Sandwich = Happiness

I just got off the phone with my cousin, Courtney, who in a lot of ways is like myself. I think we both felt the pressure, as we worked our way through college and trying to figure ourselves out, to live the lives of our fathers have - the lives of picket fences that are bought with stock dividends, Country Club memberships that are granted through work relationships, and the notion that driving expensive cars seems to convey one's level of education. Hell, we both went to some of the best schools in the country, had great jobs, but weren't happy doing what we were supposed to be doing. So, we talked about 3Way coming a reality, and how she recently finished a week long seminar on opening a Coffee shop. I am excited for her, and regardless hope she follows in the way of her dreams. I can't begin to describe how important it is to spend your life at work being happy, and feeling fulfilled. Literally, today - they highlight of my day was one sandwich.
King Matt, a friend of the downtown Norfolk community and an employee at two of our other restaurants came in to 3Way for lunch, ordered a Corned Beef and Swiss Sandwich, with one request and that was to leave off the Mustard. I, smiled back at him, "Dude, the mustard literally makes the sandwich...." His hungover eyes offered no rebuddle, but I pulled the meat out of the fridge, emptied it from the portion bag and slathered it over the hot griddle, which sizzled and screamed as the two contrasting temperatures played games with each other. I grabbed a handful of previously caramelized onions and tossed them amongst the meat, and laid two pieces of jewish rye bread face down, in order to create a buttery sear on the outside of the bread. I momentarily neglected the sandwich as I was prepping a soup for tomorrow, and when I returned, everything looked perfect. I mounted the sandwich with grace, placed a slice of swiss cheese centrally across the bread and meat, and gave it the chance to melt in our convection oven for a couple of moments. I don't think I have ever seen a more beautiful toasted piece of bread. The shear goodness of a buttery shine bounced off the flesh of the rye and swiss cheese began to drape itself around the meat, infringing on the bottom piece of bread. I delicately relocated the sandwich onto my cutting board as I took it out of the oven, inserted frill picks into either side of the sandwich, and, on the slightest of biases cut through the sandwich. It was one of the most beautiful sandwiches I have ever made, and it was simple - nothing special or unordinary about it. I plated it with a pile of parmesan-cracked peppercorn chips and eyed the sandwich as I walked it over to Matt. I smiled at him again, and wandered over to the soda fountain for some Diet Coke. A moment or two later I walked back passed him, and he said this - "Chris, ya know I left my house a couple of minutes ago, and thought where do I wanna go? How about 3Way I.... then I Got here and was still unsure of what I wanted.... then I ordered this sandwich and you were giving me shit for leaving off the mustard, and thought is that what I realy want? I just took the first bite, and I am pretty sure I knew all along what exactly it is I wanted, I just didn't know it would be this damn good." I smiled at him and walked back to the cook's line where I needed to tend to the soup I was working on.
So, ya that is a story about making a sandwich, but when it comes down to it, it is all about caring - caring for the ingredients you are working with, and caring for your customers. For me, it is all about making people happy.....

The Last Month.....

I haven't had the chance to sit down and write in some time now. The blarring of Chunk from The Goonies voice is on the TV behind me as I flip my perfectly golden egg-white omelette...My toast smells lightly browned, and the heat from the oven slips out and into my face as I open the door to retrieve the buttery potato bread. I just now realize I haven't turned the TV on at home in probably a month. Maybe longer. My legs hurt, and I haven't been to the gym in 5 days. I feel old, and am waiting for gray hairs to pop through my scalp, and for a doctors visit that is laden with blood pressure medicine. The last month has been a whirlwind of excitement. I am more behind on laundry and cleaning than I ever thought imaginable, and I have been a bad friend, brother, son and Uncle. So, sorry guys. Our sandwich shop,the 3Way Cafe transformed from merely an idea into a restaurant, and it happened through dedication, working 18 hour days and ceaseless vision. We opened this past Monday, and I was exhausted after having worked all weekend at Baxter's, then spent 12 hours on Sunday prepping the kitchen - making soups and sauces, and portioning meats for what would be our first lunch the next morning. I made a Southwest Broccoli and Cheese Soup, and Chix Tortilla garnished with fresh Salsa, and a Balsamic Glazed French Onion Soup. After about a week, I realized how old it can become to make three soups everyday in an unorganized and cluttered kitchen. Everyday as we were closing up, my soups simmered away, and as I pulled my phone out to check the time, I had a handful of missed calls, twice as many text messages, and knew I was going to be late for work at Baxter's. I have always said, well, that's the life of a restaurant manager. Now, I can atleast replace manager with "owner". Hard work and dedication pays off. This is only the beginning....

Between the Bread

I could write an entire book on this topic, and honestly I will probably attempt to do so at some point in my life….. Sandwiches are transcendentally universal. Virtually every restaurant in the country serves some kind of sandwich. Bread, instead of restricting welcomes just about anything, and serves merely as a glue for what you want to put inside. I recently dined at the Route 58 Deli in Virginia Beach to do some market research for our new sandwich shop the 3Way Cafe, and here the sandwiches are piled high with nearly a pound of meat. There is not nearly enough bread, and virtually everyone takes their leftovers in a box. While, it is a hell of a lunch, it’s gonna run you 20 bucks when you throw in a drink and gratuity – hell the sandwich doesn’t even come with a side, and you have to pay extra to get your sandwich grilled! Don’t get me wrong, everything was delicious. We feasted for an hour on our sandwiches, French fries, and desserts, while we analyzed the restaurant. I began to think about the perfect sandwich and how to define that. I’m unable to do so, but I think it begins with the bread, and the bread is the first problem I had with the Warm Pastrami sandwich I had for lunch that day. There wasn’t enough of it. It couldn’t stand up to the massive amounts of meat…. Or is the over abundance of meat the root of the problem?

4 Keys to Sandwiches
Bread: Balance between crunchiness, softness and thickness – it needs to be durable, but not teeth-breaking hard. This is the most important element to any sandwich.

Proportional: Everything should be proportional. Meats – to Cheeses – to Veggies – to bread – to sauce – If you can’t taste everything in a single bite than the essence of what you are making gets lost. A Reuben consists of Rye, Corned Beef, Saurerkraut, and Thousand Island. If there is too much Saurerkraut then the meat fades into the background, or if there isn’t enough dressing then the sweet creaminess to balance the sharp taste of the kraut doesn't prevail. Everything should have a reason.

Balance of Flavor: If you have a spicy component, cool it off with a fruit glaze or spread. If you have a strong cheese, it needs to be balanced out….. think about how you can incorporate fruits, and caramelized vegetables, which will add an added depth.

Temperature:Hot vs. Cold – I will almost always order a hot sandwich when one is available…. As long as the ingredients, when warm, have a combined balanced flavor profile, and that the ingredients work well warm. I.E. – I despise tomatoes and avocado when warm.