We knew this was going to be epic. That was always the plan. But as things start to really fall into place I am really realizing how huge this is going to be.

Bluejacket

I was excited for a bunch of reasons… Think of all the wacky flavors I could make. I couldn’t wait to get my sweets next to Nate’s products. It was something I’d never made before. But that part was exciting AND one of the things that worried me…

I’ve made ice cream a million times. I know it like the back of my hand. But soft serve is different. You don’t use cream or eggs, which is what makes ice cream rich. It needs to have a different fat content. It has to be the PERFECT consistency to drip through the machine into the freezing chamber at just the right speed. So complicated. So many new things to learn. What if I couldn’t pull it off?

But after uttering a few curse words I dove in, face first, and got to testing. A month and several (dozens) of test batches later I’m nearly ready to debut a few fun flavors at Nate’s shops. Yellow Cake Batter. Fruit Loops. Black Tea.

Nate and Michael were right… This is going to be great!

But 5 Guys should watch out, there’s a new burger in town. I know I work with Red Apron but i promise I’m not being bias. If I didn’t ABSOLUTELY LOVE this burger I’d say nothing. But it is unreal. Of course i love the fresh baked brioche bun, toasted with butter, house made thousand island dressing, house pickles, onions and iceberg lettuce but they are supporting characters… The real magic is in the meat. Flavorful and cooked perfectly medium rare then coated with melty cheddar. In my experience, especially for an $8 burger, the meat isn’t usually a highlight. It comes well done and doesn’t taste like much. But at Red Apron its all about the patty. Its juicy, cooked to the temp you like and soooo full of flavor.

Don’t get me wrong, 5 Guys is a wonderful, juicy, satisfying grease bomb. If I’m hung over it really hits the spot. But it leaves you in an absolute food comma and must be consumed in moderation. The Red Apron Classic, however, is a burger I could eat everyday.

We’ll see if it ever makes it to a menu.

GBD (soon to open… hurray,) has been a work in progress for the past 6 months.  We’ve been testing and tweaking fried chicken, sides, doughnuts and biscuits all in an attempt to deliver our guests with a great comfort food experience.  I’ve probably eaten more fried chicken and doughnuts in the past 6 months then most people will eat in their whole lives…  I know what you are thinking…  ”Poor Tiffany having to eat all that fried chicken and doughnuts.”  I know you want to make sarcastic jokes about crying me a river.  Trust me, 20 pieces of chicken in, even taking tiny bites, anyone would be in a serious food coma.  But it’s been so fun.  Especially since I LOVE testing with Kyle.  It’s the time we have the most fun in the kitchen.  When we are learning!

See you at the shop soon!

We are serving it with bacon infused caramel sauce, toated oatmeal ice cream, granola, caramel bananas and maple-whiskey sauce.

Oh, and the two lovely chefs in the photo are Hannah and Chris, my super duper sous chefs.  They work so hard the least I could do is set them up with some coffee and doughnuts, right?