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6
P R O G R E S S R I D G E T O W N S Q U A R E
T
he traditional Thanksgiving
meal brings to mind images
such as a 20-pound turkey,
mashed potatoes, and the ubiq-
uitous green bean casserole topped with
French-fried onions.
However, if you’re in the mood to try
something different, the folks at New
Seasons at Progress Ridge TownSquare
will make it easy for you.
The Beaverton grocery store is getting
ready for the holiday season.
“We consider this our ‘Super Bowl,’”
said store manger Jon Rich. “All holidays
have a food element. But this is a holiday
that’s all about the food. It’s a real oppor-
tunity for us to showcase what we are
proud of. We have some great items that
we’re really excited to share.”
The food specialists at New Seasons
Market have a variety of suggestions to
take the otherwise standard Thanksgiv-
ing meal to the next level.
PRODUCE
New Seasons Market has a great sup-
ply of organic celery, organic green beans
and parsley.
“All of our potatoes are locally grown
in Oregon and certified organic,” said
Chris Harris, produce merchandiser and
local buyer for New Seasons Market, not-
ing that they also have a good supply of
organic yams.
New Seasons Market has another
Thanksgiving staple -- Oregon-grown,
organic cranberries from Eagle Organic
Cranberries in Bandon.
“We’re the only ones in town where
you can find those organic cranberries,”
Harris said.
As for the vegetables on the menu, Har-
ris said that Brussels sprouts are gaining
in popularity, adding it has become a
“hip” food these days.
“We’re selling about even Brussels
sprouts to green beans for Thanksgiv-
ing.”
Of course, seasoning is of paramount
importance in any meal and New Sea-
sons offers culinary herbs -- all certified
organic – with sage being the most popu-
lar choice for Thanksgiving.
MEATS
Many think of turkey as the traditional
Thanksgiving main course, but there are
plenty of other tasty alternatives.
One of the more adventurous offerings
by New Seasons is turducken, a turkey
stuffed with a deboned duck, which is
stuffed with a deboned chicken.
If something a little less exotic is more
appealing, New Seasons has other op-
tions.
“We have our stuffed game hens,
which is really great for couples,” point-
ed out Derik Briggs, assistant meat mer-
chandiser for New Seasons. “Those are
stuffed with a savory cornbread stuffing
which our deli makes in house for us.”
New Seasons also provides ducks, rib
roasts, pork roasts, and leg of lamb.
If you don’t want to buy a whole turkey,
there’s a more convenient alternative.
“We offer all the turkey parts separated
out. That was really popular last year,”
Briggs said. “They can come in and buy
thighs, drumsticks, wings...everything
separated out.”
CHEESES
Cheese plates are popular on Thanks-
giving Day and the NewSeasons Progress
Ridge cheese department can help you se-
lect some great flavors. “People always
like to have a cheese plate, either as an
appetizer or a course they can serve with
dinner,” said Hilary Renshaw, assistant
cheese merchandiser for New Seasons.
“We make a holiday cheese ball. Those
are cream cheese balls. We have three
different varieties,” Renshaw said, adding
that other popular cheese options include
Brie and Gouda.
BEER ANDWINE
Whether your choice of beverage is
alcoholic or non-alcoholic, New Seasons
Market offers a wide variety of tasty
drinks.
“It’s a great time of year to bring out
the sparkling wine,” Toni Ketrenos, beer
and wine buyer for New Seasons, said.
“We have Argyle (from Oregon), which
is probably the best known and is really
delicious. It’s just as good as Champagne.”
If sparkling wine doesn’t match your
menu, Oregon Pinot noir can be the per-
fect match for the Thanksgiving table, ac-
cording to Ketrenos. “Pinot noir is one of
the most food-friendly grapes.”
PASTRIES
It’s easy to think pumpkin pie when
it comes to the Thanksgiving meal, but
New Seasons offers many more exciting
choices.
Grace Tara-Hileman, assistant bakery
merchandiser, said, “Pumpkin Pie is obvi-
ously our big focus. We also have a pecan
pie that is corn syrup-free. There’s just
brown sugar in it, which is great. It’s so
tasty.”
New Seasons offers a variety of pastry
products, including mini cheesecakes,
cupcakes, and fresh-fruit tarts.
“We also have access to about 35 local
vendors, so if there’s something we don’t
have, we can find it for you,” said Tara-
Hileman.
BREADS AND ROLLS
Of course no Thanksgivingmenuwould
be complete without some special bread
or rolls, and New Seasons Market offers
scrumptious selection for your holiday
meal.
“Parker House Rolls are traditional,
delicious, buttery rolls, just like Grandma
used to make. They smell so good when
you warm them up in the oven,” said Me-
gan Corwin, assistant bakery merchan-
diser.
“We also have our gingerbread pound
cake, which is really delicious,” Corwin
said. “It’s a very traditional, very heavy
molasses-flavored pound cake. Moist, but-
tery, awesome.”
If bread is on the menu, French ba-
guettes or organic sourdough can provide
a pleasant alternative to more traditional
fare.
“The starter dates back to 1849. It’s one
of the most sour sourdoughs you’re going
to get outside of San Francisco.”
From turducken to sourdough,
the staff at New Seasons is
here to help
NOVEMBER 2013
New
holiday
menu?
Think New Seasons
By
SCOTT KEITH
Chris Harris is the produce merchandiser and buyer for New Seasons.
Derik Briggs who the assistant meat merchandis-
er with New Seasons holds Boneless turkey bread
roast stuffed with apple cranberry turkey sausage
and cornish game hens stuffed with savory corn
bread stuffing just in time for the holidays.
Chris Harris with a handful of delicious Shiitake
mushrooms.
Megan Corwin is the assistant baker merchan-
diser for New Seasons.
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