Fairway Fooding Monthly Guide - April 2019

APRIL 2019 VALID 3/29 THRU 4/25

HOLIDAY FEAST FOR EVERY FAMILY

Recipes for your Easter and Passover tables

TALKING

SPRING

PRODUCE WITH CHEF VINCENT OLIVIERI

Our Executive Chef shares his tips for Spring feasts

FOODING SPOTLIGHT

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10 OVER 5

Our famous Smoked Salmon is glistening sheets of pure deliciousness

FRESH LIKE NO ONE ELSE

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Fairway Market has been the expression of fresh since 1933. Today, every day, all day our own freshness fanatics do whatever it takes to bring you an experience you won’t find anywhere else.

Produce. We get it delivered twice daily.

Seafood. We’re the first ones at the dock every morning.

Meats. Custom cut by our on-site butchers.

Breads. Ours are deliciously famous and baked in-house daily.

Coffees. We roast our own in-house for the ultimate flavor.

Come feast your eyes on our sumptuous, sky-high displays of in-season sensations and indulge in one-of-a-kind sights and smells.

Fresh. Fairway Market. Like no other for 86 years.

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Table of Contents SPRING IS HERE! Get ready for delicious feasts and fooding adventures with recipes, advice and more.

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Special Feast for Every Family Tips for your Easter & Passover tables

Recipe: Fairway Braised Brisket

A stunning main course for your Passover seder.

Fairway Smoked Salmon An incredible selection of glistening sheets of pure deliciousness.

Recipe: Pizza Rustica A scrumptious take on an Italian classic.

Talking Spring Produce with Chef Vincent Olivieri

Our Executive Chef shares his version of the perfect Springtime feast.

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FOOD WASTE At TriSon Foods it is our mission to turn the not-so-perfect fruit and vegetables into the perfect jams and jellies. And you guessed it, they’re jammed packed with goodness.

Look for us in your local Fairway Market during the month of April to sample some of our products and to learn more about reducing waste!

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Hey there!

It’s spring and the weather is warming up and the flowers and trees are starting to bloom.

What a great reminder that there’s no better time than now to get off to a fresh start.

Whether that means eating healthy, revamping your routine, or just trying something new, I can’t think of a better place than Fairway Market to get started on your journey.

Day in and day out, our team works to bring you the freshest, tastiest, biggest and highest-quality selection in town. There is so much to discover in each of our stores—it’s what makes us The Place To Go Fooding.

And while there’s so much to celebrate within what’s new and noteworthy, let’s not forget that this is also the time when we gather together for important traditions like Easter and Passover. Food plays such a central part on these occasions—I’m sure many of you have a treasured heirloom recipe that you’re whipping out right about now. When I think about how we’ve helped set the table at countless gatherings, it truly astonishes me and makes me feel even more inspired by the community of food-loving customers who turn to us year after year as they set out on creating their feasts for family and friends.

Fresh starts, favorite traditions and deliciousness all around: that just about sums up springtime at Fairway Market. I hope you’ll join me and the Fairway family in making this season all about Fooding.

Sincerely,

Abel Porter - CEO Fairway Market

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y a w Fa ir

S D FIN

SPECIAL

FEAST FOR EVERY FAMILY

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Passover and Easter arrive each spring as surely as the blooming flowers and trees. Although they may represent different traditions, both occasions center around one thing with a universal meaning: the family feast. Whether it's a seder or a Sunday dinner, the importance of gathering with family and friends and sharing food together always remains true and near to the heart.

At Fairway Market, we're proud to carry the foods that will help you set the table for your loved ones, no matter how you are celebrating. If you're looking for that one particular ingredient to complete a cherished family recipe or want to shake things up with new dishes and flavors, we've got it all for you in one place.

Check out some of our top picks for filling your spring holiday table below—from our family to yours,

WE KNOW THESE WILL BRING CHEER AND DELIGHT TO THOSE SPECIAL MOMENTS.

Best for Easter

Best for Passover

Spiral-Cut Ham

First-Cut Brisket

Make the centerpiece of your feast a

A classic centerpiece trimmed just

stunner. We've taken the tricky work

right by our master butchers. When

out of carving this beaut—all you

cooked low and slow, it becomes some

have to do is heat it up for deliciously

of the most tender, juicy beef you've

savory flavor.

ever tried.

Eggs

Matzo

It wouldn't be Easter without eggs for

You know it's Passover when our aisles

decorating and we've got every size

are stocked with cartons of matzo

and type to fuel your imagination.

stacked up toward the ceiling. We also

From dainty quail to jumbo-sized, we

have the biggest selection of Kosher

have an egg-cellent selection.

specialties in town.

Madelaine Chocolate Rabbits

Fairway Medjool Dates

Every Easter basket needs one of

We like to use these in traditional

these beautifully-wrapped treats.

seder dishes like haroset and tzimmes.

