West Side MelonsJuly 13 2010
The best melons in the world, from Turlock, California are now in -
|
|
|
Shredded CheesesJuly 13 2010
A variety of freshly shredded cheeses in pick-up-'n-go 15 oz. containers for your convenience:
|
|
|
Jamaican Jerk SpiediniJuly 13 2010 ready-to-cook kebabs made of chicken,pineapple & red onion chunks in soy, brown sugar & fresh herb marinade |
|
|
Lower East Side KnishesMay 19 2010 hand-made, brick oven-baked, with old world traditional taste & texture - "the ultimate comfort food" - made without eggs, oil or yeast; available in 4 flavors: potato, broccoli, spinach kasha |
|
|
"Slice It As You Like It Pizza"May 19 2010
Handmade Brick Oven pizza displayed in oblong sheets; different toppings every night including: Insalata, Chicken & Broccoli, Mediterranean (peppers, mushrooms, black oives, pepperoni, meatballs, prosciutto/mozzarella and more...
|
|
|
Cinnamon Polenta CrumbcakeMay 19 2010 made here by our in-house, Sicilian-trained pastry chef; fluffy, cake with fine-grained Cinammon Polenta topping |
|
|
Gluten free PastriesMay 19 2010
Chocolate Chip Cookies
|
|
|
Spicy Indian KetchupApril 28 2010
Made by Maya Kaimal -
|
|
|
A&V Local Grass-Fed Hudson Valley MilkApril 28 2010
36 hours from the cow to our store!
|
|
|
Olive Oil Pound CakesApril 28 2010
made by our Sicilian-trained Pastry Chef, Eileen Guastella.
|
|
|
Soft Shell CrabsApril 28 2010 Back in Season, alive 'n kicking! |
|
|
Wild Alaskan SalmonApril 28 2010 the real deal, back at last. It hasn't been available for months, so we're thrilled to see this Omega 3 fish back in stock. Enjoy at home at least once a week - the robust, "wild" flavor of true wild salmon is incomparable! |
|
|
International Sea SaltsApril 28 2010
Check out our new selection of International Sea salts, hand-harvested from the most flavorful salt beds in the world...
|
|
|
Gelato Ice Cream SandwichesApril 28 2010
made here using our homemade gelato sandwiched between our house-made cocoa sugar cookies which are moist & crumbly at once -;
|
|
|
Oven-Ready Meat EntreesApril 28 2010
our new butcher from Italy is busy creating easy, oven-ready entrees favored by busy housewives in Italy:
|
|
|
Eclipse Goat Cheese PyramidMarch 10 2010 small goat cheese pyramid made in the Hudson Valley; coated wth vegetable ash right under the rind which shows up as lovely speckles in each slice; flavor is sweet-tart, extremely delicate with a creamy texture |
|
|
Wild Alaskan Trolled King SalmonMarch 10 2010
The season for wild salmon from Alaska has started!
|
|
|
Wild Morel MushroomsMarch 10 2010
The season has started for these earthy-flavored wild mushrooms, native to the Pacific Northwest.
|
|
|
homemade marinadesMarch 3 2010
Citrus-Soy Marinade - fresh orange jucie, soy sauce, ginger, minced garlic - perfect for chicken, pork or turkey cutlests
|
|
|
Fiddlehead FernsMarch 3 2010 first-of-the-season from California |
|
|
Homemade Gelati di PistacchiMarch 3 2010 Our own Homemade Pistachio Gelato, made with imported Sicilian Pistachio paste, which gives this creamy frozen dessert its rich, sweet, pistachio flavor |
|
|
Homemade Spinach Ricotta RavioliMarch 3 2010
Made in our kitchen using fresh egg pasta dough.
|
|
|
New Homemade DipsFebruary 18 2010
Our chef has created new dips that bring this class of condiments to a whole new level.
|
|
|
5 Layer Party DipFebruary 18 2010
Another of our chef's creations to feed a fun & hungry crowd.
|
|
|
Homemade Country BBQ SauceFebruary 18 2010
We make it here, so you don't have to at home anymore. This piquant condiment is made with ketchup, brown sugar, cider vinegar, honey, ginger, cayenne & more zesty ingredients...
|
|
|
Shad RoeFebruary 18 2010
The very first sign of Spring
|
|
|
Bonduelle Frozen VegetablesFebruary 18 2010
High end, prepped veggies from Prince Edward Island
|
|
|
Homemade GrissiniFebruary 18 2010 real Italian-style Grissini hand rolled here by our chef, then brick oven-baked - thin, crisp, gnarled and delicious with hints of oil in the dough |
|
|
Homemade Chicken SausagesFebruary 3 2010
We are now making 4 types of chicken sausage in our Meat Department:
|
|
|
spring garlicFebruary 3 2010
From the Baja peninsula - the long, sweet, scallion-like shoots of a garlic plant that grow
|
|
|
stem & leaf citrusFebruary 3 2010
This is the time of year for gorgeous heirloom navel oranges, Meyer lemons and Blood Oranges, all with stem & leaves attached.
|
|
|
Stuffed Filet of SoleJanuary 27 2010 We stuff these tender fillets with our own mixture of crabmeat, shrimp, scallops, a little potato, mushrooms & carrots - a |
|
|
Kobe Beef BurgersJanuary 20 2010
|
|
|
A & V Dried Pasta from ItalyJanuary 20 2010
Here at last!
|
|
|
Pachino Tomato SauceDecember 7 2009
Those who really know their tomatoes know what a great find this is - tiny, super-sweet Pachino tomatoes from the Pacchino area of Sicily cooked with onions, basil & a pinch of salt - that's it!
