Fairway Market Flavors of Spring 2013 Magazine

flavors

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

FRESH FOOD, AMAZING PEOPLE

seasonal recipes& cooking ideas50+

VIVA ITALIA!FairWaY’s sTeVe Jenkins Brings iTalY To YoU

FAIRWAY IN THE PARKgoUrMeT picnic BaskeTs For adUlTs and kids

GROWING UPWITH FAIRWAY: THE BELBERRY STORY

FRESH FINDS15 energY Foods& nUTriTion Tips FroM dr. carlon M. colker

PLUS:QUick, seasonal dinnersMediTerranean MealsFresH FisH in a FlasH

ANDTriBUTe To ed kocH

FroM FarM To TaBle

seasonal iTalian

FresH Fare rigHT FroM THe rooT

with Eataly & liDia’S liDia BaStianich

WHere greaT ingredienTs coMe TogeTHer

Easy and Deliciouswww.fairwaymarket.com/marketplace/

What’s more memorable than a gift from the heart? A gift for the stomach, of course. Give a Fairway Market gift card that can be used in our NYC tri-state area stores.

Gift Giving Made

Fairway SoupLearn something delicous at

FairwayMarket.com

WE’RE SERIOUS ABOUT SUSHI

Learn something delicious at

FA I RWAYMARKET. COM

FRESH FOOD, AMAZING PEOPLECOVER STORIES

>>

GROWING UP WITH FAIRWAYThe Belberry story

SEASONAL ITALIANwith Eataly & LIDIA’S Lidia Bastianich

FARM TO TABLE FRESHFesh, zingy produce makes

the perfect meal

VIVA ITALIA!Fairway’s Steve Jenkins

brings Italy to you

FAIRWAY IN THE PARKGourmet picnic baskets

for adults and kids

38

44

53

119

137

flavors

FAIRWAYMARKET.COM | 3

AD SPACE

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

CHOCOLATE DELIGHT Experience the ultimate

ABOUT FAIRWAY

STORE LOCATIONS& SERVICES

WHAT IS FAIRWAYOur departments and foods

EDITOR’S LETTER

FAIRWAY FOOD UPDATEWhat we’re excited about at

Fairway this spring & summer

FEATURES

GROWING UP WITH FAIRWAYThe Belberry story

SEASONAL ITALIANwith Eataly & LIDIA’s Lidia Bastianich

HEALTHY LIVING

FARM TO TABLE FRESHFresh, zingy produce makes

the perfect meal

FAIRWAY HEALTHY 10Our top nutrition tips for the season

special to Fairway

MEDITERRANEAN MEALSRecipes of the Riviera, from Marseilles to

Portofino!

5 BIG ENERGY FOODSSatisfying, healthy, on-the-go options

12

16

31

34

38

44

53

59

65

70

74

81

90

95

105

109

115

119

126

FAIRWAY FAST

QUICK, EASY DINNERSMeals to get you from the kitchen to the

table fast

FAST FISH RECIPESHealthy, light and easier

than you’d imagine

COOKING TIPS & ADVICE

RIPE FOR THE PICKINGThe best fruits & veggies right now

THE GRILL: YOUR NOT SO SECRET WEAPONMaster the grill indoors & out

WONDERFUL WINESSpring/summer selections

HEALTH BENEFITS OF VINEGARLearn what to buy & why

WINE PAIRINGSFor recipes this issue

FOOD & TRAVEL

VIVA ITALIA!Fairway’s Steve Jenkins brings

Italy to you

THE MOST DELICIOUS COFFEES IN THE WORLDPuerto Rico Jayuya Blend

FRESH FOOD, AMAZING PEOPLETABLE OF CONTENTS

>>flavors


Rich and Creamy HIGH PROTEIN

Made with all natural specialty

ingredients that promote good health.

tasteforte.com

130

137

145

148

152

156

160

OLIVE OIL REVELRY!Fairway’s faves from around the world

by guru Steve Jenkins

FUN & ENTERTAINING

FAIRWAY IN THE PARKGourmet picnic baskets for

adults and kids

SEASONAL BAKERY AT FAIRWAY

EVENTS & MORE

SPRINGING BACKFairway & Redhook bounce back

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

FAIRWAY EVENTThe New York International Olive Oil

Competition, Sponsored by Fairway

Market, Comes to New York City

TRIBUTE TO ED KOCHFairway’s favorite New Yorker

remembered

CONTENTS>>

Don’t forget to visit us atWWW.FAIRWAYMARKET.COM!

ONE NIRVANA PLAZA FORESTPORT NY 13338 | 1.800.970.9992 | NYSDH CERT #360 CT#632

N I R VA N AWAT E R . C O M FA C E B O O K . C O M / N I R VA N AWAT E R

Pat SheilsPublisher

Nora BassEditor in Chief

Jacqueline DonovanVice President of Marketing

Steven Jenkins Resident Cheesemonger & Contributor

Joshua WessonResident Sommelier & Contributor

Chef Mitchel LondonResident Chef de Cuisine & Contributor

Lori Jean LevyContributor

Hannah HowardContributor

Cristine Esguerra Art Director

Jesus FarcierthContributing Art Director

A.J. EsguerraContributing Art Director

Wailin LeeContributing Art Director

Emanuel GuillermoContributing Art Director

Raul NuñezContributing Art Director

Kelvin de la CruzContributing Photographer

Melissa PaezContributing Photographer

CREDITS>>

AD SPACE

IF 3/4 OF A COCKTAIL IS THE MIXER, MAKE SURE YOU USE THE BEST.

For more information contact Brands of Britain, LLC | (800) 646-6965 | www.brandsofbritain.com | [email protected]

At Fever-Tree we’ve created a premium cocktail mixer worthy of pairing with any fine spirit by using the best ingredients sourced from specialty suppliers around the globe.

Tonic Water | Naturally Light Tonic Water | Mediterranean Tonic Sparkling Lemon | Ginger Beer | Naturally Light Ginger Beer

Ginger Ale | Club Soda | Bitter Lemon

9 No artificial colors, sweeteners, flavors, or preservatives 9 Artisan crafted in glass bottles to ensure freshness and

fizz 9 Made with the best natural ingredients: subtle botanicals,

natural juices, soft spring water, and pure cane sugar

Try all of our varieties:

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:

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

WWW.BLOG.FAIRWAYMARKET.COM

AD SPACE

LIDIA’sA L L N AT U R A L S A U C E S & PA S TA S

From my family table to yours—Lidia Bastianich

www.lidiasitaly.com

Certified OrganicMade locally

Delivered freshEach Fairway

Every day

Boicevil le x Woodstock x Rhinebeck

breadalone.com

ABOUT FAIRWAY

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

•Morethan600artisanalcheeses. •DozensofhotdishespreparedfreshinFairway’skitchen. •Morethan100varietiesofoliveoils,includingunfilteredbarreloilsimportedexclusivelyfromItaly,Spain, France,Portugal,Australia,andCalifornia. •Coffeefromallovertheworldroastedonpremises. •Aislesandaislesofmorethan45,000traditional,specialty,andorganicgroceries. •Vastselectionofgluten-freegroceriesandfrozenfoods. •Homemademozzarella,sushi,pasta,andsausage. •Enormousarrayofsmokedsalmonandothersmokedfish. •Custom-cutmeatandpoultry,aswellashand-selected,dry-agedprimebeef. •LargeselectionofOU-certifiedkoshermeatandpoultry,inadditiontohavingaMashgiachonpremises. •Producedirectfromfarmtostore. •Morethan70typesofolivesinourappetizingsection. •Bakedgoodsmadefreshdaily,alongwithakosherbakery. •Organicandnaturalhealthandbeautyaids. •Incredibleselectionofwinesandspiritsatselectlocations.

COME ON IN!>>Locations & Services

Douglaston, Queens, NY242-0261stAvenueDouglaston,Queens,NY11362(Lower Level of Douglaston Plaza Shopping Center, below the Macy’s and Toys “R” Us Stores)(718)423-2100Hours:8:00AM–11:00PMDailyServices:Café(withaSaladBarwith30+freshingredients,Espresso & Pastry Bar, Paninoteca, Rositcceria, Create-Your-Own Smoothie Bar & Soft Serve Fruit Bar), Catering, Full Service Floral & Plant Department

Harlem, Manhattan, NY232812thAve(at130thSt)NewYork,NY10027(212)234-3883Hours:8:00AM–11:00PMDailyServices: Catering, Store-to-Door Delivery

Kips Bay, Manhattan, NY550SecondAvenueatEast30thStreetNewYork,NY10016646-720-9420Hours:8:00AM–11:00PMDailyServices: Catering, Store-to-Door Delivery

Paramus, NJ30EastRidgewoodAvenueParamus,NewJersey07652(201)444-5455Hours:8:00AM–10:00PMDailyServices: Catering

Pelham Manor, NYPost Road Plaza847PelhamParkwayPelhamManor,NY10803

STORE LOCATIONS

12 | FLAVORS MAGAZINE

(914)633-6550MainStoreHours:8:00AM–10:00PMDailyCaféHours:8:00AM–8:00PMDailyFairwayWine&Spirits:Mon–Thurs9:00AM–9:00PM,Fri–Sat9:00AM–10:00PM,Sun12:00PM–7:00PMServices:Café(withaSaladBarwith30+freshingredients,Espresso & Pastry Bar, Paninoteca, Rositcceria and Hot & Cold Bar), Catering, Store-to-Door Delivery

Painview, NY50ManettoHillMallPlainview,NY11803(516)871-0290MainStoreHours:7:00AM–10:00PMDailyCaféHours:7:00AM–8:00PMDailyServices:Café(withaSaladBarwith30+freshingredients,Espresso & Pastry Bar, Paninoteca, Carvery and Hot & Cold Bar), Catering, Full Service Floral & Plant Department

Red Hook, Brooklyn, NY480-500VanBruntStreetBrooklyn,NY11231(718)254-0923MainStoreHours:8:00AM–10:00PMDailyCaféHours:8:00AM–8:00PMDailyServices:Café & Patio Grill on the Waterfront (with a Salad Bar with30+freshingredients,Espresso&PastryBar,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, CT699CanalStreetStamford,CT06902203-388-9815MainStoreHours:8:00AM–10:00PMDailyCaféHours:8:00AM–8:00PMDailyFairwayWine&Spirits:Mon–Sat9:00AM–9:00PM,Sun10:00AM–5:00PMServices:Café(withaSaladBarwith30+freshingredients,Espresso & Pastry Bar, Paninoteca, Rositcceria and Hot & Cold Bar), Catering, Full Service Floral & Plant Department

Upper East Side, Manhattan, NY240East86thStreet(between2ndand3rdAves)NewYork,NY10128(212)327-2008MainStoreHours:7:00AM–MidnightDailyFairwayToGoHours:7:00AM–10:00PMDailyServices:Fairway Café To Go (with Chef-Made Prepared FoodsandFresh-MadePastries&Coffee),Catering,Store-to-Door Delivery

Upper West Side, Manhattan, NY2127Broadway(at74thSt)NewYork,NY10023(212)595-1888MainStoreHours:7:00AM–1:00AMDaily2ndFloorOrganicsHours:8:00AM–10:00PMDailyCafé and Steakhouse Hours: Sunday-Thursday8:00AM–9:30PM;Friday&Saturday8:00AM–10:00PMServices:Café(ChefMitchelLondonoffersfullbreakfast,lunch and dinner menus featuring Fairway’s fresh foods including wine and beer), Catering, Store-to-Door Delivery

Westbury, NY1258CorporateDriveWestbury(LongIsland),NY11590(Roosevelt Raceway Center, site of former HomeDepotExpojustofftheMeadowbrookParkway)(516)247-6850Hours:Mon–Fri:8:00AM–11:00PMSat&Sun:7:00AM–11:00PMServices:Café (with Outdoor Seating), Catering, Full Service Floral & Plant Department

Woodland Park, NJ1510US46WestWoodlandPark,NJ07424(Kohl’sShoppingCenter,US46andBrowertownRd.)(973)339-5103MainStoreHours:8:00AM–11:00PMDailyFairwayWine&Spirits:Mon–Sat9:00AM–10:00PM,Sun11:00AM–10:00PMServices:Café(withaSaladBarwith50+freshingredients,Espresso & Pastry Bar, Paninoteca, Sushi Bar and Hot & Cold Bar), Catering, Full Service Floral & Plant Department

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


“Life’ s too short to eat boring rice.” boring rice.” boring rice.” boring rice.”

MANUFACTURER’S COUPON I EXPIRES 6/30/13Consumer: One coupon per purchase only. Consumer pays any sales tax. Void if sold, exchanged, transferred, altered or copied. Store Manager: Redeem according to terms stated for consumer. Any other use constitutes fraud. RiceSelectTM will pay 8 cents handling charge for each coupon if redeemed in accordance with the terms of this offer. To obtain payment send to RiceSelect, P.O. Box 1305, Alvin, TX 77512. Invoices showing purchase of stock to cover coupons must be shown upon request. Cash value 1/20 of one cent.

TM

Save $1.50 On any RiceSelect® Item

21 oz. or larger

Congratulations,

REDHOOK! Welcome Back

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.

FairwayGift Cards

ABOUT FAIRWAY

F airway Market has a long history for being passionate about food. Family run since 1933, when Nathan

Glickberg began with a fruit and vegetable stand, Fairway has grown to 12 extraordinary stores with over500,000 square feet in retail space and over 4,000employees,servingmillionsofloyalcustomerseachyear.AtFairway,westakeourreputationonoffering incrediblyhigh-quality products and customer service,with a staff

asknowledgeableanddiscerningaboutfoodasyouare.When you explore our aisles, take in the aromas of a fresh marketplace, sample and let the tastes linger on your palateasyoudecidethebestwaytofillupyourcart.Weknowyou’llkeepcomingbackformore.

Learn more about Fairway’s departments and foods, and whyFairwaytrulyislikenoothermarket.

OUR DEPARTMENTS & FOODS>>W hat is Fairway?


O ur meat department is an area where we really go the extra miletogiveyoutheopportunitytoshine.Weonlysourceand

putoutmeatthatweourselveswouldbuyforourfamilies.Allofour meat is cut and packaged in-house by a trained Fairway team member.Thisensurespeakfreshnessofthemeat,properpackagingand approval of someone who knows what a superior cut of meat lookslike.AllofthemeatineveryFairwayMarketstoreisUSDAinspected.Our teamscrutinizesover thedetailsof selecting themeatthatcomesintothestoressevendaysaweek,365daysayear.Our specialty meats include grass-fed OBE organic beef, which is beef from a dedicated group of ranchers in Australia, and is USDA inspectedorganicand100%grass-fed.Ourkoshermeatundergoesstrictrabbinicalsupervision.Infact,wecutandpackageourkoshermeatin-houseandofferthesamecustom-cuttingoptionforourkoshercustomers.Atrueloveroffoodisgoingtowantthebest,and thebest is the freshestand tastiest.That’sexactlywhatweofferatFairway.You’regettingagreatvalueandexpertservice.

MEATS


W e’ve come a long way from being a fruit and vegetable single storefrontonthecorner,buttopqualityproduceisstillour

priority.Wearerootedwithvaluesofsupportinglocalgrowersandprovidingthefreshestandthebestselectionofproduceitems.Today,we are able to scale our produce operations to be the biggest per storeintheindustrywithoutsacrificingeitherfreshnessorquality.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 toofferyouonly thebestproduceyear-round.Whenyouchoose Fairway for all your fruits and vegetables, you’ve made the rightchoice—thechoicetohavethefreshest,thetastiest,thebest.

PRODUCE


O ur seafood department is an area where we really stand out fromtherest.Weonlyhavethehigheststandardsforselecting

our seafood, and seafood experts at the helm of our selection process.We’rethefirstonesdownatthedockseverymorningtopickoutthebestfish.Weknowthatadayoffmeansthefishwillbelessfresh,sowedon’ttakeanydaysoff!Wereceiveeveryfishwhole 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 fishmarketinNewYorkCity.Weoffer50to80differentspeciesoffreshfishandseafoodineachstoreeveryday—over75%ofwhicharewild.(NowTHATiswild!)Ifit’sfrozenseafoodyouareafter,restassured 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 awide kosher seafoodselectionavailableaswell,understrictrabbinicalsupervision.

SEAFOOD


COFFEE

W eofferfreshcoffeeroastedonthepremisesandapracticeof using only superior beans. The journey of the coffee

bean is arduous, but to achieve the high standards we have, it is a necessaryvoyagetomakeitintoourstores.Ournumberonerule:ourbeansaretreatedwithrespectandcare.Thismeanswestayaway frommainstream commercial coffee—including corner-cuttersandcompaniesthatclearlyputquantityoverquality.Thismeans we buy directly from small farms and estates where we have personal connections because we know they care about the quality,flavorandtasteofeveryoneoftheircoffeebeansasmuchaswedo.Wetestandtestandthentestagainbeforeanybeanmakesittoourstores.


E ating naturally, organically and healthfully is a way of life. AtFairway, you can make great choices for your body, your family

andtheenvironmentwithouthavingtospendafortune.Ourextensiveorganic and natural selection include fruits and veggies, natural and fresh juices, organic beef, chicken, and meats, nut butters, dried fruits and nuts, cheeses and cold cuts, breads and groceries, health and beauty products, dairy (including Fairway’s own organic milk), —in fact,youcouldsaysourcingneworganicproductsispartofourDNA.

ORGANIC & NATURAL


I fFairwayMarketisonthelabel,youareinforatreat.Everythingthat comes out of the Fairway kitchens and into yours is either

a Fairway original recipe or a treasured “secret” family recipe from a teammember (most likely unbeknownst to their family!).Wenurture 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 supplyourorganicmilkandeggs.LookforFairwayonthe labeland taste the world. You’ll find Fairway Golden Honey, OrganicMaple 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 pizzasaucesthatarethebestofthebest.

FAIRWAY PRIVATE LABEL


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 handcraftedto perfection, eachwith care and skillful attention. Born from aEuropean tradition, our breads, bagels, and baguettes are not par-baked likesomanyotherstores.

