Fairway Flavors Magazine

GET YOUR GRILL-ON

flavors Quick and easy recipes for those summer nights.

Mozzarella, pasta, lobster and more.

The Magazine of the World’s Greatest Food Store®

THE GREAT

ALL-AMERICAN BURGER THINK YOU KNOW FROM TOMATOES? OUR MAITREFROMAGER SAYS CHEESE. IN FIVE LANGUAGES! RE-THINK POTATOES

MEET THE

FAIRWAY ROCK STARS

Salted Pink SALT IS THE NEW

buzz

THE TASTIEST WAY TO TOUR ITALY, FRANCE, SPAIN AND THE WORLD

WHY DO THE WORLD’S BEST RESTAURANTS SERVE ONLY USDA PRIME? USDA PRIME BEEF Many stores will try to confuse you by promoting ridiculously-low prices for meat using the word prime. Look for USDA Prime, not just prime.

Only USDA Prime will have superior marbling, great size and fabulous taste and tenderness. If it doesn’t look like USDA Prime, doesn’t say USDA Prime, doesn’t taste like USDA Prime then it is NOT USDA Prime. Stop by any of our butcher counters and ask a Fairway butcher to show you the hallmarks between the real McCoy (USDA Prime) and a wannabee.

It’s the tenderest, best-tasting beef on the planet! Intense in flavor, juice and marbling. In the hands of experienced butchers, it is the absolute best your money can buy.

Our USDA Prime Steaks are the BEST steaks you’ll ever buy and they’re always available at our Full-Service Butcher Counter.

• Porterhouse Steaks • Shell Steaks • NY Strip • Ribeye • Boneless Ribeye • Filet Mignon

The Prime Butcher...

Remember the days when your mother would call her neigboorhood butcher shop and ask what’s good today? Well, we do, and we’ve never done away with it. Day in, day out, our customers call us and ask our butchers what they should make for dinner and we always have an answer for them. Unlike an ordinary supermarket, we personally inspect and touch every piece of meat before they enter our stores. We know what’s good every day of every year. Fairway Full Service Butcher Counter, it’s more than you expect and all that you deserve.

USDA PRIME 21-DAY DRY AGED STEAKS What could be more exciting than high-end steakhouse steaks in the comfort of your own home? Nothing.

And at Fairway’s price, what are you waiting for? We dry-age our own USDA Prime Beef right in each store, thereby improving on the best meat on the planet. Our porterhouse is superbly juicy—perfect for outdoor grilling, indoor broiling, or pan-searing in a cast iron pan.

NATURVIE SALT FLAKES WITH HERBS From beautiful Badajoz, Spain comes your magical dishfinishing flourish—sea salt with fragrant dried herbs. Sprinkle on baked potatoes, steak, eggs, roasted veggies, chicken, pasta, or salad for a burst of flavor and a wonderful crunch.

CORN-FED WESTERN PORK

PORK BRACIOLE

All food and health experts agree. Diet is 80% of the equation.

And today’s pork is raised on a diet of mostly corn and grain, resulting in an ultra-lean and tasty cut of pork.

Remember Sunday Dinner? We sure do.

Mom would put on a big pot of sauce with braciole and let it simmer for hours and then bring it to the table with an equally big bowl of pasta. Our braciole, in pork, beef or veal is stuffed with all the love Mom used to add. Plus grated parmesan, fresh parsley, fresh garlic and salt and pepper. (Gluten-free).

We’re All About Choices...

There’s more to our Full Service Butcher Counter than beef. We’re all about choices and in the same scrupulous manner that we select our USDA Prime Beef. From corn-fed pork to grain-fed poultry and Superior Lamb, choices abound at each and every Fairway.

AMERICAN CROWN ROAST OF LAMB

In case you didn’t know it, “made in the USA”, or in this case, “grown in the USA”, is a label that we should all be proud of. Modern American farmers miraculously made our once overlooked lamb an American resource to treasure. Its taste is clean and sublime—not an ounce of gaminess that is sometimes associated with other lamb variations. And the thicker, juicier flesh is so, so welcomed and so affordable too. Talk about a big bang for the buck!

MOUSTARDE VIOLETTE

THE MAGIC OF HERBS

Just like that! Fresh herbs impart essential essences and nuances to dishes that no other ingredient category in the world could compete with. Tomato sauce without basil would render it lackluster. Lamb without rosemary? Well you might as well not make it at all. Sage and pork go so well together that you’ll be asking yourself why didn’t I think of that? Experiment, have fun. Elevate the flavors of your food.

So gorgeous we don’t know if we want to look at it or eat it! This is THE must-have of the season for chicken, roast beef and just about anything else you want to get into your mouth. The grape must strikes up an interesting balance in this mustard that will surpass any and all expectations for a succulent lamb crown roast.

THE ULTIMATE BURGER

Want the ultimate burger experience?

The Japanese national treasure, the beef breedstock from which Kobe beef comes, is now raised in the US Midwest and termed Wagyu. Densely marbled; it surpasses USDA standards for prime beef. Exquisitely tender, luxurious flavor.100% vegetarian diet, 100% hormonefree, and the best burger of your life.

DULCET KETCHUP

Summer Grill 1

The sun is shining! The lazy days of summer are upon us. The time to get your grill on is now. Kick off your shoes, get the barbie going, and make the best kind of meal—an absolutely simple one. Focus on your friends and fam, the lovely long days, and seriously good, fuss-free eats.

GORGONZOLA AND ASPARAGUS FLANK STEAK ROULADE

Here’s a rapturous summer meal all ready for you. Totally gorgeous and impressive— a game changer. Juicy beef, spicy blue cheese, fresh asparagus make for an oozy, tender torrent of flavor.

STORE-MADE SAUSAGE

Old-world Calabrian mastery passed down from generation to generation of Venezia (Ray Venezia, Fairway Master Butcher) family-line butchers. We don’t want to sound full of ourselves but this is absolutely one of the finest sausages out there... so good, you’ll squeal with delight!

This full-flavored, cinnamony, zippy condiment will spice up sweet potatoes, lamb, sausages, steak, and shrimp. Or give your burgers and fries some curry lovin’. Made with natural ingredients of the highest quality.

FAIRWAY BBQ SAUCES We take our BBQ sauce seriously, and we wouldn’t affix our label on anything that wasn’t seriously worthy of your wings, your pork, and your ribs. Just the right amount of tang, smokiness, and lingering heat. Not too sweet.

Summer Grill 2 The sun is shining! The lazy days of summer are upon us.

The time to get your grill on is now. Kick off your shoes, get the barbie going, and make the best kind of meal— an absolutely simple one. Focus on your friends and fam, the lovely long days, and seriously good, fuss-free eats.

USDA CHOICE CERTIFIED HEREFORD BEEF

Hereford Beef is synomynous with quality. We inspect each and every piece of beef and masterfully hand-cut steaks, just as we do our USDA Prime Beef. They are the steaks your family grew up with some 30 years ago. Priced lower than USDA Prime and offers many of the same benefits with slightly less wallet-pain.

FILET MIGNON

FAIRWAY PRE-MARINATED KING-SIZE KABOBS

The most coveted of all meats is where we shine.

The tender little morsels of beef are just begging to be rubbed with a little EVOO and sprinkled with just a touch of sea salt. Use our Master Butcher Ray Venezia’s, tips for grilling Filet Mignon and other fine meats.

Who doesn’t love a kabob? Simple summer grilling in ten minutes or less. Just enough time to toss a salad, maybe throw a few more veggies on the grill and dinner is done!

FALKSALT

Who knew Swedes were so passionate about salt? Essential to your summer cues... even if just a sprinkle... And this is just the one to offer up great taste and crunch.

GRILLING TIP:

Allow meats and roasts to rest covered after grilling (or roasting) to re-distribute the internal juices.

Fork-tender will take on a whole new meaning!

RE-THINK POTATOES

Why cut yourself off to the opportunities that potatoes afford for a fabulous meal?

Boil them and fork-mash gently with EVOO, garlic, pignoli and basil. Grill thin slices that have been marinating in EVOO and herbs, and serve them alongside fish or steak. You know that unopened cardamom that’s been sitting in your spice rack? Dust potato wedges with it just before baking them off.

We’re Rooted in Produce...

We’ve been cultivating some 79 years of deeply-rooted expertise in fruits and vegetables, from back in the day of 1933, when we were just one family-owned corner produce stand in New York City. Reap what we’ve been sowing for generations.

SOUFFLE MASHED POTATOES

Take simple mashed potatoes to a whole new level. Prepare them in your usual manner and season to your heart’s content. Place in a casserole and dot with butter. Bake or broil until golden and slightly puffy. Finish with herbs and you’re all set.

EUROPEAN BUTTER

ASPARAGUS

The first of the true early spring veggies is here and waiting for you triumphantly. Steam and enjoy as nature intended or do this: Marinate in EVOO with fresh herbs and spices. Lay them out on the grill.

With a careful eye, watch them and when they are just starting to char, remove and serve.

We’re not going to say that domestic butter isn’t creamy and delicious, but if you really want something that tastes like it was just churned, and sweet and yummy, try any of our European butters. Make those calories count!

WAFFLE FRIES

Sweet potatoes, Yukons, Idaho. Whichever you like, do it yourself via mandolin. Or, rely on brands like Alexia Organic to do all the work for you. And they’ve done it naturally so you’ll never feel like you’re settling for less than best when it comes to saving time.

PUMMELO

Related to the grapefruit, like a third cousin, twice-removed. Much sweeter and firm. Try this: Remove skin and pith, slice into rounds and arrange on a platter with sliced beets over a bed of baby greens.

Finish with slivered red onion and a drizzle of extra virgin olive oil.

CARA CARA NAVEL

HEIRLOOM NAVEL CALIFORNIA NAVEL

We can’t think of a better way to fill up on Vitamin C and hydrate yourself than luscious, thirst-quenching citrus fruits. From your every day navel to exotic and seasonal varieties, there is one for you out there.

A little rumpled looking but that’s okay, it’s supposed to be that way. It’s absolute perfection, super-sweet and super-small.

Excellent out of hand and tossed with salads.

Peel Your Vit C

SATSUMA MANDARIN

BLOOD ORANGE

Higher in antioxidants than other varieties.

Sweet, juicy with a nice tart finish. We taste raspberry.

MEDITERRANEAN CITRUS SALAD

Start with a variety of citrus, peeled and sliced into rounds. Drizzle with extra virgin olive oil and finish with toasted pignoli, Bermuda onion and basil.

MANDARIN

CLEMENTINE

MINNEOLA SATSUMA MANDARIN

BRAEBURN APPLES This firm and juicy apple is great right out of hand, and can also stand up to heat. The first Braeburn tree was discovered in New Zealand in the 1950s.

Its complex and lovely flavor made it a fast and lasting success.

An Apple a Day...

There’s an apple for every mood—sweet, tart, snappy. We might be far from the cool, crisp days of autumn, but an apple has the power to transport you instantly and magically to a picturesque orchard. For snacks, for quintessential pies, for smothering in caramel, for cooking up with root veggies or juicy pork.

RED & GOLDEN DELICIOUS Red Delicious apples are the quintessential red apple – the kind you bring to your teacher to score extra points.

