What do Stew Leonard’s, Woodstock, the 1969 Miracle Mets, and Sesame Street all have in common? 2019 marks the 50th Anniversary of each! Wow!
We invite you to celebrate Stew Leonard’s golden anniversary as we feature Fresh, Family and FUN in exciting ways throughout the year. We’ll kick off the celebration April 3, 2019 and end in November with another milestone: the 90th birthday of store founder Stew Leonard Sr.!
Visit this page each month as we feature new items, special events, contests, exclusive offers and fun stories featuring the Leonard’s family, spotlights on our Team Members who tireless work behind the scenes, fun facts and more!
25 Years Of Fresh Oysters
Just two miles from Stew Leonard’s in Norwalk, Conn., sits one of the largest and last-standing oyster farms on the East Coast: Norm Bloom & Son. Since the 1940s, the Bloom family has harvested oysters from the deep, cold, and nutrient-rich waters along the coast of Connecticut. These oysters, which are pesticide-free, arrive at Stew Leonard’s Norwalk store within a few hours of harvesting; they offer a wonderful balance of salt and brine and are great on the half-shell, grilled, or shucked into soups and stews.
All About Oysters
Customers may not find a pearl in every oyster they eat, but they will love to discover the fresh, local taste of Long Island Sound’s Blue Point Oysters. Sourced from family owned businesses that have been farming the Sound for generations, these oysters are sent directly from the docks in Norwalk to Stew Leonard’s stores daily.
The Blue Point Oyster was named for Blue Point, Long Island in New York. Blue Point Oysters are full and meaty, about the size of your palm, and feature a salty yet refreshing taste. They are only 9 calories each, plus they’re are low fat but high in zinc and protein. Stew Leonard’s has been working with local suppliers Westport Aquaculture and Norm Bloom & Son for years; both companies farm only sustainable oysters, meaning they constantly seed and reseed local beds.
“There’s no better way to beat the heat this summer than by slurping an oyster and enjoying a cold glass of Sauvignon Blanc!” said Stew Leonard Jr., President & CEO of Stew Leonard’s. “There’s a myth that you can only eat oysters during months that have the letter ‘r’ in them, but Blue Point Oysters can be enjoyed at any time of year. My family especially loves them during the summertime – they’re great on the grill!”
Stew Leonard’s will sell more than 50,000 Blue Point Oysters every year, and customers have found a multitude of ways to enjoy them all year round, including raw on the half shell or the decadent Oyster Rockefeller.
Stew’s Top 5 Oyster FAQs:
How can I be sure that the oysters I purchase are safe to eat?
Stew Leonard’s will not sell oysters from suppliers who harvest them from waters that may be unsafe. The waters of our suppliers’ oyster beds in Long Island Sound are sampled regularly to determine the water quality.
What should oysters look like when I purchase them?
Oyster shells should have a healthy, gray color. Inside the shell, oysters are a creamy white, brownish gray and plump.
What do I do with the oysters until I begin cooking them?
The best way to keep oysters fresh is to refrigerate them where they will be shelf stable for 5 days.
How do you open oysters?
Place oyster flat side up on a hard surface. Anchor with a dish cloth or small towel. Place flathead screw driver in hinge part of oyster. With pressure, pry into oyster. As soon as the screwdriver penetrates, pry the two shells apart.
Which wines do you recommend serving with oysters?
Stew’s wine specialists recommend pairing oysters with French classics such as Sancerre, sauvignon blanc, Chablis, or rose.
All About Lobster!
- In one year, Stew Leonard’s will sell more than a half million pounds of lobster!
- We sell more than 115,000 lobster rolls every year and more than 25,000 pounds of lobster salad!
- Lobsters should be cooked on the day they are purchased. Store live lobsters in your refrigerator until you are ready to cook.
- It takes 5 to 6 pounds of soft-shell lobsters or 4 ½ to 5 ½ pounds of hard-shell lobsters to make a pound of lobster meat.
- Small lobsters taste as good as large lobsters, but the meat gets stringier once the lobster is in the 5-7 lb range.
- It takes lobsters an average of 5 to 7 years to grow to 1 to 1.5 lbs., and they grow more slowly as they get larger. A lobster that weighs 3 pounds is an estimated 15-20 years old, and a 25 pound lobster would be approximately 75-100 years old!
