Improving Your Culinary Prowess

 

As some of you may or may not know, our Chef- Lou- had a mid-life crisis of sorts after working as a nurse for 20 years. She decided to follow her passion of cooking and enrolled in the culinary arts program at UVU.

At one point she said this about school, “I have cooked for my family for more than 20 years and I even did some small “catering” for close friends and family. I thought I was a good chef, but then I went to culinary school and found out how much I had yet to learn about cooking.”

Today Chef Lou is going to share some easy culinary tricks to ensure your meal is a hit!

 

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A Grand Feast at Sleepy Ridge

 

At Savory, we believe that guests should never go hungry. They should eat as much (or as little) as they please and not have to worry about “running out”. One of our brides believes the same thing. So for her wedding reception in July, she chose many sweet and non-sweet items to keep tummies- and guests- happy.

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Quintero Wedding: Reception

Sarah, one of Chef Lou’s culinary school friends, had her wedding reception later that night. Throughout the night the room was filled with friends and family munching on delicious bites while catching up with each other. The room was gorgeous and so was the beautiful glowing bride.

The reception hall at the Fox Hollow Golf Course was a spacious and attractive room.

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The Defending Champion of Appetizers

 

Your mother may or may not pick favorites, but here at Savory, we aren’t that diplomatic when it comes to our food. We have food that makes us swoon, act irrational, and beg for even the smallest nibble.

One such mesmerizing morsel is our Pork Crostini.

Expanding our Horizons

 

We love to cater weddings. Each bride brings their personality to the celebration and every wedding is a fun, unique event.

However, we’re not a one trick pony. We bring our professional skills to all kinds events. Like this Business Women’s Forum at Pierpont Place in SLC.

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Wedding Expo this Saturday

Hello friends, countrymen, brides, and brides-to-be, lend me your ear…
This weekend is the Wedding Expo at Thanksgiving Point from 10-6pm. Brides can pre-register or pay at the door. This is a great opportunity to get ideas, meet wedding professionals, and even start booking some things. Visit their website for more details.
When you visit Savory you get to try some of our amazing selections. We’ll be serving our popular Pork Crostini and a new mocktail: a Brazillian Mojito. The crostini is a perfect blend of flavors and textures that will change your life! Then the mojito is an ideal drink for spring and summer weddings- a cool refreshing limeade with a hint of mint.
Just one taste of our samples and you’ll be sold on the quality and taste of our food. Stop by and we’ll show you what we’re all about!

Also known as Craft Services

Besides the usual wedding reception or holiday work party, we had the chance to cater a movie shoot this week. They were filming up at the beautiful Johnson Mill Inn in Midway, UT.

It was very interesting being on a film shoot. When I was there, the kitchen was just behind the room in which they were filming. We were trying to get dinner ready at the same time, but everything- the oven fan, mixer, chopping apples on the cutting board- made too much noise for their sensitive mics. 
So after the director yelled “Cut!” we scrambled and tried to use all our noise making devices until we heard “rolling!”.  

 We make sure to bring all our supplies to the event!


In addition to providing breakfast, lunch, and dinner, we also provided the staff with a snack table.


 We had fresh fruit, granola bars, fruit snacks, chips, mixed nuts, trail mix, drinks, and chips throughout the day.
 

For dinner we served a berry salad with a sweet red onion dressing, herbed smashed potatoes, fresh green beans, 4 day marinated pork tenderloin with either a roasted red pepper sauce or a honey maple pecan sauce, and fresh parmesan rolls.
Our buffet was decorated with a rustic modern motif.




 

 



 
  

For dessert we served our signature Killer Chocolate Cake: dark chocolate cake with a milk chocolate butter cream frosting, a glassy ganache, and garnished with real whipped cream and raspberries.

AND we served our newest dessert, the Raspberry White Chocolate Bombe: raspberry and white chocolate mousse with raspberry inclusions over a moist white cake, frosted in real whipped cream and covered with white chocolate shavings


Unfortunately I didn’t get pictures of the set. However I did snag one 
that proved we catered a movie shoot.