Family Fare at Ryder’s Gourmet Market

What does a person call a gourmet market that offers homemade breakfasts, lunches, and dinners you can eat before or after you shop; one that offers the ability to order ahead, to eat on the patio, or to carry out the food; a place that can cater an event as well as cook (and smoke fresh meat) on the premises every day? Can a place like this be summed up in one word? “Convenient” doesn’t seem strong enough. Perhaps it should just be called by its original name of Ryder’s Gourmet Market, a family-owned market run by Rob Ryder and multiple family members, whose kitchen is helmed by executive chef Abel Chico.

For Chico, being in charge of a family-owned business is kismet, because his culinary journey is deeply rooted in family. He says, “My journey is unorthodox, because I originally wanted to be an architect.” A graduate of Sebastian River High School, he attended college in Chicago, where he lived in an old monastery run by the Catholic Church. He was allowed to live rent-free as long as he went to church, helped his community, and cooked dinner once a week for approximately 15 people.

Not knowing how to cook, he says, “I called my grandma every week for help. I always remember my mom and grandma cooking for big family events, so she taught me how to cook for a group. In fact, the enchilada sauce at Ryder’s is her original recipe.”

Little did he know, cooking in college was a nudge toward his calling. When he realized he didn’t love architecture, or another detour into banking, he followed his brother into the culinary world and fell in love with its adrenaline rush and creativity. After working in and opening up new restaurants across Florida, Chico started at Ryder’s four years ago. Whether he is making Po’Boys, Very Very Green Salads, fresh breakfasts, or Ryder’s famous dinners for two to go, he says, “I love watching people enjoy what I make because I have a passion for it.”

With the various hot and cold food options that Ryder’s offers, in conjunction with the wine selection and curated items on the shelves of the marketplace, it would be easy to think that nothing else could fit. Except for one final piece: perhaps Ryder’s most valuable characteristic is the joy from its chef, who considers all of his guests family.

Breakfast: New York Deli Sandwich

This handheld meal stuffed with American classics is perfect for breakfast.

Serves 1

• 1 kaiser bun
• 2 slices applewood bacon
• 1 fried egg
• 1 slice American cheese

First, butter both sides of the bun before toasting it on a griddle. Place the bacon on the bottom half of the bun, then top with the fried egg and melted American cheese. Finish with the buttered top half of the bun.

Lunch: Spicy Chicken Sandwich

This flavorful chicken Milanese sandwich also delivers a satisfying cabbage crunch.

Serves 1

• 1 piece chicken Milanese, lightly fried and cut to fit sandwich
• 1 toasted po’boy bread (French baguette roll)
• 2 smears spicy mayonnaise
• 5–6 pickle slices
• Thinly sliced cabbage (amount varies based on preference) 
• 3 tomato slices

Slice the po’boy bread in half and smear spicy mayo on each side. Ryder’s “secret” spicy mayo is Duke’s Mayonnaise mixed with a variety of spices to reach the desired level of spice. Once both sides are covered, layer the pickle slices on one side of the bun. Then assemble the rest of the ingredients on the sandwich and cover with the top half of the bread.

To make homemade chicken Milanese, simply tenderize a chicken breast, toss it in flour, drench it in egg wash, then cover in panko breadcrumbs. Once coated, lightly fry the chicken in a pan for about 2–3 minutes, then cook for 6–7 minutes at 325 degrees Fahrenheit. Ryder’s Classic Chicken Milanese is also a perfect ready-made option for this sandwich.

Dinner: Chicken Lo Mein

Colorful, healthful, and versatile, this lo mein dish can be made with chicken or beef tenderloin.   

Serves 2

• 12–14 oz. thinly sliced chicken breast or thigh
• 8 oz. lo mein or egg noodles
• 1 cup cold water
• 1/2 cup cornstarch
• 1/4 cup dark soy sauce
• 1 cup stir-fry sauce
• 1/2 cup peppers, sliced (yellow, red, and green)
• 1/2 cup bok choy, cut into strips
• 1 cup broccoli crowns, cut into bite-size pieces
• 1/2 cup carrots cut into strips
• 1 cup snow peas, cut in half
• 1/2 cup shredded red cabbage
• 1/2 cup shredded green cabbage
• 1–2 green onions (scallions)
• 1 tsp. sesame oil

First, marinate the chicken in the soy sauce, water, and cornstarch for 15–20 minutes. While it tenderizes, clean and prepare the vegetables, then cook and drain the noodles.

Once the chicken has marinated, stir-fry it in a hot wok until just cooked and remove from the pan. Add the vegetables to the wok and stir-fry for 2–3 minutes until al dente.

After the vegetables are ready, return the chicken to the wok and add the noodles. Pour in 3/4 cup stir-fry sauce, adding 1/4 cup more if needed. Finish with sliced green onions and a drizzle of sesame oil.