ALEXIA NEW BBQ RIBCUT SWEET POTATO FRIES and RED ROBIN ONION RINGS
New to Alexia’s All-Natural lineup of delicious potato and onion products are the NEW BBQ Ribcut Sweet Potato Fries! These “plank” style crinkle cut fries are the perfect canvas for the mouth-watering savory southern BBQ seasoning with a hint of cayenne pepper.
Crafted with the sweet potato skin left on, these are a simple, yet delightful balance of Alexia’s farm-to-table creativity and natural distinctive flavor. Alexia makes them perfectly so you don’t have to – your taste buds won’t be able to say no!
Want restaurant quality onion rings at home without sacrificing the powerful crispness or sweet, savory onion flavor? Look no further! New this month, Red Robin Onion Rings deliver the restaurant experience at home! Made from thick crunchy breading infused with Red Robin’s famous seasoning and sweet Spanish onions, this oven-baked snack is a perfect complement to your favorite char-broiled masterpiece!
Look for Alexia New BBQ Ribcut Sweet Potato Fries and Red Robin Onion Rings in the Frozen aisle. If you’re looking for crowd pleasing brews to serve at your Holiday parties, look no further! Our selection of craft and seasonal beers has something everyone will love.
This season, Labatt introduced two new flavors as part of their Prohibition Series. The two flavors, Bourbon Barrel Ale and Apple Harvest Ale, transport drinkers back to the era of smugglers and speakeasies!
One of our favorite craft beers, Magic Hat #9 is a dry, crisp and refreshing sidekick to any holiday meal!
The holiday season brings out the creativity in all of us- especially regional brewers crafting special ales and lagers for holiday feasts and celebrations. The flavors of these festive releases are the perfect match for the decadent foods and overall merriment of the season, plus they make perfect gifts for your beer-loving friends.
Have you tried our Pick 6? You can customize your own 6 pack at Price Chopper with your favorite brew, a seasonal variety you’d like to try or a local craft beer! We carry between 60-100 varieties of beer including the below favorites:
- Sam Adams
- Sierra Nevada
- Blue Moon
- Shock Top
- Longtrail
- Goose Island
- Magic Hat
Delivered By: Jerry Golub, President and CEO
November 11th, 2014
There have been times during our history when we’ve needed to make some bold decisions in order to continue to meet our customers’ needs, and to evolve as a company. Today we are pleased to announce a major plan to modernize our stores, and some important implications of that plan.
As our customers continue to change, it’s become clear to us that our stores need to change with them. Over the past two years, we’ve been working on a new store design that we feel will reflect and address those changes, and help us meet our customers’ needs better than ever before. Our new design has been significantly influenced by the early learnings we’ve gained from our Market Bistro store, but is much more scalable; in other words, it can be applied to a wide range of different store sizes and locations.
With 135 stores in six states, modernizing our chain with this new concept will be a big undertaking, but we believe that it’s absolutely necessary for our continued long-term success. That’s why we’re proud to announce today, that we’ll be investing more than $300 million over the next five years to transform our stores, with more to follow in the future. Nearly a third of that amount will be invested in the greater Capital Region.
Inspired by information we’ve received from our customers, as well as trends that are defining their current and future preferences, we’ve created a more modern grocery shopping experience. In fact, this new design is so different from our current approach that it will necessitate a complete rebranding of our stores.
While low prices will continue to be at the forefront of everything we do, we’ve been told by our customers that our current name does not properly reflect many of our other strengths—strengths that will stand out even more in our new stores.
As a result, we’ve decided that our rebranding will also include a name change. The name we’ve selected reflects our long heritage as a family led business. It’s also a name that we feel will be memorable, and can evolve with our company and brand over time.
As each store is changed over to our new design, its name will also change… to Market 32.
As I mentioned, the new name is a reflection of the fact that our company was founded by Ben and Bill Golub back in 1932. We’re very proud of our heritage and the fact that we’ve been part of this great community for the past 82 years, and there’s no better way to express that pride than by reflecting it in our new name.
