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Issu e 7 Dou bl e Edi t ion Big Ga m e | He a lt h y Eat ing Win t e r 201 4






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Ten (10) First Prize Winners will win two (2) tickets to a Super Bowl Party at the BL Hotel Envía SUPERBOWL al 839863 y podrías ganar dos (2) boletos para el SUPER BOWL XLVIII. Diez (10) ganadores del primer premio también se ganarán dos (2) boletos para la fiesta del Super Bowl en el Hotel BL By participating, you agree to receive up to 3 reply text messages about the sweepstakes from Anheuser-Busch. Al participar, se está de acuerdo en recibir hasta 3 mensajes de Anheuser-Busch en respuesta al sorteo.




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Sorteo de BUD LIGHT®, PEPSI® y FRITO-LAY. SIN OBLIGACIÓN DE COMPRA. Sorteo abierto a residentes de CT, NJ, o NY que sean mayores de 21 años de edad al momento de participar. El sorteo comienza a las 12:00:00 a.m EST el 15 de Nov, 2013, y termina a las 11:59:59 p.m EST el 3 de Enero, 2014. Para participar, envía ‘SUPERBOWL’ al 839863, o visita y sigue las instrucciones en línea para completar y enviar tu forma de registro. Podrían aplicar tarifas por mensajes y transmisión de datos. Para ver las reglas oficiales, premios y detalles completos, visitar Nulo donde esté prohibido. Las entidades de la NFL (como se define en las Reglas Oficiales) no han ofrecido ni patrocinado este sorteo de ninguna manera. PEPSI and the Pepsi Globe are registered trademarks of PepsiCo, Inc. All snack related trademarks are owned by Frito-Lay North America, Inc. © 2013. © 2013 Anheuser-Busch, Bud Light® Beer, St. Louis MO. PEPSI y el Globo de Pepsi son marcas registradas de PepsiCo, Inc. Todas las botanas relacionadas con las marcas registradas son propiedad de Frito-Lay North America, Inc. © 2013. © 2013 Anheuser-Busch, Bud Light® Beer, St. Louis MO. JFE170573

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

Pat Sheils Publisher

Emanuel Guillermo Contributing Art Director

Nora Bass Editor in Chief

Wailin Lee Contributing Art Directot

Cristine Esguerra Lead Design

Jesus Farcierth Contributing Art Director

Jacqueline Donovan Vice President of Marketing

Raul Nuñez Contributing Art Director

Steve Jenkins Resident Cheesemonger, Maître Fromager, Contributor

Bryan Bonet Contributing Art Director

Lori Jean Levy Contributor

Alec Esguerra Contributing Art Director

Hannah Howard Contributor, Editor

Rebecca Martin Cuisine Contributor

Carlon M. Colker, M.D., FACN Health & Nutrition Advisor, Contributor

Vincent Olivieri Cuisine Contributor

Rebecca Elbaum Contributor

Bill Milne Lead Photographer

Sara Russolese Marketing & Sales Assistant

When you bake a cake it's likely a special treat for the special people in your life. You care enough to take the time to bake a cake, so make it the moistest, most delicious cake you can. Make it Duncan Hines®

Read more from Fairway’s contributors on Fairway’s blog at BLOG.FAIRWAYMARKET.COM

A tip of the cap to you

Congratulations on the opening of your new Nanuet location


Services & Locations


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

nEW YORK Chelsea, nY 766 Sixth Avenue (btw 25th & 26th Sts) Chelsea, New York, NY 10010 646-676-4550 HOURS: 8am - 11pm Daily

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

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

Kips Bay, Manhattan, nY 550 Second Ave at East 30th St New York, NY 10016 646-720-9420 HOURS: 8am – 11pm Daily

nanuet, nY 75 West Route 59 Nanuet, NY 10594 HOURS: 7am - 11pm Daily

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

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


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

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

Upper West Side, Manhattan, nY 2127 Broadway (at 74th St) New York, NY 10023 (212) 595-1888 STORE HOURS: 7am – 1am Daily 2ND FLOOR ORGANICS HOURS: 8am – 10pm Daily CAFÉ AND STEAKHOUSE HOURS: Sun - Th 8am – 9:30PM; Fri - Sat 8am – 10pm

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

nEW JERSEY Paramus, nJ 30 East Ridgewood Avenue Paramus, New Jersey 07652 (201) 444-5455 HOURS: 8am – 10pm Daily

Woodland Park, nJ 1510 US 46 West Woodland Park, NJ 07424 (Kohl’s Shopping Center, US 46 and Browertown Rd.) (973) 339-5103 STORE HOURS: 8am – 11pm Daily WINE & SPIRITS: Mon–Sat 9am – 10pm, Sun 11am – 10pm

COnnECTICUT Stamford, CT 699 Canal Street Stamford, CT 06902 203-388-9815 STORE HOURS: 8am – 10pm Daily CAFÉ HOURS: 8am – 8pm Daily WINE & SPIRITS: Mon–Sat 9am – 9pm, Sun 10am – 5pm

Learn more about specials, services and catering and the latest news at your local Fairway Market, visit

Learn something delicious at

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


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CLIENT: Bumble Bee Foods PRODUCT: Corporate JOB#: BBFCOR-P30012 ART DIRECTOR: F. Liedtke

GREY WORLDWIDE SIZE, SPACE: 6.75” x 4.75”, None PUBS: Newspaper ISSUE: 2013 COPYWRITER: None

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New Wild Selections® premium seafood is Marine Stewardship Council certified sustainable and it also gives back. Thirteen cents from the sale of each can supports World Wildlife Fund marine conservation efforts, with a minimum $1,000,000 donated by 2018.*

Jumbo Salted Cod - Bagged Pollock - Bagged Cod

Together, we can make a difference. Learn more at

13¢ from the sale of each can of Wild Selections® supports World Wildlife Fund conservation efforts. A minimum of $1,000,000 will be donated by12/31/18. World Wildlife Fund® WWF Registered Trademark. Panda Symbol ©1986 WWF

© 2013 Wild Selections.

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Also Available in Natural Still Mineral Water.

Italians in Italy Know Why Italy ’s #1 Sparkling Water “Rocchetta Brio Blu”, Out Sells San Pellegrino 4 to 1 in Italy! HERE’S WHY... • ROCCHETTA water is Sodium Free

Editor’s Letter W

elcome to Fairway Market’s first-ever Double Edition Super Bowl and Healthy Eating Flavors Magazine, honoring not just the forthcoming Super Bowl, but also you and your healthy start to the New Year, all with Fairway.

• ROCCHETTA water has a very low nitrate level: 1.29 mg per liter

The Super Bowl has a somewhat magical affect on us. As Game Day approaches and the anticipation builds, expectations run high for a great Super Bowl gathering. Aside from the intense viewing of the game, the real excitement happens off the field – and on your plate!

• ROCCHETTA water has a low Acidity / Alkalinity (PH) of 7.46

You don’t want just wings and a few sandwich options to choose from; you want wings with different spicy and savory sauces; tasty meats and sharp or creamy cheeses piled high on homemade bread; finger-licking-good BBQ ribs; an array of garden-fresh veggies and dips; crispy tortilla chips with guacamole and tangy salsas; a baked potato bar with special toppings, like thick-cut bacon, charred corn, roasted garlic, and Grana Padano or Sheep’s milk ricotta; sizzling steak, flavorful rice, beans, and grilled vegetables in a sprawling fajita spread; warm and salty homemade potato chips; surprising snacks, like pan-seared Medjool dates wrapped with pancetta, stuffed with Cabrales blue cheese and an almond, and scrumptious (and festive!) cakes and sweets.

• ROCCHETTA has been scientifically proven to have detox properties

The True Taste of Italy!

Or, Simply put: “Rocchetta Sparkling Water is way Healthier and much better tasting than San Pellegrino!”

