Put an exclamation point on your favorite foods!
Pop Sauce™ is the new standard of condiment from Cheeseboro Kitchens LLC that goes deliciously with your favorite foods and dishes.
Upper East Side, NYC — Cheeseboro Kitchens is proud to announce that our Pop Sauce™ is now being served at iconic NYC hot dog emporium Papaya King, at its Upper East Side, Manhattan location!
Read MorePop Sauce "Pop" Packs look to sell out a few weeks earlier than expected. If it does, it will be due to the increased of mostly repeat customers who are now ordering them in multiple numbers to then distribute to friends, loved ones, and fellow food enthusiast(s) as gifts.
Read MoreAlthough it is practically impossible for it to not become the case, Pop Sauce has found its first deli/bodega home directly across the street from where it was first created.
And the news has been stellar, as the owners and staff report that Pop Sauce has become an instant hit, being requested for a large variety of sandwiches.
Most prominently of which seems to be their NYC standard BEC, otherwise known as the bacon, egg, and cheese sandwich.
Here's hoping that the Million Dollar Deli kicks off the trend of making Pop Sauce available on a growing number of NYers's sandwiches as they enjoy it on the go or back to work or delivered to their home.
Shortly after I came up with the first recipe for Pop Sauce (just to have a condiment at home to put on whatever food I had delivered), I was curious to see what more public opinion of it would be. Lucky enough, I was one of the managers at the restaurant I lived directly over, and had for years created dishes for the restaurant's menu, many of them burgers.
One of the burgers I came up with was the "Pop" Burger, which originally consisted of a thick beef patty, dry-rubbed with salt, pepper, and brown sugar, grilled to temperature, and topped with a slice of grilled onion, American cheese, pickles, and that early recipe of Pop Sauce I had taught the kitchen staff how to make. It immediately became the best-selling burger besides their classic burger, and it signaled the first ideas I had that Pop Sauce could have more commercial appeal.
Four years later (and a perfected-for-wide-appeal recipe later) I still make my "Pop" Burger, this time with two "squished" (thinner) patties, flattop-seared burger patties, seasoned with just salt and pepper — as the Pop Sauce recipe's flavors are now more "robust" — and the same grilled onion slice, bread & butter pickles, and American cheese. I serve them at home with hand-cut vinegar fries (handcut, skin-on potatoes soaked/brined in water-vinegar solution, then double deep-fried on my stovetop), that Pop Sauce, of course, goes deliciously with as well.
Martin's Potato Rolls are the perfect match for nearly any burger, and work perfectly on the "Pop" Burger, as Pop Sauce itself goes perfectly on any other burger as well. I just think that Pop Sauce deserves a burger of its very own.
