No Store Bought Appetizers Here: The Story of Our Fruit Tarts

 

At Savory, we uphold the highest standard for the quality of our food. Chef Lou will not take shortcuts. She believes in giving the BEST to our customers.

Chef Lou puts it this way, “At first I used to buy the pastry shells from a supplier. They were dry and didn’t have any flavor! I soon realized I could make a much better pastry shell. My recipe has some orange zest so it gives the dough just a hint of citrus. I also use a flower cookie cutter because the scalloped edges look so cute. It’s the little details that put this recipe from good to GREAT.”

It’s the small things that make the Fruit Tart a winner: white chocolate lines the inside of the shell so it doesn’t get soggy, real vanilla French Pastry cream is used, a variety of fresh sliced fruit individually arranged on each tart, and a shiny apricot glaze for the finishing touch.

Fall in Love with Pasta Salad

 

Let’s face it, we’ve all tasted some UN-appetizing pasta salad in our time, maybe even been the culprit in making it! Perhaps some of us are disenchanted by too many lack luster, ugly, mushy pasta salads. (I definitely used to fit in this category)

That ends now.

Fresh Ingredients

 

Spring is always an exciting time of the year. The trees are budding, colorful flowers are blooming, and our part of the world is becoming green again. For me, spring brings the anticipation of eating fresh(er) fruits and vegetables. I love visiting the roadside stands and picking out the best apples, melons, and fresh corn.

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