Fairway Fooding Spring/Summer 2018 Magazine by Fairway Market

CHAT WITH

CHOBANI

From JUICY BURGERS to FRESH LOBSTER ROLLS. Find it all and more at THE WATERFRONT GRILL. Located in back @The Red Hook Cafe

Memorial Day Weekend thru Labor Day Weekend* Friday 4pm-8pm Saturday 12pm-8pm Sunday 12pm-8pm *No dress code â&#x20AC;¢ No reservation required

FOODING SPRING/SUMMER 2018

ISSUE 16

CONTENT 6 WHY FAIRWAY IS THE PLACE TO GO FOODING 13 COMMUNITY PARTNERS 2018 RECIPE CONTEST 17 RECIPE - GREEN TEA-RAMISU 21 KEEPING YOUR FLOWERS FRESH 27 LOCAL HEROES - FAIRWAY SUPPORTS LOCAL 41 SUMMER CHARCUTERIE 45 RECIPE - SEÑOR LECHUGA’S GUACAMOLE 49 INTRO TO ESSENTIAL OILS 57 RECIPE - CASHEW CHEESE KALE CHIPS 61 RECIPE - POWER-PACKED FRUIT AND VEGGIE MUFFINS 69 SPRING AND SUMMER PRODUCE GUIDE 77 EASY GLUTEN-FREE, DAIRY-FREE, NO SUGAR ADDED ALMOND COOKIES 82 FAIRWAY’S HIDDEN GEM: THE 74TH STREET CAFE 99 RECIPE - KAI’S TURKEY CHILI 107 RECIPE - UN-BEET-ABLE SALAD 115 RECIPE - LINGUINI WITH SHIITAKE MUSHROOMS, CANNELINI BEANS & LEEKS 123 CHOBANI SPOTLIGHT 133 RECIPE - SOUTHWESTERN SHEPHERDS’ PIE 139 RECIPE - STRAWBERRY SUMMER SALAD 147 ICED COFFEE 101 - 3 WAYS TO GET YOUR FIX 151 RECIPE - SEÑOR LECHUGA’S CALIENTE AF BLOODY MARY 157 RECIPE - HUGO’S HEALTHIER CHOCOLATE MOUSSE 163 RECIPE - LIMONCELLO SEAFOOD PASTA 169 5 SIGNS YOU’RE A FOODIE 173 FOODING MEETS SAVINGS 175 RECIPE INDEX

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EDITOR’S NOTE As the weather changes and lush produce begins to grow in New Jersey and the Hudson Valley, we warmly welcome all the fresh flavors of spring and summer. Our tastes shift from the rich, heartwarming stews of winter to the lighter, cleaner fare of summer. At Fairway, our shelves are stocked full with perfectly ripe watermelon, plump blackberries, refreshing citrus, and crisp greens. We can’t wait to use these new flavors in our outdoor barbecues with relatives, park picnics with the family, and dinner parties with close friends. Come and explore our aisles, fill your cart and indulge in the finest local fare. We’re The Place To Go Fooding. From our table to yours,

Fairway Market

FOODING MAGAZINE Alina Rodriguez Marketing Director Amy Bartlett Contributing Writer Kevin Kimbrell Chief Designer Photographer Ronni Reider Executive Creative Director Emanuel Guillermo Creative Director Vincent Olivieri Head Chef Jenny Thompson Contributing Writer Copy Editor Andrea Sneddon Contributing Designer Copy Editor Food Stylist Wailin Lee Contributing Designer Greta Stankovich Category Manager Matthew Serino Digital Manager Nancy Gallin Sharon Aulicino Laura Lopez Isabelle Schilt Lisa Denby Amanda Dentici Contributors

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FAIRWAY

COMMUNITY PARTNERS

2018 RECIPE CONTEST This year’s Community Partners Recipe Contest not only resulted in some fabulous recipes, but also generated extra money for the winners’ schools. We’re proud to support these partner schools, and hope you enjoy the winning recipes as much as we do. Thanks to everyone who participated, and congratulations to our 2018 winners!

CASHEW CHEESE KALE CHIPS – Stefanie Devic (PS 15) EASY GLUTEN-FREE, DAIRY-FREE, NO SUGAR ADDED ALMOND COOKIES – Bernie DeLeo (PS 87) GREEN TEA-RAMISU – Mia Mandorla (PS 77) HUGO’S HEALTHIER CHOCOLATE MOUSSE – Hugo Esquivel (PS 87) KAI’S TURKEY CHILI – The Im/Russell Family (PS 77) LIMONCELLO SEAFOOD PASTA – Sherry Motta (PS 87) LINGUINI WITH SHIITAKE MUSHROOMS, CANNELINI BEANS AND LEEKS – Gregory Snyder (PS 15) POWER PACKED FRUIT AND VEGGIE MUFFINS – Daphne Schlick (PS 163) SOUTHWESTERN SHEPHERDS’ PIE – Halie Creps (PS 87) UN-BEET-ABLE SALAD – Emily Eagen (PS 15)

If you’d like to learn how to turn everyday grocery shopping into cash for your school, we can help! For more information contact us at communitypartners@fairwaymarket.com

FAIRWAYMARKET.COM | 13

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OBSESS OVER THE OLIVES

FAIRWAY

COMMUNITY PARTNERS

16 | FOODING MAGAZINE

GREEN TEA-RAMISU Using matcha (green tea powder) and Fairway Marscapone, Mia Mandorla and her family created this beautiful take on traditional tiramisu. Enjoy!

INGREDIENTS • 8 LADY FINGERS • 2 EGGS (SEPARATE WHITES AND YOLKS) • 2 TBSP. MATCHA (GREEN TEA POWDER) DIVIDE INTO 1 TBSP., ½ TBSP. AND ½ TBSP. • 1 C. HOT WATER • 8 OZ. FAIRWAY MASCARPONE • ¼ TO ½ C. SUGAR (DEPENDING ON HOW SWEET YOU WANT IT TO BE)

METHOD • • • • • • • •

Mix the egg yolks, sugar and mascarpone together. Whisk until it has a smooth paste consistency. Add 1 tablespoon of green tea powder. Whisk until totally mixed and set aside. Whisk the egg whites until they become light and fluffy. Gently and slowly fold the egg whites into the cream mixture. Do not stir. Dissolve ½ tablespoon of green tea powder in 1 cup of hot water. Briefly dip lady fingers into the green tea liquid and place them inside 4 ramekins or glasses. Slowly and evenly add the cream mixture and refrigerate until ready to serve. Before serving, sprinkle the remaining green tea powder over the top.

MAKES 4 SERVINGS

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KEEPING IT FRESH FAIRWAY STOCKS FRESH BLOOMS YEAR-ROUND, RAIN OR SHINE. F

rom candy-colored tulips to picture-perfect gardenias, we are vigilant about keeping our plants healthy and happy. If you’re in need of a new addition to your plant family or a bouquet for your sweetheart, keep these tips in mind to select the best.

•

Choose flowers with strong stems, healthy leaves, and firm petals. Watch out for any browning, drooping, or discoloration. To ensure your bouquet stays fresh as long as possible, select one that has buds that aren’t fully open yet.

•

Place your indoor plants in front of or near a window to make sure they get sufficient light. Plants convert sunlight into energy, so it is crucial to feed them well. Many houseplants actually die from insufficient light, not overwatering. Be sure to check the label to see how much light they need.

•

Water them enough, but not too much. For houseplants, soak the soil until the water flows out of the bottom and let drain. If you have freshly cut flowers, try making your own preservative. Dissolve 3 tablespoons of sugar and 2 tablespoons of white vinegar in a liter of warm water. Make sure the cut stems are covered by 3-4 inches of the water.

•

Keep bouquets away from areas that are too warm. If your flowers are a gift, stick them in the fridge until you are ready to give them away. Refrigeration keeps them fresh and prevents wilting.

FAIRWAYMARKET.COM | 21

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9 OUT OF 10

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GRANA PADANO PDO Grana Padano is packed with proteins, calcium and other key vitamins and minerals, with few calories compared to other cheeses, and is highly digestible and lactose free. Grana Padano features a natural golden yellow rind and straw colored interior is similar to Parmigiano Reggiano, but this version of Grana Padano is aged only between 10-16 months.

