Udi's Handcrafted Foods

Meet Udi's - Doron Bar-on

Doron Bar-On

“He’s here?!” Whispers of his arrival flood the halls at Udi’s, each time with great anticipation and awe. His name is Doron Baron – renowned chef in Israel and Udi’s younger brother. Doron comes to Denver a few times a year to collaborate with Robin and Udi in concepts and new foods for our catering menu and restaurants. He also tests all the current menus each time he comes to insure consistency in taste and quality.

Doron was born and raised in the Yizrael Valley. “My family emigrated from Vienna and brought with them the tastes and smells of a home they remembered from Europe. To these were added the smells and vibrant colors of the fertile Yizrael Valley:  Pungent garlic of early spring, red fragrant watermelons in summer and zesty citrus fruits in the winter. As a boy, long before I learned to cook, I learned to plow, to sow, to pick olives and pears, to respect the dark heavy earth of this valley.”

It’s no wonder how such amazing plates come from any kitchen with his input and encouragement.

Forks in hand, we eagerly await trying what new masterpiece our guest Chef has inspired. This time, it’s a perfect symphony of fresh crisp produce, seeds and simple dressings. We’ve named it the Sunshine Salad (available as a side, or entrée salad through our catering) because of it burst of flavor, and bright colors. The combination consists of a light and healthy array of red cabbage, green onions, carrots, parsley, and sprouts topped with crumbled Feta cheese, toasted sunflower seeds, and a lemon and olive oil dressing.

Watching Doron and his niece Robin work together in the kitchen is nothing short of mesmerizing. Their combined techniques and knowledge of ingredients make for unusual yet addictive twists on ordinary items. Take the Wasabi Chicken Sandwich for example. Nestled in our Challah, a seared and perfectly seasoned chicken breast is topped with a creamy wasabi sauce, and rests on a bed of romaine and peppery arugula.

When he’s not in our kitchen, you might find him at his home – a culinary haven. Between Meggido and Nazareth, Doron and his wife host a cooking class ( The iCook Workshop http://baron.co.il/ )  in their very own garden, a kitchen on a farm, an artist's studio.

“This is the place where I cook, the source from which I draw my inspiration.
I cook with excitement and passion. I cook wonderful simple food.”

A taste of what's to come...

Some of Udi's new 2009 menu items!

Exciting changes to our menus are abound around Udi's. Please be sure to ask our staff for a copy of the latest menu when ordering at either of our cafes, and our catering or wholesale departments. Below is just a taste of what's to come at Udi's in 2009!*

SIDE SALADS

Hazelnut Orange Rice Salad – A mix of wild and white rice with toasted hazelnuts, fresh orange segments and crispy celery coated in orange dill vinaigrette.

Fresh Winter Veggies Salad – The best of winter freshness; carrots, celery root and parsley in a bright lemon and olive oil dressing.

SALADS

Japanese Noodle Salad – Marinated rice noodles nestled on a bed of crisp Romaine lettuce, sliced cucumbers, seared chicken breast, and toasted sesame seeds, lightly dressed with Udi’s new Light Ginger dressing.

Sunshine Feta Salad – Thin-sliced red cabbage, sweet carrots, green onions, parsley, sunflower sprouts, toasted sunflower seeds and feta cheese dressed lightly with olive oil and apple vinegar and lemon.  Healthy and delicious.

Sweet Chili Rice Salad – Crispy fresh Broccoli, carrots and chicken in a flavorful Chili-Garlic sauce on a white and wild rice mix, nestled in a crisp bed of shredded Napa Cabbage.

Miso Salmon Noodle Salad – Marinated rice noodles on a bed of crisp Romaine Lettuce, cucumbers, seared Salmon and toasted sesame seeds dressed with our new Creamy Wasabi Vinaigrette. 

 

SANDWICHES

Along with new menu items, comes our new and very special bread – the CHALLAH TWIST. This is a take on our original Challah, made especially for our sandwiches. It is dense enough to carry any sandwich’s ingredients, and still light, sweet, and airy to the palette.

NEW CHALLAH TWIST SANDWICHES

Wasabi Chicken – Lightly seasoned, seared, sliced chicken breast on crisp romaine and peppery arugula, topped with our new Udi’s Wasabi sauce on our sweet challah twist.

