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AUTHENTIC. DIVERSE. LOCAL. DELICIOUS.

North Market | 59 Spruce Street | Columbus, OH 432�5 | (6�4) 463-9664 | www.northmarket.com

20�� HOLIDAY NEWSLETTER NOVEMBER - DECEMBER

Dear North Market Shopper,

If you’re a food lover, one who loves to cook or one who loves to eat, the holidays are the best time of the year. From Thanksgiving

through New Year’s, it’s a time of family gatherings, celebrations and special events. And the best part?

Great food is always a centerpiece.

As North Market continues to evolve, things keep getting better and better. As our community’s focal point for every-thing fresh, local, artisan and the highest of quality, we’re at the ready for your holiday food shopping.

In addition to the finest quality ingredients, you’ll find a generous helping of expert advice. Day in and day out, our merchant’s businesses are staffed by knowledgeable owners who have a vested interest in your satisfaction. From cheeses to baked goods; from meat to seafood and poultry; from produce to spices; craft beer and wine, you can buy directly

from an expert. As the holidays near, here are some of things you’ll find on my holiday shopping list:

*Smoked Turkey from North Market Poultry and Game. It’s a great alternative and easy to prepare.

*A side of fresh salmon from The Fish Guys. You can poach it or cure it (Gravlax-style). Both are easy preparations and make for

an impressive holiday platter.

*Seasonal craft beers from Jen and Collin at The Barrel and Bottle. Ask them for a recommendation. You’ll be happy with the results.

Unique spices from North Market Spices. They have a team of spice aficionados and they can also prepare a great gift pack for holiday giving.

Cheese from Mike Kast. Far and away our city’s finest expert on cheese. Tell him what you’re looking for and he’ll always make a perfect selection.

Pretzel Bites from brézel. Brittany and Maria turn out fresh, handmade pretzels every day. The Pretzel Bites are my new “go to” party favorite. They are unusual and delicious, especially when paired with specialty mustards.

When I’m heading to a party, I’ll pick up a great platter (at a really great price) from The Source by Wasserstrom. We’ll fill the platter with some-thing yummy and leave it behind for a gift.

That’s just a few items on my holiday list, but with a Market full of great food, you’re bound to find something just right.

If holiday traditions are important to you and your family, you owe it to yourself to come to North Market. The experience is fun, the food is great and the atmosphere is quite unlike any other.

The tradition lives at North Market and we hope you’ll keep us on the list this holiday season. And this holiday season, as in seasons past, our selection is tremendous, the freshness is unsurpassed and as always, the advice is free.

Happy Holidays, Dave Wible

Contents

Gifts to Send 3Events 3Holiday Music 6A Place for Gifts 7North Market Recipes 3-7School of Cooking 5Merchant Contact Info 6 Places for Food 8

Market Location:59 Spruce StreetColumbus, OH 43215(614) 463-9664

Parking:On-site parking: $.25 per quarter hour up to two hours* *with a validation stamp from a North Market merchant

Market Hours:Monday: 9am – 5pm (select)Tuesday – Friday: 9am – 7pmSaturday: 8am – 5pmSunday: Noon – 5pm

Special Holiday Hours: Closed Thanksgiving Day, Christmas Day, New Year’s Day.

www.northmarket.com

Photo Credits: Ken Heigel

Newsletter Designer : Amber Payne | www.apaynesdesigns.com

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Let the Market Help You

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Gifts to Send

For all your fun holiday recipes! | www.northmarket.com

North Market Events

Pure Imagination Chocolatier –For exquisite chocolates, look no fur-ther than Pure Imagination. Choose from hand-swirled chocolates and lus-cious truffles with decadent fillings to suit every taste.

Market Blooms – Known for gorgeous floral arrange-ments, Market Blooms is the place for holiday home decorations, hostess gifts and holiday cards. Have a favorite vase? Bring it in for them to fill for a special centerpiece.

Pam’s Market Popcorn – This year, Pam has special creations in store for the holidays: egg nog popcorn, reindeer corn (sweet-salty chocolate-peanut butter popcorn) and the ever popular “coal” (black vanilla butternut popcorn), for those who’ve been more naughty than nice. She’s also selling equipment and ingredients – including an assortment of popcorns and pure coconut oil – so folks can pop at home.

CaJohn’s Flavor & Fire – CaJohn’s continues to turn out amaz-ing sauces for those who like their holidays hot and spicy. Try the pump-kin pie and apple pie salsas (which can also be used for chili). The store also brought back its jerk spices in medium and hot as well as “select” sauces in-cluding habanero-mango.

