11 Questions, Series

11 Questions with Mark Overbay of Big Spoon Roasters

Mark Overbay - Big Spoon Roasters | getinmymouf.com

To say that Big Spoon Roasters‘ nut butter is better than the smooth or chunky peanut butters found on the shelf of most super markets is not only an understatement in flavor, but an epic understatement in inspiration.

Our first encounter with the small-batch nut butters was simply seeing a jar of Chai Spice on the shelf of one of our favorite local shops, Red Truck Bakery. And, yes, that Chai Spice jar was quickly devoured because it was nothing like any of the other peanut butters I had ever had, but it wasn’t until I started learning a bit about the company that it became clear why it was so good.

It’s easy to claim to practice ethical standards for food sourcing. It’s easy to boast about how valuable employees are. It’s easy to slap a label on your product that lists every popular industry catch phrase. But the company’s founder, Mark Overbay, practices what he preaches. From sourcing quality, sustainable ingredients, to paying employees fair wages and treating them with respect, Mark’s obsession with doing what is right is reflected in each jar of Big Spoon Roasters nut butter (I highly recommend checking out this Bon Appétit article for the full story on how Big Spoon Roasters came to be).

Mark Overbay - Big Spoon Roasters | getinmymouf.com

Photo courtesy of Mark Overbay – Big Spoon Roasters

We’re quickly working our way through Big Spoon Roasters’ flavors with a pace of about a jar per week, but so far the Chai Spice has been wonderfully addicting. The Peanut Cocoa is also a great afternoon snack and I’ve heard good things about the Espresso. My personal preferences include eating it with tart Granny Smith apples, atop vanilla ice cream, and–more often than not–by the spoonful straight outta the jar. My only piece of constructive criticism would be a shallower container, so that I could lick the bottom.

Mark Overbay - Big Spoon Roasters | getinmymouf.com

Photo courtesy of Mark Overbay – Big Spoon Roasters

We’re really excited to share this month’s 11 Questions with Mark Overbay, because just like his jars of nut butter, the answers are filled with delicious inspiration.

1. Big Spoon was inspired by the fresh peanut butter you enjoyed in Zimbabwe while serving as a volunteer for the Peace Corps. Are there any other products or flavors that you’ve experienced during other trips around the world that you would like to bring to back home with you?

Definitely! Food is a thread that connects all people, and experiencing other food cultures is one of the best things about traveling. You don’t necessarily have to travel around the world to experience other food cultures, though. Ask anyone in the American South for a cornbread recipe and you’re likely to get a different answer from each person. I’ve been lucky enough to do a bit of international travel, though, and food highlights include grilled beef with perfect avocados and chunky salt in Chile; tender smoked octopus and Basque wine on the Mediterranean coast of Spain; venison stew thick with carrots and parsnips in St. Andrews, Scotland; falafel in Paris; and the pizzas of Bologna, Rome, and Naples.

2.  Do you have a target number of new products that you try to launch each year, or do you release new flavors as you discover them?

We do not set targets for the number of new recipes we’d like to release per year. I do not judge those who do set such targets, but our new recipes are driven more by inspiration than dates on a calendar. That said, I have dozens of nut butter and bar recipes in the hopper, so to speak, and we usually end up introducing at least one new nut butter per year. In fact, I’m working on a new recipe now that we hope to roll out this spring. We also occasionally make one-off, super small-batch, seasonal nut butters for special events in our region. Examples include Pecan Sorghum Butter, Almond Walnut Butter, Peanut Pepita Butter, and Vanilla Cashew Brazil Nut Butter.

3.  What’s the most unconventional way that you’ve seen people use your nut butter? (Either in a dish, or even a non-food use).

A lot of folks have used our nut butters to make sauces–sweet, savory, and spicy. For instance, our Peanut and Peanut Cashew Butters are excellent bases for a Southeast Asian style dipping sauce like this one. The most unconventional use I can recall is when someone wrote in that they were using our Chai Spice nut butter as the base for carrot cake frosting, instead of cream cheese. Sounds good to me!

4.  You’re based in Durham, NC; what restaurant is one of your go-to lunch spots and what do you order?

For so many reasons, starting with the number and quality of local farms, the food community in this part of NC is AMAZING! I don’t eat out for lunch often, but when I do, my go-to Durham list includes Toast, Pizzeria Toro, Scratch, Rose’s, Dos Perros, and, if near Chapel Hill, The Pig and Neal’s Deli.