This is no football foodie fantasy; this is just a taste of all the goodness Fairway Market has to offer in our stores and on our Super Bowl Catering Menu, handpicked by our food experts and extraordinary chefs (not to mention our wide selection of craft beers and lovely wines to make your Game Day gathering complete). The New Year offers us the opportunity to reinvest in our health. Fairway makes it easy to eat and live well. Did you know Fairway now offers six new Superfood Salads in our deli? You can also warm up with Fairway’s healthy winter recipes; learn how to enhance your diet with Fairway’s vitamins and meal supplements; get ideas of how to enjoy Fairway’s 12 new varieties of deliciously creamy and naturally healthy Greek yogurt, and discover health tips to kick off 2014 right. At Fairway Market, we know you are unique, which is why we offer an abundance of expertly curated foods for every mood and taste. As Steve Jenkins reminds us in “Setting Ourselves Apart,” no one has a finer selection of foods than Fairway Market. Plus, Fairway’s naturally delectable and specially sourced foods mean you get the best in taste and quality—at a fabulous Fairway price. So, whether you’re trying to cook healthy for your family, grabbing a quick meal just for you, or hosting the ultimate Super Bowl party, if food is the key to your heart, celebrate every day with delicious, natural foods from Fairway Market.

- Nora Bass




Certified Organic Made locally Delivered fresh Each Fairway Every day

What is Fairway? >> OUR DEPARTMENTS & FOODS


airway Market has a long history of being passionate about food. Family-run since 1933, when Nathan Glickberg began with a fruit and vegetable stand, Fairway has grown to 14 extraordinary stores (with more to come soon!) with over 600,000 square feet of retail space and over 4,000 employees, serving millions of loyal customers each year. At Fairway, we stake our reputation on offering incredibly high-quality products and customer service, with a staff

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

Bo i c e vi l l e x Wo o dsto c k x Rhi n e be ck

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


What is Fairway? (continued...)


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

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


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

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

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


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


What is Fairway? (continued...)


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

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


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

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

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


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


HiddenFjord. raised in tHe Wild.

Raised in its natural habitat, HiddenFjord is the epitome of ultra premium salmon. For hundreds of thousands of years, wild Atlantic salmon have migrated to the waters of the Faroe Islands — and it isn’t just for the views. This unique, cool, nutrient-rich environment is home to virtually all salmon from throughout Northern Europe and Scandinavia. Our environment is only a part of what makes HiddenFjord so popular. Our philosophy of no antibiotics, no hormones, and no well boats — combined with our innovative and beyond-sustainable methods — means that our salmon enjoy stress-free lives. Try HiddenFjord salmon today and discover how delicious ‘Raised in the Wild’ can be. Pure happiness.

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


Setting Ourselves Apart >> FAIRWAY VS. EVERYONE ELSE


by Steve Jenkins

for the


here are so many things about Fairway that set us apart from other food stores that we consider such comparisons odious. You can be sure we are acutely aware of these things. Fairway didn’t set out to be different; we have merely been minding our own business all these years, and we have always turned a blind eye toward our would-be competitors.


We are consumed by food, by the business of it, as well as by the passion for it. Nothing else is remotely as important to us. The result of our focus on the food is that we offer a shopping experience that goes far beyond merely stocking up the household pantry and refrigerator. A visit to a Fairway Market is as satisfying a task as can possibly be imagined.

All cheese operations these days, free-standing cheese shops as well as departments within highly regarded specialty supermarkets, are pretty darned good. I would consider myself lucky to have access to any one of them in whatever particular city, town, suburb or neighborhood I might live in. They all have good customer service, excellent variety, adequate knowledge of their product, compelling accompaniments (non-cheese items), and competitive pricing. However, our Fairway Market cheese departments offer a few things these others do not:

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Lower prices across the board; not just for the Big 4 (mozzarella, Parmigiano, French Brie, Jarlsberg), but on ALL cheeses Vastly superior signage. All you need to know is right in front of you, in case you are shy about talking to counterpeople. A much broader variety. We offer +-600 cheeses. A more assiduous product mix, born out of our superior knowledge of our industry. Fairway is where the interesting cheeses are. The new cheeses always make their debut at Fairway; we are constantly in the field looking for cheeses that will thrill. We wrote the book. Steven Jenkins’ Cheese Primer has sold so many copies, it has entered its 12th printing. In fact, the Primer is presently enjoying a sort of re-birth, if sales reports are to be believed. We import French cheeses directly from the source. This is why you see so many French cheeses at Fairway that other stores don’t offer. We make our mozzarella by hand, fresh, several times a day at each of our stores. We pull curd the old-fashioned way, because the old way is the way the mozzarella tastes best.


12/12/13 18:13

Setting Ourselves Apart (continued...)

We recently realized that we deal directly with around 100 small and mediumsize food producers, the vast majority of them European. This is why, when you stroll around a Fairway Market, you will come across food items you’ve never seen in any other store. Over and over again, you will pick up something you cannot resist, take it home, and experience the same joy WE experienced when we came across it – like a remoulade horseradish sauce from Alsace; a jar of anchovies from a village you visited 20 years ago, or a huge crate of glistening pruneaux d’Agen, the world’s greatest prune, imported exclusively by Fairway. You may become driven to put together an assemblage of these treasures as a gift for someone you love, and you will quickly find you have gathered 25 or 30 utterly irresistible items that are found in no other food shop or on-line vendor.

1 2 Brandt Fairway ad_A 11/20/13 1:22 PM Page 1

3 The quality of marzipan is judged by the amount of sugar in the product. Niederegger uses 100% marzipan paste from Meditteranean almonds, with no added sugar. A secret ingredient similar to rose water is added to the marzipan paste to give the Niederegger marzipan a note of distinction.

Rausch, a leading German chocolatier, presents unique Plantation Chocolates made of fine flavored cocoa from select plantations. Varieties are named for the exclusive plantation where harvested: Noumea (PapuaNew Guinea); Puerto Cabello (Venezuela); Amacado (Peru); El Cuador (Ecuador); Tobago from the island of Tobago.


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Fairway offers hundreds of irresistible food items that no other store has, or even knows exist. Fairway has cut all of the ‘middlemen’ out in its successful mission to offer these exclusive imports. The result of this is prices as low as can be. Many of these are recipe-crucial items that cannot be compromised or approximated; to wit, the Espelette chile in various guises (dried, paste, oil-infused, sea salt) from southwest France, Banyuls vinegar, Perigord Verjus. All of these items are considered the finest of their respective categories, as attested to by our Fairway experts, as well as European and New York chefs. All of these items have a voice in the realm of gastronomy, and Fairway delivers these teachable moments via our signage, and through our commitment to demonstrations in which we insist you taste things as you watch us prepare them in the fashion most amenable to their nature. Everywhere you look, there’s a food writer reporting on an item found at Fairway. Fairway constantly offers you ideas for entertaining, for recipes (and recipe enhancement), for cooking techniques. Fairway adds to your food knowledge with every sign you read, every demonstration you observe, every give-away flyer we compose, every blog we post. We have, and we demand, great respect for the geography and history of any given food; that’s why you see so many maps throughout a Fairway.

Fairway is the acknowledged KInG OF OLIVE OIL. And nut and seed oils. And vinegars. Fairway is first and foremost, a food store built around fruits and vegetables. Fruits and vegetables suggest SALADS. If we tout our propensity for offering peerless salad ingredients, it would behoove us, so we thought some years ago, to be the be-all, end-all source for olive oil. Well, that was easy; seeing as how every other food store in the city and the rest of the country offered extremely sub-par olive oils, and further, seeing as how the industry is so incredibly ignorant about olive oil, it was rather like falling off a log to completely re-write the story of WHICH FAT RULES YOUR KITCHEn AnD YOUR LIFE? In our case, our vast array of butter aside, it is olive oil, and we made it our business to learn everything there is to know about the subject; then, and only then, did we set out to assemble the most remarkable array of olive oils in the history of the industry, a selection far more astute and exciting than any other store offers, anywhere in the entire world. If an olive oil is not a marvel, it will not be part of our olive oil product mix. We do not stock average-quality olive oils; we stock only olive oils that thrill us. And, we import them direct…almost 100 of them.

