Lifestyles

"They're nicer," says Sandy Glatter, director of product development for Giant Eagle, as she points them out at the front and back of the Bethel Park store.

Those placed in the back are for folks who come to buy one thing and then decide to carry out more than an armload -- a scenario highly anticipated by the supermarket's executives.

And what's this? A demonstration kitchen is flanked by two elevated plasma televisions so nobody will miss the action from the store's full-time food professionals -- Randy Tozzie at Bethel Park, Barb Klayman at Shadyside. Joining them for special events will be celebrities including Gourmet magazine executive chef Sara Moulton, Rick Bayless of "Mexican Cooking" on PBS, Jewish food matriarch Joan Nathan, and entertaining genius Katie Brown. And the shows are free.

Another change: The signs at the Bethel Park and Shadyside locations no longer say Giant Eagle. The name is Market District, signaling a major concept shift for the grocery store giant that's been in the works for more than two years, Glatter adds.

Market District -- the stores will be officially introduced to the public on Thursday during ribbon cuttings at 10 a.m., followed by grand opening celebrations and a celebrity chef visit on Saturday -- promises Pittsburghers a local shopping experience like no other, says Glatter.

"It's a destination for people who love food and want to learn about food from people who have the same passion," she says.

Here's an example straight out of the meat case: Duckling, venison, quail, rabbit and "poisson."

"Maybe customers have seen something about a food or ingredient, they read about it or heard about it," Glatter says. "Here they can talk to a knowledgeable team of chefs who can come up with recipes for it to fit their lifestyles, to prepare it for a good experience -- and the shopper doesn't have to run around to two to three stores to get everything that's needed."

Says Kevin Srigley, senior vice president of Market District, "The idea is to offer people a series of diverse experiences -- a world of international cheeses, a world of gourmet food. There's a separate kosher foods area and delicatessen with prepared foods." (Those who keep kosher should check with their rabbis to make sure they can use the foods in their diets. The kosher area is not strict enough for orthodox Jews.)

Srigley says that Market District is not Giant Eagle's answer to one specific competitor, such as Whole Foods or Williams-Sonoma. "We think of it as representative of what specialty stores offer, but you can do all your other shopping, too," he says.

The store in Bethel Park has been open but "under construction" for a long time to transition the business into the new concept, says Glatter. The stores are still evolving with customer unput.

What's worked so far are calculated formulas to draw in "foodies" intrigued with ethnic cuisines and prime or aged beef, for example, as well as to keep mainstream regulars coming in for staples.

Try a hand-cut, hot doughnut fresh from the fryer with a choice of hot or cold beverages, including international coffees and teas. You can enjoy it at an in-store cafe while you plan your visit. Have lunch, put together from the store's pizza station, vegetarian items from Pittsburgh's Maggie's Mercantile organic farm, rotisserie-roasted chicken from a Brazilian-style barbecue called a churrasco, or a large selection of from-scratch items.

Slurp fresh-squeezed orange juice, a smoothie, carrot juice or select a bottle of juice or soda to accompany your meal or snack.

A 5,000-square-foot state-of-the-art kitchen, overseen by chef Dan Dzikowski, turns out everything from creamy coleslaw to chickpea salad, hearts of palm salad to spanakopita, eggplant parmesan to tea-smoked beef. The items are extremely perishable because no preservatives are added, so consumers need to serve them within a day or two after purchase.

They can taste first, though.

"We encourage people to taste," says Glatter. "Even if something is in a jar."

The expanded meat and seafood departments focus on what's seasonal -- kebabs are big for summer entertaining, so there are plenty of choices.

"Or, if you want to make them from scratch, we have the ingredients to do it," she says.

A major change from Giant Eagle's normal operating procedure is the artisan bakery placed at the very front of the store as customers walk through the doors, Glatter says. The bread dough is made in the wee hours of the morning -- "we make all our own starters," Glatter says -- and baked in a Bongard oven from France.

"It's the most popular oven among artisan bakers," Glatter says. "It's reliable and allows us flexibility while turning out a quality product."

Professional bread bakers and "people with a passion for baking bread" were hired for the bread department, adjacent to the bakery.

"We're working on the perfect baguette," she says. "We won't launch it until it's ready. And wait until you taste the muffins. The chocolate chocolate chip are to die for."

Market District also features:

• A full service sushi bar with customer seating so patrons can watch the chefs assembling their selections.

• Fresh-roasted international coffee beans, with specific blends made to order.

• From-scratch traditional Italian-style pizza and stromboli for takeout.

• Homemade pastas and sauces.

• More than 500 varieties of cheese and a special chilled "cave" featuring large rounds of specialty cheeses.

• A charcuterie, expected in December.

• Candies, cotton candy, fudge and roasted nuts made in-store as well as fancy chocolates from Leonidas, flown in fresh from Belgium, and other international labels. Penny-style candy for the kids abounds, and don't forget to at least try one of the locally made chocolate caramels topped with coarse salt.

• A community meeting room for groups to assemble.

• A total of 770 employees between the two stores who have been specially trained as customer service representatives.

Food Market Recipes

Avocado-Mango Salad with Fresh Cheese, Bacon and Toasted Pumpkin Seeds

This recipe is shared by Rick Bayless, an expert in Mexican cooking and owner of Frontero Grill and Topolobampo in Chicago. Bayless serves this as a main-course salad that perfect for hot-weather dining. He prefers a large serrano chile pepper or small jalapeno pepper in the salad. An equivalent amount of bibb lettuce can substitute for the Boston or butterhead, and a mild blue cheese, such as Gorgonzola, can fill in for the queso fresco.

• 4 slices bacon
• 1/2 cup hulled untoasted pumpkin seeds
• 1/3 cup fresh lime juice
• 1/3 cup vegetable or olive oil
• 2 cloves garlic, peeled
• Fresh hot green chile pepper, to taste, stemmed, optional
• 1 tablespoon honey
• Salt
• 1 large head Boston/butterhead lettuce
• 2 large ripe avocados
• 2 ripe mangos
• Generous 3/4 cup coarsely crumbled queso fresco (Mexican cheese)

Arrange the bacon slices between a double layer of paper towels on a microwavable plate. Cook on high power for 2 1/2-3 1/2 minutes, until crispy.

Pour the pumpkin seeds into a small skillet and set over medium heat. When the first one pops, stir constantly until all have popped from flat to round, for about 5 minutes. Scoop about one-third of them into a blender jar and add the lime juice. Pour the remainder into a small dish.

Return the skillet to medium heat and measure in the oil. Add the garlic and chile pepper, if using. Cook, stirring regularly, until the garlic is soft and lightly browned, for about 5 minutes.

Scrape the oil and garlic into the blender. Add the honey and 1/2 teaspoon salt. Process until smooth. Taste and season with more salt if you think it's necessary. Remember, it should be highly seasoned.

Divide the lettuce among 4 dinner plates. Pit and peel the avocado, then cut it into slices. Peel the mango, then cut the flesh from the pit. Slice it to match the avocado pieces. Arrange the avocado and mango in the center of the lettuce. Drizzle everything with the dressing, then sprinkle with the cheese and toasted pumpkin seeds. Crumble the bacon and sprinkle it over the top.

Makes 4 servings.

Pork Satay

This recipe -- for a popular appetizer in Thailand -- is from cookbook author Naam Pruitt's book, "Lemongrass & Limes" (Favorite Recipes Press, $26.50). Chicken is an excellent substitute for the pork. The satay can be cooked under a broiler 3 inches from the heat source.

