Mar 30 – Egg Shop Cookbook
Up first is Chef Nick Korbee, now from First Mile Kitchen here in Wichita, with his book from the New York restaurant “Egg Shop” and the Egg Shop Cookbook.
An appealing, stunningly designed full-color cookbook featuring more than 100 recipes for favorite food and drinks from the Egg Shop, New York City’s beloved all-hours brunch-and-cocktails hangout.
For first-time restaurateurs Demetri Makoulis and Sarah Schneider and chef/partner Nick Korbee, eggs aren’t just an easy, protein-packed breakfast go-to, but an extraordinary complement to New York’s wealth of local produce and artisanal meats, grains, and cheeses. With Egg Shop anyone can create their delicious Egg Shop experience at home—whether it’s a quiet breakfast for one or a boozy brunch for twenty.
Inside you’ll find proper egg-cooking techniques as well as instructions on incorporating eggs into super-delicious dishes from the health-conscious to the decadent, using fresh, delicious ingredients: homemade seeded rye bread, the best-quality bacon, and the perfect melting cheese. After mastering the most common and useful egg cooking methods (scrambled, poached, fried) Nick Korbee teaches you how to unlock egg superpowers—coddling them in Mason jars full of truffle oil and basting them with coffee-infused compound chocolate-bacon butter.
Egg Shop includes flavorful favorites like Eggs Caviar, Classic Eggs Benedict, Pop’s Double Stuffed, Double Fluffed American Omelet, Egg Shop Egg Salad, and The Perfect Sunny Up. Nick shows how to build on those basics to create sandwiches, bowls, and other egg-citing dishes such as:
- Egg Shop B.E.C with Tomato Jam, Black Forest Bacon, and Sharp White Cheddar
- The “Fish Out of Water” Sandwich with Pickled Egg and Cognac-Cured Gravlax
- Green Eggs and Ham Sandwich with Double Cream Ricotta and Genovese Pesto
- The Spandexxx Break Bowl with Red Quinoa, Pickled Carrots, and Poached Eggs (every model’s favorite low-carb feast!)
- The California Breakfast Burrito and more!
Infused with the creativity and playfulness that makes Egg Shop a one of a kind culinary treasure, Egg Shop is the home cook’s perfect egg-scape.
You can get a signed copy at First Mile Kitchen in Bradley Fair. Make reservations at First Mile Kitchen for their Easter Jazz Brunch and pick up a copy of Nick’s book.
In the second half I’ll be talking to Tim Touhy, The Picklesmith (head Pickling Dude) at Kansas City Canning Company.
Developed from a mutual love of canning and preserving, Tim created Kansas City Canning Co. to forge a modern approach to the craft of food preservation. Specializing in pickles, preserves and cocktail goods- we’re looking to elevate and stretch the conceptualization of “canned” products- utilizing as much locally sourced produce and product as possible.
Embracing unique flavor profiles in our recipe formulation, we’re challenging normal constructs and thinking progressively about palates, uses and balance. We celebrate local, sustainable ways to preserve seasons, moments and memories in food, using artisanal and traditional canning techniques stretching far back into our family trees. Each jar is hand-packed, hand-labeled and hand-batched in methods which require tender care and time- we hope you can taste our commitment to the craft in each of our products.
We Put Stuff in Jars, Professionally – Handcrafted, small batch, award-winning specialty pickles, preserves & cocktail goods.
You can order directly from the KC Canning Co. or locally from All Thing Barbecue in the Delano District.
Good Life Guy’s Wine of the Week:
2021 Rebellious California Pinot Noir
Pinot Noir is an ancient varietal that has shown resilience in the cool climate vineyards of France for thousands of years. After being
smuggled into California in the 1900s, it continues its fight to survive on hillsides and high elevations. Rebellious is named after the
roots of these grapevines, which struggle down into the earth, seeking water and fighting against the harsh elements to survive. Today,
the growers and winemakers of Rebellious have created luscious, full-bodied California Pinot Noir. In addition, they have added a splash of classic California Chardonnay to soften the tannins, add more flavor and acidity.
This soft and silky wine entices with crushed raspberry and hints of sandalwood and wild licorice on the nose. Zesty flavors of dark bing cherry, raspberry preserves, and allspice are balanced with a lush texture and lengthy finish. ABV14.1%
