Max Hansen Carversville Grocery Acquires New Executive Chef

Chef Frost's ShortRib Pastrami

Chef Joseph Frost debuts homemade short rib pastrami!

Carversville, PA — Joseph Frost has joined Max Hansen Carversville Grocery as Executive Chef, and the veteran culinary professional is wasting no time cooking up tasty and unique menu items at the quaint Bucks County grocery store that doubles as the town’s post office.

Frost most recently worked as executive chef at Brittingham’s in Lafayette Hill with stops along the way at Georges’ in Wayne, Brasserie Perrier and The Ritz-Carlton, Philadelphia. The 36-year-old has been mentored by the best in the business: Georges Perrier, Kevin Sbraga, Guillermo Pernot, and Chris Scarduzio and it shows in his flavorful fare.

Frost is showing off his cooking chops with his homemade short rib pastrami sandwich available only at Max Hansen Kitchen.  “It’s out of this world,” proclaimed Chef Max Hansen. “Not too salty, just the right amount of smoke, oh so tender and flavorful—there’s nothing quite like it.”

Pastrami is generally made from the navel end of the brisket meat, but Frost makes his with short ribs. He shares his process, which takes more than a week from start to finish. “First, the short ribs are brined for five days,” explains Frost. “It’s a traditional corned beef brine for the liquid, with some secret spices and herbs and a spike in the level of some of the ingredients to get our flavors to stand out in the smoker.”

brining

“It’s a traditional corned beef brine for the liquid, with some secret spices and herbs and a spike in the level of some of the ingredients to get our flavors to stand out in the smoker.”

 

The drying process is also incredibly important.  “If we don’t let them air dry long enough, they will be too wet when they smoke and the rub won’t bond into the crust.” Frost air dries the meat for 24 hours before rubbing them with spices and he tries to let the meat dry for at least 48 hours after they are rubbed. Then, the meat is smoked with a mixture of wood chips and pecan chips. The smoking time is a bit of an art, depending on whether it’s warm or cold outside.  “Now that it’s colder out the smoker loses heat quicker when we open the doors and it has to work harder to maintain the heat, so I’ve been letting them go over 3.5 hours. It really comes down to when the short ribs tell me they are ready.”  And when they are ready, the sandwich has been described by customers as “insanely delicious” and “off the charts”!

slicing

There are two short rib pastrami sandwich options on the menu:

Breakfast:

“Caversville Cured” Pastrami & Egg Sammy – shaved short rib pastrami, 2 fried eggs, Cooper American, smoked paprika hollandaise, griddled kaiser ($8.95)

 

Lunch/Dinner:

“Carversville Cured” Hot Pastrami – shaved short rib pastrami, dijon, swiss, griddled rye bread ($8.95)

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Stop by the Carversville grocery and get one, or both, today!

Max Hansen Carversville Grocery is located at 6208 Fleecydale Road in Carversville, PA. Learn more about Max Hansen Carversville Grocery by visiting http://maxscarversvillegrocery.com.

 

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