We like to think that the part you

But these delicacies are a delight to

take a bite out of first says

snack on too with their incredible,

something about your personality.

sugar-sweet taste.

Baskets

Passover Cakes

Speaking of baskets, we've got

Keeping kosher doesn't have to mean

those too in plenty of colors and

giving up sweets. Our Passover-friendly

shapes for your Easter egg hunt (or

cakes are come in several delectable

just filling with lots and lots of

varieties including chocolate truffle

scrumptious sweets).

and lemon.

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BRAISED BRISKET Makes 8 Servings | Cook Time: 3 ½ hours INGREDIENTS: 1, 3 LB BEEF BRISKET 6 cloves garlic, peeled 2 carrots, chopped 4 tbsp Tomato paste 3 cups Kosher wine 2 sprigs thyme 1 large onion Coarse salt and freshly ground pepper, to taste

INSTRUCTIONS:

1.

Preheat oven to 350 degrees

2. In a large casserole, brown the brisket, then remove and pour away the fat, setting the brisket aside. Add to the pan the garlic, onions, and carrots, and cook for five minutes, stirring frequently.

3. Add the tomato paste, wine and thyme, then return the brisket to the pan. Season with salt and pepper and arrange the veggies on and around the brisket to spread out the flavors evenly.

4. Cover, and bake for three hours, turning once.

Baste every 30 mins to keep from drying.

5. If serving immediately, place on a heated serving dish, and arrange veggies around the brisket.

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FAIRWAY MARKET’S FAMOUS

SMOKED SALMON

HAND-SLICED IN-HOUSE

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Our appetizing experts will hand-slice for you the grandest smoked fish of your entire life, creating glistening sheets of pure deliciousness.

We have some of the very best stuff on the planet. Here’s what to try: Scotch

Nova

A robust example of Scottish-style smoked

Has just the right amount of brown sugar

salmon: a heavier dose of brown sugar and

and salt rubbed into the fillets. Smoky, but

salt, and a longer and more intense smoke

not too smoky.

than Nova-style.

Gravlax Gaspé

Not smoked at all—simply cured with sugar,

Our custom cure delivers a distinct silky

salt, and fresh dill. An appetizing classic.

texture and tangy flavor that lingers, neither salty nor fishy, and that is, well, delightfully

Belly Lox

different and inarguably wonderful.

Once upon a time in old New York there was nova, and then there was lox. Nova was cured and smoked; Lox merely brine-cured, not smoked. Fishy-tasting and a bit salty; something you’ve got to serve with bagels and Ben’s Cream Cheese.

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ENJOY THESE OTHER SMOKED FISH DELICACIES: Kippered Hot-smoked, scrumptious herring. Flaky texture, rich in protein and great-for-you fish oil.

Smoked Sable Exquisitely delicate and smooth texture; highly distinctive flavor. Hardwood smoked then decorated in sweet paprika. A long-time appetizing tradition.

Smoked Chubs Netted in northern lakes, primarily the Great Lakes, hot hardwood-smoked. The classic smoked fish: oily and delicious. Served with sliced onion, bagels, cream cheese.

Smoked Whitefish A fresh-water fish that’s oily and delicious. Hot hard-wood smoked, absolutely tasty and good for you.

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Smoked Whiting •ARTISAN • R V E

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A.K.A. silver hake, a cod relative from the shores of the Carolinas to Newfoundland. Sweet, mild, and wonderfully oily.

Smoked Trout Hardwood, hot-smoked, delicate and delicious.

Serve with horseradish sauce and black bread, rye, or brioche.

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PIZZA RUSTICA

Makes 1 large 10x15 pie | Prep time: 2 ½ hours | Cook Time: 1 ½ hours INGREDIENTS: For the Dough: 5 ½ cups all-purpose flour 2 cups warm water 1 tbsp sugar ½ cup olive oil 1 tbsp instant yeast

For the Filling: 6 hard boiled eggs, whole 8 ounces pepperoni, cubed 8 ounces salami, cubed 8 ounces mozzarella, cubed 8 ounces provolone, cubed 16 oz. ricotta 4 ounces pecorino romano 10 large eggs, beaten 1 tsp. pepper 1 large egg, beaten, for brushing crust

INSTRUCTIONS: FOR THE DOUGH

1.

In a large bowl, combine warm water, sugar, olive oil and instant yeast.

2. Slowly add in flour and salt, mixing in, until a ball is formed. Knead for about a minute, until dough is uniform and smooth. Keep dough in a bowl with a kitchen towel or plastic wrap and let sit for 2 hours.

INSTRUCTIONS: FOR THE FILLING

1.

