Fairway Market Flavors of Spring 2013 Magazine

flavors Where great ingredients COME TOGETHER

FROM FARM TO TABLE FRESH FARE RIGHT FROM THE ROOT VIVA ITALIA!

FAIRWAY’S STEVE JENKINS BRINGS ITALY TO YOU

FAIRWAY IN THE PARK

GOURMET PICNIC BASKETS FOR ADULTS AND KIDS

GROWING UP WITH FAIRWAY:

THE BELBERRY STORY

FRESH FINDS

15 ENERGY FOODS & NUTRITION TIPS From Dr. Carlon M. Colker

SEASONAL ITALIAN

PLUS:

QUICK, SEASONAL DINNERS MEDITERRANEAN MEALS FRESH FISH IN A FLASH

with Eataly & LIDIA’S Lidia Bastianich

AND

TRIBUTE TO ED KOCH

FRESH FOOD, AMAZING PEOPLE

50+

Issu e 5 Fr e sh food, A m a zing Peopl e Spr ing/Su m m e r 2013

seasonal recipes & cooking ideas

Gift Giving Made

Easy and Delicious www.fairwaymarket.com/marketplace/

What’s more memorable than a gift from the heart?

A gift for the stomach, of course. Give a Fairway Market gift card that can be used in our NYC tri-state area stores.

Fairway Soup Learn something delicous at

FairwayMarket.com

WE’RE SERIOUS ABOUT SUSHI

Learn something delicious at

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

>> 38

flavors

FRESH FOOD, AMAZING PEOPLE COVER STORIES GROWING UP WITH FAIRWAY

119

Fairway’s Steve Jenkins

The Belberry story

44

SEASONAL ITALIAN with Eataly & LIDIA’S Lidia Bastianich

VIVA ITALIA! brings Italy to you

137

fAIRWAY IN THE PARK Gourmet picnic baskets for adults and kids

53

FARM TO TABLE FRESH Fesh, zingy produce makes the perfect meal

FAIRWAYMARKET.COM | 3

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flavors >>

FRESH FOOD, AMAZING PEOPLE TABLE OF CONTENTS

ABOUT FAIRWAY 12

STORE LOCATIONS & SERVICES

FAIRWAY FAST 74

QUICK, EASY DINNERS Meals to get you from the kitchen to the table fast

16

WHAT IS FAIRWAY Our departments and foods

81

FAST FISH RECIPES Healthy, light and easier

31

EDITOR’S LETTER

than you’d imagine

34

FAIRWAY FOOD UPDATE

COOKING TIPS & ADVICE

What we’re excited about at Fairway this spring & summer

FEATURES 38

44

90

The best fruits & veggies right now

95

GROWING UP WITH FAIRWAY

THE GRILL: YOUR NOT SO SECRET WEAPON

The Belberry story

Master the grill indoors & out

SEASONAL ITALIAN

105

with Eataly & LIDIA’s Lidia Bastianich

HEALTHY LIVING 53

RIPE FOR THE PICKING

WONDERFUL WINES Spring/summer selections

109

FARM TO TABLE FRESH

HEALTH BENEFITS OF VINEGAR Learn what to buy & why

Fresh, zingy produce makes the perfect meal

115

WINE PAIRINGS For recipes this issue

59

FAIRWAY HEALTHY 10

FOOD & TRAVEL

Our top nutrition tips for the season special to Fairway

119 65

VIVA ITALIA!

MEDITERRANEAN MEALS

Fairway’s Steve Jenkins brings

Recipes of the Riviera, from Marseilles to

Italy to you

Portofino!

126 70

5 BIG ENERGY FOODS

THE MOST DELICIOUS COFFEES IN THE WORLD

Satisfying, healthy, on-the-go options

Puerto Rico Jayuya Blend

FAIRWAYMARKET.COM | 5

>>

CONTENTS

130

OLIVE OIL REVELRY!

152

Fairway’s faves from around the world

WHAT’S FOR DINNER? Fairway Market Upper West Side Café

by guru Steve Jenkins

FUN & ENTERTAINING

156

FAIRWAY EVENT The New York International Olive Oil Competition, Sponsored by Fairway

137

FAIRWAY IN THE PARK

Market, Comes to New York City

Gourmet picnic baskets for adults and kids

160

TRIBUTE TO ED KOCH Fairway’s favorite New Yorker

145

Seasonal bakery at fairway

remembered

EVENTS & MORE 148

SPRINGING BACK Fairway & Redhook bounce back

Don’t forget to visit us at www.Fairwaymarket.com!

Rich and Creamy HIGH PROTEIN Made with all natural specialty ingredients that promote good health.

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>> 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

Jesus Farcierth

Publisher

Contributing Art Director

Nora Bass

A.J. Esguerra

Editor in Chief

Contributing Art Director

Jacqueline Donovan

Wailin Lee

Vice President of Marketing

Contributing Art Director

Steven Jenkins

Emanuel Guillermo

Resident Cheesemonger & Contributor

Contributing Art Director

Joshua Wesson

Raul Nuñez

Resident Sommelier & Contributor

Contributing Art Director

Chef Mitchel London

Kelvin de la Cruz

Resident Chef de Cuisine & Contributor

Contributing Photographer

Lori Jean Levy

Melissa Paez

Contributor

Contributing Photographer

Hannah Howard Contributor

Read more from Fairway’s contributors on Fairway’s blog at

Cristine Esguerra

www.blog.fairwaymarket.com

Art Director

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ABOUT FAIRWAY

Locations & Services >> COME ON IN!

At Fairway Market, we exceed any other grocery shopping experience with edible treasures around every corner of the store at incredible prices, including:

• More than 600 artisanal cheeses.

• Dozens of hot dishes prepared fresh in Fairway’s kitchen.

• More than 100 varieties of olive oils, including unfiltered barrel oils imported exclusively from Italy, Spain, France, Portugal, Australia, and California.

• Coffee from all over the world roasted on premises.

• Aisles and aisles of more than 45,000 traditional, specialty, and organic groceries.

• Vast selection of gluten-free groceries and frozen foods.

• Homemade mozzarella, sushi, pasta, and sausage.

• Enormous array of smoked salmon and other smoked fish.

• Custom-cut meat and poultry, as well as hand-selected, dry-aged prime beef.

• Large selection of OU-certified kosher meat and poultry, in addition to having a Mashgiach on premises.

• Produce direct from farm to store.

• More than 70 types of olives in our appetizing section.

• Baked goods made fresh daily, along with a kosher bakery.

• Organic and natural health and beauty aids.

• Incredible selection of wines and spirits at select locations.

Store Locations Harlem, Manhattan, NY 2328 12th Ave (at 130th St) New York, NY 10027 (212) 234-3883 Hours: 8:00AM – 11:00PM Daily Services: Catering, Store-to-Door Delivery

Kips Bay, Manhattan, NY 550 Second Avenue at East 30th Street New York, NY 10016 646-720-9420 Hours: 8:00AM – 11:00PM Daily Services: Catering, Store-to-Door Delivery

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: 8:00AM – 11:00PM Daily Services: Café (with a Salad Bar with 30+ fresh ingredients, Espresso & Pastry Bar, Paninoteca, Rositcceria, Create-Your-Own Smoothie Bar & Soft Serve Fruit Bar), Catering, Full Service Floral & Plant Department

12 | FLAVORS MAGAZINE

Paramus, NJ 30 East Ridgewood Avenue Paramus, New Jersey 07652 (201) 444-5455 Hours: 8:00AM – 10:00PM Daily Services: Catering

Pelham Manor, NY Post Road Plaza 847 Pelham Parkway Pelham Manor, NY 10803

(914) 633-6550 Main Store Hours: 8:00AM – 10:00PM Daily Café Hours: 8:00AM – 8:00PM Daily Fairway Wine & Spirits: Mon – Thurs 9:00AM – 9:00PM, Fri – Sat 9:00AM – 10:00PM, Sun 12:00PM – 7:00PM Services: Café (with a Salad Bar with 30+ fresh ingredients, Espresso & Pastry Bar, Paninoteca, Rositcceria and Hot & Cold Bar), Catering, Store-to-Door Delivery

Painview, NY 50 Manetto Hill Mall Plainview, NY 11803 (516) 871-0290 Main Store Hours: 7:00AM – 10:00PM Daily Café Hours: 7:00AM – 8:00PM Daily Services: Café (with a Salad Bar with 30+ fresh ingredients, Espresso & Pastry Bar, Paninoteca, Carvery and Hot & Cold Bar), Catering, Full Service Floral & Plant Department

Red Hook, Brooklyn, NY 480-500 Van Brunt Street Brooklyn, NY 11231 (718) 254-0923 Main Store Hours: 8:00AM – 10:00PM Daily Café Hours: 8:00AM – 8:00PM Daily Services: Café & Patio Grill on the Waterfront (with a Salad Bar with 30+ fresh ingredients, Espresso & Pastry Bar, Paninoteca, Rositcceria and Hot & Cold Bar and Summer BBQ Menu by Chef Mitchel London), Catering, Store-toDoor Delivery, FREE Shuttle to Fairway Red Hook

Stamford, CT 699 Canal Street Stamford, CT 06902 203-388-9815 Main Store Hours: 8:00AM – 10:00PM Daily Café Hours: 8:00AM – 8:00PM Daily Fairway Wine & Spirits: Mon – Sat 9:00AM – 9:00PM, Sun 10:00AM – 5:00PM Services: Café (with a Salad Bar with 30+ fresh ingredients, Espresso & Pastry Bar, Paninoteca, Rositcceria and Hot & Cold Bar), Catering, Full Service Floral & Plant Department

Upper East Side, Manhattan, NY 240 East 86th Street (between 2nd and 3rd Aves) New York, NY 10128 (212) 327-2008 Main Store Hours: 7:00AM – Midnight Daily Fairway To Go Hours: 7:00AM – 10:00PM Daily Services: Fairway Café To Go (with Chef-Made Prepared Foods and Fresh-Made Pastries & Coffee), Catering, Store-to-Door Delivery

Upper West Side, Manhattan, NY 2127 Broadway (at 74th St) New York, NY 10023 (212) 595-1888 Main Store Hours: 7:00AM – 1:00AM Daily 2nd Floor Organics Hours: 8:00AM – 10:00PM Daily Café and Steakhouse Hours: Sunday-Thursday 8:00AM – 9:30PM; Friday & Saturday 8:00AM – 10:00PM Services: Café (Chef Mitchel London offers full breakfast, lunch and dinner menus featuring Fairway’s fresh foods including wine and beer), Catering, Store-to-Door Delivery

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: 8:00AM – 11:00PM Sat & Sun: 7:00AM – 11:00PM Services: Café (with Outdoor Seating), Catering, Full Service Floral & Plant Department

Woodland Park, NJ 1510 US 46 West Woodland Park, NJ 07424 (Kohl’s Shopping Center, US 46 and Browertown Rd.) (973) 339-5103 Main Store Hours: 8:00AM – 11:00PM Daily Fairway Wine & Spirits: Mon – Sat 9:00AM – 10:00PM, Sun 11:00AM – 10:00PM Services: Café (with a Salad Bar with 50+ fresh ingredients, Espresso & Pastry Bar, Paninoteca, Sushi Bar and Hot & Cold Bar), Catering, Full Service Floral & Plant Department

Learn more at http://www.fairwaymarket.com/stores/ about in-store services, view in-store specials and catering menus, and watch videos to see what’s going on in your local Fairway Market.

FAIRWAYMARKET.COM | 13

Congratulations, REDHOOK! Welcome Back

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Save $1.50

On any RiceSelect Item 21 oz.or larger ®

MANUFACTURER’S COUPON I EXPIRES 6/30/13

Consumer: One coupon per purchase only. Consumer pays any sales tax. Void if sold, exchanged, transferred, altered or copied. Store Manager: Redeem according to terms stated for consumer. Any other use constitutes fraud. RiceSelect will pay 8 cents handling charge for each coupon if redeemed in accordance with the terms of this offer. To obtain payment send to RiceSelect, P.O. Box 1305, Alvin, TX 77512. Invoices showing purchase of stock to cover coupons must be shown upon request. Cash value 1/20 of one cent.

TM

TM

Fairway Gift Cards How about a gift where one size actually does fit all, and requires no battery or assembly? Buy a Fairway Market gift card online at www.fairwaymarket.com or in your local Fairway store. Perfect for the foodie in your life, or anyone who simply needs to go to the market. We guarantee this gift will not get returned, nor will it garner any complaints.

ABOUT FAIRWAY

What is Fairway?

>> OUR DEPARTMENTS & FOODS

F

airway Market has a long history for being passionate about food. Family run since 1933, when Nathan Glickberg began with a fruit and vegetable stand, Fairway has grown to 12 extraordinary stores with over 500,000 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

16 | FLAVORS MAGAZINE

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.

MEATS

O

ur 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. This ensures peak freshness of the meat, proper packaging and 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 team scrutinizes over the details of selecting the meat that comes into the stores seven days a week, 365 days a year.

Our specialty meats include grass-fed OBE organic beef, which is beef from a dedicated group of ranchers in Australia, and is USDA inspected organic and 100% grass-fed. 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. A true lover of food is going to want the best, and the best is the freshest and tastiest. That’s exactly what we offer at Fairway. You’re getting a great value and expert service.

FAIRWAYMARKET.COM | 17

PRODUCE

W

e’ve come a long way from being a fruit and vegetable single storefront on the corner, but top quality produce is still our priority. We are rooted with values of supporting local growers and providing the freshest and the 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 local-grown, as well as source from all over the world and follow the growing seasons of every region to offer you only the best produce year-round. When you choose Fairway for all your fruits and vegetables, you’ve made the right choice—the choice to have the freshest, the tastiest, the best.

18 | FLAVORS MAGAZINE

SEAFOOD

O

ur seafood department is an area where we really stand out from the rest. We only have the highest standards for selecting our seafood, and 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 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!) If it’s frozen seafood you are after, rest assured that we have paid attention to the origin of the product, checking the weather of where it came from and keeping up on any advisories about the area. We have a wide kosher seafood selection available as well, under strict rabbinical supervision.

FAIRWAYMARKET.COM | 19

COFFEE

W

e offer fresh coffee roasted on the premises and a practice of using only superior beans. The journey of the coffee bean is arduous, but to achieve the high standards we have, it is a necessary voyage to make it into our stores. Our number one rule: our beans are treated with respect and care. This means we stay away from mainstream commercial coffee—including cornercutters 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.

20 | FLAVORS MAGAZINE

ORGANIC & NATURAL

E

ating 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 include fruits and veggies, natural and fresh juices, organic beef, chicken, and 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), —in fact, you could say sourcing new organic products is part of our DNA.

FAIRWAYMARKET.COM | 21

FAIRWAY PRIVATE LABEL

I

f 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. You’ll find Fairway Golden Honey, Organic Maple Syrup, Organic Jams in five flavors, chocolates produced by a small artisanal chocolate maker, every spice you can imagine, olive, artichoke and sundried tomato pastes, as well as pasta and pizza sauces that are the best of the best.

