flavors of fairway spring 2012

flavorsThe Magazine of the Worlds Greatest Food Store

GET YOUR GRILL-ONQuick and easy recipes for those summer nights. Mozzarella, pasta, lobster and more.

THE TASTIEST WAY TO TOUR ITALY, FRANCE, SPAIN AND THE WORLD

THE GREAT ALL-AMERICAN BURGERTHINK YOU KNOW FROM TOMATOES?

OUR MAITRE-FROMAGER SAYS CHEESE.IN FIVE LANGUAGES!

RE-THINK POTATOES

Salted Pink SALT IS THE NEW buzz

MEET THE

FAIRWAY ROCK STARS

FAIRWAY PREMISES-ROASTED COFFEECoffee aficionados, youve found a home. We joyfully offer you nearly 100 varieties of coffee (!), including swiss water decaf, Fair Trade and single origin coffees; 50 different flavors, every day, roasted right at our store.

THE FAIRWAY DUOS:EXTRA VIRGIN OLIVE OIL AND VINEGAROur pride and joy! Our selection of the worlds most extraordinary olive oils and vinegars will blow your mind. Weve traversed through Europe, Spain, France, and beyond, searching for olive oils and vinegars that will change your life for the betterand bring them to you at unreasonably great prices.

BREAK BREAD. EAT. SMILE.Our breads, bagels, cakes, pies, and other baked comforts are unrivaled in their deliciousness. Born from a European tradition, theyre not par-baked like so many other stores when you toss that baguette into your basket, or wrap up those bagels, they are straight fresh out of the oven. They may even still be warm. So tempting they may not even make it through your car-ride home!

THE FAIRWAY STORY.Fairway started in 1933 with Nathan Glick-berg. He founded a small fruit and vegetable stand simply to support his family. Four gen-erations later, the Glickbergs can brag about creating and running a beloved institution, The Worlds Greatest Food Store. As we grow, we stay true to our food-loving and customer-appreciating roots.

USDA PRIME BEEF AND THATS JUST TO START!Our meat program cannot compare to any other supermarket on the planet. All of our Fairway label, non-kosher meat is butchered and packaged in-house. Nobody does this anymore! We carry a full range of USDA Prime Beef, and tons of other seriously-good quality stuff. The only meats good enough for your family and ours!

START YOUR DAY WITH FAIRWAY ORGANICS AND NATURAL FOODSWeve got what you need for a sunny, delicious, healthy morning. Amazingly afford-able organic eggs and milk from small family Pennsylvania farms. Our orange juice is the essence of sweet just-picked oranges. Pick up some bacon and youre good to go.

BEAUTIFUL, BEAUTIFUL PRODUCEWe challenge you not to smile upon walking into Fairway and being greeted by dazzling rainbows of exquisite fruits and veggies. The heirloom tomatoes! the crimson French Lorraine beets, steamed, peeled and trimmed and ready to slice or chunk up for salads, borscht. Every apple you could fathom and more! Were proud to bring you the freshest and best of the earths lovely bounty.

This is Fairway. Welcome!

Shop online.FairwayMarketplace.com

OUR SEAFOOD IS SOOO FRESH!The kind of fresh that means getting up at 4 AM, heading to the docks, and hobnobbing with the fisherman to receive their very finest seafood and fish. Straight from the sea, to the boat, on-ice, to our stores, to YOU.

DELI AND CATERING THAT WILL MAKE YOU RETHINK COOKING Your Fairway deli and appetizing department is where you go when you want a classic and delicious home-cooked meal without the fuss. Crab cakes, Provenal veggies, mashed potatoes, tuna salad, pasta salad, herring, sturgeon, potato latkes, whole rotisserie chicken, soups, and the list goes on and on.

FAIRWAY PREMISES-ROASTED COFFEECoffee aficionados, youve found a home. We joyfully offer you nearly 100 varieties of coffee (!), including swiss water decaf, Fair Trade and single origin coffees; 50 different flavors, every day, roasted right at our store.

THE FAIRWAY DUOS:EXTRA VIRGIN OLIVE OIL AND VINEGAROur pride and joy! Our selection of the worlds most extraordinary olive oils and vinegars will blow your mind. Weve traversed through Europe, Spain, France, and beyond, searching for olive oils and vinegars that will change your life for the betterand bring them to you at unreasonably great prices.

BREAK BREAD. EAT. SMILE.Our breads, bagels, cakes, pies, and other baked comforts are unrivaled in their deliciousness. Born from a European tradition, theyre not par-baked like so many other stores when you toss that baguette into your basket, or wrap up those bagels, they are straight fresh out of the oven. They may even still be warm. So tempting they may not even make it through your car-ride home!

THE FAIRWAY STORY.Fairway started in 1933 with Nathan Glick-berg. He founded a small fruit and vegetable stand simply to support his family. Four gen-erations later, the Glickbergs can brag about creating and running a beloved institution, The Worlds Greatest Food Store. As we grow, we stay true to our food-loving and customer-appreciating roots.

USDA PRIME BEEF AND THATS JUST TO START!Our meat program cannot compare to any other supermarket on the planet. All of our Fairway label, non-kosher meat is butchered and packaged in-house. Nobody does this anymore! We carry a full range of USDA Prime Beef, and tons of other seriously-good quality stuff. The only meats good enough for your family and ours!

START YOUR DAY WITH FAIRWAY ORGANICS AND NATURAL FOODSWeve got what you need for a sunny, delicious, healthy morning. Amazingly afford-able organic eggs and milk from small family Pennsylvania farms. Our orange juice is the essence of sweet just-picked oranges. Pick up some bacon and youre good to go.

BEAUTIFUL, BEAUTIFUL PRODUCEWe challenge you not to smile upon walking into Fairway and being greeted by dazzling rainbows of exquisite fruits and veggies. The heirloom tomatoes! the crimson French Lorraine beets, steamed, peeled and trimmed and ready to slice or chunk up for salads, borscht. Every apple you could fathom and more! Were proud to bring you the freshest and best of the earths lovely bounty.

This is Fairway. Welcome!

single origin coffees; 50 different flavors, every day, roasted right at our store.


OUR SEAFOOD IS SOOO FRESH!The kind of fresh that means getting up at 4 AM, heading to the docks, and hobnobbing with the fisherman to receive their very finest seafood and fish. Straight from the sea, to the boat, on-ice, to our stores, to YOU.

DELI AND CATERING THAT WILL MAKE YOU RETHINK COOKING Your Fairway deli and appetizing department is where you go when you want a classic and delicious home-cooked meal without the fuss. Crab cakes, Provenal veggies, mashed potatoes, tuna salad, pasta salad, herring, sturgeon, potato latkes, whole rotisserie chicken, soups, and the list goes on and on.

fairwaymarket.com 1

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Remember the days when your mother would call her neigboorhood butcher shop and ask whats good today? Well, we do, and weve never done away with it. Day in, day out, our customers call us and ask our butchers what they should make for dinner and we always have an answer for them. Unlike an ordinary su-permarket, we personally inspect and touch every piece of meat before they enter our stores. We know whats good every day of every year. Fairway Full Service Butcher Counter, its more than you expect and all that you deserve.

The Prime Butcher...

USDA PRIME BEEFMany stores will try to confuse you by promoting ridiculously-low prices for meat using the word prime. Look for USDA Prime, not just prime. Only USDA Prime will have superior marbling, great size and fabulous taste and tenderness. If it doesnt look like USDA Prime, doesnt say USDA Prime, doesnt taste like USDA Prime then it is NOT USDA Prime. Stop by any of our butcher counters and ask a Fairway butcher to show you the hallmarks between the real McCoy (USDA Prime) and a wannabee.

USDA PRIME 21-DAY DRY AGED STEAKS What could be more exciting than high-end steakhouse steaks in the comfort of your own home? Nothing. And at Fairways price, what are you waiting for? We dry-age our own USDA Prime Beef right in each store, thereby improving on the best meat on the planet. Our porterhouse is superbly juicyperfect for outdoor grilling, indoor broiling, or pan-searing in a cast iron pan.

NATURVIE SALT FLAKES WITH HERBSFrom beautiful Badajoz, Spain comes your magical dish-finishing flourishsea salt with fragrant dried herbs. Sprinkle on baked potatoes, steak, eggs, roasted veggies, chicken, pasta, or salad for a burst of flavor and a wonderful crunch.

WHY DO THE WORLDS BEST RESTAURANTS SERVE ONLY USDA PRIME?

Its the tenderest, best-tasting beef on the planet! Intense in flavor, juice and mar-bling. In the hands of experienced butchers, it is the absolute best your money can buy.

Our USDA Prime Steaks are the BEST steaks youll ever buy and theyre always available at our Full-Service Butcher Counter. Porterhouse Steaks Shell Steaks NY Strip Ribeye Boneless Ribeye Filet Mignon

good every day of every year. Fairway Full Service Butcher Counter, its more than you expect and all that you deserve.

a wonderful crunch.

Theres more to our Full Service Butcher Counter than beef. Wereall about choices and in the same scrupulous manner that we select our USDA Prime Beef. From corn-fed pork to grain-fed poultry and Superior Lamb, choices abound at each and every Fairway.

