#Katzdeli #NewYorkCity #Food #bestpastramisandwiches
Welcome to another installment of ‘On The Road Edition’, hosted by Stevie Kim. Today’s video is titled: New York, Visiting Katz Deli (On the Road w/ Stevie Kim): Food and Sandwiches, shot at Katz’s Deli in New York City! Stevie Kim and Steve Raye (Get US Market Ready author & Host of Get US Market Ready With Italian Wine People on Italian Wine Podcast) taste some of the delicious foods in this iconic restaurant!
More about Katz’s Deli:
In 1888 a small deli by the name of Iceland Brothers was established on Ludlow Street in New York’s Lower East Side by the Iceland brothers. Upon the arrival of Willy Katz in 1903, the name of the store was officially changed to “Iceland & Katz”. Willy’s cousin Benny joined him in 1910, buying out the Iceland brothers to officially form Katz’s Delicatessen. Their landsman Harry Tarowsky bought into the partnership in April 1917. Katz’s Deli was moved across the street, to its present location, during the construction of the subway system. The vacant lot on Houston Street (pronounced “House-ton” after a Dutch emigrant of the same name) was home to barrels of meat and pickles until the present storefront facade was added between 1946-49.
“Each week thousands of visitors from around the world flock to Katz’s to dine in this legendary deli, and to feast on the most delectable sandwiches, platters and meats. But it’s really New Yorkers have made Katz’s Delicatessen what it is, making Katz’s an inherent part of the city’s culture and history. They enthusiastically spread the word, brought their friends in, wrote books, shot films, and kept coming back for a pastrami on rye.
Building a reputation on longevity alone is nothin’ to brag about, which is why we’ve built ours on quality. Now that’s somethin’ special. We only select the best cuts of beef for our corned beef, pastrami, brisket, and other fine foods. Our corned beef and pastrami is cured using a slower method, which best flavors the meat, without injecting chemicals, water, or other additives to speed the process.”
To find out more about Katz go to:
More about Steve Raye:
More about the host Steve Raye:
Steve Raye of Bevology Inc originally joined our weekly lineup with narrations from his book “How to get US Market Ready” – but everyone just loved him so much, we brought him back with this series of interviews that informs and inspires! Each week he speaks to industry professionals; guests who have gained valuable experience in the Italian wine sector and have insightful tips and stories that can help anyone who wants to learn about getting US Market Ready!
For more information on Steve Raye you can check out his website, Bevology Inc. here: www.bevologyinc.com/
More about the host Stevie Kim: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods!
To find out more about Stevie Kim visit:
Facebook: @steviekim222
Instagram: @steviekim222
Website: vinitalyinternational.com/wordpress/
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Cin Cin!
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The MammaJumboShrimp family is a podcast, it’s a book & it’s a wine school – but the truth is we love Italian wine but we won’t turn our nose up at other wines!! In addition to wine, we also cover food and travel, this winning trifecta makes up our identity. Projects to date include the Italian Wine Podcast, Italian Wine Academy, and Italian Wine Books, but stay tuned because the best is yet to…watch.
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