Yesterday I was in a mad dash and multi-tasking to the point of being dangerous on the road. On top of it all, it was 2:30 p.m. and I hadn’t eaten all day. Speeding down Spring Valley, I noticed a “Grand Opening…Jersey Mike’s” sign. “Oh goodie, good copy,” I thought as I screeched into the parking lot. And lunch.
I’ve never been much of a sub sandwich fan—to me, once you pile on all of the ingredients and douse them with oil and vinegar, they all taste the same. I’m sure some versions have better bread and others have qualities I fail to appreciate, but ordering a sub sandwich for lunch isn’t my first, or fifteen, choice.
But yesterday, I ordered one at Jersey Mike’s. The store opened had just opened the day before and was doing a brisk business. The manager was shocked when I told him I’d never heard of Jersey Mike’s. I learned that the original opened in 1956 and currently there are over 350 locations nationwide. The manager, Dalton, held up a big roasting pan full of two raw meat and said, “You don’t see this in too many sub shops.”
I didn’t want to disappoint him so I ordered the “Famous Roast Beef and Provolone Cooked on premises using only Certified Angus USDA choice top rounds.” (Pictured) I added all of the fresh ingredients and oil & vinegar. The bread had a slight crunch and didn’t crumble all over my lap. The beef was a beautiful light pink. I’m sorry, it tasted like every other submarine sandwich I’ve ever ordered. Except Potbelly. There I said it. Potbelly is better. TGIF.41 Comments »
Recently at the 2009 TexSom Conference at Las Colinas, Andrew Chalk shot this short video on Eroica, a interesting Riesling produced by Chateau Ste. Michelle in Washington State. Chateau Ste. Michelle has been a pioneer in Riesling production in the U.S. In this short clip, Andrew has an informative chinwag with Joel Butler, the winery’s director of education.
[UPDATE: Stephan Pyles, The Grape, Vending Machine at Work.]7 Comments »