monavano Posted February 21, 2008 Share Posted February 21, 2008 Nice article from "Young and Hungry" featuring Dan Fisher at Restaurant Eve. Apparently, Neighborhood Restaurant Group will also be opening a butcher shop. Link to comment Share on other sites More sharing options...
Andelman Posted February 21, 2008 Share Posted February 21, 2008 Good Article. However, I seriously doubt that Eve's charcuterie plate pulls in $32,000/month. That has to be a typo. (Unless, of course I am reading it wrong...) I will be happy to see more artisanal food establishments opening up in the area. Link to comment Share on other sites More sharing options...
xcanuck Posted February 21, 2008 Share Posted February 21, 2008 So much for pastrami not being made in-house: Anda takes a whole brisket and brines it for about a week with about twenty things including cinnamon, coriander, vanilla, salt, pepper and juniper. Then comes a dry rub with 50-50 coriander and black pepper, followed by six hours in the smoker. The brisket is then slow-roasted at 200 degrees, and after about three hours is checked for donenessWhich is essentially the exact same recipe included in Ruhlman's book on charcuterie and easy enough for the home cook to reproduce with acceptable results. The best part is that you don't need any special temperature/humidity controlled environment to pull this off. All the guess work is gone and the only thing that requires any skill (for the home cook) is keeping the smoking temperature down low enough to get maximum smoke on the brisket. Good article, Melissa!! Link to comment Share on other sites More sharing options...
monavano Posted February 21, 2008 Author Share Posted February 21, 2008 The author got right by me-I assumed it was Tim Carman....congratulations Melissa! Link to comment Share on other sites More sharing options...
synaesthesia Posted February 22, 2008 Share Posted February 22, 2008 Good Article. However, I seriously doubt that Eve's charcuterie plate pulls in $32,000/month. That has to be a typo. (Unless, of course I am reading it wrong...I think that's revenue, not profit. Link to comment Share on other sites More sharing options...
Capital Icebox Posted February 22, 2008 Share Posted February 22, 2008 I think that's revenue, not profit.Even if it is straight revenue -- $32,000 of charcuterie a month? That's over 80 orders of the stuff each night they are open. Link to comment Share on other sites More sharing options...
MeMc Posted February 22, 2008 Share Posted February 22, 2008 Even if it is straight revenue -- $32,000 of charcuterie a month? That's over 80 orders of the stuff each night they are open. Right. Dan called to report 2000 plates of it a month as of late. Link to comment Share on other sites More sharing options...
Michael Landrum Posted February 22, 2008 Share Posted February 22, 2008 and easy enough for the home cook to reproduce with acceptable results Sure, if the home cook is you. I'm still drooling at the memory of that wonderful, smokey meat. Link to comment Share on other sites More sharing options...
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