A Touch of Earth – Who doesn’t love chocolate and cof-fee? A Touch of Earth offers both. Everything can be beautifully pack-aged and sent throughout the country.

Jeni’s Splendid Ice Creams – Not only can you ship new flavors from the holiday line, including Frankincense and Almond Cake and Smoked Teal and Plum Pudding (or any other flavors), you can also order the New York Times best-selling cook-book, Jeni’s Splendid Ice Creams at Home.

Bosca Leather Sale – November 17 - November 27, 2011 (Located in the Dispatch Kitchen)

Holiday Open House & Craft Extravaganza – Saturday December 3, 2011[8 a.m. - 5 p.m.] Sunday December 4, 2011 [12 noon to 5 p.m.] (Located on 2nd floor)

Cookie Decorating – Sunday, December 11, 2011 [12 noon to 2 p.m.](Located in the Dispatch Kitchen) Christmas Tree Sales in The Farmer’s Market Plaza – November19,December3,December10andDecember17[8 a.m. - 12 noon]

Strata by Amy Lozier from Omega Artisan Baking

3/4 pound bread 6 eggs3 cups milk1 cup creamRoasted vegetables, roasted garlic, cooked bacon or sausage, shredded cheddar cheese, as desired

Liberally butter a 9x13 inch pan that is at least 2 inches deep.

Remove crusts from bread (or leave them on if the crusts are soft like challah) and cut into cubes or ½-inch slices.

In a bowl, combine eggs, milk and cream. Add any flavoring you like to this mixture, such as a cup of sugar for a sweet pudding, a little dried or prepared mustard to go with vegetables, or a couple tablespoons of honey or maple syrup for a sweet/savory mix.

Layer half of the bread slices or cubes in the prepared pan. Top with whatever vegetables or cheese you want to use. Top with the rest of the bread. You don’t want to fill the pan too full. Remember you have over four cups of liquid to go into the same pan. Pour the egg mixture over the bread and top with whatever cheese you are using. Cover the pan and refrigerate overnight.

Remove strata from refrigerator an hour before baking.

Preheat oven to 300 degrees. Cover pan with foil. Bake 40 to 45minutes or until the eggs are cooked and the custard is solid. Remove the foil and bake for an additional 10 minutes or so until the top is brown.

North Market Recipes

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2011 Holiday Edition 4

2 large sweet apples (such as Fuji or Gala) with peel, diced 2 large tart green apples (such as Granny Smith), diced 2 tablespoons fresh lemon juice 1 cup diced celery 2 green onions, chopped (white and green parts only) 1/2 cup dried cranberries 1/3 cup walnut oil 3 tablespoons sherry vinegar OR balsamic vinegar 1/2 cup walnuts, toasted

Toss the apples with lemon juice in a large bowl. Add celery, green onions, cranberries and walnuts. Drizzle with walnut oil and vinegar. Toss to mix well.

Deer Steak Marinade by Cindy Mushrush Walters from North Market Spices

Where I grew up, the holidays -- Thanksgiving and Christmas -- also meant deer season. So our holidays were filled with fabulous deer meals. For those who don’t hunt, look for venison at North Market Poultry and Game.

1/4 cup vinegar 1/4 cup honey 1/2 cup vegetable oil 1/4 cup Mexican oregano 1/4 cup granulated garlic Venison steaks Applewood Sea Salt

Mix vinegar, honey, oil, oregano and garlic in a shallow pan. Add the steaks. Turn to coat. Cover and refrigerate 24 hours.

Grill to desired doneness. Sprinkle with Applewood Sea Salt before serving.

Chardonnay Gravy However you roast your turkey (from North Market Poultry and Game, of course), this recipe works for a sensational, sophisticated gravy.

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North Market RecipesBacon-Wrapped Dates by Robin Davis from the Dispatch Kitchen

This us a super simple appetizer that’s perfect for a starter at a big dinner party or as one of many at a cocktail party.

18 1 x 1/4-inch sticks Parmesan cheese (from about a 1/2-pound wedge) 18 pitted dates 6 slices of bacon, cut crosswise into thirds

Preheat oven to 450 degrees. Stuff a Parmesan stick into each date. Wrap in bacon. Secure with toothpick Arrange in shallow pan.

Bake 5 minutes. Using tongs, turn dates over. Cook until bacon is crisp, about 5 to 6 minutes. Transfer to paper towels to drain.

Red Popcorn Covered Crab Ball by Pam Tylka from Pam’s Market Popcorn

This recipe combines the best of a cheese ball and a crab cake into one delicious appetizer. Serve it with crackers or toasted baguette slices.

