What's [Hot] for Summer!

Don't let your guests be miserable in the Utah heat this summer. Beat the heat this summer with Savory's handmade Gelato or Sorbet.  This is the perfect treat because of our endless flavor possibilities, and the many presentation options

Over 50 Finger-licking Flavors

Of course we have all the basic flavors including:

• Chocolate
• Strawberry
• Blackberry
• Peanut butter
• Salted Caramel
• and many more...

Then some of our more unique flavors:

• Lavender
• Toasted Sesame Seed
• Cranberry Orange
• Buttered Popcorn
• Wasabi Green Apple
• and anything else you can dream up!

Salted Caramel Popcorn Gelato

Lingonberry Gelato

Kaffir Lime Leaf Gelato

Presentation

Savory makes it easy to customize your sorbet or gelato. We can serve it in different disposable cups or in our chilled martini glasses. One fun option is to have an action station, where one of our staff members serves it up for each guest. Your guests will have so much fun picking which flavors to sample and coming back to their favorites.

Serve it in individual disposable square or round cups

Give your party some flair and serve your gelato in a frosted Martini glass. We also love to add Tuiles. This is our famous Salted Caramel Gelato.

Your treat can be dressed up with a candied orange slice or even a sugar rimmer. This is a Blood Orange Watermelon Sorbet.

This smaller portion is great for weddings or as an amuse bouche! Pictured here is a Green Apple Wasabi Sorbet.

Chef Action Station: Gelato or Sorbet Bar

Having an action station to your event really brings an entertainment factor to your event. You can choose to serve your delectable frozen treat in disposable cups, cones, or in our glassware.

Thanks to Bekah Loss for the delicious pictures

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?

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

Healthy Options

Catering food doesn't have to be so rich and sugary that it leaves you feeling sick afterwards. That sounds more like an inexperienced chef obscuring the flavor rather than the ingredients speaking for themselves. Food should leave you satisfied and feeling good! We recently catered a business luncheon with a spread of healthy options.

Chef Lou catered for a meeting of health care professionals. She wanted to provide healthier food- and smaller portion- options and escape the food coma that sometimes rears it's ugly head after a meal. 

On the Menu

First in line was a choice of two sliders: chunky turkey with cranberry sauce and caramelized onions or warm beef tenderloin with a creamy dill sauce. Each slider was on a whole wheat Kaiser knot with a multi-grain sprinkle.

These rolls were handmade earlier that morning.

 

 Next in line was one of our newest appetizers: the Southwestern Sweet Potato Cake. This delicious morsel has a warm sweet potato cake topped with black beans, roasted corn, red peppers, and scallions with a dollop of lime creme fraiche and spinach chiffonade. Chef Lou loves to create new and flavorful appetizers!

 

 Our green salad came next. This salad featured fresh green lettuce, ripe mango chunks, roasted almonds, and bleu cheese with a Mango coconut dressing. The salad was served individually in coconut shells... and we may or may not have had a business man take two halves, clap them together and quote lines from Monty Python and the Holy Grail...

Chef Lou will never serve Ranch dressing with your salad (unless specifically requested). Rather, she prefers to create her own delicious dressings that complement your salad. Whenever possible she tries to make the most out of your food and really bring out the flavors.

 Who says those on a diet can't have dessert? Chef Lou has proved them wrong with this alteration of a Savory classic. We served a quadruple fresh berry mix with fat-free and sugar-free cream. Our berries are always fresh (frozen berries are a dirty word at Savory) and the cream was fresh and chilled. Guests were able to eat and enjoy their entire serving.

One of the benefits of hiring a professional and trained Chef is that you can get menus customized to your wants and needs! Don't settle for less, hire the best.

Communicate with Food

Believe it or not, food is a form of communication. 

What do you think is communicated by serving:

Kraft Macoroni and Cheese
Either a fun meal for a 4 yr old or, "I'm really not in the mood to cook tonight"
Filet Mignon and Lobster tail with mushroom veal reduction sauce
"This restaurant is committed to good quality and great food" or "Whoever cooked this put a lot of effort and time into it"

Whatever your event may be, Savory communicates a high standard of professionalism, customers are valuable and appreciated, and high-quality food with every delicious mouthful.

Appreciation Luncheon

Recently, Nebo School District put on an appreciation dinner for their secretaries and office staff to celebrate "Administrative Professionals Day". This is an annual event recognizing the hard work done by each employee in keeping the school organized and running. In addition, they recognized the efforts in those who were retiring at the end of the school year.

What would have been communicated if the district had served limp and soggy ham and cheese sandwiches? Tasteless pasta salad? Limp and yellowing "green" salad with an overload of ranch dressing? Certainly not that every employee was appreciated and valued.

Good thing the district contacted us to cater their luncheon! We offered them a satisfying lunch option without breaking the budget! We served handmade focaccia bread sandwiches with turkey, muenster cheese, southwestern sauce and crunchy lettuce, a fresh green salad with crisp romaine and red leaf lettuce with mandarin oranges, bleu cheese and our original orange mango dressing, and our rich Rocky Road brownies. 

 

 Christine, the event planner of the luncheon, said, "We have had wonderful feedback about the food & it's freshness- it was just delightful! Thanks so much."

Communicate professionalism, fine cuisine, sincere appreciation, and a delicious meal catered by Savory!