Turkey Reuben Twist - Turkey Roasted with sweet caramelized onions and our house-made Thousand Island dressing, and topped with Swiss Gruyere cheese on our new challah twist.

Udi-Q Chicken Twist – Slow smoked, pulled chicken breast, on a bed of romaine lettuce, topped with a slightly spicy BBQ sauce complimented by our new challah twist.

NEW SIGNATURE SANDWICHES

Denver's Best Pastrami Reuben – The “best” pastrami in on our flavorful rye, drizzled with our house-made tangy Thousand Island dressing, topped with caramelized onions and a Swiss Gruyere.

Udi’s Caprese – Fresh locally-made mozzarella cheese, vine ripened tomatoes, crisp romaine lettuce and a basil pesto spread on our walnut bread.

NEW BAGUETTE SANDWICHES

Spicy Italian Baguette – an Italian Baguette, topped with spicy pickled, carrot and pepper relish, and layered with the finest Italian meats, including Salami, Sopresatta, and Cappicollo. It is then finished with Provolone cheese slices and Romaine lettuce.

Turkey Cheddar Baguette – Roasted turkey, topped with our cheddar cheese, Romaine lettuce, and dijonaisse on an Italian Baguette.

Ham & Swiss Baguette – Ham, topped with our Swiss Gruyere cheese, Romaine lettuce, and dijonaisse served on an Italian Baguette.

 

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*May vary by department.

 

 

Meet Udi's

Robin Bar-On
Udi's Handcrafted Foods
Udi's Bread Cafe - Fitzsimmons

15 years ago you might have seen her at the Northglenn Mall in Colorado, working the afternoon shifts at what was Udi's original sandwich kiosk. Today, you'll find her collaborating with other Udi's chefs, creating some of the most delicious and creative menu items in the "303".

Ask her where she gets her inspiration, and you'll experience excitement that is contagious. "Are you kidding me?! There are endless supplies of flavors, colors, textures and aromas all over the world! How can we not be inspired daily?!" True, and when you add the experience of having worked with some of the biggest names in the industry (Batali, Flay, Keller)- you get mouthwatering creations, that keep us coming back time and time again.  She continues - with a look one might have when recollecting a culinary adventure, "I tapped into many Asian ingredients and dishes for some of the 2009 menu items. I wanted to bring the Asian and American palettes together. It was finding that refined result - a perfect balance - that really drove me."

You might assume that asking Robin to pick her favorite Udi's item, might be like asking a painter to pick their favorite color. Instead, her answer was suprisingly simple; "Our bread is unbeatable. There is nothing like a warm fresh baked loaf. No utensils required!"

The Search for the Lost Roll - the Challah Twist story.

    14 months ago marked the beginning of a new bread obsession for Udi’s.  A flour filled fervor that led us through the U.S.A, Europe, and Israel. It was the search for a roll that was lost from our menus a decade and a half ago.

    This special roll had to come off of our menus due to its additives and non-artisan qualities. Despite it's wonderful texture, crust, crumb, and taste, it was simply not udi-ful enough to be a keeper. Over a year ago however, we found that some of our sandwiches were getting tired. They were full of variety and deliciousness, yet lacking a new flare. It had come time to reinvent that wonderful bread we dismissed so long ago. This time, kneaded with the natural qualities and handcrafted care which Udi's foods are famous for.

    The adaptation process began with a look at our existing soft bread “repertoire”. This roll however, began demanding more attention than merely a quick review. So Udi headed across the country to New York, then L.A. with several stops in between. After many tests and recipes, Udi decided it was time to board a plane to Europe. Surely France, Italy, or Germany would have that flavor that pushed Udi's palette to this journey in the first place. After dozens of panetterias, boulangeries and Bäckereien turned up nothing - he headed for Israel. Hundreds of rolls later, in a small and unassuming bakery in Tel-Aviv, he realized; “We've had it all along in our own bakery: the Jewish Challah!”  All this special roll would take were some simple adjustments.

    Within a few months our bakers perfected a new roll. One that is delicate and light in texture, yet dense enough to support any sandwich's “stuffing” without making a mess. It's taste is sweet and elegant and it's twist appearance is an homage to its Challah ancestor. Behold the Challah Twist.