22 | FLAVORS MAGAZINE

BAKERY

A

s you travel through your Fairway Market, you come across an irresistibly fabulous aroma—the smell of fresh-baked 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 so many other stores.

When you toss that baguette into your basket, or wrap up those bagels, you know they are straight from a cooling rack, fresh out of the oven and baked on premises. (They may still even be warm!)

Our cookies, shortbreads, tarts, pastries and cheesecakes will delight you, and our signature pies are legendary. We’ll also create the cake of your dreams for any occasion, and decorate it to the nines!

FAIRWAYMARKET.COM | 23

KOSHER

F

airway 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, including meat, poultry, cheese and bakery items, to coffees, teas and traditional packaged goods, as well as specialty products.

It’s important to us that our kosher customers enjoy the best of Fairway—from our hand-rolled bagels and famous freshly-baked breads, coffees roasted on the premises from around the world, Murray’s all-natural, veggie-fed and antibiotic-free chickens, Fairway’s beloved olive oils and vinegars, and that’s just the beginning…

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CHEESE

C

heese lovers rejoice! Our inventory hovers around 650 different cheeses from a dozen countries at any time. That’s a lot of cheese! 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. In fact, Steve is recognized as the person responsible for the light-years jump in the availability and rabid popularity of so many artisanal cheeses that today are considered staple. His book, Cheese Primer (Workman, 1996), is considered both the professional’s and amateur’s bible. It won the James Beard Award and has sold over 300,000 copies. 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 have the greatest respect for the world’s oldest cheeses, and we will always consider ourselves specialists in this regard.

Fairway has also thrown its weight behind the efforts of new cheese makers, particularly those here in the U.S., to develop outstanding emerging brands from local cheese artisans as passionate as we are about their craft. Fairway is always first in cheese, always in the vanguard of the world of cheese, and as a result is practically synonymous with the very word. We promise you cheese heaven.

FAIRWAYMARKET.COM | 25

SPECIALTY

T

ake 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. Our Specialty Imports and Specialty Grocery departments transform food shopping from a ho-hum chore into an exciting excursion into the new and delicious. We import the best of the best, directly, from over 100 producers in Europe. While much of our goods are imported, some of them are made right here in the U.S. Most important is the fact that many of the European foodstuffs that 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.

You will love them. And the beauty of it all is that since Fairway is the importer, nobody exists between the producers and us. What does that mean? It means the prices are as low as they can possibly be. Enjoy Lapalisse pure and virgin nut oils used by France’s top gastronomic chefs; authentic artisanal Sicilian foodstuffs; Burgundy’s organic La Trinquelinette fruit preserves made in small batches using only unrefined raw cane sugar; ready-to-eat vacuum-packed beets from the Loire Valley; L’Herbier de Milly La Forêt verbena, hibiscus, peppermint and linden blossom infusions (exclusively at Fairway in the U.S.) and so much more—all personally selected by experts at Fairway and directly imported straight to you.

26 | FLAVORS MAGAZINE

TRADITIONAL GROCERY

H

ave 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. We’ve been told it’s like an amusement park of food, so you’re in for a good time. 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. You grew up with those household names, and now, you’re shopping for yourself and your family, and you see those same items here.

You don’t have to wonder if they’re just as good as when you were young, because you know Fairway only carries the best. You don’t have to wonder if prices have gone up too high for you to continue to enjoy your life-long favorites, because you know Fairway has hundreds of unadvertised specials and everyday low prices. So, what are you waiting for?

FAIRWAYMARKET.COM | 27

UPPER WEST SIDE CAFE

M

itchel 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. Join us for a scrumptious breakfast, lunch, dinner and even Happy Hour(s) from 3 PM to 6 PM seven days a week. The Café serves wine and beer by the glass, or BYO for a small corkage fee. No reservations needed. No time to sit down? Call in your order and pick it up to go with you. -ƒ

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European biscuits to please every chocolate lover

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www. bahlsen.us

Editor’s Letter F

or those who shop at Fairway Market, food is more than a necessity; it’s a special experience.

Our theme this issue, “Fresh Food, Amazing People,” is a reflection of that wonderful experience at every Fairway store. From the passion and expertise that go into every purchase made by Fairway’s Master Buyer Steve Jenkins to the steadfast and careful work of Fairway’s incredible in-store staff, Fairway promises the utmost in quality at an astonishing value.

This issue, we focused on the freshest foods of the season with expert advice for cooking and healthy living, as well as tales from Fairway’s travels around the world. Enjoy over 20 recipes by Fairway’s Chef de Cuisine, Mitchel London, for quick, easy dinners to fish in a flash, with wine pairings by our resident Sommelier, Joshua Wesson. Seeking better health and wellness? Get expert tips from Fairway’s resident health expert, Dr. Carlon M. Colker. What’s trending now? Mediterranean meals of course—and no one has better, fresher ingredients to capture the true tastes of the region than Fairway. Planning weekend excursions with family and friends? Pack the perfect picnic baskets with gourmet goods from Fairway. When it comes to food and travel, we go the distance. Specialty foods expert Lori Jean Levy takes us on a tour of Itay to show you the great lengths Fairway travels to procure the finest olive oils and vinegars, and contributor Hannah Howard shares the journey of our coffee buyer Benny Lanfranco to a farm in Puerto Rico where Fairway finds one of its tastiest blends. Back in New York, we pay tribute to one of Fairway’s biggest fans, the late Mayor Ed Koch and celebrate the reopening of our Red Hook store in Brooklyn.

And that’s just the beginning...

It goes without saying that Fairway Market is like no other market, and its magazine offers no less. Experience the true joy of spring and summer that starts in our stores with great food—and great people.

- Nora Bass FAIRWAYMARKET.COM | 31

Marinated Vegetables in Extra Virgin Olive Oil

All Natural • No Preservatives • Delicious • Versatile

MFR. COUPON

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Expires December 31, 2013

SAVE 1.

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on any Colavita Marinated Vegetable 4.7 oz. or larger

CONSUMER: One coupon valid for brand and size indicated. Consumer will pay any sales tax. Any other use constitutes fraud. Coupon not transferable. Efforts to resell or to collect and redistribute coupons will be prosecuted to the fullest extent of the law. RETAILER: We will reimburse you for the face value of the coupon, plus 8¢ handling on the specified products only. Invoices providing proof of purchase of sufficient stocks of couponed merchandise must be shown on request. Coupon may not be assigned, transferred or reproduced. Coupon is void where prohibited, taxed, or restricted by law. Cash value 1/100¢. Coupon not subject to doubling. Coupons will also be refused if submitted through agencies or clearing houses not approved by us. MAIL TO: COUS/Universal, P.O. Box 222510, Hollywood , FL 33022-2510 .

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For recipes visit Colavita.com facebook.com/colavitaoliveoil

ABOUT FAIRWAY

Fairway Food Update

>> WHAT WE’RE EXCITED ABOUT THIS SPRING & SUMMER

By Steve Jenkins, Fairway’s Master Buy, Resident Cheesemonger & Food Expert

S

omething like a hundred pieces of copy I have written over the last year for our radio commercials.

I decided that if I wanted something done right I would have to follow one of my own hackneyed exhortations.

I would have to do them myself. So, I grind out all these terse rants that I hope against hope radio-listeners will respond to by shopping with us. And then I find myself in a recording studio reading my own copy.

Lately I have been prefacing my remarks with a line like “I’m a Fairway

34 | FLAVORS MAGAZINE

old-timer” or “I’ve been working at Fairway since 1980” or “When you get as old as I am…” When I listen to them, it becomes rather startlingly apparent, much as if I looked in a mirror, that I really am the geezer to which I refer. I really am one of those old guys I’ve been looking at for 40 years and breathing a sigh of relief that there for the grace of dude Dios go I. But, you know what? It doesn’t bother me a whit that I’m 62. I like being 62. I feel great almost all the time. I get a lot of exercise, or at least what I consider a lot. Hard, sweaty,

screaming, yelling, bounding, falling, hooting, two-hour tennis battles twice a week. 45-minute gym workouts three times a week. Lots of walking.

I even lost a bunch of weight, and I’m bound and determined to get under 200 pounds. If I could just cut back on alcohol I would have no trouble weighing and staying at 190.

But that’s not going to happen. Is it.

And I shall continue to avoid mirrors and shop windows. But what is going to happen is this Fairway old-timer will

continue to gently and gracefully settle into his dotage. I love the style of life my wife of 38 years and I have crafted for ourselves. And without a doubt the part of our lives that I most cherish is Michelle’s repertoire of recipes that result in what we’re having for dinner tonight.

Each of them is driven by our love for specific ingredients that Fairway offers every single day, in every single store.

Cauliflower, for Michelle’s classic orecchiette con cavolfiore, a beloved Pugliese recipe combining the superstar pasta cut, often handmade, from Puglia’s remarkable and centuries-old pantheon of pastarelated dishes. Artisanally packed anchovies are also key to this recipe, as is fine olive oil and dried hot red chile flakes. No cheese allowed here.

Spinach, whether it’s boxed, fresh ‘baby’ spinach or frozen spinach, for

Michelle’s patented (though blithely stolen from Marcella Hazan) lumache (snail shell-shaped pasta) con spinaci e ricotta di pecora. A literal sandstorm of fresh, at-table-grated Parmigiano is highly necessary here.

High-end tuna – I import gorgeous glass-jarred fillets of bonito tuna from Escala on the Catalan coast of La Costa Brava – for Michelle’s glorious salades niçoise, and for her essential and scrumptious fusilli con tonno e pomodoro. Olive oil, garlic, flat-leaf parsley, San Marzano tomatoes and tuna stewed together and then tossed with corkscrew pasta, or some other interesting cut. No cheese is added to this dish.

Spanish onions Michelle slices superthin, at least two huge ones in order to accommodate four big eaters with leftovers. She puts the sliced onion into a large pot with olive oil, garlic,

at least an entire Peugeot pepper grinder full to the brim with tellicherry peppercorns, and sometimes half of another grinderful. A LOT of freshly ground black pepper. A long glugglug of whatever white wine we’re drinking at the time. The pot is given plenty of time to reduce those onions down to a gorgeous compote that we then toss with whole wheat spaghetti for another Marcella-purloined masterpiece called spaghetti alle cipolle. A blizzard of freshly ground Parmigiano is key to this dish.

And these recipes are just for worka-day weekdays. Imagine what she serves on the weekends! So you see, I have set for you a goal: Grow old in a civilized manner. Get your priorities straight. There is no higher priority, or at least there should be no higher priority for any of us other than ”What are we having for dinner tonight?” -ƒ

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FEATURES

Growing Up With Fairway >> THE BELBERRY STORY

by Lori Jean Levy

M

any vendors have become dear friends; we have spent a good deal of time together. It has been a pleasure to see some of these small, family-operated businesses grow right along with Fairway Market. One of our all-time favorite specialty lines comes from a small village in West Flanders, Belgium. Belberry is the maker of exquisite fruit preserves, marmalades, sauces, vinegars, and p창te de fruit.

make fruit preserves for the local market that became highly sought after. The wife of the town pharmacist approached Mr. Vandererfven with an ancient family recipe for marmalade that she implored him to make for her as she had become too old to continue to do so herself. Mr. Vandererfven did indeed produce the marmalade and sold it alongside the fruit preserves in his own market.

Like Fairway Market, Belberry began as a small family business, and it has grown to become an internationally renowned brand sold and served in the finest shops, hotels, and specialty markets in more than 40 countries.

Life was good; business was very good. Some 34 years later, Mr. Vandererfven, hoping to enjoy his sunset years, looked to his five children to take over his beloved shop. The eldest three sons and daughter were already ensconced in their own food related endeavors, so all eyes were on the youngest, Thierry Vandererfven, who was a mere 21-years old at the time. Young Thierry had been a bit of a rebel compared to his siblings. Having left school

How It All Began Back in 1956, Andre Vandererfven took over a small existing specialty grocery shop in Kortrijk, Belgium. He began to

38 | FLAVORS MAGAZINE

Thierry’s creations involve combining impeccably selected fruit with a ‘Satongo’ blend of to-die-for spreadable dark Callebaut chocolate made of cocoa beans sourced from Ghana, São Tomé and Principe, and Tanzania. We decided to put a few cases of the Purple Fig ‘Satongo’ Chocolate on the shelves and went along our business. (Disclaimer: some of us did not exactly go right along with our business, but rather went home with a jar of the newest, greatest chocolate delivery system ever and licked our sticky fingers until the jars were empty and squeaky clean.) In April 2010, a writer for Time Out New York, Gabriella Gershenson, chose this item as the “Critic’s Pick.” Not only did she sing its praises, she also called it “a bit naughty” and confessed to eating it straight from the jar just like us. (Some of us felt a little less guilty about our behavior after reading that accolade.)

A few months passed, while we kept our dirty, little, chocolate secret to ourselves when Doug Quint, one of the owners of the uber cool Big Gay Ice Cream shop in NYC, decided to use the product on the Rachael Ray show. All hell broke loose and jars of our prized Purple Fig Chocolate ‘Satongo’ started to disappear from the shelves.

Today, we order more and more, and still it flies out the door as if it has wings. E-mail inquiries requesting delivery dates of new shipments come to Fairway and Belberry regularly. One customer on the (continued...)

at age 17 against his parent’s wishes, he traveled and worked in restaurants and even at Club Med. Needless to say, the time had come for Thierry to get serious and that he did.

With exuberance, the tall, handsome Thierry threw himself into the family business and decided that the preserves and marmalades were too good to be sold only in their store. With hard work and perseverance, Thierry began to sell products successfully throughout Belgium. Combining his love of travel with his passion for business, Thierry took to the road with his Belberry line. Soon after, many of the finest shops in Europe were stocking Belberry, which, of course, caught the attention of our Master Cheesemonger and Grocer Extraordinaire, Steven Jenkins, who proclaimed “we have GOT to have this stuff.” And so a love affair was born between Fairway Market and Belberry.

Belberry at Fairway Within three short years, we have delighted our customers with an ever-growing selection of fine Belberry products. The original Royal Preserves and Marmalades, still made in small batches in open copper kettles, remain the mainstays of the line that has grown to include succulent fruit pulp vinegars, fruit sauces, confits, and glazes.

Soon into our infatuation with Belberry, we decided to “try” the fruit and chocolate fondues. The latest of

FAIRWAYMARKET.COM | 39

Bel berry (continued...)

Upper East Side of Manhattan is so crazy about this item we notify her when the cargo ship comes into Port Elizabeth, NJ!

as a GO (Gentile Organizer). I was nearly 21 when my father asked me to take over the shop. I was so extremely young.

We could wax poetic on almost any Belberry item. We often demo the Fruit and Cheese Delices because they take cheese and charcuterie to unfathomable heights when paired together. More relish than jam, as they are not as sweet, the Delices are show-stoppers.

These are some of our Master Buyer, Resident Cheesemonger, and Food Expert Steven Jenkins’s favorite items to introduce to our customers. (See pairing ideas below, but don’t get boxed in. Trust your palate and experiment!)

