Chef de Cuisine Brandon Sloan and Sous Chef Shane Cartularo chats about their in-house pasta and delicious bolognese sauce that makes Double Standard Kitchenetta's signature Pappardelle Bolognese dish.
Pappardelle Bolognese
$21
What makes this dish unique?
What makes this Bolognese unique is first using all of the finest ingredients, and secondly the hint of orange citrus is what really sets this Bolognese apart from all others.
What's the key component to this dish?
The Key component of the Bolognese has to be the organic Bianco Dinapoli tomatoes which are grown in California. The canned tomatoes are so good you can eat them whole, right out of the can. Combined with the house-made pasta. this is a pairing which cannot be denied.
Describe the taste to someone who haven't had this dish.
The taste is a deep rich tomato sauce which you only can get from hours of simmering with all of the pork sausage and diced vegetables. The pasta itself has a really nice bite to it, and the sauce really clings to the starchiness of the pasta. Finished with ricotta solata cheese to really complete the dish.
What's a good beer and/or cocktail to pair with this dish?
The best beer to pair with the Bolognese is something with citrus notes. I really enjoy the pappardelle with Willy Time White from Mason Aleworks which is a Belgian style beer with orange peel and coriander.
Watch as the talented chefs create their take on the pappardelle Bolognese dish.
What kind of experience will a diner get at Double Standard Kitchenetta?
A diner that comes to Double Standard will receive 5-star quality food with a casual atmosphere in downtown San Diego. The dining room provides a fun and loose atmosphere while still receiving the best quality local food.
About Brandon Sloan
Are you from San Diego?
I am originally from Saint Louis, MO. At the age of 18, I moved to Phoenix, Arizona for college. I have been living in San Diego for about five years now.
What inspired you to become a chef?
I was inspired to be a chef mostly because the kitchen lifestyle really called to my personality. I enjoy being able to constantly moving around, being creative and working with my hands. Food is art to me and there are endless possibilities.
What has your journey been like leading up your current position at Double Standard Kitchenetta?
Working your way up in the culinary industry is not an easy thing to do. It's a struggle making your way up the ladder in this industry but if you are constantly learning and you're always willing to work hard, you can be very successful in the culinary world. I was fortunate enough to work with some really great chefs that took me under their wing and showed me how to cook.
What is your favorite dish on Double Standard Kitchenetta's menu?
My favorite dish on the menu right now is our 28 day dry-aged ribeye. The ribeye is served with beet dauphines which are basically beet tater tots. There is also a shaved beet a Brussel sprout salad on top with a black garlic vinaigrette and a spicy horseradish aioli.
What motivates you as a chef?
What motivates me as a chef is watching people eat and seeing the reactions to what they are eating. It sounds a little weird but I get some satisfaction out of watching people eat. Working with other great cooks also motivates me to push myself to be better.
What's your favorite ingredient to cook with?
One of my favorite ingredients to cook with is any mushroom. Mushrooms are so versatile and can pair great with almost any protein. Every season provides you with a different type of mushroom so there is no dull time of year.
What do you feel is the biggest challenge when it comes creating new dishes?
The biggest challenge to creating new dishes is to not get stuck in some of the same ideas that you have had in the past. The best way to come up with something new is to study, and be inspired by whats around you.
When you're not coming up with delicious dishes, what do you enjoy doing in your spare time?
On my day off, I usually find myself cooking or finding a new restaurant around town. I enjoy going to local breweries, enjoying some craft beer or getting a round of disc golf in at Balboa Park.
About Shane Cartularo
Are you from San Diego?
I am originally from Burlington Vermont, born and raised. When I was 18, I left and headed to the beautiful state of Montana where I attended Montana State University majoring in Sustainable Food and Bio-Energy. After living there for six years, I decided to pack up all of what I could fit into my two-door Jeep Wrangler and headed west to California. The plan on where I was going was in existent. It was either start at the top and cook my way down the coast or start in San Diego and do the opposite. I’ve been here in San Diego for about two years now and currently don’t have any plans to leave.
What inspired you to become a chef? It’s not what, it’s who. I was raised in a kitchen and remember standing on a milk crate with my grandfather making dough. He would make me laugh to the point where I would have to hold on to the marble table to secure myself from not falling off the crate. He instilled a work ethic in my father who had thoroughly passed it down to both my brother and I. My mother made me understand that there is nothing in this world that I couldn’t do and would constantly remind me of that. My brother pushes me harder every day to accomplish any goal I have and constantly reminds me that “if I want it, then go get it”. Furthermore, I enjoy what I do every single day of my life and when it comes to food, it is a never-ending learning process. At the end of the day, it’s not about the money or what you have. It’s about who you have and who supports you in your pursuit of happiness.
What has your journey been like leading up your current position at Double Standard Kitchenetta? It’s been tough, it’s been a lot of work. I remember being a full-time college student at MSU majoring in Sustainable Food and Bio-Energy as well as having two jobs to pay for it. There were times where I would get home from a day of lectures, studying, cooking the line, cleaning up and getting home and sitting on the kitchen floor banging the back of my head against the oven door to wake up and do it again. Wondering to myself “what the hell am I doing?!” but I got through it, and a new dilemma arose and I got through that, and again and again until it made me the person I am now.
What is your favorite dish on Double Standard Kitchenetta's menu?
I don’t think I can choose a favorite dish on the menu but The mercy of the Chef is my favorite thing on the item. We cook them completely on the spot and it allows us to express ourselves through food. Sometimes there will be dishes that we’ve always wanted to try but not sure what the feedback would be. Sometimes there are dishes on our menu that we tweak slightly or enormously to the point that it’s a whole new dish. Overall, it’s fun for everyone, the guests get to meet the chefs and we get to talk about where the concept came from.
What motivates you as a chef?
Mostly my peers who constantly push me and ask me questions. Sometimes they ask questions I don’t know the answer to which pushes me to find the answer and further extend my knowledge about the culinary world. As I stated before, the culinary world is a never-ending learning process and it excites me to be so eager to find out what’s next.
What's your favorite ingredient to cook with?
Rice, there are so many different variations rice can be incorporated.
What is one culinary trend you're noticing in San Diego?
Poke, I see poke shops opening up everywhere. Personally, I love it. Rice and Fish are some of my favorite combinations. If there is a poke shop nearby at all times… you won’t hear me complain. Quick shout out to ‘Its Raw’ poke shop in Ocean Beach. Cool people, great flavors and close enough to satisfy my “poke addiction.”
What do you feel is the biggest challenge when it comes creating new dishes?
For me, the biggest challenge to creating new dishes is I get these ideas in my mind and I’m adamant about replicating my visions but, sometimes the dish doesn’t come out as I had planned. Sometimes the components can use an alternative flavor affinity, which can completely disrupt the initial vision. So, I guess the hardest thing is letting go of the first idea and letting a new one enter in.
When you're not coming up with delicious dishes, what do you enjoy doing in your spare time?
I enjoy exploring this beautiful state. My only way of transportation is my Harley Davidson Low Rider and I thoroughly enjoy cruising the coast or packing up as much as I can pack into a bag and explore the desert. Other than a mind-numbing ride through twisting roads, I like to surround myself with friends and bring others together with food. Double Standard Kitchenette
695 Sixth Ave., downtown San Diego. (619) 795-8880 or dskrestaurant.com
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