“Suprise Me”


When said by a customer, the two words, “Surprise Me”, give Chef Lou delight! For a dinner in December, our customer let Lou take the reigns to come up with a wonderfully elegant plated dinner


fondue 1


[Read more…]

“You Must Have Been Born in the South”


On my last post I talked about the venue and decorations for our most recent wedding at Stoney Cattle Ranch in Heber, UT. If you missed it, read about how she combined a feminine look with the cowboy look.

Now lets get to the good stuff. Our bride recently moved from Alabama and she wanted the food to be a real Southern buffet. On the menu we had Fried Chicken, a Shrimp Boil, Blackberry Cobbler, Grits, and Coleslaw, along with other items. Most of the guests were out of town and stayed for the entire reception. We made sure the guests were well fed as they partied all night long.

Our crowd pleasing Southwestern Sweet Potato Cakes [Read more…]

Action Station

The latest and greatest from the culinary world are action stations.

For those not “in the know”, action stations are a place at the event where a Chef prepares your food right in front of you! These are great for custom orders or items that need to be served immediately.

[Read more…]

Modern Black and Yellow Wedding

I loved working with this bride, she is sophisticated, classy and girlie. She designed a fun design around black, white and yellow. There were lots of crystal chandeliers, black and white damask patterns, beautiful yellow roses, white lights and crystal elements.

She planned on 400 people, a buffet-style that had lots of options to keep people satisfied.

risotto cups with gouda, savory napoleons with four-cheese potatoes, vanilla and chocolate parfaits, 

fruit tarts with french pastry cream

chef action station with coconut shrimp and spicy thai pepper sauce,

risotto with gouda,  savory napoleons with four-cheese potatoes

lovely floral arrangements, provided by Savory Event Catering. 
edible chocolate tea-cups with milk chocolate mousse

pulled pork quesidilla station

blackened beef sliders

parfaits, vanilla and chocolate

coconut shrimp with spicy thai pepper dressing

home-made salsa, house guacamole, sour cream for quesidilla toppings

Recent Press

We are flattered by the Provo Daily Herald for meeting and visiting us during one of our community cooking classes!

Here is Chef Lou Crandall of Savory Event Catering showing how to make bacon-wrapped shrimp.

The theme for this particular cooking class was creative super bowl foods. As Debbie Balzotti of the Daily Herald writes: “Winter White Chili shots were a popular item. This bean soup is ladled into shot glasses and garnished with fresh cilantro, sour cream, grated jack cheese and tortilla strips.
“This gives you layers of flavor and the chips on top are so easy to make,” Crandall said. “The tortilla strip chips are made from jalapeno cheddar flavor wraps, which are basically just a large flavored Mission flour tortilla you can find anywhere. You slice them into quarter-inch-long strips and fry until crispy then flavor with salt before they dry.”

 Have you ever been to a cooking class where it’s just observation? Not at our classes! We love a hands-on approach– otherwise how are you really going to learn?
Registration for classes has already ended, but stay tuned for spring/ summer classes. We will post information on the Wild Chives blog.

Also, we do cooking classes for bridal showers, baby showers, bunco night, girls nights, birthday parties, corporate parties– we make it a fun activity! Contact us for more information.

Appetizers: Shrimp Skewers

We’ve said this before, but we love bacon-wrapped anything! Especially bacon-wrapped shrimp.

Shrimp, snow peas and sweet chili sauce. Also available with our house-made cocktail sauce for shrimp cocktails!

The freshness lends itself well to many types of themed events: even tropical!