How typically does a scruffy man open a cool neighborhood sandwich store that turns into a coast-to-coast culinary sensation? Like by no means, that’s how typically. But that’s precisely what transpired not way back when Mason Hereford welcomed hungry New Orleanians to Turkey and the Wolf and its chefy, stoner-ific sammies loaded with catfish salad, chicken-fried steak and anchovy crème fraîche. Glowing evaluations and best-new-restaurant accolades from Bon Appétit and Meals & Wine adopted, and nonetheless hold the joint hopping. Now Hereford channels his sandwich voodoo into a brand new cookbook, additionally titled Turkey and the Wolf, and shares some selection recipes with you. However first, a phrase with the person behind the sandwich sorcery.
How did you determine to focus your culinary abilities on a sandwich store?
I grew up in Virginia consuming at a ton of sandwich locations, and after I began cooking in New Orleans, discovered that po’boys and muffalettas dominate the native sandwich scene. So I began including sandwiches to menus the place I labored, and realized they’re a possibility for culinary expression, with all of the layering of flavors. An excellent sandwich is a lot greater than meat, cheese and bread.
What have been your preliminary expectations for Turkey and the Wolf?
Once we opened, if I might make an everyday paycheck and we might have a variety of employees events, that was sufficient. Then we received some consideration, then strains began to type. The response far exceeded expectations, and albeit, we didn’t know what to do with ourselves.
You make some out-there sandwiches. What the method for creating a brand new winner?
The place to begin is often somebody within the kitchen consuming one thing else that received them actually jazzed, like a bag of potato chips or a dish their grandma made. So we bounce concepts, tweak for a very long time, provide you with an esoteric taste combo, after which perhaps dial it again a bit.