‘Un­par­al­leled’ aroma

Unique taste of lo­cal gar­lic em­braced by professional chefs and home cooks


When it comes to gar­lic, the ad­van­tage of us­ing lo­cally grown over im­ported is like night and day. Just ask Terry Sal­mond. As the ex­ec­u­tive chef at Kitch­ener’s Char­coal Steak­house, Sal­mond praises lo­cal gar­lic for its “unique, re­gional aro­mas and flavours.”

“When you crack into a bulb from the root cel­lar, the aroma is un­par­al­leled.”

Sal­mond uses lo­cal gar­lic as much as pos­si­ble, but notes the res­tau­rant goes through “a mon­strous amount, about 40 pounds a week.” It can be hard to get that

Ex­ec­u­tive chef Terry Sal­mond pre­pares a roasted gar­lic and wal­nut dip in his kitchen at Kitch­ener’s Char­coal Steak­house. You can make this treat, too. See page 152.

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