Coming Soon – Between the Buns


LayoutIn the September/October 2013 issue of Great Taste Magazine, we take a trip into the wonderful world of burgers, sandwiches, and sausages. Everyone has a favorite and the great thing about these delicious entrees is that you can customize them to your individual taste. There are a lot of elements that go into a great burger, sausage, sandwich and hot dog from bread types to condiments; we take a look at all of them in our feature “Burgers, Sandwiches and Sausages Oh My!”

Patrick Glennon and Jonnie Peckham give us their take on what makes the perfect sausage and which breads pair best with which meals. We also take a look at some of the best burgers around, ranging in price from under $9 to $60. We celebrate the endless adaptability of the sandwich with a sampling of classics and twists on originals from around Orange County. What would a burger or sandwich be without condiments? Of course there are the classics like ketchup and mayonnaise but there are also more inventive condiments moonlighting Orange County eateries. Here at Great Taste we love trying something that is a little out of the ordinary. This issue showcases some hidden gems.

As always, we try to help out with some tips on the business end of the restaurant industry. Chris Cornyn of DINE Marketing and Food Television Network’s Supermarket Superstar shares his expertise on how to market home-made condiments for individual sale. Finally, we wash all that down with a cocktail classic, An Old Fashioned, crafted by Gabrielle Dion of The Blind Pig in Rancho Santa Margarita.


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