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NIP YOUR COLD IN THE BUD WITH THIS BUD

Echinacea’s delicate flowers conceal a secret. Holding its prickly seed head high, it contains an abundance of active phenols that bolster your natural defenses against the seasons. Our organic Echinacea teas deliver potent active immune-boosters to support your health this winter season.§

FLORAL & HARVESTED GRAIN NOTES Herb and root extract supports a healthy immune system§

AMBER-COLORED & SLIGHTLY BITTER Potent combination traditionally used to support healthy defenses§

NEW YORK CITY IS FAIRWAY’S HOMETOWN W

e were born and bred on the Upper West Side, where we began as a fruit stand in 1933. Since then, we’re proud to say that we’ve become an integral part of each and every neighborhood where our stores are located, hiring from the community and learning the ins and outs of every region. Sourcing from these neighborhoods is something that will always remain very

close to our hearts. Supporting the vibrant community of agriculture and production sustains our communities and ensures that our local economies thrive. Local food is in our DNA. From produce to cheese to specialty and more, we’ve dedicated ourselves to sourcing local innovative products and being the first to discover something new and delicious.

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SOME LIKE IT HOT SEÑOR LECHUGA — BUSHWICK’S SPICIEST HOT SAUCE M

ade by hand in small batches with fresh ingredients by Nico Lechuga and a small crew in a shared kitchen in Bushwick, Señor Lechuga hot sauces aren’t for the faint of palate. A self-taught cook and lover of all things spicy, Nico discovered the Carolina reaper and set out to make a hot sauce that has a daring amount of spice that doesn’t overshadow the expression of flavor. His hot sauces piqued the interest of a neighborhood deli owner, who started using his sauces on sandwiches, and gained notoriety amongst friends. After creating what is now the .001 variety, Nico was getting so many requests that he and Lauren Cosenza, his wife, decided to go legit. Bright red with a wrinkled, twisted texture, the Guinness Book of World Records dubbed the Carolina reaper

the world’s hottest chili in 2013. On the Scoville scale, which measures the pungency of chili peppers and other spicy foods, the Carolina reaper rates an average of 1,569,300 Scoville Heat Units (while a jalpeño rates an average of 2,500 to 10,000 SHUs). All three of Señor Lechuga’s sauces are made with these piquant peppers, so they pack quite a punch. In less than a year, Nico went from creating these hot sauces for friends, to a small first batch of 24 bottles, to hundreds of bottles a month. They’re handmade with fresh ingredients, no artificial flavors or preservatives, and each bottle is labeled by hand with the batch and bottle number. If you’re looking for a delicious hot sauce with unabashed heat and balanced flavors, break out a bottle of Señor Lechuga.

Available at Fairway Market in all 3 flavors: .001 — Habanero, Onion, Reapers .002 — Chipotle, Salt, Reapers .003 — Pineapple, Garlic, Reapers

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THE ART OF AFFINAGE CROWN FINISH CAVES BRINGS CHEESE-AGING TO BROOKLYN T

hirty feet below the street in Crown Heights, hundreds of cheese wheels are being meticulously washed, stored and aged to perfection. Benton Brown and Susan Boyle discovered this historical building, which was originally used as lagering tunnels by the Nassau Brewery and then later by Heinz, and immediately knew they had to use the beautiful underground caves for something special. After travelling to France and studying the art of affinage, the French term for the process of aging cheese, they realized that the 15-foot high caverns would make the perfect cheese aging facility. It maintains a year-round temperature of roughly 50 degrees, has good airflow and humidity, and enough space to hold about 30,000 pounds of cheese. After installing state-of-the-art equipment, they turned one of the caves into a licensed New York State Dairy Plant and got to work. The relationship that Crown Finish Caves has with local farms truly makes them stand out. Many local

dairies lack the equipment and space necessary to age cheeses, and Crown Finish Caves is a space that provides a true partnership that also takes care of distribution. Open lines of communication and feedback about dairy production, transportation and cheese making processes ensure that each collaboration results in the highest quality cheese possible. Affinage is a meticulous and timely process that involves washing, brining and brushing the cheeses as they age, which can take anywhere from a few weeks to several years. Most cheeses received by Crown Finish Caves are between 1-14 days old, and thanks to the micro-climates within the cave, they are able to produce classic cheeses on a large scale and smaller, more experimental batches. Aging cheeses is incredibly scientific and labor-intensive, but it also takes flair and creativity. By using dairy from local farms, as well as beer, cider and brine from local breweries and cider houses, Crown Finish Caves delivers the best of both worlds.

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BOOGIE DOWN TO BRONX BREWERY THE BEST BEER IN THE BRONX I

n 2011, the Bronx Brewery set out to bring local beer back to the borough. Starting small and borrowing breweries wherever they could, founders Damian Brown and Chris Gallant worked tirelessly and opened their own brewery and tap room in 2014. The space, which is located in the South Bronx and a close neighbor of Fairway’s production facility, once housed a myriad of businesses including a lace factory, iron works and vending machine company. It now is a seamless production facility that boasts four core brews, as well as countless seasonal, small-batch experiments and collaborations. Fairway Market was proud to be part of one of those collaborations last fall, with a delicious new creation called O.P.P. (which, of course, stands for Orange Pistachio Porter). This delicious brew, made with roasted malts, hops, pistachio extract and

sweet orange peel from Fairway Market, has an intense dark brown body with roasted grain character with just the right presence of citrus sweetness and nutty pistachio finish. O.P.P. was a Fairway exclusive, but that doesn’t mean that you can’t catch more of their B-Tracks — smallbatch, innovative combinations that make your imagination run wild. The series title refers to the B-Sides of records, where artists explore their creativity with experimental material. In just a few years, the Bronx Brewery has grown from two people brewing one style of beer in a leased production space to a fully functioning, beautiful brewery with a large portfolio of both core and rotating beers. With tours, a sunny taproom and a backyard to relax in, Bronx Brewery is the perfect warmweather day trip to take this spring or summer.

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Beemster X-O

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Beemster Signature

Aged a minimum of 12 months, Signature is firm and smooth with some salty-sweet crystallization and deep caramel notes.

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Elevate your experience with our delicious cheeses

Discover the best France has to offer with our delicious cheeses. From Normandy to the Basque region, embark on a journey that will indulge your senses and explore the diversity and richness of our country. For more pairing ideas follow us on Facebook, we will continue to provide amazing and easy recipes.

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PARTY PERFECT CHARCUTERIE WWW.3PIGS.COM

Gruyère AOP Mild is aged 5 months and Gruyère AOP Mild is aged 5 months and has buttery notes, hints of almond and has buttery notes, hints of almond and caramel with a slightly firm texture. The caramel with a slightly firm texture. The iconic distinguished taste of the Gruyère iconic distinguished taste of the Gruyère AOP is perfect for cheese boards or AOP is perfect for cheese boards or grating and shredding. grating and shredding.

Switzerland. Naturally. Switzerland. Naturally.

Cheeses from Switzerland. www.cheesesfromswitzerland.com Cheeses from Switzerland. www.cheesesfromswitzerland.com

FIND YOUR INNER

FOODIE

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SUMMER CHARCUTERIE TRAY C

reatively combine your favorite antipasti, charcuterie, cheeses and fresh produce for a spread that will shock and awe. These suggestions are only the beginning — stop by our delicatessen and cheese counters to get expert advice from our pros. You'll surprise your senses with unexpected combinations that will please your palate... and don't forget a glass of rosé.

CARBS:

FROM THE OLIVE BAR:

Sliced baguette

A variety of green and black olives

Crostini

Pepperoncini

MEATS:

Cornichons

Prosciutto di Parma (aged 20 months)

FRESH VEGETABLES:

Genoa salami

Arugula

Sopressata

Watermelon Radishes

CHEESES: Triple Crème Brie Parmigianno Reggiano

Rocal Beets Carrots Bell peppers

Point Reyes Blue Cheese

NUTS:

Gouda

Pine nuts

Manchego

Candied pecans

FRESH FRUIT:

Pistachios

Cantaloupe

SPREADS:

Grapes

Fairway Bruschetta

Strawberries

Dalmatia Fig Jam

Raspberries

Fairway Hummus

Figs

Bushwick Kitchen Spicy Honey

FAIRWAYMARKET.COM | 41

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SEÑOR LECHUGA’S

GUACAMOLE INGREDIENTS • 3 AVOCADOS • 1 SMALL TOMATO • ⅛ OF A SMALL RED ONION • 2 SCALLIONS • 1 HANDFUL OF CILANTRO • 2 TBSP. SEÑOR LECHUGA HOT SAUCE .001 • DASH OF SALT • LIME WEDGE

METHOD • Dice tomatoes and onions. • Mince the scallions and cilantro. • Combine the ingredients in a large bowl. • Squeeze the lime juice into the bowl and mix in Señor Lechuga Hot Sauce .001. • Use a fork to roughly blend the avocados into the mix, making sure to maintain some roughness to the texture. • Salt to taste. • Enjoy!

