By Kristie Snyder,
GreenStar's deli is far from traditional, but with a new focus on local, fresh and handmade interpretations of classic dishes from around the globe, the Delicatessen @ GreenStar joins a long line of eateries that feel like home to their patrons.
The American deli was born out of the simple longing of a people for their comfort food. As Eastern European Jewish immigrants settled in the cities of the Northeast in the late 1800s, they brought with them their homemade recipes and created an institution — the deli. Some of these ancestral delis, such as the famous Katz's, which opened on the Lower East Side of New York City in 1888, are still here today, and the idea of "the deli" has thoroughly permeated American cuisine.
The GreenStar deli's new menu does include some of those traditional Jewish deli foods — knishes, corned beef – while encompassing simple, seasonal and handmade food from many traditions. Whatever culinary background you hail from, whatever the cuisine you crave, whether you're a hardcore vegan or dedicated carnivore, you'll find something to love in GreenStar's deli.
By Luka Starmer,
Tucked away behind the roadside foliage in Newfield, NY, there is a lot of “good stuff” going on. Good Stuff by Mom & Me, that is.
To be exact, GreenStar’s fast-selling raw foods supplier is actually run by two down-to-earth mothers, Tanya Petrich and Claire Lunny, who have been in business since October of last year. However, when you meet them, you’d think they have been a dynamic duo for years. They joke and giggle and compliment each other as they cut brownies or prep sprouted cashews. Their workspace is as inviting as their personalities — the soft lighting, wood floors and granite countertops make you feel like you’re at home.
New in the Deli
By Erik Lucas,
Deli ManagerNew hot bar menus are coming! We're back to themed days —whatever you like, we're sure to have it.
Spring has finally sprung, and in the Delicatessen this means new menus for the spring and summer! We are returning to themed cuisine days on the hot bar and adding another day of brunch on Saturday. The schedule reads like this: Saturday and Sunday —Brunch, Monday — Flavors of India, Tuesday — South of the Border, Wednesday — East Meets West, Thursday — American South. Fridays will alternate between European and Northern Africa. Come on over and have a bite! We're also pleased to announce the addition of Wildbrine products to the grab-and-go case. Wildbrine products are made with a new twist on the time-honored process of brining or fermenting foods. They utilize the age-old technique of fermentation to preserve the nutritional value of raw foods, with flavor profiles targeted to be in line with GreenStar's culinary- and health-conscious customers. What a great fit. And if you haven't had a chance to sample our new line of in-house made, pre-packed sandwiches and salads you really should; they're perfect for a quick bite when you're on the go.