The deli menu is a fairly classic assemblage of soups, salads, and sandwiches, but in McGill’s kitchen these lunchtime staples are crafted largely with ingredients produced with care on the island. The deli will serve up, say, a sandwich of house-smoked pulled pork, or perhaps an heirloom potato salad made with Bainbridge-grown heirlooms and Hitchcock’s own bacon.
McGill says he also takes the coffee program very seriously, and is backing that up with a Bosco espresso machine, direct from Naples and possessing towering levers that should be operated only by people who know what they’re doing. The shop will also sell proteins and produce, providing a place for many of Bainbridge’s growers to showcase their eggs, foraged mushrooms or other small-scale finds. Home cooks can buy the same locally sourced meat and seafood served at the restaurant.
The charcuterie component of his new establishment gives McGill a place to showcase (and produce) the cured and preserved meats that punctuate the menu over at Hitchcock. He’s ready to sell his cured Basque-style chorizo, air-dried duck breast, lonza, bacon and pancetta that’s been hung to dry for about three weeks. You can also pick up terrines of pork, sweetbreads and perhaps even duck.
With Blackbird Bakery right across the street, McGill figured he’d do something a little different with his pastry program. Bainbridge resident Tamas Ronyai, a longtime chef in the US, Canada and elsewhere, and currently a culinary instructor at FareStart, is at the ready with macarons, madeleines, and Austrian-style coffee cake. Online bios of Ronyai say he trained in pastry at 150-year-old Parisian pastry shop Laduree, and worked as executive chef at Safeco Field.
Deli hours will be 10 to 7 to start. Once McGill develops a rhythm with his new establishment, he says he will start opening at 7am, when most people are clamoring for coffee.