When Shelby Jordan built a one-woman butcher shop behind her house in Dawson City, she was planning to morph it into an all-day, year-round restaurant that would work closely and sustainably with local suppliers. In 2020, hospitality veteran Dennis Dunn helped make that dream come true. Every night, the timber-framed café-cum-store turns into an intimate dining space where evening chef Ariel Adams offers a constantly changing menu of small plates that showcase her sophisticated, cosmopolitan take on seasonal Klondike ingredients. Half of them are plant-based, but Jordan’s expert in-house charcuterie remains BonTon & Company‘s raison d’être. Firmly set in the community, this neighbourhood jewel is now drawing attention from across the country.
Open-Faced Roast Beef and Beet Sandwich
Ingredients
Potato Salad
- 1/3 cup chopped fresh flat leaf parsley
- 2 tbsp chopped fresh dill
- 3/4 cup mayo
- juice from 1/2 lemon
- pinch of salt
- fresh ground pepper
- 4 medium Yukon gold potatoes diced, cooked, and cooled
- Combine first six ingredients and add to potatoes.
Horseradish-Beet Dressing
- 1 cup chopped pickled beets
- 1/3 cup sour cream or yogurt
- 1-2 tbsps beet pickling liquid
- juice from 1/2 lemon
- 3 tbsps horseradish
- pinch salt
- fresh ground pepper
Sandwich
- 32 oz thinly sliced medium rare beef - roasted or grilled
- 4 slices bread rye or sourdough - buttered and toasted
Instructions
Potato Salad
- Combine first six ingredients and add to potatoes.
Horseradish Beet Dressing
- Combine all ingredients in a blender.
Sandwich
- Spread potato salad onto toast, pile a generous portion of beef on top, followed by a drizzle of dressing.
- Garnish with thinly sliced onions and fried capers.
