Fairway Market Flavors Fall/Winter 2017 Magazine

WHERE GREAT INGREDIENTS COME TOGETHER

A PLATE FOR EVERY PALATE

Your complete guide for every occasion

FRIENDSGIVING GUIDE Tips for celebrating turkey time with friends

INFUSED SPIRITS

Guaranteed to lift every spirit

HOLIDAY ENTERTAINING MADE EASY

Charcuterie pairings to impress your guests

Issue 15 Fairway Market Fall / Winter 2017

FAIRWAYMARKET.COM | 1

GET THE BEST FOOD DELIVERED SHOP ALL YOUR FAVORITES ONLINE & GET THEM DELIVERED.

CLICK

PICK

ENJOY

GO TO SHOP.FAIRWAYMARKET.COM PICK YOUR FAIRWAY FAVORITES SELECT A DELIVERY TIME ENJOY!

S H O P. FA I R WAYM A R K E T.C O M

Ingredients 5.3 oz.

1 jar -

goat cheese Stonewall Kitchen Hot Pepper Jelly Stonewall Kitchen Sea Salt Crackers cilantro leaf, for garnish

Directions 1. Spread goat cheese on Sea Salt Crackers.

2. Top with Hot Pepper Jelly. Garnish with a cilantro leaf and enjoy!

For more recipes, please visit ...

stonewallkitchen.com | Like us on Facebook

FAIRWAYMARKET.COM | 3

healthy fun into their snack routine

Made with All Natural Ingredients with Vitamin D Š2017 The Dannon Company, Inc.

Š2017 The Dannon Company, Inc.

flavors

CONTENT ISSUE 15

7 What Is Fairway?

88 Give The Best Gift Of Love - A Gift Of The Best Food

14 Easy Bake Egg

92 Season’s Greetings - Enjoy The Eat-ings

22 Oven Baked Mango Coconut

96 Celebrate Every Occasion - Small Plates, Big Taste

Habanero Chicken Breast with Sauvignon Blanc Lot Reserve

102 It’s Turkey Time

26 Pumpkin Spice Float & Sundae

107 Bulk Coffee

40 Charcuterie Tray

110 Benny’s Ground Beef Sandwich

43 Fall Sangria

113 Winter Lunch List

46 Goji Berry Chocolate Chia Cookies

119 Coquito

56 Fall For The Best Produce

120 Spinach Artichoke Dip

61 Classic Hot Toddy

129 Apple Cider Toddy

64 6 Tips For A Hassle Free Friendsgiving

135 Pomegranate Bubbly

67 JLJ Coco Kraken

136 Booze Infused

72 Vegan Pecan Pie

152 Salmon w./ S&F Garlic Teriyaki Sauce

76 Cheddar-Crusted Apple Pie

160 Uses For Fairway’s Extra Virgin Olive Oil

80 It’s a Pickle Party

166 Sip, Sip, Hooray!

83 A Plate For Every Palate

169

Like All Good Things, Full Flavor Takes Time

84 Always Thankful - For The Best Food

171

Classic Tomato Soup

FLAVORS MAGAZINE Alina Rodriguez Editor in Chief Kevin Kimbrell Chief Designer Photographer Emanuel Guillermo Creative Director

EDITOR’S NOTE Any day now, a cool breeze will pass through Central Park and summer will become a distant memory. Fall is one of the best times of year; a time of sharing special moments with the people, and the food, that you love.

Amy Bartlett Lead Contributor Managing Editor Andrea Sneddon Lead Recipe Developer Contributing Designer

At Fairway, we look forward to this season all year:

Wailin Lee

from the crispy apples of autumn, to the spiced

Contributing Designer

slow-cooked stews of winter. The flavors are layered, complex and downright delicious, all while bringing

Kelvin De La Cruz

you a sense of comfort and nostalgia unique to this

Contributing Photographer

time of year.

Greta Stankovich As you begin to plan your holiday celebrations, let

Category Manager

Fairway be your foundation. You can find everything from the classics, to bold new products and recipes.

Matthew Serino

With experts behind every counter, we will help you

Digital Manager

execute every tradition flawlessly.

So grab your champagne flute and celebrate the season with all of the best food from Fairway Market!

Jason Bidart Nancy Gallin Benny LanFranco Laura Lopez Mary Ann Mancino Julia Ann Mataras

Editor in Chief

Jay Rodriguez Linda Sneddon Contributors

6 | FLAVORS MAGAZINE

WHAT IS FAIRWAY? Fairway Market is New York’s original destination for deliciousness. What started out in 1933 as a corner fruit and vegetable stand has grown into 15 extraordinary stores throughout the tri- state, serving millions of loyal customers each year.

As you explore our aisles, stop to take in the aromas of a real marketplace. Taste one of our samples. Gaze at our array of foods in every sumptuous color, texture and shape. It’s a feast for all of the senses. You’ll want to return time and time again.

There’s a world of remarkable foods to discover within each of our departments. Let us show you why they make Fairway truly “like no other market”.

BAKERY Our breads, pastries and baked goods are made according to recipes that have stayed with us through generations. We wouldn’t have held onto them if they weren’t the BEST. Between our legendary baguettes, signature pies, custom-decorated cakes or world-famous bagels, you’d have to visit every bakery in town to come up with a comparable mix of quality and selection.

CHEESE best cheeses, then gathered them right here at our counters. Whether you’re seeking out something unique for your cheese plate or just want an everyday wedge at a great price, you’re bound to find exactly what you’re looking for within our vast collection. We promise you nothing short of cheese heaven.

COFFEE we make sure that each bean is treated with the respect it deserves. We source only from farms that we know and trust, then slowly roast the beans on premises to bring out the flavors that are special to each. Each blend’s recipe is tested again and again until it’s just right. The end result is perfection in a cup.

FAIRWAYMARKET.COM | 7

DELI The Fairway deli is true to this city’s great appetizing tradition: there, you’ll find hand-sliced smoked salmon that will stop you in your tracks, cold cuts and charcuterie with major personality, knishes and latkes to rival your bubbe’s, and many more only-in-New-York specialties. It’s a one-of-a-kind experience that can’t be replicated anywhere else.

FAIRWAY PRIVATE LABEL If Fairway Market is on the label, you are in for a treat. We nurture close relationships with our producers, from the families who make our incredible vinegars, to our olive growers who craft our world-renowned oils, to the family farmers who supply our organic milk and eggs. Look for Fairway on the label to taste the best that the

KOSHER from meat, poultry, cheese and bakery goods, and specialty products. Under the direction of KOF-K Kosher Supervision, we work to ensure that our kosher goods are not only of the BEST quality and integrity, but also prepared according to the highest standards of kosher law.

MEAT You’d be hard-pressed to find another market with a meat selection as extensive as ours. From the most incredible prime and dry aged beef to the best naturally-raised chicken, every piece of meat we sell is USDA-inspected and carefully packaged. The butchers at our full-service counters know their meat—they’ll cut it any way you like it.

8 | FLAVORS MAGAZINE

ORGANIC & NATURAL You can make great choices for your body, your family, and the environment without having to spend a fortune. Our extensive organic and natural section includes all the organic groceries you could possibly want, along with health and beauty products and a large variety of gluten-free items. You could say sourcing organic products is part of the Fairway DNA.

PRODUCE We’ve come a long way from being a corner fruit and vegetable stand, but top-quality produce is still our priority. As you walk into any Fairway store, the produce section greets you with rows upon rows of the freshest and most beautiful fruits and veggies piled sky-high.

We work closely with growers to bring you items at their peak—you’ll only find the season’s best at Fairway.

SEAFOOD We’re the first ones down at the docks every morning, picking out the best fish.

And we’re down there every day because every fish whole and fillet it in-house, the way it should be. Plus, you can’t beat our variety: there are as many fish in our case as there are in the sea.

SPECIALTY Whether they’re imported from afar or made by experts and artisans locally, our incredible range of specialty foods includes only the best of the best. From esoteric spices to jams made with the most precious fruit, these goods are why the city’s most inventive chefs and passionate gourmands can be found roaming Fairway stores.

...AND EVERYTHING ELSE

As much as we pride ourselves on all of our out-of-the-ordinary finds, it’s our aisles filled with the brand names you know and trust that make Fairway an everyday destination. We’re one of the few places where you can get your corn flakes and the world’s finest caviar.

FAIRWAYMARKET.COM | 9

Fluffy & baked to perfection.

Bakers Puff Pastry

Experience the Taste of Switzerland SWISS WEEK KICKS OFF ON OCTOBER 6TH JOIN US AT YOUR LOCAL FAIRWAY!

Flavorful & Easy Indian available at FAIRWAY MARKET

NEW PRODUC

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7

Check out our other products and delicious recipes at www.mayakaimal.com

NEW 2017 FLAVORFUL SIMPLY ASIA NOODLES & BROTHS MADE EASY

Find My Field® is powered by PAC Traceability®, the driving force behind the certification of our San Marzano Tomatoes. Each can is labeled with a lot code as well as a best before date. These lot codes allow us to trace every can to the exact farm where the tomatoes were picked and ensure that each crop is up to our standards.

Trace your can on FindMyField.com

“Trust Your Family With Our Family” 163848039

Cento Fine Foods • www.cento.com © 2017

®

14 | FLAVORS MAGAZINE

EASY EGG BAKE INGREDIENTS: • 15 eggs • ¼ cup milk • 1 cup chopped tomatoes • 1 cup asparagus or any green vegetable cooked and cut in small pieces • 1 cup potatoes or hash browns, thawed if frozen or browned in skillet • ½ cup onion cut in small thin pieces • 1 cup of Cheddar or cheese of your choice • 6 slices cooked bacon crumbled

DIRECTIONS: • Beat eggs and milk in bowl.

• Pour into 8 x 11 (for thicker pie) or 9 x 13 greased baking dish.

• Add all other ingredients and stir gently to distribute ingredients evenly in dish.

• Salt and pepper to taste.

• Bake in preheated oven 425 degrees for 30 minutes or until golden brown.

• Serve warm or cold.

FAIRWAYMARKET.COM | 15

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us makes

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know your milk

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for more information on all things chèvre visit: www.montchevre.com

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22 | FLAVORS MAGAZINE

SCHLOTTERBECK & FOSS Oven Baked Mango Coconut Habanero Chicken Breasts with Sauvignon Blanc Lot Reserve

INGREDIENTS: •

6-8oz. freshly trimmed chicken breasts

•

6oz. S&F Mango Coconut Habanero Chef Sauce

•

1/4 cup finely chopped green onion

•

1 gallon plastic storage bag of choice

•

Favorite cooking spray or cooking oil

DIRECTIONS: •

Lay 4 chicken breasts flat on a cutting board.