2 packages (8 ounces each) cream cheese, softened 3 tablespoons minced onion 2 tablespoons Worcestershire sauce 1 can lump crab meat or fresh (1 lb) Pam’s red popcorn, popped Cocktail sauce

Mix cream cheese, onion, Worcestershire and crab meat. Form into a ball. Wrap in plastic. Chill for 1 hour.

Prior to serving, cover ball with popped Pam’s red popcorn. Pour cocktail sauce over covered ball and serve.

New-Age Waldorf Salad Instead of the mayonnaise dressing, this salad gets a fresh twist with walnut oil and sherry vinegar. Be sure to look for the apples, celery and green onions at Greener Grocer, where locally-grown produce is the star. They also have many dried fruits and nuts.

Turkey neck, heart and gizzard (save the liver for another use) 6 cups water 1 yellow onion (stuck with 2 whole cloves) 1/4 cup chopped celery with leaves 2 fresh parsley sprigs 1 cup chardonnay or other dry white wine 4 tablespoons butter 1/4 cup flour Salt and pepper to taste

Combine water, turkey neck, heart and gizzard, onion, celery and parsley in a saucepan over low heat. Cover and simmer 1 hour. Strain. (Stock can be made to this point up to 3 days ahead. Cool, cover and refrigerate.)

When turkey is roasted, remove from roasting pan and tent with foil to keep warm. Pour off any juices from pan but do not wipe out pan. Set pan over medium heat. Add wine. Bring to a boil, scraping up browned bits. Pour into a measuring cup.

Melt butter in roasting pan. Add flour. Cook, stirring constantly, until mixture is golden brown, about 4 minutes. Whisk in wine from measuring cup then 4 cups stock. Simmer until thickened. Season to taste with salt and pepper.

Spinach with Blue Cheese by Cindy Mushrush Walters from North Market Spices

This side dish goes well with game meat.

8 cups fresh spinach 8 tablespoons crumbled blue cheese Sesame oil Mediterranean sea salt to taste Pine nuts (optional)

Steam spinach until wilted. Drain well. Toss with blue cheese and sesame oil to taste. Season to taste with Mediterranean sea salt. Sprinkle with pine nuts, if desired.

2011 Holiday Edition 5

For irresistible holiday treats! | www.northmarket.com

Robin Davis, Food Editor of the Columbus Dispatch, will share her secrets for risotto on Sunday, February 12, and will show you how to prepare a brunch for that special spring event on Sunday, April 22.

Sheri Lisak returns to the School of Cook-ing with her “Comfort Food for Winter” on Sunday, January 22, and a “Seafood Menu” on Sunday, March 25.

Please visit: www.northmarket.com for a complete schedule and class description and to register for a class. All classes are only $35 each and gift certificates are available.

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Local chefs will continue to share their talents in the Dispatch Kitchen during 2012. Invited chefs from Barcelona, Refectory, Alana’s, G. Michaels, Hyatt Regency, Worthington Inn, and Latitude 41 will prepare their favorite recipes at the School of Cooking on the following dates:

School of Cooking

January 25February 8

February 22 April �� April 25March 7

March 2�

Holiday Lamb Roast by Cheryl and David Smith from Bluescreek Farm Meats

This recipe can be used on ANY lamb roast. The portions were scaled for a small to medium roast.

1 lamb roast 4 dried apricots 2 medium garlic cloves 2 sprigs of thyme 1 teaspoon salt 2 tablespoons apricot jam 2 tablespoons orange juice

Finely dice 4 dried apricots, 2 cloves of garlic and thyme together. Make small slits in the meat and with your finger stuff mixture into holes.

Whisk apricot jam with orange juice (this may be easier to do if orange juice is heated in the microwave).

Then glaze the roast with the liquid. Bake at 325 to 350 degrees for 20 to 30 minutes per pound depending on the type and size of roast selected (call Bluescreek or visit: www.bluescreekfarmmeats.com).

Praline Sauce This recipe comes from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer. Serve this over Ugandan Vanilla Bean or Bangkok Peanut Ice Cream, or get creative and try it with your favorite Jeni’s flavor.

1 cup heavy cream 2 cups packed muscovado sugar OR 1 cup each packed dark brown and light brown sugar 1/2 vanilla bean, split, seeds removed 1/4 teaspoon fine sea salt 1 teaspoon vanilla extract

Combine the cream, sugar, vanilla seeds and bean and the salt in a heavy-bottomed saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Boil 7 minutes or until the sauce thickens a bit. Remove from heat. Add the vanilla extract. Serve warm or let cool and refrigerate. The sauce will keep for up to 1 week.

