{"id":578,"date":"2023-02-17T20:27:53","date_gmt":"2023-02-18T05:27:53","guid":{"rendered":"http:\/\/www.inedc.com\/23\/?p=578"},"modified":"2023-02-17T20:27:53","modified_gmt":"2023-02-18T05:27:53","slug":"yelp-says-one-of-americas-best-sandwich-shops-is-in-placerville","status":"publish","type":"post","link":"http:\/\/www.inedc.com\/23\/news\/yelp-says-one-of-americas-best-sandwich-shops-is-in-placerville\/","title":{"rendered":"YELP says one of America\u2019s BEST Sandwich Shops is in PLACERVILLE"},"content":{"rendered":"

PLACERVILLE, Ca. (Susana Guerrero, SFGATE)<\/em> \u2014 When it comes to sandwiches, Timothy Swischuk has a hard-and-fast rule: Don\u2019t make them boring.<\/p>\n

It\u2019s a principle he takes seriously at his sandwich shop, Timmy\u2019s Brown Bag, which has served massive and unique sandwiches in Placerville since 2016. A quick glance at the shop’s funky menu reveals items inspired by culinary dishes like biscuits and gravy, chicken satay, and Spam and kimchi \u2014 all served in sandwich form.<\/p>\n

\u201cIt’s not your standard stuff. We try to keep it interesting,\u201d Swischuk said.<\/p>\n

Timmy\u2019s Brown Bag recently ranked 100th on\u00a0Yelp\u2019s Top 100 Places to Eat<\/a>, which also included\u00a0two Bay Area restaurants<\/a>\u00a0among a selection of other U.S. eateries. The win was a complete surprise to Swischuk, who considers Timmy\u2019s Brown Bag, a tiny 192-square-foot space, as a hole-in-the-wall business. But that hasn\u2019t stopped locals or visitors on their way to Tahoe from finding the restaurant and picking up a hefty $14.25 sandwich.<\/p>\n

“We try to keep it interesting”: A sign inside Timmy’s Brown Bag sandwich shop advertises the \u201cChicken Tinga Torta and Takis,\u201d left; a smoked oyster sandwich, upper right; the shop\u2019s banh mi sandwich. (Images via Yelp)
\n\u201cWe do treat it as a destination spot,\u201d Swischuk said. \u201cYou can\u2019t get [these sandwiches] anywhere else.\u201d<\/p>\n

\u2018Sandwiches have big bandwidth\u2019<\/h2>\n

Swischuk\u2019s passion for cooking came early in childhood when he spent hours tuning in to culinary legends\u00a0Julia Child<\/a>\u00a0on \u201cThe French Chef,\u201d Graham Kerr on \u201cThe Galloping Gourmet\u201d and\u00a0Martin Yan on \u201cYan Can Cook<\/a>.\u201d While his passion for the culinary arts began to take shape, so did his appreciation for cuisines around the world.<\/p>\n

Before a sandwich ends up on the Timmy\u2019s Brown Bag menu, Swischuk likes to spend ample time researching a specific entree that might be featured at the restaurant. After studying a dish, Swischuk takes a stab at creating his own interpretation of it, which is served between two slices of bread. Such is the case with the \u201cpotsticker *it\u2019s not a cheeseburger cheeseburger* sandwich.\u201d<\/p>\n

\u201cIt\u2019s an entire meal in one bite, and it has complexity,\u201d Swischuk said.<\/p>\n

\"A<\/picture>
A detailed view of the banh mi sandwich, one of the most popular menu items at Timmy’s Brown Bag, in Placerville, Calif.\u00a0<\/em><\/p>\n

Kevin Gomez\/Special to SFGATE<\/span><\/em><\/figcaption><\/figure>\n

Swischuk shared that he never wanted to serve traditional potstickers on their own at his restaurant. Instead, his potsticker sandwich blends Asian flavors with the classic American staple and serves it on a soft brioche bun. In lieu of a hamburger patty, the item comes stuffed with pork and veggie potstickers; miso, sesame and scallion mayonnaise; hot and sweet tomato chili sauce; pickles; onions; and a slice of American cheese. For an added kick, customers can drizzle crunchy chili garlic sauce on top.<\/p>\n

The menu at Timmy\u2019s Brown Bag changes whenever a new idea strikes Swischuk. Every now and then, he features a seasonal Tang BLT sandwich, which is prepared with bacon, mixed greens, local heirloom tomatoes and an unexpected ingredient: custom-ordered grapefruit-flavored pop rocks. He believes that the crackling childhood treat pairs quite well with tomatoes.<\/p>\n

There\u2019s a certain methodology Swischuk follows when building a sandwich at Timmy\u2019s Brown Bag. Each menu item must feature a protein, that crunch factor, and a savory mayonnaise or aioli at its base. Swischuk believes that the sauces he creates are the vehicle that makes each sub \u201cculturally invigorating,\u201d thanks to the blend of spices and ingredients used.<\/p>\n