- During colonial days, lobsters were plentiful and were the food for the poor. There are records from the 1800s of servants requesting not to eat lobsters more than 3 times a week.
- A lobster’s brain is in its throat; a lobster breathes and listens with its legs; a lobster tastes with its feet.
- Lobsters don’t feel pain! They have no cerebral cortex, which is the area of humans’ brains that gives us the sensation of pain. Lobsters also have no vocal cords, so the hissing sound that you sometimes hear when they are cooked is the sound of air escaping from their shells.
- Lobster is a SUPER FOOD! For 3 ½ ounces of lobster meat is only 90 calories, compared to 163 calories for the same amount of chicken and 280 calories for sirloin steak. Lobster also contains omega-3 fatty acids, which helps to reduce hardening of the arteries and decrease the risk of heart attacks.
The Two Most Popular Ways to Cook FRESH LOBSTERBoiled: Fill a large pot with salted water. Cover and bring to a boil over high heat. Add the lobsters head-first. Begin timing and cook according to the table below. Once cooked, use tongs and remove the lobsters to the sink. If eating warm, drain the liquid and serve. If eating cold, place into ice-cold water for 30 minutes to cool. Refrigerate until ready to prepare.
One pound lobster = 8 minutes
Two pound lobster = 15 minutesThree pound lobster = 22 minutes Steamed: Place two inches of salted water in a large pot. Place a steamer rack in the pot. Cover and bring to a boil. Place the lobsters on the rack, cover and cook according to the table below. Once cooked, use tongs and remove the lobsters to the sink. If eating warm, drain the liquid and serve. If eating cold, place into ice cold water for 30 minutes to cool. Refrigerate until ready to prepare.
One pound lobster = 10 minutes
Two pound lobster = 18 minutes
Three pound lobster = 25 minutes
Try These Delicious Lobster Recipes
Celebrating Alaskan Seafood
Join the seafood experts at Stew Leonard’s for a celebration of wild-caught Alaska Seafood! June is the peak month for the freshest seafood coming out of the cold, pristine waters of Alaska, making it a wonderful time for all seafood lovers to include these flavorful, heart-healthy, and tender fish and shellfish into a fresh and easy summertime menu.
Alaska offers mouthwatering wild-caught seafood options for every taste and cooking method, including:
King Salmon: Also known as Chinook, these salmon are prized for their color, high oil content, firm texture and succulent flesh.
Sockeye Salmon: Known for their rich flavor and distinctive deep red flesh, which retains its color throughout cooking.
Halibut: With its firm, flaky texture and delicate flavor, Alaska Halibut has earned its reputation as the world's premium whitefish.
King Crab Legs: The largest and most impressive of all crabs caught in the world, Alaska King Crab is unmatched in flavor and texture.
Cod: Alaska Cod has moist, firm fillets, a distinctive large flake and a slightly sweet flavor
All of Stew Leonard’s seafood Team Members are accredited from Alaska Seafood U, and are well versed in sustainability, harvesting techniques and sourcing, product knowledge, and recipes.
Here are some of our favorite Alaskan seafood recipes
Meet Bovey Lu - Seafood Manager, Stew Leonard’s in Farmingdale & East Meadow
Bovey joined the Stew Leonard’s family as a seasonal Team Member in the Yonkers store’s produce department in 2005. He went on to serve as a part-time produce clerk at Stew’s in Newington before accepting the challenge to move to Long Island in 2016 to become the assistant manager of the seafood department at the Farmingdale store. He now oversees both the Farmingdale and East Meadow seafood departments.
One of Bovey’s favorite things about Stew’s is that “it’s such a family oriented business and, for me, it’s like it has become my family. I’ve been here my entire life!” Bovey is a third generation Team Member – his parents, siblings, and several uncles, aunts and cousins work for the company as well.
Father's Day SweepSTEAKS - Pick A Prize for DAD!
Pick one mouthwatering, juicy steak that you think Dad would love most, then tell us WHY he's the GREATEST Dad in 140 characters or less. Fill out the rest of the form to enter for a chance to win one for Dad. Plus, we'll give YOU the same steak if you're selected!
Ten lucky winners (and Dads!) will be chosen at random and emailed on Father's Day, June 16, 2019.