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