Baltimore, MD - September 6, 2018- I first met Tzvi Landau when he was 19 years old, shortly after he moved to Baltimore from Boro Park, eight years ago, to open up Dougie’s--a branch of the restaurant chain his father, a”h, was involved in, among numerous other food establishments, in New York. Subsequently, Tzvi opened and managed the deli and take-out department at Seasons. Tzvi’s culinary touch can now be noticed during Seven Mile Market’s deli and take-out department’s extreme makeover as it gradually transitions, bringing in a whole new era for the supermarket. “NEW DELI” will celebrate its grand opening after Succos with free samples of its several new offerings.
“There’s a misconception that kosher food has to be Jewish food; I want to show people that you can have good and different food that’s also kosher,” emphasizes Tzvi. “I want to expand the options, making them a bit more exciting for the younger clientele, while still offering long-time shoppers the traditional staples that Baltimore is known for--like turkey salad, chicken salad and chopped liver-- without raising the prices. My goal is to bring a new, yet traditional, gourmet twist to foods in the kosher market, and where else can I have a better stage to put on that kind of show than at Seven Mile?”
Kudos to Chaim Fishman, who stepped up the deli/take-out department to a higher level, in preparation for this expansion.
“The deli and kitchen crew are the heartbeat behind the newer foods that Seven Mile has produced over the past few years, and by adding our new crew to the existing one, we hope to let everyone explore their potentials and possibilities in our expansion,” explains Tzvi. “We brought in a top-notch group of amazing cooks from New York, who have worked for kosher caterers for 15 years, like Michael Shick, and have done Pesach programs. Our culinary crew’s combined experience is over 40 years.”
The staples in the deli/take out department and the quick customer service it provides will remain, including the familiar friendly faces behind the counter. What will change is the ever-growing variety of types of main and side dishes to choose from that are Tzvi’s famous recipes, for example, Captain Crunch Chicken, Pretzel Chicken, and Chicken Marsala. Seven Mile customers can expect to find a rotation of flash sale items at the “NEW DELI” counter to encourage them to try items that they have never tried.
“If there are 30 varieties of dishes now, after Succos, we expect to have 70 available,” mentions Seven Mile Market Vice President Moshe Boehm. “Right now, customers can get just a taste of what’s to come.”
“The maximum time we will need for a large food service order to accommodate events such as bar/bas mitzvahs, kiddushim, etc., is a two-day lead time,” notes Tzvi, who looks forward to working personally with local party planners.
Concludes Tzvi, “My passion for the food industry started when I was 14, while working for local food establishments as I attended Lev Shlomo in Baltimore…Part of why I love the kosher deli business versus the restaurant business is because there is no menu. You always have these staples, you always have these sales, but every week it’s an open showcase, it’s an open canvas, you can paint whatever you want.”
