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Hours of Operation for the Deli:
- Monday–Saturday
- 8:00am to 6:30pm
- Sunday
- 8:00am to 5:00pm
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DELIVERY AVAILABLE AT AN ADDITIONAL CHARGE
There is a $50.00 minimum purchase for deliveries
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Phone: 410-563-2666
Fax: 410-563-0222
1019 E. Lombard Street
Baltimore, Maryland 21202 |
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Elaine's Bio |
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Elaine has been with Attman’s for over 3 years now, after spending the last three years as one of the primary chef's responsible for new recipe development, menu planning and event design for a Howard County caterer. Prior to that, Elaine spent three years as one of the chefs in the prepared foods department at Graul's Market in Mays Chapel, where she performed a variety of functions, including managing and decorating the prepared food case, prepping and preparing numerous food items, menu plannning, as well as providing superior customer service on a daily basis. We are so pleased to have Elaine's culinary skills and creative talents to enhance Attman's already superior, delicious food and take it to a new level.
Elaine has enjoyed every minute of working with our own dedicated and loyal following, as well as creating exceptional events for all of you who have yet to try the Attman's experience. Feel free to call or email Elaine to discuss your upcoming events and catering needs.
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elaine@attmansdeli.com
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Cell:410-596-2011
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Recipe of the Month
Cole Slaw with Pecans and Spicy Dressing
Ingredients:
- 1 Head Napa or Cavoy Cabbage, shreaded
- 4 Carrots, shreaded
- 2 Granny Smith Apples, thinly sliced
- 1 medium Red Onion, thinly sliced
- 1 cup Pecans, toasted and chopped
- Leaves from 1 bunch Fresh Mint, for garnish
Dressing:
- 1 tablespoon Dijon mustard
- 1 teaspoon Sugar
- 1 teaspoon Ground Chipotle
- ¾ cup Mayonnaise
- 1 Lemon, juiced
- Kosher Salt and freshly ground Black Pepper
Directions:
Combine the cabbage, carrots, apples, onion, and pecans in a large bowl. Mix well with your hands and set aside.
In a small bowl, stir together the mustard, sugar, mayonnaise, ground chipotle, and lemon juice until blended. Season with salt and pepper.
Pour the dressing over the cabbage mixture and toss well to coat. Taste again for seasoning, then mound onto a platter and garnish with mint leaves.
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