Theres more to our Full Service Butcher Counter than beef. Wereall about choices and in the same scrupulous manner that we select our USDA Prime Beef. From corn-fed pork to grain-fed poultry and Superior Lamb, choices abound at each and every

CORN-FED WESTERN PORKAll food and health experts agree. Diet is 80% of the equation. And todays pork is raised on a diet of mostly corn and grain, resulting in an ultra-lean and tasty cut of pork.

AMERICAN CROWN ROAST OF LAMBIn case you didnt know it, made in the USA, or in this case, grown in the USA, is a label that we should all be proud of. Modern American farmers miraculously made our once overlooked lamb an American resource to treasure. Its taste is clean and sublimenot an ounce of gaminess that is sometimes associated with other lamb variations. And the thicker, juicier flesh is so, so welcomed and so affordable too. Talk about a big bang for the buck!

THE MAGIC OF HERBS Just like that! Fresh herbs impart essential essences and nuances to dishes that no other ingredient category in the world could compete with. Tomato sauce without basil would render it lackluster. Lamb without rosemary? Well you might as well not make it at all. Sage and pork go so well together that youll be asking yourself why didnt I think of that? Experiment, have fun. Elevate the flavors of your food.

Were All About Choices...

MOUSTARDE VIOLETTESo gorgeous we dont know if we want to look at it or eat it! This is THE must-have of the season for chicken, roast beef and just about anything else you want to get into your mouth. The grape must strikes up an interesting balance in this mustard that will surpass any and all expectations for a succulent lamb crown roast.

PORK BRACIOLERemember Sunday Dinner? We sure do. Mom would put on a big pot of sauce with braciole and let it simmer for hours and then bring it to thetable with an equally big bowl of pasta. Our braciole, in pork, beef or veal is stuffed with all the love Mom used to add. Plus grated parmesan, fresh parsley, fresh garlic and salt and pepper. (Gluten-free).


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fairwaymarket.com 7


The sun is shining! The lazy days of summer are upon us. The time to get your grill on is now. Kick off your shoes, get the barbie going, and make the best kind of mealan absolutely simple one. Focus on your friends and fam, the lovely long days, and seriously good, fuss-free eats.

Summer Grill 1DULCET KETCHUPThis full-flavored, cinn-amony, zippy condiment will spice up sweet potatoes, lamb, sausages, steak, and shrimp. Or give your burgers and fries some curry lovin. Made with natural ingredients of the highest quality.

THE ULTIMATE BURGERWant the ultimate burger experience? The Japanese national treasure, the beef breedstock from which Kobe beef comes, is now raised in the US Midwest and termed Wagyu. Densely marbled; itsurpasses USDA standards for prime beef. Exquisitely tender, luxurious flavor.100% vegetarian diet, 100% hormone-free, and the best burger of your life.

FAIRWAY BBQ SAUCESWe take our BBQ sauce seriously, and we wouldnt affix our label on anything that wasnt seriously worthy of your wings, your pork, and your ribs. Just the right amount of tang, smokiness, and lingering heat. Not too sweet.

GORGONZOLA AND ASPARAGUS FLANK STEAK ROULADEHeres a rapturous summer meal all ready for you. Totally gorgeous and impressivea game changer. Juicy beef, spicy blue cheese, fresh asparagus make for an oozy, tender torrent of flavor.STORE-MADE SAUSAGEOld-world Calabrian mastery passed down from generation to generation of Venezia (Ray Venezia, Fairway Master Butcher) family-line butchers. We dont want to sound full of ourselves but this is absolutely one of the finest sausages out there... so good, youll squeal with delight!out there... so good, youll squeal with delight!

FAIRWAY PRE-MARINATED KING-SIZE KABOBSWho doesnt love a kabob? Simple summer grilling in ten minutes or less. Just enough time to toss a salad, maybe throw a few more veggies on the grill and dinner is done!

FILET MIGNONThe most coveted of all meats is where we shine. The tender little morsels of beef are just begging to be rubbed with a little EVOO and sprinkled with just a touch of sea salt. Use our Master Butcher Ray Venezias, tips for grilling Filet Mignon and otherfine meats.


Summer Grill 2

USDA CHOICE CERTIFIED HEREFORD BEEFHereford Beef is synomynous with quality. We inspect each and every piece of beef and masterfully hand-cut steaks, just as we do our USDA Prime Beef. They are the steaks your family grew up with some 30 years ago. Priced lower than USDA Prime and offers many of the same benefits with slightly less wallet-pain.

FALKSALTWho knew Swedes were so passionate about salt? Essential to your summer cues... even if just a sprinkle... And this is just the one to offer up great taste and crunch. GRILLING TIP: Allow meats and roasts to rest

covered after grilling (or roasting) to re-distribute the internal juices. Fork-tender will take on a whole new meaning!

fairwaymarket.com 9


Summer Grill 1DULCET KETCHUPThis full-flavored, cinn-amony, zippy condiment will spice up sweet potatoes, lamb, sausages, steak, and shrimp. Or give your burgers and fries some curry lovin. Made with natural ingredients of the highest quality.

THE ULTIMATE BURGERWant the ultimate burger experience? The Japanese national treasure, the beef breedstock from which Kobe beef comes, is now raised in the US Midwest and termed Wagyu. Densely marbled; itsurpasses USDA standards for prime beef. Exquisitely tender, luxurious flavor.100% vegetarian diet, 100% hormone-free, and the best burger of your life.

FAIRWAY BBQ SAUCESWe take our BBQ sauce seriously, and we wouldnt affix our label on anything that wasnt seriously worthy of your wings, your pork, and your ribs. Just the right amount of tang, smokiness, and lingering heat. Not too sweet.

GORGONZOLA AND ASPARAGUS FLANK STEAK ROULADEHeres a rapturous summer meal all ready for you. Totally gorgeous and impressivea game changer. Juicy beef, spicy blue cheese, fresh asparagus make for an oozy, tender torrent of flavor.STORE-MADE SAUSAGEOld-world Calabrian mastery passed down from generation to generation of Venezia (Ray Venezia, Fairway Master Butcher) family-line butchers. We dont want to sound full of ourselves but this is absolutely one of the finest sausages out there... so good, youll squeal with delight!

FAIRWAY PRE-MARINATED KING-SIZE KABOBSWho doesnt love a kabob? Simple summer grilling in ten minutes or less. Just enough time to toss a salad, maybe throw a few more veggies on the grill and dinner is done!

FILET MIGNONThe most coveted of all meats is where we shine. The tender little morsels of beef are just begging to be rubbed with a little EVOO and sprinkled with just a touch of sea salt. Use our Master Butcher Ray Venezias, tips for grilling Filet Mignon and otherfine meats.


Summer Grill 2

USDA CHOICE CERTIFIED HEREFORD BEEFHereford Beef is synomynous with quality. We inspect each and every piece of beef and masterfully hand-cut steaks, just as we do our USDA Prime Beef. They are the steaks your family grew up with some 30 years ago. Priced lower than USDA Prime and offers many of the same benefits with slightly less wallet-pain.

FALKSALTWho knew Swedes were so passionate about salt? Essential to your summer cues... even if just a sprinkle... And this is just the one to offer up great taste and crunch. GRILLING TIP: Allow meats and roasts to rest

covered after grilling (or roasting) to re-distribute the internal juices. Fork-tender will take on a whole new meaning!

fairwaymarket.com 11


Weve been cultivating some 79 years of deeply-rooted expertise in fruits and vegetables, from back in the day of 1933, when we were just one family-owned corner produce stand in New York City. Reap what weve been sowing for generations.

Were Rooted in Produce...

RE-THINK POTATOESWhy cut yourself off to the opportunities that potatoes afford for a fabulous meal? Boil them and fork-mash gently with EVOO, garlic, pignoli and basil. Grill thin slices that have been marinating in EVOO and herbs, and serve them alongside fish or steak. You know that unopened cardamom thats been sitting in your spice rack? Dust potato wedges with it just before baking them off.

ASPARAGUSThe first of the true early spring veggies is here and waiting for you triumphantly. Steam and enjoy as nature intended or do this: Mari-nate in EVOO with fresh herbs and spices. Lay them out on the grill. With a careful eye, watch them and when they are just starting to char, remove and serve.

SOUFFLE MASHED POTATOESTake simple mashed potatoes to a whole new level. Prepare them in your usual manner and season to your hearts content. Place in a casserole and dot with butter. Bake or broil until golden and slightly puffy. Finish with herbs and youre all set.

WAFFLE FRIESSweet potatoes, Yukons, Idaho. Whichever you like, do it yourself via mandolin. Or, rely on brands like Alexia Organic to do all the work for you. And theyve done it naturally so youll never feel like youre settling for less than best when it comes to saving time.

EUROPEAN BUTTERWere not going to say that domestic butter isnt creamy and delicious, but if you really want something that tastes like it was just churned, and sweet and yummy, try any of our European butters. Make those calories count!

An Apple a Day...

FOWLER FARMSThe Fowler family has owned their eponymous farm since 1858 now home to 22 different apple varieties. Currently run by the 5th generation of Fowlers, John and Bob, and preparing to bring up the 6th generation, Fowler Farms encompasses all that is quality and care about a family business something we know a little about.

GRANNY SMITHSome like their apples sweet; some like their apples tart. If youre looking for a tart apple thats big, round, juicy, and has a little bit of attitude, then look no further.

