After a week of preview lunches, the Dr.Dre-release-a-new-album-already-like anticipated Blue Cow Kitchen finally opens its doors downtown today. Lucky for us, the man behind BC and the ever-popular Mendocino Farms chain, Mario Del Poro, took time out of his hectic schedule to answer a few questions about his new restaurant.
1. What exactly is Blue Cow and how did the concept
come about?
MDP: Blue Cow to Chef Judy [Han] and I- it is a workshop
restaurant where we can continue to create our most creative sandwich ideas and
get our loyal guests' opinions, then figure out how to create the most popular
Blue Cow Sandwiches at the Mendo Store level. As we grow Mendo- we want
to continue to be the edgy sandwich place- not just a watered down chain.
Blue Cow for the guest is just a New American restaurant with a clearer point
of view than most- it is owned by the Mendo guys- so, it pays homage to the
sandwich.
2. I've read that you plan to have esteemed local
chefs come in from time to time to feature their creations on the menu. What
chefs and what sort of dishes can we look forward to?
MDP: Some of our friends are some of the best chefs in
the city. From time to time, we want to invite them to help us create
some of our most creative sandwiches. We are calling it a Sandwich
Sabbatical. For a day, weekend or maybe a month- our friend chefs will
work with Chef Judy and [Blue Cow Chef] Josh [Smith] on some of our most interesting sandwich ideas,
bringing in their point of view. The sandwich will first debut at Blue
Cow and, if successful, will roll out to the Mendos.
Right now, we are in talks with a couple of our friends and trying to work with their schedules- so, I'd rather wait until we confirm when they will be coming to work with us. Also, we are really just trying to focus on opening Blue Cow.
Right now, we are in talks with a couple of our friends and trying to work with their schedules- so, I'd rather wait until we confirm when they will be coming to work with us. Also, we are really just trying to focus on opening Blue Cow.
3. You and Jason Travi went on an LA burger conquest of sorts recently. What do you think you learned that you will apply
to the B.C. burger?
MDP: Funny- my Dad is a third generation butcher- maybe
one of the most knowledgeable meat guys in the country- he also accompanied
Jason and I on the Burger Eating Mission. He commented early on that the
blend does matter, the quality of the cow does matter- but, most significant
are three aspects- the amount of fat (buttery to your tongue), the grind (and
how you hold the grind, so it does not become packed) and how you cook it.
We had an all chuck burger- no blend at Comme Ca and it was fantastic, where we
had a complicated blend from Rustic Canyon and it was equally good.
4. Should we expect any crossover between the Blue
Cow and Mendocino Farms menus?
MDP: You already are seeing it. Chef Josh came up
with a Spanish style of chicken sandwich- Chef Judy loved it and created a
simpler version that is currently the Chef's pick this week [at MF]. Chef Josh
did a BarbaFaux'A Torta with the seitan that we have been using at Mendo- he
took it in a totally different direction- Chef Judy again made an interesting
rendition that you will seeing at the Mendo stores this Spring.
5.
Any plans for further expansion of either Blue Cow or Mendocino Farms?
MDP: No
more Blue Cows- a guy doesn't need two workshops. But, we are currently
building a Mendo at 3rd & Fairfax on the hard corner, directly across the
street from Short Order. We will be the end cap for one of the largest
Trader Joe's in California.
[[See Previous 5 Questions With... Mendocino Farms.]]
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