There’s a new $8 sandwich in town.
Garnish Kitchen opened quietly on West Davis about a month ago. They serve lunch from 11 a.m.-3 p.m. Tuesday-Saturday, and dinner is coming as soon as next week.
The sandwich menu changes, but this week they have Carolina pulled pork with slaw and vinegar on a brioche bun, and a fried-egg sandwich with bacon, tomato and arugula. There’s a grilled cheese, a reuben and a roasted chicken sandwich. Plus salads, which cost $7, and a deli case with pasta and chicken salad, among other items.
But that’s only half of the story.
Chef Aaron Hubbard, who was an instructor at Le Cordon Bleu culinary school for nine years, started Garnish Kitchen because he wanted to offer hands-on cooking classes to the public.
The teaching kitchen has four stations with Five Star ranges and other top-of-the-line equipment — Garnish Kitchen sells Boos blocks and Wüsthof knives, and students get to use them. Classes currently on the schedule include sushi, fall baking, soups and stews, and tapas and sangria.
For some classes, such as baking, students all make the same things. For others, each team prepares a different dish and afterward, they all sit down to dinner together.
Aside from baking, Hubard says, he doesn’t work from recipes. Everyone has a favorite cookbook. Anyone can use Youtube to learn certain cooking techniques.
“None of those is going to teach you what pasta dough is supposed to feel like when it’s properly worked,” he says. “It’s technique over recipe.”
Garnish Kitchen also has a pizza oven with plans for a menu of flatbreads. They use Village Baking Co. bread for their sandwiches. And they serve Oak Cliff Coffee.