If your kid isn’t exactly an honor roll student, you might want to consider stocking up on some of these.

FOWLER FARMS

The Fowler family has owned their eponymous farm since 1858– now home to 22 different apple varieties. Currently run by the 5th generation of Fowlers, John and Bob, and preparing to bring up the 6th generation, Fowler Farms encompasses all that is quality and care about a family business – something we know a little about.

ROME APPLES

Romes are sweet with a little more than a hint of tart. Their firm composition makes them ideal for baking in cobblers, pies, and cakes. For a simple, healthy(ish) dessert, core and stuff with cinnamon, nutmeg, brown sugar, and a dollop of butter. Bake until your whole house smells incredible.

GRANNY SMITH

Some like their apples sweet; some like their apples tart. If you’re looking for a tart apple that’s big, round, juicy, and has a little bit of attitude, then look no further.

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CABEÇO DAS NOGUEIRAS EXTRA VIRGIN OLIVE OIL Thick, sweet, fragrant and fruity, our new brilliant Portuguese extra-virgin olive oil is from the Ribatejo region of northern Portugal.

It delivers big flavor to all your cooked meats and seafood and just dazzles as a salad oil or readymade sauce.

SATUR FARMS

Satur Farms was founded by Chef Eberhard Muller and Horticulturalist Paulette Satur in 1997 for Chef Muller’s restaurant. Today, the couple work full-time on their farm in Long Island to provide fresh organic greens for all!

UNCLE VINNY’S SALADS

Uncle Vinny has a big personality which he channels into selling impeccably fresh, ready-to-go greens. His leaves hail from local New York, New Jersey and Connecticut farms.

EARTHBOUND FARMS

Drew and Myra Goodman came to California’s Carmel Valley in 1984 with big dreams—to farm produce exquisite enough to feed their family. The dream came true. They grow organic, top-notch greens with bountiful love and respect for the planet.

ROMAINE HEARTS

Romaine hearts are not a metaphor. They are the center, the core, crispest, most desired part of the lettuce head. They offer a refreshing and nutritious crunch to your salad, and they’re sturdy enough to stand alone.

Add a crumbly cheese and creamy dressing and you have yourself a meal.

CAMPARI TOMATOES

From the Vine...

You say tomato, I say Kumato®. The blackish-brownish Kumato® was developed early last decade, in the Murcia region of Spain. They are sweet and amazingly tomato-tasting–simply too good to be true.

Honor exquisite tomatoes with freshly torn basil and still-warm mozzarella, cut them into wedges and serve them atop a burrata that you have lumped into pieces along with a generous twist of the pepper mill and a long drizzle of your favorite olive oil, perhaps a splash of vinegar. Fresh ricotta cries out for them!

So do bacon, lettuce and tomato sandwiches on toast!

KUMATO®

These shiny red tomatoes are aromatic and sweet. Their compact size makes them perfect for culinary creation—skewer with feta, halve for summery salads, toss into spaghetti, roast until ridiculously succulent.

HEIRLOOM TOMATOES

They’re not perfectly round and smooth like the other kinds, but that is no reason to deny yourself the delectability of this superb cultivar. Heirlooms are essentially the purest form of a tomato – the result of open-pollination and skillful seed saving from each fruit. Heirlooms offer a spectacular variety, and taste, full and rich flavors, and balanced sweetness. So soft and juicy; remarkably wonderful.

VINE-RIPE TOMATOES

BEEFSTEAK TOMATOES

Thick, juicy, tangy with a hint of smoke. This tomato has the weight to duke it out with the likes of a juicy burger or the milkiest mozzarella di bufula.

While attached to the vine, the tomato continues to receive life from the plant, keeping it firm, bright, delicious, juicy and nutritious. No garden of your own?

These little guys are the next best thing.

FAIRWAY PASTA SAUCE

The stuff of life! Legions of Fairway regulars are devoted to our pasta sauce. Made from our beloved recipe with the finest ingredients, in small batches. Hands down the best-tasting sauce on the market.

FRESH SWEET CHERRIES Their sweet, crisp and fresh taste makes them one of summer’s best treats. Each one is a plump and crunchy delight with a deeply satisfying sweetness that’s perfect for tossing in your cereal, smoothies, salads and ice cream. Your only problem will be not eating them all in one sitting.

A Stone’s Toss

WE PRAISE JUNE FOR MIRACLE FRUIT AT FAIRWAY. YOU’RE GOING TO NEED BIBS, OLD CLOTHES AND A SINK. This extraordinary summer fruit is so dripping with juice, so packed with sweetness, so tender and succulent, a bib is not going to be enough. We’re laying down a painter’s drop-cloth on the kitchen floor.

While we have been contemplating throwing a summer celebratory blender fruit daiquiri party, on second thought, maybe we’ll just keep this fruit for ourselves. It’s just TOO GOOD to share. We swoon just looking at it. Then we get a whiff of it, and we lose it completely. If you are more in control than we seem to be, you must make a dessert of these three fruits like so many Italians do -- in a big bowl filled with ice water, right in the center of the table.

DONUT PEACHES Bite into a perfectly ripe, sweet Donut peach and your taste buds will be in heaven. These delicately sweet and fragrant peaches get their name from their unusual flat, donut-like shape. With their blush and bright yellow and white flesh, these peaches are one of summer’s most succulent fruits. Slice these up and enjoy with some whipped cream or yogurt.

BLACK VELVET APRICOTS These apricots are fabulous – firm, juicy and extremely sweet! The bright orange flesh inside the dark purple skin is so juicy and delicious that juice will squirt out and fill your mouth with the most incredible, mouthwatering taste. Make sure to have some napkins handy before you bite in and pick up at least a bag full to indulge in before these beauties go out of season.

LOBSTER Ordinarily reserved for special occassions but not here at Fairway. Lobster is meant for Tuesdays as well as Saturday nights.

SHRIMP Jumbo White Shrimp? Cocktail Shrimp?

Colossal Shrimp? They’re all here: Cooked, uncooked, cleaned and deveined, by the pound or in 4 pound boxes and beyond for every style of cooking you wish to achieve.

LITTLE NECK CLAMS The absolute best clams are literally a stone’s toss away. Prized for their flavor, meatiness and just the right amount of briny flavor.

From Sea to Table...

We know that there are different ways to catch a fish; drag net or hook and line, for example. We know that a truly fresh fish should never smell like fish, it should smell like the sea. We know that putting 1,000 miles on your truck per week to get to the docks is just part of the job. We know that a day off means the fish will be less fresh, so we don’t take any days off. We know that the fishing industry is unique – supply relies on Mother Nature’s temperament, so we know how to plan ahead, and we will never compromise freshness for convenient availability. It is because we know these things that your fish will always taste the best and be the best for you.

• Two 2 pound Lobsters • 1/3 cup Mayonnaise • 1/4 cup Chives, finely chopped • 2 Ribs Celery, diced • 1 pinch Cayenne Pepper • 4 Hot Dog Buns 1. Place 1 inch of water in a pot that is big enough to hold both lobsters or each lobster separately. It must have a good lid. When the water is at a rapid boil place the lobster in the pot and cover. Lower the heat but keep it high enough to maintain the water going. Steam the lobsters for about 15 minutes but no more.

2. Remove the lobsters from the pot and cool; remove the meat and chill well. Do not rinse the meat under cool water to chill.

3. Shred the meat with your fingers and place in a bowl. Add diced celery, chopped chives and mayonnaise and blend together. Finish with a pinch of cayenne pepper. Toast and butter your buns and add lobster salad evenly to them. Enjoy.

LOBSTER ROLLS Serves 4

TUNA Suitable to a whole range of cooking methods. From grilling to pan-searing, oven-broiling and baking. Best when seared on the outside and translucent red inside! It’s a textural symphony for your palate.

Sea Wha t’s Grilling...

The absolute best choices for all your grilling soirees!

SALMON From wild to farmed, fresh-cut Salmon is one of the areas where we shine. Big, bright, beautiful sides of salmon cut into steaks or fillets with exacting precision.

SWORDISH The meatiest of all the seafood, swordfish is fantastic when marinated and grilled. The most finicky of eaters are easy to please with our best-selling Montauk-caught swordfish.

WHOLE FISH A true gourmand would never dream of eating fish any other way. Look for flounder, sole, red snapper, striped bass, branzino, porgies, whiting and so many more.

THE LOCAL RUN IS ON!

Come July, the local season opens to the Fairway world. Fresh caught swordfish, tuna, mako shark, porgies, whiting, striped bass, fluke, flounder and so, so many more.

FAIRWAY HOUSE ROAST BEEF

It all starts with our butcher, who hand-selects each and every roast for our Chef de Cuisine with his skillful eye and touch. This magnificent cut of beef is lovingly seasoned and pan-seared over high heat to develop a desirable “crust” that locks in juicy tenderness, developing the intense beefy flavor that we all adore in a fine roast beef.

Then, off to the oven at lightning-fast speed to preserve its medium-rare perfection!

RAIFALSA HORSERADISH SAUCE

These French horseradish roots are pulled from the dewy earth in northern Alsace, then grated fresh and mixed with vegetable oil and salt for this mouthwatering jar that adds a robust flavor and a satisfying kick to any meal. This is exquisite French horseradish -- the only French horseradish -produced by Raifalsa, a company founded in northern Alsace at Mietesheim in 1956.

The Good Life... To Go!

Simple, easy to assemble nibbles that will transform ordinary meals into Three Star Michelin meals. All that flavor is just a lid-popping-effort away!

NATURVIE MARINATED OLIVES

These large, firm, and fleshy table olives are bottled in NATURVIE’s sweet and spicy Arbequina olive oil with seasoning that’s native to the area, along with a hint of orange. Made by the Sanchez-Mohino family using green and fruity-tasting Manzanilla olives, cultivated and handpicked on their olive-oil producing estate in Oliva de Merida, of the Extremadura region in southeastern Spain (the same region that produces Spain’s prized Bellota ham). Pluck an olive out of the jar, slide it into your mouth, suck on it, and savor its flavors that will bloom in your mouth. This is as fine a small bite as any you would find in Spain’s best tapas bars.

FAIRWAY ROASTED RED PEPPERS

A precursor to any meal. These mouthwatering peppers are a pantry necessity.

We choose only the sweetest, ripest, meatiest red bell peppers, and pack them simply with water and salt -- a great addition to bruschetta, sandwiches, and salads.

SALUMI PLATES THESE MAKE FOR A MARVELOUS AND MEMORABLE FIRST COURSE.

Each is a near-effortless cinch to shop and plate. Each of these serves ONE. Each is to be served with crusty bread on the side unless otherwise indicated.

Only implement necessary, besides a napkin, is a butter knife for slathering.