|
|
|
Naked NuggetsNovember 16 2009
All-natural, fully-cooked chicken tenderloins - just heat 'n serve. These succulent fillets are grilled, not fried and made from antibiotic-free, all-white chicken meat.
|
|
|
Nantucket Bay ScallopsNovember 4 2009
|
|
|
Berkshire Pork All-Natural SausagesNovember 4 2009
Made by our butchers in-house every day using prized Berkshire Pork.
|
|
|
Spanish ClementinesNovember 4 2009 The best-of-the-best - watch for prices to drop as the season progresses...Perfect hostess gift |
|
|
"Fresh" Dried FigsNovember 4 2009 When the first dried figs arrive in the Fall they are "fresh" dried figs - so chewy, dense & fragrant they should be referred to as "fresh-dried"...from California & Turkey, ranging from $3.99 to $10.00 pkg. |
|
|
Sicilian Fish SaucesNovember 4 2009
|
|
|
Fig Jam & Chestnut Cream from AbruzzoNovember 4 2009
Two all-natural condiments made from the land of fruit & honey - wonderful for holiday baking or just spreading over hot toast, muffins, scones or pancakes - try serving the fig jam with a cheese plate.
|
|
|
Stuffed Loin of PorkNovember 4 2009
Perfect for Fall - stuffed with dried prunes & dried apricots or with
|
|
|
Gift Baskets for Susan Komen for the CureOctober 16 2009
As you may know, October is National Breast Cancer Awareness Month. With this in mind, we are
|
|
|
NEW Arrival: A&V Artisanal Egg PastasSeptember 4 2009
We are
|
|
|
The Melons Are Peaking! The Melons Are Peaking!August 26 2009
Melons from the best growing area in the world - the deserts of California and Arizona - are reaching their peak right now. These melons are so ripe and ready, you can smell their ambrosial perfume as you walk by. The season will be winding down soon, so get 'em while they're great!
|
|
|
Stone Fruits GaloreAugust 10 2009
Just as California's stone fruit season ends, our own watershed steps in and offers up sweet, wonderful plums, apricots, peaches, and more in abundance!
|
|
|
Domestic Culatello - Made in NY!August 7 2009
If you are a lover of cured meats and charcuterie and find yourself near our Salumeria (Deli), we recommend that you give our fabulous new domestic Culatello a try.
|
|
|
Local Beauties - Jersey Beefsteak TomatoesAugust 5 2009 This is the tomato-lover's tomato. Simply sliced and sprinkled with sea salt, they are perfection. And don't get us started on the magnificent BLTs that are possible when you've got a beautiful Jersey Beefsteak on hand! |
|
|
A&V Grill PacksJune 30 2009
|
|
|
TriStar Strawberries Are In!June 26 2009
We've finally got them!
|
|
|
Brighten Your Monday: Taste Cheese!June 22 2009
Greta, our sample maven, will be offering tastes of a fabulous cheese from Calabria this afternoon after 3 PM in the store.
|
|
|
Sustainable Seafood at A&V // Spanish Mackerel: A Righteous ChoiceJune 12 2009
Mark Bittman's article in this week's New York Times Dining section - "Loving Fish, This Time With the Fish in Mind" - got us thinking (again) about the complexities of buying and consuming fish in an age that requires us to consider the sustainability of our choices.
|
|
|
Local Strawberries from Upstate NYJune 10 2009 Sweet, ruby-red strawberries have started coming in from Geneva, NY. These near-perfect jewels are a precursor to the phenomenal, ultra-sweet Tri-Star strawberries we'll be getting in from Upstate either Wednesday or Saturday of next week. Well keep you posted on all strawberry-related developments... |
|
|
Follow Us on Twitter!June 10 2009
For up to the minute A&V news & musings, get started here:
|
|
|
A&V Earth ChipsJune 3 2009
Our new Earth Chips are perfect for your next party spread.
|
|
|
Sicilian Pistachio Cream CookiesJune 3 2009 Our master Pastry Chef, Eileen, was inspired to make these wonderful cookies when we started importing Bronte Pistachio cream directly from Sicily. These little confectionery delights are composed of lemon cookies sandwiching supple, lightly sweetened Bronte pistachio cream. |
|
|
Fiocchi & FiocchettiMay 6 2009 We are carrying two delightful new filled pastas - Fiocchi and Fiocchetti - in our fresh pasta department. They are, indeed, so fabulous that they were written up by Florence Fabricant in the New York Times. Both pastas are shaped like delicate, almost floral, beggars purses. The Fiocchi, which are larger, hold a sweet/savory combination of fresh pear, and robiola, Grana Padano, ricotta and taleggio cheeses. The fiochetti, which are quite small, harbor pockets of delectable gorgonzola cheese. These gorgeous pastas are marvelous, and we hope you'll try them! |
|
|
NEW: A&V Sorbets, Made In-HouseApril 10 2009
As you can probably tell, we're rather excited about the line of sorbets (or sorbetti in Italian) that Eileen, our brilliant pastry chef, is now making at the store. These sorbetti are truly special. They are made by hand from all-natural ingredients in the tradition of the best Sicilian artisans. The results are impressive: clear, vibrant flavors and an unbelievably creamy texture (though they are dairy-free). If you're looking for a less fruity option, the decadent Chocolate and Pistachio flavors are absolutely the way to go.
|
|
|
Fun Spring Baskets Galore!April 10 2009
Gearing up for May's Graduation celebrations
|
|
|
A&V Kosher Artisanal ChocolatesApril 10 2009
These chocolates are almost impossibly good!
|
|
|