FAIRWAYMARKET.COM | 45

One Taste, and youâ&#x20AC;&#x2122;ll be Hooked!

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INTRO TO ESSENTIAL OILS BALANCE YOUR BODY AND MIND E

ssential oils don’t just smell good — they can be used in many different ways to make you feel good, too. Entirely pure without any chemical additives, we’re dedicated to providing oils that are the pure essence of herbs, flowers, plants and trees.

USES FOR ESSENTIAL OILS: •

Eliminate odor by combining grapefruit or lemon oils with baking soda and shake the mixture into the bottom of your trash bin.

•

In the summer, cool down and re-energize by adding a few drops of lime oil to a cold compress.

•

Transform an unscented candle by adding a few drops of oil to the melted wax around the flame.

•

Create a relaxing environment by using chamomile or lavender in a diffuser.

Relieve headaches by adding a few drops of lavender, peppermint, eucalyptus or rosemary oil to coconut oil. Rub on shoulders, temples, forehead, and the back of your neck.

•

Take a relaxing time-out by adding ylangylang oil to a bath with Epsom salt or soak sore feet by adding peppermint to an Epsom salt footbath. Epsom salt allows the oils to disperse, otherwise they will simply float on the water.

•

Relax by adding frankincense to coconut oil or unscented lotion to use before yoga or meditation.

•

Make your own moisturizer by adding 20 drops of lavender oil, 10 drops of lemon oil and 10 drops of tea tree oil to ½ cup melted unrefined coconut oil.

•

Refresh and uplift skin by adding rose oil to unscented toner.

•

Create a homemade all purpose cleaner by combining ½ cup vinegar, 2 tablespoons baking soda and 10 drops of tea tree, orange or lemon oil.

•

Eliminate foot odor by sprinkling a few drops of tea tree oil into shoes.

•

Create your own roll-on perfume by adding 12-25 drops of your favorite oils to sweet almond oil in a roller ball container.

•

Make your own air freshener by clipping a cotton ball to the front of an AC unit or air vent and add a few drops of your favorite oil.

•

Create a lip scrub by adding a few drops of peppermint oil to a mixture of sugar and coconut oil.

•

Get rid of permanent marker with a few drops of lemon oil and some elbow grease.

•

Infuse your shaving cream with a few drops of sandalwood oil for a soothing, smooth shave.

•

Soothe your sinuses by adding eucalyptus oil to a bowl of steaming water. Place a towel over your head and the bowl and breathe in deeply.

FAIRWAYMARKET.COM | 49

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Our mission is to build a food system where everyone has access to delicious, nutritious food. We’re not creating something new, we’re making food that you already eat, better.

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CASHEW CHEESE

KALE CHIPS This salty, “cheesy,” high-fiber snack from Stefanie Devic is super healthy and really hits the spot! It’s made with her favorite vegan “cheese” sauce, which also pairs wonderfully with pasta, over veggies or as a dip.

INGREDIENTS • 2-3 BUNCHES OF KALE • 1 C. RAW CASHEW NUTS (STEFANIE RECOMMENDS SOAKING OVERNIGHT) • 1 C. RAW RED BELL PEPPER • 2 TSP. GARLIC POWDER • 1 TSP. MUSTARD POWDER • ¼ - 1 TSP. CAYENNE PEPPER (DEPENDING ON HOW SPICY YOU LIKE IT – ADD LITTLE BY LITTLE) • ½ C. WATER • SALT AND PEPPER TO TASTE

METHOD • Toss everything except the kale into a blender and blend until smooth and creamy. Add more water a little at a time, if needed, until mixture has the consistency of a cheese sauce. • Remove kale leaves from the stem (discard stem). Wash and dry leaves thoroughly, and then tear them into chip-size pieces. • Pour the “cheese” sauce over the kale and massage with hands until fully coated. • For oven: place the coated kale in a single layer on a baking tray lined with parchment paper, and bake at 275°F about 30 minutes or until crisp, flipping the kale halfway through. • For dehydrator: place coated kale on the rack(s), and set to dry at 130°F for ~ 10-12 hours, or overnight. If it’s the first time you’re doing it, be sure to check on it periodically.

FAIRWAYMARKET.COM | 57

The delicious, bold taste of Ocean Spray 100% juices

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Real Spring Water, Real Fruit Flavors & Refreshing Bubbles.

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POWER PACKED FRUIT AND VEGGIE

MUFFINS If you’re looking for a way to get more veggies into your picky eaters’ diets, Rafael Schlick’s mother, Daphne, says these muffins will do the trick. They work best as mini-muffins, and are a family and classroom fave.

INGREDIENTS • 1 C. WHOLE WHEAT FLOUR • • • • • • •

1 C. ALL-PURPOSE FLOUR 1 TSP. BAKING SODA ½ TSP. SALT ¼ TSP. NUTMEG ½ TSP. CINNAMON ½ C. SUGAR 4 TBSP. UNSALTED BUTTER (SOFTENED)

• • • • • • • • •

½ C. BROCCOLI FLORETS (STEAMED) 1 SMALL ZUCCHINI 1 ½ MEDIUM CARROT (SHREDDED) 1 ½ MEDIUM APPLE 1 MEDIUM BANANA 2 TBSP. APPLE JUICE ¼ C. UNSWEETENED APPLESAUCE ¼ C. PLAIN YOGURT VEGETABLE OIL SPRAY

• 2 LARGE EGGS • 1 TSP. VANILLA EXTRACT

METHOD • • • • •

• • • •

Preheat oven to 350°F for mini-muffins, or 375°F for regular muffins. Spray muffin tins with vegetable oil spray. Mix flours, baking soda, salt, nutmeg and cinnamon in medium bowl. In different bowl, mix sugar, butter, eggs and vanilla with mixer. Combine broccoli, zucchini, apple, banana, apple juice and applesauce in food processor and pulse until thoroughly mixed. Pulse shredded carrots if you don’t want the shreds to show in your muffins. Add fruit/veggie puree, shredded carrots (if not in puree) and yogurt to bowl with wet ingredients and mix well. Add dry ingredients and mix until just combined and wet. Fill each muffin tin about ¾ of the way full. Bake until the tops are slightly brown and a toothpick comes out clean. For mini-muffins, about 15-20 minutes in 350°F oven; for regular, about 20-25 minutes in a 375°F oven. Cool and serve fresh or freeze for up to 3 months.

MAKES ABOUT 36 MINI-MUFFINS OR 20-24 REGULAR MUFFINS

FAIRWAYMARKET.COM | 61

Carbon ated Le monad and Car e bonated Tea Lemon ades

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68 | FOODING MAGAZINE

SPRING AND SUMMER PRODUCE GUIDE BRING THE BOUNTY TO YOUR TABLE With warmer weather on the way, we welcome a new range of produce to our plates and our palates. The Hudson Valley and New Jersey fill up with lush, vibrant colors and juicy, fresh produce. There’s nothing better than fruits and vegetables picked in our own back yard, and our longtime relationships with local farmers like Dowler Farms, Hepworth Farms and Tom Pontano Farms ensure that only the highest quality make it from the field to your plate.

• Apricots • Artichokes • Arugula • Asparagus • Beets • Bok Choy • Carrots • Cherries • Fava Beans • Garlic

• Herbs • Kiwis • Leeks • Mangoes • Morels • Salad Greens • Onions • Leeks • Peas • Potatoes

• Pineapples • Radishes • Rhubarb • Scallions • Spinach • Stone Fruits • Strawberries • Tomatoes • Turnips

EXPERT TIPS: • When shopping for greens, look for hydration, crispness and deep colors. • Store greens in hard breathable containers rather than bags. • Cosmetic irregularities such as shape or scarring has nothing to do with flavor or freshness — most natural and organic produce won’t win a beauty pageant. • For optimal freshness, always look for local.

FAIRWAYMARKET.COM | 69

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76 | FOODING MAGAZINE

EASY GLUTEN-FREE, DAIRY-FREE, NO SUGAR ADDED

ALMOND COOKIES You can enjoy these delicious cookies from Bernie DeLeo guilt-free!

