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

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

Nov 192009

It seems like just about every culture has a tradition with pork, and for good reason.  We use a lot of pork at Savoury Kitchen.  First of all we have a great local pork butcher who can get us whole hogs, from 40 pounds to 220 all the way to shoulders, ribs, hocks, cheeks and just about everything else you can think of but the blood.  We call him and put in our order by Monday, he kills and butchers the pigs on Wednesday, hangs them, and Friday morning we have some great local pork sitting in our kitchen.  One of the reasons we love pork so much is it’s versatility.  We cure and brine the bellies, smoke them or dry them for bacon and pancetta, we make sausages with scraps and shoulders, use the extra fat for cooking and making game sausages, the trotters, hocks and knuckles get smoked and used in stews or greens, I could go on and on.

A sixty pound pig getting ready for a smoke.

A sixty pound pig getting ready for a smoke.

Pork is also really affordable, the key is knowing what to do with what parts.  Some of the more worked muscles, like the shoulders, hams etc. need to cook for longer at lower temperatures, while cuts like the loin can be grilled at a much higher temp, pretty quickly.  Ribs can be tricky, they need the slow and low treatment to break down all that connective tissue to really make them bone suckin’ good.  Sausage can be made from pretty much any part of the pig, as long as you make sure your fat to protein ratio is about 30/70.  Sausages can be cooked any number of ways,  seasoned just about any way you can think of and keep great in the freezer.

And then there is BBQ.  I’m talking smoked pig.  We use a modified family recipe handed down from my dad.  Heavy on the rub, heavy on the smoke (8-12 hours) and then cook it for another 12 hours in a humidity controlled oven at 200 degrees.  If the opportunity arises we will do whole hog, but due to logistics we smoke shoulders most of the time.  I like this method, although not technically “true” Easten Carolina BBQ, it produces a great ratio of bark (the dark, crispy, super flavorful outside) to “Q” ( the succulent, juicy, fatty inside).

Pork Shoulder or Butt getting shreaded after the smokey treatment.

Pork Shoulder or Butt getting shreaded after the smokey treatment.

Pork also produces all those great Italian and Spanish cured meats and sausages.  We are slowly starting to produce our own cured delicious meats, learning how difficult it is to control humidity in this environment, but until then we have some great product we bring in from the Pacific Northwest.

Why do I try so hard to convince you of the deliciousness of pork?  Pork is a gateway food.  It wasn’t until I discovered pork that I realized how satisfying it was to get in touch with the food I was cooking, and eating.  It’s so easy to go to the grocery store and buy some bacon, a tomato, lettuce and a loaf of bread.  It is the most satisfying bite I can think of when you cure and smoke your own bacon, go down to the local farmers market for a tomato and some lettuce, and take a Sunday morning to bake a couple loaves of bread.  That sandwich could quite possibly trump any meal you’ve ever had, it did for me.

Slicing off some fresh smoked, juniper molasses bacon.

Slicing off some fresh smoked, juniper molasses bacon.

We are going to be doing 2 cooking classes at No Place Like Home, on Bonanza Drive in November.  The first one will focus on different methods for preparing pork.  Swine and Wine.  We will make some sausages, show pork brining techniques and cook a great bone in loin roast.  We will also be talking about making your own bacon at home.  The second class will focus on a boneless, stuffed turkey and a couple of sides.  I will post the menus and dates when they are finalized.