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.

Wonton Chips

Culinary fads are always changing. Our current trend is using Wontons.

Wontons are traditionally found in many Chinese cuisines and are very versatile- usually fried or boiled in many different ways. Now, we've taken this useful item and use it in many different ways. We've...

• fried strips for a crunchy addition to salad
• replaced tortilla chips and use fried wonton triangles to dip in our handmade hummus or other flavor dips
• molded wontons into a cone and filled with salad for an easy grab-and-go appetizer
• piled duck, sweet potato and mango salsa on a wonton cone for an elegant small bite.
• stuffed it, fried it and served it with a sweet hot chile dipping sauce

On one of our cooking class nights we folded our stuffed wontons into Bishop's hats and triangles

Our meal from our Asian cooking class night. We dipped the wontons in a dish of Mae Ploy, a sweet chile sauce

Advice from the Chef

Before frying your wontons, make sure to dry them out a little. Peel apart your stack (cut into desired shape) and lay out to dry. This keeps the wontons from forming big bubbles are you fry them. The wontons will stick better and will look better, too.


We like to think outside of the box and serve inventive, creative and lip-smacking food. Follow your taste buds and dream big for the food at your next event!

Education on Asian Cuisine

Last night we had our first cooking class of 2013. Our theme was Asian New Year.

We didn't focus on one particular cuisine, but pulled from many different styles.

 We started out by making our Yellow Coconut Curry.

 

 Chef Lou talking about the benefits of chicken stock

We get up close and personal with our culinary education!

Smelling vindaloo- a blend of spices used often in Indian cooking.

 

Our finished dish of Yellow Coconut Curry. It was a mild curry with delicious coconut undertones with lots of crisp veggies, sweet mangos, and tender shrimp.

 

Next, Shrimp and Veggie Tempura!

 We fried all kinds of vegetables: sweet potatoes, mushrooms, broccoli, onions, carrots, celery, cauliflower, and green beans. Even picky eaters will like these vegetables because they're fried!

My favorite was the sweet potato. Which one was your favorite?

We then wrapped Crab Wontons and fried those. We experimented with using water and egg whites as the "glue" and then used different shapes. I love the "bishop's hat" fold.

Of course, we got to eat the fruit of our labors!

Good eatin'!



Highlights reel