The Hills Market Blog
Hills Market celebrates 20 years with 20% off
The Hills Market is turning 20 and we’re celebrating in a big way. As part of our Hills Market 20th Anniversary Celebration, running November 15-17, we’re giving our customers 20% off all purchases all weekend! And we’re stretching our popular A Taste of The Hills Market sampling event into a three-day sampling extravaganza at our Worthington store!
Our Celebrate 20 Years With 20% Off promotion runs Friday through Sunday, November 15-17 at our Worthington store, 7860 Olentangy River Rd. We’ll give customers 20% off their entire purchase (excluding alcohol, tobacco and lottery) all weekend long.
Come sample some of the Hills Own classic creations during A Taste of the Hills Market, running throughout the day Friday through Sunday, November 15-17. Each decadent day will feature samples of some of the best products created at The Hills, from our famous Hills Own Ohio Beef Meatloaves to our iconic Carrot Cake. Ohio vendors will be sampling products throughout the store all weekend as well.
The Hills Market opened in 1993 on Olentangy River Road in Worthington, at the foot of the Worthington Hills neighborhood. The Hills is a locally owned grocery store with two locations serving Central Ohio.
Hills Market provides the best of Ohio and beyond, with high-quality meats, seafood, produce, bakery, wine, beer and cheese departments. Hillsoffers custom in-house prepared foods, a delicatessen featuring made-to-order sandwiches and pizzas, full-service catering and a grocery delivery service. The Hills is known for special events, including $5 Pancake Breakfast, Charity Happy Hours, and countless wine and beer tastings.
Share Article Thanksgiving Recipes from The Hills
A few of our standby favorite recipes for the holiday season!
Thanksgiving Turkey
3 or 4 leaves fresh sage
salt and pepper
turkey rub (recipe below)
aluminum foil
Bowman & Landes Fresh Turkey
Preheat oven to 425 degrees.
Season cavities of turkey with salt and pepper and insert sage leaves. Crumple pieces of foil into balls and place in cavities. Fold wings under and place in roasting pan. Rub all over with turkey rub. Place in oven for 20 minutes.
Reduce heat to 325 degrees and roast until done. (The instant read thermometer should register 170 degrees at the thickest part of the thigh. Do not let it touch the bone.) During roasting, remove 2 or 3 times to baste with its juices. If turkey reaches the desired brown color before it is done, place a tented piece of foil loosely over top of turkey.
When done, remove pan from oven, remove turkey carefully from pan and let stand at least 20 minutes before carving.
Turkey Rub
(This can be made the day before)
1 stick unsalted butter, melted
1/4 cup paprika
1/4 cup salt
Mix ingredients and set aside. Bring to room temperature before using.
Madiera Gravy
(Can be made two days in advance)
turkey neck, giblets and any trimming
1 rib celery
1 carrot
1 small onion
2 cloves
1 bay leaf
2 or 3 large sprigs of parsley
1 1/2 cups chicken broth (or Bowman & Landes Turkey Broth)
1 cup Madiera wine
additional water, to cover
for serving day
2 TB. Madiera wine
3 TB. butter or turkey fat
3 TB. flour
Place turkey giblets, neck and trimmings in a small saucepan. Break carrot and celery in half and place in saucepan. Cut onion in half, stick one clove in each half and add to saucepan. Add bay leaf and parsley. Add one cup wine and chicken broth and enough water (if needed) to cover. Bring to boil, lower heat to simmer, cover with lid slightly ajar and cook for two hours. Strain. You should have two cups. If not, add enough water to equal two cups. Chop giblets and add them back to stock if desired. Chill.
While turkey is sitting:
In saucepan, melt butter or turkey fat and stir in flour. Let cook over moderate heat until flour aroma disappears, about 1 minute.
Pour all juices from turkey roasting pan into tall narrow cup or fat separator. Let fat rise to top and pour brown juice underneath into saucepan with gravy. Put roasting pan over heat and deglaze with remaining 2 TB. Madiera and about 1/4 to 1/2 cup water. Let it boil, scraping up any brown bits to dissolve them. Add content to gravy and season with salt and pepper.
If gravy is too thick, add some stock or milk. If too thin, dissolve 1 TB. cornstarch in 1 TB. cool water and stir, a bit at a time, into simmering gravy until desired consistency is reached. Remember, it will continue to thicken as it cools.
Simple Stuffing
8 cups day-old bread, cut or torn into pieces, about 1/4 inch square
1 cup chopped celery
1 cup chopped onion
2 sticks unsalted butter
salt and pepper
poultry seasoning
Melt butter in large pot. Add celery and onion and cook over medium heat until softened. Add salt, pepper and poultry seasoning. (About 1 teaspoon of the salt and pepper and 1 TB. poultry seasoning, to start.) Stir to incorporate. Add bread and stir to mix thoroughly. Cook on low heat until all the bread is coated. Adjust seasoning.
Note: You may add more melted butter if mixture seems too dry.
Place in oven-proof pan and reheat before serving. If stuffing in turkey, it must reach 160 degrees on instant read thermometer to serve safely.
Cranberry Orange Sauce
(Can be made two days in advance)
12 oz cranberries
1 cup sugar
1 cup orange juice (preferably fresh)
In a medium saucepan over moderate heat, dissolve sugar into orange juice, stirring from time to time. Stir in cranberries and cook until cranberries start to “pop” or open, about 10 to 12 minutes. Remove from heat and pour sauce into bowl. Refrigerate. Sauce will thicken as it cools. Bring to room temperature before serving.
