Sunterra Market April 2016

Sunterra Market

FRESH PICK

Asparagus

APRIL 2016 Available online at sunterramarket.com

These gorgeous spring-y stalks are full of fresh flavour.

We’ve featured them in a prosciutto, goat cheese and fig wrapped asparagus recipe that is perfectly luscious yet light at the same time. Find it inside.

FEATURE STORY

AU T H E N T I C I TA L I A N M E AT S

Soleterra d’Italia B Y N ATA S H A C O U S I N

S

unterra Market is about to get more European.

On a Friday morning at Keynote MARKETbar in Calgary, groups of Sunterra Market team members are chitchatting at dark wooden tables waiting for the presentation to start. There are tasting plates set out on top of product fact sheets. It’s finally time to rollout the Soleterra d’Italia product line.

Ray Price, Sunterra Group President, gets up to explain how a family-run company from Alberta came to partner with a family-run company from over 8,000 kilometres away in Modena, Italy. It all started in Japan, of course.

Sunterra Farms exports about 70 per cent of its fresh pork to Japan, so Ray spends time at trade shows there. At one of those shows he met some Italians that loved the quality of Sunterra Farms pork so much they insisted Ray come to Italy to consider a supply deal. He eventually went to tour multiple cured meat plants and ended up falling in love with Industria Salumi Simonini.

“It’s the highest quality product we could find in Italy,” says Ray, describing rooms and rooms of sweet-smelling prosciutto to the salivating audience. And it happens to be run by fourth generation prosciutto and salami makers.

Since 1927, the Simonini family of Modena has been synonymous with superior cured Italian pork products. Today the company is run by Celestino and Brunella Simonini, along with

their children Alberto and Silvia. Brunella is a slicing specialist, Alberto is responsible for production and Silvia is in charge of marketing.

It was Celestino who came to tour Sunterra Farms just two months after Ray’s Italian visit.

Ray beams as he tells the crowd what Celestino had to say: “I’ve traveled around the world, and your pork is the best in the world.”

Thinking that Celestino wanted to purchase Sunterra Farms pork to use at their plant in Italy, Ray says he laughed when, at the airport to head back home, Celestino tapped him on the arm and said “I think we should build a plant together in Canada.” Quickly realizing that Celestino was not joking, Ray agreed to take the weekend to think about it. And with that, Soleterra d’Italia was born.

Skip over a year or two of trips back and forth, business plans and so on, and we’re about to taste the first batch of Soleterra cured and cooked meats. First up is prosciutto. Everyone grabs a delicate slice of the dry-cured ham and pops it in their mouths. Grins and nods follow as Marketing Manager Ted Haney explains that Soleterra prosciutto has such a beautiful melt because it’s aged for over a year, allowing the prosciutto to dry from the outside in without needing as much salt as lesser-aged hams. Some people grab another slice as the prosciutto is cleared to make way for Modena ham, rostello ham, mortadella, coppa, pancetta, speck and more. A Sunterra team member, Claudio, bursts out, “I’m Italian and this feels like home.”

Pay with points! It’s as easy as pie. Use your Fresh Rewards points at a cashier’s till to take home many of the items below. Sunterra gift cards, cooking classes and catered meals can be paid with points, just not at the till. Ask a cashier for a redemption form or fill one out online at sunterramarket.com

Bakery

Single cookie ($1.19).................................................................... 48 pts Muffin, scone, or sliced loaf......................................................... 72 pts Square or brioche cinnamon bun................................................ 76 pts Scone or muffin 2-pack.............................................................. 124 pts Full square pan........................................................................... 360 pts All fruit pies (9 in.)...................................................................... 440 pts

Juice

Fresh squeezed juice (470 ml)................................................... 140 pts Fresh squeezed juice (940 ml)................................................... 240 pts

Next it’s time for the salami lineup. Nine unique cured salamis are passed around as we all silently calculate how many slices of each we can eat without getting too full to try them all. There’s the Milano, a medium grain salami with a simple pepper flavour. The Napoli has a sweet taste of garlic, while the Ungherese has both garlic and light smoke flavour with a tender, silky texture.