So, how will our new stores be different? Market 32 will build on our traditional strengths, including great fresh food departments, locally grown products and, of course, delivering excellent value. In addition, it will offer a more contemporary, relevant shopping experience characterized by a number of improvements:
- It will have a completely new look and feel with a distinct personality that will help make shopping more interesting and enjoyable
- We’ll offer an increased variety of locally sourced products
- There will be an even greater focus on health and wellness, combining food, non-food, and pharmacy to create a destination that serves all our customers’ needs to live a more healthy life.
- We’ll have more information throughout the store to help our customers find solutions for their many needs
- And Market 32 will deliver a more customer-friendly shopping experience, including a more convenient and intuitive store layout
Larry Eckhardt is a corn connoisseur, and a corn scientist. As I rode around the farm with him, to the last fields of sweet corn that were to be harvested later that week, he jumped out, grabbed an ear of white corn off a stalk, quickly husked it, and took a bite. “Not quite” he says, “we will need a few more days for the best quality.”
Larry is the second generation to farm here, at the farm purchased by his father, located in Stephentown – a small town near the Massachusetts border. Larry was three years old when they arrived in 1959. His father, in his 80’s now, still helps out in the summer – drives a delivery truck, accompanied by one of the many local teens they employ in summer. He has his own old tractor that he drives around the farm, puttering and doing small chores that keep the rest of the family, like son Matt, free to plant and manage the corn, tomatoes, and pumpkins that are their primary crops. They also have about 60 head of Angus beef cattle, and about 10 sheep. The sheep sustainably help manage weeds and grass in the equipment pen, the cattle eat the corn that doesn’t make retail grade, so everything is managed or recycled. The full list of crops they grow includes: sweet corn, field corn, hay, tomatoes, pumpkin, soy, oats, rye, and wheat. They also grow vegetables for a farm stand they run on the property. They own 200 acres, and rent 900 more all around the region.
Eckhardt’s first sold corn to Price Chopper’s Central Market around 1975, and quickly expanded out to 7 stores in the Berkshires. Larry likes working with Price Chopper for several reasons – foremost of which is the relationship that has been built over time, and how respectful he says Price Chopper is of the farmer’s challenges. It is a true partnership.
Larry is also an educator – president and best front man for the New York Vegetable Growers Association for 19 years, he has traveled the United States expounding on the quality of New York-grown vegetables and fruits. He had recently hosted over 70 farmers for a soil health seminar. Each season, they have multiple product trials going on. Some trials are successful, and some are not – he trialed an early variety of corn bred for the Northeast, but found it just had no taste, so elected to maintain his typical growing schedule. Like all of the farmers I have met so far, he works with the seed companies to try new items, and uses specific criteria to select his seeds – taste and eating quality, tolerance to cold, eye appeal, and whether the corn stalk stands until harvest all factor in. Like all of the farmers that work with Price Chopper, food safety is of paramount importance and the Eckhardt’s Kinderhook Creek Farm is Gap (Good Agricultural Practices) Certified.
The Regional Food Bank truck pulled up to pick up a load of late tomatoes as I was getting ready to troll their roadside stand at the end of my visit, as well as a local chef that includes the Eckhardt name in the dish when their produce is on the menu. As a registered dietitian and food advocate, this visit was a great snapshot of agriculture at work – retail, restaurant and produce access for the hungry all tapped in to one farm.
Larry welcomes all of the interest in where food comes from, especially the “local” movement, but he would like to see more farming/crop literacy built in to the discussions – helping people really understand how challenging, and how rewarding, farming can be. Stay tuned to our blog, as we will be working with Larry to share more about their work year round. Try making a pumpkin pie from one of the small pumpkins in our stores – I cut it, remove the seeds, and then roast it while I am doing other things. Then you can use the pumpkin just like canned in any recipe – but I guarantee, you will find the fresh taste takes your pie to a whole new level! 
Written by: Kevin Schulke, Senior Category Manager Beer & Wine
Whether you’re hosting Thanksgiving for the first time or the twentieth time, or if you are a guest looking for a great wine to bring to your holiday festivities, we have three wines that will please someone in every crowd and pair wonderfully with traditional Thanksgiving foods. It is no wonder they are among the most popular wines during this holiday.