FM: Was this a fait accompli or did you have another career in mind?

The Fruit Pulp Vinegars have the power to transform your summer salads into memorable experiences.

Whether you drizzle some exotic Cameroon Mango Vinegar on your greens, or make a simple vinaigrette using Fresh Lime Vinegar, the flavors will burst like rays of sunshine on your plate. .

Thierry has brought Belberry worldwide recognition while adhering to the pillars of tradition and integrity as instilled in him by his father.

Collectively, those of us who fancy ourselves epicureans thank Mr. Vandererfven for encouraging his youngest child to take over the family business. We are all the happier for it.

Now, learn more about Belberry from company President , Thierry Vandererfven.

Fairway Market (FM): I know you came to take over the family business. Did you grow up knowing this was your path?

Thierry Vandererfven (TV): Absolutely not, you would not believe it, but I was the rebel of the family. I left school when I was 17 years old, so you can imagine that my parents weren’t happy at all. I started to work in restaurants as an apprentice and then I worked in the Club Med

40 | FLAVORS

TV: My father was making jam only for his own gourmet store. When I took over the shop, I started to commercialize the jams around our region and with success. I started to export our products first of all because I love to travel and I want to see the world. In the mean time, everywhere I went I presented our products again with success.

Now we have export to 40 countries worldwide and this to the finest deli shops, gourmet stores, department stores, five hotels, and more. Even the majestic Waldorf-Astoria hotel on New York’s Park Avenue proudly serves Belberry jams on its room service trays.

FM: How did you get to Fairway Market?

TV: I got in touch with Steven Jenkins through a friend of me that also was a supplier to Fairway Market.

The company was Cocomas, but unfortunately the company doesn’t exist anymore.

FM: What does it mean to you to have Belberry on Fairway’s shelves?

TV: I am very proud to be at Fairway market. We never sell our products to big retailers because we have a lot of respect for the independent shopkeepers (remember that once I was a grocer myself). At Fairway Market, we reach the local people that understand our philosophy and love our quality.

Once they have bought our product, they buy again when the jar is empty.

Also, the online store of Fairway Market is so convenient. I direct people to Fairway’s website to place orders to be shipped throughout the United States.

FM: How do you think Fairway’s growth has impacted Belberry’s growth?

TV: When we started the collaboration, we got a production of 500kg of jam a day. Now, we easily produce 1500kg a day and we doubled our manufactoring last summer. We are still growing with Fairway as new stores continue to open. Our success with Fairway Market is a very nice reference for us that we can use in other countries.

FM: If people have never tried a Belberry product, what would you say should be their first?

FM: Belberry has grown into a global brand. In what countries are your products sold?

TV: My favorite for daily use is our classic Royal Raspberry Preserves.

I also love the Wild Lemon Marmalade very much.

FM: You are always up to something new and exciting at Belberry. What new product additions can we look forward to trying this year?

TV: Canada, USA, all the countries of Europe (including Scandinavia), Russia, Singapore, Hong Kong, China, Malaysia, the United Emirates, Qatar, Oman, The Kingdom of Saudi Arabia, South Africa, New Zealand—the list goes on!

FM: Do you think your parents could ever have imagined their son such a refined epicure with one of the trendiest international lines of products born of tradition and integrity?

TV: Our philosophy is to preserve fruit in a natural way and for many different purposes. We have the jams, marmalades, chocolate jams, sauces, syrups, vinegars, and cheese pairings. Our latest creation is a delicious “Pâte de Fruit” which is a fruit jelly made with more than 60% of fruit. It’s a delicious candy treat. The flavors are Orange, Mango, Apricot, Blueberry, Raspberry, and Black Currant. They will be available from the end of April and come in very nice boxes packed by nine or 16 pieces.

TV: Absolutely not, I think my story is an example that it is still possible to create a company with basic products and to do business worldwide (especially in these time of globalization). The most important thing is to stay loyal to our basics and this is to produce fine food for fine people. -ƒ

Purchase Belberry’s incredible line of products in Fairway Market stores and online.

FAIRWAYMARKET.COM | 41

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FEATURES

Seasonal Italian >> WITH EATALY & LIDIA’S LIDIA BASTIANICH

by Nora Bass

M

eet Lidia Bastianich, the woman behind one of Fairway Market’s favorite food lines, LIDIA’S, as well as one of the best-loved chefs on television, a best-selling cookbook author, restaurateur and owner of a flourishing food and entertainment business. Lidia has married her two passions in life—her family and food—to create multiple culinary endeavors alongside her two children, Joseph and Tanya.

With her daughter Tanya, Lidia has also launched Nonna Foods, a platform to distribute LIDIA’S food products, along with her son-in-law, Corrado Manuali. The line, which is sold at Fairway, highlights a passion for all things pasta, with seven original varieties of homemade pasta sauce, and eight different cuts of pasta.

Along with her son, Joe Bastianich, as well as Mario Batali and Oscar Farinetti, Lidia helped open Eataly, the largest artisanal Italian food and wine marketplace in New York City. Her impression on the culinary world in New York City is further felt through her work as the chef and owner of four acclaimed restaurants on the isle, including Felidia, Becco, Esca and Del Posto.

Here, Lidia tells us more about her background and explains why people love LIDIA’S fine food products. Continue reading for three of LIDIA’S signature, seasonal Italian recipes, too!

Fairway Market (FM): What is your background? What is the origin of LIDIA’S line of pastas and sauces?

Lidia Bastianich (LB): We wanted to do something special and continue our family philosophy of preparing for our customers only the best food products that are

44 | FLAVORS MAGAZINE

nutritionally and environmentally conscious and delicious in taste. Hence, instead of licensing the line, we decided, with the help of professionals in the distribution business, to make it part of our family business, as we have done with our wines and all of our restaurants. Our family personally manages and oversees the production of our products—in Italy for the pasta and on Long Island, NY for the sauces— as well as distribution, marketing and sales.

FM: What makes the LIDIA’S line of products unique? Why buy LIDIA’S? LB: We can say with confidence that our products are deliciously different and unique in the market. The pastas are bronze die casted, which yields exceptional quality products at super competitive prices. LIDIA’S sauces are “All Natural,” made only with the freshest ingredients, kosher certified, gluten free and very affordable on the specialty sauce shelf. We check every single batch of the sauces which are made in Long Island, NY, 20 minutes from my house. LIDIA’S pasta is made in Italy, using only the best durum wheat, milled freshly just before the pasta is made. Not many of the Italian manufacturers have this capability— only about 10%. It has one of the highest protein contents in the dry pasta category, which gives the pasta a delicious nutty finish and a great bite. Further, the bronze die casting gives the pasta a great, rough texture, which carries sauce incredibly well and allows the sauce to permeate the pasta through the micro holes, created by the bronze dies. As the last production step, LIDIA’S pasta goes through a very slow and controlled drying process, which gives the pasta the desired uniform texture that makes pasta cook evenly.

FM: Why are you passionate about food and cooking?

LB: Cooking has been my passion ever since I can remember hanging alongside my grandmother’s apron strings. Food is a great communicator, connector and caregiver. Being a chef and cook allows me to connect with and bring pleasure to my family, friends and customers. Through cooking, I create and share with America and the world my culture and my passion. There is nothing greater than being the magnet that brings people together at a table—cooking good food.

FM: What are some seasonal ingredients you love to use in the spring and summer in your cooking?

45M

LB: I love the bounty that each season brings with it, such as the fresh fruit, vegetables and herbs. Staying in tune with the seasons is important to ensure the quality and freshness of the food we eat to nourish ourselves with. In the spring, I love to cook with spring garlic, nettles, favas, ramps, artichokes and fresh peas. And when summer arrives, I cannot wait to dig into tomatoes, corn, eggplants and fresh peaches. I also love fresh fish and shellfish that simply teems during those months.

Read on for Lidia’s three favorite seasonal recipes!

BAKED RIGATONI & ZUCChini Timballo di Rigatoni e Zucchine

Z

ucchini is best in the summer, which is when this dish really excels. Today one can get zucchini at a reasonable price year round so it’s easy to make this dish for the family at any time of the year.

To balance it even more, add some proteins like swordfish, shrimps, or crumbled sausages or shredded chicken breast. You can add as little or as much of each ingredient as you want to satisfy your nutritional profile and, of course, your taste.

INGREDIENTS (Serves 6 to 8) 1/4 cup extra virgin olive oil 1 medium onion, sliced 1 pound medium zucchini, sliced 1/2 teaspoon kosher salt.

1 (28-ounce) can San Marzano tomatoes, crushed by hand 1 pound rigatoni 1 tablespoon unsalted butter 1 cup loosely packed fresh basil leaves, roughly chopped 8 ounces shredded Fontina 1 cup grated Grana Padano or Parmigiano-Reggiano

DIRECTIONS Preheat the oven to 400 degrees F. Bring a large pot of salted water to boil for pasta. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until it begins to soften, about 5 minutes. Add the zucchini, and cook until zucchini begins to soften, another 5 minutes.

Add the crushed tomato and slosh the tomato can out with 1 cup water

and add it to the skillet as well. Bring the sauce to a boil and simmer just until the sauce thickens, about 8 to 10 minutes, but don’t let the zucchini begin to fall apart.

Meanwhile, cook the rigatoni until al dente, a few minutes shy of the package directions. Drain the pasta and toss in the skillet with the tomato

sauce and basil. Butter a 9-by-13-inch baking dish. In a medium bowl toss together the 2 grated cheeses.

Spread half the pasta and sauce in the baking dish and top with half the cheese. Layer the remaining pasta and sauce, then the remaining cheese. Bake uncovered until browned and bubbly, about 20 minutes.

FAIRWAYMARKET.COM | 45

Seasonal Italian (continued...)

30M

LINGUINE WITH RED CLAM SAUCE

INGREDIENTS (Serves 6) ½ teaspoon kosher salt, plus more for pasta pot 1 pound linguine 6 tablespoons olive oil 6 garlic cloves, sliced Ÿ teaspoon pepperoncino flakes

28 ounce can plum tomatoes, preferably San Marzano, crushed by hand 36 Littleneck clams, scrubbed 10 large fresh basil leaves, shredded

DIRECTIONS Bring a large pot of salted water to boil. Once it is boiling slip the linguine into the pot and cook until al dente. Drain the pasta, reserving the cooking water.

Heat 4 tablespoons of the olive oil in a large deep straight sided skillet or Dutch oven over medium heat. Toss in the sliced garlic, and cook until garlic is sizzling, about 1 to 2 minutes. Season with the pepperoncino, let toast for a minute, then pour in the tomatoes. Rinse out the tomato can with a cup of the reserved pasta cooking water, pour it into the sauce, and stir. Season with the salt, and bring to a simmer. Cook, uncovered, to thicken the sauce, and develop the flavors, about 8 to 10 minutes.

Add the clams to the sauce, and cover the pan. The clams will take about 7 to 8 minutes to open. Check them occasionally, removing to a bowl any that have opened fully.

Carefully remove hot clam meat from the shells, using a towel if the clams are too hot to handle comfortably.

Once all of the clams have opened and been removed, add the shredded basil to the sauce. Add the cooked linguine to the sauce.

Drizzle with remaining 2 tablespoons olive oil, and put the shucked clams back in. Toss for a minute to coat the pasta with the sauce, and serve.

46 | FLAVORS MAGAZINE

30M

PENNE WITH CHERRY TOMATOES

T

his is one of those pasta dishes where there is no need to cook the sauce—just get the best and perfectly ripened tomatoes, the freshest mozzarella and the most aromatic basil you can find. These ingredients will make the perfect dressing for pasta, especially on hot summer days—rather

than weighing down the stomach, this pasta becomes a refreshing and tasty treat. Keeping good ingredients like these on hand means throwing together a great dinner at the last minute is a breeze.

INGREDIENTS (Serves 6)

1 pound ripe and juicy cherry tomatoes (the ones sold still on the vine are the best), rinsed, dried and cut in half ¼ cup extra virgin olive oil, plus more for drizzling over the finished pasta, if you like 4 garlic cloves, peeled A pinch of crushed red pepper 1 teaspoon course sea salt 1 pound penne pasta 10 fresh basil leaves, shredded 1/2 pound bocconcini, bite-size fresh mozzarella, cut in half

DIRECTIONS Toss the tomatoes, oil, sea salt, and crushed red pepper together in a large bowl. Whack the garlic with the side of a knife and toss it into the bowl. Let marinate at room temperature, tossing once or twice, for 30 minutes.

While the tomatoes are marinating, bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Stir the penne into the boiling water and cook semicovered, stirring occasionally, until al dente, 10 to 12 minutes.

Remove the garlic, if you like, from the marinated tomatoes and toss in the basil. Drain the pasta, add it to the bowl of tomatoes, and toss well to mix. Check the seasoning, adding salt and more crushed red pepper if necessary. Gently stir in the bocconcini and serve.. -ƒ

FAIRWAYMARKET.COM | 47

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HEALTHY LIVING

Farm to Table >>

Fresh, Zingy Produce Makes the Perfect Meal

by Hannah Howard

S

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 awe-inspiring 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.

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.

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-as-it-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.

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

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 | 53

Farm to Table 10M

(continued...)

Watermelon, Heirloom Tomato, and Feta Salad INGREDIENTS (Serves 6)

3 tbsp. Fairway extra-virgin olive oil 2 tbsp. chopped mixed fresh herbs 1 tsp. fresh lemon juice 1/2 tsp. Fairway kosher salt 4 heirloom tomatoes, cut into chunks 1 cup (1-inch) cubed red seedless watermelon 1 cup (1-inch) cubed seeded yellow watermelon 1/4 cup vertically sliced red onion 1/2 cup crumbled feta cheese

DIRECTIONS Whisk together first 4 ingredients in a large bowl. Add tomato, watermelon, and onion; toss to coat. Sprinkle with cheese; toss gently.

15M

GAZPACHO

INGREDIENTS (Serves 4-6)

1 hothouse cucumber, halved and seeded, but not peeled 2 red bell peppers, cored and seeded 4 plum tomatoes 1 red onion 3 garlic cloves, minced

23 oz. tomato juice (3 cups) 1/4 cup Fairway white wine vinegar 1/4 cup Fairway olive oil 1/2 tbsp. Fairway kosher salt 1 tsp. freshly ground Fairway black pepper A few sprigs of cilantro (for garnish)

DIRECTIONS Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt and pepper. Mix well and chill before serving.

The longer gazpacho sits, the more the flavors develop.

Garnish with cilantro and, for a kick, spike with Tobasco!

54 | FLAVORS MAGAZINE

20M

Champagne Salad with Pear, Blue Cheese, Candied Walnuts

INGREDIENTS (Serves 4-6) For The salad Salad greens of your choice, mixed greens, arugula, butter lettuce, etc.

