About 150 pounds of potatoes go into the deli's dishes, and they're all peeled by hand. Everyone pitches in, too, whether it's peeling potatoes, putting away supplies or shoveling snow. The Taylors cook two cases of fresh chicken breast a week for their famous chicken salad, which contains no filler. All the deli's soups are made from scratch, and the cream soups use real heavy cream. Most of the recipes are originally from the Vermont Culinary Institute, but have been modified to fit Oswego tastes.
Customer service is a key part of the deli's success.
They'll make whatever customers request. He recalls orders for grilled egg salad on rye with onions, or macaroni salad with grape jelly. One such a request became a menu staple. A group of weight watchers requested a sandwich using only two ounces of meat, instead of the deli's usual four. Sometimes the requests take the form of challenging proportions.