Article: October, 2012

Playoffs Make Fans Hungry—of all Shapes & Sizes!

We had a blast at Yankee Stadium this past weekend during the ALCS games against the Tigers. Even though the Yankees lost two (and a star player!), we had fun talking to fans, serving delicious sandwiches to the hungry hordes, and manning our butcher shop in the left field concourse.

ALCS Games at Yankee Stadium (more…)

Culinary Classics: Gumbo and Jambalaya

“Jambalaya, and a crawfish pie and filé gumbo … son of a gun we’ll have big fun on the bayou.” Hank Williams’ early 1950s smash hit—an ode to Louisiana living—was about the closest thing most anyone outside the Deep South knew or heard of Cajun culture and food at that time. This song introduced us to some dishes with strange, new names and simple pleasures characteristic of life on the bayou.

Jump ahead 35 years and Louisiana Chef Paul Prudhomme blows the doors off Cajun-Creole cuisine to international attention with the publication of his first cookbook, Paul Prudhomme’s Louisiana Kitchen.


New Video! T-Bone vs. Porterhouse: What’s the Difference?

At Lobel’s, we offer many cuts of beef. Customers are often asking us, what’s the difference between this and that? Fairly often, we are asked this about T-bones and Porterhouses. They both look very similar, with the characteristic T-shaped bone in the middle. Watch as David Lobel shows you what the difference is.


Fall Finger-Foods: Inspiration for Spooky Starters

Whether you’re hosting a Halloween get-together or looking to feed your family with festive fun finger-foods before they head out for a night of tricks and treats, check out our new board on Pinterest for some inspiration! (more…)