How To order in a Deli

Not to long ago I had a strange encounter with my sister. We were at the grocery store and she wanted food from the deli counter. I asked her what she wanted and she looked me oddly.

“I don’t know! How the hell does that work?” I guess I must have returned the look since she quickly sent me on my way.

How do people not know how to order in a deli? Most establishments are similar. By the pound, the containers are uniform but what matters is the weight. I can give it to you on good authority most people don’t have a clue. Which to me seems, well, dumb.

To make your life a bit easier, I am going to tell you how to order in a deli. These rules are of course not die hard, but have been is use in every deli have ever been in, including many outside of California.

1) Follow their system. Some delis use numbers, others have paper where you can write your order and turn in it. Some take your name, and not all of them will call your number when your order is ready. My advice: remember what you ordered!

2) If you don’t know what you want, and your number is called, let them know to allow the next person to go ahead. They won’t forget that you did that. I promise they will come back to you!

3) If you don’t know what the standard set up and it is isn’t listed on the menu, ask. If they don’t carry something you want (yellow mustard, goat cheese) don’t take it out on the person helping you. It’s not up to them. You are better off contacting the owner than attacking your sandwich maker!

4) Read the menu! If you were once a regular but have not been in six months or more, there may have been changes. It you were not there to support your favorite item, guess what? It may no longer be available.

5) Pay attention! Most places have everything you need to know set up visually. Most delis have standard container sizes (that is industry wide) ½ pint, pint and quart. It is generally still by the pound though, so you can get a quarter of a pound. Most of places I have been to do not weigh in ounces, still you can always ask.

6) Be polite. Don’t cut in line. If you see others taking numbers, don’t just stand there, take one too. It is your fault you didn’t take one and not theirs. Usually if I know someone is ahead of me, I will say so. If you cut in though, I will say that too.

7) Do not leave without paying. This is bad practice all around. It raises prices and causes a headache for those who have to account for it and cannot. It’s called stealing.

If there are items within your reach you would like to sample, ask for a toothpick or a cup. I see people stick their hands in antipasti in various stores and honestly, that is gross! I actually will not buy any of that stuff anymore. Seriously, I do not know where the hell your hands have been.

9) Know where you are. Prices are different in California than they are in Oregon or Idaho. City prices will usually be higher, so keep that in mind. Not all delis have deals, so don’t walk in expecting it unless you see it posted. Skip the complaints about taxes. That is a state issue; it has nothing to do with the company. Many states charge on anything hot or anything that comes out of the kitchen. So take it up with your congress people and senators, not your server!

10) Pay attention to weight! Chicken legs and pasta do not weigh the same, so even if they are the same price per pound they will weight differently per pound.

11) Use the trash can! Don’t leave numbers, wrappers, olive pits and bags lying all over the place! That is just tacky.

Walk in prepared for a good experience. You make any situation. If you walk in friendly, you will get the same in return. Remember that!

Chop Bar Brunch!

Brunch at Chop Bar is a fun and delicious experience. I went for the ham & cheese frittata...its huge and comes with potatoes fruit and mini toast. The ham is very flavorful and was the perfect pairing with my Michilada, a drink my soul mother would appreciate with gusto!




Althea was a huge bloody mary fan and would usually end up drinking mine to, as I would order one to see if I liked it and well, I usually never did. I really dig the Michilada which Jesse, one of the owners, made for me himself.
Jesse told me that this is a Mexican classic, and I can certainly see why. Bohemia Beer, fresh lime, spicy tomato juice, ice and salt. This drink will bring me back for brunch, you can be sure!

Chop Bar has a relaxed, cool atmosphere, though be warned, on the weekends they only serve brunch and dinner. They have a small, lovely little kitchen, but trying to turn over three menus in one day would be an amazing feat!



Frankly, I love Chop Bar, and the crew is awesome. If you want friendly, fun and easy going, make sure you visit!




Chop Bar
247 4th St #111, Oakland Ca
www.chopbar510.com

In Wine there is truth, or so says James King....

