THE CHEESE COMPANY DELI CAFE
YOUR NEIGHBORHOOD DELI AND SO MUCH MORE…
5575 E. 3RD AVE @ Corner of 3rd & Holly
Hilltop, Crestmoor, Lowry, Park Hill, Cherry Creek, Montclair
Monday February 17th and Tuesday February 18th
Chili Relleno Chicken Breast
A history of Mexican chile wouldn’t be complete without talking about Puebla. Poblano chiles are traditionally used to make Chiles Rellenos and is believed to have originated from the state of Puebla.
Legend has it, however, that it was the nuns of Puebla who first made the dish Chile en Nogada and served it to Agustin de Iturbide in 1821 after he finally defeated the Spanish Army to gain Mexico’s independence from Spain. At a local celebration, the nuns made Chiles Rellenos in a walnut sauce (Nogal is the Spanish word for walnut tree) sprinkled with parsley and pomegranate seeds. The resulting color palette of red, white, and green has made Chiles en Nogada one of Mexico’s most patriotic dishes.
Tuna Noodle Casserole
Casseroles became popular in American households in the 1950s mainly because the ingredients were cheap and easy to find at the supermarket. A can of tuna, a can of vegetables, a can of soup, and a package of egg noodles becomes a prepared family dinner in around half an hour. Tuna casserole can also be frozen or refrigerated and then reheated to be eaten the next day. Tuna casserole is popular to take to potlucks. In small communities, it may be taken to the home of someone who is sick or going through bereavement as a gesture of kindness.
Spanish Rice Salad (Gluten Free)
As the Spaniards continued their travels around the world, they visited Asia, and from there they brought back wheat and rice to Mexico. Since the Spanishoriginally introduced rice to Mexico, it makes sense that a traditional ricedish would be called "Spanish rice."
Creamy Spinach Soup (Gluten Free)
Wednesday February 19th and Thursday February 20th
Chicken Alfredo with Basil Bow Tie Pasta
When your stomach aches, your mom may have offered you saltines or plain toast -- something light that wouldn't aggravate your tummy. In Italy, this same principle applies, but with pasta. In 1914, one particular upset stomach originated what we now know as fettuccine alfredo. Alfredo di Lelio ran a restaurant on the Via della Scrofa in Rome. His wife Ines was pregnant with their second child, and the pregnancy caused her terrible nausea. Unable to keep much down, Alfredo made Ines a dish of plain pasta, pasta in bianco, or white pasta. He tossed the fresh-made pasta with butter and Parmesan.
Lemon Parsley Shrimp & Spinach (Gluten Free)
Parsley is native to the Mediterranean region of southern Europe and western Asia. According to ancient Greek legend, parsley sprang from the blood shed by the fallen hero Archemorus when he was eaten by serpents. The ancient Greeks held the plant sacred, and parsley was never placed on their tables.
Mixed Green Salad (Gluten Free)
According to the Oxford Dictionary of Food and Drink in America, mankind's finest vegetable creation waspopularized way back in the Roman Empire. It first appeared in the form of raw leafy vegetables covered in salty, oily dressing. (Indeed, the word saladcomes from sal, the Latin word for salt.)
Friday February 21st and Saturday February 22nd
Salmon Cakes & Herb Tartar Sauce
Actually, the more I found out about salmon croquettes, the more I realized how elegant they are. Croquettes originated in France in about 1898 by the founder of classical French cuisine, Escoffier. They were originally made of beef, probably leftovers that needed to be used up.
Herb Beef Meatballs with Mushroom Sauce
The meatball is a mysterious staple in food history, as no one really knows where and how the first meatball originated. The most commonly accepted theory is that meatballscome from Persia. In Persia, there is a food called “Kofta” which has many variations of preparation but essentially means, “pounded meat”.
Boiled Buttered Potatoes (Gluten Free)
Barley Vegetable Soup
Always on the menu:
Chicken Salad: Shredded chicken, mayonnaise, finely chopped celery and onion (Gluten Free)
Egg Salad: Freshly boiled eggs, mayonnaise, pickle relish, chopped onion (Gluten Free)
Tuna Salad: All white albacore tuna, mayonnaise, chopped onion (Gluten Free)
Orzo Salad: Orzo pasta, spinach, banana peppers, Kalamata olives, green olives, feta cheese, red pepper.
Potato Salad: Roasted potatoes, pickle relish, onions, mustard, mayonnaise (Gluten Free)
Macaroni Salad: Small elbow macaroni tossed with pickles, onion and mayonnaise.
Artichoke Salad: Artichoke hearts, sweet red and yellow peppers, banana peppers, green olives, Italian olives tossed in lemon olive oil dressing (Gluten Free)
Check Our Retail Freezer
Cinnamon Coffee Cake (the original small round are back!)
Blueberry Tea Bread
Lemon Poppy seed Tea Bread
Pumpkin Tea Bread
Pumpkin Chocolate Chip Tea Bread
Mini brownie bites, cinnamon roll bites, lemon cake bites.
Gluten Free Bakery Offerings!!
Tea Bread, Brownies, Cookies, Pie Slices…special orders can be placed ahead of time…
Try our freshly made dips! Southwest, Spinach Artichoke, Crab Artichoke, Dill, Hummus, Smoked Gouda Pimento!!