INGREDIENTS • 2 1/2 C. ALMOND FLOUR • 1/2 ROUNDED TSP. CELTIC SEA SALT • 1/2 TSP. BAKING SODA • 1/2 C. UNSWEETENED FLAKED ORGANIC COCONUT (OPTIONAL) • 1/2 C. COCONUT OIL • 1/2 C. RAW LIQUID HONEY OR AGAVE (SCANT - NOT CREAM HONEY) • 1 TBSP. VANILLA EXTRACT • 1 1/2 TSP. ALMOND EXTRACT

METHOD •

Preheat the oven to 350°F and line two large baking sheets with parchment paper.

•

In large bowl, combine almond flour, salt, baking soda and (optional) flaked coconut.

•

In a medium bowl, whisk together the coconut oil, honey, vanilla extract, and almond extract.

•

Stir the wet ingredients into the dry ingredients until thoroughly combined. (If omitting flaked coconut and dough seems too wet, add another heaping tablespoon or so of almond flour.)

•

Refrigerate dough for 20 minutes.

•

Spoon the dough 1 heaping tablespoon at a time onto the prepared baking sheets, pressing down with the bottom of a glass to flatten if desired, and leave 2 inches between each cookie.

•

Bake for 8-10 minutes, until lightly golden.

•

Let the cookies cool on the baking sheets for 20 minutes, then serve warm.

MAKES ABOUT 2 DOZEN COOKIES

FAIRWAYMARKET.COM | 77

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POWER UP AT

FAIRWAY’S HIDDEN GEM: THE 74TH STREET CAFE

On the second floor of Fairway’s Broadway location, people are often surprised to find an elegant café nestled in the corner. “The first thing customers say to me is, ‘Wow, I had no idea this place was here!’” says Vincent Olivieri, the Chef de Cuisine. “We want to change that.” The 74th Street Café, across the street from the Beacon Theatre and minutes away from the Lincoln Center, is infamous among its patrons for serving seasonal fare with a farm-to-table mantra. An avid gardener himself, Olivieri seeks out the freshest Fairway produce—like ramps, morels, and fiddleheads for Spring—to use in his recipes. His menu is known for its creative flair, having counted Lobster Grilled Cheese, Honey Wasabi Shrimp, and Mississippi-style brisket as some of its more recent offerings. “I’m proud of all the things that I do here,” he says. “It’s really the ingredients I find that get me going.” Olivieri grew up in an Italian food culture and is largely inspired by his late grandfather, who he describes as the patriarch and reigning chef of the family during his childhood. To keep his family’s traditions alive, Olivieri taught himself how to cook using his grandfather’s heirloom recipes.

82 | FOODING MAGAZINE

His passion for food led him to work in Italian restaurants for 8 years and study Hotel and Restaurant Management. Presently, Olivieri has two roles at Fairway: one as the Chef de Cuisine of the Café, and the other as the Director of Culinary Development for the chain. In addition to running the ins and outs of the restaurant, he is also a co-creator of many recipes for Fairway’s Grab n’ Go items, hot bar, prepared food deli, and pizzas. It is no coincidence that Olivieri grows three olive trees in his backyard--his family name, after all, means ‘of the olive growers’. One of his favorite things about Fairway, in fact, is that he can find olive oil that comes directly from his family’s motherland in Puglia. “I like to think that Fairway is like a market you could find in the backcountry of France or Italy,” he says. “There’s a homemade aspect to it, not commercialized, naturally unique.” We’ve included six of Olivieri’s spring and summer recipes on the following pages. To keep up with what he and his kitchen are creating, follow their Instagram @fairwaycafeandsteakhouse, curated by the Cafe’s manager, Kayshwar Mohan.

FAIRWAYMARKET.COM | 83

84 | FOODING MAGAZINE

CAPRESE SALAD The star of this dish is our mozzarella, which we hand-make every day with fresh milk. We like to serve our caprese with slices of toasted focaccia sprinkled with sea salt, rosemary, and extra virgin olive oil.

CAPRESE SALAD WITH FAIRWAY MOZZARELLA Serves 4

INGREDIENTS • 3 HEIRLOOM TOMATOES, PREFERABLY DIFFERENT COLORS • ¼ CUP ROCKET ARUGULA • 1 BALL FAIRWAY MOZZARELLA • 6 LEAVES OF BASIL, JULIENNED • 4 TBSP FAIRWAY EXTRA VIRGIN OLIVE OIL • 2 TBSP BALSAMIC GLAZE • 1 TSP MALDON SEA SALT • BLACK PEPPER TO TASTE • WARM, CRUSTY BREAD

DIRECTIONS • Slice the tomatoes and season them with salt and pepper. • Slice the mozzarella and leave it in its original shape. • Drizzle some of the balsamic glaze on your plate. • Place the arugula on one side of the plate and arrange the tomatoes on the top, layering them to show the different colors. • Arrange the sliced mozzarella on the opposite side of the plate. • Drizzle olive oil over the tomatoes and mozzarella. • Sprinkle the flaked sea salt and black pepper over the tomatoes and mozzarella. • Garnish the tomatoes with the julienned basil. • Serve with warm, crusty bread.

FAIRWAYMARKET.COM | 85

86 | FOODING MAGAZINE

GRILLED STONE

FRUIT PARFAIT This Chobani recipe is made with natural honey and bee pollen to deliver a powerful nutritional boost to your morning. Substitute with different types of honey—we personally love Serbian or Fairway Wildflower honey—as desired.

GRILLED STONE FRUIT PARFAIT WITH CHOBANI YOGURT AND A GIFT FROM THE BEES Serves 2

INGREDIENTS • 2 PIECES RIPE STONE FRUIT (EITHER PEACH, PLUM OR PLUOT) • 2 ¼ CUPS CHOBANI YOGURT • 2 TBSP FAIRWAY HONEY, OF YOUR CHOOSING • 2 TSP BEE POLLEN • 2 TBSP CHOPPED, ROASTED & SALTED PISTACHIOS • 1 SPRIG OF FRESH MINT • 1 TBSP OLIVE OIL

DIRECTIONS • Cut fruit in half, remove pit and rub with olive oil. • Grill the stone fruit for 1 to 2 minutes, either on a hot grill pan or on a charcoal grill. • Allow the fruit to cool and slice into wedges. • Divide the Chobani yogurt across two plates. • Arrange the grilled fruit on top of the yogurt. • Sprinkle the pistachios and bee pollen over the top. • Drizzle with honey and garnish with fresh mint.

FAIRWAYMARKET.COM | 87

88 | FOODING MAGAZINE

MEXICAN STREET CORN

GUACAMOLE Elotes is a ubiquitous Mexican street food made of corn on the cob, mayonnaise, cortija cheese, ancho chile and cilantro. We’ve cleaned the kernels off of the husk to create our own version of this popular snack, then combined it with guacamole to create an irresistible dip.

MEXICAN STREET CORN GUACAMOLE Serves 4

INGREDIENTS • 6 RIPE AVOCADOS • 2 JALAPENOS, SEEDED AND MINCED • ½ BUNCH CILANTRO, CHOPPED • 3 EARS OF CORN (PEELED, GRILLED & CLEANED OFF THE HUSK) • ½ SMALL RED ONION, MINCED • JUICE FROM 2 LIMES • 3 TBSP CRUMBLED COTIJA CHEESE • 1 TSP ANCHO CHILI POWDER • 1 TBSP MAYO • 1 TSP MALDON SEA SALT • 1 BAG FAIRWAY TORTILLA CHIPS

DIRECTIONS • In a medium mixing bowl, combine the avocados, jalapenos, red onion, salt, half of the chopped cilantro and half of the lime juice. Mash all ingredients together, keeping it slightly chunky. • In another mixing bowl, mix the corn, mayo, remaining lime juice, ancho chilies and cotija cheese. • In a large serving bowl, place the guacamole first and then the corn mix slightly off to the side. • Garnish with the remaining cilantro and serve with Fairway tortilla chips.

FAIRWAYMARKET.COM | 89

90 | FOODING MAGAZINE

LOBSTER ROLLS These lobster rolls are a succulent summer staple for lunch. When making these, start off right by selecting the highest-quality lobsters with the help of our fishmongers, who are more than happy to help you in our stores.

