An Executive Chef That Takes "Comfort" in his Culinary Point Of View

Potato Chip Crusted Bologna

In this episode of Chef AF, Pepe talks with Alex Sadowsky, Executive Chef at Twin Peaks to discuss his humble beginning in an industry that he quickly fell in love with while working his way up in a variety of kitchens, his passion for comfort food and how a childhood sandwich would become a signature recipe.

Sadowsky talks about entering the industry as a dishwasher out of necessity and quickly learned that he’d found his calling. He talks about admiring other Chefs, reading their books, and consuming as much knowledge as possible as he worked his way up in the kitchen, and into The Culinary Institute of America where he immersed himself in his culinary education.

Sadowsky shares that following graduation he returned home to Minnesota and decided he wanted to gain even more experience. He says, “I worked my way through all these kitchens and tried to get a little bit of experience with everything you know, from Diners to Fine Dining, Seafood, Steakhouse, and Country Clubs.” At one point he even owned two bars and grills where he really started to lean into cooking and serving comfort food.

Sadowsky talks about growing tired of the cold weather in Minnesota and being ready to relocate to someplace warmer when a chance call with his best friend from culinary school, encouraged him to relocate to Texas. Once there Sadowsky joined a great company emerging in the Gastro Pub trend. It was during this time that Sadowsky says he was able to work directly with little farmers, create farm-to-table dishes and open up a lot of new concepts for the company.

Sadowsky talks about becoming the Executive Chef at Twin Peaks and how it opened up the opportunity to take his love for comfort food to the next level first Nationally, and then scaling it Internationally with the company. Sadowsky shares details on a new comfort recipe that was inspired by his favorite food as a child. He says, “I love to talk about this! Okay, I was addicted when I was a little kid to eating fried baloney sandwiches and I would put the potato chips right on the sandwich and I don't think I'm the only one. And, right now it seems like Bologna is having a big comeback.” So much so that he has created a special dish in honor of it!

Chef shares with us his recipe for Potato Chip Crusted Bologna, an inexpensive dish that he developed with hopes that it will bring back fond memories and make a bunch of people happy.

Tune into the podcast to learn more about Chef Sadowsky’s thoughts on virtual brands, comfort foods and labor shortages in the restaurant, on Chef AF “It’s All Food” or you can listen at iTunes Now!

Recipe

Potato Chip Crusted Bologna

• Nothing sticks to your bones as you watch your fave team like a hearty sandwich and this dish has the perfect amount of crunch in every bite.

• To make this, we first start by making the Yogurt Sauce by mixing ingredients such as plain Greek yogurt, lime juice, Raj seasoning etc. in a mixing bowl.

• When ready to bread, mix the Tempura Mix and beer together as directed on the package.

• Empty the Panko crumbs into a second large bowl and add ½ of the potato chips.

• Create an assembly line with the bologna, Tempura and Panko / Potato Chips crumbs – working quickly to dip the bologna in the Tempura mixture first and then the Panko / Potato Chip Crumbs until its completely coated.

• Fry bologna and toast your brioche bun.

• Assemble your sandwich, spreading hot mustard on both sides, placing lettuce and pickles on the bottom bun, fried bologna and two slices of American cheese on the top.

• Serve with housemade potato chips and your favorite 29-degree iced-cold Twin Peaks beer!