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Rose Shannon

Mark Sudol

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It's Friday. That means it's time for Main Street, Connecticut. This morning we're in Stamford. News 12 Connecticut's Mark Sudall is at the ShopRite on Commerce Street. What you got going on there, Mark? Oh, Becky, we got some food going on, and you know how much I love that. I wanna introduce you to Chef Matt Alexander here at ShopRite. What do we got going on here? This is kind of the popular stuff for the holidays, would you say? Good morning, everybody. Chef Matt here, part of the Singari Family Market's, uh, chef team. So, uh, along with Mark, we have a wonderful assortment of meats and cheeses. What seems to be popular lately, especially on social media, is what they call grazing tables, and this is something perfect to elevate your appetizer. Boards and your holiday guests that are coming, so we have it all done for you here. We have 4 basic cheese boards of French, Italian, domestic, and European. We got it from Wisconsin to New Jersey, Italy to France. We got somebody cutting fresh here 7 days a week. You know what time it is. It's always cheese time here. It's always appetizer time. It's a great time, holiday time for everybody. So a great also addition is we have uh some meats that are pre-sliced that you can buy, put it together if you are not able or do not want to purchase one of these. We can definitely put something together. Different things that will cut a custom cut for you here, tons of olive. We have an extensive olive bar. We have wonderful similar selection at all 12 bar locations all throughout Connecticut, um. Mark, what's your favorite cheese? Tell me what, what, what, what are you getting off this table? I like pretty much all of them. Cheese is great. I mean, I love the, the prosciutto as well. That's delicious. Prosciutto, one of my favorites. A great idea also is that you could take hummus, you can buy great, great hummus, put it in a wonderful bowl. Different crudite crackers go wonderful. Uh, we also have a wonderful baked brie we're selling during this holiday season, two different flavors, one with raspberry jam, one with apricot. Also, a good idea is, uh, different, you could do dried nuts. Along with, like I said, with the olives, breadsticks, pretzels, marinated mozzarella, fresh mozzarella, we got it all, and this guy is no slouch. I mean, he's been on the Food Network. I mean, tell me about that. That's right. So I was, I was a runner up on Food Network. Season 4 of Supermarket Stakeout. I'm proud to be a part of the Singari family team. I've been here 5 years now, and each year is getting better and better, busier and busier. We've got more stores coming hopefully in the near future. We also have added wonderful shrimp cocktail platters that are also. Really good for your convenience. We have family style salads here. We have prepared foods, family style. We have a wonderful meat department which I think maybe we'll talk about later. I'm sorry, I got to cut you off because we ran out of time. Well, we're going to talk to him again coming up in our next hour with more goodies to come. Lots of good stuff on that table. All right, Mark, thank you.

https://vod.prod.alticeustech.com/transcode/25ee5ddb-0d88-446a-8ce0-466069c71de8/25ee5ddb-0d88-446a-8ce0-466069c71de8.transcribe

Ahead of the holidays, Matt Alexander, executive chef of Cingari Family Markets, shares the latest dining trends.

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