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At the beginning of the 2019-2020 school year Chef Jones and I went out for lunch at the fantastic local restaurant and butcher shop Grass and Bone. I had told him that I had a sandwich there over the summer that was so fantastic I wanted him to try it. It was a combination of roasts (pork and beef) served on focaccia with an au jus dipping sauce on the side. We both thought it was delicious (though we started that day to brainstorm different ways we could put our own spin on it and make a Grasso original sandwich that could become a signature item. As the year began, and business began to pour in, we were busy every single day and though we would chat about different combinations we didn't settle on any singular idea.
At the beginning of the 2019-2020 school year Chef Jones and I went out for lunch at the fantastic local restaurant and butcher shop Grass and Bone. I had told him that I had a sandwich there over the summer that was so fantastic I wanted him to try it. It was a combination of roasts (pork and beef) served on focaccia with an au jus dipping sauce on the side. We both thought it was delicious (though we started that day to brainstorm different ways we could put our own spin on it and make a Grasso original sandwich that could become a signature item. As the year began, and business began to pour in, we were busy every single day and though we would chat about different combinations we didn't settle on any singular idea.
Sometimes inspiration hits quickly and decisively. Sometimes it needs time to grow and develop. Sometimes it needs to wait out a global pandemic. One day recently Chef Jones walked into school and started talking about the idea for "THE" sandwich again. He mentioned that though he loves a good Reuben (not I because of a personal aversion to sauerkraut) he thought that he could create a truly great corned beef sandwich on focaccia that incorporated some elements of the Reuben while accentuating the tenderness of the meat and matching the flavor of the bread. In any great dish there are many little details that "make" the dish. Here, some may argue it is the bread and butter pickles, others the pungent 1000 island dressing, and still others may point out tender meat or the perfectly griddled bread.
Sometimes inspiration hits quickly and decisively. Sometimes it needs time to grow and develop. Sometimes it needs to wait out a global pandemic. One day recently Chef Jones walked into school and started talking about the idea for "THE" sandwich again. He mentioned that though he loves a good Reuben (not I because of a personal aversion to sauerkraut) he thought that he could create a truly great corned beef sandwich on focaccia that incorporated some elements of the Reuben while accentuating the tenderness of the meat and matching the flavor of the bread. In any great dish there are many little details that "make" the dish. Here, some may argue it is the bread and butter pickles, others the pungent 1000 island dressing, and still others may point out tender meat or the perfectly griddled bread.
In either case, literally within minutes of serving our first order yesterday, Chef Jones, Savanna Aponte, and the rest of the senior class starting hearing the accolades pour in. "Absolutely scrumptious!" "You guys knocked this one completely over the fence, out of the ball park and soaring into outer space!!!!!" "Amazing! I will be looking forward to that coming back."
In either case, literally within minutes of serving our first order yesterday, Chef Jones, Savanna Aponte, and the rest of the senior class starting hearing the accolades pour in. "Absolutely scrumptious!" "You guys knocked this one completely over the fence, out of the ball park and soaring into outer space!!!!!" "Amazing! I will be looking forward to that coming back."
Chef Beplat
Check out the recipe for the bread and butter pickles on the main lunch page!
Check out the recipe for the bread and butter pickles on the main lunch page!
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