Does your Caterer make the extra effort?

Benefits of hand-made Stock

These days it’s all about SPEED. It’s who can get you what you want in the shortest time possible. We all have a million things to do and so rapidity is requisite.  However, quality gets slashed into bits when speed is the prerequisite. Are cheap plastic toys made in China coming to your mind?

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Parsley is not just a Denny’s decoration


When I say the word “Parsley”, what comes to mind? Do you picture the curly dark green leaf that is featured on sub-par restaurant’s fruit buffets? When you were younger, do you remember your mother telling you not to eat the curly leaf and that it was only “decoration for the food”?


If you do indeed recall these childhood memories about a dark green, curly, “non-edible” leaf then you do know what parsley is. Or rather, you know ONE TYPE of parsley.


Fresh Herbs: Adding Flavor to your Dish

We believe in fresh herbs
Our goal at Savory is to have a depth of flavor to each dish; that’s why we hand make 98% of all our food in addition to using fresh herbs.
To use an analogy…using dry herbs is like having only one sparkler lit during a 4th of July celebration whereas using fresh herbs is like having the best fireworks display in the world. It really makes a difference!
Here are some of our favorite herbs:
Thyme. We all joke that we can never get enough “time” but at Savory, we really can’t ever get enough Thyme! It’s our favorite herb because it’s very universal and quite mild. When using, remember to get rid of most of the woody stalk, using only the leaves and pliable stems.
Italian parsley. This kind of parsley is much milder than the curly parsley you’re probably more familiar with. It goes well in most dishes. Cut off most of the stem at the bottom and chop up the rest to use.
Oregano. Its most modern use is in Italian cooking but it is used in all kinds of ethnic dishes. Tear the leaves off the stem and use to add flavor to any dish.
Sage. Its leaves are very soft and it is great in chicken dishes. Pull the leaves off the stem and chop from there.
 Basil. This is a spice you might be familiar with. It has a wonderful distinct smell. Tear the leaves off the stem and chop till your heart’s content!
Cilantro. One of my favorite herbs to use for Hispanic dishes. It has some citrus overtones which makes it go well with salsa and guacamole. Its aroma is one of my favorite smells. Cut off most of the stem and chop up the rest.
Taste the difference from ordinary to extraordinary by using Savory for your next party!