That time we made Jerk Chicken on Plantain Coco Bread for the Director of the Brooklyn Museum
And let me tell you...she was blown away!
Before I get into the particulars of the Brooklyn Museum tasting, I’ve got to let y’all know that the Ooni bundle and 100 lbs of Sunrise Flour giveaway is live. Make sure you pre-order my book Pan y Dulce and e-mail the confirmation of pre order to info@artisanbryan.com - you don’t want to miss out on this if you love baking and pizza making. There is also a prize for the first 5 runners up. Here are all the details:
Grand Prize:
Ooni Karu 16 Multi Fuel Pizza Oven
Ooni Perforated Peel
Ooni Pizza Turning Peel
Ooni Bamboo Pizza Peel
Ooni Pizza Cutter Wheel
Ooni Pizza Cutter Rocker Blade
100 lbs Sunrise Flour Mill Heritage Bread Flour
1 on 1 live online pizza making workshop with Bryan Ford
Prize for the first 5 Runners Up:
$50 Sunrise Flour Mill Giftcard
2 boxes Ooni Detroit Style Pizza Dough Mix
1 Medium Ooni Detroit Style Pizza Pan
Access to a group pizza making workshop with Bryan Ford
To enter the giveaway:
1. Pre Order Pan y Dulce: The Latin American Baking Book and email proof of pre order to info@artisanbryan.com
2. Follow @oonihq and @sunriseflourmill
3. Tag a friend that loves to bake and make pizza in the comments
4. Be located in the US only
5. The giveaway entries close on November 11 and the winner will be drawn at random on Pan y Dulce publication day, November 12!!
Now, onto one of my favorite recipes of the year: Jerk (style) chicken salad on plantain coco bread. Bridget and I came up with this on the fly as we managed to get a meeting with the Director of the Brooklyn Museum for an opportunity to put our bakery concept into the museum! We had to do a comprehensive tasting, and it was really intense to say the least. Pastries, pan dulces, sourdough loaves, birotes, sandwiches, salads and soups…let me tell you about pressure. But we really did crush it, and out of this experience this recipe was the one that I have eaten the most. It’s so damn good.
So, let me rewind a bit. Bridget and I were coming off of a really intense 2023 where we did tons of popups and a really wild wholesale operation delivering to coffee shops and restaurants around NYC. In early 2024, we were approached by a restaurant group that wanted to let us use their bakery space to grow our concept Pan y Cafe. Soon after doing some test bakes, we got a call about putting Pan y Cafe in the Brooklyn Museum. Not gonna lie, I was pretty excited about this, but also wary of the complications that could come with also doing soups, salads, and sandwiches at such a high volume. In any case, we began crafting a menu full of soups, salads, and sandwiches to accompany our many panes y panes dulces. We also had our homies from Dynamic Coffee Roasters pull-up with the freshest and most delicious Honduran Coffee I’ve ever tried.