CHEESE

ONE TOPPING

HOMEMADE SOUPS

FRIES

OLD WORLD COMBOS

SPECIAL

LOX CHICKEN ON BAGEL SALAD

EGGPLANT MEATBALL

BAKED SPAGHETTI

TURKEY BREAST

RIB ITALIAN EYE STEAK

5 PIECE PRECEPT

EGGPLANT PARMIGIANA

HAM & SWISS

ROAST PASTRAMI

2 PIECE

Comes with 12 broasted potato, 12 roll, and 2 quarts of coleslaw.

24 Piece Family Special

Comes with 10 broasted potato, 10 roll, and 1 1/2 quarts of coleslaw.

20 Piece Family Special

Comes with 8 broasted potato, 8 roll, and 1 quart of coleslaw.

16 Piece Family Special

Comes with 6 broasted potato, 6 roll, and 1 quart of coleslaw.

12 Piece Family Special

Comes with 4 broasted potato, 4 roll, and 1 pint of coleslaw.

8 Piece Family Special

Comes with 3 broasted potato, 3 roll, and 1/2 pint of coleslaw.

5 Piece Chicken

Comes with 2 broasted potato, 2 roll, and 1/2 pint of coleslaw.

3 Piece Chicken

Comes with 1 broasted potato, 1 roll, and 1/4 pint of coleslaw.

2 Piece Chicken

Sterilize or thoroughly clean a heavy-bottomed pot (at least 3 liters), a thermometer that reads to 0.5°C or 1°F, a long knife or curd cutter, a slotted spoon, cheese cloth or butter muslin, a colander, and a cheese mold or small bowl lined with cheesecloth. Have a bowl ready to catch whey.

Prepare equipment

Pour 2 liters whole milk and 250 ml heavy cream into the pot. Slowly heat the liquid over medium-low heat, stirring gently to prevent scorching, until it reaches 32°C (90°F). Stir occasionally to keep temperature even.

Heat milk and cream

Sprinkle 1 tsp mesophilic starter culture evenly over the surface of the milk. Let it hydrate for 2 minutes, then gently stir it into the milk using an up-and-down motion for 1 minute to distribute the culture evenly.

Add starter culture

Maintain the milk at 30–32°C (86–90°F) for 30–45 minutes to allow the culture to acidify the milk. Cover the pot and check the temperature every 10 minutes, stirring gently once or twice to keep the culture distributed.

Ripen

Dilute 1 tsp liquid rennet in 1/4 cup (60 ml) cool, non-chlorinated water. Stir briefly in one direction for 30 seconds to distribute the rennet through the milk, then stop stirring. Cover the pot and let the milk sit undisturbed for 45–60 minutes, or until you get a clean break (the curd separates cleanly when cut and a clear whey appears).

Add rennet

Once the curd is set, use a long knife to cut the curd into 1–1.5 cm (3/8–1/2 inch) cubes. Make parallel cuts across the vat, then rotate and cut again to create mostly uniform curd cubes. Let the cut curds rest for 5 minutes.

Cut curds

Slowly heat the curds to 38–40°C (100–104°F) over 20–30 minutes, raising the temperature by about 1°C every 3–4 minutes. Stir gently and continuously with a slotted spoon or gentle up-and-down motion to prevent matting. This helps the curds expel whey and firm up.

Cook curds

For a softer, moister cheese, you can wash curds by removing about 20% of the whey and adding an equal volume of water at 60–70°C (140–158°F) to lower the temperature by a few degrees; stir gently for 5 minutes. If you prefer a firmer cheese, skip washing and proceed to allow curds to settle for 5–10 minutes.

Wash or drain curds (optional)

Line a colander with cheesecloth and ladle or pour the curds and whey into it. Allow whey to drain for 10–20 minutes until curds begin to knit together but remain slightly loose.

