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flavors WHERE GREAT INGREDIENTS COME TOGETHER

WINE & CHEESE

12 EXPERT PAIRINGS WITH CURED MEATS, FISH & NUTS COOK MORE AT HOME

FAIRWAY’S STEVE JENKINS REMINDS US WHY WE SHOULD

BACON LOVERS, REJOICE!

BACON HORS D’OEUVRES & COOKING IDEAS YOUR GUESTS WILL LOVE

GLUTEN-FREE RECIPES CHEESY CAULIFLOWER, PUMPKIN PIE & MORE

PANAMA ADVENTURE FAIRWAY’S NEW FAIR TRADE COFFEE PLUS:

FARM-FRESH, NATURAL TURKEY QUICK, SEASONAL DINNERS ESSENTIAL OLIVE OILS & VINEGARS

AND

FAIRWAY IN THE COMMUNITY

SWEET TREATS GINGER BREAD, RASPBERRY RUGELACH & CHOCOLATE DESSERTS

HOME FOR THE HOLIDAYS

75+

Issu e 6 Hom e for t he Hol idays Fa l l/Win t e r 2013

SEASONAL RECIPES & COOKING IDEAS


WE’RE SERIOUS ABOUT SUSHI

Reward yourself with a Ghirardelli original.

Learn something delicious at

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


>> 49

flavors

FRESH FOOD, AMAZING PEOPLE COVER STORIES HOME FOR THE HOLIDAYS

155

Classic holiday recipes from Fairway

WINE PAIRINGS FOR THE HOLIDAY SEASON Pairings only from Fairway

77

Fairway Soup

HOLIDAY BAKING Easy, delicious sweets

206

PANAMA ADVENTURE Fairway’s new fair trade & eco-friendly single-

97

GLUTEN-FREE SEASONAL RECIPES

serve coffee

Holiday favorites without the gluten

Learn something delicous at

FairwayMarket.com FAIRWAYMARKET.COM | 3


Local Milk is Here Discover how milk should taste

flavors >>

HOME FOR THE HOLIDAYS TABLE OF CONTENTS

Bring some home today! ABOUT FAIRWAY 12

STORE LOCATIONS & SERVICES

16

WHAT IS FAIRWAY

113

Best of the best at Fairway FAIRWAY FAST

125

Our departments and foods

35

EDITOR’S LETTER

38

FAIRWAY FOOD UPDATE WITH STEVE JENKINS

Greek Out

43

Fairway’s fabulous new turkeys

49

135

58

#SpreadTheLove

COOKING TIPS & ADVICE

Gourmet bacon hors d’oeuvres or holiday guests

1/2 the fat

155

Live & Active Cutlures

70

GIVE THE GIFT OF DELICIOUSNESS The very best of Fairway, in a basket

77

HOLIDAY BAKING

169

For great recipes visit

88

FOOD & TRAVEL 180

eatgreekcreamcheese.com Follow Us

97

GLUTEN-FREE SEASONAL RECIPES

TRUST YOUR SOMMELIER Why we love our resident sommelier, Joshua Wesson

192

ODE TO OLIVES Fairway Imported Olives Complement Your Every Meal

206

PANAMA ADVENTURE Fairway’s new fair trade & eco-friendly single-serve coffee

215

FAIRWAY HAZELNUT SPREAD Our favorite new indulgence

HEALTHY HABITS FOR THE HOLIDAYS Seasonal healthy food

SPEAKING TRUTH 36 Truths About Olive Oil

Easy, delicious sweets

HEALTHY LIVING

WINE PAIRINGS FOR THE HOLIDAY SEASON Pairings only from Fairway

HOME FOR THE HOLIDAYS

BACON LOVERS, REJOICE!

FAIRWAY DINNERS IN 30 Meals to get you from the kitchen to the table fast

Classic holiday recipes from Fairway

at Fairway Market

Double the Protein

TURKEY TALK

FAST FISH RECIPES Keeping it simple and healthful

Cook more at home

HOLIDAY GUIDE

ESSENTIAL OILS (& VINEGARS)

EVENTS & MORE 222

FAIRWAY IN THE COMMUNITY Fairway partners with New York Center for Autism Charter School

Holiday favorites without the gluten

FAIRWAYMARKET.COM | 5


Fairway Gift Cards

Tastes the Difference

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.

ALL FLORIDA. NEVER IMPORTED. WHO ELSE CAN SAY THAT? FloridasNatural.com/

DAIRY


>> CREDITS

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

Pat Sheils Publisher

Sara Russolese Marketing & Sales Assistant

Nora Bass Editor in Chief

Emanuel Guillermo Contributing Art Director

Cristine Esguerra Lead Design & Art Director

Jesus Farcierth Contributing Art Director

Jacqueline Donovan Vice President of Marketing

Raul Nuñez Contributing Art Director

Steve Jenkins Resident Cheesemonger, Maître Fromager, Contributor

Aaron Rezny Contributing Photographer

Lori Jean Levy Contributor

Kelvin de la Cruz Contributing Photographer

Hannah Howard Contributor, Editor

Wailin Lee Contributing Photographer

Joshua Wesson Resident Sommelier, Contributor Carlon M. Colker, M.D., FACN Health & Nutrition Advisor, Contributor Chef Mitchel London Resident Chef de Cuisine, Contributor

Read more from Fairway’s contributors on Fairway’s blog at blog.fairwaymarket.com


Experience the ultimate

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


ABOUT FAIRWAY

Services & Locations >> 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

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 (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

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 Chelsea, NY

Kips Bay, Manhattan, NY

Sixth Avenue between 25th and 26th 766 Sixth Avenue Chelsea, New York, NY 10010 646-676-4550 Hours: 8:00AM - 11:00PM Daily Services: Catering, Store-to-Door Delivery

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

Douglaston, Queens, NY

Nanuet, 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)

75 West Route 59 Nanuet, NY 10594 Hours: 7:00AM - 11:00PM Daily Services: Cafe, Catering

12 | FLAVORS MAGAZINE

Paramus, NJ

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-to-Door 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-toDoor 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 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, visit http://www.fairwaymarket.com/stores

FAIRWAYMARKET.COM | 13


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*Contains 14% more of the DV of protein (7g) than regular lowfat yogurt. ACTIVIA® Greek, Dannon® Oikos® nonfat yogurt and Light & Fit® Greek: 12g (24%DV) of protein. Regular lowfat yogurt: 5g (10%DV) of protein per 5.3 oz. †Activia helps regulate the digestive system when consumed daily for two weeks as part of a balanced diet and healthy lifestyle. OIKOS® is a registered trademark of Stonyfield Farm, Inc., used under license by The Dannon Company, Inc. ©2013 The Dannon Company, Inc.

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100% Certified Organic Low Fat No Cholesterol Gluten Free

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NEW!

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V8 V-Fusion is made oF 100% juice that blends Vegetable juices with just the right amount oF select Fruit juices For a light, sweet taste and texture.


ABOUT FAIRWAY

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!

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 14 extraordinary stores (with more to come soon!) with over 600,000 square feet in retail space and over 4,000 employees, serving millions of loyal customers each year. At Fairway, we stake our reputation on offering incredibly high-quality products and customer service, with

18 | FLAVORS MAGAZINE

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.

FAIRWAYMARKET.COM | 19


COFFEE 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 “maîtrefromager ” Fairway’s cheese operations today are considered a beacon of success to food retailers the world over. In fact,

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 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.

Steve is recognized as the person responsible for the lightyears 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.

20 | FLAVORS MAGAZINE

FAIRWAYMARKET.COM | 21


DRIED FRUITS & NUTS

F

airway’s own Dried Fruits and Nuts department goes way beyond fruits and nuts, and is a labor of love for Avanelle

Rivera. She sources the best dried fruits exclusive to Fairway from France, the largest top-grade almonds from Spain, bulk chocolate, over 20 types, from Belgium, Venezuela, and Ecuador for baking or cravings, Garbanzo beans from Spain, unprocessed Black Barley from Montana, Gooseberries from Columbia, over 30 varieties of trail mixes to die for, and granolas that will intensely satisfy for breakfast. Our almond, peanut, and honey-roasted peanut butters are made fresh on demand and are preservative-free. Fairway candies are the sweetest treats, with dark chocolate almonds, dark chocolate malted milk balls, sea-salted caramels, almond brittle and more. Our exquisite French dried fruits are the perfect accompaniment to all great cheeses and charcuterie, stuffings, stews and toppings on salads. Explore the multitude of natural foods at Fairway, and experience gourmet healthy living at a price that can’t be beat.

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

FAIRWAYMARKET.COM | 23


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.

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 freshlybaked 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…

24 | FLAVORS MAGAZINE

FAIRWAYMARKET.COM | 25


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.

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 includes 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) and more. Our wide array of over 2,000 gluten-free products from more than 250 leading brands will make you feel like you’re shopping a store within a store! In fact, you could say sourcing new natural, gluten-free and organic products is part of our DNA.

26 | FLAVORS MAGAZINE

FAIRWAYMARKET.COM | 27


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

SEAFOOD

O

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;

ur seafood department is an area where we really stand

L’Herbier de Milly La Forêt verbena, hibiscus, peppermint and

out from the rest. We only have the highest standards

linden blossom infusions (exclusively at Fairway in the U.S.) and

for selecting our seafood, and seafood experts at the helm

so much more—all personally selected by experts at Fairway and

of our selection process. We’re the first ones down at the

directly imported straight to you.

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.

28 | FLAVORS MAGAZINE

FAIRWAYMARKET.COM | 29


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

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?

30 | FLAVORS MAGAZINE

FAIRWAYMARKET.COM | 31


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Editor’s Letter I

BECAUSE NOT EVERYONE IS BORN WITH OOMPH. PURE PREMIUM COCONUT WATER

t’s getting colder out, and as the seasons change, along come the holidays, that magical time of year when the opportunities to celebrate seem endless.

Coming together with family, loved ones and friends old and new is what the holidays are all about. And how do we celebrate? By eating, of course! And this season’s Fairway Flavors Magazine will help you do just that—in the finest manner for you, our Fairway foodie customer with exquisite taste. We don’t want you just to cook more or entertain more this holiday season, we want you to love your food more, and know just how much love went in to bringing it to you. We start with Steve Jenkins—Fairway’s beloved olive oil master, resident cheesemonger, and all-over food expert— reminding us of the importance of eating at home, particularly in terms of the impact on your wallet. Steve further educates us with “36 Truths About Olive Oil” through the words of Dr. Gino Celletti, author of the book Monocultivar Olive Oil: The Perfect Olive Oil, soon to be sold in Fairway stores. Lori Jean Levy, Fairway’s Specialty Foods expert, shares her new favorite indulgence, our new, imported Hazelnut Spread, with taste-tested and Mother-approved pairing ideas you and your kids will love. Lori shares more of the Fairway team’s travels with a trip to Panama by Fairway’s coffee expert, Benny Lanfranco and Creative Director Armando Gonzales to procure our new ‘Fair and Directly Traded’ single-cup coffees. Closer to home, Lori shares the many accolades of our resident sommelier, Joshua Wesson, and gives him praise for making the experience of finding incredible wines so easy and enjoyable. In terms of food, we’ve got your holidays covered with something for everyone. Hannah Howard, Fairway’s writer extraordinaire, tells us about Fairway’s farm-fresh, humanely raised turkeys, and walks us through our classic holiday recipes for Pork Loin with Fig & Apricot Sauce, Potatoes au Gratin, Cornbread Sausage Stuffing and more. Nutritionist and health enthusiast Diana Stobo shares gluten-free, dairy-free seasonal recipes, like Pumpkin Sage Soup, Mac ‘n Cheese and Cheesy Cauliflower. We’ve got the ultimate guide to entertaining with delicious wine and cheese pairings, featuring over 30 of Fairway’s favorite small-batch products from our aforementioned resident experts. There are bacon hors d’oeuvres, quick weeknight meals, gift baskets perfect for friends and party hosts. Plus, gourmet recipes for sweet treats the holidays require. We’ve even got tips for a healthier holiday from resident expert Dr. Carlon Colker, so you truly can enjoy at least a bit of everything you want to eat. No matter what holiday we celebrate, the joy of food creates a common ground. This season, cook more from home, and come to Fairway Market for food as special as the ones you love. Happy Holidays, everyone!

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ABOUT FAIRWAY

Fairway Food Update with Steve Jenkins >> COOK MORE AT HOME by Steve Jenkins

SEPTEMBER 2013

I

’m at the age where one begins to get wistful. How tiresome. I am not the wistful type. My insouciance has been one of the cardinal traits by which my friends and detractors, some of whom are both, identify me. Lately, I have found myself counting the startlingly high number of restaurants I have patronized more than once. I am leading myself to believe there is an even higher number of restaurants I have been to only once, but I am trying to elide those one-night stands from my tote-log.

this musing is much more than a walk down memory lane. It is more a cosmic slap up-side of my head. I figure conservatively that the amount of money I have spent on these more-than-once restaurants over the last two decades alone would have put my son through four years of NYU at least twice. Or the equivalent of a fine arts bachelor’s degree plus a master’s.

I tend to muse when I am in transit around the metropolitan and tri-state area in those frequent means of conveyance when a book is unwieldy if not unsafe. The sum-total of

Well, of course I enjoyed myself at all these joints. Many of the chefs and waitstaff and sommeliers were or became friends of mine. Perhaps I learned a couple of things about

38 | FLAVORS MAGAZINE

This makes me sick to my stomach.

food, and perhaps my wife took away some wonderful ideas about her own repertoire, which certainly would fall to my own rapture of being served her meals. The point I am trying to make to you is that my peripatetic musing has not just helped me pass the time. It has lit up the fact that I have spent umpteen thousands upon thousands of dollars on an exercise upon which I probably should have exerted considerably more restraint. Let’s stop beating around the Bush’s baked beans. You ought to be cooking at home more often instead of going out to some dumb restaurant and spending four times the money you could have spent at your Like No Other Market. You ought to be entertaining at home more often, too, as well as cooking at home. The payoff is much more than having saved a boatload of simoleons. You will feel much better about yourself. Noble. Your friends will more than likely be shamed into reciprocality. If you clean up as these evenings proceed, rather than waiting until your guests have gone home, you

will find the evening’s effort much less bothersome. Don’t forget to add in the taxi fares you will have saved, if not the garage fees, or the wear-and-tear on your own vehicle. You will have gotten rid of a few bottles of beverages that were burning a hole in your pantry or wine rack. You will have dazzled your friends with some serious ingredients and methods of their employment. You will have lingered at table without having gotten the stink-eye from people who have been serving you all night. You will not have ordered wrong. I hate that – when I realize I made a dumb choice off a menu. You will not leave your glasses, or your credit card in the restaurant. You will not get a DUI on the way home. Plus, best of all, your bed is just steps away. Your Fairway Market is the repository of all the ingredients for the best nights of your life. Not to mention there are so many of us here who truly want to talk to you about what you’re serving for dinner tonight.

FAIRWAYMARKET.COM | 39


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HOLIDAY GUIDE

Looks what’s new from Ice Cream

Turkey Talk

>> FAIRWAY’S FABULOUS NEW TURKEYS by Hannah Howard

F

airway has always been a turkey destination. But this year, we’re taking our turkey game to a whole new level. “We wanted to bring in the highest possible quality turkey we could find,” says Dennis Bland, Fairway Market’s Vice President of Meat and Seafood Operations, “better than our customers could get anywhere else.” So we set out to find turkey worthy of the Fairway label. We wanted our turkeys to come from local farms; it was important that the turkeys be humanely raised; it was essential that they taste absolutely delicious.

Score! We found small family farmers in Lancaster, PA, who have been farming turkeys for many, many generations. They are proud stewards of their birds and their land— they farm sustainably, composting and using eco-friendly materials. Fairway Turkeys are humanely raised in a stress-free environment—grown by experienced farmers who follow strict animal welfare standards. The turkeys are freeroaming in clean, modern, well-lit, ventilated barns with fresh natural litter made from wood shavings…a whole

FAIRWAYMARKET.COM | 43


Turkey Talk (continued...) wide world away from a factory farm. Fairway birds are simply wonderful: fresh, never frozen, highest quality. They are fed a vegetarian diet of American grains (corn and soybeans), and a healthy blend of vitamins, minerals, amino acids, and oils. What they don’t get are animal byproducts, antibiotics, or hormones. We’re also offering Fairway USDA Organic Turkey…100% organic fed on organic land. They are free-range and GMO-free. Or pick up a Fairway pre-brined bird. The brine plumps up the turkey’s

meat, resulting in a juicier texture. Without getting too technical, the bird becomes extra plump, moist, and flavorful. If you’re looking for zero work, an oven-ready turkey from our catering department will do the trick— they’re cleaned, seasoned, and ready to go. We’re so turkey-obsessed, we even make a rocking turducken.

Reserve now at www.fairwaymarket. com/turkey.

We’ve got turkeys galore to fit your family’s holiday needs. Looking for a kosher turkey? Do you want to impress your friends and family with a Heritage bird descended from the original Thanksgiving table? Fairway Market has them all and more.

“Fairway Turkey is of superior quality and flavor,” says Dennis. “It tastes the way turkey should.” All of us at Fairway Market wish you happy, healthy, and delicious holidays!

For year-round turkey satisfaction, we’re offering turkey cutlets, drumsticks, thighs, and ground turkey, so that you can cook up a great turkey meal without committing to the whole bird.

RESERVE A TURKEY NOW AT FAIRWAYMARKET.COM/TURKEY

LEFTOVERS? NO PROBLEM The best thing about turkey? Leftovers! Nothing wrong with straight-from-the-fridge turkey-picking, but there is a better way. So many better ways! Here are some of our favorite turkey recipe ideas to put the post-feast

1

THE THANKSGIVING SANDWICH Based off our favorite “Turkey Terrific” sandwich from Provisions sandwich shop in Nantucket, MA, that has garnered press and fame from all over. The sandwich includes smoked turkey, warm stuffing and tart cranberry sauce, piled high on homemade Portuguese bread. Thanksgiving happiness in a sandwich!