Finocchio salami has a magnificent fennel taste and Tartufo salami is made with real black truffle.

The Campagnolo is aged longer than the rest for a drier texture with all natural taste. The Toscano salami is pressed and has a subtle mace flavour and the Calabrese Piccante adds spiciness with chile peppers and paprika. Finally, the traditional Contadino salami has a large grain, peppercorn flavour and is tied in string.

With everyone happily full and slunk back in velvety blue seats, Ray explains that Soleterra is in phase one, meaning that the products are made in Italy, imported to Canada and sliced at Sunterra Meats. Once the new plant is built north of Calgary, phase two will see all of the products made here using Sunterra Farms pork and traditional Simonini family recipes and processes.

“It’s an unusual thing,” says Ray. “It’s a really new concept.”

Soleterra d’Italia products will be in restaurants and retail stores in North America and Asia. It is currently available at Sunterra Market in Calgary and Edmonton.

Clockwise from bottom left: Calabrese piccante and mushroom pizza, Sunterra Group President Ray Price, Modena ham and grilled pineapple canapés, founding members of Industria Salumi Simonini, Soleterra d’Italia products

Deli

Yogurt & granola cup................................................................. 140 pts Greek yogurt parfait................................................................... 152 pts Grab ‘n’ Go soup....................................................................... 200 pts Grab ‘n’ Go sandwiches............................................................. 260 pts Boxed salad................................................................................ 320 pts Friday Night Feast for two (1 pack)......................................... 1,280 pts

April stockboy specials

WOW cookies (78g)..................................................................

Ritter Sport chocolate bars (100g)............................................

Covered Bridge chips (170g)....................................................

BeautySweeties confectionary (113g).......................................

Hippie Foods coconut chips and coconut clusters (56g).........

WOW cookies (227g)................................................................

112 pts 112 pts 136 pts 160 pts 180 pts 264 pts

april FEATURES

Pacific cod (100g)...................................................................... 132 pts Soleterra d’Italia prosciutto (100g)........................................... 136 pts Provolone piccante (100g)........................................................ 172 pts Soleterra d’Italia prosciutto (125g)............................................ 240 pts The following items can only be redeemed by filling out a redemption form. Ask a cashier or fill one out online at sunterramarket.com

Gift Cards

$20 ............................................................................................ 800 pts $50 ......................................................................................... 2,000 pts $60 ......................................................................................... 2,400 pts $100 ....................................................................................... 4,000 pts $150 ....................................................................................... 6,000 pts $200 ....................................................................................... 8,000 pts

COOKING CLASSES

Sunterra Lunch ’n’ Learn Cooking Class for 2 (Calgary Only) .........1,360 pts Sunterra Private Cooking Class for 10 ................................. 25,200 pts

Catered Meals

Sunterra Catered In-home Dinner for 10 (Standard Menu)........23,200 pts Sunterra Catered In-home Dinner for 10 (Premium Menu) .......28,000 pts

PAY WITH POINTS IN MARKET AND ONLINE

FEATURE RECIPE

Prosciutto, G OAT

CHEESE & FIG WRAPPED A S PA R AG U S

makes 12 24 asparagus spears ½ tbsp olive oil ¼ cup Salt Spring

Island goat cheese 1 tsp

olive oil

½ tsp lemon zest 1¼ tbsp Dalmatia

fig spread 6 slices Soleterra d’Italia prosciutto

Preheat the oven to 350 F. Spread the asparagus on a sheet tray, drizzle with olive oil and season with salt and pepper.

Roast in the oven 6-8 minutes, or until tender. Set aside to cool.

In a small bowl, mix together the goat cheese, olive oil, lemon zest and fig spread. Cut the prosciutto slices in half crosswise and lay on a board. Spread the goat cheese mixture on the prosciutto. Place two roasted asparagus spears at the edge of the prosciutto and roll up.

Garnish with goat cheese and serve cold.