When you toss that baguette into your basket, or wrap up those bagels, you know they are straight from a cooling rack, fresh out oftheovenandbakedonpremises.(Theymaystillevenbewarm!)Our cookies, shortbreads, tarts, pastries and cheesecakes will delight you,andoursignaturepiesarelegendary.We’llalsocreatethecakeof your dreams for any occasion, and decorate it to the nines!


KOSHER

F airway kosher is a kosher food lover’s paradise.We’ve longbeen one of the largest purveyors of food in the country that

isnotonlykosher,butisabsolutelydelicious.Underthedirectionof “KOF-K” Kosher Supervision and Rabbi Avrohom Marmorstein, director of Mehadrin Kashrus (the kosher supervision service in Manhattan),Fairwayoffers thousandsofkosher foods, includingmeat, poultry, cheese and bakery items, to coffees, teas andtraditionalpackagedgoods,aswellasspecialtyproducts.

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


C heese lovers rejoice! Our inventory hovers around 650differentcheesesfromadozencountriesatanytime.That’s

a lot of cheese! Most of the world’s greatest cheeses were first soldhereatFairwaystartingin1980.UndertheexpertguidanceofSteve Jenkins, Fairway’s master cheesemonger and America’s first French-certified “maître-fromager” Fairway’s cheese operations today are considered a beacon of success to food retailers the worldover.Infact,Steveisrecognizedasthepersonresponsiblefor the light-years jump in the availability and rabid popularity of somany artisanal cheeses that today are considered staple.Hisbook, Cheese Primer (Workman, 1996), is considered both theprofessional’sandamateur’sbible.ItwontheJamesBeardAwardandhassoldover300,000copies.Fromourglobaltrekstosniffoutthebesttoouruniqueabilitytogetyoucheesethatisbothfreshandaffordable,Fairwaybringstheworld’sbestcheeserighttoyou.Wehavethegreatestrespectfortheworld’soldestcheeses,andwewill always consider ourselves specialists in this regard.Fairwayhasalsothrownitsweightbehindtheeffortsofnewcheesemakers,particularlythosehereintheU.S.,todevelopoutstandingemerging brands from local cheese artisans as passionate as we areabout their craft.Fairway is alwaysfirst incheese, always inthe vanguard of the world of cheese, and as a result is practically synonymouswiththeveryword.Wepromiseyoucheeseheaven.

CHEESE


SPECIALTY

T akeatriparoundtheworldwithouteverleavingourstore.Thisis the part of Fairway that truly makes us a one-stop shop and

anextraordinaryfoodshoppingexperience.OurSpecialtyImportsand Specialty Grocery departments transform food shopping from a ho-hum chore into an exciting excursion into the new and delicious.Weimportthebestofthebest,directly,fromover100producersinEurope.Whilemuchofourgoodsareimported,someofthemaremaderighthereintheU.S.MostimportantisthefactthatmanyoftheEuropeanfoodstuffsthatwecarryareexclusivetoFairway.Wehaveaparticularpassionforourexclusives.They’rethereason we’re in the newspapers and magazines all the time, and of utmostimportancetothebestchefsandmostpassionatefoodies.Youwilllovethem.AndthebeautyofitallisthatsinceFairwayisthe importer,nobodyexistsbetweentheproducersandus.Whatdoes that mean? It means the prices are as low as they can possibly be.EnjoyLapalissepure andvirginnutoils usedbyFrance’s topgastronomicchefs;authenticartisanalSicilianfoodstuffs;Burgundy’sorganicLaTrinquelinettefruitpreservesmadeinsmallbatchesusingonlyunrefinedrawcanesugar;ready-to-eatvacuum-packedbeetsfromtheLoireValley;L’HerbierdeMillyLaForêtverbena,hibiscus,peppermint and linden blossom infusions (exclusively at Fairway in theU.S.)andsomuchmore—allpersonallyselectedbyexpertsatFairwayanddirectlyimportedstraighttoyou.


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’vebeentoldit’slikeanamusementparkoffood,soyou’reinforagoodtime.Whetheryou’recominginforthosehard-to-findspecialtyitems 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. Ourgrocery 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 somanymore.Yougrewupwiththosehouseholdnames,andnow,you’reshoppingforyourselfandyourfamily,andyouseethosesameitemshere.You don’t have to wonder if they’re just as good as when you were young, becauseyouknowFairwayonlycarriesthebest.Youdon’thavetowonderif 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 andeverydaylowprices.So,whatareyouwaitingfor?


M itchel London brings his unique culinary style to classicstandard dishes at the Fairway Café and Steakhouse as

theChefdeCuisine.BeforejoiningFairway,MitchelwasMayorEdKoch’sofficialchefatGracieMansionforsevenyears.Withthe freshest of ingredients right from the shelves at Fairway Market (produce, breads, USDA Prime steaks, specialty imported foodstuffs), and deceptively easy preparations that simplyenhancethetrueflavorsoffood,youareinforafantasticmeal.Menus are updated seasonally to take advantage of the freshest localproduceandthebest ingredientsavailable.Joinus forascrumptious breakfast, lunch, dinner and even Happy Hour(s) from3PMto6PMsevendaysaweek.TheCaféserveswineandbeerbytheglass,orBYOforasmallcorkagefee.Noreservationsneeded.Notimetositdown?Callinyourorderandpickituptogowithyou.-ƒ

UPPER WEST SIDE CAFE


www. bahlsen.usvisit us un facebook!

European biscuits to please every chocolate lover

F orthosewhoshopatFairwayMarket,foodismorethananecessity;it’saspecialexperience.

Our theme this issue, “Fresh Food, Amazing People,” is a reflection of that wonderful experience at every Fairwaystore.FromthepassionandexpertisethatgointoeverypurchasemadebyFairway’sMasterBuyerSteve JenkinstothesteadfastandcarefulworkofFairway’sincrediblein-storestaff,Fairwaypromisestheutmostinqualityatanastonishingvalue.

This issue, we focused on the freshest foods of the season with expert advice for cooking and healthy living, aswellastalesfromFairway’stravelsaroundtheworld.Enjoyover20recipesbyFairway’sChefdeCuisine,Mitchel London, forquick,easydinnerstofish inaflash,withwinepairingsbyourresidentSommelier,Joshua Wesson.Seekingbetterhealthandwellness?GetexperttipsfromFairway’sresidenthealthexpert,Dr. Carlon M. Colker.What’strendingnow?Mediterraneanmealsofcourse—andnoonehasbetter,fresheringredientstocapturethetruetastesoftheregionthanFairway.Planningweekendexcursionswithfamilyandfriends?PacktheperfectpicnicbasketswithgourmetgoodsfromFairway.Whenitcomestofoodandtravel,wegothedistance.SpecialtyfoodsexpertLori Jean Levy takes us on a tour of Itay to show you the great lengths Fairway travels to procure the finest olive oils and vinegars, and contributor Hannah Howard sharesthejourneyofourcoffeebuyerBenny Lanfranco to a farm in Puerto Rico where Fairway finds one ofitstastiestblends.BackinNewYork,wepaytributetooneofFairway’sbiggestfans,thelateMayorEdKochandcelebratethereopeningofourRedHookstoreinBrooklyn.

Andthat’sjustthebeginning...

ItgoeswithoutsayingthatFairwayMarketislikenoothermarket,anditsmagazineoffersnoless.Experiencethetruejoyofspringandsummerthatstartsinourstoreswithgreatfood—andgreatpeople.

- Nora Bass

Edit or’s Letter


All Natural • No Preservatives • Delicious • Versatile

Marinated Vegetablesin Extra Virgin Olive Oil

From the fertile soil of the Molise region of Italy, comes this new line of Colavita Antipasti selections. Carefully selected by the Colavita family, each fruit and vegetable is marinated in an enticing and aromatic blend of Colavita Extra Virgin Olive Oil, Colavita Vinegar and herbs.

Great for: • Snacking • Appetizer Platters • Pasta mix-ins • Sandwiches • Salad • Pizza toppings

For recipes visit Colavita.com

facebook.com/colavitaoliveoil

on any Colavita Marinated Vegetable4.7 oz. or larger

CODE: 21314

CONSUMER: One coupon valid for brand and size indicated. Consumer will pay any sales tax. Any other use constitutes fraud. Coupon not transferable. Efforts to resell or to collect and redistribute coupons will be prosecuted to the fullest extent of the law. RETAILER: We will reimburse you for the face value of the coupon, plus 8¢ handling on the specified products only. Invoices providing proof of purchase of sufficient stocks of couponed merchandise must be shown on request. Coupon may not be assigned, transferred or reproduced. Coupon is void where prohibited, taxed, or restricted by law. Cash value 1/100¢. Coupon not subject to doubling. Coupons will also be refused if submitted through agencies or clearing houses not approved by us. MAIL TO: COUS/Universal, P.O. Box 222510, Hollywood , FL 33022-2510 . Offer expires 12/31/13

MFR. COUPON | Expires December 31, 2013

SAVE $1.00

S omething like a hundred pieces of copy I have written over the

last year for our radio commercials.I decided that if I wanted something done right I would have to follow one of my own hackneyed exhortations.Iwouldhave todo themmyself.So,I grind out all these terse rants that I hope against hope radio-listeners will respondtobyshoppingwithus.Andthen I find myself in a recording studio readingmyowncopy.

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

old-timer” or “I’ve been working at Fairway since 1980” or “When youget as old as I am…” When I listen to them, it becomes rather startlingly apparent, much as if I looked in a mirror, that I really am the geezer to whichIrefer.Ireallyamoneofthoseoldguys I’vebeen lookingat for40years and breathing a sigh of relief that there for the grace of dude Dios goI.But,youknowwhat? Itdoesn’tbother me a whit that I’m 62. I likebeing62. I feelgreat almost all thetime.Igetalotofexercise,oratleastwhat I consider a lot. Hard, sweaty,

screaming, yelling, bounding, falling, hooting, two-hour tennis battles twice a week. 45-minute gym workoutsthreetimesaweek.Lotsofwalking. I even lost a bunch of weight, and I’m bound and determined to get under 200pounds. If Icouldjustcutbackon alcohol I would have no trouble weighingandstayingat190.

Butthat’snotgoingtohappen. Is it.And I shall continue to avoid mirrors andshopwindows.Butwhatisgoingto happen is this Fairway old-timer will

WHAT WE’RE EXCITED ABOUT THIS SPRING & SUMMER

>>

ABOUT FAIRWAY

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

Fairway Food Update


continue to gently and gracefully settle into his dotage. I love the style of lifemywifeof38yearsandIhavecraftedforourselves.Andwithoutadoubtthepart of our lives that I most cherish is Michelle’s repertoire of recipes that result in what we’re having for dinner tonight.

Each of them is driven by our love for specificingredientsthatFairwayofferseverysingleday,ineverysinglestore.

Cauliflower, for Michelle’s classic orecchiette con cavolfiore, a beloved Pugliese recipe combining the superstar pasta cut, often handmade, from Puglia’s remarkable and centuries-old pantheon of pasta-related dishes. Artisanally packedanchovies are also key to this recipe, as is fine olive oil and dried hot red chileflakes.Nocheeseallowedhere.Spinach, whether it’s boxed, fresh ‘baby’ spinach or frozen spinach, for

Michelle’s patented (though blithely stolen from Marcella Hazan) lumache (snail shell-shaped pasta) con spinaci ericottadipecora.Aliteralsandstormof fresh, at-table-grated Parmigiano is highlynecessaryhere.

High-end tuna – I import gorgeousglass-jarred fillets of bonito tuna from Escala on the Catalan coast of La CostaBrava – forMichelle’s glorioussalades niçoise, and for her essential and scrumptious fusilli con tonno e pomodoro. Olive oil, garlic, flat-leafparsley, San Marzano tomatoes and tuna stewed together and then tossed with corkscrew pasta, or some other interestingcut.Nocheeseisaddedtothisdish.

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

at least an entire Peugeot pepper grinder full to the brim with tellicherry peppercorns, and sometimes half of another grinderful. A LOT of freshlyground black pepper. A long glug-glug of whatever white wine we’re drinkingatthetime.Thepotisgivenplenty of time to reduce those onions down to a gorgeous compote that we then toss with whole wheat spaghetti for another Marcella-purloined masterpiece called spaghetti alle cipolle. A blizzard of freshly groundParmigianoiskeytothisdish.

And these recipes are just for work-a-day weekdays. Imagine what sheserves on the weekends! So you see, I have set for you a goal: Grow old in acivilizedmanner.Getyourprioritiesstraight. There is no higher priority,or at least there should be no higher priority for any of us other than ”What arewehavingfordinnertonight?”-ƒ

MASTERS OF THE MEDITERRANEAN

forevercheese.com

®Forever Cheese,NY 11106

Genuine Fulvi®

Pecorino Romano The Real Taste

of Lazio

Delivering the world’s finest natural and organic meatsto four-star chefs and home gourmets.

www.Dartagnan.com

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

Delicious fruit and vegetableproducts from our farm to you.

M anyvendorshavebecomedearfriends;wehavespentagooddealoftimetogether.Ithasbeenapleasure

to see some of these small, family-operated businesses growrightalongwithFairwayMarket.Oneofourall-timefavorite specialty lines comes from a small village in West Flanders,Belgium.Belberryisthemakerofexquisitefruitpreserves,marmalades,sauces,vinegars,andpâtedefruit.

Like Fairway Market, Belberry began as a small family business, and it has grown to become an internationally renowned brand sold and served in the finest shops, hotels,andspecialtymarketsinmorethan40countries.

HOW IT ALL BEGANBackin1956,AndreVandererfventookoverasmallexistingspecialtygroceryshopinKortrijk,Belgium.Hebeganto

make fruit preserves for the local market that became highly sought after. The wife of the town pharmacistapproachedMr.Vandererfvenwithanancientfamilyrecipefor marmalade that she implored him to make for her as shehadbecometoooldtocontinuetodosoherself.Mr.Vandererfven did indeed produce the marmalade and sold italongsidethefruitpreservesinhisownmarket.

Lifewasgood;businesswasverygood.Some34yearslater,Mr.Vandererfven,hopingtoenjoyhissunsetyears,lookedtohisfivechildrentotakeoverhisbelovedshop.Theeldest three sons and daughter were already ensconced in their own food related endeavors, so all eyes were on the youngest,ThierryVandererfven,whowasamere21-yearsoldat thetime.YoungThierryhadbeenabitofarebelcomparedtohissiblings.Havingleftschool

>> THE BELBERRY STORY

Growing Up With Fairwayby Lori Jean Levy


FEATURES

Growing Up With Fairwayatage17againsthisparent’swishes,hetraveledandworkedinrestaurantsandevenatClubMed.Needlessto say, the time had come for Thierry to get serious and thathedid.

With exuberance, the tall, handsome Thierry threw himself into the family business and decided that the preserves and marmalades were too good to be sold onlyintheirstore.Withhardworkandperseverance,Thierry began to sell products successfully throughout Belgium.Combininghisloveoftravelwithhispassionfor business, Thierry took to the road with his Belberry line. Soon after,many of the finest shops in Europewere stocking Belberry, which, of course, caught the attention of our Master Cheesemonger and Grocer Extraordinaire, Steven Jenkins, who proclaimed “we haveGOTtohavethisstuff.”AndsoaloveaffairwasbornbetweenFairwayMarketandBelberry.

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

Soon into our infatuation with Belberry, we decided to“try”thefruitandchocolatefondues.Thelatestof

Thierry’s creations involve combining impeccably selected fruit with a ‘Satongo’ blend of to-die-for spreadable dark Callebaut chocolate made of cocoa beans sourced from Ghana,SãoToméandPrincipe,andTanzania.Wedecidedto put a few cases of the Purple Fig ‘Satongo’ Chocolate ontheshelvesandwentalongourbusiness.(Disclaimer:some of us did not exactly go right along with our business, but rather went home with a jar of the newest, greatest chocolate delivery system ever and licked our sticky fingersuntil the jarswereemptyandsqueakyclean.) InApril 2010, a writer for Time Out New York, GabriellaGershenson,chosethisitemasthe“Critic’sPick.”Notonlydid she sing its praises, she also called it “a bit naughty” and confessed to eating it straight from thejarjustlikeus.(Someofusfeltalittlelessguiltyaboutourbehaviorafterreadingthataccolade.)

A few months passed, while we kept our dirty, little, chocolate secret to ourselves when Doug Quint, one of the owners of the uber cool Big Gay Ice Cream shop in NYC, decided to use the product on the Rachael Ray show.AllhellbrokelooseandjarsofourprizedPurpleFigChocolate‘Satongo’startedtodisappearfromtheshelves.

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


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

We could wax poetic on almost any Belberryitem.WeoftendemotheFruitand Cheese Delices because they take cheese and charcuterie to unfathomable heights when paired together. Morerelish than jam, as they are not as sweet, the Delices are show-stoppers.These are some of our Master Buyer, Resident Cheesemonger, and Food Expert Steven Jenkins’s favorite items to introduce to our customers. (Seepairing ideas below, but don’t get boxed in.Trustyourpalateandexperiment!)

The Fruit Pulp Vinegars have the power to transform your summer salads into memorable experiences.Whether you drizzle some exotic Cameroon Mango Vinegar on your greens, or make a simple vinaigrette using Fresh Lime Vinegar, the flavors will burst like rays of sunshine on your plate..

Thierry has brought Belberry worldwide recognition while adhering to the pillars of tradition and integrity asinstilledinhimbyhisfather.Collectively, those of us who fancy ourselves epicureans thank Mr.Vandererfven for encouraging his youngest child to take over the family business.Weareallthehappierforit. Now, learn more about Belberry from company President , Thierry Vandererfven.

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

THIERRY VANDERERFVEN (TV): Absolutely not, you would not believe it,but Iwastherebelofthefamily. Ileft school when I was 17 years old,so you can imagine that my parents weren’thappyatall.Istarted to work in restaurants as an apprentice and then I worked in the Club Med

as a GO (Gentile Organizer). I wasnearly21whenmyfatheraskedmetotakeovertheshop.Iwassoextremelyyoung.

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

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

Nowwehaveexportto40countriesworldwide and this to the finest deli shops, gourmet stores, department stores, five hotels, and more. Eventhe majestic Waldorf-Astoria hotel on New York’s Park Avenue proudly serves Belberry jams on its room servicetrays. FM: How did you get to Fairway Market?

