Donovans Cellar - Deviled Egg Display from Donovan's Cellar on Vimeo.
When making a basic relish, you start with a foundation of chopped cucumbers, peppers, or other vegetables and fruits.
When making an exceptional relish, you take the base and tweak it, using non-traditional ingredients, unique cooking techniques, and give it time to mature.
Our approach to relish, adapts a sous-vide technique (French for under the vacuum) to pickling. Rather than using the traditional raw and hot packing method, we have taken the cooking process a step further, extending the rolling water bath and lengthening the aging process. In time, these added steps will help achieve the desired creaminess within our relish, and ensure evenly cooked vegetables, ample texture and, most importantly, a consistent product.
We have only scratched the surface with relish’s versatility. What is typically designated as a topping for hot dogs, now serves as a fundamental addition to brighten up your tuna and chicken salads, and spice up your grilled pork chops and steaks. Today, we have taken our relish and have put our own twist on the classic deviled egg. With just a little imagination and creativity, you can turn a relish into an everyday cooking essential.