•

Using a metal fork, poke small holes throughout the chicken.

•

Place chicken in the bag & pour 6 oz. or 1/3 bottle of S&F sauce in the bag.

•

Massage bag. Ensure sauce covers entire chicken. Refrigerate 12 to 24 hours prior.

•

Preheat oven to 375 degrees. 350 degrees for convection ovens.

•

Spray cooking oil on an 8x10 glass baking dish or non-stick pan.

•

Place chicken in the pan. Pour excess S&F sauce from bag on top of the chicken.

•

Sprinkle ¼ cup chopped onions on top. Bake for 30 min. (or internal temp is 165°)

•

Let rest for 5 minutes before serving.

This dish pairs well with WolfGang Puck’s Sauvignon Blanc Lot Reserve. Juicy and refreshing, this Sauvignon Blanc’s crisp citrus and tropical notes are balanced by delicious minerality.

Find more creative and delicious recipes at www.schlotterbeck-foss/receipes

FAIRWAYMARKET.COM | 23

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AH, PUMPKIN SPICE. O

ne of the most ubiquitous flavors of the fall, this food trend is either met with emphatic enthusiasm or vehement disdain; though we have to admit, there’s a special place in our

hearts (and on our shelves) for pumpkin spice. No longer reserved for just pies, this blend of cinnamon, ginger, allspice, clove, and nutmeg can be found in everything from cereal to cookies to creamers. The sheer volume of pumpkin spice that appearing each autumn can be pretty overwhelming, so we’ve rounded up our favorite products and recipes and put them all in one place.

Grocery

Organics

• General Mills Pumpkin Cheerios

• Crunchmaster Pumpkin Harvest Crackers

• Chobani Pumpkin Greek Yogurt

• Birch Benders Pumpkin Pancake Mix

• Adirondack Pumpkin Pie Ice Cream • Barbara’s Pumpkin Puffins Cereal Specialty

• Almond Dream Pumpkin Spice

• Dare Pumpkin Spice Cookies

• Creative Snacks – Pumpkin Spice pretzels

• Artibel Pumpkin Pesto

• Little Secrets Seasonal Chocolates – Spiced Pumpkin Pie

• Valentino Pumpkin Panettone

• Farmer’s Market Organic Canned Pumpkin

Coffee • Pumpkin Spice Coffee

26 | FLAVORS MAGAZINE

PUMPKIN PIE FLOAT INGREDIENTS:

DIRECTIONS:

• 1 pt. Pumpkin Ice Cream

• In a highball glass, add 2-3 scoops of

• 2 Liters Cream Soda • Whipped Cream • Cinnamon Stick

pumpkin ice cream.

• Pour soda over the ice cream, filling the empty spaces up to a half inch below the top of the glass.

• Top with whipped cream, and add a cinnamon stick for garnish. If desired, sprinkle with a small amount of ground cinnamon.

PUMPKIN SPICE LATTE SUNDAE INGREDIENTS:

DIRECTIONS:

• 1 pt. Pumpkin Ice Cream

• In a highball glass, alternate scoops of pumpkin ice

• 1 pt. Coffee Ice Cream • 24 oz. Cold Brew or Iced Coffee • Whipped Cream • Ground Cinnamon

cream and coffee ice cream.

• Pour cold brew/iced coffee over the ice cream leaving ½ inch from the top of the glass open.

• Top with whipped cream and a sprinkle of cinnamon.

FAIRWAYMARKET.COM | 27

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• Herb Crusted Chicken • Chicken Parmesan • Southwest Style Chicken • Roasted Pork Loin • Lemon Pepper Chicken • Havana Chicken Breast • Moroccan Chicken

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ICE CREAM SATISFACTION

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It’s not jar sauce. It’s sauce in a jar.

Why settle for jar sauce, when you can have homemade sauce in a jar? Sauce that’s made with all natural ingredients, like imported Italian tomatoes, pure imported olive oil, hand chopped fresh basil, garlic and onion.

The same sauce our family has enjoyed for generations, following the same recipes lovingly handed down as a legacy, that we prepare in small batches in the sauce plant located below our restaurant. At Michaels of Brooklyn, all our sauces are Certified Gluten Free and Certified NON-GMO, enabling us to provide a product that is as healthy as it is flavorful. Come discover a delicious taste of Italy...from Brooklyn.

© 2016 Consorzio Casalasco del Pomodoro Soc.Agr.Coop.

Manufactured and Distributed by Michaels of Brooklyn Michaels of Brooklyn Restaurant 2929 Avenue R, Brooklyn, NY 11229 • 718.998.7851 MichaelsOfBrooklyn.com

Perfection is Simple

Over thirty years ago Pomì sparked a revolution being the first 100% Italian tomatoes to be available in carton packages. Today Pomì is a staple and a trusted brand for Americans seeking premium Italian quality tomatoes.

NOW AVAILABLE IN ORGANIC!

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SMOKED SALMON Choose from over a dozen varieties, from mild Norwegian to full-flavored Scottish.

Cured and smoked using our own recipes and

HAND-SLICED IN-HOUSE into the most marvelous sheets of glistening deliciousness you’ve ever tried.

32 | FLAVORS MAGAZINE

FAIRWAYMARKET.COM | 33

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40 | FLAVORS MAGAZINE

WE BELIEVE THAT CHARCUTERIE IS KEY AT EVERY HOLIDAY PARTY. CURATING ONE OF THESE PLATTERS FOR A BIG CROWD CAN BE OVERWHELMING, BUT WE’RE HERE WITH YOU EVERY STEP OF THE WAY. WE’VE PUT TOGETHER SOME TIPS FOR BUILDING YOUR OWN MASTERPIECE, AND WE HAVE EXPERTS IN EVERY DEPARTMENT WAITING TO HELP IF YOU LOOSE YOUR FOOTING! CHEESE:

PRESERVES, JAMS AND SPREADS:

Stop by the cheese counter and speak with our cheesemongers. Tell them a bit about what you’re looking for, and they will help you pick the perfect options for your tray. As a general rule of thumb, you’ll want to get at least one in each of these categories—creamy, soft, semi-hard, goat cheese and blue cheese. Make sure you cover everything from mild to stinky—after all, the cheese is the star of the show!

Be sure to cover sweet, savory, and salty with this category. Whole grain mustard, red pepper spread, olive tapenade, Cara Cucina, fig jam and raspberry preserves are our favorites!

MEAT: Similarly, you’ll want to make sure you get an assortment of cuts and textures that range from mild to bold. We recommend one cured, hard sausage; a pate or rillette; something smoked; and a thin-sliced cut of cured pork leg. If you need help deciding, visit our delicatessen and ask the experts behind the counter.

Brine: Virtually anything that you can find at our world-class olive bar—olives, pepperoncini, cornichons or any pickled vegetable will be perfect.

NUTS: You’ll need three varieties for this category— salted, candied, and raw.

The vehicle: We like to keep it simple for this one. Grab a few Fairway baguettes and have them sliced at the bakery. Keep half of the slices soft and fresh, and toast the other half to make crostini.

IF YOU’RE LOOKING FOR SOMETHING SMALLER OR JUST WANT TO KEEP IT SIMPLE, OUR RESIDENT CHARCUTERIE SPECIALIST HAS GIVEN US SOME OF HIS FAVORITE COMBINATIONS.

1

• Parmigiano Reggiano • Fairway Prosciutto di Parma 20/mos.

• Almond stuffed green olives

2

• Stilton • Veroni Spianata Roma Salumi • Dalmatia Fig Spread

3

• • • •

4

• Moliterno Truffle Cheese • Volpi Prosciutto di Culatelo • Cerignola Olives

Epoisse Pick Hungarian Salami French Dry Sausage Nicoise Olives

5

• Fontina Val D’Aosta • Fairway Prosciutto di San Daniele 20/mos.

• Castelvetrano Olives

6

• Fairway 8 Month Manchego • Jamon Serano • Marcona Almonds • Membrillo

7

• Aged Gouda • North Country Bone-In Wood Smoked Ham • Date Syrup

FAIRWAYMARKET.COM | 41

REAL FRUIT TASTES BETTER

Now available at Fairway!

™

5 REAL FRUIT options in 8-packs

SPARKLING WATER & REAL SQUEEZED FRUIT yup, that’s it.

Try these European Favorites

THE ART OF DUTCH CHEESE MAKING

Euro-American Brands

FALL SANGRIA INGREDIENTS: • 3 Granny Smith apples • 3 Fuji apples • 3 Bartlett pears • 750 ml cinnamon whiskey • 1.5 liter wine of choice (For white sangria use a German Riesling, an off-dry Sauvignon Blanc, or Pinot Grigio. For a red sangria, use a light-bodied red wine like Beaujolais nouveau or similar.)

• 2 liters pure apple cider • 1 liter unflavored seltzer water • Cinnamon sticks, for garnish

DIRECTIONS: • Wash, core and slice apples and pears into chunks.

• In a large bowl, combine chopped fruit and cinnamon whiskey. Let sit for at least an hour so that fruit can absorb the maximum amount of alcohol.

• In a serving vessel, pour in wine, apple cider and seltzer water. Scoop soaked apples from the whiskey bowl and add to the vessel and stir to mix.

• Before serving, place a cinnamon stick in each cup to be used for the sangria. Once the sangria in served, the cinnamon will gradually infuse as you drink.

FAIRWAYMARKET.COM | 43

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46 | FLAVORS MAGAZINE

GOJI BERRY CHOCOLATE CHIA COOKIES INGREDIENTS: • 1 medium ripe banana, mashed • ½ cup creamy almond butter • 2 tbsp chia seeds • 2 tbsp cacao powder • ¼ cup coconut palm sugar • ½ tsp vanilla extract • ¼ tsp baking soda • ⅛ tsp salt • ¼ cup goji berries • 2 tbsp cacao nibs

DIRECTIONS: • Preheat oven to 350F. • Line a baking sheet with a silpat baking mat or spray with cooking spray.

• Mash banana in a medium bowl. Add almond butter, chia seeds, cacao powder, coconut palm sugar, vanilla, baking soda, and salt. Stir well to combine.

• Fold in goji berries and cacao nibs.

• Using wet hands, roll dough into about 10 balls.

• Flatten slightly with hands.

• Bake for about 10 minutes, or until set.

• Store in refrigerator in an air-tight container.