LOBSTER ROLLS Serves 6

INGREDIENTS • 3 LIVE, 1 ½ POUND LOBSTERS • 1/3 CUP MAYO • ¼ CUP CHOPPED CELERY • ½ SMALL RED ONION, JULIENNED • SMALL BUNCH OF CHIVES, MINCED. RESERVE HALF FOR GARNISH. • JUICE FROM 1 LEMON • 1 TSP FAIRWAY CHESAPEAKE BAY SPICE • 6 TOP-SLICED HOT DOG BUNS • 6 LEAVES OF BOSTON LETTUCE • 4 TBSP UNSALTED BUTTER

DIRECTIONS • Boil the lobsters in a large stock pot, covered, for 15 minutes. Remove all meat from the shells. Set the meat aside in a small mixing bowl and chill while preparing the other ingredients. • Once the lobster meat is completely chilled, tear the pieces, leaving them big enough for dramatic presentation. • Place the pulled lobster meat back in the bowl and add the mayo, celery, onions, half of the chives, Chesapeake seasoning and lemon juice. Mix well. • Using a bread knife, slice a thin layer off the sides of the hot dog buns. • Bring a cast-iron pan up to medium high heat and melt the butter. Toast the sides of the hot dog buns until golden brown. • Open the hot dog buns and place the Boston lettuce in each bun. • Evenly distribute the lobster salad in each bun. • Garnish with the remaining chives.

FAIRWAYMARKET.COM | 91

92 | FOODING MAGAZINE

RASPBERRY MINT

LEMONADE This tart, sweet, and minty lemonade is a refreshing treat on a warm day. Experiment by adding sparkling water, other types of berries, or even lime juice.

RASPBERRY MINT LEMONADE Serves 8-12

INGREDIENTS • 4 CUPS FRESHLY SQUEEZED LEMON JUICE (APPROXIMATELY 24 LEMONS. MEYER LEMONS ARE THE BEST.) • 3 CUPS SUGAR • 6 MINT SPRIGS • 2 PACKS FRESH RASPBERRIES • ICE

DIRECTIONS • Boil 3 cups of water and mix in the 3 cups of sugar. Stir until dissolved to create simple syrup. Set it aside to cool. • Squeeze the lemons and pour the juice into a pitcher. • When the syrup reaches room temperature, pour it into a large pitcher and add half of the raspberries. Set aside the other half of the raspberries for garnish. • Mix the raspberries in the syrup, slightly breaking them with a wooden spoon. • Top off with 8 cups of water. • Fill cups or mason jars with ice. Place a sprig of bruised mint in each cup and top the ice with fresh raspberries and lemon slices. • Pour the lemonade over the cups of ice, raspberries, lemons, and mint.

FAIRWAYMARKET.COM | 93

94 | FOODING MAGAZINE

SUR LA ROUTE’S FAVORITE

CREAM CHEESE One of our best-kept secrets is our homemade cream cheese, simply called Ben’s Cream Cheese. At Sur la Route, our gourmet-express café in the Upper East Side, we play with flavor combinations to bring a new twist to the bagel.

SUR LA ROUTE’S FAVORITE CREAM CHEESE INGREDIENTS • 1 PINT BEN’S ALL NATURAL CREAM CHEESE • ¼ CUP FAIRWAY FUNFETTI SPRINKLES

DIRECTIONS • Mix ingredients together and place on your favorite bagel.

FAIRWAYMARKET.COM | 95

Blow Your Mouth’s Mind!

My/Mo is a miraculous match of magnificent mochi dough with marvelously mouthwatering ice cream. But if you had to describe it with just one word, it’d be “Mmmmm.” These mind-blowing mouthfuls come from master mochi makers who methodically mix and meld the mushy mochi with milky, melty ice cream. The result? A majestic marriage of mesmerizing flavors that’ll make you say,

“Mmmmore!” Come try the My/Mo Mochi Bar™ at these Fairway locations! • • • •

Fairway Upper West Fairway Georgetown Fairway Pelham Manor Fairway Woodland Park

• • • •

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BOLD. TENDER. Perky Jerky powers you from workout to night out. It’s great for a quick pre-game boost, busy moms on-the-go, or a mid-mountain hike snack. It’s a functional morning desk snack and the perfect munchie to survive a long road trip. Satisfying and portable, it’s the perfect fuel to do, well, whatever it is that you do!

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Enjoy the uncommon flavor of our Natural* and Certified Organic products. POULTRY AND PORK RAISED IS

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FAIRWAY

COMMUNITY PARTNERS

98 | FOODING MAGAZINE

KAI’S TURKEY CHILI Although this chili can be served right away, the Im/Russell family thinks it tastes even better the next day. Leftover chili, if there is any, freezes well, so tuck some into your freezer to save for another meal.

INGREDIENTS • 1 TBSP. EXTRA VIRGIN OLIVE OIL • 2 LBS. GROUND TURKEY (DARK AND WHITE) • 2 C. CHOPPED ONIONS • 3 CLOVES GARLIC (MINCED) • 2 STALKS CELERY (CHOPPED) • 1 JALAPENO PEPPER (CORED, DEVEINED AND FINELY CHOPPED) • 1 TBSP. OREGANO • 2 BAY LEAVES • 1-2 TBSP. CHILI POWDER, TO TASTE • 2 TSP. GROUND CUMIN • 3 C. CANNED DICED TOMATOES • 2 C. CHICKEN BROTH • 2 – 15 OZ. CANS DARK RED KIDNEY BEANS (DRAINED) • 1 C. FROZEN OR FRESH CORN KERNELS • SALT AND PEPPER • SOUR CREAM, IF DESIRED

METHOD • Heat EVOO in large pot and add the ground turkey, breaking it up with a wooden spoon to eliminate lumps. Cook until lightly browned. • Add onions, garlic, celery, corn, jalapeno, oregano, bay leaves, chili powder and cumin. Stir and cook for 5 minutes. • Add tomatoes, chicken broth, and salt/pepper to taste. Bring to a boil, then reduce heat and simmer for 20 minutes. • Add drained beans and cook for an additional 10 minutes. • Serve hot in bowls as is or with a dollop of sour cream.

FAIRWAYMARKET.COM | 99

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106 | FOODING MAGAZINE

UN-BEET-ABLE SALAD It’s impossible to go wrong with this fresh, delicious salad from Emily Eagen. The unique burst of flavor makes it a hit with both kids and grownups – a party in your mouth!

INGREDIENTS • 1 PACKAGE OF WHOLE COOKED BEETS • 3 APPLES • 1 PACKAGE OF SMALL YELLOW TOMATOES • JUICE FROM 1 LEMON • A BUNCH OF FRESH MINT

(RED ARE TOO TART)

METHOD • • • • • •

Cut apples and beets into small chunks. Wash tomatoes, cut in half, and mix fruit and veggies together in a large bowl. Remove stems from mint, cut leaves into small pieces, and add to bowl. Add lemon juice and toss. Wait until salad takes a beautiful red color, and absorbs lemon and mint flavors. Eat and enjoy!

FAIRWAYMARKET.COM | 107

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High Quality, Great Taste and Nutrition for all eating occasions whether at home or on the go!

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114 | FOODING MAGAZINE

LINGUINI SHIITAKE MUSHROOM, CANNELI BEAN AND LEEK

Gregory Snyder shared this recipe for a meatless, yet indulgent, dish sure to tempt your inner pasta lover.

INGREDIENTS • 1 LEEK • 2-3 CLOVES GARLIC, CHOPPED • 1 HANDFUL SHIITAKE MUSHROOMS (A LITTLE GOES A LONG WAY FOR FLAVOR) • 1 CAN WHITE CANNELLINI BEANS (RINSED AND DRAINED) • ½ LB. LINGUINI • EXTRA VIRGIN OLIVE OIL

METHOD • Fill stock pot with salted water and heat on high to rolling boil. • Cut and discard most of the green part of the leek. Cut remaining leek in half lengthwise and rinse thoroughly under cold water to remove all grit. • Chop leek into ¼” discs, place in deep sauté pan with EVOO over lowmedium heat, and stir. Add chopped garlic, a big pinch of salt and some fresh ground pepper. • Remove stems from mushrooms and discard. Chop mushroom caps and add to pan with more EVOO as needed, stirring occasionally. • Place linguini in boiling water and cook following package directions. • Smash beans in your hand and add to the sauté pan with a little of the pasta water and salt to taste. • When pasta is cooked (al dente), drain, add to the veggies and toss. Add salt and pepper if desired. • Plate and serve hot with grated parmigiano reggiano.

FAIRWAYMARKET.COM | 115

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122 | FOODING MAGAZINE

A CHAT WITH

CHOBANI A

t Fairway, we pride ourselves on supporting small, local vendors and watching them flourish. Ten years

ago, we tried Chobani yogurt and fell in love. We were one of the first grocery stores to start carrying their yogurt, and the rest is history. We’ve caught up with our old friends for a brief interview. The creator of Chobani was an immigrant and entrepreneur. It’s clear he took a lot of risks.

