Fairway Market Flavors Spring 2014 Magazine by Fairway Market

flavors WHERE GREAT INGREDIENTS COME TOGETHER

WARMER WATERS

PERFECT RECIPES FOR THE FRESHEST LOCAL CATCH

TERRIFIC TAPENADES 20 WAYS TO USE FAIRWAY’S NEW OLIVE CREATIONS

SALUMERIA ORIGINALE UNFORGETTABLE COCKTAIL APPETIZERS

SNACKING REIMAGINED

NEW SPECIALTY POPCORNS GLOBAL GRAINS 30+ MEAL IDEAS FAIRWAY FOOD UPDATE WITH STEVE JENKINS

PLUS:

FAIRWAY LOCALS RESTAURANT GUIDE HIGH ROAD EXCLUSIVE CRAFT ICE CREAMS NEW GLUTEN-FREE PANCAKE MIX

AND

COFFEE ADVENTURES IN COLOMBIA MY LITTLE SOHO KITCHEN RECIPES

60+

GLOBAL-TO-LOCAL FOODS INSPIRED EATING FROM AROUND THE WORLD

Issu e 8 Globa l-to -Loc a l Foods Spr ing/Su m m e r 201 4

>> 20

flavors GLOBAL-TO-LOCAL FOODS COVER STORIES

FAIRWAY FOOD UPDATE

Steve Jenkins shares what’s new at Fairway

TERRIFIC TAPENADES

The greatest eats in some of the greatest cities

120 GORGEOUS GRAINS

20 ways to prepare Fairway tapenades

WARMER WATERS

FAIRWAY LOCALS GUIDE

Health benefits & meal ideas

132

Perfect recipes for the freshest

SNACKING REIMAGINED New Fairway popcorn

local catch

140 I’LL TAKE THE HIGH ROAD 81

MY LITTLE SOHO KITCHEN

Exclusive new Fairway ice creams

Author Michelle Tchea talks global-to-local foods

154

SALUMERIA ORIGINALE Unforgettable cocktail appetizers

ADVENTURES IN COLOMbIA Fairway visits its distinct coffee farms

WE’RE SERIOUS ABOUT SUSHI

flavors

>> SpRInG/SummER 2014 TABLE OF CONTENTS

AbOUT FAIRWAY 6

LOCATIONS & SERVICES

WHAT IS FAIRWAY?

EDITOR’S LETTER COOKING TIPS & ADVICE

GOOD FROM THE GET-GO Fairway to start your day right

SUMMER SALADS Fresh, global & local goodness at Fairway

43 48

SUMMER LUNCH IDEAS

The greatest eats in some of the greatest cities

108

New Latin & Mediterranean tables

HEALTHY LIVING 114

Five foods that help you burn fat

120

F A I R W A Y M A R K E T. C O M

GORGEOUS GRAINS Health benefits & meal ideas

127

HAPPINESS FOUND WARMER WATERS

SEASONAL SPICE

132

FAIRWAY PANCAKES GO GLUTEN-FREE

MY LITTLE SOHO KITCHEN Author Michelle Tchea talks global-to-local foods

SNACKING REIMAGINED New Fairway popcorn

140

I’LL TAKE THE HIGH ROAD Exclusive new Fairway ice creams

147

PASS THE PLATTER Perfect bite-sized party appetizers

154

SALUMERIA ORIGINALE Unforgettable cocktail appetizers

FOOD & TRAVEL

Learn something delicious at

THE FAb FAT-LOSS FIVE

FUN & ENTERTAINMENT

Health benefits & cooking ideas

TASTES OF THE WORLD

TERRIFIC TAPENADES

Perfect recipes for the freshest local catch

FAIRWAY LOCALS GUIDE

New gluten-free pancake mix

10 ways to use Fairway’s new chocolate

For a taste of mid-day heaven

20 ways to prepare Fairway tapenades

ADVENTURES IN COLOMbIA Fairway visits its distinct coffee farms

FAIRWAY FOOD UPDATE Steve Jenkins shares what’s new at Fairway

EVENTS & MORE 160

OLIVE OIL REVELRY The New York International Olive Oil Competition returns to New York for its second amazing year

FAIRWAYMARKET.COM | 3

>> CREDITS

This issue of Fairway Market’s Flavors magazine reflects the incredible work from the following individuals to bring you the best in food content from its most passionate purveyors:

pat Sheils Publisher

Sara Russolese Marketing & Sales Assistant

nora Bass Editor in Chief

jesus Farcierth Contributing Art Director

Cristine Esguerra Lead Design

Emanuel Guillermo Contributing Art Director

jacqueline Donovan Vice President of Marketing

wailin Lee Contributing Art Directot

Steve jenkins Resident Cheesemonger, Maître Fromager, Contributor

Raul nuñez Contributing Art Director

Lori jean Levy Contributor

Bryan Bonet Contributing Art Director

hannah howard Contributor, Editor

vincent Olivieri Cuisine Contributor

Carlon m. Colker, m.D., FACn Health & Nutrition Advisor, Contributor

Bill milne Lead Photographer

Rebecca Elbaum Contributor Ian pilarski Contributor

discover Good for you. Mindful of the environMent.

Read more from Fairway’s contributors on Fairway’s blog at BLOG.FAIRwAYmARKET.COm

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AbOUT FAIRWAY

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 Avenue (btw 25th & 26th Sts) Chelsea, New York, NY 10010 646-676-4550 hOuRS: 8am - 11pm Daily

Douglaston, Queens, NY 242-02 61st Avenue Douglaston, Queens, NY 11362 (Lower Level of Douglaston Plaza Shopping Center, below the Macy’s and Toys “R” Us Stores) (718) 423-2100 hOuRS: 8am – 11pm 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: 8am – 11pm Daily

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: 8am – 10pm Daily CAFé hOuRS: 8am – 8pm Daily wInE & SpIRITS: Mon – Th 9am – 9pm, Fri – Sat 9am – 10pm, Sun 12pm – 7pm

Painview, NY 50 Manetto Hill Mall Plainview, NY 11803 (516) 871-0290 STORE hOuRS: 7am – 10pm Daily CAFé hOuRS: 7am – 8pm Daily

6 | FLAVORS MAGAZINE

Red Hook, brooklyn, NY 480-500 Van Brunt Street Brooklyn, NY 11231 (718) 254-0923 STORE hOuRS: 8am – 10pm Daily CAFé hOuRS: 8am – 8pm Daily

Upper East Side, Manhattan, NY 240 East 86th Street (between 2nd and 3rd Aves) New York, NY 10128 (212) 327-2008 STORE hOuRS: 7am – Midnight Daily FAIRwAY TO GO hOuRS: 7am – 10pm Daily

Upper West Side, Manhattan, NY 2127 Broadway (at 74th St) New York, NY 10023 (212) 595-1888 STORE hOuRS: 7am – 1am Daily 2nD FLOOR ORGAnICS hOuRS: 8am – 10pm Daily CAFé AnD STEAKhOuSE hOuRS: Sun - Th 8am – 9:30PM; Fri - Sat 8am – 10pm

Westbury, NY 1258 Corporate Drive Westbury (Long Island), NY 11590 (Roosevelt Raceway Center, site of former Home Depot Expo just off the Meadowbrook Parkway) (516) 247-6850 hOuRS: Mon – Fri: 8am – 11pm Sat - Sun: 7am – 11pm

NEW JERSEY Paramus, NJ 30 East Ridgewood Avenue Paramus, New Jersey 07652 (201) 444-5455 hOuRS: 8am – 10pm Daily

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: 8am – 11pm Daily wInE & SpIRITS: Mon–Sat 9am – 10pm, Sun 11am – 10pm

CONNECTICUT Stamford, CT 699 Canal Street Stamford, CT 06902 203-388-9815 STORE hOuRS: 8am – 10pm Daily CAFé hOuRS: 8am – 8pm Daily wInE & SpIRITS: Mon–Sat 9am – 9pm, Sun 10am – 5pm

Learn more about specials, services and catering and the latest news at your local Fairway Market, visit fairwaymarket.com/stores

MAKING LIFE’S SIMPLE NECESSITIES®

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en cualquier lavaplatos líquido Palmolive® (20 oz. o más grande)

Manufacturer’s Coupon • Cupón del Fabricante

Expires 4/20/14 • Vence 4/20/14

CONSUMER: LIMIT ONE (1) COUPON PER PURCHASE OF PRODUCT AND QUANTITY STATED. No more than four (4) coupons for the same product in same transaction. Do not send this coupon to Colgate-Palmolive Company. Void if transferred, sold, auctioned, reproduced or altered from original. You must pay any sales tax. CONSUMIDOR: LÍMITE UN (1) CUPÓN POR COMPRA DEL PRODUCTO Y CANTIDAD INDICADOS. No más de cuatro (4) cupones para el mismo producto en la misma transacción. No envíe este cupón a Colgate-Palmolive Company. No válido si es transferido, vendido, subastado, reproducido o alterado del original. Usted debe pagar cualquier impuesto de ventas. RETAILER: Colgate-Palmolive Company will reimburse the face value plus 10¢ handling if submitted in accordance with our Redemption Policy. For policy and/or coupon redemption send to: Colgate-Palmolive Company, P.O. Box 880249, El Paso,TX 88588-0249. Cash Value 1/100¢. Coupon may not be bought, reproduced, transferred or sold. Void where prohibited or if transferred to any person, firm or group prior to store redemption. Valid only in the USA, its territories, and possessions. Redeemable at Food, Drug, Discount and other Stores accepting coupons.

AbOUT FAIRWAY FAIRWAY ABOUT

What is Fairway? >> OUR DEPARTMENTS & FOODS

airway Market has a long history of being passionate about food. Family-run since 1933, when Nathan Glickberg began with a fruit and vegetable stand, Fairway has grown to 14 extraordinary stores (with more to come soon!) with over 600,000 square feet in retail space and over 4,000 employees, serving millions of loyal customers each year.

At Fairway, we stake our reputation on offering incredibly high-quality products and customer service, with a staff

as knowledgeable and discerning about food as you are. When you explore our aisles, take in the aromas of a fresh marketplace, sample and let the tastes linger on your palate as you decide the best way to fill up your cart. We know you’ll keep coming back for more. Learn more about Fairway’s departments and foods, and why Fairway truly is like no other market.

BAkeRY As you travel through your Fairway Market, you come across an irresistibly fabulous aroma—the smell of freshbaked bagels, breads and baguettes. All our baked goods are handcrafted to perfection, each with care and skillful attention. Born from a European tradition, our breads, bagels, and baguettes are not par-baked like at so many other stores. Our cookies, custom-decorated cakes, shortbreads, tarts, pastries, and cheesecakes will delight you, and our signature pies are legendary.

FAIRWAYMARKET.COM | 17 11

What What isIs Fairway? Fairway? (continued...) (continued...) FAIRWAY PRIVATe LABeL CHeeSe

If Fairway Market is on the label, you are in for a treat. Everything that comes out of the Fairway kitchens and into yours is either a Fairway original recipe or a treasured “secret” family recipe from a team member (most likely unbeknownst to their family!). We nurture close relationships with our producers, from the Italian families who make our incredible balsamic, to our olive growers in Mexico, Australia, France, Portugal and beyond who craft our world-renowned barrel oils, to the Lancaster family farmers who supply our organic milk and eggs. Look for Fairway on the label and taste the world.

Cheese lovers rejoice! Our inventory hovers around 650 different cheeses from a dozen countries at any time. Most of the world’s greatest cheeses were first sold here at Fairway starting in 1980. Under the expert guidance of Steve Jenkins, Fairway’s master cheesemonger and America’s first French-certified “maître-fromager,” Fairway’s cheese operations today are considered a beacon of success to food retailers the world over. From our global treks to sniff out the best to our unique ability to get you cheese that is both fresh and affordable, Fairway brings the world’s best cheese right to you. We promise you cheese heaven.

kOSHeR COFFee

Fairway kosher is a kosher food lover’s paradise. We’ve long been one of the largest purveyors of food in the country that is not only kosher, but is absolutely delicious. Under the direction of “KOF-K” Kosher Supervision and Rabbi Avrohom Marmorstein, director of Mehadrin Kashrus (the kosher supervision service in Manhattan), Fairway offers thousands of kosher foods, from meat, poultry, cheese and bakery items, to coffees, teas and traditional packaged goods, as well as specialty products.

We offer fresh coffee roasted on the premises and a practice of using only superior beans. Our number one rule: our beans are treated with respect and care. This means we stay away from mainstream commercial coffee, including corner-cutters and companies that clearly put quantity over quality. This means we buy directly from small farms and estates where we have personal connections, because we know they care about the quality, flavor, and taste of every one of their coffee beans as much as we do. We test and test and then test again before any bean makes it to our stores.

DeLI Your Fairway Deli and Appetizing counter is unlike any you’ve come across in a very long while. We are a classic New York deli, and beyond: you will find our famous house-smoked salmon, the finest charcuterie from around the world, Chef Mitchel London’s beloved crab cakes, Provençal veggies, our own local roast turkey, mashed potatoes, tuna salad, pasta salad, herring, knishes, potato latkes, whole rotisserie chicken with our secret seasoning, homemade soups, chili, quiche...and the list goes on and on. “Appetizing” is an incredible food tradition local to New York. This is our craft at its best—the kind of food you long for.

18 12 || FLAVORS FLAVORS MAGAZINE MAGAZINE

MeAT Our meat department is an area where we really go the extra mile to give you the opportunity to shine. We only source and put out meat that we ourselves would buy for our families. All of our meat is cut and packaged in-house by a trained Fairway team member to ensure peak freshness, proper packaging, and the approval of someone who knows what a superior cut of meat looks like. All of the meat in every Fairway Market store is USDA inspected. Our kosher meat undergoes strict rabbinical supervision; in fact, we cut and package our kosher meat in-house and offer the same custom-cutting option for our kosher customers.

FAIRWAYMARKET.COM | 13 19

What isIs Fairway? (continued...) (continued...) SPeCIALTY BAKERY

ORGANIC & NATURAL

Take a trip around the world without ever leaving our store. This is the part of Fairway that truly makes us a one-stop shop and an extraordinary food shopping experience. We import the best of the best, directly, from over 100 producers in Europe. Many of the European foodstuffs we carry are exclusive to Fairway. We have a particular passion for our exclusives. They’re the reason we’re in the newspapers and magazines all the time, and of utmost importance to the best chefs and most passionate foodies.

Eating naturally, organically, and healthfully is a way of life. At Fairway, you can make great choices for your body, your family, and the environment— without having to spend a fortune. Our extensive organic and natural selection includes fruits and veggies, natural and fresh juices, organic beef, chicken, meats, nut butters, dried fruits and nuts, cheeses and cold cuts, breads and groceries, health and beauty products, dairy (including Fairway’s own organic milk), and over 2,000 gluten-free products. In fact, you could say sourcing new organic products is part of our DNA.

TRADITIONAL GROCeRY

PRODUCE

Have your shopping list at hand and gear up with your cart ready to cruise through the aisles when you come into your local Fairway Market. Whether you’re coming in for those hard-to-find specialty items on your list or traditional groceries, our selection of the brand names you love, combined with our expertise in specialty foods, makes us truly unique as your one-stop shop for everything from cereal to caviar. Our grocery aisles are filled, floor to ceiling, with the national and traditional brand names you know and trust—Tide, Bounty, Kleenex, Charmin, Lysol, Poland Spring, Oreo, Cheerios, Lipton, Wonder, Hershey’s, Coke, Green Giant, and so many more.

We’ve come a long way from being a single fruit and vegetable storefront on the corner, but top-quality produce is still our priority. We are rooted with the values of supporting local growers and providing our customers the freshest and best selection of produce items. Today, we are able to scale our produce operations to be the biggest per-store in the industry, without sacrificing either freshness or quality. We buy direct from the source and buy locally grown produce, as well as sourcing from all over the world, following the growing seasons of every region to offer you only the best produce year-round.