FAIRWAYMARKET.COM | 47

Crafted to Perfection

Take the guesswork out of crafting the perfect cheeseboard with La Bottega di BelGioioso artisanal cheeses. Mix and match any of our cheeses; add charcuterie, nuts, crostini or crackers and fruit. It’s that simple!

ÂŽ

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Apples & Pomegranates Pistachios Milk Chocolate Pears & Plums Walnuts Extra Dark Chocolate Figs & Grapes Brazil Nuts White Chocolate Melon & Pineapple Cashews Dark Chocolate

CHARCUTERIE

Prosciutto Dry Coppa Roast Beef Mortadella

Visit savorlabottega.com for all of our pairing and serving suggestions.

VISIT OUR SITE CYPRESSGROVECHEESE.COM/B2B

Fresh from farm....just for you

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K

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Our new Paletitas Box carries 8 mini ice pops and comes in several flavors, which are great for kids, as a healthy snack or delicious frozen treat.

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SHARING THE SWEETNESS OF MEXICO

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Rambutan: As the weather gets colder, you’ll need to keep your vitamin C intake up—that’s where the rambutan comes in. This fresh, juicy fruit has a texture and flavor profile similar to a grape or lychee. To eat, simply peel the skin like you would an orange and eat around the seed in the middle.

56 | FLAVORS MAGAZINE

FALL FOR THE BEST PRODUCE Apples

Brussels Sprouts

Figs

Pumpkins

Arugula

Carrots

Grapes

Sweet Potatoes

Beets

Cranberries

Mushrooms

Swiss Chard

Broccoli

Eggplant

Pomegranates

Quince

TOP 3 USES FOR 3 FALL PRODUCE PICKS CAULIFLOWER DATES SQUASH

• Grated with a cheese grater and used as a substitute for rice • Coated with hot sauce and baked for a healthy version of hot wings • Used as a base for creamy vegan cheese

• Added to smoothies as a natural sweetener • Stuffed with blue cheese, wrapped in bacon and baked • Blended with a bit of water and salt to make date caramel

• Cubed and thrown in a hearty stew • Spiralized and used as a substitute for pasta • Halved, baked and stuffed with sausage and peppers

FAIRWAYMARKET.COM | 57

a perfect pair

Find your favorite pairing with our cheeseboard how-to’s and recipes at vermontcreamery.com

for more inspiration visit vermontcreamery.com •

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Whether you need the Best Food for an everyday business lunch or a special holiday party.

WE'LL DO THE WORK, YOU TAKE THE CREDIT. CONTACT OUR KOSHER CATERING SPECIALIST TODAY TO PLAN YOUR NEXT ULTIMATE FEAST!

FA I RWAY M A R K E T.C O M /CAT E R I N G

CLASSIC HOT TODDY INGREDIENTS:

DIRECTIONS:

• 1 cup of hot, not boiling, water

• Add whiskey, tea and honey to a mug.

• 1 tea of choice

• Pour hot water over spoon you used to

• 2 oz. whiskey of choice

scoop the honey into mug.

• 1 tbsp. honey

• Add the lemon juice and stir.

• 1 tsp. Lemon juice

• Garnish with a slice of lemon and a

• 1 slice fresh lemon

cinnamon stick.

• 1 cinnamon stick

FAIRWAYMARKET.COM | 61

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64 | FLAVORS MAGAZINE

F

riendsgiving is by far one of our favorite holiday traditions – there’s nothing better than kicking off the holiday season by celebrating with your closest friends. The best

part about it is flexibility – it could be the day before, the Saturday after, or if you have a group that is unable to go home for the holiday, it might even be ON Thanksgiving.

In reality, trying to accommodate everyone’s varying diets, food restrictions, likes, and dislikes can be more time-consuming than you’d like. To make things a little easier, we’ve put together some tips to help you throw a hassle-free holiday party.

The host should only be responsible for the main dish - usually the turkey.

Everyone else should bring an appetizer, side dish, dessert and/or bottle of alcohol.

All dishes must be pre-assembled/precooked and come with heating instructions.

The last thing anyone wants to do during Friendsgiving is spend time allocating counter space or coordinating a last-minute oven schedule that leaves everyone eating dinner at 1 AM.

Create a few of your own traditions This goes double if you’re not able to make it home for Thanksgiving with your family.

Games and crafts are never a bad idea – have guests anonymously write down what they’re grateful for and play “guess-who” after your meal.

BYOT If you’re a guest, bring your own Tupperware. Leftovers are inevitable and highly desirable; don’t ask your host to Make sure all of your bases are covered sacrifice the few containers that still have Create a Google document so all guests can their matching lids. sign up for a dish – this doubles as a Enjoy yourself, checklist for the host. Make sure you have especially if you’re the host. pre-dinner snacks to munch on, appetizers, There’s no point in hosting a party unless side dishes, desserts, paper products, etc. you have a good time, too. If you’re a guest, make sure you help out the host – we Balance holiday classics with recommend ensuring they always have a adventurous eating drink in their hand.

It’s great to have the classics, but Friendsgiving is the perfect place to try out a new recipe!

FAIRWAYMARKET.COM | 65

Richer, CREAMIER AND FAR FROM

ORDINARY. Jersey Cows • A rare breed originally from the British Isle of Jersey, off the coast of France • <10% of milk in the U.S. comes from Jersey cows • Smaller and leaner breed of cows that produces less milk, but with higher quality (vs. Holstein)

9 OUT OF 10

Jersey Cow Milk • Richer, creamier and thicker milk due to higher nonfat milk solids • Naturally higher in protein and calcium than traditional Holstein milk • Predominantly A2 protein, which many find easier to digest (vs. Holstein milk, which contains mainly A1 protein) • No artificial flavors or colors, preservatives or hormones (rBST or rBGH) and always tested for antibiotics

CUSTOMERS RECOMMEND PREMIO ITALIAN SAUSAGE

For recipes and coupons, visit premiofoods.com #PremioIsTheAnswer

Extraordinary milk. Extraordinary flavor.

JLJ COCO KRAKEN INGREDIENTS:

DIRECTIONS:

• 2 ½ Oz of Kraken Spiced Rum

• Fill a highball glass completely with ice.

• 1 Teaspoon of Crème Brulee Simple Syrup

• Pour in rum, simple syrup and coconut water.

• 4 Oz of Zola Coconut Water

• Stir using a highball mixer.

FAIRWAYMARKET.COM | 67

YOUR DAILY TEATOX

You don’t have to take extreme measures to nourish and cleanse your body. Made for everyday sipping and enjoyment, this trio of tea infusions revitalizes your body and helps fight oxidation.

We use organic ingredients cultivated without pesticides or herbicides—pure herbs, potent botanicals, vibrant roots and nutrient-dense berries refresh and support 3 key vital functions.§

DEEP & ROBUST Contains purifying isoflavones

©2017 Twinlab Corporation. All Rights Reserved.

RICH, EARTHY ZING Aids the body’s natural cleansing activity§

CRISP & ZESTY Helps rid the body of toxins§

K O S H E R C A T E R I N G

Our kosher kitchens are KOF-K supervised year-round.

Mix and match your holiday favorites for a meal the whole family will love!

Our kosher catering menus have everything you need to

MAKE YOUR CELEBRATION SPECIAL CONTACT OUR KOSHER CATERING SPECIALIST TODAY TO PLAN YOUR NEXT ULTIMATE FEAST!

FA I RWAY M A R K E T.C O M /CAT E R I N G

PROBIOTIC

DRINKABLE YOG RT

So what makes FrĂźzingaÂŽ so good for you? less sugar

BB12 LGG

probiotics strains to support immune health and digestion

made with real fruit

good source of protein

excellent source of calcium & vitamin D for bone health

gluten free

PIES FAIRWAY

OH MY!

OUR PIES ARE HAND-MADE FROM SCRATCH EVERY SINGLE DAY. Fairway’s expert bakers worked tirelessly to develop the most delectable recipes so you get the dessert you deserve. Our pies are fresher, tastier, and use more fruit than anyone else around–over two full pounds in each large pie!

FRENCH APPLE

OTATO SWEET P

E

BLUEBERRY

APPL

CHER

RY

APPLE CRUMB

MIXED B

ERRY

KIN

P PUM

PEACH

PECAN

FAIRWAYMARKET.COM | 71

72 | FLAVORS MAGAZINE

VEGAN PECAN PIE INGREDIENTS: • 2 cups graham cracker crumbs • ¼ tsp salt • 2 tbsp. coconut oil • ½ cup unsweetened vanilla almond milk, divided.

• 1 tsp. butter flavor • ½ block (14 oz.) extra-firm tofu • ½ cup pure maple syrup • 1 tbsp. molasses • 1 tsp. vanilla extract • ½ cup brown sugar • ½ cup white sugar • ¼ cup oat flour • 1 cup chopped pecans • 1 ½ cup halved pecans, for topping

DIRECTIONS: • Preheat oven to 350 degrees.

• Combine graham cracker crumbs, salt, coconut oil, ¼ cup almond milk and 1 tsp. butter flavor.

• Press mixture into a 9-inch pie dish, and bake for 12 minutes.

• In a food processor, combine tofu, maple syrup, remaining almond milk, molasses and vanilla extract, processing until thoroughly combined.

• Add brown sugar, white sugar, oat flour and blend again.

• Pour mixture into a medium mixing bowl and stir in chopped pecans. Stir.

• Pour into the pre-baked pie crust, then top the pie with halved pecans, starting at the edges and working your way towards the center.

• Bake for one hour.

• If desired, serve with dairy-free ice cream.

FAIRWAYMARKET.COM | 73

HIDDENFJORD. RAISED IN THE WILD. Raised in its natural habitat, HiddenFjord is the epitome of ultra premium salmon. For hundreds of thousands of years, wild Atlantic salmon have migrated to the waters of the Faroe Islands — and it isn’t just for the views. This unique, cool, nutrient-rich environment is home to virtually all salmon from throughout Northern Europe and Scandinavia.

Our environment is only a part of what makes HiddenFjord so popular. Our philosophy of no antibiotics, no hormones, and no well boats — combined with our innovative and beyond-sustainable methods — means that our salmon enjoy stress-free lives.

Try HiddenFjord salmon today and discover how delicious ‘Raised in the Wild’ can be. Pure happiness.

Copyright © 2013. HiddenFjord is a registered trademark of P/F Luna.

www.HiddenFjord.com

MURRAY’S CHICKEN IS

CLEAN HEALTHY CHICKEN YOU WOULD BE PROUD TO SERVE YOUR FAMILY.