Red wine enthusiasts will love Mark West Pinot Noir. With aromas of spice, dark fruit and 
smoky oak it pairs wonderfully with the abundance of herb-infused dishes Thanksgiving offers. The black cherry, cola, strawberry and plum flavors will go great with dark turkey meat, ham and stuffing. Mark West is the #1 Pinot Noir in America and a great value for the money!
If you want to impress your guests with a new-age red wine, Beaujolais Nouveau is for you. Beaujolais Nouveau is a young red wine made from handpicked Gamay grapes grown in the Beaulolais region of France. While most red wines improve as they age, Beaujolais’ allure is all about freshness. Fermentation is so short that the resulting wine exhibits fruity flavors and light tannins. Under French law, this wine may be released at 12:01 on the third Thursday of November, just weeks after the wine’s grapes have been harvested. Producers race to deliver this wine to retailers throughout France and the world where it is popularly enjoyed with Thanksgiving dinner. Beaujolais Nouveau should be consumed within a year of being made and is best served slightly cooled. We recommend enjoying this wine chilled to bring out the strawberry, raspberry and cherry flavors.
When hosting any event, you should always have a white wine as well as red. Chateau St. Michelle Riesling is a blend of Riesling from throughout Washington’s Columbia Valley. If you’re looking for a refreshing, flavorful, medium-dry Riesling, this is the one for you! The wine offers crisp apple aromas and flavors with subtle mineral notes. This “everyday Riesling” is a pleasure to drink and easy to match with your Thanksgiving dinner. The Riesling’s innate flavors of apple and its clarifying acidity give it a significant pairing edge with the likes of sweet potatoes, turkey meat and spice-laden or herb-filled stuffing. Rieslings are typically sweeter than most white wines so it may be a good idea to have a drier white wine as well, such as a Chardonnay or Sauvignon Blanc.
Have a wonderful Thanksgiving,
Cheers!
Kevin
*Please note Price Chopper only carries wine in Vermont, New Hampshire and the following Massachusetts stores: Pittsfield, Shrewsbury, Lenox. Written by Jane N. Golub
Director In-Store Marketing Programs
DIETZ & WATSON PRE-SLICED PREMIUM DELI MEATS
MEZZALUNA COOKIES
We are excited to introduce new Mezzaluna Cookies! These cookies are made in the century old traditional crescent style with origins from Hungary. A handmade cookie with rich cream cheese dough and fillings made from walnuts and cinnamon. The cookies are then rolled in sugar for additional sweetness and taste. Mezzaluna Cookies are delicate, rich and a beautiful addition to any holiday cookie platter. One bite and you’ll be glad you tried these amazing cookies. Being of Hungarian descent, they have always been a favorite at holiday gatherings. These cookies are unique and will be a great addition to your cookie variety. Look for Mezzaluna Cookies in the Bakery Department. Written by Jane N. Golub Director In-Store Marketing ProgramsGENERAL MILLS FIBER ONE READY TO EAT COOKIES
You know Fiber One is a delicious part of a well balanced diet and now General Mills brings you a new Sweet Treat option.
Introducing Fiber One Soft Baked Cookies – a delightfully soft and chewy cookie that you can feel good about. Fiber One Soft Baked Cookies are a delicious anytime snack option that helps you maintain your healthy lifestyle.
With 5 grams of fiber per serving, Fiber One Soft Baked Cookies provide 20% of your daily value of fiber.
Individually packed for convenience and a great source of fiber, Fiber One Soft Baked Cookies come in delicious varieties including Chocolate Chunk, a classic favorite baked with delicious chunks of chocolate, Oatmeal Raisin, baked with rolled oats and plump juicy raisins and Double Chocolate, with rich cocoa combined with decadent chocolate chips.
Look for General Mills Fiber One Ready to Eat Cookies in the Cookie aisle.
OXI CLEAN EXTREME POWER CRYSTALS DISHWASHING DETERGENT
Oxi Clean has a powerful new detergent for your dishwasher!