BRAEBURN APPLESThis firm and juicy apple is great right out of hand, and can also stand up to heat. The first Braeburn tree was discovered in New Zealand in the 1950s. Its complex and lovely flavor made it a fast and lasting success.

ROME APPLESRomes are sweet with a little more than a hint of tart. Their firm composition makes them ideal for baking in cobblers, pies, and cakes. For a simple, healthy(ish) dessert, core and stuff with cin-namon, nutmeg, brown sugar, and a dollop of butter. Bake until your whole house smells incredible.

now home to 22 different apple varieties. Currently run by the 5th generation of Fowlers, John and Bob, and preparing to bring up the

FOWLER FARMS

namon, nutmeg, brown sugar, and a dollop of butter. Bake until your whole house smells incredible.

An Apple a Day...

This firm and juicy apple is great right out of hand, and can also stand up to heat. The first Braeburn tree was discovered in New Zealand in the 1950s. Its complex and lovely flavor made it a fast and lasting success.

look no further.

RED & GOLDEN DELICIOUSRed Delicious apples are the quintessential red apple the kind you bring to your teacher to score extra points. If your kid isnt exactly an honor roll student, you might want to consider stocking up on some of these.

Theres an apple for every moodsweet, tart, snappy. We might be far from the cool, crisp days of autumn, but an apple has the power to transport you instantly and magically to a picturesque orchard. For snacks, for quintessential pies, for smothering in caramel, for cooking up with root veggies or juicy pork.


An Apple a Day...

FOWLER FARMSThe Fowler family has owned their eponymous farm since 1858 now home to 22 different apple varieties. Currently run by the 5th generation of Fowlers, John and Bob, and preparing to bring up the 6th generation, Fowler Farms encompasses all that is quality and care about a family business something we know a little about.

GRANNY SMITHSome like their apples sweet; some like their apples tart. If youre looking for a tart apple thats big, round, juicy, and has a little bit of attitude, then look no further.

BRAEBURN APPLESThis firm and juicy apple is great right out of hand, and can also stand up to heat. The first Braeburn tree was discovered in New Zealand in the 1950s. Its complex and lovely flavor made it a fast and lasting success.

ROME APPLESRomes are sweet with a little more than a hint of tart. Their firm composition makes them ideal for baking in cobblers, pies, and cakes. For a simple, healthy(ish) dessert, core and stuff with cin-namon, nutmeg, brown sugar, and a dollop of butter. Bake until your whole house smells incredible.

RED & GOLDEN DELICIOUSRed Delicious apples are the quintessential red apple the kind you bring to your teacher to score extra points. If your kid isnt exactly an honor roll student, you might want to consider stocking up on some of these.

Theres an apple for every moodsweet, tart, snappy. We might be far from the cool, crisp days of autumn, but an apple has the power to transport you instantly and magically to a picturesque orchard. For snacks, for quintessential pies, for smothering in caramel, for cooking up with root veggies or juicy pork.

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SATSUMA MANDARINA little rumpled looking but thats okay, its supposed to be that way. Its absolute perfection, super-sweet and super-small. Excellent out of hand and tossed with salads.

PUMMELORelated to the grapefruit, like a third cousin, twice-removed. Much sweeter and firm. Try this: Remove skin and pith, slice into rounds and arrange on a platter with slicedbeets over a bed of baby greens. Finish withslivered red onion and a drizzle of extra virgin olive oil.

BLOOD ORANGEHigher in antioxidants than other varieties. Sweet, juicy with a nice tart finish. We taste raspberry.

MEDITERRANEAN CITRUS SALADStart with a variety of citrus, peeled and sliced into rounds. Drizzle with extra virgin olive oil and finish with toasted pignoli, Bermuda onion and basil.

HEIRLOOM NAVEL

CARA CARA NAVEL

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100% FLORIDA orangesNothing taken outNothing added Just the way nature intended it

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SATUR FARMSSatur Farms was founded by Chef Eberhard Muller and Horticulturalist Paulette Satur in 1997 for Chef Mullers restaurant. Today, the couple work full-time on their farm in Long Island to provide fresh organic greens for all!

CABEO DAS NOGUEIRAS EXTRA VIRGIN OLIVE OILThick, sweet, fragrant and fruity, our new brilliant Portuguese extra-virgin olive oil is from the Ribatejo region of northern Portugal. It delivers big flavor to all your cooked meats and seafood and just dazzles as a salad oil or ready-made sauce.

UNCLE VINNYS SALADSUncle Vinny has a big personality which he channels into selling impeccably fresh, ready-to-go greens. His leaves hail from local New York, New Jersey and Connecticut farms.

EARTHBOUND FARMSDrew and Myra Goodman came to Californias Carmel Valley in 1984 with big dreamsto farm produce exquisite enough to feed their family. The dream came true. They grow organic, top-notch greens with bountiful love and respect for the planet.

ROMAINE HEARTSRomaine hearts are not a metaphor. They are the center, the core, crispest, most desired part of the lettuce head. They offer a refreshing and nutritious crunch to your salad, and theyre sturdy enough to stand alone. Add a crumbly cheese and creamy dressing and you have yourself a meal.

CABEO DAS NOGUEIRAS EXTRA VIRGIN OLIVE OILThick, sweet, fragrant and fruity, our new brilliant Portuguese extra-virgin olive oil is from the Ribatejo region of northern Portugal. It delivers big flavor to all your cooked meats and seafood and just dazzles as a salad oil or ready-


O l d W o r l d B r e a d s f o r m o d e r n t i m e s .


Since 1967, our family operated company has been providing customers with the finest quality food products from Southern

Italy. It is the Rienzi heritage that has blossomed into 2,000 acres of Italys richest farm land in the heart of Basilicata region used to grow our premium quality

products. After our produce has reached its peak of flavor, it is transported to our

Italian factories to be canned, bottled, or packaged. The Rienzi business is a vertically integrated company that takes pride in its decades of manufacturing, importing and distributing the highest quality Italian products. Buon Appetito!

Rienzi & Sons, Inc. 18-81 Steinway Street Astoria, NY 11105

ITALY to your DOOR STEP!


Honor exquisite tom

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ill and a long drizzle of your favorite olive oil, per-haps a splash of vinegar. Fresh ricotta cries out for them

! So do bacon, lettuce and tom

ato sandwiches on toast!

From the V

ine...KUMATOYou say tomato, I say Kumato. The black-ish-brownish Kumato was developed early last decade, in the Murcia region of Spain. They are sweet and amazingly tomato-tastingsimply too good to be true.

CAMPARI TOMATOESThese shiny red tomatoes are aromatic and sweet. Their compact size makes them perfect for culinary creationskewer with feta, halve for summery salads, toss into spaghetti, roast until ridiculously succulent.

VINE-RIPE TOMATOESWhile attached to the vine, the tomato continues to receive life from the plant, keeping it firm, bright, deli-cious, juicy and nutritious. No garden of your own? These little guys are the next best thing.

HEIRLOOM TOMATOESTheyre not perfectly round and smooth like the other kinds, but that is no reason to deny yourself the delectability of this superb cultivar. Heirlooms are essentially the purest form of a tomato the result of open-pollination and skillful seed saving from each fruit. Heirlooms offer a spectacular variety, and taste, full and rich flavors, and balanced sweetness. So soft and juicy; remarkably wonderful.

FAIRWAY PASTA SAUCEThe stuff of life! Legions of Fairway regulars are devoted to our pasta sauce. Made from our beloved recipe with the finest ingredients, in small batches. Hands down the best-tasting sauce on the market.

BEEFSTEAK TOMATOESThick, juicy, tangy with a hint of smoke. This tomato has the weight to duke it out with the likes of a juicy burger or the milkiest mozzarella di bufula.

remarkably wonderful.


WE PRAISE JUNE FOR MIRACLE FRUIT AT FAIRWAY. YOURE GOING TO NEED BIBS, OLD CLOTHES AND A SINK. This extraordinary summer fruit is so dripping with juice, so packed with sweetness, so tender and succulent, a bib is not going to be enough. Were laying down a painters drop-cloth on the kitchen floor. While we have been contemplating throwing a summer celebratory blender fruit daiquiri party, on second thought, maybe well just keep this fruit for ourselves. Its just TOO GOOD to share. We swoon just looking at it. Then we get a whiff of it, and we lose it completely. If you are more in control than we seem to be, you must make a dessert of these three fruits like so many Italians do -- in a big bowl filled with ice water, right in the center of the table.

FRESH SWEET CHERRIESTheir sweet, crisp and fresh taste makes them one of summers best treats. Each one is a plump and crunchy delight with a deeply satisfying sweetness thats perfect for tossing in your cereal, smoothies, salads and ice cream. Your only problem will be not eating them all in one sitting.

A Stones TossWE PRAISE JUNE FOR MIRACLE FRUIT AT FAIRWAY. YOURE GOING TO NEED BIBS, OLD CLOTHES AND

DONUT PEACHESBite into a perfectly ripe, sweet Donut peach and your taste buds will be in heaven. These delicately sweet and fragrant peaches get their name from their unusual flat, donut-like shape. With their blush and bright yellow and white flesh, these peaches are one of summers most succulent fruits. Slice these up and enjoy with some whipped cream or yogurt.