“It’s Murray’s Nature.” www.murrayschicken.com

facebook.com/murrayschickens

•Never Given Antibiotics •Vegetarian Fed •Certified Humane •No Hormones •Family Owned •Family Farmed •Sustainably Raised •Farm to Fork Traceability •No Pump

Our family has been growing and processing great tasting pistachios in California’s central valley for over 25 years. We invite you to taste the Setton Farms difference for yourself.

You’ve got to try these!

Setton Pistachio of Terra Bella, Inc.

PO BOX 11089 • Terra Bella, CA 93270 • Email: info@SettonFarms.com • www.SettonFarms.com

76 | FLAVORS MAGAZINE

CHEDDAR-CRUSTED APPLE PIE INGREDIENTS: • 2-1/2 cups all-purpose flour, with a bit more for rolling • 1 tsp. Fairway Sea Salt • 1 tbsp. sugar • 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces • 1-1/2 cups shredded Cabot Clothbound Cheddar (6 ounces) or other sharp cheddar • 1/4 to 1/2 cup ice water • 4 tbsp. all-purpose flour, with a bit more for rolling • 2 tbsp. fresh lemon juice • 4 lbs. Granny Smith apples • 3/4 cup sugar • 1 tsp. Fairway ground cinnamon • 1/2 tsp. Fairway sea salt

DIRECTIONS: • Pulse in a food processor the flour, salt and sugar. Add butter and cheddar; pulse until mixture becomes a coarse meal, with a few visible lumps remaining.

• Pour in 2 tbsp. ice water. Pulse until dough is crumbly but holds together when squeezed (add more water if needed, but do not over-mix).

• Divide dough into two disks. Wrap dough in plastic and press to shape into a 1-inch thick disk.

Refrigerate until firm, at least 1 hour.

• Preheat oven to 425°F. • Roll out each disk of dough between 2 sheets of plastic wrap to fit pie dish (approximately 14 inches). Remove top layer of plastic wrap. Invert dough onto pie dish. Gently fit into bottom and up sides of plate.

• Pour lemon juice in a large bowl. Core, quarter, and thinly slice apples; add to bowl and toss with lemon juice. Add sugar, flour, cinnamon, and salt to bowl; toss to combine.

• Fill bottom crust with apple mixture; lightly brush edge of crust with water. Place top crust over filling; press all around edges to seal with bottom crust.

• Trim edges, leaving a 1/2-inch overhang. Press edges together to seal, then fold under. Using thumb and forefinger, crimp rim.

• Cut five 1-inch long vents in the center of pie and brush top crust with butter; place pie plate on a rimmed baking sheet. Bake 20 minutes; reduce heat to 375°F, then bake 45 to 60 minutes more, until crust is golden brown. If rim browns too quickly, cover it with aluminum foil.

• Let cool completely at least a few hours (or overnight) before serving.

FAIRWAYMARKET.COM | 77

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Healthy, sweet… the perfect treat!

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ITâ&#x20AC;&#x2122;S A PICKLE PARTY! MIX UP YOUR PERSONAL FLAVOR BLEND!

80 | FLAVORS MAGAZINE

DO THE QUICK PICKLE! Prep your veggies. Slice, peel, cut into shapes—whatever works best for the object of your pickling affections.

INGREDIENT GUIDE 1LB OF VEGGIES CUCUMBER CARROTS

Add your choice of herbs, whole spices, dried/ground spices and garlic/ginger into the jars.

Pack prepped vegetables into jars, leaving a ½ inch of space at the top of each.

GREEN BEANS RADISHES BEETS

2 SPRIGS FRESH HERBS ROSEMARY THYME DILL OREGANO

In a small saucepan over high heat, combine the vinegar, water and salt (plus sugar, if desired). Bring to a boil, stirring to dissolve the salt (and sugar). Pour the brine

1-2 TSP. WHOLE SPICES MUSTARD SEED CORIANDER PEPPERCORN

over the vegetables, filling each jar to within 1/2 inch of

RED PEPPER FLAKES

the top. It’s fine if there’s a small amount of leftover brine.

1-2 TSP. DRIED OR GROUND SPICES

Remove all air bubbles by pressing a wooden spatula against the food. Once all air bubbles are gone, screw lids on tightly.

THYME DILL ROSEMARY OREGANO MARJORAM TUMERIC

Let cool to room temperature, then store in the refrigerator for at least 2 days before enjoying or gifting.

SMOKED PAPRIKA

1 CLOVE GARLIC OR 1 INCH GINGER SMASHED SLICED

VINEGAR WHITE APPLE CIDER RICE

SALT KOSHER PICKLING

Mutti. siMply toMatoes.

www.muttiparma.us

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08/09/16 10:19

A PLATE FOR EVERY PALATE When youâ&#x20AC;&#x2122;re planning a holiday meal, you have to accommodate all different types of tastes. Weâ&#x20AC;&#x2122;ve curated a fantastic menu for four major holidays coming up, and made sure to incorporate a dish for every type of eater.

FOR THE

ADVENTUROUS EATER

These eaters never turn down the chance to try something new.

They embrace a multitude of flavors, textures and aromas from different cuisines and embrace every opportunity to try a new bold combination or unexpected twist on a classic dish.

FOR THE

Vegan dishes are extremely creative and use inventive ways

VEGAN

to incorporate alternate items in traditional dishes, resulting

FOR THE

These gourmet connoisseurs are all about the finer things.

FOOD ENTHUSIAST

in sometimes unexpected, albeit delicious, flavor profiles.

They look for hard-to-find foods, seek out elaborate epicurean delights and value ingredients of the highest quality.

FAIRWAYMARKET.COM | 83

ALWAYS THANKFUL FOR THE BEST FOOD

Oven Roasted Turkey Mashed Potatoes Cranberry Sauce Green Bean Casserole Roasted Asparagus Corn Bread Stuffing Pumpkin, Apple & Chocolate Pie

CORNISH GAME HENS WITH BOURBON

FOR THE

FOOD ENTHUSIAST

Ingredients:

Directions:

• 4 Cornish game hens, cleaned

• Pre-heat oven to 450 degrees

• Salt and pepper, to taste

• Rub hens with about ¼ tsp of olive oil each and season

• 1 lemon, quartered • 1 orange, quartered

to taste with salt and pepper.

• Stuff each cavity with one quarter of an orange and one

• 3 tbsp. olive oil

quarter of a lemon.

• ⅓ cup bourbon

sprig each rosemary and thyme and one garlic clove each.

• ⅓ cup chicken broth • 4 sprigs fresh rosemary • 4 sprigs fresh thyme • 1 head of garlic, cloves separated.

• Arrange in a heavy roasting pan and place remaining cloves around the hens. Roast 25 minutes.

• Reduce oven temperature to 350 degrees. In a mixing bowl, whisk together bourbon, chicken broth and remaining olive oil. Pour over hens and continue roasting another 25 minutes, until hens are golden brown and juices run clear. Baste with juices every 10 minutes.

• Transfer hens to a platter and pour any cavity juices into the roasting pan. Cover with aluminum to keep warm.

• Transfer juices and garlic to a medium saucepan and boil until liquids reduce, about 6 minutes. Cut hens in length half wise and serve with sauce.

86 | FLAVORS MAGAZINE

STUFFED BUTTERNUT SQUASH

FOR THE

VEGAN

Ingredients:

Directions:

• 2 butternut squash

• Pre-head oven to 375 degrees.

• 1 package long-grain/wild rice mix

• Bake two butternut squash for 40 minutes.

• ½ onion, chopped

• Halve squash and scoop out pulp.

• 3 garlic cloves, chopped

• Scoop out flesh, leaving 1/2inch around the sides, then set aside.

• ½ tbsp. sesame seeds

• Cook about 1 cup dry long grain/wild rice mix in 2

• ¼ tsp. dried thyme • 3 fresh sage leaves, sliced

cups of water, while sautéing onion and garlic until

• ¼ cup vegetable broth

golden and translucent.

• Place rice, onion and garlic into a bowl. Add in sesame

• juice from ½ orange

seeds, mixed seasoning, dried thyme, sage leaves,

• 2 cups torn whole wheat bread

torn bread, vegetable broth and orange juice.

Mix thoroughly.

• Add squash flesh to bowl and mix in.

• Stuff squash halves and bake 15-20 mins. at 350 degrees.

TURDUCKEN BREAST ROAST

FOR THE

ADVENTUROUS EATER

Ingredients:

Directions:

• Fairway Turducken Roast

• Thaw roast in the refrigerator if frozen at least 48 hours before cooking.

For gravy: • 1 large onion

• Pre-heat oven to 325 degrees.

• Place turducken in a roasting pan. Cover with aluminum foil and

• 1 medium bell pepper

bake for 4 hours. Remove foil and bake an additional hour, or

• 1 qt. water

until internal temperature reaches 165 degrees.

• ½ tbsp. cornstarch

• Remove from the oven and let sit 20-30 minutes.

• Carve turducken and serve.

Gravy: • Dissolve ½ tbsp. cornstarch in 1 cup of water. Pour drippings into a heavy pot and bring to a boil. Skim excess fat and discard.

Add onion, bell peppers and sauté the mixture until soft.

• Add water and cook down for 30 minutes. Stir in cornstarch and bring to a boil. Skin excess fat and discard. Continue cooking until gravy is the desired consistency.

• Serve over and alongside turducken.

FAIRWAYMARKET.COM | 87

GIVE THE BEST GIFT OF LOVE A GIFT OF THE BEST FOOD Honey-Roasted Carrots with Sesame Seeds Braised Short Ribs Potato Latkes Ginger Glazed Salmon Challah Rolls Cheddar Blintzes Babka

KOSHER SPICED RACK OF MB

FOR THE

FOOD ENTHUSIAST

Ingredients:

Directions:

• 1 kosher rack of lamb

• In a large mixing bowl, combine mustard, soy

• 8 tbsp. Dijon mustard

sauce, garlic, rosemary, ginger and olive oil.

• 2 tbsp. soy sauce • 2 garlic cloves, minced • 1 tsp. dried rosemary, plus sprig for garnish • ¼ inch peeled ginger, minced • 2 tbsp. olive oil

• Spread over rack of lamb, the marinate 4 to 8 hours in the refrigerator.

• Remove from the fridge and let come up to room temperature before cooking.

• Preheat oven to 350 degrees. Roast for 15 minutes, then tent with foil and continue cooking until internal temperature of the lamb reaches 120 degrees.

• Remove from oven and let stand covered for 10 minutes.

• To serve, cut between rib bones and if desired, garnish with rosemary sprigs.

