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."