5.  Durham is turning out to be quite a strong community for food, ethical food production, and innovation. Are there any other lesser-known food cities/communities that you’ve discovered since forming Big Spoon?

Gosh, I feel like with social media taking over the world, it’s difficult for any community producing quality products to be “lesser known” any more (that’s not necessarily a bad thing), but there are some somewhat unheralded gems out there. This was long before starting Big Spoon Roasters, but I used live on Bainbridge Island, WA, and the communities on and around the Olympic Peninsula have wonderful pubs, cafes, and farmers’ markets that remind me of Scotland and Wales. Tiny Hillsborough, NC, has one of the best restaurants in the Southeast in Panciuto.

6.  Have any of Big Spoon’s nut butter flavors been more popular than expected?

Honestly, all of our recipes have exceeded any expectations I’ve had in terms of popularity (knock on wood). You make something that you think is delicious and hope that others will, too. We do quite a bit of palate training and development here among our small staff of employees, so are all pretty well calibrated, but you never know how the public at large will react to something you make.

7.  The blog portion of your website is full of stories, anecdotes, and quotes relating to inspiration and positive energy. Did you ever hit a point early on in the process of starting (or shortly after starting) Big Spoon that made you question whether or not the business would work out?  If so, what inspired you to keep going?

Thanks for noticing that! We just launched the blog in October 2015 because I felt like we needed another form of communication that could articulate more of who we are and what we do beyond typical website “about us” content, social media, and our physical packaging. Sure, there have been doubts and inner debates about the livelihood of the business, but I’ve always believed that the business would survive if we kept our primary focus on the quality and integrity of our work, i.e. our recipes and products.

8.  What is one quote or mantra that you consistently tell your employees to keep them motivated?

Thankfully, we don’t need a mantra or quote to keep members of our team motivated. It’s an old adage, but employees truly are our most valuable assets, and I believe in treating employees in ways that make that evident to them. In other words, employees should know that they matter, that their work matters, and that one of our goals as a business is to provide them with a living wage and the resources they need to lead an inspired, fulfilled life. The closest thing we have to a mantra might be, “how we do anything is how we do everything,” which to us means that we strive to be present in every moment, to devote our full attention to creating quality, and that no detail in our process–from measuring salt to taping up a box–is too small to ignore.

9.  Clearly you work incredibly hard to achieve nut butter perfection; if you have an entire day off–let’s say you’re not allowed to work–what do you do to relax and unwind?

I love spending time with my wife, Megan, and our Vizsla, Rioja, more than anything. When I’m with them hiking in the woods, playing on the beach, or simply relaxing on the couch at home, the rest of the world disappears.

10.  I know quality sourcing is important to your business; are there any other nut varieties that you would love to incorporate into a nut butter, but haven’t been able to find the quantity or quality required to meet your standards?

Sourcing is incredibly important to us. I tried more than 20 types of almonds before settling on the heirloom Mission variety, which we exclusively use in our nut butters and bars. I’ve actually experimented with every type of nut that I know in test recipes, and even though I don’t work with many of them, I’ve researched farm-direct sourcing for walnuts and hazelnuts. Walnuts are toxic to dogs, so I’m not keen on introducing them into our nut mills for fear of cross contamination, and while I often like the crunch and aroma of hazelnuts, they are probably my least favorite nut in terms of flavor (I find them astringent).

11.  If you could teach any one person (living or passed) how to make nut butter; who would it be and why?

My great-grandfather, Woodrow Wilson Williams–who passed away just before my high school graduation–absolutely loved peanut butter, and he often told the story of the first time he tasted it, sold from a country store in rural Appalachia in the 1930s. He was a natural in the kitchen and it’s ironic to me that he could make so many even more laborious foods from scratch, and yet, like so many of us, he just accepted that peanut butter came in a jar from the local grocery store. If he knew how to make his peanut butter, his version would have been amazing, I know.

Thanks to Mark for the insightful and inspirational look into his passion-filled business of quality nut butters. Now go out and get your own jar!

Big Spoon Roasters
Durham, NC
Buy jars and bars online or find a retailer here.
Instagram:  @bigspoonroasters
Twitter:  @bigspooners
Facebook:  facebook.com/bigspoonroasters

11 Questions, Series, Travel

11 Questions with Trang Hammond of Hammond’s Gourmet Ice Cream

Trang Hammond - Hammond's Gourmet Ice Cream - San Diego, CA #getinmymouf

Whenever it gets cold here on the east coast, we quickly begin to dream of all the warm, sunny fun we’ve had on the west coast. Specifically, San Diego. And it might seem counter-intuitive, but one of the foods we begin to crave the most during the winter is ice cream. But, not just any ice cream. Hammond’s Gourmet Ice Cream.