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We import 14 different olive oils in barrels, un-filtered. The result is fresher, artisanalquality olive oil from millers who are the acknowledged alchemists of their region. We have utterly destroyed the olive oil price structure of our erstwhile competitors by offering superior olive oils at up to A QUARTER THEIR PRICE. An olive oil of especial quality (a specific region and olive variety) that costs $40 per liter at a specialty supermarket or shop will not be as tasty and fragrant as the Fairway choice (same region, same olive variety); PLUS, the Fairway offerings will retail for $10. We know more about olive oil, we have done more with it, and we care more about olive oil than any other retailer, importer, or distributor in the industry. . We offer all-day, every-day tasting of upwards of 24 olive oils in each of our stores. This is an unwavering commitment to putting our money where our mouth is. Through our self-composed olive oil container label copy, we offer an education and a guarantee on every single bottle or tin of olive oil. We have blazed new and exciting trails, not just with olive oil (Portugal? Who knew their olive oil is so terrific and so underpriced? Fairway, that’s who!), but with vinegars (lambrusco, traditional white balsamic, super-premium keg balsamic, Catalan vermouth vinegar, Catalan moscatell vinegar, saba, Extra-old Quebec cider vinegar, etc.) and nut oils, too (pine nut oil, argan oil, pistachio oil, pumpkinseed oil). We offer frequent hours-long, formal, composed, intricate tasting lectures in intimate surroundings, where we assemble multiple plates of foods specifically composed solely for tasting olive oils. This makes for a contemplative, meditative, comprehensive evening, a crash course For additional information please contact: Tradeco Marketing, Inc. delivered by an expert whose passion is Tel: 212-791-2187 infectious. Email:


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Our ‘specialty grocery’ operations are one of the most unique facets of Fairway. This has occurred right before our own eyes as a completely unexpected bonus born of our constant quest to ferret out ‘new’ things that thrill us. We travel constantly; we source out foods we have read about, heard about, stumbled across, or have been served in restaurants, that thrilled us. When we say ‘new,’ what we really mean is ‘old,’ because we have such respect for the old recipes and the old batterie de cuisine, the old classical regions of Europe, and the old producers and citizens who are so devoted to these ambassadors of their area.



Serve Up Something Special Tonight

Bring home a winner “USA’s Best Seafood Restaurant” USA TODAY READERS POLL 2013

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

perfect for a party, meal or snack

Over 50 years running restaurants make us experts at creating restaurant quality seafood to cook at home. Specializing in crab meat & ready-tocook crab cakes, seafood cakes, soups, appetizers & dips.



Thai Peanut Sauce

New Fairway FairwayFavorites Favorites

A little spicy and fantastically, utterly peanut-y. We won’t tell if you lick the jar all the way clean. Irresistible and complex. Satay and spring rolls NEED Thai peanut sauce; also great on cold noodles and with chickpeas. Try Thai peanut Brussels sprouts! Thai peanut meatballs! So many possibilities.

& SAvORy SAUcES THE BELBERRY STORY >> SwEET >> by Lori EvERy Jean Levy FOR MEAl by Hannah Howard


ip, spread, marinate spread,smear, smear,and and marinate your heart with Fairway’s heartout out with Fairway’s brand-new, all-natural, highest-quality sauces. They tons of great Theyimpart impart tons of great flavor to everything they touch.

Cocktail Sauce Every fridge needs this cocktail sauce! Sweet tomatoes, tangy horseradish, and bright lemons = zesty perfection. For shrimp dipping, crab cake topping, burger slathering, and mixing into your Bloody Mary.

General Tso’s

Caribbean Mango Sauce Losing that island glow? Find it in this jar. This sauce is all about an ocean breeze, hot sand beneath bare feet, luscious days basking in summer sun. Succulent mango and sweet red pepper, kicked up with cayenne pepper and tangy Dijon. Add to salsa and guacamole, spoon on grilled chicken, fish, and seafood, or whip up some Caribbean mango pork chops. You’re welcome.

Carolina Country Sweet Some things are better in the country. Blue skies, green grass…and grass… this lick-your-fingers and molasses-thick, this molasses-thick, lick-yoursauce. theJust rightthe balance of bold fingersJust sauce. right balance spices, smoke and sweet of boldapplewood spices, applewood smoke honey. (is this the Sweet, right one? and sweet honey. butNeed not too to double check). Sweet, notand too sweet. Your chicken, ribs, but beans, sweet. ribs, beans, and burgersYour will chicken, thank you. burgers will thank you.


There is much controversy about the origins of this beloved dish, named after General Tso Tsung-tang of the Qing dynasty, but we can all agree General Tso’s hits the spot in a way nothing else quite can. Hot and sour; sweet and tangy; perfect and more perfect. The melding of smoky spice, kicky soy, and cracked peppercorns ensure our General Tso’s will deliver on big flavor. Stir-fry anything, add this, and dinner is served.

Sesame Teriyaki Sauce

Thai Green Chili Sauce

Sesame Teriyaki is sweet and salty and spot-on. Luxuriously silkysmooth, for grilled meat, fish, chicken and veggies, stir-fries, and marinades. Everything is better with teriyaki!

We look to Thailand for condiment inspiration: at a Thai meal, you’ll always find a spread of kicky sauces, dressing, and chutneys. Redolent with lemongrass, zingy with jalapeno; fresh and complex. Serve with: spring rolls, fried chicken, noodles, green salad.

Horseradish Steak Sauce

Sweet Bourbon Sauce

Listen closely. What’s that sound? It’s your prime rib begging for horseradish sauce. Just a dollop will enliven, enhance, and jazz your beef miraculously. You can smear it on a sandwich, use it it asas a dip, oror fold it a sandwich, use a dip, fold into mashed potatoes, but your steak it into mashed potatoes, but your will get jealous. Smooth and pungent, steak will get jealous. Smooth and with a sharp, bite. pungent, withlovely a sharp, lovely bite.

Bad days. Cruel bosses. Bourbon makes everything better, including this sauce. Rich soy sauce, tart lemon, and natural sweetness and spices get spiked with boozy bourbon for a savory concoction that turns the delicious volume way, way up. Perfection on grilled chicken and ribs. Make bourbon baked beans, or bourbon-sauce-brushed sweet potatoes.

Hot Chili Sauce Got the blahs? Cure them immediately with a hit of this hot, vibrant juice. For fans of high-octane heat; sun-ripened chilies ground with vinegar, garlic, and sugar into perfect spicy smoothness. Awesome on burgers, grilled cheese sammies, mac ‘n’ cheese, scrambled eggs, and everything else.

Low Sodium Sesame Teriyaki Sauce Low Sodium Sesame Teriyaki is sweet and salty spot-on...and with very, sweet andand salty and spot-on... very little very, sodium. silkyand with veryLuxuriously little sodium. smooth; for silky-smooth; grilled meat, fish, chicken Luxuriously for grilled and veggies, stir-fries, marinades. meat, fish, chicken andand veggies, stirEverything is better with teriyaki!is fries, and marinades. Everything

Thai Mango Sauce Sweet & kicky; naughty & nice. Succulent, ripe mango, kicked up with just enough heat. Serve with: chicken wings, mahi mahi, shrimp, pork tenderloin…make mango chili rice!

Thai Red Chili Sauce Thai Red Chili sauce is zesty, chili-y. Spiked with garlic and habanero, it’s a sweet spice to wake you up, not knock you out. Ideas: use it for making enchiladas, braising pork shoulder or beef ribs, and atop your morning eggs, your hot dog, and your steak.

