Meet the Company

 

Haley

Meet another stellar employee of ours, Haley! Haley is a multi-talented individual who does many things for Savory, among which are buffet designer, pastry and dessert decorator, and event lead.

 

HaleyHaley (on the right) at one of our events

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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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Dessert Bar: Wedding Edition

On Saturday, our bride treated her guests with a full dessert bar from us. She had the reception at Cactus and Tropicals in Salt Lake City. Although we are on their preferred catering list, it was my first time at the venue- and boy it was beautiful! I loved the ambiance created by the plants, and the fresh smell was…well refreshing! Our bride went for a modern yellow and grey wedding and incorporated the chevron print (love it!)

She decided to play it sweet and serve a wide range of desserts. We served up three kinds of cookies: yellow sugar cookies, peanut butter cookies, and chocolate chip cookies;  three flavors of brownies: traditional, cookies ‘n’ cream, and mint; two types of gelato: salted caramel gelato and strawberry-peach; and topped it off with two drinks: a refreshing lemon-water and mango-pinapple Brazillian lemonade- a Savory original!

Tiffani W 10

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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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Charlottes- a work of art

 

It seems that in the culinary world there is an (un)spoken competition to make the latest and greatest tasty mouthful. Our Charlottes are something we’re very proud of.

Jordyn 30

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Fine French Financiers

 

I love our French Financiers. It’s a winning combination of fruity flavor, sweet icing, and moist pound cake. One of the great things about it is that you can pair any fruit flavor with it: guava, raspberry, blood orange, grapefruit, etc.

These pictures feature passion fruit, blackberry and raspberry French Financiers.

Chocolate Creme Brulee

 

Chocolate Creme Brulee is an all-around great dessert. It’s familiar, chocolatey, and tasty. At events we brulee the top just before serving because we believe in serving only the freshest food.

Creme brulee is a cooked custard with a layer of caramel on top. Usually, the caramel is formed by sprinkling sugar on top of the custard and then caramelized under a blow torch, which is what we did here.

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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!