What was his vision?  Since our founding 10 years ago, we’ve always been a different kind of company. After moving to New York from Turkey, our CEO, Hamdi Ulukaya, found that, in America, yogurt just wasn’t as delicious or widely available as it was back home. He thought everyone deserved better options, so he set about making delicious, nutritious, natural, and accessible Greek Yogurt right here in the U.S. We love the fact that you remained true to your first location, Fairway! We were your first retail partner.

FAIRWAYMARKET.COM | 123

“At Chobani food is a force of good.”

124 | FOODING MAGAZINE

How did you make that happen? New York is very special to us. It’s where our story started, and it’s where still call home today. In South Edmeston, NY, Kraft closed a yogurt dairy plant built in 1885. Our founder stumbled upon a postcard in the mail stating that the shuttered plant was for sale. After initially throwing the ad away, Hamdi fished it out of the trash and decided to purchase the plant with the help of an SBA 504 loan. With the help of a small group, he worked for nearly 18 months to perfect the recipe for Chobani® Greek Yogurt. In 2007, the very first cup of Chobani® Greek Yogurt hit shelves, and by 2010, we were the No. 1-selling Greek Yogurt in America.

You talk about Chobani’s goal of accelerating universal wellness. What does that mean for your brand? At Chobani, food is a force of good. Throughout our 10 year journey, we’ve been focused on bringing nutritious, delicious food made with only natural ingredients to more people. We believe every food maker has a responsibility to provide people with better options, which is why we’re so proud of the way our food is made. We’ve proven that profits and doing good are not in conflict, and so our vision for the next ten years and beyond is to make universal wellness happen sooner. For us, wellness incorporates nutritional, community and environmental wellbeing. The last decade taught us that natural yogurt is our product; but wellness is our business. We’re shifting the focus from what we make to the impact it has on people. We view ourselves as a food-focused wellness company that uses food as a force of good.

FAIRWAYMARKET.COM | 125

How have you continued to evolve as this pioneer brand of Greek style yogurt? We’re proud to call 2018 our 10th anniversary of providing better food to more people. Beginning with a single cup of delicious and natural yogurt, Chobani upended Big Food’s dominance to become America’s number-one Greek Yogurt brand and the second-largest yogurt maker. We’re proud of that success and the way our competition copied us. We’re even more proud of the opportunities it’s afforded us to contribute to our communities, stand up for people, and defend what’s right. While a milestone for celebrating those achievements, our anniversary is also a moment to chart how we will build upon them.

We’ve continually innovated in the category. We’ve grown our portfolio to include the award-wining Chobani® Flip® Greek Yogurt, Chobani® Limited Batch flavors, Chobani® Whole Milk Greek Yogurt, Chobani Kids® and Chobani Tots®. In the last two years, we’ve created a Greek Yogurt Drink and brought our craftsmanship to the traditional yogurt aisle with the launch of Chobani® Smooth, our first foray into non-Greek, classic yogurt. Expect to see more new things – we’re always trying to introduce more people to the specialness of yogurt.

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FAIRWAYMARKET.COM | 127

“There is no one we’d rather celebrate 10 Years Young with!”

128 | FOODING MAGAZINE

After 10 years of becoming a household name, what does the future hold for Chobani? We want our next decade to be even more impactful than the first—and it starts with celebrating the fruits of our success with our fans. We have a lot planned, and we can’t wait to show you more!

What does it meant to you to do a special celebration with Fairway on your 10th anniversary? We always remember where we started. This state, and the retailers here, hold a very special place in our hearts because we are so grateful that they took a chance on Chobani when we embarked on this crazy journey. There is no one we’d rather celebrate 10 Years Young with!

FAIRWAYMARKET.COM | 129

design & ideas, inc. 7 north willow street • studio #3 montclair, new jersey 07042 studio: 973 744-8008 fax: 973 744-0760 cell: 973 454-4080 email: designandideasinc@comcast.net contact: Paula Edell

CLIENT: Elegant Desserts-John Mazur PROJECT: ad 3.19 x 4.75 DATE: March 9, 2018 - Friday

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Fresh, Light, Tangy & Creamy! Delicately Handcrafted Mousse Cakes • Banana Caramel • Strawberry Royalé • Mango

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ES T U B I R T S I D T A E M N T I T ES S G R AU A L E H T M O R F F E E . B Y T R T ES N N U I O C E THE F H T D N U O R A S R E K C A P T A E M

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COMMUNITY PARTNERS

132 | FOODING MAGAZINE

SOUTHWESTERN SHEPHERDS’ PIE Thanks to Halie Creps for this spiced-up sweet version of a go-to comfort food. It wouldn’t be the same without her favorite, Ben’s Cream Cheese from Fairway!

INGREDIENTS • EXTRA VIRGIN OLIVE OIL • 1 CAN LOW-SODIUM BLACK BEANS (RINSED AND DRAINED) • 1 C. FROZEN CORN • 1 SWEET ONION (DICED) • 1 JALAPEÑO (SEEDED AND DICED) • 2 CLOVES GARLIC (FINELY CHOPPED) • 1 TBSP. CHICKEN STOCK OR TEQUILA (AS DESIRED, FOR DEGLAZING) • 2 LARGE SWEET POTATOES (PEELED AND CUBED)

• JUICE OF HALF AN ORANGE • 1 TBSP. UNSALTED BUTTER • 1 TSP. CUMIN • ½ TSP. CINNAMON • ½ TSP CAYENNE (OR TO TASTE) • ½ C. BEN’S SCALLION CREAM CHEESE • ¼ C. CHICKEN STOCK • 2 C. SHREDDED COOKED ROTISSERIE CHICKEN • 1 ½ C. SHARP CHEDDAR CHEESE (SHREDDED)

METHOD • Preheat oven to 375°F. • Cover potatoes with salted water, bring to a boil, cook until fork tender and drain. • Sauté onion and jalapeno in EVOO over medium heat until onions are translucent, ~ 6-8 minutes.Add black beans and corn, and cook, stirring occasionally, for 6-8 minutes more. • Add garlic and cook, stirring frequently, for 1 additional minute. • Deglaze pan with 1 tbsp. chicken stock or tequila until liquid evaporates, and reserve with bean mixture. Season with salt and pepper to taste. • In a bowl, combine orange juice, butter, cumin, cinnamon and cayenne with cooked sweet potatoes and mash. Add chicken stock until reaching desired consistency. Stir in cream cheese and mix. Add salt/pepper to taste. • In a greased casserole dish (~2.5 qt. size), layer the black bean mixture, the chicken, and half of the cheese. • Top with mashed sweet potatoes, spread to seal edges, and place in oven for 15 min. • Remove, sprinkle remaining cheese on top, and bake until cheese melts, 5 min. more. • Let sit for 5 minutes before serving.

FAIRWAYMARKET.COM | 133

• Available March 2018 •

Creamy, premium cottage cheese from our local dairies

Packed with over 15 grams of protein per cup

Made with real fruit and nuts

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A shareable, crafted snack of ﬂawlessly seasoned almonds that brings a premium experience to any gathering.

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Pure. Collagen. Nutrition Vital Proteins helps people feel better and live fuller lives through whole-food-based nutrition. Collagen is the vital building block of our bodies including skin, hair, nails, bones, and joints. Vital Proteins products help you feel your best, give your best, and look your best.

Glowing Skin 路 Stronger Hair & Nails 路 Aids in Digestion Gut Health 路 Joint Support 路 Overall Wellness

Look for more exciting things to come from Vital Proteins at Fairway!

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Serve up some sunshine with the refreshing taste of the fruit you love in slightly sweetened coconut water

DIVVIES is a one-for-me-and-one-for-you-equation with sweet treats that let EVERYONE share in the magic!

138 | FOODING MAGAZINE

STRAWBERRY SUMMER SALAD INGREDIENTS FOR THE SALAD • ½ ROTISSERIE CHICKEN, (DEBONED AND LIGHTLY SHREDDED)

• 4 C. SPINACH (PACKED) • ½ C. STRAWBERRIES • ¼ C. FETA CHEESE • ¼ C. PECANS FOR THE VINAIGRETTE • 3 TBSP. FAIRWAY EVOO • 2 TBSP. FAIRWAY BALSAMIC VINEGAR • 1 TSP. OF DIJON MUSTARD • ½ TBSP. FAIRWAY ORGANIC • MAPLE SYRUP • PINCH OF SALT

METHOD • Put two cups of spinach in separate bowls and evenly top chicken, strawberries, cheese and pecans. • Whisk together all vinaigrette ingredients and pour over salad (roughly two tablespoons per salad).