New Oxi Clean Extreme Power Crystals Dishwashing Detergent tackles the toughest baked on, caked on messes on all your dishes and cookware, even in hard to clean corners.
With twice the oxygen power of ordinary dishwasher detergents, Oxi Clean Extreme Power Crystals is even tough enough to remove dried on coffee stains and to prevent cloudy films other dishwashing detergents leave behind. Oxi Clean Extreme Power Crystals delivers cleaning powerful enough to eliminate the toughest stains, stuck on food, cloudy films and odors.
Oxi Clean Extreme Power Crystals Packs offer premeasured single use packs for no fuss and no mess. Oxi Clean Extreme Power Crystals has a sleek easy to use bottle with a no mess pour.
Forget the grime and get the shine! Look for New Oxi Extreme Power Crystals Dishwashing Detergent in Crystals or Packs in the Household Cleaning aisle. Recipe and Photo Copyright by Elizabeth Barbone
Of course, candy makes Halloween sweet but there’s nothing quite like a homemade baked treat. These gluten-free pumpkin spice cheesecake brownies are beloved by kids of all ages—especially by those too old to trick or treat*.
These brownies are ridiculously easy to make. Just prepare one box of Price Chopper gluten-free brownie mix and top it with a pumpkin cheesecake mixture. To make the cheesecake, you combine cream cheese (regular or low fat), canned pumpkin, an egg, some sugar, and pumpkin spice. That’s it! Simply spread the cheesecake mixture on the brownie batter and swirl both batters together lightly with a knife. Pop the pan into a preheated oven and in about forty minutes, you’re rewarded with a rich treat that’s worthy of any holiday.
Although they’re hard to resist, these brownies taste better the day after they’re made. Allow the brownies to cool, cut into squares, and chill overnight. If you can’t wait to serve them, be sure to allow them to cool before serving. Right out of the oven, the cheesecake filling is soft and difficult to cut.
By the way, you’ll have a little canned pumpkin left after you make these brownies. So I included a recipe for a pumpkin spice smoothie.
*Speaking of trick or treat, be sure to check that the candy your child receives on Halloween is safe for his or her gluten-free diet. Jane Anderson at About.com put together an updated list for October 2014. (View the list here.)
Gluten-Free Pumpkin Spice Cheesecake Brownies
For the Brownie Base
nonstick cooking spray
1 box Price Chopper Gluten-Free brownie mix
2 large eggs
1/2 cup Price Chopper butter, melted and cooled
For the Pumpkin Cheesecake Topping
6 ounces Price Chopper cream cheese, regular or low-fat neufatel cheese
1 cup Price Chopper canned pumpkin (not pumpkin pie filling)
1 large egg
4 tablespoons granulated sugar
2 teaspoons pumpkin pie spice
- Preheat oven to 350 degrees F. Spray a 8x8x2-inch square pan with nonstick cooking spray. Set aside.
- Prepare the brownie base: Combine brownie mix, eggs, and melted butter in a medium mixing bowl. Mix, either with a wooden spoon or electric mixer, until smooth. Spread 3/4 of brownie batter into the bottom of prepared pan. Set remaining batter aside.
- Prepare the pumpkin cheesecake topping: Cream the cream cheese until smooth in a small mixing bowl. Add the pumpkin and mix until smooth. Add the egg, granulated sugar, and pumpkin spice. Mix until smooth and well combined.
- Spread pumpkin cheesecake mixture over brownie base. Drop remaining batter, about one tablespoon each, over pumpkin cheesecake topping. Gently Drag a knife through the brownie base and cheesecake topping to marble.
- Bake until a knife inserted into the center of the brownies comes out clean, about 45 minutes.
- Remove pan from oven and place on a wire rack to cool. Chill overnight, cut into bars, and enjoy. Store leftover brownies covered and in the refrigerator for up to four days.
- Combine all ingredients in a blender. Blend on medium speed until smooth. Divide between two glasses and enjoy!
ALBERTO VO5 SALON SERIES
Try Alberto’s NEW Salon Series professional line of shampoos and conditions with 5 Essential Vitamins for “Salon Beautiful Hair from Roots to Ends”.
Quality ingredients at an affordable price.
