Prime rib sandwich and other “yums” at the food truck concert this weekend at Holtermann’s

STATEN ISLAND, NY — In a rotating showcase of Staten Island chefs at Holtermann’s at 405 Arthur Kill Rd., this Saturday has a particularly nerdy guest on the way. That would be chef Mike DiLeo, the creator of Fried Mac ‘n’ Cheese Bites and other cheese dishes, who arrive in the parking lot of the historic bakery.

A short rib burger patty (Courtesy of Mike DiLeo)

DiLeo is a caterer and owner of “Executive Chef Mike”. It offers cooking classes and personal chef service at home.

Its limited menu on March 26 will be available à la carte to the public from 11 a.m. to 6 p.m. Pre-orders can be picked up by calling or texting 917-662-0989. Walk-in orders can be consumed in their car or at a picnic table set up on the premises.

food truck

Cheddar prime rib (courtesy of Mike DiLeo)

Chef DiLeo’s bites for that day will include mac bites with red pepper aioli for $12. His star sandwich is prime rib topped with cheddar cheese, horseradish cream, fried onions on a hero made with ciabetta bread for $25.

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What this Saturday will look like at Holtermann (Courtesy of Mike DiLeo)

The burger of the day is Chef Mike’s Colossal Short Rib Mix Patty with fried provolone, tomato, lettuce and truffle aioli for $22. For the pescatarians, there’s a coconut fried shrimp platter with mango salsa and Parrot Bay rum sauce for $18.

Holtermann’s occasionally hosts food trucks on Thursdays and Saturdays. During the pandemic, it housed the “Rolling Restaurants,” a collaboration of outdoor chefs.

On Thursdays, Anthony Longobardi of “Smokin’ T’s” smokes brisket and pork on the spot. His praised Q style draws lunchtime crowds from 11 a.m. He cooks until he is sold.

WHAT’S FOR DESSERT?

Then, for dessert at all food truck presentations, customers will find behind Holtermann’s screen door its extensive inventory of German baked goods — plus the company itself, a conversation piece in its own right.

by Holtermann

The bakery is buzzing with customers (Staten Island Advance/Pamela Silvestri)

Holtermann’s Bakery has been around since 1878. The first location was the “Treasure House” in historic Richmond. Then it moved to Center Street, next to where St. Patrick’s RC Church is located in Richmond.

In 1930, the bakery’s third and current home became 405 Arthur Kill Rd.

Holtermann’s has become a round-the-clock operation, between its delivery to markets and homes and the production process. The store’s business model has been adjusted over the years.

Holtermann’s Bakery has been around since 1878 and was originally based in Richmond, now the historic city of Richmond. (Staten Island Advanced File Photo)

At one time, Holtermann delivered goods to homes using horse-drawn carriages. The company evolved into delivery trucks manned by unionized drivers. They transported items to residences along 20 Staten Island routes – customers placed an “H” in the window to request a delivery stop.

The company published a weekly newsletter called “Holtermann’s Hints”. Jill’s grandmother typed the menus every day. Well, it wasn’t social media, but the communications were certainly ahead of their time.

Years later, his son Cliff Holtermann took over. He and his wife Ethyl eventually handed over the bakery to their children. Cliff worked there for about 70 years right out of school.

Each donut is shaped differently at Holtermann’s Bakery in Great Kills because they are individually made. Donut Day is Sunday with its full lineup. (Staten Island Advance/Pamela Silvestri)Stick-Shot

The family still works the bakery, which is about a 24 hour production. Overnight handmade pies called “flips” are produced. Other delicacies from the German-style bakery – bread including pullman rolls and hot dog buns, specialty cakes, cookies, pies and Sunday donuts.

by Holtermann

The famous crumb cake that makes its appearance in Flagship beer. (Courtesy of Jill Holtermann)

In October 2019, the bakery launched its first beer collaboration, a crumb-based brew with Flagship Brewing Co., Tompkinsville.

Pamela Silvestri is editor-in-chief of Advance Food. She can be reached at [email protected].

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