Part Time Queens
Next Thursday we're collaborating with our friends at Bar Part Time for a one night only party, Part Time Queens, at B.P.T. It's already a pretty special event of coming together-ness with snacky foods by Queens and libations from the B.P.T. family. We used to run the food program at the bar and offered an exclusive menu designed for their place that included a Sardine Rillette, Mac aka Crack Salad, Market Kimchi, and Squid Gummies--essentially a candied jinmi chae.
Fast-forward two years and many reunion related conversations later, we're finally circling back and throwing a party for the masses on January 12th. This time, we've invited our good friend and DJ extraordinaire, Sangsoon Lee, from Jeju to take over the tunes. It's his first time playing in the US and what better place to pop the vinyl cherry than at B.P.T. We are psyched.
More to come on this. Ahead of the party, here is the recipe for the Fish & Anchovy Sandwich that we'll be serving next Thursday along with a hot mortadella, provolone, pickled pepper, and hot mustard aioli sandwich that you'll just have to come and try.
FISH & ANCHOVY SANDWICH
MAKES 1 SANDWICH
2 slices of milk bread
3 eggs
2 whole anchovy (or 4 filet)
Handful of watercress
Some chicory (or any crisp green)
1 big spoonful of Duke’s mayonnaise
1 big spoonful of Kewpie mayonnaise
1 tiny spoonful of minced garlic
1 dash of fish sauce
Pinch of cracked black pepper
Pinch of ground mustard powder
Pinch of sugar
Bring a pot of water to a boil and drop in eggs to boil for 8 minutes over medium heat. While the eggs are boiling, combine the dressing ingredients (excluding the anchovies) in a bowl. Peel the eggs when ready. Break the eggs with your fingers into chunks and add them to the dressing. Do the same with the anchovies, cutting them into pieces that suit you. Gently mix everything in the bowl to combine.
Layer the egg and anchovy mixture first on top of your first slice of bread. Top with greens and cover with your second slice of bread.