1 large pear, Bosc or Bartlett, sliced 1/4–inch thick 4 oz. blue cheese, crumbled 1 cup walnuts, whole pieces 1/2 cup powdered sugar Oil for frying

For the dressing 1/4 cup Fairway extra virgin olive oil 1/4 cup Fairway Champagne vinegar 1 tbsp. shallot, minced fine 2 tbsp. Fairway Dijon mustard 2 tsp. Fairway honey 3/ 4 tsp. Fairway sea salt 1/4 tsp. fresh ground Fairway black pepper

DIRECTIONS For the candied walnuts Heat a small pot with about 1 inch of canola oil to about 350F. In another small pot, add walnuts and cover with cold water. Bring nuts to a boil. Drain immediately and coat with powdered sugar. The sugar will melt on the hot nuts and form a glaze.

Fry nuts in oil for a few minutes until crispy. Be careful adding the nuts to the oil as the moisture will cause the oil to bubble and spatter at first. Remove from oil and drain on paper towels.

For the dressing Whisk together, in a small bowl, vinegar, shallots mustard, honey and slowly drizzle in olive oil. Season with sea salt and fresh ground black pepper.

To assemble the salad combine salad of your choice, pear slices, crumbled blue cheese, candied nuts and toss lightly with Champagne vinaigrette. Season with salt and pepper, mix well and serve. -Ć’

FAIRWAYMARKET.COM | 55

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

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

©2013 Barilla America

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.

Fairway Healthy 10

HEALTHY LIVING

>> Our Top Nutrition

Tips for the Season

by Dr. Carlon M. Colker, Fairway’s Resident Health Expert

1 BIG BREAKFAST Breakfast is your most important meal. Eat complete proteins like eggs, yogurt, milk, etc. as well as whole grains like oats. If eggs are too much or you want some variety, try nonfat Greek yogurt along with some berries.

2 SNACK IT Enjoy an after-breakfast and before-lunch, mid-morning snack. This will help insure that you have enough calories earlier in the day to stave off excessive eating later. One of my personal favorite snacks around that time is simply a handful of almonds. It’s just enough to get me to lunch and help me power through the most important part of my day.

3 TAPER MEALS For most people their biggest meal is dinner. This isn’t so healthy. Try and taper your meals as the day progresses, with your bigger meals earlier in the day. In addition, try and make dinner your lightest meal and, if possible, a bit more on the earlier side.

4 BAN SUGAR Not everyone needs to be on a “no-carbohydrate” diet like so many people are on, but you should try and limit substances like high fructose corn syrup commonly found in soda and sport drinks. These sugary substances are unquestionably linked to illnesses like diabetes, cardiovascular disease, and obesity.

FAIRWAYMARKET.COM | 59

7 STAY REGULAR Regular bowel movements are important to proper health. Yet, perhaps due to shyness, we don’t see nearly enough written about it. Daily bowel movements can be promoted by filling your cart up with healthy leafy-greens and other high-fiber vegetables and consuming ample amounts of salad.

8 GET ZZZ’s Everyone has different sleep needs, but we all need adequate amounts for optimal health and function. To get the most out of your waking hours, be sure you make the most out of your time, not just during your work day, but from sunset to sunrise.

5 FAT FIX Look to dietary fats for energy. Healthy fats give you sustained energy, far better than the sugary counterparts you might have become used to eating. Oils like olive oil and even coconut oil are healthy fats that are easy and delicious to cook with. Avocados and macadamia nuts also represent sources of healthy fats that provide an abundance of energy.

6 MORE WATER Water is the most important key nutrient of the human body and should actually make up the majority of a healthy physiology. Unfortunately, countless people walk around dehydrated. Yet quality water is easily found in bottles and, despite its availability, remains an underconsumed nutrient.

9 EAT CLEAN If you’re not careful, you’ll have too many foods in your cart with preservatives. Try your best to eat fresh, prepared foods, as they will help reduce the amount of preservatives, chemicals, and artificial ingredients in your diet. Some of these nasty substances can do everything bad to the body from making fat loss difficult to actually creating disease.

10 GET EXERCISE Even a small amount of exercise can pay big dividends.

Exercising keeps your body lean and strong. Even if you can’t get to the gym for an hour a day three times a week, take frequent walks after dinnertime and do things like using the stairs instead of the elevator.

60 | FLAVORS MAGAZINE

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HEALTHY LIVING

Mediterranean Meals >> Recipes of the Riviera, from Marseilles to Portofino!

by Hannah Howard

O

ur favorite recipes are the product of a Mediterranean-inspired longing, a great love for the sea, and the culture and history of this French and Italian coastal paradise.

The bounty of the coast is intoxicating.

Bouillabaisse! Salade niçoise! Fresh fish (branzino! orata!) and briny mussels.

Fragrant basil, bright lemon, and plenty of garlic. oregano, rosemary, and mint.

On the rocky coast of Liguria, vendors hawk resta, strings of fresh hazelnuts.

Ships sailing into port against a sea breeze are greeted by the heady fragrance of sweet basil—that’s how dense and lush herbs thrive on the steep hillsides near Genoa. And everywhere, there is pesto.

In Provence, dusty, silvery-leaved olive trees have been growing for hundreds

and hundreds of years. The wrinkly olives are ubiquitous finger food, or they get mashed up with olive oil and become tapenade. Each fall, ripe olives are crushed into a potent pulp that will form the basis for cooking everything, drizzling on everything, and dressing salads. Wooden salad bowls do not get washed, only rubbed, so that the extra virgin oil will flavor the wood and imbue salads to come.

And then there are perfect tomatoes.

Beautiful eggplants.

Artichokes in springtime. Fennel. The thrill of brandade—still-hot salt cod, crushed with olive oil and garlic (what else?).

The magic of a minestrone, simmered for a lavishly long time, so that the veggies and beans and perhaps short ribs melt into each other and the whole house smells warm and symphonic.

It has caught the attention of nutritionists and food writers that all

this is not only incredibly romantic and delicious, but also healthy.

We’ve always known eating fresh, wholesome, unprocessed foods, simply prepared is good for the body and soul. We believe in the staggering power of good olive oil, and support feasting on veggies, fruits, and grains.

Also: fresh fish and shellfish, nuts and seeds, and lots of herbs and spices…

Also important: fresh air, and leisurely, beautiful meals enjoyed with family and friends. And a glass of wine or two at dinner. Come to Fairway to enjoy all the delights the Mediterranean has to offer, fresh from the region, to you.

FAIRWAYMARKET.COM | 65

30M

GREEK SALAD

INGREDIENTS (Serves 6)

1 hothouse cucumber, unpeeled, seeded and sliced 1/4-inch thick 1 red bell pepper, large-diced 1 yellow bell pepper, large-diced 1 pint cherry or grape tomatoes, halved 1/2 red onion, sliced in half-rounds 1/2 pound feta cheese, 1/2-inch diced (not crumbled) 1/2 cup calamata olives, pitted

for the vinaigrette 2 cloves garlic, minced 1 teaspoon dried oregano 1/2 tsp. Fairway Dijon mustard 1/4 cup good red wine vinegar 1 tsp. kosher salt 1/2 tsp. freshly ground black pepper 1/2 cup good olive oil

DIRECTIONS Place the cucumber, peppers, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables.

Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

30M

steamed orata

INGREDIENTS (Serves 6)

4 (1-pound) cleaned whole dorade (with head and tail) Fairway salt Fairway freshly ground black pepper Fairway extra-virgin olive oil 4 tbsp. dry white wine 3/4 cup very high quality balsamic vinegar 1 tbsp. finely chopped shallot 1 teaspoon finely chopped fresh chives 1 tsp. finely chopped fresh thyme leaves 1 tsp. fresh marjoram leaves 12 small cipolline or pearl onions, peeled 8 asparagus spears, cut into 3-inch lengths 2 medium carrots, cut into 3-inch matchsticks 1 celery stalk, cut into 3-inch matchsticks Special equipment: 4 (13- x 18-inch) sheets parchment

Meanwhile, combine vinegar and shallot in a small saucepan; bring mixture to a boil over medium-high heat and cook until reduced by half, about 10 minutes. Remove from heat and stir in chives, thyme and marjoram.

DIRECTIONS Heat oven to 400째. Place parchment sheets on work surface, with wide side facing you. Put 1 fish in center of each sheet. Season fish with salt and pepper, drizzle lightly with oil and pour 1 tablespoon wine over each. Fold parchment over fish, leaving no openings and crimp edges tightly to seal. Place packets on a rimmed baking sheet and bake for 25 minutes.

66 | FLAVORS MAGAZINE

Bring a medium saucepan of salted water to boil. Add onion, asparagus, carrot and celery. Cook until vegetables are tender, about 5 minutes. Drain.

Remove fish packets from oven; open packets and, using a metal spatula, carefully loosen fish from parchment and slide onto serving plates. Arrange vegetables around fish.

Drizzle with vinegar and serve immediately.

30M

sicilian cauliflower

INGREDIENTS (Serves 6)

1 head cauliflower, cut into florets 8 tbsp. Fairway extra-virgin olive oil Kosher salt 1/2 cup golden raisins 1 cup Marsala wine Grated zest and juice of 1 lemon Grated zest and juice of 1 orange 1 tsp. minced white anchovy

1 tsp. red pepper flakes 1 tsp. cumin seeds, toasted 1 tbsp. honey 4 shallots, minced 1 garlic clove, minced 1/2 cup pine nuts, toasted 2 tbsp. capers, rinsed 2 tbsp. chopped fresh flat-leaf parsley

DIRECTIONS Preheat the oven to 400°F. Toss the cauliflower florets with 2 tablespoons of the olive oil and salt. Spread them out on a baking sheet and roast until lightly golden brown, about 20 minutes. Remove from the oven and set aside to cool. Meanwhile, plump the raisins in the Marsala.

Whisk together the lemon and orange zests and juices,

the anchovy, red pepper flakes, cumin, and honey. Whisk in the remaining 6 tablespoons olive oil.

In another bowl, combine the shallots, garlic, and a pinch of salt, and let sit for 5 minutes.

Toss together the cauliflower, raisins and Marsala, pine nuts, and capers. Add the shallot mixture to the vinaigrette and pour over the cauliflower. Stir in the parsley and serve.

Recipes courtesy of Food Network, La Cucina Italiana and Michael Symon. -Ć’

Humanely Raised, No Antibiotics Used, No Artificial Growth Hormones, Gluten & Casein Free, No Chemicals Nitrates, No Artificial Ingredients, Flavors or Colors

HEA:THY LIVING

Five BIG Energy Foods!

by Dr. Carlon M. Colker, Fairway’s Resident Health Expert

1

Fairway Almonds Almonds can be a fantastic addition to your diet for many reasons.

Almonds are a great source of healthy fat and thus can provide efficient and lasting energy that far outpaces any kind of sugar you might otherwise put in your body. Nuts do tend to be high in calories because they are so high in healthy fats, but don’t let that scare you. Almonds in particular contain special essential fats that satisfy your appetite and cravings and actually help prevent you from reaching for less healthy forms of fat and sugary foods. Almond butter, which can be ground fresh for you right there in the Fairway store, is a wonderful condiment and far superior for your health when compared with peanut butter.

GREEK YOGURT Greek yogurt has more protein and less overall calories than traditional yogurt. It’s truly an amazing departure from regular yogurt because even the non- fat version has a mysteriously decadent creaminess to it that transcends the common senses.

While there are many different versions of flavors, my favorite is the non-fat plain. I like to add small amounts of honey, granola, or berries just to give it enough flavor without overdoing the calories. Greek yogurt can be eaten as an early or late-day snack, or even as an interesting breakfast variation

70 | FLAVORS MAGAZINE

2

3 4

energy bars While many adults teach their kids not to snack between meals because it ruins their appetite, for the adult, proper snacking is an important way to prevent gorging oneself at mealtime. Of course if your child is an athlete, an energy bar may be just what the doctor ordered for them to be able to power through the physical demands of competitive athletics.

Check out Fairway Market’s health and energy bar aisle and, trust me when I tell you, it will blow your mind. The number of choices is astounding, and that’s important because there are so many different formulas, flavors, and specialty ingredients to choose from.

fresh fruit I realize you have heard it before, but what kind of doctor would I be if I did not remind you of the old adage “an apple a day keeps the doctor away”? But seriously, few if any energy snacks compare to natures choices. Not only do you have an amazing variety of choices to select from, but Fairway Market has choices that are beyond compare.

Fresh fruit can also be expensive, and I realize that.

But the beauty of the produce at Fairway Market is that, in all my years, I’ve never walked in to one of our stores and not found a great deal on one or more fruit selections.

5

dried fruit Dried fruit contains quick energy calories with a high fiber load. Combined with nuts, and you have trail mix. Whether it’s Fairway brand raisins, dried cranberries, dates, dried apricots, or one of the many other selections, you simply can’t go wrong. The great thing about dried fruit has to be their convenience. They are small, fit easily into pockets and tight spaces, and don’t really spoil for a very long time. So, if you are looking for healthy, natural energy, that is convenient, relatively inexpensive, and easy to transport, look no further than the vast selection at Fairway Market!

See you there!

Carlon M. Colker, M.D. National Health and Nutrition Advisor, Fairway Market FAIRWAYMARKET.COM | 71

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FAIRWAY FAST

Quick, Easy Dinners >>

Meals to Get You from the Kitchen to the Table Fast

by Hannah Howard

T

here are days—luxurious, wonderful days—that unfold in the kitchen.

A stock is bubbling, veggies are getting sliced and diced, meats are marinating, flavors melding. You bask in the miraculous process of creating a wonderful meal.

There are other days when life calls: work, responsibility, family, friends.

And then—BAM—it’s dinnertime.

Every home cook should have a few quickie, go-to options. I like pasta with whatever I have in the fridge— leftover beans, or veggies, or seared 74 | FLAVORS MAGAZINE

steak…anything at all. If I have nothing, well then it’s a bowl of spaghetti with plenty of garlic, dried chili, and a blanket of parmesan and I’m a happy, well-fed girl.

If you have the chance to swing by Fairway and only a few precious minutes to spend in the kitchen, you’re in luck. I love our kebabs, skewers of highest quality beef and fresh veggies.

Or choose from seven different types of hand-crafted (not machine made) burgers. Carnivorous bliss. They are all made from the finest and freshest ingredients daily. Throw on the grill

or in a pan and dinner is served.

Or grab a Fairway rotisserie chicken (perfection!). Our fresh, handmade Fairway ravioli is a great choice for vegetarians. Fairway soups offer quick comfort. Quiche and a simple green salad beat the heat. World famous roast beef from the deli, cut how you like it, on a Fairway baguette with melty provolone. There’s always our beloved hot bar. So many options, such little time.

There’s nothing like a simple, spot-on meal after a busy deal. Next order of business: enjoy!

10M

Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto

INGREDIENTS (Serves 6-8)

2 lbs. asparagus, trimmed 3/4 lbs. spaghetti 4 tbsp. Fairway EVOO 4 garlic cloves, minced Fairway salt and freshly ground black pepper 6 oz. thinly sliced prosciutto, cut crosswise into strips 6 oz. Fairway mozzarella cheese (made fresh daily), diced (about 1 cup) 6 tbsp. thinly sliced fresh basil leaves

DIRECTIONS COOK the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.

Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the

10M

pasta, reserving 1 cup of the cooking liquid.

Heat the oil in a heavy large skillet over medium heat.

Add the garlic and saute until fragrant, about 20 seconds.

Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.

tequila lime chicken INGREDIENTS (Serves 6-8)

1/2 cup gold tequila 1 cup freshly squeezed lime juice (5 – 6 limes) 1/2 cup Fairway freshly squeezed orange juice (2 oranges) 1 tbsp. chili powder 1 tbsp. minced fresh jalapeno pepper (1 pepper seeded) 1 tbsp. minced fresh garlic (3 cloves) 2 tsp. Fairway kosher salt 1 tsp. freshly ground black pepper 3 whole (6 split) boneless chicken breasts, skin on

DIRECTIONS COMBINE the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking.

Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and let rest for 5 minutes. Serve hot or at room

FAIRWAYMARKET.COM | 75

Quick & Easy Dinners 10M

(continued...)

Fairway Chicken Milanese

by Chef Mitchel London

INGREDIENTS (Serves 2)

2 chicken cutlets, pounded 1 cup flour 2 eggs, beaten Approx. 2 cups breadcrumbs Fairway salt and freshly ground pepper Enough Canola oil to pan-fry Sea Salt

DIRECTIONS SEASON cutlets with salt/ pepper. Now, dip cutlets into flour first then the eggs and now the crumbs. Heat oil in pan to 350F. Pan-fry the cutlets for approx. 3 minutes on each side. Remove and pat dry. Place on warm plates and re-season with salt and pepper Take your ready salad greens (endive, baby arugula, little red onion) and dress with extra-virgin olive oil and fresh lemon juice. Mix and place on top of cutlets. Add sea salt.

10M

Fairway Steak Au Poivre

by Chef Mitchel London

INGREDIENTS (Serves 2)

3 tbsp. peppercorns crushed 2 pieces Filet or Strip steak (Filet is easier) 1 cup heavy cream Fairway salt Clarified butter 2 tbsp. Fairway Dijon mustard

DIRECTIONS SEASON the steak with the salt and then press all the cracked peppercorns into surface of the meat.

Heat the clarified butter in a heavy sautĂŠ pan on top of your stove. Place steak in pan, do not touch for 5 minutes. Turn over the meat and cook for another 4 minutes for Rare For Medium rare turn over 1 more time for another 3 minutes. Remove and keep warm.

Add mustard and cream to the pan and bring to a boil.

Place the steak in the pan and turn off heat. -Ć’

76 | FLAVORS MAGAZINE

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FAIRWAY FAST

Fast Fish >>

HEALTHY, LIGHT AND EASIER THAN YOU’D IMAGINE

by Hannah Howard

T

rue or false? Cooking fish is arduous, tricky, and only to be attempted by serious cooks. False! The trick is starting out with fresh, quality fish. At Fairway, our seafood is as fresh as seafood could possibly be. Every morning, our master fishmongers are up way before the crack of dawn to head to the docks and procure the day’s freshest, best catches. We’re there before the boats get in. We’re deeply committed to brining you the highest quality fish we can get our hands on. Trust us, you want your fishmonger to be a bit obsessed.

Fresh fish needs little embellishment—its flavor is fragile, bright, and delicate. Keep it simple. A sprinkle of salt, a few grinds of black pepper, a squeeze of fresh lemon, perhaps a touch of fresh herbs.

It also needs little time—fish cooks fast! A few minutes in the pan, under the broiler, or on the grill and you’re good.

Check out a filet of fresh salmon, cod, or halibut, and you’ll notice pearly webbing— you’re looking at its connective tissue, collagen. As collagen dissolves during cooking, the fish changes from translucent to opaque and separates into those beautiful flakes. And voilà, your fish is done. So easy. We promise.

Bonus points: fish is rich in protein, full of heart-healthy omega-3s, and packed with vitamin D, zinc, magnesium and iron. Tasty, healthy, fast…win, win, win!

10M

Fairway Whole Roasted Branzino

by Chef Mitchel London

INGREDIENTS (Serves 2)

2 Branzino 1 head of fennel Fairway salt and pepper 4 tbsp. Fairway extra-virgin olive oil 3 tbsp. toasted pine nuts

DIRECTIONS Preheat oven to 450. Pat fish dry. Season evenly with Salt and pepper as well as the tops of the fennel.

Slice the bulb into thin slices and place on a heavy cookie sheet. Lay whole fish on sliced fennel. Drizzle the fish with 1 tbl olive oil each and a pinch of sea salt. Place in middle of the oven for 25 min.

Remove from oven (Fennel on the bottom is 100% edible). Place fish on plate, layer the fennel next to the fish.

Add 1 tbsp. olive oil on each fish. Add toasted pine nuts

FAIRWAYMARKET.COM | 81

Fast Fish (continued...)

15M

Fairway Skate Wings Meuniere

by Chef Mitchel London

INGREDIENTS (Serves 6)

Approx. ½ lb. skate per person 1 cup flour for dressing 1 stick butter Juice of 1 lemon 2 tbsp. flat parsley, chopped Fairway salt and pepper

DIRECTIONS MELT 4 tbsp. of butter in a heavy pan that will hold both pieces of skate.

Season skate with salt and pepper. Dredge skate in flour, then shake any extra flour off. When pan is medium hot, place fish in pan. Do not touch skate 2-3 minutes.

After 2-3 min, turn skate over.

Place in oven a 400ËšF oven for 5 min. After removing the fish, remove anything in the pan with a paper towel.

Add the remaining cold butter to pan. Heat until it starts to foam. Add lemon juice and parsley. Fish on plate, cover with sauce.

20M

GRILLED SALMON WITH FAIRWAY MANGO SALSA

INGREDIENTS (Serves 4) FOR THE SALMON 4 tsp. Fairway extra-virgin olive oil, divided 4 (6-oz.) salmon fillets, skin-on 2 tsp. seasoning, recipe follows 1 tsp. salt 1/2 tsp. fresh ground black pepper Fairway Mango Salsa (sold pre-made in-store)

DIRECTIONS PREHEAT a grill to medium. Combine all seasoning ingredients thoroughly.

Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the seasoning, salt and pepper. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 2 minutes, or until cooked through to the desired degree of doneness.

Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.

82 | FLAVORS MAGAZINE

for the seasoning 2 1/2 tbsp. paprika 2 tbsp. salt 2 tbsp. garlic powder 1 tbsp. black pepper 1 tbsp. onion powder 1 tbsp. cayenne pepper 1 tbsp. dried oregano 1 tbsp. dried thyme

45M

FISH TACOS

INGREDIENTS (Serves 4) for the slaw Approx. 4 cups shredded cabbage 1 small carrot 2-3 green onions 1/2-1 jalape単o chile 1 clove garlic, peeled and chopped 1 tbsp. lime juice 2 tbsp. mayonnaise Sugar, honey or agave nectar to taste (optional)* Fairway salt and pepper

for the fish 1/2-3/4 lb. snapper, sole, tilapia or catfish 1/3 cup all purpose flour 1/2 tsp. salt 1/4 tsp. freshly ground pepper 1/8-1/4 teaspoon smoked paprika or chipotle powder 2 tbsp. vegetable oil suitable for high heat cooking (like safflower or grapeseed) 8 corn tortillas Cilantro leaves, avocado, lime wedges and your favorite salsa for garnish

DIRECTIONS PLACE cabbage in a bowl and sprinkle salt. Massage and squeeze it with your hands to help it release its liquid and wilt. Set it in a strainer over a bowl.

Peel and shred the carrot with a grater, slice the green onions, seed and chop the jalape単o. Toss in a small bowl.

Separately, whisk together garlic, lime juice and mayonnaise. add excess liquid from cabbage to the bowl with the carrots, onion and jalape単o. Pour the mayonnaise-lime juice mixture over and toss. Season to taste with salt and pepper and add a little sugar, honey or agave nectar to balance (if desired).

Mix together flour, salt, pepper and paprika or chipotle powder on a plate. Heata heavy (cast iron if possible) pan over medium-high heat. Dredge the fish in the seasoned flour mixture, shaking off any excess. Add oil to pan, heat until shimmery and add fish to pan. Cook for about 2 minutes per side, carefully flipping only once with a spatula. Meanwhile, heat the corn tortillas one-by-one in a heavy, dry pan until soft and warm. Wrap them in a clean cloth as you go. servce the fish on a platter with the tortillas, slaw, cilantro, avocado, lime and salsa on the side, letting each diner assemble his or her own tacos.

FAIRWAYMARKET.COM | 83

Fast Fish (continued...)

5M

Five-Minute Miso-Glazed Toaster Oven Salmon

INGREDIENTS (Serves 4)

1/4 cup red or white miso 1/3 cup sake 1 tbsp. soy sauce

2 tbsp. vegetable oil 1/4 cup sugar 4 skinless s almon filets, at least 1 inch thick, 5 to 6 oz. each

DIRECTIONS whisk together miso, sake, soy sauce, oil, and sugar. Rub mixture over every surface of salmon filets. Transfer to a plastic zipper lock bag or sealable container. Proceed immediately to next step, or for best results, marinate for about 30 minutes or up to two days.

Preheat a broiler (toaster oven or regular oven) to high.

Cover a small broiler pan with aluminum foil. Rub excess marinade off of salmon and place on broiler pan. Broil until top surface is well charred and salmon is barely warm in the center, about 5 minutes, using the foil to protect any areas that threaten to burn. Serve immediately.

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84 | FLAVORS MAGAZINE

Fast Fish (continued...)

15M

goan fish curry

INGREDIENTS (Serves 4)

7 Kashmiri chilies 1/2 medium coconut scraped 1 tbsp. coriander seeds 1/2 tbsp. cumin seeds 1/2 tsp. turmeric powder 10 medium cloves of garlic 1/2 inch piece of ginger 2 tbsp. vegetable oil 8 curry leaves 2 slit green chilies 1 small onion slivered 2 cups water Fairway salt 1/2 inch thick fillets of any firm white-fleshed fish

DIRECTIONS grind chilies, coconut, coriander, cumin, turmeric, garlic, and ginger in a spice grinder or blender until very smooth.

Set aside.

Heat oil in a large heavy-bottomed lidded saucepan over high heat until shimmering. Add the curry leaves and chilies and stir till they splutter and release their aroma, about 15 seconds. Reduce heat to medium. Add the onion and cook, stirring occasionally, until softened but not browned, about 5 minutes.

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ADD the spice paste and keep stirring from time to time until it releases an aroma and the oil begins to float on top, about 5 minutes. Add water, stir, close the lid and bring the curry to the boil. Once boiled, check seasoning and add salt if needed.

Reduce heat to low and slide in the fish fillets until they are totally immersed in the curry. Let the fish cook gently for 5 minutes without stirring. Serve immediately with steamed white rice. -ƒ

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Homemade Pasta Salad with Daniele, Inc. Sopressata Ingredients

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

Directions

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

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COOKING TIPS & ADVICE

Ripe For P icking >>

THE BEST FRUITS & VEGGIES RIGHT NOW

by Hannah Howard

S

pring has sprung! Spring and summertime is synonymous with fruit and veggie heaven. Pick out anything from our rainbow selection of dazzling produce and you can’t go wrong. Here are some of our favorites to get you started and inspired.

Figs Figs are undeniably sexy. If you think figs only come in Newtons—you are in for a treat. Sticky sweet, luscious, juicy, better than candy. Add to salads— perhaps with chèvre and walnuts. Roast with honey, serve beside cheese or atop ice cream, feast your heart out.

Arugula In springtime, this lovely, peppery green is at its best. We can’t get enough of the tender leaves that snap with just-a-bit bitter, spicy flavor. Perfect for simple salads with Fairway EVOO and a squeeze of lemon, or wilted and nestled in pasta. Feel virtuous! Arugula is full of antioxidants, enzymes, vitamins A and K, and folic acid.

Fennel The bulb, foliage, seeds, and even pollen of the fennel plant are tasty ingredients. They share a fresh, bright, licorice-y flavor. Slice the bulb paper-thin and toss in an arugula salad with orange and pecorino. Grill, roast, or braise to coax out perfume-y sweetness.

Sugar Snap Peas Sugar snap peas are sometimes called mange tout in French, meaning “eat everything,” from the sweet pea to the crunchy pod. They taste like springtime. Stir-fry with Thai curry paste, lime juice, and mint. Dip in artichoke cream, hummus, eat like potato chips.

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Rhubarb The pretty pink stalks bursting forth from the earth are little messengers delivering happy news: spring is here! Lip-puckeringly tart, rhubarb often cozies up to its sweet sister strawberry. Bake into pies, stew with chicken or pork, or make a bright springtime jam.

Strawberries Sure, we’ve got strawberries all year round, but summer means sweet, sweet strawberries are at their very best.

Fill your basket, baby! Slice the tops off and pop into your mouth. Repeat. Repeat. Or bake a strawberry pie, assemble an easy shortcake, whip up a smoothie, or serve a pitcher of strawberry mint margaritas to your very lucky friends.

Apricots Beneath the velvety skin of the perfect apricot is wonderfully dense yet pillowy, juicy flesh. Take a bite and life is good. Add to your caprese salad for an awesome twist on a classic. Great with orzo or wild rice and pistachios. Serve over ice cream.

Or slice and grill for unthinkable caramelized apricot perfection.

Tomato Summer wouldn’t be summer without ripe, drip-down-your-chin tomatoes. This time of year, they don’t need anything but perhaps a drizzle of your best Fairway EVOO and a sprinkle of fleur de sel. But if you were to add some hand-pulled Fairway mozz’ to the mix, some creamy avocado, and a handful of herbs, we wouldn’t complain.

Leeks Leeks are gentle veggies, with a fresh, grassy, clean flavor.

They get along great with pretty much whatever herbs, spices, and flavors come their way. Good leek and potato soup is ethereal. We like leeks in our risotto, our sautéed with chickpeas, or in a tart with plenty of Gruyere. Full of flavonoids, vitamins A and K, fiber, and vitamin C.

Sweet Cherries What makes a house a home? A bowl of cherries on the table. Deep, dark, and lusty Bings or floral, rose-hued Rainiers are in season for but a wonderful flash. Pit and soak in bourbon, or whatever liquor suits your fancy. Cherry pie! Cherry clafoutis! Cherry preserves!

The trick is not eating ‘em all before you get to it.

FAIRWAYMARKET.COM | 91

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DURING THE HOLIDAYS AND EVERYDAY HORMEL TASTES GREAT!

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Fresh, Easy and Delicious.

From the Americas to the Far East, Australian lamb is a global staple. Chefs love it for its versatility, home cooks adore it for its flavor and everyone appreciates it for being all-natural, pasture raised, and free of artificial and hormonal additives.

Naturally lean, tender and mild tasting, Australian lamb is a world-class choice for any cuisine.

