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.