Mike Shirinian and Nick Marizliano from Sam's Italian Deli are back and ready to give you a peek behind the deli counter.

On The Plate: Elbow Room Chefs Nick McCoy and Eric Rodriguez plate up a delicious Calamari. Tubes and Tentacles were sautéed with shaved garlic and olive oil and served over a pecorino polenta. The meal is paired with a bottle of Viognier from Alban Vineyards.   

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