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.

This comfort food ain’t bland

Our cooking class this week was all about comfort food. These recipes were quite straightforward and full of flavor.

Our first flavorful fare was a handmade Caesar dressing. This recipe is very easy: add all ingredients, blend and serve.

Fact of the day: all Caesar dressings include anchovies and ours was no exception!

Remember to SLOWLY drizzle in the oil for your dressing so it can emulsify correctly. This is important so the oil and water molecules can actually stick together. 
We then started on Chef Lou’s newest creation, the Raspberry White Chocolate Bombe. This is a very simple recipe and can be kept in the freezer up to 2 weeks! Perfect if you’re hosting a party.
We first had to reduce the raspberry gelatin
 Then we melted our white chocolate chips. It had a beautiful pink color
 We then folded in real whipped cream. Don’t use fakey cool whip when the better tasting stuff is very easy to make.
We then put the mousse in the mold and let it sit in the freezer.
Once set, you can then frost the cake in whipped cream, press in the white chocolate shavings, garnish and enjoy!
Next, we started on the garlicky tri tip. Our meat has been marinating for 4 days in the fridge. We sprinkled it with salt…

 …then put on our topping, roasted it in the oven…

 …and topped it with sage whipped cream!

Next in line was the Gouda Cheese and Apple Soup– a Savory original!
After softening the apples we added the other ingredients, and while it was simmering we made parmesan crisps.
After sprinkling the parmesan in the molds we added black sesame seeds and toasted in the oven. We toasted our a little too much…
We then served the soup with the parmesan crisp garnish!
Our last recipe was another dessert: a Triple Chocolate Bavarian.
This has layers of brownies, milk chocolate, and white chocolate. 
We used two methods for garnishing. 1) before taking it out of the mold we drizzled a chocolate ganache on top. After that hardened we took it out of the mold. It has nice clean lines.
The other method is 2) take the Bavarian out of the mold and drizzle the ganache over and let it drip down the sides.
It’s so delicious you can’t wait to take a bite of it!

This class was especially delicious. Even though these are simple recipes, don’t take shortcuts because you’ll cut down on the quality and taste of the meal.

Everything you’ve seen demonstrated in these classes can be ordered for your next catered party! Call us today and we’ll help make your party a success.

This was our last class for a while. If you’re interested in taking a class, drop us a line and hopefully we can fit in some classes soon. Thanks to all those who came and we hope to see all of you- and even some new faces- next time!

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!