At Savory we abide by the 3 P's of culinary arts:
Preparation
Palatte
Presentation
Of course, the preparation and palatte are important but mostly it's the
presentation that entices the taste buds.
Here are some pictures of a recent event we did with 7 courses of food!
As the guests were arriving and miling about we served them an original
specialty drink: a Sparkling Blood Orange Pomtini with a glitter sugar rimmer. The perfect fancy drink for a fancy party!
The table setting is also very important. We brought out our best china, silverware and water goblets for this elegant dinner. We reused old Perrier sparkling water bottles as candle holders, and had a color scheme of whites, light browns and varying shades of green.
One of our Amuse Bouche (literally "mouth amuser" in French) was a Watermelon Gazpacho- a Spanish soup traditionally served cold. These were served in
white ramekins with a cucumber star cutout.
Our second amuse bouche was a Prickly Pear sorbet garnished with a sugar shard and a wedge of dragon fruit.
One of our biggest hits of the night was our newest
Buttery Pinyon appetizer: Sauteed pine nuts, spinach and golden raisins atop toasted herbed bread rounds and garnished with Asiago cheese.
Each salad was arranged by one our employees and served in a coconut shell. The salad was tossed with our original coconut dressing with persimmons, blackberries, and pineapple.
We had a choice of four desserts! A
salted caramel gelato in a chocolate cup, fresh berries and cream with a florentine shard, mini killer chocolate cake rounds, and a festive mint panna cotta