Sweet Chili Sauce Sweet, sweet heavens. This sauce is good. Garlic and red bell peppers meet a touch of heat from Thai chilis and a touch of sweet from pure cane sugar. For grilled meats and tofu stir-fries, on eggs, as a dipping sauce — it won’t hang out in your fridge too long.

Tartar Sauce Creamy mayonnaise and a squeeze of lemon juice make a spot-on tartar. Seafood is but the start! Use this creamy, tangy, and briny goodness to top burgers, dip veggies and fries, mix into potato salad, and spread onto sandwiches.


Glatt Kosher All Natural Angus Beef USDA Choice Grade • Product of USA • Sustainable • No Antibiotics Ever • No Hormones Ever • 100% Vegetarian Fed


Every Boboli pizza is an original-created by you


Celebrate with our fabulous selection of imported and domestic Caviar

Grab one today!

All Natural & Fresh Authentic Indian Meals

• Restaurant Quality Indian Meals • Vegan & Vegetarian Options • Free Range Chicken (vegetarian fed & antibiotic free) • Just Heat & Eat! • Locally Made (New Windsor, NY)

w G cafespiceglobal Try it with our Fairway Pizza Sauce (available in our specialty department)

and our Fresh Hand-Pulled Mozzarella Cheese (made fresh daily in our cheese department)





et us cater your Super Bowl festivities, so you can feast on home-cooked, highest-quality favorites and enjoy your friends and the game, totally stress-free. Our chefs use fresh, wonderful ingredients and time-honored recipes to cook up the classic meals you crave, as well as signature original dishes. It’s everything you love about Fairway…on a platter. Let us do the work; you take the credit! Fairway’s Super Bowl Catering Menu offers all our favorite foods, all homemade, including: a wide array of incredible


sandwich wraps and fresh deli salads, hearty beef or vegetarian chili, finger-licking good ribs, an assortment of wings and special sauces, tons of heros piled high with tasty meats and cheeses, a variety of pasta dishes, plentiful party bagels, antipasto platters, dips galore and so much more. Check out Fairway’s Super Bowl 2014 Catering Menu in stores and online. Place your order and get ready to party!


The Ultimate Super Bowl Spread (continued...)

Veggie Platter A rainbow spread of the freshest, tastiest veggies of the day. For dipping and munching, a healthy and delicious party pick.

Heros What is better than a giant, overstuffed hero? Not much, really; especially when it’s made on freshbaked Fairway bread and piled high with your favorite meats, cheeses, veggies, and spreads, and paired with crowd-pleasing sides: several feet of extreme yumminess. Serve with a side of Fairway’s homemade potato chips – you won’t believe how good the combo is.



The Ultimate Super Bowl Spread (continued...)

Chips with Guacamole and Salsa We take this game-day staple to a whole new level with crazily addictive chips, made fresh in our stores every day, plus perfectly zingy salsa and smooth-as-silk guacamole for dipping your heart out.

WM E N ay


Ribs Our BBQ Baby Back Ribs are football food at its absolute finest: saucy, tender, and chock-full of big, meaty, happy-making flavor. Smothered in Fairway’s own fingerlicking good BBQ sauces.

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The Original Deep Dish Pizza. -Since 1943-

Pizzeria Uno Corporation. © 2013 B3228


The Ultimate Super Bowl Spread (continued...)

Wings Just hot enough, just sweet enough – crispy BBQ’d exteriors make way to juicy, tender, awesome chicken. Now don’t hog the bowl! Saucy and delicious in several varieties.



Buffalo Hot Wing Cheddar Bergenost Champagne Cheddar Chastinet Chipotle & Habanero Cheddar Horseradish Cheddar Horseradish & Hickory Smoked Bacon Cheddar Jalapeno Peppadew Cheddar Smoked Gouda with Bacon Steakhouse Onion Cheddar XXX-Sharp Cheddar

Party Bagel Imagine the biggest, tastiest homemade bagel your eyes have ever seen, loaded with fresh tomato, onion, cream cheese and lox, or turkey and sharp cheddar. Bigger is 100% better with these party favorites.


The Ultimate Super Bowl Spread (continued...) Find all your favorites and more from At Fairway



Find us in the bakery department!

THREE ALL-NATURAL BLENDS Chocolate Coconut Almond

Cherry Cranberry Almond

Peanut Butter Banana Chocolate

Fajitas Sizzling steak, grilled veggies, rice and beans, Fairway fresh guacamole and salsa…we do classic fajitas right!

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


The Ultimate Super Bowl Spread (continued...)


Football Cake & Cupcakes

When people say we’re fresh, we say thanks.

Often, beautiful cakes and cupcakes look better than they taste, but these home-baked treats are as fluffy and delicious as they are gorgeous. Plus, your guests will love their festive appeal.


We take QUALITY INGREDIENTS, add our COMMITMENT to service and EXCELLENCE, SPICE WITH IMAGINATION and VOILA! FOOD YOU WILL BE PLEASED TO SERVE. Oysters Rockefeller Lobster Cakes Mini Clams Casino Chorizo Mini Clams Casino

FETTUCCINE with clam and leek sauce

Fettuccine alle Vongole e Porri Clams and pasta are a marriage made in Italian heaven. Here is a different version from the traditional garlic and oil. It is especially good for people who have a hard time digesting garlic, because the garlic is sliced and can be removed after cooking. Do not forfeit the flavor of garlic in your cooking, however; crush the cloves, remembering how many you put in, and then fish them out. Dry or fresh fettuccine would both be delicious for this recipe; just keep in mind the different cooking times of the two pastas.

Serves 6 1/2 teaspoon kosher salt, plus more for the pot 24 littleneck clams, scrubbed 6 tablespoons extra virgin olive oil 6 garlic cloves, peeled and sliced 2 leeks, halved lengthwise, white and light green parts thinly sliced 12 ounces zucchini, sliced into 1/4-inch-thick half-moons 1 pound dry fettuccine or fresh 1/4 teaspoon crushed red pepper flakes 2 cups San Marzano canned whole tomatoes, crushed by hand 1/2 loosely packed cup fresh basil leaves, chopped

Our signature pizza, anytime! In the Fall of 2011, we brought our recipe to the big boys, taking our first step towards world pizza domination. The result was our latest, greatest pride and joy - Artichoke Basille’s Pizza Co.’s signature Artichoke and Margherita pizzas in every grocer’s freezer. Everything you know and love about our pizza has been boxed up and ready to cook ‘til crispy perfection, right in the comfort of your own home.

Bring a large pot of salted water to a boil for pasta. Shuck the clams, reserving shucking juices. Strain the juices. Roughly chop the clam meat. In a large skillet, over medium-high heat, heat 4 tablespoons of the olive oil. When the oil is hot, add the garlic. Once the garlic is sizzling, add the leeks and zucchini. Cook until softened, about 4 minutes. Once you start cooking the vegetables, begin to cook the pasta. Season the vegetables with the salt and crushed red pepper. Add the tomatoes, the reserved clam juices, and ½ cup water. Bring to a simmer, and cook until slightly thickened, about 4 minutes. When the pasta is al dente, drain and add to the sauce, along with the chopped clams. Add the basil, and toss to coat the pasta with the sauce. Remove the skillet from the heat, drizzle with the remaining 2 tablespoons oil, toss, and serve hot.


Hummus Half-Time Report get the rundown ON FAIRWAY’s hummus by Hannah Howard


ews flash. Fairway offers not one, or two but five varieties of its own natural, totally delicious hummus!

