The Savoury Kitchen Blog

spring has sprung!

admin — Mon, 11 Apr 2011 16:44:19 +0000

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

Happy Holidays

admin — Fri, 10 Dec 2010 22:36:01 +0000

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.

welcoming winter

admin — Mon, 15 Nov 2010 19:49:33 +0000

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

Winter is on its way!

admin — Fri, 22 Oct 2010 17:39:01 +0000

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.

the leaves are changing

admin — Wed, 15 Sep 2010 16:15:26 +0000

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.

Savoury’s Latest

admin — Tue, 31 Aug 2010 20:47:24 +0000

Well it has been a fun summer thus far. The farmer’s market @ the Canyons in Park City has been a lot of fun. And between the weeks @ the farmers’ market we have had some great events. We have been to Midway for multiple catered lunches in the clubhouse of the Colonies at Valais. We have supplied many picnic baskets for the concert series as well as people who just wanted a picnic. We have catered anniversary parties, fundraising socials, and commercial shoots. We are also supplying lunches for guided fly fishing trips by Jans Mountain Sports. All in all it has been a lot of fun. Last weekend we catered a birthday party in Deer Valley. We are looking forward to seeing everyone at the Farmers’ Market this week. Here are some pictures and a recipe for Lamb Sliders for y’all to enjoy in the meantime.

Open Faced “Ground Lamb Sliders”
Ingredients:
• Ground Lamb 16 oz
• White Balsamic Vinegar 3 Tablespoons
• Salt & Pepper 3 teaspoons each
• Rosemary (Chopped) 1 sprig
• French Baguette sliced 1
For the Topping:
• Fresh Sorrel (Chiffonade) 4 oz
• Yellow Grape tomatoes (halved) 1 cup
• Fresh lemon Juice 3 Tablespoons
• Cucumber (seeded and diced) 1 each
• Goats Milk Feta (crumbled) 2 oz
• Salt and Pepper to taste
Preparation:
Mix together your ground Lamb, white balsamic vinegar, rosemary, salt, and pepper. Using a ring mold, pack in the lamb burger mixture shaping “mini burgers”. Place the patties into a pan, or onto the grill, over medium high heat for approximately 2-3 minutes on each side. Remove them from the grill or sauté pan and place them onto a slice of your baguette.
In a separate mixing bowl place your chiffonade of sorrel (also called lemon spinach) followed by the halved tomatoes, cucumber, and crumbled feta. Toss together while adding your fresh lemon juice. If desired lightly dust with salt and pepper. Use this mixture to top your sliders
Serve and Enjoy!

Open Faced Morgan Valley Lamb Slider

we will be back at the Canyons Farmers’ Market Tomorrow!

admin — Tue, 17 Aug 2010 22:17:39 +0000

Hello epicurean world.

We were unable to attend the Park City Farmers’ Market last week. However not without good reason, we were catering a commercial shoot at the Skull Candy offices treating them to our culinary treats.

With that all said we are rather excited to see what our local farmers have in store for us this week. As you all may or may not have noticed the farmers vegetables have really been getting extraordinary over the last few weeks with a lot more in the mix.

We will be arriving sometime around 11 to set up our booth and then we will be cruising around to each of the farmers to check out their product and decide on what we will be cooking up for the day.

Culinary instruction will be continuous throughout the day along with free samples of what we are cooking up.

We are looking forward to seeing y’all there, until then…..

Eat, drink, and be merry

Joseph Saladyga

Chef/ Owner

Savoury Kitchen, Park City

our latest Park City Farmers Market Demo

Chef Salad — Sat, 07 Aug 2010 18:16:43 +0000

Handing out Samples of Summer Ratatouille @ the Park City Farmers Market 08.04.10

Summer Ratatouille
Ingredients:
• Heirloom Tomato (Diced)                     1 cup
• Zucchini (Diced)                                       1 cup
• Yellow Squash (Diced)                        1 cup
• Purple Heirloom Eggplant (Diced)   1 cup
• White Heirloom Eggplant (Diced)     1 cup
• Yellow Onion (Diced)                           ¼ cup
• Leeks (Diced)                                           ¼ cup
• Basil (Chiffonade)                                  ½ cup
• Extra Virgin Olive Oil                          6 Tablespoons
• Salt and Pepper                                      To Taste
Preparation:
Place a large sauté pan over medium high heat. Add 2 tablespoons of E.V.O. once the oil is hot add your diced onions and leeks, sauté them for approximately 2 minutes then add your eggplant (both white and purple), squash, and zucchini. Sauté that mixture for approximately 3 more minutes. Add your tomato, basil, and remaining E.V.O. salt and pepper to taste. Sauté for an additional 2-3 minutes.
This dish can be served as a side or on a toast point as an appetizer. We served it in Parmesan cups as an appetizer at the farmers market.
Enjoy!

