In this episode of “Diners, Drive-Ins, and Dives,” Guy Fieri travels to Falmouth, Massachusetts, nestled between Plymouth and Hyannis. This small town is bustling during the tourist season but transforms into a peaceful haven in the off-season. On the main drag of this charming locale, Guy visits The Pickle Jar Kitchen, a funky joint known for its creative comfort food.
The Pickle Jar Kitchen: A Culinary Collaboration
Owned by two couples—Kevin and Elizabeth Lay and Ben and Casey Gowen—The Pickle Jar Kitchen is a product of long-lasting friendships and shared culinary passions. All three attended Johnson & Wales University, and their combined expertise culminated in the opening of this beloved spot in 2013.
The Legend of Pickle Chips
A place called The Pickle Jar Kitchen naturally serves up an array of pickle-based delights, and their pickle chips have earned a cult following. These thin, perfectly seasoned, and crunchy slices of heaven are fried to golden perfection.
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“You could have dredged this in sand, and I would eat it,” Guy exclaims, relishing the balance of flavor and texture. “The crunch, oh yeah, that gets ridiculous right there.”
The pickle chips are so addictive that they draw people in repeatedly, some even visiting twice a day.
“They’re like potato chips. You do not eat just one,” a regular customer notes.
A Unique Take on Pulled Pork: The Pork Belly Sandwich
The Pickle Jar Kitchen prides itself on serving dishes you wouldn’t typically find in a Cape Cod restaurant. One standout offering is their open-face pork belly sandwich on a cheddar scallion scone. This sandwich is a perfect example of the creativity and attention to detail that Kevin, Elizabeth, Ben, and Casey put into their menu.
The Pork Belly Recipe
Chef Casey walks Guy through the process of making this extraordinary sandwich, starting with the pork butt rub. The rub is a complex blend of house-smoked kosher salt, Tellicherry peppercorn, summer savory, granulated garlic, smoked paprika, Spanish paprika, New Mexican chili powder, ground cumin, cayenne, chipotle powder, celery seed, juniper berry, brown sugar, and ground coriander seed.
“Show everything that you own or have ever heard of,” Guy jokes as Casey lists the ingredients.
The pork is rubbed down and left to sit overnight before being slow-cooked at 350 degrees for seven hours.
The Cheddar Scallion Scone
Next, Casey prepares the cheddar scallion scone, which serves as the base for the sandwich. The scone dough is a mix of heavy cream, lightly mixed whole eggs, all-purpose flour, baking powder, kosher salt, shortening, butter, cheddar cheese, and scallions. The dough is lightly worked, shaped, brushed with egg wash, and baked at 350 degrees for about 25-30 minutes.
Assembly of the Sandwich
Once the scone and pork are ready, the dish comes together with a braising liquid, Spanish onion, jalapeño peppers, green peppers, and poblano peppers. The pulled pork is piled high on the scone, drizzled with barbecue sauce, and topped with smoky cheddar sauce, house-pickled red onion, and sofrito.
“It’s not just a pulled pork sandwich; it’s got a lot going on,” Guy states, impressed by the combination of flavors. “The scone and pulled pork together are incredible.”
The result is a sophisticated and mouth-watering sandwich that perfectly showcases The Pickle Jar Kitchen’s innovative approach to comfort food.
A Must-Visit Spot in Falmouth
The Pickle Jar Kitchen has quickly become a favorite among locals and visitors alike. With its creative menu and welcoming atmosphere, it’s clear why people flock to this unique eatery.
“If people are coming downtown, the Pickle Jar is the place to come. It’s different, it’s refreshing, it’s creative, and they treat it with a lot of respect,” a satisfied customer shares.