Brazilian Style Butterflied Leg of Lamb with Chimichurri SERVES 4 PEOPLE LAMB

1 Australian boneless lamb leg, butterflied MARINADE

CHIMICHURRI

1 medium sized onion, quartered 4 cloves garlic, peeled 1 bunch scallions, both white and green parts, trimmed 1 bunch fresh cilantro leaves 1 teaspoon dried oregano 3 bay leaves 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 cup white wine, dry ½ cup olive oil

¾ cup olive oil 3 tablespoons red wine vinegar 1 tablespoon lemon juice ½ cup parsley 2 cloves garlic 1 bunch scallions, both white and green parts, trimmed 1 tablespoon dried chili salt and freshly ground black pepper TO SERVE

fresh green chili

METHOD

Place all marinade ingredients into a blender and process until slightly coarse. Turn lamb so the bottom faces you. Take netting off leg and cut through half way down and lay the leg flat. Place leg into a large tray and pour marinade over, rubbing into the meat.

Cover with cling wrap and refrigerate overnight. Remove lamb from refrigerator 30 minutes before cooking.

For the chimichurri, place all ingredients into a food processor and blend; do not mix too much.

Let stand for 1 hour.

While chimichurri is resting, preheat outdoor grill to medium high. Cook lamb for 30 minutes, turning once.

Lamb should be cooked to medium.

Rest lamb for 20 minutes.

Serve with a fresh green chili, if desired.

Australian Lamb Ad.indd 1

2/25/13 3:22 PM

COOKING TIPS & ADVICE

The Grill

>> YOUR NOT SO SECRET WEAPON

by Hannah Howard

N

othing says summertime like flipping juicy burgers on a grill.

Even better with a cold beer in hand, your friends around and really good tunes playing. Exhale.

According to Psychology Today, barbecues are great for your mental health. We could have told you that.

Hanging, cooking and eating outside are a welcome reprieve from our atour-desk lunches and grab-a-proteinbar, run-out-the-door mornings. (For city dwellers and rainy days—cheat with a grill pan.)

Grilling is also a healthy cooking option—it’s a way to seal in flavor without adding much fat. We’re a fan

of cooking any and all veggies on the grill. The heat caramelizes the natural sweetness. A bit of char? Bring it!

Sweet Vidalia onions, portabellas, red peppers, ripe tomatoes, eggplants— just sprinkle with sea salt and a few grinds of black pepper, brush with Fairway EVOO and grill ‘em up! Sweet summer corn? Heck, yes. Slivers of potatoes? Serve grilled veggies beside your main, or slice them up and toss with greens for a spot-on salad. Soak skirt, hanger or flatiron steak in soy sauce, lime juice, garlic, ginger and brown sugar and sear on the grill and you’re a culinary hero/heroine. Marinate lamb chops in yogurt, parsley, lemon and mint and grill until obscenely juicy. Brush

chicken thighs with Fairway pesto.

Sprinkle shrimp with cumin, coat tuna steaks in sesame seeds, grill sardines and mackerel and finish with a squeeze of lemon. Clams on the half shell. Oysters. Italian sausage with peppers and onions. Burgers. Wild salmon. The possibilities are endless.

For dessert? Oh, man. Grilled pineapple, grilled peaches, grilled grapefruits—these things are revelations. Or pick up some Fairway poundcake, let it get warm and justa-bit charred, and top with Nutella, or chocolate sauce or that grilled pineapple…Is there anything better?

We think not. Happy Summer! (continued...)

FAIRWAYMARKET.COM | 95

The Grill 30M

(continued...)

Grilled Sausages with Caramelized Onions and AppleS

INGREDIENTS (Serves 4) 8 sausages 2 tablespoons butter 2 medium onions, halved and sliced 3 large apples - peeled, cored, and cut into thin wedges 2 tablespoons apple cider or red wine vinegar 2 tablespoons brown sugar, packed Salt and pepper to taste

DIRECTIONS PREpare grill for high heat. With a fork, poke sausages several times. Place in a pot, cover with water, and

96 | FLAVORS MAGAZINE

simmer over medium-high heat until cooked through, about 7 minutes. Remove from heat, and set aside.

WARM butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in apples, vinegar, and brown sugar; cook, stirring gently, until caramelized, about 10 to 15 minutes. Season with salt and pepper.

Meanwhile, place sausages on grill (or under broiler), and cook until well browned.

SERVE on a mound of caramelized apples and onions.

30M

Grilled lamb chops

INGREDIENTS (Serves 6)

2 large garlic cloves, crushed 1 tbsp. fresh rosemary leaves 1 tsp. fresh thyme leaves Pinch cayenne pepper Fairway sea salt 2 tbsp. extra-virgin olive oil 6 lamb chops, about 3/4-inch thick

DIRECTIONS PREpare griIn a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator.

Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes. heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

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FAIRWAYMARKET.COM | 97

The Grill 20M

(continued...)

Blue cheese burgers

INGREDIENTS (Serves 4)

DIRECTIONS

carefully mix the meats, bread crumbs, steak sauce, eggs, salt, and pepper with the tines of a fork, but do not mash them. Lightly form hamburger patties and press lightly into shape.

2 pounds ground chuck 1 pound ground sirloin 1/2 cup seasoned dry bread crumbs 1/4 cup steak sauce 3 extra-large eggs 1 1/2 tsp. kosher salt 3/4 tsp. freshly ground black pepper 8 to 10 hamburger buns 8 oz. blue cheese, sliced Arugula and sliced tomatoes, for serving, optional

prepare a charcoal or a stove-top grill. cook the hamburgers for 4 minutes on 1 side, then turn and cook 3 minutes on the other side for medium-rare. remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes. Meanwhile, grill the buns, cut side down, for 1 minute, until toasted. Place a hamburger and a slice of blue cheese in each bun, plus arugula and tomato, if desired, and serve hot.

Recipes courtesy of Ina Garten and Serious Eats.

98 | FLAVORS MAGAZINE

15M

Grilled pineapple dessert

INGREDIENTS (Serves 4)

1 large pineapple, peeled, cored and cut into 1 inch thick slices 3/4 cup tequila 3/4 cup brown sugar 1 1/2 tsp. vanilla extract 1/2 tsp. ground cinnamon vanilla ice cream

DIRECTIONS MIX tequila, sugar, vanilla and cinnamon together until sugar is dissolved.

Preheat grill then place pineapple on grill (you can also put the pieces on skewers to make grilling easier).

Baste with tequila mixture while grilling. Turn occasionally. Grill about 10 minutes. Serve hot topped with a scoop of ice cream. -Ć’

WORLD-CLASS ICE CREAM... from a small town in Maine

Fairway Spring 2013 Breyers FSI half page.pdf

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3/18/13

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COOKING TIPS & ADVICE

Wonderful Wines

>> SPRING/SUMMER SELECTIONS

by Joshua Wesson, Fairway’s Resident Sommelier

Vinho Verde

Provencal Rose

Hailing from the northernmost part of Portugal, light, lilting, and supremely mouthwatering Vinho Verdes serve up maximum refreshment with a minimum of alcohol.

Is pink the new black? Three sips of a young (as in 2012) herb and cassis-scented Provencal rose is all it will take to

Cru Beaujolais

Moscato d’Asti

Looking for a desert island wine that goes with everything from grilled tuna and shrimp-on-the-barbie to BLTs, burgers, and tomatoes with fresh mozz’? The message in the bottle is simple: Cru Beaujolais.

make you say “oui, oui, oui!”

What’s impossibly low in alcohol (under 6%), way up there in deliciousness, gently sparkling, inexpensive, and tastes like a bowl of freshly cut, insanely ripe peaches, apricots, and nectarines? Moscato d’Asti!

FAIRWAYMARKET.COM | 103

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Visit Empire Kosher online for news, recipes & more at www.empirekosher.com

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COOKING TIPS & ADVICE

Great Vinegar >>

IT TRANSFORMS EVERYTHING

by Hannah Howard

K

ing Henry II of Franconia passed through Piacenza once, in roughly 1046, and was given a barrel of balsamic vinegar. New Yorkers were a little late to the balsamic vinegar party—like, by a thousand years, give or take a few centuries. Then, Steve Jenkins brought balsamic to Fairway, and everything changed.

Balsamic is a beautiful thing. It begins with the must—the detritus left behind after grapes are crushed for winemaking—as well as the particular locale of these grapes, the soil where they are cultivated and the climate of this particular part of the Apennine Mountains of Emilia Romagna. Then, this must is cooked.

Balsamo means health. Balsamic vinegar is aceto balsamico—HEALTH vinegar! The old story involves five thieves hiding out in a burned–out basement long before Neil Young in a village in Emilia Romagna during the bubonic plague of the 11th century.

These reprobates found themselves desperately seeking shelter from the ravages of a disease that had wiped out much of the populace. The basement they found themselves in was in fact the facility used to age a sweet, dark vinegar made by a nameless local. The thieves drank the vinegar for no particular reason, and the vinegar acted as a panacea against the plague. Balsamic vinegar was born.

fibers, so adding it to marinades or braising liquids will help tenderize meat), and add tang to vinaigrettes, sauces and desserts. Well, hello there, you luscious strawberries drizzled with balsamic vinegar!

These select Fairway brands should be part of your arsenal:

Vinegar can be made from anything that contains some form of sugar— from honey to apples to rice. And the choices for stunning vinegars are vast, especially at Fairway, where we obsess about carrying the most delicious, cool and reasonably priced selection.

Vinegars are secret, powerful cooking weapons. They impart a billowing abundance of flavor. Use vinegar to deglaze pans, marinate meats (vinegar breaks down protein

Fairway Premium and Super-Premium Balsamic Vinegars It serves to reason that Fairway Market offers not just the finest Aceto Balsamico Di Modena made, but we offer it at seriously unbelievable prices. We import the best of it in barrels and we bottle it ourselves, as we’ve been doing since 1980. (continued...)

FAIRWAYMARKET.COM | 109

Vinegar

(continued...)

Fairway Traditional Artisanal-Quality White Balsamic Vinegar It’s a chef-favorite because foods get imparted with remarkable flavor without being “stained” brown. Our white balsamic is a stunner.

It’s aged in antique wooden barrels and erupting with bright, deep balsamic flavor. Crazy good drizzled on fresh figs or berries.

Fairway Lambrusco Vinegar The Italian lambrusco grape grows only in the southern tier of Lombardy, as well as parts of Emilia Romagna and Veneto. After a decade-long wane, lambrusco has once again become very fashionable, but this time it’s a high-quality wine, and the zest for the fizzy, foamy, slightly sweet red stuff has become a serious vogue. Our Lambrusco vinegar is at once sour-sharp and intensely sweet. Has that bit of fizz and that touch of berry. Its effect upon salads is nothing short of magical.

Fairway Catalan Wine Vinegars From the Priorat and Penedes vineyards of Western Catalonia; the brilliant Moscatell vinegar is sweet like a balsamic, but lighter and gentler. The Vermouth vinegar is sweet, too, and like nothing you and we have ever tasted—sort of like bubble gum from the gods—a remarkable vinegar for all purposes, particularly for vinaigrettes. The Chardonnay vinegar is made from the grapes used to make the super famous and beloved Cava vinegar also from this area. And our Cabernet Sauvignon is just the finest red wine vinegar made.

Fairway Saba Saba (or vincotto, or mosto cotto) comes about via the long, slow-cooking of the liquid accrued from re-pressing the detritus from crushed wine grapes. A key ingredient to give stews and sauces a deeper and more complex flavor, as a de-glazing medium to pour over scallops and other seafood, chicken, duck, veal and lamb, as a digestif with sparkling water and ice or as a sauce for sorbets and ice cream.

Le Vinaigre de Banyuls Banyuls is sweet, nuanced and wonderful. It has a distinct, toasty nuttiness and notes of vanilla, licorice, gingerbread and plum. It hails from the breathtaking town of Banyuls-sur-Mer on the coast of the Mediterranean, on the scenic slopes of the Catalan Pyrenees. Use Banyuls vinegar to marinate chicken or fish, or to deglaze your pan after sautéing duck, mushrooms, sea scallops or foie gras. -ƒ

110 | FLAVORS MAGAZINE

Mestemacher, famed German bakers, created all natural, whole grain bread. The extensive range includes: Pumpernickel, Whole Rye, Three Grain, Sunflower Seed, Whole Rye with Muesli and Fitness Bread. High fiber, low fat plus cholesterol-free characteristics mark the entire line. Except for the Fitness Bread, each of the varieties is also wheatfree. The long shelf life, resulting from pasteurization of the bread, adds to the product’s outstanding qualities.

Mestemacher breads have received the Whole Grain Council’s stamp of “100 % Excellent Source of Whole Grain”.

Rausch, a leading German chocolatier, presents unique Plantation Chocolate made of fine flavored cocoa from select plantations. Varieties are named for the exclusive plantation where harvested: Madanga grown in Madagascar; Nouméa (Papua-New Guinea); Puerto Cabello (Venezuela); Amacado (Peru); El Cuador (Ecuador) and Tobago from the island of Tobago; one of two islands making up the Republic of Trinidad.

Gourmet Nectars, made of 30% hand-picked fruit from the fertile Nile Valley. Pureed whole fruit (not just juice), never frozen, never from concentrate. Makes a great smoothie, ice pop or even a cocktail!

COOKING TIPS & ADVICE

Wine Pairings >>

FOR recipes THIS ISSUE

by Joshua Wesson, Fairway’s Resident Sommelier

Branzino with Lemon and Fennel This simply delicious (and deliciously simple) dish calls for a fruity, but dry white wine—like a Sardinian Vermentino or Austrian Gruner Veltliner— that echoes the lemon and fennel as it cuts through the fish.

Fairway Chicken Milanese This dish is a snap to prepare, and even easier to partner with a food-friendly white wine—like an Oregon Pinot Gris or Argentine Torrontes—that won’t get in the way of the chicken’s straightforward savoriness.

Grilled Salmon & Mango Salsa The tangy-sweet salsa drives the match here. Best to go with an off-dry white wine—like a Mosel Riesling QbA or demi-sec Vouvray—that can both follow the sauce and flatter the salmon.

Fairway Steak au Poivre A big, spicy red wine—like an Aussie Shiraz or California Syrah—would make a fine table-mate with this spicedup bistro classic. For an extra measure of deliciousness, serve the wine slightly chilled (30 minutes in the fridge is perfect).

Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto This super-savory pasta studded with asparagus fairly begs for a crisp, clean, cool-climate white wine—like a Loire Sancerre or Marlborough Sauvignon Blanc— that accents the asparagus as it refreshes the palate.

Grilled Lamb Chops with Rosemary Forget Myle’s rants in “Sideways”—when it comes to pairing red wines with herb-scented lamb chops, richtasting Merlots—like Pomerols from Bordeaux or Merlots from Washington State—are the way to go.

FAIRWAYMARKET.COM | 115

“LET ME CHECK .

NOPE, MACHINES DON’T CRAFT ICE CREAM BY HAND.” Bud Currie

Pint-packer in chief

Graeter’s Ice Cream is not mixed in voluminous vats. Not whipped with air by robotic machines. It’s handcrafted by people like Bud. People who hand-select ingredients that are fresh and 100% natural. Who hand-swirl small batches in 2-gallon French pots. Who hand-pack pints that contain nearly a full pound of the thickest, richest, creamiest ice cream on Earth. Enjoy.

