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

[Read more…]

Blood Orange Colada

Our Blood Orange Colada is a wonderful mixture of tart, sweet, and refreshing. Indulge on this mocktail we served at a recent wedding.

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.

[Read more…]

Tuiles and Frills

If you’ve read some of our past blog posts you may find a lot of terms that you 
don’t recognize or can even pronounce.

For example: “Amuse Bouche”, “Crudites” and “Tuiles”are all words or phrases we’ve probably never heard before, probably because you’ve never been to Culinary School. That’s because the French had a big influence on the development of the culinary arts and culinary schools today still use those French terms.

Tuiles. What are Tuiles and how do you pronounce it? Our American pronunciation of this French word might be more like “twill”. A tuile is thin, crisp, cookie or wafer used to garnish foods. At Savory catering we always garnish our foods, especially our desserts. It’s the “cherry on top” for the presentation.

Check out some of the Tuiles and other frills we’ve displayed on our food
 Striped cookie tuile on top of these coconut guava parfaits
 This salted caramel gelato has a chocolate cookie twist tuile
 
Our Cranberry Apple Crisp has a dried apple slice for a garnish 
The same “chocolate cigarette” is used on both of these desserts.
 

 This Blood Orange Pomtini has a glitter sugar rimmer and a cranberry garnish
 This Blood Orange Mocktail has a crisp tangerine frill for a fun “flower” effect.
More garnishes for mocktails can be seen on a previous post.

 This white chocolate shard was made especially with a “music transfer” for a bride and groom who had met in a music class
Our Chocolate Mousse Cups come with edible “steam”
This Prickly Pear Sorbet has two garnishes: it has a sugar shard and a wedge of dragon fruit
Chef Lou loves to create entertaining and inventive garnishes for all her dishes!