90 | FLAVORS MAGAZINE

POTATO AND ONION KUGEL

FOR THE

VEGAN

Ingredients:

Directions:

• 5 medium russet potatoes

• Spray a 9x13 baking dish with cooking oil. Preheat the oven to 400 degrees, using pre-heat time to warm the dish.

• 2 large onions • 1 zucchini, peeled, grated & drained

• Wash, peel and grate potatoes into large shreds. Place in a large

• 1 tsp. kosher salt

mixing bowl and cover with cold water. Let sit for about 5

• 1 tsp. garlic powder

minutes. While waiting, peel and shred onions, setting aside.

• 1 tsp. dried oregano

• In a medium mixing bowl, together the grated zucchini and spices.

• 1 tsp. dried thyme

• Drain potatoes completely in a colander, then place into a large

• ½ tsp. black pepper

bowl. Add zucchini mixture and matzo meal, then mix

• 6 tbsp. matzo meal

thoroughly with hands.

• 2 tbsp. EVOO, divided

• Remove the heated baking dish from the oven and pour in 1 tbsp. olive oil, spreading evenly across the bottom and sides dish.

• ¼ cup fresh parsley, chopped

• Quickly spread the potato mixture in an even layer in the pan, topping with the remaining olive oil.

• Bake uncovered for just over an hour, until the top is nicely browned. Let sit at least 5 minutes before slicing and serving.

BROWN SUGAR SLOW-COOKER BRISKET

FOR THE

ADVENTUROUS EATER

Ingredients:

Directions:

• 1 medium onion, quartered

• Season brisket with salt and pepper. Place in the bottom

• 2 ½ lb. Fairway kosher beef brisket • Kosher salt and black pepper, to taste

of a 5 qt. slow cooker, then add the quartered onion.

• In a small bowl, whisk together the tomato paste,

• 1 can tomato paste (about 6 oz.)

Worcestershire sauce and brown sugar. Pour over the

• 2 tbsp. Worcestershire sauce

brisket and stir to coat.

• 2 tbsp. brown sugar • 2 tbsp. fresh parsley, chopped (optional)

• Cover the crockpot and cook on low for 7-8 hours until brisket is tender.

• Remove brisket from cooker and let rest about 5 minutes.

• Slice brisket across the grain and serve with the sauce from the slow cooker.

• If desired, sprinkle with parsley as a garnish.

FAIRWAYMARKET.COM | 91

SEASON’S GREETINGS ENJOY THE BEST EAT-INGS Charcuterie Sliced Beets Whole Stripped Bass Glazed Spiral Ham Potato Gratin Sautéed Veggies Pasta

USDA PRIME RIB ROAST WITH RED WINE & MUSHROOM AU JUS

FOR THE

FOOD ENTHUSIAST

Ingredients:

Directions:

• 2 tbsp black pepper

• Mix spices together and set aside.

• 2 tbsp kosher salt

• Cover prime rib all over with olive oil, then rub in

• 2 tbsp minced fresh rosemary

spice mix. Loosely cover with plastic wrap, and

• 2 tbsp garlic cloves, minced

refrigerate overnight.

olive oil for rubbing • 2 lb USDA Prime rib roast • fat drippings from rib roast

• Remove from the fridge, and let roast come to room temperature before cooking.

• Preheat oven to 350 degrees. Cook in a roasting

• 3 cups beef broth/stock

pan until a food thermometer inserted in the

• 1 cup red wine (dry red - match with dinner)

center of the roast reaches 130 degrees. Remove

• 1 cup mixed mushrooms

from pan, cover with foil and let rest.

• 1 tbsp rosemary leaves, stripped from stems

• Place roasting pan with fat drippings on a double

• drizzle of olive oil

burner and heat to medium-high. Add oil and

• salt and pepper, to taste

mushrooms to drippings and sauté until tender.

• ½ tsp. all-purpose flour (optional)

• Add-in beef broth/stock and red wine, making sure to scrape the bottom of the pan to loosen any browned bits of fat that may be stuck. (If a thicker gravy is desired, you can add 1/2 tsp of flour to the mixture and stir until thickened, simmering at a low-medium heat) • Simmer until reduced by 1/3. Add in rosemary leaves, plus salt and pepper to taste. Serve in a gravy dish, or pour directly over rib roast before serving.

94 | FLAVORS MAGAZINE

WHOLE ROASTED CAULIFLOWER

FOR THE

VEGAN

Ingredients:

Directions:

• 1 head cauliflower

• Preheat the oven to 375 degrees. Trim leaves, stem and core

• ½ cup EVOO • 5 garlic cloves, minced • ¼ tsp red pepper flakes • 2 tsp. kosher salt

of cauliflower. Be careful to keep the head intact.

• Rise and dry the cauliflower head, drizzle with olive oil and rub in with hands.

• In a small mixing bowl, stir together minced garlic, red pepper flakes and kosher salt until well blended.

• Carefully with your hands, rub the garlic mixture all over both sides of the whole cauliflower.

• Place the cauliflower florets-up in a cast iron pan and cover with foil.

• Place the skillet on the middle rack of the oven and cook for 30 minutes. Remove the foil and cook for an additional hour.

Cauliflower will be golden brown as easily give to a knife.

FOR THE

BACON WRAPPED PORK TENDERLOIN

ADVENTUROUS EATER

Ingredients:

Directions:

• 1 lb. pork tenderloin

• Pre-heat oven to 425 degrees. In a small mixing bowl,

• 4 tbsp. salt, or to taste

combine all spices. Remove any skin from the

• 2 tbsp. crushed black pepper

tenderloin, but leave a thin layer of fat.

• 2 tbsp. kosher salt

• Cover the loin with the spice mixture, then wrap with

• 1 tbsp. paprika

bacon slices, securing in place with toothpicks. Place

• 1 tbsp. granulated garlic

seasoned and wrapped loin on a well-greased wire rack

• 1 tbsp. granulated onion

in an aluminum lined roasting pan.

• 1 tbsp. crushed coriander • 1 tbsp. crushed red pepper flakes

• Bake at 425 for 25 minutes, until internal temperature of the thickest side reaches 155 degrees.

• 3 slices of bacon, halved cross-wise • Switch the oven to your broil setting, adjusting rack so that the pork is 6 inches from heat. Broil 3-5 minutes, or until bacon is optimally crisp.

• Remove pork from oven and let sit, covered, for 10 minutes.

FAIRWAYMARKET.COM | 95

CELEBRATE EVERY OCCASION SMALL PLATES, BIG TASTE Party Mix Your favorite chips Homemade guacamole Deviled eggs Marinated olives Spinach puffs Pigs in a blanket Arancini

CHEESY SA MI PULL-APART BREAD

FOR THE

FOOD ENTHUSIAST

Ingredients:

Directions:

• 1 lb round loaf of Fairway pullman bread

• Preheat oven to 350.

• 1 tablespoon mayo

• Cut loaf vertically into 1-inch wide strips.

• 2 cups shredded mozzarella cheese • ¼ cup deli pepperoni, chopped • ¼ cup hard salami, chopped • 1 teaspoon dried oregano

Repeat horizontally.

• In a bowl, combine the cheese, oregano, salami, and pepperoni. Remove ¼ cup and set aside.

• Brush mayo into the crevices of the bread and

• 3 tablespoons butter

fill bread pockets with cheese mixture.

• 1 tablespoon olive oil

• Place loaf in a large piece of foil and pour melted butter over loaf. Cover and bake 20 minutes. Remove, open foil and top with remaining cheese mixture. Bake uncovered for an additional 10 minutes.

98 | FLAVORS MAGAZINE

BUFFALO CAULIFLOWER “WINGS”

FOR THE

VEGAN

Ingredients:

Directions:

• ½ cup almond milk

• Pre-heat oven to 425 degrees.

• ½ cup water

• In a medium-sized bowl add together milk, water, flour,

• ¾ cup all-purpose flour

paprika, garlic powder, cumin, salt and pepper. Mix

• 1 tsp. hot paprika

until well-combined.

• 2 tsp. garlic powder • 1 tsp. cumin • ¼ tsp. salt

• Coat florets in batter and arrange on a parchment l ined baking sheet, baking for 25 minutes.

• While the cauliflower is baking, melt together hot

• ¼ tsp. fresh-ground pepper

sauce and butter together in a medium saucepan,

• 1 head of cauliflower, cut into florets

then set aside.

• 1 cup hot sauce • ¼ tbsp. vegan butter

• Remove cauliflower from oven and coat in buffalo sauce. Re-arrange on baking tray and bake for another 25 minutes.

• Remove from the oven and serve on a platter with your favorite dipping sauce (though we recommend ranch).

STUFFED JALEPEÑOS

FOR THE

ADVENTUROUS EATER

Ingredients:

Directions:

• 8 oz. Fairway cream cheese

• Mix cream cheese, shredded pepper jack

• 1 ½ cup Fairway pepper jack cheese, shredded • 1 garlic clove, chopped

cheese and garlic, set aside.

• Halve and de-seed jalapeños, then fill with

• 10 jalapeños

cheese mixture. Wrap bacon around each

• 5 slices of bacon, halved

jalapeño half.

• Bake at 400 degrees for 25 minutes, or until bacon is crispy.

• Serve warm.

FAIRWAYMARKET.COM | 99

102 | FLAVORS MAGAZINE

ITâ&#x20AC;&#x2122;S TURKEY TIME! FAIRWAY

FAIRWAY

FAIRWAY

YOUNG BRINED ORGANIC TURKEY TURKEY TURKEY Our natural, antibiotic free

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young turkeys are raised

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humanely and fed an

meat, making it more

farms, this is a turkey you

all-veggie diet. Extremely

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can feel good about

fresh, incredibly tasty and

non-brined bird of equal

serving those you love.

irresistibly tender, these

weight. Our natural,

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local turkeys will keep

antibiotic free turkeys are

free of antibiotics and

your whole family thankful

the highest quality on the

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this Thanksgiving.

market and always fresh,

exceptionally flavorful

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and succulent birds.

FAIRWAYMARKET.COM | 103

at FAIRWAY Celebrate with our fabulous selection of imported and domestic Caviar

fairway-quarter-ad-caviarland.indd 1

NON GMO Project

VERIFIED

8/9/17 5:54 PM

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UNIQUE AND AUTHENTIC FRENCH BRIOCHE BROUGHT TO YOU!

GMO FREE, NO ARTIFICIAL FLAVORS & COLORS, NO PRESERVATIVES

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Our vision is 100% slave free chocolate. Not just our own chocolate, but all chocolate worldwide.

The more people choose slave free and share out story, the sooner 100% slave free becomes the norm in chocolate.

