Sunterra Market February 2017

Sunterra Market

FRESH PICK

Mushrooms

FEBRUARY 2017 Available online at sunterramarket.com

You simply must try the different flavours and textures of our mushrooms, from cremini to shimeji and everything in between. Use your favourites in our mixed mushrooms on toast recipe (p. 4).

FEATURE STORY

Hagensborg Chocolates B Y N ATA S H A C O U S I N

W

hen Shelley Wallace started taking over then-named Hagensborg Foods in 2006, she began by reimagining their award-winning truffle chocolate bar. Not knowing much about truffles (neither the chocolatey nor the fungal type), she did some research and was amused by the idea of pigs running through the woods hunting truffles (the fungal type). So she created some truffle pigs of her own, whimsical swine bars filled with smooth chocolate truffle in a handful of flavours including hazelnut, mint, raspberry and peanut butter.

"Our piggies have quite the personality," Shelley says.

In fact, the whole company does – Shelley even refers to herself as “chief porker.” The porcine theme continued the next year when Shelley launched single origin Wild Boar bars after being inspired by chocolate culture on a trip to Paris.

"Single origin means you can trace where the bean comes from,” she says. Like coffee or wine, chocolate flavour differs regionally due to particular environments and soil, explains Shelley. The majority of chocolate purchased in the world is a mixture from Ghana and the Ivory Coast. It’s like taking all the red wine from France, Spain and Italy and bottling it as “European wine.” By having a single origin chocolate, you’re getting a better flavour, she says.

That’s why she decided to start sourcing Farm to Bar chocolate from Nicaragua. There the beans are of heirloom quality which dates back to the Mayans who originally discovered cocoa. She traveled there mid-January to meet the high-quality cocoa bean farmers and follow their process from cultivating plants to the finished product. She also plans to pay ten per cent above world market prices and pay the farmers directly.

“People are starting to recognize where cocoa comes from, which is a good thing,” Shelley says. “I want to get to know my farmers.”

Watch for new truffle pig recipes made with ethically traded farm to bar chocolate in our markets this spring.

DID YOU KNOW?

Photos courtesy of Hagensborg Chocolates

Hagensborg is the name of a tiny fishing village in B.C.

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

SCHEDULE

Deli

We don’t mind working 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.

FEBRUARY 3

FEBRUARY 17

Black bean soup

Green lentil salad

Sunterra Farms pork tacos al pastor with pineapple mango salsa

Chipotle beef brisket with garlic mashed potatoes and pineapple mango salsa

Maple pecan pie

Sinful chocolate cake

FEBRUARY 10

FEBRUARY 24

Quinoa apple salad

Tomato basil soup

Shoyu roasted chicken with jasmine rice and vegetables

Shrimp fettucine alfredo with garlic bread

Coconut cream pie

Lemon tart with fresh berries

FR

$15.99 per person.

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

NIGHT FE

A ST

IDAY

pts 1,280 PAY WITH POINTS

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

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

February stockboy specials

La Molisana pasta (450g)............................................................. 80 pts Covered Bridge potato chips (142-170g).................................. 128 pts La Molisana egg tagliatelle pasta (250g)................................... 136 pts Three Farmers roasted chickpeas and pea pops (90g/120g)... 168 pts La Molisana egg lasagne pasta (500g)...................................... 192 pts Lundberg brown short grain rice (907g).................................... 193 pts Lundberg brown long grain rice (907g)..................................... 204 pts Lundberg California brown basmati rice (907g) ....................... 255 pts Lundberg California white basmati rice (907g)......................... 272 pts The Curry Queen sauces (410ml).............................................. 272 pts Lundberg white arborio rice (907g)........................................... 340 pts Mario Batali pasta sauce (24oz)................................................. 400 pts

february features

Sgambaro’s Atlantic cold smoked salmon (170g)..................... 376 pts Sgambaro’s gravlax (170g)......................................................... 376 pts Le Pizy cheese (200g)................................................................. 400 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

s m o o r h s u m d oast e ix on t M

FEATURE RECIPE

SERVES 6 5 cups assorted fresh mushrooms (cremini, shiitake, portobello,

oyster, king oyster) 2 tbsp canola oil 1 cup onions or shallots, finely chopped 1 tsp garlic, chopped 2 sprigs fresh thyme, roughly chopped 2 tbsp butter cubes 3 tbsp chives 2 cups spinach 12 slices sourdough bread 12 eggs Cracked black pepper and sea salt to taste Just before cooking, wash the mushrooms by dusting them with flour and then rinsing them in cold water.

