THE CHAR CRUST STORY

By Bernard Silver, President

Al Farber's Steakhouse, Belden Stratford Hotel, Chicago, Illinois

IN THE BEGINNING...
"Diners have been savoring the great taste of Char Crust for over 40 years. My father, Nathan Silver, created Char Crust Rub at his famous Al Farber's Steakhouse in Chicago's Belden Stratford Hotel in the 1950s.
"One taste of a perfectly Char Crusted steak, and people were hooked. The charcoal blackened crust outside the pink juicy meat inside... nothing else gives such consistently delicious results. People would come from all over the country just for our Char Crusted steaks. And prime rib lovers were crazy for our Roto-Roast Rub that we used on our prime rib (and oven-roasted chicken)."

RESTAURANT CUSTOMERS
"When my father retired, I continued the family business by selling our famous rubs to restaurants across the country. And in 1990 I created Char Crust with Molasses to offer diners a Char Crust Rub with less salt. Take a look at some of the uniquely delicious recipes for Char Crust and Roto-Roast Rubs developed by our better restaurant customers."

INDIVIDUAL CUSTOMERS
"For years we have gladly filled orders for the thousands of individuals who called us after tasting Char Crust Rub and Roto Roast Rub in their favorite restaurants. Now, with the World Wide Web, we have made it even easier for people to find us and order our wonderful dry rub blends.
Browse our catalog and choose the rub that strikes your fancy.

Happy eating!

Bernard Silver
President