HANDCRAFTING IRRESISTIBLE ICE CREAM SINCE 1870.

St. Dalfour France 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!

Enjoy these European favorites RITTER SPORT CHOCOLATE

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FOOD & TRAVEL

Viva Italia! >> B

FAIRWAY BRINGS ITALY TO YOU

By Lori Jean Levy

eing hands-on makes all the difference. We are very proud of what we have going on at Fairway Market. Each season is chock full of promise. For us this spring is no exception. Steven Jenkins and I flew over to Italy and spent six days doing the mad traverse across the land. From Rome to Monte San Savino, Arezzo, Forli, Treviso, Bologna, Modena and Milan we did not let the inclement, erratic, snowy weather deter us from our mission.

It was time for our site visits. It is an important time of year for us to see the production of our killer new specialty items that we have lovingly been referring to in toto as “Fairway Italia.� These include our bronze-cut

artisanal pastas from Puglia; all seven varieties are marvelous. The rough texture of each piece, imparted by virtue of being cut on bronze dyes and air dried, allows the sauce to cling to the pasta rather than run off, as is the case with commercial grade products. We implore you to try it.

The shapes alone will make you smile.

We continued our whirlwind tour visiting the maker of our soon-todebut bruschetta toppings, including caponata and tapenades, all made lovingly from old family recipes in Tuscany. With ear-to-ear grins we approved the first production run and got back in the car. The Tuscan EVOO from the first pressing of the season was thick, rich and grassy-

green; it knocked our socks off with its depth of flavor and long, peppery finish. We would visit three more olive oil producers, each immaculate, stateof-the-art facilities and all familyoperated. Pleased with ourselves, we fueled-up on espresso and drove north towards Veneto.

The sweet smell of potatoes was intoxicating as we watched the mini tri-color gnocchi roll off the production line. Pure and perfect bambini; another sure-fire hit is on the horizon. (Stay tuned to our web site, www.fairwaymarket.com, for launch information). The days and the miles were passing quickly as we made our way to Modena. In the (continued...)

FAIRWAYMARKET.COM | 119

Berkel slicing machine for prosciutto and other Italian meats.

BELOW: Olive oil bottles on production assembly line.

FAIRWAY GOES TO ITALY

120 | FLAVORS MAGAZINE

Viva Italia! (continued...) land of Ferraris, Lamborghinis and Maseratis, we immersed ourselves in the fine nuances of balsamic vinegar production, exploring the cool, dark, aging rooms, smacking our lips, enjoying the lingering rich flavor of 40-year-old vinegar.

The highlight of the trip was a homecooked dinner prepared by the mother of one of our closest associates. High on a hill overlooking all of Modena, we sat to enjoy a sensuous feast. La Signora C’s tortellini in brodo is the single most divine and elegant food I have ever eaten. The preparation involves the gathering of sisters, nieces and cousins who spend an entire day together rolling and shaping thousands upon thousands of little “belly button” shaped gems. As folklore has it, tortellini was born thousands of years ago in Castelfranco, when an innkeeper, completely smitten with a beautiful Bolognese woman named Lucrezia

Borgia, peered (or, more accurately, peeped) at her through a keyhole. It is said that all he could see was her navel. His obsession played itself out in the kitchen and hence tortellini were created in her image.

Signora C’s tortellini were filled with the finest meats available; capon, pork, mortadella and prosciutto were combined into a ripieno which filled the delicate egg pasta. The clear broth was fragrant and rich in flavor.

While customarily made with capon, Signora C explained that a neighbor had brought her a peacock, so in the pot it went. I dream of returning to Modena on a tortellini making day.

How I long to stand at that wooden table alongside Signora C and all of her kinfolk making perfect belly button twists with my little finger.

We came home satisfied. Bellies full of the promise of all of the fine new Italian Specialty items soon to line the shelves of our stores. -ƒ

On site in Modena, where the Fairway magic begins.

ABOVE: Steven Jenkins and Lori Jean Levy dip into the Balsamic Vinegar reserves in the aging room.

FAIRWAYMARKET.COM | 121

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Thomas Export/Foodworks, are pleased to partner with Fairway to offer the best in French cheeses! Indulge yourself in some fresh goat cheese from the Loire region such as SELLS SUR CHER from Jacquin or some rich and creamy BRILLAT or DELICE DE BOURGOGNE from Lincet or traditional mountain cheeses like COMTE or OSSAU IRATY. All available at Fairway

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FOOD & TRAVEL

The Most Delicious C offees in the World

>> Puerto Rican Jayuya Blend

by Hannah Howard

W

It starts with the beans…which starts with the farmers, their families, and just-right soil, weather, and rain needed to nurture what will eventually become a perfect cup of coffee.

department. Benny has been with the Fairway family since 2005, but he has been part of a coffee family practically his whole life. Benny grew up in Queens and the Dominican Republic, so he is a New York guy with a passion for incredible coffee. When Benny was 13 years old, he started working on his neighbor’s coffee farm in the Dominican Republic. He quickly became fascinated with the process, and coffee became his passion.

goal of great-tasting coffee in your cup.

The number one rule: our beans are treated with respect and care. What does this mean? This means we stay away from mainstream commercial coffee—corner-cutters and companies that clearly put quantity over quality; this means we buy directly from small farms and estates that we have personal connections with, because we know they feel the same devotion to coffee that we do.

Benny Lanfranco is the man at the helm of our renowned coffee

Benny and his team put our coffee beans to the test with the continuous

Recently, Benny made the trek to Puerto Rico to visit Café Hacienda

hen you come into Fairway Market, you see rows and rows of wonderful barrels filled to the brim with all shades of shiny, smooth, brown beans. Here’s a peek into how they get there. Hint: it’s a labor of love!

126 | FLAVORS MAGAZINE

San Pedro, high up in the mountains of Jayuya. It’s the truest of soulful, little family operation in a Puerto Rican paradise where every tree has its own name. They’ve been growing coffee there for four generations, and still hand-pick beans and dry them in 100-year-old antique drums. We get the coffee direct—no middlemen.

That means we can insure sky-high quality and offer a truly great price.

When Benny visits, he takes part in the process, from hand-picking to sorting to hulling. During those long days at

the farm, he shares conversations and meals with the family, and of course some fresh coffee.

When the fresh beans arrive to the New York area, our talented roasters roast them impeccably, so as to coax out the perfect symphony of flavor. The result is a coffee that tastes a bit sweet and wonderfully caramelly, with notes of chocolate and spice. With Fairway coffee, you know exactly the quality, flavor and taste you’ll be getting, and that’s something special. -ƒ

Try Fairway’s Puerto Rico Jayuya blend either in stores or buy it online.

FAIRWAYMARKET.COM | 127

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FOOD & TRAVEL

Olive O il Revelry! >>

FAIRWAY’S FAVES from around the world BY GURU STEVE JENKINS

By Steve Jenkins, Fairway’s Master Buy, Resident Cheesemonger & Food Expert

W

e’ve seen the face—your expression of sheer delight when you visit our olive oil stations in our stores.

Next, cue the amusement-park level of enjoyment, as you tastewith a sense of discovery, relishing the depth of flavor that bursts in your mouth.

When you’re choosing among the best of the best olive oils that Fairway offers (and you know we would never offer you anything less), there isn’t one that’s better than the other. It’s a matter of preference and an affinity for a certain taste—whatever flavors and aromas that entice you. We know you’re as inquisitive as I am, starving for as much food knowledge as I have always pursued. And we know you’ve wondered: How do they do it? How does each Fairway brand extra-virgin olive oil taste so special?

How is it that each is distinctive and unparalleled in its richness yet equally delicious to one another?

And at a bargain? So here are more extra-virgin olive oil

(EVOO) details that you seek to tempt your taste buds and nourish your thoughts.

Let’s start with our barrel oils. These high-quality extra virgin olive oils each come from one sub-region, and were chosen by an expert (ME, of course) who obviously is extremely passionate about olive oil. The olives are grown by a specific farmer, and they are milled by a specific miller.

Plus, these oils are unfiltered, preserving their rusticity through decantation, whereby the oil sits undisturbed for weeks in a tank to allow the solid material in the oil to sink to the bottom because of gravity. That’s why an unfiltered oil can be as clear as a filtered one.

Since Fairway buys these oils in bulk, the result is a low price for YOU and our other customers. If these oils were bottled and labeled at their origins, they would retail for a lot more than we charge. There are 15 barrel oils, which include:

BARBERA WESTERN SICILIAN (Italy)

BAJA MEXICAN

TREVI UMBRIAN (Italy)

OLIVIE PICHOLINE LANGUEDOC (France)

GATA-HURDES EXTREMADURA (Spain)

ITALIAN RIVIERA TAGGIASCA

PUGLIESE ORGANIC (Italy)

NATURVIE EXTREMADURA ARBEQUINA (Spain)

CATALAN ARBEQUINA (Spain)

CABECA DAS NOGUEIRAS (Portugal)

AUSTRALIAN PICUAL

ARGENTIAN MENDOZA

GREEK KALAMATA PELOPONNESUS

FAIRWAY CALIFORNIA ASCOLANA

LUQUE ORGANIC (Spain)

Just this January we chose to offer our California barrel oil pressed from the ascolana olive rather than the usual mission olive. Black peppery; alluring pungency; fine, fine, rich, creamy and fruity; notes of green tomato, toasted almond, green banana, fresh-mown grass, cooked artichoke, fennel and mint.

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Now our house oils deserve some attention, too. They include the All-Purpose EVOO (the one that established us as the authority and source for serious olive oil), the Organic EVOO, and the Unfiltered EVOO. Fairway has strictly blended the oils from specific groves lying in Southwestern Umbria and northern and central Puglia in an attempt to achieve a certain flavor, texture, fragrance, and cost profile, one that delights us as serious cooks and as assiduous shoppers. We have succeeded mightily

in each regard. These olive oils display a depth of flavor with a lingering and pleasurable finish, a creamy texture, an alluring fragrance, and a remarkably low price. (They’re all certified kosher, too.) They stand as a testament to our lofty opinion here of what we insist we have accomplished: Oil that is as perfect for drizzling over toasts and cheeses, steaks and seafood, salads and grilled vegetables, and is inexpensive enough to use to sauté, pan fry, and marinate a range of foods.

And our arbequina olive oil from Catalonia! A long, pepperless, gentle finish, an olive oil with that suave sophistication that is the hallmark of arbequina olive oil. It’s a dream.

And last, but certainly not least, is our beautiful Baena EVOO, which we actually bottle at the mill to retain its prestigious DO (or Denomination of Origin) we would lose if we bottled it ourselves.

Plus, we want to offer you the bigger, three-liter size we can’t fill in the U.S. We’ve already described it in perfect prose here, so now you have to experience it for yourself.

Sampling it is a mind-blowing event. -ƒ

FAIRWAYMARKET.COM | 131

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FUN & ENTERTAINING

Fairway in the Park >>

gourmet PICNIC BASKETS for adults and kids

by Hannah Howard

T

he sun is shining, the days are long and luxurious, picnic season is upon us. Need some inspiration? Head to Fairway and ogle the oodles of delicious possibilities for your shopping basket and picnic basket. A concert on the grass, fireworks in the park, a hike to a waterfall… any outdoor activity is better accompanied by a spread of good eats.

Picnics remind us that food tastes better in fresh air, legs splayed every which way, unrushed, surrounded by people who make you laugh.

As for the food itself, go wild! Choose dishes and snacks that travel well and taste great at room temperature.

Sandwiches, salads, cookies, breads, cheeses…yum. We love foods you can eat with your hands. Things to dip and smear and devour. Jars of great antipasti like the gorgeous stuff we carry from Agromonte, Emporio Gourme’, and Villa Reale that you can spread on bread or crackers, and nibble with chunks of wonderful cheese and charcuterie.

Don’t take yourself too seriously. Try something new and delicious and outside your comfort zone. Marcona almonds and French soft dried fruits. Nut butters and incredible

Trinquelinette jam (blood peach! rich green rhubarb!) from Burgundy (a revelation, better than grandma’s jam, really).

Bring a jar of our famous Cara Cucina Artichoke and Garlic Cream and we’ll bet you’ll leave with an empty jar, insides swiped very clean, preferably by a crusty baguette.

Re-think anchovies and break open a fresh pouch of the L’Escala brand, hand-caught and packed in a tiny fishing village on the Catalan coast, and think again. They are juicy, briny, bursting with melon-y, ocean-y flavor. Our picnic favorites are their ‘chovies marinated in bright white wine vinegar, which makes an awesome potion for breaddipping.

Royal Medjool dates. Badoit mineral water. Sea-salted caramels from Brittany. Chilain Provençal honey—this is honey to make you laugh and cry. Drizzle it promiscuously.

Alsatian sauerkraut aged a year in Riesling wine with fatback. Mary’s Gone Gluten Free Crackers. Australian roasted tomatoes. Anavieja potato chips from CastileLeon. We could go on forever…

Go forth! Happy Picnicking! (continued...)

FAIRWAYMARKET.COM | 137

Fairway in the Park

(continued...)

Adult P icnic Basket

138 | FLAVORS MAGAZINE

CONTENTS

Picnicking Ideas

1

2

Agromonte semi-dried tomatoes with Fra’Mani’s otherworldly charcuterie made from Berkshire pork in California

3

Wild hibiscus flowers are stunning, a celebration dropped in seltzer for kiddies and in Prosecco for adults

4

L’Escala Catalan anchovies in vinegar, layered on baguette with a generous drizzle of Naturvie One Life One Oil Mil Flores Extra Virgin Olive Oil from Extremadura

Fairway Sparkling Italian Mineral Water Emporio Gourme’ Antipasti, sweet pepper Fairway White Balsamic Vinegar Belberry Mango Passion Fruit Sauce Cara Cucina, Crema di Carciofi e Aglio (Artichoke and Garlic Cream) Naturvie One Life One Oil Mil Flores Extra Virgin Olive Oil L’Escala White Tuna in Olive Oil L’Escala Marinated White Anchovies in Vinegar Wild Hibiscus Flowers in Syrup Agromonte Pomodoro Ciliegino (semi-dried tomatoes) Fairway Chocolate Bars Belberry Heritier Mullhouse Onion Confit Belberry Rhubarb & Muscat Wine Cheese & Fruit Delice Charcutterie from Fairway’s deli—Palacios chorizo, jamón ibérico, and Fra’ Mani’s handcrafted salami Kii Naturals Craquelins, curry mango cashew Fairway Fancy Dried Fruits Manchego or Fairway hand-pulled mozzarella drizzled in Fairway White Balsamic Vinegar

Emporio Gourme’– a whole gorgeous line of jars of grilled preserved vegetables from an artisan in Milano, Italy--with pecorino and crispy crackers

Kid’s P icnic Basket CONTENTS

Picnicking Ideas

Boylan’s Creamy Red Birch Beer Fairway Housemade Cupcakes Fairway Spanish Marcona Raw Almonds and Dry Roasted Almonds Van Dyk’s Wild Blueberry Juice Fairway ‘Moutarde en Grains’ Mustard Fairway Classic Hummus La Trinquelinette Jam, Mirabelle Plum Fairway Turkey Breast Belberry ‘Heritier’ Wild Lingonberry Jam Fairway Fresh-Ground Peanut Butter

1 2 3

Turkey breast, rolled up in lettuce leafs and dipped in Fairway grainy mustard

4 5

Wild blueberry juice in seltzer

FAIRWAY IN THE PARK

140 | FLAVORS MAGAZINE

Fresh chevre and sweet wild lingonberry jam from Belberry on Fairway whole grain bread Baby carrots, tomatoes, and whatever veggies you love in Fairway classic hummus drizzled with your favorite EVOO

Bananas dipped in Fairway house-ground almond butter -ƒ

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FUN & ENTERTAINING

Seasonal Bakery >>

FRESH BAKED GOODNESS FROM FAIRWAY

T

his spring and summer at Fairway is the perfect time to enjoy seasonal baked goods made fresh in our store bakeries. All of our handcrafted treats are baked with care to perfection using only the best, natural ingredients for incredible taste.