PLATE #1 CLASSIC ITALY

INGREDIENTS: two slices PARMA or SAN DANIELE PROSCIUTTO two slices LARDO three slices ANY FRA’MANI SALAMI 4-6 MIXED OLIVES 1 quartered GRILLED ARTICHOKE HEART Scant handful SHELLED WALNUTS 2 MEDJOOL DATES

PLATE #2 CLASSIC FRANCE

INGREDIENTS: Thin slice DUCK LIVER MOUSSE Thin slice COUNTRY PATE Scant handful CORNICHONS Generous dollop BELBERRY ONION CONFIT

PLATE #3 CLASSIC SPAIN

INGREDIENTS: 2 slices IBERICO HAM or MANGALICA HAM cut into bite-sized pieces 5 slices CHORIZO 3 slices LOMO Scant handful SALTED MARCONA ALMONDS 1 sliced ROASTED PIQUILLO Generous dollop of ARROP with pumpkin chunks 2 slices PAN CON TOMATE (in Catalan, PA AMB TOMAQUET) – crusty halved bread, toasted, vigorously rubbed with cut garlic clove, and then rubbed with cut half of a tomato, drizzled with olive oil and finally a pinch of fleur de sel or any sea salt.

PLATE #4 CLASSIC AMERICA

INGREDIENTS: 2 slices LA QUERCIA (Iowa) PROSCIUTTO 5 slices any CREMINELLI (Utah) SALAMI 2 slices SURRYANO (Virginia): SMOKED SPANISH SERRANO-STYLE JAMON 2 slices WILD BOAR (NJ) PROSCIUTTO 4 slices DUCK (NJ) PROSCIUTTO Generous dollop SULLY’S DATE JAM

HAND IN HAND

Salumi and cheese go hand in hand.

Feel free to add in some of your favorite cheeses. Look to our Cheese Plates guide for inspiration.

Small Bites

Small bites are enormously tasty little bites of food that go so well together, they are a match made in Fairway heaven. Here’s our favorite few. You’ll get the idea... run with it.

D’ROUCO CHORIZO AND SOBRASADA

The Rouco family has been making chorizo in North Carolina for 150 years, with lots of care, finesse, and love. From free-range organic pork, with plenty of piquant spices. We can think of no better way to begin a memorable meal. Spread the sobrasada on slices of crusty bread, broil for just a spell and enjoy!

CONNETABLE LES FILETS DE SARDINES

Tender and delicious, the fish are caught off the coast of Brittany and carefully selected one by one for this can.

Prepared in perhaps the oldest cannery in the world by seasoned experts who are the heirs to over a century of traditional methods. So, what to do? Give it a good squeeze of lemon, and a few gossamer-thin slices of onion, a few capers and chervil. Now, enjoy like a European.

SAVOR SMALL BITES LIKE STEVE JENKINS

Start with a slice of baguette; skim on Raifalsa remoulade; layer on gossamer-thin slices of radish fillets of tuna; and top with anchovies; and finish with herbs and capers.

ROQUE ANCHOIS AU SEL “PECHE EN MEDITERRANEE”

In the south of France, along the Vermillion Coast, lies a village called Collioure. This is where Alfonso Roque settled in 1870 and founded his family-run company that today makes some of the best preserved anchovies in the world with skill and artistry.

TORTELLINI AND TORTELLONI

Little flavorful cheese, meat, or combination-filled dumplings just waiting for your favorite broths and sauces. Pick up a tub of Fairway chicken broth, or make your own. To that, add the tortellini, heat through, check for seasonings and with a heavy hand, sprinkle grated Parmigiano Reggiano on your finished dish.

Fairway Pasta... Fresh!

Life’s little pleasures are the simplest ones. We couldn’t agree more. Pot of boiling water, sea salt and fresh pasta and you are good to go! Cooking times are on the back of each box so there is no guesswork. Fresh pasta truly absorbs the flavors of the sauce you are using. Heighten the flavor explosion by creating a pan sauce. Remove the pasta from the heat just before it is ready; drain and toss into the saute pan. Allow the pasta to mingle with the sauce for a few minutes, plate and serve.

GNOCCHI

LASAGNE SHEETS

Perfectly melded sauce-cheese-pasta is only 25 minutes away in a 350ºF oven. Pick up some Fairway Fresh Bolognese Sauce (right next to the Fresh Pasta case) and some Fairway Hand-pulled Mozzarella and Ricotta. You’re on your way to an Italian classic!

NO-COOK, AROMATIC OLIVE AND TOMATO PREPARATION FOR PASTA

Boil water and cook pasta according to cooking directions. Meanwhile, start with one can San Marzano Tomatoes, rough chopped but small. Place in a very large bowl. To that add about 1/4 cup Extra Virgin Olive Oil. Add chopped pitted olives, not the rubbery kind in a can but real flavorful, marinated Fairway olives. Add as much red pepper as you can stand. A tablespoon or two of drained capers.

Five or so garlic cloves, peeled and sliced thin. Salt and black pepper to taste. Half a bunch of basil leaves, torn. Taste the preparation. Does it need more pepper or oil or garlic for your liking? Fix it, adjust it.

Drain and toss in your favorite cooked pasta while still piping hot. Thouroghly integrate all the ingredients. Let it stand a minute or two to allow all the flavors to infuse. Serve and sprinkle with Parmigiano Reggiano or Pecorino Romano and finish with a leaf or two of basil.

Dense, chewy and ready to absorb your very best sauces.Excellent pan-sauteed with a buttery Gorgonzola cream sauce. Do this: Melt butter in a large pan. To that, add heavy cream and as much Gorgonzola as you think you can stand. Toss in the cooked gnocchi and allow the sauce to infuse the gnocchi.

Strew some fresh herbs... phew, that was easy!

RAVIOLI

This is perfect for when you want something flavorful, filling and so easy. A great meal with minimum effort. Choose from seafood, cheese and vegetable fillings. While the ravioli are boiling away, make a great simple cream sauce with butter and heavy cream and a splash of your favorite herbs and spices. Allow the flavors in the ravioli to shine.

LINGUINE AND FETTUCINE Excellent for red or white clam sauces. Great for tomato sauces and pesto sauce.

Ca tered and Pampered

EXPERIENCE ALL THE MARVEL OF FAIRWAY MARKET WITH YOUR FRIENDS AND FAMILY WHEN YOU CATER WITH US!

Think of us as the Sous Chef and you the Executive Chef. We do all the work, you take all the credit.

Our extensive menu offers everything from hors d’oeuvres to party platters; salads to main courses; sandwiches to family style entrees; and much more, including our signature Fairway dishes. Fairway catering gives you the delectable food and spectacular imported items that you know so well and at the Fairway prices you love – your guests will rave! Fairway catering is everything you love about Fairway, on a platter.

UPPER WEST SIDE AND HARLEM

BONNIE LANGER: 866.392.2837 Bonnie.Langer@FairwayMarket.com

UPPER EAST SIDE

JENNIFER MADRID: 212.327.2086 Jennifer.Madrid@FairwayMarket.com

PLAINVIEW

MARIA COLELLO: 516.937.5402 Maria.Colello@FairwayMarket.com

DOUGLASTON

JONATHAN GOLDSTEIN: 718.423.5990 Jonathan.Goldstein@FairwayMarket.com

STAMFORD

DIANE RUSSO: 203.388.9850 Diane.Russo@FairwayMarket.com

PELHAM MANOR

ALEJANDRA ALMONACID: 914.633.6561 Alejandra.Almonacid@FairwayMarket.com

PARAMUS

JENNIFER FELLMAN: 201.267.9633 Jennifer.Fellman@FairwayMarket.com

RED HOOK

MARCY ROSENBLUM: 347.750.1251 RedHookCatering@FairwayMarket.com

All catering items are prepared in a facility that handles milk, eggs, fish, shellfish, tree nuts, wheat, peanuts and soybeans.

MEXICAN MISSION

The discovery of a remarkable olive grove in Baja was a fantastic find, and what makes this extraordinary olive oil possible? Under-ripe green Mission olives are hand-harvested and pressed on-site.

Rich, fruity fragrance, and a wonderfully intense flavor.

PICHOLINE

Picholine olives were once tiny, but over the centuries they’ve fattened up. Each olive is hand-picked, stone-crushed and hand-pressed.

Barreled... The World’s Finest Olive Oils Are Our

Own

Decisions. Decisions. Who knew there could be so many olive oils (and vinegars)? Countless amounts just in the Fairway brand alone. Our Extra Virgin Olive Oil Tasting Bar is the brain child of our very own Steven Jenkins. He scoured the globe, tasted and watched and even broke bread with these fine producers of olive oil. Come taste your way in one afternoon what it took Steven a decade to accomplish!

TREVI-UMBRIA

In the gorgeous village in Umbria grow the olives that, for centuries, have been pressed for their glorious, nutty, peppery, creamy oil — considered Italy’s finest by numerous master chefs. Heavenly.

BARBERA SICILIAN Plump, violet biancolilla olives get hand-harvested by a fourth generation olive oil producer, and crafted into this oil exclusively for Fairway. A wonderfully fragrant oil.

Unctuous, complex, rich and buttery.

GREEK KORONEKI, AUSTRALIAN PICUAL and so many more!

Shop online.

FairwayMarketplace.com

FRESH MOZZARELLA

So beautiful. So simple. Do we gaze at it or eat it?

The flavor of a good mozzarella is clean and milky.

Sweet yet neutral and ready to soak in the flavors of whatever you choose to drizzle on it. Whether it be as simple as vine-ripened tomatoes with extra virgin olive oil and torn basil. Or anchovies sauteed with garlic in extra virgin olive oil and drizzled lavishly while still hot. Or a good classic pignoli and basil pesto. It’s a blank canvas, waiting for your creativity.

Experiment, play with flavors. Good, fresh mozzarella should be consumed the same day we make it, preferably while still warm. If you must, store it in a container with milk so it stays soft and supple.

Hand-pulled and Fresh!

All day, every day, we’re making fresh latticini the old fashioned way. Plenty of hot water, a skillful eye and plenty of experience go into this age-old practice. We learned it from the best in the industry and mastered the craft. Stop on in and grab a warm one.

SPAGHETTI WITH FRIED ZUCCHINI AND CIELENGINI (Baby Mozzarella)

Take a simple spaghetti and tomato sauce and make it extraordinary. Prepare spaghetti in the usual manner. Meanwhile make a quick tomato sauce in a large saute pan. Cut zucchini into shoestrings, coat in bread crumbs, fry and reserve on the side. Keep warm.

Drain the spaghetti, toss in the sautee pan with tomato sauce and allow to infuse for a few minutes. Plate the spaghetti. Toss drained cellengini into the saute pan that the tomato sauce was made in.

When just starting to melt, transfer to the plates of spaghetti. Crown with the reserved fried zucchini and serve.

MOZZARELLA, TOMATO AND BASIL NAPOLEON

Cut the mozzarella and tomatoes into rounds. Wash and pat dry basil leaves. Alternate layers of mozzarella, tomato and basil leaves. If desired, secure with a wooden skewer down the center.

Drizzle with olive oil and finish with cracked black pepper.

CHEESE PLATES IMPRESS YOURSELF, AND THEN IMPRESS YOUR FRIENDS! THIS IS HOW THE PROS DO IT, AND FAIRWAY’S STEVE JENKINS TAUGHT THEM (back in 1992 when the great Pino Luongo’s Mad 61, the restaurant at the new Barney’s, opened)!

FOR COCKTAIL PARTIES AND DINNER PARTIES, OR JUST YOU AND YOUR FRIENDS! MAYBE JUST YOU AND YOUR MATE!

