inspired delicatessen menu optis
now has a second location and
they're introducing fresh menu items.
Clark is there now.
I hear you're feeling
a little crappy. Why is that?
OK, Crabby in the
best way though, Roma?
Because I'm hanging out with Chf
Bill and we're going to be makig
a crab salad. I love seafood,
but this looks really refreshin.
And there's also carbs involved.
So Chef Bill, you got to take it away.
What are we doing?
All right, we're going to
do a shrimp and crab salad.
The ingredients is our blanch shrimp,
a lump crab, our house made aio,
sour cream, parsley, green onio.
And then our garnishes are roast
or red Peppers, cherry tomatoes,
cucumbers in our red onions.
And then we have our lime,
tarragon vinaigrette,
lime tarragon vinaigrette.
Sounds delicious. And then what
kind of lettuce is this? It
is a harvest mix. It's a metal y
of of different leaves. I always
get weird about salads because
I'm trying to figure out,
OK, what lettuce do I want
to use this specific salad.
So that's good to know. It's a .
It's a blend. All right.
So what's the first step? First
step is getting the crab and the shrimp in.
OK. Dumped both of them right i.
All of it. All of it. Oh my gos.
OK, so all of this looks really good.
And you said that this is
blanched shrimp. Blanched,
kind of. We chop it up just so
it makes it easier to eat and
then crab. I'm going to
make it a little flaky.
I know earlier you were tellinge
that you usually kind of mash i.
Yeah, it gets that texture.
So it's nice and creamy,
but I'm going to leave it slightly chunky.
No, it's your show.
I love that.
What inspired you to put
this on the menu?
Because this
is. Well, it's it's a lighter d.
Everyone loves crab and shrimp.
It's it's really hard to not enjoy both.
Oh yeah. But it's a definitely a lighter,
more summary hot dish. You
know, it's still needy
too. It's very filling.
It's very filling. Yeah.
At the same time, because I cant
eat a salad. It's like a salad
without eating a salad. You kno.
Right. Yeah. Yeah. Yeah.
It's almost like a, I don't kno,
like a crab burger in a way
where it's kind of like the traditional.
Yeah. Yeah. I agree. Yeah,
I thought, I agree. All right. .
OK. And so I'm just going
to put this in here.
And what's in your aioli?
Roasted garlic
is, is the reason it's so speci.
Really. Yeah. Roasted garlic and the oil
in there. Garlic every time.
All right. Now what our sour crm
and about how much am I putting?
Obviously this is for multiple.
This is for multiple. Yeah, this way.
You probably put it like a cup
and a half of the aioli and a
cup and a half the sour cream.
OK. And then you're going to
kind of beat that a little bit.
OK, Get it, get it in. So
incorporate it nicely. That's i.
And I'm just kind of folding it.
I love all the colors.
This is incredible.
And so this is your newest locan
out here at the Alan Shopping Center.
And it has a different kind of a vibe to it.
I love. It's very modern, very retro.
What does your menu look like ts
a little bit different from the Hayden
at the other location on Broadw?
It's actually, it's almost identical.
There's a few items that the
the neighborhood asked for. Uh
huh. We kind of. They said, hey,
if you're gonna hang out here.
Yeah, you're gonna exactly.
They're like, if you're gonna succeed,
you're going to need these.
I love that. And then
I'm going to dump some green
onions in there. Keep folding.
All right, so I'm going to keep folding.
And I love this freshness. Are you kidding?
You just need a little green.
Exactly. And we'll get the
red on the finish. OK,
perfect. So folding it in.
I'm seriously getting an
arm workout right now.
I feel it. I feel it for sure.
Yes, you do this enough,
you start doing both hands. And
oh man, I could eat this with a spoon.
Don't even need a plate.
Just give me a spoon and work.
I we we actually sell that.
Also, you can add it to almost anything.
That's awesome. Oh, my gosh.
OK, so you've already.
I'm gonna lettuce, I'm take the lettuce,
I'm gonna dress it.
This is the the base that it's gonna sit on.
OK, that's the lime, tarragon, vinaigrette.
We're gonna toss it. Why?
Lime and tarragon together.
Because the the seafood kind
of needs an acid. Yeah.
And lime is delicious.
Tarragon is just a it's like
a creamy mint to me.
So it's like adding mint.
It's just a little creamy.
I like that.
It's kind of buttery as well.
I think you have olive oil in t.
Yes. Yes, we do. I love that.
OK. And look at it.
It's on top of a little pita br.
So you can fold it. You can.
You can make a sandwich. Exactl.
You make a sandwich out of it.
Exactly. I like it. I like it.
And then two scoops.
We'll do 2 scoops right on
top. All right.
So we're taking our crab salad.
And honestly, you guys,
of course it's a salad,
but you could put this on
bread if you wanted to.
That's such a great idea.
And have it be like a little
meal prep for the week if
someone wants to come and make
reservations and check you guys.
How should they do that?
Through Hayden, essay.com.
Call us. You can call us as wel.
I love the sound of that, Chef.
Thank you so much for
having me out this morning.
Stay with us, GDSA.
We'll be right back after
a quick commercial break.