Graduation is a big deal and calls for serious celebrating, best with delicious eats from Fairway Catering. Our talented chefs take the freshest of fresh ingredients and turn them into your favorite classics. Your guests will rave. Let US do the work, you take the credit.
What makes our catering the best, an obvious choice, a complete crowd-delight-er? It’s the quality and unparalleled selection of world class food we have at our disposal. It’s the creativity of our extraordinarily talented chefs. It’s our catering managers’ knowledge of what you need to throw an incredible, memorable party without lifting a finger. Continue reading
Memorial Day is around the corner–the kickoff of all things summertime: long days, flip-flops, and…barbeque season!
Soak skirt, hanger, or flatiron steak in soy sauce, lime juice, garlic, ginger and brown sugar; sear on the grill, and you’re a culinary hero/heroine. Marinate lamb chops in yogurt, parsley, lemon and mint and grill until obscenely juicy. Brush chicken thighs with Fairway pesto. Sprinkle shrimp with cumin, coat tuna steaks in sesame seeds, grill sardines and mackerel and finish with a squeeze of lemon. Clams on the half shell. Oysters. Thick slabs of tofu. Burgers. Wild salmon. The possibilities are endless.
Here’s a look at two of our favorite delicacies: Fairway kebabs and Fairway’s housemade sausage. Give them the grill treatment immediately. Continue reading
Posted in Hannah Howard
Tagged bbq, butcher, fairway market, grilling, healthy, holidays, kebab, meat, outdoor, recipe, recipes, sausage, summer
Friends coming over? Bruschetta (“broo-SKEH-tah”) is the fastest, easiest, and MOST DELICIOUS THING on earth you could possibly serve.
Fairway bruschette (“broo-SKEH-teh”) have been created and labeled by the experts right here among us. From the Italian word ‘bruscare,‘ meaning ‘to roast over coals‘. All you do is slice your favorite bread into thick tranches. Toast it (doesn’t have to be over coals, but why not give it a lovely char on the grill?). Now, spread each warm slice with a thick layer of the bruschetta of your choice. Give each a liberal slash of your early-harvest monocultivar extra-virgin olive oil, and you’re ready to experience one of Italy’s greatest foods. Meditate over the deliciousness with a cocktail, your favorite cheese. Relax. Continue reading
Posted in Hannah Howard
Tagged antipasti, appetizer, bruschetta, easy, fairway, fairway market, healthy, italy, picnic, private label, recipe, summer
The sun is shining, the days are long and luxurious, and picnic season is upon us. Need some inspiration? Head to Fairway and ogle the oodles of delicious possibilities for your shopping and picnic baskets. A concert on the grass, fireworks in the park, a hike to a waterfall…any outdoor activity is better accompanied by a spread of good eats.
Picnics remind us that food tastes better in fresh air, legs splayed every which way, unrushed, surrounded by people who make you laugh. Continue reading
Posted in Hannah Howard
Tagged antipasti, cheese, easy, fairway market, holiday, memorial day, outdoor, picnic, simple, snacks, summer
Dry-aging is art; dry-aging is magic. Dry-aging came about generations ago through trial-and-error when there was no refrigeration. It was a necessity in order to preserve beef beyond its short lifespan.
Very, very few outfits commit the enormous time, energy, money, and care needed to bother doing this right. At Fairway, we’re deeply passionate about the craft of dry-aging. Why bother? Because the finished product is nothing short of astounding. Continue reading
Graeter’s puts everyday ice cream to shame. In case you mistrust my hyperbole: we’re jaded about these things. Our awesome Frozen buyer Guy is inundated with a constant flood of new and wonderful ice cream. (Poor Guy!) He tries the local, the handmade, the exquisite, flavors from classic to wildly funky. It takes something extraordinary to impress Guy.
So when a customer wrote to us: “Graeter’s Black Raspberry Chocolate Chip ice cream might change your life,” we took it with a grain of salt. But alas, they were right. We had to get it on our shelves, and so we did. Thanks, Guy! Continue reading
I love fajitas. I love the fajita process. Assembling the different components just the way you like ‘em and folding them into a hot flour (or corn!) tortilla. Squeezing a lime atop the whole shebang and digging in.
The fajita is your blank canvas, waiting for your inspired culinary brushstrokes. Continue reading
Happy birthday to us! 80 years ago, Nathan Glickberg began Fairway Market as a humble fruit and veggie stand on the Upper West Side. We’ve grown slowly but surely, filling our racks with incredible finds from around the world and close to home. We’ve opened more stores, but we’ve remained true to our roots. We are more committed than ever to quality products, delicious food, good value, and making sure you love what’s on your dinner table. 80 years and getting better all the time!
Here are 8 delicious things that have become synonymous with Fairway, things you’d be amiss to leave your Fairway Market without. Continue reading
When my preschool was closed for some obscure Jewish holiday, my mom would leave me at the mercy of her father. Me and him, we were responsible for each other. A hug from Pop-Pop could not have possibly broken any ice between us, and he proved entirely inept at the banter adults learn to offer to children, usually in the form of a series of questions relating to lost teeth and birthdays. I don’t know how we first arrived, miraculously, at an activity we both enjoyed. It must have brought tremendous relief: he had found something to do with me!
The French toast, it was a dance. We’d make a production about the decision to make it, as if the possibility of its preparation had to be, each time, freshly conceived. Have you eaten? He’d ask. I hadn’t. My answer was independent of whether I had ingested a bowl of Cheerios an infinite hour before. Continue reading
Working at Fairway Market all these years has made me relish the changing of the seasons. Right now as we move toward Springtime, I’m beginning to see beautiful asparagus in my stores.
So my wife and I will be doing this at least once a week for awhile: We cut asparagus into 2-inch lengths, an entire bunch per person; we don’t even peel it. Then we take a bunch of scallions, also a bunch per person, and we chop them rather coarsely, the white part AND the green part, and we saute them and the asparagus in plenty of Fairway extra-virgin olive oil in a big saute pan along with a few cloves of garlic that we smash against the side of the pan with the wooden spoon we’re using. Continue reading