    We were now ready to reinvent the classic American sandwich for the 21st century. We re-examined our entire menus and cleaned them up, adding and removing items as necessary and updating others. We also decided that in a time of economical instability, we would not follow the trend of cutting quality for costs. Instead, Udi's will provide even better ingredients where possible, and raise our own high standards at the cost of profitability.

    When you review our 2009 menu, you’ll see we've also added new, original, mouthwatering salad entrees and side salads. We'll write more on these next time.

    Be sure to ask our office and catering staff about sampling some of these new items for yourself, and see what the 14 month fuss was all about.

    Until next time, Be Udiful.

Get your breakfast catered!

So, you know how great Udi's lunches are - imagine starting your day with Udi's?! We have a breakfast menu available through Udi's catering that will satisfy any a.m. craving and keep it tame through the day. Here are some of your choices; 

• Fresh from our bakery; cinnamon rolls, pecan rolls, croissants, scones and more.
• Fresh Fruit salad or Fruit Tray
• Fruit & Yogurt parfaits with Udis Artisan Granola
• Breakfast burritos in 4 varieties, including a vegetarian selection.
• Breakfast Croissant choices
• Assorted juices, coffees, and a variety of hot teas

Weather you are serving a small group or entire companies, we will be there!

Worried you'll need it too early for us? Don't even sweat it, Udi's has you covered!Our drivers are available anytime!

Normal order restrictions apply, as well as delivery fees

 

The Grilled Cheese, Udi-fied!

EVERYBODY’S FAVORITE GRILLED CHEESE

 

Udi’s Challa bread sliced thick, about 1”

Shredded yellow cheddar

Shredded ementhaler cheese

Butter

 

Butter each piece of bread and fill with cheese.  Add butter to a frying pan on medium low and allow to melt.  Add the sandwich and cook slowly until golden brown on both sides, adding butter as needed.

 

            THE DELUXE G.C.

 

            Udi’s Jewish rye

            Shredded Grafton White Cheddar

            Caramelized onions

            2 slices thick-cut bacon, cooked

butter

 

Grafton white cheddar is an excellent English cheese, but Vermont also has many varieties of delicious white cheddars.  To caramelize the onion, peel and cut two onions  in half, slicing into thin strips.  Sauté onions with olive oil on  medium heat for thirty minutes, stirring often.  The onions should be caramel brown and look a little gooey.  To cook the bacon, place in a frying pan without oil and cook on both sides until crisp.  Butter both sides of the bread.  First put the shredded cheese then top with caramelized onions and bacon.  In a frying pan, melt butter and place the sandwich in the pan, cooking slowly on medium low heat until bread is dark and toasted and the cheese is melted, about 4 minutes per side.

Sources;
Truffle Cheese Shop
www.denvertruffle.com
2906 E 6th Ave
Denver, CO 80206
(303) 322-7363

Umami? Yes, please!

By Udi's Chef Robin Bar-on

On a recent trip to L.A., I had one of the most amazing meals I’ve had in a while. We sat up stairs in a back room of an old two story house, the setting of the famous Campanile Restaurant.  Waiters in button down pressed shirts swarmed around us, filling not one - but three glasses of wine, sparkling and tap water.  Every room in the restaurant was packed and a buzz. We were all here for the same thing; Thursday’s Grilled Cheese night.  I didn’t know what to expect - except to expect a lot!  The restaurant was fancy; each table was adorned with white cloth, fresh flowers, and more forks than I knew what to do with.  But the truly incredible part was the sandwiches or tartines as they are often called. Buttery open-faced breads topped with ripe, warm, melting cheese, and some were topped with delicate towers of thin-shaved proscciuto, sprinkled with candied walnuts or drizzled with fragrant wild-flower honey. 

Grilled cheese is the ultimate comfort food. Cheese is actually one of many protein rich foods that contain a scientifically proven - yet elusive, “fifth” element known as Umami. Umami can be roughly translated from Japanese as “deliciousness”.  The science behind the discovery of Umami explains that protein rich foods such as meat and cheese contain amino acids that break down as glutamates during cooking, which adds richness and flavor.  Cooks often use Umami rich ingredients as flavor components during cooking, such as adding shaved Parmesan to a dish, or browned mushrooms. 