PENNE WITH GOAT CHEESE, KALE, OLIVES, AND TURKEY Combine al dente penne with garlic, white wine, shreds of cooked turkey, goat cheese, Kalamata olives, kale, lemon and Parmesan for a unique, surprising dinner.

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Turkey Talk (continued...)

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SMOKED TURKEY, BEET, AND LENTIL SALAD Light, healthy and gluten-free, with the savory and satisfying flavor of home-cooked turkey. Use Fairway’s French green lentils from the Organic & Natural Department, and delicious Rocal beets, which come pre-cooked and vacuum-sealed, available in Produce.

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TURKEY AND CORN CHILI

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Make your favorite chili recipe with chunky tomatoes, kidney beans, corn, bell peppers, onion, jalapenos and diced turkey meat for a hearty lunch or dinner. Top with shredded cheddar and sour cream.

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TURKEY, BACON, AND SWISS ENCHILADAS Shake up your usual chicken enchiladas with fresh pulled turkey, chopped bacon and shredded Swiss, with onion, tomato and peppers in flour tortillas for a fun, weeknight meal.

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46 | FLAVORS MAGAZINE

TURKEY AND RICE SOUP Warming and so satisfying. Combine turkey, vegetable stock, fresh or frozen veggies, long grain rice and seasoning to make a quick lunch for the family. -f


HOLIDAY GUIDE

Fresh, Easy and Delicious. All natural, pasture raised with no added hormones, Australian lamb is naturally lean, tender and mild tasting – perfect for any cuisine these holidays.

Cranberry-Marinated Rack of Australian Lamb with Almond Wild Rice 6 sERvings

Lamb 2 Australian lamb racks, frenched 1 cup pure cranberry or pomegranate juice 1 cup white or red wine 1/2 cup cranberries 1 sprig fresh rosemary 2 tablespoons olive oil salt and freshly ground pepper, to taste aLmonD WiLD RicE 4 ounces pure wild rice ½ cup sliced almonds 2 tablespoons chopped fresh oregano leaves juice and grated zest of 1/2 orange To sERvE Steamed green beans 1. Place racks of lamb in large, deep dish. Add juice, wine, cranberries, and rosemary. Cover and marinate 2-3 hours or overnight. 2. Remove lamb from marinade, pat dry and season to taste. Place marinade in saucepan and bring to a boil. Reduce heat and simmer until reduced to a thin glaze. Discard rosemary. Keep glaze warm.

3. For the rice, place rice in pan of cold, salted water, and bring to a boil. Cook for 10 minutes. Turn off heat, cover and allow to steam for 20 minutes (rice will swell and curl). Return to a simmer and cook for 10 minutes or until tender. Keep warm. Just before serving, toss through the almonds, oregano, orange juice and zest. 4. While rice is cooking, preheat oven to 400°F. Heat oil in a large pan and sear lamb on all sides to brown, place in oven and cook 8-10 minutes for medium rare or until cooked as desired. Allow to rest for a few minutes before slicing into individual chops. 5. Toss rice through almonds, oregano, juice, and zest. 6. Spoon sauce over lamb and serve with rice and steamed green beans. Under 30 speedy tip: Cook the rice and marinate the lamb the day before. Heat rice through in a pan with a little water, stock or wine, and toss with the remaining ingredients just before serving.

Home For the Holidays

>> CLASSIC HOLIDAY RECIPES FROM FAIRWAY by Hannah Howard

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othing makes a house a home like the rich smell of pork roasting in the oven, or a batch of chocolate chip cookies baking, wafting enticingly from the kitchen. In our go-go-go-go lives, it’s hard to find time to stop and smell the roses. Or, to stop and make a pumpkin pie. But the rewards are so much greater than the sum of the parts (eggs, brown sugar, pumpkin, fragrant cloves). The tactile experience—the mixing, spooning, slicing, dicing, flipping—can be deeply meditative, therapeutic. Cooking at home with great, fresh Fairway ingredients will save your hard-earned money—going out costs big bucks. And you can cook precisely what you crave and love. You

are no longer at the mercy of some chef, some trend. That’s just the start. Nothing brings people together the way cooking does. Start a big, bubbling pot on the stove and watch your family and friends congregate. Guests always end up in the kitchen, somehow. If your home is a body, your kitchen is its heart. Food is a universal language, a language of love, family, community, joy. Life. Humanity. So much promise from a dish of stuffing! Wishing you an abundance of great food and love this holiday season.

FAIRWAYMARKET.COM | 49


45M

CORNBREAD SAUSAGE STUFFING WITH TOASTED PECANS

Stuffing Worthy of Your Holiday Table

POTATO GRATIN WITH MUSHROOMS & GRUYERE (Recipe courtesy of Bon Appetit, November 2010)

Warm, cheesy potatoes covered in the finest gruyere, baked with flavorful, tender mushrooms, provide the ultimate side dish to any holiday meal.

INGREDIENTS (Serves 8-10)

You’ll want to serve this savory stuffing year after year for the holidays. Great beside Fairway’s Farm-Fresh Turkey and Asparagus Parmigiano. Your guests will want seconds; plan accordingly.

INGREDIENTS (Serves 10)

2Hrs

1/4 cup olive oil 4 cups finely chopped leeks (white and pale green parts only; about 3 large) 1 1/2 pounds 1/2-inch cubes assorted mushrooms (such as chantarelle, cremini, porcini, morel and stemmed shiitake; about 10 cups) 2 garlic cloves, minced

3 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices 2 cups heavy whipping cream 1 teaspoon (or more) salt 1/2 teaspoon (or more) freshly ground black pepper 1 cup coarsely grated Gruyere cheese

4 lbs cornbread, cut into small cubes 8 ribs celery, cleaned and chopped into small dice 4 medium Spanish onions, peeled and chopped into small dice 1 lb Fairway Hot Pork Sausage or Fairway Sweet Italian Sausage 2 lb cremini or button mushrooms, thinly sliced 4 sprigs thyme 4 cups pecans, toasted (recipe below) 2 tbsp Fairway Extra Virgin Olive Oil 4 tbsp butter for onions (substitute with olive oil, if desired) 8 tbsp melted butter for cornbread (substitute with olive oil, if desired) Fairway Sea Salt, to taste Fairway Tellicherry Pepper, to taste

DIRECTIONS CORNBREAD SAUSAGE STUFFING BRUSH the cornbread cubes generously with melted butter or olive oil and place them in the oven until they are nicely toasted. Let cool. CRUMBLE and brown the sausage in a large skillet, over medium-high heat. Remove the sausage from the skillet and set aside. SAUTÉ the onions in 4 tbsp of butter or olive oil for 5 minutes, do not brown them. Add the celery to the pan and continue to cook for 10 more minutes, but do not brown.

ADD the cornbread while the vegetables are still hot and gently fold together being careful not to break the corn bread up too much. Let it sit for a bit.

*If you add the cornbread while the vegetables are still hot the cornbread will absorb more of their flavors. TOASTED PECANS PREHEAT the oven to 350ºF.

PLACE the pecans on a cookie sheet in a single layer. TOAST them in the oven for 5 minutes or until you start to smell them roasting. Be very careful not to burn them.

ADD the mushrooms and cook over high heat keeping the mushrooms jumping for 1 minute. The edges of the mushrooms should become slightly charred.

Chef’s Note: If you reheat the stuffing in the oven loosely cover it with aluminum foil. If you have done this correctly you should be able to taste everything in the stuffing.

50 | FLAVORS MAGAZINE

HEAT 1/4 cup oil in large skillet over medium-high heat. Add leeks; sauté until soft and lightly browned, 10 to 12 minutes. Add mushrooms, sprinkle with salt and pepper, and sauté until soft and liquid evaporates, 7 to 8 minutes. Add garlic; sauté 1 minute. Season with salt and pepper. Set aside.

CHOP half of the pecans and keep the other half whole.

ADD 2 tbsp olive oil to a separate sauté pan and allow it to get smoking hot.

PLACE all of the cooked vegetables and the toasted pecans into a large bowl along with the two sprigs of thyme.

DIRECTIONS

Do Ahead: can be made 4 hours ahead. Let stand at room temperature. PREHEAT oven to 375°F. PAT potato slices dry with kitchen towel. COMBINE cream, 1 teaspoon salt, and 1/2 teaspoon pepper in large pot. Add potatoes. Bring to boil; reduce heat to medium and simmer, covered, 10 minutes, stirring occasionally.

REMOVE lid; simmer until cream is reduced by about half and potatoes are partially cooked, stirring often and watching closely to prevent mixture from burning, about 3 minutes. Season with salt and pepper. BRUSH 13 x 9 x 2-inch glass or ceramic baking dish with oil. TRANSFER half of potato mixture to dish, spreading out in even layer. Spoon mushroom mixture over in even layer. Spoon remaining potato mixture over, spreading in even layer. SPRINKLE cheese over. Cover with foil, tenting in center to prevent cheese from sticking to foil. BAKE 30 minutes. Uncover; bake until potatoes are tender and top is brown, 20 to 25 minutes longer. Let rest 10 minutes before serving.

FAIRWAYMARKET.COM | 51

SIDES

SIDES

Home For the Holidays (continued...)


60M

PORK LOIN WITH FIG & APRICOT SAUCE

25M

ORANGE CRANBERRY SAUCE

Nothing Could Be Simpler A Treat for the Holiday Pork loin soars to new heights of deliciousness stuffed with nature’s candy: sweet figs and apricots. The tender, juicy, pork gets roasted to perfection; the sweet compote becomes bubbly, sticky-sweet, and perfect. Asparagus Parmigiano makes a nice light and slightly salty side.

All cranberries need is a sprinkling of sugar, a grating of fragrant orange zest, and a squeeze of orange juice to transform into a perfect cranberry sauce. You’ll never need to resort to canned sauce again!

INGREDIENTS (Makes 3 1/2 cups)

12 oz fresh cranberries 1 1/2 cups sugar 4 wide strips orange zest, plus 1 cup fresh orange juice Coarse salt and ground pepper

DIRECTIONS COMBINE cranberries, sugar, orange zest, and 1/2 cup water in a medium saucepan. Season with salt and pepper. BRING to a boil over medium-high heat. REDUCE to a simmer and cook until sauce thickens, 20 to 25 minutes. REMOVE from heat and stir in orange juice.

INGREDIENTS (Serves 10)

1 boneless pork loin (2-2 1/2 lbs), butterflied 1 1/2 cups dried black Mission figs, halved 1 1/2 cups dried pitted prunes, halved 1 1/2 cups Fairway Dried Apricots

1/4 cup Fairway Red Wine Vinegar 2 tablespoons Fairway Golden Honey 10 leaves rosemary, chopped 1-2 tablespoons Fairway Extra Virgin Olive Oil

DIRECTIONS PREHEAT an oven to 400ºF. FILL a pot with 2 cups of water and place on stove over a medium heat. ADD dried fruit and heat for 20 minutes, mixing every few minutes. When the fruits have started to meld together and turn into a compote, add the red wine vinegar and honey. Mix well. Remove the compote from the pot and place in a bowl. Add the rosemary and salt and pepper to taste and mix.

52 | FLAVORS MAGAZINE

SEASON the inside of the pork loin with salt and pepper and generously stuff the loin with the compote, reserving the extra. Close and tie with kitchen twine. ADD the olive oil to a heavy pan and place on stove over a medium heat. Brown the pork well for 2 minutes on each side. BAKE for 20-25 minutes. Remove from oven and let rest for 10-15 minutes. Slice and serve with the rest of the fruit compote on the side.

Superior Quality & Unsurpassed Customer Service... A Promise We’ve kept Since 1957

SAUCE

ENTREE

Home For the Holidays (continued...)


DESSERT

Home For the Holidays (continued...) 3Hrs

HOMEMADE PUMPKIN PIE WITH BOURBON WHIPPED CREAM

INGREDIENTS (Serves 8) 4 large Fairway eggs, lightly beaten 1 unbaked 9-inch, deep-dish pie shell PUMPKIN PIE FILLING (or use 2 cups premade pumpkin pie filling) 1-2 small pie pumpkins 1/2 cup dark brown sugar 1/4 cup granulated sugar 1/4 tsp Fairway Kosher Salt 1 1/4 tsp Fairway Ground Cinnamon

1 tsp ground ginger 1 tsp Fairway Pure Vanilla Extract 1/2 tsp Fairway Ground Nutmeg 1/2 tsp ground cloves

BOURBON WHIPPED CREAM: 2 cups heavy cream 1 cup powdered sugar 2 tbsp good quality Bourbon

DIRECTIONS DE-STEM 1-2 small pumpkins, quarter, remove seeds and de-string them. HEAT the oven to 400°F. PLACE the pumpkin quarters on a baking dish and bake with the meat facing up. Bake for 1 hour or until very soft inside. REMOVE from the oven and let cool. Once cool, scrape the pumpkin meat leaving the empty shell behind. Put the pumpkin meat in a food processor or mash with a fork until pureed and smooth. Combine, in order, the pumpkin, brown and granulated sugar, salt, cinnamon, ginger, vanilla, nutmeg, and cloves. BEAT 3 eggs in a large mixing bowl. Add the pumpkin and mix. Add the milk and mix well.

BRUSH your raw pie shell with an egg wash (1 egg, lightly beaten with a splash of milk or water) before adding filling to prevent the crust from getting soggy. PLACE the mixture in the ready-made pie shell. BAKE at 350°F for 55 minutes, or until the center is set (if you poke the center with a toothpick, it should come out clean). REMOVE pie from oven, place on rack to cool. Add dollop of whipped cream on each slice or place in a side dish and serve. FOR THE WHIPPED CREAM PUT all the whipped cream ingredients in a stand mixer and beat on high until soft peaks form, about 3 minutes. -f

A Homemade Holiday Favorite The smooth, rich flavor of homemade pumpkin pie, the sweet taste of whipped cream with a twang of bourbon—this is what the holidays are all about! Fresh pumpkin purée is easier to make than you may think. 54 | FLAVORS MAGAZINE


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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.

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HOLIDAY GUIDE

BACON SWIZZLE STICKS

Most swizzle sticks do one thing well: They swizzle. One evening, we invited our friend Richard Bonomo over to enjoy a cocktail and taste a few of our newly tested bacon recipes. Richard, a chemist and avid cook, helped us find a way to make a bacon swizzle stick hold its spiral

shape by wrapping it in a paper towel before popping it in the microwave. Sometimes it really helps to have a scientist in the kitchen. The swizzle sticks are great with Bloody Marys, martinis, and planter’s punch. Keep experimenting; it’s fun.

INGREDIENTS (Makes 1 swizzle stick, can be multiplied as desired) Slice of uncooked bacon

DIRECTIONS ARRANGE a slice of bacon diagonally on top of a piece of paper towel. HOLDING the slice of bacon at each end, twist the slice in opposite directions into a tight spiral.

Bacon Lovers, Rejoice! >> GOURMET BACON HORS D’OEUVRES FOR HOLIDAY GUESTS

by Marie Rama, co-author of the book Bacon Nation, our favorite book for bacon recipes and serving ideas!

W

e might be too busy to cook every night of the week, but when the holidays come, we start looking for those perfect recipes we can make ourselves as we open our hearts and homes to our family and friends. Bacon Nation has 125 through the menu recipes that explore the versatility of bacon as an intense seasoning ingredient and many are particularly suited for the holidays. For something very simple and different that

58 | FLAVORS MAGAZINE

FOLD the paper towel in half over the twisted bacon slice so that the towel’s opposite corners meet. Then, starting at the fold, roll the paper towel under the palms of your hands around the bacon into a tube. MICROWAVE the bacon in its rolled paper towel on high power until it is firm and shaped like a swizzle stick, about 1 minute and 15 seconds. Because microwave ovens vary in power, check for doneness after about 1 minute. UNROLL the paper towel and let the swizzle stick cool before using it as a garnish for your favorite Bloody or Virgin Mary.

will instantly get your guests talking, lay out a stack of our Bacon Swizzle Sticks. Guests can grab and nibble on them as the party gets going and you pour the drinks. For a more substantial appetizer, I recommend the Crispy Polenta Bites with Sun-Dried Tomato Spread. Bacon and a burst of chipotle pepper enliven the corn meal base, while a sun-dried tomato spread perfectly adorns each triangle.

FAIRWAYMARKET.COM | 59

GARNISH

2M


90M

CRISPY POLENTA BITES WITH SUN-DRIED TOMATO SPREAD

MARIE RAMA: “As a third-generation Italian American, I often crave polenta. Seeing it on restaurant menus with an expensive price attached to it always amuses me. In the northwest corner of Italy, in the mountains of Aosta where my grandparents came from, it was eaten daily as peasant food.” In this recipe, bacon, scallions, garlic, and smoky chipotle peppers infuse the polenta. Once it’s cooked, the mixture is chilled, baked, and cut into crispy

triangles with soft centers. They make tasty appetizer morsels by themselves, or you can top them with sundried tomatoes. Turn the polenta bites into a side dish by partnering them with a hearty bowl of beef or chicken stew, a tossed salad, your favorite bowl of chili—well, just about anything. If you’re a polenta fan, you might never eat it again without adding some bacon to the bubbling pot.

F

or several holiday dinner dish suggestions, leaf through Bacon Nation’s Meat Chapter where you’ll find recipes for a Francis Fillet wrapped in bacon and sage, a Brawny Bacon Beef Bourguignon, and an Osso Buco with Orange and Lemon Gremolata. My personal favorite holiday meal is the Pork Roast Stuffed with Bacon and Black

2Hrs

INGREDIENTS (Makes 48 triangles) Bacon Scallions Garlic Fairway Sea Salt and Pepper to taste

LINE the bottom of a 13- by 9-inch baking dish (Pyrex is fine) with parchment paper and coat the paper lightly with olive oil or vegetable oil cooking spray. Set the baking dish aside.