PLATE #1 FRENCH MOUNTAIN CHEESE PLATE

PLATE #2 FRENCH PYRENEES CHEESE PLATE

INGREDIENTS: • One- 1 ½ oz sliver OR cube of Morbier • Same of Abondance OR Beaufort • Same of Tomme de Savoie • Same of Bleu de Gex • Generous dollop of any Vacherin Mont d’Or-like cheese • Scant handful shelled walnuts, preferably Fairway’s AOC Perigord walnuts • One soupspoonful Fairway’s Le Trinquelinette strawberry-rhubarb preserves • One quartered, cored Comice OR Bosc pear • Crusty bread of your choice, preferably by Fairway

INGREDIENTS: • One-1 ½ oz slice (portion) Bethmale chevre OR Bethmale brebis • Same of Ossau-Iraty • Same of Moulis chevre OR brebis • Same of Chabriou OR Basquitou OR Chabrin • One whole OR two small roasted piquillo chiles • Scant handful shelled walnuts, preferably Fairway’s AOC Perigord walnuts • Scant handful Fairway mixed olives of all colors, shapes and sizes • One whole grilled artichoke • Crusty bread of your choice, preferably by Fairway

PROCEDURE: Using full-sized dinner plates as if each were a clock, place cheese portions at 10:00, 2:00, 4:00 and 8:00. Place walnuts, preserves and pear at 3:00, 6:00 and 9:00. At 12:00, stack or fan hunks or slices of bread one atop the other.

Serve at room temperature, but within one hour so the cheeses, etc. don’t dry out. Serve with cloth napkins and silverware and your choice of butter, separate.

SUGGESTED BEVERAGE: You needn’t get fussy; any French red OR white wine you like, if not cold beer OR Pineau des Charentes (iced).

French ciders are marvelous, too.

PROCEDURE: Using full-sized dinner plates as if each were a clock, place cheese portions at 10:00, 2:00, 4:00 and 8:00. Stack or fan hunks or slices of bread at 12:00, one atop the other. Place walnuts at 3:00 and 9:00; place olives at 6:00. Place piquillos and artichoke in the center of the plate. Serve at room temperature, but within one hour so the cheeses, etc. don’t dry out. Serve with cloth napkins and silverware and your choice of butter, separate.

SUGGESTED BEVERAGE: You needn’t get fussy; any French red OR white wine you like, if not cold beer OR Pineau des Charentes (iced). French ciders are marvelous, too.

PLATE #3 THE ITALIAN CHEESE PLATE

PLATE #4 THE IBERIAN CHEESE PLATE

INGREDIENTS: • One-1 ½ oz portion La Rocchetta OR La Tur • Same of Fontina OR Raschera OR Piave • Same of Gorgonzola Dolce • Same of Moliterno OR Fiore di Sardegna OR Sicilian Pepato • Same of any Pecorino Toscano • Individual ramekin filled with chestnut honey OR acacia honey OR suitable mostarda • Scant handful Fairway mixed olives of all colors, sizes and shapes • Four thickish slices any Fra‘Mani salami OR sweet or hot sopressata • Crusty bread of your choice, preferably by Fairway

INGREDIENTS: • One-1 ½ oz portion Portuguese Serpa OR Portuguese Serra OR Portuguese Azeitao • Same of Spanish Tortal del Casar • Same of Spanish Mahon • Same of Spanish Malvarosa OR Spanish Idiazabal OR Spanish Roncal • Scant handful roasted, salted Marcona almonds • Scant handful Fairway mixed Spanish olives • 1½ oz portion Spanish membrillo (quince paste) • Same of Catalan fig OR date cake • Crusty bread of your choice, preferably by Fairway

PROCEDURE: Using full-sized dinner plates as if each were a clock, place cheese portions at 10:00, 2:00, 4:00 and 8:00. Stack or fan hunks or slices of bread at 12:00, one atop the other. Place ramekin in the center of the plate surrounded by the olives. Place the rounds of salumi at 6:00, 3:00 and 9:00. Serve at room temperature, but within one hour so the cheeses and accompaniments don’t dry out.

SUGGESTED BEVERAGE: You needn’t get fussy; any Italian red OR white wine you like, if not cold beer, OR dry vermouth, OR even grappa.

PROCEDURE: Using full-sized dinner plates as if each were a clock, place the cheeses at 10:00, 2:00, 4:00 and 8:00. Stack or fan hunks or slices of bread at 12:00, one atop the other. Place the olives in the center of the plate, the almonds at 6:00, the membrillo at 5:00, and the fig cake at 7:00. Serve at room temperature, but within one hour so the cheeses and accompanimanents don’t dry out.

SUGGESTED BEVERAGE: You needn’t get fussy; any red OR white Portuguese or Spanish wine you like, maybe a red AND a white, OR cold beer, OR Spanish brandy, preferably iced.

PLATE #5 THE AMERICAN CHEESE PLATE INGREDIENTS: • One-1 ½ oz portion American goat cheese of your choice • Same of any American sheep cheese • Same of any American cow cheese • Same of any American blue cheese • 1 ½ oz portion Paley Bar • 3 slices La Quercia organic Iowa prosciutto • Scant handful smoked almonds • Your choice sweetest seasonal fruit, sliced into four bites OR berries • Crusty bread of your choice, preferably a nut and dried fruit-spiked bread by Fairway PROCEDURE: Using full-sized dinner plates as if each were a clock, place cheeses at 10:00, 2:00, 4:00 and 8:00. Stack or fan hunks or slices of bread at 12:00, one atop the other.

Place the almonds in the center of the plate, place the sliced fruit around the almonds; fold on the prosciutto at 11:00 and 1:00, 3:00 and 6:00, and put the portion of Paley bar at 7:00.

SUGGESTED BEVERAGES: You needn’t get fussy; any American wines you like will be fine, perhaps one red and one white. Cider, hard or soft, works with all cheeses. Bourbon is recommended, too, preferably iced.

The Italians Have It!

To eat as an Italian is to awaken all the senses. It is art. Not to be rushed but rather, eaten slowly and deliberately, revelling in the glorious nuances. To savor the calcium crystal “crunch” of Parmigiano Reggiano is a feat to aspire to. Italy’s cuisine and culture is about love, passion, art and family and it all happens at the table. Ms. Medici, we thank you with all our heart.

ACETO BALSAMICO

Organic trebbiano grapes grown plump and sweet, are aged in kegs of oak, mulberry, chestnut, cherry, and juniper. Emerging richly fragrant and sweet with a touch of mouth-puckering piquancy. A mahogany dark balsamic with perfect depth, sweetness, and complexity.

OSCO SABINA DOP

The lush and fertile Sabina region in Italy is just half an hour outside of Rome, but the peaceful, gently rolling hills seem as if they are millions of miles away. Far too good to cook with. Let it flow. Drizzle on all things good. This oil will transform good food into glorious food.

FAIRWAY MINCED GARLIC IN OLIVE OIL

Can you think of anything Italian that doesn’t call for garlic?

Oh, my. All that peeling and crushing could force you to a mad house! The base to Italian cooking made simple—open a jar and spoon out all you’ll ever need.

FAIRWAY SUN-DRIED TOMATOES IN OLIVE OIL

These sun-worshipped tomatoes will take you back hundreds of years, to farms where tomatoes were harvested, late in the season.

Ripe, plump and bursting from their skin under gentle pressure.

The farmers’ wives and daughters slice them, salt them and line them on wire meshes or wooden tables and let the sun bake them into the most concentrated flavor a tomato could ever have. The texture is meaty, yet firm with just the right amount of chewiness. Great bread awaits them, awaits you.

FAIRWAY PREMIUM NUTS In the world of nuts, we can say with full certainty, ours are bigger! And sweeter! And nuttier!

And the freshest you’re going to find anywhere. Come marvel at our selection.

Go Nuts...

Nuts are staggeringly perfect foods. They’re protein and vitamin powerhouses. They’re snacks to rival all other snacks, plain or dressed up a little with rosemary, or hot pepper, or whatever your heart desires. They lend crunch and depth to salad. They make pesto sing. They do your chocolate chip cookies well. Your green beans are begging for some toasted almonds! Your crepes are naked without some chocolate hazelnut spread! At Fairway, we’ve got so many nuts—and such fine nuts— it’s a bit nuts.

LAPALISSE NUT OILS France’s oldest and most highly-respected nut and seed oil producer sources the finest almonds, walnuts, hazelnuts (and olives, too), then presses them in an ancient facility using an authentic millstone. These oils are imbued with an intense timelessness — they’re simply as good as good gets!

Their rather fragile, delicate flavors are best used to anoint vegetables and seafood and to dress the most delicate of berry and baby leaf lettuce salads.

Finish your dishes with Lapalisse to achieve nutty, smooth, and heavenly splendor.

FAIRWAY ACETO BALSAMICO

Real Aceto Balsamico di Modena from Italy.

We are amazed at ourselves for having pulled this off. A batch of old, complex, excruciatingly delicious balsamic.

The oh! so reasonable price.

Twang... Brilliant, Bright Acidity

Behold the magical properties of vinegar! Vinegars are flavor bombs themselves. And they unleash and amplify the flavor of whatever it is you’re cooking. Great cooks have quality vinegar on hand at all times. You will become hopelessly infatuated with Fairway’s stellar selection of the universe’s best vinegars.

BELBERRY BLACK CURRANT VINEGAR

Started by a small Flemish grocer who was determined to revive ancient artisanal techniques for preserving fresh fruits, Belberry has grown their business while remaining steadfast in their philosophy and creation of exquisite, carefully crafted fruit products. Plump, sun-ripened, vibrant black currants plucked fresh from the shrub are used to make this perfectly balanced delectable vinegar that merges sweet-tart fruit flavors with a subtle piquancy.

VINAIGRE FRAMBOISE

In Turenne, France, the “Domaine des Terres Rouges” is heir to a long family tradition of producing superb artisanal vinegars. High-quality red wine vinegar gets distilled with a hint of raspberry to create something truly succulent and wonderful. Raspberry vinegar is a just sweet enough, sophisticated, and lovely way to add a fruity tang to whatever it touches.

VINAIGRE TRUFFE

This luxurious vinegar is made from the highest quality French white wine vinegar infused with the remarkably flavorful essence of truffle.

VINAIGRE AUX NOIX

High quality white wine vinegar is combined with a hint of walnut to create a wonderful, deep, savory flavor. Walnut vinegar will add an earthy, elegant dimension to all your favorite dishes.

PAGO BALDIOS SAN CARLOS

From Extremadura, the ‘It’ region of Spain.

This extraordinarily smooth and lush extravirgin olive oil comes from fresh, aromatic, green arbequina olives. Intensely fruity, green apple-y, with notes of just cut grass. Sweet and slightly spicy, never bitter.

CHORIZO

From La Rioja, Spain, dreamy tapas sausage, ready to chunk up or add to soups, stews and sauté pans,with a supremely exotic flavor.

Sausage, seasoned with sweet smoked paprika from La Vera. Mmm.

Paella... The Joy of Spain

Perfection in a pan! Paella delivers so much flavor for so little effort. Effortless assembly, simmering and clean up. Numerous versions exist from all regions of Spain but essentially, the process is the same. Don’t omit the chorizo, saffron or piquillo peppers and a true Paella can be yours for dinner tonight.

