Winter Park Market new home to natural-food, organic Green Bean Cafe | SkyHiNews.com

Winter Park Market new home to natural-food, organic Green Bean Cafe

Janet Day
Sky-Hi Daily News
Byron Hetzler/Sky-Hi Daily News
ALL | Sky-Hi Daily News

Apres-ski, apres-bike, apres-everything dining in the Winter Park area just got healthier thanks to the high energy and culinary skills of four women and one man.

Green Bean Cafe, an organic and natural-foods delicatessen, is serving antibiotic-free, hormone-free, chemical-free salads, sandwiches, barbecue, tamales and more at the Winter Park Market at King’s Crossing.

Catering pros Alyda and Jon Parker of Granby and Alba Delancellotti of Southern California combined forces with the new owners of the Market, Tracey Chambers and Stephanie Tuttle, to fill a void they saw in the community.

“We’re committed to using the best organic and natural products available,” said Alyda Parker. “The name says it all: ‘Green Bean Cafe ” Naturally Charming Food.’

We’re green, we’re fresh, we’re good and good for you.”

The idea for a natural-foods deli filled Chambers’ and Tuttle’s conversations even before they bought the market two months ago. They turned to the Parkers, who brought in Delancellotti.

Childhood friends Alyda Parker and Delancellotti toss menus and recipes back and forth like ping-pong balls, finish each others’ sentences and work seamlessly, if raucously, together in the kitchen.

Relationships among all the women go back years. Alyda Parker’s and Delancellotti’s parents were life-long friends in Panama and California. Chambers, who has been in the area for a decade, was the Parker’s realtor when they moved to Granby in 2001.

Tuttle, an insurance agent, has been in the county and a friend to the others for six years.

The Green Bean Cafe menu reflects what Alyda Parker calls their “multi-cultural cooking background” and includes certified organic versions of the popular barbecue brisket, ribs, chicken, pulled pork and tamales at the Parker’s other venture, JR’s Grill catering. Delancellotti’s signature dishes at Green Bean Cafe include salads with a Mediterranean influence, pressed Paninis on homemade breads, empanadas, Cuban and other piled-high sandwiches.

The 250-square-foot space that used to be a juice bar now has an old-fashioned-looking display case filled with small-batch salads, several kinds of sandwiches, racks of ribs and squares of frittata, all made fresh daily using organic and natural ingredients. The Market’s popular juices and smoothies will continue to be served.

While the cafe’s decor with small bistro tables says mid-century retro, the food is timeless, drawing from Alyda Parker’s and Delancellotti’s Panamanian backgrounds, the Parker’s catering business and Delancellotti’s experience running an organic farm in Oregon’s wine country and a Los Angeles-area organic catering company.

“Our menu comes from all of those experiences,” said Delancellotti “With Green Bean Cafe, we want to be very regional and very green, but add a little something special to it.”

Being green goes beyond being organic for the two women. It means not wasting anything. Roasting whole chickens last week produced not only tender meat for sandwiches and other dishes, but flavorful pate from the livers and savory stock from the bones.

Delancellotti makes “sandwiches without all the mayonnaise and mustard stuff going on,” she said. They include organic roast beef with an apple-horseradish sauce and focaccia bread stuffed with roasted vegetables, goat cheese and pesto warmed in a Panini press. Her salads focus on appearance as well as taste: a pink cold salmon salad, a deep red roasted beet salad, bright green garden salads and an orzo salad studded with bright red roasted red peppers.

“I grew up with all of this type of food. My mom was what I called a health fanatic,” Tuttle said, admitting that she rebelled with junk food for a period as a young adult. “Tracey and I both got back to eating this way. A deli like this is offering one way to eat right.”

Chambers points to the popularity of delis in larger natural foods markets like Wild Oats and Whole Foods as evidence of a need to be filled locally.

“We want to be the neighborhood grocery store with more,” she said. “It’s important that we’re natural and organic, but it’s just as important that we’re local.”

The cafe is open seven days a week, from 11 a.m. to 6 p.m. Mondays through Saturdays and from 11 a.m. to 5 p.m. on Sundays. Full-service and self-service catering also is offered.

The deli will celebrate its Grand Opening on Thursday.


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