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.

Jordyn 30

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Duck or Pork Wontons

Today we are featuring one of our unique appetizers: the Duck Wonton.

This crispy wonton triangle is topped with a duck medallion, a sweet potato slice, and our signature tropical mango salsa. The sweet mango pairs nicely with the duck meat and the chip makes it easy to eat!

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Wonton Chips

Culinary fads are always changing. Our current trend is using Wontons.

Wontons are traditionally found in many Chinese cuisines and are very versatile- usually fried or boiled in many different ways.

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Education on Asian Cuisine

Last night we had our first cooking class of 2013. Our theme was Asian New Year.

We didn’t focus on one particular cuisine, but pulled from many different styles.

 We started out by making our Yellow Coconut Curry.
 Chef Lou talking about the benefits of chicken stock
We get up close and personal with our culinary education!
Smelling vindaloo- a blend of spices used often in Indian cooking.

Our finished dish of Yellow Coconut Curry. It was a mild curry with delicious coconut undertones with lots of crisp veggies, sweet mangos, and tender shrimp.
Next, Shrimp and Veggie Tempura!

 We fried all kinds of vegetables: sweet potatoes, mushrooms, broccoli, onions, carrots, celery, cauliflower, and green beans. Even picky eaters will like these vegetables because they’re fried!
My favorite was the sweet potato. Which one was your favorite?
We then wrapped Crab Wontons and fried those. We experimented with using water and egg whites as the “glue” and then used different shapes. I love the “bishop’s hat” fold.

Of course, we got to eat the fruit of our labors!

Good eatin’!

Highlights reel