SEAFOOD Our seafood department is an area where we really stand out from the rest. We have only the highest standards for selecting our seafood, with seafood experts at the helm of our selection process. We’re the first ones down at the docks every morning to pick out the best fish. We know that a day off means the fish will be less fresh, so we don’t take any days off! We receive every fish whole and fillet it in our stores, reminiscent of the way you would get fish from an outdoor fresh fish market in Europe, or from an old-time fish market in New York City. We offer 50 to 80 different species of fresh fish and seafood in each store every day—over 75% of which are wild. (Now THAT is wild!)

20 14 || FLAVORS FLAVORS MAGAZINE MAGAZINE

UPPeR WeST SIDe CAFe Mitchel London brings his unique culinary style to classic standard dishes at the Fairway Café and Steakhouse, as the Chef de Cuisine. Before joining Fairway, Mitchel was Mayor Ed Koch’s official chef at Gracie Mansion for seven years. With the freshest of ingredients right from the shelves at Fairway Market (produce, breads, USDA Prime steaks, specialty imported foodstuffs), and deceptively easy preparations that simply enhance the true flavors of food, you are in for a fantastic meal. Menus are updated seasonally to take advantage of the freshest local produce and the best ingredients available.

FAIRWAYMARKET.COM FAIRWAYMARKET.COM || 15 21

Take control over Spring Cleaning with our top brands, for every room.

Editor’s Letter A

s you may know, the Fairway Market story begins in the 1930s with a family-run fruit and vegetable stand on the island of Manhattan. The stand soon transformed into a storefront, and the fresh produce was supplemented with the finest-quality local goods, and exclusive specialty items from around the world.

NEW

It is upon this foundation of high-quality locally and globally sourced foods that Fairway continues its legacy today. Sumptuous olive oils; daily-caught fish; seasonal produce; the best meats you will ever taste; just-jarred preserves, spreads and tapenades; an astounding plethora of cheese, all from around the globe—worldly freshness (at an unbeatable price) is at the core of Fairway’s food philosophy.

Tide’s reinventing the way you do laundry! 1 pac = 1 laundry load

Fairway’s foodies are the great purveyors of these unique global-to-local finds, which is why they are celebrated the world over as well. In fact, Fairway’s food experts travelled around the world more than eight times each year to source global foods, consistently bringing you the best the world has to offer.

Works in all machine types Dissolves quickly in hot & cold

This spring and summer, we’ve got an abundance of new foods exclusively at Fairway, each with a story to tell. Steve Jenkins provides an unforgettable charcuterie menu (the sort you’ll want to tear out of the magazine and save for years to come) with the most gorgeous selection of meats from farms from Iowa to Spain. Lori Jean Levy explains Fairway’s new locally crafted ice creams, with the artisanal enthusiasts behind the High Road brand. Hannah Howard explores a multitude of ways to enjoy everything from Fairway’s new line of tapenades to chocolates. Rebecca Elbaum offers health tips and meal ideas for our extensive new line of grains. We learn of benny Lanfranco’s coffee expedition to Colombia. Author Michelle Tchea of My Little SoHo Kitchen describes why she loves Fairway as a global New Yorker with a food fetish. And a host of Fairway’s foodies offer their favorite restaurant selections from Florence, Italy, to San Francisco Bay, to New Orleans. Move over Zagat; if anyone knows what’s good in food, it’s these guys.

NEW

Plus, learn tons of seasonal recipes, from appetizers to seafood dishes to salads, from our expert chefs.

NEW

Leaves your dishes deliciously clean

Let Fairway Market bring us the world in food, and let food bring us all together.

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For Tips, savings, and more to improve your every day

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- Nora Bass FAIRWAYMARKET.COM | 17

Try these European Favorites available at your local Fairway store

fruit spread

licorice

wafers

cereal

candy

honey

Euro-American Brands Exclusively imported by Euro-American Brands, LLC | 95 Route 17 South, Paramus NJ 07652 | (201) 368-2624 www.euroamericanbrands.com

ABOUT FAIRWAY

Fairway Food Update >> with steve jenkins

t’s hot and heavy around here lately; not because of any exterior or interior forces, just a surprising number of issues that require the geezer’s attention. Trying to re-establish a serious commitment to the great glory of salumi and charcuterie, the Italian and French words for ‘cured and or smoked pork stuff,’ though ‘charcuterie’ includes not just porkbased pates and terrines, but also the classics made of duck, like rillettes and cured duck breast. All 14 Fairway Market stores stock a stunning array of salumi and charcuterie, in addition to all the prepared foods and cold cuts. I insist my guys stock THREE brands of Parma (and Langhirano) prosciutti; the magnificent prosciutto from Friuli called San Daniele, the La Quercia Iowa Rare-Breed prosciutto we have championed since its unheralded emergence a decade ago, and the finest imported Spanish serrano ham, as well as the exalted

20 | FLAVORS MAGAZINE

and super-expensive Jamon Iberico Bellota, imported Spanish lomo ( which is divine), and the Imperialbrand chorizo from upstate New York (the finest chorizo of my life, and I have been around the world of Spanish chorizo, from Extremadura, to La Rioja, to Vic in Catalonia; this Imperial-brand chorizo is the most wonderful cocktail appetizer there is). But what really lights me up, like the chorizo, is the D’Artagnan rillettes. Rillettes are a thickish mousse of whipped-up duck meat and duck fat, a specialty for centuries from the area around Tours (Touraine) and southwest France, where duck meat and fat is held in even higher esteem than pork. Rillettes spread on hunks of baguette with sweet butter are a revelation, one that demands reprise, along with radishes. Yes, radishes. And don’t forget the sweet butter, because butter is key. And while we’re on the subject, if you are one of those people, as was I until recently, who has

never ‘gotten it’ regarding prosciutto, understand this: there is no finer repast on the face of the earth than two slices of a great baguette with the interior pulled out and discarded, thickly spread with sweet butter, and laden with a few meager, paper-thin slices of a fine prosciutto such as those we offer – Zuarina, Principe, Gallone, and Negroni; each bite is a soaring triumph over one’s mortality. D’Artagnan’s duck prosciutto is a passion, too, along with these Italian prosciutti, the chorizo, the Spanish ham, and the rillettes. Duck prosciutto will make you the most popular entertainer in your crowd, because people will associate it with you. It is an unforgettable cocktail repast; finger food. No accompaniment is necessary, except for maybe some little toasts, perhaps our storepackaged crostini. Most of the 2013-harvest olive oils are in. We are the single greatest global

repository of the finest olive oils in the world. No truer statement have I ever uttered. Anybody in the tri-state area who buys olive oil from any other store is making a mistake. The second annual New York International Olive Oil Competition (NYIOOC) happens next month, April 8th, 9th, and 10th. It is the largest olive oil event in the world, and I will be speaking there, and my wonderful colleague Lori Levy will be speaking, too. I and my team will travel to Barcelona and the Catalan countryside, San Sebastian and the Basque Country, before the NYIOOC; we will report at length upon our return. Suffice to say, this will be any food-lover’s dream trip. I have been to these places a few times already, and I know what to expect, because I planned the whole extravaganza. Oh, my, the things we will see, do, and taste; much of it will wind its way circuitously on your table, so be sure to tune in to this venue for the next installment. -f

FAIRWAYMARKET.COM | 21

COOKING TIPS & ADVICE

Good from the Get-Go

>> FAIRwAY TO START YOuR DAY RIGhT by Hannah Howard

here’s so much we cannot control in life, and yet a great breakfast goes far in improving the prospects of any day.

When getting out of bed seems like a terrible, impossible idea, a great breakfast just might come to the rescue. Fresh-squeezed, sweet-tart OJ; organic, local, farm-fresh eggs, and some cinnamon-y, fragrant, warm French toast all can be powerful motivators. Consider spending more time at the breakfast counter. We’re so quick to grab-n-go, but sometimes it’s truly wonderful to prepare-and-stay, even if it’s a 10-minute endeavor: scramble some eggs, add some briny salmon roe, toast a piece of bread you love, sit yourself down, dig in. You’ve got a whole, fresh, brand-new, blank slate of a day ahead of you. How will you use it? Even a tiny dose of breakfast care will result in a better day, even if it’s just a little bit better. Some great bites and deep breaths go a very long way, not to mention the beauteous wonderment that is a Fairway bagel with silky Fairway famous, hand-sliced smoked salmon. You’re welcome. (continued...)

FAIRWAYMARKET.COM | 23

Good from the Get-Go (continued...) 45M

Asparagus, Gruyere and Tomato Quiche INGREDIENTS (1 pie/8 slices) 1 baked pie crust (9-inch) 1 cup asparagus pieces 1 cup shredded gruyere 1 cup Australian Roasted Tomato, drained 6 Fairway Extra Large Organic Eggs 1/2 cup Fairway Organic Milk 1/3 cup heavy cream 1/2 tsp Fairway Sea Salt 1/2 tsp white pepper

DIRECTIONS Heat oven to 375째F. Blanch asparagus in boiling water for 1 minute. Drain well. Beat eggs, milk, heavy cream, salt, and pepper in medium bowl until blended. Add in asparagus, cheese, and tomato. Pour the mixture into the pie shell. Bake in center of 375째F oven, until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, about 40 minutes. Let stand 5 minutes. Cut into wedges.

24 | FLAVORS MAGAZINE

FAIRWAYMARKET.COM | 25

Good From the Get-Go (continued...) 30M

TExAS FREnCh TOAST

25M

SCRAmBLED EGGS wITh pADDLEFISh ROE

INGREDIENTS (serves 2) 6 Fairway Extra Large Organic Eggs 4 tbsp unsalted butter 4 tbsp sour cream 1 1.75-oz jar paddlefish roe Fairway Sea Salt, to taste

DIRECTIONS BEAT eggs with a whisk for 10 to 15 seconds in a bowl. ADD butter to a nonstick pan over medium heat. Once the butter melts and starts to bubble, add the eggs and let them sit in the pan for 10 to 15 seconds. uSInG a wooden spoon, move the eggs around from the edges of the pan to the middle of it to create large curds.

pLACE half of the scrambled eggs on one plate and the remaining half on another. puT 2 tablespoons of sour cream on top of the eggs on each plate. Then place half of the paddlefish roe on top of the sour cream on each plate. FInISh by sprinkling a little sea salt onto each plate. -f

eat better all day with all natural Chicken Sausage!

MEET OUR NEW LINEUP INGREDIENTS (serves 2) 4 pieces of brioche bread, preferably one day old 1 cup of milk 4 Fairway Extra Large Organic Eggs Pinch of cinnamon 1 tsp vanilla (optional) 1/2 cup of corn oil Unsalted butter Fairway Maple Syrup

DIRECTIONS hEAT half a cup of corn oil in a heavy pan large enough to hold all four pieces of bread comfortably. mIx the milk, eggs, cinnamon and vanilla together in a bowl large enough to hold the bread. SOAK the slices of bread long enough to absorb the milk mixture all the way through. mAKE sure that the oil is hot, but not smoking. Place all four pieces into the oil and let sit until golden brown. Be careful not to brown too quickly

26 | FLAVORS MAGAZINE

so the inside has time to cook. TuRn the pieces over and cook until golden brown on the other side. Turn over one more time and let cook for another two minutes. REmOvE from the oil and place on a paper towel and pat dry. pLACE one piece each on four warm plates. Place a pat of cold butter in the center on each piece. SpRInKLE with cinnamon, and pour a little maple syrup over the butter.

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FAIRWAYMARKET.COM | 27

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COOKING TIPS & ADVICE

A timeless commitment to quality

SummER >> FRESh, GLOBAL AnD LOCAL GOODnESS AT FAIRwAY by Hannah Howard

pring conjures images of melting snow, longer days, chirping birds, and new beginnings. For us at Fairway, spring is fruit and veggie heaven. All year round, we choose highest quality produce direct from farmers. The fruits and vegetables you see in aweinspiring towers at Fairway come straight from fields and orchards to our shelves. Other grocery stores—we won’t name any names—let their fruits languish in warehouses for weeks. We wouldn’t dream of such a thing. We’ve come a long way from our beginning, 80 years ago, as a corner fruit and veggie shop, but extraordinary produce is still the heart of Fairway.

For recipes visit Colavita.com

Our produce guys and gals spend a lot of time on local farms…we source local whenever possible, and that means NOW. Fairway sources and purchases fruits and vegetables straight from the grower. We nurture close relationships with farmers who send their produce directly from the fields, groves, orchards and hothouses to our stores. This makes Fairway’s fruits and vegetables days fresher than produce at other supermarkets. How can you tell? Taste the difference. And springtime! In springtime, and then in the warm,

abundant summer months, the earth tells us it loves us with a luxurious cornucopia of delicious fresh vegetables and fruits. Is there anything as beautiful as a juicy heirloom tomato? A crimson strawberry? A silky, ripe avocado? We think not. And now is the time to replace hearty stews and roasts and bowls of pasta with lavish salads. We love to cook, too, but the kitchen is hot and it’s beautiful and sunny outside. Salad to the rescue. Great food starts with great ingredients. These perfect spring and summer treasures are building blocks to simple, satisfying meals. We don’t need to tell you how healthy fruits and veggies are—they’re vitamin, mineral, and antioxidant powerhouses with litanies of benefits for your body and soul. But healthy is beside the point if they’re not also intensely delicious. And our fresh-asit-gets produce selection—we’ve got organics, exotics, so many types of stone fruits it’s hard to keep track, everything you need—are chosen for what we can’t wait to take a bite of, toss into a bountiful salad, serve to our families and our best friends. We want your life to be healthy, happy, and delicious and can’t think of a much better start than eating lots of fresh veggies and fruits. (continued...)

FAIRWAYMARKET.COM | 31

Summer Salads (continued...) 60M

ROASTED BEETS with wALnuT GORGOnZOLA DRESSInG

INGREDIENTS (Serves 4-6) FOR SALAD 1-1/2 to 1-3/4 lbs beets, trimmed and halved (or use Rocal vacuum-sealed pre-roasted beets) 2 tbsp olive oil 1/2 tsp coarse salt 1/4 tsp black pepper 1 bunch arugula, washed well and torn apart

wALnuT GORGOnZOLA DRESSInG 2 tbsp Fairway EVOO 1/4 cup chopped Fairway Walnuts 1/4 red onion, thinly sliced 2 tbsp chopped fresh basil leaves 1 tbsp Fairway Balsamic Vinegar of Modena 1/4 tsp coarse salt 3 oz Italian Dolce Gorgonzola 1/4 cup light or heavy cream

DIRECTIONS pREhEAT the oven to 425째F. If you did not buy pre-roasted beets (such as Rocal), roast the beets by first seasoning them with 1 tbsp olive oil, 1/4 tsp salt and 1/8 tsp pepper. Place in a roasting pan and cook until the beets are tender, about 40 minutes. When they are cool enough to handle, remove the skins and slice the beets. pLACE the beets in a mixing bowl and toss with the remaining 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper. FOR ThE DRESSInG pLACE a large skillet over medium-high heat and, once hot, add the extra-virgin olive oil. Add the walnuts and cook until they are browned, about 2 to 3 minutes. TRAnSFER to a mixing bowl and when the walnuts have cooled to room temperature, add the onion, basil, vinegar, and salt. pLACE the Gorgonzola cheese and cream in a blender or food processor, and process until smooth. Transfer to the bowl with the walnuts and mix to combine. mOunD arugula on plates. Add beets on top of arugula and add a dollop of the walnut and Gorgonzola dressing.

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FAIRWAYMARKET.COM | 33

Summer Salads (continued...)

10M

puGLIESE SALAD

INGREDIENTS (Serves 2) 8 oz Fairway Homemade Burrata 4 oz Baby arugula 1/2 pint Baby Kumato tomatoes 4 slices prosciutto

CRAB LOuIS SALAD

INGREDIENTS (Serves 4) 1 tsp Fairway Balsamic Vinegar 2 tsp Fairway Pugliese Olive Oil Fairway Sea Salt to taste Pink peppercorns crushed to taste

DIRECTIONS pLACE arugula evenly in two separate salad bowls. Cut burrata in half and place in the middle of the lettuce. Cut baby kumatoes in half and place around the cheese.

