It was a Sunday when Russ parked in front of the restaurant, the only day it is closed. He saw their menu and emailed me with the comment, “We have to try this place on Tuesday.” So, Tuesday around 12:30 we planned to meet there for lunch.
I arrived a bit early (actually on time) and looked over that day’s menu (Tim changes it around daily) while waiting for Russ. I had taken a quick look at it on their webpage at www.timmysbrownbag.com, but now that I was really reading it, I was amazed. This is a place you have to try. Wait until you see the sandwiches for that day.
I sat outside at one of several tables in Creekside Place trying to decide what to have when Russ arrived. Before he even looked at that day’s menu he said, “I saw that they serve a fried boloney sandwich. We have to try that.”
That took care of our first choice, so, it being my turn I looked at the list of sandwiches: Asparagus, Speck (like porchetta) and Lemon Chever with fried onions, Ponzu marinated heirloom tomato, wild arugula and, Korean pear vinaigrette on sweet pan de mie (a mild bread that is baked in a special pan so that it has a very thin soft crust – like commercial bread)
Mustard & Beer Braised Chicken with fresh apples, Chipotle chever, pink grapefruit and currant slaw and wild arugula, all on ciabatta.
Smoked Oyster with pressed pepper bacon, Asazuke cucumbers, butter leaf lettuce and P’yatdesyat sim (I think that is nutmeg, or maybe not) mayo on brioche.
Miso Marinated Tuna slow poached in extra virgin olive oil, with heirloom tomatoes, toasted sesame seeds, butter lettuce and Key Lime mayo on brioche.
Ham with homemade apple butter, extra sharp Cheddar cheese, beet horseradish slaw, fresh apples and whole grain honey mustard on ciabatta.
Speck with Pt. Reyes Bleu, porchetta, mascarpone cheese, wild arugula, honey walnut aioli and Korean pear vinaigrette on sweet pan de mie.
Pulled Pork al pastor (grilled “In the style of the shepard”) with Yucatecan marinated sweet onions, Havarti cheese, wild arugula and chili morita mustard marmalade on ciabatta.
I selected the Pulled Pork to share with Russ’ Fried Baloney, which comes with Pt. Reyes toma cheese, all smashed up Cerignola green olives, and honey walnut aioli on sweet pan de mie.
They also serve French fries and Tater Tots with or without truffles or chili. But Russ noticed they also serve Real Texas Chili and he can’t pass up chili if they have it.
We went back to our table an in a few minutes Tim brought out our sandwiches in fancy brown bags with handles.
They were each cut into two pieces as requested and we both started with the Fried Baloney sandwich. We both agreed it was wonderful.
The baloney (actually mortadella) with the walnuts and smashed olives was unique and quite a mixture of tastes and textures. The bread was buttered and grilled which added even another taste and texture. That is one I have to try again.
The Pulled Pork came on a large, ciabatta roll (easily large enough for two and excellent) and had an interesting sweet taste due to the marinated sweet onions.
It was not what I expected, but I really enjoyed it. Russ, I found out too late, is not a fan of pulled pork nor arugula, which he thinks tastes like cilantro, one of his least favorite veggies. Well, I really liked it, so that is what matters.
The chili, which has no beans, was very much like competition chili. It was a bit dry but very good and almost all meat. Both of us thought it needed an additional bit of heat, but we have to remember that most Americans like food fairly bland and restaurants make it for them, not us chili heads.
Tim Swischuk is the owner and makes all the food, with the help of a gentleman I think he introduced as Richard. Tim was a chef in Napa for a number of years, so he has the talent. He lives in Roseville and commutes daily to make sandwiches for the us folks in Placerville.
On his menu, which I mentioned is modified daily, is a picture of a Pileated woodpecker. I had to ask him why. He told me, “Woodpeckers are a bit of crazy with all that shaking their brain around. I thought it was appropriate.” Think about that for awhile.
Timmy’s Brown bag is open from 11 a.m. until 3 p.m., Monday through Saturday. Closed on Sunday. For more information call (530) 303-3203 or visit his webpage that I mentioned earlier. He posts each day’s menu there.
Soon, beer to enjoy with your food.
I tried the Corned Beef Reuben on rye swirl at It’s Personal (across from the Bell Tower in Placerville). It was very good and so big I took half of it home so I could enjoy it a second time. Mark told me the use corned beef they cook themselves, not sliced deli meat, and that it is now on their regular menu.