Something's cooking at Jorgenson's Deli
A conversation with Andrew Jorgenson, By Marilyn Rosenthal MILFORD PCC: How is it that a graduate of the Culinary Institute opens a deli in Milford? AJ: I guess I’m living proof that sometimes good things follow adversity. My folks lived in the area and after my dad was severely injured by a tree falling on him, my brothers (John and Michael) and I moved to the area to help out. It was natural for me to open a deli. PCC: When did you buy the deli? AJ: I bought it in 2002 from Don Hartman. I wanted to bring a New York style deli to the area, especially with the bagels. PCC: Do you make your own bagels? AJ: Absolutely. We make all our bagels on the premises. PCC: What kinds of bagels do you make? AJ: We make plain, poppy, garlic, salt, onion, sesame, cinnamon, raisin, French toast bagels, and an everything bagel. PCC: That’s quite a variety. Do you sell a lot of bagels? AJ: We usually sell 55 dozen a day from Monday through Friday, and over 100 dozen on Saturdays, with another 100 dozen on Sundays. People can order their bagels in advance for the weekend. PCC: I guess you could say you brought the bagel to Milford. Must have been some culture shock. AJ: I think it was culture shock for me, too. But the local people have been very supportive. I’ve learned to step back and slow down a little. PCC: I know you do a lot for the local community, as well. AJ: I like to support local causes. We donate to G.A.I.T. (Genuine Alternative In Therapy) and CDD (Children with Developmental Disabilities), and others as well. I sponsor the Delaware Football League and other sports programs. I sponsored the DV baseball team for a day at Mt. Creek Water Park. PCC: I think there are many people who really appreciate what you do for the community. On another note, what type of catering do you do? AJ: Almost anything from deli platters, to six -foot heroes, homemade salads, clambakes, pig roasts, barbeques... whatever people want. PCC: Speaking about what people want, rumor has it that you are considering opening a restaurant here in Milford. AJ: Well, that might be coming true. After all, the restaurant business is in my blood. My mother’s side of the family was related to Lundy’s, the famous seafood restaurant in Sheepshead Bay in Brooklyn. And after graduating from the Culinary Institute, I worked at many top restaurants in New York, including the Yale club and Luxia (a three-star Italian restaurant in the theater district). PCC: So would I be right if I guessed that you might open a great restaurant here? Is this what you mean by stepping back and slowing down a little? AJ: I can’t say, yet, but stay tuned. At any rate, we will be having outdoor tables at the deli in the courtyard during the summer. PCC: Well, it sure looks like you are cooking up something good for Milford. Jorgenson’s Deli and Catering 312 Broad Street,Milford Phone: 570-409-0400 Fax: 570-409-9927 Hours: Mon.- Fri.: 6 a.m. - 4 p.m.; Sat.: 7 a.m. - 4 p.m.; Sun.: 7 a.m. - 2 p.m.