Condiments are, by definition, used to enhance the flavor of a food. Often overlooked but rarely underused, they are staples on nearly every restaurant menu. Although available for purchase, many local restaurants choose to craft their own. Following are three establishments that take scratch-made dishes to heart, all the way down to their condiments.
PICKLING AT GRAND CAFE
It's fitting that pickling is used often at Grand Cafe. After all, sous chef Ben's last name happens to be Pichler. "As far as our condiments go, it's is probably our biggest," says chef Jon Radle, referring to the preservation method of adding an acid or brine to produce in order to lengthen its window of edibility. "If we can pickle something, we will." Because of their long shelf life, pickled condiments serve as a way for the restaurant to serve local produce year-round. For example, diners might find ramps that are harvested during the spring on their winter menu.
Radle and Pichler don't discriminate when it comes to pickling. They've tried everything from beets to white asparagus to kohlrabi. "Growing up, my family canned and pickled things throughout the summer, so when I came here, we revamped some of the recipes," says Pichler.
PRESERVES AT LUCIA'S
A habanero and sweet pepper jam has long been a staple at Lucia's Restaurant. Its ingredients are simple: locally grown habanero and sweet peppers, cider vinegar, pectin and sugar. The first bite -- spread on a cube of house-made flax millet bread -- was pleasantly cleansing. A shot of heat from the habaneros reveals itself from beneath the sweetness of the other peppers. It's served on the to-go lunch menu with a vegan three-bean chili. However, rather than serve the jam alone, they mix it with sour cream first to make a habanero cream.
SAUCES AND CHUTNEY AT SPOONRIVER
House-made condiments are woven into the brunch, lunch and dinner menus at Spoonriver. Four of the most notable are the ketchup, mustard, tartar sauce and cranberry chutney. Some have been served for years (the cranberry chutney was developed by chef Liz Benser 18 years ago), while others are newly minted evolutions (the tartar sauce was introduced last year -- a joint effort by chef/owner Brenda Langton and Benser).
Spoonriver's ketchup, served on its lamb burger, is spiced up with Dijon mustard, sherry vinegar, Worcestershire, chives, tarragon and olive oil. Tartar sauce is made from a base of Mrs. Clark's Mayonnaise -- an Iowa-based product that uses no added sweeteners -- followed by a slew of flavorful additions, including cornichons (pickles made from tiny gherkin cucumbers), capers, mustard, parsley, shallots, garlic, parsley and tarragon. It's served on the mahi mahi sandwich. One shouldn't be ashamed to order extra. "For me, the sandwich is really just a vehicle for the tartar sauce," says Benser.
