The Serious Eats Muffuletta
Now that's a beautiful sandwich.
Olives, capers, parsley, pickled cauliflower, carrots and other veggies all chopped up into little bits and swimming in a pool of olive oil and vinegar.
First the round rolls get sliced at the belly and each half gets covered in olive salad.
Letting them rest
Once the meats and provolone are layered in between, it's really important to let the assembled sandwich sit for some time to let all of those salty, meaty, cheese, olivey flavors sink into each other.
Kenji and Leandra making the first batches.
Oh hello muffuletta
A close-up of all those glorious layers of capicola, sopressata, mortadella, provolone, and bread starting to soak up the oily olivey juices.
Welcome to the Food Forest
During and in between shows, festivalgoers meandered around the Food Forest.
We're behind all those people.
Leandra, Kenji, Ed
Meeting Serious Eats fans and muffuletta customers.
Kenji and Ed
Our muffulettas were a hit!
Of all the muffuletta eaters, these ladies won the best hair award, no question.
We've expressed our love for Bouchon Bakery's chocolate bouchons several times before. We love them so much, we wanted to share them with the D.C. area, so we drove down 300 fresh ones. "This is the most intense chocolate experience you'll have at the festival," Ed was telling people. (Honorable mention to the Honey Badger brownie from Baked and Wired, which was also pretty intense.)
Erin with Bouchons
This is Erin's best bouchon face.
Shake Shack delivery
In the middle of muffuletta production, we got a special delivery from Shake Shack—this tray of their new Smoke Shacks, made with cherry pepper relish and Niman Ranch applewood smoked bacon.
The line for Taim Mobile's falafel, fries, and smoothies was busy all day, and how could it not be. Taim was, as always, awesome.
Freshly fried falafel in a pita with hummus, Israeli salad, pickled cabbage and tahini. Tastes just as good in Maryland as it does in NYC.