Hills in the Press
In a guest post on the popular local blog Breakfast With Nick, Jess and Rob from the blog $20Dates raved about Destination Donuts at the Hills Market Downtown as part of their Columbus donut roundup! The Columbus couple had these kinds words to say about our Downtown store: "With local candy, cheese, beer, meat, produce, dessert, hot sauce & more, The Hills Market Downtown has got it going on!"
A few other media mentions over the past couple of months:
In the August issue of Columbus Monthly, Dara Schwartz of our Darista Cafe pop-up shared her expert shopping tips.
And in the August issue of Crave, Hills and our vendors got lots of love. Dan the Baker shared the story of his rising business -- he started his wholesale business out of the back of our Worthington store and still sells his artisan breads at both stores. Jeremy Wells, the chalkboard artists who creates all of our in-store signage, was featured along with other prominent local sign artists. Nicholas Dekker wrote his Breakfast With Nick column all about crepes, inclucing Crepes a la Cart, who provides our weekly Sunday brunch at the Downtown store. And Harvest Pizzeria's Chris Crader talks up Harvest's new frozen pizzas, sold at both Hills Market locations.
In Season // Ohio Fall Produce
Apples! Squash! Kale! Sweet potatoes! Rainbow carrots! All of these Ohio-grown fall produce favorites and more are arriving in our produce sections. Stop in for everything you need to make hearty soups and other favorite fall recipes.
SWEET POTATO AND APPLE SOUP
1 3/4 pounds sweet potatoes, peeled and cut into 1-inch dice
1 small parsnip, peeled and cut into 1-inch dice
2 garlic cloves, coarsely chopped
2 tablespoons extra-virgin olive oil
Salt to taste
6 cups vegetable stock or low-sodium broth
1 cup apple cider
1 teaspoon green Tabasco sauce
Finely diced Granny Smith apple and minced parsley, for garnish
Preheat the oven to 375 F. On a baking sheet, toss the sweet potatoes with the parsnip, garlic, olive oil and salt. Bake for 45 minutes, or until tender.
In a blender, puree half of the vegetables with 3 cups of the stock; transfer to a large saucepan. Repeat with the remaining vegetables and stock. Add the apple cider and Tabasco and heat through. Season with salt. Serve with the diced apple and minced parsley.
Recipe courtesy Food & Wine
Hills Market Downtown Hiring Experienced Deli Lead
Company Name: Hills Market Downtown
Position: Deli Lead
Position Summary:
The responsibilities of an Deli Lead for a Hills Market store differ at each location. However, a Deli Lead working for Hills Market Downtown should have the following skills or be able to do the following:
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Able to provide leadership and direction to store personal
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Knowledge to run Day-to-Day Operations of a Retail/Grocery establishment
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Be Versatile and have the ability to serve more than one function of the store
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Critical Thinking and Problem Solving abilities when presented with a situation
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Promote Excellent Service, be it to customers, vendor, or anyone else involved with the store or a store promoted function
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Task and Goal Oriented when presented with directives from company Ownership
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Provide a Safe and Healthful environment for store personal and customers
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Be Creative and Resourceful
In addition, an Deli Lead for a Hills Market store should have the following qualities
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High School Education or Higher
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Basic Computer Skills Such as Typing and Email
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Basic Accounting Skills
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Able to Lift at least 35 - 50Lbs
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Able to work/stand for long periods of time
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2 – 3 years of Retail Experience or Related
Position Specific Responsibilities
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Manage Inventory/ Stock and merchandising of the all deli products including: Hills Own Deli Salads, Deli Retail Items, Boars Head Products and others to maintain freshness and presentation.
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Ordering and Purchasing of products for the following departments: Deli
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Weekly Menu creation of The Sandwich of the Day
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Weekly Menu Creation of the Pizza of the Day
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Follow production lists created by BOH management team
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Production of Deli Grab and Go items
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Manage and Control Shrink by monitoring waste levels
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Control of P / L for Deli Department
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Understanding of Gross Margin and Food Cost
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Complete Additional Assignments provided by BOH Management
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Complete Additional Assignments provided by General Manager or Store Manager and Store Ownership
Please Apply in Person at the Hills Market Downtown (95 N. Grant Columbus, OH 43215) or fill out our online application and specify it is for a postion at Hills Market Downtown.
Ohio Love // Back-to-School Snacks
Looking for after-school snack ideas or new twists on trail mix? Use one of our favorite Ohio products, Sugar Shack Kettle Corn, as a base and mix it up with any number of add-ins. If your tastes run sweet, try it with Little Eater Granola, dried cranberries or Dietch's white chocolate pretzels. Or go the savory route with this Barbecue Snack Mix recipe!
Barbecue Snack Mix
6 cups popcorn
2 cups corn tortilla chips, such as Shagbark
2 cups cheddar fish or other cheese crackers
6.5 oz almonds
2 cups nuts
1/2 cup unsalted butter
1/2 cup barbecue sauce, such as CaJohn's
1 tsp Worcestershire sauce
2 tbsps sugar
2 tsps smoked paprika
2 tsps chili powder
2 tsps garlic powder
1/2 tsp Tabasco (optional)
Ohio Love // Summer Spreads
Pop-ups in the Press
Our pop-up restaurants have gotten some great coverage in the press recently! Capital Style's latest issue includes a must-read story on Freedom a la Cart and the incredible work they do helping victims of human trafficking. Support their cause by ordering Freedom a la Cart's Latin-inspired sandwiches and salads, 11-2 every Wednesday at The Hills Worthington.
Columbus Alive wrote about how our pop-ups offer aspiring restaurateurs a great, low-risk springboard to test out concepts.
And Beth Stallings at Columbus Crave talked to Little Eater's Cara Mangini about the glories of late summer Ohio produce and details some of the salads you can grab during her Thursday and Friday pop-ups at our Downtown store.
