Shh... it's a secret!

Welcome back to the Just Eat Local Newsletter! It’s time for us to confess… we’ve been keeping a secret from you all. Well not just us, plenty of restaurants, from In N Out to the Krusty Krab to us. If you haven’t figured it out already, our secret is in our sauce.

Key Ingredients

One ingredient that makes up our secret sauce are the variety of unique menu items we have made in house. On the menu at Diablo & Sons, are our Chilaquiles made with roasted tomatillo sauce, grilled kale, cotija, tortilla chips, sour cream, and over-easy eggs. This special breakfast item is only available during brunch every Sat & Sun from 9 am - 1 pm. In Bittercreek, you’ll find our Mushroom & Swiss Burger with marinated caps, gruyere, tomato-harissa jam, arugula, & black garlic aioli perfect for lunch or dinner any day of the week. But if you’re in the mood for a a lighter fare, there’s our colorful Beets & Burrata served with whipped butter, fried caper, roasted beet, pine nut, & balsamic glaze available at Red Feather every day after 5 pm.

An element of our secret sauce that might go under the radar, is our sourcing of locally & regionally produced goods. Our green romesco, for instance, is made with hazelnuts from Freddy Guy’s Hazelnuts. This sauce is featured on the Sweet Potato Black Bean burgers at both Bittercreek and Diablo & Sons. Freddy Guys was founded by Barb & Fritz in 1998 after moving from Eastern Washington. With the help of their children, Toby, Jocie, & Evan, as well as a few other family farmers, Freddy Guys continue to supply quality, hand-packed hazelnuts to various businesses.

When it comes to our staff, they suck at keeping secrets, despite being a huge part of the Just Eat Local secret sauce. They also happen to know the what’s what on all the other sauces that make up our restaurants. Longtime Bittercreek wearer of many hats, Junior Macheca, says “even when there’s enough, the sauce is so good, everyone always wants more.” With that being said it’s always nice to be thoughtful about how much you’ll actually use when ordering extra sauce as eliminating waste is a big priority here. Brittiney Dawson, former night club wrangler turned Diablo manager, suggests trying the black salsa which comes on Diablo’s Burrata & Salsa Verde appetizer. We also got a hot tip from friendly Red Feather & Bittercreek bartender, Scott Galloway, who says most people don’t realize our chipotle sauce that’s on our fish tacos goes really great with fries, & you can order it as a dipping sauce.

Is it really a secret?

When it comes to our main “secret” sauce, we also talked to friendly daytime Bittercreek bartender, Cody Meurer, who says that we love saloon because it “really completes everything.” Did you know our saloon sauce is on every beef burger on the Bittercreek menu besides our Mushroom & Swiss Burger? Whilst rumored to be an old family recipe, this horseradish mayo with a dash of dijon is still near and dear to our hearts here at JEL. Looking to hear more sauce stories, come in and ask your server and try them yourself!

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