Dan Jablow, a cooking school grad and former Fatted Calf employee, has been refining his recipes for lunch meats for more than a year, showing up at the monthly New Taste Marketplace events to test them out with the public. Operating out of a commercial kitchen in Hayward, Jablow's Meats cures corned beef and pastrami using meat from organic Piedmontese Beef and smokes Berkshire pork hams, bacon, and loins over apple and cherry wood.
|Jablow's pastrami sandwich with potato salad, and pickle.|
Two weekends ago, Jablow and his wife began operating a weekly Saturday lunch popup out of Beast & the Hare
. Jablow says he's offering three sandwiches every week, such as his signature pastrami with two-cabbage slaw on Acme rye and smoked pork loin on Della Fattoria bread with apple-fennel slaw and arugula. All sandwiches cost $11, and come with a side (last week: potato salad) and a pickle, which Jablow also makes himself.
Jablow's Meats is still selling most of its products via small orders (there's an order form
on the website) and catering jobs. "My ultimate goal is to have my own sort of space," Jablow says. "Whether that's a traditional restaurant space or not is yet to be determined. I like the idea of making sandwiches. They're a good vehicle for our meats."
Jablow's Meat Popup
: at Beast & the Hare, 1001 Guerrero (at 22nd St.), Saturdays from 11 a.m. to 2 p.m. For more details, visit Jablow's Facebook page
1001 Guerrero, San Francisco, CA