“I just wanted to take the time to tell you that, hands down, that was the best meal I have ever had at a large catered event, and I’ve been to the Academy Awards Governor’s Ball, so that’s saying something!

Entertainment Personality Nicholoas Snow

Savoury’s is environmentally friendly.  We were recognized by the Department of Environmental Health for all of our efforts and contributions.

The Theory of Everything Delicious

Chef Brad Toles’ award-worthy dishes are starring at the Palm Spring International Film Festival Gala

Savoury’s Catering Chef Brad Toles is supervising the Palm Springs Convention Center’s two kitchens like a captain of a tight ship.

He and his team have been working non-stop for the last four weeks in order to deliver another impeccable dining experience to the 2,400 guests that will attend the Palm Springs International Film Festival Gala on Jan. 3.

A lot of time goes into planning to assure that every table will enjoy a high quality service. From the food stations to the 200 servers grouped in 14 color-coded teams, every detail is meticulously organized. It’s no coincidence that Toles has been the official gala chef for the past 18 years — he has always provided a consistent, top-notch service.

                                                                                                                                                            One of the main entrées is the signature mouth-watering short ribs.

“The guests are supposed to have a flawless experience,” he says “We put all the pieces together to build a restaurant in a few days and serve the guests in an hour.”

Time is indeed the essence because serving can’t interfere with the programming. “I have to make sure that we’re perfect on our timing. We don’t want to throw the show off,” says Toles with emphasis.

                                                                                                                                                                        Fun and colorful: A variety of fresh vegetables arranged in a small tower showcases Chef Toles’ creativity.

This year’s menu is colorful and sophisticated — every dish is accompanied by a variety of vegetables arranged in beautiful compositions. The main entrée are the signature mouth-watering short ribs and a gluten-free, vegetarian option that will also satisfy vegans. Toles anticipates that he will have about 150-200 vegetarian guests. He’s preparing these dishes in advance because the percentage of vegetarians has grown every year.

The dessert is an elaborate composition made of chocolate and other surprising flavors sure to appeal to every palate. Chef Toles revealed that 10,000 chocolate sheets, 6,000 blackberries, and 4,500 raspberries have been used to create this work of art.

10,000 chocolate sheets, 6,000 blackberries, and 4,500 raspberries have been used to create the dessert.

Other ingredients including 13,000 pieces of asparagus, 5,000 sheets of zucchini, 2,400 short ribs, and 350 pounds of risotto will be used in the main courses.

“This is my 18th gala, when we first started these events were around 700 people and it grew to 2,400,” he says. “Last year it was the biggest one, but this year it’s even bigger. It keeps growing every year. If it keeps going at this pace, we’ll need a bigger building.”

And more zucchini!

The Theory of Everything Delicious

Chef Brad Toles’ award-worthy dishes are starring at the Palm Spring International Film Festival Gala

Savoury’s Catering Chef Brad Toles is supervising the Palm Springs Convention Center’s two kitchens like a captain of a tight ship.

He and his team have been working non-stop for the last four weeks in order to deliver another impeccable dining experience to the 2,400 guests that will attend the Palm Springs International Film Festival Gala on Jan. 3.

A lot of time goes into planning to assure that every table will enjoy a high quality service. From the food stations to the 200 servers grouped in 14 color-coded teams, every detail is meticulously organized. It’s no coincidence that Toles has been the official gala chef for the past 18 years — he has always provided a consistent, top-notch service.

One of the main entrées is the signature mouth-watering short ribs.

“The guests are supposed to have a flawless experience,” he says “We put all the pieces together to build a restaurant in a few days and serve the guests in an hour.”

Time is indeed the essence because serving can’t interfere with the programming. “I have to make sure that we’re perfect on our timing. We don’t want to throw the show off,” says Toles with emphasis.

Fun and colorful: A variety of fresh vegetables arranged in a small tower showcases Chef Toles’ creativity.

This year’s menu is colorful and sophisticated — every dish is accompanied by a variety of vegetables arranged in beautiful compositions. The main entrée are the signature mouth-watering short ribs and a gluten-free, vegetarian option that will also satisfy vegans. Toles anticipates that he will have about 150-200 vegetarian guests. He’s preparing these dishes in advance because the percentage of vegetarians has grown every year.

The dessert is an elaborate composition made of chocolate and other surprising flavors sure to appeal to every palate. Chef Toles revealed that 10,000 chocolate sheets, 6,000 blackberries, and 4,500 raspberries have been used to create this work of art.

10,000 chocolate sheets, 6,000 blackberries, and 4,500 raspberries have been used to create the dessert.

Other ingredients including 13,000 pieces of asparagus, 5,000 sheets of zucchini, 2,400 short ribs, and 350 pounds of risotto will be used in the main courses.

