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Monday, November 12, 2007 

Macy's going into the grocery business?

Oh, my. And..no...I don't think they're not naming it Marshall Field's. At least they'll be carrying the Marshall Field's Cookbook.
Macy's is in the process of working out a deal to bring a 20,000 square-foot grocery store to the basement of its State Street flagship location in Chicago sometime early next year.

Macy's, which has faced a shopper revolt over its decision to drop the Marshall Field's banner, has come to the publicly-stated conclusion that it has done all it can to address the issues of the disaffected and has to move on to bringing in a new group of customers. Bringing in an upscale grocery store to the location would be one way to attract shoppers. - Retail Wire

The department store chain is talking to several companies about opening a 20,000-square-foot in-store supermarket, and a deal could be reached as soon as early next year, Guzzetta said. He declined to disclose candidates, but said, "I would like it to be organic." - Chicago Tribune

I'm sure they will be carrying Martha Stewart Wine. Macy's kitchen section has become "everything Martha". And, yes...you heard me right. Martha Stewart signature wine. But, the question remains - will it be a "good thing?"

If you are looking for recipes to use up that "after Thanksgiving Turkey", you might want to make Marshall Field's Walnut Room Special Sandwich!

One fresh, crispy head iceberg lettuce
Three to five thin slices of freshly roasted turkey breast (white meat only), room temperature
Three-fourths cup thousand island dressing (recipe to follow)
One thin slice of aged Swiss cheese
One fresh slice of Jewish or other mild (but flavorful) rye bread
One to two teaspoons butter, softened
Two slices of your favorite bacon
Slice of hard-boiled egg
Slice of tomato
Olive and parsley garnish

Butter rye bread and place on a large cold serving plate. Cover bread with Swiss cheese slice, followed by one or two slices of turkey. Take a nice large outer lettuce leaf from the head of iceberg and set aside. Slice the iceberg lettuce in a few large sections and arrange a section on top of the turkey and Swiss cheese.
Cover the open-face "sandwich" with big lettuce leaf. Top with several slices of turkey. Pour a very ample amount of dressing over the lettuce, allowing it to puddle slightly all around the plate. Place a slice of bacon and an olive on either side of sandwich mound. Place tomato slice and egg slice atop mound with parsley sprig. Serve immediately.

Yield: one Special Sandwich

Yield: One entree-size serving

Thousand Island Dressing

One cup real mayonnaise
One-half cup Heinz chili sauce
Two tablespoons sweet pickle relish
Two large green olives, pitted and finely chopped
One-half teaspoon dried tarragon
Dash Tabasco
Dash Worcestershire sauce
One hard-boiled egg, finely chopped (optional)
Salt and pepper to taste

Combine all ingredients. Refrigerate at least 30 minutes. Serve.

Yield: One and three-fourths cups dressing

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I used to work in a pizza joint where everyone always raved about the Thousand Island dressing... they used pizza sauce to make it!

Those whole foods swine closed my lovely local Wild Oats. When you wrote about the takeover I was afraid they were going to do that.

One of my friends has pointed me to another organic store that is not part of their chain, and that did *not* raise the price of prepackaged bison by 1.00 a pound.

I plan to stay away from Whole Foods because of their perfidious behavior.

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