We bought a pair of used fryers from a used restaurant supply place on Ossington when we opened.  One of the fryers never worked right and after much pestering the vendor finally agreed to replace the fryer.  Today at 10 am a fellow shows up with the new (used) fryer.  He turns off the gas, disconnects the fryer and POOF! At some point some gas was ignited and a small fireball appeared in my kitchen.  Unfortunately, the technician was burned. In the confusion he grabbed for the extinguisher and sprayed it despite the fact that there was no fire. Then he fled.

However, the ball-o-flame did set off the gas alarm which brought the firefighters from across the street.  The fire guys called the police, EMS, Toronto Public Health and the Ministry of Labour. Oh and TSSA too.  Everyone wanted to know if the technician was okay.  We called the fryer vendor who hired the guy.  He came to the deli and told the police that he was the technician who installed the fryer despite the fact that he was not.  The police arrested him for obstruction.

Seeing your kitchen equipment guy being cuffed in your dining room and led away by the police is an experience I never imagined I’d have and I’m not grateful for it.

As I mentioned the fire guys called the Health Department.  Inspector looks around and says that because the fire extinguisher was used we couldn’t reopen until we clean up the powder and that means a total kitchen clean down.   But hey, its been a few months since our last inspection so how’s about we do one right now, he asks? Sure, I say, let’s inspect.  Meanwhile, the Enbridge guys show up and put tags on my gas equipment so I have to call a very expensive installer who luckily does make it out same day.

Then we all do full interviews with TSSA and the Ministry of Labour and wait for the trades people to show up.  All the while I’m trying to keep my staff, customers and suppliers informed.  We can’t re-open until we get the health inspector back tomorrow morning.  I’m confident that will happen even though its out of my control.

It could have been worse.  We lost a day and labour cost took a hit. I really feel for the fryer technician and for the equipment dealer too although, as mentioned, it could have been worse.

Bottom Line: if the Inspector comes back first thing tomorrow, we’ll be fine.

Feels like weeks since I unburdened myself on here.  Hope you don’t feel like I’m ignoring you.  I’m not.  Well, not any more.

January is the quietest month but I’m not complaining.  We closed for the first few days to give everyone a rest and do some cleaning.  When we reopened it was predictably quieter compared with December.  I heard from a few people that when they saw us put paper in the windows during the closure they thought we were done.  Yikes!  We aren’t “rolling in it” but its not dire either.  The paper was simply so people would know we were closed during the staff party that I was too cheap to pay someone else to host.

We’re starting to look deeper into how we do what we do to find efficiencies and ways to improve service.  We’ve decided to start smoking our own salmon for example.  At the same time, the furnace failed last week and I must apologise to everyone who shivered with us as the technician got it working properly.  Someone emailed me that I should have closed but closing is a last resort.  We comp’ed lots of coffee and tea and did lots of explaining but when the meat is as good as it is now, closing would be lose/lose.

I wish we could achieve a level of consistency where the meat was always as it is now but I know thats unlikely (due to the dry-rub method we use to cure meat).  I continue to get emails from people telling me my food is “drek” and others who fine it “awesome”.  At least they felt something, right?  I just know when my nephew Max siddled up to the bar for a fresser and a root beer that he loved every bite and I loved watching him eat it. Great kid.

Happily, we’ve been doing more and more catering events.  The live slicing was a big hit last night before the  TJFF Cinefile “Anvil” doc event at the Varsity VIP theatre and also Saturday night at Mio Adilman’s 40th birthday.  Not to sound like I’m trying to sell the idea that my smoked meat is fabulous but when its this good I love to stand behind it and watch people’s faces as they discover it for the first time.  And then come back for seconds.

On the personal front, my bachelor pad (do people still say that?) is almost ready for a house warming party.  I’ve got so much booze left from the staff party that it should be fun.  Bought a funky vintage (that means ‘used but still expensive’) ceiling lamp for my living room that needs to be installed as well as a dimmer switch.  You’ll see it at the party or the pics of the party.  I also need a kitchen table.  Friend and designer Jenny Armour used to have a Danish set that I loved.  Round teak table.  I’ll find something – just no more Ikea.

Quick shout out to my little sister Meredith and partner Rob on the birth of their son Rory. They’ve made us all very proud.

I wish each of them the courage to face their fears, live their dreams and experience the best and worst of what life has to offer with equanimity. Practice what I preach? I’m trying, Lord, I’m trying.

Its a tremendous pleasure for me to announce that the queen of retail, diva of deli and princess of pastrami (aka Jessie Roher) will be returning to Caplanskydom.  Jessica is my good luck charm and close friend.  She volunteered to help me open my deli-in-a-dive-bar 18 months ago and only left about a year ago to pad her resume with some higher education – a Master’s degree from LSE no less.

