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 critiques and best-new-restaurant accolades from Bon Appétit and Meals & Wine adopted, and nonetheless preserve the joint hopping. Now Hereford channels his sandwich voodoo into a brand new cookbook, additionally titled Turkey and the Wolf, and shares some alternative recipes with you. However first, a phrase with the person behind the sandwich sorcery.
How did you determine to focus your culinary expertise 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 amazing sandwich is a lot greater than meat, cheese and bread.
What had been your preliminary expectations for Turkey and the Wolf?
Once we opened, if I may make an everyday paycheck and we may have a variety of workers events, that was sufficient. Then we acquired some consideration, then traces began to kind. The response far exceeded expectations, and admittedly, 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 start line is often somebody within the kitchen consuming one thing else that acquired 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, give you an esoteric taste combo, after which possibly dial it again a bit.