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Garlic Studded Rib Roast
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3-4 bone cradle rib roast 8 cloves garlic, thinly sliced Salt and coarsely ground black pepper
THE EVERGREEN
2 cups Cabernet Sauvignon red wine 4 cups beef stock 1 teaspoon dried herbs 1. Thirty minutes before roasting the rib roast, remove from the refrigerator and let come to room temperature.
EVERGREEN KOSHER MARKET
ANNIVERSARY EDITION
ISSUE 01
AUGUST 6, 2014
2. Preheat oven to 350 degrees 3. Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F. Remove the meat to a platter, and tent with foil to keep warm. 4. Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the dried herbs and season with salt and pepper, to taste.
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MEET OUR MANAGER
Yoely Schonfeld
Are we purchasing the right products? Making sure that all that happens is my job.” Yoely began his career in the supermarket business as the buyer and floor manager at Pomegranate, moving on to Chestnut in Williamsburg before finally settling in at Evergreen, where he scrutinizes the store on a daily basis in order to maximize its potential and create the best possible shopping experience for customers. “The goal here is to put ourselves in our customers’ shoes and create the ultimate shopping experience,” explains Yoely. Yoely notes that the supermarket business in Monsey is very different than in other locations. “In Monsey it is always very quiet in the morning while in Brooklyn things get busy at 7 AM,” says Yoely. “In Brooklyn, stores are always busy with different seasons but here in Monsey there are no seasons, it is just always busy. Monsey shoppers aren’t only looking for specials, they want value for their money.” Yoely spends his days making sure that customers get exactly what they are looking for at Evergreen, working hand in hand with the other top
members of the store’s management to ensure maximum customer satisfaction. “It’s what you don’t see going on that makes the store work,” acknowledges Yoely. “We all have different points of view and we talk out every detail so that we can keep everyone happy. We don’t necessarily run the business by competing on price alone, we compete on every detail and every aspect which is how we became such a success, Baruch Hashem.” If Yoely notices a product isn’t selling the way he thinks it should, he takes the time to work with the product instead of simply discontinuing it. “I love every product that comes in here and every product has potential,” says Yoely “If something doesn’t sell, I move it around so that it gets better exposure. Moving it around always makes a difference.” Yoely also believes in making himself available to customers and regularly gives out his contact information so that he is easily reachable. “Our goal is to manage customers’ expectations and exceed them,” explains Yoely. For Yoely, the words “shop happy” aren’t just a catchy phrase printed on the store’s bags and delivery boxes. They are a way of life, a mantra and the reason he comes into work every day. “I love it here,” says Yoely. “I don’t have a favorite department. Everything here is my favorite.”
MEET OUR MANAGER
CANDLE LIGHTING August 8 7:46pm
Yoely Schonfeld Manager of Operations
Extra wide aisles. Artfully arranged displays. Careful product placement. Most Evergreen customers don’t pay much attention to details like these, but Yoely Schonfeld, Evergreen’s manager of operations, has spent countless hours ensuring that every inch of the store has been well thought out in order to best reflect customers’ tastes, shopping habits and preferences. “Every single thing, from the moment I enter the store until the moment I leave has to be managed right,” says Yoely, a father of four. “Every department has to perform to the max. Every employee has to perform to the max. Do we have enough employees? continued on back