The Best of Both Worlds

I love the variety of styles and ideas that brides have for their weddings. It makes it so much more fun because each wedding is unique, especially when it comes to food. Chef Lou loves to design your unique menu to fit your style, taste buds, and budget.

One popular trend we've noticed with weddings are dessert bars. So. Cute. Desserts work well with coordinating with the style as well as switching up the flavor combinations- there are so many fun options! (What would we do without Pinterest??)

With all my praise of dessert bars, I love a variety of sweet and non-sweet foods even more. I get to have the best of both worlds!

 Chef Lou gives expert advice on this very topic:

Thanks BrideAccess for filming and editing this video!

What are some of your favorite things you've eaten at a wedding?

Wedding Consultation

 Weddings are such a special occasion that we want everything to be perfect for your special day. Our Chef likes to have a special consultation with each bride to make sure the food fits her various needs. Here is all you'll need to know about consulting with our executive chef at Savory.

How it works

   Chef Lou will sit down with you and your groom (or mother, or maid of honor) and get to know you a little bit. She likes to do this because she likes to put your personalities or your story into the food served at your wedding. For example, one of our brides and her fiance were quite outdoorsy. Their engagements pictures had them by a stream, building a tent, and roasting marshmallows.  For their reception we had a S'mores action station. The guests had fun roasting their marshmallows to perfection, adding chocolate and smashing it between two cookies. It was a fun reflection of their personality and history.
   After getting to know you, Chef Lou will create a customized invoice for your wedding. She will use time-tested favorites or even create new dishes to fit you and the event. You have the freedom to alter the invoice as many times until you find the perfect combination for your wedding.

What to bring or prepare for

Although you don't need to bring anything, it's a good idea to talk with your fiance about what you want out of the food for your wedding. Here are some questions to go over with your better half:

• Do we want a full dinner or just appetizers?
• Do we want just desserts or include a variety of sweet and non-sweet items?
• Do we want our guests to leave with a full stomach or provide them with a snack. 
• Is our reception more formal or casual?
• Are we having a certain theme or style for our reception?

Knowing these questions beforehand will help give Lou a good idea of what you envision.  Some other things factors will determine how much and the type of food served at your wedding including time of day, location, guest allergies/food preference, season, number of guests, etc. If you have other questions or concerns Chef Lou will be happy to answer those for you. She is here to help you plan and create a memorable experience for you and all your guests.

Chef Lou with her husband at an Italian cooking school 2 years ago.

Menu Options: Beach Rustic Dessert Buffet

Whenever I consult with a new client, I like to understand what type of event, how many people, what type of ambiance they want to create, what their budget is before I hand out a standard menu.  The benefit of choosing Savory Catering Utah for your Utah wedding or Utah event is that we tailor your event menu for YOU! No two events are ever exactly the same. But, sometimes it is helpful to understand what is possible as a starting-off point.


Example of a Dessert Buffet Wedding Reception.
Theme of this event was rustic elegant comfort. The bride and groom were one fun, happy couple and wanted a "party" feel, more than a typical Utah reception.

• Spring sorbet made from fresh Peaches and raspberries, served in chilled 4-1/4" pie tin, garnished with a raspberry, mint leaf, and a heart-shaped cookie tuile.
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• Parfaits layered in clear shot glasses with pink guava gelee, freshly-whipped heavy cream, coconut pasty cream, and handmade poundcake.  Garnished with a striped pink cookie "straw" and pink chocolate crumbles.  Served with mini silver cocktail spoon.
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• Smores bar action station with plain, caramel, chocolate, coconut, and strawberry flavored marshmallows, toasted over the "fire", then sandwiched between two chocolate graham crackers.
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• Mini 3" triangle fruit tarts containing hand-made key lime pie filling, garnished with fresh blackberries and lime zest.
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• House recipe donut holes on a stick, garnished with freshly made orange cream glaze. 
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• House-made hot scones with whipped honey-butter, strawberry-plum jam and/or sugared cinnamon.
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• Beachcomber mocktail containing guava, pineapple, and citrus juices served in 8oz  Mason "canning jars" tied with a striped twine bow, and a sour-pink crystal rimmer.
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• Cold, frosty 2% milk served in 8oz Mason "canning jars" with stripe twine bow.

When we did this event in March 2012, let me tell you the milk + donuts were a hit! Everyone loved the Smores bar, especially the kids!