Local Chefs Share Their Favorite Seasonings and Flavor Boosters
What the pros love
We asked local chefs and restaurateurs to share their favorite seasoning.
Palmetto Bluff Club
“I’m a big fan of caraway seeds. They add a certain unique ‘nuttiness’ to breads, sauces and salads. They also remind me of one of my favorite sandwiches, the Reuben, which I’ve often made using caraway rye bread.”
– Chef Beth Cosgrove
The Spice & Tea Exchange
“Honey BBQ Rub Seasoning because it’s my invention; it’s my creation. I like to smoke food, so when we got into this, I wanted something sweeter than what was being offered. I created this particular rub, and now it’s in all of our stores.”
– Todd Ernst
Fiesta Fresh
“I would have to say the thing we use most is Lawry’s Seasoned Salt. We pretty much use it on everything from chicken to shrimp.”
– Efrain Mendoza
TCL Culinary Institute of the South
“My favorite seasoning is truffle salt, which is a finishing salt, meaning you add it to a dish at the end rather than while it’s cooking. It can be used in so many recipes to give a bit of sophistication, like mashed potatoes, popcorn, eggs, pasta and steak.”
– Carrie Hirsch
Wexford Hilton Head
“A definite sleeper, fresh ginger root is not only essential for Asian-style dishes but also brings depth to everyday preparations such as sautéed vegetables, homemade soups, hot tea, marinated meats for the grill and even french toast batter. This is probably my all-time favorite seasoning.”
– Chef Robert Wysong
