- I love working with Elliott,
I love working with Elliott.
(laughing)
- That's my photographer, Cam.
He's thrilled to be
my designated driver
for this whole brewpub episode.
- I hate my life.
- And thanks to the
versatile storage options
in the Jeep Compass,
I can have as much
room for as many pallets
of beer as I need.
And according to Chuck, Mike,
Pat, Natalie, and Steve,
I'm going to need plenty of room
because we're at Marz
Community Brewing.
Come on, Cam.
- Kill me now.
- This is slightly ridiculous.
We're standing in a
brewery empty handed.
- We should get a
beer, shouldn't we?
- Shall we?
- Yeah, let's go, come one.
- Bear with us one second.
Cam, you stay there
with the camera.
We'll be back in a minute.
- To Marz?
- Yeah, to Marz.
- So now we finally
have beers in our hands.
-Yeah.
let's talk a little
bit more about Marz.
- It started off as
kind of a dream we had
while we were working at
Maria's Packaged Goods
and Community Bar.
- [Elliott] Whom we love.
- [Ed] We try our
best to provide, like
a real world space for you to
experience different products,
different experiences
that you can't get
just by ordering online.
- So what do you feel
like is the thing that
attracts people to Marz,
or attracted you to Marz
and makes you want to come back?
- Well, other than the
beer, I'm a big fan
of the artwork here.
- I think because
everyone in Chicago
just loves the vibe that
these breweries bring out.
- The beer
selection's fantastic.
- I like the food, it
goes well with the beers.
- I can tell you're a man
who is passionate about
what you do, you're
passionate about the community
here in Bridgeport.
I'd like to get in the kitchen.
- We're going to fill
you up, and you're going
to work with Tony today
and try to make a sandwich,
I believe, right?
- I hope so.
- Yeah.
And what sandwich are we
going to make with Tony?
- I think you should
make that steak sandwich,
The Great Gatsby.
You're going to love it.
- You've taken the
hard work out for us.
You've got it all
sliced and ready to go.
- Yes, yes.
- [Elliott] And this
is our garam masala.
- Garam masala mixed.
- [Elliott] So just pour it on?
- [Tony] Pour it right on.
- [Elliott] Okay.
- [Tony] Get on in there.
- [Elliott] Oh yeah.
I've done enough
massaging, I think.
- I mean, it looks great.
So, we're going to
let that marinate
for about 24 hours.
- And this is TV, so we
have one ready to go.
Let's get to making sandwiches.
So, this goes
- Flat top.
We'll throw a nice little
handful, about seven ounces.
Boom, throw it right on there.
(sizzling)
We've got a slap chip on there.
- What's a slap chip
when it's at home?
- [Tony] We plank
really big potatoes,
and then blanch them for about
five minutes at 300 degrees.
- [Elliott] And that
goes on the sandwich?
- So, it goes in the sandwich.
(sfx: "Wow!")
Once we got our steak on,
we got our slap chip on,
we're gonna cut some bread,
get our bread nice and toasty.
- [Elliott] He's getting
very Emeril on me right now.
- French baguette
bun, going to hit it
on this little butter wheel.
- Okay, flip it over?
- Yeah.
So once the slap chip
has been on there
for about two to three minutes,
we're going to flip that over.
- [Elliott] Okay.
- So this is the ajvar sauce.
Put a generous amount on the
bottom of the baguette there.
Keep it going a little bit more.
- [Elliott] Oh, keep going?
- Oh Yeah.
We're going to build it on top
of the slap chip over here,
and then we're
going to hit it with
a couple, two, three
pieces of American cheese.
We're going to put a generous
amount of lettuce on there.
- So we're gonna throw some...
- Are you a fan of raw onions?
We need raw onions
on the sandwich.
- Both.
And then we're going
to sprinkle some
celery salt over the top.
Right on top of these
tomatoes over here.
Gonna hit the top with
some white remoulade,
and steak knife.
- Is that done?
- That is done.
- Alright, check this out.
Sandwich is so big you've got
to stick a knife through it.
You guys go to
town on your beer,
but then you also
back that up with
going to town on your food.
- Thank you very much.
I appreciate that.
We like to keep it fresh,
we keep it funky from
our beers to our food.
- Other good reason for having
this knife is cutting
this thing in half.
There's no way you can
tackle that whole thing.
- Cheers
- Clink, as I say.
There are so many insane
layers of flavors.
That is a hallmark of Marz.
What makes Marz Community
Brewing Chicago's Best?
- We have one-of-a-kind beers,
we have one-of-a-kind
sandwiches,
we use flavors in our beers that
people don't dare to touch.
Everything that we do
here at Marz is done
to the absolute top notch.
- It's a community.
- It is a community.
- And it's all about love.
(upbeat music)