BLACK VELVET APRICOTSThese apricots are fabulous firm, juicy and extremely sweet! The bright orange flesh inside the dark purple skin is so juicy and delicious that juice will squirt out and fill your mouth with the most incredible, mouthwatering taste. Make sure to have some napkins handy before you bite in and pick up at least a bag full to indulge in before these beauties go out of season.


We know that there are different ways to catch a fish; drag net or hook and line, for example. We know that a truly fresh fish should never smell like fish, it should smell like the sea. We know that putting 1,000 miles on your truck per week to get to the docks is just part of the job. We know that a day off means the fish will be less fresh, so we dont take any days off. We know that the fishing industry is unique supply relies on Mother Natures temperament, so we know how to plan ahead, and we will never compromise freshness for convenient availability. It is because we know these things that your fish will always taste the best and be the best for you.

LOBSTEROrdinarily reserved for special occas-sions but not here at Fairway. Lobster is meant for Tuesdays as well as Saturday nights.

From Sea to Table...

SHRIMPJumbo White Shrimp? Cocktail Shrimp? Colossal Shrimp? Theyre all here: Cooked, uncooked, cleaned and deveined, by the pound or in 4 pound boxes and beyond for every style of cooking you wish to achieve. LITTLE NECK CLAMSThe absolute best clams are literally a stones toss away. Prized for their flavor, meatiness and just the right amount of briny flavor.

Two 2 pound Lobsters 1/3 cup Mayonnaise 1/4 cup Chives, finely chopped 2 Ribs Celery, diced 1 pinch Cayenne Pepper 4 Hot Dog Buns

1. Place 1 inch of water in a pot that is big enough to hold both lobsters or each lobster separately. It must have a good lid. When the water is at a rapid boil place the lobster in the pot and cover. Lower the heat but keep it high enough to maintain the water going. Steam the lobsters for about 15 minutes but no more.

2. Remove the lobsters from the pot and cool; remove the meat and chill well. Do not rinse the meat under cool water to chill.

3. Shred the meat with your fingers and place in a bowl. Add diced celery, chopped chives and mayonnaise and blend together. Finish with a pinch of cayenne pepper. Toast and butter your buns and add lobster salad evenly to them. Enjoy.

LOBSTER ROLLSServes 4


The absolute best choices for all your grilling soirees!

Sea Wha ts Grilling...SALMONFrom wild to farmed, fresh-cut Salmon is one of the areas where we shine. Big, bright, beautiful sides of salmon cut into steaks or fillets with exacting precision.

SWORDISHThe meatiest of all the seafood, swordfish is fantastic when marinated and grilled. The most finicky of eaters are easy to please with our best-selling Montauk-caught swordfish.

TUNASuitable to a whole range of cooking methods. From grilling to pan-searing, oven-broiling and baking. Best when seared on the outside and translucent red inside! Its a textural symphony for your palate.

WHOLE FISHA true gourmand would never dream of eating fish any other way. Look for flounder, sole, red snapper, striped bass, branzino, porgies, whiting and so many more.

THE LOCAL RUN IS ON!Come July, the local season opens to the Fairway world. Fresh caught swordfish, tuna, mako shark, porgies, whiting, striped bass, fluke, flounder and so, so many more.

fairwaymarket.com 31 fairwaymarket.com 31

NATURVIE MARINATED OLIVESThese large, firm, and fleshy table olives are bottled in NATURVIEs sweet and spicy Arbequina olive oil with seasoning thats native to the area, along with a hint of orange. Made by the Sanchez-Mohino family using green and fruity-tasting Manzanilla olives, cultivated and hand- picked on their olive-oil producing estate in Oliva de Merida, of the Extremadura region in southeastern Spain (the same region that produces Spains prized Bellota ham). Pluck an olive out of the jar, slide it into your mouth, suck on it, and savor its flavors that will bloom in your mouth. This is as fine a small bite as any you would find in Spains best tapas bars.

Simple, easy to assemble nibbles that will transform ordinary meals into Three Star Michelin meals. All that flavor is just a lid-popping-effort away!

The Good Life... To Go!

RAIFALSA HORSERADISH SAUCEThese French horseradish roots are pulled from the dewy earth in northern Alsace, then grated fresh and mixed with vegetable oil and salt for this mouthwatering jar that adds a robust flavor and a satisfying kick to any meal. This is exquisite French horseradish -- the only French horseradish -- produced by Raifalsa, a company founded in northern Alsace at Mietesheim in 1956.


FAIRWAY HOUSE ROAST BEEFIt all starts with our butcher, who hand-selects each and every roast for our Chef de Cuisine with his skillful eye and touch. This magnificent cut of beef is lovingly sea-soned and pan-seared over high heat to develop a desirable crust that locks in juicy tenderness, developing the intense beefy flavor that we all adore in a fine roast beef. Then, off to the oven at lightning-fast speed to preserve its medium-rare perfection!

Simple, easy to assemble nibbles that will transform ordinary meals into Three Star Michelin meals. All that flavor is just a lid-popping-effort away!

FAIRWAY ROASTED RED PEPPERSA precursor to any meal. These mouth-watering peppers are a pantry necessity. We choose only the sweetest, ripest, meatiest red bell peppers, and pack them simply with water and salt -- a great addition to bruschetta, sandwiches, and salads.

FAIRWAY ROASTED RED PEPPERSA precursor to any meal. These mouth-watering peppers are a pantry necessity. We choose only the sweetest, ripest, meatiest red bell peppers, and pack them simply with water and salt -- a great addition to bruschetta, sandwiches, and salads.sandwiches, and salads.



SALUMI PLATESTHESE MAKE FOR A MARVELOUS AND

MEMORABLE FIRST COURSE.

Each is a near-effortless cinch to shop and plate. Each of these serves ONE. Each is to be served with crusty bread on the side unless otherwise indicated. Only implement necessary, besides a napkin, is a butter knife for slathering.

PLATE #1 CLASSIC ITALY INGREDIENTS: two slices PARMA or SAN DANIELE PROSCIUTTOtwo slices LARDOthree slices ANY FRAMANI SALAMI4-6 MIXED OLIVES1 quartered GRILLED ARTICHOKE HEART Scant handful SHELLED WALNUTS2 MEDJOOL DATES

PLATE #2 CLASSIC FRANCE INGREDIENTS: Thin slice DUCK LIVER MOUSSEThin slice COUNTRY PATEScant handful CORNICHONSGenerous dollop BELBERRY ONION CONFIT


SALUMI PLATESTHESE MAKE FOR A MARVELOUS AND

MEMORABLE FIRST COURSE.

Each is a near-effortless cinch to shop and plate. Each of these serves ONE. Each is to be served with crusty bread on the side unless otherwise indicated. Only implement necessary, besides a napkin, is a butter knife for slathering.

PLATE #1 CLASSIC ITALY INGREDIENTS: two slices PARMA or SAN DANIELE PROSCIUTTOtwo slices LARDOthree slices ANY FRAMANI SALAMI4-6 MIXED OLIVES1 quartered GRILLED ARTICHOKE HEART Scant handful SHELLED WALNUTS2 MEDJOOL DATES

PLATE #2 CLASSIC FRANCE INGREDIENTS: Thin slice DUCK LIVER MOUSSEThin slice COUNTRY PATEScant handful CORNICHONSGenerous dollop BELBERRY ONION CONFIT

PLATE #4 CLASSIC AMERICAINGREDIENTS: 2 slices LA QUERCIA (Iowa) PROSCIUTTO5 slices any CREMINELLI (Utah) SALAMI2 slices SURRYANO (Virginia):SMOKED SPANISH SERRANO-STYLE JAMON2 slices WILD BOAR (NJ) PROSCIUTTO4 slices DUCK (NJ) PROSCIUTTOGenerous dollop SULLYS DATE JAM

PLATE #3 CLASSIC SPAIN INGREDIENTS: 2 slices IBERICO HAM or MANGALICA HAM cut into bite-sized pieces5 slices CHORIZO3 slices LOMOScant handful SALTED MARCONA ALMONDS1 sliced ROASTED PIQUILLOGenerous dollop of ARROP with pumpkin chunks2 slices PAN CON TOMATE (in Catalan, PA AMB TOMAQUET) crusty halved bread, toasted, vigorously rubbed with cut garlic clove, and then rubbed with cut half of a tomato, drizzled with olive oil and finally a pinch of fleur de sel or any sea salt. rubbed with cut half of a tomato, drizzled with olive oil and finally a pinch of fleur de sel or any sea salt.

Generous dollop SULLYS DATE JAM

HAND IN HANDSalumi and cheese go hand in hand. Feel free to add in some of your favorite cheeses. Look to our Cheese Plates guide for inspiration.


Small bites are enormously tasty little bites of food that go so well together, they are a match made in Fairway heaven. Heres our favorite few. Youll get the idea... run with it.

Small Bites

DROUCO CHORIZO AND SOBRASADAThe Rouco family has been making chorizo in North Carolina for 150 years, with lots of care, finesse, and love. From free-range organ-ic pork, with plenty of piquant spices. We can think of no better way to begin a memorable meal. Spread the sobrasada on slices of crusty bread, broil for just a spell and enjoy!meal. Spread the sobrasada on slices of crusty bread, broil for just a spell and enjoy!

ROQUE ANCHOIS AU SEL PECHE EN MEDITERRANEEIn the south of France, along the Vermillion Coast, lies a village called Collioure. This is where Alfonso Roque settled in 1870 and founded his family-run company that today makes some of the best preserved anchovies in the world with skill and artistry.

