Sterling Silver Signature Chefs are a select group of professionals that trust Sterling Silver® Premium Meats to help them deliver the very best guest experiences. Two of our Signature Chefs – Chef Sera Cuni of The Root Cellar Cafe & Catering in Chapel Hill, North Carolina and Chef Dave Cuntz of The Roost in Durango, […]
Sterling Silver Signature Chef Alan Ferrer’s favorite cut is the bone-in short rib. “Bone-in short rib gives me a blank canvas to work with, allowing me to apply many different flavours from around the world. When it’s done right, the end result is a fork-tender piece of meat full of umami-rich flavours.” This portion-friendly cut […]
Chefs are giving diners the experience they are asking for The average diner is no longer willing to shell out top dollar for a huge slab of steak with cream of spinach on the side. Modern chefs are innovating to meet customer demand for something fresh and memorable, says Sterling Silver® Premium Meats Chef Pete […]
Read More… from Working Modern Steakhouse Ideas Into Your Menu
Global flavors can help define your establishment as a modern steakhouse, especially when coupled with unique cuts and serving more small, shareable plates. New tastes and dishes from around the world can help your guests explore flavors outside their comfort zone and experience something new and exciting. Finding inspiration from a specific country or region […]
Read More… from Give Guests What They Want: New Flavors From Across the Globe
With business changing on a daily basis, Sterling Silver® Premium Meats will continue to be a resource for useful information to help with the evolution of your business. Focusing on takeout and delivery, we hope these tips will help you face today’s challenges with confidence and optimism. MENU Keep it short, sweet and smart: offer […]
Read More… from Menu, Prep, Cuts and Packaging Tips for Takeout
“Delivering hot, beef braised will be the best experience because it can take the abuse of long hot-holding, and still deliver on tenderness and juiciness.” Sterling Silver Chef Pete Geoghegan recommends travel-friendly braised meats, particularly ones that use short ribs, blade roast, and chuck roll for takeout and pick-up menus. Additionally, stir-fry or bowls with […]
Menuing new and unique cuts has become synonymous with the concept of the Modern Steakhouse. According to research by Food & Wine, in 2018, 69% of chefs call menuing new cuts of meat a “hot trend.” Sustainability-focused consumers are also more likely to choose a restaurant that features these cuts. “Pushing more nose-to-tail makes sense […]
Creating a compound butter provides a simple and tasty way to complement and customize any steak on your menu. Guests will love the rich addition of butter and the punch of flavor from the spices, chilis or herbs you choose. Get inspired by these flavors and combinations, including: Black garlic Lime and ancho chili Piquillo […]
Read More… from Customize Compound Butter Flavors to Enhance a Steak
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 Let Guests Choose Their Favorites
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