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A Tale of Torus

Whew.  I mean motherfucking WHEW.  So much has happened since my last post that I can’t figure out where to begin. I guess the biggest and most obvious thing to mention is the latest project that I’m involved in, Bowery Bagels. The story goes like this: My employer and friend Michael Madigan has a mean bagel recipe. I mean these things are REAL bagels, which where I grew up you didn’t have to clarify what that means. Out here in the Northwest however, the definition of that oh-so common torus shaped bread is much more nebulous; but I digress. Yes, this is a true bagel recipe; a simple, malty, glutenous dough which is formed, long fermented, boiled, seeded, and baked. Anything else just isn’t a bagel. And Michael’s recipe is a fine example. I first tasted this recipe about 10 months ago, Michael had made a batch to butter up a certain contact at a certain grocery store to hopefully get the products of one of Kitchen Cru’s clients onto the shelves at said grocery. The products were almost forgotten as the bagels were devoured, and the contact urged Micheal to go into production and make these bagels available to the masses.  When he came back from that meeting, the excitement glimmered in his eyes, and the so catalyzed the meteoric rise of our bagel production and what would become Bowery Bagels.

We did R&D. We converted Michael’s recipe for 8 bagels to 16, 32, 64 and we outgrew our mixing options at Kitchen Cru. It was right around this time that we started development of one of our signature bagels, the Miso Soy Ginger (MSG.) The most significant milestone in this process, maybe the whole Bowery process in its entirety, was the hiring of my dear friend Kathy High, a Dough Whisperer of the Highest Order. She arrived to the party at about version 9.2 of the MSG’s development, and after touching the dough once, doing a little research, she dialed in the recipe to what it is today.

Fast forward to today. Kathy has kicked so much ass that there is little ass left to kick. 10,000+ bagels a week are pumped out of Kitchen Cru, and more and more are ordered every week from our numerous wholesale accounts which include Stumptown Coffee and New Seasons Market. After several pop ups at Cru, our store front has been opened across Broadway next door to the Gilt Club, and we already have a devoted crowd of local followers; served by a devoted staff of kick ass peeps. I’m working on my second sandwich menu for the shop, which has been delightfully fun thanks to another key employee, Erin Andrews. She preps all the food for the shop as a culinary ninja such as herself would do such things. And me…well…I just try to keep it all rolling forward. One day I’m ordering a pallet of high gluten flour, or picking up huge buckets of malt syrup, the next I might be scaling out ten batches of dough and corn-mealing 500 sheet pans. In the same week you’ll find me R&Ding new sandwich ideas, or showing Erin how to make foie torchon for our foie gras schmear. All the while running Kitchen Cru with my newly hired kitchen manager, Ingrid Chen.

In a nut shell, I’m doing great my Faithful Readers. Better than ever in fact. So as the dust settles a little bit, and the talented people I work with take more and more off my plate; expect a lest a FEW more posts than you’ve been seeing here. And no, I haven’t forgotten about tentop, and I hope you all haven’t either. So come eat a bagel for fuck’s sake, they’re damn good.