'Wegmans!' by Chef Kyleigh Beach

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I have been fortunate to live in Chicago for the past seven or so years and have only one complaint.  No, I don’t mean the winters or parking meters or the CTA.  There is no Wegmans grocery store in Chicago.  Anyone who has been fortunate enough to shop at a Wegmans knows what I’m talking about and knows that Jewel-Osco and Dominick’s can’t hold a candle to Wegmans.  Whole Foods is a different story, but they are not exactly the same type of store. 
What is so great about Wegmans?  Everything, but specifically the quality and selection offered, their great employees, delicious prepared food, and stellar store brand products.  Wegmans has consistently made the top 5 on Fortune’s list of Best Companies to Work For since at least 2006 and the pride the employees feel is evident when you shop in one of their stores.  They are friendly, knowledgeable, and enthusiastic. 
The cheese section at Wegmans is very impressive and rivals that of the shiny new Whole Foods here in Chicago on Kingsbury.  Also their Mediterranean olive and snack bar is just as good, if not better than any I’ve seen in Whole Foods.  Wegmans sells local produce and supports local bakeries, farms, and dairy producers.  They publish a quarterly magazine full of recipes and articles about nutrition, wine and beer, and cooking techniques. 
In the beginning of June I was in Buffalo, NY and got to go to Wegmans to shop before a client presentation.  Conveniently, it was right around lunchtime.  I hadn’t had a Wegmans sub probably since college and it is safe to say I was in heaven.  When you go, order a Danny’s Favorite on everything bread.  You won’t be sorry.

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