The Loading Dock
Smoked brisket crostini with horseradish cream & pickled red onion
At six o'clock the freight doors rose and trucks began unloading.
Why this bite? Sam's career started on the loading dock at 6 AM. This smoky, substantial crostini is that first morning — where exhibitions began.
The Story
Sam Lippman's career began at six in the morning on the loading dock of the Atlantic City Convention Center, watching forklifts carry crates to chalked squares that mapped the future layout of a trade show. Over the next several days, empty concrete transformed into a functioning marketplace — machinery, carpet, lighting, floral arrangements. Then the process reversed itself. This smoked brisket crostini with horseradish cream captures that origin: working-class substance, the sharp bite of early mornings, and the pickled onion of a world that assembled and disappeared before your eyes.
Read Full Story →Ingredients
- Smoked brisket, sliced thin
- Baguette crostini
- Horseradish cream
- Pickled red onion
- Chive
- Cracked black pepper
Preparation
- 1.Toast baguette rounds until golden.
- 2.Spread horseradish cream on each crostini.
- 3.Layer thin-sliced smoked brisket.
- 4.Top with pickled red onion rings and chive.
- 5.Finish with cracked black pepper.
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