so what she was saying is that i have been in the industry since i was fifteen years old and i started in a small of deli in rochester new york and there was a fifty year old woman working there and i thought who the heck would want to work in the deli at fifty years old and don't ever say things like that because you know what you end up doing years old you're running a deli and it turned into my dream job shortly after that actually after i started traveling a lot throughout the country and look at different valleys you know i thought elites there i am again so i'll try to speak up a little bit  but so i quickly as i became more and more interested in the food industry i realized that bellies are a very cool thing and gourmet grocery stores are very cool thing dean and deluca and so if any of you have traveled is like the coolest store i've ever been to so i've always kind of wanted to to do it and having a deli gourmet grocery store makes it very easy to cater so we do cater as well we cater a lot we just got the prime vendor at the museum so we now have a four hundred seat hall vailable to us to cater out of and we have really turned it into quite a cute place between us in the museum money and get in and set up for fancy wedding so hopefully you can come see us there sometime but we are right down the three we do have we do have seats available inside we have sixteen lunch many are sixteen sandwich items on our menu we have breakfast lunch and dinner menu items and we're always doing fresh and interesting stuff because we do cater a lot there's always something new in the deli case  be from a catering and because we let our catering clientele up with new things all the time but we're doing some two of my favorite sandwiches on are many and today and what i'm going to do is start off by condiment that we use in house our condiments that we make in house they're all super easy to make so i thought you guys could all learn how to make them and then make them if you want to or i do sell them all by the pound if you prefer to just come into the house and buy him by the pound so cauliflower stakes are all the rage right now and basically it's just the way you cut the color flower people  are usually roasting the cauliflower steaks and a lot of people are grilling gnome i think six one six and grand rapids grills they're calling flower steak and it's a fabulous meal but we're going we're going to show you what i do to prepare for roasting and basically when you're cutting the cut cut the color flour we still haven't found like a full proof way to get it into a steak form but you just have to be gentle and you're cutting it down and i try to make them skinny because i am going to be put on a sandwich now six one six can make them a little thicker because they want a steak like thing but that's like this is what we consider a color flower stake in the industry and what we do and i and the last page of your menu things i have a little write up of what curry really is which is a and it's i don't know i'm guessing most of you are because you're here so if you've seen the movie a hundred yards and you remember that box he carried around of his mother spices that was her  tradition in that heritage everyone has their own spices that are individually individually package and as they are creating their curry what we consider  curry here they're adding from those up to fourteen different spices that they can add to make their own home curries so each house in india will have a different flavor based on what their ham family has taught them over the years and i am currently working on perfecting my own curry and i'm using a lot of tumour it in my curry because to mark is one of the new super foods you know that we've all just found out about is really healthy for us so and then mix to work with roasted cauliflower and you've got an amazingly healthy dish for a man actually so that's one of the things that i try to do is make food that is amazingly healthy and still tastes really good and men love the sandwich because it's hearty and all this steak is a steak so once you're done e r once you're done roasting it you really have a nice hearty flavor so we just i've luminous curry my curry seasoning in that i have a dry roasted herb or six spices that i then bloom in olive oil and i blew my overnight you only have to really bloom it for a half an hour but it really it turns the out of oil into half later all the grandma sada so you really do need to make sure you bloom and a little bit i keep a blooming quite honestly because we go through about two heads of cauliflower a day at our place so we just go through a lot of curry but you don't have to keep it bloomed if you're only doing it once in a while and then you just we just do this rushed on with the brush around with the paint brush and then we put it on a cookie sheet and put it in the oven and tell it's golden brown on both sides and then we chill it and we keep it chilled and you can sell actually by our curry by the pound in ira our curry callie flour ro the pound in our restaurant but once you've got it roasted off if you want to do it at your house you can keep it cold in the refrigerator just as if it were cold and when you go to make a sandwich or do anything with it you've got it ready to go it also blends up well and you can make it for other things too just like you know instead of mashed potato curry curry mash so now this goes in the oven for three fifty four and tell it's golden brown on both sides so that's how  at myers these days and we buy a dried black black mission figs and this is so easy that i you know should not be telling you this because we sell by the pound but you just put them in there and then you take your favorite port i like tani's because i like that what a flavor ennius roll in here sometimes i'll add a little water to it as i get the what you're waiting for and will look at it throughout this presentation but you're waiting for the fades to basically pop explode and once they explode which you're not going to be mad and water which you're not going to so all that iss port wine and figs i don't add anything to it you don't need salt memory dish you make so i don't even add that so that's all that one is will keep looking at that throughout i'll put it on the warmer and we'll go to our tomato jam which is this and we use that in our pulled pork recipe again i try to stick to natural ingredients so if you don't like honey or your have some sort of allergic reaction to honey you're more than welcome to use plain sugar