This is serious hummus. Fairway is fanatical about high quality, truly delicious food. We won’t dare put our label on anything less than superb. It goes without saying that we use fine, all natural ingredients; no artificial flavors, preservatives, high-fructose corn syrup, or hydrogenated oils are involved. And we wouldn’t even consider charging a non-fabulous price. Hummus is chickpeas (also known as garbanzo beans) mashed up with sesame tahini and a touch of garlic. Ours has the silky texture of whipped butter. The taste is intensely chickpea-y, simultaneously rich and fresh. Get yourself a tub of Fairway hummus drizzled with good olive oil and some warm pita, and you have yourself a pitch perfect snack, or a great little meal. For garlic lovers: Our Sweet Roasted Garlic Hummus is tinged with spice and plenty of garlic. I love the earthy Kalamata Olive Hummus; and the Roasted Red Pepper has layers of fresh, sweet veggie flavors. You can’t go wrong with our Classic Hummus — just garbanzos, tahini, and a touch of spice. Mediterranean Spice is an explosive blend of dried herbs and exotic spices, a veritable torrent of flavor. Here’s proof hummus is worth getting stirred up about: Lebanon and Israel compete over who can lay claim to conceiving this incredible stuff. They even go head to head with increasingly giant bowls of hummus. In 2010, 300 Lebanese chefs mixed up 23,000 pounds of chickpea dip in a giant earthenware dish to secure the record for universe’s biggest bowl of hummus. Huzzah!

MIX it with good olive oil, red wine vinegar, and salt and pepper for a quick and wonderful salad dressing. SCOOP hummus on your salad for flavor, lush creaminess, and protein.

SMEAR hummus over crostini for a great hors d’oeuvre. Top with a cucumber slice and roasted red pepper; or roasted garlic and a sprinkle of paprika. USE it instead of mayo on your sandwich. More flavor! Less fat! Falafel is a classic, but hummus, arugula, and turkey is can also be a winning sandwich. I love a hummus sammy with avocado and Fairway’s handmade mozzarella, especially with a handful of crunchy sprouts. SPREAD the hummus on a pretty plate, sprinkle with sumac, drizzle liberally with EVOO. Border with overlapping rings of pita wedges or cucumber slices, and you have yourself a worthy appetizer or side dish.

COMBINE with tuna with a little Dijon, chopped scallions, and a handful of fresh herbs for a healthy, happy tuna salad. SERVE lamb, or beef kebabs, or roast chicken on a bed of hummus. Top with pine nuts. SMEAR it on your bagel. It’s even better with thick, juicy tomato slices.

You don’t have to amass giant quantities of hummus to appreciate its wonder. Garbanzo beans are fiber- and protein-packed, and bursting with folate, manganese, and iron. Healthy is great, but food also has to be delicious. Hummus fits the bill, and it’s versatile. Here are some ways to make use of that tasty container of Fairway hummus:



PAPPARDELLE with turkey rolls

Pappardelle con Involtini di Tacchino On Sundays, my grandmother Rosa would often make guazzetto with one of the courtyard hens. She would braise it for hours with onions, tomatoes, and herbs, and then dress pasta with it for dinner. This recipe reminds me of Nonna -Rosa’s guazzetto, although it is a quicker version and made with turkey. You can store the sauce for a few days in the refrigerator or for a week or two in the freezer. Fresh pappardelle is best in this recipe but dried pasta such as fettuccine or spaghetti is delicious as well.

Serves 6 1 teaspoon kosher salt, plus more for the pot 12 turkey breast cutlets (2 pounds total), pounded to an even 1/2 inch thickness 12 thin slices prosciutto 1 cup grated Grana Padano or Parmigiano Reggiano 4 tablespoons chopped fresh Italian parsley 5 tablespoons extra virgin olive oil All-purpose flour, for dredging 1/2 cup chopped onion 3 garlic cloves, peeled and sliced 1 cup white wine One 28 ounce can whole San Marzano tomatoes, crushed by hand Pinch crushed red pepper flakes 1 pound fresh or dry pappardelle Bring a large pot of salted water to boil for pasta. Lay the turkey cutlets out on a cutting board, and season with a teaspoon of salt. Fit a slice of prosciutto on each cutlet, folding it in if the prosciutto slice is larger than the turkey cutlet. Sprinkle each cutlet with tablespoon of grated cheese and 1 teaspoon of chopped parsley. Roll the cutlets up, starting on the short side, and secure closed with toothpicks. Heat a large Dutch oven over medium-high heat. Add 3 tablespoons of the olive oil. Dredge the rolls in flour, and tap off the excess. When the oil is hot, add the rolls, and brown lightly on all sides, about 3 to 4 minutes in all. Remove to a plate. Add the onion and garlic, and cook until the onion is softened, about 5 minutes. Increase the heat, add the wine, and boil until the liquid is reduced by half, about 2 minutes. Add the tomatoes, slosh out the can with 1 cup of water, and add that as well. Adjust the heat so the sauce is simmering, and season with remaining teaspoon of salt and the crushed red pepper. Slide the turkey rolls back into the sauce, and simmer until the rolls are tender and the sauce is flavorful, about 25 minutes. When the rolls are almost done, start cooking the pasta. Remove the rolls to a plate, but keep them warm. When the pasta is al dente, transfer it with tongs directly to the simmering sauce, and drizzle with the remaining 2 tablespoons olive oil. Toss to coat the pasta with the sauce. Turn off the heat, sprinkle with the remaining grated cheese. Serve the pasta on a platter, surrounded by the turkey rolls, taking care to remove the toothpicks before serving.



MAYONNAISE It's simple. Only the finest, real ingredients go inside Hellmann's® Real Mayonnaise: Eggs, oil and vinegar*. Hellmann’s® is committed to using certified cage-free eggs in everything we make.** No wonder we deliver the rich and creamy taste America love


Only the finest ingredients go into Breyers® original flavors, including rich milk, fresh cream, fine sugar, real fruit, and chunks of chocolate. Bring the family together to share a delicious moment.

What would you do for a Klondike Bar




HE FLEA FLICKER: that is my all-time favorite play in football. The beauty of the flea flicker is the element of surprise. The QB passes the ball laterally, as if setting up a play to run the ball down the field; the Defense scrambles to prepare to intercept or tackle, but rather than throw or run the ball, it is passed back to the hopefullynow-unguarded QB, who quickly hurls a pass downfield to an unguarded receiver. Sometimes the most effective plays are simple mind-blowingly easy; all that is required is strategy, planning, and teamwork.

With the flea flicker in mind, I offer you a whole battery of foolishly easy serving suggestions using our favorite Fairway Branded products. You should certainly feel free to improvise where appropriate, substituting your personal flavor options. You don’t need to spend much time in the kitchen on Super Bowl Sunday. Enjoy the day with your friends and family. Employ the flea flicker - let Fairway Market help you create a fabulous Super Bowl menu that is quick, easy, surprising, and seemingly effortless!

X SUCCULENT SHRIMP COCKTAIL O Slice a lemon into rings and place atop our new Fairway Frozen Shrimp Cocktail (defrosted, of course) with plenty of Fairway Cocktail Sauce and Fairway Caribbean Mango Sauce. X MARVELOUS MEATBALLS O Pick up Fairway Meatballs in the deli case: choose from Traditional with marinara sauce, Swedish with Dill-Mustard sauce, Chicken with Buffalo Sauce and Blue Cheese Dip, Lamb with Tzatziki Sauce and Harissa Mayonnaise, Beef with Sweet and Sour Sauce, and Turkey with BBQ Sauce. Heat, quarter,

with Cabrales blue cheese and an almond, and pan-seared. X SWEET & SATISFYING DESSERTS O Perk up that fruit plate with some Fairway Hazelnut Spread, but don’t be surprised if it disappears before your very eyes. O Plate up a few varieties of our Fairway Crispy Cookies, alongside our outrageous fudgy brownies, for some fourth-quarter indulgence.

