Home­town Glory


Red Magazine - - Devoured -

“We wanted to do it the right way and do it our­selves,” says Steven Carl, owner and head chef of Grind Bistro. Grind is all about fam­ily tra­di­tions and the lux­ury of cook­ing from scratch, as Carl grew up with a fam­ily that loved to cook with in­gre­di­ents freshly picked from their farm. Bring­ing this tra­di­tion to Grind, he recre­ates dishes from fam­ily din­ner par­ties, such as the Corned Beef in Rye Sand­wich, with the corned beef home­made and the bread baked us­ing Carl’s aunt’s recipe, and burg­ers slathered with a se­cret sauce he named af­ter his wife Cristina. Grind tells a nar­ra­tive of tra­di­tions and in­flu­ences that helped de­fine Amer­i­can food.

Grind’s Home­made Corned Beef on Rye Sand­wich

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