It’s a modern burger! And for grown-ups! Condiment ingredients include chipotle peppers, green peppercorns, red onions and dill. Check out the pictures and story here. I did the styling, so was up close and personal with this stuff. I recommend all of it.
- Welcome to the Lunch Encounter, a blog devoted to the mighty sandwich, with particular focus on American regional specialties. I am Lisa Cherkasky, a Washington, DC-based food stylist, writer and cook. To see some of my work take a look at my website:
http://www.lisacherkasky.com
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- –WICH LIT–
- ‘wichcraft by Tom Colicchio
- American Sandwich by Becky Mercuri
- Autobiography of a Delicatessen
- Beautiful Breads & Fabulous Fillings by Margaux Sky
- Great Sandwiches by Susan Costner
- Grilled Cheese By Marlena Spieler
- Hamburger: A Global History by Andrew Smith
- Hot Dog: A Global History by Bruce Kraig
- I’ll Have What They’re Having by Linda Stradley
- Nancy Silverton’s Sandwich Book by Nancy Silverton with Teri Gelber
- Panini by Carlo Middione
- Panini by Melanie Barnard
- Sandwiches, Panini, and Wraps by Dwayne Ridgaway
- Save the Deli by David Sax
- Schwartz’s Hebrew Delicatessen: The Story by Bill Brownstein
- Step-By-Step 50 Great Sandwiches by Carole Handslip
- The BLT Cookbook by Michele Anna Jordan
- The Encyclopedia of Sandwiches: Recipes, History, and Trivia for Everything Between Sliced Bread, By Susan Russo
- The Hamburger: A History by Josh Ozersky
- Toast, Homage to a Superfood by Nick Parker
- Tomatoes, A Savor the South Cookbook, by Miriam Rubin
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- Greensboro Lunch Counter, 1960
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- Mustard Shop Museum – Norfolk, ENGLAND
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- Loeser’s – Bronx
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- Liuzza’s
- Liuzza’s by the Track
- Mahony’s Po-Boy Shop
- Napoleon House
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- Cole’s – French Dip
- Cooks Tortas
- Gram and Papa’s
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- La Brea Bakery
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- Papa Cristo’s
- Philippe the Original
- Porto’s Bakery
- Porto’s Bakery – Cuban Sandwiches
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- Xoia – French Dip Banh Mi
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- –WICH LIT–
The Lunch Encounter 