Sandy Levine Is The Owner Of Carnegie Deli Of New York And He's Sharing With Us The History and New Creations Of the Famous New York Deli
The Carnegie Deli, one of NYC's culinary landmarks, opened in 1937 in midtown Manhattan across from Carnegie Hall as a 40 seat restaurant. When the original owners retired in 1976, the deli was taken over by a new restaurant group, specifically Milton Parker, who was known as the CPM - Corned Beef and Pastrami Maven. Now in its third generation of owners, the deli is still family owned and operated by Marian Levine, Milton Parker's daughter and her husband Sandy Levine, affectionately known as MBD. (Married Boss's Daughter). Popular New York Times critic Mimi Sheraton really put Carnegie Deli on the map when on March 2, 1979; she named the Carnegie Deli's Pastrami Sandwich the #1 pastrami in New York City against 22 other delis. Thirty years later, in September 2009, Dr. Phil said on his show, "The Carnegie Deli makes the best sandwiches in the world. If you come to New York, you NEED to go to the Carnegie Deli....the food is SPECTACULAR!"The lines that began that day are still formed today and we still pride ourselves on having the best cured meats in town! The Carnegie Deli cures, pickles and smokes our own meat at our factory in Carlstadt, New Jersey. This sets us apart from the OTHER delis. Our world famous cheesecake is also baked on premises and shipped from coast to coast. We have been featured in countless television and film productions and are proud that we are still acknowledged for having the best pastrami in town. This year we celebrated our 72nd birthday or the equivalent of 5.54 bar mitzvah's! From our humble beginnings as a 40-seat deli, we have tripled in size to the thriving operation we are today, The Carnegie Deli is an authentic New York deli that others often try to imitate, but can never duplicate!
Bill Kurtis, Veteran CBS Newsman Turned Meat Man and Owner of The Tall Grass Beef Company, Is Talking To Us About How We Can Get The Best Beef Around
Founded in 2005 by broadcast journalist Bill Kurtis, Tallgrass Beef Company is the industry leader in the production of grass-fed, grass-finished beef in the United States. After purchasing his 10,000 acre ranch near the town of Sedan, Kansas, Kurtis was compelled to find a sustainable method of raising cattle that was not only good for the environment, but also the animals themselves and the American food consumer. This was the genesis of Tallgrass Beef Company. Today Tallgrass Beef Company is comprised of a network of family farmers and ranchers across the United States that produce grass-fed, grass-finished cattle according to a strict set of protocols. These stringent standards ensure that food consumers are buying the safest, healthiest, most nutritious beef possible.Tallgrass Beef is a favorite among consumers seeking a healthy, humane source of beef. In addition to being available for purchase by consumers online, Tallgrass Beef became the first grass-fed, grass-finished product served in many of Chicago's finest restaurants, with a roster of clients featuring James Beard Award Winning chefs Rick Bayless (owner of Chicago's Frontera Grill, Topolobampo, and XOCO restaurants), Charlie Trotter, George Bumbaris and Sarah Stegner. Harry Carays, Praire Grass Café, Frontera Grill, and Topolobombo serve Tallgrass. The brand has expanded to the west coast where Tallgrass Beef is available in San Diego, Los Angeles, San Francisco and Seattle.
Tallgrass Beef products are also available in select grocery stores, including Sunset Foods and Fox and Obel in Chicago; Fairway Markets in New York; and Sendik's Markets in Milwaukee. Much like the cattlemen of the old west, Bill Kurtis started Tallgrass Beef with a vision of a healthy, sustainable, delicious beef source for the American consumer. With a steady annual growth rate and a loyal customer following, Tallgrass Beef Company provides customers with a sustainable alternative to traditionally raised and processed beef.
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