March 16, 2012 -
The makings of a porkstrami sandwich.
Chef Ben Bebenroth has a very picky palate. As he should. He’s dined at the some of the world’s best restaurants. He rarely eats anything not made from scratch. And he’s been known to keep certain dishes in a constant state of development for weeks before they hit the menu (yeah, we’re talking to you, Andouille Burger). While this attribute is common to any successful chef/owner, it can be annoying sometimes, especially when it comes to choosing a place to eat on date night. (psst. honey, there’s more than one restaurant in town. love, your wife).
So when Ben’s reviewing the St. Pat’s specials and says, (quote) “This could be one of the best f*ing sandwiches I’ve ever had, ever. Seriously. It’s damn delicious.” we all sit up and take note. Kudos to Chef Brandon Walukus for inspiring this rare response.
Here’s the story behind Brandon’s Corn Beef + Porkstrami Sandwich, appearing exclusively on the Spice Kitchen + Bar St. Patrick’s Day menu on March 17th, 2012.
First, we tossed 50 lbs. of cabbage in a big pail with salt and spices and left it in the basement for six weeks.
Then, we prepared DJ’s brisket, brined and braised by Brandon.
We coated New Creations pork with a pastrami cure. Once dry, we dusted it off and brushed it with Amish molasses, then rolled it in coriander, sea salt and black pepper.
We smoked the pork for two hours, basting it with a bit of cider vinegar and beer. To say it smelled good would be the understatement of the year.
We carefully piled all the fixins between two pieces of fresh Rye, smothering them with Gruyere cheese and Brandon’s secret sauce.
Could this be one of the best sandwiches you’ve ever had? Come on in this St. Pat’s (we open at noon for once!) and try it out…then give us your thoughts below!