(May 10, 2013) Nancy Bolt was a general building contractor for 19 years, but the dream of opening her own eatery was “20 years in the making.”
Now was the right time for a career change, she said Monday while sitting inside her new business, The Greenhouse, located at 1503 Philadelphia Ave. in Ocean City.
“Everything has a time and a place,” Bolt said. “This location was the right fit.”
A unit in the shopping center between 15th and 16th streets became available and she took over the space on March 6. After some renovations, which included painting, new electric and plumbing, refinishing the floors and building the kitchen area, Bolt opened The Greenhouse on April 27, and business has been booming.
“It’s going well so far. I’m so stoked,” she said. “We’ve had a lot of repeat business.”
Bolt wants to offer customers a healthy alternative and fresh menu options. Everything is made to order.
Every morning she seasons chicken, stuffs it with apples and roasts it. She then hand-pulls the meat for her homemade chicken salad, which is a family recipe. Bolt’s shrimp macaroni salad is also a family recipe. She makes her own cole slaw and macaroni salad and most of the salad dressings, as well.
“I want to make everything fresh. That way, I know there’s no preservatives,” she said. “If I can buy organic, I do. It’s important to me to have as fresh as possible.”
Breakfast items include sandwiches with egg, cheese and choice of meat, as well as smoked salmon, oatmeal, honey infused yogurt and homemade granola.
The Greenhouse sandwiches and subs feature Boars Head meats and cheeses. Some of the sandwich choices include Italian coldcut, turkey bacon and avocado, Reuben, Rachel, chicken, turkey, shrimp or seafood salad and veggie.
An assortment of breads and wraps, including gluten free and raw options, are available. Bolt said she plans to start baking her own bread in the near future.
A selection of vegetarian, vegan and raw foods will be featured daily, based on the availability of the freshest ingredients.
“Anything I can make vegetarian or vegan I do,” Bolt said.
A variety of salads, such as Caesar, garden, spinach and kale, are included on the menu. When the kale salad is ordered, Bolt will massage the leaves because the process makes the kale taste sweeter.
Smoothies are made to order and an array of fruit is available. Bolt uses almond milk or juice as a base for the smoothies.
Oranges, grapefruits and pineapples are squeezed for fresh juices.
Vegetables, such as carrots, celery, cucumber, beets and spinach are put through the juicer for the drinks, which are also prepared to order. Some combinations have been suggested.
Customers can add wheat grass, hemp protein, peanut butter (PB2) or chia seed to their juices.
“This is the way I’ve eaten for years. So many people say they’d love to eat [healthier], now they can come here and get home-cooked, fresh food,” she said. “I like my food to be good and super fresh. I’m not going to serve anything I wouldn’t have in my home.”
Diet and regular Snow Balls frozen treats are available. Bolt can also make the ices with agave nectar.
Bolt said she can accommodate customers with dietary needs and restrictions and food allergies.
She is very conscious not to cross contaminate. She has color-coded cutlery and kitchenware. She even runs things through the dish washer in a special order. Anything with a meat product is washed last.
Several tables are set up inside the deli for customers. Once the weather gets warmer, outside seating will be available.
Daily specials can be found on The Greenhouse Facebook page. The eatery is open 8 a.m to 5 p.m. daily. The Greenhouse will stay open until 8 p.m. starting Memorial Day weekend. Catering is also available. Delivery will be offered in a few weeks. The Greenhouse will be open year-round.
Bolt has applied for a carryout beer and wine license and plans to offer basic beer and wine, craft brews and gluten free options.