Artswalk weekend

emily metcalf & mandy ryle

JoAnn Thorn

  

Kol N’Shama

What Am I?

Erev Rav

Full Moon Radio

Fiddlie-I-Ay

hungry customer

Kitzel's team watching Procession of the Species

Procession of the Species

Valentine Schmalentine Community Dinner

thanks for lending us your vases Fran!

there was eating

there was laughing

there was dancing

Joe Mailhot Jazz Unit - the whole family!

above photos taken by Veronika and Sofia Kettel

Flowers for Schmalentine

What we've been eating

Cold day special - tomato soup with grilled cheese

slow cooked brisket

nana's coffee cake

Mama's Schi

New Soup on Monday

Come try our new soup. It's a hearty, sauerkraut soup with beef. Goes well with some sour cream and bread.

Last few days at the deli

Louise helping the customers

getting full

fish and salad sampler plate

Brunch today

Our Challah, strawberry compote and lemon curd are all made in-house for the Challah French toast. The Farmer's Cheese is delicious and healthy, made with fresh, simple ingredients.

5 Days

It's day 5 and we are getting our systems down and food production up. The deli is doing great and we are expanding our menu daily. We finally have the flow going well enough that Hava and I don't have to be here 18 hours a day. Hurray! Our team members are catching on fast and customers are coming through the doors at a steady pace. Here are some shots of the last few days since we opened.

Getting here at 4:30am or leaving at 12am. Not sure which.

Bagels in the Morning

Bagels boiling

7am. on 15 of December, 2011. Our first customers.

Rebeca working the counter

Herring plate

Sturgeon lox plate

Sampler plate

Sunday morning line outside the door before we open.

When is the Opening?

People keep asking us when we are opening and it's getting so close that I can barely contain myself from throwing the doors open and yelling "Come in! Come in! Try our bagels and lox, they are so good!". We are almost ready for you. A few final touches and we are there. If all goes as planned, the opening is a matter of days. Construction is done and the equipment and food are being tested. We are doing intensive training in the kitchen and heavily sampling our product.

We are not yet open today, but you can come by the Capitol Theater 11-4pm (Sat, Dec 10) and buy our gift certificates at Duck the Malls!

Here is another sneak peak at what we've been doing behind those doors.

Nancy Koppelman shares her wild yeast (!) starter with us.

Bagel making begins. Alden measures out the flour.

Feeding the starter. Heather spots, Rebeca pours.

Hava shows us the awesomeness that is the giant mixer.

Russel demonstrates the fine art of chopping onions

Ashley rolls the knish dough

Gail and Rosie make a pupik on their knish

quality control

Time to Can It

Time to put all that summer sunshine in jars and save it for the rainy winter months. Kitzel's is heading for the farmers market, our gardens, the forest and revisiting grandma's recipes.

Beauty of the fresh veggies from local farms

Rains bring wild mushroom bounty

We fill our jars with delicious pickles and preserves of beets, peppers, wild mushrooms, raspberries, green beans, pears, plums, tomatoes, cucumbers, onions, eggs.

Tasting #2

We had so much fun. Thanks for coming everyone! H and I love seeing crowds of people come through the house and fill up on food that we cooked.

Hava's Challah went fast. She added more egg this time in response to your suggestions.

I was selling stuff out of the kitchen window.

People packed into the little house to try our food.

First things to go were the pelmeni, piroshky and the zucchini caviar salad. H labored for days on the pelmeni and we got up at 6:00am on the day of the tasting - H to make the piroshky and I to make the salad.

After about two hours, pretty much everything was gone. And we were worried that we made too much food!

Second Tasting Menu

Soups
Borscht – A Russian classic and staple. A sweet beet soup usually topped with sour cream. Vegetarian, Vegan, Gluten Free

Matzo Ball Soup – A Jewish classic chicken soup with carrot, sweet potato, celery and the most delicious dumpling! Vegetarian and Gluten Free (w/out matzo balls) options available

Fish
Gefilte Fish – Another of the Jewish classics, often eaten on the Sabbath. If you haven’t tried it yet, now is the time! (GF)

Salted Herring Plate – Eaten across Eastern Europe for a breakfast or a snack daily, this dish should satisfy your savory desires. Served with potato and pickles. (GF)

Bread & Pasta
Pelmeni – These cute little Russian dumplings were favored by hunters going on long trips for their durability in cold weather and the heartiness in small servings. Four kinds available - Chicken, Beef, Potato & Red Currant.

Piroshky – Another Russian favorite. This dish is a savory pie with a cabbage filling.

Challah – This braided bread is eaten on Shabbat to remind us of how interconnected we all are. And, it’s quite delicious!

The Tasty!
Zucchini Caviar Salad – No, there’s no fish eggs in here, just delicious veggies. This tasty Russian spread is most excellently enjoyed atop some challah! (GF and Vegetarian)

Hamentashen – We made them again, just in time for Purim!

Rugalach – A delicious treat made with cream cheese, walnuts and spice.