Thanks to my buddy, Mike from The Flying Peanut, we were introduced to Hammond’s a few years ago at their first location in North Park. They serve the Hawaiian-made Tropical Dreams ice cream and the flavors range from classics (Butter Pecan and Cookies & Cream) to more unique tastes like Peanut Butter Guava Jelly, White Chocolate Ginger, and Azuki Bean. With a ton of interesting flavors to try, you’ll definitely want to take advantage of their ice cream flights, where you’ll have a chance to try out up to 32 (yes, thirty-two) flavors at once. You don’t believe it’s thirty-two? Fine, check out this proof on Instagram:

You’re booking a ticket to San Diego now, aren’t you? Our personal favorite ice cream flavors include Lychee, Brown Sugar, Toasted Coconut, and Chocolate Orange. Only 28 more flavors to go!

Hammond’s recently opened up a second location in Pacific Beach, so for any one who doesn’t like to travel too far inland, you now have a solid super premium ice cream option near the beach. And a third location is in the works in Point Loma, too!

Pacific Beach - Hammond's Gourmet Ice Cream - San Diego, CA #getinmymouf

Photo courtesy of Trang Hammond.

One of the owners, Trang Hammond, was kind enough to take time out from building an ice cream empire to answer 11 questions about ice cream, Hawaii, San Diego, and all the fun stuff that goes into running your own shop.

1.  Hammond’s serves a ton of unique flavors; are there any that have turned out to be more popular than you expected?

Every flavor is unique and has its own fan base, so to speak. I guess the Vanilla Rose, a new flavor we just debuted, is going pretty fast and is really popular. And of course our Ginger Cream, which I think is absolutely amazing–but I was worried it could be too strong–has been such a fan favorite as well since it perfectly captures the ginger taste while maintaining a creamy base.

2.  Your North Park location is a natural extension, since you and the other owners were already North Park residents – Why choose Pacific Beach for your second shop?

The first time my husband moved to San Diego from Georgia, he moved to Pacific Beach (like any twenty-something male would, I guess). But he lived there for many years and naturally I hung out there with him a lot, so we really got to know the community. We like the area and the community and we just wanted to provide it with a gourmet ice cream scoop shop.

Pacific Beach - Hammond's Gourmet Ice Cream - San Diego, CA #getinmymouf

Photo courtesy of Trang Hammond.

3.  My first experience at Hammond’s included an ice cream flight (as everyone’s first visit should), which allowed me an opportunity to sample six different flavors. Were the ice cream flights always part of the original plan when you all decided to open up the shop, or was it a happy accident that was realized along the way ?

The ice cream flight was a happy accident. We offer so many different flavors that my husband, Ryan, actually thought it would be a great idea to be able to try a lot in individual, smaller portions just like a beer flight. And so, I did the research on cone sizes, and flight holders and the Hammond’s Flight was born.

4.  If you could go back in time and give yourself and the other owners one piece of advice about opening up Hammond’s first location, what would it be?

It gets easier. Especially the first location–we opened up right in the middle of summer. None of us ever owned a business before, so we thought we were ready, but we definitely had some growing pains. The community was so warm and welcoming and forgiving that it was crazy, but fun. The first few months before and after opening up is always going to be intense, so looking back, I would tell all of us that it gets easier.

5.  What were some of the challenges that you faced when opening up the second location in Pacific Beach? Was it any easier than opening the first store?

The only challenge I would say with the second store, as opposed to the first store, is that because I knew so much more, there was more to do. With the first store, I was still doing start-up things after the Grand Opening, because I was still learning about everything it took to open an ice cream shop. With the second store (and soon third) I started out knowing everything I needed to do and to have, so the list of things to do, make, and buy was enormous.

Pacific Beach - Hammond's Gourmet Ice Cream - San Diego, CA #getinmymouf

Photo courtesy of Trang Hammond.

6.  You’ve mentioned in other interviews that Hammond’s is inspired by you and your husband’s vacations to Hawaii in which you discovered this super rich, unique ice cream that you couldn’t find anywhere in San Diego. Are there any other Hawaiian foods that you wish you could find on the mainland?

Yes, pretty much any poke sandwich, nacho wrap, burger, salad, or appetizer I ever ate in Hawaii I wish we had here in the mainland. As for desserts, I just love the Hershey’s Macadamia Nut Kisses you can only get in Hawaii.