TV: I got in touch with Steven Jenkins through a friend of me that also was a supplier to Fairway Market.The company was Cocomas, but unfortunately the company doesn’t existanymore.

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

TV: I am very proud to be at Fairway market. We never sell our productsto big retailers because we have a lot of respect for the independent shop-keepers (remember that once I was a grocermyself).AtFairwayMarket,wereach the local people that understand our philosophy and love our quality.Once they have bought our product, theybuyagainwhenthejarisempty.Also, the online store of Fairway Market is so convenient. I directpeople to Fairway’s website to place orders to be shipped throughout the UnitedStates. FM: How do you think Fairway’s growth has impacted Belberry’s growth?

TV: When we started the collaboration, we got a production of 500kg ofjam a day. Now, we easily produce1500kg a day and we doubled ourmanufactoring last summer. We arestill growing with Fairway as new storescontinuetoopen.Oursuccesswith Fairway Market is a very nice reference for us that we can use in othercountries.

Bel berry (continued...)

40 | FLAVORS

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

TV: My favorite for daily use is our classicRoyalRaspberryPreserves.I also love the Wild Lemon Marmaladeverymuch. FM: You are always up to something new and exciting at Belberry. What new product additions can we look forward to trying this year?

TV: Our philosophy is to preserve fruit in a natural way and for many different purposes. We have thejams, marmalades, chocolate jams, sauces, syrups, vinegars, and cheesepairings.Ourlatestcreationis a delicious “Pâte de Fruit” which is a fruit jelly made with more than 60% of fruit. It’s a deliciouscandy treat. The flavors areOrange, Mango, Apricot, Blueberry, Raspberry,andBlackCurrant.Theywill be available from the end of April and come in very nice boxes packedbynineor16pieces.

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

TV: Canada, USA, all the countries of Europe (including Scandinavia), Russia, Singapore, Hong Kong, China, Malaysia, the United Emirates, Qatar, Oman, The Kingdom of Saudi Arabia, South Africa, New Zealand—the list goes on! FM: Do you think your parents could ever have imagined their son such a refined epicure with one of the trendiest international lines of products born of tradition and integrity?

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

PURCHASE BELBERRY’S INCREDIBLE LINE OF PRODUCTS IN FAIRWAY MARKET STORES AND ONLINE.


i’m new!

Creamery style yoghurt – Grade A milk, a touch of cream and just the right amount of delicious fruit. It’s good stuff, made great. We think that’s the way yoghurt should be. Don’t you?

great dairy no bull!™

MANUFACTURER’S COUPON COUPON EXPIRATION 6/30/13 DO NOT DOUBLE

SAVE $1.00Consumer: Limit one coupon per purchase as specified on the face of this coupon. No other coupon may be used in conjunction with this coupon. Retailer: You as our authorized agent will be reimbursed for the face value plus 8 cents handling, in accordance with our redemption policy (copy available upon request). Coupon void if transferred, assigned, copied or where prohibited, taxed or restricted by law. Consumer must pay any sales tax. Cash value 1/100 cent. Good only in U.S.A. Mail coupons to: Koru Dairy LLC. P.O. Box 870091, El Paso, TX 88587-0091. ©2013 Koru Dairy, LLC

on any ONE (1) package KORU™ creamery style yoghurt

d’lish!

ridiculouslytasty!

illy issimo is sure to please the palates of sophisticated coffee drinkers.

With five unique flavor offerings,

Seasonal Ital ian>> WITH EATALY & LIDIA’S

LIDIA BASTIANICH

M eet Lidia Bastianich, the woman behind one of Fairway Market’s favorite food lines, LIDIA’S, as well as one of

the best-loved chefs on television, a best-selling cookbook author, restaurateur and owner of a flourishing food and entertainmentbusiness.Lidiahasmarriedhertwopassionsin life—her family and food—to create multiple culinary endeavorsalongsidehertwochildren,JosephandTanya.

With her daughter Tanya, Lidia has also launched Nonna Foods, a platform to distribute LIDIA’S food products, alongwithherson-in-law,CorradoManuali.Theline,whichis sold at Fairway, highlights a passion for all things pasta, with seven original varieties of homemade pasta sauce, and eightdifferentcutsofpasta.

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

Here, Lidia tells us more about her background and explains whypeopleloveLIDIA’Sfinefoodproducts.Continuereadingfor three of LIDIA’S signature, seasonal Italian recipes, too!

FAIRWAY MARKET (FM): What is your background? What is the origin of LIDIA’S line of pastas and sauces? LIDIA BASTIANICH (LB): We wanted to do something special and continue our family philosophy of preparing for our customers only the best food products that are

nutritionally and environmentally conscious and delicious in taste.Hence, insteadoflicensingtheline,wedecided, withthe help of professionals in the distribution business, to make it part of our family business, as we have done with ourwinesandallofourrestaurants.Ourfamilypersonallymanages and oversees the production of our products—in Italy for the pasta and on Long Island, NY for the sauces— aswellasdistribution,marketingandsales.

FM: What makes the LIDIA’S line of products unique? Why buy LIDIA’S?

LB: We can say with confidence that our products are deliciouslydifferent andunique in themarket. Thepastasare bronze die casted, which yields exceptional qualityproducts at super competitive prices. LIDIA’S sauces are“All Natural,” made only with the freshest ingredients, kosher certified, gluten free and very affordable on the specialtysauce shelf. We check every single batch of the sauceswhich aremade in Long Island, NY, 20minutes frommyhouse. LIDIA’S pasta ismade in Italy, using only the bestdurum wheat,milledfreshlyjustbeforethepastaismade. Notmany of the Italian manufacturers have this capability—onlyabout10%. Ithasoneofthe highestproteincontentsin the dry pasta category, which gives the pasta a delicious nuttyfinish andagreatbite.Further,thebronzediecastinggives the pasta a great, rough texture, which carries sauce incredibly well and allows the sauce to permeate the pasta throughthemicroholes,createdbythebronzedies.Asthelast production step, LIDIA’S pasta goes through a very slow and controlled drying process, which gives the pasta the desireduniformtexturethatmakespastacookevenly.

FEATURES

by Nora Bass


FM: Why are you passionate about food and cooking?

LB: Cooking has been my passion ever since I can remember hangingalongsidemygrandmother’s apronstrings.Foodisagreatcommunicator,connectorandcaregiver.Beingachef and cook allows me to connect with and bring pleasure to my family, friends and customers. Through cooking, Icreate and share with America and the world my culture and mypassion.Thereisnothinggreaterthanbeingthemagnetthatbringspeopletogetheratatable—cookinggoodfood. FM: What are some seasonal ingredients you love to use in the spring and summer in your cooking?

LB: I love the bounty that each season brings with it, such as the fresh fruit, vegetables andherbs. Staying in tunewith the seasons is important toensure thequality andfreshnessofthefoodweeattonourishourselveswith.Inthe spring, I love to cook with spring garlic, nettles, favas, ramps, artichokes and fresh peas. And when summerarrives, I cannot wait to dig into tomatoes, corn, eggplants andfreshpeaches.Ialsolovefreshfishandshellfishthatsimplyteemsduringthosemonths. Read on for Lidia’s three favorite seasonal recipes!

DIRECTIONS

PREHEATtheovento400degreesF.Bringalargepotofsaltedwatertoboilforpasta.Inalargeskillet,heattheoliveoilovermediumheat.Addthe onion and cook until it begins tosoften,about5minutes.Addthe zucchini, and cook until zucchini beginstosoften,another5minutes.

ADD the crushed tomato and slosh thetomatocanoutwith1cupwater

andaddittotheskilletaswell.Bringthe sauce to a boil and simmer just untilthesaucethickens,about8to10minutes,butdon’tletthezucchinibegintofallapart.

MEANWHILE, cook the rigatoni until al dente, a few minutes shy of the packagedirections.Drainthepastaand toss in the skillet with the tomato

sauceandbasil.Buttera9-by-13-inchbakingdish.Inamediumbowltosstogetherthe2gratedcheeses.

SPREAD half the pasta and sauce in the baking dish and top with half thecheese.Layertheremainingpasta and sauce, then the remaining cheese.Bakeuncovereduntilbrownedandbubbly,about20minutes.

INGREDIENTS (Serves 6 to 8)

1/4cupextravirginoliveoil1mediumonion,sliced1poundmediumzucchini,sliced1/2teaspoonkoshersalt.1(28-ounce)canSanMarzano tomatoes, crushed by hand1poundrigatoni1tablespoonunsaltedbutter1cuplooselypackedfreshbasil leaves, roughly chopped8ouncesshreddedFontina1cupgratedGranaPadanoor Parmigiano-Reggiano

Z ucchini is best in the summer, which is when this dish really

excels.Todayonecangetzucchiniat a reasonable price year round so it’s easy to make this dish for the family at any timeof the year.To balance it even more, add some proteins like swordfish, shrimps, or crumbled sausages or shredded chickenbreast.Youcanaddaslittleor as much of each ingredient as you want to satisfy your nutritional profileand,ofcourse,yourtaste.

BAKED RIGATONI & ZUCCHINITimballo di Rigatoni e Zucchine

45M

FAIRWAYMARKET.COM | 45FAIRWAYMARKET.COM | 45

LINGUINE WITH RED CLAM SAUCE

DIRECTIONS

BRING a large pot of salted water toboil.Onceitisboilingslipthelinguine into the pot and cook until al dente.Drainthepasta,reservingthecookingwater. HEAT4tablespoonsoftheoliveoil in a large deep straight sided skillet or Dutch oven over medium heat.Tossintheslicedgarlic,andcook until garlic is sizzling, about 1to2minutes.Seasonwiththepepperoncino, let toast for a minute, thenpourinthetomatoes.Rinseoutthe tomato can with a cup of the reserved pasta cooking water, pour it intothesauce,andstir.Seasonwiththesalt,andbringtoasimmer.Cook,uncovered, to thicken the sauce, and developtheflavors,about8to10minutes.

ADD the clams to the sauce, and coverthepan.Theclamswilltakeabout7to8minutestoopen.Checkthem occasionally, removing to a bowlanythathaveopenedfully.Carefully remove hot clam meat from the shells, using a towel if the clams aretoohottohandlecomfortably.

ONCE all of the clams have opened and been removed, add the shreddedbasiltothesauce.Addthecookedlinguinetothesauce.Drizzle with remaining 2 tablespoons olive oil, and put the shucked clams backin.Tossforaminutetocoatthepastawiththesauce,andserve.

30M

INGREDIENTS (Serves 6)

½ teaspoon kosher salt, plus more for pasta pot1poundlinguine 6tablespoonsoliveoil 6garliccloves,sliced ¼ teaspoon pepperoncino flakes

28ouncecanplumtomatoes,preferablySanMarzano, crushed by hand 36Littleneckclams,scrubbed 10largefreshbasilleaves,shredded

Seasonal Ital ian (continued...)

46 | FLAVORS MAGAZINE46 | FLAVORS MAGAZINE

DIRECTIONS

BRING a large pot of salted water toboil.Onceitisboilingslipthelinguine into the pot and cook until al dente.Drainthepasta,reservingthecookingwater.

HEAT4tablespoonsoftheoliveoil in a large deep straight sided skillet or Dutch oven over medium heat.Tossintheslicedgarlic,andcook until garlic is sizzling, about 1to2minutes.Seasonwiththepepperoncino, let toast for a minute, thenpourinthetomatoes.Rinseoutthe tomato can with a cup of the reserved pasta cooking water, pour it intothesauce,andstir.Seasonwiththesalt,andbringtoasimmer.Cook,uncovered, to thicken the sauce, and developtheflavors,about8to10minutes.

ADD the clams to the sauce, andcoverthepan.Theclamswilltakeabout7to8minutestoopen.Checkthemoccasionally,removing to a bowl any that have openedfully.Carefullyremovehotclam meat from the shells, using a towel if the clams are too hot to handlecomfortably.

ONCE all of the clams have opened and been removed, add the shreddedbasiltothesauce.Addthecookedlinguinetothesauce.Drizzle with remaining 2 tablespoons olive oil, and put the shucked clams backin.Tossforaminutetocoatthepastawiththesauce,andserve.-ƒ

30M PENNE WITH CHERRY TOMATOESINGREDIENTS (Serves 6)

½ teaspoon kosher salt, plus more for pasta pot 1poundlinguine 6tablespoonsoliveoil 6garliccloves,sliced ¼ teaspoon pepperoncino flakes

28ouncecanplumtomatoes,preferablySanMarzano, crushed by hand 36Littleneckclams,scrubbed 10largefreshbasilleaves,shredded


Switzerland’s numberone selling preserves.

Delicious, all-natural, containing52% fruit. The unique packagingand great taste of Favorit preservesare an unbeatable combination. Besure to try Favorit Apricot Preservesfor your “favorite” baked Brierecipe!

• Made from real fruit juice – noflavoring, coloring or preservatives

• Packed in Combifit for freshness –protects against sunlight andoxygen

• Re-closeable screw cap

Freshly brewed with realtea leaves and crystalclear Swiss water –100% natural

Through NatureNurture

Organic, Trusted & Preferred for 25 Years

REWARDS

E

©2013 The Hain Celestial Group, Inc. All Rights Reserved. BTD 0313

IntroducingEarth’s Best Rewards™• Earn points from your

Earth’s Best® purchases• Redeem points for discounts,

gifts and prizes

Learn more at www.earthsbestrewards.com

www.earthsbest.com

HEALTHY LIVING

S pring conjures images of melting snow, longer days, chirping birds,

andnewbeginnings.ForusatFairway,springisfruitandveggieheaven.

All year round, we choose highest quality producedirect from farmers.The fruits and vegetables you see in awe-inspiring towers at Fairway come straight from fields and orchards to ourshelves.Othergrocerystores--wewon’t name any names--let their fruits languishinwarehousesforweeks.Wewouldn’tdreamofsuchathing.We’vecome a long way from our beginning, 80 years ago, as a corner fruit andveggie shop, but extraordinary produceisstilltheheartofFairway.And springtime! In springtime, and

then in the warm, abundant summer months, the earth tells us it loves us with a luxurious cornucopia of delicious freshvegetablesand fruits.Is there anything as beautiful as a juicy heirloom tomato? A crimson strawberry? A silky, ripe avocado? Wethinknot.Andnowisthetimetoreplace hearty stews and roasts and bowls of pasta with lavish salads.We love to cook, too, but the kitchen is hot and it’s beautiful and sunny outside.Saladtotherescue.

Great food starts with great ingredients.Theseperfectspringandsummer treasures are building blocks tosimple,satisfyingmeals.Wedon’tneed to tell you how healthy fruits and

veggies are--they’re vitamin, mineral, and antioxidant powerhouses with litanies of benefits for your body and soul.Buthealthy isbeside thepointifthey’renotalsointenselydelicious.And our fresh-as-it-gets produce selection--we’ve got organics, exotics, so many types of stone fruits it’s hard to keep track, everything you need--are chosen for what we can’t wait to take a bite of, toss into a bountiful salad, serve to our families and our bestfriends.

We want your life to be healthy, happy, and delicious and can’t think of a much better start than eating lots offreshveggiesandfruits.

(continued...)

FRESH, ZINGY PRODUCEMAKES THE PERFECT MEAL

>>Farm t o Table

by Hannah Howard


WATERMELON, HEIRLOOM TOMATO, AND FETA SALAD

GAZPACHO

10M

15M


3tbsp.Fairwayextra-virginoliveoil 2tbsp.choppedmixedfreshherbs 1tsp.freshlemonjuice 1/2tsp.Fairwaykoshersalt 4heirloomtomatoes,cutintochunks 1cup(1-inch)cubedredseedlesswatermelon 1cup(1-inch)cubedseededyellowwatermelon 1/4cupverticallyslicedredonion 1/2cupcrumbledfetacheese

INGREDIENTS (Serves 4-6)

1hothousecucumber,halvedandseeded, but not peeled 2 red bell peppers, cored and seeded 4plumtomatoes 1redonion 3garliccloves,minced

23oz.tomatojuice(3cups) 1/4cupFairwaywhitewinevinegar 1/4cupFairwayoliveoil 1/2tbsp.Fairwaykoshersalt 1tsp.freshlygroundFairwayblackpepper A few sprigs of cilantro (for garnish)

DIRECTIONS

WHISKtogetherfirst4ingredientsinalargebowl.Addtomato,watermelon,andonion;tosstocoat.Sprinklewithcheese;tossgently.

DIRECTIONS

ROUGHLY chop the cucumbers, bell peppers, tomatoes, andredonionsinto1-inchcubes.Puteachvegetableseparately into a food processor fitted with a steel blade andpulseuntilitiscoarselychopped.Donotover-process!

AFTER each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, oliveoil,saltandpepper.Mixwellandchillbeforeserving.Thelongergazpachosits,themoretheflavorsdevelop.Garnish with cilantro and, for a kick, spike with Tobasco!

Farm t o Table (continued...)


CHAMPAGNE SALAD WITH PEAR, BLUE CHEESE, CANDIED WALNUTS

20M


FOR THE SALAD Salad greens of your choice, mixed greens, arugula,butterlettuce,etc. 1largepear,BoscorBartlett,sliced1/4–inchthick 4oz.bluecheese,crumbled 1cupwalnuts,wholepieces 1/2cuppowderedsugar Oil for frying

FOR THE DRESSING 1/4cupFairwayextravirginoliveoil 1/4cupFairwayChampagnevinegar 1tbsp.shallot,mincedfine 2tbsp.FairwayDijonmustard 2tsp.Fairwayhoney 3/4tsp.Fairwayseasalt 1/4tsp.freshgroundFairwayblackpepper

DIRECTIONS

FOR THE CANDIED WALNUTSHEATasmallpotwithabout1inchofcanolaoiltoabout350F.Inanothersmallpot,addwalnutsandcoverwithcoldwater.Bringnutstoaboil.Drainimmediatelyandcoatwithpowderedsugar.Thesugarwillmeltonthehotnutsandformaglaze.

FRYnutsinoilforafewminutesuntilcrispy.Becarefuladding the nuts to the oil as the moisture will cause the oiltobubbleandspatteratfirst.Removefromoilanddrainonpapertowels.