Drain whey

Transfer curds to a mixing bowl and add 2 tsp non-iodized salt. Mix gently to distribute salt evenly. Pack the curds into a cheese mold lined with cheesecloth, pressing out excess whey. Press the cheese at 10–15 psi (or using a weighted plate about 3–5 kg) for 1 hour, flip the cheese, re-dress the cloth and press at 20 psi (or add more weight) for 12–16 hours at room temperature or in a cool place (10–15°C/50–59°F).

Salt and press curds

Remove the cheese from the press and unwrap. At this stage you can enjoy it as a fresh, semi-soft cheese. If you want a short-aged rind, dry the surface at room temperature for 1–2 days, turning the cheese twice daily to form a dry skin.

Unmold and age (short)

If desired, rub the surface with 1–2 tsp cracked pepper or chopped fresh herbs. For a coated rind, warm 1 tbs cheese wax or brush a small amount of neutral oil on the dried rind to protect during aging.

Apply rind or flavor

For aging beyond a few days, place the cheese in an aging container or cave at 10–13°C (50–55°F) and 80–90% humidity. Turn the cheese daily for the first week, then every few days. Age 2–8 weeks depending on desired flavor; note that mesophilic cheeses typically develop buttery, tangy flavors over 2–6 weeks.

Longer aging (optional)

whole milk

heavy cream

mesophilic starter culture (e.g., MA4001/MA4002)

liquid rennet

non-iodized salt (cheese or kosher)

cheese wax or neutral oil (for rind)

fresh herbs (chives, thyme) or cracked pepper

Combine warm water (about 105–115°F / 40–46°C), sugar and yeast in a small bowl. Let sit 5–7 minutes until foamy.

In a large bowl, whisk together flour and salt. Make a well in the center and add the foamy yeast mixture and olive oil.

Stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 more tablespoons flour.

Form dough into a ball, lightly oil the outside, place in a bowl and cover with plastic wrap or a damp towel. Let rise in a warm place until doubled, about 60–90 minutes.

Punch down dough and let rest 5 minutes before shaping.

While dough rises, make the sauce: mince garlic and combine with crushed tomatoes, tomato paste, dried oregano, dried basil, salt, pepper and olive oil in a small bowl.

Taste and adjust seasoning. If you prefer a smoother sauce, blend briefly with an immersion blender or leave slightly chunky. Set aside.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil or line it.

On a lightly floured surface, press or roll the dough into a 12-inch round (for 3 cups flour this yields one medium pizza). Transfer to a pizza peel or prepared baking sheet.

Spread about 1/2 to 3/4 cup of the prepared sauce evenly over the dough, leaving a 1/2-inch border for the crust.

Sprinkle the shredded mozzarella evenly over the sauced dough, using roughly 2 cups (adjust to preference).

Add your chosen single topping evenly across the cheese: for pepperoni use about 20–24 slices; for mushrooms use about 1 cup sliced; for bell pepper use 1 medium, thinly sliced; for cooked sausage use about 3/4 cup crumbled.

If desired, sprinkle 2 tbsp grated Parmesan and a pinch of red pepper flakes.

Bake on the preheated stone or baking sheet for 8–12 minutes, rotating halfway, until the crust is golden and cheese is bubbly and slightly browned.

Remove pizza from oven and let rest 2–3 minutes. Slice and serve hot.

all-purpose flour

instant yeast

salt

sugar

warm water

olive oil

crushed tomatoes

tomato paste

garlic

dried oregano

dried basil

black pepper

shredded low-moisture mozzarella

one topping (choose: pepperoni, mushrooms, bell pepper, sausage, etc.)

grated Parmesan (optional)

red pepper flakes (optional)

Dice onion, carrots, celery, potato (if using) and mince garlic. Open canned tomatoes and measure stock and seasonings so everything is ready.

Prep

In a large heavy-bottomed pot or Dutch oven, heat olive oil and butter over medium heat until butter is melted and foamy. Add the diced onion, carrots and celery. Cook, stirring occasionally, until onion is translucent and carrots start to soften, about 6–8 minutes.

