There’s always a place in our hearts (and stomachs) for a snappy hot dog and simple cheeseburger fresh from the flames, but sometimes you gotta mix things up, so we turned to Chef Brad for some new grill creations to add to our rotation, and (spoiler) he did not disappoint.
With creations like prosciutto brie burgers, chicken elote guac sammies, and saucy bratwurst, these are guaranteed to get you grill master status the rest of the summer. Ready to fire things up? Let’s grill 🔥:
Pinkies up for this gourmet-style prime beef burger topped with prosciutto, gooey creme brie and fresh, spiced arugula.
Let meat sit room temperature for 10 minutes. No need for special seasonings – salt and pepper will do, and will allow the true flavors to take hold. Turn up the grill to high setting for best searing results. Cook burger patties to desired level and fold slices of prosciutto to place on top. Cut brie into a long, single slice and melt over the top. Mix arugula with olive oil, salt and pepper to top it off. Build onto bun and enjoy! If you’re about that sauce life, add a smear of your favorite whole grain mustard or homemade jam.
Beer pairing: Whiner Le Tub
Wine pairing: No Fine Print Wine
Smothered with everyone’s favorite elote guac, this juicy grilled chicken sandwich is the definition of addicting. You’ve been warned.
Pre-cook bacon on stovetop. Season chicken breast as desired and grill thoroughly. Add bacon and your favorite slice of cheese before taking off grill – cheddar or pepper jack are recommended. Take the top brioche bun and flip over to spread a generous amount of elote guac on top. Crush potato chips and sprinkle over guac (it’ll keep those crushed chips in place). Place grilled chicken breast on bottom bun and smash that sammie together. If you’re looking to get your daily servings of veggies in, top with tomato and shredded lettuce – either way, you’ll want extra napkins on hand for this one.
Beer pairing: Half Acre Vallejo
Wine pairing: Una Lou Rosé Can
That special sauce ain’t just for burgers – for a twist on the traditional bratwurst, top jalapeño cheddar brats with Sir Kensington’s Special Sauce and roasted red bell peppers.
Grill the Jalapeño Cheddar Bratwurst until outside is slightly charred. Grill full red peppers, remove and slice into strips. Add done brat and spread desired amount of Sir Kensington Special Sauce. Top off with grilled peppers!
Beer pairing: Virtue Michigan Brut Hard Cider
Wine pairing: L’Oliveto Chardonnay
Until next time! 👋
You’ve been enjoying his food over the last month or so, now let’s meet the man in the kitchen – Foxtrot’s Executive Chef, Brad Alexander!
After spending time cooking and consulting for a bevy of amazing restaurants, events, companies, (you name it) in Chicago and beyond, Brad joined us earlier this year to double down on our lineup of fresh prepared eats and build a delicious, seasonal menu of items for our shops and for delivery via the app and website.
Read on as we catch up with Brad on his background, his approach for creating new dishes, the most entertaining review he’s gotten on his food, the reveal of our next big menu item, and more! Fair warning…you’re gonna be very hungry by the end of this.