Fairway Football Fantasy Menu Suggestions X CROSTINI & SANDWICHES O Fairway Aged Manchego alongside a hunk of our Parmigiano Reggiano, with Fairway house-made crostini. O Slice a few Fairway French baguettes on the bias, brush with olive oil and toast, top with: • Sliced flank steak from our deli counter or off your grill, and a dab of Fairway NYC Steakhouse Sauce • Fresh hand-pulled Fairway Mozzarella, with a round slice of a plum tomato and a dollop of our killer Fairway Pesto • Fairway turkey and a schmeer of Fairway guacamole • Fairway ham and a drop of Fairway French Dijon mustard • Grilled veggies with hummus O Fairway Bruschetta or award-winning Caponata. O Our football bread is perfect sliced, thinly, and topped with Fairway smoked salmon and whipped cream cheese.

X CRAVE-WORTHY TORTILLA CHIPS, SALSA, & GUACAMOLE O Throw our outrageously delicious lightly salted tortilla chips into a big bowl beside your favorite Fairway specialty flavored salsas, because this is no ordinary day. The Tequila Lime or Peach-Mango Habanero or Chipotle Black Bean Corn will certainly raise the bar. We also have fresh Mango Salsa, and newly introduced Spicy Serrano and Black Bean and Corn Guacamoles.

O You can’t go wrong with our all-American apple pie, served warm with some vanilla ice cream.

As you see, the choices are endless. We have you covered: strategy, planning, and teamwork, our very own Flea Flicker. We hope you score on the play! and serve with toothpicks. X SAUCEY WINGS, RIBS & SKEWERS O Baste a few dozen chicken wings with your favorite sauce. Choose from: Fairway BBQ Sauce Hawt, Shmokey, or Shweet. If you are feeling a bit more adventurous, step it up with one of our new sauces: Carolina Country Sweet, Red Thai Chili Sauce, or even our Fairway General Tso’s Sauce. Any of these sauces are also delicious on Fairway’s ribs. O Chicken skewers with Tikka Masala sauce (Indian style) or Romesco sauce (tapas style). X WRAPPED & STUFFED SURPRISING SNACKS O Prosciutto di Parma-wrapped grissini. O Medjool dates wrapped with pancetta, stuffed




Beat hunger with

FETTUCCINE with clam and leek sauce

Fettuccine alle Vongole e Porri Clams and pasta are a marriage made in Italian heaven. Here is a different version from the traditional garlic and oil. It is especially good for people who have a hard time digesting garlic, because the garlic is sliced and can be removed after cooking. Do not forfeit the flavor of garlic in your cooking, however; crush the cloves, remembering how many you put in, and then fish them out. Dry or fresh fettuccine would both be delicious for this recipe; just keep in mind the different cooking times of the two pastas.

Serves 6 1/2 teaspoon kosher salt, plus more for the pot 24 littleneck clams, scrubbed 6 tablespoons extra virgin olive oil 6 garlic cloves, peeled and sliced 2 leeks, halved lengthwise, white and light green parts thinly sliced 12 ounces zucchini, sliced into 1/4-inch-thick half-moons 1 pound dry fettuccine or fresh 1/4 teaspoon crushed red pepper flakes 2 cups San Marzano canned whole tomatoes, crushed by hand 1/2 loosely packed cup fresh basil leaves, chopped Bring a large pot of salted water to a boil for pasta. Shuck the clams, reserving shucking juices. Strain the juices. Roughly chop the clam meat. In a large skillet, over medium-high heat, heat 4 tablespoons of the olive oil. When the oil is hot, add the garlic. Once the garlic is sizzling, add the leeks and zucchini. Cook until softened, about 4 minutes. Once you start cooking the vegetables, begin to cook the pasta. Season the vegetables with the salt and crushed red pepper. Add the tomatoes, the reserved clam juices, and ½ cup water. Bring to a simmer, and cook until slightly thickened, about 4 minutes. When the pasta is al dente, drain and add to the sauce, along with the chopped clams. Add the basil, and toss to coat the pasta with the sauce. Remove the skillet from the heat, drizzle with the remaining 2 tablespoons oil, toss, and serve hot.


The Healthy Catch


Realizing the importance that seafood plays in a healthy diet, consumers have come to discover Kyler’s Catch Seafood Market offers them the selection they demand and the quality they deserve.


For even more ways to enjoy cranberries,visit



Put Cheese Into Play



here is nothing so simple, so magical, so soul-satisfying as a great grilled cheese sandwich. I like mine with sweet, sweet tomato and crusty bread grilled to golden toastiness in plenty of butter. Don’t melt the cheese too needn’t turn to rubber. It’s good kid food, but also good grown-up food, especially with some serious cheese. The American stuff? It has its place, but, uh, not at my house. Most cheeses that make you happy will sing melodically when melted

between slices of your favorite bread. Hint: a grilled cheese sandwich is a wondrous midnight snack, and not bad for breakfast, either! Fontina is the greatest of cheeses for melting, along with gruyere, comte, and beaufort; runners-up are morbier and vacherin fribourgeois…all on Steve’s list of grilled cheese go-to’s. Just head to your Fairway cheese counter and go crazy. Make one of these grilled cheeses as soon as humanly possible. You won’t regret it.


Put Cheese Into P lay (continued...) CAMEMBERT ON FRENCH BAGUETTE A halved Fairway French baguette stripped of its interior, with Normandie Camembert (best labels include Le Chatelain, Isigny, Le Rustique) cut into strips. RECOMMENDED BEVERAGE: Chilled Beaujolais or lambrusco.


Thin-sliced French Sheep’s Milk Pyrenees (such as Prince De Claverolle, Ossau-Iraty, Etorki, Onetik, Le Petit Basque) with Fairway Roasted Peppers (Italian or Spanish piquillo) cut into strips, on whole-grain bread. RECOMMENDED BEVERAGE: Fino sherry.

GORGONZOLA WITH PEAR ON SOURDOUGH Strips of Gorgonzola Dolce (imported or domestic) with sliced Bosc pear on Fairway sourdough bread. RECOMMENDED BEVERAGE: Gewürztraminer, cava, prosecco, or lambrusco.


WITH TOMATO ON WHOLE-GRAIN OR FRENCH BAGUETTE Italian Fontina D’Aosta (or French Morbier or Wisconsin Pleasant Ridge Reserve) shredded and broiler-melted (toaster oven, convection oven, or oven broiler will suffice) over sliced tomato on whole-grain bread or Fairway’s French baguette. RECOMMENDED BEVERAGE: Hard cider.


Thin-sliced Wisconsin Widmer Brick (or French Muenster d’Alsace, or Danish Esrom, or any semi-soft and smelly cow’s milk cheese) with sliced onion on Fairway rye bread. RECOMMENDED BEVERAGE: Cold beer.




WITH FRUIT PRESERVES ON FRUIT AND NUT BREAD Chunked or sliced French Poitou Bucherondin (or any soft goat’s milk cheese, preferably soft-ripened) on pecan/dried cranberry bread, or raisin/fennel seed sourdough (or any ‘composed’ bread involving nuts and/or fruit) with fruit preserves such as Fairway Organic Apricot, Blueberry, Raspberry, or Strawberry Fruit Spreads.

English Stilton crumbled or sliced, with shredded celery root or kohlrabi on black bread or pumpernickel. RECOMMENDED BEVERAGE: English ale or stout or Guinness.


The technique is oh, so simple. PECORINO

WITH SWEET BUTTER ON STRIPPED BAGUETTE OR SEMOLINA Sardinian Pecorino Molterno (or any truffled cheese) sliced thin, with sweet butter on halved, interior-stripped baguette or semolina bread.

Butter your bread generously–EVOO works too–, place a slice in a hot pan, sprinkle with shredded cheese and whatever else your heart desires, top with another slice of buttered bread, and cook until gorgeous. The bread should be amber-gold, and the cheese, gooey and melty. Dunk in tomato soup, or be a purist and eat as-is. Relish!