7.  Do you have any go-to restaurants that you always visit when you’re in Hawaii?

Our favorite island is Kauai. We loved going to a sports bar called Backyards for their Ahi Poke Nachos. The Shrimp Station is always a must for us as well. We liked the low key ambiance on vacation. My best memories involve getting a poke burger at a little shack and heading over to the beach with Ryan and just enjoying the moment.

8.  What are some of your favorite North Park restaurants and bars that you frequent? 

North Park is full of amazing restaurants and bars. For bars we really like WayPoint Public, because it has great food and a nice little play area where we can watch our toddler play safely while we enjoy our meal. When I was in college, (many years ago) I studied and hung out at Claire de Lune Coffee Shop all the time. They have great pastries, teas and coffees. There is a new restaurant that just opened called Encontro, which I have been dying to try, but haven’t had the chance. They actually make amazing shakes using our ice cream! And we like going to Lefty’s Pizza for a solid slice of pizza with no fuss. While we’re talking about pizza, our North Park neighbor, Urbn Pizza has really good pizzas as well. And they actually created a drink using our waffle cones. Lastly, when we have friends in town, we like taking them to Urban Solace, it’s got great food and a very nice ambiance. And then after dinner I like going to Hammond’s for ice cream, haha. I can go on and on about North Park, but I think this should suffice 🙂

9.  For people visiting San Diego, what is one attraction (touristy or non-touristy) that they absolutely must check out?

Well, Hammond’s Gourmet Ice Cream, of course! The tidepools in Cabrillo are always refreshing to hang out around. I grew up loving tidepools, so this is a must do for me. There are many many nice hiking trails in San Diego as well. Really, everyone should check out the diversity and charisma of all the neighborhoods in San Diego: North Park, Hillcrest, Little Italy, Gaslamp, Pacific Beach, Ocean Beach, Golden Hills, etc. Each area is unique in its own way offering different cuisines and experiences and I think this would be the best way for someone to truly experience San Diego.

10.  What’s your personal preference for holding ice cream: cup, cake cone, or waffle cone?

It depends on the flavor. For example, I love the fruity flavors in a cup, the chocolaty flavors on a Waffle Cone and some of the classic ones like Butter Pecan or Tahitian Vanilla on a cake cone. When I am eating ice cream with someone else, I pretty much always get a waffle flight to share.

11.  Let’s say the President of the United States of America visits your store and wants a six-flavor ice cream flight, but he wants you to choose the flavors. Which six do you serve him?

Oh man, your questions really get into the heart of things! Tahitian Vanilla (something ordinary, easy to please everyone, yet satisfying), Chocolate Coconut Macadamia Nut (it really brings out the Hawaiian flavors and President Obama IS from Hawaii), Chocolate Peanut Butter Oreos (a total guy’s flavor, and really really delicious), Blueberry Cheesecake (Fruity, yet still savory with chunks of cheesecake), Birthday Cake (because his job is so stressful, ice cream with tons of yellow cake, frosting and sprinkles might help lighten the load), and POG (Pineapple-Orange-Guava) Sorbet (everyone needs to try our sorbets–they are dairy free, but bursting with all natural fruit flavors). I think the President would like this, as it would bring him back to his days in Hawaii.

Huge thanks to Trang for chatting with us! If you’re in San Diego, definitely stop by Hammond’s for an ice cream cone…or thirty-two.

Hammond’s Gourmet Ice Cream
North Park:  3077 University Avenue, San Diego, CA 92104
Pacific Beach:  1418 Garnet Ave, San Diego, CA 92109
Point Loma:  Coming Soon!
Twitter: @HammondsGIC
Facebook:  https://www.facebook.com/Hammonds-Gourmet-Ice-Cream-1428243157432275/
Instagram:  @HammondsIceCream

Pacific Beach - Hammond's Gourmet Ice Cream - San Diego, CA #getinmymouf

Photo courtesy of Trang Hammond.

Hammond's Gourmet Ice Cream Menu, Reviews, Photos, Location and Info - Zomato

11 Questions, Travel

11 Questions with The Dining Traveler

Jessica van Dop Dejesus - The Dining Traveler

Photo courtesy of Jessica van Dop Dejesus

If you’re a food and/or travel blogger in the Washington, DC area, you probably already know Jessica van Dop Dejesus aka The Dining Traveler. If you don’t, well you’re missing out on a generous blogger and local influencer who pays-it-forward more than any person we’ve ever met. Seriously, almost every cool trip, blogger-friendship, and restaurant relationship that we’ve established over the last year can in some way be traced back to her.

