(WBBM NEWSRADIO) – For a Jewish delicatessen in west suburban Lisle, the St. Patrick’s Day time of year means ramping up production of corned beef and riding the coattails of the Irish holiday.
“This is the biggest month of the year. This is the biggest week of the year,” said Mark Goodman, owner and CEO of Schmaltz Deli, 3011 Ogden Avenue.
What makes an exceptional brisket that will pass muster on St. Patrick’s Day?
“It’s definitely the brine, it’s definitely the quality of the meat and definitely how you cook it and definitely how you slice it,” Goodman said. “Put that all together and you've definitely got a great product.
“Anybody can try it, but it takes all of those intangibles and really having the patience and understanding of how it’s done.”
Goodman was a guest on the Noon Business Hour Friday. He talked about running the delicatessen for the past 20 years and recently adding dine-in seating and a liquor license for beer and wine.
“A lot of things are changing. A lot of new customers coming in this week, and we hope to gain many, many more.”
Listen to our new podcast Looped In: Chicago
Listen to WBBM Newsradio now on Audacy!
Sign up and follow WBBM Newsradio
Facebook | Twitter | Instagram | TikTok