Since returning in September Jess finally succumbed to my begging and pleading.  Yes, my friends, the lovely and talented Ms. Roher will reprise her role starting the day after tomorrow (NYE!).  This time, she’ll do her own singing and dancing as well as my bookkeeping and just generally help me keep my shit together.  I couldn’t be happier to welcome her back.  We sat together today and reminisced about opening day at the Monarch (plates donated by her mom Beth and a plastic cup for a cash register donated by our friends at the Monarch).  She said we were “playing deli” for months and she’s right.  Now? We’re really a deli.  And a pretty good one too.  We’ll only get better with her influence and input.

Your’s too.  I love it when people send me messages about their experience at the deli.  Of course, the positive ones feel good but the not so positive ones are even more helpful.  I can’t be there 24 hours a day so its nice when customers and friends let me know how we did when I’m not around.  Ivy Knight, a Drake Hotel cook, freelance writer and all-around great lady was kind enough to Tweet about how awesome my team is while we were getting slammed yesterday.  She’s right.  The one and only Vishanti Moosai came in on her day off (for the second day in a row) to help save the day.

In the words of Now’s Steven Davey, I am indeed a very lucky man.

Caplansky’s will be closing at 8 pm on December 24 closed on December 25 and 26. We’ll also be closing at 8 pm on December 31 but open Jan 1, 2nd and 3rd. We will close from the 4th to the 8th.

I spent the morning at Ikea buying a bed, dresser, wardrobe, rug, desk and bookshelf.  After the stuff was delivered this evening I went to take a look at a vintage Danish sofa and chair set that I found on Craigslist.  Both pieces are super-comfy and sport wide teak arms and legs, original fabric, chrome feet and funky casters.  I tried haggling because I really don’t need the chair but couldn’t bear to break up the set.  Impetuosity overcame me and I bought them both.

I’m going to take some time over the Christmas break to assemble Ikea-ware and unpack boxes so this new pad becomes my own little home sweet home.  As I’ve been documenting, the last 18 months has been devoted to starting a business.  As you’ve read, it hasn’t been easy.  I’m not proud of every moment but its like life: good days and bad ones.  In general I’m very proud of what we’ve done.  Yes, “we”.  Although my name is on the door (or above it) this has not been a solo flight.  I am keenly aware of the contribution of scores of others who’ve helped create Caplansky’s Delicatessen.

In my former life as a political organizer I used to tell candidates never to name names in their election night thank you speech.  The reason? Someone always gets left out and I know how that feels from my own experience.  It sucks.  Let me generalize then.  I owe a debt of gratitude to my customers who keep coming back.  Here’s an email I received yesterday from Fraser Robinson:

“I was a big fan of the Clinton operation but was all bummed and negative when I showed up in those new days on College street and you’d run out of smoked meat…granted, I settled happily for the Grilled Versht, which was amazing, but I was still overly grumbly. “I’ll never be back!”, “An outrage!” etc… No longer. Had the smoked meat and a poutine tonight and I’m back in love. Hot stuff.
With great respect from a fickle eater, I remain your humble (and once again regular) client,” See why I love this business?

A therapist once told me that he defines happiness as “the struggle for a worthwhile goal”.  If that’s true then I owe thanks to my team who stuck with me through the fire of hell that was opening week and shared with me the joy of knowing we’re building something special.  Building a business is a worthwhile goal and this struggle brings me lots of happiness (as well frustration, stress, exhaustion and lots in between).  It has at times been an overwhelming experience and I know I’m getting better at it day by day.

When I decided to leave the Monarch I knew I’d have to raise some money to renovate the new space.  Following the “House of Chan Model” I assembled an A List of community leaders to back me.  Last week we had our first Quarterly Investor’s Breakfast and it could have gone much worse.  See, one of my great failings is my incompetence with financial accounting.  All my attention has been on operations not administration.  We’ve drafted outside help to get the books in shape but by the time of the meeting all the bank rec’s hadn’t been finished so the numbers were “soft”.  Soft as in “a pice of shit”.  The guys were very patient and supportive.  They could have raked me over the coals but asked good hard questions instead.  They expressed their confidence in me and satisfaction with our performance.  So this is to thank The Guys for their support and understanding as well as to the admin team who are working hard to firm up the numbers.

The food press deserves a special thanks.  You have given me more ink, more buzz, more hype and type and airtime than any single restaurant can deserve.  The only thing I ask is that you don’t stop.  Nu? You expected me to say otherwise?

The crew who designed and built the deli? Thanks!

I would be remiss if I didn’t thank the deli crazies out there.  I don’t mean that to sound derogatory because these are the hardcore bedrock of supporters every business needs.  These are the folks who write books, post reviews, tell friends, bring family, celebrate birthdays (weddings, brises, shivas, baby namings and bat mitzvahs) with us, hire us to cater, make suggestions, offer to help and just generally get behind me and PUSH!!!  You guys rock and I love you.

