Sides

Sides

By
Mark Hix
Contains
10 recipes
Published by
Quadrille Publishing
ISBN
9781844003921
Photographer
Jason Lowe

I view side orders as a crucial part of a restaurant menu. A good selection of seasonal vegetables, including a few different potato dishes, helps keep the menu interesting and allows customers to choose what they fancy. Of course it’s important that the sides on the menu are suitable accompaniments for the main dishes on offer.

Some restaurants don’t offer a choice of side dishes on the menu at all; instead serving up a random assortment of vegetables that are not always appropriate to the main dish ordered. This doesn’t make any sense to me.

A few of the main courses on the Oyster & Chop House menu, such as braises and hotpots, are complete in themselves because vegetables are an integral part. Here sides become superfluous, unless a customer chooses to order a side salad or an extra vegetable.

As with the rest of the menu, seasonality is always a prime consideration. A customer should be able to look at the side order menu and tell exactly what time of the year it is by the dishes on offer.

Recipes in this Chapter

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