• 1 cup fresh or canned coconut milk (not cream of coconut)
• 2 teaspoons ground turmeric or 1 tablespoon fresh
• 1 teaspoon curry powder
• 1 tablespoon granulated sugar
• 3 tablespoons light soy sauce
• 1 pound pork loin or butterflied pork, sliced into long, 1/4-inch thick strips
• Wooden skewers
• Water
• Satay Sauce (recipe follows)
• Grilled bread or toast
• Tomato rose, for garnish
• Fresh cilantro, for garnish

Whisk the coconut milk, turmeric powder, curry powder, sugar and soy sauce in a bowl. Add the pork and marinate, covered and refrigerated, for 1-8 hours.

Soak the wooden skewers in water for 15 minutes to prevent them from burning on the grill. Prepare a charcoal fire.

Remove the pork from the marinade and discard the marinade. Thread the pork on the skewers. When the coals are hot, grill the pork skewers for 3-4 minutes per side.

Serve with Satay Sauce and grilled bread or toast. Garnish with a tomato rose and cilantro.

Satay Sauce

• 1 can (14 ounces) coconut milk (not cream of coconut)
• 2 tablespoons red curry paste
• 1/2 teaspoon ground coriander
• 3/4 teaspoon salt
• 5 tablespoons granulated sugar or palm sugar
• 1 tablespoon tamarind juice
• 1/2 cup ground peanuts

Heat the coconut milk in a small saucepan over medium heat until bubbly. Add the curry paste and coriander and whisk until blended. Add the salt, sugar and tamarind juice and stir to combine.

Add the peanuts and cook for 5 more minutes. Taste and adjust the seasonings as desired. Satay Sauce will keep in the refrigerator for as long as 2 weeks.

Note: To make tamarind juice, mix 1 portion of tamarind pulp to 2 portions of water. Mix well and strain the pulp.

Grilled Orange Chicken Salad

This simple summer recipe is from Randy Tozzie, Market District food professional

• 4 chicken breast halves
• Olive oil
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley
• 1 bag Italian Blend Bag Lettuce (in fresh produce section)
• 1 cup Sun-Maid Tropical Trio Dried Fruit Bites
• 1/2 cup sliced almonds, divided
• 1 can (11 ounces) mandarin orange segments, drained, divided.
• 1 cup orange juice
• 1/2 cup prepared Italian dressing

Place the chicken breasts in a mixing bowl. Add 3 tablespoons olive oil, the salt, black pepper and parsley. Toss to combine.

Meanwhile, heat a gas or charcoal grill, or a grill pan on the stove top.

In another mixing bowl, combine the lettuce, tropical trio fruit bites, half of the almonds, and half of the mandarin oranges. In a separate bowl, combine the orange juice and Italian dressing to make vinaigrette.

Remove the chicken from the marinade and grill for about 7 minutes per side, or until the internal temperature reaches 165 degrees. Remove from the grill and let rest for about 5 minutes.

Add the dressing to the salad and toss. Divide the salads among 4 plates and arrange the remaining orange sections around each. Slice the chicken breasts and fan out over the top of the salads. Garnish with the reserved almonds.

Makes 4 servings.

Curried Chicken, Walnut & Grape Salad

This recipe is from "Katie Brown's Weekends" (Bulfinch Press, $30). Brown writes: "I got this recipe from my friend Diane, who is an exotic gourmet cook. This is probably the easiest recipe she has and the only one I could re-create. But don't let its simplicity fool you -- it tastes as through it comes from an expert's kitchen."

• 3/4 cup mayonnaise
• 2 tablespoons curry powder
• 2 tablespoons fresh lemon juice
• 4 cups shredded poached chicken (about 4 to 6 breasts)
• 1 cup seedless red grapes, sliced in half
• 1/2 cup chopped walnuts
• 1/2 cup chopped parsley
• Salt and freshly ground black pepper, to taste
• Lettuce or sauteed julienned carrots, for presentation

In a large bowl, combine the mayonnaise, curry powder and lemon juice. Mix in the chicken, grapes, walnuts and parsley. Season with salt and pepper.

Serve on a bed of lettuce or sauteed carrots.

Makes 4 servings.

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