but i love  honey specially michigan honey it's a little trick for me obviously i try to cook with tumor ik i try to cook with michigan honey i try to cook with anything that i think can make me healthier and michigan honey actually puts  natural pollen in your body from around here so you your allergies may reduce themselves if you use that so all i do to make tomato  use a little bit of my favorite distilled vinegar or that you use to clean your floors and cook with so it's magical then make the honey disappear into the vinegar so it's almost like a simple syrup now again add something that can pop with temperature and it's going to turn into jam that's all i have to do one thing with the tomato jam though is you really have to fill the pan to give them to all eyes together you can't you can't just do a little bit at a ti dunya on a lot of recipes which you know it makes it nice we try to cross utilize everything and you know when you're if you decide to come wise onions make enough that you can use them all week long in different recipes you know we put them on a roast beef sandwiches they're great in salad we put them on the pork sandwich i'm going to make you today i love i'm on top of state don't love this one so i enter really depends on you know the nice thing about karma lies to me and says you don't have to have any nice nice nice skills for them because it doesn't matter what they look like as you're chopping which is also nice if you're cleaning out your refrigerator and you see that every single person in your family has opened up an onion this week and now you have five different onions and six different cuts just go ahead and chop them up and throw him in this little sauce i'm i do use sugar for this recipe of good old fashioned brown sugar i love apple eve flavored anya and it kind of reminds me of the dahlia onion from the from the time i spent in georgia so i try to give back that taste to any elo on you and i can find so i add brown sugar and apple cider i used to use apple cider vinegar but my boss over there my partner told me i couldn't buy two types of inner so she uses this so it's in house so i get to sneak it from every once in a while and then i do admin and go because i do wanna you know extend the shelf life like i just said and i like this to start to boil because unlike the honey it doesn't melt the sugar doesn't melt quite as fast as the honey does i want it to be a simple search before i add any of the ingredients now i'm sure you all know the rages gluten free and one of the things we like to pride ourselves on is to be a very fulfilling restaurant when you go buy a sandwich at our place you're going to end of fall so we decided what are we go about oh you know this isn't working  so we so we came up with a gluten free sandwich that is actually fulfilling and we use our brain potatoes for it we found the biggest baked potato we can find we have them in house all the time but if you ever want to do it just make yourself a potato hollow it out and then we take it to our flat top that's supposed to be extremely hot right now but we'll see how it goes  and we just butter it like we do bread growing i'm going to show you're going to get these on because they take a little bit warmer to warm up than a loaf of bread or i mean than a slice of bread but  going to make two of the same exact sandwiches one gluten free style and then one with a low one with our bread are our pork sandwiches made either with a sub on or i know a potato so we have a section on our menu called spot widgets and they either come this way or out of a potato and we do lots of different ones this is just one of several that we have down there so then you just add the onion i think i'll keep this one right on this flame that doesn't need electricity so it actually works and will just keep going so now we've made all the condiments that you see here we made the tomato jam we made the fake jam and we made the carmel eyes dunya and we roasted the garlic we talked about the baked potato i'm going to put together some sandwiches for you so all these condiments that will go on these two sandwiches but as i said before they also go on several different sandwiches in our place and can be used several different ways at home this fig jam is amazing on a cheese platter so you know it can be the center of a cheese platter if you be so there's lots of different real ways too once you've made your condiments to use them for instance this poor or the tomato jam goes great on chicken breast for dinner you know so there's lots of different you can use it like a little sauce so so when her i forgot to talk to you guys about the pork we do is shredded pork and these these two sandwiches are going to be on  pork sandwiches and that comes with most of these ingredients and i think on our menu that i've provided for you guys it says whiskey pulled pork and what we do is we take a pork tenderloin and we take ou salt and pepper garlic and a lot of whiskey and we we put it in the pan get it really super high and then i put the pork in there and hopefully catch the thing  fire so and why i'm doing that is because i watch a lot of t v and gordon ramsay hastens that tastes like booze and if you catch the booze on fire the alcohol will take will burn off and all you have is that would barrel whiskey flavor that you're looking for it's not the safest way to do it there's other ways to catch it on fire like you know this way church much safer just kept it on fire for a little bit put a tap on it and the fire goes out but i like to make big explosion to keep things interesting so after that we take the you know we take the pork and we chill it down and we polish it and then we just when we have an order we just warm it up and we keep this pork just the way it is that marron are not in barbecue sauce which you can also buy by the pound at our place and then if you don't want  you want to use your own barbecue sauce with it or something like that you know you can bring it home and use your own barbecue sauce we just keep a little bit of the pork guys you around and use that to heat it up with and then that's all we need for this sandwich because of all the condiments that are included in it taste so good that you don't need to add any more flavor besides that smoke barrel whiskey flavor to it that's a once we have that pork or warmed up and these are some grill which it is working a little bit we take the sandwiches or the bread and we turn it upside down so that it's still growing on the other side now but it has completely