Sauce Boss

Photos c/o CheeseSmith

As things start to heat up in Wilmington this summer, sandwich season has arrived.

Grills, picnic blankets, and pool chairs are getting unpacked for al fresco dining.

Major players in the sandwich game are MOLLY and BRENDAN CURNYN, co-owners of CheeseSmith, who built their menu around the grilled cheese.

The couple started with a food truck in 2018, graduating to a brick-and-mortar restaurant at 624 South 17th Street in the Cargo District in 2020. Four years later, they added a second CheeseSmith location, this time in the Landfall Shopping Center at 1319 Military Cutoff Road.

“At the original Cargo District location, the most popular dishes are definitely the Buffalo Baby and Maple Bacon grilled cheeses,” Molly Curnyn says. “However, at Landfall our cheesesteaks are the best sellers, and we are also selling many cold deli sandwiches due to the warmer weather and its proximity to Wrightsville Beach.”

One common thread for both locations is the sauces that tie everything together. Dipped or slathered, they add an extra flavor punch to the sandwiches or sides. Molly Curnyn shares receipts for two of CheeseSmith’s popular sauces to make at home.

“I am obsessed with fried green tomatoes and fried zucchini, which we serve dipped in our buttermilk ranch (shown above) all summer long,” she says. “All football season, our friends always request that we bring ranch for dipping buffalo wings.”

(For last-minute parties, CheeseSmith also sells 16-ounce containers of the ranch sauce if there’s no time for kitchen prep.)

“Our Smith Sauce,” Molly Curnyn recommends, “is a great addition to a good burger on the grill, as a fry dipping sauce, with fried shrimp, or as a substitute for plain mayo on a tomato sandwich or a BLT.”

---

Buttermilk Ranch Dressing

INGREDIENTS

½ cup good-quality mayonnaise

½ cup sour cream

½ cup buttermilk

3 tbsp fresh minced parsley

3 tbsp fresh minced dill

½ tsp apple cider vinegar

½ tap Worcestershire sauce

½ tap garlic powder

¼ tap onion powder

1 tsp hot sauce

¼ tsp salt

Freshly ground black pepper, to taste

 

DIRECTIONS

In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth and fully combined.

Add the parsley, dill, vinegar, Worcestershire sauce, garlic powder, onion powder, hot sauce, salt, and pepper. Stir until well blended.

Taste and adjust seasoning as needed.

Cover and refrigerate for at least four hours, preferably eight hours or overnight, to let the flavors develop.

After chilling, if the dressing is too thick, stir in a small splash of buttermilk until you reach your desired consistency.

Store refrigerated up to one week.

 

“Smith Sauce” Dipping Sauce

INGREDIENTS

1/2 cup mayonnaise

1/4 cup ketchup

1 tbsp distilled vinegar

1 tsp hot sauce, like Crystal or Tabasco

1 tsp Worcestershire sauce

1 tsp salt

1 tsp pepper

Dash dill pickle juice

 

DIRECTIONS

In a bowl, whisk the mayonnaise, ketchup, vinegar, hot sauce, Worcestershire sauce, and pickle juice together until the mixture is smooth and fully blended. Give it a taste, then add salt as needed.

Transfer to a container and refrigerate. It will keep well for up to one week.

---

Want more WILMA? Click here to sign up for our WILMA newsletters and announcements.