PIQUILLO PEPPERS

SAFFRON

These exquisite “little beak” peppers are native to the Ebro River Valley in Northern Spain. Sweet, gorgeouslyred and with only a slight piquance, piquillo peppers add a flavor to paella that is essential. For a twist, stuff with goat cheese and dribble with extra virgin olive oil and serve as appetizers.

You’ll need this to cook up your best paella! This exalted vivid crimson stigma of the crocus flower is the world’s most treasured—and expensive—spice. Although not from Spain, ours is organic, from Greece, and a steal. Gorgeous! Saffron can transform ordinary into extraordinary.

PAELLA RICE

Certain varieties of short-grained rice grown in Spain have a unique capacity to absorb large amounts of broth while remaining firm so it is the perfect rice for soaking in all that delicious seafood flavor.

KOSHER FROZEN, DAIRY AND SPECIALTY FOODS We’ve got kosher cheeses from around the world, kosher ice creams and soy ice creams, artisanal hot sauces, chocolates galore, trail mixes and tomato sauces, pickles and gorgeous French beets. Amazing things you never knew existed.

Kosher...

We offer a higher quality kosher selection than our competitors dare dream of.

From our premises-roasted coffee to our baked-fresh breads and bagels, from superior meat to stupendous olive oil, we have all the goods to supply the serious kosher cook with everything you want and need.

KOSHER BAENA Baena, a hill town in southern Spain, is home to the olive groves that produce these wonderfully-crafted and perfectly balanced oils.

This unfiltered, complex, spicy and peppery oil is voluptuous and lusty; the oil is pressed within mere hours of the olive harvest, preserving intricate flavors and aromas.

FAIRWAY KOSHER POULTRY AND MEATS We made a brilliant arrangement with Murray’s—an industry leader of certified-humane, veggie-fed, freerange chickens—and proudly bring you certified kosher rotisserie chickens.

Our kosher red meat is also provided

by OU- and USDA-certified vendors you can trust.

Nothing like a big bowl of pasta to satisfy the mouth, body, and soul. We love our pasta late at night with a glug of good olive oil and a handful of ParmigianoReggiano. Or we elevate it to a dinner party dish with exquisite seasonal veggies and a made-with-love sauce. We equate pasta directly with happiness. This year, we’re resolving to savor plenty of pasta.

Campari

Truly decadent, this luscious, creamy spread is an absolute luxury; we considered labeling it dangerous, because it’s practically addictive.

Perfect for party platters (that vegan guests will especially appreciate), nothing goes into this jar other than freshly blended ripe artichokes, pearly cloves of garlic, sea salt, and high-quality olive oil. Imported from Italy, this is a true Mediterranean culinary delight.

... To Live Like Italians

CARA CUCINA CREMA CARCIOFI E AGLIO

BAKED-FRESH BREADS

VILLA REALE SUN-DRIED CHERRY TOMATOES

You’ll taste and smell the Sicilian countryside with this appetizer made by the Licata family.

The cherry tomatoes used are typically grown in Pachino, in southeastern Sicily, then they are split in half, salted by hand, laid cut-side up on screen tables in fields, and partially dried in the sun for two days. This intensifies the taste of these sweet and succulent little tomatoes before they are jarred with the producer’s own extravirgin olive oil, along with sunflower oil, basil, and garlic.

BELLA BOSCO PORCINI MUSHROOMS TARALL’ORO PASTA Made in a sleepy countryside village in southern Italy by artisanal pasta makers, this is as authentic as it gets. Satisfying with a good al dente bite, this filling pasta tastes homemade but takes less than 15 minutes for you to prepare.

FAIRWAY PASTA SAUCE

SMOKED SPANISH PAPRIKA

How do we get you the most flavorful and pungent Spanish smoked paprika?

We take our time. Plump, fresh Spanish peppers are painstakingly dried and then slowly smoked over a fire emanating from natural oak. The result is a vibrant paprika that endows your meals with a piquant and scrumptiously smoky essence. This spice adds a bright vigor to dry rubs, stews, and provides a zesty accent to potatoes and fish.

Sausages and chorizo are made positively scrumptious with the potent punch of this spice.

FAIRWAY SZECHUAN PEPPERCORNS

Before cooking with chili peppers, Asian cultures used a combination of Szechuan peppercorn and ginger to generate heat in dishes, but these days, this pepper is better suited for cream sauces, thick stews, seasoning cubed beef, and is also an essential ingredient in Chinese Five Spice. More sweet-tart and lemony than spicy, this unusual pepper has an extremely interesting effect on the tongue, rendering a unique numbing sensation that’s pleasantly startling. We like to throw it into puttanesca sauces and salsa to make everyday foods interesting.

FAIRWAY RAINBOW PEPPERCORNS

Four different types of pepper are mixed together to make this Rainbow Peppercorn mix—giving it a beautiful array of colors and an amalgam of fine flavors. We calibrated a balance of slight fruitiness and mild bite to create a harmony of flavors that’s more interesting and diverse than your standard all-purpose pepper.

Spiced

... From A-Z

Spices are powerful things. They can impart flavor, character, depth, and soul. They can transport you to the far corners of the globe. They can turn your dishes from boring to flavorful, refined, and exceptional. At Fairway, we carry the best of the world’s treasured spices.

Spice up your cooking, and don’t stop there.

CARDAMOM

These dried green pods can easily be slit open to reveal clusters of black seeds that concentrate all of the flavor and aroma emitted by this spice.

An extremely fragrant seasoning, cardamom has a commanding spicy and citrusy character that pairs well with cinnamon, clove, and nutmeg, particularly in sweet desserts or breakfast dishes like French toast, as well as chai teas. The pods can be simmered whole, as they will soften, but the skin is rarely eaten. Uniquely versatile, cardamom can be used to season sweet and salty dishes. In fact, it has a rather cosmopolitan presence, added very often to Indian dishes like basmati rice and Beef Sukka. It’s also typical of Scandinavian sweet rolls and pastries, and found in baked Middle Eastern goods like cookies and cakes.

Because of its potency, you’ll want to use this spice in small doses -a little goes a long way.

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COBRAM ESTATE AUSTRALIAN RESERVE PICUAL EXTRA VIRGIN OLIVE OIL

When a specific olive oil has been produced for several generations, you know it’s good. But when you set up shop as a new olive oil producer, you don’t have legacy as a calling card, so prove yourself you must. And that’s exactly what Cobram Estate has done since it set up shop in 1996. It’s now one of the leading producers of Australian extra virgin olive oil, and its olive oil production makes up approximately 50 percent of Australia’s total crop. It grows its olives on two estates -- Boundary Bend, one of Australia’s largest groves, and Boort, one of the world’s largest single estate olive groves. This Reserve Picual’s integrity is maintained by an expert panel of tasters who check for the “Reserve” quality before it can be bottled and classified with this distinction that conveys an exceptional Picual olive of complex quality. It won International Medium Best of Class Gold Medal in the 2011 Los Angeles International Extra Virgin Olive Oil Competition. You’ll taste green olive combined with bush tomato and fig leaf aromas, along with balanced bitter and spicy notes.

COBRAM ESTATE AUSTRALIAN RESERVE HOJIBLANCA EXTRA VIRGIN OLIVE OIL

You probably think of the land down under as a leading wine producer, but fine olive oil from the Australian continent is just as exquisite. This Reserve Hojiblanca (pronounced okee-blanca) extra virgin olive oil is named after a variety of Spanish olive that originated in Andalusia, Spain, and now also grows in northern Victoria, Australia. Cobram Estate was the first Australian olive oil producer to be certified as “Extra Virgin” under the Australian Extra Virgin Code of Practice, and it makes its Reserve oils with a proprietary technique they dubbed “Ultra Premium.” After the perfectly ripe olives are picked, pressed within four hours, and allowed to settle, an expert panel of tasters checks for the “Reserve” quality before it can be bottled and classified with this distinction that conveys an exceptional fragrant and complex quality.

This Hojiblanca yields aromas of fresh-cut grass and tropical fruits combined with a little bitterness and slight pungency at the finish. It won the International Delicate Best of Class Gold Medal in the 2011 Los Angeles International Extra Virgin Olive Oil Competition. It won International Medium Best of Class Gold Medal in the 2011 Los Angeles International Extra Virgin Olive Oil Competition. You’ll taste green olive combined with bush tomato and fig leaf aromas, along with balanced bitter and spicy notes.

NATURVIE SALT FLAKES WITH SMOKED SWEET PAPRIKA From beautiful Badajoz, Spain, comes this fine, all-natural sea salt with smoky, spicy, and sweet paprika. A perfect way to deliver flavor, nuance, and texture to any dish, from a fillet to a plate of farm-fresh veggies.

NATURVIE SALT FLAKES WITH FINE HERBS Fine, all-natural sea salt with fragrant dried herbs.

Salted

... In Every Color,Shape and Flavor

Salt has become a key ingredient in dishes. No longer blended in to sauces or dissolved in liquids, it has taken on a life of its own. It’s become a food group. Add a desirous crunchy texture to finished dishes; infusing nuances of herbs, spices, smoke, seaweed and more in subtle or really extravagant ways.

SEL DE GUERANDE AUX ALGUES

This is a unique salt enhanced with the subtle mix of three different types of seaweed. Imported from Guerande, a carefully preserved, charming, medieval town on the western coast of France that boasts a rich and fascinating history, and is home to closely guarded marshes where salt is cultivated by only natural elements: wind, sea, and sun. The salt is harvested by hand using ancestral, centuriesold techniques and craftsmanship to preserve the sustainable environment and provide pure, clean, potent, unrefined salt without any chemical treatment, washings, preservatives, or additives.

FALKSALT

The dominant salt in Sweden, Falksalt has been in the business since 1830, focusing only on making gourmet and unique salt. This variety takes on a unique, flaky, pyramid shape. It’s created by evaporating sea water, then letting it simmer in large pans until flakes emerge, which are raked out by hand. This technique has its roots in an ancient process -- taught to the folks at Falksalt by Cypriot artisans -- by which flake salt is created when saltwater hits sun-heated boulders at the right temperature.

HIMALANIA HIMALAYAN PINK FINE SALT This fine-ground, naturally pink salt that looks as soft as rose-colored Bermuda sand is mined from underground salt deposits in the foothills of the Himalayan mountain range. Containing a number of minerals including calcium, magnesium, potassium, iron, and copper, each dusting of Himalania pink salt will offer a flavorful and unique taste that touches the tongue with slightly briny notes while giving any food it grazes a lovely crunch.

HIMALANIA HIMALAYAN PINK SALT GRINDER Looking like sea glass in a jar, these pebbles of naturally formed pink salt, mined from underground salt deposits in the foothills of the Himalayan mountains range, will grab your attention and beckon to be gazed at.

Salted Pink...

Himalayan salt, known as Halite, properly is THE SALT of the century. It is mined in the Khewra Salt Mines, the second largest salt mine in the world, located in Khewra, Jhelum District, Punjab, Pakistan, about 300 km from the Himalayas. Chefs, gourmands and food writers are all enamored with the beautiful color range, cooking properties (on large blocks) and clean taste.

This salt gives tickled pink a whole new meaning!

HIMALANIA HIMALAYAN PINK ROCK SALT Get rid of your old salt shaker, because this gorgeous rock salt comes in blocks, glistening like pink gems you can use to adorn your table. It’s paired with a miniature grater, so you can shave off what you need to finish any meal, just as you would grate parmesan atop a plate of pasta. Your dinner guests will love it, talk about it, and will want it for themselves. Always the trailblazing foodie, you’ll start a trend.

