Bergenfield—Fresh ingredients and refrigerated brine are just part of the fantastic secret pickle recipes that Jonathan “Yechiel” Katz, 14, said sets aside his growing business, Chili’s (pronounced with the Hebrew “ch”— it’s a nickname for Yechiel), that he runs with his brother Sammy, age 17. These young entrepreneurs haven’t yet quit their day jobs: Jonathan is an eighth grader at Yeshivat Noam and Sammy is a junior at Frisch High School.
Since Rosh Hashanah, when their older twin brothers left for their year in Israel after high school, the younger Katz brothers decided they had a lot of extra space in their house, and put together a business plan with the help of their parents, Michael and Sheryl. They started brining pickles from their grandmother’s recipes in three-quart plastic barrels, selling at first only to friends. As word got out that the pickles were the best and freshest many had ever tasted, friends of friends decided to put in orders for a couple of quarts and maybe a container or two of olives and tomatoes. Now they have five or six regular customers a month, and their business is expanding.
The hottest selling pickle is the hottest one the Katz brothers sell. It’s a spicy pickle, with a slow, layered burn coming from fresh jalapeños, crushed red pepper flakes, and grated fresh horseradish. Other savory offerings are green olives stuffed with freshly roasted garlic cloves, and tomatoes brined in Italian spices. Everything is made by hand with the utmost attention, says Jonathan.
According to the Rabbinical Council of Bergen County, only food businesses that have dedicated kitchen and storage space may apply for kashrut certification. And while Chili’s on 79 has an up-and-running dedicated website at http://www.chilison79.com, they do not yet have the physical space required that would permit them to apply for certification. While they use only new pots and utensils specifically toiveled and set aside for the business, the brothers currently take over their family’s kitchen and workspace a few evenings a week to chop their vegetables and work their magic.
Sammy, the self-described business manager, website builder, and delivery coordinator, reports that the business is exploring several options, including working with a caterer who could provide them with RCBC-approved kitchen space, but for now, customers who choose to come to them have to just take their word for it that the materials and methods are operated in accordance with strict kosher laws.
The brains behind the business, Jonathan, Chili himself, said he is currently selling six kinds of pickles by the quart, including classic sours, half-sours, and the jalepeno spicy pickles, made from fresh kirby cucumbers. Chili’s on 79 also offers red and green pickled tomatoes and olives, all at affordable prices. Katz also recently introduced a Shabbos platter of pickles and olives (you get to choose the combination) for $12. Those who are members of the Chili’s on 79 email list have access to a new coupon with a special offer each month.
The Katz brothers are currently offering free delivery for all their wares within Bergen County, and only accept cash, though they are developing plans to begin accepting credit card and check payments. Anyone outside of Bergen County is welcome to pick up their orders.
“They are learning a great lesson on how to keep track of money and inventory. They are keeping track of customers and taking care of them. It is a great experience,” said Michael Katz, the entrepreneurs’ proud father.
Those interested in learning more about Chili’s on 79 are invited to visit http://www.chilison79.com and may also email [email protected].
By Elizabeth Kratz
