We are Back

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 through 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

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Pork, awesomeness.

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.

65 pound pig from Tooele Valley Meats

65 pound pig from Tooele Valley Meats

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 being shreaded after getting the smokey treatment.

Pork shoulder being shreaded after getting 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.

House cured and smoked bacon being sliced.

House cured and smoked bacon being sliced.

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.

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Here we go!

So here we are.  We have officially been up and running for a month now and after two and a half weeks of non stop cooking for over 1750 people we find ourselves changing gears a little bit and getting all this kind of stuff up and running.  The last two and a half weeks were nuts, so much so that there is not the time or space or energy for more than a brief overview.  We spent all our early mornings and lunches at the new Dakota Mountain Lodge here in Park City, putting together their lobby breakfasts and then pool side lunches.  We did an app party for the Utah Symphony in Glenwild for 70 or so and a couple other events and drop offs before finishing up with a giant 400 person wedding in Rock Springs, Wyoming.  Incredibly enough we only created about 15 gallons of trash that went off to the landfill through all that.  Now we are here.  We are filling up the rest of this month with more parties and even getting a good grip of weddings booked for September, mine included.

More on our eco-stance.  When Joe (Chef/Owner) and I were talking about how we wanted things to work; one of the first things was lowering our eco-footprint.  Although far from perfect, we are making a huge difference already.  We have started with the obvious, recycling and compost.  Although the recycling center trips and compost dumps can be long, the difference is astonishing.  I met with Stu from The Green Machine about a waste pickup program for our kitchen as well as on-site at larger events.  Stu is working with us to create a composting system for some of the eco-plastics we are using.  We also adopted a Ford Econoline Van destined for the dump and threw a couple hundred into it and we’ve got our own company whip.  It might not be the most fuel friendly van in the world but its prime for a diesel conversion and then we’re rollin’.

And a little about our food.  Joe and I are both transplants here, and we both happen to come from Southern New England, and no, we did not know each other before moving to Park City.  Joe comes from a Red Sox loving New England family, you can tell by the stickers; I come from a Southern family who moved to Rhode Island.  This is a huge influence on our food.  We both have fine dining experience in our past but love the simple comfort foods we grew up with.  This has melded with where we live know and turned into something really unique.  I don’t know what you would call our food except good.

There it is.  Numero uno in the blog.

Fletch Halyburton, Chef/Art Director

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