CONNETABLE LES FILETS DE SARDINESTender and delicious, the fish are caught off the coast of Brittany and carefully selected one by one for this can. Prepared in perhaps the oldest cannery in the world by seasoned experts who are the heirs to over a century of traditional methods. So, what to do? Give it a good squeeze of lemon, and a few gossamer-thin slices of onion, a few capers and chervil. Now, enjoy like a European.

SAVOR SMALL BITES LIKE STEVE JENKINSStart with a slice of baguette; skim on Raifalsa remoulade; layer on gossamer-thin slices of radish fillets of tuna; and top with anchovies; and finish with herbs and capers.


Lifes little pleasures are the simplest ones. We couldnt agree more. Pot of boiling water, sea salt and fresh pasta and you are good to go! Cooking times are on the back of each box so there is no guesswork. Fresh pasta truly absorbs the flavors of the sauce you are using. Heighten the flavor explosion by creating a pan sauce. Remove the pasta from the heat just before it is ready; drain and toss into the saute pan. Allow the pasta to mingle with the sauce for a few minutes, plate and serve.

Fairway Pasta... Fresh!

LINGUINE AND FETTUCINEExcellent for red or white clam sauces. Great for tomato sauces and pesto sauce.

LASAGNE SHEETSPerfectly melded sauce-cheese-pasta is only 25 minutes away in a 350F oven. Pick up some Fairway Fresh Bolognese Sauce (right next to the Fresh Pasta case) and some Fairway Hand-pulled Mozzarella and Ricotta. Youre on your way to an Italian classic!

RAVIOLIThis is perfect for when you want some-thing flavorful, filling and so easy. A great meal with minimum effort. Choose from seafood, cheese and vegetable fillings. While the ravioli are boiling away, make a great simple cream sauce with butter and heavy cream and a splash of your favorite herbs and spices. Allow the flavors in the ravioli to shine.

TORTELLINI AND TORTELLONILittle flavorful cheese, meat, or combination-filled dumplings just waiting for your favorite broths and sauces. Pick up a tub of Fairway chicken broth, or make your own. To that, add the tortellini, heat through, check for season-ings and with a heavy hand, sprinkle grated Parmigiano Reggiano on your finished dish.

GNOCCHIDense, chewy and ready to absorb your very best sauces.Excellent pan-sau-teed with a buttery Gorgonzola cream sauce. Do this: Melt butter in a large pan. To that, add heavy cream and as much Gorgonzola as you think you can stand. Toss in the cooked gnocchi and allow the sauce to infuse the gnocchi. Strew some fresh herbs... phew, that was easy!

NO-COOK, AROMATIC OLIVE AND TOMATO PREPARATION FOR PASTABoil water and cook pasta according to cook-ing directions. Meanwhile, start with one can San Marzano Tomatoes, rough chopped but small. Place in a very large bowl. To that add about 1/4 cup Extra Virgin Olive Oil. Add chopped pitted olives, not the rubbery kind in a can but real flavorful, marinated Fairway olives. Add as much red pepper as you can stand. A tablespoon or two of drained capers. Five or so garlic cloves, peeled and sliced thin. Salt and black pepper to taste. Half a bunch of basil leaves, torn. Taste the prepara-tion. Does it need more pepper or oil or garlic for your liking? Fix it, adjust it.Drain and toss in your favorite cooked pasta while still piping hot. Thouroghly integrate all the ingredients. Let it stand a minute or two to allow all the flavors to infuse. Serve and sprinkle with Parmigiano Reggiano or Pecorino Romano and finish with a leaf or two of basil.

Fairway Pasta... Fresh!


EXPERIENCE ALL THE MARVEL OF FAIRWAY MARKET WITH YOUR FRIENDS AND FAMILY WHEN YOU CATER WITH US!

Think of us as the Sous Chef and you the Executive Chef. We do all the work, you take all the credit. Our extensive menu offers everything from hors doeuvres to party platters; salads to main courses; sandwich-es to family style entrees; and much more, including our signature Fairway dishes. Fairway catering gives you the delectable food and spectacular imported items that you know so well and at the Fairway prices you love your guests will rave! Fairway catering is everything you love about Fairway, on a platter.

Catered and Pampered

UPPER WEST SIDEAND HARLEMBONNIE LANGER: [email protected]

UPPER EAST SIDEJENNIFER MADRID: [email protected]

PLAINVIEWMARIA COLELLO: [email protected]

DOUGLASTONJONATHAN GOLDSTEIN: [email protected]

STAMFORDDIANE RUSSO: 203.388.9850 [email protected]

PELHAM MANOR ALEJANDRA ALMONACID: [email protected]

PARAMUSJENNIFER FELLMAN: [email protected]

RED HOOKMARCY ROSENBLUM: [email protected]

All catering items are prepared in a facility that handles milk, eggs, fish, shellfish, tree nuts, wheat, peanuts and soybeans.


BARBERA SICILIANPlump, violet biancolilla olives get hand-harvested by a fourth genera-tion olive oil producer, and crafted into this oil exclusively for Fairway. A wonderfully fragrant oil. Unctuous, complex, rich and buttery.

GREEK KORONEKI,AUSTRALIAN PICUAL and so many more!

TREVI-UMBRIAIn the gorgeous village in Umbria grow the olives that, for centuries, have been pressed for their glorious, nutty, peppery, creamy oil considered Italys finest by numerous master chefs. Heavenly.

PICHOLINEPicholine olives were once tiny, but over the centuries theyve fattened up. Each olive is hand-picked, stone-crushed and hand-pressed.

MEXICAN MISSIONThe discovery of a remarkable olive grove in Baja was a fantastic find, and what makes this ex-traordinary olive oil possible? Under-ripe green Mission olives are hand-harvested and pressed on-site. Rich, fruity fragrance, and a wonderfully intense flavor.

Decisions. Decisions. Who knew there could be so many olive oils (and vinegars)? Countless amounts just in the Fairway brand alone. Our Extra Virgin Olive Oil Tasting Bar is the brain child of our very own Steven Jenkins. He scoured the globe, tasted and watched and even broke bread with these fine producers of olive oil. Come taste your way in one afternoon what it took Steven a decade to accomplish!


Barreled... The Worlds Finest Olive Oils Are Our Own


Hand-pulled and Fresh!

FRESH MOZZARELLASo beautiful. So simple. Do we gaze at it or eat it? The flavor of a good mozzarella is clean and milky. Sweet yet neutral and ready to soak in the flavors of whatever you choose to drizzle on it. Whether it be as simple as vine-ripened tomatoes with extra virgin olive oil and torn basil. Or anchovies sauteed with garlic in extra virgin olive oil and drizzled lavishly while still hot. Or a good classic pignoli and basil pesto. Its a blank canvas, waiting for your creativity. Experiment, play with flavors. Good, fresh mozza-rella should be consumed the same day we make it, preferably while still warm. If you must, store it in a container with milk so it stays soft and supple.

SPAGHETTI WITH FRIED ZUCCHINI AND CIELENGINI (Baby Mozzarella)Take a simple spaghetti and tomato sauce and make it extraordi-nary. Prepare spaghetti in the usual manner. Meanwhile make a quick tomato sauce in a large saute pan. Cut zucchini into shoe-strings, coat in bread crumbs, fry and reserve on the side. Keep warm. Drain the spaghetti, toss in the sautee pan with tomato sauce and allow to infuse for a few minutes. Plate the spaghetti. Toss drained cellengini into the saute pan that the tomato sauce was made in. When just starting to melt, transfer to the plates of spaghetti. Crown with the reserved fried zucchini and serve.

MOZZARELLA, TOMATO AND BASIL NAPOLEONCut the mozzarella and tomatoes into rounds. Wash and pat dry basil leaves. Alternate layers of mozzarella, tomato and basil leaves. If desired, secure with a wooden skewer down the center. Drizzle with olive oil and finish with cracked black pepper.

All day, every day, were making fresh latticini the old fashioned way. Plenty of hot water, a skillful eye and plenty of experience go into this age-old practice. We learned it from the best in the industry and mastered the craft. Stop on in and grab a warm one.


CHEESE PLATESIMPRESS YOURSELF, AND THEN IMPRESS YOUR FRIENDS!

THIS IS HOW THE PROS DO IT, AND FAIRWAYS STEVE JENKINS TAUGHT THEM (back in 1992 when the great Pino Luongos Mad 61, the restaurant at the new Barneys, opened)!

FOR COCKTAIL PARTIES AND DINNER PARTIES, OR JUST YOU AND YOUR FRIENDS! MAYBE JUST YOU AND YOUR MATE!

PLATE #1 FRENCH MOUNTAIN CHEESE PLATEINGREDIENTS: One- 1 oz sliver OR cube of Morbier Same of Abondance OR Beaufort Same of Tomme de Savoie Same of Bleu de Gex Generous dollop of any Vacherin Mont dOr-like cheese Scant handful shelled walnuts, preferably Fairways AOC Perigord walnuts One soupspoonful Fairways Le Trinquelinette strawberry-rhubarb preserves One quartered, cored Comice OR Bosc pear Crusty bread of your choice, preferably by Fairway

PROCEDURE: Using full-sized dinner plates as if each were a clock, place cheese portions at 10:00, 2:00, 4:00 and 8:00. Place wal-nuts, preserves and pear at 3:00, 6:00 and 9:00. At 12:00, stack or fan hunks or slices of bread one atop the other. Serve at room temperature, but within one hour so the cheeses, etc. dont dry out. Serve with cloth napkins and silverware and your choice of butter, separate.