The home cook has many staple ingredients that are packed with this fifth element, and the humble grilled cheese should be exalted as the ultimate flavor bomb, a timeless classic.  With a little inspiration from restaurants like Campanile, you can make a grilled cheese into a meal that is downright decadent.  There are a couple of secrets to making a really good grilled cheese.  First, the start to any good sandwich is good bread.  Second, your cheese should be shredded and preferably be high quality.  Third and most important is the cooking; low and slow.  These three rules are only a starting point.  Add pulled pork or thanksgiving turkey leftovers, or top with a fried egg, stuff with sautéed mushrooms, peppers or onions, fill with fresh spinach, braised swiss chard or roasted tomatoes and olives.  The possibilities are enormous. Add a glass of sparkling Riesling and you’re armed and dangerous.

Check out our recipes for great Grilled Cheeses in this issue of Udi’s Circle of Crust!

To Freeze or Not to Freeze...

By: Rick Scarpello, Udi's Artisan Breads

Alright folks, get your printers ready – we’re going to answer an important question for all you bread lovers out there; “How can I keep my bread from going stale too fast?”

Artisan bread is usually made without chemical additives, so it tends to have a much shorter shelf-life than the mass-produced, pre-packaged store labeled bread. It should be eaten within a day or two of purchase or frozen for extended storage. Wrapping and freezing help maintain quality for a longer period of time. Refridgeration, on the other hand, speeds up the staling process.

Freezing; place your bread in a freezer bag (use tinfoil on the crust for extended freezer time and then place inside a freezer bag. The tinfoil keeps frost & ice off the exterior of the loaf just like you would for meats). After completely thawing your bread on the counter, you can place it in an oven for re-crisping of the crust. We recommend a pre-heated oven at 425 degrees for 4-5 minutes. 

Ambient; if your bread was purchased fresh in a plastic bag, you can crisp and caramelize the crust by placing it in a pre-heated oven at 425 degrees for 4-5 minutes. The darkness and depth of the caramelization of the crust is a personal preference so you could bake longer if desired but be careful not to burn the bottom of the bread.

Day old bread; if your bread was not completely eaten and you have leftovers, you should never buy that bread again and only buy Udi’s as you will always eat all of it! But, if you find yourself with a half of loaf leftover, you should place it in a plastic bag and re-warm the bread the next day by placing it in a pre-heated oven at 250 degrees for 4-8 minutes. You can also place a pan of water in the bottom of the oven for added moisture to the oven.

Udi's Israeli Salad

All you need for this refreshing salad is a quick trip to the supermarket or your local Farmer's Market. This easy to make side is great with nearly any dish and is always crowd pleasing.

2 medium vine ripe tomatoes
2 small cucumbers
1/4 red onion
1 tbs chopped fresh flat leaf parsley
1 tbs chopped fresh mint
1 tbs Extra Virgin Olive Oil
1 tsp fresh lemon juice
1/2 tsp salt

Peel and slice cucumbers. Dice tomatoes and onions. In a large bowl, mix with parsley, mint, lemon juice, E.V.O.O and salt. Serve fresh and enjoy! Yup, it was that simple!

Granola So Good It Makes Me Wanna...

Have you ever experienced something so good, so beyond your expectations, that you just had to do something about it? Superior service at a hotel, a spectacular dish at a restaurant, or a new product that just made your day? Have you ever decided "this needs praise" or "I need to let such-and-such company know"? Well that is what happened to Ingrid A. when she first tried Udi's All Natural Muesli. Ingrid took the time and creativity to write us a beautiful (and very artistic) letter, that in turn - made our day here at the granola bakery in Denver. "... your Muesli satisfied me so much, that I've never left so much as a flax seed uneaten... none can match up to your Alpine masterpiece."

Well Ingrid, thanks for the prop's. Here at Udi's, we're blushing like cranberries. So as a dedication to the time you devoted, in making us aware of just how much you love our products, we hope you enjoy the granola we've sent you. With that said, we want everyone in the Udi's Circle of Crust to know that we welcome you to our circle.

 

If any of you reading this have any comments, pictures, or suggestions, we would love for you to share them with us. Our customers are the power behind our drive - in making a product full of dedication, passion, and patience. Your comments do not go unnoticed. We encourage you to be vocal about the products you enjoy, and mostly, be udiful.

 

Thanks, from Udi's.