Jessica is currently in the last leg of a Kickstarter campaign to fund her Dining Traveler Guide to Puerto Rico, a photo book and travel guide that portrays the island from a Puerto Rican perspective. Take a moment and check out her campaign video below, then channel some holiday spirit and make a donation to help her close in on her goal. And “donation” is a loose term, since you’re basically pre-ordering the guide along with some other cool perks at different pledge levels (including a home-cooked Puerto Rican meal made by Jessica herself!).

Despite being insanely busy with the campaign, as well as traveling, and finding time to enjoy the holidays, Jessica was kind enough to answer 11 questions about Puerto Rico, traveling, and (of course) food.

1.  What’s the one food dish that you recommend people try while in Puerto Rico?

Where do I start? My favorite places on the islands are the panaderias (bakeries). I love a medianoche sandwich. It’s similar to a panini; a soft baguette filled with roasted pork, ham, and Swiss cheese.

The Dining Traveler - Jessica | getinmymouf.com

Medianoche | Photo courtesy of Jessica van Dop Dejesus

2.  If someone wanted to stay away from touristy areas in Puerto Rico, like San Juan, what area(s) would you tell them to check out?

The west coast of Puerto Rico. Cabo Rojo in the southwest coast has beaches to die for, like Playa Buye and Playa Sucia. The town of Mayaguez for the food; they are known for their artisanal sangria and the guava jelly roll (Brazo Gitano).

Playa Buye in Cabo Rojo, Puerto Rico

Playa Buye in Cabo Rojo, Puerto Rico | Photo courtesy of Jessica van Dop DeJesus

3.  What is the one thing that you’d like to share about Puerto Rico and Puerto Rican culture that people might not know?

That Puerto Ricans are very welcoming and open people. Don’t get weirded out when people tell you their whole life story after five minutes of meeting you!

4.  On average, how many days do you spend traveling each year?

This past year I have been on the road over 100 days so far.

5.  You seem to have already traveled almost everywhere, but what’s one country or city that you haven’t visited yet, but would like to?

Peru. It’s my dream destination. We’ve been trying to go for the last two years but something always happens. Hopefully in 2016.

6.  Do you have any travel rituals that you follow before a big trip?

I always wait until the last minute to pack. Does that count as a ritual?

7.  Do you remember your first plane ride?

I was five. We flew Eastern Airlines (dating myself here, LOL). We moved from Rochester, NY to Puerto Rico. I was super excited. The whole family, including our German Shepherd, was on the flight!

8.  When you’re back home in DC, what are some of your hobbies and other activities that you like to do to relax?

I love exploring DC. I enjoy going for a run along the Mount Vernon Trail and admiring the monuments across the Potomac. I also love checking out the new exciting restaurants that continue to pop up in the city.

9.  Okay, it’s late at night and you’re craving a sweet and/or salty snack. What do you make or grab from your kitchen to satisfy your late night hunger?

Well… this food blogger is trying to lose weight! I’m trying to be disciplined! However, my downfall is cheese. We always bring tons of cheese back from Holland, where my husband is from.

10.  You currently live in Washington, DC; what other U.S. city or cities do you think you would enjoy living in for an extended period of time? 

I lived in Miami for three months and truly enjoyed it; there are so many cultures converging in this area. Wouldn’t mind returning. I would be open to living in Chicago or San Francisco. However, I love DC. It will be hard to get me out of here.

11.  If you could have one person from any time period, dead or alive, be your tour guide in any city in the world, who would you choose and why?

I would have loved for Pablo Neruda to show me his native Chile. I studied his poetry in high school and college. His words made me feel as if I was already in the country.

Many thanks to Jessica for taking time out of her non-stop travel schedule to chat with us. Don’t forget to check out her Kickstarter, Dining Traveler Guide to Puerto Rico, before the campaign ends on December 10th!

11 Questions, Beyond the Food, Travel

11 Questions with Deli Board’s Adam Mesnick

Adam Mesnick of Deli Board

My relationship with San Francisco’s Deli Board all started with a single tweet:

The tip from @Catalyst_Red would become the recommendation of all recommendations during our recent trip to San Francisco. An hour after that tweet, I was mouf-deep in one of the best sandwiches of my life, the Ramone:

The Ramone | Deli Board - San Francisco

Let’s get a little closer:

The Ramone | Deli Board - San Francisco

Meet Ramone:  Romanian pastrami, turkey breast, kosher salami, provolone, cheddar, pickles, coleslaw, board sauce, brown mustard, and a fresh baked French roll.

