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Corey Miller
Virginia/Crab Meat Hot Brown Sandwich
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Corey Miller
Sarah Gill Kimble and Anthony Kimble
Options abound at Something Different: dine-in seating at 50% capacity with no bar seating; take-out with curbside delivery upon request and delivery within Urbanna, all of which will continue unless state requirements change. On the retail side are housemade pies, ice creams and other goodies to enjoy at home. Also available are a selection of wine—case prices are available with a week’s notice—and craft beer. Catering is available for pick-up, delivery or as a full-service caterer and not limited to the menu.
OUR STORY
When Dan and Barbara Gill opened Something Different in the Old Greens Market in May 2001, their daughter, Sarah Kimble, and her parents had fully transformed the former convenience store. Dan had learned how to roast coffee and perfected his smoking skills, while mother Barbara and her business partner Bill had crafted the tongue-and-groove pine flooring. Their goal was to expand their offerings by doing good food fast and from scratch.
Over the next 12 years, they stayed busy perfecting recipes, techniques and
developing lasting friendships with customers, some of whom suggested menu items. Eventually, they acknowledged the need for a bigger space in order to become a full-service restaurant.
In July 2013 they moved to their current location in Urbanna and dove into making the place their own. Husband Anthony helped, commuting from his regular job to add his efforts. Daughter Taylor became the daily face of Something Different, carrying on the family tradition.
After two years of training, Dan ceded smoker duty to pit master Mike and began writing articles, and handling customer relations. After he passed away in 2014, Kimble, her Mom and sister compiled his writings as a way of fulfilling his dream of publishing a book. “If You Do It Right, You Don’t Need Sauce,” was published in 2018 and is available at Something Different. “We take special care with our food, ensuring it’s not only a tasty meal made from scratch, but true to its history,” Kimble says. “Dad’s love, spirit and memories are here with us daily and his vision—our philosophy— is do good food right.”
Southern Living magazine calls the traditional hot brown sandwich the official sandwich of every southern state. Both variations do Virginia proud.
Original Recipe
Virginia/Crab Meat Hot Brown Sandwich
Ingredients:
- ¼ lb. butter
- ¾ cup all-purpose flour
- 1 quart half & half
- 2 cups Asiago cheese, plus some to top
- 1 tsp. KA Mix (special seasoning blend available for purchase at Something Different)
- ½ homemade bun, buttered and grilled
- 6 oz. sliced smoked turkey breast
- 3 oz. country ham
Directions:
Step 1: In medium saucepan, melt butter over medium-high heat. Add flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow it to brown.
Step 2: Slowly whisk in half & half. Continue to whisk until sauce thickens and boils, about 2-3 minutes.
Step 3: Reduce heat to simmer and season with KA Mix, allowing to simmer 2-3 minutes.
Step 4: Stir in cheese and whisk until melted.
Step 5: Starting with half bun, layer turkey, country ham and cover with warm Mornay sauce.
Step 6: Top with shredded Asiago, arrange tomato slices around side and garnish as desired with paprika, fresh parsley, fresh chives or minced green onion.
Crab Hot Brown: Prepared the same way except crumble a crab cake and grill briefly while bread is browning.
Download Printable Recipe Here
213 Virginia Street | Urbanna, Virginia 23175
804-758-8000 | somediff.com