While Mount Carmel St. Ann’s 4th Friday vendors took different paths to get here, all of them call the Westerville area home.
Some have unique backgrounds, giving them the chance to share their food creations with all who attend the monthly event, held April through September in the Historic Uptown area.
Dan’s Deli #51
Marty and Cathy Duccilli, born and raised in Philadelphia, pride themselves on their Philly cheesesteak sandwich. Cathy says it is consistently the most popular menu item at 4th Friday celebrations, a fact she credits to the sandwiches’ authenticity.
Although the couple comes from Philadelphia, they now live several streets over from their regular spot at 4th Friday.
The Duccillis are on their third full season at 4th Fridays, and Cathy says last year was their busiest yet.
“(Patrons) actually tour everything (in Uptown), and then they go through the rest of the area, and then they come back and get sandwiches to go home with,” she says. “They actually follow us now, and if we mention we're going to be at a specific place, a lot of Westerville (shows up).”
The Funnel Cake Station
Ryan and Jennifer Allen, Westerville locals and owners of the popular funnel cake food vendor, are unique in that all their cakes are cooked to order.
Rather than using typical heat lamps and deep fryers, the Funnel Cake Station features cast iron skillets, which make the funnel cakes crispy on the outside but chewy in the middle.
The Allens like that their spot at 4th Friday is close to their Westerville home.
“It’s a great way for us to feel like we’re part of the community,” Jennifer says.
Their stove sits in a spot where customers can view the cake-making process.
“We have regular customers who we see once a month,” she says. “The fact that it happens in our hometown is an added bonus.”
Dane’s Dogs
This Westerville local has merged his East Coast roots with the Midwest to create a culinary experience.
Dane’s got its start six years ago and has served customers at events such as Westerville’s 4th Fridays, catered gigs and a bar mitzvah.
Owner and hot dog connoisseur Dane Perelstein is a Brooklyn native. He finds the most pleasure from connecting with his wide array of customers.
“I just try to make it a New York experience for people,” Perelstein says.
Though he is now a Westerville local, Perelstein is particularly proud of his hometown advantage.
“These aren’t ordinary hot dogs. You cannot buy these quarter pounder Nathans (just anywhere),” he says.
Elizabeth Tzagournis is a contributing writer. Feedback welcome at hbealer@cityscenecolumbus.com.
Dan’s Deli #51 Famous Philly Cheesesteak Recipe (courtesy of Cathy Duccilli)
Ingredients:
5 oz. thin slice steak
2 oz. white American cheese, sliced thin
2 oz. onions
2 oz. red and green peppers
2 oz. lettuce
2 oz. cherry tomatoes
2 oz. mayonnaise
2 oz. steak sauce
2 Tbsp. cooking butter
1 Tbsp. cooking oil
1 tsp. garlic pepper for seasoning
1 bun
Start by heating up the grill for a few minutes. Add cooking oil and sautéed onions and peppers.
Grill the steak, which should be chopped up and mixed with onions, peppers and cheese. Put a lid on the meat with the cheese so that it melts. While melting the cheese, put cooking butter on a bun and lay the bun flat on the grill until golden brown.
Once this process is complete, assemble the Philly cheesesteak. Pick up the steak and add mixture of lettuce, tomatoes, mayonnaise, ketchup and/or steak sauce. Serve with cherry tomatoes on the side.
