Does missing certain fast food menu items keep you up at night? Join host Brontez Purnell on a behind-the-scenes tour of the Eli's Mile High Club kitchen where chef Nate Price shares the secrets behind some of their most popular dishes, including vegan corn dogs, a healthy rice and kale bowl, and adaptations of discontinued late night snack favorites like Mexican pizza and crunch wraps.
Eli's Mile High Club has been an Oakland institution since it first opened as a Blues bar in the 1970s, hosting both touring and local acts (including Brontez's great-uncle JJ Malone!). Eli’s continues to feature live music and DJs today, as well as a friendly back patio area where locals gather to have a beer or a cocktail and enjoy Eli’s uniquely satisfying menu.
Directed by Brontez Purnell.
Premieres Monday, November 29, 2021 on KQED Food
How To Make Eli’s Soyrizo Crust Wrap
- 1 large flour tortilla
- 1 small corn tortilla
- 1 package of Soyrizo
- 1 cup of melted cheese
- 2 tbsp sour cream
- Pico de Gallo
- Lay out your flour tortilla.
- Cover corn tortilla in melted cheese and place in the center of the flour tortilla, facedown.
- Cover backside of corn tortilla with about a cup of soyrizo. Pat it flat.
- Top with Pico de Gallo or other salsa and sour cream
- Seal 'er up: Fold flour tortilla around the corn tortilla
- Brown on grill
- Roast it, Toast It, Spank it & Post it on social (#cookingwithbrontez)
- Serve with a side of salsa
About Cooking with Brontez: