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FA S T G R I L L S T R I P LO I N S T E A KS O U R S P OT L I G H T O N A N E XC EP T I O N A L S EL EC T I O N O F I T EM S S P EC I A L LY P R I C ED FO R YO U TO T RY A N D EN J OY.

REG. $5.51 / 100 g ($24.99 / lb) DRY AGED CUT FROM CANADA AAA BEEF

LO O K A N D S H O P FO R T H E S E PRODUCTS THROUGHOUT T H E S TO R E .

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P R O M O P R I C E S VA L I D T H R O U G H 0 5 .17. 2 01 8 – 0 6 .13 . 2 01 8

S TO N E WA L L K I TC H E N S AU C E S REG. $11.99 330 mL ALL SAUCES

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S O LO ENERGY BARS REG. $2.99 ea

F L O W W AT E R

50 g

REG. $1.99

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500 mL A L L F L AV O U R S

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HARDBITE HANDCRAFTED-STYLE P O TAT O C H I P S REG. $3.49 ea 150 g A L L F L AV O U R S

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$ 99 OZERY BAKERY VEGAN BRIOCHE BUNS & BITES REG. $4.29 324 g & 378 g


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$18.99 / lb

BIOSTEEL SPORTS MIX

WAG E N E R ’ S LANDJAEGER

REG. $59.99 315 g

REG. $4.85 / 100 g ($21.99 / lb)

A L L F L AV O U R S

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ATA U L F O M A N G O REG. $2.50 ea

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THIRSTY BUDDHA S PA R K L I N G C O C O N U T W AT E R REG. $1.99

FEVER TREE 4 - PA C K B E V E R A G E S

330 mL S PA R K L I N G F L AV O U R S O N LY

R E G . $ 7. 4 9 4 x 200 mL A L L F L AV O U R S

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SKINNY STYLE BEEF BURGERS REG. $2.20 / 100 g ($9.99 / lb) DRY AGED

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CHUCK HUGHES H OT S AU C E 148 mL C AY E N N E & J A L A P E Ñ O


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FAT T O R I E G A R O FA L O MOZZARELLA D I B U FA L A

A P E T I N A F E TA CHEESE CUBES R E G . $ 7. 9 9 200 g

REG. $19.99 ea

REGULAR & L I G H T F L AV O U R S

250 g BOCCONCINI & MOZZARELLA

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ORGANIC G R A P E T O M AT O E S

RAINBOW PEPPERS

REG. $3.99 ea

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REG. $4.99 ea

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BONELESS CHICKEN BREAST SUPREME

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LEAN GROUND WHITE VEAL REG. $1.98 / 100 g ($8.99 / lb)

REG. $2.20 / 100 g ($9.99 / lb)

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$ 99 FEVER TREE BEVERAGES REG. $4.99 500 mL A L L F L AV O U R S


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SAN PELLEGRINO 6 - PA C K

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D E L U X E M A R I N AT E D S T R I P LO I N S T E A KS

MINI TEA CANS 6 X 250 mL

REG. $5.51 / 100 g (24.99 / lb) DRY AGED

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I TA L I A N S A U S A G E S

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M I L D & H O T F L AV O U R S

R E G . ( $ 8 . 9 9 / 4 - PA C K )

R E G . $ 1 . 4 9 & $ 7. 9 9 500 mL SINGLE & 5 0 0 m L 6 - PA C K

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ACE BAKERY BRIOCHE BURGER BUNS REG. $4.99 2 6 0 g 4 - PA C K

TERRA BREADS GRANOLA REG. $10.49 340 g A L L F L AV O U R S

PROMO PRICES VALID THROUGH 05.17.2018 – 06.13.2018 Terms & conditions. We reserve the right to limit quantities and selection may vary by store. Applicable taxes are extra. No rainchecks or substitutions. We are diligent in proofing but unintentional errors in copy or image may occur. We reserve the right to correct any errors. Some images are for illustration purposes only. Savings refer to Pusateri’s regular prices and are applicable for new purchases only made in the specified duration. Some prices are subject to change due to market fluctuations.


VOL. 4 / SUMMER 2018

OLIO ESSENZIALE LIQUID TREASURES F O R Y O U R PA N T R Y

DISCOVER THE CRAFT GLUTEN-FREE B A K E R & I TA L I A N M E AT M A K E R

SCOOP TO N E W LEVELS ICE CREAM, G E L AT O & S O R B E T T O


PUSATERI’S PALATE VOL. 4

ON COVER: DEATH IN VENICE RICOTTA LEMON ROSEMARY GELATO, PUSATERI’S INTENSO EXTRA VIRGIN OLIVE OIL, MALDON FLAKED SEA SALT

Whether you spend your summers on a dock in Muskoka, by your poolside or on your patio, this Palate is your go-to guide for entertaining outdoors. Grill your way around the world with four globally inspired menus you’ll want to invite friends to share. Gift yourself (or your host) an Italian olive oil repertoire that’s second to none. And relive the summers of your childhood as you indulge in ice cream with grownup flavours.

I’d like to introduce my daughter, Rosanna, to you in this magazine. Rosanna is in the thick of the working-mom-ofyoung-kids life I knew all too well. She’ll share her ingenious time-saving tricks that shuttle her family through fast-paced days and fuel them with healthy, tasty and—perhaps most importantly—easy to prepare food. We look forward to sharing more of her tips and tricks on our blog and in our magazine.

Salute! To summer heat and relaxed eating outside with friends and family.


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Discover new fruit—& new ways to eat familiar fruit— this summer in our produce area, our natural wonderland. Explore online at pusateris.com/palate & shop for them in-store.

Ataulfo Mango Dice and sprinkle with lime juice, ancho chile powder & salt. Nespole/Loquats Don’t overlook loquats with bruised or mottled flesh; they are frequently the sweetest. Ontario Peaches Choose vibrantly coloured peaches with slight give at the tip (stem side). Ontario Strawberries Bring out their flavour with a sprinkle of pepper, balsamic or lemon. Heirloom Tomatoes Enjoy with burrata, extra virgin olive oil & fresh ground pepper. Lychee Nuts Naturally syrup-sweet & juicy, they’re exquisite on their own or with sorbetto. Cherries Pick them ripe, firm & plump with shiny skins & green stems. Figs Test ripeness with gentle pressure; they should give slightly. Wild Blueberries More sweetness, more tang & more antioxidants than cultivated berries.

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OLIO ESSENZIALE A t o u r o f I t a l y t h ro u g h s i x e x q u i s i t e o l i v e o i l s . E x t r a v i rg i n o l i v e o i l — t h e u n a d u l t e r a t e d j u i c e of the olive—is a cornerstone of Mediterranean c u i s i n e . M o re t h a n a n i n g re d i e n t , i t ’s a l i fe s t y l e , w i t h a m y r i a d o f b e n e f i t s fo r y o u r h e a l t h & your cooking.

toscana

sicilia

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PRUNETTI FRANTOIO BIO

MANDRANOVA NOCELLARA

DOMENICA FIORE OLIO RESERVA

Oil of the Frantoio olive, with its quintessential Tuscan profile—fruity, bitter, herbaceous and spicy. This organic, bold, upfront oil stands up to strong, meaty flavours, and is ideal for stews and hearty pastas like Pappardelle with Ragù.

A robust oil from the Nocellara olive, fruit of Southern Italy, Mandranova is green, fresh and fruity, with a bitter, pungent finish. Reminiscent of mid-ripe tomatoes, with hints of oregano, thyme and chicory, a drizzle of this oil makes a meal of Mozzarella di Bufala, or pasta with Parmigiano.

Recently awarded Best Organic Olive Oil in the world at the TerraOlivo Awards, Domenica Fiore hails from the medieval village of Orvieto. This fully traceable, sustainably harvested oil brings nature and science together to produce perfection. Bright green with grassy, spicy tones, it’s an unparalleled drizzling oil for meats and fish.


Italy has the richest biodiversity in olive cultivars, with over 650 varieties across its 20 olive growing regions.You can taste the terroir in each batch of olive oil, as well as the influences of culture, style & technology. Olive Oil Tasting 101: Warm the oil in a small cup between your hands. Cover the top and swirl. Close your eyes and inhale deeply. Take a small sip. Roll it around your tongue. Take a breath. Swallow. Elena Lepori, Olive Oil Consultant, Lugano Fine Foods

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ULIVA DOP GARDA TRENTINO A LT O A D I G E

P U SAT E R I ’ S D E L I C ATO

CASTELLO DI AMA

Our team has scoured Italy to bring our very own Extra Virgin Olive Oil to market. Using olives harvested in Lago di Garda—in the northern Lombardia region— Delicato is pressed and bottled at Frantoio Valtenesi by our master blender. Rich with floral and herbal notes, giving way to distinct hints of green apple, vanilla, almond and sage. Exquisitely designed for everyday use, turning every meal into an occasion.

From a blend of olives grown in the Chianti region— province of several of the world’s best wines—this golden oil is intense in colour and flavour. Balanced and smooth, with a lingering, gentle aftertaste, it’s almost pleasurable to drink. Fruity in aroma, earthy in flavour and peppery in finish, Castello di Ama elevates simple foods like fish, vegetables, salad and bread.

A monovarietal oil from the Casaliva olive, prized for its light, aromatic flavour. With bright notes of green tomatoes and unripe fruit, tempered by spice and black pepper undertones, this elegant, complex oil complements subtle (fish) and rich (lamb) flavours alike.


Grill meets world PUSATERI’S PALATE VOL. 4

G LO B A L LY- I N S P I R E D SUMMER MENUS T O E X PA N D YO U R R EPERTO I R E . Recipes at pusateris.com/palate

north american

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WA G Y U B E E F FRANKFURTERS Tender, Kingsway Canadian Wagyu Beef Frankfurters take a cross-country tour with a trio of toppings: foie gras & sour cherries, cloth-bound cheddar, caramelized onions & champagne mustard and golden beet relish with horseradish mayo. Menu: Wagyu Beef Frankfurters Topped 3 Ways, Charred Summer Corn with Maple Infused Butter, Grilled Peaches with Gelato & Maple Bourbon Caramel

mediterranean D RY AG ED BONE- IN FILETS Our buttery, beautifully marbled, expertly dry aged Bone-In Filets take center stage. Sweet, sour, spicy, peppery and pungent flavours play in unison. Menu: Moroccan Spiced Bone-In Filet, Shaved Asparagus with Honey-Harissa Vinaigrette, Burrata Caprese with Roasted Grapes & Balsamic Reduction


south american Q U E S O CO J I TA Brazilian and Mexican street food make for a show-stopping menu in this pairing of salty, crumbly Sabana Queso Cotija (‘Latin Parmesan’), crispy prosciutto and dill chimichurri. Menu: Grilled Queso Cotija with Dill Chimichurri, Spicy Jicama, Cucumber & Fruit Skewers

asian KO R E A N -S T Y L E SHORT RIBS Tender, fast cooking Korean-Style Short Ribs are enhanced by the honeyed heat of a lychee salad spiked with Thai chili. Menu: Korean-Style Pear & Soju Marinated Short Ribs, Lychee, Cucumber & Daikon Salad with Chili Vinaigrette, Wildbrine Korean Kimchi

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Sidle up to a gluten-free baker & Italian meat maker for a behind-thescenes glimpse of the craft that goes into the products showcased on our shelves.

discover the craft Nine years ago, I didn’t know what gluten-free was— I thought it was a strange, hippie, fad diet. I was selling construction at the time. I lost my job, so I started working with my wife to build sales at her bakery. In doing that, I met a lot of people who were gluten-free. A really close friend of ours is Celiac and encouraged us to try making a gluten-free bread. We had no idea at the time what we were doing or getting into. But—as things often do— one thing led to another… and we developed the bread we have today.

Originally, I developed our recipe with rice flour because it was the go-to GF flour. But, being the person I am, I never conform; I wanted to do things differently, better. I started looking at options, found white bean and romano bean flour and decided to add them to the recipe. The resulting bread was moister and had a more authentic feel. After months of trial and error, it just started working one day.

the bread a nice dark purply colour and a hint of sweetness. Although we’re not GF ourselves, we do eat our bread; we wanted to develop a bread that even people who are not GF would enjoy. Many people are sensitive to gluten and eat GF to avoid bloating, cramps and other symptoms gluten can cause. Here are our favourite ways to enjoy our breads:

White Bean & Millet Seed Loaf as the base for avocado toast. Romano Bean Loaf toasted

Grapeskin flour is a very unique ingredient that we add to our bread. It comes from an organic vineyard in St. Catharines. When they’re done pressing their grapes, they mill the remainder into a flour that we add to our bread. Very high in antioxidants, it gives

with olive oil and crushed garlic. Cinnamon Raisin Loaf is delicious with cream cheese.

This season, we are launching Hamburger & Hotdog Buns, just in time for summer BBQs!

Queen Street Bakery GLUTENFREE L O AV E S & BUNS Barry Horn, Operations Manager Queen Street Bakery specializes in artisanal gluten-free and non-GMO breads featuring protein-and antioxidant-rich flours: white bean, romano and grapeskin. Barry Horn’s path to gluten-free mastery began nine years ago, when he was let go from his job and found himself working alongside his wife at her bakery. Today, the bakery boasts six loaves all hand made in small batches using simple and premium ingredients.


The ingredients are just salt & time—no preservatives, additives, nothing. Just salt & 18 months. Our Prosciutto Crudo Riserva begins with the legs of specially bred Parma pigs, fed a regulated diet including the whey of Parmigiano-Reggiano cheese. We make our prosciutto in Lagrimone, a village 700 meters above sea level, where the dry environment and wind coming off the sea cure it very slowly, over 18 months. The resulting product is sweet and succulent, one of the best you can find. After the curing period, we wash the legs, debone and trim them. They are sent to our state-ofthe-art Ontario facility, where they are sliced on demand. Delivered within 24 hours of packaging, they are on shelf the next day.

Coppa Emiliana Riserva

requires a humid curing environment. We produce our coppa and salame near the Po river, in a facility with below sea level curing rooms, for optimal humidity. Coppa’s flavour comes from its fat, which melts in your mouth and adds a natural sweetness and distinctive taste. Each region of Italy makes a different kind of salame, with a different recipe, shape and flavour. When it comes to salame, you can assess quality by looking at its ‘grain’. Our Salame Milano has the characteristic rice grain, which means the meat is minced finely, to the size of a grain of rice. Thinly sliced, it’s ideal for antipasti or snacking.

Our Spianata Romana is a typical Roman style salame with the characteristic flat shape, and savoury, slightly peppery flavour. When I arrive home from work, the first thing I do is open my fridge and take out a slice of prosciutto and a piece of bread. It’s the best moment of my day because I’m hungry and I get to eat something I really, really like.

Pusateri’s C H A RCU TE R IE Mauro Fara Salumiero & CEO Italia Alimentari Pusateri’s Italian Charcuterie comes from Italia Alimentari in the Parma region of Italy (dubbed ‘the food valley’). Mauro and his company artfully combine tradition and technology to produce the most authentic, premium Italian cured meats. At Pusateri’s, we are always looking for ways to bring a taste of Italy to your table. This partnership allows us to deliver decadent and artisanal assortment of charcuterie directly from Parma.

Our charcuterie makes the perfect snack board. Just add any combination of: mozzarella, gorgonzola, stilton, pear, apple, melon, Italian and Niçoise olives, bread and breadsticks.

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TREND REPORT:

M A RY ’S BRIGADEIRO CAPPUCCINO + COCOA NIBS

SUMMER GETS A COOL NEW BREW

POINT G COFFEE MACARON

Smooth, rich & popular, cold brew is iced coffee’s cooler cousin—guaranteed to perk you up on the hot days ahead.

PILOT COLD BREW COFFEE L AT T E

(new)

Learn more at pusateris.com/palate S TAT I O N COLD BREW COFFEE CO. NITRO MOCHA

(new)

KICKING HORSE COFFEE SMART ASS COLD BREW

(new)

MADELEINES CAFÉ MOCHA CAKE

C A L I F I A FA R M S XX ESPRESSO COLD BREW

(new)

SWEET FLOUR BAKE SHOP M I L K C H O C O L AT E TO F F E E C A P P U CC I N O COOKIE

new Sweet Flour ready-to-bake cookie dough now available in our freezer section

DUFFLET C H O C O L AT E MARBLE ESPRESSO LOA F


cucina

B R E A K FA S T AT H O M E W I T H R O S A N N A P U S AT E R I

Food is—of course— the core of our home life. We’re all about the goodness and natural flavours of basic ingredients, eating the rainbow and cooking balanced meals that all our family members—even the pickiest eaters—enjoy.

new

Organic Meadow Yogurt Smoothies A great way to sneak in extra servings of fruit and veggies, this is our go-to morning drink.

We’re on such a tight schedule that food prep is huge for us. My freezer is always stocked with breaded meatballs, chicken cutlets and muffins (with veggies hiding inside). This makes life so much easier and allows me to whip up breakfast, while boxing lunches, really efficiently. I definitely take

advantage of Pusateri’s prepared foods to save time; our steamed veggies are a huge help when preparing salads or quick meals. I don’t know if this is unique to Italians, but I grew up believing kids can’t go to bed without a full stomach—so I really work at getting mine to eat enough, while at the same time expanding their food horizons. As a new mom, I didn’t know what my kids could safely eat or how far I could push their palates. You might think that, because my kids were born into the Pusateri family, they are

Murray’s Eggs Eggs from happy, healthy, pastured hens. In such pretty colours, too!

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The Ingredients Organic Meadow Yogurt Smoothies Mushroom Frittata with The Plant YYZ’s Mushroom Tartare, Basil Pesto & Beet Catsup

The Plant YYZ The Plant YYZ’s Mushroom Tartare, Basil Pesto and Beet Catsup make for a delicious Mushroom Frittata— a weekend staple!

super adventurous eaters. They’re not; they’re kids! They have young palates and a small scope of foods they like. One of the ways we try to foster our kids’ love of food is by involving them in cooking. And, being Italian, frittata is one of our favourites to make together. Frittata is quite possibly the easiest, fastest and most delicious way to serve up a satisfying family meal. We serve it with lots of Parmigiano and fresh, crusty bread. Visit my blog at pusateris.com/palate to see the recipe.

Murray’s Eggs About Rosanna Rosanna is the daughter of Ida and Cosimo Pusateri, sister of Sam & Paolo She lives in Toronto with her husband, Rob, son Nello (6), daughter Eva (4) and a baby on the way! She spends her days travelling between Pusateri’s stores, working with managers to improve our guests’ shopping experience.

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aperitivo CO LO U R F U L S U M M E R CHARCUTERIE & C O C K TA I L S O R D E R O N E AT P U S AT E R I S .C O M / PA L AT E

A N T I PA S T O (counterclockwise from top left) DUERO MANCHEGO & QUINCE T W I N PA C K (new) P U S AT E R I ’ S C O P PA E M I L I A N A R E S E R VA P U S AT E R I ’ S P I T T E D F R E S C AT R A N O O L I V E S (new) P I A C E R I D ’ I TA L I A SALAME Y E L LOW P E R U V I A N P E P P E R S (new) ROASTED R E D T O M AT O E S (new) THE FINE CHEESE CO. CRACKERS FIORELLE BOCCONCINI WAG E N E R ’ S LANDJAEGAR BEEMSTER G R A S K A A S (new)


PINK FEVER TREE A R O M AT I C G I N & TO N I C Candied rose petals bring out juniper gin’s floral notes in this simple, stunning shake-up.

S E E R E C I P E S AT P U S AT E R I S .C O M / PA L AT E

ORANGE LA CROIX APEROL SPRITZ

A bright, citrusy summer sipper to boost your appetite & your mood.

BLUSH

FENTIMANS SMOKY MEZCAL ROSE LEMONADE Spicy, smoky & sophisticated, this hard lemonade is the perfect summer barbeque companion.

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scoop

R E L I V E T H AT I C E C R E A M T R U C K E X C I T E M E N T A S YO U D I S C O V E R O U R VA S T S E L E C T I O N O F U N I Q U E I C E C R E A M , G E L AT O & S O R B E T T O . YO U R I N N E R K I D I S A B O U T T O G E T R E A L H A P P Y.

new FIASCO MANGO PINEAPPLE S O R B E T TO * D A I R Y- F R E E

D E AT H I N V E N I C E B E E T R O O T, R O S E W AT E R C A R D A M O M G E L AT O

FIASCO RASPBERRY LIME S O R B E T TO * D A I R Y- F R E E

new K AWA R T H A DA I RY B U T T E R S COTC H RIPPLE

HALO TOP MINT CHIP

B E L LY A R T I S A N ICE CREAM VA N I L L A B E A N

K AWA R T H A DA I RY COOKIES & CREAM

D E AT H I N V E N I C E PEANUT BUTTER & CROISSANT

FIASCO D A R K C H O C O L AT E C A R A M E L S E A S A LT


Raising the bar since 1963 For over 50 years, we’ve set the standard for what it means to live and eat well in Toronto. We take great pride in traveling the world to source and share the unique products we find with our guests. Our peerless personal service and diverse collection of gourmet, artisanal and imported products is what sets us apart. Today, our six GTA stores are here to bring that legacy to you with a full assortment of foods for your home, gift baskets and gift cards, catering, giftware and floral design services. Our story Pusateri’s heart remains with our founder, Cosimo Pusateri, who arrived in Canada from Sicily with his family as a boy in 1957. Forever remembered for his passion for food, family and life—he was the smiling face of his family’s popular produce market in Little Italy. In 1986, Cosimo transformed this neighbourhood shop into the fine food emporium it is today, specializing in gourmet and specialty products, from local and international producers. Cosimo was beloved for his ability to talk to anyone about food, family and the finer things in life. He believed in the best—and only the best. Today, his spirit remains our guiding principle and our standard of excellence.

About Pusateri’s Catering Special occasions call for special service. Whatever the event—we are here to serve you. Contact us at 416-785-9100 or catering@pusateris.com Our chefs can create and deliver a menu to match any event, large or small, from plated, sit-down dinners to serve-yourself platters; entrées to hors d’oeuvres and whatever else you need. All are beautifully presented and prepared—made with only the finest ingredients. Saks Food Hall by Pusateri’s Two of our locations, CF Sherway Gardens and CF Toronto Eaton Centre, represent the ultimate unique food experience in Toronto. Find a full assortment of the finest foods for your weekly shop, or find ready to eat and à la carte meals for dine-in and take away. Visit the Champagne Bar for a glass of bubbly or a cocktail from a signature assortment of crafted drinks and nibble on a selection of small plates, perfect for sharing and tasting.

Pusateri’s Fine Foods 1539 Avenue Road 416-785-9124 57 Yorkville Avenue 416-925-0583 Bayview Village Shopping Centre 2901 Bayview Avenue 416-221-8064 Oakville Place 240 Leighland Avenue 905-849-1249 Saks Food Hall by Pusateri’s Lower Level, Saks Fifth Avenue CF Sherway Gardens 416-695-3130 Lower Level, Saks Fifth Avenue CF Toronto Eaton Centre 416-365-3130 Visit pusateris.com or call 416-785-9100 to learn more about our services


Elevated Everyday Essentials - May 17 - June 13  

Pusateri's Fine Foods

Elevated Everyday Essentials - May 17 - June 13  

Pusateri's Fine Foods

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