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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Spring Luncheon

Last week we had the opportunity to cater a luncheon for a local book club in Salt Lake. The event was held at a beautiful home near the University of Utah, and the weather cooperated enough to hold the event outside.

We served fresh handmade rolls, a berry-mango salad with chicken, warm corn chowder and our unique double chocolate charlottes.

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Tuiles and Frills

If you’ve read some of our past blog posts you may find a lot of terms that you 
don’t recognize or can even pronounce.

For example: “Amuse Bouche”, “Crudites” and “Tuiles”are all words or phrases we’ve probably never heard before, probably because you’ve never been to Culinary School. That’s because the French had a big influence on the development of the culinary arts and culinary schools today still use those French terms.

Tuiles. What are Tuiles and how do you pronounce it? Our American pronunciation of this French word might be more like “twill”. A tuile is thin, crisp, cookie or wafer used to garnish foods. At Savory catering we always garnish our foods, especially our desserts. It’s the “cherry on top” for the presentation.

Check out some of the Tuiles and other frills we’ve displayed on our food
 Striped cookie tuile on top of these coconut guava parfaits
 This salted caramel gelato has a chocolate cookie twist tuile
 
Our Cranberry Apple Crisp has a dried apple slice for a garnish 
The same “chocolate cigarette” is used on both of these desserts.
 

 This Blood Orange Pomtini has a glitter sugar rimmer and a cranberry garnish
 This Blood Orange Mocktail has a crisp tangerine frill for a fun “flower” effect.
More garnishes for mocktails can be seen on a previous post.

 This white chocolate shard was made especially with a “music transfer” for a bride and groom who had met in a music class
Our Chocolate Mousse Cups come with edible “steam”
This Prickly Pear Sorbet has two garnishes: it has a sugar shard and a wedge of dragon fruit
Chef Lou loves to create entertaining and inventive garnishes for all her dishes!