Heat oven to 350 degrees

2. Take a bowl filled with the 10 beaten eggs, and add to it the assorted meats, cheeses, hardboiled eggs, and pepper.

3. Divide the dough into two pieces, about 2/3 for the base and the remainder for the top crust. On a large floured surface, roll out the base portion into a rectangle large enough to 10x15 inch glass baking dish, with a bit hanging over the edge. Pour in the filling and smooth down.

4. Roll out the dough for the top crust, trimming the excess and crimping the edges to seal.

Using a fork, poke holes across the top. Place in the oven and bake for 45 minutes. Remove from the oven and use the remaining beaten egg to brush the top and edges. Bake for another 45 minutes until golden brown, then remove from oven and let cool completely before serving.

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TALKING

SPRING

PRODUCE WITH CHEF VINCENT OLIVIERI

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Spring is here!

DEFINITELY ONE OF MY FAVORITE SEASONS.

It is literally a re-birth of all things green and when fresh produce once again can become the star! As an avid gardener, it's when I get my garden going. There’s no better feeling than seeing those little crowns of asparagus peek out of the soil at the beginning of April.

When I’m throwing a spring feast, one of the first courses you'll see is fava bean crostini. Fava beans have a fresh crisp clean flavor that will make you forget about the cold of winter. I like to blanch them then throw them in a processor along with some garlic, lemon juice, sea salt, black pepper and some good olive oil. I schmear the mix on some day-old bread and then my guests usually devour before I can check on them.

Now calçots—they’re like turbo-charged scallions.

The Catalonians know it; it's their secret but I'm letting it out of the bag. You can't find them everywhere so I'll use a leek if I must. I look for small ones. Grill them. Burn the %#@! out of them! And then wrap them in foil (in Spain they'll do it in newspapers). This steams and finishes cooking them. You dip them in romesco sauce, kick your head back and slowly devour them in a similar fashion to which royalty were fed grapes. And salads. Peas play a big part in my spring salad. I like a nice mache tossed with pea shoots, then garnished with thin-sliced radishes, chopped asparagus, yellow cherry tomatoes, shaved Parmesan and lemon vinaigrette. To finish, I take dried peas (not the wasabi ones) and I use that as my crouton.

We also gotta talk artichokes.

Grilled, stuffed, pureed, blanched—the only way I

don't eat them is raw. My family loves them stuffed and braised, with bread crumbs, briny olives, anchovies, lemon zest and lots of garlic. Hit the top with lots of butter and Parm, throw them back in for a quick broil so they get a little crisp.

If your guests are not full yet, time to bust out the pasta!

Spring carbonara! I like a thick pasta like bucatini tossed with guanciale, sliced asparagus, and some thin-sliced green onions. I mix in a ton of pecorino Romano. And then the best part: 2 raw egg yolks.

Creamy and velvety is what you're going to get.

Lastly, the superstars of spring… ramps & morels!

Ramps have a cross flavor with garlic. They're small, delicate and have a shelf life of hours, not days. They’re about one of the best spring flavors that you can find. I grill them. Get a little char on them. I throw them into a

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That's my spring meal. If you ever had it with me, you'd never forget me. But you gotta try it for yourself. You can credit me, but it’s really Mother Nature who deserves the applause!

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LOCATIONS TO LEARN MORE ABOUT SPECIALS, SERVICES, CATERING AND THE LATEST NEWS AT YOUR LOCAL FAIRWAY MARKET, VISIT FAIRWAYMARKET.COM/STORES

CHELSEA 766 Sixth Ave. New York, NY 10001 646.676.4550

RED HOOK 480-500 Van Brunt St. Brooklyn, NY 11231 718.694.6868

STAMFORD 699 Canal St. Stamford, CT 06902 203.388.9815

KIPS BAY 550 2nd Ave. (E. 30th St.) New York, NY 10016 646.720.9420

GEORGETOWN 2149 Ralph Ave. Brooklyn, NY 11234 (718) 209-4560

PARAMUS 30 East Ridgewood Ave. Paramus, NJ 07652 201.444.5455

UPPER EAST SIDE 240 East 86th St. New York, NY 10028 212.327.2008

DOUGLASTON 242-02 61st Ave. Douglaston, NY 11362 718.423.2100

PLAINVIEW 50 Manetto Hill Road Plainview, NY 11803 516.937.5402

UPPER WEST SIDE 2127 Broadway New York, NY 10023 212.595.1888

PELHAM MANOR 847 Pelham Pkwy Pelham Manor, NY 10803 914.712.0011

WESTBURY 1250 Corporate Drive Westbury, NY 11590 516.247.6850

HARLEM 2328 12th Ave. New York, NY 10027 212.234.3883

NANUET 75 West Route 59 Nanuet, NY 10954 845.501.4300

WOODLAND PARK 1510 US 46 West Woodland Park, NJ 07424 973.339.5103

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