FOR THE DRESSINGWHISK together, in a small bowl, vinegar, shallots mustard,honeyandslowlydrizzleinoliveoil.Seasonwithseasaltandfreshgroundblackpepper.

TO ASSEMBLE THE SALADCOMBINE salad of your choice, pear slices, crumbled blue cheese, candied nuts and toss lightly with Champagnevinaigrette.Seasonwithsaltandpepper,mixwellandserve.-ƒ


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

PreparationCook pasta according to package directions. Meanwhile, sauté shrimp and scallops with2 tablespoons olive oil until thoroughly cooked; deglaze with lemon juice. Drain pastaand combine with seafood, tomatoes, lemon zest, arugula, basil and remaining olive oil.Serve with bread crumbs over the top.

Ingredients1 box Barilla® Veggie Farfalle6 Tbsp. extra virgin olive oil, divided½ lb. peeled shrimp½ lb. bay scallops (optional)1 Tbsp. lemon juice

1 tsp. lemon zest1 pint grape tomatoes, halved1 cup arugula6 basil leaves, fresh1 Tbsp. bread crumbs*, toasted

*How to make the bread crumbs:1 cup bread crumbs3 Tbsp. extra virgin olive oil1 Tbsp. parsley

1 clove garlic, mincedTo taste salt and black pepper

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

Preparation time: 20 minutes Servings: 6

©2013 Barilla America

Our Top Nutrition Tips for the Season

>>

FairwayHealthy 10

Breakfastisyourmostimportantmeal.Eatcompleteproteinslikeeggs,yogurt,milk,etc.aswellaswholegrainslikeoats.Ifeggsaretoomuchoryouwantsomevariety,trynonfatGreekyogurtalongwithsomeberries.

Enjoy an after-breakfast and before-lunch, mid-morning snack.Thiswillhelpinsurethatyouhaveenoughcaloriesearlierinthedaytostaveoffexcessiveeatinglater.Oneofmypersonalfavoritesnacksaroundthattimeissimplyahandfulofalmonds.It’sjustenoughtoget me to lunch and help me power through the most importantpartofmyday.

Formostpeopletheirbiggestmealisdinner.Thisisn’tsohealthy.Tryandtaperyourmealsasthedayprogresses,withyourbiggermealsearlierintheday.Inaddition,tryand make dinner your lightest meal and, if possible, a bit moreontheearlierside.

Not everyone needs to be on a “no-carbohydrate” diet like so many people are on, but you should try and limit substances like high fructose corn syrup commonly foundinsodaandsportdrinks.Thesesugarysubstancesareunquestionablylinkedtoillnesseslikediabetes,cardiovasculardisease,andobesity.

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

1 BIG BREAKFAST

2 SNACK IT

3 TAPER MEALS

4 BAN SUGAR


HEALTHY LIVING

Looktodietaryfatsforenergy.Healthyfatsgiveyousustained energy, far better than the sugary counterparts youmighthavebecomeusedtoeating.Oilslikeoliveoiland even coconut oil are healthy fats that are easy and delicioustocookwith.Avocadosandmacadamianutsalso represent sources of healthy fats that provide an abundanceofenergy.

Water is the most important key nutrient of the human body and should actually make up the majority of a healthyphysiology.Unfortunately,countlesspeoplewalkarounddehydrated.Yetqualitywateriseasilyfoundinbottles and, despite its availability, remains an under-consumednutrient.

Regular bowel movements are important to proper health.Yet,perhapsduetoshyness,wedon’tseenearlyenoughwrittenaboutit.Dailybowelmovementscanbepromoted by filling your cart up with healthy leafy-greens and other high-fiber vegetables and consuming ample amountsofsalad.

Everyonehasdifferentsleepneeds,butweallneedadequateamountsforoptimalhealthandfunction.Togetthe most out of your waking hours, be sure you make the most out of your time, not just during your work day, but fromsunsettosunrise.

If you’re not careful, you’ll have too many foods in yourcartwithpreservatives.Tryyourbesttoeatfresh,prepared foods, as they will help reduce the amount of preservatives, chemicals, and artificial ingredients in your diet.Someofthesenastysubstancescandoeverythingbad to the body from making fat loss difficult to actually creatingdisease.

Evenasmallamountofexercisecanpaybigdividends.Exercisingkeepsyourbodyleanandstrong.Evenifyoucan’t get to the gym for an hour a day three times a week,takefrequentwalksafterdinnertimeanddothingslikeusingthestairsinsteadoftheelevator.

5 FAT FIX

6 MORE WATER

7 STAY REGULAR

8 GET ZZZ’s

9 EAT CLEAN

10 GET EXERCISE


LOSE 1 INCH OFF YOUR WAIST IN 2 WEEKS

TAKE THE CHALLENGETM

Visit specialk.com for more information

WAKE UP AND SMELL THE HYDRATION.

containsnatural caffeine

premiumcoconutwater

potassiummagnesiumsodiumcalciumphosphorus

5electrolytes

dairy free & lactose free

ZICO_latte_6.75 x 9.875.indd 1 2/22/13 1:46 PM

CHOBANI, INC. 147 US Highway 320, Norwich NY 13815, Toll free: 1-877-847-6181 ©2012

PEARTUBES

NEW BITES

COFFEE

CARAMEL PINEAPPLEBANANARASPBERRYDARK

FIG ORANGENEW to the Chobani Family in 2013

Chobani BiteChampions TubesNew 6-oz flavors

CHOCOLATE

CHOBANI.COM

RECIPES OF THE RIVIERA, FROM MARSEILLES TO PORTOFINO!

Mediterranean Meals>>

O ur favorite recipes are the product of a Mediterranean-inspired

longing, a great love for the sea, and the culture and history of this French andItaliancoastalparadise.

Thebountyofthecoastisintoxicating.Bouillabaisse! Salade niçoise! Fresh fish (branzino! orata!) and briny mussels.Fragrant basil, bright lemon, and plenty of garlic. oregano, rosemary,andmint.

On the rocky coast of Liguria, vendors hawk resta,stringsoffreshhazelnuts.Ships sailing into port against a sea breeze are greeted by the heady fragrance of sweet basil—that’s how dense and lush herbs thrive on the steep hillsides near Genoa. Andeverywhere,thereispesto.

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

and hundreds of years. The wrinklyolives are ubiquitous finger food, orthey get mashed up with olive oil and becometapenade.Eachfall,ripeolivesare crushed into a potent pulp that will form the basis for cooking everything, drizzling on everything, and dressing salads. Wooden salad bowls do notget washed, only rubbed, so that the extra virgin oil will flavor the wood and imbuesaladstocome.

Andthenthereareperfecttomatoes.Beautiful eggplants. Artichokesin springtime. Fennel. The thrillof brandade—still-hot salt cod, crushed witholive oil andgarlic (what else?).The magic of a minestrone, simmered for a lavishly long time, so that the veggies and beans and perhaps short ribs melt into each other and the whole housesmellswarmandsymphonic.It has caught the attention of nutritionists and food writers that all

this is not only incredibly romantic and delicious, but also healthy.We’ve always known eating fresh, wholesome, unprocessed foods, simply prepared is good for the body andsoul.Webelieveinthestaggeringpower of good olive oil, and support feastingonveggies,fruits,andgrains.Also: fresh fish and shellfish, nuts and seeds, and lots of herbs and spices…

Also important: fresh air, and leisurely, beautiful meals enjoyed with family andfriends.Andaglassofwineortwoatdinner.CometoFairwaytoenjoyallthe delights the Mediterranean has to offer,freshfromtheregion,toyou.

HEALTHY LIVING

by Hannah Howard


DIRECTIONS

HEATovento400°.Placeparchmentsheetsonworksurface,withwidesidefacingyou.Put1fishincenterofeachsheet.Seasonfishwithsaltandpepper,drizzlelightlywithoilandpour1tablespoonwineovereach.Foldparchmentoverfish,leavingnoopeningsandcrimpedgestightlytoseal.Placepacketsonarimmedbakingsheetandbakefor25minutes.

MEANWHILE, combine vinegar and shallot in a small saucepan;bringmixturetoaboilovermedium-highheatandcookuntilreducedbyhalf,about10minutes.Removefromheatandstirinchives,thymeandmarjoram.

BRINGamediumsaucepanofsaltedwatertoboil.Addonion,asparagus,carrotandcelery.Cookuntilvegetablesaretender,about5minutes.Drain.

REMOVEfishpacketsfromoven;openpacketsand,usinga metal spatula, carefully loosen fish from parchment and slideontoservingplates.Arrangevegetablesaroundfish.Drizzlewithvinegarandserveimmediately.

GREEK SALAD

STEAMED ORATA

30M

30M


1hothousecucumber,unpeeled,seeded andsliced1/4-inchthick 1redbellpepper,large-diced 1yellowbellpepper,large-diced 1pintcherryorgrapetomatoes,halved 1/2redonion,slicedinhalf-rounds 1/2poundfetacheese,1/2-inchdiced(notcrumbled) 1/2cupcalamataolives,pitted

FOR THE VINAIGRETTE 2 cloves garlic, minced 1teaspoondriedoregano 1/2tsp.FairwayDijonmustard 1/4cupgoodredwinevinegar 1tsp.koshersalt 1/2tsp.freshlygroundblackpepper 1/2cupgoodoliveoil


4(1-pound)cleanedwholedorade(withheadandtail) Fairway salt Fairway freshly ground black pepper Fairway extra-virgin olive oil 4tbsp.drywhitewine 3/4cupveryhighqualitybalsamicvinegar 1tbsp.finelychoppedshallot 1teaspoonfinelychoppedfreshchives 1tsp.finelychoppedfreshthymeleaves 1tsp.freshmarjoramleaves 12smallcipollineorpearlonions,peeled 8asparagusspears,cutinto3-inchlengths 2mediumcarrots,cutinto3-inchmatchsticks 1celerystalk,cutinto3-inchmatchsticks Specialequipment:4(13-x18-inch)sheetsparchment

DIRECTIONS

PLACE the cucumber, peppers, tomatoes and red onion inalargebowl.

FOR THE VINAIGRETTE, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl.Stillwhisking,slowlyaddtheoliveoiltomakeanemulsion.Pourthevinaigretteoverthevegetables.Addthefetaandolivesandtosslightly.Setasidefor30minutestoallowtheflavorstoblend.Serveatroomtemperature.


SICILIAN CAULIFLOWER30M


1headcauliflower,cutintoflorets 8tbsp.Fairwayextra-virginoliveoil Kosher salt 1/2cupgoldenraisins 1cupMarsalawine Gratedzestandjuiceof1lemon Gratedzestandjuiceof1orange 1tsp.mincedwhiteanchovy

1tsp.redpepperflakes 1tsp.cuminseeds,toasted 1tbsp.honey 4shallots,minced 1garlicclove,minced 1/2cuppinenuts,toasted 2tbsp.capers,rinsed 2tbsp.choppedfreshflat-leafparsley

DIRECTIONS

PREHEATtheovento400°F.Tossthecauliflowerfloretswith2tablespoonsoftheoliveoilandsalt.Spreadthemout on a baking sheet and roast until lightly golden brown,about20minutes.Removefromtheovenandsetasidetocool.Meanwhile,plumptheraisinsintheMarsala.

WHISK together the lemon and orange zests and juices,

theanchovy,redpepperflakes,cumin,andhoney.Whiskintheremaining6tablespoonsoliveoil.In another bowl, combine the shallots, garlic, and a pinch ofsalt,andletsitfor5minutes.

TOSS together the cauliflower, raisins and Marsala, pinenuts,andcapers.Addtheshallotmixturetothevinaigretteandpouroverthecauliflower.Stirintheparsleyandserve.

RecipescourtesyofFoodNetwork,LaCucinaItalianaandMichaelSymon.-ƒ

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

Five B IG Energy Foods!by Dr. Carlon M. Colker, Fairway’s Resident Health Expert

FAIRWAY ALMONDS

Almondscanbeafantasticadditiontoyourdietformanyreasons.Almonds are a great source of healthy fat and thus can provide efficient and lasting energy that far outpaces any kind of sugar you might otherwiseputinyourbody.Nutsdotendtobehighincaloriesbecausetheyaresohighinhealthyfats,butdon’tletthatscareyou.Almondsin particular contain special essential fats that satisfy your appetite and cravings and actually help prevent you from reaching for less healthy formsoffatandsugaryfoods.Almondbutter,whichcanbegroundfreshfor you right there in the Fairway store, is a wonderful condiment and far superiorforyourhealthwhencomparedwithpeanutbutter.

GREEK YOGURT

Greek yogurt has more protein and less overall calories than traditionalyogurt.It’strulyanamazingdeparturefromregular

yogurt because even the non- fat version has a mysteriously decadentcreaminesstoitthattranscendsthecommonsenses.Whiletherearemanydifferentversionsofflavors,myfavoriteisthenon-fatplain.Iliketoaddsmallamountsofhoney,granola,

or berries just to give it enough flavor without overdoing the calories.Greekyogurtcanbeeatenasanearlyorlate-daysnack,

or even as an interesting breakfast variation

1


HEA:THY LIVING

ENERGY BARS

While many adults teach their kids not to snack between meals because it ruins their appetite, for the adult, proper snacking is an important way to prevent gorging oneself at mealtime.Ofcourseifyourchildisanathlete,an energy bar may be just what the doctor ordered for them to be able to power through thephysicaldemandsofcompetitiveathletics.Check out Fairway Market’s health and energy bar aisle and, trust me when I tell you, it will blowyourmind.Thenumberofchoicesisastounding, and that’s important because therearesomanydifferentformulas,flavors,andspecialtyingredientstochoosefrom.

FRESH FRUIT

I realize you have heard it before, but what kind of doctor would I be if I did not remind you of the old adage “an apple a day keeps the doctor away”? But seriously, few if any energy snacks compare to natures choices.Notonlydoyouhaveanamazingvariety of choices to select from, but FairwayMarkethaschoicesthatarebeyondcompare.Freshfruitcanalsobeexpensive,andIrealizethat.But the beauty of the produce at Fairway Market is that, in all my years, I’ve never walked in to one of our stores and not found a great deal on one or morefruitselections.

DRIED FRUIT

Driedfruitcontainsquickenergycalorieswithahighfiberload.Combinedwithnuts,andyouhavetrailmix.Whetherit’s Fairway brand raisins, dried cranberries, dates, dried apricots, or one of the many other selections, you simply can’tgowrong.Thegreatthingaboutdriedfruithastobetheirconvenience.Theyaresmall,fiteasilyintopocketsand tight spaces, and don’t really spoil for a very long time.So,ifyouarelookingforhealthy,naturalenergy,thatis convenient, relatively inexpensive, and easy to transport, look no further than the vast selection at Fairway Market! See you there!

3

4

5


Carlon M. Colker, M.D. National Health and Nutrition Advisor,

Fairway Market

EAST WEST MARKETING GROUP JOB DESCRIPTION26178 RCHP / Lysol Healthing Ad Resize / / SIZE: W: 6.75 x H: 4.75 / BLEED: {T 0.125, B 0.125, L 0.125, R 0.125} / SAFETY: {T 0.125, B 0.125, L 0.125, R 0.125}

FILE NAME: 26178_LysolHealthing_HPAd_A DATE: 3/14/2013 OPERATOR: rg ILLUSTRATOR FILE AT: 100%WIP.01:RCHP:26178 RCHP:GRAPHICS:LAYOUT:26178_LysolHealthing_HPAd_A.ai

EAST WEST MARKETING GROUPP (212) 951-7220F (212) 951-7201

(www.eastwestmg.com)

CLIENTReckitt Benckiser, Inc.

Sara Weishaar

EW CONTACTDanielle Tellier

LIMITATION OF LIABILITY. DO NOT PROCEED TO NEXT STEP IN PRODUCTION WITH THIS MATERIAL WITHOUT PROPER INSPECTION:ALL MATERIALS SHOULD BE THOROUGHLY INSPECTED BY THE RECIPIENT IMMEDIATELY UPON RECEIPT OF SAME. IT IS THE RESPONSIBILITY OF THE RECIPIENT TO EXAMINE AND PROOFREAD ALL

MATERIALS BEFORE RELEASE TO FINAL PRINTING AND PRODUCTION. SHOULD THE MATERIALS BE FOUND TO BE INCORRECT UPON INSPECTION DESCRIBED ABOVE, PLEASE CALL YOUR CONTACT AT EAST WEST CREATIVE. THE LIABILITY OF EAST WEST CREATIVE SHALL BE LIMITED TO COSTS OF CORRECTING MATERIALS SUPPLIED DEEMED TO BE AT FAULT. EAST WEST CREATIVE WILL NOT BE LIABLE

FOR ANY OTHER LOSS OR DAMAGE INCLUDING BUT NOT LIMITED TO COSTS OF PREP WORK, PRINTING, OVERTIME, PRESS DELAYS AND/OR MISSING INSERTION DATES.

6.75"4.7

5"

DIET PEPSI, the Pepsi Globe and LOVE EVERY SIP are trademarks of PepsiCo, Inc.DIET PEPSI, the Pepsi Globe and LOVE EVERY SIP are trademarks of PepsiCo, Inc.

FAIRWAY FAST

MEALS TO GET YOU FROM THE KITCHEN TO THE TABLE FAST

>>Quick, Easy Dinners

by Hannah Howard

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

A stock is bubbling, veggies are getting sliced and diced, meats are marinating,flavorsmelding.Youbaskin the miraculous process of creating a wonderfulmeal.

There are other days when life calls: work, responsibility, family, friends.Andthen—BAM—it’sdinnertime.

Every home cook should have a few quickie, go-to options. I like pastawith whatever I have in the fridge—leftover beans, or veggies, or seared

steak…anythingatall.IfIhavenothing,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-fedgirl.

If you have the chance to swing by Fairway and only a few precious minutes to spend in the kitchen, you’re in luck. I loveour kebabs, skewersofhighestqualitybeefandfreshveggies.Orchoosefromsevendifferenttypesof hand-crafted (not machine made) burgers. Carnivorous bliss. They areall made from the finest and freshest ingredients daily. Throw on the grill

or in a pan and dinner is served. Or grab a Fairway rotisserie chicken (perfection!). Our fresh, handmadeFairway ravioli is a great choice for vegetarians.Fairwaysoupsofferquickcomfort. Quiche and a simple greensalad beat the heat. World famousroast beef from the deli, cut how you like it, on a Fairway baguette with melty provolone.There’salwaysourbelovedhotbar.Somanyoptions,suchlittletime.

