“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

 

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Watermelon and Malibu Blue at the Atrium

 

As September starts, there is an unofficial sense that “summer is over”. Pumpkin flavors start arriving, and the leaves start turning. Well it’s a good thing that this summery wedding took place on August 31st, just before “autumn” began!

 

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Eating with the Eyes

 

Food is a central part to any entertainment; most of our get-togethers with friends or family involve food.  Sometimes, it’s even used as bribery (community service projects, anyone?) There’s something about us humans that think “it’s not a party unless it has food!”

We at Savory understand the need for food, especially at weddings and corporate events. However, we take it to the next level and actually have the food be a source of entertainment.

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Pineapple Sorbet

DIY: Pineapple Sorbet

All this warm weather is making me crave shave ice, frozen yogurt, and root beer floats…anything to cool me down! My favorite icy treat is sorbet. Mhmmm mhmmm mhmmmm! The best thing is that I’m sharing a great recipe with you, and it’s easy!

 

Pineapple Sorbet

Lou Crandall, Savory Catering

Ingredients

1 pineapple

1 1/2 c sugar

1 1/2 c water

Salt water taffy flavoring

Pina colada flavoring

 

Directions

Cut skin, ends, and center off of pineapple. Blenderize to a smooth pulp; strain.

Make a simple syrup by adding the water and sugar together in a saucepan until no more grainy chunks.

Cool the syrup, then add to pineapple pulp mixture. Add flavorings and stir.

Freeze in an ice cream machine. May serve immediately after mixing in ice cream machine or freeze for later.

What’s [Hot] for Summer!

 

Don’t let your guests be miserable in the Utah heat this summer. Beat the heat this summer with Savory’s handmade Gelato or Sorbet.  This is the perfect treat because of our endless flavor possibilities, and the many presentation options

Salted caramel gelato with caramel drizzles and chocolate tuile

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