Wedding Show

At each of the wedding shows, we like to show brides exactly what they're getting. That's why we give out delicious, mouth-watering samples like our pork crostini and blood orange pomtini 

 We also show brides an example of our buffet setup. We coordinate with the colors or theme of the reception to create one seamless, beautiful event. Here is a vintage modern buffet with a Tiffany blue color. Each food item is it's own piece of art and it looks delicious on the buffet. 

We also add little touches like signage and fresh flowers.

Our giveaway prize for one lucky bride: our Killer Chocolate Cake. This is a multi-layer chocolate cake with buttercream frosting, a glassy ganache and garnished with raspberries. 

We would love to be a part of your event! Contact us today to book your event.

Appetizers for the Super Bowl Hall of Fame

As the Ravens and 49ers battle it out this Sunday, fans at home will be well fed, thanks to our most recent cooking class.  We focused on creating delicious finger foods and appetizers sure to please any spectator.

Naturally, we started with dessert! We made a Chocolate Chip Panna Cotta

 

You always taste your foods in case changes need to be made. In this case, it was perfect.

 

An Andes Mint is a great garnish for this dish

 

You can also put Panna Cotta in different containers

 

Then we started on Crab Cakes.

 

  This is a great option for dipping! Try pairing it with Mae Ploy sauce (pictured here), sour cream, or other sauces

 Our favorite appetizer of the night was the Pork Crostini. Chef Lou made this up one day and now everybody wants to have a mouthful! We've served it at our wedding shows and it's been a big hit!

 

 Our next finger food is sure to be a crowd pleaser: Twice Baked Potatoes.

After baking the potatoes once, scrape out the insides and briefly whip up to make the filling

  

We decided it was high time we had another dessert so we made some  

Raspberry Cheesecake Cookies

 Adding the raspberries to the cookie dough.

 These are so delicious right out of the oven!

 Our last appetizer is a Pizza Dip. This works best in a shallow pan and eaten with bread chunks, pita chips, or other cracker. This is perfect for those people that love to dip

 

Thanks to all those who came and have fun hosting your very own Super Bowl Party!

DIY Recipe: Panna Cotta

Chef Lou has been trying new things lately. Her newest is Panna Cotta.

Literally "cooked cream" in Italian, this dessert is very simple and extremely pleasing to the taste buds. There are many varieties of flavors out there but we've 

decided to share our Mint Panna Cotta Recipe with you.

Mint Panna Cotta

Lou Crandall, Savory Catering

makes approx 9 4oz servings.

Ingredients 

1 cup (8oz) whole milk

1 packet Knox unflavored gelatin

3 cups (24oz) heavy cream

2/3 cup (4.7oz) sugar

1/8 tsp salt

2 drops mint flavoring oil

3 drops green food coloring

Directions

Pour milk into metal saucepan, and then sprinkle dry gelatin on top. Stir to make sure all the gelatin gets wet. Let this sit for 10 minutes to "bloom" the gelatin.

Next, add the heavy crea, sugar, and salt to the saucepan. Heat this mixture up to 120 degrees F, about 2 minutes or stirring longer if the sugar is still grainy.

Next, add the mint flavoring oil and green food coloring. Stir until incorporated.

Pour into glasses, ramekins or dessert bowls and chill about 4 hours.

Presentation
Top with whipped cream, chocolate shavings, chocolate drizzles, or an Andes Mint.   

Vintage Bridal Shower

Recently we catered a vintage-themed bridal shower.

 On the buffet we had vintage suitcases, weathered boxes, colored mason jars, milk bottles, and accented with pink and yellow flowers.

 Warm and tasty Beef and Sausage sliders

Creamy Asparagus soup shooters with a parmesan and sesame seed crisp

 

Congratulations to the happy couple and best wishes!

The Art of Plating

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