SUGGESTED BEVERAGE: You neednt get fussy; any French red OR white wine you like, if not cold beer OR Pineau des Charentes (iced). French ciders are marvelous, too.

PLATE #2 FRENCH PYRENEES CHEESE PLATEINGREDIENTS: One-1 oz slice (portion) Bethmale chevre OR Bethmale brebis Same of Ossau-Iraty Same of Moulis chevre OR brebis Same of Chabriou OR Basquitou OR Chabrin One whole OR two small roasted piquillo chiles Scant handful shelled walnuts, preferably Fairways AOC Perigord walnuts Scant handful Fairway mixed olives of all colors, shapes and sizes One whole grilled artichoke Crusty bread of your choice, preferably by Fairway

PROCEDURE: Using full-sized dinner plates as if each were a clock, place cheese portions at 10:00, 2:00, 4:00 and 8:00. Stack or fan hunks or slices of bread at 12:00, one atop the other. Place walnuts at 3:00 and 9:00; place olives at 6:00. Place piquillos and artichoke in the center of the plate. Serve at room temperature, but within one hour so the cheeses, etc. dont dry out. Serve with cloth napkins and silverware and your choice of butter, separate.

SUGGESTED BEVERAGE: You neednt get fussy; any French red OR white wine you like, if not cold beer OR Pineau des Charentes (iced). French ciders are marvelous, too.


PLATE #3 THE ITALIAN CHEESE PLATEINGREDIENTS: One-1 oz portion La Rocchetta OR La Tur Same of Fontina OR Raschera OR Piave Same of Gorgonzola Dolce Same of Moliterno OR Fiore di Sardegna OR Sicilian Pepato Same of any Pecorino Toscano Individual ramekin filled with chestnut honey OR acacia honey OR suitable mostarda Scant handful Fairway mixed olives of all colors, sizes and shapes Four thickish slices any FraMani salami OR sweet or hot sopressata Crusty bread of your choice, preferably by Fairway

PROCEDURE: Using full-sized dinner plates as if each were a clock, place cheese portions at 10:00, 2:00, 4:00 and 8:00. Stack or fan hunks or slices of bread at 12:00, one atop the other. Place ramekin in the center of the plate surrounded by the olives. Place the rounds of salumi at 6:00, 3:00 and 9:00. Serve at room tem-perature, but within one hour so the cheeses and accompaniments dont dry out.

SUGGESTED BEVERAGE: You neednt get fussy; any Italian red OR white wine you like, if not cold beer, OR dry vermouth, OR even grappa.

PLATE #4 THE IBERIAN CHEESE PLATEINGREDIENTS: One-1 oz portion Portuguese Serpa OR Portuguese Serra OR Portuguese Azeitao Same of Spanish Tortal del Casar Same of Spanish Mahon Same of Spanish Malvarosa OR Spanish Idiazabal OR Spanish Roncal Scant handful roasted, salted Marcona almonds Scant handful Fairway mixed Spanish olives 1 oz portion Spanish membrillo (quince paste) Same of Catalan fig OR date cake Crusty bread of your choice, preferably by Fairway

PROCEDURE: Using full-sized dinner plates as if each were a clock, place the cheeses at 10:00, 2:00, 4:00 and 8:00. Stack or fan hunks or slices of bread at 12:00, one atop the other. Place the olives in the center of the plate, the almonds at 6:00, the membrillo at 5:00, and the fig cake at 7:00. Serve at room temperature, but within one hour so the cheeses and accompanimanents dont dry out.

SUGGESTED BEVERAGE: You neednt get fussy; any red OR white Portuguese or Spanish wine you like, maybe a red AND a white, OR cold beer, OR Spanish brandy, preferably iced.

PLATE #5 THE AMERICAN CHEESE PLATEINGREDIENTS: One-1 oz portion American goat cheese of your choice Same of any American sheep cheese Same of any American cow cheese Same of any American blue cheese 1 oz portion Paley Bar 3 slices La Quercia organic Iowa prosciutto Scant handful smoked almonds Your choice sweetest seasonal fruit, sliced into four bites OR berries Crusty bread of your choice, preferably a nut and dried fruit-spiked bread by Fairway

PROCEDURE: Using full-sized dinner plates as if each were a clock, place cheeses at 10:00, 2:00, 4:00 and 8:00. Stack or fan hunks or slices of bread at 12:00, one atop the other. Place the almonds in the center of the plate, place the sliced fruit around the almonds; fold on the prosciutto at 11:00 and 1:00, 3:00 and 6:00, and put the portion of Paley bar at 7:00.

SUGGESTED BEVERAGES: You neednt get fussy; any American wines you like will be fine, per-haps one red and one white. Cider, hard or soft, works with all cheeses. Bourbon is recommended, too, preferably iced.


To eat as an Italian is to awaken all the senses. It is art. Not to be rushed but rather, eaten slowly and deliberately, revelling in the glorious nuances. To savor the calcium crystal crunch of Parmigiano Reggiano is a feat to aspire to. Italys cuisine and culture is about love, passion, art and family and it all happens at the table. Ms. Medici, we thank you with all our heart.

The Italians Have It!

FAIRWAY SUN-DRIED TOMATOES IN OLIVE OILThese sun-worshipped tomatoes will take you back hundreds of years, to farms where tomatoes were harvested, late in the season. Ripe, plump and bursting from their skin under gentle pressure. The farmers wives and daughters slice them, salt them and line them on wire meshes or wooden tables and let the sun bake them into the most concentrated flavor a tomato could ever have. The texture is meaty, yet firm with just the right amount of chewiness. Great bread awaits them, awaits you.

OSCO SABINA DOPThe lush and fertile Sabina region in Italy is just half an hour outside of Rome, but the peaceful, gently rolling hills seem as if they are millions of miles away. Far too good to cook with. Let it flow. Drizzle on all things good. This oil will transform good food into glori-ous food.

FAIRWAY MINCED GARLIC IN OLIVE OILCan you think of anything Ital-ian that doesnt call for garlic? Oh, my. All that peeling and crushing could force you to a mad house! The base to Italian cooking made simpleopen a jar and spoon out all youll ever need.

To eat as an Italian is to awaken all the senses. It is art. Not to be rushed but rather, eaten slowly and deliberately, revelling in the glorious nuances. To savor the calcium crystal crunch of Parmigiano Reggiano is a feat to aspire to. Italys cuisine and culture is about love, passion, art and family and it all happens at the table. Ms. Medici, we thank you with all our heart.

The Italians Have It!

ACETO BALSAMICOOrganic trebbiano grapes grown plump and sweet, are aged in kegs of oak, mulberry, chestnut, cherry, and juniper. Emerging richly fragrant and sweet with a touch of mouth-puckering piquancy. A mahogany dark balsamic with perfect depth, sweetness, and complexity. and complexity. and complexity.


Nuts are staggeringly perfect foods. Theyre protein and vitamin powerhouses. Theyre snacks to rival all other snacks, plain or dressed up a little with rosemary, or hot pepper, or whatever your heart desires. They lend crunch and depth to salad. They make pesto sing. They do your chocolate chip cookies well. Your green beans are begging for some toasted almonds! Your crepes are naked without some chocolate hazelnut spread! At Fairway, weve got so many nutsand such fine nutsits a bit nuts.

Go Nuts...

FAIRWAY PREMIUM NUTSIn the world of nuts, we can say with full certainty, ours are bigger! And sweeter! And nuttier! And the freshest youre going to find anywhere. Come marvel at our selection.

LAPALISSE NUT OILSFrances oldest and most highly-respected nut and seed oil producer sources the finest almonds, walnuts, hazelnuts (and olives, too), then presses them in an ancient facility using an authentic millstone. These oils are imbued with an intense timelessness theyre simply as good as good gets! Their rather fragile, delicate flavors are best used to anoint vegetables and seafood and to dress the most delicate of berry and baby leaf lettuce salads. Finish your dishes with Lapalisse to achieve nutty, smooth, and heavenly splendor.


VINAIGRE AUX NOIXHigh quality white wine vine-gar is combined with a hint of walnut to create a wonderful, deep, savory flavor. Walnut vinegar will add an earthy, elegant dimension to all your favorite dishes.

Behold the magical properties of vinegar! Vinegars are flavor bombs themselves. And they unleash and amplify the flavor of whatever it is youre cooking. Great cooks have quality vinegar on hand at all times. You will become hopelessly infatuated with Fairways stellar selection of the universes best vinegars.

Twang... Brilliant, Bright Acidity

BELBERRY BLACK CURRANT VINEGARStarted by a small Flemish grocer who was determined to revive ancient arti-sanal techniques for preserving fresh fruits, Belberry has grown their business while remaining steadfast in their philosophy and creation of exquisite, carefully crafted fruit products. Plump, sun-ripened, vibrant black currants plucked fresh from the shrub are used to make this perfectly balanced delectable vinegar that merges sweet-tart fruit flavors with a subtle piquancy.

