That's Some Pig
I still ask myself how we got here.
To start at the beginning, you have to know a little about my cooking habits back at Sugar Mountain. If you've ever stopped by, you've noticed that it’s not unusual to find me in the kitchen, tinkering with ingredients I’m inspired by in the market. As I taste different flavors together, I always test my ideas out on the Sugar Mountain staff, calling them into the kitchen for spontaneous lunches and midday snacks (no one is ever hungry at Sugar Mountain).
In the Spring of 2008, I started regularly serving up a favorite of mine - braised pork... and the staff loved it. To the pork, I added a delicious barbecue sauce that had been developed for our restaurant, Bennett's, and the pork just got better and better.
Coincidentally, around the same time, I started calling my oldest son Max - an "emerging teenager" - Maximus.
The two ideas became one and quickly developed into Maximus / Minimus, a food destination that’s about making delicious pork sandwiches... all hinging on the idea of one flavor profile being Maximus (savory and spicy!) and the other being Minimus (tangy and sweet).
Well, we think so anyway... but don't take our word for it. Come visit us at 2nd and Pike and decide for yourself!
Kurt Beecher Dammeier
P.S. My order? Minimus pulled pork sandwich with some Hurt, Maximus slaw and a Minimus drink.
In keeping with our commitment to pure food, Maximus / Minimus and its sibling companies contribute 1% of all sales to the Flagship Foundation.
Copyright © 2009 Maximus Minimus