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Show I RflaanIk(BilnDllgi(E(B I " " ' : "I 1 - " ' H . ., -P . -.., ,,: I,,, - . 1 . '- - ''ikr fYi '''II A ; . '-.:: ,y.. 'y' IpA lv:r:':fCn Holly (middle) and Doug Cobabe are new faces in Park City, where they operate what Doug calls an old- ch,ioPr,er smart fashioned deli. Robin Zaft helps them during the lunch rush. Soup to cinnamin rolls, Cobabe's makes it at Park Meadows Plaza There s a new deli at Park City Central Check-In at Park Meadows Plaza, headed by a young couple who are realizing their dream of owning a business of their own. Doug and Holly Cobabe, who commute com-mute to Park City from their Center-ville Center-ville home, operate Cobabe's Deli, offering a line of breakfast and luncheon lun-cheon treats including made-to-order sandwiches, soups, bagels, quiche, pasta and potato salads, a cold trout specialty and a spinach salad Holly says is their best-selling item. The Cobabes also offer a variety of deli-made candies, cookies, brownies, and shortbreads, as well as muffins and cinnamon rolls for breakfast customers. Made-to-order sandwiches are priced at $2.89, or $1.89 for half-sandwiches. half-sandwiches. A cup of freshly made soup is 95 cents, $1.75 a pint and $3.50 per quart. Most salads except the shrimp are about 95 cents a cup, Holly said. The deli also will cater locally, offering of-fering any variety of hot or cold trays or a fully catered event "from soup to nuts and everything in between," Doug said. The deli, open since Oct. 10, occupies oc-cupies the space that formerly was the Park City Central Check-In Deli, which went out of business earlier this year. Doug Cobabe said the aeii now is operated independently of Park City Central Check-In. Doug was, at one time, an apprentice appren-tice chef at the Sheraton Hotel in Salt Lake City and started a freelance catering business. He said his food was well received, and "I was encouraged by that," he said. The couple began looking for a place to open their own deli. After a search, the Park City location seemed seem-ed best especially with its close proximity to tourists checking in and out of condominiums at Central Check-In. So they opened their own shop. Holly who had been raising three small children at home joined Doug behind the counter and the couple virtually operates the deli alone, employing one person to help with the lunch rush. a Doug said they are fortunate the deli is in the plaza complex, which houses a number of offices and hungry office workers. When the weather is bad, Cobabe said, his business is good because then he gets nearly all the office workers' trade. And customers who don't see what they like at Cobabe's Deli can make requests in the deli's suggestion box, because the Cobabes aim to please. |