The Jazz Corner is mainly known for its music, but you could argue that the food is just as good.
The Jazz Corner Story by Martin McFie tells the history of the club from both a musical and culinary standpoint. (Read more here.) Owner Bob Masteller has always said the club wouldn't have survived without a solid menu, and the book pays homage to the kitchen, now helmed by Chef Mark Gaylord. The last third is essentially a cookbook, laying out dozens of Jazz Corner favorites.
Included is the Wagyu Beef Burger, my favorite burger on the island. The first time I had it, it came with these sweet, tangy pickles that I've craved since. So, I was delighted when I saw the Bread and Butter Pickles recipe in the book. Here it is:
Bread and Butter Pickles
4 cups of apple cider vinegar
4 cups of granulated sugar
Large pinch of turmeric
1/4 cup of pickling spice in a sache (a sache is a muslin bag tied with butcher's twine; substitute a coffee filter tied with a rubber band for same result)
1 chopped head of garlic
1 1/2 teaspoons of mustard powder
3 ounces salt
(For extra spice add some crushed red pepper flakes to the brine or sliced hot peppers to the mason jars before filling)
4 pounds Kirby cucumbers, sliced 3/8 of an inch thick
2 pounds of julienne sweet onions
Prepare enough mason jars for six pounds of pickles.
Except for the cucumbers and onions, place all the ingredients into a large pan over medium to high heat and bring to a boil. Pack the onions and cucumbers tightly into the mason jars, leaving only the top of the jar empty. When the brine has boiled and all the sugar is dissolved, remove the pickling spice sache and fill each jar with brine to just below the top. Place the lids tightly on the jars, date and refrigerate.