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Matthew Delle is bringing a lot to his tables.

The owner of Roast Farm to Table Sandwich Market, an eatery slated to open in Southern Pines this summer, Delle has worked in kitchens across the U.S., in England, and in Costa Rica. He’s been behind or near the grill most of his life.

“I’ve been a chef for quite some time,” Delle, the owner of a degree in business administration from Widener University, said. “I’ve been working in various restaurants since I was 14.”

Delle’s interest in cooking was inspired by observing a close relative.

“When I was younger, I watched my grandmother cook,” he said.

Roast, featuring a unique selection of sandwiches, promises to be much more than a sandwich shop. The establishment will also offer salads, soups and dessert. 

“It’s not just sandwiches,” Delle said. “I’ve been very fortunate in my life to learn from some great chefs.”

For the soups, all the stocks are made in house.

As far as sandwiches, Roast will have about 12 on the menu. Each month, though, they’ll serve a limited-time offer, a sandwich, like a beef on weck, that will bring those who’ve relocated to Southern Pines back to their roots.

“We’ll make it as authentic as possible,” Delle, a graduate of both Scottsdale Culinary Institute and The French Culinary Institute, said. “I want to bring people the favorites they’re missing.”

To cater to all community tastes and preferences, not every one of Roast’s main offerings includes beef, chicken, or fish.

“We’ll also have a lot of vegetarian stuff,” Delle said. “There are a lot of vegetarians in this area. There are a lot of items we put a lot of thought into.”

Younger diners can make choices from the “Kids Menu,” which has traditional and vegan entries. Regardless of a customer’s age group, however, they can expect meals to be made with top-of-the-line ingredients.

“Most of our ingredients, in terms of our proteins, are from North Carolina,” Delle, whose mother also lives in the area, said.

Considering his passion and expertise, it’s not surprising that Delle will do much of the cooking. Additionally, he’ll be sharing tips and rules of the trade with others manning the kitchen.

“We have an extensive training program,” he said. “I feel training is the most important thing in the restaurant business.”

While the COVID-19 crisis has caused unforeseen delays, Delle isn’t the least bit discouraged by the situation. He expects internal construction of the restaurant to start soon.

“We’ll see how everything is,” he said. “Most likely, we’ll get in there by May 15.”

If all goes as planned, Delle thinks doors will open for customers around August 15.

Roast is located in the Tyler’s Ridge Shopping Center. It’ll be open Monday through Sunday from 11 a.m. until 9 p.m.

Even though the shutdown has slowed things for most people, Delle isn’t anticipating any personal adjustment when things go full speed.

“It’s all I know,” he said.

~Written by Sandhills Sentinel Reporter Dave Lukow.

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Accomplished chef running Roast – Sandhills Sentinel
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