2Combine Blue Moon Beer, Ketchup, Dark Brown Sugar, and Vinegar in a small saucepan and cook over low heat for five minutes stirring often. Set aside.
3Split the Bolillo rolls in half and top the bottom sections with 1/4 pound of the smoked turkey each. Drizzle with warm barbecue sauce. Top each with 1/4 pound of the crispy curly bacon and the top half of the roll.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.