Chefs Margie Sohl and Jeff Schweitzer met in Culinary school in 1987 in Philadelphia.  After completing their studies, these two carefree chefs moved to Lake Tahoe to have some fun in the mountains.  After four years working in the large casinos, they decided their careers needed a boost.  They moved to the famous Napa Valley, where there are more fine restaurants per capita than anywhere in the world.  Margie worked at The Auberge du Soleil, attaining the position of executive Sous Chef while learning to work with the finest ingredients.  The restaurant is on every list of Napa Valley attractions, noted for the fine cuisine, cellar and elegant grounds.

 

Jeff Schweitzer, meanwhile, worked at Mustards Grill, learning how to find and cook with the freshest ingredients possible.  In the summer, the chefs there had to spend time in the garden every shift, cultivating and harvesting herbs, berries, and other delicacies for that days specials.  At both restaurants, farmers would roll up all morning, trying to sell their produce to these prestigious establishments.  Later, Jeff realized that in order to open a restaurant, the couple would need more experience in the front of the house.  He went on to work in catering at many wineries, waiting tables, and eventually at a large winery with guest services and wine tasting.

 

Napa Valley was a great place to live, but Jeff and Margie missed the mountains.  They looked at many places to move to, and settled on Salida, Colorado, buying The Laughing Ladies Restaurant from Louise Desmarais in July of 1996.  The restaurant had been open for two years, and was successful already, with a modestly priced southwestern style cuisine.  Over the ensuing years, the menu has changed dramatically.  Chef Margie will only use fresh fishes and meats, and makes every sauce and dessert from scratch.  Her passion for fresh, pure flavors is infectious; several employees have over FIVE years tenure at the restaurant, and Chef Travis Borders has seven years experience cooking for the team.

 

After  a few years in Salida, Jeff and Margie noticed that they were the only place in town with many specialized ingredients.  Lots of customers were asking where to find things, like “that great cheese you put on the special steak.”  To keep their guests satisfied, they opened The @Home Gourmet as an outlet for more esoteric cheeses and culinary supplies.  Requests poured in for seafood and salads, and they started selling the same fish used in the restaurant a few days a week, sticking to their credo of “No Frozen Fish.” 

 

By 2005, Jeff and Margie were looking for another challenge.  They both wanted to take their restaurant to another level , and felt the bread available through their suppliers was inferior, and holding them back.  The only solution was to buy a bakery, and expand the deli’s business.  After almost three years, The Downtown Bakery and Delicatessen is Sallida’s only freestanding bakery, with a line-up of sourdough breads, all-natural butter pastries and fabulous, inventive salads.