Sunterra Market February 2015

Sunterra Market

TAKE A LITTLE

piece of my heart

FEBRUARY 2015

FEATURE STORY

Rosso Coffee Roasters B Y N ATA S H A C O U S I N

I

f you want to learn a thing or two about coffee, talk to the folks at Rosso. I’ve been drinking a cup or two a day my entire adult life, but as I found out when I visited the cozy Ramsay location, I didn’t know beans.

First of all, coffee is a seasonal crop, David tells me. If you’re buying the same varietal coffee from the same growing region all year round, it’s probably not as fresh as it could be.

We’re sitting at a round glass-top table just inside the red door of the original coffee house. They’re not really into formal titles at Rosso, but let’s just say that David coowns the place, while Jessie runs the show. She brings me a beautiful latte and the three of us discuss how they source their beans.

“We’re always trying to buy the freshest, in-season coffee,” says David. They’re even heading to Guatemala and Costa Rica this winter to see some of the crops and build relationships directly with growers. The fresh green coffee they buy comes in big jute bags lined with GrainPro to protect the beans. As I smell the unroasted beans (hay; they definitely smell like hay), Jessie explains that the way the coffee is processed will have a big impact on the flavour.

In the more traditional dry process, fresh-picked cherries are laid out on patios to dry. This lets the beans absorb the cherry essence and can result in a fruitier-flavoured coffee.

In a wash process, water washes off the cherries quickly, leaving just the beans.

Now that we’ve tackled varietal, region and process you’d think the coffee would be ready to roast, but not so. The

consummate coffee connoisseurs at Rosso still have to find the best roasting variables for that specific coffee. They’ll sample roast 100-gram batches up to 50 times using slight differences in roast time, airflow, starting temperature, etc. until perfection is achieved.

“We’re not hung up on light, medium and dark,” says David. “We’re hung up on how this particular coffee will taste the best.”

To decide which roast will make a coffee taste its best, the team uses a process called cupping, which I think is a fancy term for slurping coffee from a spoon. Of course, there’s more to it than that - as we stand in a small back room beside a table filled with cupping stations, David starts talking about Q grading and refractometers to measure total dissolved solids and other such scientific-sounding things.

He describes his brother and co-owner Cole as “the coffee nerd,” but I’m beginning to suspect they all know their stuff.

Finally, it’s roasting time. There’s a big, sleek, grey German Probat roaster sitting in a place of prominence just behind the espresso machine. Beans are roasted to order and delivered the next day, so it’s a good bet the Rosso coffee on our shelves is about the freshest coffee you can find. And with a designated roaster watching each batch, a custom program tracking and graphing the roast and the team tasting every single roast before it goes out, you can also bet it’s going to be one of the most consistently delicious coffees you purchase.

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

TIPS Use coffee within three months of roasting. Most coffees come with best before dates, but for guaranteed freshness, look for coffees (like Rosso) that have the roast date specified.

Keep coffee sealed and away from sunlight. Rosso coffees come in a glass jar for easy resealing.

Grind your coffee just before brewing. If available, use a burr grinder rather than a blade grinder. You’ll get a more consistent grind size and better cup of coffee.

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 (470mL) ������������������������������������������������ 140 pts Fresh squeezed juice (940mL) ������������������������������������������������ 240 pts

Deli

Yogurt & granola cup............................................................... 132 pts Greek yogurt parfait................................................................. 140 pts Soup of the day........................................................................ 156 pts All sandwiches.......................................................................... 260 pts Grab ‘n’ Go meal ($6.49) �������������������������������������������������������� 260 pts Grab ‘n’ Go 6 in. pot pie or quiche ���������������������������������������� 280 pts Grab ‘n’ Go pizza (uncooked) ������������������������������������������������� 300 pts Boxed salad.............................................................................. 320 pts Grab ‘n’ Go meal ($8.99) �������������������������������������������������������� 360 pts Grab ‘n’ Go meal ($12.99) ������������������������������������������������������ 520 pts Grab ‘n’ Go 9 in. pot pie or quiche ���������������������������������������� 520 pts Grab ‘n’ Go dinner ($15.99) ���������������������������������������������������� 640 pts Friday Night Feast for two (1 pack) �������������������������������������� 1,280 pts

february stockboy specials

Delverde pasta regular cuts (56 g)............................................. 92 pts Cheecha Puffs snacks (70-100 g)............................................. 108 pts Delverde organic pasta (250-500 ml)...................................... 136 pts Three Farmers chickpeas (120 g)............................................. 168 pts Delverde capelli d’angelo, pappardelle nests pasta (450 g)... 172 pts Delverde instant lasagna (500 g)............................................. 188 pts Stonewall Kitchen dressings (314-330 g)................................. 292 pts Mario Batali pasta sauce (680 g).............................................. 340 pts

february FEATURES

Valbella smoked turkey breast (100 g) ...................................... 68 pts Sylvan Star smoked gouda (100 g) ........................................ 136 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

If you want to talk coffee with Rosso, just ask for a tour at the Ramsay location – they’re happy to share their coffee knowledge. Make sure you say hi to couple Peter and Judy who have been going there every day since it opened in 2007.

Rosso has locations in Ramsay, Stephen Avenue and Victoria Park in Calgary. They are opening a fourth location in Inglewood this summer.

$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 LEFT TO RIGHT: Handcrafted latte, Rosso’s Ramsay location, cupping the coffee, Jessie and David with the roaster, jars of fresh roasted beans

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

FEATURE RECIPE

Roasted Root Vegetables

SERVES 6

100 g parsnips, peeled 100 g turnips, medium, peeled 100 g rutabaga, medium peeled 200 g carrots, red or

rainbow, peeled 100 g baby beets

100 g red onion, peeled 4 tbsp olive oil 4 sprigs thyme 4 whole garlic cloves 4 tbsp honey or maple syrup Salt and pepper to taste

Cut the root vegetables into even-sized wedges or halves.

