We tapped into our Sterling Silver® Premium Meats Signature Chefs Eric Leterc, Michael Weisshaupt and Dave Cuntz and asked them how they’ve managed to adapt their business during lock-down and how they’re preparing for what may be to come. Here’s what we heard: Look for ways to expand your outdoor seating — parking lots, curbsides […]
Read More… from Creative Adaptations That Keep Business Rolling
With training that took place all over the world, Sterling Silver® Premium Meats Signature Chef Michael Weisshaupt had a wide range of experiences that he brought to the Fiddler’s Elbow Country Club in Bedminster, New Jersey in 2012. Today, he’s still wowing the members there with a delicious mix of the classics and new twists […]
Read More… from Balancing Creativity with an Ever-Changing Business
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. […]
Here’s a global twist: serve your grilled flank steak with the flavours of India. One approach is to place a curried chickpea purée on the plate – then top that with your grilled flank steak accented by cumin powder, cayenne, paprika, black pepper, lemon juice and more. Then finish with Indian mint cilantro chutney. Menu […]
Add panache to your braised brisket or tri-tip roast. Consider a purée of cauliflower, milk, heavy cream and potato with added truffle pieces. Then garnish your creation with fried garnet yam and lotus root chips or strips. Guests will love the flavour and artistry. […]
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