Flank skirt steak, onion, butter, olive oil, red wine vinegar
Turkey breast, red chilli, olive oil, tinned tuna, lemon, black pepper, red wine vinegar
Tuna steak, rose vine, red chilli, lemon, fresh basil, fresh dill, garlic, olive oil
Chicken thighs, chicken drumsticks, potatoes, ayenne pepper
Short ribs, olive oil, caraway seeds, yoghurt, carrots, onions, white cabbage
Skinless chicken breast, black pepper, red pepper, passata, ginger, garlic
SAVOURY KITCHEN, PARK CITY 2021. All RIGHTS RESERVED.
Lyndsee has worked with Savoury Kitchen off and on for years and took over as Catering Coordinator in 2017. With a strong background in customer service and hospitality, she is a valuable addition to the Savoury team, handling all of the company’s event bookings.
Lyndsee studied Political Science and Communication & Culture at the University of Utah. Her education led her to work with the Scottish National Party in Edinburgh, Scotland and Representative Christine Johnson at the Utah State Capital. Since 2011, Lyndsee has established a career at Stein Eriksen Lodge in Deer Valley as Lead Coordinator for special and private events and Lead Bartender.
A Utah native, you can find Lyndsee catching a Jazz game, tailgating for the Utes, hiking in the Uintas or leading her kickball team to the championship. Lyndsee has lived in Park City since 2010 with her husband, Logan, and their two cats.
Always having a passion for food, Joseph Saladyga began his exemplary cooking career in his parents’ kitchen in Massachusetts at age 12 and went on to graduate from the prestigious Johnson & Wales University in Providence, Rhode Island, with degrees in Culinary Arts and Food Service Management. His love for adventure brought Joe west to Park City, Utah, where he found that the kitchens of local restaurants were perfect for sharpening his culinary skills. While working as the Sous Chef at Dynamite Dom’s, Joseph experienced the excitement of the 2002 Winter Olympics. The following summer, he served as the Chef de Cuisine at the renowned Café Diablo in southern Utah. Returning to Park City, Joseph became the Executive Chef at local favorite Windy Ridge in 2003.
In 2004 Chef Joseph Saladyga ventured from the traditional restaurant atmosphere and assisted in the creation of Park City’s premier catering company, Iverson Catering. During his six year tenure as Executive Chef and eventually General Manger, Chef Saladyga learned to appreciate the internal workings of events, party planning and social networking. Joseph understands the business and has the creative talent to integrate new ingredients and ever-changing cuisine trends into his team’s innovative menus and events.
Chef Saladyga’s passion for the environment and sustainable living caused him to consider the social, cultural and environmental impact of the food industry when he began Savoury Park City. Chef Saladyga and his team support local agriculture by using seasonal ingredients and purchasing organic, local products whenever possible. He created a truly green business featuring a comprehensive recycling and composting program coupled with Blue Sky renewable power and water-wise choices.
When Joseph is not in the kitchen or on-site at an event, you can find Chef Saladyga with his family and dogs, on the slopes, or riding his mountain bike.