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Enjoy holiday music while you are at the Market during December. Musicians will be performing during the Holi-day Open House and Craft Extravaganza on December 3 from 8 a.m. - 5 p.m. and December 4 from 12 noon - 5 p.m. For a complete list of performances throughout the holiday season visit:www.northmarket.com

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2011 Holiday Edition

Holiday Music

Chocolate Yogurt Mousse with Spicy Bexley Preserves by Mike Kast from Curds and Whey

One of my all-time favorite cookbooks is The New Spanish Table by Anya Von Bremzen. Among the hundreds of fascinating recipes was a chocolate mousse with a passion fruit-gelatin topping. Finding all of the special ingredients looked daunting so I adapted it for ingredients available at the North Market. I tried the

Jalapeno-Raspberry Jam from Sweet Thing Gourmet in Bexley and bingo! Chocolate, thick yogurt, raspberry and

jalapeno – how can you go wrong?

Makes 6 individual mousses

2 cups thick strained whole milk yogurt (I used Fage brand) 8 ounces high quality dark chocolate 2 tablespoons sugar 1/4 cup whipping cream 1 8-ounce jar “Sweet Thing Gourmet” jalapeno raspberry jam

If the yogurt has any water separated out, place in a strainer and blot out the excess moisture with paper towels.

Place the chocolate, heavy cream and sugar in the top of a double broiler, set over simmering water and stir until completely blended and sugar is dissolved. Remove from over heat and let stand about 20 minutes until cool and just beginning to thicken, stirring occasionally.

Use a spatula to stir the yogurt into the chocolate mixture until completely blended. Divide the mixture among 6 martini glasses. Refrigerate for about 30 minutes until set.

Heat the contents of the jar of preserves very slowly, stirring frequently until smooth and spreadable. Put a small amount on each of the mousses and spread to the edge without disturbing the mousse. Refrigerate until completely set.

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Merchant Contact Information

A Touch of Earth | 224-7624 The Barrel and Bottle | 221-5550 Best of the Wurst | 469-8778 Better Earth | 224-6196 Bluescreek Farm Meats | 228-5727 brêzel | 586-0523 Bubbles, The Tea & Juice Co. | 280-1400 CaJohns Flavor & Fire | 229-4273 Candy Shack | 365-3000 Clever Crow Pizza | 375-1686 Curds & Whey |621-0333 Expressly Market Bakery & Bistro |223-9655 Firdous Express | 221-4444 The Fish Guys | 228-4903 Flavors of India | 228-1955 The Greener Grocer |223-1512 Heil’s Family Deli | 461-4778 Holy Smoke BBQ | 223-0322 Hubert’s Polish Kitchen (Hania’s ) | 220-8787 Jeni’s Splendid Ice Creams | 228-9960 Lan Viet Market | 227-4203 Market Blooms |228-7760 Nida’s Sushi | 228-4470 North Market Cookware| 621-2041 North Market Poultry & Game | 221-7237 North Market Spices | 224-4107 Omega Artisan Baking |224-9910 Pam’s Market Popcorn | 222-1850 Pastaria & Pastaria Seconda | 228-2850 Pure Imagination Chocolatier | 221-5433 Sarefino’s Pizzeria & Italian Deli |228-7300 Taste of Belgium | 224-0986 The Source by Wasserstrom | 225-0776

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For friendly “just -like-family” merchants! | www.northmarket.com

North Market CookwareFor the cook on your gift list, stop in here to buy everything from bamboo cutting boards to spice and herb grinders. New arrivals include aluminum skillets from Beka with nonstick ceramic coating that are a safe replacement for Teflon, and Elevate utensils, designed so the utensil head is raised off the work surface for less mess.

The Source By WasserstromShop here for chef apparel from children’s sizes to adult 3XL, Fiestaware, wine glasses, aprons and mixing bowls. Be sure to check out their Happy Holidays Sale Dec. 3 and 4. They’ll have even more extra-low priced deals, above and beyond their usual great bargains offered here.

A Place for Gifts

Candy ShackFor the child (or childlike) person on your gift list, pick and choose from nostalgic candies including Ring Pops, Good ‘n’ Plenty, and Charleston Chews as well as favorite gummies, sour-patch candies and Hubba Bubba Bubble Gum. Jelly Belly Jelly Beans have arrived to the Candy Shack just in time for the holidays.

