Vegetable Pairing Inspiration

Steak topped with mushrooms and a side of roasted peppers

Featuring á la carte vegetables on your menu in an unexpected way can elevate the guest experience and expand flavour profiles. Serving roasted jalapeño and garlic with lime juice, or horseradish root vegetable coleslaw with a great cut can communicate greater authenticity and quality to your guests.

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Tips & Tricks

BBQ Brisket 5 Ways

Serving the same protein in multiple variations can help maximize the cut and reduce food waste.
Tips & Tricks

Herb-Forward Toppings Add Interest to Beef

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.