The South Side of Wilmington: A Foodie's Paradise

As I stand on the south side of Wilmington, Delaware, surrounded by the sights and smells of a thriving food scene, I am reminded that this culinary gem often flies under the radar. But today, I'm here to shine a spotlight on Ollie Table 62, a sausage emporium that has captured the hearts (and taste buds) of locals and visitors alike.

Chef Billy Rostrom's Journey

I have the privilege of walking into Chef Billy Rostrom's alleyway, where he runs his successful business with an infectious passion for what he does. It's clear that this culinary instructor turned sausage king has come a long way since his decision to leave the world of teaching behind and open up shop. What was once a dream becomes reality as we chat about how Chef Billy became the mastermind behind Ollie Table 62. "I taught culinary arts," he shares, "and I wanted to work for myself so I thought, 'How can I use my chef skills to make something that's going to be different?'"

The Birth of a Sausage Empire

Chef Billy's story is one of innovation and creativity. With an insatiable appetite for trying new flavors and experimenting with unique combinations, he sets out to craft sausages that will leave customers speechless. The result? A staggering 40 varieties of sausages on the menu, each one a testament to his dedication to quality and craftsmanship.

A Sausage Lover's Paradise

As we delve into the world of Ollie Table 62, it becomes apparent that this is no ordinary sausage shop. Chef Billy's passion for the pig shines through in every bite, with most of their offerings featuring the rich flavors of pork. From classic Italian-style sausages to more adventurous options like Thai Curry Chicken Sausage, each sandwich tells a story of love, care, and attention to detail.

The Art of Creating the Perfect Sausage

For Chef Billy, creating the perfect sausage is an art form. Every step of the process is meticulously planned, from grinding the meat to finishing with the right amount of seasoning. "You don't want to get all willy-nilly when you're making your sausage," he warns. "Put them on the water and let it poach – then for service, slice them and put them on the grill." It's clear that this attention to detail is what sets Ollie Table 62 apart from other establishments.

The Thai Curry Chicken Sausage: A Taste of Adventure

One of Chef Billy's most beloved creations is the Thai Curry Chicken Sausage. "It's got a great amount of spice," he shares, "and the curry blasts in your mouth." With its perfect balance of crunch and moisture, this sandwich has captured the hearts of even the most discerning foodies.

The Secret to Success

So what makes Ollie Table 62 so special? For Chef Billy, it's all about embracing the unknown and pushing boundaries. "You just do whatever you want," he encourages. "That's the beauty of sausage-making – there are endless possibilities." And with that motto in mind, it's no wonder this humble alleyway has become a culinary hotspot.

The Ollie Table 62 Experience

As I finish my meal at Ollie Table 62, I'm left feeling satisfied but also inspired to explore more. The atmosphere is warm and inviting, with friendly staff eager to share their knowledge of the menu offerings. Whether you're a seasoned foodie or just looking for something new to try, this sausage emporium has something for everyone.

In conclusion, Ollie Table 62 is a true gem on the south side of Wilmington, Delaware. Chef Billy Rostrom's dedication to quality and creativity has resulted in a truly unique dining experience that will leave you eager for more.