Better EarthThis year, look for beautiful glass ornaments, pot-tery and jewelry from local artisans. Also on the shelves: gluten-free foods and baking mixes, soy candles and other assorted holiday gifts.

Beer and Wine for Holiday Meals Recommendations by Jen Burton and Collin Castore from The Barrel and Bottle

Beer Columbus Brewing Company IPA, Columbus, Ohio ($8.99 per 6 pack)

Rockmill Brewing Company Dubbel, Lancaster, Ohio $14.99 per 750 ml) Founders Brewing Company Porter, Grand Rapids, Michigan ($18.99 per 6 pack)

Wine Mollydooker Boxer Shiraz, Australia ($28.99 per bottle)

From Mollydooker Boxer Shiraz Website: “Complex by combining the regional flavors of grapes from McLaren Vale, Langhorne Creek and Padthaway, this wine has incredible power and purity.”

Orin Swift Cellars, The Prisoner, Napa Valley ($36.99 per bottle)

From Orin Swift’s Website: “Dark red, almost garnet hue with bright red on the rim. Ripe cherry and cedar on the nose with hints of dried rose petal and sweet oak. Lovely entry that leads into a fat and savory mid palate. Ripe fig and black currant dominate the finish with a breadth of soft, well integrated tannins.”

Bitters Fee Brothers assorted flavors ($7.99 each)

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2011 Holiday Edition - North Market

The city’s best hot dogs are at Best of the Wurst. Or try one of the giant paninis. Sausages and an array of gourmet mustards are available to take home, too.

Head to brézel for true Bavarian-style pretzels in a variety of flavors from original to cinnamon-sugar to jalapeno. And grab some of the dipping sauces, too.

Rejuvenate with fresh juices, smoothies or bubble teas at Bubbles, the Tea and Juice Co. Try the lavender, when you need something soothing, or almond when you need a sweet treat.

Clever Crow is one of the newest additions to the North Market, selling hearty cornmeal-crust pizzas by the slice, the half or whole pies. You can also get a pie to take-and-bake at home.

To fight the chill of winter, grab a warming bowl of soup at Expressly Market Bakery & Bistro. And don’t pass up the cookies for dessert. It is the holiday season after all.

Two words describe Heil’s Family Deli: potato salad. Order twice as much as you think you’ll need – it’s that good. Let them slice up platters of deli meats and cheeses for you too.

For an office party or holiday gathering at home, try pulled pork or ribs from Holy Smoke BBQ. Or just grab a slab with a side of cole slaw or mac ‘n’ cheese for pre- or post-shopping nourishment.

Love the Greek salads, shawirma or any of the other dozens of Mediterranean foods at Firdous Express? Then think about ordering bowls of tabbouli or platters of baklava for your own holiday party.

You’ll never be bored with the food at Flavors of India. Look for fragrant curries and abundant vegetarian dishes as well as a variety of Indian spices and jars of sauces for those who want to cook Indian at home.

Shrimp? Check. Smoked salmon? Got it. Whatever your holiday seafood needs, they boys at The Fish Guys have got you covered. And don’t forget they sell an array of salads, sandwiches and soups to eat on the spot.

Get a taste of the old world with specialties from Hubert’s Polish Kitchen (formerly Hania’s Olde World Cuisine): cabbage rolls and borscht as well as homemade pierogies with all kinds of fillings including sauerkraut, mushroom and blueberry. Order ahead to take some home.

No one does pho as well as Lan Viet Market. Want something more substantial? Try one of the rice dishes, and be sure to finish it off with a sweet Vietnamese iced coffee.

A quick bite of maki or nigiri from Nida’s fills the bill and satisfies the soul. No time to wait for a spot at the tiny bar? Grab it to go along with an assortment of other Asian foods.

Gooey cinnamon rolls, European-style rustic breads, buttery croissants, fruit-filled scones; if it’s baked goods you need (or want), Omega Artisan Bakery is the place to go.

Pastaria and Pastaria Seconda will take care of all of your Italian food needs for the holidays, from catered meals to take home dishes including lasagna and eggplant Parmesan, heat-and-eat pasta (including gorgeous ravioli) and sauces.

Pizza is always a hit on busy nights, and you’ll be hard pressed to find a better traditional pie (or slice) than those served at Sarefino’s. Stromboli and an array of Italian meats and cheeses are also available.

Give your holiday a Belgian twist at Taste of Belgium with buckwheat crepes and thick Liege-style waffles, delicious as is but even better topped with fresh fruit and whipped cream.

A Place for Food