20M

RIp slices of prosciutto and arrange around the bowl. DRIZZLE olive oil and vinegar. Season with salt and pepper.

4 oz mesclun mix (spring mix) 4 oz jumbo lump crab meat 2 Fairway Extra Large Organic Eggs, hard boiled 6 medium stalks asparagus, blanched 4 slices cooked bacon 2 plum tomatoes

AvOCADO DRESSInG 4 oz Fairway Guacamole 1 tsp sweet pickle relish 1 tsp Fairway White Wine Vinegar 2 tsp Fairway Extra Virgin Olive Oil

DIRECTIONS FOR ThE DRESSInG COmBInE guacamole, relish, vinegar, and olive oil in a food processor. Mix until smooth. Set aside. BOIL eggs for 7-8 minutes. Boil asparagus for 1 minute, then cool down in ice water. Cook bacon on sheet pan in 375-degree oven for 18-20 minutes, until crisp. ARRAnGE lettuce in a bowl or large plate. Cut eggs in quarters and arrange around plate. CRumBLE bacon and sprinkle around the salad. Slice plum tomatoes arrange around plate. CuT asparagus in half lengthwise and arrange around plate. Flake crab meat on top. DRIZZLE with dressing. -f

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FAIRWAYMARKET.COM | 35

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Smoky & Crunchy

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Alouette® Garlic & Herbs Pita chip, Bacon crumbles, Lemon peel, Parsley

Fairway Market now carries a wide variety of Alouette® Cheese.

Try one of these easy combinations!

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COOKING TIPS & ADVICE

FAIRWAY TRUFFLE OIL

MAKES

EVERYTHING TASTE BETTER These fine summer truffles are why our fairway-label truffle oil tastes so good. Ours is real truffle oil! Drizzle on popcorn, pizza, eggs, and beyond.

LUNCH IDEAS FOR A TASTE OF MID-DAY HEAVEN by Nora Bass

he days of summer call for lunches you can enjoy outside, from the comfort of a grassy lawn or park bench, with the sun beaming from above. Freshcaught, tender lobster with chopped celery, onion, a bit of mayo in a buttery, toasted bun. Ripe banana, Fairway’s imported Hazelnut Spread and freshroasted peanut butter combine for a delectable sweetness. And homemade raspberry mint lemonade with tart, fresh-squeezed lemon and a sprig of mint cools and refreshes. Add friends and family—and an extra 30 minutes to bask in the warmth—and you’ve got yourself a taste of mid-day heaven. (continued...)

FAIRWAYMARKET.COM | 43

Summer Lunch Ideas (continued...) 20M

10M

RASPBERRY MINT LEMONADE

FAIRWAY HAZELNUT SPREAD, BANANA AND PEANUT BUTTER SANDWICH

INGREDIENTS (Makes 12 cups)

INGREDIENTS (Makes 1 sandwich)

4 cups freshly-squeezed lemon juice, about 24 lemons 3 cups sugar 3 sprigs fresh mint 2 packs raspberries Ice

DIRECTIONS

2 slices good quality bread Fairway Peanut Butter Fairway Hazelnut Spread 1/2 banana Unsalted butter, softened

BOIL 3 cups of water and mix in 3 cups of sugar. Stir until dissolved to create syrup. Set aside to cool.

MIX raspberries with the syrup, slightly breaking the raspberries with a wooden spoon. Top off with 8 cups of water.

HEAT a skillet to medium heat. Spread one side of the bread with peanut butter, and the other with Fairway Hazelnut Spread. Add slices of banana and close the sandwich.

SQUEEZE lemons and pour juice into a pitcher. When syrup reaches room temperature, pour into large pitcher and add half the raspberries. Set aside the remaining raspberries for garnish.

FILL cups or mason jars with ice. Place a sprig of mint in each cup and top ice with fresh raspberries and lemon slices. Pour lemonade over the cup of ice, raspberries, lemons, and mint.

BUTTER one side of the bread and place on the heated skillet. Spread a layer of butter on the other side while the sandwich is cooking.

40M

COOK until lightly golden and flip to the other side. Cook again until golden and remove from heat.

LOBSTER ROLLS

LET cool. You can also enjoy this sandwich without grilling for a quick lunch or snack!

Chefonecorp.com

INGREDIENTS (Makes 4 rolls) 2 2-lb lobsters 2 ribs celery, diced 1/4 cup chives, finely chopped 1 tbsp red onion, finely chopped (optional)

1/3 cup mayonnaise Pinch cayenne pepper 4 hot dog buns Butter for buns

DIRECTIONS ADD one inch of water to a pot with a lid that is big enough to hold both lobsters and bring it to a rapid boil. Place the lobsters in the pot and cover. Lower the heat, but keep it high enough to keep the water boiling. Steam the lobsters for no more than 15 minutes. Remove the lobsters from the pot and allow them to cool. REMOVE the meat and chill well. DO NOT rinse the meat under cool water to chill. Shred the meat with your fingers into a bowl.

JUST Heat and Serve ! No MSG Pre-Cooked Low Fat No Trans Fat FSSC 22000 certified

ADD the celery, chives, optional red onion, and mayonnaise and mix together. Finish with a pinch of cayenne pepper. TOAST and butter your buns. This is best accomplished on a griddle. Pile on your lobster salad and enjoy!

44 | FLAVORS MAGAZINE

始創於 SINCE

1 98 9

Being a part of your family for 25 years and counting...

FAIRWAYMARKET.COM | 45

THE HUNT’S TOMATO DIFFERENCE

HUNT’S TOMATOES ARE PEELED WITH FLASHSTEAM®, NOT LYE

FROM DICED TOMATOES TO PASTA SAUCE, DISCOVER ALL THE FLAVORS OF HUNT’S®

COOKING TIPS & ADVICE

Terrific Tapenades

PIZZA 1. On pizza, instead of sauce. Spread a thin layer of tapenade, some roasted red peppers, artichoke hearts, and crumbled feta on a whole grain crust.

VINAIGRETTE 6. Thin the tapenade out with a swig of Fairway extra-virgin olive oil, and add a touch of lemon juice. Behold… olive vinaigrette!

PASTA 2. Toss with pasta and roasted veggies. Shower with parmesan. Dinner is served!

SCHNITZELS 7. Spoon some tapenade over crunchy pork or chicken schnitze; Parmesan polenta on the side won’t hurt!

>> 20 WAYS TO PREPARE FAIRWAY’S NEW OLIVE TAPENADES by Hannah Howard

apenade is a beloved Provençal classic (the word tapenade comes from the Provençal word “tapeno,” meaning “caper”). We are proud to introduce our new line of equally awesome Italian-made tapenades with highest-quality Italian ingredients. They’re imported direct—straight from Modena to Fairway.

CHOOSE FROM THREE WONDERFUL VARIETIES: • FAIRWAY CHEESE & PEPPER TAPENADE: Pureed sweet peppers, sharp cheese, and bright olive oil. • FAIRWAY SUN-DRIED TOMATO TAPENADE: The sunshine concentrates rich tomato flavor, then juicy tomatoes get mixed with olive oil and herbs. • FAIRWAY BLACK OLIVE TAPENADE: Fabulously piquant Mediterranean black olives, capers, and olive oil. You will find Fairway tapenades incredibly versatile and useful kitchen staples. Stock a few jars in your cupboard, and a truly special snack, appetizer, or meal is never far. Here are 20 ways we’re using these flavor-packed jars of goodness.

SANDWICHES 3. Tapenade elevates any sandwich into something great. We love tapenade on muffalettas and Italian subs. PANINIS 4. Melt tapenade in a Panini with gooey mozzarella, arugula, and thick slices of tomato for an awesome lunch. FRENCH BREAD & CHEVRE 5. Need a quick, lovely app? Top slices of French bread with a schmeer of tapenade and a crumble of fresh chévre.

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PITA & HUMMUS 8. Serve tapenade with pita chips and hummus. Bring a bottle of wine, and you have yourself a picnic. BURGERS 9. Making burgers? Tuck some tapenade inside for a pocket of rich, savory flavor. STEAKS 10. Grilling up steaks? First smear a spoonful of tapenade on top.

FAIRWAYMARKET.COM | 49

Terrific Tapenades (continued...) CHICKEN 11. Rub chicken thighs with Fairway EVOO and tapenade. Bake or grill. You won’t be sorry. 12. Or, pat under the skin of your next roast chicken. Now THAT’s gonna be a great roast chicken.

EGGS 17. Or, fold a bit of tapenade into your scrambled eggs, omelet, or frittata. 18.Perk up deviled eggs by adding a few tablespoons of tapenade to your favorite recipe.

SOUP 13.Swirl a spoonful of tapenade into soup. We dig tapenade in potato leek soup, served hot or cold. 14. Tapenade for breakfast? Yes, please! Spread some on toast. Silky avocado and a fresh egg are highly encouraged additions.

RAW VEGGIES & CRACKERS 19. Serve in a bowl for a great appetizer or snack, beside raw veggies and your favorite crackers for dipping.

FISH 15. Add a generous dollop to tilapia, sole, or cod before baking or broiling. The heat concentrates and melds the fresh, tasty flavors. SALADS 16. Mix some tapenade into tuna or egg salad. Yum!

BASIL & FAIRWAY’S FRESH MOZZ 20. A gorgeous, easy summer appetizer: layer sliced tomato, fresh basil, a smear of tapenade, and Fairway fresh-pulled mozzarella. AND THAT’S JUST THE START! WE WISH YOU MANY TASTY, HAPPY MOMENTS WITH YOUR TRUSTY FAIRWAY TAPENADE! -f

Three Spot Colors Pantone 575 Pantone 382 Cyan

Healthy Made Easy

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Hi I’m Skinny" I’m a grain based snack packed full of whole grains to bring you a heart healthy treat. I’m GMO free and all natural”

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COOKING TIPS & ADVICE

Happiness Found

>> 10 WAYS TO USE FAIRWAY’S NEW CHOCOLATES

by Hannah Howard

hese ethereal and absurdly well-priced chocolate bars are crafted locally from the finest premium Belgian chocolate imported from world-renowned chocolate makers. They sport our Fairway label because we stand by their drop-dead, inarguable deliciousness, and because we have no qualms about savoring (or, um, devouring) these any time, often, with gusto, day or night.

We have so many ridiculously yummy choices. For chocolate purists, choose from creamy, smooth, milk chocolate and decadent, intense, dark chocolate—we offer both 64% cocoa and 72% cocoa bars. That’s my jam. For another mood entirely, let us take your taste buds for a joyous romp with peanut butter, red velvet, s’mores, and sea salt toffee pretzel (!!) milk chocolate. We guarantee our caramel sea salt, coconut-filled peppermint brownie, triple espresso, Himalayan sea salt, strawberry champagne, mixed berry, and almond sea salt dark chocolate bars will catapult you into a tasty, blissful dimension. I recommend you stash some in your desk drawer, carry a bar in your purse/bag at all times, and never keep a Fairway chocolate bar-less kitchen. My favorite way to enjoy one of these is just that: open, take a bite, let it melt on your tongue. Here are some other highly yummy options for the adventurous chocolate-lover. Remember: great chocolate + creativity = endless possibilities. (continued...)

FAIRWAYMARKET.COM | 53

Happiness Found (continued...)

1 2

CHOCOLATE FRENCH TOAST Sunday brunch is no time to hold back. Stuff your French toast with shards of your fave chocolate bar; the result with be fantastically ooey. Whipped cream highly recommended.

FREEZE A BAR OR TWO Nothing like cold chocolate on a hot day.

Make a face mask that will leave your skin glowing. Melt a few squares of chocolate bar, add orange essential oil, and apply to clean skin. Your skin should eat well, too.

SMOOTHIFY

Chocolate smoothies? Yes, please. Blend your bar of choice with a banana, your favorite milk (I love almond milk), a scoop of peanut butter, and a handful of ice.

TOP YOUR ICE CREAM RIGHT Chop up a bar and use it as a crunchy, rich garnish for sundaes and ice cream.

STEP UP YOUR BAKED GOODS Just add a generous handful of chocolate pieces to your brownie, cookie (or any baked good!) batter for an extra dose of chocolatey splendor.

FROZEN BANANA POPS Heat the chocolate in a double boiler or medium heatproof bowl set over a saucepan of simmering water, stirring often, until melted and smooth. Coat frozen bananas in the melted chocolate. Freeze on parchment paper until firm, 4 to 5 minutes.

CHOCOLATE BAR SPRINKLES Chop chop chop, then use to decorate cupcakes, cookies, and cakes.

54 | FLAVORS MAGAZINE

BEAUTIFY

MAKE A KILLER CHOCOLATE COCKTAIL Melt chocolate gently, stirring often. Shake melted chocolate with tequila, agave nectar, bitters, and ice. Strain and pour into a glass. Garnish with an orange twist.

HOT CHOCOLATE, BABY Place chocolate pieces in a saucepan over medium-low heat; add milk and whisk until chocolate is melted and smooth. Remove from heat; add more milk if desired. Serve in a mug; garnish with cinnamon and marshmallows, if youâ&#x20AC;&#x2122;re wise. -f

You know our Fruit Spreads... Spreads.. Have you tried our r Organic Dessert Sauces? St. Dalfour France introduces its latest culinary triumph: Organic Dessert Sauces with no fat, no cholesterol and low glycemic index. These sauces are a perfect complement to fresh fruit, ice cream, yogurt and cakes. The strawberry sauce is wonderful on top of cooked broccoli!

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AUTHENTIC ITALIAN FOOD

Never Compromised

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Impastata Wh ole Milk Ricotta Ch e e se Low Moisture NO wh e y added

Whole Pasteuri zed Eg g s NO dried eg gs or eg g powder I m por ted Pecori no R om ano Cheese Hand grated to assure puri ty

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CHOCOLATE DELIGHT Since 1845, Lindt’s Master Chocolatiers have offered passion and meticulous craftsmanship to create the finest chocolate. Inspired by secret recipes, Lindt’s Master Chocolatiers have created two chocolate masterpieces; LINDOR and EXCELLENCE. Experience the irresisistibly smooth melting center of LINDOR and the most refined chocolate pleasure from EXCELLENCE. www.lindt.com

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Try these European Favorites available at your local Fairway store

Barilla Veggie Farfalle Pasta Salad with Warm Shrimp, Bay Scallops & Tomatoes

Indulge yourself with something special

Preparation time: 20 minutes

Servings: 6

Ingredients 1 box 6 Tbsp. ½ lb. ½ lb. 1 Tbsp.

Barilla® Veggie Farfalle extra virgin olive oil, divided peeled shrimp bay scallops (optional) lemon juice

1 tsp. 1 pint 1 cup 6 1 Tbsp.

lemon zest grape tomatoes, halved arugula basil leaves, fresh bread crumbs*, toasted

*How to make the bread crumbs: 1 cup bread crumbs 3 Tbsp. extra virgin olive oil 1 Tbsp. parsley

1 clove garlic, minced To taste salt and black pepper

Sauté all ingredients in a nonstick skillet until crunchy and slightly browned.

Preparation

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Cook pasta according to package directions. Meanwhile, sauté shrimp and scallops with 2 tablespoons olive oil until thoroughly cooked; deglaze with lemon juice. Drain pasta and combine with seafood, tomatoes, lemon zest, arugula, basil and remaining olive oil. Serve with bread crumbs over the top.

COOKING TIPS & ADVICE

Warmer Waters >>

PERFECT RECIPES for THE FRESHEST LOCAL CATCH OF THE SEASON

by Hannah Howard

pring has sprung, so it’s time to feast on fish caught from local, gradually warming waters.

Local seafood is worth seeking out. The reason local fish are so awesome? It’s simple: they are CRAZY-FRESH. The boats come in one day; the fish are on our stands later that same morning. This is unique in the supermarket business. Most companies buy fish from a warehouse, and truck the fish to their stores. The delay in the process means YOU pay the price in freshness. We buy nothing through warehouses. The coming months will bring many locally caught fish: striped bass, bluefish, sea bass, porgeys, flounder, tuna, mako, swordfish, sea scallops, and more, all incredibly wonderful from nearby waters. What makes us so confident in selling these fish is that we know exactly when and where they are caught, and how they are handled as they make their way to our stores. We demand the very highest quality from our fishermen, which means carrying

more ice than usual and not leaving the fish on deck for any length of time. They go immediately from the ocean into ice, and do not ever leave the ice. We know the difference is in the details, and the fishermen know that we know! It’s time to sprint to the Fairway Market seafood counter nearest you, so you can do this for dinner tonight – easiest thing in the world, and it’s a killer meal: roasted whole fish with new potatoes, and a salad with a hot baguette. Get in there and choose the fish: one per person. Red snapper. Local porgy or flounder. Branzino. Gutted and scaled; we’ll do it in a jiffy. Leave the heads on. Now, go home and turn your oven up as high as it will go. Rub olive oil all over those fishies, then slap ‘em in a roomy roasting pan and roast the heck out of ‘em for 20 minutes. Whisk up a vinaigrette and toss it with mesclun, chunked endive, cucumber, and chopped scallions. Behold, a beautiful dinner. Or, check out these great recipes that show off our super-fresh, wildly tasty seafood. (continued...) FAIRWAYMARKET.COM | 61

Warmer Waters (continued...) 15M

SpECK wRAppED COD

INGREDIENTS (Serves 2) 2 6-oz cod filet portions 4 slices speck 4 stalks asparagus, blanched Fairway Sea Salt, to taste Pink peppercorns, crushed, to taste 1/4 cup Fairway Extra Virgin Olive Oil 3/4 pint white wine 1/4 cup seasoned bread crumbs 1 tbsp chopped shallots 1 lemon

DIRECTIONS pLACE two pieces of asparagus on top of each fillet of cod. Wrap cod with two slices of speck. Place in 400-degree oven for 12 minutes.

SAuTé shallots for 1 minute. Add white wine. When wine starts to simmer, add the bread crumbs and whisk until sauce slightly thickens.

FOR ThE SAuCE pREhEAT medium saucepan. Add olive oil to hot pan.

pLACE sauce on plate and place cod over the sauce. Squeeze fresh lemon over the top.

15M

BRAnZInO wITh FEnnEL AnD pInE nuTS

INGREDIENTS (Serves 2) 2 whole branzino 1 small fennel bulb, sliced thin vertically 1/4 cup pine nuts 1 lemon 2 tbsp butter 4 sprigs fresh thyme Fairway Kosher Salt, to taste Black pepper, to taste 2 tbsp Fairway Extra Virgin Olive Oil

62 | FLAVORS MAGAZINE

DIRECTIONS SLICE the fennel bulbs vertically, and reserve the fronds for garnish. CLEAn fish under cold water and stuff the cavity with the sliced fennel, fresh thyme, salt, pepper, and olive oil. TIE the fish to close the cavity. Place fish on top of whatever fennel didn’t make it in. Squeeze lemon juice over the top and place on a sheet pan.

pLACE in a 450-degree oven for 25 minutes. Remove from oven and place on plate. In a medium saucepan on medium heat, melt butter. pLACE pine nuts in melted butter until they begin to brown. Pour the pine nuts and butter over the fish. GARnISh with fennel fronds and sliced lemon.

FAIRWAYMARKET.COM | 63

Warmer Waters (continued...) 60M

CEDAR pLAnK SALmOn

INGREDIENTS (Serves 2) 2 6-oz salmon filet portions 1/2 cup Fairway Golden Honey 1/4 cup lemon juice

1 small sprig fresh rosemary Fairway Kosher Salt, to taste 2 cedar planks

DIRECTIONS SOAK cedar plank for 2 hours in salted cold water. whISK together honey with lemon juice in a large bowl. Add rosemary. SEASOn with salt. Marinate salmon in lemon-honey mixture for 30 minutes inside refrigerator. REmOvE planks from water and dry with paper towel. Lay salmon skin side down on the plank. Set grill for indirect grilling and heat to medium-high. pLACE the cedar plank in the center of the hot grate, away from the heat. COvER the grill and cook until cooked through, around 20 to 30 minutes. -f

ALL-NATURAL INGREDIENTS NO PRESERVATIVES, EVER! GLUTEN FREE Enjoy the clean, fresh taste of premium Tilapia, Salmon and Shrimp. No batters or coatings—just wonderful seasonings and all-natural ingredients to bring out the deliciously fresh flavor. Freezer to table in 20 minutes or less.

W W W. B U M B L E B E E S U P E R F R E S H .C O M IN PREMIUM FROZEN SEAFOOD OR FROZEN FOOD AISLE

64 | FLAVORS MAGAZINE

Lemon Shrimp with Garlic & Herbs • Salmon with Garlicky Black Pepper & Extra Virgin Olive Oil • Tilapia with Garlic & Extra Virgin Olive Oil • Tilapia with Lemon, Pepper & Herbs • Salmon with Garden Pesto • Spicy Shrimp Romesco

FAIRWAYMARKET.COM | 65

NOW

The original is now even better! Parkay original turns all your family’s favorite foods into comfort foods.

with sea salt to enhance the flavor, and omega-3s to help you maintain your health

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We at De Cecco have always defended the importance of excellent pasta. Just coarse-grained semolina mixed with cold spring water, slowly dried and extruded with a bronze die: exactly as Recipe tradition would have it. We are proud to have kept this knowledge alive, which would De Cecco Website Revisions 4/4/13and skillful method that can be rediscovered everyday in the unique taste of De Cecco pasta. otherwise have bee lost over time. An ancient Page | 3

We at De Cecco have always defended the importance of excellent pasta. Just coarse-grained semolina mixed with cold spring water, slowly dried and extruded with a bronze die: exactly as Recipe tradition would have it. We are proud to have kept direction, this knowledge alive, which De Cecco Website Revisions package adding cauliflower duringwould last 5 Brussels Sprout, Cauliflower 4/4/13and skillful method that can be rediscovered everyday minutes of unique cooking. taste Drain, of reserving 1/4 cup pasta otherwise have bee lost over time. An ancient in the De Cecco pasta.

and Shiitake Fusilli

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Prep Time: 17 minutes Total Time: 30 minutes Brussels Sprout, Cauliflower Serves 8 Ingredients: and Shiitake Fusilli 1 pound De Cecco Fusilli, Prep Time: 17 minutes 8 ounces brussels Total Time: 30sprouts, minutestrimmed 12 ounces Serves 8cauliflower florets (about 4 cups) 1/4Ingredients: cup De Cecco Extra Virgin Olive Oil 100% Italian Olives, divided 1 pound De Cecco Fusilli, 4 medium chopped 8 ouncesshallots, brusselsfinely sprouts, trimmed 4 garlic cloves, minced florets (about 4 cups) 12 ounces cauliflower 7 ounces shiitakeExtra mushrooms, stemsOil removed 1/4 cupfresh De Cecco Virgin Olive 100% Italian 1 cup finelydivided chopped fresh Italian parsley Olives, Salt4 and pepper to tastefinely chopped medium shallots, 1/34cup grated Parmesan garlic cloves, mincedcheese 7 ounces fresh shiitake mushrooms, stems removed Directions: 1 cup finely chopped fresh Italian parsley 1. Cook pasta andtobrussels Salt and pepper taste sprouts according to pasta 1/3 cup grated Parmesan cheese

Page | 3

water. 2. While pasta is cooking, heat 2 tablespoons oil in a large nonstick skilletadding over medium heat.during Add shallots package direction, cauliflower last 5 and garlic; 15 to 30 seconds, stirring minutes ofcook cooking. Drain, reserving 1/4constantly, cup pastaor until fragrant. Add mushrooms; cook 5 minutes, stirring water. occasionally, browned. from the 2. While pastaorisuntil cooking, heatRemove 2 tablespoons oilheat. in a 3. cooked largeReturn nonstickhotskillet over medium heat. Add shallots pasta, brussels and garlic; cook 15sprouts to 30 seconds, stirring constantly, or and cauliflower pot; until fragrant. Add to mushrooms; cook 5 minutes, stirring add reserved orpasta occasionally, untilwater browned. Remove from the heat. and mushroom mixture. 3. Return hot cooked Set 2 tablespoons pasta,aside brussels sprouts parsley. Stir in remaining and cauliflower to pot; 2addtablespoons oilwater and reserved pasta remaining parsley.mixture. Season and mushroom to salt and Set taste aside with 2 tablespoons pepper. Sprinkle with parsley. Stir in remaining Parmesan cheese and 2 tablespoons oil and reserved remainingparsley. parsley. Season to taste with salt and pepper. Sprinkle with Parmesan cheese and reserved parsley.

A whole year of events in Times Square. With De Cecco. A whole year of events in Times Square. With De Cecco.

Directions: 1. Cook pasta and brussels sprouts according to pasta

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Licorice, anise; “refreshing” is how to best describe this mystery spice. Fresh fennel grows like a bulb in the ground. Chop it up and eat it raw or in a salad—either way, it’s super-delicious. Dried fennel seeds are the source of the spice. Fennel is great for eye health, and is useful in the treatment of high blood pressure. Grind fennel seeds or quickly dry-fry them to bring out their flavor. Add them to recipes to flavor meat and vegetable dishes, or mix into bread and muffin batters.

by Rebecca Elbaum

pring has sprung, flowers are blooming, and the sun is shining a little more brightly. That means it’s time to start eating like it’s springtime! What does that mean? It’s time to move your cinnamon, nutmeg, and cloves to the back of the spice cabinet (although we do love those), and let the bright flavors of spring fill

your kitchen. Ginger, mint, rose, and parsley will be sure to bring you out of your winter slumber and awaken your senses. Flavoring your spring dishes won’t only benefit your belly; they are amazing for your body as well. Spring spices pack an added nutritional punch; they rev up your metabolism, lower blood cholesterol, and help your skin glow. Try these spices today, and pretty soon the birds will be chirping and the bees will be buzzing.

GINGER With medicinal properties acknowledged since antiquity in Indian and Asian cultures, ginger is spicy and aromatic, with a hint of sweetness. Turn up the heat, as well as your nutrition, on your spring dishes. Your mom didn’t tell you to drink ginger ale for an upset stomach for no reason; ginger is known to cure gastrointestinal distress, decrease inflammation, protect against certain cancers, and boost the immune system. Grate fresh ginger over a stir-fry, add some to lemonade for a refreshing, spicy flavor, or mix some with orange juice to make a marinade for roasted sweet potatoes.

MINT BASIL Basil is related to peppermint with its sweet, refreshing smell, and green rounded leaves, yet has unique characteristics all its own. There are 60 varieties of basil, ranging from lemon basil to cinnamon basil; change the variety you use based on your recipe. Basil has anti-inflammatory properties, nutrients essential for heart health, and anti-bacterial effects. For a delicious spring appetizer, layer fresh tomato slices, peach slices, mozzarella cheese, and basil for a caprese salad, or put it on a crusty ciabatta with pesto for a spring picnic lunch.

The aroma of fresh green mint leaves just screams spring—fresh, lemony, and delicious. Is the change of seasons leaving you with a runny nose and sore throat? Refreshing mint is effective at opening up the airways and relieving irritation from coughing. That pick-me-up you feel when drinking mint tea isn’t only in your head; mint is a natural stimulant whose essential oils are great for relaxing anxious nerves and pulling you out of a moody rut. Try making pesto with mint to mix into pasta, or drizzle over meat or fish. Chop up some fresh watermelon and mix with feta cheese and top with sprigs of mint. For an extra spring treat, add a half cup of chopped mint leaves to your favorite chocolate chip cookie recipe, for mint chocolate chip cookies.

CURRY

SAFFRON

You can never mistake an Indian restaurant from the block, with its intense, sweet-spicy aroma. Curry is a mixture of traditional Indian spices, and these combinations vary by regions across India, South Asia, Bangladesh, and Pakistan. Cooked as a sauce with tomatoes, sugar snap peas, and chopped summer squash, you have a beautiful spring dish to feed the masses. Curry has shown to reduce the risk of cancer, aid in blood sugar control, and can be used for detoxification.

The saffron plant is a thing of beauty—lavender petals, with red and yellow threads blooming out of the center. These threads, called stigmas, are cultivated and dried, and these red strands are what you buy in stores. Up to 75,000 saffron flowers are required to produce one pound of saffron spice, making saffron one of the most expensive spices you can buy. A little goes a long way, however, and the flavor and color it gives to your dishes is definitely worth the price. Saffron is good for reducing the risk of cancer, Alzheimer’s disease, and atherosclerosis. Popular as an addition to rice, risotto, and even cakes and desserts, you will love that bright yellow color that saffron gives your dishes. -f

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FOOD & TRAVEL

My Little SoHo Kitchen

>> AuThOR mIChELLE TChEA On whY

ShE LOvES FAIRwAY & nEw YORK’S GLOBAL-TO-LOCAL FOODS

Michelle Tchea is the author of My Little SoHo Kitchen. Learn more at http://thebcritic.blogspot.com

T southwest baked beans Turn a cookout classic into a contemporary side dish with our sweet-savory Maple Chipotle Grille Sauce. It’s perfect with barbecued chicken and cornbread or burgers right off the grill! Get the easy steps at stonewallkitchen.com/recipes (recipe serves 12).

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ravel plays a huge role in my work. I’m always on the move: traveling from one city to another, traipsing from one hotel to another, and adapting to new cultures and life as a traveler. Despite calling Tokyo, Zurich, and Paris home for short stints at a time, New York perhaps is the city that most captivates me each time I leave my SoHo apartment. The allure of the city streets, the unmistakable passion of locals weaving between tourists, and the rich cultural heritages from around the world compacted into one city are truly amazing. I’ve been an unofficial adoptee of New York for the last seven years,

yet, I still walk around like a tourist—trying to look over the tall buildings and capture a glimmer of sunshine between them while crossing the street. The food culture of New York is perhaps one of the best in the world. This is where food trends are created, where chefs make a name for themselves, and where memories are created around a table. You really don’t have to go far for authenticity in New York. Finding a steaming hot bowl of ramen in midtown is easy; having the best Sicilian pizza in the heart of Manhattan can be cheap and cheerful,

FAIRWAYMARKET.COM | 81

My Little Soho Kitchen (continued...) and tasting South American cuisine can be effortlessly accomplished in the lower East Village. When it comes to enjoying a world of fresh global-to-local foods in the comfort of my home, Fairway Market is my first stop. Fairway Market is a quintessential staple of my New York life. Despite my obsession with farmers markets and meeting local producers, the variety of fresh produce at my local Fairway Market is second to none. As a selfprofessed foodie, I spend a lot of my time testing, tasting, and creating recipes. Luckily, my local Fairway Market allows me to pick up local and global ingredients all in one store. My life in Europe is no longer just a distant memory, with Fairway’s cheese counter being my favorite section to discuss, sample, and indulge in all things cheese. Chinese savoy cabbage for my crunchy peanut salad is always fresh at Fairway, and my chocolate cake with toasted marshmallows couldn’t be easier to make with Fairway’s Dark Chocolate bars when unexpected guests pop in. Fairway’s mussels with blue cheese for a weekend brunch rival those from Belgium (without the fuss of me having to dive into the ocean). Fairway Market is the New York perk that I share with all those wanting the best of what this global city has to offer, and the tastes that define the rest of the world. Life with Fairway is just too easy for a global New Yorker with a major food fetish. The streets of New York inspired me to book, My Little SoHo Kitchen. The people vibrant city are perhaps collectively my have been for many creative SoHo artists All 60 recipes in My Little SoHo Kitchen are simple, yet don’t skimp on flavor. They include modern twists on classic favorites, from European to Asian dishes I’ve gathered on my travels in the five boroughs and time spent around the world, and they’re a perfect fit with Fairway’s fine global and local ingredients. So tonight, toss out the take-out menu and bring a bit of New York and the world to your kitchen.

write my third making up this muse, as they over the years.

10M

CRUNCHY PEANUT SALAD INGREDIENTS (Serves 2-3) FOR SALAD 1 carrot, julienned Bean sprouts: a handful, tails removed Chinese cabbage: 2 handfuls, shredded Coriander leaves: a small handful, coarsely chopped Lime slices for garnishing FOR DRESSING 1 tbsp peanut sauce 2 tbsp roasted peanuts, crushed, plus more for tossing 3 cloves garlic, peeled 2 Bird’s eye chilis 1 tspsugar 1 tsp fish sauce Lime juice from 2 limes plus more if needed Fairway Tellicherry Pepper

DIRECTIONS Mix carrot, bean sprouts, and Chinese cabbage together. For the dressing pound all ingredients with a mortar and pestle. Mix well and drizzle over the vegetables. Add more lime juice if too dry, or a splash of hot water to loosen the salad. Toss with more roasted peanuts. Garnish with coriander and lime slices. Serve.

Enjoy these selected recipes from My Little SoHo Kitchen with Fairway tonight.

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My Little Soho Kitchen (continued...) 15M

20M

BEER STEAmED muSSELS

INGREDIENTS (Serves 2) Olive oil for frying 2 cloves garlic, peeled and minced 1 onion, peeled and diced 1-1 1/2 lbs mussels, cleaned 1 heaping tsp Dijon mustard

CRunChY BAKED TOmATOES OVER FAIRWAY ORECCHIETTE

INGREDIENTS (Serves 2) 1/2 cup beer 2 tbsp light cream (optional) Fresh parsley: a generous handful, shredded

9 oz cherry tomatoes, halved 1 Red pepper (capsicum), sliced Ground black pepper to taste 4 anchovy fillets Salt (optional) to taste

1-1/2 oz dry breadcrumbs 2 tbsp extra virgin olive oil 8 oz Fairway Orecchiette pasta 3-1/4 oz Pecorino cheese, grated A handful of parsley

DIRECTIONS

hEAT oil in a heavy saucepan. Stir-fry garlic and onion until they are just collapsing. Add mussels and stir briefly. Add mustard, followed by beer; then, put the lid on. Give the pot a jiggle.

pREhEAT oven to 350˚F. Place cherry tomatoes and red pepper in an ovenproof casserole dish. Season with pepper. Drape anchovy fillets over. Season with salt if desired. Sprinkle breadcrumbs and drizzle a little olive oil on top.

ALLOw to boil over medium heat for about 7 minutes, until the shells of the mussels open. Discard those with unopened shells.

BAKE for about 15 minutes, or until the tomatoes and peppers have slightly collapsed, and breadcrumbs are golden brown.

STIR in cream at this point, if using. Toss parsley into the pot and stir. Serve with a crusty baguette to mop up all the aromatic juices.

pREpARE pasta according to package, reserving 2–3 tbsp of cooking liquid.

nOTE: Mussels should always be cleaned under cold running water, and the whiskers removed before cooking. Give the shells a good brush. I usually soak my mussels in cold water for at least 20 minutes to remove any excess dirt and salt.

whEn pasta is cooked al dente, quickly stir cheese into cooked pasta with cooking liquid if it is a little dry. STIR in baked tomatoes and a handful of parsley.

Stay Awesome.

what’s for DINNER TONIGH

84 | FLAVORS MAGAZINE

My Little Soho Kitchen (continued...) 35M

GARLIC ChICKEn wInGS

INGREDIENTS (Serves 6-8) 2 lbs 3 oz chicken wings mARInADE 5–8 cloves garlic, chopped 3 tbsp light soy sauce

1 tbsp oyster sauce 1 tbsp sherry, port or beer 1/2 tsp ground white pepper

DIRECTIONS wASh chicken wings under cold running water. Drain well. mIx marinade ingredients in a bowl. pLACE chicken wings in a clean plastic bag and pour in marinade. Lightly squish the bag to coat chicken wings evenly. Leave to marinate for at least 2 hours. pREhEAT oven to 350˚F. Line a baking tray with foil and arrange chicken wings on it. Reserve leftover marinade sauce. BAKE for about 25 minutes, until chicken wings are slightly charred on the outside. Pour leftover marinade over the wings and continue to bake for another 10 minutes, until chicken wings are crusty on the outside. Serve immediately. 45M

ChOCOLATE CAKE wITh TOASTED mARShmALLOwS

INGREDIENTS (two 8-in cakes)

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FOR ThE CAKE 8 oz plain (all-purpose) flour plus more for dusting 10-1/2 oz sugar 3 oz cocoa powder 1 tsp bicarbonate of soda 1 tsp baking powder A pinch of salt 4 oz milk

4 oz sour cream 5-1/3 oz butter plus more for greasing 2 large eggs Vanilla seeds from 1 pod 8 oz brewed coffee, cooled 2-1/2 oz Glacé or Maraschino cherries, drained and chopped Cherry jam for topping

Marshmallows for topping Chocolate Ganache for topping Crushed nuts to decorate FOR ThE ChOCOLATE GAnAChE 7 oz 70% dark chocolate disks, chopped 4 oz Single (light) cream

DIRECTIONS pREhEAT oven to 350˚F.

the cake; it should come out clean when cake is done.

SIFT flour, sugar, cocoa powder, bicarbonate of soda, baking powder, and salt at least three times. Place mixture into an electric mixer.

mEAnwhILE, prepare chocolate ganache. Melt chocolate in a bain marie or microwave oven.

COmBInE milk, sour cream, butter, eggs, and vanilla seeds in another bowl. Whisk until wet ingredients are well-mixed. Add wet ingredients to the dry ones with the mixer beating on low speed. Add coffee and cherries. Continue to beat until evenly mixed. GREASE cake pan with butter and dust with some flour. Pour batter into cake pan and bake for 35–40 minutes. Test doneness by inserting a skewer into the centre of

whEn chocolate turns soft, pour cream over and let it stand for 3 minutes before mixing. SpREAD cherry jam on top of the cake and arrange marshmallows all over. Use a blow torch to toast the marshmallows. Alternatively, toast marshmallows over an open flame before arranging onto cake. DRIZZLE chocolate ganache and top off with generous sprinkles of crushed nuts before serving.

FAIRWAYMARKET.COM | 87

My Little Soho Kitchen (continued...) 35M

PORTUGESE CRéme caramel

INGREDIENTS (Serves 6-8)

12 oz sweetened condensed milk 12 oz evaporated milk 3 eggs Vanilla seeds from 1 pod

Orange zest from 1 orange Caramel 3 oz castor sugar 1 tbsp water

DIRECTIONS Preheat oven to 325˚F. Combine caramel ingredients in a pan. Melt sugar over low heat until it becomes a nice toffee color; this should take about 7 minutes. Don’t leave the pan unattended. Do not stir, but swirl occasionally to prevent burning or seizing. Remove from heat and divide among serving ramekins. Whisk ingredients for the custard. Pour into caramel-lined ramekins. Pour boiling water into a deep baking tray to create a water bath. Place ramekins in the water bath and bake for at least 30 minutes. This should result in a soft flan. If you prefer a firmer texture, bake for another 5–10 minutes. Leave to cool before refrigerating for at least 3 hours before serving. To serve, place each ramekin in a hot water bath for about 20 seconds. Invert ramekin and tip flan onto a serving plate. -f

88 | FLAVORS MAGAZINE

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COLOMBIA >> FAIRwAY vISITS ITS DISTInCT COFFEE FARmS by Hannah Howard

Cream-O-Land Dairy, located in Florence, New Jersey is a family owned business which has been in operation for over 65 years. The company has now evolved into one of the largest independent milk distributors in the Northeast. Cream-O-Land’s growth and expansion has been guided and directed by brothers Jay and Robert Schneier. They have assembled a highly motivated and experienced managment team which, through innovation, state-of-the-art logistics, dedication and foresight continues to allow Cream-O-Land Dairy to grow, expand and prosper, all while providing exceptionally fresh dairy products to our customers everyday.

few weeks ago, Benny Lanfranco, our Fairway Coffee Master and Overlord, boarded a plane to Bogotá.

When it comes to nurturing a close relationship with farmers, we’re not just talk. Benny is obsessed with creating an impeccable cup of coffee—and great coffee starts with great beans, which start with rich soil, healthy trees, and tireless work from dedicated farmers.

Benny’s first stop was the National Coffee Federation of Colombia, where he cupped (that’s coffee-speak for tasted) coffee from around Colombia. The Coffee Federation is a business cooperative that promotes the production and exportation of Colombian coffee. It represents more than 500,000 coffee producers, most of which are itsy-bitsy family-owned farms. (continued...)

FAIRWAYMARKET.COM | 93

Adventures In C olombia (continued...)

Try Fairway Fresh Roasted Coffee and Benny explores the land with COSURCA farmers

Like wine, coffee has a terroir: a set of characteristics like geography, weather, geology, and that unnameable something that gives the foodstuffs a character firmly rooted in place. Benny got to taste the personality and terroir of coffee from several of Colombia’s micro-

94 | FLAVORS MAGAZINE

Benny and a member of the COSURCA team

regions. He showed off some of our wonderful Fairway coffee from around the world, too. Benny’s next stop was Papallón, the tiny town that is home to Empresa Cooperativa del Sur del Cauca (COSURCA) in Cauca, a beautiful, ruggedly mountainous province in Colombia’s southwest. COSURCA is a cooperative of family coffee farmers founded in 1993 to support coffee growers, and a pretty wonderful organization. It works to provide 1,318 coffee farmers with technical and financial services to renovate their farms, promote organic growing methods, improve their post-harvest coffee

processing, and increase the volume of organic coffee marketed through international Fair Trade channels. In other words, they help small farms succeed. Benny met with some of COSURCA’s farmers, and spent time on their super-small, super-beautiful farms. “It was wonderful to join with the farmers’ knowledge and commitment to coffee,” Benny says. The farmers care about their land, and take enormous pride in what they do. They showed off their rabbits (too cute), and squeezed Benny fresh OJ from the fruit of their fragrant, abundant orange trees.

Fairway One-Cups at home or on-the-go

farmers pass along and share their experience with the community. There is an open, proud culture—the growers are proud of what they do and want to share that,” Benny says. The farmers often trade labor, spending days on each other’s properties to help pick beans and tend their fields. The growers then bring their coffee beans to Papallón—often travelling on horseback—where the beans’ are separated from the surrounding fruit, sorted, dried, and shipped to Fairway, where Benny oversees their roasting. Working with COSURCA means we know our farmers are getting a fair, living wage. Getting to know our farmers so well means better-quality coffee for YOU— we can choose precisely what we are selling, and make certain the quality is impeccable. -f

COSURCA also helps farmers avoid having to grow and sell coca—the plant from which cocaine is derived. Coca can pull in many times more cash than coffee beans, but it often wreaks havoc on the families who plant it to survive. “Through the co-op,

FAIRWAYMARKET.COM | 95

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>> ThE GREATEST EATS In SOmE OF ThE GREATEST CITIES

Introduction by Lori Jean Levy; contributions by Lori Jean Levy, Hannah Howard and Ian Pilarski

ood obsession: we get it. We understand that talking about food brings us genuine pleasure. Planning dinner while eating lunch is a favorite pastime, but working as food professionals, this activity is elevated to strategic preparation and execution. Maps come out. Attention is paid; research is done. In the pursuit of all that is new, interesting, innovative and mind-blowing in the land of foodstuffs, we travel. A lot. In hot pursuit of new products, we blaze a trail across the great U. S.A. and also make sure we are in the know as to what is bubbling in the great culinary cities of Europe. Fairway’s Specialty Team went in so many diverse directions this year. Our discussions about the places, faces and food are always lively and interesting. We thought it would be fun

to share some of the highlights of our year of eating on the road; herein lies but a taste of our travels. Ian Pilarski, when not on the soccer field, is out sourcing incredible specialty items. Ian shares his adventures in New Orleans and San Francisco. Our resident food writer extraordinaire Hannah Howard gives us a bird’s-eye view of her eating experience in Charleston, South Carolina. If you are planning ahead for a summer trip or looking for some travel-related food-spiration, here is but a brief recap of some of the most memorable meals we ate this year while on our unending quest for YOU, our Fairway fanatics, foodies, and friends. (continued...)

FAIRWAYMARKET.COM | 99

Fairway Locals Guide (continued...) secret: beyond the counter lies a handful of tables, and below, a wine cellar and dining room where true Italian specialties are proudly served alongside plates of incredible charcuterrie and cheeses. The secret to their success lies in the impeccable fresh and local base ingredients. What To Order: With their own generations-old bakery just blocks away, the breads were divine. While each dish was better than the next, it was the carbonara that brought me to tears. Ian still talks about the cacio e pepe with incredible reverence. The wine list is bountiful and diverse, curated with absolute passion and pleasure. It is an oenophile’s paradise.

Il Caminetto

ROME, ITALY Our Fairway Foodie customers LOVE authentic Italian specialties. Who doesn’t? Our endeavors this year have been deeply rewarding. New sauces; new sweets; new tapenades; longand short–cut, bronze-cut and airdried pastas; grains; UNBELIEVABLE gnocchi; hazelnut spread; truffle oil; award-winning monocultivar EVOOs; olives; cheeses; saffron; authentic Italian Pizzas; prosciutto…we have covered Italy. Different seasons, different cities, different foods; we have relished them all. The Italians’ reverence for food and culture draws us all in.

Roscioli Yes, it is fine to start every meal with pasta, followed by gelato; do you realize how much you walk while in Rome? A perennial favorite hideaway of ours is Roscioli. Near Campo Fiori, this storefront salumeria and specialty market has a great big

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Viale Parioli is a short taxi ride from the center of Rome. After the hustle, bustle, and splendor of the old city, it was an extraordinary joy to disappear into a residential neighborhood where time has stood still. This neighborhood gem has been run by the same family, the Santuccis, since 1956. It is just beyond the Villa Borghese, and well worth the few extra minutes in travel time; the memory will remain with you forever. What To Order: An antipasti plate delighted, with the freshest, still-slightly-warm ball of buffalo mozzarella covered in San Danielle prosciutto. Zucchini blossoms and other small bites of veggies adorned the plate, which was accompanied by savory, soft rosemary focaccia with the most unbelievably perfect, chewy texture. Mmmmm. Yet another tough menu with just too many choices. Again, the pasta was simple, fresh and to-die-for. Veal scaloppini, lamb chops, steak tartar are all ages-old favorites. What you save on the bill with these reasonable, non-touristgouging prices will certainly more than cover your cab fare and your evening gelato fix.

Giolitti Everyone has a favorite gelato spot. I am a purist with classic sensibilities, so there is no messing with success for me when it comes to something so supremely important. Giolitti is my go-to. A legendary old-world pastry shop that has been locked in time since it opened its doors in 1900, it is only steps away from the Pantheon, where you will start to notice that it seems everyone is walking while eating gelato; you must be getting close to the mecca. Don’t waste your Euros paying the cover charge to sit and linger at one of the tables; your gelato nirvana won’t last that long. Pre-pay up front, grab your magic ticket, and hop on the fast-moving line in the rear. Know exactly what combination of three flavors you are after, because the pressure is most certainly on once you hit the counter. With a choice of more than 100 flavors gleaming in the case, you confidently blurt out your selections. C’mon, there really isn’t a bad one in the joint. What To Order: I hit the street trying to decide whether if today’s combination of pistachio, gianduja, and flor di latte is better than yesterday’s stracciatella, noisette, and fragola. OF COURSE I want the dollop of whipped cream.

MODENA, ITALY Modena, the birthplace of both Enzo Ferrari and Luciano Pavarotti, famous for fine Italian sports cars, Ferraris and Maseratis among others, is also world-renown for its production of authentic balsamic vinegar and exceptional wines. Another notable name in Modena is decorated chef Massimo Bottura. While the gourmands of the world rightfully heap praise upon his 11-table Osteria Francescana, with its three Michelin stars, I ardently steer you in the direction of La Franceschetta 58, a jewel of a boîte operating in a

former garage. It is a tiny place famous for its tiny plates, intentionally designed so that one can experience many different options and flavors by having unlimited choices.

La Franceschetta 58 I have always dreamed wistfully of having a collection of odd pieces of china and mis-matched stemware. My thrift-store notion is well-played upon the walls and tables of La Franceschetta 58. No two plates or glasses match, and it is part of the fun and the charm of the small modern dining room. Charming chef and author Marta Pulini, a star on two continents, runs this gem with Bottura. She oversees the ever-changing menu choices and makes sure regional specialties and ingredients are of the highest caliber. What To Order: In glorious simplicity, the market drives the daily line-up, and the menu is divided to cover the essentials: cheese and salumi, soup, pasta, veggies, meat, fish, and dessert. Luckily, dining with amici has its privileges, and forks were flying across the table. Marta helped us narrow down our options. Each of us was into every charming mis-matched dish. The four of us nose-dived into an Uovo en Cocotte, a fresh runny egg cooked sous vide and drizzled with a Parmesan cream sauce. Small plates of grilled calamari, lightly fried cod, mixed winter vegetables, and a succulent, rich but delightfully small cast-iron skillet of osso buco magically disappeared.

Europa 92 Ristorante This former carriage house on the grounds of Luciano Pavarotti’s estate is still serving up splendid Modenese cuisine. All that is classic, simple, and pure is celebrated within the cherished walls that Pavarotti once adored. Stories of his antics and those of many other luminaries (including U2’s front man Bono joining in impromptu at the piano bar) are re-told with delight by owner Cesar and his son.

task. The cheese plate was, of course, a must. Sweet Gorgonzola, and pecorino with its rustic funk from having been buried and aged below the wine cellars, stood up to the grand Amarone della Valpolicella that was served with it to end a perfect meal in magical Modena.

FLORENCE, ITALY Buca Lapi A subterranean hole (“buca”), this space served as the basement of Palazzo Antinori in the 15th century. This was the illustrious home of the famous Antinori wine family; they first sold their wines in this very space. Founded in 1880, Buca Lapi is the oldest restaurant in Firenze. This inn was famously frequented by local cab drivers who enjoyed the home-style, inexpensive meals, especially the tripe. The downstairs dining room with its vaulted, brick ceilings is covered in travel posters from the ‘70s and ‘80s. Every city in the world is up there, and far too many long-gone airlines. Legends loom large as I consider all the people who may have graced this room over the centuries. What to Order: The cannelloni gratinati, stuffed with spinach and fresh ricotta, is a definite house specialty, but there was no turning down a primi platti of just made, melt-in-your-mouth spinach gnocchi. What followed was one of the best-prepared steaks I have ever had in my life, and I am most certainly a carnivore: bistecca alla fiorentina, “chianina” – well-cooked with a tasty char on the outside and a tender, juicy, soft, buttery, rare, moist center. This thick-cut porterhouse was seared over charcoal and finished with a drizzle of Tuscan EVOO and a sprinkle of coarse sea salt. It has been over a month, and we still talk about it. (continued...)

What To Order: The pasta tasting plates cannot be replicated anywhere. I sat with six extremely well regarded Olive Oil and Balsamic Vinegar producers, reveling in each and every plate put before me. On this night there was no menu, just a steady stream of incredible dishes, one after the other. Of particular note was the cavatelli with fresh ricotta salata, and the house-made tortellini with Parmigiano and aceto balsamico. The conversation was spirited, focused upon food and trade issues, and the ambiance as divine as the aromas wafting from kitchen. Passing the TWO dessert carts teeming with inviting cakes and pastry was no easy

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Fairway Locals Guide (continued...) and probably the single best reason to send your kids to Tulane. whAT TO ORDER: Very simple: get a large shrimp (or oyster) po-boy with all the fixin’s, and wash it down with an original Barq’s root beer from the coffin-case cooler. When you’re threequarters finished with the po’boy, figure out where you’re going to take a nap, and order another Barq’s for the road!

HERbSAINT (ARTS DISTRICT, JUST NORTH OF THE FRENCH QUARTER) Named after the original ingredient used in the first step of making a proper sazerac, Herbsaint is the one Donald Link restaurant that cannot be missed. Pesche and Cochon were excellent too, but I’d ask Herbsaint to be my prom date. In fact, I went twice in one week, it was so good. Don’t be fooled by the modest setting, as they also have a fantastic wine list and a highly knowledgeable staff to complement the delicious food.

NEW ORLEANS, LA New Orleans, New Orleans, New Orleans; oh, how I LOVE New Orleans! After spending a week there in February for the first time, it quickly emerged as my new favorite food city in the US. The authenticity and passion related to anything music or food is unparalleled.

DOMILISE’S (UPTOWN/WEST RIVERSIDE) When it comes to po’boys, Domilise’s needs to be your first-round draft pick. Parkway Bakery is delicious, too, but why settle for second place? Domilise’s has been a familyowned business for more than 100 years, and they’ve maintained the original décor. The employees are lifers, and you’ll be welcomed into their family as soon as you step through the door. It’s well worth the 15-minute cab ride from the quarter,

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whAT TO ORDER: Start with a sazerac, of course! Follow that up with the house-made spaghetti with guanciale and the fried-poached egg. This is the main reason I came back a second time, so don’t be surprised if Bocelli starts playing a private concert in your head with every bite! For the main course, I recommend the jumbo shrimp with tasso-stewed collard greens and grits. Also, get creative and ask them to whip you up something with fried cheese that’s off the menu.

bOUCHERIE (UPTOWN) For those of you looking for the perfect date spot, look no further! Boucherie is adored by locals as that hard-to-find neighborhood spot that tourists haven’t discovered yet. It’s refined yet familiar, and feels as though you’re in the comfort of your grandmother’s special dining room. They have a very small but excellent

kitchen, and a fantastic selection of local draft beers and reasonably priced wines. If you’re trying to book last-minute, don’t hesitate to accept a late lunch or early dinner reservation.

can you say no to an Arnold Palmer served in a mason jar with a cool blue-striped straw?

whAT TO ORDER: Start with the boudin balls, and check out the applewood-smoked scallops or the duck confit po’boy. If you’re not in the mood for wine, try one of the sour beers. Everything is superb.

As wonderful as Lina Wertmuller’s “Seven Beauties,” Seven Hills is another Italian masterpiece. Set on a quiet street in Nob Hill, this charming place will not disappoint. After a glowing review from my office-mate Lori Levy, I went into this meal with high expectations; needless to say, both Lori and Seven Hills delivered!

ROSAMUNDE SAUSAGE GRILL (LOWER HAIGHT)

whAT TO ORDER: Perhaps I’m a sucker for egg in pasta dishes, but I still recommend the Ravioli Uovo. Also, check out the braised oxtail with TCHO chocolate and Parmigiano Reggiano. Lori also recommends the Niman Ranch pork chop.

This grab-and-go outfit serves my favorite sausages outside of Munich, hands down. It’s the staple food for the regulars at Toronado, which is the iconic bar right down the block. Rosamunde isn’t the place to bring your family for a sit-down dinner, but

SAN FRANCISCO, CA Although it’s true that the San Francisco housing rental market has eclipsed that of NYC, I’m still undecided as to whether or not the restaurant scene has trumped that of our beloved New York. However, based on my most recent visit to San Fran in January, I’m beginning to believe the hype. Note that if you’re looking to work up an appetite before one of your culinary adventures, I recommend hiking Muir Woods and checking out the magnificent redwoods.

SEVEN HILLS (NOb HILL)

it’s the perfect afternoon rest-stop for avid shoppers or daytime drinkers to refuel. whAT TO ORDER: Get the beer sausage or the Nuernberger brat. If you overstay your welcome at Toronado, I recommend the Poland Spring water. (continued...)

PLOW (PORTERO HILL) (breakfast & lunch ONLY) If you were ever curious to know what Brooklyn would be like if it was transported and re-set on the side of a double-black diamond, make your way to Portero Hill. And if you ever wanted to eat one of the best brunches of your life at a 45-degree angle, head to Plow; it’s the one place where you can maintain your New Year’s resolution diet, or summon the food savage inside of you. Not only is the menu affordable, but all the ingredients are local, and the staff is very easy on the eyes. They don’t take reservations, so plan on putting your name in early, then grab a coffee and read the paper next door at Farley’s until your table’s ready. whAT TO ORDER: I went with “The Plow,” but stole many bites of my friend’s Dungeness crab scramble. Sides of Nueske bacon and the crispy potatoes are a must, and how

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Fairway Locals Guide (continued...) down-home happiness. whAT TO ORDER: Dixie Supply’s grits are the real stone-ground kind, glossily dense with butter, and $2.50 buys you a generous bowl. They also come alongside the Dixie Breakfast Special: two eggs; bacon, sausage or ham, and a giant, giantly-fluffy, chewy, glorious biscuit. For $5! Why do I live in New York, remind me?

PEARLZ (bEST HAPPY HOUR) When I asked a Charleston native where to eat oysters, she didn’t skip a beat: Pearlz is hopping with imbibers and oyster-lovers from near and far. I drank $3 happy hour champagne and tipsily chatted with some locals, getting all charmed by their drawls.

CHARLESTON, SC Grand, graceful homes and rich (often disturbing) history are good reasons to visit Charleston; so is the incredible food. Charleston’s culinary revolution, propelled by a celebration of locally grown ingredients and an influx of young, ambitious chefs makes it a destination for all foodobsessed travelers and seekers of deliciousness. You won’t be disappointed! I sure wasn’t.

DIXIE SUPPLY (bEST bREAKFAST) Find Dixie Supply on State Street, next to the Li’l Cricket convenience store. The spot may not be fancy, but it sure is tasty: the Styrofoam cups and linoleum floors are part of the charm. The pancakes are plate-sized, and teeming with chocolate chips if you’re wise; total

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whAT TO ORDER: Slam back an oyster shooter — Absolut Peppar, spicy horseradish, black pepper, lemon, and of course, a juicy, briny oyster. Choose your super-fresh oysters from the long list on the chalkboard. Peeling a pile of big, meaty, chilled shrimp is fun; the martinis are no joke.

SOCIAL RESTAURANT & WINE bAR (bEST WINE bAR WITH SERIOUS EATS)

its full menu at midnight. One of the largest wine lists in Charleston is helpfully and sweetly organized into categories like “Racy & Vivacious” and “Unexpected & Glorious.”

www.Raos.com Ra

o’s Specialty Foods

c , In

1-800-466-3623

whAT TO ORDER: Social’s menu highlights local ingredients (such is the Charleston way) and changes often—I went back a few days later and the sweet sea scallops I craved were MIA. Mepkin Abbey mushrooms topped with a crispy poached egg, and meltingly tender confit pork cheeks more than made up for it.

HUSK (DESTINATION DINNER) Charleston’s celebrity chef Sean Brock’s ingredients-centric, Southern food mecca in a gorgeously restored circa-1893 Queen Anne is critically adored and constantly booked. Every morsel—from heritage pork to olive oil— placed on Husk’s plates hails from below the Mason-Dixon line, often from Brock’s own small farm just outside Charleston. whAT TO ORDER: The menu is hyper-seasonal and changes twice daily. You can’t go wrong, though Chef Brock does have a way with pork (Kentuckyaki Pig Ear Lettuce Wraps! Peach BBQ Glazed Tennessee Pork Ribs!). An arugula salad with fiery pimento goat cheese and salty cured ham is my kind of arugula salad. -f

I arrived in Charleston famished, tired, and cranky. Social Wine Bar cured me. The swanky spot was still serving

PEPPERY PERFECTION

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FOOD & TRAVEL

TASTES OF THE WORLD

>> nEw LATIn & mEDITERRAnEAn TABLES by Hannah Howard

HOT TAMALES AND EXTRAORDINARY EMPANADAS Our new Latin Table line is here! Authentic recipes and incredible ingredients merge to create crave-able, quality treats. Our empanadas and tamales make perfect appetizers or snacks, or pair them with a soup or salad for an enviable lunch. Pick ‘em up at the refrigerated deli case at your Fairway Market. Pre-cooked and ready-todevour, these come with chipotle dip and avocadotomatillo sauce. Nom nom. Try our tamales! Masa, a dough made from corn, gets stuffed with tasty fillings like delicately pulled, adoborubbed chicken, then steamed in a cornhusk wrapper; a definite delicacy. We’re offering three types of tamales: beef, chicken, and black bean.

Fairway’s Tamales Latin Table

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Or, achieve empanada enlightenment: the Argentinean comfort food favorite gets the Fairway treatment. We fill tender, flaky pastry pockets with tasty goodness like Pat LaFrieda beef, and bake them ‘til crispy and wonderful. These are going to be WAY welcome on your table; watch how quickly they disappear. Choose from Argentine-spiced beef, spicy chicken, and spinach-Portobello. (continued...)

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Fairway Brings You the World (continued...)

Fairway’s French Riviera Mediterranean Table

When you want restaurant quality flavor at home, choose Bookbinder’s

MEDITERRANEAN SNACKING HEAVEN Fairway has taken snacking to the level it deserves with our Mediterranean snacking collections. These are not just really good for you, but tasty and wonderful enough that they’re worthy of sharing with someone special (it’s okay if that someone special is none other than yourself, too). Each package celebrates a region we are obsessed with: Sicily (eggplant salad, goat cheese and briny olives, roasted beets, and spaghetti squash), Tuscany (milky cillengini, fennel salad, grilled asparagus, white bean salad), and the French Riviera (nutty lentil salad, haricot verts, sweet roasted carrots, and French couscous). Prepared fresh in Fairway kitchens, these make a perfect lunch for one, dinner accompaniment for four, or tapas for many. Just add a Fairway baguette or your favorite flatbread. If you’re going to snack, do it like this. -f

SASSY HORSE RADISH SAUCE Traditionally serve with roast beef, however it makes an excellent side to smoked ﬁsh and other meats. Use it to zip up sandwiches and recipes. Made with fresh horseradish.

SPICY SRIRACHA SAUCE Our Thai inspired Spicy Sriracha Sauce is made from sun ripened chilies and garlic blended into a rich and creamy dressing. This sauce provides a ﬂavorful and convenient way to spice up a variety of everday meals

Fairway’s Sicily Mediterranean Table

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HEALTHY LIVING

The Fab Fat-loss Five >>

FIVE FOODS THAT HELP YOU BURN FAT by Carlon M. Colker, M.D., FACN National Health and Nutrition Advisor, Fairway Market

Nuts As long as they pose no allergy issue, nuts are a great addition to your diet for a plethora of reasons. Nut consumption seems to keep weight gain in check. Among those of us who are nuts about nuts, there actually appears to be a link to lower body weight, less heart disease, and reduced likelihood of diabetes. For those worried about the fat calories in nuts, keep in mind that they are high in the socalled “healthy fats;” therefore, they fill the body up, reduce cravings for sugary snacks, and can help lower over-indulgence. However, not all nuts are created equal; while most nuts offer some health benefit, almonds and macadamias are particularly rich in essential oil and minerals. Remember, healthy nut oils actually help reduce cravings for bad foods, and give you the edge in body fat loss!

GREEN TEA Green tea has been consumed in Asia for thousands of years. Though green tea is celebrated for being rich in health-promoting antioxidants, what many people don’t know is that green tea also contains a specific type of polyphenol called “epigallocatechin gallac,” or “EGCG,” which stimulates your metabolism and activates the central nervous system to help you lose weight. Not only does green tea have antioxidant power to boost immunity, it also promotes fat-burning in a calorie-free beverage!

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WHEY PROTEIN ISOLATE Whey is a natural byproduct of the dairy industry. You can see it as the liquid component on the surface of fresh yogurt that many people pour off without thinking. In reality, this liquid has amazing health-enhancing and fat-loss properties. The liquid often is separated and concentrated down to a powdered “isolate,” from which it can be reconstituted in water or other beverages, and consumed as a dietary supplement, protein drink or meal replacement. Athletes consume huge amounts of whey protein isolate to help them boost muscle size and strength, and to help recover more quickly from workouts. A fantastic side benefit is that whey protein isolate powders are fabulous for dieters, because they can be a filling, low-calorie substitute for an otherwise high-calorie meal. In addition, whey protein isolate has the added benefit of providing a high “thermic effect,” which simply means it revs the metabolism to burn calories more quickly than normal.

CAYENNE PEPPER Cayenne pepper is an amazing spice widely known for being hot, but not so widely known as being a powerful metabolic booster. The fat-burning property of cayenne pepper is attributed to its active component, “capsaicin,” which is responsible for the “heat” of the spice, and thus the fat-burning component. Like green tea, cayenne pepper also has health-enhancing properties, including the ability to purge the system by increasing blood flow, helping to clear the circulatory system of harmful fats more quickly.

GRAPEFRUIT Amazingly, grapefruit can actually help you lose a little body fat. Though grapefruits do have some natural sugar carbohydrates, they seem to be outweighed by the fruit’s weight-loss benefits. Research suggests the weight-loss effects of grapefruit consumption may be related to a decrease in insulin levels. Since high insulin levels promote fat storage, anything that helps keep these levels down is helpful.

Explore Fairway’s Organic & Health department for vitamins, supplements, and more for your health. -f

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HEALTHY LIVING

Gorgeous Grains >> nEw AT FAIRwAY

hese new grains have been a hot topic of discussion around Fairway. All 13 kinds have arrived in their sleek black bags, and we couldn’t be more excited. These grains are so different and versatile, the star of so many inspired dishes. Have we mentioned how healthy they are for you? Whole grains may reduce the risk of heart disease, and their high fiber content may help lower cholesterol, reduce cancer risk, and help in weight management. Grains are

also packed with essential nutrients, like B vitamins for energy and minerals for red blood cell formation and bone growth. Transform your everyday meals into unique creations, and your guests will beg for more. Learn more about Fairway’s new healthy grains with meal ideas below. Stay tuned for the complete recipes, coming soon from Fairway!

by Rebecca Elbaum

ITALIAn whOLE ITALIAn whOLE GRAIn LOnG RICE whEAT COuSCOuS

ITALIAn FARRO Farro is grown in Italy in the beautiful regions of Tuscany and Abruzzo. It was eaten in Ancient Rome and known as a poor man’s food, but farro’s versatility makes it fit for a king. Nutty, chewy, and grainy, farro’s tough husk packs in its vital nutrients and doesn’t allow it to get mushy, like many other grains. Farro is high in protein and fiber, and perfect for any seasonal dish. mEAL IDEAS: Farro salad with kale, pomegranate and almonds; vegetarian farro soup.

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Called “integrale” in Italian, this whole grain rice only has the outer husk removed, maintaining its rich protein, fiber, vitamins, and minerals. Its deep, nutty flavor and course texture makes it perfect for a variety of rice dishes, as long rice alone or mixed with other grains.

As if regular Italian couscous wasn’t good enough, Fairway also offers a whole wheat variety. Up the nuttiness and toasty flavor with even more fiber and iron for optimum heart health. Whole wheat couscous is a healthy alternative to any grain for your cooking and entertaining needs.

mEAL IDEAS: Long rice with vegetable stir-fry; walnut lemon rice pilaf or rice pudding.

mEAL IDEAS: Roasted vegetable couscous salad; couscous salad with broccoli and raisins; flank steak with spinach couscous.

ITALIAn COuSCOuS Did you know that couscous is really just very small pasta? Italian couscous is a Sardinian-style semolina pasta called “fregula” in Italian. What makes fregula special is its nutty, toasty flavor that pairs so well with a variety of ingredients. From savory and fresh summer salads to earthy fall dishes, Italian couscous will take you right to the beautiful coast of Sicily. mEAL IDEAS: Fresh mozzarella, tomato, and basil couscous salad; couscous with nuts and dried fruit; rosemary chicken couscous salad.

QuInOA TRICOLOR BASmATI RICE Spice up your quinoa dishes with colorful red, black, and golden tricolor quinoa. Complete with the same fiber and protein as regular quinoa, the tricolor variety looks beautiful on any plate. And the news just keeps getting better; red and black quinoa contain even more nutrients than white quinoa! mEAL IDEAS: Quinoa and farro vegetarian sliders; quinoa tricolor stuffed peppers.

QuInOA It looks like a grain, smells like a grain, and tastes like a grain, but quinoa is actually a vegetable. A member of the beetroot and spinach family, quinoa is known as a superfood for its high fiber and protein content. Quinoa is also a vegan’s dream, as it is a complete protein packed with vitamins and minerals. Quinoa is extremely versatile and can be eaten for breakfast, lunch, dinner, and even dessert. mEAL IDEAS: Breakfast quinoa with milk, cinnamon and raspberries; quinoa tabbouleh; quinoa with roasted vegetables and red pepper chilis.

“What exactly is Basmati rice?” you may ask. Unlike regular rice from South Asia, Basmati rice originates in India. Basmati rice is also one of the healthier varieties because both the outer bran and rice germ remain intact, retaining all of the amazing nutrients. You can’t go wrong with any dish made easily with Basmati rice. mEAL IDEAS: Herbed Basmati rice; Basmati rice pilaf with apricots; spiced vegetables with Basmati rice.

ChIA SEEDS Don’t be afraid of these exotic little seeds; they definitely pack a punch of nutritional value and add incredible texture to any grain dish. Actually a member of the mint family, chia seeds are native to southern Mexico and Guatemala. Chia seeds are full of essential nutrients, including protein, fiber, and Omega-3s, perfect for keeping you fuller and satisfied longer. Add to a grain salad or sprinkle on your smoothies, salads, and yogurt for extra crunch. mEAL IDEAS: Chia pudding with almond milk, vanilla and cocoa powder; cinnamon chia seed granola.

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Gorgeous Grains (continued...) pOLEnTA

AmARAnTh

Bright yellow, grainy, creamy, cheesy; polenta is the perfect Italian cornmeal. Polenta can be prepared soft, hard, baked, grilled, or even fried, and is a delicious bed for hearty tomato sauce, vegetables, and meats. Historically, polenta is known as peasant food, but it can be prepared in so many different ways fit for anyone. Try polenta as an alternative to pasta or rice to accompany your favorite fish and chicken dishes.

In the center of a tall, broad-leafed plant with beautiful brightly colored flowers lay tiny seeds; believe it or not, these are the amaranth grains that end up on your plate. Because amaranth comes from a plant, it has many nutritional characteristics of dark leafy green vegetables, such as fiber, Vitamin C, and calcium, as well as being an excellent source of protein. Amaranth is gluten-free and is the perfect substitute to oats and wheat in any grain dish.

mEAL IDEAS: Italian steak and peppers with creamy polenta; grilled or cheesy polenta.

mEAL IDEAS: Cranberry chicken tagine with couscous and amaranth; amaranth popcorn; amaranth maple cornbread.

Introducing Chickpea Chips

BROwn BASmATI RICE What’s the difference between typical brown rice and brown Basmati rice? Well, adding the ‘Basmati’ to it means the rice is longer and thinner, and cooks quicker than regular rice. Very popular in Indian cooking, brown Basmati rice is nutty, aromatic, and flavorful.

Gluten Free • Kosher • No GMOs

mEAL IDEAS: Brown Basmati rice pilaf; brown Basmati rice with cinnamon, cloves and onion; cauliflower rice pilaf.

mayakaimal.com

ISRAELI COuSCOuS

GRANOLA COOKIES

EGG FREE • WHEAT FREE • BUTTER FREE

Find us in the bakery department!

The little pearls of Israeli couscous are the perfect combination of tender, chewy, and nutty. Just like a blank canvas, Israeli couscous is ready to be dressed up with spices, sauces, and seasonings. Use Israeli couscous just like pasta and add vegetables, or make a big bowl of sweet or savory grain salad for entertaining. Any Israeli couscous dish will surely please a crowd. mEAL IDEAS: Couscous with apples, cranberries and herbs; pearl couscous with olives and roasted tomatoes; Israeli couscous with grilled eggplant and red pepper.

wILD RED RICE Red rice’s unique color indicates nutty flavor and high nutritional value. Use earthy ingredients in red rice dishes, such as woodsy mushrooms and rich pecans. Red rice is sure to brighten up any table and main dish.

A treat you’ll be proud to serve and enjoy. WWW.NOTHINBUTFOODS.COM

122 | FLAVORS MAGAZINE

mEAL IDEAS: Red rice stuffed acorn squash; baked red rice with almonds and cranberries; Thai red rice pudding. -f

From the 4C Foods family to your family —

Eat, Drink, and Enjoy!

FAIRWAY_LIQ_COCO_OIL_AD_2014.pdf

GLUTEN FREE

NUT FLOURS Introducing the new Bob’s Red Mill

NATURAL ALMOND MEAL Finely ground from unblanched almonds, it’s the perfect addition to our best-selling line of gluten free nut flours.

Bob’s Red Mill Natural Foods, Inc.

13521 SE Pheasant Court • Milwaukie, OR 97222 503-654-3215 • FAX 503-653-1339 • 1-800-349-2173 • www.bobsredmill.com

124 | FLAVORS MAGAZINE

Wellbeing boost Manuka honey is created by bees who feed on the Manuka flower which is found in exotic New Zealand. Manuka Doctor uses the highest grade of Manuka Honey to offer consumers premium quality products.

* Bio Activity levels range from 10+ through 24+. This line also offers four infusions: Lemon. Ginger, Aloe Vera and Glucosamine

Key Benefits: Assists with moisture

absorption and retention in skin Stimulates healing Slow release sugars to aid sustained natural energy without spikes

Naturally calms and settles

the stomach Significant levels of antioxidants to help protect against the effects of harmful bacteria, free-radicals and inflammation

Try our ALL NATURAL Manuka Doctor Manuka Honey in your beverages, as a sweetener substitute or by the spoonful to receive the full benefits of this Super Food!

2/28/14

8:50 AM

Discover the Many Uses of

Nature’s Way® Coconut Oil

Providing the perfect balance of potency, ® purity, flavor and aroma. • Superior potency - up to 93% MCTs (Medium Chain Fatty Acids) • Stays liquid - even when refrigerated! • Great for salad dressings, sauces, drizzling on popcorn etc. Non-hydrogentated Hexane-free • No trans fat

HEALTHY LIVING

Bring one home today and enjoy! BAKED FRESH, DOUBLE-FILLED W I T H R E A L F R U I T. M A D E W I T H N O P R E S E R VAT I V E S , T H E Y ’ R E J U S T T H E WAY YO U R E M E M B E R T H E M .

Fairway pancakes Go Gluten-Free! T

he prevalence of celiac disease and gluten intolerances increases by the minute. Fairway is your onestop shop for all your gluten-free needs. We’ve expanded our offering of gluten-free breads, cereals, muffins, and cookies, as well as gluten-free flours for baking. We even have a new gluten-free Fairway-label pancake batter that tastes just like the real thing. You’ll never be hungry on a gluten-free diet when you’re using Fairway as your resource. Those with celiac disease are allergic to gluten, a protein found in wheat, oats, barley, and rye. One can also be gluten-intolerant, meaning that they can consume gluten in small amounts that will not cause harm to their bodies. For people with celiac disease or gluten intolerance, label reading is critical to ensuring a pure gluten-free diet.

FA I R WAY M A R K E T. C O M

Following a gluten-free diet is absolutely necessary for those with celiac disease, but gluten-free is

becoming trendy as well. Gluten-free diets are associated with a host of health benefits, including lowering blood cholesterol, promoting the health of the digestive system, and even promoting weight loss. This is due to the fact that a gluten-free diet is what we like to call an “elimination” diet; you are eliminating many highcarbohydrate and high-fat foods from your diet. Those adhering to a gluten-free diet are mostly eating fruits, vegetables, and proteins, and are less tempted by dessert simply because they cannot eat it.

Start your day off right with Fairway Gluten-Free Pancakes in Classic and Chocolate Chip, with Fairway’s Fresh Squeezed Orange Juice.

However, it is still important to incorporate all of your food groups in your diet, even with the elimination of many foods. Don’t forget that potatoes, quinoa, and rice are great sources of carbohydrates and fiber that are also gluten-free. As always, stock up on your fruits and vegetables, lean proteins, and watch your portion sizes. You’ll love the gluten-free lifestyle in no time! -f

FAIRWAYMARKET.COM | 127

on-the-go

VAIL NOW A

T ABLE A

Grab some good AY W R I FA

Live Organic. Live Santa Cruz. Santa Cruz Organic® Apple Sauce now available in a convenient pouch! Easy snacking on-the-go! Also available in cups and jars.

The V8 portfolio has wide consumer appeal providing exciting good for you options and on trend flavors for anyone, anytime, anywhere.

www.facebook.com/santacruzorganic www. santacruzorganic.com NON-GMO PROJECT IS A REGISTERED TRADEMARK OF THE NON-GMO PROJECT, INC. ©Santa Cruz Natural, Incorporated

multigrain

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truRoots™ introduces a distinctive line of authentic whole grain and sprouted grain pilafs.

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M&M’S® Milk Chocolate Enjoy the classic that’s loved around the world.

WHERE HAVE YOU BEEN ALL MY LIFE?

the Chocolate Bars you know and love, now in bites.

HEALTHY LIVING

Snacking Reimagined >> nEw FAIRwAY pOpCORn by Rebecca Ebaum & Lori Jean Levy

uttery, salty, crunchy, finger-lickin’ good only begins to describe Fairway’s new line of popcorn. Our four varieties are so tasty, you won’t even know which one to pick up first. You can smell that Movie Theater Popcorn from a mile away, but don’t want to leave your couch? Fairway has you covered. Does that fresh, sweet, and salty wafting smell of Kettlecorn bring you back to your favorite childhood carnival days? Fairway has you covered once again. You can have your popcorn and eat it, too, with our Lite n’ Skinny Kettlecorn variety, without the guilt. If you want to go even lighter, try the Sea Salt Popcorn. The next time you are looking for a perfect snack, grab a bowl of All-Natural Fairway Popcorn, and you won’t be sorry. Our popcorn has No GMOs or trans-fats, and it is gluten-free and Kosher. For the DIYers: dress up our popcorn with your favorite snack foods for some crazy creations. Pretzel sticks, crackers, goldfish, chopped-up Oreo cookies, almonds, and peanuts make delicious crunchy additions. For some sweet and salty, pour in M&Ms, dark chocolate, and marshmallows. If you’re feeling fancy, give Sea Salt Popcorn an Italian twist; in a food processor, combine one

132 | FLAVORS MAGAZINE

ounce of Parmesan cheese, ¼ cup of fresh parsley or basil leaves, 1 clove of garlic, and 1 teaspoon red pepper flakes. Toss over the popcorn to coat…mmm pesto popcorn! Spice up your movie-watching evening with Chili Popcorn: drizzle your popcorn with Fairway extra virgin olive oil and toss with chili seasoning mix. You won’t even need the cornbread, because the popcorn is right there! For a dessert you can feel good about chowing down on, use unsweetened cocoa powder as a chocolatey topping, with a little vegetable oil to make it stick. Mix with dried fruits, nuts, and chocolate pieces, with some napkins on the side to prevent chocolate fingerprints. For those more-indulgent snacking moments, we have introduced eight new gorgeous canisters of gourmet popcorn. Whether tempted by the Peanut butter Cup, White Trufﬂe Parmesan, Kettlecorn, White Cheddar, Chocolate Carmel Crunch, or the Sea Salt Caramelcovered kernels, you can’t possibly go wrong picking up one of these delightful tubes in our Bakery Department. They are snackable, shareable, and giftable! -f

Try all our varieties Tonic Water · Naturally Light Tonic · Mediterranean Tonic · Sparkling Lemon · Club Soda Ginger Beer · Ginger Ale

FAIRWAYMARKET.COM | 133

Not Just Any Old Mustard…

Aidells Gourmet Chicken Lunchmeat Four Great Flavors!

Cajun Style, Chipotle Pineapple, Chicken & Apple, Garlic & Basil All Natural, Antibiotic Free, Gluten Free No MSG, No Nitrites or Hormones Everything we do at Aidells is for one goal… To satisfy the appetite for exceptional taste

Now you can enjoy the classic steakhouse tradition in your own home. Old Fashioned Sauce & Creamed Spinach

NOW AVAILABLE AT www.PeterLuger.com FAIRWAY FOODS Now available at Fairway.

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Sausage. Blended to Perfection For more information about our delicious products, valuable coupons and fantastic recipes, visit premiofoods.com

Eat Soup. Feel Good. At Kettle Cuisine, we make soup the right way, every step of the way, with no shortcuts and nothing artificial. One taste and we are sure you will become as passionate about serving our premium-quality, all natural soups as we are about making them.

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Now you can make the Marukan Legend a part of your own kitchen.

Stake your claim.

PRESSELS

Introducing

Motherlode Provisions

Premium line of sophisticated barbecue sauces and hot sauces Premium Rice Vinegars

Colorado, USA

Delicious fruit and vegetable products from our farm to you.

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Learn more about Dole products online at www.dole.com

In the Italian village of Fara San Martino, tradition meets innovation, quality and respect for the environment Half the Calories of Sugar! 5 Calories per Serving Introducing Delverde Pasta, now available at Fairway Market

Sweetness of Sweetness of 1/2 tsp. = 1 tsp. Domino® Light Sugar

dominosugar.com

BEET SALAD WITH BLOOD ORANGES, GOAT CHEESE AND WALNUTS Dressing Ingredients: • ¼ cup white wine vinegar • ¼ cup Filippo Berio® Delicato Extra Virgin Olive Oil • 1 teaspoon Dijon mustard • Salt and pepper to taste

Directions: 1. Cover beets with water and bring to a boil. Simmer for 30 minutes or until beets are tender when pierced with a fork. Let cool to room temperature.

Salad Ingredients: • 2 to 3 medium red and/or yellow beets, stems and greens removed • 2 small blood oranges, sectioned • ¼ cup red onion, thinly sliced • ¼ cup walnuts, chopped • 1 ounce goat cheese, crumbled • Baby spinach (optional)

3. Quarter beets then slice ¼-inch thick. Arrange beets on salad plate with oranges and red onion slices.

2. While beets cool, whisk dressing ingredients together.

4. Top with crumbled goat cheese and walnuts. Drizzle with dressing as desired. Serve over baby spinach if desired. filippoberio.com

FUN & ENTERTAINING

I’ll Take the High Road >> ExCLuSIvE nEw FAIRwAY ICE CREAmS

Chefs Keith Schroeder (L) and Steven Smith (R) of High Road Ice Cream

by Lori Jean Levy

dear college friend from Emory introduced me to Atlanta-based Chef Keith Schroeder a few years ago. I knew he was one to watch, an innovator indeed. Having found a small niche to fill, he transitioned his culinary career from savory to sweet, becoming the producer of indulgent, frozen creations which he sold mostly to other chefs and restaurateurs. Word spread quickly, and suddenly High Road was the talk of the South. With signature adult flavors like Brown Butter Praline (make sure you draw that out properly, “prawwww-liiiine”), Vanilla Fleur de Sel, and Bourbon Burnt Sugar, ice cream had surely come of age. Keith popped uptown this past October with his partner Chef Steven Smith after an unbelievably successful

showing at the 2013 New York City Wine and Food Festival. The lines were snaking down the block for their ice cream sandwich, which consisted of their insanely delicious Pistachio Honey Ricotta Gelato served between warm buttered slices of lightly toasted brioche. People begged for seconds and were getting irritable when told it wasn’t quite readily available yet throughout the city and the tristate area. They were working on it; hence, the Monday morning visit. We sat and talked, and tasted, of course. Oh my, the triedand-true faves and all of the not-yet-released flavors were laid out on the table before me. As I took a breath from sinking my spoon back into the unmarked white pint, which proudly now wears the name “Mr. Butterpants,” I

didn’t let on they had hit all of my favorite weaknesses, especially this one with the peanut butter in the ice cream. Keith and Steven are huge Fairway Market fans. Both were locals, in fact, until the ice cream biz took them to Atlanta, which is having an unbelievable culinary renaissance all its own these days. When the noise in NYC got louder, they knew exactly where they wanted to be. So, long story incredibly short, they plied me with some delicious gelatos and sorbets, and then we took a stroll through the Harlem store. I gathered all my favorite Fairway-branded specialty and bakery items, and packed them up in their white pickup truck, and waved good-bye by the West Side Highway. I wished them well, and told them not to call until they had played with each and every ingredient and created the perfect pints for Fairway.

The ensuing correspondence with them has been wickedly fun, as has been each and every meeting related to this project. In January, I went to visit the brand-new High Road Factory and Scoop Shop, which had just relocated from Chamblee to new, bigger digs in Marietta, GA. Joined by the rest of the team, we tasted the new EXCLUSIVE FAIRWAY FLAVORS made by High Road using some of our MOST FAVORITE specialty items. We look forward to launching our partnership with High Road Craft Ice Cream this spring. We look forward to hearing your reaction to these amazing flavors, which will be available only at Fairway Market. Your summer just improved, and you didn’t even know it. -f

Exclusive Fairway Flavors include

FIG & Saba A grown-up combination of our jammy Calabrian Artibel ﬁgs with hints of lemon and vanilla, along with a good drizzle of our Fairway Saba; thick, sweet, tart, and deeply satisfying. The color, texture, and ﬂavor render this one “romantic” combination.

140 | FLAVORS MAGAZINE

FAIRWAY TO HEAVEN

Frutti Di Bosco

Stracciatella

Extra Virgin Olive Oil

“F2H,” as we insiders refer to our ubiquitous favorite java blend, has legions of followers. There wasn’t a doubt in my mind that our favorite beans would make for some scrumptious coffee ice cream. Add bakery-fresh coffee cake crumbs and a hint of cinnamon, and this pint just became a single-serve.

Another mystical creation of Italian red berries, Madagascar vanilla, and ribbons of Valrhona chocolate. Can you say mercy?

Ahhhhh, the pièce de résistance! Fairway Market’s exquisite extra virgin olive oil has been skillfully crafted into a smoothly textured, intensely satisfying gelato. This creation deﬁes the laws of chemistry: excellence simpliﬁed.

COFFEE

FAIRWAYMARKET.COM | 141

Great Quality,

Great Value

Coming Soon

Brandt ad Fairway 2/14_A 2/26/14 9:22 AM Page 1

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FUN & ENTERTAINMENT

Pass the P latter

>> SEASONAL APPETIZERS & LIGHT BITES by Nora Bass

f you’re going to host a party, what’s the best way to ‘wow’ your guests? It’s not just fresh flowers! You already have your charcuterie, with Steve Jenkins’ mouth-watering meat-lovers’ recommendations in “Salumeria Originale.” Salumi aside, you want even more fine, fresh tastes from around the world—made bite-sized for splendid nibbling.

10M

Fairway’s in-house chef Vincent Olivieri created these palate perfections, including: salty anchovy crostini and Fairway’s unsalted fresh mozz; prosciutto-wrapped fresh figs with Fairway honey; and stuffed Medjool dates with warm goat cheese. Now this is how you get a party started.

Anchovy Crostini

INGREDIENTS (24-26 pieces) 1 50g jar anchovy filets (good quality) 8 oz Fairway unsalted fresh mozzarella 4 oz Australian roasted tomato 1/2 bag Fairway Crostini 3 tbsp Parmigiano Reggiano, shaved

DIRECTIONS Lay out crostinis. Slice ball of fresh mozzarella; cut slices in half. Top each crostini with mozzarella. Place a slice of roasted tomato on top of cheese. Place an anchovy filet on top of roasted tomato. Sprinkle some Parmigiano Reggiano. Drizzle with some of the oil from the tomatoes. Plate and serve.

FAIRWAYMARKET.COM | 147

Pass the P latter (continued...) 10M

Plainly, there’s

Prosciutto-Wrapped Figs

something missing from our label.

INGREDIENTS (3 pieces)

3 large whole figs, sliced 4 oz prosciutto 3 tbsp Fairway Honey Rocket arugula

DIRECTIONS Slice figs vertically into 3 even pieces. Place 1 leaf of arugula on top of each slice of fig. Tear slices of prosciutto in half and wrap fig and arugula. Stack the figs 3 slices high. Place skewer through the middle. Drizzle with honey.

30M

Stuffed Medjool Dates INGREDIENTS (serves 4-6)

8 Medjool dates 8 tsp fresh goat cheese 4 slices prosciutto 2 handfuls baby arugula cumin, to taste

Meet John. He’s one of the secret ingredients to our all-natural bird. That’s because John raises his turkeys with compassion; nurturing them on an antibiotic-free, vegetarian diet, plenty of fresh air and pure well water. (Just like the good-old-days of 1835 when Plainville Farms started.) But just because we’re rooted in old-fashioned values doesn’t mean we don’t know a thing or two about satisfying current taste and health needs. Take our ground turkey for example. It’s perfect for serving healthy, homemade meals in a snap. Use it instead of beef in your burgers, meat loaf or lettuce wraps for delicious flavor with today’s health sensibilities. Your secret is safe with us.

DIRECTIONS Preheat the oven to 425 degrees. Slice the dates down the middle and remove the pit. Stuff each date with 1 teaspoon goat cheese. Wrap each date in 1/2 slice of prosciutto. Place the dates on a baking sheet and heat them in the oven for 4 minutes.

Scan here or visit our website for ground turkey recipes.

www.plainvillefarms.com

Place 1/2 handful of baby arugula on each of four plates. Remove the dates from the oven and place two dates on top of each pile of arugula. Sprinkle lightly with cumin and enjoy! -f

148 | FLAVORS MAGAZINE

Now Available at Fairway Market.

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PARMESAN CRUSTED CHICKEN Servings: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes

MAIN INGREDIENTS

½ CUP HELLMAN’S® Real Mayonnaise ¼ cup grated Parmesan cheese 4 boneless, skinless chicken breast halves (about 1 1/4 lbs.) 4 tsp. Italian seasoned dry bread crums

The R.W. Knudsen Family® welcomes Nature’s Peak™, a perfect and flavorful blend of vegetable and fruit juice made with no artificial colors, flavors or preservatives. UI FR T

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1. Prehead oven to 425°F. 2 In medium bowl, combine Hellman’s® Real Mayonnaise and cheese. Arrange chicken on a baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crums. 3. Bake 20 minutes or until chicken is thoroughly cooked.

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EG I E G

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FOOD & TRAVEL

Duck Prosciutto Lay it out like finger food, because it is! A quarter- pound is plenty for four people to share with crusty bread, sweet butter, and cocktails.

Duck Rillettes Slather them into a crock, and serve them with a little spreader, some sweet butter, and some crusty toasts. Rillettes are a specialty of France’s Touraine region, where duck meat and duck fat are whipped up into a spread like no other, where they are often served alongside long- pointy radishes that are eaten with sweet butter and Brittany sea salt, on crusty bread.

Mangalitsa Ham

Salumeria Originale >> unFORGETTABLE COCKTAIL

AppETIZERS FROm FAIRwAY by Steve Jenkins

his is far more than a deli counter; this is a world-class salumeria. That’s what Italians call a “deli.” The French call it the “charcuterie.” A proper salumeria or charcuterie

154 | FLAVORS MAGAZINE

is far more than a place to get sandwich coldcuts and cole slaw. Here are a few things that will show your best friends how much you care about them.

This is a miraculous substance that, like Jamon Iberico, leaves the realm of ham altogether. The deep, inexplicable savoriness of this stuff is what dreams are made of. Serve it like the finger food it is, with NOTHING or, if you must, some sweet butter, and crusty bread or toasts.

La Quercia (Iowa) Prosciutto Piccante This famous Iowa prosciutto by Herb Eckhouse is chili-infused, and is among the break-out artisanal substances that has made the United States the wonder of the gastronomic world. One taste of La Quercia, and you will fall to your knees and think, ”to hell with dinner.”

Escala Boquerones Principe Brand San or Anchovy Fillets Daniele Prosciutto Boquerones are anchovies that from Friuli have been “cooked” by being bathed in white wine vinegar. They are fabulous with cocktails. Escala anchovies, as with mangalitsa ham and Jamon Iberico, are little fishies that leave the realm of little fishies. Lay out a fillet or two per person, like the finger food great artisanal anchovies should be. Again, toasts aren’t necessary, but who doesn’t love crusty toasts?

This is the Italian prosciutto that so many Italians insist is more than the equal to Zuarina Langhirano ham and Galloni Parma ham. We’re not taking sides, but just being around these three remarkable Italian prosciutti is an honor and a privilege. (continued...)

FAIRWAYMARKET.COM | 155

Salumeria Originale (continued...)

Imperial Brand Chorizo from Gloversville, NY We have championed this killer chorizo since Ignazio came to us from Madrid in 2012. Iggy invested four long, expensive years in proving to the USDA that his artisanal process is more immaculate that any other, and his ancient, original recipe for this beloved spicy pork sausage from La Rioja blows away every other chorizo we have tasted in La Rioja, in Catalonia, in Castile-Leon, in Extremadura. Weâ&#x20AC;&#x2122;ll slice it thick for you, or you can buy it by the unit and cut it into thick chunks yourself.

Wild Boar Sausage or Prosciutto Deep and dark rumbles of abundant flavor will roll over you and your friends as you allow this stuff to melt on your palate. Serve with sweet butter and crusty bread.

Lardo and Guanciale Lardo is fatback from rare-breed hogs. Guanciale is cheek fat, also from rarebreed hogs. Both are savory and textural wonderments when served with cocktails and crusty bread or toasts.

Parma Ham by Zuarina or Galloni These are the two finest brands of Italian prosciutto. Serve a couple of slices per person alongside a crock of sweet butter and crusty bread. -f

Shady Brook Farms Turkey Burgers Freezer to table in 20 minutes Better Taste! - Better Eating Experience!

156 | FLAVORS MAGAZINE

FAIRWAYMARKET.COM | 157

LL INTO SPRING

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EVENTS & MORE

Olive O il Revelry

>> ThE InTERnATIOnAL OLIvE OIL

COmpETITIOn RETuRnS TO nEw YORK FOR ITS SECOnD AmAZInG YEAR

his is rock and roll; this is exciting, big stuff! This April, New York City will host the most important extra virgin olive oil contest the world has ever seen. It is only right that Fairway Market—New York’s beloved EVOO mecca—sponsor this three-day extravaganza of great chefs, serious food, seminars and, of course, outstanding olive oils. An international panel of leading experts will identify and honor the best extra virgin olive oils in the world. Culinary professionals, food industry executives, chefs, and journalists are already signing up to attend the seminars, which will span olive oil production, quality and chemistry, sensory enjoyment, culinary applications, olive oil varieties, marketing and promotion, trade issues, and much more. If you care about olive oil, you ought to join us. Our own Lori Levy will be talking about the tricky business of importing olive oil, and Steven Jenkins will give a presentation on Fairway’s olive oils and how we make olive oil magic at Fairway everyday. Hope we see you there!

whEn: April 8 - 10, 2014 whERE: The International Culinary Center DETAILS: Sponsored by Fairway Market, the International Culinary Center, and Olive Oil Times

hEAD TO nYOLIvEOIL.COm FOR mORE InFORmATIOn

160 | FLAVORS MAGAZINE

WE’RE SERIOUS ABOUT SEAFOOD