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Modern Steakhouse

Serving Flank Steak Roulade To Feed Visual Appetites

By plating an order with added visual appeal, you’re also creating a memorable moment for your guests. Aside from vibrant garnishes, unique dishware and other presentation techniques, specific dishes have a natural visual appeal, such as the Flank Steak Roulade.
Trends

Summer Menu Trends We Saw In 2023

In the always-changing landscape of seasonal fare, the summer of 2023 showed us new ways to elevate dishes by leveraging on-trend ingredients. Explore three of our favorites from this year that are worth considering for next summer’s menu.
Podcast

Leading And Diversifying With Tim Niver | Listen Now!

How do you survive with all the speedbumps and roadblocks currently in the industry? In the latest episode of In The Kitchen With Sterling Silver, Tim Niver, owner of Mucci’s Italian and Saint Dinette in St. Paul, Minnesota, talks with Chef Pete about leading and building your staff, as well as expanding your business portfolio into new and diverse markets.
Tips & Tricks

Chef Timothy Baran Rethinks Lamb Moussaka as a Beef Chili

On a recent episode of In the Kitchen with Sterling Silver, Chef Pete Geoghegan spoke with Griffith Foods Executive Chef Timothy Baran about the art of seasoning when it comes to beef. While on the topic of using cinnamon as a featured flavor, Chef Timothy mentioned an idea of rethinking a lamb-based Moussaka as a beef chili.
Modern Steakhouse

Reinventing Classic Beef Dishes

There are many traditional, beef-forward dishes that have been popular for years and will likely stay on menus for the foreseeable future. But though these recipes appear to have been perfected, adding your creative touch can bring a new level of interest to the table. Here are different ways to reinvent classic beef dishes.
Tips & Tricks

How Sustainable Ingredient Sourcing Can Reduce Costs and Waste

A great way to improve your restaurant’s bottom line while cutting waste is by sourcing ingredients in a sustainable manner. Obtaining your ingredients more directly—as well as upcycling excess food scraps—can bring many benefits to your restaurant.
Tips & Tricks

A Recap of Our Live Kitchen Demonstration for Plate Magazine

In May, Plate Magazine hosted three of our chefs as they gave a live demonstration of fabrication and plating techniques. Culinary Director Chef Pete Geoghegan and Senior Corporate Chef Bradley Borchardt, along with Sterling Silver® Signature Chef Sera Cuni, showed how to make value cuts enticing on any menu. Here’s a look at what they did.
Podcast

Standing Out with Chef Brian Duffy | Listen Now!

Celebrity chef, hospitality expert and restaurant consultant, Chef Brian Duffy brings his hold-nothing-back personality to a high-energy episode on In The Kitchen With Sterling Silver. Tune in as he and Chef Pete tell stories and discuss smart, creative and critical things owners and operators need to do to make sure their restaurants stand apart in a crowded dining landscape.
Trends

7 Mocktails That Pair Perfectly with Beef Dishes

It’s clear to those who own or manage a restaurant that today’s diners are more driven to consume less alcohol. But with the ability of a beverage to balance or enhance a meal, a simple substitute of ice water can leave the guest wanting more. Here are some nonalcoholic cocktail ideas and pairings to suggest to those who are looking to drink less but still enjoy all there is to experience.
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