Sweet and Savory Meats

At The Silver Palate we always had a range of meat entrées, some spiced and wrapped in herbs, some sweetened with fruit. We accented meats in a variety of ways, so that their richness could be more fully appreciated.

In fact, sweet and savory meats have an ancient and global tradition. Dishes of the Orient, the Middle East, and Africa have always demonstrated the affinity between meats and fruit, often using fruit as much for color and texture as for their natural sweetness. The finished dish is seldom actually sweet; rather, the acids and sugars act to bring out the natural flavors of other ingredients in the dish. In much the same way, mustards, vinegars, and chutneys enliven meat dishes, and we use them freely in our cooking.