There’s nothing like a simple, spot-on mealafterabusydeal.Nextorderofbusiness: enjoy!


DIRECTIONS

COOK the asparagus in a large pot of boiling salted water untilcrisptender,about2to3minutes.Withaspiderorslotted spoon, remove asparagus from boiling water to abowloficewatertocoolandstopthecooking.Whencool,strain,cutasparagusinto1-inchpieces,andsetaside.

RETURN the water in the pot to a boil, adding additional water,ifnecessary.Addthepastaandcookuntilaldente,tenderbutstillfirmtothebite,about8minutes.Drainthe

pasta,reserving1cupofthecookingliquid.Heattheoilinaheavylargeskilletovermediumheat. ADDthegarlicandsauteuntilfragrant,about20seconds.Addasparagustotheskillet.Seasonwithsaltandpepper,totaste.Addthepasta,andifneeded,someofthereservedcookingliquid.Tosstocoat.Addtheprosciutto,mozzarella,andbasil,andtosstocombine.Turnofftheheat.Seasonwithsaltandpepper,totaste,andserve.

SPAGHETTI WITH ASPARAGUS,SMOKED MOZZARELLA AND PROSCIUTTO

10M

DIRECTIONS

COMBINEthetequila,limejuice,orangejuice,chilipowder, jalapeno pepper, garlic, salt, and pepper in a large bowl.Addthechickenbreasts.Refrigerateovernight.

HEAT a grill with coals and brush the rack with oil to preventthechickenfromsticking.

REMOVE the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side downforabout5minutes,untilnicelybrowned.Turnthechickenandcookforanother10minutes,untiljustcookedthrough.Removefromthegrilltoaplate.Covertightlyandletrestfor5minutes.Servehotoratroom

TEqUILA LIME CHICKEN10M


2lbs.asparagus,trimmed 3/4lbs.spaghetti 4tbsp.FairwayEVOO 4garliccloves,minced Fairway salt and freshly ground black pepper 6oz.thinlyslicedprosciutto, cut crosswise into strips 6oz.Fairwaymozzarellacheese (madefreshdaily),diced(about1cup) 6tbsp.thinlyslicedfreshbasilleaves


1/2cupgoldtequila 1cupfreshlysqueezedlimejuice(5–6limes) 1/2cupFairwayfreshlysqueezedorangejuice(2oranges) 1tbsp.chilipowder 1tbsp.mincedfreshjalapenopepper(1pepperseeded) 1tbsp.mincedfreshgarlic(3cloves) 2tsp.Fairwaykoshersalt 1tsp.freshlygroundblackpepper 3whole(6split)bonelesschickenbreasts,skinon


FAIRWAY CHICKEN MILANESEby Chef Mitchel London

10M

FAIRWAY STEAK AU POIVREby Chef Mitchel London

10M

DIRECTIONS

SEASON cutletswithsalt/pepper.Now,dipcutletsintoflourfirstthentheeggsandnowthecrumbs.Heatoilinpanto350F.

PAN-FRYthecutletsforapprox.3minutesoneachside.Removeandpatdry.Placeonwarmplatesandre-season with salt and pepper

TAKE your ready salad greens (endive, baby arugula, little red onion) and dress with extra-virgin olive oil and fresh lemonjuice.Mixandplaceontopofcutlets.Addseasalt.

DIRECTIONS

SEASON the steak with the salt and then press all the crackedpeppercornsintosurfaceofthemeat.

HEAT the clarified butter in a heavy sauté pan on top ofyourstove.Placesteakinpan,donottouchfor5minutes.Turnoverthemeatandcookforanother4minutesforRareForMediumrareturnover1moretimeforanother3minutes.Removeandkeepwarm.

ADDmustardandcreamtothepanandbringtoaboil.Placethesteakinthepanandturnoffheat.-ƒ


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


3tbsp.peppercornscrushed 2 pieces Filet or Strip steak (Filet is easier) 1cupheavycream Fairway salt Clarified butter 2tbsp.FairwayDijonmustard

Quick & Easy Dinners (continued...)


discoverGood for you. Mindful of the environMent.

©2013 Nestlé Waters North America Inc. nwna10630*Excludes Label and Cap

rsrce10630_7_fairway_ad_m.indd 1 2/22/13 11:47 AM

Ciara’s GreatTasting Kombucha

RENOURISH YOUR BODY.DRINK FOR YOUR HEALTH

Black Tea • Blueberry Pomegranate • Coconut Splach

Ginger Obsession • Totally Berry • Mango Berry • Green Tea

Lemon Zest • Apple Spice • Peach Bellini

Family-owned, local businessStrengthns the Immune System • Balances the Metabolism

Enhances Detoxification Througn the Liver

read about Ciara’s story at happyliverinc.com

WWW.THESMOKEHOUSENY.COM914-630-4788

HEALTHY, LIGHT AND EASIER THAN YOU’D IMAGINE

>>

T rue or false? Cooking fish is arduous, tricky, and only tobeattemptedbyseriouscooks.False!Thetrickis

startingoutwithfresh,qualityfish.AtFairway,ourseafoodisasfreshasseafoodcouldpossiblybe.Everymorning,ourmaster fishmongers are up way before the crack of dawn to head to the docks and procure the day’s freshest, best catches.We’retherebeforetheboatsgetin.We’redeeplycommittedtobriningyouthehighestqualityfishwecangetourhandson.Trustus,youwantyourfishmongertobeabitobsessed.

Fresh fish needs little embellishment—its flavor is fragile, bright,anddelicate.Keepitsimple.Asprinkleofsalt,afewgrindsofblackpepper,asqueezeoffreshlemon,perhapsatouchoffreshherbs.

It also needs little time—fish cooks fast! A few minutes in the pan,underthebroiler,oronthegrillandyou’regood.

Check out a filet of fresh salmon, cod, or halibut, and you’ll notice pearly webbing— you’re looking at its connective tissue,collagen.Ascollagendissolvesduringcooking,thefish changes from translucent to opaque and separatesintothosebeautifulflakes.Andvoilà,yourfishisdone.Soeasy.Wepromise.

Bonus points: fish is rich in protein, full of heart-healthy omega-3s, andpackedwithvitaminD, zinc,magnesiumandiron.Tasty,healthy,fast…win,win,win!

Fast Fish

FAIRWAY WHOLE ROASTED BRANZINOby Chef Mitchel London

10M


2 Branzino 1headoffennel Fairway salt and pepper 4tbsp.Fairwayextra-virginoliveoil 3tbsp.toastedpinenuts

DIRECTIONS

PREHEAT ovento450.Patfishdry.SeasonevenlywithSaltandpepperaswellasthetopsofthefennel.

SLICE the bulb into thin slices and place on a heavy cookiesheet.Laywholefishonslicedfennel.Drizzlethefishwith1tbloliveoileachandapinchofseasalt.Placeinmiddleoftheovenfor25min.

REMOVEfromoven(Fennelonthebottomis100%edible).Placefishonplate,layerthefennelnexttothefish.Add1tbsp.oliveoiloneachfish.Addtoastedpinenuts

by Hannah Howard


FAIRWAY FAST


Approx.½lb.skateperperson 1cupflourfordressing 1stickbutter Juiceof1lemon 2tbsp.flatparsley,chopped Fairway salt and pepper


FOR THE SALMON 4tsp.Fairwayextra-virginoliveoil,divided 4(6-oz.)salmonfillets,skin-on 2tsp.seasoning,recipefollows 1tsp.salt 1/2tsp.freshgroundblackpepper Fairway Mango Salsa (sold pre-made in-store)

FOR THE SEASONING 21/2tbsp.paprika 2tbsp.salt 2tbsp.garlicpowder 1tbsp.blackpepper 1tbsp.onionpowder 1tbsp.cayennepepper 1tbsp.driedoregano 1tbsp.driedthyme

DIRECTIONS

MELT4tbsp.ofbutterinaheavypanthatwillholdbothpiecesofskate.

SEASONskatewithsaltandpepper.Dredgeskateinflour,thenshakeanyextraflouroff.Whenpanismediumhot,placefishinpan.Donottouchskate2-3minutes.After2-3min,turnskateover.

PLACE inovena400˚Fovenfor5min.Afterremovingthefish,removeanythinginthepanwithapapertowel.Addtheremainingcoldbuttertopan.Heatuntilitstartstofoam.Addlemonjuiceandparsley.Fishonplate,coverwithsauce.

FAIRWAY SKATE WINGS MEUNIEREby Chef Mitchel London

15M

GRILLED SALMON WITH FAIRWAY MANGO SALSA20M

DIRECTIONS

PREHEAT a grill to medium. Combine all seasoningingredientsthoroughly.

BRUSHbothsidesofthesalmonwiththeoliveoil.Seasonthe salmon on both sides with the seasoning, salt and pepper.Placethefishonthegrill,skinsidedownandcookforabout3minutesthenturnthefish45degreesandcookforanadditional3minutes.Turn thefishoverandcookfor an additional 2 minutes, or until cooked through to the desireddegreeofdoneness.

REMOVE the fish from the grill and serve with the fruit salsaspoonedoverthefish.Serveimmediately.

Fast Fish (continued...)


FISH TACOS45M


FOR THE SLAW Approx.4cupsshreddedcabbage 1smallcarrot 2-3greenonions 1/2-1jalapeñochile 1clovegarlic,peeledandchopped 1tbsp.limejuice 2tbsp.mayonnaise Sugar, honey or agave nectar to taste (optional)* Fairway salt and pepper

FOR THE FISH 1/2-3/4lb.snapper,sole,tilapiaorcatfish 1/3cupallpurposeflour 1/2tsp.salt 1/4tsp.freshlygroundpepper 1/8-1/4teaspoonsmokedpaprikaorchipotlepowder 2tbsp.vegetableoilsuitableforhighheatcooking(like safflower or grapeseed)

8corntortillas Cilantro leaves, avocado, lime wedges and your favorite salsa for garnish

DIRECTIONS

PLACEcabbageinabowlandsprinklesalt.Massageandsqueezeitwithyourhandstohelpitreleaseitsliquidandwilt.Setitinastraineroverabowl.

PEEL and shred the carrot with a grater, slice the green onions,seedandchopthejalapeño.Tossinasmallbowl.Separately, whisk together garlic, lime juice and mayonnaise.

ADDexcessliquidfromcabbagetothebowlwiththecarrots,onionandjalapeño.Pourthemayonnaise-limejuicemixtureoverandtoss.Seasontotastewithsaltandpepper and add a little sugar, honey or agave nectar to balance(ifdesired).

MIX together flour, salt, pepper and paprika or chipotle powderonaplate.Heataheavy(castironifpossible)panovermedium-highheat.Dredgethefishintheseasonedflourmixture,shakingoffanyexcess.Addoiltopan,heatuntilshimmeryandaddfishtopan.Cookforabout2 minutes per side, carefully flipping only once with a spatula.Meanwhile,heatthecorntortillasone-by-oneinaheavy,drypanuntilsoftandwarm.Wraptheminacleanclothasyougo.

SERVCE the fish on a platter with the tortillas, slaw, cilantro, avocado, lime and salsa on the side, letting each dinerassemblehisorherowntacos.


FIVE-MINUTE MISO-GLAZED TOASTER OVEN SALMON

5M

DIRECTIONS

WHISKtogethermiso,sake,soysauce,oil,andsugar.Rubmixtureovereverysurfaceofsalmonfilets.Transfertoaplasticzipperlockbagorsealablecontainer.Proceedimmediately to next step, or for best results, marinate for about30minutesoruptotwodays.

PREHEATabroiler(toasterovenorregularoven)tohigh.Coverasmallbroilerpanwithaluminumfoil.Rubexcessmarinadeoffofsalmonandplaceonbroilerpan.Broiluntiltop surface is well charred and salmon is barely warm in thecenter,about5minutes,usingthefoiltoprotectanyareasthatthreatentoburn.Serveimmediately.


1/4cupredorwhitemiso 1/3cupsake 1tbsp.soysauce

2tbsp.vegetableoil 1/4cupsugar 4skinlesssalmonfilets,atleast1inchthick, 5to6oz.each


100% All Natural Ingredients

F r e s h K o s h e r

Homestyle Soup


DIRECTIONS

GRIND chilies, coconut, coriander, cumin, turmeric, garlic, andgingerinaspicegrinderorblenderuntilverysmooth.Setaside.


7Kashmirichilies 1/2mediumcoconutscraped 1tbsp.corianderseeds 1/2tbsp.cuminseeds 1/2tsp.turmericpowder 10mediumclovesofgarlic 1/2inchpieceofginger 2tbsp.vegetableoil 8curryleaves 2 slit green chilies 1smallonionslivered 2 cups water Fairway salt 1/2inchthickfilletsofanyfirmwhite-fleshedfish

GOAN FISH CURRY15M

HEAT oil in a large heavy-bottomed lidded saucepan over high heat until shimmering. Add the curryleaves and chilies and stir till they splutter and release their aroma, about 15 seconds. Reduceheattomedium.Addtheonionandcook,stirringoccasionally, until softened but not browned, about5minutes.

ADD the spice paste and keep stirring from time to time until it releases an aroma and the oil begins to float on top, about 5minutes. Addwater, stir,closethelidandbringthecurrytotheboil.Onceboiled, check seasoning and add salt if needed.Reduce heat to low and slide in the fish fillets until theyaretotallyimmersedinthecurry.Letthefishcook gently for 5minuteswithout stirring. Serveimmediatelywithsteamedwhiterice.-ƒ


North Country Smokehouse products are hands down favorites among some of the country’s most discerning chefs.

The exceptional smoked delicacies have been the secret staples of five-star restaurant and luxury resort kitchens for dec-ades –

try North Country Smokehouse and taste why.

North Country Smoke House are active members of The American Culinary Federa-tion, The James Beard Foundation, and the North

American Meat Processors Association.


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

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

For more recipes visit us at www.danielefoods.com

Homemade Pasta Salad with Daniele, Inc. Sopressata

Connect with Us!

www.DanieleFoods.com

Buon Appetito, from our family to yours!

Scan here for more tasty

recipes and to learn about charcuterie.

Food, Family & Passion

Family owned and operated for three generations, Daniele, Inc. has been hand-making some of the finest charcuterie in the world. Our pork is slow-cured for

months using basic ingredients like salt and time.

Look for us in the deli section and behind the deli counter.

Sopressata Del Duca® Prosciutto Pancetta

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

All Natural & Fresh Authentic Indian Meals

Gcafespiceglobalwcafespice.com


THE BEST FRUITS & VEGGIES RIGHT NOW

Ripe For P icking>>

by Hannah Howard

Sugar Snap PeasSugar snap peas are sometimes called mange tout in French, meaning “eateverything,”fromthesweetpeatothecrunchypod.Theytastelikespringtime. Stir-frywithThaicurrypaste,limejuice,andmint.Dipinartichokecream,hummus,eatlikepotatochips.

FennelThe bulb, foliage, seeds, and even pollen of the fennelplantaretastyingredients.Theyshareafresh,bright,licorice-yflavor.Slicethebulbpaper-thin and toss in an arugula salad with orangeandpecorino.Grill,roast,orbraisetocoaxoutperfume-ysweetness.

ArugulaInspringtime,thislovely,pepperygreenisatitsbest.Wecan’tgetenough of the tender leaves that snap with just-a-bit bitter, spicy flavor.PerfectforsimplesaladswithFairwayEVOOandasqueezeoflemon,orwiltedandnestledinpasta.Feelvirtuous!Arugulaisfullofantioxidants,enzymes,vitaminsAandK,andfolicacid.

FigsFigsareundeniablysexy.IfyouthinkfigsonlycomeinNewtons—youareinforatreat.Stickysweet,luscious,juicy,betterthancandy.Addtosalads—perhapswithchèvreandwalnuts.Roastwithhoney,servebesidecheeseoratopicecream,feastyourheartout.

S pring has sprung! Spring and summertime is synonymous with fruit andveggieheaven.Pickoutanythingfromourrainbowselectionof

dazzlingproduceandyoucan’tgowrong.Herearesomeofourfavoritestogetyoustartedandinspired.


Sweet CherriesWhatmakesahouseahome?Abowlofcherriesonthetable.Deep,dark, and lusty Bings or floral, rose-hued Rainiers are in season for but awonderfulflash.Pitandsoakinbourbon,orwhateverliquorsuitsyourfancy.Cherrypie!Cherryclafoutis!Cherrypreserves!Thetrickisnoteating‘emallbeforeyougettoit.

LeeksLeeksaregentleveggies,withafresh,grassy,cleanflavor.They get along great with pretty much whatever herbs, spices,andflavorscometheirway.Goodleekandpotatosoupisethereal.Welikeleeksinourrisotto,oursautéedwithchickpeas,orinatartwithplentyofGruyere.Fullofflavonoids,vitaminsAandK,fiber,andvitaminC.

TomatoSummer wouldn’t be summer without ripe, drip-down-your-chin tomatoes.Thistimeofyear,theydon’tneedanythingbutperhapsadrizzleofyourbestFairwayEVOOandasprinkleoffleurdesel.Butif you were to add some hand-pulled Fairway mozz’ to the mix, some creamyavocado,andahandfulofherbs,we wouldn’t complain.

ApricotsBeneath the velvety skin of the perfect apricot is wonderfullydenseyetpillowy,juicyflesh.Takeabiteandlifeisgood.Addtoyourcapresesaladforanawesometwistonaclassic.Greatwithorzoorwildriceandpistachios.Serveovericecream.Or slice and grill for unthinkable caramelized apricotperfection.

StrawberriesSure, we’ve got strawberries all year round, but summer meanssweet,sweetstrawberriesareattheirverybest.Fillyourbasket,baby!Slicethetopsoffandpopintoyourmouth.Repeat.Repeat.Orbakeastrawberrypie,assemblean easy shortcake, whip up a smoothie, or serve a pitcher ofstrawberrymintmargaritastoyourveryluckyfriends.

