The Science Behind Beef with Chef Brad Borchardt | Listen Now!

Chef Brad Borchardt headshot

Beef is always magical. And in this episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan chats with Chef Bradley Borchardt, our Senior Corporate Chef of Innovation and Strategy, about the science behind the magic, as well as some highlights of how beef is served around the world. Listen to Chef Pete and Chef Brad discuss: […]

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Working Modern Steakhouse Ideas Into Your Menu

Tenderloin dish

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 […]

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Quality Counts: Sourcing the Best Beef Supply

Slicing beef

When it comes to beef, gone are the days when diners will settle for any plate of food—even quick-service brands have had to upscale their offerings to meet the demands of diners seeking higher-quality food. What constitutes quality, and how to deliver it to diners, have become important questions for restaurant leaders across the industry, […]

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Give Guests What They Want: New Flavors From Across the Globe

Global Flavors

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 […]

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Compelling Beef Techniques with Chef Pete and Chef Stephen Giunta | Listen now!

Chef Stephen Giunta

Adding a little more ‘wow’ to your menu with uniquely prepared traditional beef cuts is a solid strategy for building repeat business. In this two-part episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan chats with Sterling Silver Chef Stephen Giunta, Culinary Director at Cargill Protein Group, about intriguing beef techniques he’s been […]

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Adapting For Amazing Menus

Overhead of steak on plate

An amazing menu doesn’t just happen. It takes time, patience, understanding and flexibility to make it something your customers tell their friends about. Of all these elements, perhaps the most valuable one is flexibility — adapting when you’re thrown for a loop. Our Sterling Silver Signature Chef Nick Unangst has some excellent insight into how […]

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Unconventional Holiday Offerings For Gifting And Off-Premise

Red, silver, and white gifts graphic

Restaurants are beginning to prepare for the colder season –  they are seeking out heat lamps and other seasonal amenities to help maintain outdoor dining revenue that meets customer comfort levels. With this seasonal shift comes holiday celebrations and the innovations that need to be made in order to safely see them through. Gift sets […]

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Menu innovations with Chef Pete and Chef Nick Unangst | Listen Now!

Chef Nick Unangst

Structuring your menu to meet the demands of customers while balancing product availability and profit is always on chefs’ minds. In this two-part episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan chats with Sterling Silver® Premium Meats Signature Chef Nick Unangst of SERG Restaurant Group in Hilton Head, SC about how he […]

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House Pickling For Craft Flair

Pickled vegetable jars stacked up on top of one another

“I’ve been experimenting with spice blends, adding them to pickled items and grilled meats to give them a different, unique flavor profile.” Sterling Silver Chef Barry Miles digs into how pickling vegetables in-house can bring distinct freshness to a plate– but these tangy garnishes can offer more than a touch of acidity. These punchy additions […]

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