ADD the scallions and garlic and cook, stirring occasionally, until the bacon is lightly browned, the fat is rendered, and the scallions soften, 2 to 3 minutes. Set the scallion mixture aside. PLACE 4 cups of water in a heavy-bottomed 4-quart saucepan, cover the pan, and bring to a boil. Add 1 teaspoon of salt, reduce the heat to low, then add the polenta to the water in a very slow and steady stream while stirring with a wire whisk. Cook the polenta until it is soft and smooth, 4 to 5 minutes, whisking it often to eliminate any lumps. Remove the pan from the heat. Stir in the scallion and bacon mixture and the chipotle pepper. Taste for seasoning, adding more salt as necessary and black pepper to taste.

ABOUT 30 MINUTES BEFORE SERVING POSITION racks in the center and lower third of the oven and preheat the oven to 450˚F. Line 2 baking sheets with aluminum foil and coat each lightly with olive oil or vegetable oil cooking spray.

60 | FLAVORS MAGAZINE

rosemary-garlic rub adds a herbaceous accent. The truly memorable flavor that makes this recipe a standout is the stuffing of bacon and figs: fruity, supremely soft, salty, smoky. We made this for the twenty-ninth birthday of one of our kids and won the highest accolade from a crowd of hip, food-savvy New Yorkers: “Can I have seconds?”

INGREDIENTS (Serves 8-10)

COOK the bacon in a large skillet over medium heat until it starts to brown and the fat begins to render, 3 to 5 minutes, stirring occasionally.

The polenta can be prepared up to this point and refrigerated overnight before cutting it into triangles and baking it the next day.

bacon. Finally, it gets a final gentle rubbing of e.v.o.o. mixed with fresh rosemary, garlic, salt and pepper. I have made and served this dish on many different special occasions and it never fails to elicit appreciative “ahs”. Either our Apple and Bacon Brussels Sprout Hash or the Bacon Mushrooms Stew would make a fine side dish.

PORK ROAST STUFFED WITH BACON AND BLACK MISSION FIGS

Roast pork can be succulent and delicious but too often it can turn out dry. Brining it is a pretty failsafe method to produce juicy, flavorful pork and it knocks the ball out of the park in this recipe, which has proved to be one of the biggest crowd pleasers in this collection. Honey contributes beautiful floral notes in addition to sweetness. The simple

DIRECTIONS

POUR the polenta into the prepared baking dish and refrigerate it, uncovered, until firm, about 1 hour.

Mission Figs. It’s a crown jewel of a dish in both taste and appearance. Because pork, now bred to be lean, can be a little dry, we take time to brine and thereby moisten the boneless roast first in a mixture of honey, salt and seasonings. Then it’s stuffed with a combination of Mission figs, shallots, parsley, a tad of Cognac, and of course plenty of

SLICE firm polenta into 24 rectangles, then slice the rectangles into 48 triangles using the tip of a paring knife. Transfer the polenta triangles to the prepared baking sheets, arranging them about 1 inch apart. BAKE the polenta triangles until they are crisp and lightly browned, about 20 minutes, switching the positions of the baking sheets from the top rack to the bottom rack after 10 minutes. TRANSFER the baked polenta triangles to a large serving platter and serve immediately topped with a small amount of the Sun-Dried Tomato Spread, if desired.

FOR THE PORK ROAST AND BRINE 6 tablespoons honey 2/3 cup Diamond Crystal kosher salt 6 bay leaves 8 medium-size cloves garlic, peeled and lightly crushed with the flat side of a chef’s knife 1 1/2 teaspoons fennel seeds (optional) 1 tablespoon black peppercorns 1 center-cut boneless pork loin roast (about 3 1/2 pounds) FOR THE BACON AND FIG STUFFING (see Note) 6 slices bacon, diced 1 medium-size onion, diced (about 1 cup) 1 large shallot, diced 8 ounces dried black Mission figs, stems removed and discarded, cut into ¼- to ½-inch pieces 3 tablespoons granulated sugar 1 packed tablespoon dark brown sugar 6 tablespoons balsamic vinegar 1 bay leaf Freshly ground black pepper 1 tablespoon extra-virgin olive oil 2/3 cup coarse-ground bread crumbs 1/3 cup chopped fresh flat-leaf parsley 1 tablespoon Armagnac or Cognac (optional) FOR THE HERB OIL RUB 2 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh rosemary leaves 1 large clove garlic, finely chopped 1/4 teaspoon table salt 1/8 teaspoon black pepper

FAIRWAYMARKET.COM | 61

ENTREE

APPETIZER

Bacon Loverd Rejoice! (continued...)


ENTREE

Bacon Lovers Rejoice

(continued...)

DIRECTIONS BRINE THE PORK COMBINE the honey, seeds, if using, peppercorns, and 4 cups of water in a large pot. Cover the pot, let come to a boil over high heat, and let boil for about 1 minute, stirring occasionally to dissolve the salt. Remove the brine mixture from the heat and stir in 4 more cups of water. Refrigerate the brine or place it in the freezer to cool to room temperature. Pour the brine into a ceramic or glass bowl or other nonreactive container large enough that the pork roast can be completely submerged. Add the pork, cover the bowl loosely with plastic wrap, and refrigerate the pork for 6 to 8 hours (longer brining may cause the pork to become too salty). REMOVE the pork from the brine and rinse it under cold water. Pat the pork dry with paper towels and discard the brine. PREPARE the bacon and fig stuffing: Cook the bacon in a large heavy-bottomed saucepan over medium heat until the bacon is lightly browned and most of the fat is rendered, 5 to 8 minutes, stirring often and adjusting the heat as necessary. Using a slotted spoon, transfer the bacon to a paper towellined plate to drain, reserving the bacon fat in the saucepan. You should have 1 to 2 tablespoons of fat. If there’s more, pour off and discard the excess. HEAT the bacon fat in the saucepan over low heat. Add the onion and shallot and cook, stirring occasionally, until the onion is very soft and lightly browned at the edges, 8 to 10 minutes. ADD the drained bacon, figs, granulated sugar, brown sugar, balsamic vinegar, bay leaf, and of water to the saucepan and season with pepper to taste. Cover the pan and bring to a boil over high heat. Then, reduce the heat as necessary to maintain an even simmer and cook, uncovered, until most of the liquid has evaporated, 20 to 25 minutes, stirring occasionally. Remove and discard the bay leaf, transfer the fig mixture to a medium-size bowl, and let cool for about 10 minutes. HEAT the 1 tablespoon of olive oil in a small skillet. Add the bread crumbs and cook over low heat until evenly browned, 3 to 4 minutes, stirring often. Stir the browned bread crumbs and the parsley and Armagnac or Cognac, if using, into the fig mixture. If desired, season with

S

o many recipes from Bacon Nation work as holiday dishes; but one that I must suggest is our Chocolate-Peanut-Bacon Toffee. It’s a sweet-savory candy, something like a peanut brittle but with more complex flavor. It has no flour and

62 | FLAVORS MAGAZINE

additional pepper to taste. Set the stuffing aside to cool completely (you will have about 21/2 cups stuffing). MAKE a pocket in the pork roast for the stuffing. Starting at one end and using a long knife (a boning knife works well for this), insert the blade through the center of the roast, making a 1 1/2- to 2-inchwide horizontal cut that runs from one end of the roast to the other. (If you find it easier, make 2 cuts halfway into the meat, working from each end of the roast toward the center so that the cuts meet in the middle.) Make another 1 the first cut, forming a cross. Place the pork in a large roasting pan. USING your fingers, pry the cuts open to make a cavity for the stuffing. Stuff the roast, using the handle of a long wooden spoon to push the stuffing deep into the roast. Be sure to force the stuffing well into the middle to fill the center of the roast. It helps to work from both ends of each cut. 9 Preheat the oven to 400˚F and tie the roast. MAKE THE HERB OIL RUB PLACE the 2 tablespoons of olive oil and the rosemary, chopped garlic, 4 teaspoon of table salt, and rub the stuffed pork roast all over with the oil and herb mixture. ROAST the pork for 15 minutes, then reduce the oven temperature to 350˚F and continue roasting the pork for about 20 minutes longer. Use an instant-read meat thermometer to measure the internal temperature of the roast and gauge how close the pork is to being done, inserting the thermometer into the thickest part of the meat 10 minutes after you have reduced the oven temperature. The roast will be done when the meat thermometer registers 135˚F, or 140˚F, if you like your pork a little more cooked. The internal temperature will rise rapidly after the roast reaches 125˚F; monitor it closely to keep the pork from overcooking. TRANSFER the pork roast to a cutting board. Cover the roast loosely with aluminum foil and let it stand for 15 to 20 minutes before removing and discarding the string. As the roast rests the internal temperature will rise about 5˚F. Slice the roast and serve it immediately, drizzling any pan juices over the slices.

Note: The bacon and fig stuffing can be prepared and refrigerated, covered, 1 to 2 days ahead of roasting the pork, but let the stuffing come to room temperature before stuffing the roast.

is therefore gluten-free. The dark chocolate, peanuts and bacon are bound together by butter and caramelized sugar. The bacon adds a smoky, meaty, saltiness that balances the sugar, and it can be stored in a covered freezer container for several

weeks. I love to break off a piece of it for myself each night as I curl up in the evening with a hot cup of tea or coffee. I like to think the friends I’ve made it for think fondly of me when they break off pieces to nibble on throughout our long winter months.


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HOLIDAY GUIDE

Give the Gift of Deliciousness

El Sabor de España We have found some of our most life-altering indulgences in Spain. And we’ve put the best of the best together for anyone who’s as obsessed with Spain as we are. Our Baena extra-virgin olive oil is Andalucian liquid gold: the fragrance is an improbable mixture of crushed leaves, fresh-cut pine, plus hints of floral and citrus. A touch of bitterness adds surprising finesse to this assertive oil—blended from picudo, picual and hojiblanca olives. The exquisite Anchovies De L’Escala, hand-packed off the Catalan coast for centuries: a remarkable little fish that exudes, oozes, is the definition of, UMAMI, an intense and almost unidentifiable nuttiness. The stunning sherry vinegar from the region of Jerez in Andalucia—a gift to salads, fish, and pork dishes. Sweet and piquant piquillo peppers, Fairway’s smoked Spanish Paprika, and more essential finds from the Iberian peninsula.

>> THE VERY BEST OF FAIRWAY, IN A BASKET by Hannah Howard

T

is the season for beautiful, decadent, and tasty things. It’s the season to enjoy what you love—wonderful food—with those you love. Sometimes love comes in delicious, carefully curated food—beautifully assembled in a basket. Looking for the perfect holiday/ housewarming/ birthday/ host(ess)/ just cause gift? Your search is over. Make a food-lover’s day with lovely assortments

of seriously great finds, assembled prettily in a basket and tied with a bow. Take a trip to two of our favorite countries—lands of our culinary legacy, discovery, and delight—with our Italian and Spanish-inspired collections. And enjoy the very best of Fairway with some of our favorite private label foods. With a great story behind every product, your good taste not just in food and but in the art of gift giving shines through.

Best of Fairway

Buon Appetito!

Give the gift of Fairway’s ultimate private label products. This is truly The Delicious Legend of Fairway, In a Basket!

There’s something about Italian food. it lights us up, and we’ve made it our life’s work to bring back the very best in Italian gastronomy. This basket is testimony. Inside, find Fairway’s own pasta— real deal, artisanal pasta from Puglia, the boot heel of Italy. Our pasta sauce—find nothing in the bottle but ripe tomatoes, herbs, and spices. Our Super Premium Balsamic from Modena: sweet, pungent; with rich, full body and luminescent, deep color. Our pesto from Genoa, the birthplace of pesto.

We are fanatical about sourcing the best ingredients from the best producers—we stand 100% behind everything we put our label on. Savor our every-day, all-purpose, insanely good olive oil, artisanal pasta from Puglia, handcrafted chocolate from Vermont, perfect granola, and more! Like our green olive paste with plump, green olives nurtured by the Mediterranean, grown in Italy, and ground and packed with nothing but olive oil and salt. The basket offers a quick trip around the world for the very best in good food.

70 | FLAVORS MAGAZINE

Not to mention our legendary, essential extra-virgin olive oil, Cara Cucina smooth-as-silk garlic and artichoke cream (this stuff has a much-deserved cult following), arborio rice—the backbone of killer risotto—, marinated mushrooms for a pitch-perfect antipasti, addictive Grissini Torino breadsticks…. and more. Viva Italia!

FAIRWAYMARKET.COM | 71


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HOLIDAY GUIDE

Holiday Baking

>> EASY, DELICIOUS SWEETS by Nora Bass

T

he holidays bring out the sweet tooth in just about everyone. At Fairway, we’ve got everything you need to make delicious sweet treats your family and holiday guests will absolutely love. Scrumptious cookies with Fairway’s new Hazelnut Spread, fluffy macaroons, and a rich chocolate cake you can’t miss. Is that La Trinquelinette jam in your rugelach?

Your ginger bread man never looked so good. Remember, Fairway’s gourmet bakery also offers tons of delicious baked goods, with cupcakes and pastries, Cheesecake (so many varieties!), chocolate ganache, and so many other fantastic treats! The holidays just wouldn’t be the same without them.

FAIRWAYMARKET.COM | 77


20M

FAIRWAY CHOCOLATE HAZELNUT COOKIES

2Hrs

CLASSIC GINGER BREAD MAN COOKIES

Easy and Incredible

INGREDIENTS (Yields 36 cookies)

Get ready for the ultimate cookie with Fairway’s imported, melt-in-your-mouth hazelnut spread. Smooth, rich Italian hazelnut spread in delicious, gooey, fudgy cookies…danger alert! These are incredibly addictive. With only six ingredients, they’re super easy to whip up. Your house will smell phenomenal. Share a batch for instant friends.

INGREDIENTS (Yields 18 cookies) 1 cup Fairway Graham Cracker Crumbs 1 cup Fairway Hazelnut Spread 1/2 tsp baking soda

1 pinch salt 1 Fairway Organic Egg 1/2 tsp vanilla extract

DIRECTIONS PREHEAT an oven to 350ºF.

5 to 5 1/2 cups all-purpose flour 1 tsp baking soda 3/4 tsp salt 2 tsp ground ginger 1 tbsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground cloves 1 cup (2 sticks) unsalted butter, at room temperature 1 cup packed light brown sugar 1 large egg, at room temperature 1 cup unsulfured molasses 1 tsp vanilla extract

PLACE dough balls on a baking sheet 2-inch apart. Bake in until crispy on the outside, 8 to 10 minutes.

COMBINE the graham cracker crumbs, baking soda, and salt in a large bowl. ADD the egg, vanilla, and Fairway Hazelnut Spread and mix by hand until well blended. USING your hands, form the mixture into 1 1/2-inch dough balls.

REMOVE from oven. Allow cookies to rest on cookie sheet several minutes. TOP cookies with a dollop of Fairway Hazelnut Spread and dust with graham cracker crumbs. Move cookies to a wire rack to cool.

DIRECTIONS PREHEAT oven to 350°F. COMBINE the flour, baking soda, salt, and spices in a large bowl; set aside. In the bowl of an electric mixer, beat the butter, brown sugar, and egg on medium until smooth. ADD the molasses and beat until fluffy, about 2 minutes. Add the vanilla. STIR in the flour mixture 1 cup at a time, blending until smooth. The dough should gather into a semifirm mass. (If it’s not firm, add another 1/4 to 1/2 cup flour, but not enough to make it crumbly.) TURN the dough onto a lightly floured surface. Divide in half. Flatten into disks and wrap in plastic. Refrigerate at least 2 hours or up to 1 week. ON a floured surface, roll each disk to 1/8 inch thick. Use gingerbread-man cutters to make shapes. Transfer them to a large, parchment-lined baking sheet, spacing them about 1 inch apart. Decorate, if desired. BAKE until firm to the touch, about 12 minutes. Cool slightly before transferring to a rack.

78 | FLAVORS MAGAZINE

FAIRWAYMARKET.COM | 79

PASTRIES

PASTRIES

Holiday Baking (continued...)


45M

RASPBERRY RUGELACH WITH LA TRINQUELINETTE JAM (Recipe adapted from SheKows.com)

These light, airy cookies are filled with our favorite sumptuous jam, cocoa powder, cinnamon and chopped walnuts. A classic Hanukkah dessert for the family.

16 tbsp (2 sticks) unsalted butter, at room temperature, cut into 1/2-inch cubes 8 oz cream cheese, softened, cut into 1/2-inch cubes 2 tbsp sugar 1/2 tsp pure vanilla extract 1/8 tsp Fairway Sea Salt 2-1/4 cups unbleached all-purpose flour Approximately 1/2 cup La Trinquelinette raspberry or apricot preserves Confectioners’ sugar, for serving

WORKING with one disk of dough at a time, unwrap and place on a lightly-floured work surface. Sprinkle the top of the dough with flour, and roll out into a 13-inch diameter circle. USE a small metal spatula to spread about 2 tbsp of the

80 | FLAVORS MAGAZINE

CHOP the chocolate coarsely.

PLACE the egg whites, sugar, and vanilla in the bowl of your electric mixer and blend for 1 minute.

MELT the chocolate in a double boiler over low heat. You can also use a pot over very low heat or the microwave provided you pay close attention and mix it frequently during the melting process.

BAKE in the preheated oven for 20 – 25 minutes until the outside is golden brown.

BEAT the butter and cream cheese in a stand mixer fitted with the paddle attachment, on medium-high speed until evenly combined, about 2 minutes. Add the superfine sugar, vanilla and salt, and reduce the speed to low. Add 1-1/4 cups of the flour and mix just until incorporated, then repeat with the remaining 1 cup of flour. Do not over mix.

POSITION racks in the center and top third of the oven and preheat to 350ºF. Line two half-sheet pans with parchment paper.

PREHEAT the oven to 350ºF.

ADD the coconut and continue to mix until well blended. Keeping your hands wet, form the mixture into small mounds or hay stacks onto a baking sheet pinching them together slightly so that the macaroon holds.

DIRECTIONS

TO MAKE THE FILLING COMBINE the walnuts, superfine sugar, brown sugar, cocoa and cinnamon in a small bowl; set aside.

