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.

Savory at the Tower at Rice Eccles

Getting married this year? Or hoping to get married this year? Come to the Bridal Fair to start planning your wedding!

This Saturday Savory is going to be at the Bridal Fair from 10-5pm at the Tower at Rice Eccles. Stop by our booth to try some of our mouth-watering samples.

Our philosophy at Savory is to provide our customers with the freshest food, expertly prepared by a classically trained chef, exceptional service for every event, and all at reasonable prices.

A word from one of our customers:
“The one thing people couldn’t stop talking about from our wedding was just how amazing the food was! You did an absolutely incredible job that completely exceeded our expectations. Thank you from the bottom of our hearts, we couldn’t have asked for more from you!” -Daphni P.

Life is too short to eat ordinary food. Book Savory for your wedding!

This comfort food ain’t bland

Our cooking class this week was all about comfort food. These recipes were quite straightforward and full of flavor.

Our first flavorful fare was a handmade Caesar dressing. This recipe is very easy: add all ingredients, blend and serve.

Fact of the day: all Caesar dressings include anchovies and ours was no exception!

Remember to SLOWLY drizzle in the oil for your dressing so it can emulsify correctly. This is important so the oil and water molecules can actually stick together. 
We then started on Chef Lou’s newest creation, the Raspberry White Chocolate Bombe. This is a very simple recipe and can be kept in the freezer up to 2 weeks! Perfect if you’re hosting a party.
We first had to reduce the raspberry gelatin
 Then we melted our white chocolate chips. It had a beautiful pink color
 We then folded in real whipped cream. Don’t use fakey cool whip when the better tasting stuff is very easy to make.
We then put the mousse in the mold and let it sit in the freezer.
Once set, you can then frost the cake in whipped cream, press in the white chocolate shavings, garnish and enjoy!
Next, we started on the garlicky tri tip. Our meat has been marinating for 4 days in the fridge. We sprinkled it with salt…

 …then put on our topping, roasted it in the oven…

 …and topped it with sage whipped cream!

Next in line was the Gouda Cheese and Apple Soup– a Savory original!
After softening the apples we added the other ingredients, and while it was simmering we made parmesan crisps.
After sprinkling the parmesan in the molds we added black sesame seeds and toasted in the oven. We toasted our a little too much…
We then served the soup with the parmesan crisp garnish!
Our last recipe was another dessert: a Triple Chocolate Bavarian.
This has layers of brownies, milk chocolate, and white chocolate. 
We used two methods for garnishing. 1) before taking it out of the mold we drizzled a chocolate ganache on top. After that hardened we took it out of the mold. It has nice clean lines.
The other method is 2) take the Bavarian out of the mold and drizzle the ganache over and let it drip down the sides.
It’s so delicious you can’t wait to take a bite of it!

This class was especially delicious. Even though these are simple recipes, don’t take shortcuts because you’ll cut down on the quality and taste of the meal.

Everything you’ve seen demonstrated in these classes can be ordered for your next catered party! Call us today and we’ll help make your party a success.

This was our last class for a while. If you’re interested in taking a class, drop us a line and hopefully we can fit in some classes soon. Thanks to all those who came and we hope to see all of you- and even some new faces- next time!

Also known as Craft Services

Besides the usual wedding reception or holiday work party, we had the chance to cater a movie shoot this week. They were filming up at the beautiful Johnson Mill Inn in Midway, UT.

It was very interesting being on a film shoot. When I was there, the kitchen was just behind the room in which they were filming. We were trying to get dinner ready at the same time, but everything- the oven fan, mixer, chopping apples on the cutting board- made too much noise for their sensitive mics. 
So after the director yelled “Cut!” we scrambled and tried to use all our noise making devices until we heard “rolling!”.  

 We make sure to bring all our supplies to the event!

In addition to providing breakfast, lunch, and dinner, we also provided the staff with a snack table.

 We had fresh fruit, granola bars, fruit snacks, chips, mixed nuts, trail mix, drinks, and chips throughout the day.

For dinner we served a berry salad with a sweet red onion dressing, herbed smashed potatoes, fresh green beans, 4 day marinated pork tenderloin with either a roasted red pepper sauce or a honey maple pecan sauce, and fresh parmesan rolls.
Our buffet was decorated with a rustic modern motif.




