Our team of sourcing experts just got back from Sicily, where they celebrated the first harvest and press of the season, hand-picking our own custom blend of olives to make a unique olio novello (new oil) exclusive to FreshDirect. Ken, our specialty merchant, described this ready-to-use oil as “fresh, vibrant, and luscious.” This limited-time delicacy is blended, pressed, and shipped from Italy within a week, meaning it’s as fresh and tasty as can be. Pairing ideas and videos on how we sourced our olio novello after the jump!
It’s always such a joy to join the merchant teams on their #freshadventures, where they meet amazing farmers, ranchers, fishermen, and producers. Just recently, I had the thrill of joining the produce team on their visit to Pine Barrens Native Fruits, a fifth-generation cranberry farm in southern New Jersey.
Brenda, the bog’s owner, and Tom, the bog’s right-hand-man, gave us an extensive tour of the farm, which has been in the family since the mid-1800s and was founded by Brenda’s husband’s Great-Aunt Lizzy White.
Our fish team recently headed out to sea in Alaska to learn about the local fish species. In addition to catching a 45 lb king salmon (the largest catch of the day!), the team landed halibut, Alaskan red snapper, and cod. Our Senior Fish Buyer, Mike Kanter, shared his first-hand fresh adventure with us below:
Earlier this year while I was helping to launch FreshDirect’s new pet shop, I couldn’t wait for its arrival on the site for one main reason: his name is Finnegan and he’s my black pug.
The samples would come in and I’d think, “Finn would love this!” And my dog has very discerning tastes (just kidding—he would eat anything given the opportunity).
When my FreshDirect order arrives every week, he looks on with curiosity, circling the boxes and sniffing for exciting items. But last Sunday, his 4thbirthday (yes, I celebrate my dog’s birthday), he got a box all to himself.
When placing Finn’s birthday order, I decided to go with two types of treats and two new toys. He’d already rotated through any toy samples I brought home, and I could tell he was itching for something new and exciting….
Colored eggs! Afikoman! Glazed ham! Braised lamb shank! Whatever your Easter and Passover traditions are, embrace the old or start some new during this spring season of renewal. I asked my FreshDirect colleagues to share their holiday traditions with me so that I could share them with all of you!…
Having just launched the new FreshDirect Sandwich Shop, Chef Tina Bourbeau chats with us about eating her way through Philadelphia’s legendary sandwich shops, developing the FreshDirect line and what it takes to go from a good sandwich to a great sandwich….
Peanut butter + Jelly. Both ingredients are great alone, but they’re a little more special when they’re together.
In honor of the Valentine’s Day holiday, we asked the food experts around FreshDirect to share a few of their favorite combinations. What’s great on its own, but amazing when it’s paired?
Let’s start with a few of my own perfect pairs……
When I was small, I got to have two Christmas dinners; one was classic American, with ham and all the traditional sides, and one was an Italian version.
On Christmas Eve, my nonna would spend all day cooking, and by the time she was done, we would be treated to multiple courses. We’d start with pasta topped with fish sauce and freshly grated parmesan, and lead into a course with calamari and fried shrimp, another with breaded steak and chicken cutlets with green bean salad, squid salad, and pan-fried peas, and then finish off with one of my all-time favorite foods: artichokes stuffed with sharp provolone cheese. We’d finish the meal with milky, extra-sweet coffee (even the kids), cracked nuts, and panettone with butter or homemade frittole. To me, there is no greater meal.
By the time I was in grade school, I realized that not every family celebrated the same way, and that our tradition was truly special. That’s why I’m always fascinated by other people’s food traditions; after all, the food makes the holiday. I asked around the office and the answers were as diverse as I imagined….
Here at the FreshDirect headquarters, we’re lucky to work with many interesting people who share our passion for food.
One great example is Chef Tina Bourbeau, Executive Chef/Senior Director of Research and Development here at FreshDirect.
I sat down with Tina to find out why she went into the food business in the first place.
FD: What was the inspiration to make food your business?
TB: Cooking is the only profession I’ve ever had, and I am grateful that I get paid to do what I love and am deeply passionate about — anything else seems like torture.
FD: What was the road that led you to FreshDirect?
TB: After studying at Peter Kump’s New York Cooking School (now I.C.E.), I started cooking my way through various NYC kitchens. My first job was at Oceana – while still in school. This was when anything less than a 6-day work-week wasn’t even a consideration. I was the first woman to work in that kitchen (boy, times have changed!)….
“Farmers eat a lot of their own food,” declared Tom Wickham of Wickham’s Farm in Cutchogue, New York. “We grow what we like to eat, so you know it’s going to be good.”
This sentiment is shared by all of the local Long Island farmers with which FreshDirect partners. The products are grown to spec for all to enjoy.
When asked what the inspiration is for the crops he grows, Lyle Wells (Wells Homestead Acres) responded with, “We give ‘em what they want. That’s why we grow sugar snap peas and asparagus. If we could grow bananas, we would grow bananas.”…