10 egg whites 2 1/2 cups of sugar 4 pounds sweetened coconut 1 tbsp of vanilla extract pinch of salt 1/2 pound bar of semi-sweet chocolate (optional)

DIRECTIONS

FOR THE FILLING: 1/4 cup (1 oz) finely chopped Fairway Walnuts 1 tbsp sugar 1 tbsp light brown sugar 1/2 tsp cocoa powder 1/2 tsp ground cinnamon

ROLL the dough out onto a lightly floured work surface. Flour your hands well and gently knead to be sure that the ingredients are evenly distributed, about 10 seconds. Divide the dough into thirds, and shape each portion into a 1-inch thick disk and wrap each in plastic wrap. Refrigerate until chilled and firm, about 2 hours.

FAIRWAY COCONUT MACAROONS

INGREDIENTS (Yields 35 Macaroons)

INGREDIENTS (Yields 12)

60M

preserves on top, leaving a 2-inch diameter space in the center of the dough and a 1-inch border around the edge. Sprinkle the jam with about 2 tbsp of the walnut mixture. Using a sharp pizza wheel or large knife, cut the dough into quarters, then cut each quarter into 3 wedges, to give a total of 12 wedges. FOLD the corners in about 1/4-inch and then roll up. Do not roll the rugelach too tightly or the jam and filling will ooze out. Keep the outside of each cookie free of the jam and filling or it’ll burn. PLACE each rugelach 1-inch apart on the pans, with the point of each facing down. Curve the ends of the rugelach slightly toward the point to make a crescent. Repeat this process with the other 2 disks of dough. BAKE until lightly browned, about 30 minutes. Cool completely on the pans.

DIP just the bottoms of each haystack into the chocolate once the macaroons are cooled. Place them on parchment paper. LET cool at room temperature and enjoy!

PASTRIES

PASTRIES

Holiday Baking (continued...)


45M

FLOURLESS GLAZED CHOCOLATE CAKE (Recipe courtesy of GlutenFreeCooking.com)

Flourless Glazed Chocolate Cake DIRECTIONS

Rich and incredibly chocolate-y, but gluten-free. Want to skip the mess? You can also buy flourless chocolate cakes pre-made at Fairway’s Bakery!

PREHEAT oven to 350°F

INGREDIENTS (Serves 6)

PASTRIES

PASTRIES

Holiday Baking (continued...)

SPRAY a 7-inch tart pan with removable bottom with cooking spray. If you don’t have a tart pan, use a 6 to 7-inch springform pan. Line the bottom of the pan with parchment paper and spray the paper.

6 1-oz squares coarsely chopped semisweet chocolate 1/2 cup (1 stick) unsalted butter 3/4 cup sugar 3 large eggs 1/2 cup cocoa 1/4 tsp salt 1 tsp vanilla

MELT 6 oz of chopped chocolate and butter in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth. ADD sugar and salt and reduce heat to low. Cook while stirring for about one minute, until sugar starts to dissolve.

FOR GLAZE: 2 1-oz squares coarsely chopped semisweet chocolate squares 1 1/2 tbsp unsalted butter 1 1/2 tsp milk or light coconut milk 1 1/2 tsp Agave syrup or honey 1/8 tsp vanilla

REMOVE pan from heat. Whisk in eggs, one at a time. The mixture will look smooth and glossy. USE a mesh hand sieve to sift cocoa into mixture. This prevents lumps. Whisk until the cake batter is smooth.

POUR batter into prepared pan and bake in preheated oven for about 25 minutes. The center of the cake should be just firm to the touch, but be careful to not overbake the cake or it will be dry. COOL in the pan on a wire rack for 15 minutes. Invert the cake on a plate. TO PREPARE THE GLAZE MELT 2 oz of chopped chocolate and 1 1/2 tbsp of unsalted butter in the same saucepan you used to make the cake. When melted and smooth, remove the pan from heat. Add milk and Agave syrup OR honey and vanilla and stir until smooth and glossy. Let the glaze cool for about 3 minutes before pouring it on the cake. POUR all of the glaze in the middle of the cake. Use a silicone or rubber spatula to spread the glaze evenly over the cake, allowing the glaze to evenly run down the sides of the cake. -f

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HEALTHY LIVING EAT THE RIGHT THINGS FIRST The holidays are filled with sweets. Sweets, by definition, are carbohydrates. They include everything from Halloween candy to Thanksgiving stuffing, sweet potatoes, cranberry sauce, and pumpkin pie. It’s undeniable that these delectable items are truly the staples of indulgent joy this time of year—and shouldn’t be missed. The key, however, is portion control. You know you’re going to have some, but the question is how much? Of course the best answer is as little as possible, and there’s a way to get there without ripping away the enjoyment.

EXPERT TIP: The approach involves eating the functional foods first. These foods include proteinbased foods like chicken, beef, lamb, fish, and other animal products. Other functional foods that fill you up are fiber-based and include vegetables. Among these are salads, mixed greens, asparagus, spinach, cauliflower, etc. Eating a good-size portion of these types of foods before you reach for the carbohydratebased foods will instantly mitigate the damage they cause because you will be more full going in. That way you’ll serve yourself less of the worst kinds of foods and thus eat those in smaller amounts. In fact, you’ll feel like you don’t even miss them.

Healthy Habits For the Holidays

>> SEASONAL HEALTHY FOOD by Carlon M. Colker, M.D., FACN Health and Nutrition Advisor, Fairway Market

T

he fall and winter months are here and with them, back are our dietary sins. It starts subtly with sneaking Halloween candy, then progresses to the bountiful Thanksgiving spread. It gets worse at Christmas and Hanukkah as the food festivities continue, and concludes

88 | FLAVORS MAGAZINE

on New Year’s Eve with our belt-lines about to burst. But there are some healthy eating habits you can maintain throughout these festive times that will help you avoid dietary devastations while still allowing you to enjoy the holiday celebrations.

Anecdotally, as a first step with my overweight patients, I often ask them to not restrict any foods, but rather make a requirement that they eat a full salad before ordering or eating whatever they choose as their meal. It’s amazing how that takes the edge off. More often than not, they end up ordering something completely different and healthier than what they otherwise would have had they not eaten the salad first.

DOC’S WATER TRICK In keeping with eating the right things first, properly timed water intake can also help mitigate damage. That’s because, by occupying space in the stomach, it does help reduce hunger pangs. In fact, I use this type of approach regularly with my patients. EXPERT TIP: Select among the amazing variety of Fairway Market bottles of water. Drink 16 ounces before a meal and observe how it curbs your hunger just a bit. Though you won’t see as big a result as eating the right things first, you can still get some good benefit from this method resulting in less food intake.

FAIRWAYMARKET.COM | 89


Healthy Habits (continued...)

Most holiday eating involves a significant caloric intake in the evening. As a result, we tend to avoid food throughout the day in preparation for the large impending intake. As commonsense as this may seem, it’s actually a big mistake. That’s because we end up absolutely famished by the time the meal comes. As a result, we can’t help but overeat. Unfortunately, the metabolism slows down in response to the period of starvation. That, combined with the fact that we are far less active at night, results in a massive gain in body fat. In order to avoid this, one needs to actually eat earlier in the day leading up to the big meal. This will help stoke a healthy metabolism and reduce the perceived desire for excess food intake. In other words, you won’t want to eat as much food and your body will be less likely to store what you ate as body fat. EXPERT TIP: Something as simple as having a good breakfast and a good lunch may be all it takes to mitigate the diet damage. If all that eating doesn’t appeal to you, your Fairway Market has a vast variety of protein bars and nutritional meal replacement shakes that will do the job. That way, you can still enjoy the food and festivities without your mind, metabolism, and mouth going out of control. -f

90 | FLAVORS MAGAZINE

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HEALTHY LIVING

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s long as I can remember, people have come to me with food questions: How did you make that dessert? What did you dress the salad with? What should I buy when I go grocery shopping? What should I make for dinner?

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I’ve always enjoyed the questions and the teaching process. I found the inspiration for my own interests, motivation for more knowledge, and the drive to experience new avenues for the art of food through others. Over the years I have been urged, enticed, encouraged, and supported to create something tangible for others to read and refer to when they need

some hand-holding in the kitchen. As time passed, my health became my primary focus. I concentrated less on “yummy” food and more on nutritional food. A natural transition occurred with the information I had to offer and I was no longer the quintessential “foodie.” I became the nutritionist, the healer, and the go-to person when someone needed to make a dietary change in their life. You will love these recipes from my kitchen to yours using Fairway’s deliciously fresh produce and wide selection of natural and organic products. Happy Healthy Holidays!

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FAIRWAYMARKET.COM | 97


30M

(continued...)

CHEESY CAULIFLOWER SOUP

1Day

There’s nothing like a creamy, cheesy soup to make you feel cozy on a cold day. That’s why I love this recipe: it’s dairy-free but so rich and creamy. Serve it hot or cold—it’s great both ways.

INGREDIENTS

1 medium head of cauliflower, chopped 1 medium yellow onion, chopped 2 tbsp ghee 2 cups vegetable broth 2 cups coconut milk 2 tsp sea salt 1/2 cup macadamia nut butter (or cashew butter if you can’t find macadamia) 1/2 cup nutritional yeast 1/4 cup fresh-squeezed lemon juice Truffle oil for drizzle (optional)

DIRECTIONS SAUTÉ onions and cauliflower in ghee until soft but not brown. Add broth, coconut milk, and salt.

PUMPKIN SPICED PARTY MIX

SNACKS

SOUP

Gluten-Free Seasonal Recipes

INGREDIENTS

1 cup almonds, soaked 1 cup pecans, soaked 1 cup pumpkin seeds, soaked 1 cup sunflower seeds, soaked 1 cup cashews 1 cup shaved coconut

1 cup raisins 1 cup cranberries 2 cups fresh pumpkin, cubed 1 cup maple syrup 1 1/2 tsp sea salt 1 1/2 tbsp Pumpkin Pie Spice

DIRECTIONS SOAK almonds for 12 hours, Pecan pumpkin and sunflower seeds for 2 hours. (The rest should not be soaked)

PREPARE Dehydrator tray with and teflex sheet laying over mesh grid sheet. Pour mixture onto 2-3 trays and spread evenly.

AFTER soaking, rinse and drain and place in large mixing bowl. Add the un-soaked cashew, coconut, raisins and cranberries and toss.

PLACE in dehydrator for 3-5 hours at 105 degrees. Remove trays and transfer mixture from teflex to grid sheet only and continue to dehydrate for 12-24 hours, until mix is crunchy. Will keep in airtight container for up to a month.

PLACE pumpkin, maple syrup, salt and spices in high speed blender and blend until pureed. Pour mixture over nuts and seeds and toss until completely coated.

SIMMER for 15 minutes. Turn off heat and cool slightly. PLACE in large high-speed blender and add nut butter, yeast, and lemon juice. Blend slowly at first with center of blender lid removed to release heat, and then slowly increase speed and mix until creamy and smooth. RETURN to pan and heat to desired temperature. DRIZZLE with truffle oil and serve. If you don’t have truffle oil, you might try a few splashes of cayenne pepper sauce.

TIP: It’s also great with a nut-parmesan topping like the one on page 79 of Get Naked Fast!

98 | FLAVORS MAGAZINE

FAIRWAYMARKET.COM | 99


30M

(continued...)

TURTLE PUMPKIN SQUARES

INGREDIENTS GRAHAM CRACKER CRUST 1 1/2 cups raw walnuts 1 1/2 cups shredded dried coconut 1/2 cup Raw Cane sugar 1/2 cup raisins 6 Medjool dates, pitted pinch of sea salt PUMPKIN FILLING 2 cups raw pumpkin, diced small 1 cup raw cashews soaked 1 1/4 cup coconut milk 1/2 cup raw agave nectar 1/4 cup Medjool dates, pitted and packed 2 tsp vanilla powder 1 tsp ground ginger 1/2 tsp ground nutmeg 1/4 tsp ground cloves 1/8 tsp tumeric powder 1/8 tsp sea salt 1 tbsp Lecithin powder 1/2 cup coconut oil, melted in hot bath

100 | FLAVORS MAGAZINE

DESSERT

DESSERT

Gluten-Free Seasonal Recipes

Turtle Pumpin Squares continued DIRECTIONS

TURTLE TOPPING (CARAMEL AND NUTS) 2 tbsp Lucuma Powder 2 tbsp maple syrup 2 tbsp raw pecan pieces

PLACE the walnuts, coconut and raw sugar in processor fitted with an s-blade and process until finely ground. ADD raisins, dates and salt and process until it begins to stick together. Do not over-process. TRANSFER crust mixture into a 9x12 baking pan lined with parchment paper. Spread evenly and press down with hands to compact. PLACE pumpkin, cashews, coconut milk and agave nectar in high-speed blender and blend until creamy. Add dates and spices and continue blending until incorporated and smooth. Add lecithin and coconut oil until completely incorporated.

POUR evenly over graham cracker crust. Using a spatula, spread evenly. Cover lightly and place in refrigerator on a flat surface for at least 2 hours. MIX Lucuma Powder and maple syrup together an a small bowl until a creamy caramel is made. DRIZZLE over firmed pumpkin squares and decorate with pecan pieces. CUT into squares and serve with raw cashew whipped cream if desired.


30M

(continued...)

“NAKED” MACARONI & CHEESE

I’m a lover of rich sauces, so a good, old-fashioned macaroni and cheese is at the top of my list as a decadent and delicious treat. The butternut squash adds a bit of sweetness as well as creaminess; the macadamia nut butter and coconut milk provide richness; the ghee gives that buttery taste; and the rest is magic.

30M

PUMPKIN SAGE SOUP WITH PEPITAS

Pumpkin is warm and cozy and a seasonal fall favorite that has so much versatility. Nothing warms the spirit better than a harvest pumpkin soup. This one adds the depth of sage and the crunch of pepitas (an added magnesium boost).

INGREDIENTS

2 cups onion, diced 4 cups “pie pumpkin” (e.g., sugar pumpkin), diced 10 fresh sage leaves 1 tbsp ghee 1 quart vegetable broth

1 1/2 tsp sea salt 2 tbsp raw cashew butter Raw pepitas (pumpkin seeds) for garnish and crunch

DIRECTIONS SAUTÉ onion and pumpkin in ghee until pumpkin sweats but does not brown. Add broth, sage, and salt and simmer for 20 minutes or until pumpkin is soft. Turn off heat and cool slightly. POUR into a high-speed blender and add cashew butter. Place top on blender but remove the insert to release the heat and blend on low speed until mixed together. Turn on high for 15 seconds. POUR soup back into the pan to heat or pour directly into bowls. Garnish with pepitas.

INGREDIENTS

2 heaping cups butternut squash cut into 1-inch cubes 1 1/2 tbsp ghee 1 1/2 tsp sea salt 1 cup coconut milk 1/4 cup nutritional yeast 2 tbsp macadamia nut butter 1 tbsp lemon juice 12 oz package Tinkyada Brown Rice Pasta elbows (or any gluten-free pasta of your choice)

DIRECTIONS PREPARE pasta according to package directions. (Brown rice pasta takes longer than semolina pasta, so plan accordingly.) Cook al dente (test by chewing), strain, and run under cold water immediately to stop the cooking process. Pour cooled pasta back into pot.

POUR hot squash into blender and add macadamia butter, nutritional yeast, and lemon juice. Blend on low with the center cap on lid removed to release the heat while blending. Slowly increase speed until mixture is smooth and creamy.

MELT ghee and gently sweat the squash in a medium sauce pan, do not brown. Add sea salt and coconut milk and simmer uncovered for 10 minutes.

POUR mixture over pasta and stir. This may be served immediately with crunchy topping sprinkled on top or baked in a baking dish at 350 degrees for 15 minutes or until browned.

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ure t r u N

CRUNCHY TOPPING 1/4 cup walnuts, pine nuts, or sunflower seeds 2 tsp nutritional yeast 1/2 tsp sea salt 1/4 tsp ground pepper or peppercorns (optional) Grind all ingredients in coffee grinder or nut and seed grinder until crumbly.

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FAIRWAYMARKET.COM | 103

SOUP

ENTREE

Gluten-Free Seasonal Recipes


DESSERT

Gluten-Free Seasonal Recipes 60M

(continued...)

NO BAKE PUMPKIN PIE

I love pumpkin pie. It’s one of my favorite traditional holiday foods. So I wanted to find a way to still have it without the dairy, wheat, and processed sugar. This delicious pie fits the bill perfectly.

INGREDIENTS CRUST 2 cups raw walnuts 1 cup raw cane sugar or coconut cane sugar 1 cup raisins 1/8 tsp sea salt PUMPKIN FILLING 2 cups raw or gently steamed pumpkin (or butternut squash or acorn squash), diced small 11/2 cups raw cashews

1 cup coconut milk 1/2 cup maple syrup 1/4 cup Medjool dates, pitted and packed 1 tbsp Pumpkin Pie Spice (or combine 2 tsp vanilla powder, 1 tsp ground ginger, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves) 1/8 tsp turmeric powder (optional—adds color) 1/2 tsp sea salt 1/2 cup coconut oil, melted by putting jar in hot bath

DIRECTIONS CRUST PLACE all ingredients in a food processor fitted with an s-blade. Process until mixture is finely ground and begins to stick together. Do not over-process. TRANSFER crust mixture into a 9-inch round tart or quiche pan. Spread evenly and press down with hands to compact and bring the crust up the sides.

PUMPKIN FILLING BLEND pumpkin, cashews, coconut milk, and maple syrup in high-speed blender until creamy. Add dates and spices and continue blending until smooth. Add coconut oil and blend until completely incorporated. Pour mixture over crust. Using a spatula, spread evenly. Cover lightly and place in refrigerator on a flat surface overnight.

This pie is easier to slice when very cold, so I suggest you place it in the freezer 1 hour before slicing. -f

104 | FLAVORS MAGAZINE


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Essential O ils (& Vinegars)

>> BEST OF THE BEST AT FAIRWAY by Hannah Howard

E

THE MOST HIGHLY CULTIVATED PRESERVES ON EARTH.

www.experiencetiptree.com

very home cook, everyone who spends time in a kitchen, who messes with veggies and meats and grains; with pots and pans and cutting boards, needs good olive oil in their arsenal. Preferably several. And good vinegar, too.

a heartbeat of gastronomy. We’ve made it our mission to make Fairway an olive oil mecca. We know more about olive oil, we care more, and we’ve done more with olive oil than any importer, retailer, fanatic amateur or scholar anywhere in the world.