ORTIZ VENTRESCA BONITO DEL NORTE

This is not your mama’s tuna fish. From the belly of the fish, that velvety, wonderful part known in sushi bars as Toro. It has a buttery, complex flavor and a creamy texture. Luscious and elegant, and perfect right from the tin.

Ortiz’s fish are line caught, one at a time, off the northwestern coast of Spain. They’re then hand-filleted at sea, and preserved in good olive oil. A whole new world of tuna! In a pretty jar for ease and lovely presentation.

Ortiz has been preserving fish for 100 years. They exemplify the balance between modern techniques and scrupulous respect for traditional fishing methods, which means their products are best for the environment and your discerning taste.

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ORTIZ COSTERA 2007 BONITO DEL NORTE

Welcome yourself to the family with this 2007 private family reserve Bonito.

ORTIZ BONITO DEL NORTE GLASS JARS

Ortiz’s fish are line caught, one at a time, off the northwestern coast of Spain. They’re then hand-filleted at sea, and preserved in good olive oil. Bonito, also called albacore, is the most mild and prized species. It flakes beautifully. A whole new world of tuna! In a pretty jar for ease and lovely presentation. Ortiz has been preserving fish for 100 years.

They exemplify the balance between modern techniques and scrupulous respect for traditional fishing methods, which means their products are best for the environment and your discerning taste.

You will find tons of marinades and BBQ Sauces in our aisles, from organic to specialty and imported or even the every day brands you’re familiar with. Making your own is a cinch and recipes are plentiful online and on labels. Just remember, you’ll need something sweet, acidic and tomatoey to start.

DIY Marinades & BBQ Sauces

DULCET MUSTARD

Intensely flavorful mustards are on the rise and Dulcet does it so well! Ready to be devoured as is or used as part of your marinade and flavor base. Totally blissful in Creole, Madras Curry or Sweet Orange Chile.

FAIRWAY MAPLE SYRUP

Real maple syrup made from maple tree sap and contains no artificial flavorings or additives. Quite worthy of not just pancakes but the steaks or poultry you’re going to toss on the grill. Combine with “acids” such as vinegar or citrus along with a few herbs or spices and you’re off to a great BBQ.

DULCET KETCHUP

Another key ingredient to making your own marinades and BBQ sauces. And Dulcet has done some of the work for you by flavoring it up whether you choose Peppery Moroccan or Mild Indian Curry.

GARLIC CLOVES

You will find a substitute for just about any other ingredient, but garlic. The flavor it adds is unexplainable and necessary in just about anything you make. Don’t skip this crucial flavor. Crush it, grind it, mash it, slice it or leave it whole.

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TERRA CHIPS

The pioneers of the potato and root chips of today’s world. Bold, exotic flavors, interesting shapes and textures and vivid jeweltoned hues. A feast for your eyes! You don’t need us to tell you what to do with them.

Enjoy them as you always have.

ANAVIEJO POTATO CHIPS FROM SPAIN

We have no business eating potato chips. These artisanal production chips are made from potatoes grown from the Anaviejo family in CastileLeon, and they are so good we imagine devouring a bag a day each. There goes our diet. Serve them with cocktails at the most elegant tables and gatherings as the Spaniards do. They don’t dip them. They don’t adulterate them.

Neither should you. Savor them, bite by precious bite.

FAIRWAY RED, WHITE AND BLUE TORTILLA CHIPS

What would summer be without freshlymade guacamole or salsa and tortilla chips? Use them to scoop up your favorite dips or finish your salads with a few crunchy pieces. Made authentically, made

by Fairway.

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FAIRWAY TAPENADE

In black or green, olive paste, or better known in Europe as tapenade, is the quintessential smear for your breads and toast points. Lusciously slather on, don’t go overboard, as its flavor is quite strong. You want to make that your first layer. Add Parmigiano Reggiano shavings and finish with a drizzle of oil. Now THAT is a marriage made in heaven!

FAIRWAY FRESH SALSA AND GUACAMOLE

What can we tell you about salsa and guacamole that you don’t already know other than grab ours from the Grab ‘N Go fresh refrigerator case? It’ll save you time so you can do the things you’d rather do. Like bake on the beach. Use your SPF, sun responsibly.

FAIRWAY CHILI PASTE

FAIRWAY SALSA

You certainly could stir this into your salsa and guacamole to give them a little extra heat. Or, when you’re feeling brave, frugally spread some on toasts.

Top with chimichurri sauce (you can make your own or grab ours from the Grab ‘N’ Go fresh refrigerator case).

Finish with cilantro leaves and scallions, maybe a nice little squeeze of lime, and appetizers are done.

Is your house the house where everyone always seems to congregate? Then this is the salsa for you. Fairway Private Label Salsa is just the item to stockpile for the warm weather months. In mild, medium and hot.

FAIRWAY HUMMUS

ALL NATURAL The newest Fairway Family member in our Private Label range. ServeHUMMUS up some toasted pita bread wedges or go “lower carb” with veggies like carrots, celery, broccoli, pepper strips and tomatoes (feel free to insert your favorite veggie here).

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All ingredients are all natural, nothing artificial

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No preservatives, no additives

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Smoother, creamier texture

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Many new exciting flavors and artisinal toppings

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Chickpeas are soaked overnight, just like homemade

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Premium tahini made from the finest African sesame

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OU Kosher certified and vegan friendly

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Zero trans fat and no cholesterol

ROCAL IMPORTED FROM FRANCE (KOSHER) BABY BEETS

By far, one of the very best ideas our savvy Master Cheesemonger, Steve Jenkins has ever had. Steve broke new ground when he imported these beets from France. People laughed at him, but he knew better. These beets are cooked, peeled and sealed in vacuum-packed freshness. They’re ready for anything you can dream up. And all without getting your hands dirty.

Simply open the pouch and slice or cut away...effortlessly. You know beets are good for you, you don’t need us to tell you that. Excellent sliced into rounds and layered on a platter with grapefruit slices. Strew a handful of arugula over the top. Finish with roasted shallots, toasted pecans, goat cheese and a drizzle of EVOO. A perfect salad awaits.

Lunor is Living!

Lunor vacuum-packed vegetables is all about giving you your time back so you can spend more time living and less time in the kitchen. What they’ve done is revolutionary yet so simple. They’ve found a way to prep and cook and preserve the flavors and textures of just-picked vegetables. From carrots and potatoes to leeks, lentils and beets. Ready to be folded into dressings or stirred into soups and stews or sauteed with garlic and herbs. Imported from France. Find them in the produce secton.

LUNOR CUBED BEETS AND BABY BEETS Ready to be tossed into salads or stirred into a big pot of summer borscht.

LOOK FOR LUNOR: LEEKS, CARROTS, LENTILS AND SO MUCH MORE.

LUNOR CUBED POTATOES

Ready to be folded into dressings for awesome summer potato salads or sauteed with diced onion, pepper strips and fiery spices for the best side of home fries you’ve ever had.

LUNOR WHITE BEANS

A big casserole of pork and duck cassoulet awaits you. Easy sauteed escarole and white beans can be yours in minutes.

So few joys in life come at such a cheap price. Treating yourself to Fairway perfectly roasted and brewed iced coffee is just one of them!

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COOL OFF WITH OUR ICED COFFEE RECIPES AT FAIRWAYMARKET.COM UNDER RECIPES: BEVERAGES.

FRESH-ROASTED IN SMALL BATCHES, ON PREMISES, EVERY SINGLE DAY Whether you are a novice of coffee, an expert with pretentious tendencies, or just someone who knows what tastes good, we have something for you.

Recall the smell of a roasted coffee bean. Close your eyes and think of how delightful it is. Now imagine you have access to a roaster, worth the price of a Ferrari no less, at your disposal, a roaster that is operated by trained team members to offer you nearly 100 varieties of coffee (!), including 50 different flavors every day. Open your eyes – you don’t have to imagine it anymore. We have it, and it’s all for you.

FAIRWAY PREMISES-ROASTED JAMAICAN BLUE MOUNTAIN

Our Jamaican Blue Mountain is truly one of the world’s great coffee beans, and we roast it lightly to preserve every nuance of its natural complexity and long chocolatey finish.

FAIRWAY PREMISES-ROASTED ORGANIC COLOMBIA SUPREMO

Colombians have been growing coffee for centuries so their harvesting and cultivation practices are pretty well honed, which works for us because we’ve got exceedingly high standards when it comes to beans, and this fair-trade blend is no exception. Our experts select only the finest 100% organic Arabica coffee beans to roast to a medium shade that produces a naturally sweet, mediumbodied cup with a mellow fruity finish and slight acidity. These organic Colombian beans make a cup that will have you asking for a refill.

FAIRWAY PREMISES-ROASTED ORGANIC COLOMBIA SUPREMO

You don’t have to live in New York to bring a bit of Brooklyn into your daytoday. Brewing a pot of this exceptional blend will make you feel like you’re in the neighborhood. We roast small batches of 100% Arabica beans and watch them carefully until they reach a deep and dark shade. They exude just thin sheen of oil that crafts a full-bodied cup with a rich aroma that emanates you as you pour a mugful. Strong but smooth, you’ll detect a note of nutmeg and soft acidity with each swallow.

FAIRWAY PREMISES-ROASTED FRENCH ROAST

This is the classic dark French Roast, the coffee of poets and romantics, spiced with the aroma of inspiration. We have fully-roasted the essential 100% Arabica bean to its perfection, releasing heady, heavy flavors that stay smooth in the mouth with a soft acidity.

Indulge your Francophile passions, bite into your madeleines, adjust your beret, and dream of strolling through Paris along the Seine.

FAIRWAY PREMISES-ROASTED BENNY’S BLEND

Benny Lanfranco, Fairway’s coffee connoisseur -- the man in charge of brewing up ideas for your cup of Joe -- has concocted something special to perk you right up.

Fairway finds the finest coffees from Asia, Africa, and America, then creates a unique dark roasted blend. This is a complex, rich coffee, long on taste and satisfaction, and it stays smooth, never bitter. This blend brews up beautifully, with the slightest hint of spice and fruit.

OUR COOKIES ARE DELISH! In the oven, out of the oven. In the oven, out of the oven. In the oven, out of the oven. We do this several hundred times a week to keep up with the insane demand for these cookies. Rebecca Martin, our Cookie Baker, has been whipping up batches of cookies, fresh every day, in our Stamford Bakery. She ships them down fresh to your favorite local Fairway. Soft and tender with a rich luxurious mouth feel, just the right crisp texture and big chunks of semi-molten chocolate.

Available in Classic Chocolate Chunk, Oatmeal Raisin, Snickerdoodle and Kookiepazzo.

With Love...From the Oven

Surrender to the call of the oven. Seasonal treats, everyday treats and special occasion treats that will surpass your wildest of cravings. From the ever-popular chocolate chunk cookies and double-filled, fresh-baked pies to buttery croissants and danishes to light-as-air whimsical cupcakes and cakes to the wild-abondon indulgence of chocolate cakes and confections.

DELIGHTFUL CAKES

This is not a Wayne Thiebaud painting. This is Fairway.