\u201cFor me, [sandwiches] are a nice abstract piece of food,\u201d Swischuk said. \u201cSandwiches have big bandwidth. The sauce is where you can get a whole lot of information.\u201d<\/p>\n

Years before Swischuk opened Timmy\u2019s Brown Bag, he was an architecture professor at the California College of the Arts in San Francisco, with previous stints at Syracuse University and the University of Oregon, among others. While in San Francisco, Swischuk couldn\u2019t help but feel motivated by the vast selection of diverse restaurants around the city.<\/p>\n

After 16 years in academia, Swischuk decided to switch things up and enrolled in San Francisco\u2019s California Culinary Academy, a branch of\u00a0Le Cordon Bleu<\/a>. For his part, the switch to culinary school was natural. Not only had Swischuk cooked all his life, but he had also done plenty of cultural exploration and research as an architecture professor to draw inspiration from. To understand the architectural form, you first need to understand the cultural place, in addition to its literature, art and cuisine, Swischuk said.<\/p>\n

\u201cArchitecture is a slow art \u2014 a real slow art. It\u2019s mentally labor intensive and takes a really long time, and with cooking, it’s the exact opposite,\u201d he said. \u201cCooking is a hyperfast art. There’s something about the speed and intensity of it that\u2019s exciting. You make it, eat it, and then it’s gone.\u201d<\/p>\n

Swischuk eventually graduated from the California Culinary Academy in 2008 and soon landed a job at chef Michael Chiarello\u2019s Napa restaurant, Bottega. After seven years of culinary experience in a fast-paced kitchen, Swischuk decided to venture off to debut his own restaurant, Timmy\u2019s Brown Bag, in 2016.<\/p>\n

It\u2019s been a successful run for Swischuk, who has earned praise for his eclectic subs, including a nod from AAA, which named Timmy\u2019s Brown Bag among \u201cThe West\u2019s Best Sandwiches<\/a>\u201d in 2018.<\/p>\n

\"The<\/picture>
The front window of Timmy’s Brown Bag sandwich shop, in Placerville, Calif.<\/p>\n

Image via Yelp<\/span><\/figcaption><\/figure>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Years before Swischuk opened Timmy\u2019s Brown Bag, he was an architecture professor at the California College of the Arts in San Francisco, with previous stints at Syracuse University and the University of Oregon. \u201cArchitecture is a slow art \u2014 a real slow art. It\u2019s mentally labor intensive and takes a really long time, and with cooking, it’s the exact opposite,\u201d he said. \u201cCooking is a hyperfast art. There’s something about the speed and intensity of it that\u2019s exciting. You make it, eat it, and then it’s gone.\u201d<\/p>\n","protected":false},"author":1,"featured_media":579,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jnews-multi-image_gallery":[],"jnews_single_post":{"source_name":"SFGATE","source_url":"https:\/\/www.sfgate.com\/food\/article\/tahoe-timmys-brown-bag-sandwiches-17781786.php","via_name":"","via_url":"","override_template":"0","override":[{"template":"7","single_blog_custom":"","parallax":"1","fullscreen":"0","layout":"no-sidebar-narrow","sidebar":"default-sidebar","second_sidebar":"default-sidebar","sticky_sidebar":"1","share_position":"float","share_float_style":"share-normal","show_share_counter":"1","show_view_counter":"1","show_featured":"1","show_post_meta":"1","show_post_author":"1","show_post_author_image":"1","show_post_date":"1","post_date_format":"default","post_date_format_custom":"Y\/m\/d","show_post_category":"1","show_post_reading_time":"0","post_reading_time_wpm":"300","show_zoom_button":"0","zoom_button_out_step":"2","zoom_button_in_step":"3","show_post_tag":"1","show_prev_next_post":"0","show_popup_post":"1","number_popup_post":"1","show_author_box":"1","show_post_related":"1","show_inline_post_related":"1"}],"override_image_size":"0","image_override":[{"single_post_thumbnail_size":"crop-500","single_post_gallery_size":"crop-500"}],"trending_post":"0","trending_post_position":"meta","trending_post_label":"Trending","sponsored_post":"0","sponsored_post_label":"Sponsored by","sponsored_post_name":"","sponsored_post_url":"","sponsored_post_logo_enable":"0","sponsored_post_logo":"","sponsored_post_desc":"","disable_ad":"0"},"jnews_primary_category":{"id":"","hide":""},"footnotes":""},"categories":[6,3],"tags":[],"yoast_head":"\nYELP says one of America\u2019s BEST Sandwich Shops is in PLACERVILLE - Placerville NewsWire<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/www.inedc.com\/23\/news\/yelp-says-one-of-americas-best-sandwich-shops-is-in-placerville\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"YELP says one of America\u2019s BEST Sandwich Shops is in PLACERVILLE - Placerville NewsWire\" \/>\n<meta property=\"og:description\" content=\"Years before Swischuk opened Timmy\u2019s Brown Bag, he was an architecture professor at the California College of the Arts in San Francisco, with previous stints at Syracuse University and the University of Oregon. \u201cArchitecture is a slow art \u2014 a real slow art. 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