Vinegars are secret, powerful cooking weapons. They impart a billowing abundance of flavor. They are absolutely essential for deglazing pans, marinating meats (vinegar breaks down protein fibers, so adding it to marinades or braising liquids will help tenderize meat), and adding acid and life to vinaigrettes, sauces, and desserts. Drizzle our premium balsamic on fresh strawberries and bask in the exquisiteness.

A great place to start: our barrel oils. These high-quality extra virgin olive oils each come from one sub-region, and they were chosen by an expert (the venerable Steve Jenkins) who is extremely passionate about olive oil. The olives are grown by a specific farmer, and they are milled by a specific miller. Since Fairway buys these oils in bulk, the result is a low price for YOU and our other customers. These are some of our proudest accomplishments.

Olive oil is one of the world’s oldest foodstuffs. It is an elixir for health, packed with antioxidants and polyphenols your body needs. It’s uniquely, incredibly delicious, important,

Here are some stunning Fairway olive oils and vinegars to get you started!


Essential O ils (& Vinegars) (continued...) FAIRWAY EXTRA VIRGIN OLIVE OIL – NEW LOOK!

OLIVE OIL FAIRWAY CABEÇO DAS NOGUEIRAS As a kid, Alberto Serralha played in his grandfather’s olive groves near Abrantes, in central Portugal, where the Rio Tejo flows toward Lisbon. Olive oil is in his blood. With a childhood spent watching his granddad harvest and mill olives from ancient trees, Alberto knows what great oils should look like, smell like, and taste like. And, he makes some mighty tasty oil. Alberto is the olive oil sage behind our thick, sweet, fragrant, and fruity barrel oil from the Ribatejo region of northern Portugal. Cabeço Das Nogueiras is pressed from two magical olive cultivars that grow nowhere else in the world: the sweet, mild galega (the name Cabeço das Nogueiras refers to the shape of the galega olive and its “pointed head”) and the pungent cobrançosa. Other varieties like arbequina, cornicabra, and picual are added in precise ratios to create Cabeço das Nogueiras, milled with super-modern and pristine facilities, yet with knowledge and finesse culled from generations and generations spent lovingly crafting olive oil.

Our All-Purpose EVOO, our Organic EVOO, and our Unfiltered EVOO are legendary, essential. They established us as the authority and source for all things serious in olive oil. Nobody’s houseblend EVOO can compare to ours. It’s a big claim, and a true one. You might notice this beloved kitchen staple has a new look. We’ve switched to an opaque bottle, which will protect your superb oil from one of EVOO’s mortal enemies: light. Light oxidizes the oil, speeding up its degradation. (This is why it’s wise to keep your olive oil in a cabinet, shielded from light.) Now your oil is safe!

What’s inside the bottle? Fairway has strictly blended the oils from specific Mediterranean groves in Italy, Greece, and Spain to achieve a certain flavor, texture, fragrance, and cost profile, one that delights us as serious cooks and as assiduous shoppers. (The organic and unfiltered house blends come from 100% Italian olives.) We have succeeded mightily in each regard. They are indeed blends, but we promise they taste nearly as awesome as monocultivars. These olive oils display a depth of flavor with a lingering finish, a creamy texture, an incredible fragrance, and a remarkably low price. Win, win, win…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. Every kitchen needs a bottle.

This is a truly outstanding oil. The judges of the 2013 New York International Olive Oil Competition agreed and graded it a prestigious award. The color is green-gold, the texture thick— liquid gold. It’s markedly fruity oil, with fragrances and flavors of ripe fruit, tomato, wild herbs, cooked artichoke and green apple. Explosive and olive-y. The finish goes on and on and on. Cabeço will deliver big flavor to all your cooked meats and seafood. It just dazzles as a salad oil or ready-made sauce. And honestly, we recommend it for any usage whatsoever, because it is so agreeable to us, so delicious.

FAIRWAY’S STEVE JENKINS, OUR OLIVE OIL EXPERT

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Essential O ils (& Vinegars) (continued...)

VINEGAR FAIRWAY SUPER-PREMIUM BALSAMIC Our most aged, highest end ethereal Aceto Balsamico di Modena. This limited-quantity vinegar imparts a flavor even more complex than our Premium Balsamic Vinegar and a noticeably thicker texture. Made from plump, emerald Trebbiano grapes that are gently cooked down, and then poured into wooden kegs, the vinegar rests and thickens for a period of years, being transferred from barrel to barrel, so it soaks up the fragrance and flavor of oak, mulberry, juniper, and chestnut. Sweet, pungent, with a rich, full body and luminescent, deep color. Too good for salads, though we ignore this often. Awesome in roasts, sauces, and drizzled over berries, vanilla ice cream, and nuggets of Parmigiano Reggiano.

FAIRWAY ITALIAN SABA VINEGAR This vinegar is deep, dark, thickish, and intensely sweet substance billowing with nuance. Saba immediately found favor among the Italian people of early days who hungered for an ingredient with which to make pastries and other dishes requiring a sweetener. We love to use saba as did they: As 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 beverage with sparkling water and ice, as a sauce for sorbets and ice cream. Saba (or vincotto or mosto cotto) was handed down from medieval times in Central Italy, Emilia Romagna. It was the original sweetener used by the masses who had neither access to nor means to acquire cane sugar. Saba came about via the long, slow-cooking of the liquid accrued from re-pressing the detritus from crushed wine grapes. -f

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FAIRWAY FAST

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Fast Fish Recipes

>> KEEPING IT SIMPLE AND HEALTHFUL by Hannah Howard

T

rue or false? Cooking fish is arduous, tricky, and only for the summer months. 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.

www.blueribbonfish.com

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 or tilapia 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! Plus, fall and winter are the perfect times to master new fish recipes to lighten your weekly diet and enjoy warm, fresh dinners—with health benefits to boot!

FAIRWAYMARKET.COM | 125


Fast Fish (continued...) 35M

FAIRWAY’S TILAPIA “PROVENÇAL”

Tilapia gets a touch of Provence with artichokes, olives and fresh thyme. Add whole grain dinner rolls or a baguette, a fresh spinach salad with mustard vinaigrette and a Fairway Market Triple Berry pie for a complete meal.

INGREDIENTS (Serves 2)

2 fillets of fresh or frozen tilapia 1 15.5 oz can of cannellini beans 1 12 oz container Fairway’s Marinated Artichokes 1/4 pint grape tomatoes, sliced in half 2 oz mix of favorite olives, such as Gaeta olives or

Oil-Cured Black Provençal olives 2 sprigs of fresh thyme 1/2 fresh lemon Fairway Extra Virgin Olive Oil Fairway Sea Salt and Tellicherry Pepper to taste

DIRECTIONS PREHEAT the oven to 350°F. Pour the jar of marinated artichoke hearts, juice and all, into a 13-inch by 8-inch by 2-inch pan.

REMOVE the thyme leaves from the stem and sprinkle over the seasoned tilapia filets. Drizzle the olive oil over the top of the tilapia filets.

DRAIN and rinse the beans, and then and add them to the artichoke hearts in the pan. Add the sliced grape tomatoes and pitted olives to the same pan.

BAKE in the preheated oven for 15-20 minutes until the fish is cooked through. It will be a bright white.

PLACE the tilapia filets over the top of the ingredients and sprinkle with salt and pepper to season.

SERVE immediately with a wedge of lemon making sure to get some of the vegetables underneath with the fish for each portion.

35M

SEARED SEA SCALLOPS WITH ITALIAN SABA REDUCTION

Looking for a dish that’s incredibly easy and undeniably romantic? Look no further. We believe great food and great love are closely intertwined. Sweet, juicy scallops get even tastier and richer with the flavor-bomb of sweet saba.

INGREDIENTS (Serves 4) SCALLOPS WITH RED WINE REDUCTION

16 big sea scallops from Fairway’s counter 3 tbsp Fairway Extra Virgin Olive Oil ½ cup Fairway Italian Saba Vinegar 1 glug of whatever wine you’re drinking 2 garlic cloves, thinly sliced lengthwise 7 oz baby spinach (about 10 cups) 7 oz baby arugula (about 10 cups) Fairway Cabeço Das Nogueiras Olive Oil, for drizzling Fairway Sea Salt and Freshly Ground Black Pepper, to taste

WILTED SPINACH WITH GARLIC

1 tbsp Fairway Extra Virgin Olive Oil 1 clove garlic, finely chopped 1 pound spinach, washed and stemmed Fairway Sea Salt Freshly Ground Black Pepper, to taste

DIRECTIONS SCALLOPS WITH RED WINE REDUCTION RINSE scallops with cold water and pat dry. HEAT 2 tbsp oil in a sauté pan over high heat. Salt and pepper the scallops. ADD the scallops, making sure they are not touching each other. Sear the scallops for 2 minutes on each side. The scallops should have a lovely golden exterior while remaining translucent in the center. Set scallops aside. ADD saba to the pan. Turn to medium heat and let gently bubble; let reduce to 1/3 of its original volume. Stir in a hit of whatever wine you’re drinking.

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REDUCE heat to medium, and add remaining tbsp oil to skillet. Add garlic, and cook for 15 seconds. Add spinach, arugula, and salt and pepper to taste. Cook, tossing greens often, until just wilted, about 2 minutes.

WILTED SPINACH WITH GARLIC

TRANSFER to a platter, top with scallops, and serve immediately.

HEAT oil in a large skillet over medium-high heat. Add garlic and stir until golden, about 30 seconds.

DRIZZLE with Fairway Cabeço Das Nogueiras Olive Oil, if needed.

ADD greens and toss well until just wilted, 2 to 4 minutes. Season with salt and pepper.

FAIRWAYMARKET.COM | 127


Fast Fish (continued...) 30M

SALMON PUTTANESCA

Healthy Meal in a Flash Fairway’s own Puttanesca Sauce is spiked with olives, capers and tomatoes—the just-spicy-enough Mediterranean sauce plays beautifully with flaky, rich fish. So healthy, so quick, so good.

INGREDIENTS (Serves 2)

2 half lb salmon fillets Fairway Sea Salt Fairway Freshly Ground Black Pepper 2 tbsp Fairway Extra Virgin Olive Oil

1 pint Fairway Puttanesca Sauce 1/2 lemon 1/4 cup parsley, chopped

DIRECTIONS RUB salmon fillets with olive oil, salt, and pepper. GRILL the fillets or sear them in a pan for 2 minutes, top side down. TOP salmon with Puttanesca sauce, and place in a 350ºF oven for 15 minutes. 55M

SOCKEYE SALMON WITH FRENCH GREEN LENTILS

Wonderfully Healthy, Tasty & Gorgeous Sockeye, or red salmon, is prized for its brilliant, orange-red, rich-tasting meat. The combination of the hearty legumes and the tender fish is buttery and indulgent in a soul-warming, very healthy way.

REMOVE from oven, plate fish with the sauce, and garnish with lemon cut into half-moon slices and chopped parsley.

True North Smoked Salmon, New To Fairway Stores

INGREDIENTS (Serves 4) LENTILS

SALMON

4 6 oz fillets wild sockeye salmon with skin 1/2 tsp Fairway Kosher Salt 1 tbsp Fairway Extra Virgin Olive Oil

2 tbsp Fairway Gata-Hurdes Olive Oil 2 medium carrots, peeled, shredded on a box grater 1 medium celery root, peeled, shredded on box grater 1 medium onion, shredded on a box grater 2 tsp Fairway Kosher Salt plus more for seasoning 1 1/4 cups French green lentils

DIRECTIONS HEAT oil in a large heavy pot over medium heat. Add carrots, celery root, onion, and 2 tsp salt. Cook, stirring occasionally, until vegetables have softened, about 5 minutes. Stir in lentils. Pour in 3 3/4 cups boiling water and bring to a boil. REDUCE heat to low and simmer, stirring occasionally, until lentils are tender, 20-30 minutes. SEASON with more salt, if desired. (Keep excess liquid in pot so lentils remain tender.) To serve, use a slotted spoon or mesh strainer.

128 | FLAVORS MAGAZINE

MEANWHILE, preheat oven to 350ºF. SEASON salmon fillets with salt. Heat oil in a large ovenproof skillet over medium-high heat. PLACE fillets, skin side down, in skillet. Cook until skin is crisp and lightly browned. TURN fillets over and place skillet in oven. Roast until salmon is nearly opaque in center, about 5 minutes.

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>> MEALS TO GET YOU FROM THE KITCHEN TO THE TABLE FAST by Hannah Howard

T

here are days that unfold in the kitchen. Luxurious, magical days. Maybe a holiday is around the corner, and cookbooks are scattered around the house, and your favorite music is blasting. A stock is bubbling, meats are marinating, and warm smells are emanating from the oven.

MELONA, a worldwide phenomenon, is a creamsicle famous for the unique texture and fresh fruit taste. Plus, the low calorie count and fat content gave the nickname, gelato on a stick. Now, our selection of honeydew, banana, mango, and strawberry flavors are available at FAIRWAY

Then, there are the other days. You run the race of life: work, responsibility, family, friends. And then—BAM—it’s dinnertime. Every home cook should have a few quickie, go-to options...ways to end a cold day with a great warm meal. I like pasta with whatever I have in the fridge—leftover beans, or veggies, or seared 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. 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 in a pan and dinner is served. Or caramelize some onions in a big pan with Fairway EVOO, add sweet bell peppers, and our pork, chicken, or turkey sausage—made by hand all day, every day. Your family will love you more than they do already. Or grab a Fairway rotisserie chicken (perfection!). Our fresh, handmade Fairway ravioli is a great choice for vegetarians. Fairway soups offer quick comfort. World famous roast beef from the deli, cut how you like it, on a Fairway baguette with melty provolone. Or your favorite fancy cheese from our cheese department, baked into a light but satisfying frittata. There’s always our beloved hot bar. So many options, such little time. These lightning-quick dishes are deceptively simple and completely painless. They make for simple, spot-on meals, the perfect conclusion to a busy day. Next order of business: relax and enjoy!


Fairway Dinners in 30 (continued...) 25M

GIRELLE PASTA WITH ZUCCHINI & GORGONZOLA

Perfect Pasta with Pizzazz

INGREDIENTS (Serves 2) 2 medium zucchini 2 tbsp butter 2 tbsp Fairway Extra Virgin Olive Oil 1 medium shallot, finely chopped 1 large celery, finely chopped 1 clove garlic, minced 1/2 lb Fairway Girelle Artisanal Pasta

Fairway Sea Salt and Freshly Ground Black Pepper 1 tbsp freshly squeezed lemon juice 4 ounces Italian Dolce Gorgonzola 2 tbsp parsley, minced 2 large sprigs basil, julienned Grated Parmigiano Reggiano for topping if desired

WASH the zucchini and trim the ends. Grate zucchini into large shreds and set aside. HEAT the oil and butter in a large pan. ADD the shallot and celery, sauté over medium heat, stirring, until the vegetables soften and begin to turn translucent. Add the minced garlic and continue cooking for another minute. Add the zucchini to the pan and sauté until the zucchini begins to soften and wilt.

INGREDIENTS (Serves 4)

1 tsp ground coriander Fairway Kosher Salt and Freshly Ground Black Pepper 4 tbsp Fairway Cabeço Das Nogueiras Olive Oil 1 fennel bulb, thinly sliced 1 cup fresh flat-leaf parsley leaves 1 tbsp Fairway White Wine Vinegar 2 blood oranges, segmented

DIRECTIONS SEASON the chicken with the coriander, ½ tsp salt, and ¼ tsp pepper.

DIRECTIONS ADD water to a large pot, season with salt and bring to a boil.

CHICKEN WITH FENNEL & ORANGE SALAD

Golden brown, pan-fried chicken cutlets shine beside a fresh and beautiful salad. Slightly sweet, crunchy fennel and deep crimson blood oranges sing simply dressed with Portuguese olive oil and bright, tangy white wine vinegar.

These short, beautiful pasta twists are ideal for collecting the goodies in this simple, satisfying dish: garlicky zucchini and luscious, melt-y gorgonzola. A squeeze of fresh lemon lends a welcome brightness.

30M

SEASON the vegetables with salt and pepper. When the pasta is nearly al dente, add the lemon juice, 1/4 of a cup of the pasta cooking water and the cheese to the pan with vegetables, stirring to melt the cheese. Stir in the parsley and basil and let the mixture simmer gently for 5 seconds.

HEAT 2 tbsp of the oil in a skillet over medium-high heat. Cook the chicken in batches until golden brown and cooked through, about 2 minutes per side. TOSS the fennel, parsley, vinegar, remaining oil, and ¼ tsp each salt and pepper in a bowl. Fold in the oranges. Serve with the chicken.

DRAIN the pasta (reserve some of the cooking water in case it is needed). Add the pasta to the pan with the sauce and toss to coat it completely. Let the pasta cook in the pan for a minute. Add cooking water if needed. Top with grated Parmigiano Reggiano, if desired. Serve immediately.

LIDIA’s

IN THE MEANTIME, add the pasta to the boiling water and stir occasionally as the pasta cooks.

WINE PAIRING Fruity, but dry, medium-bodied white wine (like a Vermentino di Sardegna)

A l l N A t u r A l S A u c e S & PA S tA S

From my family table to yours

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WINE PAIRING Off-dry, medium-bodied white wine (like a Finger Lakes Riesling)

—Lidia Bastianich


Fairway Dinners in 30 (continued...) 30M

ORECCHIETTE PASTA WITH BROCCOLI RABE & SWEET ITALIAN SAUSAGE

Italian Comfort Food at Its Finest Al dente, handmade Fairway orecchiette is the perfect vehicle for sweet, flavorful Italian sausage and tangy broccoli rabe. Red pepper flakes for pizzazz and garlic for fragrant flavor round out the classic dish.

