If you’ve ever visited its deli section in the early afternoon, then you know that the Foodtown store in Brooklyn’s Bay Ridge just wouldn’t be the same without Bora Muco. Bora has been with Bay Ridge Foodtown for 11 years and loves chatting with our regular customers when they stop by to pick up their cold cuts, salads, and grab-and-go lunches. Every morning, she sets up the store and cleans and fills the deli cases so they look spectacular when customers come in. She serves people through the lunch hour; then she heads to the kitchen for the afternoon to prepare all of the delicious options you see in the deli case, like the pasta salads and roasted meats. “I enjoy cooking and serving customers, and I know almost everyone who comes in because I’ve been working here for so many years,” Bora says. Bora moved to the U.S. from Albania 15 years ago with her husband, Dhimiter, and says she has always loved to cook. Being able to explore her passion all day in the Foodtown kitchen with a tightknit crew has been a fun experience for her. From the top down, she says, everyone in the Foodtown staff is very hands-on. She's spoken one-on-one not only with management over the years, but with the owner of the company. MEET BORA MUCO! Dinner Is Served
A few years back, Bon Appétit magazine published a guide to grilling the perfect steak. Perfection is a tall order, but, when we tried it, the results were so good that it remains one of our favorite methods to this day. Now that grilling season has arrived, it’s time to grab a few Foodtown or Freshtown steaks and a handful of friends, and follow this 10-step guide to beef nirvana. Give the steak time to warm up. Pull the steaks out of the fridge an hour before grilling. Check its thickness. Choose a 1 1/2-inch to 2-inch rib eye or New York strip for the best results. Don’t skimp on the salt. Salt your steak in three stages — while warming, before grilling, and at the table — for maximum juice and flavor. Invest in whole peppercorns. Buy whole peppercorns, put them in a plastic bag, and crush them with a heavy pan. The spice and crunch will amp up your beef. Ditch the briquettes. Always cook over hardwood lump charcoal. Create two heat sources. Build your embers or adjust your burners to create a high-heat spot for searing and a lower one for finishing. Check the temperature. It’s go time if you can hold your hand above the hottest coals for two seconds, but no more. 10 STEPS TO THE PERFECT STEAK A Delicious Summer Meal Made Easy
“Being in this company makes me feel good,” she says, adding that her manager, Bob Morash, has been a friend since she took the job more than a decade ago.
One of Bora’s favorite parts of her job is working with the rest of the team in the Foodtown kitchen. Every day of cooking is like an adventure with friends, and they’re always chatting and laughing together. Because she’s having fun, Bora’s shifts often fly by.
Watch it like a hawk. Don’t try to fight grill flames. Instead, scoot your steak out of the way until the fire dies down. Aim for 125 degrees F. Use a thermometer, not your hand, to check the meat’s exact temperature. Let it rest. Give your steak 10 minutes off the heat to reach perfection. Follow these simple steps for a delicious, easy dinner and use Foodtown or Freshtown steaks, salt, and peppercorns to make it flawless.
“The crew is amazing, and my manager is great too,” she says. “We all get along really well.”
Want free groceries? Simply use your Club Card to earn points. Then, grab the Free Items sheet at the register and redeem your points for free groceries. It's that simple. FREE GROCERIES — REALLY!
*Available at the store location on the back of this newsletter.
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