Double L Chef Cuts Pit Beef Sandwich with Chef Michael Nasteff
Certified Angus Beef smoked Pit Beef Sandwich with crispy onion straws, tangy horseradish bbq sauce on a kaiser roll.
LL Ranch Meats Chef Cuts Chicken Carnitas Rice Bowl with Chef Christopher Turke from JG Neil & Co.
Certified Angus Beef smoked Pit Beef Sandwich with crispy onion straws, tangy horseradish bbq sauce on a kaiser roll.
Double L Honey Siracha Pork Belly Raman with Chef Tony Rizzo
Everybody Loves Ramen. I know I do! I wouldn’t have made it through college without it. Now with the popularity of Pho restaurants and fusion changing from a trend to a necessity on menus, why not create your own feature that can become a menu staple or rotating feature for your seasonal tastes.
Double L Chef Cuts Certified Angus Beef Short Ribs with Chef Michael Nasteff
Double L Ranch CAB Beef Short ribs, summer corn, chorizo and potato hash, Peach and Chipotle BBQ sauce, pickled radish and scallions.
Double L Chef Cuts Beef Taco Empenadas with Chef Tony Rizzo
Meat Pies, handheld sandwiches have been around for centuries, from English and Australian meat pies to Campfire Toasted sandwiches we would make as kids and even the Hot Pockets my kids would eat for a quick snack after school or a meal on the way to practice. But a true favorite on trend menu feature is the Empanada. Another versatile workhorse drawn from the classical original standard, our feature today utilizes Taco Meat as it’s star protein, but these can be made any number of fillings from Barbacoa, Burnt Ends, Smoked Chicken, Roasted vegetable. Create your favorite with a simple pie dough and rich filling.
Double L Chef Cuts Birria Beef Ramen with Chef Christopher Turke from JG Neil & Co.
Birria Beef Ramen
Double L Chef Cuts Barbacoa Stuffed Pablano Peppers with Chef Christopher Turke
Barbacoa Stuffed Pablano Peppers
Double L Chef Irish Corned Beef Tachos with Chef Tony Rizzo
This shareable appetizer allows you the opportunity to utilize Corned beef ends the way you would use burnt ends from a Smoked Brisket or Pork Butt maximizing the yield for your operation and giving Tater Tots another chance to win the day as your star at the bar. Tater Tots, fried crisp, smothered in cheese, and smokey shredded corned beef, topped with a sweet and tangy fresh Cole slaw, spicy stoneground mustard crema and zesty scallions.
Double L Chef Cuts Corned Brisket Reuben Eggrolls with Chef Tony Rizzo
Reuban’s are a classic sandwich, loved by many, especially around St Paddy’s Day. Who doesn’t love a good eggroll, crispy, crunchy, and delicious! Mix in a smoky, savory corned beef, Tangy Swiss Cheese, Tart Sauerkraut and a sweet and spicy dipping sauce and you’ve got a killer appetizer for any time of the year.
Double L Chef Cuts Italian Roast Beef Sandwich with Chef Tony Rizzo
“It’s a Philly Thing” became an expression a few years back watching my hometown Philadelphia Eagles as Jalen Hurts became the starting quarterback for the Birds. The town known for it’s toughness, what we call grit and our determination and tenacity, what visiting teams call something else, is a blue collar town. We like the simple things, done right. There’s a stand in The Reading Terminal Market which has served roast pork and beef sandwiches since the late 1970’s and I have had the pleasure on numerous occasions to enjoy both. Today let’s try to pay a homage to my hometown favorite – DiNic’s, featuring this Italian style roast beef, shaved thin and piled high, topped with sharp provolone cheese.
Double L Chef Cuts Wagyu Roast Beef Panini with Chef Michael Nasteff
Double L Ranch Wagyu roast beef Panini, grilled onion and tomato relish, melted Oaxaca cheese, arugula, chimichurri sauce.