Whatever your hair care need, Salon Series has a formula for you including Smooth + Sleek (Flawless Frizz Control), Fully Body + Shine (Salon Quality Volume), Hydrate + Nourish) Vibrant Healthy Hair) and Color Shield + Radiance (Vibrant Healthy Color).
A perfect complement to our Salon Series shampoos and conditioners is our famous VO5 Hot Oil deep conditioning treatment. Repair your hair in just one minute, once a week. Use before shampooing to protect your hair and leave it extra soft and manageable!
Look for the Alberto VO5 Salon Series in the Hair Care aisle.
FOOD SHOULD TASTE GOOD HUMMUS and BEAN DIPS
Food Should Taste Good’s Hummus and Bean Dips are crafted with real wholesome ingredients. With delicious varieties including Falafel, Edamame Bean, Black Bean, Lentil Bean and White Bean, these dips offer a unique take on the traditional. Each variety is infused with a burst of delicious combinations of beans, spices and oils – with a flavorful topping you can see. Food Should Taste Good’s Hummus and Bean Dips are gluten free, trans fat free and cholesterol free. These delicious dips are sure to make any snacking experience extraordinary! Look for Food Should Taste Good’s Hummus and Bean Dips in the Deli Department. Written By: Ellie Wilson, MS, RDN Senior Nutritionist
I drove out to Reeves Farm on a sunny Friday, with the leaves just hinting at changing their colors, and found my way down a side road with corn growing on one side, and beautiful rows of eggplant on the other side. Pulling in, multiple barns, buildings, trucks and tractors greeted me – along with a nice gentleman who knew I needed a little help getting to the farm office. Following his directions around the side of one large barn, I parked by a high top green house.
Brian and Mark Reeves are the fourth generation of their family to farm in Baldwinsville, New York, just a little north of Syracuse. There is so much work, they have split their responsibilities – Brian does most of the administrative work – the regulatory records for Gap food safety certification, sustainability audits, and salesman to food retailers, planning for next season. Brother Mark handles the HR and equipment management and repair. A third brother, and niece and nephew are also all part of the operation.
They farm 500 acres, and devote 300 of that to vegetables and berries. The menu of produce is impressive: they grow strawberries, English and sugar peas, yellow, green and gold zucchini, two types of cabbage, cucumber, three types of tomatoes, 4 types of peppers, eggplant, 5 types of winter squash, gourds and pumpkins, and rotate all of their fields with cover crops like clover and rye. The rotation of those crops helps keep the soil healthy – it adds nutrients, while it is growing and when it is all plowed back in to the soil, and keeps topsoil in place. The Reeves also minimize tilling soil as much as possible, again to protect the soil and keep it in place.
With the nights cooling off, they were picking the last of their tomatoes – the cooler summer has pushed harvest a little later 
than usual, but means that tomatoes have been more available past the end of the typical season, which I have to say, makes me pretty happy. Pumpkins are also perfect for picking now – and they really looked beautiful in the field. The Reeves have been working with Price Chopper since 1990 – starting with delivering to one local store. They feel Price Chopper is a good partner because we understand the value of local produce, and we make their produce look great in our store displays, following our own best in fresh philosophy. Reeves Farm is also active throughout the season with the Food Bank of Central New York, based in Syracuse.
Like all successful farmers, Brian applies a lot of science to making sure they have the best produce available. Each year, they evaluate and trial new seeds and varieties of produce. They base their choices on taste, yield, size, appearance and disease resistance. Some varieties are tried and true, like the Jewel strawberries that Brian loves to make shortcake with (see his video/recipe here). Brian is really encouraged by how interested people are in wanting to know how and where food is grown, and hopes that interest lasts in our sound bite world.
Though they are almost done harvesting for the year, they are also planning for next year. The cover crops they grow now are planned to help the field be super healthy for the crops that will be rotated to them next year. The winter will bring a little vacation time away, and the Syracuse University basketball season, and more planning. Brian’s favorite part of farming is farming in the spring – being outdoors, tilling soil and planting, getting their plants off to a good start and waiting for those first strawberries. We will be waiting for them too!