“This is my 18th gala, when we first started these events were around 700 people and it grew to 2,400,” he says. “Last year it was the biggest one, but this year it’s even bigger. It keeps growing every year. If it keeps going at this pace, we’ll need a bigger building.”

And more zucchini!

The Theory of Everything Delicious

Chef Brad Toles’ award-worthy dishes are starring at the Palm Spring International Film Festival Gala

Savoury’s Catering Chef Brad Toles is supervising the Palm Springs Convention Center’s two kitchens like a captain of a tight ship.

He and his team have been working non-stop for the last four weeks in order to deliver another impeccable dining experience to the 2,400 guests that will attend the Palm Springs International Film Festival Gala on Jan. 3.

A lot of time goes into planning to assure that every table will enjoy a high quality service. From the food stations to the 200 servers grouped in 14 color-coded teams, every detail is meticulously organized. It’s no coincidence that Toles has been the official gala chef for the past 18 years — he has always provided a consistent, top-notch service.

                                                                                                                                                                   One of the main entrées is the signature mouth-watering short ribs.

“The guests are supposed to have a flawless experience,” he says “We put all the pieces together to build a restaurant in a few days and serve the guests in an hour.”

Time is indeed the essence because serving can’t interfere with the programming. “I have to make sure that we’re perfect on our timing. We don’t want to throw the show off,” says Toles with emphasis.

                                                                                                                                                                      Fun and colorful: A variety of fresh vegetables arranged in                                                                   a small tower showcases Chef Toles’ creativity.

This year’s menu is colorful and sophisticated — every dish is accompanied by a variety of vegetables arranged in beautiful compositions. The main entrée are the signature mouth-watering short ribs and a gluten-free, vegetarian option that will also satisfy vegans. Toles anticipates that he will have about 150-200 vegetarian guests. He’s preparing these dishes in advance because the percentage of vegetarians has grown every year.

The dessert is an elaborate composition made of chocolate and other surprising flavors sure to appeal to every palate. Chef Toles revealed that 10,000 chocolate sheets, 6,000 blackberries, and 4,500 raspberries have been used to create this work of art.

           10,000 chocolate sheets, 6,000 blackberries, and 4,500                                                    raspberries have been used to create the dessert.

Other ingredients including 13,000 pieces of asparagus, 5,000 sheets of zucchini, 2,400 short ribs, and 350 pounds of risotto will be used in the main courses.

“This is my 18th gala, when we first started these events were around 700 people and it grew to 2,400,” he says. “Last year it was the biggest one, but this year it’s even bigger. It keeps growing every year. If it keeps going at this pace, we’ll need a bigger building.”

And more zucchini!

From a lavish reception for 10,000 to an elegant gala in our Grand Ballroom or a workshop for executives in one of our smaller spaces – nobody gives you more alternatives for prominent entertaining with style and class then Savoury’s.

Savoury’s creates the delicious difference that an innovative catering partner can make in your event plan. Our enthusiastic, anything-is-possible attitude promises an exceptional culinary experience every time.

Delightfully tantalizing and satisfying food is what we’re all about, because we recognize food as not only one of life’s basic pleasures – but also as an important social ritual that magnifies communication.

Savoury’s Good Earth Cuisine differs from traditional convention environments and surpasses the flavors, ambiance and professionalism found in luxury resorts and posh dining establishments. From a high-style cocktail reception to a casual get-together, a multi-course dinner to an all-day corporate meeting, our broad range of epicurean options, knowledgeable and experienced staff will exceed all your expectations.

Executive Chef Brad Toles simplifies many creative approaches to unique dining. Through our kitchen, guests and planners embark on a one-of-a- kind tasting journey which allows interaction, experimentation and, of course, sampling. Menus come to life as fresh fruits, seasonal (and often locally grown) vegetables, organic and traditional meats are prepared right before your eyes.

Savoury’s Good Earth Cuisine purchases seasonal organic and non-organic fruits and vegetables from locally-owned and operated farms within the Inland Empire (weather permitting of course). Savoury’s is a staunch advocate of sustainable food and uses reusable cutlery, dishware, linens and decorations. When disposables are warranted, products used are made of compostable, recycled and biodegradable material. Through a partnership with Well in the Desert, Find Food Bank and many others, leftover food is donated to local shelters and food banks, meeting the needs of many homebound, homeless and neglected children and families.

About Us:  Savoury’s takes “Serve Safe” seriously

• The Importance of Food Safety
• Good Personal Hygiene
• Time and Temperature Control
• Preventing Cross-Contamination
• Cleaning and Sanitizing
• Safe Food Preparation
• Receiving and Storing Food
• Methods of Thawing, Cooking, Cooling and Reheating Food
• HACCP (Hazard Analysis and Critical Control  Points)
• Food Safety Regulations