Degage Express- Soups, Sandwiches & Such is "where casual and upscale effortlessly mingle, creating an ideal setting for elegance with ease. Responding to popular demand, Red Wells at the Historic Commercial Building in Maumee will be changing to Dégagé Express, effective October 24, 2012.
Under the co leadership of Joseph Jacobsen, (Chef de Cuisine) and Matt Foreman, Operations Director, Dégagé Express: Soups, Sandwiches & Such will be the first true “Farm to Table” concept in the area. They have teamed up with local farmers and growers to ensure all our product is fresh and local. A farm to table concept isn't easy, but the effort is so worth it. It helps to support the local economy, ensures that everything is at its peak of freshness and is better on the environment while eliminating food miles, which are the distance that food has to travel before getting to the marketplace. Almost every item they will be using is within 100 miles of their location, with most being within 30 miles. The menu will be small, so most items will not be sitting around in house to long.
While the menu will be chef-driven, it remains accessible to every palette and every wallet. There will also be a “playfulness” to the menu, so what you read is not always what you get.
A few of the dishes on the opening menu will include “Missy's Fix” made with house-cured & braised corned beef, Swiss, house-made apple slaw made with locally picked apples, & plenty of in house made thousand island dressing with a twist. Another is “The Dip” which is house 13 hour slow braised beef, house- made gravy with your choice of locally made bread, then your choice of how you want it “DIPPED.” A single-dip, Double-Dip, or Wet.
The restaurant's name, Degage Express- Soups, Sandwiches & Such, refers to five distinct characteristics. "Degage" refers to “feeling free, easy & relaxed”. "Express" coincides with eating fresh food in a relaxed atmosphere without feeling rushed. “Sandwiches” will be made fresh, to order, with locally made fresh bread from Wixey Bakery, house made meats, and fresh “Farm to Table” ingredients. “Soups” will all be house-made by Sous Chef Skyler Stanton. “Such” will include other options like gourmet coffees, house- made hot chocolates, teas, fresh to-order made salads & gourmet sides including “Twice baked sweet potato brûlée and locally made “Schmuckers pies.”
Dégagé Express hours will be 11 am to 7pm on Monday, 11am-5pm Tuesday through Saturday, and closed on Sunday. Dégagé Jazz Café and fine dining opens at 5pm (kitchen at 6pm) Tuesday through Saturday.
Reservations are not required, but strongly recommended for large parties and can be made by calling 419-795-8205 ext. 1. Degage Express: Soups, Sandwiches & Such will begin accepting reservations for larger parties beginning on October 22nd, 2012.
Meet The Chef
Chef Joseph Jacobsen, a Toledo native, is a graduate of the World
Renowned French Culinary Institute in the SoHo district of New York City.
Chef Joseph worked and trained alongside some of the top Chefs in the country, including Bobby Flay and Jacque Pepin. Accomplishing over 3000 hours in classic culinary arts training, his specialties include French and New American Cuisine that he has lovingly crafted into our new Fall/Winter Menu.