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Hungry for a true behind-the-line story? We sat down with Courtney from The Salvador Deli at Walking Tree Brewery to unpack the real day-to-day of running a small but mighty kitchen: the prep that never ends, the lunch rush that morphs into dinner, and the “final boss” of locking up after a thousand tiny pivots. It’s fast, messy, and full of heart.
What makes this spot stand out is a team-first approach to menu creation. Courtney walks us through a kaizen-inspired culture where cooks pitch recipes, customers influence keepers, and staples earn their place. You’ll hear how the town rallied for the return of bao buns, why a weekly macaroni salad poll turned into a community ritual, and how a gluten-free pizza wins skeptics on taste alone. We dig into brunch favorites like the potato bowl with tasso gravy, seasonal shifts from brats to soups, and the Alto-Shaam magic that replaces a traditional fryer without sacrificing crunch.
We also explore the power of naming and story: the Michelangelo sandwich nodding to family roots, the cheeky Delhi Llama, and the Linwood pizza—loaded with candied jalapeños, bacon, pickled onions, and Alabama white sauce—that became an instant bestseller. Beyond the food, Courtney opens up about the leap from employee to owner, the reality of being “never off,” and the intentional choice to build a place where staff feel ownership and guests feel at home.
Crave an honest look at how great neighborhood food gets made inside a brewery? Press play, subscribe for part three, and tell a friend who loves elevated comfort food. If this conversation made you hungry, leave a review and share your favorite menu mashup idea—we might read it on a future show.

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