An Off Season Project- Silver’s Tahini and Pineapple Mustard

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Do you need a good off season project? How about trying out Silver Restaurant‘s tahini and pineapple mustard. This recipe is challenging, but well worth the work.

We spoke with executive chef, Serge Smith, of Silver (Fine Dining Restaurant Group’s outpost in Park City, Utah) to find out how he came about this delicious homemade mustard, and it turned out it was a product from leftovers. Smith was using some extra product from an offsite event Silver had done when he came up with the recipe. Sometimes the best recipes come from the unplanned.

This recipe calls for a juicer and a dehydrator. A juicer can be found at Belle Cose as well as a beautiful cheese board that you can serve the mustard on. Serve the mustard with artisan cheese, gherkin, crostini and tangerines. Good luck and let us know how your mustard turns out!

 

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Mollie Flaherty

Mollie is a native Cape Codder who learned at an early age how to put a lobster to sleep, harvest cranberries, and dig for clams. After high school she followed her sense of adventure out west to the University of Wyoming where she graduated with marketing and communication degrees. She found herself making roots in Jackson, her fiance’s hometown, and using her sales skills combined with her love of anything delicious to join the Dishing sales team. She loves baking from scratch, large glasses of red wine, and hiking with her heeler, Newton. She’ll try anything, but remains a stuck up Cape Codder when it comes to seafood. If she didn’t catch it or see it come off the boat, don’t even try tempting her.

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