Did it taste as good as it looks? Yes. Better, even. It was warm. It was satisfying. It was sure to appear in my dreams one night–every night. It’s construction felt like the design of a true sandwich engineer; each component working with the others, moist meat, the varying textures, house-made pickles, the bread–oh, the bread.

Before this gets too foodpornigraphic, let’s jump to the man behind Deli Board–The Chairman of the [Deli] Board–Adam Mesnick. A Cleveland native and former mortgage banker, Adam has turned his love of sandwiches into a carefully crafted deli destination in San Francisco’s SoMa neighborhood. Although he is perpetually busy running Deli Board and the recently opened “newish delicatessen,” Rye Project, Adam was kind enough to take some time to answer these 11 questions:

1.  What is your fondest memory of food and why? 

For me, food evokes so many memories. I have too many amazing food memories to count–I have been eating food for 41 years. My memories of food are similar to many people’s feelings about music or a certain song, it takes me back to a certain place, a setting, it helps preserve great memories for me. Sometimes just cooking certain things, like matzo ball soup. I have so many memories, it really just depends on the day, and which woman in my family was yelling about too much salt in my broth.

2.  Do you have any specific morning routines or rituals that you do every day to prepare yourself for being the Chairman of the Board?

I am an early riser as we mainly focus on lunch, so I usually take my pooch for a quick stroll, grab coffees for my crew and head in to get the day prepped and ready. I live a block from both stores, so I am always close.

3.  Do you listen to music in the kitchen? If so, what artists are on the regular rotation?

I am mainly an old dead head, my crew not so much. They listen to all sorts of shit I don’t know the names of. But I do like that Usher song, “I Don’t Mind,” and they have really been into N.W.A. recently–I know all the lyrics from when I was a kid.

4.  You have a pretty solid team at Deli Board, what attributes do you look for in your employees?  

I am always looking for driven individuals that are service-oriented and have a positive attitude. Service and attitude are everything to me. Also, I am not afraid to spend the time training someone who is inexperienced; sometimes I actually prefer it.

5.  When you’re not working in your restaurants, what do you do to relax and unwind? 

Mainly eating out, I do yoga as much as seven days a week, hang out with friends and my pooch, and work. I am always working on something or thinking about food. I am sort of obsessed with food and those closest to me would tell you I never stop.

6.  Aside from yourself, is there one person (or people) who has been vital to the Deli Board’s success? 

There have been so many great additives along the way. It would not even be close to possible without great individuals working their tails off.

7.  Outside of sandwiches, is there another food item or genre that you’d like to master next? 

We are always looking to learn more about sandwiches, salads, salad dressings, soups, and sauces. We make everything in-house and they continue to evolve. We currently sell hot sauce at the stores and people dig it…I dig it. I am a pepperhead and love hot sauce, so packaging and the outsourcing of bottling is on the horizon. Way back in the day, when Deli Board started in 2009, we were a soup wholesaler and caterer. We now only cater, but we are working on a soup revamp as well right now, but for Deli Board and Rye Project, not wholesale.

8.  In an interview with SFGate, it was mentioned that the catalyst that eventually led you to Deli Board was losing your job in the  mortgage banking business. If you hadn’t lost your job, do you think you would still be working in banking industry today?

I stuck around mortgage until 2009–it was the catalyst for sure. It was my best job in the mortgage industry, and things went south from there. I sold my home short, and have built Deli Board from the ground up. There have been some angels along the way, but it was all loans and most are complete, or close to it. I needed to do food.

9.  If you could travel back in time to when you started Deli Board and give yourself one piece of advice, what would it be?

The fact is, it’s food and my dream come true, but it is a business and needs to be sustainable.

10.  What’s the first thing you eat or first restaurant you visit when you go back to Cleveland?

I love Tommy’s Restaurant in Coventry; I eat a falafel. I also am a huge fan of pepperoni bread, so I run to the West Side Market.

11.  Has Lebron James ever eaten at Deli Board? If so, what’d he eat? If not, what sandwich would you recommend for him?

Lebron has only eaten at Deli Board in my dreams. He strikes me as a simple eater–he grew up in Akron. He would probably want corned beef or roast beef and cheese, bread, simple…maybe a little sauce.

A HUGE thanks to Adam for taking time out of his busy schedule to answer these questions. And for everyone else out there, I hope your next task of the day is to book a ticket to San Francisco (especially you, Lebron).

Deli Board Menu, Reviews, Photos, Location and Info - Zomato