The Savory Palate Is Going To The Farm~

Hello Savory Palate Patrons!

This quarter we are sponsoring a Farm Dinner down at La Nay Ferme in Provo Utah. We'd like to invite you all to the dinner on August 3rd. Tickets are available at: http://lanayferme.com/purchase/dinners/

This is an amazing opportunity to dine under the stars and look out onto the valley below while you enjoy tapas style food. We look forward to seeing you there!

Here's a glimpse of your view from the dinner table on Friday, August 3rd~

Week One, Friday the 13th (cue spooky music)

We officially kicked off the first week of restaurant for the summer quarter. There are some major changes to the scene since we last did dinner service. The first change is there are about half the number of students as the last time I ran the show. At first I was a bit nervous going into the first night of service, but now that it's over I feel confident we are going to really show SLC some good food.
The second change is there is another commander co-starring in this production. Chef Trace Stephens is running the front of the house and it is amazing how his influence has shaped our restaurant so far! We are like a well-oiled machine and have hit the ground running~
Here is what we produced week one!

AMUSE: Blueberry Cheese Savory Lollipop with Lemon Thyme Infusion

COCKTAIL AMUSE: Carrot and Grapefruit Soda with Citrus Cube

SOUP: Chilled Avocado with Shrimp, Onion Jam and Roasted Tomato

SALAD: Arugula with Celery and Cucumber, Pickled Beet Dust and Challah Croutons

ENTREE: Duck Confit Buckwheat Crepes over Sweet and Sour Lemon

DESSERT: Avocado Gelato, Zucchini Cake, Candied Cucumber and Golden Raspberries

We're Back for Dinners! Summer Nights 6:30-8pm~

Welcome Back Savory Palate Friends!

We wanted to let you know of an exciting dining experience in Draper at the Art Institute. Our student-run restaurant The Savory Palate is open to the public for dinner on Thursday and Friday nights from 6:30pm-8:00pm.

We would prefer reservations since we're so small, but please always feel free to drop in!  You will be spoiled with a 4-5 course pre-fixed chef's menu that changes each week. The cost is only $17.95 for dinner.

We are offering unique, modern worldly cuisine full of surprises and flavors that you've never experienced

Please keep in mind all our food is based around seasonality and availability and may change at any time!

Here is a sample of our menus:

WEEK 1    July 13th
Bread:  Finnish Pulla
Soup:  Chilled Avocado with Poached Shrimp and Onion Jam
Salad:  Taste and Texture of Cucumbers with Grape Tomatoes
Entrée:  Duck Confit and Buckwheat Crepes and Citrus Curd
Dessert: Japanese Eggplant with Golden Raspberries, Avocado Gelato and Mango

We look forward to serving you!


The Savory Palate
121 W. Election Road, Suite 100
Draper, UT 84020For reservations: 801-601-4769

Final Great Week!

Here is the grand finale of the evening Savory Palate. There was everything from carrot noodles to fruit sushi. The students created a menu that could be showcased in any restaurant in Salt Lake City. What a wonderful way to end the quarter with such inspiring food....

AMUSE: Peas and Carrots

SOUP: Coconut Indian Curry with Balsamic

SALAD:  Spring Harvest with Parmesan Panna Cotta, Grilled White Asparagus and Blood Orange

PASTA: Spatzle with Kaboucha Squash, Fennel and Pinot Reduction

ENTREE: Yellowfin Tuna Duo: Ceviche, Tia-To, Seaweed Salad and House-Made Togarashi

DESSERT: Olive Oil Cake with Poppy Meringue, Bay Leaf Gelato and Citrus Ash

Thank You Petits Four: Fruit Sushi with Sweet Mango Gelee and Passion Fruit Caviar

Week 10 of Evening Savory Palate....

The clock is running out and this is our last full two nights of service. I am finally loosening my grip on the menu and allowing the students more control over the menu. I probably should have done this more...they come up with incredible ideas!

AMUSE: Spherified Honey with Beehive Teahive Cheese (local cheddar cheese with Bergamot Essence and Black Tea Flavored Rind)

BREAD: Beet and Zucchini with Salted Pistachio and Apple Cider Tarragon Butter

SOUP: Hungarian Mushroom Soup with Pasilla Chile Gelee, Banana Pepper Bread Cheese

SALAD:  Grilled Eggplant and Roasted Roma with Burrata Cheese and Oyster Mushrooms

PASTA: Japanese Risotto with Snow Crab, Tangerine and Cara Cara Orange Reductions

ENTREE: Buffalo Flank Steak with Grilled Sweet Peppers, Quinoa, Green Goddess Dressing and Pickles

DESSERT:  Hazelnut-Smoked Salt Brownie with Baked Coconut Doughnut and Butternut Jam

WEEK NINE

This week we worked with savory quick breads, more handmade pasta and wonderful local cheese. One of the best new cheeses coming out of Utah is the TeaHive Cheddar from Beehive. The cheese is rubbed with a blend of black tea and pure bergamot oil and is so incredible.
Here are some great food shots from week nine~

BREAD: Artichoke and Black Olive

SOUP: Corn Bread, Honey-Butter Powder and Bacon

SALAD: Dates, Burrata, Balsamic Roasted Portabella

PASTA: House-Made with TeaHive, Upland Cress and Honey Walnuts

ENTREE: Slider Duo with Shrimp and Pork, Pickles and Chips

DESSERT: Broken Flower Pot with Stout Cake, Bay Leaf Gelato and Coffee Granola

Week Eight: Pepadew Gelée, Liquid Bread and Belly

This was the week where I get to do one of my favorite dishes: the BLT~
I first read about how you can re-think this classic sandwich awhile ago. I really like how this dish can be done in so many unique ways, yet still remind you of the great BLT we all love.
For us we did pork belly instead of traditional bacon, lettuce chips through dehydration and oven roasted tomatoes since it is NOT tomato season! The best part of this dish is the bread; our bread consists of four different breads infused into milk and then frothed to make "liquid" bread-
Pretty fun stuff~

Here are the other dishes from the week:

AMUSE: DUCK TWO WAYS: MOCK AND SAUSAGE with Cranberry Mustard

BREAD: Yeasted Banana Pan d'Epi (the cool shape of this bread)

SOUP: Lobster Bisque with Brown Butter Gremolata and Lemon Gelée

SALAD: Everything But Salad: Pickled Carrots, Pepadew Gelée Sausage and Mortadella

ENTREE: BLT

DESSERT: Carnival Favorites including Doughnuts, Cotton Candy, S'mores and Gelato