RECOMMENDED BEVERAGE: Any wine of your choosing.




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W E R B ED to



ootball and drinking go together like peanut butter and jelly (although as far as I’m concerned, any time is drinking time). Winter holds a special place in the hearts of craft beer geeks such as myself, as it’s when all the wonderful breweries from coast to coast unleash their winter seasonal beers, which run the gamut from ales flavored with all the spices of the season to bold boozy stouts for those long winter nights. This edition we’ve chosen to focus on some of our Fairway favorites for the season. We hope you’ll love them like we do.


Brewed to Perfection (continued...)

The last beer on this list was the first I’ve tried, many years ago when I was a know nothing craft beer fan in training and it’s always remained a favorite. Harpoon Winter Warmer is unlike any other beer I’ve ever had, and it tastes like Christmas in a glass. Harpoon loaded this beer up with cinnamon and nutmeg, as is evident from the first sip. Every time I have this beer I can’t help but feel like it’s just like drinking gingerbread. However, this comes at a cost of this beer having almost non-existent hop aroma or bitterness, which can be either a positive or a negative for some people. Either way, this is a great change of pace beer to mix up with all the other robust offerings of this season.

First up is Founder’s Breakfast Stout, which some beer folks like myself wait all year to arrive. It’s available all winter every year, to keep away those strong winter frosts. For this beer, it’s all in the name: a dark, rich stout that pours out black as night, and smells strongly of dark chocolate and coffee. But unlike many other types of stout, Founders Breakfast Stout is defined by its easy drinkability, in addition to its rich flavor. It’s all around delicious at any time, and it’s got to be the ultimate beer for coffee lovers!


Sierra Nevada is a familiar name to any fan of craft beer, and I know plenty of folks whose first experience to the wide world of craft was through Sierra Nevada Pale Ale. Every winter Sierra is responsible for the release of one of the best winter beers, Celebration Ale, an American style IPA they have been brewing since 1981. It’s a distillation of everything Sierra is known for, with big bold hop flavors released the moment you open the bottle and very prominent hop bitterness. However, it also is exceptionally well balanced by a solid malt character that cuts through the three varieties of hops used. It’s also slightly more carbonated than one might expect, which lends this beer a very easy drinking character. See if you can stop after just one.

Magic Hat, like Sierra Nevada, is known as another “entry-level” craft beer, and their #9 is a very popular choice for people just starting their craft beer adventure. Their winter seasonal, Heart of Darkness, is a similar beer in flavor to the Founders Breakfast Stout, pouring a dark brown to black that just LOOKS delicious in the glass. It has the typical expected body and flavor of a nice stout, but Magic Hat also included some quality bittersweet chocolate which, while not coming through strongly in the nose, comes to the forefront when drinking the beer. It gives a nice balance to the rest of the flavors of this beer, and makes this one a favorite we continue to come back to all season. Magic Hat frequently rotates their seasonal lineups, so there’s no telling what winter it will no longer be available, so to be safe pick some up today.

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PASS the


A BAKED POTATO BAR by Hannah Howard


ho doesn’t love baked potatoes? A potato is a delicious, filling, and nutritious wonder. Potatoes are chock-full of fiber, vitamin B6, and vitamin C, and antioxidants. They’re way affordable. Bake a big batch, then lay out a spread of tasty toppings to bring the ‘taters to the next level. Each guest can customize their potato in style. No small potatoes! Choose potatoes that are similar in size, so they cook evenly. Russets are great for baking—their high starch content means they come out sturdy, yet fluffy. Bake your Potatoes! Scrub them under water, and then dry them thoroughly.

Put them on a rimmed baking sheet. Generously drizzle with Fairway extra-virgin olive oil, and toss/rub to evenly coat potatoes.



Caramelized onions Roasted garlic Chopped chives or scallions Sautéed spinach or mushrooms Charred corn DAIRY Greek yogurt Sheep’s milk ricotta French feta cheese Ben’s butter Maytag blue cheese Parmigiano Reggiano, or Grana Padano Laura Chenel Chevre

Pancetta Thick-cut bacon Fairway chili Chopped chorizo

SAUCES & BEYOND Fairway Saba Fairway Pesto Fairway Hot Chili Sauce Fairway Salsa Fairway Steak Sauce Fairway guacamole Fairway Super Premium Balsamic

SEASONINGS & HERB Pimentón—Spanish smoky paprika Fleur de Sel Fairway Fresh Ground Tellicherry Pepper Chopped fresh basil, cilantro, oregano, rosemary, or dill

Don’t be a couch potato! Get up, gather the goodies, and dream up a potato to remember!

Poke a few holes in each potato with a fork (this prevents potato explosions—always a good idea!). Bake in a 400-degree oven for about an hour, or until soft. You can even bake a big batch of potatoes ahead of time. Just warm ‘em up, and when your guests are ready to unleash their inner potato artists, cut the potatoes lengthwise and squeeze the ends together to open them up. Pop! Your potatoes are ready for toppings galore. Since you’re a Fairway person, you know simple food is best, and quality ingredients make all the difference. Pile on the toppings! Here’s some inspiration, but the sky’s the limit.



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People have loved the smooth, creamy richness and flavor of BAILEYS® Original Irish Cream since it was created over 30 years ago. So we thought (and soon found out we were not alone), wouldn’t it be great if people could enjoy this rich flavor in their coffee anytime they want? So we came up with BAILEYS® Coffee Creamers — delicious, non-alcoholic flavored coffee creamers, with all the quality and great taste for which BAILEYS is known.

Perfect Fairway Coffee Cupping By Hannah Howard


t was a cool, crisp fall day in Brooklyn and Fairway’s coffee extraordinaire Benny Lanfranco invited me to join him for a day of cupping. Cupping? Coffee cupping, or coffee tasting, is the ritual of examining the tastes and aromas of brewed coffee. At Fairway, we do this every single week to make sure we maintain our sky-high quality standards, and that cup after cup after cup of Fairway coffee is nothing short of perfect. I’ve been working with Fairway for a while now, and so I take for granted that we are perfectionists about quality, that we meticulously select and source everything on our shelves, down to the nittiest, grittiest detail. Still, I couldn’t help feeling proud of Fairway coffee, excited by the rich aromas, wound up a little by my third (fourth?) cup of seriously good espresso. The coffee lab is a coffee-lovers’ heaven. I am surrounded by every kind of coffee and roaster, flavor charts and nifty tools and coffee accessories. There is seemingly endless coffee for the sipping; not just any coffee, but Fairway coffee.


Perfect Fairway C offee Cupping (continued...) We also brew the coffee. We make shots of espresso and check for the perfect, frothy crema. We press it in a French press, bubble it in a chemex, brew a batch in a vacuum and one in a percolator, and make a pot of drip coffee. When the coffee makes its way to your home, this is how you’ll be bringing it to delicious life, and we want to ensure that it tastes nothing short of incredible. All of our coffees are closely inspected before, during, and after roasting, to make sure that all is right, every step of the way. If anything proves inconsistent or below our standards, we pull that batch. The result of all this precision, care, and obsessive attention is truly outstanding coffee, every day, at your Fairway. Fairway’s Perfect Beans Create the Perfect Cup First, Benny inspects the beans. He takes a sample from one of the big, green coffee bean-filled burlap sacks that arrive straight from the growers each week; freshness is critical. We spread them out on the table and look for gnarls or potential defects. Ideal coffee beans are smooth, shiny, and symmetrical. We pass them through a special coffee sieve to make sure they are the right size. We test for moisture—if the beans are too dry, the flavor profile may be adversely affected. We roast a small quantity of coffee, to test for flavor and quality. Then, the official cupping commences! It’s quite a precise, scientific process. Benny parcels out 8.25 grams of ground, roasted coffee into five cups…Benny’s such a pro he doesn’t need to measure. We double-check his intuition on the food scale, and find the coffee weighs in at 8.2 grams. Benny’s got the eye. He covers the grounds in hot water—not just any hot water, but 150 milliliters of water at exactly 200 degrees Fahrenheit. Inky grinds float to the top of the cup and form a sort of crust. Smell- and Taste-Tested, Fairway Approved! We get up all close and personal, sticking our noses in the cups to deduce the “wet” aromatics. Four minutes later, we gently break the crust with a spoon, stirring to release volatile aromatics. We sniff again. We then taste the sludgy stuff, sucking and slurping loudly, as serious wine people do with wine. (Retro-nasal breathing allows us to discern a more-complete array of flavor components.)