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CERTIFIED ORGANIC BREADS

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7

REASONS TO

BUY BULK COFFEE

VALUE

We buy directly from the source, so our bulk coffee prices are the lowest.

FRESHNESS We roast our beans in small batches, in-house daily.

QUALITY We only offer the finest coffee beans! We have travelled the world to find you coffee of the highest caliber.

VARIETY

We’ve spent years in planes, trains, and automobiles to find the best beans from every corner of the earth.

CUSTOMIZE

You can create your own blend, or tell our coffee experts exactly what you like, and they’ll create one for you!

FROM FAIRWAY

Fairway Market is the leader of fresh roasted coffee, and we are passionate about the art of roasting daily in-house. Today we carry over 100 varieties of coffee—all certified Kosher—such as organic, decaf, flavors, flavors decaf, origin, estates as well as our unique Fairway blends.

Each and every cup of Fairway coffee is beyond compare.

CERTAINTY

You know what you’re getting. There’s no uncertainty —since we go right to the source for our beans, you know the country of origin down to the specific region.

GRIND

Whether it’s French press, stovetop, or drip, we grind your coffee to match your favorite brewing method.

FAIRWAYMARKET.COM | 107

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NOURISH

EVERY

BODY

TM

Beyond being USDA, certified organic, here are other ways we re making a difference ..

PROUD TO B ,

We re a Certified B Corporation, meeting rigorous standards for social & environmental performance.

JUST SWEET ENOUGH ,

We re committed to using 25% less sugar, and working towards eliminating all added sugar from our baby products.

NOT ONES TO WASTE ,

We re striving for net zero carbon emissions by 2019. ©2017 PACIFIC FOODS OF OREGON • PACIFICFOODS.COM

WE BELIEVE IN BETTER.

PROUD

TO BE:

Organic Gingerbread White Chocolate Mousse Trifle

C E L E B R AT E

Organic Moments THIS SEASON

Find delicious holiday recipes and coupons at simplyorganic.com

110 | FLAVORS MAGAZINE

BENNY’S GROUND BEEF SANDWICH INGREDIENTS: • One pound of lean, organic or grass fed beef, season with salt, fresh ground pepper, oregano and fresh ground nutmeg; be generous with the nutmeg.

• 2 garlic cloves, minced and crush.

• Salt and pepper to taste • ½ red onions • ¼ red bell pepper • 2 tbsp. cilantro finely chopped.

• ½ tsp. paprika • Olives, 12 • 2 tbsp. Capers • ¼ cup Fairway tomato sauce • 6 Fairway Portuguese buns • 1 large beefsteak tomato, slice and seasoned with salt and pepper, olive oil.

• Small red cabbage, sheered.

• 2 tbsp. Fairway extra virgin olive oil • Mayonnaise & ketchup - mix together equal parts to make a pink sauce.

• Half and half

DIRECTIONS: • Heat olive oil in a saucepan over medium heat. Add ground beef and garlic, cook for about 8 minutes, stir while is cooking to separate.

• Add salt and pepper to taste, and olives, capers, paprika.

• Add onions, red bell pepper, paprika and tomato sauce and cook for another 4 minutes in medium to high heat. When is done add the cilantro finely chopped.

• Toast buns and add the mix of mayonnaise and ketchup.

• Make a sandwich with the meat hot, tomatoes, and cabbage.

• Garnish it with Fairway pickets and hot peppers.

• Serve 6.

FAIRWAYMARKET.COM | 111

We’re the only Midwestern specialty foods company that makes our own dry-cured meats, letting nature perfect each flavor in our family’s authentic recipes. There are no shortcuts or artificial processes. We let nature take its time to bring our foods to their delicious peak with fresh Midwest meats and few ingredigents. Volpi is mindful of what goes into our foods so that you can feel good about eating them.

P U BE

FOR DISCOVERY

PROTEIN IS A BUILDING BLOCK OF MUSCLE, NECESSARY TO BUILD AND REPAIR TISSUE.

HOMEMADE HOT POCKETS

PASTA WITH FRESH ARUGULA

WINTER LUNCH LIST CHICKEN NOODLE SOUP

SLOW-COOKER TURKEY CHILI

MEATBALL SUB

FAIRWAYMARKET.COM | 113

GET $5 OFF TEXT "flavors" TO "70416"

BY TEXTING “KEYWORD” TO 70416, YOU ARE PROVIDING WRITTEN CONSENT TO SIGN UP FOR AND RECEIVE ALL TEXT MESSAGES FROM FAIRWAY MARKET ALERTS AKA MOBILE VIP CLUB (MAX 18 MSG/MONTH). THIS IS NOT REQUIRED IN ORDER TO MAKE PURCHASES FROM FAIRWAY MARKET. MESSAGE AND DATA RATES MAY APPLY. THE MOBILE VIP CLUB DOES NOT UTILIZE AUTOMATED DIALING SYSTEMS. TEXT STOP TO 70416 TO OPT-OUT OF ALL PROGRAMS. TEXT HELP TO 70416 FOR HELP AND T&CS. FULL T&CS FOR THE MOBILE VIP CLUB ARE AVAILABLE AT WWW.70416.MOBI; PRIVACY POLICY: WWW.FAIRWAYMARKET.COM/PRIVACY-STATEMENT/.

ONE COUPON PER PERSON FOR THE DURATION OF THE COUPON

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Extraordinary Taste, Exceptional Ingredients.

Made to a traditional Genovese recipe, this classic green pesto is bursting with the flavor of freshly picked basil.

Add it to pastas, sandwiches and more to satisfy even the most demanding palates.

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Happiness is at hand when you grab a handful of rich and creamy Hersheyâ&#x20AC;&#x2122;s Milk Chocolate

COQUITO INGREDIENTS:

DIRECTIONS:

• 1 can, Coco Lopez cream of coconut

• In a large pot combine, the can of Coco

• 1 can, coconut milk

Lopez, coconut milk, evaporated milk, sweet

• 3 cans, evaporated milk

condensed milk, egg, vanilla extract, cinnamon

• 1 can, sweet condensed milk

powder and nutmeg.

• 1 egg

• Stir the ingredients together until well blended

• 1 cup of Bacardi Rum

over medium–low heat. Once the mixture just

• ½ tbsp. vanilla extract

begins to boil, remove from heat.

• 1 tbsp. nutmeg

• Add the cinnamon sticks to an empty glass bottle,

• 1 tbsp. cinnamon powder

then pour in the heated mixture. Refrigerate

• 2 cinnamon sticks

overnight before adding rum to taste.

FAIRWAYMARKET.COM | 119

120 | FLAVORS MAGAZINE

JASON’S SPINACH ARTICHOKE DIP INGREDIENTS: • 2 Boxes (10 oz. each) frozen chopped spinach • 4 jars (6 oz. each) Fairway artichoke hearts • 2 bars (8oz. each) cream cheese (softened) • 6 oz. crumbled feta cheese • 3 cloves fresh garlic • Lemon juice from ½ lemon • 2 tsp. salt • 1 ½ tsp black pepper • 4 oz. shredded Parmesan cheese

DIRECTIONS: • Pre-heat oven to 400°F. • Thaw spinach and place in cheesecloth to squeeze out excess water. Add to large mixing bowl.

• Drain artichoke hearts and coarsely chop into ¼” pieces.

Add to spinach in mixing bowl.

• Finely chop fresh garlic cloves and add to mixing bowl.

• Add feta cheese to mixing bowl.

• Add softened cream cheese to mixing bowl.

• Squeeze the juice from ½ a lemon into mixture.

• Add salt and pepper. Mix all ingredients thoroughly • Place mixture in oven safe dish and top with shredded parmesan cheese.

• Bake for 20-25 minutes or until heated throughout and cheese is golden and bubbly.

• Serve immediately with Fairway’s famous fresh baked baguette cut in ¼” rounds. Great for holiday entertaining!

FAIRWAYMARKET.COM | 121

GET YOUR

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SAVE THE DATE TO CELEBRATE GREAT FOOD AT FAIRWAY'S FIRST-EVER

YOU ARE INVITED TO JOIN US AT THE HISTORIC ARMORY TRACK ON UPPER MANHATTAN'S WEST SIDE FOR A UNIQUE FOOD EXPERIENCE. THIS IS YOUR OPPORTUNITY TO DISCOVER EXCITING NEW FOODS AND DRINKS, ENJOY YOUR FAIRWAY FAVORITES, AND LEARN MORE ABOUT THE FOODS YOU LOVE FROM EXPERTS. MARK YOUR CALENDAR AND PLAN TO SPEND THE DAY!

TICKETS WILL BE AVAILABLE TO THE PUBLIC IN SPRING, 2018. TO RECEIVE ADVANCE NOTICE, VISIT FAIRWAYMARKET.COM AND SIGN UP FOR OUR EMAIL NEWSLETTER.

JUNE 10TH

EVERY DROP OF LIPTON TEA COMES FROM THE BEST LEAVES ON OUR OWN SUSTAINABLE PLANTATIONS

The creamy mashed potatoes your family loves, without the washing, peeling and chopping

Enjoy the crisp, clean taste of real cranberries straight from the bog.

New At Fairway

All flavor, no fumbles.

Fire makes game day better

Enjoy a hassle free morning!

The delicious and satisfying way to help start your day.

Just grab & go!

APPLE CIDER TODDY INGREDIENTS:

DIRECTIONS:

• 1 cup pure apple cider

• Bring apple cider, one cinnamon stick and star

• 2 oz. bourbon of choice • 2 cinnamon sticks (one for garnish) • 2 whole star anise • 1 tsp. lemon juice

anise to a boil in a small sauce pot.

• Remove from heat, mix with bourbon and squeeze of lemon.

• Serve with a apple wedge and a cinnamon stick.

• 1 slice apple

FAIRWAYMARKET.COM | 129

THE LEADER IN SUSTAINABLY CAUGHT CANNED SEAFOOD Ranked #1 by

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A Full Line of Canned Seafood – all Best Choices for Sustainability Albacore & Skipjack Tuna — Sockeye & Pink Salmon — Sardines — Mackerel & Yellowtail

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STOP BY OUR STEAKHOUSE AND LET OUR EXPERT CHEFS PREPARE YOU A DELICIOUS DISH USING THE FRESHEST SEASONAL PRODUCTS FROM FAIRWAY MARKET LOCATED AT 74TH STREET & BROADWAY

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LINDT LINDOR Luscious…flowing…irresistibly smooth. The smoothest chocolate in the world. This is chocolate beyond compare. Only from the Lindt Master Chocolatier.

