When Anthony Sedlak launched the American Cheesesteak Co. with the Eng family in 2011, some people were surprised that the celebrity Food Network chef would choose such proletarian fare to hang his fame on.
But then they ate one of his sandwiches, took a sip of his milkshake and tried to remember to breathe when they were devouring his French fries. Philadelphia may be the home of the cheesesteak, but Sedlak was quickly recognized as its adopted son. All of his passion for using the best ingredients and coming up with flavorful food combinations were put to work in creating the new restaurant concept.
In the months leading up to the opening of the first outlet on Davie Street, the Engs and the high-energy chef became much more than business partners. Even the word friendship doesnt quite come close to describing the bond between them.
He was like a son to me, says Juliana Eng, who first met Sedlak through her brother Andy. For weeks Id see him every day. He was just the sweetest guy. For his birthday he cooked us dinner. Thats just the way he was.
When Sedlak died of an intentional drug overdose last July, the Engs were devastated. His loss was deeply personal.
All the plans theyd been working on finding new locations for American Cheesesteak Co., helping with the re-imagining of the Eng-owned Toronto Don Valley Hotel were put on hold while they grieved.
We definitely took a step back and for a long time, Juliana says.
This spring, they started working on a new idea with chef Nyle Petherbridge (formerly of Sutton Place Hotel and the Metropolitan).
Once again, they turned to Americas East Coast for inspiration: frozen custard. And, once again, they threw calories to the wind, coming up with a variety of rich, creamy flavours that make it hard to say, Ill just have one spoonful. They even created concrete frozen custards: take some frozen custard and add what you want, such as homemade brownies or Purdys Peanut Butter Bars.
The addition of the frozen custards will help round out the day at the Davie Street location, which is popular during lunch and dinner and just like us wanted a little something to perk up any lulls in the day.
Meanwhile, the Engs continue to search for new opportunities to expand American Cheesesteak. Theyre focusing on meat-centric Calgary.