FAIRWAYMARKET.COM | 139

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PROJECT SPECS PROJECT

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QUANTITY

Busch’s Fresh & Fast

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N/A 8.5” X 4.875“ N/A N/A

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146 | FOODING MAGAZINE

ICED COFFEE 101 3 WAYS TO GET YOUR FIX Nothing says summer like starting your day with a cold cup of iced coffee. 1- Make it hot then let it cool. While it’s one of the easiest and the least expensive methods, these iced coffees leave something to be desired. When hot water is introduced to coffee grounds, oils that give coffee piquancy are released. While we do love the pleasant bitterness in a piping hot cup of joe, iced coffee should feature the smooth, nuanced notes that are usually undertones — this method drowns them out. 2- Pre-made Coffee Concentrate This can be on the more expensive side, but it’s still better than going to a coffee shop every morning. It’s quick, convenient and versatile. Professionals have perfected the ratios and recipes. There are different flavors and styles. All

you have to do is pour some in a travel mug, add ice, balance it with water or milk, and you’ve got a delicious cup of coffee for your commute to class or to the office. 3- Homemade Cold Brew If you want the ultimate cup of iced coffee and you’re willing to plan ahead, homemade cold brew is the way to go. It has low acidity, so it’s smooth and rich, and brings out nuanced flavors that might normally go unnoticed. In whatever size container you use, we recommend starting with 4 parts water to 1 part dark roast coffee, but encourage you to experiment with ratios and blends to tailor it to your taste. After you mix up the coffee and water, let it sit for roughly 12 hours, shaking at least once part way through. Strain through cheesecloth, a fine mesh sieve, French press or other filter 1-3 times.

SUGGESTED BLENDS: Ethiopian Yirgacheffe, Indonesia Sumatra and Brazil.

FAIRWAYMARKET.COM | 147

Found in the Deli Department

Website: brooklynbangers.com

Twitter: @bkBangers

Fresh from farm....just for you

Made in Brooklyn

Created in Brooklyn

No MSG

Gluten Free

No Fillers

Lightly Sweetened

da i ry f r e e

•

c a r r ag e e n a n f r e e

www.califiafarms.com

•

s oy f r e e

Chat with @CaliﬁaFarms

KLEIN’S NATURALS LTD. Brooklyn, NY 11232 www.kleinsnaturals.com

A DA

M ADE I

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GMO FREE, NO ARTIFICIAL FLAVORS & COLORS, NO PRESERVATIVES

150 | FOODING MAGAZINE

CALIENTE AF BLOODY MARY FROM OUR FRIENDS AT SEÑOR LECHUGA INGREDIENTS • 2 HEIRLOOM TOMATOES • 2 OZ. AÑEJO TEQUILA • ½ LIME • 1-2 TBSP. SEÑOR LECHUGA HOT SAUCE .002 • 1 TBSP. OLIVE OIL • DASH OF ONION POWDER • DASH OF GARLIC POWDER • DASH OF SALT • DASH OF BLACK PEPPER

METHOD • Puree the tomatoes, juice from the lime, onion powder, garlic powder, salt, and black pepper in a blender until liquified. • Shake the mixture in a cocktail shaker with the olive oil and Señor Lechuga Hot Sauce .002. • Pour over ice. • Enjoy!

FAIRWAYMARKET.COM | 151

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RAISED WITHOUT ANTIBIOTICS NO ADDED GROWTH HORMONES *

HUMANELY RAISED ** & VEGETARIAN FED

empirekosher.com

FA I R WAY O L I V E S • Marinated Fairway Mix Pitted Olives • Marinated Fairway Mix Olives • Marinated Cracked Green Olives w/Garlic & Jalapeno AND MORE!

• Marinated Orange Stuffed Olives • Marinated Horseradish Green Olives • Marinated Capers Stuffed Green Olives

TRULY REGAL

RAISED TO BE THE FINEST TILAPIA IN THE WORLD As the world’s #1 producer of fresh, all-natural tilapia, we take great pride in the way we grow our premium fish. Raised from hatch to harvest in the pristine lakes of Honduras, our tilapia swim and thrive in the purest, most-natural conditions. No antibiotics or chemicals.

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ALL-NATURAL AND ANTIBIOTIC FREE FRESH AT THE SEAFOOD COUNTER LIKE US ON

FAIRWAY

COMMUNITY PARTNERS

156 | FOODING MAGAZINE

HUGO’S HEALTHIER CHOCOLATE MOUSSE This recipe was passed down from Hugo Esquivel’s great-grandmother to his mother, Oresta, and then she taught him how to make it. We think you’ll love this scrumptious no-sugar-added recipe as much as we do!

INGREDIENTS • • • •

100 GR. DARK CHOCOLATE (72% COCOA) 2 LARGE EGGS (SEPARATE WHITES AND YOLKS) ½ TSP. VANILLA EXTRACT 1 SMALL PACKET OF STEVIA POWDER

METHOD • • • • • • •

Melt the chocolate in double boiler. Place melted chocolate in a bowl, add egg yolks and mix. Add vanilla extract and mix. In a different bowl, beat egg whites until stiff peaks form. Fold the beaten egg whites a little at a time into the chocolate mixture. Place the mousse into serving dish or dishes, and refrigerate at least 2-3 hours. Grate a bit of chocolate over the top, and add a fresh raspberry before serving.

FAIRWAYMARKET.COM | 157

Iceland’s Better Yogurt

15g

11g

PROTEIN

SUGAR

Packed with Protein, Not Sugar* Super Creamy

Things just got even more refreshing with 3 new innovative recipes – Blood Orange Lemonade, Starfruit Lemonade & Stawberry Lemonade.

*Icelandic Provisions Skyr contains up to 11 grams of sugar which is at least 4 grams or 30% less than 5.3 ounces of ordinary flavored yogurts which contains at least 16 grams of sugar.

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Icelandic Provisions

Mylena Caldera

Element

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Gluten free India Wilkerson Soy free Vegan Julie Pocta

Client

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TBD

Ryan Levesque

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Matt Luttrell - 7128

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HIGH L NOTES XXX

Barnana is on a mission to end food waste on organic banana farms by upcycling the fruit that used to go to waste. About 2 of every 10 bananas that are grown never leave the farm. Barnana turns these "imperfect" bananas into delicious organic snacks!

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GIVE A CHANCE April showers bring May ﬂowers, but HIPPEAS brings you Chickpea Puﬀs. Which is like, way better man.

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Bulgur Wheat is the perfect addition to any spring dish! x Tender, chewy texture and nutty flavor x Wonderful base for salads and grain bowls x Lighter alternative to potatoes, pasta and stuffing We go to the ends of the earth to meet your needs. rolandfoods.com 2018© Roland Foods, LLC /// info@rolandfoods.com • 800.221.4030

FAIRWAY

COMMUNITY PARTNERS

162 | FOODING MAGAZINE

LIMONCELLO SEAFOOD PASTA Sherry Motta uses Limoncello to add concentrated lemon flavor and a bit of sweetness to her show-stopping seafood pasta.

INGREDIENTS • ¾ LB. SHRIMP (PEELED, CLEANED AND CHOPPED) • ¾ LB. SMALL BAY SCALLOPS (WHOLE) OR LARGE SEA SCALLOPS (CHOPPED – BE SURE TO REMOVE THE MUSCLE FIRST) • ¼ C. LIMONCELLO LIQUEUR (CAN COMBINE VODKA, LEMON ZEST AND SIMPLE SYRUP TO SUBSTITUTE)

• 3 TBSP. LEMON JUICE • 4 OZ. CAN PLAIN TOMATO SAUCE • ABOUT ¼ C. LIGHT CREAM OR HALF & HALF • 1 C. FRESH BASIL (CHOPPED) • 1 MEDIUM SHALLOT (DICED) • EXTRA VIRGIN OLIVE OIL • 1 LB. SPAGHETTI (REGULAR, WHOLE WHEAT OR PREFERRED TYPE) • SALT AND PEPPER TO TASTE

METHOD • Bring a large pot of water to boil, add a pinch of salt, add pasta and cook until al dente while preparing the sauce. • Add 2 tablespoons of EVOO and shallots to large sauté pan, cook for 2 minutes. • Add Limoncello, lemon juice, tomato sauce and basil to simmer, then reduce heat. • Add seafood, then cream, and heat until seafood is fully cooked for about 5 minutes. • Drain pasta, reserving some water to add to the sauce for desired consistency, as needed. • Mix pasta into sauce, allow to set for around 5 minutes, mix again, then serve.