grilled on this side we're pretending today and we had a cheese that we buy here at the farmer's market country when fed a cheese she is a local zealand farmer the stuff was fabulous and for this recipe we use the fattah and we just put that down first and so it starts to kind of get m  roasted bell peppers and banana peppers in the tomato jam and then again we like to use spin engine instead of lettuce and a lot of our sandwiches because guess why there's more fiber in it it's green or it's just a way to get a little bit more health into my meal without notic and then to finish those two sandwiches we just add the nice and high pork which starts melting the spent edging gets it all nice and yummy the way this is pretty high and he and they're still very very white they cannot be white it all as you can see there by the time i'm done with them they're going to be very very blount so you have to wait that's what most people think once they're not white anymore they're done no they have to come allies they have to get to that brown consistency to be a calm allies i mean and at the beginning when i first are colonel i mean i told ya there's a lot of ways you can do it there's actually enough sugar and money in that you don't need to add sugar i don't have that much patience so i add sugar because the kernel eyes of a lot faster than our info so at the shop i'm going to put together our color flo sandwich now at the shop we use our homemade o'brian which there are some few menus up here you can see on the back of our menus if you look if you're interested you can see which breads we do which days so if you want to make any of these sandwiches and do all this stuff at home but put it on good bread that you don't have to make just come down there and get the good bread that's fine too so we just again most of our sandwiches are grilled on a flat top and for this sandwich we use guess what we use country when cheese i know you think i'm a commercial for but she does do an amazing product and she does several different types of cheese so this is her tone which is fantastic it's a very earthy flavor it almost has a brick consistency but it's a lot  more like its slices more like a nice creamy chatter so she might be here today she's a and i'm sure she's sampling things but if not i sell her whole line up there you can always take a sample at my place i just want to taste some of them  cheese it's called home it's tome it's it's it's nice and some i saw semi hard she says that country wins make sense got a very earthy flavor to it and once this is melted and these are this my steak is nice and i put them on there i put them together and they say together they start to melt into one another which is an awesome flavor and then i forgot that i do also put our garlic manny's on these two sandwiches too but we make our garlic manny's and houses super easy to make whatever manages you want to in your own house you just get manny's and add your own flavors so we use a regular and garlic in in regular manet's and that's what we call our garlic man and so we put that iron with the food jam and this we're making here today and see once you can see it's a really jammy consistency once you blend it we put those on together these two are carmel i z are melting into one another and getting nice and flavorful and then you add the spinach again and that starts to melt down add that together see my onions are still working their way but you can start to see you can start to see that they are definitely getting that brownish look to long so unfortunately i was hoping to get back to these with all these heating pads but our electricity is not working up here so i'm not going to be able to show you how these pop or how these pile to see if i can put the sign here for a little bit and i can see if i can get a fix to start getting enough juice that you can see what i'm talking about there but i think that everything i told you i would go through do you have any questions for me i don't even pray the tomatoes the tomatoes well pot to a point where they turn into this on their own so all they have to do is cook down and they pop on their own and turn it into their own well we don't keep anything past seven days how long do i think you could keep it in the refrigerator home probably two weeks oh ok the bow copper as we roast in house i highly recommend the jarred bell peppers that you can get in the form a section those are you know just as good they have very few preservatives and it's easy to roast several in house with all the stuff we have you know you might not want to take that time at home the banana peppers we buy as i ma'am i don't i've never tried to carmel eyes regular tomatoes so i don't know the answer to that i think i'm guessing that would work there's the same amount of sugar i don't know what the consistency would be this you kind of keep the tomato form which we think is kind of cool if you use a if you use a regular tomato you're going to end up probably more with american era looking like type sauce which would still be super yummy but just a different  you can see that this one's kind of turning right back into the figure it was originally and that's what i'm looking for so yeah you know when my dad died all my from siblings called me and said can you give me the recipe for dad's this or dad's that well my father taught me how to cook so i'm still trying to figure out how to come up with amounts i'm not really good at it you know and we're getting to the point down there where we have to hire so i'm trying to write recipes for work and i'm like let's just follow me around and find out what a pension is and what so yeah you know really the amou are something i can easily tell you to do it's it's you know when when you're doing the pour you just you just want to cover the figs in the port you don't want to have it so came in port that's why i then added water have at this point once i have the food's completely covered by por at this point i'd rather add water to it than more alcohol so and i can add water to it all day long if i want  to and sometimes i do want to because at work i end up walking away from things a lot so i'll just turn it off and then to come back to brooklyn bring it back to the consistency i want i'll just add water to it you know so i really don't have sorry good amount i don't cook like that and most of you probably don't either because foodies or you know nol just you just kind of know that kind of stuff i think so see if i can get these to pop for a second to any other questions