Surely by now you know our master bakers are always up to something absolutely delightful for you to savor every season. These magical little cakes make their debut for just a spell — to welcome Spring, celebrate Mom and the happy moments in life.

DELIGHTFUL CUPCAKES

When it is just a TASTE that you are after.

FAIRWAY FRENCH BAGUETTE

It’s the bread that put our hands-on production bakery on the map. Made by hand with the same exacting precision as it was hundreds of years ago. Worthy of a window display in a Parisian boulangerie. Worthy of your best meals and fits right in at a casual picnic, elegant table and even for the car ride home. Better to by two.

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If you’ve ever had the magnificent opportunity to witness bread in the hands of a passionate, artisan baker, it is absolute magic. The artist’s hands are fluid, soft and graceful. The dough, pliable, giving and flourishing under the nudging guidance of experienced hands.

It’s a tender dance. Fairway Breads are born.

FAIRWAY PULLMAN LOAF

Known as pan or sandwich bread in some circuits. Known as pain de mie in France.

Anything you want to call it is simply fine by us but know that this is the perfect density bread to make your sandwich fillings shine.

Whether it is peanut butter and jelly or buttered bread with parmacotto and arugula leaves.

FAIRWAY WHOLE WHEAT MICHE BREAD

Miche, in French, refers to being plump. And plump it is. This quite large, round whole wheat loaf is baked up fresh and cut into quarters. Excellent for mopping up sauces and for awesome sandwiches.

Light and Healthy Grilling

Spring and summer can only mean one thing for food and cooking enthusiasts: Grilling! However, you shouldn’t always limit your grilling choices to the typical heavy options: burgers, steaks, and ribs are great, but represent only a sampling of the possibilities. Take a look at the lighter side. The meals may fascinate you!

Fairway Market offers a wide array of lighter grilling fare, including USDA-certified and farm-fresh poultry, such as from Murray’s, in Pennsylvania, along with a huge assortment of different types of fresh seafood. Grilled vegetables are also a nutritional and colorful addition to any meal, and you won’t have any issues finding the perfect side dish in Fairway’s vast produce section.

If you’re looking to spice up your favorite grilling recipe, look no further than Fairway’s immense collection of high-quality private label herbs, spices, and extra-virgin olive oils.

To start, the lean protein from chicken breasts and fish, along with nutrient-filled fresh vegetables, are three of our best options when making healthier picks. Vegetables can not only supply your body with various vitamins and minerals, but they’re also a great source of antioxidants and dietary fiber.

So whether you’re craving salmon, halibut, tuna, scallops, or chicken, Fairway can provide you with endless and imaginative possibilities. Depending on your preference, you can take the minimalist approach, and simply prep your fillet with Fairway extra-virgin olive oil, sea salt, and lemon. However, if you prefer bolder taste, you can try adding teriyaki, soy, or ginger sauce to your favorite fillet. Creating a homemade mango salsa with tomatoes, onions, and peppers can also be a fresh, delicious and tangy addition to any grilled fish plate.

If you’re looking for a hassle-free and easy way to prepare your chicken, simply use your favorite salad dressing and let the chicken marinate for a few hours in the refrigerator. If you happen to love the traditional taste of barbecue, Fairway’s exceptional BBQ sauces (that come in three flavors: shweet, shmokey, and hawt, for those who need to feel heat when they eat), will complement your grilled chicken with smoky perfection. You may also be inspired to be more adventurous with your cuisine.

Give your recipes a remarkable new kick by seasoning your chicken with Szechuan peppercorns, chipotle chili powder, the Aleppo pepper in Fairway’s Grill Master Spice Set, or any of the spices in Fairway’s Exotic Spice Set (the spice sets are available at Fairway’s online store, FairwayMarketplace.com). And since olive oil can be one of the most vital aspects of light grilling -- adding flavor, a silky texture, and heart-healthy fats to you dishes -- don’t forget that Fairway is famous for its extraordinary array of extra virgin olive oils from around the world. The assortment varies from the grassy Australian Picual to the buttery Barbera Sicilian.

7 GRILL-SMART STRATEGIES • A tong and brush will be your best companions. However, a fork can become useful

when testing to see if your fish is done.

• Keep lemon juice available when grilling fish to squeeze periodically as the fillet cooks, since that helps maintain its moisture.

• Wrap your fish in tin foil as well to prevent the fish from sticking to the grate and to contain its juices.

• Fish can be grilled on both sides for 5 minutes on medium heat, depending on its thickness or size.

• Chicken should always be cooked on medium heat to prevent drying out. However, the total time on the grill needs to be adjusted according to the size and shape of the chicken. If you are grilling a 5-ounce chicken breast, 8 minutes on each side should do the trick, but if you are cooking a whole chicken, you should estimate about 20 minutes total cooking time per pound.

• Vegetables can simply be chopped and put on a kebab, or placed in tin foil and lightly drizzled with Fairway olive oil, salt, and pepper on a lower heat.

• Oil the grate to create a nonstick surface, using a brush or a paper towel. Wipe off excess oil.

By : Carlon M. Colker, M.D., FACN Health and Fitness Consultant, Fairway Market

For Doc’s great-grilling recipes, go to Fairway’s blog ON OUR PLATE at blog.fairwaymarket.com!

Smoked...

Step on up to our hand-sliced-to-order Smoked Fish and Salmon Counter. Here you’ll find the most eclectic selection of smoked salmon, whole whitefish, sable and more. How do you choose?

Real simple, ask for a taste.

NORWEGIAN SMOKED SALMON

With a delicate melt-in-your mouth texture and mild flavor, this is the beginner’s smoked salmon. Excellent for entertaining a host of palates.

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GASPÉ NOVA

From Nova Scotia, this smoked salmon is lean and smooth with lingering clean salmon attributes and supple texture.

WILD-CAUGHT ALASKAN KING SMOKED SALMON

Leaner than its farmed counter-cousins; richer in taste and more complex due to its natural environment diet.

Excellent!

FAIRWAY SMOKED SALMON

Juniper berries, wood (four different types), pepper and we’ll have to stop there about our secret artisan-cure.

Fairway smoked salmon is of course our top-seller. It has all the hallmarks of a treasured delicacy. It’s mild, delicately-textured and distinctive. And the price tag doesn’t hurt, either.

SCOTTISH SMOKED SALMON

Robust salmon flavor. We taste oak and whiskey. Offers up a nice kick.

SMOKED SABLE

Black Cod. Buttery, sweet, smooth texture and rich flavor.

Beautiful clean white flesh dusted with paprika.

SMOKED WHITEFISH (CHUBS)

From the Great lakes region, this beautiful golden-smoked whitefish variety is perfect for parties and nights when you’re just not feeling up to cooking a meal. Set out a selection of breads and condiments and enjoy!

SIGGI’S ICELANDIC YOGURT Skyr is the traditional yogurt of Iceland—thicker, creamier, and more protein-packed than its yogurt siblings. Siggi’s is made by a homesick Icelander in upstate New York, with incredibly pure milk from happy cows, in small batches. Greek yogurt, move over!

Organic From A to Z

A store within a store! No more compromises. No more running about from place to place. Fulfill all of your organic food fantasies under one roof. We boast an incredible selection of milk, yogurt and dairy products.

We have more organic and free-roaming eggs than Veruca could ever ask for. Frozen foods. Produce. Meats.

Charcuterie. Seafood. Nuts, grains, seeds, cereal, baby food ...the list just goes on and on.

ORGANIC EGGS

Fairway’s organic eggs come straight from small, local farms in Pennsylvania, where the hens roam free, aren’t treated with antibiotics, and aren’t given feed grown with pesticides or synthetic fertilizers. Plus, they taste completely fabulous. You’ll be instantly hooked.

FAIRWAY ORGANIC MILK

Our cows are fed grass—and the occasional, minimal grains in wintertime—on Amish family farms in Pennsylvania. Because our Fairway milk is priced better than other organic milk, you won’t have to think twice about choosing organic.

ORGANIC AND NATURAL CEREALS AND GRANOLA

Take all effort out of breakfast. Start your day with a big, crunchy, healthy bowl of something hearty and delicious. You’re already on a roll!

TALENTI NATURAL GELATO AND SORBET

A completely authentic gelato and sorbet experience. Made from freshly pasteurized milk, nuts and fruits straight from growers, and the world’s finest imported ingredients, including Belgian chocolate, Tahitian vanilla beans and select coconuts from the Philippines.

The result of this passion and care is gelato and sorbet that will become one of your life’s pleasures.

Vitamins and More Vitamins, supplements, health and beauty aids and so much more at values you just won’t find anywhere else. Our staff is fully trained and ready to answer any questions you may have. Grab a snack and wander in. Prepare to stay a while as you lose yourself in the endless selections and bargains of our Vitamin Room.

SOUTH OF FRANCE SOAPS

Our best-selling soaps are French-milled style for a superior softness in varieties that offer delicate scents and heavenly aromas.

GOAT’S MILK SOAPS

So mild, so moisturizing and gentle to your skin that we’re cautious about calling it soap. An essential for dryer skin types.

KIND ENERGY BARS

We find ourselves reading the ingredients over and over again and asking, “Can this be true?” Good-foryou ingredients really taste this good? Be amazed.

Kind Bars are the perfect snack and pick-me-up.

Stash them in your car, your home and in your kid’s school bags. Amazingly good!

FAIRWAY BRAND

We’ve chosen the most sought-after supplements and worked closely with our suppliers to provide only the highest quality products at values that are just incomparable.

SOHO ROLL

NOHO ROLL

Tuna, shrimp and spicy mayo.

Salmon, shrimp and spicy mayo.

SPICY CRUNCH ROLL

Tuna, salmon and yellowtail topped with tempura flakes.

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RAINBOW ROLL

Tuna, salmon, crab and cucumber.

SPIDER ROLL

Soft-shell crab, avocado, cucumber and flying fish roe.

DRAGON ROLL

Broiled eel, crab, cucumber and avocado.

There’s Another Way to Shop Fairway

Shop online.

FairwayMarketplace.com

What better way to shop Fairway than from the cozy comfort of your pajamas in your very own kitchen? Give in to all that you love about Fairway. Those hard-to-find, rare olive oils from French, Italian and even Australian producers; jams and preserves that capture the sunshine and flavors of summer’s harvest; sweets, treats, gifts and even salt—the new buzzword in the food world. Great food at incredible values are only a click away.

FAIRWAY IMPORTERS GIFT BASKETS AND GREAT GIFTS

From regional themes to holiday themes, Kosher, too, you’ll love the convenience of click and ship.

Sure, you know what they are.

All those shi-shi brands that food writers love to gush over. You’ll fnd them all here and at great prices.

FAIRWAY PRIVATE LABEL

Order by the bottle or case and you’ll always be fully stocked.

LEG OF LAMB PROVENCAL INGREDIENTS 1 leg of lamb (5-7 lbs) 2 tablespoons Herbes de Provence 2 cloves garlic, thinly sliced kosher salt DIRECTIONS 1. Preheat the oven to 425 degrees.

2. Make thin cuts into the fatty side of the leg, and place one piece of the sliced garlic clove into the cut. Repeat 8-10 times all over the leg of lamb.

