Papa’s Famous Homemade Sauce
Eddie’s famous spaghetti sauce originated in the Stewart kitchen in Rome, NY in the 1930’s. The recipe, which began on a small stovetop, has now grown to be prepared in a 60 gallon steam kettle twice a week. To this day the Stewart Family men prepare the sauce.
 
Eddie’s Fresh Fish Story
Eddie’s fresh Haddock is purchased daily directly from the docks of Boston. Eddie Sr. began serving fish in the 1930’s after he was approached by the owner of the Syracuse Fish Co. to try out ten pounds of haddock. The fish sold out that first day, beginning a long-standing relationship with the vendor and reputation for the freshest fish around town to this day.

The Eddie’s Meatball
There’s a method to making the Eddie’s Meatball; it calls upon family and friends to help make 60 lbs the old fashion way. There’s a family pecking order to the production line as well. You start out as a “roller” and then advance to the important measuring job as a “scooper.”