Fairway Market has introduced new products to make summer a little cooler. Starting with a new line of ready-to- eat, single serving chicken breast meals with themes like Moroccan Chicken with Spiced Lentils, Lemon Chicken with French Couscous and Balsamic Chicken with Tuscan White Beans. Inspired by flavors of the Mediterranean, these new chicken dinners are handy for a light, healthy lunch or dinner. Fairway’s Mediterranean-inspired chicken dinners are sold for $5.99 each at ALL Fairway Market locations.Fairway ice creams by High Road Craft, a new line of artisanal, hand crafted, super creamy (thanks to high fat content) frozen deserts, are competing head-on against Häagen-Dazs with flavors like Fig & Saba, Fairway to Heaven Coffee, Frutti di Bosco and Stracciatella, and Extra Virgin Olive Oil. Our favorite was the Burnt Sugar, which had a creme brulee familiarity and lovely carmel notes. High Road Craft ice cream is available in all NYC Fairway Market locations. The four custom Fairway flavors and the other four signature High Road flavors retail for $5.99.
Fairway Frozen Foods Manager Robert Toro spoke to us about the ice cream line.
Atlanta-based Chef Keith Schroeder dreamed up High Road Craft Ice Cream in his MBA program. In addition to Fairway carrying four of the over 90 flavors available in High Road’s ice cream collections, Schroeder created the four original flavors using some favorite exclusive Fairway Market products as ingredients. Chef Schroeder began High Road as a high-end ice cream product for fellow chefs, but High Road was too good to keep a secret among chefs, and the word of mouth buzz spread within a year of launching to food service. High Road’s distribution has been growing at a remarkable pace of 300% this past year; the company will be moving into a new 25,000 square-foot facility to accommodate growth, which will also house a unique ice cream visitor’s center and offer tours. Chef Schroeder is part food scientist, part food anthropologist, and 100% ice cream lover.
Fairway Market’s Director of Trade and Product Development, Lori Levy, whose tireless passion for discovering fine foods for her customers, led her to an “aha” moment when she tasted High Road. Chef Schroeder’s talent and like-minded pursuit of quality led her to the idea of using Fairway foods as ingredients in new ice cream flavors. Fairway Market’s in-house expert Steve Jenkins, who pioneered the specialty food movement, and in particular, that of fine olive oil, introduced the kind of challenge that Schroeder thrives on: make [us] an olive oil ice cream as well.
Paramus, New Jersey