RhubarbThe pretty pink stalks bursting forth from the earth are little messengers delivering happy news: spring is here! Lip-puckeringly tart, rhubarb often coziesuptoitssweetsisterstrawberry.Bakeintopies,stewwithchickenorpork,ormakeabrightspringtimejam.


despaña, the source for authentic spain

www.despanabrandfoods.com

Half the Calories of Sugar!5 Calories per Serving

=Sweetness of

1/2 tsp.Domino® Light

Sweetness of1 tsp.Sugar

dominosugar.com

DURING THE HOLIDAYS AND EVERYDAY HORMEL TASTES GREAT!

hormelfoods.com

Fresh, Easy and Delicious.From the Americas to the Far East, Australian lamb

is a global staple. Chefs love it for its versatility,

home cooks adore it for its flavor and everyone

appreciates it for being all-natural, pasture raised,

and free of artificial and hormonal additives.

Naturally lean, tender and mild tasting, Australian

lamb is a world-class choice for any cuisine. MARINADE

1 medium sized onion, quartered

4 cloves garlic, peeled

1 bunch scallions, both white and green parts, trimmed

1 bunch fresh cilantro leaves

1 teaspoon dried oregano

3 bay leaves

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 cup white wine, dry

½ cup olive oil

CHIMICHURRI

¾ cup olive oil

3 tablespoons red wine vinegar

1 tablespoon lemon juice

½ cup parsley

2 cloves garlic

1 bunch scallions, both white and green parts, trimmed

1 tablespoon dried chili

salt and freshly ground black pepper

TO SERVE

fresh green chili

LAMB

1 Australian boneless lamb leg, butterflied

Brazilian Style Butterflied Leg of Lamb with Chimichurri

METHOD

Place all marinade ingredients into a blender and process until slightly coarse. Turn lamb so the bottom faces you. Take netting off leg and cut through half way down and lay the leg flat. Place leg into a large tray and pour marinade over, rubbing into the meat. Cover with cling wrap and refrigerate overnight. Remove lamb from refrigerator 30 minutes before cooking.

For the chimichurri, place all ingredients into a food processor and blend; do not mix too much. Let stand for 1 hour.

While chimichurri is resting, preheat outdoor grill to medium high. Cook lamb for 30 minutes, turning once. Lamb should be cooked to medium. Rest lamb for 20 minutes.

Serve with a fresh green chili, if desired.

SERVES 4 PEOPLE

Australian Lamb Ad.indd 1 2/25/13 3:22 PM

YOUR NOT SO SECRET WEAPON>>N othing says summertime like

flipping juicy burgers on a grill.Even better with a cold beer in hand, your friends around and really good tunesplaying.Exhale.

According to Psychology Today, barbecues are great for your mental health.Wecouldhavetoldyouthat.Hanging, cooking and eating outside are a welcome reprieve from our at-our-desk lunches and grab-a-protein-bar, run-out-the-doormornings.(Forcity dwellers and rainy days—cheat withagrillpan.)

Grilling is also a healthy cooking option—it’s a way to seal in flavor withoutaddingmuchfat.We’reafan

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

chicken thighs with Fairway pesto.Sprinkle shrimp with cumin, coat tuna steaks in sesame seeds, grill sardines and mackerel and finish with asqueezeoflemon.Clamsonthehalfshell. Oysters. Italian sausage withpeppers and onions. Burgers. Wildsalmon.Thepossibilitiesareendless.

For dessert? Oh, man. Grilledpineapple, grilled peaches, grilled grapefruits—these things are revelations.OrpickupsomeFairwaypoundcake, let it get warm and just-a-bit charred, and top with Nutella, or chocolate sauce or that grilledpineapple…Is there anything better? Wethinknot. HappySummer!

(continued...)


The Gril lby Hannah Howard


GRILLED SAUSAGES WITH CARAMELIZED ONIONS AND APPLES

30M


8sausages 2 tablespoons butter 2 medium onions, halved and sliced 3largeapples-peeled,cored,andcutintothin wedges 2 tablespoons apple cider or red wine vinegar 2 tablespoons brown sugar, packed Salt and pepper to taste

DIRECTIONS

PREPAREgrillforhighheat.Withafork,pokesausagesseveraltimes.Placeinapot,coverwithwater,and

simmer over medium-high heat until cooked through, about7minutes.Removefromheat,andsetaside.

WARMbutterinaskilletovermediumheat.Stirinonions,andcookuntilsoftandtranslucent.Stirinapples,vinegar,andbrownsugar;cook,stirringgently,untilcaramelized,about10to15minutes.Seasonwithsaltandpepper.

Meanwhile, place sausages on grill (or under broiler), and cookuntilwellbrowned.

SERVEonamoundofcaramelizedapplesandonions.

The Gril l (continued...)


GRILLED LAMB CHOPS30M


2 large garlic cloves, crushed 1tbsp.freshrosemaryleaves 1tsp.freshthymeleaves Pinch cayenne pepper Fairway sea salt 2tbsp.extra-virginoliveoil 6lambchops,about3/4-inchthick

DIRECTIONS

PREPARE griIn a food processor fitted with a metal blade add the garlic,rosemary,thyme,cayenne,andsalt.Pulseuntilcombined.Pourinoliveoilandpulseintoapaste.Rubthepasteonbothsidesofthelambchopsandletthemmarinateforatleast1hourintherefrigerator.Remove from refrigerator and allow the chops to come to room temperature;itwilltakeabout20minutes.

HEAT a grill pan over high heat until almost smoking, add the chops andsearforabout2minutes.Flipthechopsoverandcookforanother3minutesformedium-rareand31/2minutesformedium.

Vitamins A, B* and C deteriorate sitting in water. That’s why we keep ours stored separately in our unique cap, so the vitamins stay fresh.

© 2013 T

he R

ising

Beverag

e Com

pan

y, LL

C * V

itamin

s B5 an

d B

12

| 0 SUGAR | 0 CALORIES | NATURALLY SWEETENED | | ELECTROLYTES | NON-GMO | GLUTEN-FREE |

1.8

77

.42

0.1

85

0 a

ctivatedrinks.com


BLUE CHEESE BURGERS20M


2 pounds ground chuck 1poundgroundsirloin 1/2cupseasoneddrybreadcrumbs 1/4cupsteaksauce 3extra-largeeggs 11/2tsp.koshersalt 3/4tsp.freshlygroundblackpepper 8to10hamburgerbuns 8oz.bluecheese,sliced Arugula and sliced tomatoes, for serving, optional

DIRECTIONS

CAREFULLY mix the meats, bread crumbs, steak sauce, eggs, salt, and pepper with the tines of a fork, but do not mashthem.Lightlyformhamburgerpattiesandpresslightlyintoshape.

PREPAREacharcoalorastove-topgrill.

COOKthehamburgersfor4minuteson1side,thenturnandcook3minutesontheothersideformedium-rare.

REMOVEtoaplateandcoverwithaluminumfoil.Allowthehamburgerstorestfor5minutes.Meanwhile,grillthebuns,cutsidedown,for1minute,untiltoasted.Placeahamburger and a slice of blue cheese in each bun, plus arugulaandtomato,ifdesired,andservehot.

Recipes courtesy of Ina Garten and Serious Eats.

The Gril l (continued...)


GRILLED PINEAPPLE DESSERT15M


1largepineapple,peeled,coredandcutinto1inch thick slices 3/4cuptequila 3/4cupbrownsugar 11/2tsp.vanillaextract 1/2tsp.groundcinnamon vanilla ice cream

DIRECTIONS

MIXtequila,sugar,vanillaandcinnamontogetheruntilsugarisdissolved.

PREHEAT grill then place pineapple on grill (you can alsoputthepiecesonskewerstomakegrillingeasier).

BASTEwithtequilamixturewhilegrilling.Turnoccasionally.Grillabout10minutes.Servehottoppedwithascoopoficecream.-ƒ

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

Fairway Spring 2013 Breyers FSI half page.pdf 1 3/18/13 9:05 AM

ATALANTA CORPORATION | WWW.ATALANTACORP.COM | 908-353-8000

FIND THESE CHEESES & MORE TO DECORATE YOUR PARTY PLATTER AT

AD SPACE

SPRING/SUMMER SELECTIONS

Wonder ful Wines>>

by Joshua Wesson, Fairway’s Resident Sommelier

VINHO VERDEHailing from the northernmost part of Portugal, light, lilting, and supremely mouthwatering Vinho Verdes serve upmaximumrefreshmentwithaminimumofalcohol.

CRU BEAUJOLAISLooking for a desert island wine that goes with everything from grilled tuna and shrimp-on-the-barbie to BLTs, burgers, and tomatoes with fresh mozz’? The message in thebottleissimple:CruBeaujolais.

PROVENCAL ROSEIspinkthenewblack?Threesipsofayoung(asin2012)herb and cassis-scented Provencal rose is all it will take to

make you say “oui, oui, oui!”

MOSCATO D’ASTIWhat’simpossiblylowinalcohol(under6%),wayupthere in deliciousness, gently sparkling, inexpensive, and tastes like a bowl of freshly cut, insanely ripe peaches, apricots, and nectarines? Moscato d’Asti!



Empire Kosher produces the best tasting and highest quality truly natural, socially responsible, and strictly kosher poultry products for a diverse range of customer needs and preferences. Empire Kosher chicken and turkey are not only for those who keep kosher for religious reasons; Empire Kosher is the best option for any consumer who wishes to eat healthy and safely, buy responsibly, promote worker and animal rights, protect the environment, and support local farmers and their communities.

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

Dedicated to the principlesof truly natural

AD SPACE

on any Palmolive® dish liquid (20 oz. or larger)

SAVE AHORRA25¢

Manufacturer’s Coupon • Cupón del Fabricante Expires 6/30/13 • Vence 6/30/13

CONSUMER: LIMIT ONE (1) COUPON PER PURCHASE OF PRODUCT AND QUANTITY STATED. No more than four (4) coupons for the same product in same transaction. Do not send this coupon to Colgate-Palmolive Company. Void if transferred, sold, auctioned, reproduced or altered from original. You must pay any sales tax. RETAILER: Colgate-Palmolive Company will reimburse the face value plus 10¢ handling if submitted in accordance with our Redemption Policy. For policy and/or coupon redemption send to: Colgate-Palmolive Company, P.O. Box 880249, El Paso,TX 88588-0249. Cash Value 1/100¢. Coupon may not be bought, reproduced, transferred or sold. Void where prohibited or if transferred to any person, firm or group prior to store redemption. Valid only in the USA, its territories, and possessions. Redeemable at Food, Drug, Discount and other Stores accepting coupons.

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

IT TRANSFORMS EVERYTHING>>

Great V inegarby Hannah Howard

K ing Henry II of Franconia passed through Piacenza once, in roughly

1046, and was given a barrel ofbalsamic vinegar. New Yorkers werea little late to the balsamic vinegar party—like, by a thousand years, give ortakeafewcenturies.Then,SteveJenkins brought balsamic to Fairway, andeverythingchanged.

Balsamicisabeautifulthing.Itbeginswith the must—the detritus left behind after grapes are crushed for winemaking—as well as the particular locale of these grapes, the soil where they are cultivated and the climate of this particular part of the Apennine MountainsofEmiliaRomagna.Then,thismustiscooked.

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

These reprobates found themselves desperately seeking shelter from theravages of a disease that had wiped out much of the populace. Thebasement they found themselves in was in fact the facility used to age a sweet, dark vinegar made by a nameless local. The thieves drankthe vinegar for no particular reason, and the vinegar acted as a panacea againsttheplague.Balsamicvinegarwasborn.

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

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

fibers, so adding it to marinades or braising liquids will help tenderizemeat), and add tang to vinaigrettes, saucesanddesserts.Well,hellothere,you luscious strawberries drizzled with balsamic vinegar!

These select Fairway brands should be part of your arsenal:

Fairway Premium and Super-Premium Balsamic Vinegars

ItservestoreasonthatFairwayMarketoffersnotjustthe finest Aceto Balsamico Di Modena made, but we offeritatseriouslyunbelievableprices.Weimport

the best of it in barrels and we bottle it ourselves, as we’vebeendoingsince1980.(continued...)



Le Vinaigre de Banyuls

Banyulsissweet,nuancedandwonderful.Ithasadistinct,toastynuttinessandnotesofvanilla,licorice,gingerbreadandplum.Ithailsfromthebreathtakingtownof Banyuls-sur-Mer on the coast of the Mediterranean, on the scenic slopes of the CatalanPyrenees.UseBanyulsvinegartomarinatechickenorfish,ortodeglazeyourpanaftersautéingduck,mushrooms,seascallopsorfoiegras.-ƒ

Fairway Lambrusco Vinegar

The Italian lambrusco grape grows only in the southern tier of Lombardy, as well as parts of Emilia RomagnaandVeneto.Afteradecade-longwane,lambruscohasonceagainbecomeveryfashionable,butthistimeit’sahigh-qualitywine,andthezestforthefizzy,foamy,slightlysweetredstuffhasbecomeaseriousvogue.OurLambruscovinegarisatoncesour-sharpandintenselysweet.Hasthatbitoffizzandthattouchofberry.Itseffectuponsaladsisnothingshortofmagical.

Fairway Saba

Saba(orvincotto,ormostocotto)comesaboutviathelong,slow-cookingoftheliquidaccruedfromre-pressingthedetritusfromcrushedwinegrapes.Akeyingredienttogive stews and sauces a deeper and more complex flavor, as a de-glazing medium to pour over scallops and other seafood, chicken, duck, veal and lamb, as a digestif with

sparklingwaterandiceorasasauceforsorbetsandicecream.

Fairway Traditional Artisanal-Quality White Balsamic Vinegar

It’s a chef-favorite because foods get imparted with remarkable flavorwithoutbeing“stained”brown.Ourwhitebalsamicisastunner.It’sagedinantiquewoodenbarrelsanderuptingwithbright,deepbalsamicflavor.Crazygooddrizzledonfreshfigsorberries.

Fairway Catalan Wine Vinegars

FromthePrioratandPenedesvineyardsofWesternCatalonia;thebrilliantMoscatellvinegarissweetlikeabalsamic,butlighterandgentler.TheVermouthvinegarissweet, too, and like nothing you and we have ever tasted—sort of like bubble gum fromthegods—aremarkablevinegarforallpurposes,particularlyforvinaigrettes.TheChardonnay vinegar is made from the grapes used to make the super famous and belovedCavavinegaralsofromthisarea.AndourCabernetSauvignonisjustthefinestredwinevinegarmade.

V inegar (continued...)

110 | FLAVORS MAGAZINE110 | FLAVORS MAGAZINE

Mestemacher, famed German bakers, created allnatural, whole grain bread. The extensive rangeincludes: Pumpernickel, Whole Rye, Three Grain,Sunflower Seed, Whole Rye with Muesli and FitnessBread. High fiber, low fat plus cholesterol-freecharacteristics mark the entire line. Except for theFitness Bread, each of the varieties is also wheat-

free. The long shelf life, resulting frompasteurization of the bread, adds to theproduct’s outstanding qualities.Mestemacher breads have received theWhole Grain Council’s stamp of “100 %Excellent Source of Whole Grain”.

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

Gourmet Nectars, made of 30% hand-pickedfruit from the fertile Nile Valley. Pureed wholefruit (not just juice), never frozen, never fromconcentrate. Makes a great smoothie, ice popor even a cocktail!

FOR RECIPES THIS ISSUE>>BRANZINO WITH LEMON AND FENNELThis simply delicious (and deliciously simple) dish calls for a fruity, but dry white wine—like a Sardinian Vermentino or Austrian Gruner Veltliner— that echoes the lemon and fennelasitcutsthroughthefish.

GRILLED SALMON & MANGO SALSAThetangy-sweetsalsadrivesthematchhere.Besttogowithanoff-drywhitewine—likeaMoselRieslingQbAordemi-sec Vouvray—that can both follow the sauce and flatterthesalmon.

SPAGHETTI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTOThis super-savory pasta studded with asparagus fairly begs for a crisp, clean, cool-climate white wine—like a Loire Sancerre or Marlborough Sauvignon Blanc— that accentstheasparagusasitrefreshesthepalate.

FAIRWAY CHICKEN MILANESEThis dish is a snap to prepare, and even easier to partner with a food-friendly white wine—like an Oregon Pinot Gris or Argentine Torrontes—that won’t get in the way of the chicken’sstraightforwardsavoriness.

FAIRWAY STEAK AU POIVREA big, spicy red wine—like an Aussie Shiraz or California Syrah—would make a fine table-mate with this spiced-upbistroclassic.Foranextrameasureofdeliciousness,servethewineslightlychilled(30minutesinthefridgeisperfect).

GRILLED LAMB CHOPS WITH ROSEMARYForget Myle’s rants in “Sideways”—when it comes to pairing red wines with herb-scented lamb chops, rich-tasting Merlots—like Pomerols from Bordeaux or Merlots fromWashingtonState—arethewaytogo.

Wine Pair ingsby Joshua Wesson, Fairway’s Resident Sommelier



St. Dalfour France introduces its latest culinary triumph: Organic Dessert Sauces with no fat, no cholesterol and low glycemic index. These sauces

are a perfect complement to fresh fruit, ice cream, yogurt and cakes.The strawberry sauce is wonderful on top of cooked broccoli!

St. Dalfour France Organic Dessert Sauces

HANDCRAFTING IRRESISTIBLE ICE CREAM SINCE 1870.

“LET ME CHECK. NOPE, MACHINES DON’T CRAFT ICE CREAM BY HAND.”

Bud CurriePint-packer in chief

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

Enjoy these European favorites

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

RITTER SPORT CHOCOLATE

LANGNESE HONEY

MANNER WAFERS

CAVENDISH & HARVEY CANDY

Euro-American Brands

FOOD & TRAVEL

FAIRWAY BRINGS ITALY TO YOU>>V iva Ital ia!

