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Our anniversary is a so much about our fans but it's really also about
everybody who works for 'wichcraft. It's great to walk into each individual store
just sort of meet new people and see their faces light up, but also to see how they're
dedicated to this
idea of creating this quality between two pieces of bread. This is for them.
happy ten years!
Hi, I'm Tom Colicchio and we're in the dining room of craft.
The idea behind craft was to work with me great artisanal farmers and producers of
food, we knew that would have to extend to 'wichcraft. One of my favorite producers
that work with
is American Tuna. What's really amazing is you look at the can
and there's one ingredient, it's just tuna.
That's it. If you start with great ingredients, you end up with
a great sandwich.
So, Lemon Confit..
we have it on our menu, it's on two of our sandwiches right now.
It's something that you don't usually see in a sandwich shop, it's something that you would see more in a fine dining
restaurant. So every day we'll do 280 lemons on the slicer,
we actually put salt, sugar and garlic on
the sliced lemons. The next day they get turned, the next day they get turned,
the final day we drain the juice off and cover them with grape seed oil.
We do that for our sandwiches because we want to serve great ingredients to people.
It's really not easy, I think, for a lot of people in New York City to go eat
lunch at a three star restaurant everyday but,
who says they can't have lemon confit.