Recent Fun

Chef Salad — Fri, 06 Aug 2010 18:49:25 +0000

This week was fun and full of challenges. Our biggest challenge of the week was the weather on Wednesday. As we were setting up for our weekly demonstration, the sky darkened, and we watched as the massive thunder clouds moved over the canyons ski resort towards the Farmers’ Market. The massive lightning strikes and loud rolling thunder was beautiful. We were forced to seek refuge in our van for about 30 minutes, got to love the quick storms of Utah, we didn’t think it would be a good idea to hang around under a metal framed tent to wait it out. After the short stint in the van we were able to move forward with the demo. This week we made a summer Ratatouille served in a cup made of Parmesan cheese. We were very fortunate to get beautiful squash and zucchini from George Clovis (I am not sure of the spelling of his last name, however he told be no one knows his last name anyway) white and purple heirloom eggplant as well as beautiful basil from Chad’s produce, and a luscious heirloom tomato from Ranui Farms (it weighed nearly 2 pounds!). Wow, those flavors really went great together. And if you do not believe me ask one of 75 people lucky enough to sample the dish.
We will post a recipe for the “Summer Ratatouille” shortly, and look forward to seeing you at the market next week.

We’re Back!

admin — Mon, 02 Aug 2010 18:48:09 +0000

After a long hiatus from the blogging world Savoury Kitchen is back.
The winter was fun and much busier than we had expected. I have always been told if you love what you do, it shines thru in the end product. I must attribute that to our winter success.
We are officially 13 months old, and what a wild first 13 months it was. We started off by providing the Dakota Mountain Lodge with breakfasts and lunches for their grand opening, this lasted over 2 weeks as Spruce was in the final stages of opening. Then we traveled to Rock Springs WY. Where? you may say. Sure it was 4+ hours out of the way, but we love the challenge of a 5 course “family style” meal for 400 people. And without a full kitchen.
Rolling into September and October things slowed down a bit. This gave us time to put our heads together and start planning out our winter, as well as, all the ins and outs of opening a business. We took some time to paint our kitchen and give it new life. And yes we painted it with our signature colors as well as chalk board paint on all pertinent doors for leaving notes, order lists, inventories, etc. This was also a great time to start procuring new equipment. We purchased coolers, pots, pans, portable ranges, tables, a huge gas fired smoker, proof box, buckets, dehydrator, juicer, mixer, and more. Of course the purchasing of new equipment never ends, and did I mention how much fun it is!
December through April. This time period is kind of a blur, we were busy. Private dinner parties, holiday celebrations, drop off meals, film premiere dinners during Sundance, family vacations, weddings. Nothing was the same, each event had a look and feel all its own. Talk about fresh food, food was coming in and going out of our kitchen so fast it was impossible to have food that wasn’t fresh. We had our repeat clients, great families that I have cooked for over the last 7 years, but we also had a lot of new clients. Heck even our repeat clients were new because, aside from me personally cooking for them in the past, were a new business. Then the high profile clients, although all clients are treated as they are high profile, we had Coach Leather and Sports Illustrated to name a couple. And of course the non-profit organizations. We worked with “Christmas Can Cure”, an organization dedicated to help veterans with post traumatic stress disorder, University of Utah’s educational series, University of Utah’s College of Education, Gorilla Design, Forever Young Foundation, and a whole lot more.
April through the present. The “mud” season and summer have been a slight struggle with business. We had known this would be a factor going into it, so we planned well monetarily. June brought a major change to Savoury Kitchen, Fletch Halyburton chose to pursue the dream of moving to Portland OR, and is broadening his horizon throughout the kitchens of Portland. We cannot thank him enough for all of the hard work he did to help build, and open, Savoury Kitchen. We know he will do well and learn a lot in Portland wishing him the best of luck. July 1, 2010 brought the latest addition to Savoury Kitchen….. our new Chef de Cuisine Jacob Miller. Jacob brings experience and skill gathered from such restaurants as the Butterfly, Bambara, two stints at the Riverhorse, where he left his Sous Chef position to join our team, among other acclaimed restaurants.
Our newest endeavor. Over the last two weeks Jacob and I have been performing a cooking demonstration at the Canyons Park City Farmers’ Market between 2&4 pm on Wednesdays. We gather food from the farmers and show techniques as well as fun new recipes (posted weekly). Next week we will be at the farmers’ market from 11am to 5pm offering a “personal shopping experience” where Jacob and myself will personally walk around with shoppers and help them spot the best produce, proteins, fishes, etc. We will even help plan a dinner menu with them. We have a booth located at the entrance of the market right next to/ in front of the Gorilla Design shelter. Come by, have a free sample, learn something, or teach something.
We are looking forward to bringing “our kitchen” to “your place”.
Joseph Saladyga
Chef/ Owner
Savoury Kitchen, Park City