Members of Chef Michael Puglisi’s immediate family in Sicily are well-known Old World artisan butchers. Very soon Chef Puglisi will be using those skills at his own Electric City Butcher Shop which is a major component of Santa Ana’s much –anticipated (and talked about) 4th Street Market food emporium. Puglisi was previously the sous chef of Thomas Keller’s Bouchon Beverly Hills.
On Friday, January 16th Chef Puglisi is hosting an elaborate, multi-course pop-up dinner at Playground 2.0, an intimate 17-seat exhibition culinary theater in Santa Ana steps away from the soon-to-be 4th Street Market. Puglisi is a nose-to-tail chef. One special course will be braised lamb tongues.
For Chef Puglisi’s signature sausages Old World sausage-making traditions are used. Every gourmet sausage produced is twisted and cased by hand. The sausages are currently on the menu at the newly opened Barrel & Ashes in Studio City, Little Sparrow Café in Santa Ana, and 320 Main in Seal Beach, among other quality establishments.
The East End Kitchens at 4th Street Market, perhaps the foremost “incubator” artisan food maker business and kitchen programs in the United States are nearing completion. The 4th Street management team will be offering the first preview tours and meetings with 4th Street Market’s preferred expert food maker mentors from FoodCentricity on Saturday, January 17, 2015 at 1:00 PM and Tuesday, January 20, 2015 at 6:30 PM. More info and registration details are at the 4th Street Market’s (Santa Ana) Facebook page.
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