2015 is my Year of Meat. Let's get a jump on things, shall we?
My friend Marika (aka The Hamazonian) and I met for drinks and nosh. The mission: explore Georgetown, an up and coming neighborhood south of Seattle. Chef Brendan McGill made a sweetbread lover out of me, so I was curious to try his latest place, Hitchcock Deli. Situated in a corner space with oversized windows, from the street, the deli case beckoned. Lunch is the bulk of their business and the day we were there, they got killed! A post-work happy hour menu has limited but worthwhile offerings, including and beer, wine, and champagne by the glass. Bubbles and Brats? Bring it on!
Hitchcock has a multitude of sandwiches, but these days, the media is clamoring for a global mash up under the guise of a Cuban sandwich: Italian-style roast pork, American-style smoked ham, housemade pickle planks, Swiss cheese, on a Vietnamese baguette.
Still life, Hitchcock-style.
Dear Good People, take note. You want this. Trust me.
Meet Graham Leon, Hitchcock partner and general manager. Over the counter he kindly offered, "Would you like to try something?"
"Yes, I want to try it ALL!"
And we did. Let's take a look....
The porchetta, made with rosemary, crushed red pepper, fennel, orange zest, salt and pepper from Carelton Farms pork loin, wrapped in pork belly and slow roasted. Pate de Campagne, a favorite, for sure. This country-style pork liver pate is made with blanched pistachios, diced pork fat, and wrapped in house-cured bacon.
In the name of 'research'....
While the soup looks great, the $5 rillettes caught my eye.
It's interesting how a simple thing like mustard can tell you much about a place. In the photo, tucked between the arugula and the crostini, the mustard is made in house. At Hitchcock, they also make cheese. The byproduct of that process, the whey, has a second life. Brown and yellow mustard seeds are fermented in a gallon of whey for three days. The fermented mustard seeds are then strained, and incorporated in their housemade coarse mustard.