3. Rub the entire leg with kosher salt and the Herbes de Provence.

4. Place the lamb on a roasting tray.

5. Place the leg in the middle rack of your oven and roast at 425 degrees for 15 minutes 6. Lower the oven to 375 degrees and cook for another 45 minutes.

7. Remove from oven, place on a cutting board and let sit for 15 minutes.

8. Now get out a sharp knife. There will be a short piece of clean bone, which is where you’re going to hold the leg as you cut it. Hold the lamb on a 45 degree angle, with the more bulbous side of the leg face up. Cut long thin slices from the meaty side of the lamb. Place on warmed plates and serve.

SCRAMBLED EGGS WITH PADDLEFISH ROE INGREDIENTS

6 Fairway organic extra large eggs 4 tablespoons unsalted butter 4 tablespoons sour cream 1.75 ounce jar paddlefish roe Fairway sea salt

DIRECTIONS 1.

2.

3.

4.

5.

6.

7.

8.

In a bowl, beat eggs with a whisk for 10 to 15 seconds.

Add butter to a nonstick pan over medium heat.

Once the butter melts and starts to bubble, add the eggs and let them sit in the pan for 10 to 15 seconds.

With a wooden spoon, move the eggs around from the edges of the pan to the middle of it to create large curds.

Place half of the scrambled eggs on one plate and the remaining half on another.

Put 2 tablespoons of sour cream on top of the eggs on each plate.

Then place half of the paddlefish roe on top of the sour cream on each plate.

Finish by sprinkling a little sea salt onto each plate.

SCRAMBLED EGGS WITH SALAMI INGREDIENTS

6 large eggs 12 slices of kosher salami, cut 1/8” thick, preferably Hebrew National or Abele’s and Heymann 4 tablespoons salted, sweet cream butter 1 teaspoons fresh ground black pepper choice of fresh scallions or chives for garnish and added flavor 1 scallion per person sliced thinly without the green tops, or 1 tsp chives per person (sliced finely) opt. 3 Fairway Market full-sized bagels in the flavor of your choice opt. sweet cream butter for slathering onto toasted bagel DIRECTIONS 1. Set a 10” or 12” skillet on the stove top over medium-high heat. Add the butter and as soon as it has melted, add the salami to the skillet and brown it. While the salami is browning, crack the eggs into a bowl and discard the shells. Use a fork to whip the eggs until a frothy, lemon yellow. Add the pepper. Flip the salami on the other side and place it to one side in the skillet.

2. Immediately add the whipped eggs to the hot pan. Let the egg mixture sit in the hot pan for 20 seconds. Using a wooden spatula draw in through the eggs to create big, soft curds of scrambled eggs. Scrape the cooking egg mixture, being sure to work from the outside toward the center of the pan. Scrambling eggs is very quick and this will take no longer than a minute or two at the most. Make sure the eggs stay slightly moist since they will continue to cook after being removed from the skillet.

3. To plate, divide the scrambled eggs between 3 plates and serve each with 4 slices of the hot salami. Sprinkle the eggs with the finely chopped chives or the thinly sliced scallion for garnish. Serve with a freshly toasted bagel and butter.

RED SNAPPER WITH CHILI PEPPERS INGREDIENTS 1 lime, zested then juiced 1/4 cup Fairway Extra Virgin Olive Oil Half a handful of cilantro leaves, plus 2 to 3 cilantro leaves for garnish 4 to 5 chili peppers, finely chopped Pinch of Fairway sea salt 1/4 pound red snapper fillet, cut into 1-inch wide strips Baby arugula or bibb lettuce DIRECTIONS 1. In a bowl, create a marinade by mixing lime zest, lime juice, olive oil, cilantro, finely chopped chili peppers, and salt.

2. Marinate fish strips in the marinade for 3 to 4 hours in your fridge.

3. Fire up your grill, or heat a grill pan over high heat.

4. Grill the fish for 2 to 3 minutes per side, or until fully cooked through.

5. Serve over a bed of baby arugula or bibb lettuce (dressed with your favorite vinaigrette).

Drizzle plate with olive oil, and garnish with 2 to 3 cilantro leaves.

BUTCHER SHOP HANGER STEAK INGREDIENTS 4 6-ounce hanger steaks 8 tablespoons Fairway Extra Virgin Olive Oil 1 sprig rosemary, leaves removed and chopped 4 garlic cloves, peeled and thinly sliced Fairway kosher salt to taste Fairway black peppercorns to taste Fairway sea salt to taste DIRECTIONS 1. Mix the olive oil, chopped rosemary leaves, garlic slices, kosher salt, and cracked peppercorns in a bowl large enough to hold the steaks. Coat the steaks and cover with plastic wrap, put in fridge, and marinate for 2 to 3 hours.

2. Heat your grill or a cast iron pan, add steaks, and grill for 2 to 3 minutes on each side.

3. Plate and finish by sprinkling sea salt on each steak before serving.

Chef’s Note: You could also marinate the meat in our Fairway BBQ sauce.

MOTHER’S DAY LOBSTER SALAD 1 INGREDIENTS

2- 1.5 lb Lobsters 2 handfuls Lettuce Mix: (baby arugula, baby arugula and/or mache) 2 Bunches Asparagus Tips 1 Dozen Fingerling Potatoes, cut in half 1/4 lb French Green Beans 4 Kumato® Tomatoes, cut in thin wedges 20 Chives 2 Avocados, cut in half then thinly sliced Vinaigrette to taste Sea salt to taste

DIRECTIONS

1. In a pot large enough to hold both lobsters bring water to a boil and then lower to a simmer. Place the lobsters in the pot and simmer for 15 minutes. Take the lobsters out of the pot and let cool for ten minutes.

Take the claw and tail meat out of the shells and set aside.

2. Boil the potatoes for 20 minutes then let cool for 10 minutes. Set aside. Boil the asparagus tips for 7-8 minutes then place in an ice bath for 4-5 minutes. Set aside. Boil the green beans for 7-8 minutes then place in an ice bath for 4 - 5minutes. Set aside.

3. Place half handful of the salad mix in the middle of your plate. Add the avocado slices. Place the lobster tail down in the middle of the salad then add the lobster claw on top of the tail. Spread the rest of the vegetables around the plate. Finish with 5 whole chives, sea salt and your favorite vinaigrette. Repeat for 3 more plates. Enjoy.

MOTHER’S DAY LOBSTER SALAD 2 INGREDIENTS

Two 2 pound Lobsters 1/3 cup Mayonnaise 1/4 cup Chives, finely chopped 2 Ribs Celery, diced 1 pinch Cayenne Pepper

DIRECTIONS

1. Place 1 inch of water in a pot that is big enough to hold both lobsters or each lobster separately. It must have a good lid. When the water is at a rapid boil place the lobster in the pot and cover. Lower the heat but keep it high enough to maintain the water going. Steam the lobsters for about 15 minutes but no more.

2. Remove the lobsters from the pot and cool; remove the meat and chill well. Do not rinse the meat under cool water to chill.

3. Shred the meat with your fingers and place in a bowl. Add diced celery, chopped chives and mayonnaise and blend together. Finish with a pinch of cayenne pepper. Serve in appetizer plates over a fistful of baby greens or spoon in cleaned lobster tail shells.

WHOLE ROASTED STRIPED BASS INGREDIENTS 1 per person - whole Striped Bass, gutted* 1 small zucchini sliced ¼ inch thick 1 small yellow squash, sliced ¼ inch thick 1 yellow tomato on the vine, sliced ¼ inch thick 2 plum tomatoes, sliced ¼ inch thick 1 small red onion, sliced ¼ inch thick 1 tablespoon Fairway EVOO 1 teaspoon Herbes de Provence Fairway Sea Salt and Fairway Tellicherry Pepper for seasoning 1 wooden skewer per fish DIRECTIONS 1. Preheat the oven to 450 degrees.

2. Open the striped bass and season the inside cavity of the fish with the salt, pepper and ½ teaspoon Herbes de Provence.

3. Take three slices of each of your vegetables and layer them along the two inner fillets of the bass.

4. Skewer the fish closed with the wooden skewer.

5. On a sizzle platter or a hot plate, arrange a loose bed of the rest of your vegetables.

6. Place the fish on the platter. Drizzle olive oil over the fish and vegetables, and season the skin with salt, pepper and the remaining Herbes de Provence.

7. Put the sizzle platter in the preheated oven and roast for 25 minutes.

8. When done, plate and finish with another drizzle of olive oil and salt.

9. ENJOY! * Chef’s Note: Your Fairway seafood professional can clean and gut your fish for you! This recipe is extremely easy and very healthy.

MOTHER’S DAY STEAMED LOBSTER INGREDIENTS 2 1.5- to 2-pound lobsters DIRECTIONS 1. In a pot large enough to hold both lobsters, add 2 inches of water.

Bring the water to a boil, then lower to a simmer, and add the lobsters.

Let them steam for 15 minutes.

2. Remove the lobsters, and let them cool for 10 minutes before removing the claw and tail meat from the shells.

Chef’s Note: If you have a steaming rack for your pot, use it. It’s not necessary, but if you have it, it’ll help prevent the lobsters from touching the bottom of the pot and charring.

BRAISED FIRST-CUT BRISKET INGREDIENTS

3.5 pounds first-cut brisket (see Chef’s Note) 1 tablespoon Fairway onion powder 1 tablespoon Fairway garlic powder 1 tablespoon Fairway paprika 1 tablespoon Fairway sea salt 1 tablespoon Fairway Tellicherry pepper 3 tablespoons corn oil 8 Spanish onions (peeled and sliced) Fairway chicken stock (optional) 1 bunch carrots (peeled and cut in 1/4-inch pieces) 10 new potatoes (halved)

DIRECTIONS

1. Season the first-cut brisket on both sides with salt, pepper, onion powder, garlic powder, and paprika.

(Note: The “first-cut” or “flat-cut” brisket is the leanest cut of brisket, and literally is the first cut.)

2. Heat the oil in a large enough saute pan that will fit the brisket comfortably.

3. Heat to just below smoking; add the brisket, fatty side down, and brown it very well.

4. Turn the brisket over and brown the other side very well, too.

5. Return the brisket to the first side and sprinkle with all the spices. Allow it to cook for another 10 minutes.

6. Remove brisket from saute pan, place it in a roasting pan.

7. Add the sliced onions to the saute pan.

8. Saute the onions over medium heat until the onions are brown -- the browner the better, but be careful to not burn them.

9. When the onions are sufficiently brown, add them to the roasting pan that contains the brisket.

10. Then add the carrots and the potatoes to the roasting pan, too.

11. Next, add enough chicken stock or water to the roasting pan until it comes halfway up the brisket.

12. Cover the roasting pan, and place in a 400-degree oven for 1 hour.

13. Then lower the temperature to 300 degrees, and slow roast the brisket for 2.5 more hours.

14. Remove the brisket from the oven and test it with a fork for tenderness. It should go in very easily. If you feel that it needs more time, cover it back up and return it to the oven for an additional 30 minutes.

15. Once the brisket is nice and tender, place it on a large cutting board and allow it to rest for 15 to 20 minutes.

16. Then slice it against the grain into thin slices.

17. Place the sliced brisket on a plate and cover with the sauce. Serve with the potatoes and carrots from the pan. Enjoy!