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.
By Ian Smith,
Making our sourdough bread requires a little bit of art and a little bit of science -— and a very early rising time!*
Not many people rise from their warm and cozy beds at 3 am every day and ride their bike to work to happily measure out flour, water, yeast, and salt — the only ingredients in our sourdough bread. Of course, a lot needs to happen to these ingredients at just the right time, date, and temperatur...