What does a Bronx raised, ex-finance professional who goes to cooking school but then figures out that he hates working in a restaurant kitchen do with his future? Well, if you're Dan Jablow you start a smoked meats pop-up of course. Jablow, who trained at the Cambridge School of Culinary Arts and had short stints at Boston's Evoo and as a prep chef at America's Test Kitchen, landed a spot at Fatted Calf upon returning to the Bay Area recently and had a "meat awakening." "My wife and I were so tired of the same old deli meats until we wandered into Fatted Calf one day and, since working there , I've wondered 'how can I put my stamp on meat?'", said Jablow.
Well, his "stamp" is Jablow's Meats, which debuted a few weeks ago at the New Taste Marketplace. Using a newly purchased charcoal smoker and a trusty Berkel slicer, Jablow is serving up bacon, pastrami and ham at local pop-up events and hopes to be selling to retail outlets soon. Sfoodie can vouch for the pastrami, which we tasted at the Underground Market last weekend. After fifteen hours over a pile of mesquite and cherry wood, it was moist, extra smoky, and, when paired with a healthy smear of grainy mustard and a few slices of Della Fattoria pan levain, made for an excellent sandwich. Jablow's next outing will be a return to the New Taste Marketplace on June 11th.