Benefits of a Passionate Chef

 

One of the perks to hiring a trained and passionate Chef is the ability to customize your event. Other caterers make you choose between only a couple options and leave no room for creativity. We, on the other hand, love to create new dishes and help customize the event to fit your favorite foods. Chef Lou enjoys experimenting and coming up with new flavor combinations.

 

Last week, we had a bride that wanted to do a “breakfast fare” for her reception. What a fun change! Chef Lou and the crew had fun making the dishes and coming up with the presentation for each food item. Here are just a few pictures of the food we served.

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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. 

Menu Options: Beach Rustic Dessert Buffet

Whenever I consult with a new client, I like to understand what type of event, how many people, what type of ambiance they want to create, what their budget is before I hand out a standard menu.  The benefit of choosing Savory Catering Utah for your Utah wedding or Utah event is that we tailor your event menu for YOU! No two events are ever exactly the same. But, sometimes it is helpful to understand what is possible as a starting-off point.


Example of a Dessert Buffet Wedding Reception.
Theme of this event was rustic elegant comfort. The bride and groom were one fun, happy couple and wanted a “party” feel, more than a typical Utah reception.

  • Spring sorbet made from fresh Peaches and raspberries, served in chilled 4-1/4″ pie tin, garnished with a raspberry, mint leaf, and a heart-shaped cookie tuile.

  • Parfaits layered in clear shot glasses with pink guava gelee, freshly-whipped heavy cream, coconut pasty cream, and handmade poundcake.  Garnished with a striped pink cookie “straw” and pink chocolate crumbles.  Served with mini silver cocktail spoon.

  • Smores bar action station with plain, caramel, chocolate, coconut, and strawberry flavored marshmallows, toasted over the “fire”, then sandwiched between two chocolate graham crackers.

  • Mini 3″ triangle fruit tarts containing hand-made key lime pie filling, garnished with fresh blackberries and lime zest.

  • House recipe donut holes on a stick, garnished with freshly made orange cream glaze. 

  • House-made hot scones with whipped honey-butter, strawberry-plum jam and/or sugared cinnamon.

  • Beachcomber mocktail containing guava, pineapple, and citrus juices served in 8oz  Mason “canning jars” tied with a striped twine bow, and a sour-pink crystal rimmer.

  • Cold, frosty 2% milk served in 8oz Mason “canning jars” with stripe twine bow.

When we did this event in March 2012, let me tell you the milk + donuts were a hit! Everyone loved the Smores bar, especially the kids!