Cut the onion into one inch chunks.

Toss the vegetables with oil, thyme, garlic cloves. Spread evenly on a baking sheet and roast at 350F for 30-40 minutes until golden brown and tender. You may have to cover them with foil if they are becoming too dry towards the end. Drizzle the vegetables with honey or maple syrup half way through cooking.

Try sprinkling two strips of chopped bacon on top for added flavour in the last 10 minutes of cooking.

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The roasted root veggies can also be tossed with the dressing below and enjoyed as a cold salad on a bed of seasonal mixed greens. ½ tbsp fresh dill or mint, chopped 1 pinch chili flakes Salt and pepper to taste

FEBRUARY 6

FEBRUARY 20

Green lentil salad

Traditional Caesar salad

Butter chicken on turmeric rice with naan bread

Baked cheese tortellini with rose sauce and garlic bread

Coconut mango rice pudding

Apple pie

FEBRUARY 13

FEBRUARY 27

Split pea and ham soup

Tomato basil soup

Tourtière with mesclun salad and sun-dried tomato vinaigrette

Chimichurri salmon with rice pilaf and sautéed zucchini and carrots

Crème brûlée

Dark chocolate mousse

NIGHT FE

A ST

Friday Night Feast Schedule

IDAY

FR

¾ cup fresh orange juice 2 ½ tbsp olive oil 1/8 tsp garlic, finely chopped

pts 1,280 PAY WITH POINTS

Our Friday Night Feast menus change weekly, find the schedule in our newsletter or online at sunterramarket.com $15.99 per person. Each bag contains two dinners for $31.98 or 1,280 Fresh Rewards points

Trendspotting

SYLVAN STAR SMOKED GOUDA This smooth, lactose-free cheese has won the Canadian Cheese Grand Prix twice and placed second in the world at the World Cheese Championship. Not bad for a farm near Red Deer, Alberta.

Market made bread bowls, Dutch cheese from Central Alberta and snacks from Saskatchewan are some of our favourite things this month.

Regular Price $4.29/100g Feb. Stockboy Special $3.39/100g VALBELLA SMOKED TURKEY An enjoyable blend of savoury and sweet, this turkey is ideal for a delectable sandwich or scrumptious salad. Naturally smoked with birch wood in Canmore, Alberta.

LEAVE NO SOUP BEHIND

Regular Price $1.99/100g Feb. Stockboy Special $1.69/100g THREE FARMERS CHICKPEAS The fantastic folks at Three Farmers in Saskatchewan have done it again – this time using their sensational camelina oil to roast crunchy, tasty chickpeas.

Regular Price $4.99 Feb. Stockboy Special $4.19 STONEWALL KITCHEN DRESSINGS Still going strong with salads? Add some flavour from the East Coast with this line of robust dressings.

Make sure you try our most popular blend, Maple Balsamic.

BREAD BOWLS Not your average roll, our bread bowls soak up all the yum. Think of it as reverse dunking.

Regular Price 8.69 Feb. Stockboy Special $7.29

February Cooking Class Schedule CALGARY* call 403-263-9759 Feb. 5 Perfectly Paired: Cocktails & Appetizers for Two 5 p.m. | $24.99

Social Kitchen: Italian Dinner for Two 6 p.m. | $49.99

Feb 6

Lunch ‘n’ Learn: Green Chickpea Salad & Croque Monsieur 12 p.m. | $15.99

Feb. 10 Social Kitchen: Mardi Gras 6 p.m. | $49.99 Feb. 12 Perfectly Paired: Bubbles & Fondue 5 p.m. | $24.99

Feb. 12 Social Kitchen: Valentine’s Dinner 6 p.m. | $49.99

Feb. 19 Social Kitchen: Italian Kitchen 6 p.m. | $49.99

Feb. 13 Lunch ‘n’ Learn: Pineapple Salsa Salmon & Molten Lava Cake 12 p.m. | $15.99

Feb. 25 Lunch ‘n’ Learn: Green Chickpea Salad & Croque Monsieur 12 p.m. | $15.99

Feb. 14 Kids Kitchen: Valentine Treats 1 p.m. | $14.99

Feb. 26 Perfectly Paired: Wine & Tapas 5 p.m. | $24.99

Feb. 18 Lunch ‘n’ Learn: Avocado Salad & Pasta Carbonara 12 p.m. | $15.99

Feb. 27 Social Kitchen: Mediterranean Kitchen 6 p.m. | $49.99

Social Kitchen: Catch of the Day 6 p.m. | $49.99

Feb. 19 Perfectly Paired: Wine & Cheese 5 p.m. | $24.99

EDMONTON* call 780.426.3807 Feb. 24 Social Kitchen: Mediterranean kitchen | 6:30 p.m. | $49.99

*Calgary classes held at Sunterra Market, Keynote. Edmonton classes held at Sunterra Market, Commerce Place. Visit sunterramarket.com for more information.

prepared Valentine's Day meals

- or PEPPERED BEEF TENDERLOIN

R O S E M A RY C H I C K E N B R E A S T

with blueberry burgundy jus, Gruyère scalloped potatoes, rainbow carrots and broccolini

t Roasted red pepper soup with crème fraîche

Green chickpea hummus with vegetable crudités and Turkish olives

Sinful chocolate cake with pistachio and raspberries

$23.99 or 960 Fresh Rewards points per person

To order, visit us in store or go online at sunterramarket.com. Meals require reheating.