Advertisment

Market Values: Dish Network

From market to plate: The menus from these three local chefs are built using ingredients found at the West Side Market.


Noodlecat's

Jonathon Sawyer

Bonbon Pastry & Cafe's

Courtney Bonning

SoHo Kitchen & Bar's

Nolan Konkoski

THE INGREDIENT

Pepper bacon
from Dohar's

Breakfast maple
sausage from the
Pork Chop Shop

Smoked tea leaves
from City Roast
Coffee & Tea

USED IN

The rotating Butcher's Bun special ($3) with miso mayo, sprouts and heirloom tomato

The Breakfast Sandwich ($7.50) with roasted tomato, egg and cheddar

The Nag's Head cocktail ($8.50) made with dark rum and ginger soda

WHY IT WORKS

"The smoked bacon is the perfect combination of salt, smoke, spicy black peppercorns and fatty porcine Ohio pork belly," says Sawyer. "The Dohar family has been smoking meats for more than 70 years at the West Side Market."

"The sausage is the main ingredient in this dish, which no doubt makes it sell so well," says Bonning. "The Pork Chop Shop makes the sausage specifically for us. It's a perfect combination of sweet, savory and salty. It's just a giant hug in the morning."

"It has a bit of smokiness that sets it apart from standard rum and ginger drinks," says Konkoski. "Guests always want to know how we got the mildly smoky flavor into their cocktail. We don't have a smoker in the kitchen, so it makes our life easier."
Share this story:

food & drink

12:00 AM EST

October 20, 2012

Story:

Amber Matheson
Erick Trickey
Kim Schneider
Natalie Trusso Cafarello

Editor:

Erick Trickey

Related Articles

Advertisment