"WEBVTTKind: captionsLanguage: enso i'm here on the south side of wilmington delaware and you know i'll tell you a triple d doesn't get out to delaware enough cause this food scene is going on i'm here to check out a joint where a culinary instructor all in one year decides to buy a house have a baby and open up a sausage emporium this is my ollie table 62 sausage and peppers food in my alley is fantastic the sausages the salami the prosciutto walking in corned beef reuben short rib his sausages are unique flavorful hit the spot every single time and when it comes to making the sausage chef billy rostrom's big on the pig and then goes even bigger from there my alley is italian for pig majority of our stuff is from the pig what were you doing before you did this i taught culinary arts i wanted to work for myself so i thought how can i use my chef skills to make something that's going to be different got it and how many different sausages do you make up to 40. i thought what foods do i like right how do i make that until i don't make a pepperoni pizza chicken sausage so i did that so you just do whatever you want pretty much he blends different flavors together that you might not ever think would belong in sausage but it's delicious walking in thai curry the thai curry chicken sausage is one of my favorite sandwiches it's got a great amount of spice the curry it blasts in your mouth all right well let's get after what are we making all right so today we're gonna do the thai curry chicken sausage here i have our ground chicken thighs are you bringing this in ground no we grind it ourselves okay yeah my grinders like uh show off yeah yeah then we have some ground pork fat garlic chopped cilantro cayenne pepper curry powder getting after it a little white pepper salt finish it with lime juice and then coconut milk everything you'd like in a nice thai meatball whoa right now i have seen some big sausage stuffers that right there might take the cake and this is actually our smaller one i have one that's double this size this is sexy synthetic casing or not yeah we do uh all natural haul casings got it so now that lengths are made we're gonna poke any air gaps out of there i only want to poke where the holes are right i don't just want to kind of go willy-nilly at it you don't want to get all willy-nilly when you're making your sausage put them on the water it's a poach and then for service we'll slice them and put them on the grill now we're making our asian slaw shredded red cabbage shredded carrots kosher salt sugar garlic soy sauce lime juice sesame oil at the end take it where's the bun coming from we get our buns out of jersey nice and firm crispy on the outside get a nice toasty toast on that did he say toasty toast take some of our slaw pop it on top asian sriracha mayo and that's all she wrote chef i'll tell you what you'd be hard-pressed to tell somebody that didn't come out of a famous thai restaurant there's good heat good good curry there's nice balance with this crunch this sausage is super moist when you call it thai curry you want it to be thai curry you don't want the aioli to be carrying the curry flavor there is no question this is thai curry that's a real deal thank you you should think about taking up this sausage thing i know it's a long shot well done thai chicken curry sandwich the slaw is crisp the aioli is delicious the bread is perfect you don't want that last bite you want more and more roman chicken sausage basil mayo billy's just phenomenal he's the sausage king of delawareso i'm here on the south side of wilmington delaware and you know i'll tell you a triple d doesn't get out to delaware enough cause this food scene is going on i'm here to check out a joint where a culinary instructor all in one year decides to buy a house have a baby and open up a sausage emporium this is my ollie table 62 sausage and peppers food in my alley is fantastic the sausages the salami the prosciutto walking in corned beef reuben short rib his sausages are unique flavorful hit the spot every single time and when it comes to making the sausage chef billy rostrom's big on the pig and then goes even bigger from there my alley is italian for pig majority of our stuff is from the pig what were you doing before you did this i taught culinary arts i wanted to work for myself so i thought how can i use my chef skills to make something that's going to be different got it and how many different sausages do you make up to 40. i thought what foods do i like right how do i make that until i don't make a pepperoni pizza chicken sausage so i did that so you just do whatever you want pretty much he blends different flavors together that you might not ever think would belong in sausage but it's delicious walking in thai curry the thai curry chicken sausage is one of my favorite sandwiches it's got a great amount of spice the curry it blasts in your mouth all right well let's get after what are we making all right so today we're gonna do the thai curry chicken sausage here i have our ground chicken thighs are you bringing this in ground no we grind it ourselves okay yeah my grinders like uh show off yeah yeah then we have some ground pork fat garlic chopped cilantro cayenne pepper curry powder getting after it a little white pepper salt finish it with lime juice and then coconut milk everything you'd like in a nice thai meatball whoa right now i have seen some big sausage stuffers that right there might take the cake and this is actually our smaller one i have one that's double this size this is sexy synthetic casing or not yeah we do uh all natural haul casings got it so now that lengths are made we're gonna poke any air gaps out of there i only want to poke where the holes are right i don't just want to kind of go willy-nilly at it you don't want to get all willy-nilly when you're making your sausage put them on the water it's a poach and then for service we'll slice them and put them on the grill now we're making our asian slaw shredded red cabbage shredded carrots kosher salt sugar garlic soy sauce lime juice sesame oil at the end take it where's the bun coming from we get our buns out of jersey nice and firm crispy on the outside get a nice toasty toast on that did he say toasty toast take some of our slaw pop it on top asian sriracha mayo and that's all she wrote chef i'll tell you what you'd be hard-pressed to tell somebody that didn't come out of a famous thai restaurant there's good heat good good curry there's nice balance with this crunch this sausage is super moist when you call it thai curry you want it to be thai curry you don't want the aioli to be carrying the curry flavor there is no question this is thai curry that's a real deal thank you you should think about taking up this sausage thing i know it's a long shot well done thai chicken curry sandwich the slaw is crisp the aioli is delicious the bread is perfect you don't want that last bite you want more and more roman chicken sausage basil mayo billy's just phenomenal he's the sausage king of delaware\n"