We’re pretty sure you’re with us on this, but it needs to be said – there’s just no substitute for real, live, and in-person when it comes to professional development and cooking. We recently gathered a group of chefs from private Clubs around the country to Ansley Golf Club in Atlanta with our host Certified Master Chef Kevin Walker, and trend experts from Flavor & the Menu and National Culinary Review magazines…plus all the sustainably raised Australian grassfed beef, wagyu and lamb you’d ever need. We know we're teasing you a bit with these highlights, but no worries mate! You can have your chance to attend - drop us a line at mlateam@summitmg.com if you'd like to be considered for our next get-together, coming soon!
Flavor & the Menu’s Cathy Holley reviewed her top 10 trends for 2022 (more on that here and here) which set the chefs up for what to shop for at the Buford Highway Farmers’ Market, and what to cook later in the day. A few of the standout dishes came out of the “bocadillos” trend.
Bocadillos
These are iconic sandwiches from Spain’s tapas bar culture, now popping up in the USA in all manner of places and dayparts. Almost always on a crunchy, airy baguette, just about anything can go between the slices. A less-is-more sensibility prevails, allowing for higher-end, higher-quality meats and charcuterie to shine. All in all a great platform for Aussie meats!
Here’s Chef Bryan LaForge of Mt Vernon Golf & Country Club, Alexandria VA’s take; a pastrami bocadillo made with grassfed ribeye, brined and smoked in-house, with pickled radishes, dandelion greens, a pepper aioli and Mahon cheese. Nailed it!
And then there was this Lamb Birria open-faced sandwich, from Chef Miguel Mendoza at The Woodlands Country Club, Woodlands, TX. We love this mashup of on-trend lamb birria as an open-faced sandwich. Chef braised the Australian lamb with ancho, guajillo & chipotle peppers, then topped it with melted Oaxaca cheese, drizzled with that signature red jus and a touch of radish and cilantro. A little side of charred white corn tossed in Salvadorian cream, jalapeno powder & lemon-pepper seasoning, and quick-pickled Habanero-onion slaw takes you all the way home to flavor-town. Nice one, Chef!
