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Picnic with the Pops and Katzinger's! June 10 2015

The Columbus Symphony Orchestra’s Picnic with the Pops series is always a sure-fire bet for an entertaining evening!  It’s a chance to see some of today’s most popular entertainers performing with the CSO in a beautiful outdoor setting. And speaking of music*, have you ever noticed how close Katzinger’s is to Columbus Commons?  How easy for you – just stop in before the show and fill your cooler.  We offer a wide selection of artisan meats, cheeses, and breads that will be perfect to nosh while you mosh (or quietly sit and enjoy the music…however you like to do it)! Picnic with the Pops is also one of the few events at Columbus Commons where the consumption of alcohol is allowed and that pairs perfectly with our selection of wine and beer.

Stop by and grab a mouthwatering array of our specialty foods, our house made sandwiches, our fresh salads, our killer desserts (Key Lime Pie!) and the perfect beverage to pair with everything.   For your convenience, we recommend you phone ahead (614-228-3354) and we’ll have your order ready when you arrive. And, if you mention that you’re going to Picnic with the Pops then we’ll give you a 10% discount on your food!

This year’s lineup is a full roster of great acts. From jazz giants to big band balladeers, from soul singers to covers of classics, there’s a show (or shows) for everyone!   And look forward to the finale when the season wraps up with a performance by “The Best Damn Band in the Land!”

So, starting June 19th grab your family and friends for a stellar star filled night of music and fun and top it all off with Katzinger’s unparalleled, award-winning  foods!  Together we’ll satisfy all of your senses!

 

*Non sequiturs FTW!


Mediterra Bakehouse Breads Are Some of Our Most Important Ingredients April 01 2015

The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight...” – M.F.K. Fisher, La Belle Cuisine

Every day our grocery department fields the question, “Do you make your bread here?” I only wish that we could! We lack the time and space necessary to make the high-quality artisan breads that we utilize for our sandwiches. A bread that intricate and delicious requires a lot of time and care to produce. The tl;dr response is, “No, we get fresh-baked bread deliveries every morning from Mediterra Bakehouse in Pittsburgh,” but the full answer, like the breads themselves, is richer and more complex.

Nick Ambeliotis opened Mediterra Bakehouse in February of 2002. As a child, he spent summers with his grandmother on the Greek island of Chios where he became enamored with the community style of bread making. He learned that bread as it was traditionally made required the best ingredients and, just as important, time. Quality does not abide shortcuts.

Mediterra crafts their breads using patience and the finest ingredients. Most of their loaves only require flour (unbleached and unbromated), water (filtered and cold), and (sea) salt. When recipes such as the Cranberry Pecan or Jalapeno Cheddar call for other ingredients, they are of the highest quality and, when possible, locally sourced. The breads are baked on a stone hearth in a steam-injection oven made of 50,000 lbs. of fire brick. The steam helps the dough to rise while also caramelizing the bread's crust to give it a fuller flavor and texture.

The process is one that takes time and care. To adhere to the old-world philosophy of baking, they don't rush the ingredients or cheat by using yeast to make the bread rise more quickly. Some of their doughs are allowed to ferment for up to 18 hours before baking. They then hand-knead the dough to keep from damaging the structure of the bread. This is followed by hand-scoring the breads which helps in the baking process and also results in the lovely designs that adorn the loaves.

Ambeliotis runs the bakery with his family. They have a passion for what they do and for what they make. They're bread-heads! And Katzinger's is proud to use their breads to make our sandwiches! We also carry their breads in our grocery department. That way when you fall in love with them as much as we did, you can take a loaf home right then! Stop in today and see how the right bread can make a world of difference.

-Jacob


The Origins of Corned Beef and Cabbage for St. Patrick's Day March 14 2015

Americans know that on St. Patrick’s Day you eat corned beef and cabbage. We have embraced it as a requisite part of the celebration, almost as important as copious amounts of alcohol (green or otherwise). But this “historically Irish dish” actually has American origins.

Salon.com found that this corned beef association came about when the Irish moved to New York. Bars in the neighborhoods where they worked construction jobs offered “free lunches” of corned beef sandwiches. The only catch was that the workers had to buy drinks to get them. As someone who briefly lived above a bar in New York City that offered “Free Meat Saturdays,” I can say that this is a distinctly possible origin story.

History.com talks more about this association with the arrival of Irish immigrants to America. Their traditionally beloved bacon was prohibitively expensive so as a result they switched to new-to-them corned beef. Cabbage was added because of its ease of cooking (usually in the same pot for the sake of convenience and so that the beef would impart salt and hearty flavors to the cabbage) and thus the meal was born!

Smithsonianmag.com goes into an abyss-like depth of coverage about Ireland, its history with corned beef, and its immigration. This chasm of knowledge reveals that Ireland has a long history with “corned beef” but it’s a different style from what we think of as corned beef today (essentially it was beef preserved with salt crystals the size of corn which gave it an overwhelmingly salty flavor). But in this they were mostly merchants and did not adopt the corned beef that we know and love until they arrived in America and settled in urban environments with Jewish neighbors who shared the delicious joy with them. It’s a fascinating read!

Even though corned beef on St. Patrick’s Day is an American-born tradition, it’s one that dates back to the 18th century and was originally started by Irish immigrants which makes it authentic enough for me. So let’s celebrate this day the traditional way: With a massive amount of corned beef and cabbage!


Care of Your Cheese and Bread July 24 2012

Cheese:

We suggest keeping your cheese in the fridge. Put in the salad drawer (particularly if you have some salad vegetables already in it to create a bit of humidity). When it comes to eating it, bring it out of the fridge a couple of hours early so that it can warm through. This is very important for the flavor as cold cheese will taste bland and inert. In some cases, storing in the fridge is the best option

 Wrapping: A piece of cheese wrapped in plastic film will become soggy and smelly. Left uncovered, it will dry out. We supply cheese in paper, which seems to achieve the best balance between these two extremes; keep your cheese wrapped in it. You will find it is also handier than cling film for rewrapping.

Bread:

Bread Life and Storage Tips Do:  • Store bread in a paper bag, a bread box or cold oven • Leave bread on the counter, cut side down • Store bread in the freezer—just be sure to wrap it tight!

Don't:  • Store bread in a plastic bag • Store bread in the refrigerator

(Both will make the bread and crust soggy!)

Defrosting and Refreshing Instructions:  Heat your oven to 325° F. Place the bread on a rack in the middle of the oven and bake for 20 minutes or until the crust is crisp and the center is nicely warmed. Enjoy!