What are we sniffing and tasting for? Our coffee must be devoid of flaws, such as off-flavors caused by old beans, poor storage, or incorrect roasting. When coffee is flawed, it emits sour flavors, bitterness, or smokiness. We’re looking for great acidity and body. Like with wine or cheese, there is an encyclopedic amount of potential notes that make coffee unique and wonderful—from citrus and berry, to chocolate and hazelnuts.


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

Scan here or visit our website for ground turkey recipes.

Step Up Your Game! >> DOS AND DON’TS FOR THE


The Big Game demands a Big Party. That doesn’t require a lot of work or a lot of stress, just a lot of fun, especially with these tips.

DO: Stock up on classics 2-MINUTE SPINACH DIP

Now Available at Fairway Market.

Nuts, pretzels, chips, and dips are practically mandatory on game day. At Fairway, we make it easy to upgrade the basics; after all, this is a party! Make a beeline for our Dried Fruits and Nuts department. Our almonds, walnuts, pistachios, cashews, and more are simply bigger, better, and fresher. We mix up over 30 varieties of snack mixes to die for; all are addictive and total snack heaven, but I’m a sucker for the Spicy Cajun Snack Mix. Fairway Tortilla Chips are baked fresh in our stores every day. Pick up a bag and pair it with Fairway fresh salsa and/or guacamole. Break out a jar of our silky, crazymaking Cara Cucina garlic and artichoke cream, or mix up this easy-as-it-gets, crowd-pleasing spinach dip:

INGREDIENTS (Serves 10) 1 10-ounce box frozen spinach, thawed 2 tablespoons Fairway extra-virgin olive oil 2 containers Fairway hummus

DIRECTIONS SQUEEZE the spinach to remove any excess water. Puree in a blender with, olive oil, and hummus. GARNISH with grated Parmigiano Reggiano or diced tomatoes. Spoon into a dish and serve with chips.


Step Up Your Game (continued...) Don’t: Get overambitious

Don’t: Skimp on hearty foods

The focus should be the game, your friends, and revelry. You want to be cheering with your guests, not slaving away in the kitchen. Keep the menu straightforward, and the preparation to a minimum.

Football fans need substance, especially when enjoying celebratory drinks. Pick up Fairway’s famous meatballs, or our handmade sausages (and pair them with Alsatian sauerkraut, aged a year in Riesling wine with fatback). Our chili is the stuff of legend. Serve it with some xxxtra sharp cheddar and a scattering of green onions.

Fairway to the rescue! Blackened Shrimp from our deli are a big win—succulent, just-a-bit spicy, and universally beloved. Pick up a generous container of Crantastic Chicken Salad: sweet-tart cranberries and juicy, white meat chicken are a match made in heaven. Or try our Fusilli & Eggplant Pasta Salad— healthy, satisfying, delicious. So many completely non-ho-hum snacks are at your fingertips at Fairway. Provencale tapenade. Iberico ham. Handcrafted Italian antipasti. Anchovymarinated Aragon olives. Fra’ Mani’s charcuterie, made with meat from Berkshire pork, an obscenely tasty heritage breed, raised humanely on small California family farms. Anavieja Spanish potato chips sprinkled with smoky paprika. Six hundred cheeses and counting; so many choices, all so wildly delicious and blasphemously easy!

DO: Quarterback some healthy options You’re allowed to have something virtuous on your Super Bowl spread, we promise! Cut-up veggies make wonderful chip-alternatives for dipping. Baby carrots are great, but so are crispy Persian cucumbers, Zima yellow tomatoes, sweet sugar snaps, and crunchy jicama cut into matchsticks. Our Mediterranean plates take snacking to the level it deserves. They are collections of vegetarian goodness that draw inspiration from Mediterranean regions—Sicily, the French Riviera, Tuscany. Stuffed with olives marinated in great olive oil, spaghetti squash, haricots verts, sweet roasted carrots, white beans, and more, these make for festive, wholesome spreads.





DO: Ditch the bags You know that guy? The guy whose lap becomes the chip bag’s home? You won’t have to worry about bag-hoggers and crackling, game-interrupting sound effects if you pour the chips into a pretty bowl, or lay them out on a platter. (Plus, it looks a lot classier.) Have plenty of extra napkins, utensils, and little plates for no-fuss snacking. This is the perfect occasion to whip out our biodegradable cutlery and plates (they come in all sizes and shapes!) so you can cut clean-up to the bare minimum and be good to the environment, too.



Step Up Your Game (continued...) Don’t: Fumble with the drinks If you’re having a Super Bowl party, you’re going to need drinks. As with the food, simple is best. A few winning options are all you need. Bubbles in the form of crisp-tart Cava or Fairway Prosecco are great ways to toast the game with sparkles and deliciousness. Let us wow you with craft beers galore; have plenty of beer chilled and buy more than you think you’ll need, because recruiting someone to go on a beer run in the middle of the game is a downer. As far as cocktails go, keep it simple: mix a pitcher of punch or a big batch of sangria, and let guests help themselves.

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DO: Sweeten the deal with homemade desserts That is, homemade by our talented Fairway bakers. Think beautiful, festive Super Bowl cupcakes and cakes dreamed up and brought to life in our bakery. Or, conclude the feast with Bovetti chocolate bars from the Périgord, simply broken into shards; it will be a total touchdown!


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

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hat’s all the buzz about Greek yogurt? At Fairway Market, the shelves are full of Greek yogurt options. Which one is the best? Fairway’s own Greek Yogurt, of course! What’s so good about going Greek? The luscious, creamy goodness just happens to be incredibly healthy.

Greek yogurt is really just regular yogurt that undergoes a straining process using a cloth or filter. This process removes the watery whey component, along with some of the sugars, including lactose. The result is a product that still looks and tastes like regular yogurt, but tends to be slightly thicker and closer to cheese in texture. Fairway’s Greek Yogurt has a delectably creamy feel. Fairway offers 12 wholesome flavors of Greek Yogurt: seven 0% milk fat varieties (Plain – Blueberry – Cherry Pomegranate –Honey – Strawberry – Guanabana – Mango) and five 2% milk fat varieties (Plain – Strawberry – Honey – Peach – Blueberry). Greek yogurt has all the health benefits of regular yogurt, along with a better macronutrient profile. While the fat content may be higher than that of regular yogurt, Greek yogurt has about twice the amount of protein of regular yogurt, while having about half the amount of carbohydrates. More good news, for those people who are lactose-intolerant: Greek yogurt tends to have less lactose than regular yogurt. Make a sweetly satisfying Greek yogurt snack. Top Fairway Greek Yogurt with walnuts, honey, blueberries, strawberries or other fruits. Or, you may opt for dried fruits like dried cranberries, as well as coconut shreds, or Fairway’s natural preserves. Alternatively, use Fairway’s plain Greek yogurt to make a cucumber and yogurt sauce with dill; perfect as a topping for fish, a dip for meats or veggies, or smeared on a sandwich.


However you choose to enjoy Fairway’s Greek Yogurt, enjoy eating naturally healthy.




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Fairway Market Flavors Big Game Magazine