FAIRWAY ACETO BALSAMICOReal Aceto Balsamico di Modena from Italy. We are amazed at ourselves for having pulled this off. A batch of old, complex, excruciatingly delicious balsamic. The oh! so reasonable price.

VINAIGRE FRAMBOISEIn Turenne, France, the Domaine des Terres Rouges is heir to a long family tradition of producing superb artisanal vinegars. High-quality red wine vinegar gets distilled with a hint of raspberry to create something truly succulent and wonderful. Raspberry vinegar is a just sweet enough, so-phisticated, and lovely way to add a fruity tang to whatever it touches.

VINAIGRE TRUFFEThis luxurious vinegar is made from the highest quality French white wine vinegar infused with the remarkably flavorful essence of truffle.


PAGO BALDIOS SAN CARLOSFrom Extremadura, the It region of Spain. This extraordinarily smooth and lush extra-virgin olive oil comes from fresh, aromatic, green arbequina olives. Intensely fruity, green apple-y, with notes of just cut grass. Sweet and slightly spicy, never bitter.

Perfection in a pan! Paella delivers so much flavor for so little effort. Effortless assembly, simmering and clean up. Numerous versions exist from all regions of Spain but essentially, the process is the same. Dont omit the chorizo, saffron or piquillo peppers and a true Paella can be yours for dinner tonight.

Perfection in a pan! Paella delivers so much flavor for so little effort. Effortless assembly, simmering and clean up. Numerous versions exist from all regions of Spain but essentially, the process is the same. Dont omit the chorizo, saffron or piquillo peppers and a true Paella can be yours for dinner tonight.

CHORIZOFrom La Rioja, Spain, dreamy tapas sausage, ready to chunk up or add to soups, stews and saut pans,with a supremely exotic flavor. Sausage, seasoned with sweet smoked paprikafrom La Vera. Mmm.

SAFFRONYoull need this to cook up your best paella! This exalted vivid crimson stigma of the crocus flower is the worlds most treasuredand expen-sivespice. Although not from Spain, ours is organic, from Greece, and a steal. Gorgeous! Saffron can transform ordinary into extraordinary.

PIQUILLO PEPPERSThese exquisite little beak peppers are native to the Ebro River Valley in Northern Spain. Sweet, gorgeously-red and with only a slight piquance, piquillo peppers add a flavor to paella that is essential. For a twist, stuff with goat cheese and dribble with extra virgin olive oil and serve as appetizers.

PAELLA RICECertain varieties of short-grained rice grown in Spain have a unique capacity to absorb large amounts of broth while remaining firm so it is the perfect rice for soaking in all that delicious seafood flavor.

Paella... The Joy of Spainsimmering and clean up. Numerous versions exist from all regions of Spain but essentially, the process is the same. Dont omit the chorizo, saffron or piquillo peppers and a true Paella can be yours for dinner tonight.

steal. Gorgeous! Saffron can transform

PIQUILLO PEPPERSThese exquisite little beak peppers are native to the Ebro River Valley in Northern Spain. Sweet, gorgeously-red and with only a slight piquance, piquillo peppers add a flavor to paella that is essential. For a twist, stuff with goat cheese and dribble with extra virgin olive oil and serve as appetizers.


We offer a higher quality kosher selection than our competitors dare dream of. From our premises-roasted coffee to our baked-fresh breads and bagels, from superior meat to stupendous olive oil, we have all the goods to supply the serious kosher cook with everything you want and need.

Kosher...

KOSHER FROZEN, DAIRY AND SPECIALTY FOODSWeve got kosher cheeses from around the world, kosher ice creams and soy ice creams, artisanal hot sauces, chocolates galore, trail mixes and tomato sauces, pickles and gorgeous French beets. Amazing things you never knew existed.

KOSHER BAENABaena, a hill town in southern Spain, is home to the olive groves that produce these wonderfully-crafted and perfectly balanced oils. This unfiltered, complex, spicy and peppery oil is voluptuous and lusty; the oil is pressed within mere hours of the olive harvest, preserving intricate flavors and aromas.

FAIRWAY KOSHER POULTRY AND MEATSWe made a brilliant arrangement with Murraysan industry leader of certified-humane, veggie-fed, free-range chickensand proudly bring you certified kosher rotisserie chickens. Our kosher red meat is also provided by OU- and USDA-certified vendors you can trust.


TARALLORO PASTAMade in a sleepy countryside village in southern Italy by artisanal pasta makers, this is as authentic as it gets. Satisfying with a good al dente bite, this filling pasta tastes homemade but takes less than 15 minutes for you to prepare.

FAIRWAY PASTA SAUCE

BAKED-FRESH BREADS

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VILLA REALE SUN-DRIED CHERRY TOMATOESYoull taste and smell the Sicilian countryside with this appetizer made by the Licata family. The cherry tomatoes used are typically grown in Pachino, in southeastern Sicily, then they are split in half, salted by hand, laid cut-side up on screen tables in fields, and partially dried in the sun for two days. This intensifies the taste of these sweet and succulent little tomatoes before they are jarred with the producers own extra-virgin olive oil, along with sunflower oil, basil, and garlic.

BELLA BOSCO PORCINI MUSHROOMS

CARA CUCINACREMA CARCIOFI E AGLIOTruly decadent, this luscious, creamy spread is an absolute luxury; we considered labeling it dangerous, because its practically addictive. Perfect for party platters (that vegan guests will especially appreciate), nothing goes into this jar other than freshly blended ripe artichokes, pearly cloves of garlic, sea salt, and high-quality olive oil. Imported from Italy, this is a true Mediterranean culinary delight.


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70 LIKE NO OTHER MARKET70 LIKE NO OTHER MARKET

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CARDAMOMThese dried green pods can easily be slit open to reveal clusters of black seeds that concentrate all of the flavor and aroma emitted by this spice. An extremely fragrant seasoning, cardamom has a commanding spicy and citrusy character that pairs well with cinnamon, clove, and nutmeg, particu-larly in sweet desserts or breakfast dishes like French toast, as well as chai teas. The pods can be simmered whole, as they will soften, but the skin is rarely eaten. Uniquely versatile, cardamom can be used to season sweet and salty dishes. In fact, it has a rather cosmopolitan presence, added very often to Indian dishes like basmati rice and Beef Sukka. Its also typical of Scandinavian sweet rolls and pastries,and found in baked Middle Eastern goods like cookies and cakes. Because of its potency, youll want to use this spice in small doses -- a little goes a long way.

FAIRWAY RAINBOW PEPPERCORNSFour different types of pepper are mixed together to make this Rainbow Peppercorn mixgiving it a beautiful array of colors and an amalgam of fine flavors. We calibrat-ed a balance of slight fruitiness and mild bite to create a harmony of flavors thats more interesting and diverse than your standard all-purpose pepper.

FAIRWAY SZECHUAN PEPPERCORNSBefore cooking with chili peppers, Asian cultures used a combination of Szechuan peppercorn and ginger to generate heat in dishes, but these days, this pepper is better suited for cream sauces, thick stews, seasoning cubed beef, and is also an essential ingredient in Chinese Five Spice. More sweet-tart and lemony than spicy, this unusual pepper has an extremely interesting effect on the tongue, rendering a unique numbing sensation thats pleasantly startling. We like to throw it into puttanesca sauces and salsa to make everyday foods interesting.

SMOKED SPANISH PAPRIKAHow do we get you the most flavorful and pungent Spanish smoked paprika? We take our time. Plump, fresh Spanish peppers are painstakingly dried and then slowly smoked over a fire emanating from natural oak. The result is a vibrant paprika that endows your meals with a piquant and scrumptiously smoky es-sence. This spice adds a bright vigor to dry rubs, stews, and provides a zesty accent to potatoes and fish. Sausages and chorizo are made positively scrumptious with the potent punch of this spice.

Spices are powerful things. They can impart flavor, character, depth, and soul. They can transport you to the far corners of the globe. They can turn your dishes from boring to flavor-ful, refined, and exceptional. At Fairway, we carry the best of the worlds treasured spices. Spice up your cooking, and dont stop there.

Spiced... From A-Z


Australia has been du

bbed the third Medit

erranean, regions of

California

being second. Exactly

the fine foodstuffs yo

u would expect to find

in France,

Sicily, Sardinia and so

on is exactly what A

ustralia is sending ou

t to the world.

COBRAM ESTATE AUSTRALIANRESERVE PICUAL EXTRA VIRGIN OLIVE OILWhen a specific olive oil has been produced for several generations, you know its good. But when you set up shop as a new olive oil producer, you dont have legacy as a calling card, so prove yourself you must. And thats exactly what Cobram Estate has done since it set up shop in 1996. Its now one of the leading producers of Austra-lian extra virgin olive oil, and its olive oil production makes up approximately 50 percent of Australias total crop. It grows its olives on two estates -- Bound-ary Bend, one of Australias largest groves, and Boort, one of the worlds largest single estate olive groves. This Reserve Picuals integrity is maintained by an expert panel of tasters who check for the Reserve quality before it can be bottled and classified with this distinction that conveys an exceptional Picual olive of complex quality. It won International Medium Best of Class Gold Medal in the 2011 Los Angeles International Extra Virgin Olive Oil Competition. Youll taste green olive combined with bush tomato and fig leaf aromas, along with bal-anced bitter and spicy notes.

