Aug 312010

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

Open Faced Morgan Valley Lamb Slider

Aug 172010

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

Aug 072010
Handing out Samples of Summer Ratatouille @ the Park City Farmers Market 08.04.10

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!

Aug 062010

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.

Aug 022010

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