“I’ve been experimenting with spice blends, adding them to pickled items and grilled meats to give them a different, unique flavour 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 also offer a chance for craft flair. Traditional garnishes can add contrast and colour, but pickled cucumbers, red onions, and more are just as aesthetically pleasing as they are tasty and healthful. Plus, when you make them in-house, your guests will be impressed by the attention to detail and your efforts to curb food waste when you note they’re homemade on your menus.
Get the most out of your produce inventory with items like:
- Cornbread topped with pickled jalapeños
- Pickled veggies and brisket over a bed of greens
- Chutney samplers with fresh bread
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