Cafasso's Fairway Market - Produce Pete

Chef Michael Cafasso, David Cafasso Jr., Produce Pete Napolitano, David Cafasso Sr., Nick Cafasso

Good friend of Dining Out Jersey “Produce Pete” Napolitano recently met us over at Cafasso’s Fairway Market {1214 Anderson Avenue, Fort Lee; 201.224.7900cafassosfairwaymkt.com} where we spoke with the Cafasso family and discussed peaches among other things including some old common friends.

Pete’s pick of the week is Chef Michael Cafasso’s Southern Pork Chops and Peaches as well as the Grilled Peach and Fennel Salad.  You can purchase all the ingredients and make it yourself using the recipes provided by Cafasso’s.  Or if you prefer to let them do the cooking, just purchase them already prepared by Chef Michael from Saturday 5/30/20 to 6/7/20.  Cafasso’s has a great selection of fresh produce including these delicious Southern Peaches as well as gourmet butcher, fish, cheeses, pizzas, prepared foods and many other delicacies.  Make sure to watch “Produce Pete” on NBC’s Today New York this Saturday morning and every Saturday morning on NBC Channel 4.  Learn more about Produce Pete at producepete.com.

Cafasso's - Produce Pete - Linda Barba - Paul Turpanjian

Paul Turpanjian, Publisher Dining Out Jersey, David Cafasso Sr., “Produce Pete” Napolitano, Linda Barba

Chef Michael Cafasso and "Produce Pete" Napolitano

Chef Michael Cafasso and “Produce Pete” Napolitano

Portion Size: 4 to 6 people


  • 1 Pork chop per person
  • Pinch of salt to taste
  • Pinch of pepper
  • 6 peaches
  • 3 tablespoons brown sugar
  • 2 tablespoons salted butter
  • Bunch fresh thyme


  • 1 cup flour
  • 8 eggs
  • 4 cups cornflakes
  • 1 cup flax seeds ground
  • 2 cups any vegetable frying oil


  • Cut Peaches into 1/4″ slices.
  • Season Pork Chops with Salt and Pepper . Dredge chops in flour, then egg.
  • Coat the chops in the crumb created by mixing the cornflakes and ground flax.
  • Heat up the oil in a fry pan.
  • Cook the chops 2 minutes on each side over medium flame.
  • Melt the butter and Brown sugar over high heat, add in the peaches and 1/2 bun Thyme leaves and cook until tender
  • Plate the pork chops and cover with the peach mix and garnish with remaining thyme

Grilled Peach and Fennel Salad

Portion Size: 4 to 6 people



  • 1/2 cup of honey
  • 1/2 cup of olive oil
  • 1/2 cup of apple cider vinegar


  • 2 bulbs of fennel
  • 6 peaches
  • Salt, pepper, olive oil
  • 2 teaspoons of fresh mint, chopped
  • 6 basil leaves, chopped
  • 3 cups of baby arugula


  • Cut peaches into 1/4″ slices.
  • Toss peaches with a small amount of olive oil, salt, pepper and gently grill.
  • Let peaches cool and start preparing dressing.
  • Mix honey, apple cider vinegar and olive oil.
  • Toss dressing with fennel only.
  • Arrange on dish by layering fennel, peaches, and your arugula, basil and mint.

Grilled Peach & Fennel Salad - Cafasso's Fairway Market, Fort Lee, NJ

Cafasso's Fairway Market - Fort Lee, NJ