Charleston Bakery Deli Summerville Catering Wedding Cake
“If the divine creator has taken pains to give us delicious and exquisite
things to eat, the least we can do is prepare them well”
During the day we’re a Jewish delicatessen and bakery preserving the traditions of this old world cuisine. As the day winds along and approaches 4pm the kitchen staff begin to pack up their rolling pins, knives, aprons and chef hats and retire home only to be replaced by a group of accomplished foodmeisters who toss their yarmulke and shawls to the side and begin to furiously chop, roll, sautee, steam, grill and roast. At 5pm sharp a small sign is placed on the entrance door noting the transformation from bakery and delicatessen to a dinner only menu. See the menu to see what we dreamed up for you.
We wanted to provide, without question, the best salads in the city and make it a memorable experience. If you've never experienced a chopped salad you're in for a pleasant surprise. The combinations are fabulous and we chop to the perfect eating size and toss it in the dressing of your choice. Each of the 12 salads are also available in a wrap. For the first time ever we'll be giving "Chop Chop" cards that allow you to get your 10th salad FREE. Each salad and wrap also has a calorie count for those that find that important. So what are you waiting for...let's get chopping!
At the CB&D the classic bagel and lox stands out as one of the area's emblematic culinary titans. Like so many Jewish food favorites, this simple sandwich is rooted in an immigration story. In the 1800s inexpensive, already-cooked lox - a derivation of the Yiddish word for Salmon was born to Eastern European Jews. In the 1930s, a Kraft-sponsored radio show hyped the combination of bagels and cream cheese and within a decade, the Jewish answer to the cheeseburger had caught on.
Today, there are endless numbers of combinations of bread, spread and fish - from the pared-down purist versions to the profane bastardizations (the blueberry bagel with maple cream cheese.)
It's an age-old question that has stood the test of time and the duration of many a Passover Seder. Should they be light and fluffy or dense and hefty? Should they be the size of a golf ball or a fist? Should they sink or swim? Should they flake and fall apart or stick together at the slice of a spoon?
Some say the key to a good matzo ball is using seltzer water, which makes them extra fluffy. Others swear by whipped egg whites to get that light-as-air consistency. Still others say the secret is using enough schmaltz, or chicken fat. One Jewish food aficionado claims the best matzo balls on earth are made not with chicken but goose fat.
The techniques and opinions on what makes matzo balls great vary, but one thing that all matzo ball lovers can agree on is that their mother makes them best. And if she's not making them you can always come to CB&D because we do them pretty darn well!
This winter we'll have on average four soup choices to choose from. Have them in the store or by the quart in our Grab & Go section. Some of these soups will include: Grilled Corn & Squash, Chicken & Wild Rice, Roasted Tomato, Crab & Corn Chowder, Sausage & Shrimp Gumbo.
Stop In Today And Try One of These Amazing Soups. You'll Thank Us!
Eating Never Tasted So Good.
"I'll Have That With A Schmear"
What Makes A Good Matzo Ball?