Sauté aromatics

Add minced garlic, tomato paste and flour. Cook, stirring constantly, for 1 minute to remove raw flour taste and deepen the tomato paste. This builds the base flavor.

Add garlic and flavorings

Pour in about 1 cup of the stock and use a wooden spoon to scrape any brown bits off the bottom of the pot. Add the remaining stock, diced tomatoes (with their juices), diced potato (if using), bay leaf, dried thyme, dried oregano, salt and pepper. Bring to a gentle boil, then reduce heat to a simmer.

Deglaze and simmer

Let the soup simmer, uncovered or partially covered, for 20–25 minutes until the potato (if used) is tender and flavors have melded. Skim any foam or excess oil from the surface with a spoon.

Simmer

Add quicker-cooking vegetables (zucchini, green beans, corn, cabbage) and canned beans to the pot after the initial 20–25 minute simmer so they remain bright and retain texture. If using frozen corn, stir it in directly. If using cooked shredded chicken, add it in the last 5–7 minutes to heat through without overcooking. Simmer an additional 6–8 minutes until all added vegetables are tender-crisp and beans are warmed through.

If you prefer a thicker, heartier soup, mash a cup of the cooked potato and stir it back into the pot to naturally thicken the broth. Adjust salt and pepper to taste after adding proteins and vegetables.

Remove and discard the bay leaf. Stir in chopped parsley and lemon juice to brighten the flavors. Taste and adjust seasoning with additional salt, pepper or red pepper flakes if desired.

Ladle soup into bowls and finish with a sprinkle of grated Parmesan and a pinch of crushed red pepper flakes for heat, if using. Serve hot with crusty bread.

unsalted butter

yellow onion, medium, finely diced

carrots, peeled and diced (about 1/2-inch)

celery stalks, diced

garlic cloves, minced

russet potato, peeled and diced (optional for body)

all-purpose flour (for light thickening)

low-sodium chicken or vegetable stock

diced tomatoes (canned, 14 oz)

bay leaf

dried thyme

kosher salt

freshly ground black pepper

green beans, trimmed and cut into 1-inch pieces

zucchini, halved lengthwise and sliced

frozen corn kernels

cabbage, thinly sliced

cooked shredded chicken (rotisserie or poached)

cannellini beans, drained and rinsed

fresh parsley, chopped

freshly squeezed lemon juice

grated Parmesan cheese (optional)

crushed red pepper flakes (optional)

Scrub the potatoes well to remove dirt. Leave the skins on for texture or peel if preferred. Cut each potato into 1/4- to 1/3-inch thick sticks for classic fries. Aim for uniform size so they cook evenly.

Wash and cut

Place the cut fries in a large bowl and rinse under cold running water until the water runs clear to remove surface starch. Then cover the fries with cold water and ice (use the 1 L cold water and ice cubes) and soak for at least 30 minutes, up to 2 hours. This firms the potatoes and improves crispness.

Rinse and soak

Drain the fries in a colander and spread them on clean kitchen towels or paper towels. Pat completely dry—any surface moisture will cause oil splatter and reduce crispness.

Dry thoroughly

Place the dried fries in a large bowl. Sprinkle the 2 tablespoons cornstarch over them and toss to lightly coat each fry. Add 1 teaspoon black pepper and 1 teaspoon garlic powder if using. Toss again to distribute evenly. The cornstarch creates an extra-crispy exterior.

Toss with cornstarch and seasoning

Do not add the 2 tsp kosher salt yet; salting before frying can draw out moisture. Reserve the salt to season immediately after frying for best texture.

Salt later

Pour 1.5 cups of neutral oil into a heavy-bottomed pot or deep skillet, leaving at least 2 inches of headspace. Heat the oil over medium-high heat. Use a thermometer and bring oil to 325°F (162°C) for the first fry (blanching). If you don't have a thermometer, a fry should sizzle gently when a potato piece is dropped in.

