The Evening Service at The Savory Palate Begins!

January 10th kicks off the first week of the Savory Palate for evening service. I now have twice the amount of students compared to the last quarter. Having over twenty students is both exciting and challenging. We're going to use our numbers to create some of the most exciting food in Salt Lake City. Each evening we are offering an amuse, bread, soup, salad, pasta, entree and dessert. There is an immense amount of talent in this class and you can see this first-hand by the dishes they've executed week one~

Amuse Bouche

Celery Mousse, Baked Cheddar, Pepper Wafer and Bacon Balsamic

Bread Course

Mock "Grape" and Sundried Tomato Focaccia

(Students "dyed" pearled onions in a blackberry puree to look and taste like grapes)

Soup Course

Onion Soup with Pear Puree and Apple Dust

Salad Course

Grilled Romaine Caesar with Parmesan Froth and Garlic Tuile Soil

Pasta Course

Gnocchi with Pickled Dehydrated Mushrooms, Blue-Brie Sauce and Beet Paint

Entree Course

Creamy Polenta, Roasted Tomato Sauce with House-Made Italian Meatballs

Dessert Course

Savory Palate Tiramisu

Take Home Treat

Chocolate Meringue Cookie stuffed with Orange-Marsala Ganache