General Manager Ed Brennan
Challenges come with every vocation, as Ed Brennan knows well through handling labor and food service industry responsibilities. Faced in early adulthood with the often perplexing task of choosing a stable and fulfilling field, he elected to fortify stomachs over buildings and has enjoyed a four-and-a-half-year tenure as the general manager at Shank’s Pier 40, 901 S. Columbus Blvd.
“This definitely beats carrying sheetrock up three flights of steps,” the 33-year-old remarked outside his Queen Village-situated workplace. “I really like it here because we do our best to honor our customers when they come here looking for the highest quality products.”
The resident of the 400 block of Jackson Street enjoys carrying on the tradition that Shank and Evelyn Perri began in 1962 at 10th and Catharine streets. Columbus Boulevard has welcomed patrons for seven years, with Brennan happy to hawk the goods after never having been a guest.
“I’d heard of it, of course, but coming here to work was my first experience with the dedication that you’ll find when you come here,” the Whitman dweller said. “I enjoy the whole idea of cooking and seeing reactions to what we make. The compliments make everything more worthwhile.”
Brennan came to Shank’s following a turn at Two Street Pizza and employment for sandwich behemoth Tony Luke, first through Citizens Bank Park, 1 Citizens Bank Way, and then at his commissary location at Fourth and Morris streets. On his watch, he has helped owner Joe Renzi’s establishment to claim additional regard as a community and citywide treasure, with a Best Hot Sandwich Award through Sportsradio 610 WIP’s Hot Sandwich Safari as proof of the latter distinction. Though hoagies and egg sandwiches will not disappoint, Brennan knows Shank’s will always win more favor for its slightly more carnivorous options and agreed to share the site’s Original Roast Pork recipe.
“It’s a very, very good sandwich,” he declared of the $7.25 item. “If you’re going to make it at home, you’re going to have to be patient, but it’s definitely worth the wait.”
Garlic, salt, black pepper,
garlic powder, Italian seasonings,
bay leaves, carrots, celery, onions
Preheat oven to 300 degrees.
Place the pork in a large roaster pan, and add the other ingredients as seasonings. Cook for five to six hours, occasionally basting the pork with juice from the bottom of the pan.
Remove from the oven, and take the pork out of the pan, letting it rest in a second holder. Cool, and refrigerate while preparing the juice. Remove the carrots and the onions from the pan, and strain the juice, discarding the excess bay leaves and seasonings.
Place the pork drippings in a separate saucepan, and add pork bones and skins, the carrots, celery, onions, fresh chopped garlic, salt, pepper, and cold water. Cook on low heat to boil, and then simmer.
Cook the juice approximately four hours on low heat, which will result in a 50-percent reduction. Once the time has elapsed, strain the juice. Trim the fat from the pork, add the juice, and heat to an internal temperature of 145 degrees. Serve on fresh Italian bread with the toppings of your choice. Shank’s Pier 40 recommends, among others, sharp provolone, spinach, broccoli rabe, and long hots. ■
Shank’s Pier 40
Owner: Joe Renzi
901 S. Columbus Blvd.
Photos by Tina Garceau