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Apr 112011

Spring seems to finally be upon us. And getting here has been a wild ride this year.
We began a very busy season in December. With both private and corporate holiday parties thru the New Year we were booked solid. Both new and repeat clients filled our calendar and we were determined to make EVERYONE happy. I think we did. January 2011 was a bit of a letdown with the amount of business we had in comparison to January 2010, however this may have been a blessing in disguise. On January 14th Savoury Kitchen’s Chef de Cuisine moved on to other endeavors. I made a conscious decision to take the rains in the kitchen and spend 90% of my time cooking and creating. The local chef community rallied around me and backed me up thru the Sundance Film Festival and we ended the month on a really high note. We catered to the Sundance Music Lounge and Late Night Lounge, we sanitized all Brita water pitchers that helped keep all Sundancers hydrated. We also provided treats to the VIP room in the Fender Music Lounge. Best of all we had a lot of private events thru that 10 day period. After the completion of Sundance and the month of January we usually look forward to some downtime….. That was not the case this year. February started out strong and never let up. We finished the month with over 40 events in 28 days! The month was filled with families on vacation, intimate dinners, lunch buffets, and a lot of chef prepared breakfasts. March was a whole different animal. We catered an event for Outside Television and we had the opportunity to have a small spot in one of the television ads. We also had the pleasure of catering a wine dinner with a small boutique winery from Napa Valley here in Park City the winery is Gargiulo and their wines were very nice. Now it is April, we have already catered a dinner for Sports Illustrated. That was a NCAA finals party and they definitely know how to treat their staff and clients. We have also had a handful of repeat client dinners. Now less than a week away from the closing of the resorts it is time to sit back, plan, and get ready for a busy summer season.
Thank you all for a Fantastic 2010-2011 season in Park City
Joseph Saladyga
Chef/ Owner
Savoury Kitchen, Park City

Dec 102010

Well here we are at the starting point of a wonderful winter season ahead. As of today Park City has opened all of their ski resorts! And there could be no better way for the canyons to open than with the snow falling from the sky.
We have been busy, from company holiday parties to drop off family dinners it feels like as soon as the snow flies the phones start to ring. And if all goes according to plan we will be catering over 27 events all over the Park City area between Monday and New Years Eve. The availability is filling up fast so if anyone is interested do not wait to call us.
Now with the Holidays just around the corner I wanted to share a recipe with all of you. Because everyone loves cookies for the holidays.
Tea Cookies
Ingredients
• 2 cups butter, softened
• 1 cup confectioners’ sugar
• 1 tablespoon vanilla extract
• 4 cups all-purpose flour
• 2 pinches salt
• 1 tablespoon baking powder
• 1 ½ cups chopped walnuts
• 2/3 cups confectioners’ sugar for dusting

Preparation
Beat together the butter and confectioners’ sugar till creamy.
Add vanilla.
Mix the dry ingredients, stir into creamy mixture. Blend well.
Add the nuts, mix well, roll the dough out into two balls.
Wrap in plastic wrap and chill for at least 1 hour in the refrigerator.
Flatten dough out and cut into equal size pieces; shape into balls.
Place on ungreased cookie sheet.
Bake at 375o F for 10 – 12 minutes till firm but not brown.
While still warm, roll into confectioners’ sugar. Let cool and roll again.
Yields 30-40 cookies.

Nov 152010

We are officially halfway thru the month of November. This month has brought a lot of change to Utah. The leaves have changed color and fallen off of the trees, the snow has fallen, melted, and fallen again (this time not melting). The cotton wood canyons have opened ski resorts, Park City’s ski resorts will begin opening this weekend and beyond. We are starting to feel like the winter is truly here again.
The other big change in November……. The shoulder season is almost officially over! We are excited to say the least. The phones have been ringing, emails are pouring in, and it would seem that people are excited to come to Park City for fun winter vacations.
We are excited to announce that we will be working with the Viking Yurt this season which has relocated to PCMR this year. The Viking Yurt has hired Chef Brent Whitford, full time, and we will be assisting him when needed.
Another great announcement we have is the website has been updated with our new menu items, chef de cuisine, and cater coordinator. Of course there will be more updates to come.
We are also working on purchasing some rental equipment for our clients that throw large events in order to streamline the customers’ experience.
What we have been up to:
The month of October is traditionally slow in Park City. This is an ideal time for us to rework our internal systems. We have also spent a great deal of time delivering treats throughout the PC area to the local concierge and property management companies. Last weekend we brought food down to a band (Bad Religion) in SLC, these nights are always a good time. This weekend we are working with Gallery Mar for a M.S. fundraiser. And of course next week is Thanksgiving and we are close to fully booked!
We are looking forward to seeing you in your home this winter!
Sincerely,
Joseph Saladyga
Chef/ Owner
Savoury Kitchen, Park City

Oct 222010

Good day all,
Well here we are nearing the end of a fabulous October. Having lived in Park City for the last 11 years I am ready and expecting snow within the next week. This is great. A signal of changing seasons, and for me….. new food ideas as well as fun seasonal product.
When you think of the winter what types of food items do you think of?
Here are a few of my favorite things to work with during the fall and winter;
• Chevre (a goats’ cheese, smooth and creamy)
• Radicchio (a bitter “green” hearty, good grilled or raw)
• Pears
• Apples
• Squash, such as butternut and acorn
• Brussels sprouts
• Artichokes
• Yams
• Beets (both gold and red, also if you can find them striped are super tasty)
This time of year is also a great time to start canning. If you came across the tomatoes at the Park City Farmers’ Market you know that you cannot get tomatoes that are as tasty throughout the winter. So canning them creates an opportunity to eat the flavorful tomatoes over the winter. Other ways of preserving great seasonal items are pickling, stewing, and curing. We like pickling beans, asparagus, yellow squash, zucchini, and cauliflower. Each of those items takes on a unique flavor when pickled, matching well with cheeses, charcuteries, or even just to snack on. We have also started drying fruits and melons. This is a great way to enjoy, in the winter months, wonderful melons, fruits, and berries grown in Utah.

Sep 152010

Greetings all,
Fall is officially here in Park City, the leaves are changing quickly, the nights are cool, and the days are beautiful. Savoury Kitchen has just returned from Kemmerer WY plating 175 salads, entrees, and desserts for the Senator and guests. And we did so in about 1 hour! With a staff of 23 having a strong attention to detail I believe we made all 175 guests extremely happy. Curious what they had? Well here is the menu;
~Cocktail Hour Appetizers~

Ham & Biscuits
virginia ham, swiss cheese, relish, aioli, mustard

Charcuterie & Cheese Selection
local & imported cheeses, cured meats & sausage, house pickles, house dried fruits,
& toast points

Camembert Cheese & Grape Salad
shallot dressing, toast point

~Sit Down Dinner~

Salad
Spinach Caesar Salad
white anchovy dressing, house croutons, shaved parmesan

Entrée Duet
Standing Rib Roast & Seared Rainbow Trout
Pan seared baby carrots, roasted baby red potatoes, smoked tomato dressing

Vegetarian Option
Stuffed Grilled Eggplant
squash, zucchini, bell peppers, house marinara, shaved parmesan

Dessert
Sweet Bread Pudding
vanilla crème an glace, house dried melon slice

Now we are packing up to head over to the Park City Farmers’ Market @ the Canyons Resort to prepare Fall Squash Hush Puppies. Come on by for a sample and some instruction if you would like. We hope to see y’all there.

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