COBRAM ESTATE AUSTRALIAN RESERVE HOJIBLANCA EXTRA VIRGIN OLIVE OILYou probably think of the land down under as a leading wine producer, but fine olive oil from the Australian continent is just as exqui-site. This Reserve Hojiblanca (pronounced okee-blanca) extra virgin olive oil is named after a variety of Spanish olive that originat-ed in Andalusia, Spain, and now also grows in northern Victoria, Australia. Cobram Estate was the first Australian olive oil producer to be certified as Extra Virgin under the Australian Extra Virgin Code of Practice, and it makes its Reserve oils with a proprietary technique they dubbed Ultra Premium. After the perfectly ripe olives are picked, pressed within four hours, and allowed to settle, an expert panel of tasters checks for the Re-serve quality before it can be bottled and classified with this distinction that conveys an exceptional fragrant and complex quality. This Hojiblanca yields aromas of fresh-cut grass and tropical fruits combined with a little bitterness and slight pungency at the fin-ish. It won the International Delicate Best of Class Gold Medal in the 2011 Los Angeles International Extra Virgin Olive Oil Competi-tion. It won International Medium Best of Class Gold Medal in the 2011 Los Angeles International Extra Virgin Olive Oil Competi-tion. Youll taste green olive combined with bush tomato and fig leaf aromas, along with balanced bitter and spicy notes.

Aussies Unite...

NATURVIE SALT FLAKESWITH SMOKED SWEET PAPRIKAFrom beautiful Badajoz, Spain, comes this fine, all-natural sea salt with smoky, spicy, and sweet paprika. A perfect way to deliver flavor, nuance, and texture to any dish, from a fillet to a plate of farm-fresh veggies.

NATURVIE SALT FLAKESWITH FINE HERBSFine, all-natural sea salt with fragrant dried herbs.

Salted ... In Every Color, Shape and Flavor

FALKSALTThe dominant salt in Sweden, Falksalt has been in the business since 1830, focusing only on making gourmet and unique salt. This variety takes on a unique, flaky, pyramid shape. Its created by evaporating sea water, then letting it simmer in large pans until flakes emerge, which are raked out by hand. This technique has its roots in an ancient process -- taught to the folks at Falksalt by Cypriot artisans -- by which flake salt is created when saltwater hits sun-heated boulders at the right temperature.

SEL DE GUERANDE AUX ALGUESThis is a unique salt enhanced with the subtle mix of three different types of seaweed. Imported from Guerande, a carefully preserved, charming, me-dieval town on the western coast of France that boasts a rich and fascinating history, and is home to closely guarded marshes where salt is cultivated by only natural elements: wind, sea, and sun. The salt is harvested by hand using ancestral, centuries-old techniques and craftsmanship to preserve the sustainable environment and provide pure, clean, potent, unrefined salt without any chemical treat-ment, washings, preservatives, or additives.

Salt has become a key ingredient in dishes. No longer blended in to sauces or dissolved in liquids, it has taken on a life of its own. Its become a food group. Add a desirous crunchy texture to finished dishes; infusing nuances of herbs, spices, smoke, seaweed and more in subtle or really extravagant ways.


Himalayan salt, known as Halite, properly is THE SALT of the century. It is mined in the Khewra Salt Mines, the second largest salt mine in the world, located in Khewra, Jhelum District, Punjab, Pakistan, about 300 km from the Himalayas. Chefs, gourmands and food writers are all enamored with the beautiful color range, cooking properties (on large blocks) and clean taste. This salt gives tickled pink a whole new meaning!

Salted Pink...Himalayan salt, known as Halite, properly is THE SALT of the century. It is mined in the Khewra Salt Mines, the second largest salt mine in the world, located in Khewra, Jhelum District, Punjab, Pakistan, about 300 km from the Himalayas. Chefs, gourmands and food writers are all enamored with the beautiful color range, cooking properties (on large blocks) and clean taste. This salt gives tickled pink a whole new meaning!

Salted Pink...

HIMALANIA HIMALAYAN PINK FINE SALTThis fine-ground, naturally pink salt that looks as soft as rose-colored Bermuda sand is mined from underground salt deposits in the foothills of the Himalayan mountain range. Containing a number of minerals including cal-cium, magnesium, potassium, iron, and copper, each dusting of Himalania pink salt will offer a flavorful and unique taste that touches the tongue with slightly briny notes while giving any food it grazes a lovely crunch.

HIMALANIA HIMALAYAN PINK SALT GRINDERLooking like sea glass in a jar, these pebbles of naturally formed pink salt, mined from underground salt deposits in the foothills of the Himala-yan mountains range, will grab your attention and beckon to be gazed at.

HIMALANIA HIMALAYAN PINK ROCK SALTGet rid of your old salt shaker, because this gorgeous rock salt comes in blocks, glisten-ing like pink gems you can use to adorn your table. Its paired with a miniature grater, so you can shave off what you need to finish any meal, just as you would grate parmesan atop a plate of pasta. Your dinner guests will love it, talk about it, and will want it for themselves. Always the trailblazing foodie, youll start a trend.



PancettaProsciuttoWhen Guy called on us a few months back: said he made prosciutto and pancetta in Iowa, would I taste it, tell him what I though about it. Okay. Tasted it. Best damn prosciutto I ever tasted in my life (55 years), and Ive been around the Italian block so to speak.

While wed rather feast on spaghetti alla carbon-ara more than anything that comes to mind, this pancetta aint for just that particular dish have it sliced thin (insted of thick for that carbonara or salade aux lardons, another dish for which our passion knows no bounds) and serve it as salumi antipasto a cocktail appetizer, it is absolutely amazing.

IOWA ORGANIC

LEARN MORE AT LAQUERCIA.US

IOWA ORGANIC

-Steven Jenkins, Fairway Market

-Steven Jenkins, Fairway Market


ORTIZ VENTRESCA BONITO DEL NORTEThis is not your mamas tuna fish. From the belly of the fish, that velvety, wonderful part known in sushi bars as Toro. It has a buttery, complex flavor and a creamy texture. Luscious and elegant, and perfect right from the tin. Ortizs fish are line caught, one at a time, off the northwestern coast of Spain. Theyre then hand-filleted at sea, and preserved in good olive oil. A whole new world of tuna! In a pretty jar for ease and lovely presentation. Ortiz has been preserving fish for 100 years. They exemplify the balance between modern techniques and scrupulous respect for traditional fishing methods, which means their products are best for the environment and your discerning taste.

One of the most cr

ucial ingredients i

n any serious food

lovers pantry is ca

nned (tinned) tuna

. I dont mean ca

nned albacore tun

a packed

in water or vegetab

le oil; I mean spec

ifically and exclusiv

ely BONITO tuna p

acked in olive oil.

American nationa

l brands of canned

tuna contain albac

ore tuna, a species

that is undeniably

tasty and nutritious

, but it is not the sa

me thing as bonito

tuna. Bonito tuna

is

whiter, more flavor

ful, and offers large

chunks rather than

mushy shreds as w

ith albacore tuna.

Olive oil-packed bo

nito tuna is the tuna

called for in the cla

ssic Salade Nicoise

. It is irreplaceable

. It is also the tuna

called for in recipe

s where tuna is com

bined with other

ingredients and som

e shape of pasta. A

lbacore tuna is ade

quate for simple tun

a salad sandwiche

s, but when the be

st-tasting canned

(tinned) tuna is de

sired we urge that

you insist upon Eu

ropean (Spanish,

Sicilian, Portugue

se, French) olive o

il-packed bonito tu

na.Tinned...

ORTIZ COSTERA 2007 BONITO DEL NORTEWelcome yourself to the family with this 2007 private family reserve Bonito. ORTIZ BONITO DEL NORTE GLASS JARSOrtizs fish are line caught, one at a time, off the northwest-ern coast of Spain. Theyre then hand-filleted at sea, and preserved in good olive oil. Bonito, also called albacore, is the most mild and prized species. It flakes beautifully. A whole new world of tuna! In a pretty jar for ease and lovely presentation. Ortiz has been preserving fish for 100 years. They exemplify the balance between modern techniques and scrupulous respect for traditional fishing methods, which means their products are best for the environment and your discerning taste.


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DULCET MUSTARDIntensely flavorful mustards are on the rise and Dulcet does it so well! Ready to be devoured as is or used as part of your marinade and flavor base. Totally blissful in Creole, Madras Curry or Sweet Orange Chile.

FAIRWAY MAPLE SYRUPReal maple syrup made from maple tree sap and contains no artificial flavorings or additives. Quite worthy of not just pancakes but the steaks or poultry youre going to toss on the grill. Combine with acids such as vinegar or citrus along with a few herbs or spices and youre off to a great BBQ.

artificial flavorings or additives. Quite worthy of not just pancakes but the steaks or poultry youre going to toss on the grill. Combine with acids such as vinegar or citrus along with a few herbs or

DULCET KETCHUPAnother key ingredient to making your own marinades and BBQ sauces. And Dulcet has done some of the work for you by flavoring it up whether you choose Peppery Moroccan or Mild Indian Curry.

GARLIC CLOVESYou will find a substitute for just about any other ingredient, but garlic. The flavor it adds is unexplainable and necessary in just about anything you make. Dont skip this crucial flavor. Crush it, grind it, m

flavors of fairway spring 2012

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