To my family and friends: I thank you for understanding that I missed your party, gig, gathering, opening, wedding, play and/or dinner because I was engaged in the struggle for a worthwhile cause.  I’ve had four fantastic girlfriends in the last 18 months yet once again find myself single.  Clearly the struggle I’ve been engaged in hasn’t led to an engagement. However, I believe in the Yiddish concept of “beshert”.  What is “meant to be”, will be.  That doesn’t mean I think we are all like railcars on a predetermined track leading to a destination over which we have no control.  No, I believe that life is what we make it.

Then what shall we make?  I don’t know about you but I’m making a cozy nest.  And did I mention I cook?  :)

I got a call today from Adam McDowell of the National Post. He wanted some comments from me about the poster campaign created by Michael Takasaki and Glen D’Souza of ad agency Bensimon Byrne. I guess its a slow news day. I was a little uncomfortable discussing the subject because some of the ads are a little controvertial and you know how I hate being controversial. Cough cough.

We had a nice chat, Adam and I. “Which poster is the most controvertial.” He asked. This was the question I dreaded. I told him I thought calling out Jesus was over the line but the boys printed it anyway. And even though I’d tucked it behind another poster someone untucked it for all the world to see. Yet no one complained so I left it untucked. It is funny, after all.

http://network.nationalpost.com/np/blogs/theappetizer/archive/2009/11/19/doing-it-deli-style.aspx

Hey Team. I realise its been forever since I posted but I only got my Internet hooked up at the new place earlier today. Even so, the keyboard is on my lap and all my stuff (what’s left of it all after 5 carloads to Goodwill and about as much to some Michigan landfill) still mostly in boxes.

Sandy Gordon, yes THAT (host with the most) Sandy Gordon painted the place last week and it looks great. I highly recommend him for all your painting and hosting needs. Actually just painting – we need him far too much as our front-door anchor to let him go.

I ran into the one and only James Russo the other day. James, you’ll remember, is one of the owners of the Monarch. This was our first meeting since I left that place and it was nice to see him. I like James. He works hard, plays hard and has this big kid sort of demeanor. Unless he’s mad and if he is you’ll want to be somewhere else. I ask how he’s doing and it seems he really misses me. Well, maybe not me so much as my customers. The guy who took over after me only lasted 6 weeks. I can’t imagine what could have happened. James and his partners are so pleasant to work with. Very collegial, warm and supportive. hehehe

I often find myself thinking back to the days at the Monarch. Times were simpler then but times have changed and I’m not unhappy about that either.

So what’s going on at the deli? You’ll have to tune in tomorrow because I’m going to bed. Seriously, I am but thanks for reading and for your patience.

You may have noticed I haven’t been around the deli much for the last few days. I wish I could say I’ve been taking it easy and working on my Wii golf game or going to the gym or even that I’d escaped for a few days of r&r.

The truth is far less glam: I’ve got a cold. On top of that I’m moving on Tuesday so I’m taking this time to sort through all of my collected junk and purging all the crap I haven’t used or worn since I don’t remember when. I’m also getting rid of stuff that triggers bad memories.

Can you believe I still have my wedding tuxedo from 9 years ago? Gone. I put my golf clubs on craigslist because I haven’t used them in almost that long and can’t stand the game for more than 9 holes. Broken Ikea lamp that I always figured I’d fix? Gone. Cookbooks I never read, computer cords and disks for machines I no longer own? Out you get. This is really cathartic in a dusty, guilt-ridden kind of way.

A special friend called me a “hoarder” and it never occurred to me until she said so that she’s right. I’ve shifted all this crap from one place to another and even put it into storage when I lived in Florida a few years back. I paid to keep this shit?!? I even told her a story of putting feather cushions into storage. The look of shock on her face was enough to help me see that I have a problem: I hang onto stuff for way too long.

It feels good to let go. Achoooo!

I got the following message from Jay Grossman along with the pic of his son.

“Hi Zane,
Here is a pic of my boys first sandwich.. Interestingly he has never liked mustard yet demanded that it be on his sandwich.. Go figure!
Btw my daughter claims that you have the best fries in town!
All the best,
Jay Grossman”

I can’t tell you how much pleasure it gave me to meet these people, to see the sparkle in their eyes and watch them enjoy each other and my food. Jay’s delightful daughter held the basket of fries under her arm because she didn’t want to share but of course she did because her father’s taught her the value of sharing.

There are so many things that give me pleasure in my business: seeing parents and grandparents with their little ones, seeing people reconnect with old friends and doing that myself. I also get a charge out of seeing my team run the place and I have to tell you: we’re not perfect but in the last few weeks we’ve gotten pretty darned close. It’s so nice to be me when the place works, the line moves and people take the time to tell me we’re doing alright. Better than alright.

Good enough that I took a few days off to go to David Sax’s “Save the Deli” Montreal book launch last week. I’ve started a separate post about that experience but I’ll save it for another day (when my photos come back from the Censor).

Speaking of photos, I’m going to go back and add them in to make this blog a little more interesting so check back in the coming days and weeks. Obviously I’m having difficulty with photos so bear with me.  Maybe the Censor can help with that too.

In the meantime, just know you’re reading the words of one happy man.