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PAG. 6.75x9.875"CLASICA V10 .pdf

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DISCOVER THE NEW HEALTHY WAY TO ENJOY FRUIT & VEGETABLE

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Reasons to drink Zumosol Never from concentrate 100% fruit No sugar added Natural drink Full of vitamins, minerals and antioxidants Good for all ages No artificial ingredients

POMEGRANATE BUBBLY WITH A TWIST Ingredients: • Pomegranate • Chambord Liqueur • Fairway Prosecco • Sliced Lime (optional)

DIRECTIONS: • Remove all of the seeds from the pomegranate.

• Soak the seeds in Chambord overnight.

• Pour a glass of Fairway Prosecco and add desired amount of seeds to your glass.

• Garnish with lime if desired.

• Enjoy!

FAIRWAYMARKET.COM | 135

BOOZE, INFUSED.

Some of the best gifts to give are things that show that you have put thought, time, and effort into them. Or, at least, gifts that make it seem like you have.

136 | FLAVORS MAGAZINE

T

hat’s where infused spirits come in. Though making these takes a little bit of patience, infused spirits are both easy to personalize and easy to make.

Simply add the infuser to the spirit, tightly close the container and leave it in a cool, dry, dark place. Be sure to shake the container and taste test once a day to make sure the intensity of the flavor is to your liking. Items with a mild flavor profile will require more time than those with bold flavors. A general rule of thumb for intense flavors is about three to five days, one week for medium flavors and two weeks for mild and subtle flavors. When infused spirits are ready, strain to remove the infuser and store spirits in an airtight gift container. Now you have an elegant gift ready to give someone you like — even yourself!

YOU’LL NEED: ANY DISTILLED SPIRIT (VODKA, TEQUILA, GIN, WHISKEY, ETC) AN INFUSER (HERBS, SPICES, FRUITS OR VEGETABLES) AN AIRTIGHT CONTAINER SUCH AS A MASON JAR CHEESECLOTH OR FINE MESH STRAINER

Vodka + Pickles: Mix four parts vodka with one part pickle juice. Cut a fresh pickle from Fairway’s world-class olive bar into spears and let sit in vodka for three days. Strain and serve ice cold over rocks or add to your favorite Bloody Mary mix. Make sure you keep the pickle spears to use as a garnish!

Gin + Cranberries: Take one pound of cranberries, pierce each one, and add to one liter of gin. If you want to add a bit more complexity, add a handful of orange peels. Leave for seven days.

Strain and use with your favorite tonic and garnish with a sprig of thyme for a festive holiday cocktail.

Vodka + Ginger: 1 cup of roughly chopped unpeeled ginger is all you need to add to one liter of your favorite vodka and let sit for one week. Strain and combine with apple cider and garnish with a cinnamon stick.

Bourbon + Apples + Cinnamon: This one is a bit more complex than the others, but still easy. Slice up five granny smith apples, combine with five cinnamon sticks, three vanilla beans, and ½ teaspoon of cloves. Add to a liter of bourbon and let sit for about two weeks.

Strain and serve over ice.

Vodka + Coffee Beans: Roughly crush one cup of coffee beans and add to one liter of vodka. Let sit for seven days and strain with cheesecloth. Strain and mix with coffee for an afternoon (or morning) pick-me- up!

Bourbon + Peach + Pecan: Peel and dice six peaches. Add the peaches and two heftyhandfuls of pecans to one liter of bourbon. Let sit for seven days, strain and serveover ice in a beautiful glass garnished with a peach peel.

FAIRWAYMARKET.COM | 137

Enjoy your favorites at Fairway Market!

barkThins_Fairway_QuarterPageAd-Fall.pdf

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Food, Family & Passion Family owned and operated for three generations, Daniele, Inc. has been hand-making some of the finest charcuterie in the world. Our pork is slow-cured for months using basic ingredients like salt and time.

Sopressata

Del Duca® Prosciutto

Pancetta

Buon Appetito, from our family to yours!

Look for us in the deli section and behind the deli counter.

Homemade Pasta Salad with Daniele, Inc. Sopressata Ingredients

• 7 ounces Daniele, Inc. Sopressata, sliced or diced • 8 ounce package uncooked tri-color Rotini pasta • 1/4 cup red onion, thinly sliced • 3/4 cup fresh broccoli florets • 1 ounce can sliced black olives • 1/4 cup grated Parmesan cheese

Directions

Cook pasta according to package directions, drain - set aside to cool. In a large bowl, mix the cooled pasta, Sopressata, red onion, broccoli, olives and Parmesan cheese. Pour desired dressing over the pasta salad, and toss to coat. Cover and chill 8 hours before serving.

For more recipes visit us at www.danielefoods.com

Scan here for more tasty recipes and to learn about charcuterie.

Connect with Us! www.DanieleFoods.com

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Big Gay Ice Cream pints now available at

Big Gay Ice Cream and all related trademarks are owned by Pretty Pretty IP LLC and used under license © 2017.

© HDIP, Inc.

Custom Cakes by Palermoâ&#x20AC;&#x2122;s Now Available at Fairway!

CUSTOM CAKES

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All our salami are produced in Italy, then sliced and packaged in the USA, to guarantee the best freshness.

Enjoy the original Italian taste!

03_ADV X FARWAYS USA.indd 1

28/02/17 16:23

New from Desert Pepper...

Clean, simple and full of flavor this new salsa line-up is inspired by the traditional Mexican salsas we grew up with in our homes and restuarants in El Paso, Texas.

Fun, vibrant, jump-off-shelf packaging will retain our current Desert Pepper customer when looking for traditional, every day salsa. And of course, they are Gluten Free, All Natural and Vegan!

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Dinner is always with Empire® chicken and turkey – and our cut-up chicken, humanely** raised without antibiotics ever, is perfect for Friday night Shabbat dinner and any other time!

OUR CHICKEN AND TURKEY ARE

RAISED WITHOUT ANTIBIOTICS NO ADDED GROWTH HORMONES *

HUMANELY RAISED ** & VEGETARIAN FED

© 2017 Empire® Kosher Poultry, Inc. * Federal regulations prohibit the use of growth hormones in poultry. ** Meets Empire® Kosher brand’s humane policy of raising chicken in a stress-free environment.

empirekosher.com

Craft Your Legacy.™

GLATT

OLIVE BAR THE FAIRWAY

We invented the olive bar.

Way back when everyone was jarring everything, we liberated the olive and gave it the spotlight is deserves. We lovingly dress each type of olive in the most authentic, region-specific way, ensuring

THEY ARE ALL DELICIOUS & BURSTING WITH FLAVOR.

148 | FLAVORS MAGAZINE

The Honest Turkey™ Brand Introducing a new line of fresh turkey products raised with no antibiotics ever and no added hormones or steroids. Our independent family farmers raise their turkeys with care, so consumers can feel good about the meals they are serving.

By simplifying ingredients consumers will feel confident in the quality of the Honest Turkey™ products.

The Honest Turkey™ Brand Shady Brook Farms turkey gives you and your family a wide-variety of premium quality products to choose from. Create healthy, appetizing meals in the comforts of your own kitchen with delicious Shady Brook Farms.

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152 | FLAVORS MAGAZINE

SCHLOTTERBECK & FOSS Salmon with S&F Garlic Teriyaki Chef Sauce

INGREDIENTS: • 4 (5 oz.) fresh Atlantic salmon • ½ tsp. kosher salt • 2 tsp. unsalted butter • 1 tbsp. olive oil • 1 tbsp. fresh green onions, finely chopped • 6 ounces S&F Garlic Teriyaki • 1 tbsp. sesame seeds (optional)

DIRECTIONS: • Preheat large sauté pan on medium for 3 min.

• Sprinkle salmon with salt.

• Place butter and oil in pan and add the salmon.

• Cook for 4 to 5 minutes on each side or until fish separates easily.

• In a separate pan, heat the Garlic Teriyaki sauce and add finely chopped onions.

• Spread sauce over cooked salmon & sprinkle sesame seeds.

FAIRWAYMARKET.COM | 153

BEVERAGES GUARANTEED TO PLEASE ALL HOUSEHOLDS!

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LIVE: None

DESCRIPTION: Find your flavor inspiration

PUB/POST: Fairway Market - Fall/Winter

WORKORDER #: 009116

TRIM: 6.75” x 4.75”

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10

USES FOR FAIRWAY'S EXTRA VIRGIN OLIVE OIL

FAIRWAY STEAKHOUSE PRIME Drizzle EVOO on both sides of steak and coat with sea salt and course ground pepper.

Sear each side on grill at high heat for two minutes, reduce heat and cook to preference.

FAIRWAY MOZZARELLA Slice Fairwayâ&#x20AC;&#x2122;s hand-pulled mozzarella and a ripe tomato. Place a slice of tomato on each mozzarella slice, drizzle with EVOO and season with basil.

FAIRWAY BALSAMIC VINEGAR Combine Fairway EVOO with balsamic vinegar to use as a great dressing for salads or raw vegetables. Add a few teaspoons of Dijon mustard and your favorite fresh herbs to shake it up!

ROASTED GARLIC Roasting is a great way to step up your garlic game. You can substitute raw garlic with roasted garlic in nearly any recipe. It has a savory flavor with very little pungency. Simply peel away what comes off easily of the outer shell and cut about 1/3 of an inch off the top. Drizzle EVOO on top and allow it to run down the inner cloves. wrap the garlic in aluminum foil, trimmed top up and bake for about 40 minutes.

160 | FLAVORS MAGAZINE

FAIRWAY BRUSCHETTA Grab a fresh Fairway baguette and take it to the bakery counter—they’ll slice it for you!

Lightly toast the slices, rub with garlic and drizzle with EVOO. Top each slice with our expertly made Fairway bruschetta (available in the grab-and-go section).

PESTO 3 packed cups of fresh basil, ½ cup grated Parmigiano Reggiano, ¼ cup pine nuts, 2 chopped garlic cloves, ½ juiced lemon, a pinch of salt, and 1/3 cup of Fairway EVOO is all you need to make your very own pesto. For a new twist on your morning bagel, mix with Ben’s Cream Cheese and spread on a fresh Fairway bagel topped with sliced beets and radishes.

BROCCOLI Cut Broccoli into small florets, spread evenly on pan and drizzle with EVOO. Season to your preference and bake for 30-45 minutes.

AVOCADO MAYO A wonderful alternative to traditional mayonnaise! Pit two large avocados and scoop them into a blender. Add the juice of a lemon and slowly pour in a ½ cup of olive oil until you reach a smooth, creamy consistency. Mix in salt and cayenne pepper to taste.

