We’re sold out now for our New Year’s Eve dinner tonight with chef Fred Decker. But don’t forget, when all the parties are over and you wake up tomorrow ready to ease your way into the New Year, we’re open for New Year’s Day breakfast from 9:00am to 3:00pm.
Bring your hangover!
It’s breakfast only tomorrow, till 3pm.
One last note … we’ll be closing a bit earlier today, around 3:00 or 4:00 in order to get ready for tonight’s New Year’s Eve dinner.
Have a great New Year to everyone!
Deep Deli Skillet: Deli potatoes, smoked meat bits, white cheddar, two eggs topped with hollandaise sauce & served with a side of toast.
We mentioned yesterday our plans for a New Year’s Eve dinner at Urban Deli. But what about the day after — New Year’s Day — when the parties are over and 2011 is well underway?
We have it covered! Enjoy your hangover at the Deli!
On New Year’s Day, we’ll be serving breakfast, and only breakfast, from 9:00 am to 3:00 pm so when you roll out of bed to face the new year, and your taste buds start kicking up a fuss, we’ll be here for you. Drop by between 9 and 3 and enjoy a Deli breakfast with us.
It will be a Deli-icious way to start 2011.
And don’t forget, on New Year’s Eve we have a special chef and a special menu and a special 7:00pm seating. Please call Liz at the Deli to reserve — 652-3354 and she’ll take care of you.
With Christmas already in the rear view mirror, it’s now the New Year that is coming up on us quickly, and that means New Year’s Eve.
This New Year’s Eve we have a special chef and a special menu and a special 7:00pm seating. Please call Liz at the Deli to reserve — 652-3354.
Our chef for the evening is Fred Decker. He’s a Maritimer who, like many of us, spent time out west. You may remember a column he had not long ago in the Telegraph-Journal called Field and Table.
You can find out more about Fred (including his fascination with food, particularly local food) at the Bounty of New Brunswick site, where Fred also has his blog.
As for what is on the menu, it begins with a variety of appetizers, including caramelized pears with brie and honey, cucumber rosettes, tapenade toasts and more … all followed by a palate cleansing chef’s choice sorbet.
This will be followed by the primary business at hand, the main choices – land and sea. These options are a pesto chicken or glazed salmon or beef wellington or our vegetarian choice, roasted vegetable strudel with roasted red pepper coulis.
For the full details on our main choices, as well as our ‘something sweet to finish’ dessert duo, have a look at our complete New Year’s Eve menu (.pdf file).
It’s a special New Year’s Eve at the Urban Deli with a special 7:00pm seating. Please call the Deli at 652-3354 and ask for Liz to reserve a seat.
We’re looking forward to a great evening and hope you can join us!
We’ve had mulled wine available throughout December and many of our customers have commented on how wonderful it is. We’ve provided the recipe to a few customers that have asked about. Then we thought, let’s put it in our newsletter so those who want to try it at home can do just that over the holidays.
So, here it is … Enjoy!
Urban Deli mulled wine
Yield: 4
Ingredients
Directions
It’s actually pretty simple. Pulling all the ingredients together really what it all about. If you do that, the rest is easy. 🙂
Beef Brisket - Urban Deli
When I first started working for Urban Deli we had beef brisket on the menu. After working a few months, the brisket was taken off the menu because we felt it was not always consistent.
A few weeks ago I had the pleasure of serving a lovely couple, David and Diane. When I went to take their order, David immediately asked, “Do you know where they get their Montreal Style Smoked Meat?”
I answered him and described how we served it. He was excited the minute I mentioned that it came from Lesters in Laval, Quebec. David ordered the sandwich and loved it.
I mentioned to Elizabeth, owner of Urban Deli, how excited he was about his meal. She went over and started talking with David and Diane. When he asked why we didn’t have brisket on our menu, Liz told him she wasn’t satisfied with the consistency. He offered his time to come in and show her how he prepares his.
Liz then found out David is an Executive Master Chef. He had trained in France (his forte is in French cuisine, especially sauces) and is now semi-retired. He and Diane have decided to relocate to Atlantic Canada (location to be determined). Diane is a Maritimer and has always been; David is relocating from Toronto.
One day, when he was a student, David had the pleasure to work with Julia Childs in the kitchen of Le Sorbonne, where he was studying. This happened in his fourth year of studies. He said she was exactly the same in person as she was on TV and was certainly one of the highlights of his culinary education.
David and Diane had found the Urban Deli when they were looking for smoked meat in Saint John. Diane did an Internet search, found the Urban Deli and showed David our website (which he really liked because it provided him with the information he was looking for on the first page). He had a craving for smoked meat that day, so they stopped in for lunch.
When he talked to Liz about the beef brisket he said, “A deli without brisket is like a deli without cold cuts.” When it was mentioned that the big concern was consistency, he said, “I can help.”
Two samples of beef brisket.
He went home and prepared two special marinades and two rubs. It was on a Monday that he marinated the beef; on Tuesday, he put on the spices and rub.
He also started the cooking process that day and then smoked it on-site at the Urban Deli.
Then the sampling began. We had two briskets done slightly differently and did a blind taste test. We even gave some samples to customers that were in the Deli that day. We collected the feedback and … Voila!
Today we are now offering the beef brisket as a special.
David is also going to be back to experiment with a few other things. We’re not sure just what those will be yet, but we’ll keep you in the loop. In the meantime, we want send out a huge thank you to David and Diane for visiting the Urban Deli and to David for helping us bring back the beef brisket!
Just ask to have one added to your bill next time you are in for a bite to eat.
One of the best tasting Christmas gifts you can give or receive this season is an Urban Deli gift card. Why be stressed looking for a gift? We’re hoping we can help make it easy for you.
When you pass by the Deli, or drop in for a bite, just ask us for a gift card — you choose the amount. They make great stocking stuffers and fit quite nicely inside a card. And an Urban Deli gift card can be used at anytime (no expiration date).
The season is about family, friends and — oh, yes! — food.
Enjoy the season! That’s what it’s here for!
“The only thing better than an Oscar Wilde play is an Oscar Wilde play you win free tickets for.”
Okay, so Oscar Wilde didn’t say that. But he is the playwright of The Importance of Being Earnest, which is currently being presented by our own Saint John Theatre Company. They were kind enough to provide us with tickets to give away for tonight’s performance and we have a winner.
Kathy Bacon will be off to the performance at the Imperial Theatre. We made our draw and Kathy was the winner. The play is on through Saturday and you can probably still get tickets. This particular play was Oscar Wilde’s last play.
And now for something Oscar Wilde actually did say.
“Anyone who lives within their means suffers from a lack of imagination.”
🙂
