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Trends

Koji Rice For Steak Preparations

Fermented rice could be the solution for full-bodied, dry-aged flavors – without playing the waiting game.
Podcast

Cooking And Community With Chef Sera Cuni | Listen Now!

In the latest episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan chats with Chef Sera Cuni, owner and chef at The Root Cellar Café & Catering in North Carolina, to get her take on ways to deliver a dining experience during a pandemic.
Podcast

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

In this episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan chats with Chef Bradley Borchardt, about the science behind the magic, as well as some highlights of how beef is served around the world.

Working Modern Steakhouse Ideas Into Your Menu

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.
Beef Up & Down The Menu

Quality Counts: Sourcing the Best Beef Supply

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.
Trends

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

Global flavors can help define your establishment as a modern steakhouse, especially when coupled with unique cuts and serving more small, shareable plates.
Tips & Tricks

How to Cut Waste and Boost Profit With Ribeye

Using every piece of a cut, such as ribeye, helps your business minimize waste and maximize profit.
Podcast

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

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 exploring in his own kitchen or seen other chefs execute.
Tips & Tricks

Adapting For Amazing Menus

An amazing menu doesn’t just happen. It takes time, patience, understanding and flexibility to make it something your customers tell their friends about. Our Sterling Silver Signature Chef, Nick Unangst has some excellent insight into how to roll with the punches.
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