Looking to learn more about wine? Host a wine tasting for your friends or want to shake up your latest corporate shindig?

Then you need to listen to this fun and interesting interview with James King of King Group Events! Not only did I interview him, but I signed up for is news letter and so should you. Informative and fun!

Luna's Kitchen Magic airs Sat & Sun 7 pm EST, 4 pm PST: www.radiodentata.com/RDplayer/lunaraven/

lunaraven.com/

Private Wine Tastings

*Wine education
*Winemaker dinners
*In-home wine tastings

Contact James King

Aunt Genieve’s Peach Cobbler

Something in the air puts me in the mood for my aunt Genieve’s Peach Cobbler.

The worst Peach Cobbler I ever had was in New Orleans.

I was sad, in a city made up of so many amazing sights & so much good food, to have such awonderful southern dessert ruined.

The hostess was very nice, we chatted with her before dining & as we left, she asked about our meal.

I hesistated a split second before deciding on honesty. “Not that good…” She asked what was wrong with and I thought, she’s a sweet kid.

And I was still a year away from culinary school.

I told her, truthfully, that the meal was pretty bland & unexciting in the face of everything else we had eaten in the city. But I was really unhappy with the Peach Cobbler.

“What was wrong with it?”

Now, I thought was a funny question from a southern girl. I myself am a California girl, with southern and midwestern parents. The cobbler was a dud.

The spices were unbalanced, the peaches tasted frozen, the crust was rubbery and the sugar non-existent. I followed this by telling her about my favorite version.

My aunt, Genieve, or Geni V, was really my godmother. That woman could cook like nobody’s business.

Her Peach Cobbler was like Sunshine in your mouth. A delicate, flaky crust, sweet fresh peaches. Just the right amount of sugar and spices.

I could cry just thinking about it.

You see, I don’t have that recipe. She passed on in my late teens and I have only ever met one other person who had ‘the touch’.

I miss my aunt a great deal. She had a big, pure heart, and she loved me as much, if not more, than my blood relatives.

Next time that peaches are in season, I will recreate her recipe, I will serve it with joy and when you take a bite of sunshine, you’ll know her, because she’s with me still.

Aphrodisiacs

When one wants to talk aphrodisiacs, one goes to someone who knows a lot about them.

With the holidays coming, from Halloween to Valentines, I thought I would sit down with my friend Chef Kami and get some great tips that will help keep you healthy and invigorate your love life at the same time.

For more from Chef Kami on Facebook

The show airs Sat & Sun 7 pm EST, 4 pm PST: http://www.radiodentata.com/RDplayer/lunaraven/

http://www.lunaraven.com/

This is my confession...

The last few weeks have been tough for me. For one, the loss of my laptop sucked, but the fact that the hardrive died was an unexpected blow. With its death, I lost a lot of research.

On top of that, I have been crazy busy and uninspired.

The last week or so though, people have been talking about things on twitter that have grabbed my interest. So, the bad news is the last two weeks of the show have been non existant.

The good news is that there are some cool new ideas coming up & some great things on the horizon. thanks for bearing with me and being so great!

Chef Luna

Welcome neighborhood addition: Chop Bar

I walked past when they were working on it, and once after they opened for lunch. When Chop Bar announced they would be hosting a party, we decided to check it out.

I brought cookies to welcome them, them being Jesse, August and Lief (sp?). There was a whole pig, rice, beans, JC Cellars red wine and Linden St dark beer were flowing & the place was packed.

The SO & I claimed seats in the center of the bar & there we remained until the end. We got to chat with August & Jesse as they handed out drinks.

We actually started ordering for other people & handing out drinks to expidite, since it was a madhouse.

It was a great party & we are excited to try the regular menu. My only complaint is about some of the patrons: dude, when you are getting free stuff, be nice. Complain less, tip more.

If the service & food remain as consistantly good as at the party, the neighborhood has got a real winner.

A review of the dinner menu will be forthcoming. Go check it out!

Chop Bar
4 th & Jackson, Oakland
@chopbar on Twitter