Heat oil

Working in batches to avoid crowding, fry the coated potatoes for 4–5 minutes until they are tender but not browned. Remove with a slotted spoon or spider to a tray lined with paper towels. Let them rest 10 minutes; you can refrigerate at this point for up to 30 minutes to improve crisping.

First fry (blanch)

Raise the oil temperature to 375°F (190°C) for the second fry. Let the oil come to temperature fully between batches.

Increase heat

Return the blanched fries to the hot oil in batches and fry for 2–3 minutes until golden brown and crisp. Do not overcrowd the pan — this lowers oil temperature and makes fries greasy.

Second fry (crisp)

Remove fries with a slotted spoon to a clean tray lined with paper towels or a wire rack set over a sheet pan. Immediately sprinkle with the reserved kosher salt (2 tsp) and flaky sea salt (1 tsp) to taste, tossing gently to coat while hot.

Drain

If desired, sprinkle chopped fresh parsley over the fries for color and mild freshness. Serve immediately while hot and crisp with ketchup, mayo, or your preferred dipping sauce.

Final seasoning and serve

Russet potatoes (medium)

Cold water

Ice cubes

Kosher salt

Cornstarch

Black pepper

Garlic powder (optional)

Neutral oil (canola, vegetable, or peanut)

Flaky sea salt

Fresh parsley (optional, chopped)

Remove cured meats and cheeses from the refrigerator 20–30 minutes before serving so they come to near room temperature and develop flavor. Fan out the salami, prosciutto and capicola on separate areas of a large platter or wooden board in overlapping folds to create visual texture. Arrange provolone slices in a neat stack and place mozzarella balls in a small dish or scatter on the board. Break parmesan into shards and tuck them among the cheeses.

Prepare meats and cheeses

Drain jarred artichoke hearts and sun-dried tomatoes well. Neatly arrange roasted red peppers, artichoke quarters, sun-dried tomatoes, pepperoncini and grape tomatoes in small clusters around the board to balance the proteins and cheeses. Place the marinated olives in a small bowl and set it onto the board to contain liquid. Scatter fresh basil leaves between items for color.

Arrange vegetables and preserved items

Place the crostini or baguette slices in a fan or stack them at one edge of the board so guests can easily access them.

Add crostini

In three small bowls, spoon the rosemary‑garlic goat cheese (or herbed ricotta), fig jam (or mostarda), and whole-grain mustard. Drizzle 1 tablespoon extra-virgin olive oil over the goat cheese to loosen it slightly. Sprinkle the goat cheese and the jam bowls with a pinch (about 1/8 tsp) of sea salt and a grind of black pepper.

Compose condiment bowls

Drizzle the balsamic glaze sparingly over a portion of the provolone or alongside the crostini for guests to add as they like. Pour the remaining olive oil into a small dish for dipping bread if desired.

Transfer cornichons/pickles and toasted marcona almonds and walnuts into small bowls or scatter them in clusters on the board. Toasting (if not already toasted): heat a small, dry skillet over medium heat and toast nuts, stirring frequently, 3–4 minutes until fragrant; remove immediately to cool.

Finish the board by tucking oregano or thyme sprigs in open spaces and adding lemon wedges. Sprinkle the board lightly with the remaining sea salt and black pepper to taste. If you like, drizzle a final tablespoon of olive oil across the vegetables for shine.

Provide small plates, napkins and utensils (cheese knife, small spoons for spreads). Encourage guests to build combinations: bread + cheese + fig jam, or crostini topped with goat cheese, roasted pepper and a sliver of prosciutto. Replenish items as needed.

Cheese

One Topping

Homemade Soups

Fries

Old World Combos

Special

Lox Chicken On Bagel Salad

Eggplant Meatball

Baked Spaghetti

Turkey Breast

Rib Italian Eye Steak

5 Piece Precept

Eggplant Parmigiana

Ham & Swiss

Roast Pastrami

2 Piece