Homegrown Sandwiches has set their opening date to March 15...ish. The shop (3416 Fremont Ave. N., next to Frank & Dunya) has gone through the much dreaded hood installation but now awaits the gas hookup. I stopped by today and talked with Ben Friedman and Brad Gillis about their concept for the newest entry to serve everyone's favorite food group. ...
"We tried to maintain our initial goal of balancing between local, organic, and sustainable, and I think we're there" says Friedman, "It's tough when you''re working with quick service. Offering organic at the fine dining level is a challenge, too, but you have a larger margin to make up the costs."
So Homegrown will offer the best available option that fits its mission in all of its ingredients. "Is the local product offering the quality, and is the organic product offering sustainability?" asks Ben, "These are some of the questions we had to ask ourselves constantly." Even on the back end, myriad little decisions reflect this, as in the case of local apple cider vinegar being used in the coleslaw instead of lemon juice. The shop will have lots of literature and information for customers, but "we don't want to preach, so there will be information available for those who want it," says Gillis.
Highlights from the menu will include locally cured meats and freshly grilled meat and fish, notably a black cod sandwich. What do I predict will be Homegrown's money shot? Crab cake, bacon, and avocado on brioche toast. (www.eathomegrown.com)