This time of year is perfect time to indulge in our light, seasonal favorites that include ripe fruits, juicy raisins, whole grains and sumptuous nuts. Not to mention sweet chocolate!

For breakfast, try our cinnamon raisin bread, raisin walnut

bread, or our crave-worthy muffins in blueberry, carrot, cherry, chocolate chip, corn, and oat bran. Finish your Fairway Deli lunch with one of our signature, fresh-baked cookies, like double chocolate chip or oatmeal raisin, and celebrate a special occasion (Fourth of July, perhaps?) with a delicious fruit tart or cheesecake with fresh mango, strawberry, blueberry and kiwi.

No matter what your selection, we are certain you’ll love what’s baking at Fairway. -ƒ

FAIRWAYMARKET.COM | 145

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EVENTS & MORE

Springing Back

>> FAIRWAY & REDHOOK BOUNCE BACK

by Hannah Howard

M

any were skeptical when we planned to open a Fairway Market store in Harlem. And then for our fourth store to be in industrial Red Hook, Brooklyn—well, people thought we were just plain nuts. But how could we resist the gorgeous waterfront with a view of the Statue of Liberty? Now, you know we didn’t earn our trailblazer status by playing it safe and sane.

Our Red Hook location ended up being a diamond in the rough, having the advantage of space and size (our largest store yet when built at 52,000 square feet), plus all of the unique and amazing qualities that make our stores shine: premises-roasted coffee beans freshly ground to order, the largest artisanal cheese counter around, the best of the best deli and appetizing, organic and natural foods at competitive prices, the highest quality USDA Prime Beef from our Butcher Shop, including our own USDA Prime dry-aged beef, the freshest seafood, the largest selection of daily-delivered produce, a made-from-scratch bakery, traditional groceries, kosher selections, and a variety of health and beauty aids. Oh, and the specialty imports— olive oils, exclusive artisanal oils and vinegars, tapenades

148 | FLAVORS MAGAZINE

and sauces, spreads to perfectly complement your perfect cheese, it’s the stuff you dream of…

Since Fairway’s arrival and commitment to Red Hook in 2006, we have become increasingly dedicated to the neighborhood’s vibrancy and well-being. So, when Hurricane Sandy devastated our store and our community, it made us more determined than ever to pitch in to get Red Hook through this difficult time. We brought our Red Hook employees to work at our other stores; we served hot meals to our neighbors; we donated food, money, and supplies; and we never lost faith.

From the restaurants, bars and vintage shops to the corner bodegas, small businesses define Red Hook. Red Hook is more our home than ever. We love this neighborhood, and are honored to serve our friends, family and neighbors.

Come in, check out our even better food store, stay hello to our Fairway Foodies, taste some world-famous olive oil, grab a still hot-from-the-oven bagel, and even enjoy a great New York lunch with jaw-dropping views. There’s something magical about Red Hook. -ƒ

New York Mayor Michael Bloomberg addresses Fairway’s Red Hook audience

Want to help restore Red Hook even more?

We’ve teamed up with Restore Red Hook to help support the small businesses that are still suffering after Sandy. Help Red Hook and make a donation at: http://www.fairwaymarket.com/restoreredhook

EVENTS & MORE

What’s for Dinner? >> FAIRWAY MARKET UPPER WEST SIDE CAFE

by Hannah Howard

A

n incredible restaurant in a grocery store? Really? Fairway Market is truly like no other.

There is perhaps no place more essentially New York than Fairway Café and Steakhouse, a culinary oasis above the hustle of Fairway’s first and flagship store on 74th Street and Broadway, on Manhattan’s Upper West Side. There are classic black and white films playing, brick walls, high ceilings, and a panorama of Broadway out of the big windows. The restaurant turns the store’s freshest seasonal ingredients into classic, satisfying, just-plain-good American dishes.

Delicious alchemy.

Mitchel London is Fairway Café’s Chef de Cuisine, and Mitchel knows his way around seriously good food. Before joining Fairway, Mitchel was Mayor Ed

15M

Koch’s official chef at Gracie Mansion for seven years. Mitchel works magic with roast chicken, pecan pie, and margherita pizza. Whatever Mitchel touches turn to gold. And with aisles below of fresh-from-the-docks seafood, dry-aged beef, incredible produce, world-famous olive oil, a cheese playground, and so much more, you’re in for a total treat.

The café part means you can get a perfect cup of coffee and Mitchel’s life-changing apple tart on the run.

The steakhouse part means you can end your shopping trip with an exceptional lunch or dinner, entertain guests, assemble your family, or enjoy a pre-theater feast. Mitchel’s burger on house-made brioche is unmarred in its deliciousness. The branzino with sea salt, olive oil, and fennel is simple and elevating. Carnivores, you’re in so

much luck. The prime dry-aged rib eye and the fabulously juicy New York strip will leave your tummy and heart happy. And don’t forget dessert, we’ve got the world’s best chocolate mousse and fudge sundaes waiting for your sheer delight. From classic dishes to gluten-free options, and seasonal and regional menus like our Mediterranean Plate, we’ve got something for everyone. We’ve even got a convenient Happy Hour for you as well.

Check out some of these delicious Café and Steakhouse options and come on in to try them yourself.

Love our food so much you want to make it at home? Enjoy these menu recipes straight from Mitchel London’s kitchen to yours.

Sautéed Shitake Mushrooms with Green Onions

INGREDIENTS (Serves 4)

DIRECTIONS

Heat a skillet over medium high heat and add the olive oil. Add the scallions and mushrooms and mix gently, but well. Add the pepper and salt. Continue to cook and stir occasionally for approximately ten minutes. Make sure to scrape up the caramelized bits. Taste for pepper and salt.

2 tbsp. Fairway extra-virgin olive oil (start with 2 tbsps and add a third if the pan seems dry during cooking) 1 cup or small bunch green onions, thinly sliced 1 cup large shiitake mushroom (stems removed) 1/4 tsp. Fairway fresh ground pepper 1/4 tsp. salt

152 | FLAVORS MAGAZINE

30M

maple roasted carrots

INGREDIENTS (Serves 3-4)

1 lb. baby carrots, peeled and trimmed (organic carrots are sweetest for this recipe) 1 tbsp. Fairway extra-virgin olive oil 1 tbsp. Fairway pure maple syrup Fairway kosher salt and fresh ground pepper to taste

DIRECTIONS Preheat oven to 400F and choose an oven-proof frying pan that’s large enough to hold all the carrots in a single layer.

Peel carrots, then cut off the thinner tips and cut the thicker ends in half lengthwise. Cut carrot pieces on the

15M

diagonal, making them close to the same size and shape.

Add olive oil to the frying pan and heat to medium hot (the oil should look shimmery, but not be smoking when you add the carrots.) Add the carrots (you should hear a slight sizzling sound.) Sauté carrots 3-4 minutes, or until the surface looks slightly blistered and starting to color.

Turn down heat to low and add maple syrup, sugarfree maple syrup, or maple agave nectar, and stir to coat carrots. Season well with salt and fresh-ground black pepper.

Put frying pan into the hot oven and roast carrots for 10-15 minutes, or until they are done to your liking and slightly browned. Serve hot.

steamed mussels

INGREDIENTS (Serves 4)

DIRECTIONS

Heat butter over medium heat in a medium stockpot. .

Add shallots and sauté until translucent. Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.

2 tbsp. butter 1/4 cup shallots, minced 3/4 cup dry white wine 3 lbs. mussels, cleaned and debearded 1/2 cup chopped fresh parsley Fresh ground black pepper to taste

60M

Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.

TABBOULEH

INGREDIENTS (Serves 8)

1 cup bulghur wheat 1 1/2 cups boiling water 1/4 cup freshly squeezed lemon juice (2 lemons) 1/4 cup good olive oil 3 1/2 tsp. kosher salt 1 cup minced scallions, white and green parts (1 bunch)

1 cup chopped fresh mint leaves (1 bunch) 1 cup chopped flat-leaf parsley (1 bunch) 1 hothouse cucumber, unpeeled, seeded, and diced 2 cups cherry tomatoes, cut in half 1 tsp. freshly ground black pepper

DIRECTIONS Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours. -ƒ

FAIRWAYMARKET.COM | 153

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EVENTS & MORE

Fairway Event

New York International Olive Oil >> The Competition, Sponsored by Fairway Market, Comes to New York City

This 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. Don’t miss it. Great chefs, food, seminars, conversation, and of course great olive oil.

The New York International Olive Oil Competition Sponsored by Fairway Market and the Olive Oil Times

April 16-18, 2013 At The International Culinary Center

Organized by the Olive Oil Times, the three-day event in SoHo will be a festival of tastings, workshops and culinary demonstrations by incredible chefs. An international panel of leading experts will identify and honor the best extra virgin olive oils in the world. You will learn more about olive oil than you ever thought possible.

and industry chefs, including Giovanni Colavita, Author Nancy Harmon Jenkins, and Chef Cesare Casella, Dean of The International Culinary Center and chef-partner of Salumeria Rosi Parmacotto. The International Culinary Center will also offer special olive-oil themed dinners on April 16 and 18 at L’Ecole, its acclaimed restaurant.

Much more than the world’s most important olive oil contest, the New York International Olive Oil Competition (NYIOOC) will feature an educational program designed to provide a deep understanding on the world of serious olive oil. Culinary professionals, food industry executives, aspiring chefs and journalists are already lining up to attend the two 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.

On Wednesday, April 17, join us at Fairway Café, 2127 Broadway at 74th Street from 2 – 4 PM for an Olive Oil Tasting and Celebration with our own olive oil guru, Steven Jenkins.

Taste life-changing oils from Fairway’s shelves, get a tour from the master behind the oils, and chat olive oil with Steve. Your friends will be way impressed by your new-found EVOO expertise.

Two full-day seminars on Tuesday, April 16 and Thursday, April 18 are open to YOU. The seminars will feature lectures by leading experts, scientists

156 | FLAVORS MAGAZINE

Get tickets while space lasts at nyoliveoil.com!

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EVENTS & MORE

L to R: Fairway President, Bill Sanford, Mayo Michael Bloom r of New York be City Ed Koch on Ko rg, and former Mayor of Ne w York City ch’s 88th Birth day

Mayor Ed Koch >>

A Fairway Farewell to a Beloved Friend

by Lori Jean Levy

February 1, 2013 was a day of mixed emotion for us Fairway folks. While we gathered together to officially celebrate the opening of our Kip’s Bay store, we were also overwhelmed by extraordinary sadness having learned that our dear friend, Ed Koch, had passed away. Did you know that Mayor Koch was Fairway Market’s # 1 fan? We have found some comfort in retelling some of our favorite stories among ourselves, so we thought we might share them with you, too.

Mayor Koch was the only person granted the right to run a house charge at Fairway Market. He would come in often enough that he would have twenty to thirty small invoices per month. Each invoice was paid by separate check. “Why not issue one big check at the end of each month?” Howie Glickberg fondly recalled asking the Mayor who flat-out refused the request. “Because,” Koch said, in his distinctive quick-witted manner, “the Controller is a Republican, and he doesn’t like me.”

Obsessed with Fairway Market’s signature fresh squeezed orange juice, the Mayor would consume at least a half-gallon jug every two days. New York City Council Speaker Christine Quinn remembered being out one evening in Carroll Gardens with Mayor Koch.

When she offered him a ride home he said “no thank you” as he had to get to the West Side to pick up orange juice from Fairway. “Surely, we can find orange juice in the village on our way home,” she tried to reason. The Mayor was adamant about completing the inconvenient task at Fairway. For Koch, there was no substitute; the Mayor did credit our orange juice as the secret to his longevity.

160 | FLAVORS MAGAZINE

Mitchel London, Fairway’s irascible and talented Chef de Cuisine, was one of Mayor Koch’s closest friends. Mitchel spent seven years as the Mayor’s official personal chef. The Mayor would entertain a wide array of dignitaries at Gracie Mansion, wowing them with Mitchel’s signature, perfectly executed creations. Koch even pushed Mitchel to write The Gracie Mansion Cookbook, which he did in 1989. While living at the mansion, the Mayor received the Defense Minister of Israel, Ariel Sharon. It was Hanukah time and Mr. Sharon asked where the menorah was. Koch snapped, London scrambled and a menorah was produced. Sharon then pushed further. “Who will sing the songs when we light the menorah?” Mitchel smiles as he retells the story.

Koch hadn’t a clue who could sing the Bruchas and other age old hymns. Sharon apparently said wryly not to worry and that his security detail would sing. “Your security will sing the Hanukah songs?” an incredulous Mayor asked.

Sharon looked Koch square in the eyes and said, “My men do what they are told. If I want them to sing – they sing.”

And so they did, following the Blessings over the candles with a hearty rendition of “Rock of Ages.”

Mitchel was one of the last people to see the Mayor. He brought him his favorite treat, three chocolate milkshakes, to the hospital. He added chocolate milk to the first, the only one he would get to, and asked his friend if he knew why he added the chocolate milk. “Why?” asked Mitchel, although he had heard the answer hundreds of times beforehand.

“Because it is SO good and I want to make it last longer.”

My favorite pearl of wisdom from the Mayor was a nugget imparted to him by his father; clearly it was advice he lived by: “Forgive your enemies; just don’t forget their names.” -ƒ

FAIRWAY’S NEW PASTA! PASTA TO CHANGE YOUR LIFE.

Real deal, artisanal pasta from Puglia, the boot heel of Italy. Pasta is the heart and soul of the Italian kitchen. Pugliese cuts are the quintessential, timeless pasta shapes—classic Southern Italian recipes demand them. The whole wheat (‘integrale’) pasta clings beautifully to sauce. Incredibly delicious and fun to cook with.

When we put our label on a product at Fairway, we mean business.

fairwaymarket.com

SO REFRESHING WELCH’S® ESSENTIALS JUICE COCKTAILS. NO HIGH FRUCTOSE CORN SYRUP.

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2/20/13 10:40 AM