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.

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

Baby Boy

We love themed parties. We love creating new and inventive food. Clearly, we just love food!

For one of our events we catered a baby shower. We had lots of fun incorporating the colors and creating bite-size food for the event.

Can you guess what gender the mother was expecting?

 

We made cute blue and white striped meringue stars with edible glitter.

We even made topiaries with the stars!

For the shower we made an original drink: "Rubber Ducky Mocktail"

It was a blue raspberry, "bubble bath" mocktail complete with a floating rubber ducky! 

Modern Black and Yellow Wedding

I loved working with this bride, she is sophisticated, classy and girlie. She designed a fun design around black, white and yellow. There were lots of crystal chandeliers, black and white damask patterns, beautiful yellow roses, white lights and crystal elements.

She planned on 400 people, a buffet-style that had lots of options to keep people satisfied.

risotto cups with gouda, savory napoleons with four-cheese potatoes, vanilla and chocolate parfaits, 

fruit tarts with french pastry cream

chef action station with coconut shrimp and spicy thai pepper sauce,

risotto with gouda,  savory napoleons with four-cheese potatoes

lovely floral arrangements, provided by Savory Event Catering. 

edible chocolate tea-cups with milk chocolate mousse

pulled pork quesidilla station

blackened beef sliders

parfaits, vanilla and chocolate

coconut shrimp with spicy thai pepper dressing

home-made salsa, house guacamole, sour cream for quesidilla toppings

Dessert: Fruit Tarts

At Savory Event Catering, we fill our pastries with our house recipe vanilla pastry cream. We use real eggs, real cream and real vanilla bean to bring out the best flavors! 

We can incorporate many in-season fresh fruits, perfect for spring, summer and fall events! 

I love how the colors really stand out on the buffet table.