INGREDIENTS (Serves 4)

4 Fairway Sweet Italian Sausages (about 1 lb), casing removed and crumbled 1 lb Fairway Orecchiette Artisanal Pasta 1 lb broccoli rabe, washed, trimmed, and cut into 3-inch pieces 2 cloves garlic, coarsely chopped

1/2 tsp Fairway Crushed Red Pepper Flakes 1/2 cup Fairway Extra Virgin Olive Oil Fairway Sea Salt and Freshly Ground Black Pepper Freshly grated Parmigiano Reggiano cheese, for serving

DIRECTIONS PLACE sausage in a large skillet over medium-high heat. Cook, stirring, until browned, 5 to 8 minutes. Using a slotted spoon, transfer sausage to a bowl; set sausage and skillet aside. BRING 4 quarts water to a boil in a large pot. Add salt, return to a boil and add broccoli rabe. Cook 1 minute and drain, reserving some of the cooking liquid; set aside. BRING a second large pot of water to a boil. Add salt, return to a boil and add pasta. Cook until al dente, 5 to 8 minutes; drain.

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PLACE reserved skillet over medium-high heat and add oil, broccoli rabe, garlic, and red pepper flakes. Cook, stirring, about 30 seconds. Return sausage to the skillet along with the orecchiette. Stir to combine, adding reserved cooking liquid if pasta seems too dry; sprinkle with cheese and serve immediately.

WINE PAIRING Dry, sparkling red wine (like a Lambrusco Secco)


fairway’s own fresh deli meats

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.


Great brands you love!


®

®

whole grains:

Nature’s Gift to your family. whole grains in every serving • no high fructose corn syrup • no artificial colors or flavors •

© Arnold Products, Inc. All rights reserved. Nature’s Harvest is a registered trademark used under license.


COOKING TIPS & ADVICE

Furlani Garlic Toast and Cheese Toast Now Available At Fairway

Time-honoured crusty italian bread married with the ultimate garlic spread. This is the recipe for impeccably crafted garlic toast and three cheese garlic toast. Furlani’s has been refining this recipe to perfection for over 30 years. Our products are quick frozen and go from freezer to table in five minutes. Absolutely delicious!

Enjoy our award-winning chEEsEs madE with all-natural ingrEdiEnts

Wine Pairings for the Holiday Season >> PAIRINGS ONLY FROM FAIRWAY by the Fairway Wine, Cheese & Specialty Foods Experts

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fine wine, cheeses on a cutting board, crisp crostini, tart olives, savory cured meats, a masterful charcuterie. This is the start of a great evening. Bringing friends together is one of the great joys of the holiday season. We love hosting, getting friends to sit down in the comfort of one’s home to drink great wine, savor remarkable, small-batch products, and let the tastes compliment each other in unexpected ways.

belgioioso.com

At Fairway, we have a passion for cheese, specialty products and fine wine from the U.S. and all over the world to bring you the absolute best in quality and taste. And we love sharing our expert recommendations to create the ultimate pairings for your party and palate. Try these incredible combinations or get creative and explore our array of cheese, wines and specialty goods for yourself. We know you’ll be coming back for more.

“Classic Italian Cheeses Made In the U.S.A.”

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Wine & Cheese Pairings (continued...) RED PAIRING: Zinfandel

RED PAIRING: Montepulciano d’Abruzzo

WINE: Seghesio Zinfandel 2011

WINE: Zaccagnini Montepulciano d’Abruzzo

Seghesio Family Vineyards has been making Zinfandel since 1895, when Edoardo Seghesio planted his first vineyard in Sonoma County. Produced from a combination of grapes from sites more than 100 years old and carefully selected newer vineyards, this wine is moderately intense, with scents of raspberry and wild berry and hints of black pepper, vanilla, and toasty oak and flavors of red and black fruit. Easy to drink and enjoy.

HARD CHEESE: Emmi Cave Aged Gruyere

The great, raw cow’s milk, hole-less Swiss emerged from the Alps over 1,000 years ago, and got its name from the word for forests and for woodsmen. He who controlled the forests in those early days was the powerbroker for the region. Gruyere is a brilliant cheese, the ultimate melter, the ultimate salad cheese, sandwich cheese, snack cheese, dessert cheese.

CURED MEAT: Wild Boar Salami

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2008 Zaccagnini’s Montepulciano d’Abruzzo is hugely popular, and with good reason—it’s a damn tasty red wine, with or without food. Mediumbodied, with notes of raspberries, red cherries and kirsch nicely framed by a trip to the woodshed. Drink all you want to—they’ll make more!

HARD CHEESE: Rosselino D.O.C.

Tuscan Pecorino made from pasteurized sheep’s milk, rubbed in oil and dried sweet pepper. A true Tuscan classic. Named for the russet bricks of Pienza.

CURED MEAT: Fennel Salami

Called “Toscano” because Florence fennel (”finocchio” in Italian) grows wild in the Tuscan hills and is closely associated with the regional cuisine. The taste of fennel conveys a slightly licorice-like aromatic intensity that has made it the pork enhancer of choice for generations.

CURED VEGETABLE: Fairway Roasted Red Peppers

Seasoned with cloves and juniper berries, Wild Boar salami tastes robust, sweet and tangier than other salamis. The mixture of field harvested Texas wild boar and all natural pork belly make it a more exotic product.

A healthy and succulent snack, these mouthwatering peppers should be a pantry staple in your kitchen. We choose only the sweetest, ripest, meatiest red bell peppers, and pack them simply with water and salt—they’re flavorful enough to stand on their own, but roasted peppers make a great addition to bruschetta and bring tons of flavor to sandwiches and salads.

NUTS: Fairway Walnut Halves

NUTS: Toasted Unsalted Almonds

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Wine & Cheese Pairings (continued...) RED PAIRING: Pinot Noir

RED PAIRING: Pomerol

WINE: Mud House Pinot Noir 2009

WINE: Chateau Lafleur Gazin Pomerol 2009

HARD CHEESE: Cabot Clothbound Cheddar

HARD CHEESE: Cinco Lanzas

This sip is a great value and a real find for classic Pinot Noir fans. The Central Otago region is making a name for itself as a prime region for New Zealand Pinot Noir, and this is a great example of why. Medium-bodied, with intense cherry-like flavor, solid acidity and a taste of sweet herbs and spice.

A good, solid Bordeaux blend with scents of dark fruit and chocolate that combine with tastes of more fruit and a hint of toasty oak. Medium-bodied, velvety smooth and leaves you with a taste of ripe strawberries and raspberries. Yum!

Great cheddar is encased in layers of cloth and aged, allowing caramel-y, savory, nutty flavors to come into their delicious own. Vermont cheddar producer, Cabot Creamery, teams up with the Kehler brothers at Jasper Hill Farm to create what might be the best American cheddar ever: Cabot Clothbound. The baby 40 pound wheels are sent over to the Cellars at Jasper Hill, where they are bandaged and aged for about a year, until the cheddar gets fantastically rich, earthy, horseradish-y, and ethereal.

This sheep, goat and cow’s milk cheese is aged more than 16 months, and the result is aromas of roasted nuts, caramel, and fragrant herbs.

CURED MEAT: Confit of Duck

A specialty from the heart of Gascony and made from the traditional method of preserving meat before refrigeration, this succulent Moulard duck leg is cooked with garlic, spices and silky duck fat. This transforms the duck meat, leaving it rich in flavor and meltingly tender.

SOFT CHEESE: Portugal Amarelo (sheep and goat)

The full name of this D.O.P. Portuguese cheese is Queijo Amarelo da Beira Baixa, or “yellow cheese from the lower Beira.” Most Portuguese cheeses are famous for a distinct tart, earthy taste due to their use of thistle rennet. Raw sheep and goat’s milk Amarelo is no exception. This springy cheese has a big, briny, totally unique flavor. Try for yourself.

NUTS: Fairway Walnut Halves

CURED MEAT: Duck Prosciutto

This prosciutto has an intense flavor and luscious texture perfect for those desiring for a pork-free alternative. Serve the same way you would traditional ham prosciutto.

NUTS: Toasted Unsalted Almonds

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Wine & Cheese Pairings (continued...) RED PAIRING: Blend

RED PAIRING: Pomerol

WINE: Alamos Red Blend 2011

WINE: Delas Freres Cotes-du-Rhone Rouge Saint Esprit 2011

The 2011 Red Blend boasts of dark berry fruit flavors perfectly integrated with aromatic spices and vanilla oak. The Tempranillo and Syrah grapes contribute the blackberry and black pepper notes, which marry well with the cherry flavors of Bonarda and the deep plum flavors of the Malbec. A pinch of bright Cabernet Franc serves to further balance the blend.

SOFT CHEESE: Italian Fontina Val D’aosta

Perfume-y, fruity, and brazen—Fontina d’Aosta is made from the raw, fresh milk from a single milking of Valdostana cows in the Valle d’Aosta, in the Italian Alps. These 20-ish-pound wheels are firm and supple. Real, DOC-protected fontina’s flavors are a grand symphony of fruits and nuts and herbs. Perfect with a spread of charcuterie and fruit. The star of fonduta, a butter and egg-laden fondue and a classic Piedmontese dish that’s often laced with white truffles. At home in any panini or grilled cheese sandwich, and welcome on any cheese plate.

NUTS: Toasted Unsalted Almonds

Delas Freres Côtes-du-Rhône Saint-Esprit Rouge is made from a blend of spicy Syrah, with a bit cherry-kissed Grenache thrown in for fruity measure. All the grapes hail from a single village in the Ardeche, and are hand-sorted before being crushed and fermented in stainless-steel vats for 15 days. After fermentation, a third of the wine goes into oak barrels to help round off the Syrah’s rough edges and provide a touch of wood to the blend. The result is an atypically polished Cotes du Rhone, bursting with berry fruit and black pepper, yet modest in tannin and alcohol.

HARD CHEESE: Cypress Midnight Moon

Midnight Moon is one of those cheeses that almost everyone develops a giant crush on. By Cypress Grove of Humboldt County, California, makers of the superstar Humboldt Fog – and now this full flavored, smooth and sumptuous goat cheese is becoming as famous as the marijuana from around here, even though this cheese is made and imported from Holland! Go figure! That being said, this is one serious, seriously delicious cheese.

SOFT CHEESE: Brie de Meaux

If you have never had the good fortune to sit before a triangle of Brie De Meaux made by Robert Rouszire, now is the time. Coming from the Seineet-Marne region east of Paris, this REAL Brie is made of the richest milk and among the single-most complex and savory flavors created by man.

CURED MEAT: Fennel Salami

Called “Toscano” because Florence fennel (”finocchio” in Italian) grows wild in the Tuscan hills and is closely associated with the regional cuisine, the taste of fennel conveys a slightly licorice-like aromatic intensity that has made it the pork enhancer of choice for generations.

CURED VEGETABLE: Fairway Sun-Dried Tomatoes

TIMELESS GOODNESS COMING THROUGH

These succulent sun-dried tomatoes are a delicious and intensely salty snack you can munch on alone or use to complement a meal. We select only the juiciest vine-ripe tomatoes and dehydrate them carefully to preserve flavor, and then pack them in a blend of high-quality oil to maintain freshness, with added herbs and spices for tantalizing flavors and vinegar for a pleasantly startling piquancy. These Sun-Dried Tomatoes bring a gourmet touch and a burst of flavor to any dish.

NUTS: Fairway Walnuts FAIRWAYMARKET.COM | 157


Wine & Cheese Pairings (continued...)

WHITE PAIRING: Reisling WINE: Charles Smith Kung Fu Girl Riesling 2011

Another hit from Charles Smith’s Columbia Valley winery. Don’t let the name fool you, this is seriously good wine and a great value—in fact, it’s been a Wine Spectator “Best Value” for three years running! Made from grapes harvested from a single, rocky vineyard, it has aromas of apricot and nectarine and a long, long minerally finish. And according to the winemaker, “This is one for the books....THE BOOK OF KUNG FU!”

SOFT CHEESE: Langa Italian La Tur

Made from the milk of goat, sheep, and cow in Piedmont, in the north of Italy. Dense, cheesecakey, luscious. Scoop up with crusty bread, sweet soppressata and honey-glazed pecans, watch it disappear.

CURED MEAT: Sweet Soppressata

Modeled after the “sopressa vicentina” from the Vicenza province of Northern Italy, this soppressata is very coarsely cut, scented with clove, and full of flavor.

CURED FISH: Smoked Trout

Smoked Trout is cooked and ready to eat. Perfect for bagels, in pasta, or in a salad. Smoked Trout is rich in Omega-3, Selenium and Vitamin D and contains no Artificial Flavors or Preservatives.

NUTS: Honey-Glazed Pecans

WHITE PAIRING: Fume Blanc WINE: Ferrari Carano Fume Blanc 2011

The stated goal of this winery is to “produce memorable wines that enhance the pleasures of gracious entertaining.” Founded in 1979, Ferrari-Carano now consists of 19 estate vineyards, and continues to believe that the best way to make great wine is from its own grapes. A blend of Sauvignon Blanc grapes from vineyards across Sonoma Valley, this sip is delicious and fresh, with just the right flavors to compliment exotic and spicy foods.

HARD CHEESE: Drunken Goat Cheese

This wine-immersed goat cheese is from the Southeast of Spain in Murcia. Mild, sweet, tangy and popular.

SOFT CHEESE: Selles-Sur-Cher A.O.C.

Fairway was the first shop in America to import this great French chèvre. The cheese is named after the town on the Cher River, a major Loire tributary, in the heart of France’s goat cheese region. This is the original birch bark-ashed cheese, a cheesemaking technique perfected by early (4th c. BC) settlers of this area, North Africans and Phoenicians, and carried on by the Celtic people (pre-France) who drove out them out. The ash served to draw out the fresh cheese’s moisture so that it could be aged. The ash has no flavor and should be consumed right along with the cheese.

CURED MEAT: Serrano Ham

Cured like prosciutto di Parma, but with a Spanish personality, Serrano Ham (or Jamon Serrano) has a complex flavor and mild saltiness. Perfect on crusty bread.

CURED FISH: Smoked Sable

Acme’s one of a kind Smoked Sable, also know as Alaskan Black Cod, is cooked with natural hardwood smoke and contains Omega-3 Fatty Acids, Zero Trans Fat, and is Gluten Free.

NUTS: Toasted Unsalted Cashews 158 | FLAVORS MAGAZINE

only dairy so creamy makes recipes so tasty


Wine & Cheese Pairings (continued...) WHITE PAIRING: Pinot Gris WINE: Adelsheim Vineyard Pinot Gris 2011

Forty-four years ago, Oregon wine growers introduced the Pinot Gris grape from Burgundy, and it’s now the dominant white wine of the state. This wine is Adelsheim’s 28th vintage, and the experience shows—this crisp, bright lip-smacker is an absolute delight with hints of apples, papayas and pears.

HARD CHEESE: Garroxta

“Gah-roe-chah” goes with everything, and is a cheese you’ll come back to over and over again. Named for the natural gorge way up high in the Pyrenees of Catalunya, this fine, firm, smooth, gentle and delicious goat cheese has been revived by young Catalan cheesemakers and has quickly become a Spanish superstar in the cheese world.

WHITE PAIRING: Bourgogne Blanc WINE: Olivier Leflaive Bourgogne Blanc Les Setilles 2010

Fans of white Burgundy (and, frankly, who isn’t?) will revel in their great good fortune in finding Olivier Leflaive’s underpriced, overdelivering Bourgogne Blanc. Crafted from grapes grown on prime vineyards in Puligny and Meursault, the resulting wine is truly more than the sum of its pedigreed parts. Seamlessly melds Meursault’s fleshy fruit and creamy texture with the driving minerally energy of a good Puligny-Montrachet.

HARD CHEESE: Cantal

A cow’s milk cheese from the Auvergne region in south-central France with a semi-hard, ivory paste and a dark grey rind. When young, its flavors are mild and buttery and with age it develops a pleasant bite and milky aroma that pairs well with nuts, grapes, apples, and salads.

SOFT CHEESE: Cambozola Blue

The German cheesemaker has co-opted the names of two of the world’s most famous cheeses in order to inflate his derivative cheese with some pizazz.

NUTS: Unsalted Pistachios

SOFT CHEESE: Chèvrot (mini)

The classic French chèvre and Steve Jenkins’ favorite comes from Charente in western France. Perfectly aged, perfectly toothsome and nutty, delicious French chèvre.

CURED FISH: Smoked Trout

Smoked Trout is cooked and ready to eat. Perfect for bagels, in pasta, or in a salad. Smoked Trout is rich in Omega-3, Selenium and Vitamin D and contains no Artificial Flavors or Preservatives.

SPREAD: Cara Cucina Artichoke Cream in Olive Oil

Truly decadent, this luscious, creamy spread is an absolute luxury; we considered labeling it dangerous, because it’s practically addictive. Perfect for party platters (that vegan guests will especially appreciate), nothing goes into this jar other than freshly blended ripe artichokes, pearly cloves of garlic, sea salt, and high-quality olive oil. Imported from Italy, this is a true Mediterranean culinary delight with subtle flavors and a fresh fragrance. Silky smooth and rich, the artichokes and garlic meld perfectly to boast a velvety texture and almost a buttery flavor that will have you reaching for more.

NUTS: Unsalted Macadamia Nuts 160 | FLAVORS MAGAZINE

All-natural, high in protein (24G), 0% fat, gluten-free, low Glycemic Index and Kosher.

GREEK YOGURT FOR THE ACTIVE MAN


Wine & Cheese Pairings (continued...) WHITE PAIRING: Chardonnay WINE: Clos du Bois Chardonnay 2011

WINE: Caymus Conundrum White 2011

A classic Chardonnay from one of Sonoma County’s best know labels that’s not just a leader in producing great wines, but an award-winner for sustainable agriculture and eco-friendly practices. Creamy, brilliant silvery-straw in color, with aromas of apple, pear, white flowers, and lemon with notes of minerality, oak spice, and nutmeg—a truly delicious example of this varietal.

