For those of you who’ve had the pleasure of (and capacity for) noshing on our 1/2lb Grass Fed Burger, it’s no news to you that the defining touch is Chef Chad’s house-made Bacon Jam. Pictured below (photo courtesy of San Diego Magazine’s Best Of issue back in August), you can see it smothered over the juicy patty- all California pastured beef from Rancher Seth Nitschke at Open Space Meats- along with our house-made pickles, tomato confit, watercress and mustard aioli. This has become our signature burger, and those in the know will flock to the Rocket on Mondays when we offer it for just $10 (a $4 discount from our menu price).
Since there’s not a whole lot of bacon jam out there (why, who knows?), we’ve started jarring it, so it’s now available for purchase here at the restaurant for $12 per 8oz jar, as well as at places like Venissimo Cheese in Mission Hills. You may soon see it in more boutiques and even grocery stores as we take it to the retail streets!
Chad makes a variety of other jams as well, including a sweet & spicy Tomato Jalapeno Jam which will also be available to take home very soon, and various seasonal fruit spreads which we mainly use in-house for things like our California Cheese Board or dessert plates, but we may jar those too in the future if demand grows.
Since the holidays are approaching, we’re going to offer a month-long special on both our Bacon Jam and Tomato Jalapeno Jam- just $10 for the Bacon Jam and $5 for the Tomato Jalapeno Jam (normally $7) for the full month of November! Anyone who appreciates high-quality housemade goods would love to get these jams in their holiday stocking, folks. Jams are pressure cook sealed to ensure longevity…but make sure to put them in your fridge as soon as they’re opened!