Vol. 15
the
M AY 2 0 2 2
MAGAZINE d eli ci ous fi nds • culi nary ti ps • seasonal i nspiratio n
Join the
U lt i m at e Loya lt y exp e r i e n ce fo r M e m b e r o n ly d e a l s and more! See deals on page 14
Made in store!
Your Grill Is Calling
TIPS FOR GRILLING
the Best Burger Yet
MEMORIAL DAY
Picnic Perfection
CELEBRATE IN
Red, White & Blue
BRING GLOBAL FLAVORS TO
Your Table
Pricing and promotions valid May 4–31 unless otherwise stated. See back cover for details.
OVER $ 100 OF SAVINGS INSIDE COOK LIKE A CHEF WITH
Ming Tsai
Your Guide to
Backyard Bliss
With the unofficial kickoff to summer just around the corner, May ushers in the season’s tastiest delights—from savory meats sizzling on the grill to sweet-as-can-be watermelon dripping down your chin. In this issue, we’re serving up ways to make the most of cookout season, including tips for grilling your best burger yet, recipes for the trendiest sides (corn ribs, anyone?), plus wine or beer pairings for every gathering. For Memorial Day weekend, our picnic-ready feast and red, white and blue treats (from fruit tarts to cupcakes) are perfect for sharing with friends and family. So go ahead and dive in— summer’s almost here!
contents:
Our Made-in-Store Ultimate Skewers.........................................2–3 Beef Up Your Burger Game...........................................................4–5 The Season for Grilling & Chilling...............................................6–7 Picnic-Perfect Weekend................................................................8–9 Celebrate in Red, White & Blue!................................................10–11 Watermelon Season Is Here!...........................................................12 Backyard Barbecue Essentials..........................................................13 The Ultimate Loyalty Experience Member Deals..................14–15 Expand Your Horizons................................................................16–17 Celebrating AAPI-Owned Businesses.....................................18–19 Cook Like a Chef with Ming Tsai.............................................20–21 May Little Big Meals.......................................................................... 22 May Featured Items....................................................................23–27 This! Is Your Orchid Headquarters................................. back cover
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Our favorite
Easy-Drinking Wine to pair with all things smoky and charred. Elouan Pinot Noir
Crafted in western Oregon, this dark ruby-red pinot noir brings intense flavors of Bing cherry, cocoa, candied cranberry and boysenberry.
Cook the Cover Ultimate Skewers
Our made-in-store Ultimate Skewers are an easy way to elevate any backyard soirée. All the slicing and dicing is done for you—just provide the grill and the hungry guests! Each one comes with top-quality meats and plenty of fresh veggies packed onto a high-grade metal skewer that you can use again and again. Among our newest flavors: Ultimate Argentinian Chicken and Ultimate Argentinian Steak Skewers with chorizo sausages and chimichurri sauce, and the Ultimate Black Pepper Steak Skewer with red onions, green peppers, white mushrooms and black pepper sauce.
we th an k yo u fo r yo ur serv ice May 28–30, show your military I.D. to receive a 10% discount on your purchase. Offer is valid for spouses. Discount does not apply to alcohol or gift cards. At 3pm on Memorial Day, join The Fresh Market as we participate in the National Moment of Remembrance— one minute of silence to honor those who have died in service to our country.
The Magazine
3
IN SEASON
Beef Up Your Burger Game
When it comes to grilling the perfect burger, one thing is certain: A burger is only as good as the beef it’s built on. To create the juiciest burgers around, our expert butchers recommend using ground chuck. It typically has a higher fat content, which translates into a tender texture and full flavor. At The Fresh Market, we strive for chuck that’s 85% lean and grind ours in-store every day. And you know it’s fresh because we only sell it the same day it’s ground. You can buy it by the pound or take home our made-in-store patties in flavors like Bacon Cheddar, Bleu Cheese or Portabella Gouda.
I TA L I A N M E AT LOA F BURGER
che f-approv e d bu rge rs In a blind taste test, chefs from the prestigious Culinary Institute of America chose our Bacon Cheddar Burger over some of our top competitors. Don’t just take it from us— experts agree our burgers are the best!
BURGER OF THE MONTH
Italian Meatloaf Burger (Pictured)
This savory, satisfying burger is made in store with a blend of beef, pork and Italian spices. Add fresh mozzarella, basil, a drizzle of balsamic vinegar and a slice of tomato; top it all with garlic mayo or pesto aioli; and serve it on a ciabatta bun. Buon appetito!
Everyday Wine
Our favorite to pair with every burger under the bun. Bonanza Cabernet Sauvignon
This accessible California wine reflects life’s simple pleasures with flavors of luscious fruit, dark chocolate and silky tannins.
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meet o ur chef
Ingrid Chen McCarthy
The Fresh Market Food Developer
Ingrid brings a lifelong passion for food and cooking to her job as Food Developer at The Fresh Market. It’s a passion that can be traced to a childhood spent eating her mother’s “amazing” Taiwanese cuisine—and her own ingenuity. “I taught myself how to make mashed potatoes at 8 years old, and I’ve never stopped learning.” Ingrid came to The Fresh Market with more than 20 years of experience in restaurants and food service operations. She was a server, a host and a bartender before attending the Oregon Culinary Institute in Portland, working her way up to executive chef and later owning her own hospitality consulting business. Today, she creates and tests many of the recipes you find in this magazine, on our website and in our ready-tocook meals, such as Little Big Meals and Market Meal Kits. “My favorite part of my job is getting to play with food every day!”
i n g r i d’s top 3 bu r g er t ip s KEEP IT SIMPLE: Season with kosher salt and freshly cracked
black pepper right before grilling.
DON’T PRESS YOUR PATTIES: Resist the temptation to press
on your burgers with a spatula. Smash burgers are great on a flat-top grill or cast-iron skillet, but smashing on an open-flame grill will only squeeze the meat juices and flavor out. You can press a dimple in the middle of your patty before it hits the grill to prevent the burger from turning into a ball shape.
USE A THERMOMETER: An instant-read probe thermometer is
every meat lover’s best friend.
medium-rare
medium
medium-well
130°F
140°F
150°F
The Magazine
5
the season for
Grilling & Chilling
IN SEASON
Don’t waste those precious summer evenings waiting for a table at your local burger joint. Spend them relaxing in the comfort of your own backyard instead—grill tongs at the ready and cold beverage in hand. With our value-packed Gourmet Burger Meal, you can whip up delicious burgers for four—for just $20! Beef (or turkey!) patties, buns and sides included.
Our Everyday Gourmet Burger Meal for 4 Meal includes: • Gourmet Burgers (4 ct) • The Fresh Market Brioche Hamburger Buns (4 ct) • Fresh White or Bi-Color Corn (4 ears) • The Fresh Market Potato Chips (9 oz)
20
$
Serves 4 $ 5 per person
Find everything at the meat counter gourmet burger display. Available every day while supplies last.
Serving Suggestion
Craft Brew
Our favorite to pair with a juicy burger. Dale’s Pale Ale
America’s first craft beer in a can, this hoppy sip from Colorado’s Oskar Blues Brewery delivers bold flavors of pale malts and citrusy floral hops.
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Now Trending on the Grill Grill up a side of something a little different this season—corn ribs! This fresh take on classic elote—Mexican street corn—is a tasty summer trend that we can’t get enough of.
FROM OUR CHEF’S KITCHEN CHEF INGRID
Citrus Mojo Corn Ribs with lime crema
25 minutes serves 4 as a side serves 6-8 as an appetizer 4 1 tbsp
ears corn The Fresh Market Spicy Citrus Mojo Seasoning 2 tbsp olive oil ½c sour cream juice of 1 lime ½ tsp kosher salt 2 oz queso fresco, finely crumbled ¼c cilantro, chopped Preheat grill to medium-high heat. Cut the corn ribs: With a large, sharp knife, cut the bottom end off the corn to make a flat surface for the corn to stand upright. Stand the corn vertically on the cut end, and slowly and carefully cut the corn in half lengthwise, using a rocking motion to move the knife down the cob. Stand each half vertically and cut again to make quarters. Make the lime crema: In a small bowl, mix the sour cream, lime juice, salt, queso fresco and cilantro together until fully incorporated. Crema should be loose enough to pour easily. Grill the corn: In a small bowl, mix the mojo seasoning and olive oil. Brush the spice mixture evenly on the corn kernels, then place on the grill. Grill, turning occasionally, until kernels are crisp-tender and lightly charred, about 15 minutes. To serve: Place the corn ribs on a platter and drizzle with lime crema. Top with additional chopped cilantro and crumbled queso fresco if desired.
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Picnic-Perfect We
IN SEASON
Whether you take it to the beach, to the park or to your own backyard, Memorial Day weekend is meant to be spent outdoors. Our ready-to-eat picnic feast makes an alfresco meal a snap to pull off, with nibble-worthy bites that go anywhere. No prep work or cleanup required!
Memorial Day Picnic Meal for 4 Meal includes: • Meat and Cheese Pinwheel Appetizer Tray (32 oz) or Caprese Pinwheel Appetizer Tray (42 oz) • Charcuterie Tray (22 oz) • The Fresh Market Assorted Entertainer Crackers (8.8 oz) • Tropical Fruit Tub (24 oz) • Dessert Bar Sampler Box (4 ct)
New!
4999
$ 8
Serves 4 $ 12.50 per person
TheFreshMarket.com | shop.TheFreshMarket.com
SCAN QR CODE TO ORDER ONLINE Order Online: 4/27–5/27 Order in Store: 5/4–5/24 Pick Up: 5/27–5/30 While supplies last.
eekend a su m m e rtim e favo r i te
Saltwater Taffy
BUY 4 BOTTLES
—AND—
Our favorite
Picnic-Worthy Wine
SAVE
10%
*
A sweet piece of nostalgia that brings to mind beaches and boardwalks, saltwater taffy is a guest favorite at The Fresh Market. Ours is made by Sweet Candy Company, whose recipe dates to 1910. Sweet’s world-famous gourmet taffy is whipped, not pulled, for a softer, less sticky treat. Stock up on your favorite flavor or mix and match from our assortment of 10 varieties.
to pair with the season’s best outdoor eats. Belle Glos Rosé
This California pinot noir rosé brings delicate flavors of strawberries, raspberries and a touch of spice, with a crisp, refreshing finish. *Not available in Tennessee or Ohio stores.
The Magazine
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IN SEASON
Celebrate in Red,
Show your true colors this Memorial Day weekend with our proudly patriotic assortment of red, white and blue treats, from sweets and snacks to seasonal blooms.
Patriotic Fresh Fruit Tart
Stripes made with raspberries, strawberries, blueberries and cream give our signature fruit tarts a Memorial Day makeover. A signature specialty for more than 20 years, these luscious fruit tarts are made fresh in store daily. We start with a buttery, shortbread crust, paint a layer of chocolate on the bottom and then fill it with our silky-smooth pastry cream. We finish it off with fresh fruit from our Produce Department. $ 19.99 ea | 9"
Hand-Decorated Patriotic Cupcakes $
10
5.99 ea | 6 ct
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White & Blue!
Sweet Jubilee Seasonal Treats
7.99–$14.99 ea | 7–9 oz
$
Fort Knox Chocolate Coins
1.99 ea | 1.5 oz
$
Hand-Decorated Patriotic Cookies
3.99 ea | 2 oz
$
Saratoga “Old Glories” Red, White and Blue Chips
3.99 ea | 7 oz
$
Fresh-Cut Hydrangea
12.99 ea
$
Free
Get a Hand-Decorated Patriotic Cookie
with your curbside pickup order on Memorial Day, May 30.* *Receive 1 Hand-Decorated Patriotic Heart U.S. Flag Cookie while supplies last.
The Magazine
11
IN SEASON
FROM OUR CHEF’S KITCHEN
Watermelon Season Is Here! Watermelons may be 92% water, but they’re 100% delicious! By themselves, these summertime favorites offer a sweet way to hydrate when the weather heats up. They also make a surprisingly tasty addition to recipes like our sweet and spicy berry salsa. Grab a spoon and dig in!
c atch
Wild Salmon
at t h e fres h mar k et Each year, we’re one of the first retailers on the East Coast to offer fresh-off-the-boat wild salmon as soon as the season begins, typically June through early fall. You’ll find three coveted varieties from the cold waters of the Pacific Northwest: king, sockeye and coho.
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SCAN QR CODE TO LEARN MORE
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Spicy Watermelon and Berry Salsa 35 minutes | serves 8 2c 1c 1 tbsp 1 tbsp ¼ tsp 1/8 tsp 1 tsp 1 tbsp
watermelon, finely chopped strawberries, finely chopped jalapeño, seeded and minced shallot, minced kosher salt freshly ground pepper lime zest lime juice, freshly squeezed
Stir together all ingredients in a large bowl. Let stand 30 minutes at room temperature before serving. Delicious served with tortilla chips or cinnamon sugar pita chips or spooned over grilled salmon.
Lillie’s Q Barbecue Sauce or Rubs
True Made Foods Condiments
Two-time world barbecue champion Chef Charlie McKenna learned the art of southern barbecue from his Grandma Lillie. His signature sauces and rubs represent a wide variety of barbecue styles, from North Carolina to Memphis.
Created with the help of experienced barbecue pitmasters, these classic condiments—from ketchup and mustard to barbecue sauce— aren’t packed with added sugar. They’re naturally sweetened with fruits and vegetables instead.
Barbecue Sauce
BBQ Rubs
Ketchup or Mustard
Barbecue Sauce
17–21 OZ, SELECT VARIETIES
3.25 OZ, SELECT VARIETIES
12–17 OZ, SELECT VARIETIES
18 OZ, SELECT VARIETIES
$
$
4.99 ea
Save up to 2 ea $
4.49 ea
Save up to 50 ea ¢
2/ 7 $
3.99 ea
$
Save up to $3.98 on 2
Save up to $1.50 ea
Backyard Barbecue Essentials ORGANIC
The New Primal Sauce or Marinade
Freak Flag Organics Dipping Sauces
10–12 FL OZ, SELECT VARIETIES These flavor-enhancing sauces and marinades are made from allnatural ingredients, and most are paleo-friendly and gluten-free.
7.3 FL OZ, SELECT VARIETIES Dip ’em if you got ’em! Burgers, fries, chicken wings and more are perfect pairs for these organic, gluten-free and non-GMO dipping sauces.
4.99 ea
5.99–$6.99 ea
$
$
Save up to $1.50 ea
Save up to 2 ea $
Hellmann’s Mayonnaise
Ricante Everything Sauce
30 FL OZ
12 FL OZ, SELECT VARIETIES
7.49 ea
$
Save up to 50¢ ea
5.99 ea
$
Save up to $1 ea
The Backyard Food Co. Pickles 16 OZ, SELECT VARIETIES
5.49 ea
$
Save up to $1.50 ea
Pricing and promotions valid May 4–31 unless otherwise stated. See back cover for details.
Urban Accents Rubs 2–2.9 OZ, SELECT VARIETIES
5.99 ea
$
Save up to $2 ea The Magazine
13
MAY WE E K LY M E MBE R DE A L S W H I L E S U P P L I E S L A ST.
M AY 4 –10 BUY 1, GET 1
FREE
The Fresh Market Pork Bacon (Varieties: Classic Uncured and Applewood) Limit 2 free. Limit 1 transaction. Must buy 2.
50% OFF
The Fresh Market Vegetable or Fruit Chips
Unlimited redemptions.
M AY 11 –17 BUY 1, GET 1
FREE
SAVE 2.00 LB
$
The Fresh Market Organic Pasta Sauce
on The Fresh Market Freshly Ground Nut Butters
Limit 2 free. Limit 1 transaction. Must buy 2.
Unlimited redemptions.
M AY 18 –2 4 BUY 1, GET 1
FREE
BUY 1, GET 1
FREE
The Fresh Market Chocolate Bars (3 oz)
The Fresh Market Bulk Spice Bags (Equal or lesser value)
Limit 2 free. Limit 1 transaction. Must buy 2.
Must buy 2. Unlimited redemptions.
M AY 25 – 31 BUY 1, GET 1
BUY 1 LB, GET 1 LB
The Fresh Market Frozen Pizza (Varieties: Pepperoni, Cheese, Roasted Vegetable and Spicy Meat & Mushroom)
The Fresh Market Vegetable or Fruit Chips
Limit 2 free. Limit 1 transaction. Must buy 2.
Unlimited redemptions.
FREE
14
FREE
Promotions valid only for The Ultimate Loyalty Experience Members. In-store purchases only. No rain checks. While supplies last.
TA K E S ON LY 3 0 S EC OND S T O S IG N U P A ND
START SAVING
IMMEDIATELY
JO IN T ODAY ! SCAN QR CODE OR TEXT “FRESH” TO 31757 FOR A LINK TO THE REGISTRATION PAGE.
MAY MON T H LY M E MBE R DE A L S VA L I D T H RO U G H M AY 3 1 U N L E SS OT H E RW I S E STAT E D. W H I L E S U P P L I E S L A ST.
BUY 3
Buy 3 Bags of Frontera Tortilla Chips (10 oz), Get 1 Frontera Salsa (16 oz) FREE
GET THIS
FREE
BUY 2
GET THIS
FREE
Buy 2 Jars of Rao’s Homemade Pasta Sauce (24 oz), Get 1 Sfoglini Pasta (16 oz) FREE
Unlimited redemptions.
Unlimited redemptions.
SAVE $ 1.00
SAVE $ 1.00
on The Fresh Market Spring Water (24 pk)
on The Fresh Market 100% Hardwood Charcoal Briquettes or The Fresh Market Hardwood Lump Charcoal
Unlimited redemptions.
Unlimited redemptions.
SAVE $1.00
SAVE 50¢
SAVE $1.00
on The Fresh Market Gelato (30.4 oz)
on rBST-Free The Fresh Market Gallon Milk (Fat Free, 2% or Whole)
on Create Your Own 6-Pack
Unlimited redemptions.
Unlimited redemptions. Not valid in LA, PA or TN.
Unlimited redemptions. Beer stores only.
Text “FRESH” to 31757 to receive a link to The Fresh Market Ultimate Loyalty Experience registration page. Message and data rates may apply. You will receive only a single text with the link. Reply STOP to 31757 to cancel. Visit thefreshmarket.com/about-us/privacy-policy for our Privacy Policy and thefreshmarket.com/loyalty-terms for The Ultimate Loyalty Experience terms and conditions. In-store purchases only.
15
T RY S O M E T H I N G N E W
CEL EB RAT I N G ASI A N AM E RI CAN & PACI FI C I SL AN DE R H E RI TAGE M O N T H
Expand Your Horizons May is Asian American and Pacific Islander (AAPI) Heritage Month—a great time to add more globally inspired flavors to your weekly menu. The designation was originally created to honor the arrival of the first Japanese immigrants in May 1843, as well as the completion of the transcontinental railroad in 1869 by a large population of Chinese immigrants. Celebrate the diverse cultures—and cuisines—of AAPI communities with these Asian-inspired ingredients.
Small Town Cultures
CalPAC Black Garlic
Crafted using ancient Japanese techniques, black garlic is aged under specific conditions until the cloves turn black and develop a sticky texture. The flavor is sweet and earthy, with notes of dried fig, raisin and balsamic. Puree it with oil and incorporate into dressings or rub on chicken or fish before roasting. $ 12.99 ea | 2 oz
16
Hotaru Matcha Milk Jam
This silky, creamy Korean condiment is handcrafted in small batches. The taste is bright and vegetal, with a hint of sweetness and nuttiness on the finish. It makes a flavorful topping for toast, yogurt or ice cream, and can be a unique addition to a cheese board. $ 11.49 ea | 8.81 oz
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These raw, fermented vegetables will add zing—and probiotic nutrients—to just about any dish. Try the kimchi, a traditional Korean side dish of fermented cabbage and other vegetables. It can be eaten on its own or used as an ingredient in stews, fried rice, stir-fry, noodles, sandwiches and more. $ 6.99 ea | 12 oz
Muso From Japan Umami Puree
Translated as “savory,” umami was discovered by Japanese scientists in the early 20th century and is now recognized as one of the five basic tastes, along with sweet, salty, bitter and sour. This organic umami puree can be used instead of salt or soy sauce to add savory flavor to any dish. $ 7.49 ea | 5.3 oz
Global Griller Bring Asian flavors to the grill with this recipe featuring our Tomahawk Ribeye Steaks. They’re thick-cut from whole rib roasts with the bone left intact for maximum flavor.
FROM OUR CHEF’S KITCHEN CHEF INGRID
Shoyu Butter Glazed Grilled Tomahawk Steak 1 hour, 20 minutes | serves 2-4 1 2-inch thick tomahawk steak ¼ c (half stick) unsalted butter ¼ c Haku Mizunara Whisky Barrel Aged Shoyu Preheat oven to 250°F. Remove the steak from the refrigerator and let rest at room temperature for 20–30 minutes. In a small pan, melt the butter and shoyu together, stirring to combine. Remove from heat and pour into a small bowl. Place the steak on a wire rack set inside a foil-lined baking sheet and brush the meat all over with the shoyu butter. Place in the oven, and slow roast, turning the steak and brushing with shoyu butter every 20 minutes, until the internal temperature reads 115°F for medium-rare, 125°F for medium and 135°F for medium-well, about 60–80 minutes. Preheat grill to high heat. Quickly sear the meaty part of the steak over direct heat, flipping and brushing with additional glaze every 30 seconds, until dark brown and lightly charred, about 5 minutes total. Let the steak rest for 10 minutes before carving off the bone and slicing to serve, drizzling with any remaining shoyu butter.
Special Occasion Wine
Our favorite to pair with savory meals featuring deep umami flavors. Silk & Spice Red Blend
This full-bodied Portuguese wine evokes flavors of vanilla, black pepper and pink peppercorn, combined with hints of mocha.
Haku Shoyu
Shoyu is the term for Japanesestyle soy sauce, which is made simply with fermented soybeans, wheat, salt and water. It’s used to season a range of dishes and as a dipping sauce. Haku Shoyu comes in several flavors, including Cherry Blossom, Smoked and Whisky Barrel Aged.
21.99–$22.99 ea | 12.7 oz
$
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A A P I - OW N E D B U S I N E S S E S
CEL EB RAT I N G ASI A N AM E RI CAN & PACI FI C I SL AN DE R H E RI TAGE M O N T H
°F
Nona Lim
A childhood spent in Singapore—where a melting pot of Asian cultures was reflected at the outdoor food markets—inspired a love of cooking and cuisine for Nona Lim. After she moved to California’s San Francisco Bay Area, she sought out ways to recreate the Asian street food dishes of her youth using only clean, whole foods—no artificial ingredients, preservatives or large amounts of sodium. Today, her self-named company has grown from local to nationwide status. Her small-batch noodles, broths and sauces are slow-simmered with fresh vegetables, herbs and spices. They make adding authentic Asian flavors to your diet a snap.
Nona Lim Broth
Nona Lim Noodle Kit
20 OZ
11 OZ
8.99 ea
$
18
4.99 ea
$
TheFreshMarket.com | shop.TheFreshMarket.com
Justin Gill
Justin Gill always dreamed of bringing his family’s sauce to market. When he finally did in 2019, he named the company for his Bachan— which means “granny” in Japanese. The recipe for her umamiflavored, teriyaki-like sauce had been passed down for generations and was a hit during the holidays when the family would hand it out to customers of their landscaping business. To stay true to the original recipe, Bachan’s is made in small batches and cold-filled, which eliminates the need for additives, preservatives or flavorings. It’s made using real mirin, a staple in traditional Japanese sauces, along with organic, non-GMO ingredients.
Bachan’s Japanese Barbecue Sauces 16–17 OZ, SELECT VARIETIES
7.99 ea
$
| Save up to $2 ea
Leland Copenhagen and Sarah Hughes
Ann and Janet Chung
Yai’s Thai Sauces
We Love You Korean Bulgogi Sauces
12–16 FL OZ, SELECT VARIETIES
15 OZ, SELECT VARIETIES
Named for the Thai word for “grandmother,” Yai’s Thai was cofounded by Leland Copenhagen and Sarah Hughes. Their shared passion for changing peoples’ perceptions of healthy eating led them to create this better-for-you line of sauces and curries that don’t compromise on flavor. Because of Leland’s Thai heritage, the pair already had experience with Thai food, so they started experimenting in their kitchen—with plenty of over-the-phone help from Leland’s mom. Today, their paleo-friendly, gluten-free, vegan and low-sodium products make it easy to enjoy Thai food at home, no matter your dietary preferences or cooking skills.
6.99 ea
$
| Save up to $1 ea
Korean American sisters Ann and Janet Chung started their own business bottling their family’s barbecue sauce recipes. Crafted in small batches with all-natural, vegan ingredients, their tasty creations can be used as cooking sauces, barbecue sauces or marinades. Their original Korean barbecue sauce combines the umami flavor of gluten-free soy sauce with the sweetness of apple and the nuttiness of sesame. The award-winning spicy version is full of bold flavor, with the perfect balance of sweet heat. The Chung sisters also work to support survivors of human trafficking through donations and educational programs.
6.99 ea
$
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CEL EB RAT I N G ASI A N AM E RI CAN & PACI FI C I SL AN DE R H E RI TAGE M O N T H
CO O K L I K E A C H E F
How would you describe East-West cuisine? What does it mean to you? East-West cuisine is a blending of Eastern and Western techniques and ingredients that produces food that has bold flavors and contrasting textures and temperatures, and at the end of the day, is inherently healthy. I hate the term “fusion.” Fusion is what you do with atoms to create nuclear energy; it’s a forced reaction. East-West cuisine isn’t forced. There’s a lot of bad East-West food out there. I call it “CONfusion” cuisine. In what ways has your family influenced your cooking and recipes? Family definitely influenced me. Mom and Dad were both great cooks and still are. My grandparents are all cooks. I used to go to Taiwan often to see my grandparents. Plus, in Chinese culture, when you go out to eat, there is no “kid’s table” and “adult table.” Everyone sits at the same table, so we were exposed to all the foods early on. That’s definitely one of the reasons I’m a chef. Some people say that making Asian cuisine can be intimidating. What are some tips you have on how to easily add Asian flavors to a meal? For those who think Asian cuisine is intimidating, it’s not. It’s no more work than any other cuisine. Lots of prep and cutting, but that’s true for French cuisine, too. All you need is a wok, and my book is a great introduction.
Cooking with
Ming Tsai
Ming Tsai is a Chinese American chef with nearly 30 years of culinary experience under his apron and a lifelong passion for food in his heart. After a childhood spent in his parent’s restaurant, Ming went on to attend Yale and then Le Cordon Bleu in Paris. From there, Ming’s career skyrocketed as he popularized East-West cuisine. He has authored five cookbooks, won an Emmy Award, opened several awardwinning restaurants, and was even inducted into the Culinary Hall of Fame. Chef Ming continues to serve up good food and fun on his long-running PBS show, Simply Ming, and with his latest plant-based culinary venture, MingsBings. @mingtsai
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@chefmingtsai
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@mingtsai
Of all the tasty one-pot meals in your cookbook Simply Ming: One Pot Meals, which meal is your family’s favorite? Asian Sloppy Joe is by far my family’s favorite. The kids would crush that, as would their friends and the adults. In the book, it’s made with pork, but any Uncut® plant-based substitute would be just as delicious. Your latest venture is a plant-based food line called MingsBings. What is a bing and what was the inspiration for MingsBings? A bing is a traditional dim sum. We’ve made it better—a bit like a Hot Pocket
but more delicious, gluten-free, crispy and in five awesome vegan flavors. It’s really the epitome of East-West cuisine. A bing is an Eastern dim sum, and we’ve incorporated Western flavor profiles. One day, someone’s going to ask, “Have you Bing’d today?” and once we become a verb, we’ve made it. The inspiration for MingsBings was my wife, Polly. After she was diagnosed with lung cancer in 2017, she decided to transition to a vegan diet with the hope of lowering inflammation. I created MingsBings so she would have delicious vegan options, even when I wasn’t home to cook them for her. COVID-19 unfortunately led many restaurants to close their doors, including your Blue Dragon restaurant in Boston. Post-pandemic, how do you see the restaurant moving forward? I was very proud of what the Blue Dragon did at the beginning of the pandemic, serving as a food pantry for more than three months. We fed thousands of restaurant employees who were unemployed and really struggled because they weren’t able to participate in the $600 a week unemployment assistance. Becoming a food pantry gave us some hope. We partnered with a local food truck, so we could bring food and supplies like diapers, formula, hand sanitizer, and raw rice and beans to people in their homes. That was quite moving and fulfilling. Though we decided to close Blue Dragon, there is a silver lining. We’re going to start renting the space as a test kitchen and office for MingsBings. So, in a way, it’s worked out. Why is giving back and community outreach so important to you? In what ways do you use your platform and influence to aid in your efforts? Our motto at MingsBings is “Eat good. Feel good. Do good.” “Eat good,” because it’s made by chefs—not just me but chefs who work with me. “Feel good,” because plant-based food makes you feel better. If we all ate less meat, the world would be a better place for our children and their children. And “do good,” because a portion of our proceeds benefits the Dana-Farber
Watercress Shiitake Bings with lemon emulsion
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Cancer Institute, which helped save my wife’s life, and Family Reach, which financially helps families battling cancer. The whole reason for the company is to leave a mark. This day and age, it can’t just be about the money. Nowadays, people want to know that they’re doing something for someone other than themselves and leaving a mark. That’s what MingsBings is about. What was the inspiration for your Watercress Shiitake Bings recipe? I’ve always said you are what you eat, and I’ve always eaten watercress. It has six times the vitamin C of oranges. Shiitakes are not only meaty in flavor and delicious, but they’re also filled with immune system-enhancing nutrients. The recipe was created to be incredibly delicious and incredibly good for you. Through your highly decorated and successful career, what would you say has been your greatest achievement? My greatest achievements in life are my two boys, David and
Henry. My greatest achievement in the culinary world is probably going to be MingsBings, because it’s an awesome product. My best accolades are certainly the Emmy for television and the James Beard Award, as well as the Best Chef in the Northeast because it’s an award chosen by your peers. Visit TheFreshMarket.com to read our full interview with Ming Tsai.
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D I N N E R TO N I G H T
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FROM OUR CHEF’S KITCHEN
Grilled Peach Tartine with whipped feta
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Field Roast Signature Stadium Dogs or Miniature Corn Dogs Crafted with vegetables, grains, legumes, and fresh herbs and spices, these plantbased treats offer a meat-free alternative to summertime favorites. The hot dogs (seasoned with garlic, cracked black pepper and paprika) sizzle like the real thing and the crispy miniature corn dogs burst with the nostalgic flavor of county fairs and amusement parks.
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Made with ingredients like cassava flour and avocado oil, Siete’s line of tortilla chips, taco shells and more make it easy for those on grainfree diets to enjoy authentic Mexican American dishes.
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IS YOUR ORCHID H E ADQUAR T E RS
Grown in state-of-the-art greenhouses in Hawaii, Florida and the Midwest, our showstopping orchids are among the highest quality you can find. While in transit to our stores, they’re carefully enclosed to prevent any exposure to harmful elements, and once here, our trained Floral Specialists keep them in tiptop shape until you take them home. Choose the variety that best fits your décor, from our breathtaking Premium Orchids and elegant Waterfall Orchids to our vibrant Orchid Gardens and petite Tabletop Orchids. Starting at $26.99.
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