Foundation. Flavor. Food.
For the longest time Montreal's population was largely made up of British and French immigrants and this area was the birth place of Montreal Steak Spice (also called Montreal Steak Seasoning or Montreal Steak Rub). This wonderful steak seasoning fuses the British cravings for beefsteaks with the French flair for seasoning and the end result is a robust flavor explosion. Some foodies credit the French and British descendants for this steak blend while others believe it was created and perfected by Jewish immigrants from Eastern Europe. Legend has this seasoning used in the first delis in Canada dating back in the early 1900's.Montreal locals also enjoy a hoagie (or sub sandwich) called the Montreal Steak Sandwich which is made with flank or skirt steak that using Montreal Steak Seasoning as a rub. This seasoned meat is then cooked in a skillet with mushrooms and onions.In addition to your favorite cut of steak this coarse seasoning can also be used on oven baked fries and is also a palate pleasing hamburger seasoning. Like any great regional seasoning there is no one way in choosing the ingredients as these recipes will vary from family to family. But there is certainly a foundation that each blend will share.Our bold Montreal Steak Rub is Hand blended from coriander seed, black pepper, red bell pepper, onion, garlic, dill, coarse sea salt, caraway seed, thyme and lemon peel.
In September of 2019 our Chef/Owner, David Humphrey, started A&H Provisions to help bring a local option for spices to the Atlanta, Georgia area. An option that will give local residents the ability to have a spice merchant help them make the right choices when purchasing their spices. We will source our product so as to provide you with freshest product possible.
Chef David has been in the culinary industry for over 25 years. His first job was at Six Flags Great America in Gurnee, Illinois. After that he was hooked on the industry. He would continue to work with food whether it was in the back or front of house, in positions from entry level to managerial. In 2010, Chef David enrolled in culinary school at Le Cordon Bleu College of Culinary Arts Chicago and then graduated in March of 2012 with an Associates Degree in Culinary Arts. He then began working at fine dining restaurants in Chicago, amongst them were, Bistro Bordeaux, Fork and A10. In 2016, He moved to Lawrenceville, Georgia and began working at restaurants there, then eventually switched over to Private Chef work before starting A&H Provisions.
At A&H Provisions, we have the belief that making great food starts with a solid FOUNDATION. Our spices provide that foundation for ultimate FLAVOR, which will give you the greatest tasting FOOD for you and your family.