Mason Hereford publishes the cookbook “Turkey and the Wolf: Flavor Trippin” in New Orleans Food and Drink | Gamble weekly – Low Calorie Diets Tips

Mason Hereford opened his eye-catching sandwich shop Turkey and the Wolf in 2016. He’d worked at coquette and haute cuisine venues at home and abroad, but his casual eatery gained national recognition for its sandwiches, including a collard green melt and bologna with potato chips in the bread. He followed the nearby breakfast spot Molly’s Rise and Shine. He is now publishing a cookbook featuring recipes from both restaurants, developed by Hereford and his kitchen teams, all of whom are featured in the book. “Turkey and the Wolf: Flavor Trippin’ in New Orleans” is a colorful look at recipes for comfort food and some fun and quirky dishes, describing his “no rules” approach to cooking. It will be released on June 21st. Visit turkeyandthewolf.com for more information.

Gambit: Why did you choose a cookbook?

Mason Hereford: Co-writer JJ Goode and my brother William Hereford, who took the photos – they actually came up to me and said, “Hey, it’s time.” We were all friends, and they both have skills. You have what it takes to be a cookbook. They needed the cookbook guy.

My brother, William Hereford, is more of an established photographer than I am a chef. He does travel, fashion and food. This is not his first cookbook. He made Death & Co.’s cocktail cookbook. Most recently, he made Francis Mallmann’s cookbook. He’s very talented.

Me and the team, we have a perspective on food. We like big flavors. We like to skip unnecessary steps and show the most user-friendly way to get from point A to point B. More than anything, the restaurant was a way to have more fun—a restaurant job that minimizes stress and maximizes good times. We wanted to show that in the book.

Gambit: How do you show your restaurant’s approach?

Herford: One of the funnest parts of working in a restaurant is inventing dishes, and a lot of creativity can be put into discovering new uses for produce from the farmer’s market or some cool European imports. But I like to apply these rules to the grocery store aisles. Why not find an ingredient like cranberry sauce out of a can and use it with the ham we smoke and nice cheddar cheese and local arugula. I like figuring out these skip-a-step scenarios. I’m a firm believer in not making ketchup myself. People do it, but I think Heinz, come on, it’s right there.

I think the idea is I’m a chef by trade. I own a restaurant. The idea is usually to make things from scratch. I think (the choice) of when to buy something and when to make it from scratch is: Is there a better alternative out there? If you don’t go with the store-bought, is it because it’s so fun to make your own or is it so satisfying you don’t want to skip a step? It’s part of why you do what you do. When it comes to roasting nuts, it’s not a romantic cooking experience. I put something in the oven and take it out. How about if I skip this step and then make pork head cheese from scratch?

We work as a team to develop new dishes. Ideas can come from anywhere, from something you ate as a kid — nostalgia is always a good place to start — or a flavor combination you discovered while snacking around the house. Or a dish that inspired you from a meal. But one place that’s fun to start in, and occasionally pops up, is a play on words. It can be a dud, and if it doesn’t work, then you don’t. But if it sounds clever and you venture down that path, it’s always exciting when it works. An example is “Okranomiyaki”. Okonomiyaki is like a (Japanese) cabbage pancake with a very specific garnish. Once someone said that word out loud, we thought we’d have to see if that worked. We bought the essential ingredients online to make sure they matched the original dish and then we put it on okra and it worked.


Gambit: What easy recipes do you like?

Herford: There are two recipes in the book that I use the most. The thing I eat most often isn’t a recipe at all. It’s a recommendation. It brings peanuts and Cheez-Its to your ice cream. It’s something I do all the time. When I’m at the grocery store for an item, I always think I should buy Blue Bell, Planters Dry Roasted Peanuts, and Cheez-Its. I put it in the book more to say it’s great. You can’t really write a recipe to put a handful of shit on top of something else.

The other is the ham sandwich. It’s on the Turkey and the Wolf menu. I grew up with it. It’s almost literally a sandwich I ate from a gas station that had a cool deli counter growing up. It’s ham and cheddar, cranberry, arugula and herb mayonnaise on bread we get — it’s the same bread I loved as a kid. It’s not wild. It’s not a turkey and stuffing sandwich. It’s a ham sandwich. The ingredients come together in what I think is perfect. It doesn’t hit you over the head. I’m really big on loud flavors. Having ingredients sing to you isn’t always my first inclination. I usually try to combine things and make them expressive. This is just one sandwich that I find balanced and a perfect combination.



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