Thursday’s cover story, “Maximizing Madison,” explored the newly formed Madison Avenue Alliance and The Mad Earl companion piece to The Brass Door.
The English-themed sports bar/pub will be geared toward a “funkier and younger crowd” and serve inexpensive sandwiches and salads. It will share The Brass Door’s prep kitchen, but won’t have a full-blown kitchen with a traditional Vent-A-Hood. This is where manager Clay Shelton had to get creative.
Shelton will be cooking most of the food “sous-vide,” which is French for “under vacuum.” This process involves seasoning the protein, sealing it in a bag without air, and submerging it in a vat of water at the temperature at which it’s going to be served.
Say it’s a medium rare burger that’s being prepared – this process is performed in 135-degree water and after 30 minutes, the meat is cooked through. The burger is then taken out of its bath and quickly seared on both sides to finish it off.
“It’s simple and it’s delicious,” Shelton said.
The Mad Earl plans to open on St. Patrick’s Day, The Brass Door’s busiest day of the year.