PAIRS WELL WITH:

Prosecco Pinot Noir

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SOLETERRA D’ITALIA PROSCIUTTO

Trendspotting

Made in Italy using traditional processes from the Simonini family of Modena, this meltin-your-mouth imported prosciutto is sliced by Sunterra Meats right here in Alberta.

Soleterra d’Italia prosciutto, real-deal provolone piccante and European-style big pans are some of our favourite things this month.

Regular Price $3.99/100g deli $6.99/125g pre-sliced Apr. Stockboy Special $3.39/100g deli $5.99/125g pre-sliced

PROVOLONE PICCANTE Made in Italy and aged a minimum of four months, this cheese stands up to its name.

Sure, it looks like mozzarella, but its sharp, buttery flavour and firm texture say otherwise.

Eat this cow’s milk cheese melted over everything.

READY WHEN YOU ARE

Regular Price $4.99/100g Apr. Stockboy Special $4.29/100g

PACIFIC COD This popular fish, also known as grey cod, is longline caught in Alaskan waters, Ocean Wise Recommended and a Seafood Watch best choice. Cod it get any better? Pan fry, bake, broil or poach fillets.

Our European-style big pans are the most convenient way to eat delicious food fast. Try a new flavour every day.

Regular Price $3.69/100g Apr. Stockboy Special $3.29/100g

SHOP ALL STOCKBOY SPECIALS ONLINE AT SUNTERRAMARKET.COM

April Cooking Class Schedule CALGARY call 403-263-9759 Apr. 1

Social Kitchen: Thai Cuisine 6 p.m. | $49.99

Apr. 5

Social Kitchen: Indian Kitchen 6 p.m. | $49.99

Apr. 7

Perfectly Paired: Wine & Cured Meats | 5 p.m. | $24.99

Apr. 8

Lunch ‘n’ Learn: Hot Carve Sandwich | 12 p.m. | $15.99

Apr. 8

Social Kitchen: Indian Kitchen 6 p.m. | $49.99

Apr. 22 Social Kitchen: One Pan Wonders 6 p.m. | $49.99

Apr. 14 Perfectly Paired: Spring Wines & Cheese | 5 p.m. | $24.99

Apr. 26 Social Kitchen: One Pan Wonders 6 p.m. | $49.99

Apr. 15 Lunch ‘n’ Learn: Hot Carve Sandwich | 12 p.m. | $15.99

EDMONTON call 780-426-3791

Apr. 17 Kid’s Kitchen: Kid’s Snacks 1 p.m. | $14.99

Apr. 22 Social Kitchen: One Pan Wonders 6:30 p.m. | $49.99

Apr. 21 Perfectly Paired: Wine & Cured Meats | 5 p.m. | $24.99

Calgary classes held at Sunterra Market, Keynote. Edmonton classes held at Sunterra Market, Commerce Place.

REGISTER FOR COOKING CLASSES ONLINE AT SUNTERRAMARKET.COM

FEATURE FRIDAY NIGHT FEAST APRIL 29

Butter chicken on turmeric rice

FR

NIGHT FE

A ST

IDAY

1,280 pts

PAY WITH POINTS We don’t mind slaving over a hot stove all day, really. Enjoy a three-course meal prepared from scratch – just reheat and eat, simple as that. Finally, a meal worthy of the best night of the week.

Friday Night Feast Schedule APRIL 1

APRIL 15

APRIL 29

Tabbouleh salad

Thai vegetable noodle salad

Green lentil salad

Alberta lamb kebabs with rice pilaf, pita and tzatziki sauce

Sesame ginger beef rice bowl

Butter chicken on turmeric rice with naan bread

Lemon tart

Mango mousse

Carrot cake

APRIL 22 APRIL 8 Kale, lentil and chickpea soup Valbella chorizo pasta bake with garlic bread Black Forest cake

Green chickpea salad Shoyu roasted salmon fillet with rice pilaf and vegetables Crème brûlée

$15.99 per person.

Each bag contains two dinners for $31.98 or 1,280 Fresh Rewards points

PURCHASE YOUR FRIDAY NIGHT FEAST FOR PICKUP OR DELIVERY AT SUNTERRAMARKET.COM