By Lori Jean Levy

B eing hands-on makes all the difference.Weareveryproudof

what we have going on at Fairway Market. Each season is chock fullof promise. For us this spring isno exception. Steven Jenkins andI flew over to Italy and spent six days doing the mad traverse across the land. From Rome to MonteSan Savino, Arezzo, Forli, Treviso, Bologna, Modena and Milan we did not let the inclement, erratic, snowy weather deter us from our mission.It was time for our site visits. It isan important time of year for us to see the production of our killer new specialty items that we have lovingly been referring to in toto as “Fairway Italia.” Theseincludeourbronze-cut

artisanalpastasfromPuglia;allsevenvarieties are marvelous. The roughtexture of each piece, imparted by virtue of being cut on bronze dyes and air dried, allows the sauce to clingtothepastaratherthanrunoff,as is the case with commercial grade products. We implore you to try it.Theshapesalonewillmakeyousmile.We continued our whirlwind tour visiting the maker of our soon-to-debut bruschetta toppings, including caponata and tapenades, all made lovingly from old family recipes in Tuscany. With ear-to-ear grins weapproved the first production run andgotback in thecar.TheTuscanEVOO from the first pressing of the season was thick, rich and grassy-

green; it knockedour socksoffwithits depth of flavor and long, peppery finish.Wewouldvisitthreemoreoliveoil producers, each immaculate, state-of-the-art facilities and all family-operated. Pleased with ourselves,we fueled-up on espresso and drove northtowardsVeneto.

The sweet smell of potatoes was intoxicating as we watched the mini tri-color gnocchi roll off theproduction line. Pure and perfectbambini;anothersure-firehitisonthehorizon.(Staytunedtoourwebsite,www.fairwaymarket.com, for launchinformation).Thedaysandthemileswerepassingquicklyaswemadeourway toModena. In the (continued...)


FAIRWAY GOES TO ITALY

BerkelslicingmachineforprosciuttoandotherItalianmeats.BELOW:Oliveoilbottlesonproductionassemblyline.


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

The highlight of the trip was a home-cooked dinner prepared by the mother ofoneofourclosestassociates.Highon a hill overlooking all of Modena, wesattoenjoyasensuousfeast.LaSignora C’s tortellini in brodo is the single most divine and elegant food I have ever eaten. The preparationinvolves the gathering of sisters, nieces and cousins who spend an entire day together rolling and shaping thousands upon thousands of little “belly button” shaped gems. As folklore has it, tortelliniwas born thousands of years ago in Castelfranco, when an innkeeper, completely smitten with a beautiful Bolognese woman named Lucrezia

Borgia, peered (or, more accurately, peeped)atherthroughakeyhole. Itis said that all he could see was her navel.Hisobsessionplayeditselfoutin the kitchen and hence tortellini werecreatedinherimage.

Signora C’s tortellini were filled with the finest meats available; capon,pork, mortadella and prosciutto were combined into a ripieno which filled the delicate egg pasta. The clearbrothwasfragrantandrich inflavor.While customarily made with capon, Signora C explained that a neighbor had brought her a peacock, so in the pot it went. I dream of returning toModena on a tortellini making day.How I long to stand at that wooden table alongside Signora C and all of her kinfolk making perfect belly buttontwistswithmylittlefinger.Wecamehomesatisfied.Belliesfullof the promise of all of the fine new Italian Specialty items soon to line the shelvesofourstores.-ƒ

OnsiteinModena,wheretheFairwaymagicbegins.ABOVE: Steven Jenkins and Lori Jean Levy dip into the BalsamicVinegarreservesintheagingroom.

V iva Ital ia! (continued...)


www.foodworksint l .com

Thomas Export/Foodworks, are pleased to partner with Fairway to offer the best in French cheeses! Indulge yourself in some fresh goat cheese from the

Loire region such as SELLS SUR CHER from Jacquin or some rich and creamy BRILLAT or DELICE DE BOURGOGNE from Lincet or traditional

mountain cheeses like COMTE or OSSAU IRATY. All available at Fairway

$1.00 Off Any One

DEALER: Turkey Hill Dairy will reimburse you for the face value of coupon plus 8¢ handling, provided you and the con-sumer have complied with the terms of the offer. LIMIT ONE COUPON PER TRANSACTION. Cash value 1/30¢. Good only on products indicated. Any other use constitutes fraud. Void where prohibited, restricted, or taxed. Void if reproduced, transferred, or sold. For redemption, mail to: Turkey Hill Dairy, CMS Dept.#20735, One Fawcett Drive, Del Rio, TX 78840.

No big words, no long lists. Just more cream.

No big words, no long lists. Just more cream.

MANUFACTURER’S COUPON | EXPIRES 1 1/30/2013

©20

13 T

urke

y H

ill D

airy

Any one 48 oz. container of Turkey Hill All Natural Ice Cream

Comments or questions? Call 800 MY DAIRY. Visit our website at turkeyhill.com.

WBCHEESE.com

World’s Best Cheeses

800-WBCHEESE - Crystal Sales: 800-225-3573

WBCH

EESE

WBCH

EESE

WORLD’S BEST CHEESES LEADERS IN DOMESTIC AND IMPORTED CHEESES

AD SPACE

For recipes visit:sableandrosenfeld.com

12 Lawton BoulevardToronto, OntarioM4V 1Z4 Canada

Vodka Tipsy Fiery Olives

Vermouth Tipsy Onions

Tipsy Cocktail Stirrers

Vermouth Tipsy Olives

Blue CheeseTipsy Olives

SPRINGTIME ENTERTAINING WITH

SABLE & ROSENFELD

Whiskey Tipsy Cherries

Spicy Olive Bruschetta

Mediterranean Olive Bruschetta

Puerto Rican Jayuya Blend>>

The Most Delicious C of fees in the Wor ld

by Hannah Howard

W hen you come into Fairway Market, you see rows and

rows of wonderful barrels filled to the brim with all shades of shiny, smooth, brownbeans.Here’sapeekintohowtheygetthere.Hint:it’salaboroflove!

It starts with the beans…which starts with the farmers, their families, and just-right soil, weather, and rain needed to nurture what will eventually becomeaperfectcupofcoffee.

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

department. Benny has been withthe Fairway family since 2005, buthe has been part of a coffee familypracticallyhiswholelife.Bennygrewup in Queens and the Dominican Republic, so he is a New York guy with apassionforincrediblecoffee.WhenBenny was 13 years old, he startedworkingonhisneighbor’scoffeefarmintheDominicanRepublic.Hequicklybecame fascinated with the process, andcoffeebecamehispassion.

Benny and his team put our coffeebeans to the test with the continuous

goalofgreat-tastingcoffeeinyourcup.The number one rule: our beans are treated with respect and care.Whatdoes this mean? This means we stay away from mainstream commercial coffee—corner-cuttersandcompaniesthatclearlyputquantityoverquality;this means we buy directly from small farms and estates that we have personal connections with, because we know they feel the same devotion tocoffeethatwedo.

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


FOOD & TRAVEL

San Pedro, high up in the mountains of Jayuya. It’s the truest of soulful,little family operation in a Puerto Rican paradise where every tree has itsownname.They’vebeengrowingcoffeethereforfourgenerations,andstill hand-pick beans and dry them in 100-year-old antique drums. Wegetthecoffeedirect—nomiddlemen.That means we can insure sky-high qualityandofferatrulygreatprice. When Benny visits, he takes part in the process, from hand-picking to sorting to hulling. During those long days at

the farm, he shares conversations and meals with the family, and of course somefreshcoffee.

When the fresh beans arrive to the New York area, our talented roasters roast them impeccably, so as to coax out the perfect symphony of flavor. The result is a coffee thattastes a bit sweet and wonderfully caramelly, with notes of chocolate andspice.WithFairwaycoffee,youknowexactly thequality, flavor andtaste you’ll be getting, and that’s somethingspecial.-ƒ

TRY FAIRWAY’S PUERTO RICO JAYUYA BLEND EITHER IN STORES OR BUY IT ONLINE.


Now, dinner'scomplete.

Plan tonight's dinnerat www.birdseye.com

USING THE FINEST MEAT FROM SUSTAINABLE SOURCESRAISED WITH 100% VEGETARIAN FEED & NO ANTIBIOTICS

TRADITIONAL ITALIAN SALUMIHANDCRAFTED IN THE USA BY

RENOWNED CHEF PAUL BERTOLLI Made by Hand with Love,Time and a little Wine.

Volpi WineSalami.

FAIRWAY’S FAVES FROM AROUND THE WORLD BY GURU STEVE JENKINS

O live O il Revelry!>>

W e’ve seen the face—your expression of sheer delight whenyouvisitouroliveoil stations inourstores.

Next, cue the amusement-park level of enjoyment, as you tastewith a sense of discovery, relishing the depth of flavor thatburstsinyourmouth.

When you’re choosing among the best of the best olive oils that Fairwayoffers (and you knowwewould neverofferyouanythingless),thereisn’tonethat’sbetterthanthe other. It’s amatter of preference and an affinity fora certain taste—whatever flavors and aromas that entice you.We knowyou’re as inquisitive as I am, starving forasmuchfoodknowledgeasIhavealwayspursued.Andwe know you’ve wondered: How do they do it? How does each Fairway brand extra-virgin olive oil taste so special? How is it that each is distinctive and unparalleled in its richnessyetequallydelicioustooneanother?

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

(EVOO) details that you seek to tempt your taste buds andnourishyourthoughts.

LET’S START WITH OUR BARREL OILS. Thesehigh-qualityextra virgin olive oils each come from one sub-region, and were chosen by an expert (ME, of course) who obviously is extremelypassionateaboutoliveoil.Theolivesaregrownbyaspecificfarmer,andtheyaremilledbyaspecificmiller.Plus, these oils are unfiltered, preserving their rusticity through decantation, whereby the oil sits undisturbed for weeks in a tank to allow the solid material in the oil to sink tothebottombecauseofgravity.That’swhyanunfilteredoilcanbeasclearasafilteredone.

Since Fairway buys these oils in bulk, the result is a low price for YOU and our other customers. If these oilswere bottled and labeled at their origins, they would retailforalotmorethanwecharge.Thereare15barreloils, which include:

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

BARBERA WESTERN SICILIAN (ITALY)

TREVI UMBRIAN (ITALY)

GATA-HURDES EXTREMADURA (SPAIN)

PUGLIESE ORGANIC (ITALY)

CATALAN ARBEQUINA (SPAIN)

AUSTRALIAN PICUAL

GREEK KALAMATA PELOPONNESUS

LUQUE ORGANIC (SPAIN)

BAJA MEXICAN

OLIVIE PICHOLINE LANGUEDOC (FRANCE)

ITALIAN RIVIERA TAGGIASCA

NATURVIE EXTREMADURA ARBEQUINA (SPAIN)

CABECA DAS NOGUEIRAS (PORTUGAL)

ARGENTIAN MENDOZA

FAIRWAY CALIFORNIA ASCOLANA

Just this Januarywechose toofferourCaliforniabarreloil pressed from the ascolana olive rather than the usual mission olive. Black peppery; alluring pungency; fine,fine, rich, creamy and fruity; notes of green tomato,toasted almond, green banana, fresh-mown grass, cooked artichoke,fennelandmint.


FOOD & TRAVEL

NOW OUR HOUSE OILS DESERVE SOME ATTENTION, TOO. They include the All-Purpose EVOO (the one that established us as the authority and source for serious olive oil),theOrganicEVOO,andtheUnfilteredEVOO.Fairwayhas strictly blended the oils from specific groves lying in Southwestern Umbria and northern and central Puglia in an attempt to achieve a certain flavor, texture, fragrance, and cost profile, one that delights us as serious cooks andasassiduousshoppers.Wehavesucceededmightily

ineachregard.Theseoliveoilsdisplayadepthofflavorwith a lingering and pleasurable finish, a creamy texture, analluringfragrance,andaremarkablylowprice.(They’reallcertifiedkosher,too.)Theystandasatestamenttoourlofty 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 arangeoffoods.

AND OUR ARBEqUINA OLIVE OIL FROM CATALONIA! A long, pepperless, gentle finish, an olive oil with that suave sophistication that is thehallmarkofarbequinaoliveoil.It’sadream.

AND LAST, BUT CERTAINLY NOT LEAST, IS OUR BEAUTIFUL BAENA EVOO, which we actually bottle at the mill to retain its prestigious DO (or Denomination of Origin) we would lose if we bottled it ourselves.Plus, we want to offer you the bigger,three-litersizewecan’tfillintheU.S.We’vealready described it in perfect prose here, so nowyouhavetoexperienceitforyourself.Samplingitisamind-blowingevent.-ƒ


Job # Prev. Users

Art Director Copy Writer

Acct Mgr.Proj. Manager

Studio Artist

Filename Last Modifi ed

DeadlineClientBleedTrimLive

Cont

ent

Location Fonts & Placed Graphics

TMFHUMP2016 TMFHUMP2016_All Natural_HP_v2.indd 9-7-2012 11:41 AM ffernandez/ffernandez

9/8/12 Jolene Delisle

Tribe None

None Sabina Khilnani

6.75” x 4.75” None

None Frank Fernandez

Family StyleMyriad Pro Bold Condensed, Condensed

Name Color Space Eff. Res.120216_SA_Tribe_02_104_Second-Hor.tif CMYK 582 ppiFacebook.epsTwitter.eps

Cyan Magenta Yellow Black

ffernandez (quad core)

Setu

p

110 Fifth Avenue New York, N.Y. 10011

No

tes

Per

sonn

el

at

None

212-463-1036

Any questions regarding this material please call Print Production Manager Kristen Walsh

Document Path: NYC-Creative:Volumes:NYC-Creative:Studio:MECHANICALS:TRIBE:2012:TMFHUP2016:TMFHUMP2016_All Natural_HP_v2.indd

Inks

ALL NATURAL.ALL REAL.No preservatives. No exceptions.The all natural hummus is here.

Join the Tribe.©2012 Tribe Mediterranean Foods, Inc.

www.tribehummus.com

T:6.75”

T:4.75”

Kosher Certified

You Can Feel atHome in Our House

Get tofu recipes from House Foodsonline at www.house-foods.com

NEW!

T RY A L L 6 F L AV O R S !Kung PaoLemongrass GingerThai Basil

Mushroom Lo MeinPad ThaiToasted Sesame

Noodles

I T ’ S A B O U T T I M E !Real Veggies!

with

TM

Heat & Eat

Vegan

No Preservatives

No Refrigeration tastybite.com

02-22-13 • PHASE 101 rd2JOB #: 2860-087-101

FILE: TB_FairwayAd_Full Page.ai

TB FairwayAd_FULL PAGE

www.desertpepper.com

GOURMET PICNIC BASKETS FOR ADULTS AND KIDS

Fairway in the Park>>

T he sun is shining, the days are long and luxurious, picnicseasonisuponus.Needsomeinspiration?Head

to Fairway and ogle the oodles of delicious possibilities for your shopping basket and picnic basket. A concerton the grass, fireworks in the park, a hike to a waterfall…any outdoor activity is better accompanied by a spread ofgoodeats.

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

As for the food itself, go wild! Choose dishes and snacks that travel well and taste great at room temperature.Sandwiches, salads, cookies, breads, cheeses…yum. Welovefoodsyoucaneatwithyourhands.Thingstodipandsmearanddevour.Jarsofgreatantipastilikethegorgeousstuffwe carry fromAgromonte, Emporio Gourme’, andVilla Reale that you can spread on bread or crackers, and nibblewithchunksofwonderfulcheeseandcharcuterie.

Don’ttakeyourselftooseriously.Trysomethingnewanddeliciousandoutsideyourcomfortzone.Marconaalmondsand French soft dried fruits. Nut butters and incredible

Trinquelinettejam(bloodpeach!richgreenrhubarb!)fromBurgundy(arevelation,betterthangrandma’sjam,really).Bring a jar of our famous Cara Cucina Artichoke and Garlic Cream and we’ll bet you’ll leave with an empty jar, insides swipedveryclean,preferablybyacrustybaguette.

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

Royal Medjool dates. Badoit mineral water. Sea-saltedcaramels fromBrittany. ChilainProvençalhoney—this ishoneytomakeyoulaughandcry.Drizzleitpromiscuously.Alsatian sauerkraut aged a year in Riesling wine with fatback. Mary’s Gone Gluten Free Crackers. Australianroasted tomatoes. Anavieja potato chips from Castile-Leon.Wecouldgoonforever…

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

by Hannah Howard


FUN & ENTERTAINING

Adult P icnic Basket

Fairway in the Park (continued...)


CONTENTS

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

PICNICKING IDEAS

EmporioGourme’–awholegorgeouslineofjars of grilled preserved vegetables from an artisan in Milano, Italy--with pecorino and crispy crackers

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

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

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

1

3

2

4

FAIRWAY IN THE PARK

CONTENTS

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

PICNICKING IDEAS

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

Fresh chevre and sweet wild lingonberry jam from Belberry on Fairway whole grain bread

Baby carrots, tomatoes, and whatever veggies you love in Fairway classic hummus drizzled with your favorite EVOO

Wild blueberry juice in seltzer

Bananas dipped in Fairway house-groundalmondbutter-ƒ

Kid’s P icnic Basket1

32

45


Hillshire Farm has been providing quality meat products since 1934. Our products are versatile, easy to use and available in convenient stay-fresh packaging in a variety of cuts, sizes and flavors. Our portfolio of quality meats includes: Hillshire Farm Deli Select, sausage products (Hillshire Farm Sausages, Hillshire Farm Summer Sausages, and Hillshire Farm Lit'l Smokies) and Hillshire Farm Hams.

Visit us at Hillshirefarm.com

Lower in Sodium*

Low in Fat

Good sourceof Fiber**

Excellent sourceof Antioxidants***

*40-90% Less Sodium than other leading brands **3 to 9 grams per serving ***Vitamin A or Vitamin C© 2013 The Hain Celestial Group, Inc.

Give your soup a check-up.Delicious taste without all the sodium. Health Valley Organic®

No Salt Added soups contain less than 140mg sodium per serving.

Smart, Delicious NutritionFor more heart-healthy products go to www.healthvalley.com

Health Valley Organic® No Salt Added Soups available in Vegetable, Lentil, Minestrone, Split Pea,Black Bean, Tomato, Potato Leek, Mushroom Barley, Chicken Noodle, and Chicken Broth

CRANBERRY, LIME, BLUEBERRY,THE EFFECT OF RED BULL.

WINGS FOR EVERY TASTE.

