Garnish and Serve

You've asked, and we're here to answer: what's that garnish?

All of these are super, super simple to use. Nearly all of them require little-to-no effort aside from taking the product out of its package. They provide easy, eye-catching, impressive finishes to so many dishes that we make in the test kitchen.  

See below for our favorite and most often used garnishes that you may have spotted in our recent posts.


 Pickle Skewers- pickled garden vegetables, spicy cocktail onions, cornichons, jalepeno stuffed spanish olives. perfect for a bloody mary, or a new take on for a dirty martini. more color, texture, and bite than the traditional olive.
Mango Pearls- a fun, easy introduction to gastronomy. Unique and easy to use. Brightness in color & flavor are matched with an exciting, caviar-like pop. Perfect to garnish summery, tropical drinks or to watch dance in a champagne flute
Chocolate Mint- the refreshing qualities of mint combined with the richness and depth of chocolate, all packed into fresh leaves are ready to be muddled into a Mojito or blended into a Mudslide.


appetizer garnish

Black Lava Salt- the stark black, slightly shiny finish to this charcoal-infused sea salt is a perfect finishing salt for any dish featuring bright colors. Crunchy & savory with a hint of earthy black lava, this salt provides contrast in many ways.
Edible Herb Flowers-beautiful in flavor & looks, edible herb flowers like chive blossoms, African flowering basil, and fennel flowers offer delicate versions of their full-grown relatives’ flavors. Pluck off the petals and sprinkle them over a dish as a bright garnish, or leave them whole in the body of a summer salad or as a pop of color on a cheese board. 
Citrus Dust- all natural dried citrus fruit is ground in a blender to a super-fine dust and used as an easy, but elegant, unexpected, and bright garnish. Sprinkle it over the rim of a dish as a fragrant frame, or finish a dish with it as you would salt & pepper. It’s bright yellow-orange color pairs perfectly with seafood, poultry or grilled vegetables. 


dinner garnish

Spicy Radish Sprouts- the familiar bite of radishes combined with the light crunch of sprouts,  the bright whites, purples, yellows, and greens and a unique, wild shape are a natural way to enhance any salad, chilled noodle dish, or sandwich. We love them as a spicy addition to a cheese board.
Lavender Salt- French Atlantic grey sea salt with blue lavender flowers provide lightness & floral notes to any Spring or Summer dish. Beautiful to sprinkle over a soft cheese or fresh fruit. Perfect for rimming a glass of fruity, white sangria.  
Fresh Farmer's Cheese- versatile, creamy, and tender- this multi-purpose cheese can be crumbled, grated, shredded, or melted to finish a dish. It’s bright, white color and interesting texture add visual appeal to the dish as well. 

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Color Coded Guide to Produce

Fall Winter Produce Planner

See the Sid Wainer Fall Menu Planner here

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Shiitake Mushrooms

Wainer Family Farm Mushroom

Ben, manager of the Wainer Family Farm, is showing us what he's been growing in the woods just beyond the farm.

Shiitake mushrooms are cultivated for their earthy, umami flavor and are most often sautéed, roasted, or grilled.

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Margarita with Smoked Whiskey Simple Syrup from The Coastal Table


Whiskey smoked syrup adds another layer of depth to this classic margarita from The Coastal Table.

Raw sugar that been smoked over wood from old whiskey barrels adds just the right amount of smoke and sweetness to the finished sugar. It’s perfect as a rub, used in place of brown sugar in sauces, and as the base for the most heavenly simple syrup.

-Karen J. Covey, The Coastal Table


Margarita with Smoked Whiskey Simple Syrup from The Coastal Table



for Smoked Whiskey Simple Syrup:

¼ C Jansal Valley® Whiskey Smoked Sugar
½ C Water

for Margarita:

¾ t Kosher Salt
¼ t Chili Powder / or Jansal Valley® Chile-Lime Powder
2 oz silver tequila / or to taste
2 oz Fresh Grapefruit Juice
1 oz Fresh Lime Juice
½ oz Smoked Whiskey Simple Syrup
3-4 dashes Citrus Bitters
Lime Slices or Wedges / for garnish / optional



for Smoked Whiskey Simple Syrup:

In a small saucepan, add sugar and water and place over medium heat. Cook while stirring occasionally, just until sugar melts, about 5 minutes. Set aside to cool to room temperature.
Makes approximately 1/2 cup.

for Margarita:

In a small bowl, combine salt and chili powder. Transfer to a flat plate and set aside.
Run a lime wedge around outer top edge of your glass. Dip rim of glass in salt-chili mixture, making sure it sticks evenly around rim. Place one big ice cube (or several regular ice cubes) in glass and set aside.
In a cocktail shaker or mason jar, combine tequila, grapefruit juice, lime juice, simple syrup, and citrus bitters. Add ice and shake until well combined. Taste and adjust as desired. Strain into prepared glass, garnish with lime (if using) and serve.

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Almond & Vanilla Tarts

Vanilla & almond are a classic combination like wine and cheese that you see everywhere from flavored coffees to our all-natural raw cane sugar. Here, we've used crushed almonds, rather than almond flour, to create a dynamic texture that lets this simple little tart shine above the most colorful, ingredient-packed desserts.


Almond & Vanilla Tarts



For Crust:
⅓ C Jansal Valley® Almond & Vanilla Sugar
⅔ C Unsalted Butter
1 Egg / beaten
1 ½ C All Purpose Flour
¼ t Kosher Salt
For Filling:
4 Eggs / beaten
2 C Almonds / toasted / finely crushed
1 ½ C Granulated Sugar
1 Lemon / zested
1 T Vanilla Bean Paste
1 t Kosher Salt
Sliced Almonds / as garnish



Preheat oven to 350° F.
For the crust, in a food processor, pulse the Almond & Vanilla Sugar until very fine. Add the butter, egg, flour, and salt, and pulse until the dough comes together.  Form the dough into a tight ball, wrap in plastic wrap, and chill in the refrigerator for at least one hour.
For the filling, in a large bowl, combine all of the filling ingredients with a whisk. Set aside.
Grease six 4” tart pans, or one 10” tart pan. Divide the dough accordingly, and press into the tart pans, being sure to go all the way up the sides of the pan with an even layer of dough, about ⅛”.
Fill the tarts with enough almond mixture to come almost to the lip of the tart shell. Decorate the top of each tart with sliced almonds as desired. Bake in a preheated oven for 20-25 minutes, or until firm to the touch in the center.
Remove from the oven, and transfer to a cooling rack to chill to room temperature. Gently remove the tarts from their pans, and serve at room temperature, or chilled. 

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Tyler The Cheese Guy's Top Picks

Tyler the Cheese Guy is back. This time we are at the Wainer Family Farm to share Tyler's top three go-to cheeses and a few more tips on creating the perfect cheese board.



comte cheese

L'essence du Fromage® Comté  , certified A.O.C., imported from France


The Grey Barn Eidolon

eidelon cheese

Available at our Gourmet Outlet , certified USDA Organic, produced locally on Martha's Vineyard, MA


Vermont Shepherd Verano


Image currently unavailable, cheese will be in-season in three weeks and we will update a picture right away! Please refer to video for rind, paste, and coloring.

Available at our Gourmet Outlet, 100% farmstead sheep milk, produced in Vermont

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