OK, we’re pretty sure that we know which grapes are used to make this delicious sip, we just don’t know how much of each make it into the blend -- and the winemakers aren’t telling. What we do know is that this wine has been pleasing palates since it was introduced in 1989. Great with a wide variety of food and a whole range of courses. Fresh, lively and generally delicious.

HARD CHEESE: Tetilla

Made in Galicia, buttery, soft Tetilla cheese is a mild cow’s milk cheese with a racy name: “Tetilla” is Galician for “small breast,” which refers to the shape of the cheese. It has a bit of a bitter tang to its finish, and is great melted on a sandwich or in a quesadilla.

HARD CHEESE: Cinco Lanzas

This sheep, goat and cow’s milk cheese is aged more than 16 months, and the result is aromas of roasted nuts, caramel, and fragrant herbs.

CURED MEAT: Mortadella

The origins of Mortadella date back to the 14th century in Bologna, Italy, but its similarities to traditional baloney end there! Lean cuts of fresh pork, discrete accents of peppercorns, pistachios and pure, white fat make up this delicious salami.

SOFT CHEESE: Humboldt Fog

Humboldt Fog, created by Mary Keens at Cypress Grove Chèvre in McKinleyville, California, is named after Humboldt County’s thick morning fog. It’s an American original—Mary Keens started crafting goat cheeses in the 1980’s—and helped lead the American artisanal cheesemaking revolution. Humboldt Fog is a gorgeous wheel of goat’s milk cheese with a clean, lemony, lactic taste, which becomes earthier and mustier with age. Cut open the pillow-y bloomy rind to find bright white, smooth paste, bisected with a thin line of black vegetable ash. So pretty and festive!

CURED FISH: Smoked Sable

Acme’s one of a kind Smoked Sable, also know as Alaskan Black Cod is cooked with natural hardwood smoke and contains Omega-3 Fatty Acids, Zero Trans Fat, and is Gluten Free.

NUTS: Dry-Roasted Salted Cashews -f

Atalanta_Fairway_Fall2013.pdf 1 9/10/2013 11:11:48 AM

CURED FISH: Smoked Sable

Acme’s one of a kind Smoked Sable, also know as Alaskan Black Cod is cooked with natural hardwood smoke and contains Omega-3 Fatty Acids, Zero Trans Fat, and is Gluten Free.

NUTS: Pecans

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WHITE PAIRING: Caymus Conundrum


Authentic Italian

Begins with...

Marinara with Tonno 1 lb. Anna Long Fusilli 5 tbsp. Cento Extra Virgin Olive Oil 1 tbsp. Bellino Minced Garlic 1 Cento Whole Hot Chili Pepper, diced (optional) 10 oz. Cento Tuna in Olive Oil 1 cup Cento Chicken Stock 28 oz. Cento San Marzano Peeled Tomatoes Salt and Cento Ground Black Pepper, to taste 1/4 cup Italian parsley, chopped Like us on

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Begin cooking pasta according to instructions on package. In a medium pan over medium-high heat, add oil, garlic and chili pepper; sauté for 2 minutes. Add 5 oz. tuna, cook for an additional 2 minutes. Add chicken stock, tomatoes and salt; bring to a boil then let simmer for 25 minutes. With 5 minutes remaining, add remaining tuna, pepper and stir. Add drained pasta and parsley to pan, toss until evenly coated. Serve and enjoy. Serves 4.

“Trust Your Family With Our Family” For other great recipes, visit cento.com Cento Fine Foods • www.cento.com© 2013

®


COOKING TIPS & ADVICE

Speaking Truth

>> 36 TRUTHS ABOUT OLIVE OIL By Dr. Gino Celletti with an introduction by Steve Jenkins

W

e talk about wine and we talk about food, and about both we go into great detail.

But not with olive oil. It would seem we want to remain ignorant about olive oil. Here at Fairway, we are learning more about olive oil every week, and after 40 years of thinking about food, we finally realize we have ignored the single-most important food in our lives. Even the most famous chefs are almost totally ignorant about olive oil. Rest assured your Fairway olive oil-lovers are trying to teach you all they have learned, all they continue to learn

on a weekly basis. There is no food nutritional subject that even approaches the cruciality of learning about olive oil. Let’s start with the ‘TRUTHS’ about olive oil, as written by the legendary, industry-leading, guiding light, Milano-resident Dr. Gino Celletti, author of the brilliant Monocultivar Olive Oil: The Perfect Olive Oil. Dr. Celletti was recently the Chief Judge of the New York International Olive Oil Competition, the world’s largest olive oil event. His book, Monocultivar Olive Oil: The Perfect Olive Oil, contains these ‘truths’. — Steve Jenkins

36 TRUTHS ABOUT OLIVE OIL from Monocultivar Olive Oil: The Perfect Olive Oil by Dr. Gino Celletti TRUTH #1

TRUTH #4

There isn’t any olive oil inside an olive. It isn’t like making orange juice; if only it was as simple as the ads make it sound.

If an olive is “virgin”, it has already had sex. We all are born virgins, but olive oil, if it’s born as a “virgin” by law, it may have already had sex for 35% of its life. The EU Regulation EC 640/2008, on a scale of 0 to 10, allows for up to 3.5 defects.

TRUTH #2 Green olives and black olives do not exist. Unlike grapes, all olives are green at the beginning, and as they ripen they all become black.

TRUTH #3 And if olives are allowed to turn black, they get angry. And if they could talk, they’d be swearing.

TRUTH #5 The first press doesn’t exist, and neither does the 2nd nor the 3rd. There can only be one press, and re-grinding the pomace is illegal. Have you ever seen “wine from the first press”? No! And it is the same for olive oil. So why do they continue to say ‘first-press olive oil’?

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The O ily Truth (continued...) TRUTH #21 Why do you put salt and pepper on olive oil, yet not in wine? Perhaps because the olive oil you are using has no taste? With an early-harvest monocultivar olive oil, salt and pepper are not necessary.

TRUTH #6 “Cold-press” doesn’t exist. The pressing room is “warm”. SO warm, in fact, that if we were at the seaside, we could go for a swim, and if it were any less warm we couldn’t extract even a single drop of olive oil.

TRUTH #22

“Extra-virgin” is not the 1st press. “Olive oil” is not the 2nd press. “Pomace and olive oil” is not the 3rd press.

Olive oil makes you gain weight just like pasta, bread, sweets, beer, wine, sodas, cocktails and French fries, but unlike the others, it keeps you young. And so you might not want a croissant and cappuccino anymore; instead for breakfast a bruschetta with olive oil, tomato and basil.

TRUTH #8

TRUTH #23

Genuineness isn’t quality. Too many shysters sell genuine, but not quality olive oil. The consumer is confused by the two concepts, and is deceived.

Better olive oil’s visible fat than a hidden killer that tastes like butter, but isn’t. Invisible fats are often hydrogenated. Margarine and “trans-fatty acids” increase the risk of stroke. Olive oil contains no cholesterol, and works to help reduce it.

TRUTH #7

TRUTH #9 Adulteration is not sophistication. This technical data is not just for a government’s bureaucrat chemists; it is for all of us. It is better to know what they are saying or telling us.

TRUTH #24 An olive oil that solidifies at low temperature? Is it a rip-off, ruined, or changed? NO!

TRUTH #10 Always taste before using. Why do we always taste wine, but never olive oil?

TRUTH #11 If you sense aromas with your nose why is it called aftertaste? If you sense it with your nose it is smell, and therefore better to say aftersmell.

TRUTH #12 The flavors coffee, strawberry, mint? They do not exist. What you are sensing in your mouth are really the aromas of coffee, strawberry and mint through your nose. They are not from “taste”, but “smell”. Never say “mint-taste” again.

TRUTH #13 Extra-virgin olive oil must have a scent. If it doesn’t, it must not be chosen. Learn how to sample olive oil; protect your family. Frauds are ever-present.

TRUTH #14 “Good” olive oil must be spicy; the more the better. Antioxidants are spicy. Consumers in the north of Europe tend not to like them, but they are the reason olive oil is healthy.

TRUTH #15 “Good” olive oil must be spicy. If it isn’t, it’s a fraud. It means that it hasn’t come from olives, or it’s been washed. It’s either a scam or just cheap.

TRUTH #16 If you smell a defect, it isn’t extra-virgin. When tested, extravirgin olive oil by law cannot have any defects. Despite that, defective oils are sold everywhere (particularly in American supermarkets and specialty food stores).

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A TOP

TRUTH #17 If your olive oil is bitter, thank the person who gave it to you. Bitterness is not a defect, but rather a positive characteristic. Olive oil can be sweet or bitter just as wine can be red or white.

TRUTH #18 A green color in olive oil is not a sign of quality. Instead, it could be a scam. Olive oil-tasters test olive oil in blue or brown glasses so as not to be influenced by the color.

TRUTH #19

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Olive oil should not be odorless, colorless or tasteless. If it is, we are denying the consumer his expectations of health.

TRUTH #20 You cannot assess an olive oil’s acidity with your mouth. If someone is claiming to do so, they are either a scam artist or…bionic.

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Wine & Cheese (continued...) TRUTH #25 And my cousin’s olive oil? The most likely rip-off of all. The farmer’s olive oil, the one you picked up during your vacation, and my cousin’s olive oil, all have the same common denominator: RIP-OFF. “Genuineness” is different from quality. It is this “sweet”, never spicy olive oil, which has traveled to the refinery that has mis-educated the consumer. Family means trust, but it certainly does not guarantee quality. If your cousin, in good faith, uses the same olive oil at home, even he is being fooled.

TRUTH #28 MONOCULTIVAR OLIVE OIL—the perfect olive oil; it is harvested at the first color change. A SINGLE VARIETY, in a controlled chain, crushed in a modified atmosphere, zero defects.

TRUTH #26 Oil for your car at 20 euro per liter and olive oil for your mind and body at 2 euro per liter? The oil for your car costs ten times more than the olive oil for your mind and body. If you don’t respect yourself, no one else will.

TRUTH #29 MONOCULTIVAR OLIVE OIL is REAL anti-fraud! DNA research of a single cultivar from the bottle has been successfully tested. Now you can pinpoint the botanical origin of a monocultivar olive oil. There are many who won’t like this.

TRUTH #27 All olive trees are not the same. There are 1584 varieties of olive trees, or “cultivars”, in the world. In Italy alone, there are 638, almost 40%! But nobody cares about this immense fortune.

TRUTH #30 What’s your yield—in crap? As long as there are producers who think in terms of “yield”, refined olive oil is OK. At least you are saving money. Remember: The earlier the harvest, the better-tasting and healthier the olive oil AND the lower the yield. The later the harvest, the LESS good-tasting the olive oil, the LESS-healthy the olive oil, yet the higher the yield. Are you beginning to get it?

TRUTH #31 Why spend 1,000,000 euro to buy a modern olive mill if you can just “squeeze” the olives by hand? Some media messages do nothing to educate consumers about the pricing of quality olive oil. To produce “very good” olive oil, you need to spend a lot of money.

TRUTH #32 Stoned olive oil is like boneless fish and boneless ham.

TRUTH #33 It’s on the label, but it’s in tiny print. We cannot prevent being overrun by bad foreign oil. We cannot prevent these blends being made in Italy and sold abroad with an Italian brand, as if we were agents for foreign countries. We are immensely proud of our house blends, and because we know olive oil, they are as good as we can possibly make them. We do this to offer very good, very low-priced olive oil. But if we were really true to our school we would never allow blended olive oil in our stores.

TRUTH #34

MIXED ROASTED VEGETABLE SALAD WITH SCAMORZA CHEESE (Serves 4-6) Dressing Ingredients: • 1⁄3 cup Filippo Berio® Extra Virgin Olive Oil • Juice of 2 large lemons • 3 tablespoons minced fresh thyme • 1 teaspoon fine sea salt • Coarse black pepper • ½ teaspoon sugar

©2013 SALOV North America Corp.

Salad Ingredients: • 2 tablespoons Filippo Berio® Extra Virgin Olive Oil, plus more for brushing • 1 small eggplant, cut into ½-inch-thick rounds and quartered • 1 small cauliflower head, separated into 1-inch florets • 1 large red pepper, seeded and cut into 1-inch chunks • 1 large yellow pepper, seeded and cut into 1-inch chunks • 6 garlic cloves, peeled • 12 spring onions, bulbs only, left whole • 6 red cherry tomatoes, cut in half • 6 yellow cherry tomatoes, cut in half • ½ cup cubed scamorza or mozzarella cheese

Directions: 1. Preheat the oven to 375°F. 2. Combine the dressing ingredients in a small jar and set aside. 3. Brush a baking sheet with olive oil. In a large sealable plastic bag, toss eggplant, cauliflower, peppers, garlic, and onions together with 2 tablespoons of olive oil. Spread vegetables on baking sheet and roast for 10 minutes, or until eggplant begins to soften and cauliflower begins to brown. Turn vegetables once during cooking time. 4. Transfer vegetables to a large bowl. Add tomatoes, cheese, and dressing. Gently toss. 5. Serve at room temperature on a platter. Variation: Adding canned chickpeas or cannellini beans boosts the protein in this salad. Recipe provided by Chef Mary Ann Esposito

Every loophole has a law. No, it’s not a typo; in this case the reversed aphorism is correct. For far too long, defective olive oils have been put on the market with undefined regulations. So terrible oils, obtained from terrible olives, grown in terrible conditions have been stopped at our borders by a sacred European Community law that accepts defective EVOO and yet also defines the values? Insane.

TRUTH #35 Polyphenols are finally legally on the label. After requesting it for 20 years they (the EC bureaucrats) finally gave in, but it could have been done better. Polyphenols are the wonderfully bitter anti-oxidants that are the hallmark of early harvest, monocultivar olive oils. Polyphenols are the reason for olive oil to exist—for flavor, in order to translate other foods’ flavors, in order to allow us to live longer disease-free lives.

TRUTH #36 Rancid (oxidized) olive oils are bad for you, and consumers can easily understand that if it is explained to them. -f

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Trust Your Sommelier

>> WHY WE LOVE OUR RESIDENT SOMMELIER, JOSHUA WESSON by Lori Jean Levy

H

ave you thanked (or hugged?) your sommelier today? We do, each and every day. Lucky for us Fairway folk we have Josh around as our “go to” guy. If you are a wine drinker then Joshua Wesson has changed your life. Bet you didn’t know that, eh?

Photo Credit: Harvest East End

180 | FLAVORS MAGAZINE

“Who is this Joshua Wesson feller, and why does he matter to me?” you may be asking yourself right about now. Trust us when we tell you that our resident wine and spirits guru turned on its head the retail world of wine when as an owner of the much-revered Best Cellars wine stores Joshua decided to go rogue. He grouped wines by taste

rather than by region or varietal, as has been the ageold notion of wine merchandising forever, both here and abroad. Additionally, Josh demystified wine, revealing to us all that wine is approachable at any level, and is to be enjoyed, relished, respected and adored. The joy of pairing wine and food is probably Josh’s greatest passion. He is a notable speaker and author, and has earned uncountable awards for his innumerable and illustrious food and wine related endeavors. With his light-hearted and contagious spirit and his perpetual humor, layered upon decades of mastery of his subject matter, Joshua is a delight to be with, whether informally or as a member of his audience.

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Trust Your Sommelier (continued...)

Joshua Wesson’s Williams-Sonoma Food & Wine: A New Look at Flavor

Wine snobs beware! We have NO need for attitude here. Joshua has taught us to disregard price and any other conventional rule. Trust your own palate whilst reveling in the enjoyment of matching up flavors. Compare and contrast the play of the sweet and sour with the acidity level of the wine. Let your own nose and tongue talk to each other. Trust your instinct, and develop a deeper and more intimate relationship with the wide world of wine available to you. This is the raison d’être of Joshua Wesson. For a more formal understanding of Wesson’s wine and

182 | FLAVORS MAGAZINE

food philosophy, we recommend that you pick up either: Red Wine with Fish: The New Art of Matching Food with Wine (Simon & Shuster, 1989) or Williams-Sonoma Food & Wine: A New Look at Flavor (Simon & Shuster/Fireside, 2008). You can also tune into the radio to hear Josh wax poetic on his favorite topic; he is a regular on American Public Media’s “The Splendid Table,” and often appears with resident geezer Steve Jenkins on “The Laura Smith Show,” WABC, 770 on your AM dial. Joshua also leads many of our Master Classes, which regale and inform via diverse and interesting recipes, ingredients, cheeses, wine,

travel and various cultural subjects. His awards and critical acclaim are undeniably impressive. He deserves each and every one of them. Single-handedly he has changed the dynamic of an entire industry, and we stand in awe of him. We are grateful for his sagacity and guidance, as he has made Fairway’s three Wine & Spirits shops into wonderful and fun places to learn, exult, linger and make serious choices. While Joshua spends the year talking, tasting, traveling and writing, one of his greatest joys is being at his home in the dunes on the East End of Long Island. Surrounded by friends, food, wine and music, Joshua believes that unwinding at the beach is the simplest, purest, most

joyous pleasure of his life. Surfing by day and relaxing with friends in the evening in a casual and carefree milieu is what makes our friend happy. And if that isn’t enough, getting there is more than half the fun for Joshua, cruising Montauk Highway, singing along with the radio, in his creampuff ‘63 Ford Falcon convertible. It’s powder-blue, just like the perpetual sky over Mr. Wesson. As the master of ceremonies at the recent East End harvest event, dubbed “The Food & Wine Classic,” Joshua lead the celebration marking the 40th anniversary of wine-making on Long Island. With his boyish charm and rapier wit, Joshua made it clear that Long Island wines are exceptional, this to a sold-out, SRO crowd of 1,300

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Trust Your Sommelier (continued...)

