Vintage at the Springville Art Museum

 

Stop! Don’t turn back because it’s “another vintage wedding”! This bride was described to “be vintage before it became a fad”. She pulled of the look very well and it just so happened to be in a gorgeous setting: The Springville Museum of Art.

 

 

rebecca 9

 

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Event Staff Services

 

“This was absolutely the most wonderful catering I have ever seen. Service was beyond compare and the food was elegant and tasted wonderful. I did not even worry once about the food at the reception, KNOWING I had the very best.”  -Margo K.

 

With catering from Savory, you don’t just get gourmet food, you get so much more. Our professional and helpful staff make your event go off without a hitch from the prep area to the food table. See how we bring a “moblie” restaurant to you.

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Rustic Wedding in Hobble Creek

 

One of the prettiest places in Utah is Hobble Creek Canyon. It is beautiful mountain country just minutes away from Springville. In June, we had the opportunity to cater a wonderful wedding ceremony and reception up at the Hobble Creek Lodge. The lodge is nestled up against the canyon walls and has many beautiful landscaping features in addition to the massive house. The owners rent this space for family vacationers as well as weddings.

Front view of the Lodge

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Food Topiaries

What’s trending right now in the culinary world?   
Edible topiaries.
Many topiaries come with a pot and have a rounded shape
  
Others, like this French Macaroon topiary is cone shaped. Love the bright colors!
This one is made out of meringue stars- very easy to make! All you need is a meringue recipe, food coloring, and a piping bag and tip.
Here are two that we made for a baby shower: These have edible glitter!
This one, out of brussels sprouts, is a little more subtle yet very elegant
These, from Martha Stewart, are made out of rock candy

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

How To Make a Creative Candleholder

How to make an Artichoke Candleholder decoration
1). Buy Artichokes fresh. They are in season in the Spring and early Summer.

Cut off the stem to make a level base. Use a sharp knife. For recommendations on knives, see Chef Lou’s top Kitchen Gadgets

Next, cut off the top because it looks more clean.

Open it up, hollow out a space for your candle and remove the inner leaves.

Complete! Great for rustic and modern table decorations.