CLIENT Hain Celestial JOB # HCS_12001 STUDIO:

JOB Martha Stewart Ad PRODUCT Spectrum AD/DESIGNER:

TRIM 6.75” x 4.75” DATE 3/15/13 CD:

BLEED .125” VERSION R1 ACCOUNT:

SAFETY .125" COLOR 4C ACCT. DIRECTOR:

AD James AE Jennifer Signatures required before releasing files.

Seasonal BakeryFRESH BAKED GOODNESSFROM FAIRWAY

>>

T his spring and summer at Fairway is the perfect time to enjoy seasonalbakedgoodsmadefreshinourstorebakeries.All

of our handcrafted treats are baked with care to perfection using onlythebest,naturalingredientsforincredibletaste.

This time of year is perfect time to indulge in our light, seasonal favorites that include ripe fruits, juicy raisins, whole grainsandsumptuousnuts.Nottomentionsweetchocolate!

For breakfast, try our cinnamon raisin bread, raisin walnut

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

No matter what your selection, we are certain you’ll love what’sbakingatFairway.-ƒ

FAIRWAYMARKET.COM | 145FAIRWAYMARKET.COM | 145

FUN & ENTERTAINING

Calcium Rich & Vitamin EnrichedCholesterol & Dairy-Free

Delicious & Nutritious Variety

Enrich your life with non-dairy goodness!

www.TasteTheDream.com ©2013 The Hain Celestial Group, Inc.Like us! Facebook.com/DreamNonDairy

The ChefsBest® Certified Award is awarded to Coconut DreamTM, the Coconut Drink brand highly rated overall by independent professional chefs.

CLIENT Hain Celestial JOB # HCD_13003 STUDIO:

JOB Fairway 1/2 pg PRODUCT Ad AD/DESIGNER:

TRIM 6.75" x 4.75" DATE 03/15/13 CD:

BLEED .125” VERSION MECH ACCOUNT:

SAFETY .125” COLOR 4C ACCT. DIRECTOR:

AD James AE Tamar Signatures required before releasing files.

EVENTS & MORE

Many were skeptical when we planned to open a Fairway Market store in Harlem. And then for our

fourth store to be in industrial Red Hook, Brooklyn—well, peoplethoughtwewerejustplainnuts.Buthowcouldweresist the gorgeous waterfront with a view of the Statue of Liberty? Now, you know we didn’t earn our trailblazer statusbyplayingitsafeandsane.

Our Red Hook location ended up being a diamond in the rough, having the advantage of space and size (our largest storeyetwhenbuiltat52,000squarefeet),plusalloftheuniqueandamazingqualitiesthatmakeourstoresshine:premises-roasted coffee beans freshly ground to order,the largest artisanal cheese counter around, the best of the best deli and appetizing, organic and natural foods at competitiveprices,thehighestqualityUSDAPrimeBeeffrom our Butcher Shop, including our own USDA Prime dry-aged beef, the freshest seafood, the largest selection of daily-delivered produce, a made-from-scratch bakery, traditional groceries, kosher selections, and a variety of health andbeauty aids.Oh, and the specialty imports—olive oils, exclusive artisanal oils and vinegars, tapenades

and sauces, spreads to perfectly complement your perfect cheese,it’sthestuffyoudreamof…

Since Fairway’s arrival and commitment to Red Hook in 2006, we have become increasingly dedicated to theneighborhood’s vibrancy and well-being. So, whenHurricane Sandy devastated our store and our community, it made us more determined than ever to pitch in to get RedHookthroughthisdifficulttime.WebroughtourRedHookemployees toworkatourotherstores;weservedhotmealstoourneighbors;wedonatedfood,money,andsupplies;andweneverlostfaith.

From the restaurants, bars and vintage shops to the corner bodegas,smallbusinessesdefineRedHook.RedHookismoreourhomethanever.Welovethisneighborhood,andare honored to serve our friends, family and neighbors.Come in, check out our even better food store, stay hello to our Fairway Foodies, taste some world-famous olive oil, grab a still hot-from-the-oven bagel, and even enjoy agreatNewYorklunchwithjaw-droppingviews.There’ssomethingmagicalaboutRedHook.-ƒ

FAIRWAY & REDHOOK BOUNCE BACK>>by Hannah Howard

Springing Back


WANT TO HELP RESTORE RED HOOK EVEN MORE?

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

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

EVENTS & MORE

FAIRWAY MARKET UPPER WEST SIDE CAFE

>>W hat’s for Dinner? A n incredible restaurant in a grocery

store? Really? Fairway Market is trulylikenoother.

There is perhaps no place more essentially New York than Fairway Café and Steakhouse, a culinary oasis above the hustle of Fairway’s first andflagshipstoreon74th StreetandBroadway, on Manhattan’s Upper WestSide.Thereareclassicblackandwhite films playing, brick walls, high ceilings, and a panorama of Broadway outofthebigwindows.Therestaurantturns the store’s freshest seasonal ingredients into classic, satisfying, just-plain-good American dishes.Deliciousalchemy.

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

Koch’s official chef at Gracie Mansion forsevenyears.Mitchelworksmagicwith roast chicken, pecan pie, and margherita pizza. Whatever Mitcheltouches turn to gold. And withaisles below of fresh-from-the-docks seafood, dry-aged beef, incredible produce, world-famous olive oil, a cheese playground, and so much more,you’reinforatotaltreat.

The café part means you can get a perfect cup of coffee and Mitchel’slife-changing apple tart on the run.The steakhouse part means you can end your shopping trip with an exceptional lunch or dinner, entertain guests, assemble your family, or enjoy a pre-theater feast. Mitchel’s burgeron house-made brioche is unmarred initsdeliciousness.Thebranzinowithsea salt, olive oil, and fennel is simple andelevating. Carnivores,you’reinso

much luck. The prime dry-aged ribeye and the fabulously juicy New York strip will leave your tummy and hearthappy.Anddon’tforgetdessert,we’ve got the world’s best chocolate mousse and fudge sundaes waiting for your sheer delight. From classicdishes to gluten-free options, and seasonal and regional menus like our Mediterranean Plate, we’ve got something for everyone.We’veevengot a convenient Happy Hour for you aswell.

Check out some of these delicious Café and Steakhouse options and come on in to try them yourself.Love our food so much you want to make it at home? Enjoy these menu recipes straight from Mitchel London’s kitchen to yours.


2tbsp.Fairwayextra-virginoliveoil(startwith2tbsps and add a third if the pan seems dry during cooking) 1cuporsmallbunchgreenonions,thinlysliced 1cuplargeshiitakemushroom(stemsremoved) 1/4tsp.Fairwayfreshgroundpepper 1/4tsp.salt

DIRECTIONS

HEAT a skillet over medium high heat and add the olive oil.Addthescallionsandmushroomsandmixgently,butwell.Addthepepperandsalt.Continuetocookandstiroccasionallyforapproximatelytenminutes.Makesuretoscrapeupthecaramelizedbits.Tasteforpepperandsalt.

SAUTéED SHITAKE MUSHROOMS WITH GREEN ONIONS

15M

by Hannah Howard



1cupbulghurwheat 11/2cupsboilingwater 1/4cupfreshlysqueezedlemonjuice(2lemons) 1/4cupgoodoliveoil 31/2tsp.koshersalt 1cupmincedscallions,whiteandgreenparts(1bunch)

1cupchoppedfreshmintleaves(1bunch) 1cupchoppedflat-leafparsley(1bunch) 1hothousecucumber,unpeeled,seeded,anddiced 2 cups cherry tomatoes, cut in half 1tsp.freshlygroundblackpepper

DIRECTIONS

PLACE the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 11/2teaspoonssalt.Stir,thenallowtostandatroomtemperatureforabout1hour.

ADD the scallions, mint, parsley, cucumber, tomatoes, 2teaspoonssalt,andthepepper;mixwell.Season,totaste,andserveorcoverandrefrigerate.Theflavorwillimproveifthetabboulehsitsforafewhours.-ƒ

DIRECTIONS

PREHEATovento400Fandchooseanoven-prooffryingpanthat’slargeenoughtoholdallthecarrotsinasinglelayer.

PEELcarrots,thencutoffthethinnertipsandcutthethickerendsinhalflengthwise.Cutcarrotpiecesonthe

diagonal,makingthemclosetothesamesizeandshape.Add olive oil to the frying pan and heat to medium hot (the oil should look shimmery, but not be smoking when youaddthecarrots.)Addthecarrots(youshouldhearaslightsizzlingsound.)Sautécarrots3-4minutes,oruntilthesurfacelooksslightlyblisteredandstartingtocolor.

TURN down heat to low and add maple syrup, sugar-free maple syrup, or maple agave nectar, and stir to coat carrots.Seasonwellwithsaltandfresh-groundblackpepper.

PUT frying pan into the hot oven and roast carrots for 10-15minutes,oruntiltheyaredonetoyourlikingandslightlybrowned.Servehot.

MAPLE ROASTED CARROTS30M


2tbsp.butter 1/4cupshallots,minced 3/4cupdrywhitewine 3lbs.mussels,cleanedanddebearded 1/2cupchoppedfreshparsley Fresh ground black pepper to taste

DIRECTIONS

HEATbutterovermediumheatinamediumstockpot..Addshallotsandsautéuntiltranslucent.Pourinwineandmussels.Raiseheattomedium/highandsteammusselsuntilshellsopen,about5minutes.

POURmusselsandcookingliquidintoaservingbowl,sprinkle with parsley and freshly ground black pepper totaste.Serveimmediately.

STEAMED MUSSELS15M

TABBOULEH60M


1lb.babycarrots,peeledandtrimmed (organic carrots are sweetest for this recipe) 1tbsp.Fairwayextra-virginoliveoil 1tbsp.Fairwaypuremaplesyrup Fairway kosher salt and fresh ground pepper to taste


PARMESAN CRUSTED CHICKENSERVINGS: 4 | PREP TIME: 10 MINUTES | COOK TIME: 20 MINUTES

½ CUP HELLMANN'S® REAL MAYONNAISE¼ CUP GRATED PARMESAN CHEESE

PREHEAT OVEN TO 425°F. COMBINE HELLMANN'S® REAL MAYONNAISE WITH CHEESE IN MEDIUM BOWL. ARRANGE CHICKEN ON BAKING SHEET. EVENLY TOP WITH MAYONNAISE, THEN SPRINKLE WITH BREAD CRUMBS. BAKE 20 MINUTES OR UNTIL CHICKEN IS THOROUGHLY COOKED.

4 BONELESS, SKINLESS CHICKEN BREASTS (ABOUT 1¼ LBS.)1 TSP. ITALIAN SEASONED DRY BREAD CRUMBS

©20

13 U

nile

ver I

NT

1177

52

ORGANIZED BY THE OLIVE OIL TIMES, the three-day event in SoHo will be a festival of tastings, workshops and culinary demonstrations by incredible chefs. Aninternational panel of leading experts will identify and honorthebestextravirginoliveoilsintheworld.Youwilllearnmoreaboutoliveoilthanyoueverthoughtpossible.

Much more than the world’s most important olive oil contest, the New York International Olive Oil Competition (NYIOOC) will feature an educational program designed to provide a deep understanding on the world of serious oliveoil.Culinaryprofessionals,foodindustryexecutives,aspiring chefs and journalists are already lining up to attend the two seminars, which will span olive oil production, quality and chemistry, sensory enjoyment, culinaryapplications, olive oil varieties, marketing and promotion, tradeissuesandmuchmore.

TWO FULL-DAY SEMINARS ON TUESDAY, APRIL 16 AND THURSDAY, APRIL 18 ARE OPEN TO YOU. Theseminars will feature lectures by leading experts, scientists

and industry chefs, including Giovanni Colavita, Author Nancy Harmon Jenkins, and Chef Cesare Casella, Dean of The International Culinary Center and chef-partner of Salumeria Rosi Parmacotto. The International CulinaryCenterwillalsoofferspecialolive-oil themeddinnersonApril16and18atL’Ecole,itsacclaimedrestaurant.

ON WEDNESDAY, APRIL 17, JOIN US AT FAIRWAY CAFé, 2127 BROADWAY AT 74TH STREET FROM 2 – 4 PM FOR AN OLIVE OIL TASTING AND CELEBRATION WITH OUR OWN OLIVE OIL GURU, STEVEN JENKINS. Taste life-changing oils from Fairway’s shelves, get a tour from the master behind the oils, and chat olive oilwithSteve.Your friendswill beway impressedbyyour new-found EVOOexpertise.

EVENTS & MORE

THE NEW YORK INTERNATIONAL OLIVE OIL COMPETITION, SPONSORED BY FAIRWAY MARKET, COMES TO NEW YORK CITY

Fairway Event>>

Thisisrockandroll.Thisisexciting,bigstuff.ThisApril,NewYorkCitywillhostthemostimportantextravirginoliveoilcontesttheworldhaseverseen.ItisonlyrightthatFairwayMarket—NewYork’sbelovedEVOOmecca—sponsorthisthree-dayextravaganza.Don’tmissit.Greatchefs,food,seminars,conversation,andofcoursegreatoliveoil.

THE NEW YORK INTERNATIONAL OLIVE OIL COMPETITIONSPONSORED BY FAIRWAY MARKET AND THE OLIVE OIL TIMES

APRIL16-18,2013AT THE INTERNATIONAL CULINARY CENTER

GET TICKETS WHILE SPACE LASTS AT NYOLIVEOIL.COM!


©20

13 SAL

OV N

orth A

meric

a Co

rp.

©20

13 SAL

OV N

orth A

meric

a Co

rp.

A delicious meal with Ronzoni® pasta helps you create memories with family and friends. Ronzoni® always cooks

up perfectly and is available in a variety of cuts, so your favorite recipes are sure to please. Prepare something

delicious today. Serve Ronzoni® pasta.

Bring Family and Friends Together

Ronzoni® Sono Buoni... Ronzoni® is So Good!®

©20

13 N

ew W

orld

Pas

ta C

ompa

ny

A FAIRWAY FAREWELL TO A BELOVED FRIEND

>>

February 1, 2013 was a day of mixed emotion for usFairway folks. While we gathered together to officiallycelebrate the opening of our Kip’s Bay store, we were also overwhelmed by extraordinary sadness having learned thatourdearfriend,EdKoch,hadpassedaway.DidyouknowthatMayorKochwasFairwayMarket’s#1fan?Wehave found some comfort in retelling some of our favorite stories among ourselves, so we thought we might share themwithyou,too.

Mayor Koch was the only person granted the right to run a housechargeatFairwayMarket.Hewouldcomeinoftenenough that he would have twenty to thirty small invoices permonth.Eachinvoicewaspaidbyseparatecheck.“Whynot issue one big check at the end of each month?” Howie Glickberg fondly recalled asking the Mayor who flat-out refusedtherequest.“Because,”Kochsaid,inhisdistinctivequick-wittedmanner,“theControllerisaRepublican,andhedoesn’tlikeme.”

Obsessed with Fairway Market’s signature fresh squeezed orange juice, theMayorwould consume atleastahalf-gallon jugevery twodays.NewYorkCityCouncil Speaker Christine Quinn remembered being outoneevening inCarrollGardenswithMayorKoch.Whensheofferedhimaridehomehesaid“nothankyou” as he had to get to the West Side to pick up orangejuicefromFairway.“Surely,wecanfindorangejuice in the village on our way home,” she tried to reason.TheMayorwasadamantaboutcompletingtheinconvenient taskatFairway.ForKoch, therewasnosubstitute;theMayordidcreditourorangejuiceasthesecrettohislongevity.

Mitchel London, Fairway’s irascible and talented Chef de Cuisine,wasoneofMayorKoch’sclosestfriends.MitchelspentsevenyearsastheMayor’sofficialpersonalchef.TheMayor would entertain a wide array of dignitaries at Gracie Mansion, wowing them with Mitchel’s signature, perfectly executed creations. Koch even pushed Mitchel to writeTheGracieMansionCookbook,whichhedidin1989.Whileliving at the mansion, the Mayor received the Defense Ministerof Israel,ArielSharon. ItwasHanukahtimeandMr.Sharonaskedwherethemenorahwas.Kochsnapped,Londonscrambledandamenorahwasproduced.Sharonthenpushed further. “Whowill sing thesongswhenwelightthemenorah?”Mitchelsmilesasheretellsthestory.Koch hadn’t a clue who could sing the Bruchas and other ageoldhymns.Sharonapparentlysaidwrylynottoworryandthathissecuritydetailwouldsing.“Yoursecuritywillsing the Hanukah songs?” an incredulous Mayor asked.SharonlookedKochsquareintheeyesandsaid,“Mymendowhattheyaretold.IfIwantthemtosing–theysing.”And so they did, following the Blessings over the candles withaheartyrenditionof“RockofAges.”

Mitchelwasoneof the lastpeople to see theMayor.Hebrought him his favorite treat, three chocolate milkshakes, tothehospital.Headdedchocolatemilktothefirst,theonlyone he would get to, and asked his friend if he knew why he addedthechocolatemilk.“Why?”askedMitchel,althoughhehadheard theanswerhundredsof timesbeforehand.“BecauseitisSOgoodandIwanttomakeitlastlonger.”

My favorite pearl of wisdom from the Mayor was a nugget impartedtohimbyhisfather;clearlyitwasadvicehelivedby:“Forgiveyourenemies;justdon’tforgettheirnames.”-ƒ

Mayor Ed Kochby Lori Jean Levy

L to R: Fairway President, Bill Sanford, Mayor of New York City Michael Bloomberg, and former Mayor of New York City EdKochonKoch’s88thBirthday


EVENTS & MORE

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

Real deal, artisanal pasta from Puglia, the boot heel of Italy. Pas-ta is the heart and soul of the Italian kitchen. Pugliese cuts are the quintessential, timeless pasta shapes—classic Southern Italian recipes demand them. The whole wheat (‘integrale’) pasta clings beautifully to sauce. Incredibly delicious and fun to cook with. When we put our label on a product at Fairway, we mean business.

fairwaymarket.com

SO REFRESHINGWELCH’S® ESSENTIALS JUICE COCKTAILS.

NO HIGH FRUCTOSE CORN SYRUP.

12-WEL-190_Essentials_Print_ad_FlavorsOfFairway_675x9875.indd 1 2/20/13 10:40 AM

Documents

Fairway Market Flavors of Spring 2013 Magazine