Sharing has recently emerged as a major trend when eating out, especially among Millennials. According to Technmonic’s research,1 42% of consumers agreed that small plates are a great way to share with a larger group, and you don’t need to run a tapas restaurant to capitalize on this trend. Smaller plates are also a great […]
Read More… from Sharing Plates Lets Guests Choose Their Favourites
The Modern Steakhouse is all about bold flavours. Use herbs to add an extra punch of flavour to your dish – as toppings, they add texture and variety. Try using these herb-forward toppings to accompany your beef dishes: Fried Italian parsley Brown butter-fried sage Fried basil leaves Gremolata Wild garlic-mustard chimichurri […]
The hummus craze and desire for dynamic textures has led many chefs to incorporate plant-based purées into their menus. These creamy concoctions can be used as soft bases for many different plates, while delivering flavour and colour that thinner sauces had in the past. Herbs, nuts, and vegetables can combine to create nutritious, flavourful sauces […]
Read More… from Plant-Based Sauces for the Modern Steakhouse
Avant-garde chefs are experimenting with less traditional and globally inspired flavours on their rib-eye cuts. Have you tried tandoori-style ingredients on your boneless prime rib? Or tried cooking your cowboy rib-eye Argentinean/gaucho-style (roasting using distinctive wood)? Some chefs are preparing their rib-eye Souvlaki-style (skewered and with Greek seasonings). How would rib-eye with global flavours fit […]
Sterling Silver blade and lifter meat (the rib cap) is the “crown jewel” of the rib section. Try rubbing this meat with garlic, lemon and oregano – then char-grill it. You’ll find it delivers a rich, Latin American flavour. Latino side-dish ideas include diced-ham cornbread, roasted poblano chilis with crème, anise bread rolls, fried sweet […]
Our 21-day aged beef provides the tenderness and flavour to make your global creations shine. For a Korean twist, try short rib lettuce wraps. Our sirloin flap can easily go Caribbean, Latin/ or Asian with the right marinade or sauces. For tandoori recipes, consider flank steak and boneless prime rib. Let your instincts take over […]
Sterling Silver sirloin flap is a perfect cut for Japanese-style beef skewers. We recommend grilling and basting with Gyu-tare (a sauce made from soy, mirin, sake and sugar). Plus, grilling over open hot coals makes for great theater. Serve your skewers on a bed of sautéed cabbage and sticky rice. Other cuts we recommend for […]
Small plates, shareables and appetizers are in demand (especially with Millennials) as they allow guests to try a variety of items while sharing the experience. They’re also very budget friendly. As you create small plates and combos, consider the culinary freedom and innate appeal of these Sterling Silver cuts: brisket, flank steak, tri-tip, teres major […]
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