Growing up in Detroit, chef Scott Schroeder often went with his parents to Big Boy Restaurant where his aunt worked as a waitress. His many trips there inspired the Patty Melt now appearing on his menu at American Sardine Bar, 1800 Federal St.
“I tried to glorify it a bit with more ingredients,” Schroeder, who also heads the kitchen at South Philadelphia Tap Room, 1519 Mifflin St., said.
Schroeder moved to Philly about 16 years ago and worked at various eateries, including the Royal Tavern, 937 E. Passyunk Ave. He met John Longacre, who owns both bars, through friends of friends. About four years ago, the timing was right and Schroeder took over duties at the tap room.
“It became a really, really good thing for me,” he said. “It kind of lets me just do my job and cook.
For the last 14 months, Schroeder has learned how to juggle both restaurants although that means he doesn’t spend much time cooking on the line anymore. His Motor-City-inspired Patty Melt recently returned to menu at the Point Breeze bar, but for those who want to try it at home, Schroeder has shared his childhood recreation.
2 slices of marble rye bread
Butter, to taste
2 slices of American cheese
2 slices of Swiss cheese
6-ounce LaFrieda burger blend, or ground beef patty of choice
Salt and pepper, to taste
White onion, chopped
Butter the bread and grill it in a frying pan. Add a slice of each type of the cheese to each piece of the bread. Remove the bread from the pan.
Lightly season the patty with the salt and pepper and cook to desired wellness. Sauté the onions with the butter. Place the patty on one side of the bread and top with onions.
|Chef Scott Schroeder|
Owner: John Longacre
Opened Nov. 23, 2011
1800 Federal St.
Contact the South Philly Review at email@example.com.
Gnocchi’s Lamb Shanks
Compliments to the chef
A full plate