An “Olde Thyme Christmas”


With each order from Savory, our customers enjoy superb food elegantly presented to fit the occasion. This season one of our customers hired us for an intimate corporate dinner party.

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Spring Luncheon

Last week we had the opportunity to cater a luncheon for a local book club in Salt Lake. The event was held at a beautiful home near the University of Utah, and the weather cooperated enough to hold the event outside.

We served fresh handmade rolls, a berry-mango salad with chicken, warm corn chowder and our unique double chocolate charlottes.

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Drill Team Banquet


At Savory we cater all kinds of events. Last month we catered a banquet for Salem Hills High School Drill Team. The team was saying goodbye to all their graduating seniors and celebrating a great year.

We served warm herb and cheese rolls, creamy fetuccini with grilled chicken, carrot flowers, a fresh green salad, and passion-fruit financiers.

The buffet table was decked out in “Salem Blue”. Even our signage wore the Salem Colors  [Read more…]

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.

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Menu Options: Winter Banquet

Below is an example of a banquet menu I created for a classic elegant comfort food.

  • Marinated and roasted to perfection, beef tri-tip steak served with a balsamic glaze.

  • Sea salt baked potatoes with sour cream/Boursin cheese mixture and chive garnish.

  • Green bean bundles tied with scallions and marinated in butter.

  • Fluffy white dinner rolls and seasoned foccacia bread.

  • Crisp green salad with mango, feta, roasted walnuts, and sweet cardamom dressing.

  • Handmade pear frangipan galette: pear and sweet almond filling in a rustic tart shell, topped with a shiny glaze, coarse sugar and roasted almonds. Served with house-made vanilla bean ice cream. 
Again, this was another event that went great! We really try to focus on the flavors and what main dish pairs well with sides, salads and desserts.  The steak was to-die-for! Everyone loved the pear galette too.