastry shell. My recipe has some orange zest so it gives the dough just a hint of citrus. I also use a flower cookie cutter because the scalloped edges look so cute. It's the little details that put this recipe from good to GREAT."

It's the small things that make the Fruit Tart a winner: white chocolate lines the inside of the shell so it doesn't get soggy, real vanilla French Pastry cream is used, a variety of fresh sliced fruit individually arranged on each tart, and a shiny apricot glaze for the finishing touch.

 Fruit Tarts are a great in-between for those who want a slightly sweet dessert option.

Thanks to Bekah Loss Photography for the pictures.

The Defending Champion of Appetizers

 Your mother may or may not pick favorites, but here at Savory, we aren't that diplomatic when it comes to our food. We have food that makes us swoon, act irrational, and beg for even the smallest nibble.

One such mesmerizing morsel is our Pork Crostini. 

It's hypnotic secret is in the ingredients. We add flavor from the very beginning. The pork tenderloin is marinated for 6 days in our signature balsamic marinade, roasted to perfection and thinly sliced. The bread round is buttered, coated with seasoning and cooked until crunchy, real cream is whipped for our unique sage whipped cream, and we cook our onions for the ideal caramelization. Then we top it off with a fried spinach leaf for color.

We've served this appetizer to over 1,000 people- all with rave reviews. It's unique, delicious, and looks great. Don't believe me? Try to not to drool over the next few pictures, or just order it for your next event and it will change your life.

Thanks to Bekah Loss Photography for the pictures