Joshua Wesson at Fairway’s Woodland Park Store

gathered at the McCall Vineyard and Ranch in Cutchogue on a shimmeringly perfect, balmy, summer Saturday night this past August. The geography, topography

and climate of the North and South Forks are more than auspicious for the cultivation of extraordinary vineyards. Joshua lauded the vintners and the chefs, and also our governor, Andrew Cuomo, all who had gathered in celebration of the rich food and wine culture that Long Island offers. Joshua was adept and nimble with his management of the crowd in true Wessonian style, deftly encouraging attendees to bid on the incredible offerings so generously offered at the Silent Auction. With 43 wineries represented, and food from over 32 local restaurants, the crowd didn’t need much prodding to participate in the spirit of the evening. In true love and celebration, over $50,000 was raised at the Harvest East End Event. Beneficiaries of the monies raised included the East End Hospice, the Group For The East End, the Long Island Farm Bureau Promotion & Education Foundation and the Peconic Land Trust. Many lucky bidders went home with

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big, fat jeroboams of Long Island’s finest wine to share with friends and family. The evening was a success beyond measure. It is no wonder that our Joshua appeared recently in Hamptons Magazine on “The List,” a ubiquitous collection of East End notables, a veritable tip-o’-the-cap to those deemed “praise-worthy.” Well, us Fairway folk don’t need a list to tell us that our Joshua Wesson is the coolest cat in town. He single-handedly has made wine approachable, understandable, enjoyable and rootin’-tootin’ fun. Isn’t that the point? Have you thanked (or hugged?) your sommelier today? Enjoy Joshua Wesson’s superb wine recommendations for Cheese Pairings and Recipes throughout this issue! -f

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FOOD & TRAVEL

GAETA OLIVES An Italian favorite, Gaeta olives will entice you with their impossibly purple color made even more vivid with the strips of yellow lemon zest and the creamy beige of the smashed garlic cloves. Each nugget of flesh glinting from the sheen of Fairway Extra Virgin Olive Oil. TIPS: Serve Gaeta olives with a tuna salad and fresh, steamed vegetables, or even make your own Puttanesca sauce.

GREEN CRACKED SICILIAN OLIVES Cracked Sicilians in a soothing hue of army green with the creamy beige of the smashed garlic cloves and the vivid green and vermilion of the smashed fresh hot chiles, each sparkling from the Fairway Extra Virgin Olive Oil in which they are bathing. TIPS: These Sicilian treasures pair nicely with any table cheese, particularly Parmigiano Reggiano, or salami.

OIL-CURED BLACK PROVENCAL OLIVES Jet-black and faceted with wrinkles, each oil-cured Provencal olive, rendered crepuscular by the soothing bone-color of the smashed garlic cloves and the evergreen spikes of bruised fresh rosemary. The olive’s juicy flesh marries perfectly with the rosemary. TIPS: Provencal olives are great to flavor pasta or garnish chicken, fish or any other dish. If you choose not to pit them, don’t forget to tell your guests! -f

Ode to Olives

>> FAIRWAY IMPORTED OLIVES

COMPLEMENT YOUR EVERY MEAL by Nora Bass and Kayla Moriarty

F

airway Imported Olives Complement Your Every Meal Obsessed with olives? You bet we are. Beautiful, imported olives are part of Fairway’s culture. We can’t eat pizza without them, we expect them to be a part of every meal or as a side, and a martini without at least one is blasphemy! We love them on appetizer platters, in salads, or warm in everything from chicken to fish to pasta dishes. We even go so far as to dress them with the

same authentic preparations in which they are dressed in their native region, furthering their flavor. We know, we’re addicts, but you will be too once you give them a taste. Remember, these olives are not just for snacking! Try these Fairway favorites in your next meal for an added intricacy in taste that can’t be matched!

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FOOD & TRAVEL

Panama Adventure >> FAIRWAY’S NEW FAIR TRADE

& ECO-FRIENDLY SINGLE-SERVE COFFEE by Lori Jean Levy

F

airway folk know from coffee. And we ought to since we have been buying, roasting and selling the stuff for 80 years. It is a crucial segment of what Fairway is and what we do, so it matters to us where and who it comes from, how it is harvested and how it affects the environment. The result? Farm-to-table coffee. From the grower, to Fairway, to your cup. Or mug. We like a mug. Everyone and their madre and padre has one of those newfangled, single-serve Keurig® machines. WELL, NOT QUITE. Neither I, nor my Mom, Dad, Benny, Steve, Hannah, Richie, Ryan or Armie would ever have entertained the notion of owning one of those infernal devices—too wasteful, too fast-and-loose with the environment, not enough regard

for the farmers and workers…too many unaddressed issues. Unfortunately, we know too much to be snookered by the sheer convenience and anti-social behavior that is the preparation of a single, self-serving cuppa-Joe-ferone. With noses held high we would routinely debate amongst ourselves about the optimum blend, the proper grind, brewing method, water temperature…each of which is crucial: We obviously have a deep passion for our coffee. I myself am a Fairway to Heaven devotee, my work-aday-world French Press or good-old reliable Drip. But my Saturday and Sunday mornings belong to Chemex. Those cups of coffee are the sweet reward that epitomizes the weekend. The Chemex requires patience, promotes Fairway team, including Benny Lanfranco and Armando Gonzales, with “boots on the ground” in Panama

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Fairway Knows C offee (continued...) lingering, and however you measure it, increases my enjoyment. Benny Lanfranco, the master of Fairway Market’s Coffee Department, counseled me long ago about letting the coffee simply do its thing naturally. On September 16th, 2012, a remarkable thing happened. The patent on the K-Cup® expired. It was our opportunity to try to do the single-serve coffee thing our way so that we could feel noble as well as proud of something we chose to put our name on. Our team dug in with Benny.

We identified and defined all the factors that would be important to us and to our customers. We chose to work only with the actual coffee growers. “Boots on the ground,” as Benny would often say. “You can’t understand coffee unless you understand the land and its people. That is all there is to it.” Easy for Benny to say. Now came the hard part: making his wish list a reality. Well, let me tell you—we did—and then some. After months of research, countless emails, phone calls, meetings and a million-and-one cups of OneCup coffee samples, we met our equal—a hands-on partner with a new methodology for production: using a mesh basket through a recycled plastic ring (made of a vegetable-based solid) giving us—cue the drum roll please—a single-serve coffee pod that is 97.33% bio-degradable. Landfill, be gone!

Benny Lanfranco visits with local coffee farmers and their families in Panama

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Fairway Knows C offee (continued...) to the actual farmer. But judging by what Armando and Benny saw and subsequently reported, it sure doesn’t seem that way. It appears we have found and are supporting an endeavor that makes all the difference in our mind. “This experience really offered pause and reflection.” Armando relates. “As a Filipino, I felt ashamed having come from a world of the same such poverty. I realize now how rapidly I became accustomed to the access and instant gratification that is life in New York City.” Benny had finally sourced a product that he felt worthy of the Fairway Market brand. These were robust flavors from beans picked at their syzygy, and that were then roasted with the scrutiny of a masterly and practiced eye until every batch and every bean achieved its maximum value and purpose. The Fairway One Cups are the highest quality at the lowest price possible. We are immensely proud to present our 100% Arabica, Kosher-certified, One Cup Single-Serve Coffee Pods in the following flavors: Organic Original Blend, Organic Decaf Blend, Organic Dark Roast, Supreme Blend, Italian Roast and Hazelnut.

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Ancient healing tea with Ancient healing tea a rich bold taste

Needless to say, all kidding aside, we now have a Keurig® machine in our office. Every single one of us previously described as pooh-poohing, dismissive nay-sayers, has been converted. We have all but ceased running across the parking lot to the Harlem Fairway for our hot coffee. We now avidly anticipate the Fairway One Cup. Although I remain loyal to my Fairway To Heaven on the home front (grind #9, in case you really do care) my days are now filled with the flavor and variety that our Fairway Market One Cups offer—rich, delicious and foolproof each and every time. Save money, save time, save the environment and make a difference. Choose Fairway Market One Cups and join Armando in reflecting upon the commitment that went into your morning mug. “For me, the ceremony of brewing a single-serve cup is a reminder that life is good, and I should appreciate it. With each sip, I reflect.” -f

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Our team set off for parts unknown in Panama. Armando Gonzales, our diffident, yet charming creative director, joined Benny for this life-altering journey. For Armando, the trip was riveting. He remembers the experience every time he holds a mug of coffee. “The terrain is rugged and dauntingly steep, and the sheer manual, painstaking labor that is required to make one single cup of coffee transformed my mindset about it forever. Perhaps I took for granted the arduousness of farming, as well as the hidden, brutal routine of those people whose entire existence is defined by the effort to cultivate and harvest coffee.” Benny and Armando managed to visit not just a single farm here, but several. They spent the best part of the

206 | FLAVORS MAGAZINE

week in these remote, steep and hidden groves, picking coffee beans with the locals, breaking bread with their families, and trying to ingenuously acquaint themselves with our new partners. Unlike neighboring farms they visited, these estancias were equipped with proper quality living conditions—good housing with nice bathrooms and kitchens—perfectly livable. There are schools for the children, and medical care is provided for the families. Wages are fair, and are paid directly to the farmers, rather than simply funneled into the coffers of an organization that mistakenly lists the price paid for a pound of coffee. This is what makes our coffee ‘Fair and Directly Traded’. Heretofore, it has been virtually impossible to guarantee that that a “fair” per-pound price really does trickle down

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FOOD & TRAVEL

Fairway Hazelnut Spread

>> OUR FAVORITE NEW INDULGENCE by Lori Jean Levy

L

ike many of you, we love Walter White, and we are intrigued and amazed by his walk on the wild side. But we’ve lately discovered our own version of “Breaking Bad,” and we are not afraid to share our latest heaven-inspired indulgence. Truth be told, this little bit of naughty was taught to me by the Master himself, Steve Jenkins. No, it is not intended for polite company, as it breaks every rule I have ever associated with Emily Post, but here it goes.

While nothing quite compares with the very first taste of our NEW Fairway Hazelnut Spread, we learned quickly during our “cuttings” (where you compare various production samples) that the best gift ever is an almost empty jar of our new Fairway Hazelnut Spread. As would be the case late one afternoon after a particularly jampacked day of off-site meetings, we returned to our big communal office room, sort of like a loft, and we started rummaging around for something to eat as we had missed lunch, a rarity for us Fairway folks, I assure you. Infinitely wise, Steve grabs the sadly depleted jar and removes the top with an almost sinister glare. Into the open jar goes a scoop of organic vanilla ice cream, a sample-

pint, handmade by our friends in Brooklyn. Next, Steve opened his ubiquitous pocketknife, and quickly sliced one of the bananas we had sitting on the conference table. I can’t even begin to tell you how something SO wrong could be SO right. We passed around a few spoons, loving the instant bottoms-up sundae. Our new hazelnut spread is made from an ages-old family recipe in the Piedmont region of Italy. It is ultra-creamy, with a higher hazelnut content than our competition. Your family is going to LOVE this. YOU are going to love this. Spark up your back-to-school method of operations. When you open the cupboard to find an almost-empty jar of Fairway’s NEW Hazelnut Spread, as you are likely to do, don’t start muttering under your breath, secretly cursing whichever beloved family member left you in the lurch. Get creative instead. Look for some yogurt, granola, berries—whatever strikes your fancy. This is a “glass half full” situation—truly it is. Taste tested, Mother approved. Sincerely delicious.

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Fairway’s Hazelnut Spread (continued...)

TRY FAIRWAY’S HAZELNUT SPREAD ON: ON BREAD Toasted sourdough bread or a crusty French baguette topped with Fairway Hazelnut Spread and sliced banana. Make a sandwich with hazelnut spread and cream cheese. At Fairway’s Deli, we are about to launch a sandwich featuring Fairway’s Hazelnut Spread, bananas and honey on White Pullman bread.

IN BAKED GOODS Use it in your baking for rich, chocolate-nutty brownies, cookies, cupcakes and cakes.

WITH YOGURT Stirred into Greek yogurt with fresh strawberries. Spooned over yogurt and sprinkled with plenty of crunchy granola.

FOR SNACKING Dip pretzels, apple slices, bananas, or strawberries. Sandwich between two sugar cookies. My kids and I slice and dip all kinds of fruits and berries—a veritable instant fondue.

WITH ICE CREAM Swirl into vanilla ice cream for a quick yet special dessert. Make a hazelnut spread sundae loaded with chopped hazelnuts, dark chocolate chips, and banana.

FOR BREAKFAST Add to pancake, French toast, or crepe batter. Spread on muffins or banana bread. Stir into oatmeal.

BONUS Recently, someone told me that they slice a banana—skin on—spread Fairway’s Hazelnut Spread in the center, wrap in foil, and either bake or grill! -f

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Utz Quality Foods, Inc. • 900 High Street, Hanover, PA 17331 1-800-FOR-SNAX • www.utzsnacks.com


Brandt Fairway ad 8/13:A

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Irresistible Swiss Delice cookies, made from allnatural ingredients. Only free-range eggs, and non-hydrogenated fats and oils are used. Swiss Delice cookies are GMO-free and truly a natural indulgence!

Switzerland’s number one selling preserves Delicious, all-natural, containing 52% fruit. The unique packaging and great taste of Favorit preserves are an unbeatable combination. Be sure to try Favorit Apricot Preserves for your “favorite” baked Brie recipe!

Refreshingly Real ingredients. Just a tad sweet.

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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!

© 2013 HONEST Tea, INC. HONEST, HONEST Tea, and the T Design are trademarks of HONEST Tea, Inc..


barkThins_Fairway_Half Page Ad.pdf

Kölln Oatmeal & Cereal THE BEST FROM OATS — SINCE 1820 Germany’s #1 selling brand in the oatmeal/cereal category C

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Euro-American Brands Exclusively imported by Euro-American Brands, LLC | 95 Rt 17 So., Paramus NJ 07652 | (201) 368-26242 | www.euroamericanbrands.com

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9/10/13 10:46 AM

The Heartland. A place of wholesomeness, vitality and hard work, good health, selfsufficiency and the good earth. America was built on the very principles represented by the Heartland. There’s a piece of the Heartland in all of us. In 1968, Heartland was one of the first national products introduced as Granola Cereal. Now, over 45 years later, all of our cereals are still made with the same wholesome ingredients—ingredients like Rolled Oats, Brown Sugar, Raisins, Almonds, Molasses and Cinnamon. Try Heartland Brands products and experience whole-grain goodness and old-fashioned flavor at its finest.

Heartland Brands*P.O. Box 2158*Collegedale, TN 37315*Tel 888-881-6770 Heartlandbrands.com

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NEWS & EVENTS something we knew we were going to do right away,” Lori says. “Since November 2012 Anthony has been coming to Fairway,” says Meghan. “He has learned so many skills that we wouldn’t be able to teach him otherwise, in our school.”

Fairway in the C ommunity >> FAIRWAY PARTNERS WITH NEW YORK

CENTER FOR AUTISM CHARTER SCHOOL by Hannah Howard

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eet Anthony, the youngest member of the Fairway Market team. During the day, 14 year-old Anthony attends New York Center for Autism Charter School, which educates children with autism and other pervasive developmental disorders. Except for on Wednesdays, when Anthony puts on his Fairway shirt and heads to the bakery at the Upper East Side Fairway Market. He gets to learn lots of invaluable skills; we get to learn, too. “I like working at the bakery and getting to do all the different things I get to do...I’m proud I’m working,” says Anthony. We’re proud too, and honored to have Anthony as part of our Fairway family. “Thank you to the entire Fairway community,” says Moira Cray, NYCA Charter School’s Director of Transition and Community Outreach. “You have been so welcoming to us.” Moira has been with the School for eight years—when

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the Charter School opened its doors in 2005, there were just four students. They’re now at capacity with a student body of 32, but their mission remains the same: to provide an individualized, scientifically-based education to their students; to enable them to thrive in their lives at home and in their communities. “We are the only charter school in New York exclusively dedicated to educating kids on the autism spectrum,” Moira says. “It’s important for our students to learn not just academics, but everything from social skills to leisure skills.” Meghan Janiszewski, an instructor at NYCA Charter School and a former member of our Fairway Paramus team, is deeply invested in helping her kids grow and succeed. She had the brilliant idea that her students and her former employer could make excellent partners. Meghan shared the idea with Lori Levy, Fairway Market’s Director of Trade and Product Marketing “It was ambitious, but it was

“Our students are always learning— not just in the classroom, but in the real world,” says Moira. With a student to teacher ratio of oneto-one, NYCA Charter School teachers and instructors are able to help children prepare for life after school. The school is equipped with incredible facilities where students can learn and practice essential lifeskills like washing clothes, preparing meals, and even playing Wii. Some important lessons, though, are best learned outside classroom walls. “The best place to learn skills to navigate the real world is in the real world,” says Moira. At Fairway, Anthony has mastered the art of making nut butter, packaging pastries, and arranging baguettes beautifully for display. But that’s the mere tip of the iceberg. He’s also come to understand that when he puts on his Fairway uniform, his roll shifts: he lets customers pass him in the aisles and in the elevator. He’s learned to be a part of a team. “The first thing he does every morning is check in with me, ask me what is his project for the day,” says Kareem Aarndell, Bakery Manager at Fairway 86th Street store. Kareem has been much more than a boss to Anthony. Kareem has stepped up as a friend, mentor, and cheerleader—

attending Anthony’s school events and celebrating his birthday. “Our kids are able to do a lot,” Moira says, and anyone who has seen Anthony in action knows this to be true. “They’re able to prove and show what they can do, thanks to organizations like Fairway.” If Anthony’s experience at Fairway enriched his life and education, it has enriched ours doubly. “The relationship has deepened our ties within the community,” Lori says, “What we’ve learned from these kids

and teachers has been incredibly deep and meaningful. We’ve learned to be better neighbors, employers, and people.” Anthony’s time in the bakery is just the beginning of an incredibly rewarding partnership. Students welcomed spring and celebrated with a ball game at their annual NYCACS Baseball Extravaganza in Harlem’s RBI Field. Fairway was in the house! It’s been a wonderfully rewarding experience for us, and we can’t wait for what’s next. -F

VISIT THEM AT NYCACHARTERSCHOOL.ORG/


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The Original Deep Dish Pizza. -Since 1943-

Pizzeria Uno Corporation. © 2013 B3228

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Fairway Market Flavors of Fall 2013 Magazine