Have you heard we’re doing smoked turkey? According to Lara and Shelley, it’s “the best ever”. I brine the bone-in breasts for a day (or more) and then smoke ‘em over maple for 7 hours. The brining ensures they don’t dry out and the flavour is incredible (is that obnoxious for me to say?). Bring your girlfriend or boyfriend who isn’t as crazy as you are about eating smoked meat three times a week in for a sample. We serve it on rye bread with honey mustard and at $7 I’m really not making any money.
For the record, the turkey was done at Jessica’s request. Jessica is my first staff (poached from the Magic Oven) but she’s so much more than that. She’s helped keep me sane during an insane time and took on part of my burden without being asked or properly compensated. Frankly, she’s priceless but I do plan to bestow the first ever Caplansky’s Scholarship on her once you all come in and eat more.
Speaking of inspirations, the third staff member, Ilana, suggested I sample Wanda’s Pie In The Sky as our desert supplier. No longer do I give away, throw out or even eat my own deserts. Wanda’s Cherry, Mixed Berry and Black Bottom Pecan Pies are flying off the shelf. Soon enough they’ll be matched with Dutch Dreams ice creams because I love Theo and Dina’s frozen delights.
So what happened to the Second staff member, you may ask? Well, Megan’s vegan. I’m serious, she totally is. She slices, cures, turns and serves meat but she won’t eat the stuff. I’m actually convinced she eats it when no one’s looking but I have no proof of that. She keep bugging me to do smoked tofu but it’s not going to happen. Sorry, Megs, but its like the Kosher thing. My customers don’t care about it enough to pay what would be required to make it feasible. Plus, what do Jews know from tofu? Its just not deli.
Last, I’ve heard enough people ask for poutine that I’m pleased to say it’ll be here before the hockey season starts. Jesse Vallins, chef at Trevor on Wellington, has promised to come in for a gravy consultation in a week or two. Of course, we’ll have authentic cheese curds to melt into the gooey mess you just can’t find in Toronto. Incidentally, Jesse’s the same guy who taught me to make the House Mustard that everyone’s been going crazy over. He is an incredible talent as well as a superior human being and a great friend. The man even has a bacon-print wallet! Need I say more?
Can’t wait for the Grand Opening! Looks like we’ll have a party to remember.
