Spring 2015
It’s almost time to start taking our early morning trips to the Farmer’s Market. New crops will start appearing
unannounced. First the local berries, Vidalia’s, and potatoes, then the eggplants and squashes, then the peaches, and
finally the tomatoes, melons, beans & peas (and more).
We’re thinking about what to do with all that we are so lucky to have in this great state and region! We are mindful of
the local and regional bounty. It seems there is a resurgence of young enthusiastic people attempting to make their
living on the farm – kudos to them, and to all the old-timers! We will be loyal customers.
Some just sprouted ideas for the coming season……
Panzanella with firm-snappy cucumbers, sweet onions, juicy red tomatoes, fresh herb, EVOO, tart vinegar, and crusty
bread from our favorite local bakery “The Continental”.
Vegan Peas (any kind will do) simmered in a little salted water with lots of aromatic vegetables – top it off with some
pickled hot peppers.
Tomato Pies with Feta and Kalamata Olives in our Cream Cheese Pastry Crust – Yum!
Vidalia Onion Dip – It may sound a little boring but that’s OK to us, because it’s familiar and delicious.
Baby Lima Dip, sometimes we make it vegan, and others we add in some Pecorino Romano – we love that cheese.
Roasted Eggplant and Sweet Pepper Stack – maybe you should go out on a limb and do a vegetarian entrée for your
luncheon. This would be an excellent pick to do it with.
Grilled Endive and Sausage Sandwiches – these little cocktail sized sandwiches will disappear from your reception table
Melons – Athenian Cantaloupe, sweet scented Honeydews, Alabama Watermelons. We really like them straight & naked
= Peel, Seed, Cut, that’s it.
Peachy ideas – Peach Shortbread, Peach Yogurt Muffins, Salad Greens with Peaches, Peach Salsa, Straight & Naked
Some more….
Chicken Cakes (or Croquettes) make a great luncheon entree
Italian Pork and Broccoli Rabe – on a buffet or a sandwich
Nashville style Hot Fried Chicken – it’s Hot 
Shrimp with Orzo and Lemon – on a lunch, dinner, or reception buffet
Char-Grilled NY Sirloin Strip Steak Sliders with Garlic Aioli – Flavor Boom!
Thin Fried Catfish – inspired by a famous Louisiana Restaurant
Sofrito ala Savoie – Chef recommends this. He says that it will be popular – guaranteed!
Savoie Catering – 1804 12th Avenue South, Birmingham, AL 35205 / 205-965-8858 / www.savoiecatering.com