Farmer boys and girls menus are a favorite of hockey fans and can be found on many sports teams and brands.
This week, we are featuring two of the top burgers on the market, the Joe Thornton Signature Burger from Joe’s Grill in New Jersey and the Ruth Chris Signature Burger at the Ruth’s Chris Steakhouse in Detroit.
We were lucky enough to speak with two of those chefs at these establishments.
First, we spoke with the chef who created the Ruth, Ruth Chriess, to find out more about her passion for the burger.
We also had the chance to talk to Ruth about her love of the sport and what it means to be a family and to be able to share in the success of the team.
You are known for having a lot of passion for food and for cooking, but what makes a burger special?
What is it about the Ruth that you love about the burger?
It’s hard to describe because it’s a whole bunch of little things.
We have a lot in common with the Joe’s grill.
It’s a family friendly environment, so the whole family can come in and get together and get the burger together.
But we’ve done some really unique things with the burgers in the past.
For example, we’ve always had a patty that has bacon and the beef is cooked in it.
We use an oil that is a mix of coconut oil and coconut oil.
That’s kind of a secret ingredient.
Then, we have an ingredient that is not a common one.
It is a secret recipe that we think makes it really special.
So we’ve gone through a lot with the cooking process.
We cook them and we get them done in our backyard, so they don’t dry out or get too oily.
That creates that patty in the middle of the burger that’s not in the air.
We then add a bit of sauce on top, and then we let it sit for about an hour and a half, and that gives it that little extra flavor and it adds a little bit of crunch.
It also gives the burger a little extra crispy on the outside and it just looks so good, it’s just like you’re eating a burger with your mouth open.
What’s your secret to creating such a good burger?
We think that the secret is the flavor.
It has a certain depth and richness to it, but it’s not overpowering.
The sauce adds that little flavor to it and then the bacon adds that crispy and chewiness.
We don’t really put a lot into the toppings.
We add a little pepperoni or some bacon or something to the burger and it doesn’t really make it.
That really gives it a lot more personality.
What is the most memorable burger you’ve ever had?
The Ruth’s is one of my favorite burgers.
It was definitely the most successful.
We’re really lucky to be in the position that we are.
We can do this.
What would you like to see more of from you?
I think it’s going to continue to grow.
It would be nice to have a little more diversity.
It takes a lot for a restaurant to expand, and we are trying to make it a little better, but I think that we need to continue pushing.
We are always looking for new flavors and new experiences.
And I think we have a chance to expand into other regions.
What do you hope to see next year?
I’m looking forward to having more and more kids come in to visit and having them try our burgers.
I know they like it and they love it.
I think I can be the first one to say that.
We need to make sure we have the right food.
And then I think in the future, I would like to add more kids and introduce them to our menu.
It could be anything, it could be steak or seafood or even a new thing we can do with the meats and add a lot to it.
What are your thoughts on the NHL’s new Collective Bargaining Agreement?
It is a great time for hockey.
It gives everyone a chance and the opportunity to earn more money, which is great.
I am looking forward as the next player to see what kind of opportunities are available.
What will the future hold?
I hope it will be a good one.
I hope we have more money in our pockets.
We’ll see what the future holds.
Are you planning on bringing the Ruth back to Detroit?
We will definitely be doing something similar.
I’m really looking forward for that.
Are there any other restaurants in your area that you’re looking forward on?
We haven’t announced it, so we’re not going to share that, but we are looking forward.
We want to be an area that is welcoming and where we can provide a great experience for our fans and the restaurants that we work with.
What have you seen from other chefs and what do you think they are doing to make