Chef Josh Habiger Cooks up Reuben Benedict for Food & Wine Magazine!
When a slick food publication like Food & Wine gets into Reubenization, you know things are getting serious! Josh Habiger the executive chef at Pinewood Social in Nashville, TN, developed this ultimate classic mashup. This brunch-wich combines elements that rank high on any menu: all the ingredients of a Reuben, served with eggs and a Thousand Island style Hollandaise sauce. It’s a natural for any restaurant wishing to add a solid brunch element to a morning menu.
You can find this recipe here.
Chef Josh Habiger was named as one of the best new chefs of 2012 by Food & Wine, with an impressive kitchen pedigree that runs from the UK to Chicago. Here’s a interview with Habiger, discussing his culinary influences, music and new found passion for sour beer.
Food image copyright Con Poulos.