Say hello to Chef Erin Smith and Chef Patrick Feges. When I initially reached out to Erin and Patrick, it was at Patrick's pop-up BBQ tent he's been having at Anvil Bar & Refuge on weekends. The pulled pork sandwich was amazing and the brisket was done just right! Erin is currently the Culinary Director for The Clumsy Butcher who are responsible for such great places like Anvil Bar & Refuge, The Hay Merchant, Underbelly, and Blacksmith. Patrick is a line cook at Underbelly and also the smoked meat distributor at Feges BBQ. If you happen to see his tent outside of Anvil on the weekends, do yourself a favor and stop by. You won't regret it!
For the shoot Erin wanted for Patrick to cook for her... and thats what he did. We all met up at Erin's apartment and Patrick made Beef Bulgogi, which he learned to make while he was serving in the military. A simple dish (or at least he made seem simple!), it has carrots, onions, green onions, soy sauce, sesame oil, sesame seed, pepper, brown sugar, rice wine vin, and ginger. In between his preparation, Erin made an amazing Purslane Salad. It had purslane, mint, basil, watermelon, pickled watermelon rinds, avocado, pure luck feta cheese, and sweet & jalapeño dressing. If you're thinking that sounds delicious, well, it was. And if you're wanting to try it, you're in luck. This salad is on the menu over at The Hay Merchant thanks to Erin and her love for purslane.
Erin also took the time to educate me on the background of purslane which I found fascinating! Purslane is native to india and persia but now found all over the world. Its best eaten young when the plant is still tender. The stems, leaves, and flower buds are all edible. It has a subtle citrus flavor and its growth is described as persistent, stubborn, and annoyingly hard to get rid of. Its also available at most farmers markets.
So now that you know the chefs, what they do, and what they made its time for the pictures. Hope you enjoy them and please leave a comment at the bottom of the post letting Erin and Patrick know what you think about their shoot and their dishes.