FAIRWAYMARKET.COM | 163

YOU DON'T HAVE TO TRAVEL TO FRANCE TO FIND THE BEST BREAD. Fairway Market bakes 12,000 baguettes every day. Even connoisseurs agree that our loaves are simply the BEST: Fairway Market was the only grocery store chosen to compete in French Morning's Baguette Battle New York 2016. "It was remarkable. We were next to some of the top pastry chefs in the country," says Fairway Bakery Director Jonathan Becker. And how do Fairway's baguettes stand out from the rest? "Our recipe has been with us a long time. Our customers are always telling us how great it is." Featuring a crisp crust, bubbly insides, and five signature slashes across the top, our baguettes are about as traditional as can be. They're perfect for making crostini, topping with butter or cheese, or simply enjoying on their own!

AVA Companies, with its value position of The Original Meat Depot™ founded on superior service and quality products, has capitalized on an industry need to get their "customers closer to their customer" with their meat depot.

Handcrafting Irresistible Ice Cream Since 1870. Handcrafted the time-honored way: in in 2 ½ gallon French Pots®, one batch at a time. Made with the finest, freshest ingredients. Family owned and operated since 1870. Learn more at graeters.com

ICE CREAM

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168 | FOODING MAGAZINE

5 SIGNS YOU’RE A FOODIE T

here are sacrifices worth making, and for those of us who proclaim to be foodies, hunting down our food fix is well-worth the time and effort. Whether it’s concocting a special elixir to top off your amuse-bouche or taking a trip to your favorite fish n’ chips joint, we at Fairway are here to say that we’re with you. If you’ve ever wondered what level of Foodie you’re at, consider these five signs to be markers.

You have dreams of what you’re going to eat for lunch the next day. As you lie awake in bed tossing and turning, visions of Philly Cheesesteaks and veggie dumplings dance in your head. For many of us, lunch is the hour we spend exploring the culinary delights in our areas. Even if we bring a salad to work, trust that there’s a special foodie touch to it: sautéed mushrooms, crispy chickpeas, or our own vinaigrette.

You spend an inordinate amount of money on [insert kryptonite here]. For many, it’s coffee. Others, tea. It could be imported cheese, Malbec, craft beer, or olive oil. Whatever it is, you could probably teach a class on it. You are obsessive to the point of snobbery, and you don’t blink an eye at the price—it’s an investment, you tell yourself. In your happiness.

You can make kale taste good. Who’s to say that you’re unhealthy? Life is all about balance, and healthy food doesn’t have to taste bad. You’re so picky about your produce, you want to feel healthier just looking at it. The fresher the ingredients, the more nutritious and tasty the meal. For healthy flavor hacks and inspiration, check us out on Instagam @fairwaymarket.

You watch cooking shows, repeatedly. You’ve seen all Netflix has to offer: Chef’s Plate, Cooked, the Mind of a Chef—and you need more. Vice Eats is a perennial suggestion in your Youtube lineup, and you’ve watched your fair share of Bon Appetit’s snippets. The Food Network is on ad nauseam, and Anthony Bourdain (or Giada) may or may not be on your celebrity crush list.

There’s no telling what ingredients you can find in your kitchen. Bird’s custard powder, miso paste, truffle oil, or Pink Himalyan salt could be lurking in your cupboards. You’re not afraid of experimenting with different flavor combinations and international ingredients. Among your friends, you’re known as the one with the “adventurous” taste in food, and you’ve become well-acquainted with Fairway’s assortment of over 45,000 imported and specialty products over the years.

FAIRWAYMARKET.COM | 169

FOR THOSE WHO CAN’T DECIDE.

Or can.

LOCAL. HANDCRAFTED. MADE FOR THE LOVE OF BEES.

(WHOEVER, REALLY.)

Turkey Hill Trio’politan brings a new twist to Neapolitan ice cream. Our carefully curated flavors are crafted to delight with every bite! Triple Chocolate • American Dream • Mint Cookie

BEESPONSIBLE.COM

Two new delicious varieties from

SINCE 1915 Â®

2 Simple Ingredients Semolina Wheat Flour and Fresh eggs

COMING SOON

FAIRWAYMARKET.COM | 175

Locations & Services At Fairway Market, we exceed any other grocery shopping experience with edible treasures around every corner of the store at incredible prices.

NEW YORK

Plainview, NY

Westbury, NY

Chelsea, NY

50 Manetto Hill Mall Plainview, NY 11803 (516) 871-0290 (516) 937-5402 STORE HOURS: 7am – 10pm Daily CAFÉ HOURS: 7am – 8pm Daily

1258 Corporate Drive Westbury (Long Island), NY 11590 (Roosevelt Raceway Center, site of former Home Depot Expo just

766 Sixth Ave (btw 25th & 26th Sts) Chelsea, New York, NY 10010 (646) 676-4550 HOURS: 7am - 11pm Daily

Douglaston, Queens, NY 242-02 61st Ave Douglaston, Queens, NY 11362 (Lower Level of Douglaston Plaza Shopping Center) (718) 423-2100 HOURS: Mon – Thu 8am – 11pm Fri – Sun 7am – 11pm

Georgetown, Brooklyn, NY 2149 Ralph Ave Brooklyn, NY 11234 (718) 209-4560 HOURS: 7am – 11pm Daily CAFÉ HOURS: 8am – 8pm Daily

Harlem, Manhattan, NY 2328 12th Ave (at 130th St) New York, NY 10027 (212) 234-3883 HOURS: 8am – 11pm Daily

Kips Bay, Manhattan, NY 550 Second Ave at East 30th St New York, NY 10016 (646) 720-9420 HOURS: 7am – 12am Daily

Red Hook, Brooklyn, NY 480-500 Van Brunt St Brooklyn, NY 11231 (718) 254-0923 STORE HOURS: 7am – 10pm Daily CAFÉ HOURS: 8am – 8pm Daily

Upper East Side, Manhattan, NY 240 East 86th St (between 2nd and 3rd Aves) New York, NY 10128 (212) 327-2008 STORE HOURS: 6am – 1am Daily SUR LA ROUTE: 6am – 9pm Daily

Upper West Side, Manhattan, NY 2127 Broadway (at 74th St) New York, NY 10023 (212) 595-1888 STORE HOURS: 6am – 1am Daily 2ND FLOOR ORGANICS HOURS: 8am – 10pm Daily CAFÉ AND STEAKHOUSE HOURS: Sun - Th 8am – 9:30pm Fri - Sat 8am – 10pm

Nanuet, NY 75 West Route 59 Nanuet, NY 10594 HOURS: 8am - 10pm Daily

Pelham Manor, NY Post Road Plaza 847 Pelham Parkway Pelham Manor, NY 10803 (914) 633-6550 STORE HOURS: Mon – Fri 8am – 11pm Sat – Sun 7am – 11pm CAFÉ HOURS: 8am – 8pm Daily WINE & SPIRITS: Mon – Th 9am – 9pm, Fri – Sat 9am – 10pm, Sun 12pm – 9pm

176 | FOODING MAGAZINE

Learn more about specials, services, catering and the latest news at your local Fairway Market, Visit FAIRWAYMARKET.COM/STORES

(516) 247-6850 HOURS: 7am - 10pm Daily CAFÉ HOURS: 8am – 8pm Daily

NEW JERSEY Paramus, NJ 30 East Ridgewood Ave Paramus, New Jersey 07652 (201) 444-5455 HOURS: 7am – 10pm Daily WINE & SPIRITS: Mon–Thu 9am – 9pm Fri–Sat 9am – 10pm Sun 12pm – 9pm

Woodland Park, NJ 1510 US 46 West Woodland Park, NJ 07424 (Kohl’s Shopping Center, US 46 and Browertown Rd.) (973) 339-5103 STORE HOURS: 7am – 11pm Daily WINE & SPIRITS: Mon–Sat 9am – 10pm, Sun 11am – 10pm

CONNECTICUT Stamford, CT 699 Canal St Stamford, CT 06902 (203) 388-9815 STORE HOURS: 7am – 11pm Daily CAFÉ HOURS: 7am – 8pm Daily WINE & SPIRITS: Mon–Sat 9am – 10pm, Sun 10am – 6pm

COME AND EXPERIENCE FAIRWAY

THE

PLACE

FOODING