The flour acts as an abrasive to help remove dirt. Towel dry the mushrooms and slice them a quarter inch thick.

Heat oil in a wide pan and sauté the onions, garlic and thyme until the onions turn golden brown. Turn up the heat and add firm mushrooms such as king oysters, portobellos and shiitakes. Sauté briskly until they are brown and slightly wilted. Add the delicate mushrooms such as cremini and oyster mushrooms and sauté until they turn brown and any liquid has evaporated. For browned, caramelized mushrooms make sure your pan is wide and that you do not add in all the mushrooms at once, or the pan will fill with water from the mushrooms and they will boil rather than sauté.

Stir in the butter, chives and spinach and toss well until the spinach wilts.

Remove from heat and season with cracked black pepper and sea salt.

FIND THIS RECIPE AND MORE ABOUT MUSHROOMS ONLINE AT SUNTERRAMARKET.COM

/sunterramarket

@sunterramarket

Toast the bread and cook the eggs to your preference (fry, poach or scramble). Top each slice of toast with 2 tbsp of sautéed mushrooms and one egg. Sprinkle sea salt and chili flakes on the egg and serve.

@sunterramarket

Trendspotting

BEEF TENDERLOIN Tenderloin for two? This lovely, lean cut of 100% Alberta beef will raise the steaks in your relationship—just make sure you cook it right! Cook roasts low and slow for even pinkness throughout.

Cook steaks hot and fast for a juicy pink centre with a browned crust.

As with any lean meat, season well or add a sauce for extra flavour.

Cold smoked salmon, tenderloin for two and super bowls that'll kick your morning off right are some of our favourite things this month.

SGAMBARO'S ATLANTIC COLD SMOKED SALMON Edmonton-based Sgambaro's always uses fresh, never frozen Atlantic salmon. The fish is cold smoked with hickory wood chips, leaving a great smoked flavour yet delicate texture.

SUPER BOWLS

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Regular Price $10.99/170g Feb. Stockboy Special $9.39/170g

LE PIZY Le Pizy (pih-zee) is a Camembertesque cow’s milk cheese made just north of Montreal. With a gooey, milk-flavoured middle and slightly pungent bloomy rind, this soft cheese offers a fresh mushroom aroma with a mild taste. Enjoy with crusty bread and sweet preserves.

Regular Price $11.99/200g

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Find your bowl mate this month with our wholesome new breakfasts!

Feb. Stockboy Special $9.99/200g

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SHOP ALL STOCKBOY SPECIALS ONLINE AT SUNTERRAMARKET.COM

February Cooking Class Schedule CALGARY call 403-263-9759 Feb. 3 Social Kitchen: Cooking Up Chemistry 6 p.m. | $49.99 Feb. 10 Lunch ‘n’ Learn: Pineapple salsa salmon & molten chocolate lava cake noon | $15.99 Feb. 10 Social Kitchen: Romantic Italian 6 p.m. | $49.99

Feb. 11 Kid’s Kitchen: Valentine's Treats 2 p.m. | $14.99 Feb. 16 Social Kitchen: World of Flavour 6 p.m. | $49.99 Feb. 17 Perfectly Paired: Wine & Aged Cheese | 5 p.m. | $24.99 Feb. 24 Social Kitchen: Mardi Gras 6 p.m. | $49.99 Feb. 28 Social Kitchen: Mardi Gras 6 p.m. | $49.99

World of Flavour tacos al pastor

EDMONTON call 780-426-3807 Feb. 24 Social Kitchen: World of Flavour 6:30 p.m. | $49.99

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

REGISTER FOR COOKING CLASSES ONLINE AT SUNTERRAMARKET.COM

A P P E T I Z E R | Marinated shrimp and pineapple mango salsa S O U P | Tuscan white bean and roasted garlic ENTREE: Citrus Arctic char with camelina oil smashed potatoes, seasonal vegetables

OR

Wild mushroom dusted beef tenderloin with Merlot jus, camelina oil smashed potatoes, seasonal vegetables

OR

Thyme and pepper chicken breast with Merlot jus, camelina oil smashed potatoes, seasonal vegetables

D E S S E R T | Triple chocolate mousse with brandied cherries

J U S T R E H E AT A N D E AT O R D E R I N S T O R E O R O N L I N E AT S U N T E R R A M A R K E T. C O M

$ 2 5 .9 9 or 1,040 Fresh Rewards points per person.