For dessert we served our signature Killer Chocolate Cake: dark chocolate cake with a milk chocolate butter cream frosting, a glassy ganache, and garnished with real whipped cream and raspberries.

AND we served our newest dessert, the Raspberry White Chocolate Bombe: raspberry and white chocolate mousse with raspberry inclusions over a moist white cake, frosted in real whipped cream and covered with white chocolate shavings

Unfortunately I didn’t get pictures of the set. However I did snag one 
that proved we catered a movie shoot.

Fresh Herbs: Adding Flavor to your Dish

We believe in fresh herbs
Our goal at Savory is to have a depth of flavor to each dish; that’s why we hand make 98% of all our food in addition to using fresh herbs.
To use an analogy…using dry herbs is like having only one sparkler lit during a 4th of July celebration whereas using fresh herbs is like having the best fireworks display in the world. It really makes a difference!
Here are some of our favorite herbs:
Thyme. We all joke that we can never get enough “time” but at Savory, we really can’t ever get enough Thyme! It’s our favorite herb because it’s very universal and quite mild. When using, remember to get rid of most of the woody stalk, using only the leaves and pliable stems.
Italian parsley. This kind of parsley is much milder than the curly parsley you’re probably more familiar with. It goes well in most dishes. Cut off most of the stem at the bottom and chop up the rest to use.
Oregano. Its most modern use is in Italian cooking but it is used in all kinds of ethnic dishes. Tear the leaves off the stem and use to add flavor to any dish.
Sage. Its leaves are very soft and it is great in chicken dishes. Pull the leaves off the stem and chop from there.
 Basil. This is a spice you might be familiar with. It has a wonderful distinct smell. Tear the leaves off the stem and chop till your heart’s content!
Cilantro. One of my favorite herbs to use for Hispanic dishes. It has some citrus overtones which makes it go well with salsa and guacamole. Its aroma is one of my favorite smells. Cut off most of the stem and chop up the rest.
Taste the difference from ordinary to extraordinary by using Savory for your next party!

Magical Seasoning

I had a friend at Culinary school introduce me to Johnny’s seasonings.
 Like the label says, it’s pure magic.
 I mainly use Johnny’s when cooking meat but its uses extend to vegetable, home made fries, soups and burgers.
It’s important to salt and season your meat before cooking; it helps the seasoning become part of the meat rather than have it taste like meat with salt. I like to sprinkle Johnny’s on just before I start to cook the meat. You can also use other spice rubs but this one is already mixed! It works well on any kind of meat- beef, pork, chicken, and fish.
Simply seasoning the meat before cooking makes a big difference in the dish. Try it for your next meal and wow your tasters with its’ depth a flavor!

Valentine Education

Fighting the masses to go out to eat on Valentines Day can be stressful. So why not have a night at home and eat a delectable meal by candlelight?

Our cooking class this week focused on a meal for just the two of you. The menu was fancy, familiar and finger-licking good! We started with handmade French Bread.

This bread recipe easily fit into a kitchen aid mixer.
We put our bread into these french bread pans, available at Bed Bath and Beyond, Orson Gygi, Williams Sonoma and many other stores.
Like any other bread, you must let it rise.

The bread was a little bit crunchy on the outside and very soft on the inside. We served it with some herbed compound butter: butter blended with other flavors, in this case, savory herbs!
We then started making our Salted Caramel Gelato
 Starting to caramelize the sugar.

Chef Lou showing us what scalded milk looks like.

 Adding the cream/milk mixture to the caramel. After mixing it together, put the batch in an ice cream maker. In about 15 mins you will have silky smooth ice cream!

 Our entree for the night was Breast of Chicken Florentine
 After breading the chicken in a 3-step process, we fried it on the stove

We then started on dessert: a pear frangipane galette
Frangipane is a term for a filling made from or flavored like almonds
galette is a term for a flat, round or free-form crusty cake
 Spread the filling on the flower shaped pate sucre dough, and arrange the cut pears
 Turn over the “flower petals” and you’re ready to bake it! We served it with a scoop of the salted caramel gelato
The entire meal was delicious! Now we can practice before the big day!
Our next cooking class is February 12th: Comfort Food night

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!