GARLIC DIPPING OIL Everyone loves a good dipping sauce for a freshly baked Fairway Baguette. Whisk together ½ cup of EVOO, 4 minced cloves of garlic, 1/3 cup finely grated Parmigiano Reggiano, 1 tablespoon of chopped parsley, and a pinch of each of the following: red pepper flakes, sea salt, dried basil, dried oregano and freshly ground black pepper. After that, get to dipping!

PRESERVING FRESH HERBS If you’ve opted to get fresh herbs instead of dried herbs and don’t think you will use them before they go bad, we’ve got the hack for you. Simply chop up the herbs, place them in a clean ice tray, and pour olive oil on top until the tray is full. After they’re frozen, put them in a plastic bag with a label in the freezer. The next time you’re ready to use it, you won’t even have to go through the effort of pouring olive oil into the pan.

FAIRWAYMARKET.COM | 161

It will leave your taste buds in disbelief with each yummy spoonful.

New BreyersÂŽ delights - with 260-330 calories and 20 grams of protein per pint.

Serve up some sunshine

with the refreshing taste of the fruit you love in slightly sweetened coconut water.

Enjoy the uncommon flavor of our Natural* and Certified Organic products.

Select products only

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166 | FLAVORS MAGAZINE

W

hether it’s a wedding,

Sparkling wine has a rich and

anniversary or holiday,

important history in many

HERE ARE OUR

TOP PICKS

sparkling wine is usually the first

countries, which is why each

beverage on the shopping list.

term is territory-specific. The

Champagne and other sparkling

term “Champagne” is reserved

wines like Cava, Prosecco and

for sparkling wines made at

Moscato d'Asti are not just great

vineyards that use grapes from

party wines, but also the most

France’s Champagne region,

versatile wines to pair with food.

and follow strictly defined

If you’re having trouble

growing, pressing and

deciding what to serve for

What is it that makes sparkling

fermenting techniques. Another

your next holiday

wines so unique and

popular type of sparkling wine

gathering or you want a

food-friendly? Most are blended

from France is “Cremant,” a

from wines of different vintages,

sparkling wine that uses the

resulting in a wine that adds

same fermenting method as

depth to fruity, savory, meaty and

Champagne, but grapes from

gamey flavors. They possess an

other regions. The most popular

unparalleled acidity that cuts

sparkling wines are from Spain

through fatty dishes and other

(Cava) and Italy (Prosecco and

rich ingredients.

Franciacorta).

If you want to know how dry or

Champagne and other sparkling

sweet a sparkling wine is, just

wines are perfect for all courses

check the label—categories

from starters straight through

based on the sugar levels tell the

dessert. Although they’re

whole story. From driest to

playful enough for a casual

sweetest, they are Brut Nature,

weekend brunch, they double as

Extra-Brut, Brut, Extra Dry, Dry,

the go-to drink for more formal

Demi-sec and Doux.

occasions. Since they are

special gift for someone, choose one of our top three sparkling wines that you can only find at Fairway.

FAIRWAY PROSECCO

MONTALBERA CUVÉE B NCHE EXTRA DRY

available in extreme variations of flavor and price point, everyone will be able to find a sparkling wine they enjoy.

MOUTARD PÈRE ET FILS GRANDE CUVÉE

Eat Your Veggies... ...now on-the-go!

Demand Principe Salumi

EVERYTHING ELSE IS JUST COLD CUTS!

gaeaus.com

OLD FASHIONED COOKED HAM

OVEN ROASTED HAM WITH ROSEMARY

MORTADELLA WITH PISTACHIOS

UNCURED HOT & SWEET SOPPRESSATA CHUBS

UNCURED HOT & SWEET DRY SAUSAGE CHUBS

UNCURED CACCIATORINI

www.principefoodusa.com

LIKE ALL GOOD THINGS, FULL FLAVOR TAKES TIME — AND YOUR OWN SPECIAL TOUCH.

The CHEMEX® Coffeemaker delivers only the elements essential to rich coffee flavor so that your personal taste and approach shine through.

Step 1: Get into the grind Select your favorite whole bean Fairway Market coffee that you want to enjoy and visit our coffee station to have it ground to medium coarse.

Step 2: Filter up Open a CHEMEX® Bonded Coffee Filter into a cone shape so that one side of the cone has three layers, and place it into the top of the CHEMEX® brewer.

The thick (three-layer) portion should cover the pouring spout.

Step 3: The scoop Put two rounded tablespoons of ground coffee for every 6 oz. cup into the filter cone. Feel free to use more if you prefer it stronger. The CHEMEX® brewing process eliminates bitterness.

Step 4: Let it bloom Once you have brought the appropriate amount of water to a vigorous boil, remove it from the heat and allow it to stop boiling vigorously. Pour a small amount of water over the coffee grounds to wet them, and wait for about 30 seconds for them to “bloom”, releasing the most desirable coffee elements from the grounds.

Step 5: First pour After the grounds bloom, slowly pour the brewing water over the grounds while keeping the water level well below the top of the CHEMEX® (quarter inch or more).

Step 6: Brew on Slowly pour the remaining water over the grounds, using a circular or back-and-forth motion as you pour to ensure an even soaking of the grounds.

Step 7: Toss the filter Once the desired amount of coffee is brewed, lift the filter with spent grounds out of the brewer and discard.

PRO TIP: Dampen the filter with warm water to rinse and preheat the brewer. Once the water has drained through the filter completely, pour it out of the brewer while keeping the filter sealed against the coffeemaker wall.

Step 8: Enjoy the perfect cup Pour your freshly made coffee into your mug and indulge in the flavor.

FAIRWAYMARKET.COM | 169

INTRODUCING

Organic Soups

NEW from Health Valley®!

Find them in the cooler!

For over 40 years, Health Valley® has been rooted in organic. Now, we are making recipes that bring you even closer to the source, starting with all organic ingredients, and ending with delicious soups that are refrigerated and ready to heat!

Try each of our four new flavors:

Smokey Chipotle Bean, Lentil Dahl, Greener Greens and Ginger Thai Curry.

They are USDA organic, non-GMO, gluten free, and served in microwave safe, BPA-free tubs! ©2017 Health Valley Company. All Rights Reserved. BTD0817

CLASSIC TOMATO SOUP INGREDIENTS: • 2 tablespoons vegetable oil • 1 medium yellow onion, diced • 4 garlic cloves, minced • 1 (28 oz.) can peeled tomatoes (Pomi) • 3 cups vegetable stock • 1 (6oz.) can tomato paste (Contadina) • Freshly ground black pepper, to taste • Freshly ground kosher salt, to taste • ½ cup basil (packed)

DIRECTIONS: • Heat oil over med heat in a saucepan.

• Add onions and garlic, constantly stirring until translucent, about 5 minutes.

• Finely chop basil into thin ribbons.

• Add the tomatoes, vegetable stock, tomato paste, plus salt and pepper to taste.

• Bring to a boil, then reduce and simmer 10 minutes. Add the basil and cook for another 5 minutes.

• Once slightly thickened, purée with an immersion or regular blender.

FAIRWAYMARKET.COM | 171

A holiday tradition your family will appreciate.

Tasty and powerful snacks to make everyday better

â&#x201E;˘

allergy-friendly frozen treats

good clean greens

available in pints or grab & go 4 pack!

free from: LERGY AL

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Big 8 FRIEN DL

TM

dairy/lactose

peanuts

wheat/gluten

egg

soy

fish

tree nuts

shellfish

(contains coconut)

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RECIPE INDEX APPS & STARTERS

MAINS

• Bacon Wrapped Stuffed Jalapeños 99

MEAT

• Buffalo Cauliflower Wings 99

• Bacon Wrapped Pork Tenderloin 95

• Cheesy Salami Pull Apart Bread 98

• Benny’s Ground Beef Sandwich 111

• Jason’s Spinach Artichoke Dip 121

• Brown Sugar Slow Cooker Brisket 91 • Kosher Spiced Rack of Lamb 90

BREAKFAST • Easy Egg Bake 15

• USDA Prime Rib Roast with Red Wine & Mushroom Au Jus 94

DRINKS

POULTRY

• Apple Cider Toddy 129

• Cornish Game Hens with Bourbon 86

• Classic Hot Toddy 61

• Oven Baked Mango Coconut

• Coquito 119

Habanero Chicken Breast with

• Fall Sangria 43

Sauvignon Blanc Lot Reserve 23

• Pomegranate Bubbly with a Twist 135

• Turducken Breast Roast 87

• Infusion Variations 137 • JLJ Coco Kraken 67

VEGETARIAN • Classic Tomato Soup 173

DESSERTS

• Stuffed Butternut Squash 87

• Cheddar Crusted Apple Pie 77

• Whole Roasted Cauliflower 95

• Goji Berry Chia Seed Cookies 47 • Pumpkin Pie Float 27

SEAFOOD

• Pumpkin Spice Latte Sundae 27

• Salmon with S&F Garlic

• Vegan Pecan Pie 73

Teriyaki Chef Sauce 153

VEGGIES & SIDES • Quick Pickles 81 • Potato and Onion Kugel 91

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 Chelsea, NY 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: 7am – Midnight Daily

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

Harlem, Manhattan, NY 2328 12th Ave (at 130th St) New York, NY 10027 (212) 234-3883 HOURS: 7am – 11pm Daily

Kips Bay, Manhattan, NY 550 Second Ave at East 30th St New York, NY 10016 (646) 720-9420 HOURS: 7am – 11pm Daily

Plainview, NY

Westbury, 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

Red Hook, Brooklyn, NY 480-500 Van Brunt St Brooklyn, NY 11231 (718) 254-0923 STORE HOURS: 7am – 11pm Daily CAFÉ HOURS: 7am – 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 FAIRWAY TO GO HOURS: 7am – 8pm 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: 7am - 11pm 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

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

NEW JERSEY Paramus, NJ 30 East Ridgewood Ave Paramus, New Jersey 07652 (201) 444-5455 HOURS: 7am – 11pm 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

The gratification is instant.

The cheese, however, took 300 days to age in a 22-million-year -old cave.

CAVE-AGED LE GRUYÈRE ® AOP

In the Kaltbach Caves near Lucerne, Switzerland a limited number of Le Gruyère AOP cheese wheels mature under the watchful eyes of our cellar masters. Only after they have reached the pinnacle of flavor and aroma are they crowned with the Kaltbach label. Pair Cave-aged Le Gruyère AOP with cabernet, full bodied beer, scotch or gin and enjoy with cu red m ea ts a nd o liv es .

Find More Inspiration at EmmiUSA.com