Sunterra Market January 2016

Sunterra Market

FEATURE KITCHEN

Get fresh with us!

We’re keen on greens this month - see inside for tips to citrus up your salad.

JANUARY 2016 Available online at sunterramarket.com

FEATURE STORY

Prairie delicatessen:

Sgambaro' s B Y N ATA S H A C O U S I N

”

y

ou’re early,” Rob Sgambaro tells me as I walk in the door at Sgambaro’s Signature Seafoods in Edmonton.

Clearly a man of precision, he had intended to make use of every minute before my arrival. While Rob finishes up a few tasks at his desk, quietly humming to himself, I browse a wall of awards, certificates and plaquemounted newspaper articles raving about Sgambaro’s.

As we walk through the office into the pristine production facility, it’s easy to see the care that Rob and his team take. Production has just finished for the day, and already it’s spotless. There are racks of fillets resting in the fridge, waiting to be smoked the next day, but other than that you wouldn’t even know anyone had been there. Even the smoker is clean!

The air has a woodsy, lightly smoky scent, like there’s a small wood-burning stove in the corner. Compared to the cold, thin winter air outside, I feel like I’ve stepped into a cozy cabin. I’m ready to put on some slippers and drink hot chocolate. Instead, we sit down at his large wooden desk with neat piles of paper stacked all over it, and watch a video of Rob and his team making cold smoked salmon.

Back in the office, I only have one question left for Rob: how does one come to be a fish processor in Edmonton? After all, it’s a bit…unusual for a salmon processing company to set up shop in the prairies. Rob explains that he spent seven years traveling as a chef and learned to make smoked salmon in Montreal.

First, they bring in fresh, whole Atlantic salmon as opposed to fillets. During transportation the skin on a whole fish protects the flesh better than fillets wrapped in plastic.

“Nothing beats splitting a salmon and brining it right away,” says Rob. Atlantic salmon has a higher fat content compared to other salmon, which gives it a fantastic flavour profile and finish, explains Rob. The fish are filleted and deboned by hand in the production facility. “It’s not that difficult once you’ve done a quarter million or so,” Rob quips with a grin.

Then the fillets are cured for 48 hours in a dry brine that Rob’s perfected over the years.

Once cured, the fillets are washed and then they rest for 24 hours before heading to the smoker. They are cold smoked for three hours to gently infuse the fish with natural hickory wood smoke. Rob is very strict about the quality of hickory chips they use. They have minimal bark – wood chips with a lot of bark on them produce a bitter tasting smoke. After smoking, the fillets still need to be skinned, cooled and sliced before packaging. All told, it’s a five day made-to-order process.

“We take great care of these salmon,” says Rob. “We’re totally all about quality.”

“The first thing I learned was a good brine,” says Rob. Armed with a solid brine recipe, he then got to work on his smoking technique. As chef garde manger at the Intercontinental in Old Montreal, one of Rob’s specialties quickly became his smoked salmon.

“It was a hit,” he says. “Guests were requesting and buying whole sides at the hotel!”

Eventually Rob moved back to Edmonton and started a boutique catering company. After selling a client on his marvelous smoked salmon, Rob quickly realized he needed a smoker – Sgambaro’s Signature Seafoods grew from there, he says, leaning back in his chair with his arms tucked behind his head. It certainly has grown over the past 20 years, thanks to the quality of the fresh, never frozen products.

In addition to the Atlantic cold smoked salmon, Sgambaro’s also makes wild sockeye cold smoked salmon when it’s in season, salmon pâté, jerky, three mustard dill sauce and gravlax (a Scandinavian specialty). Sgambaro’s gravlax is also made with Atlantic salmon, but it’s not smoked. Instead it’s marinated with salt, pepper, sugar, vermouth, brandy, olive oil and fresh dill. Try the Atlantic cold smoked salmon and gravlax on Stockboy Special this month.

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

Deli

Yogurt & granola cup................................................................. 140 pts Greek yogurt parfait................................................................... 152 pts Soup of the day.......................................................................... 156 pts Grab ‘n’ Go sandwiches ������������������������������������������������������������ 260 pts Boxed salad................................................................................ 320 pts Friday Night Feast for two (1 pack) ���������������������������������������� 1,280 pts

January stockboy specials From left to right: awards and praise, gravlax, Rob with some award winning products, fillets resting before heading to the smoker, whole Atlantic salmon

Wolfgang Puck soup (398ml) ��������������������������������������������������� 124 pts Simply 7 quinoa or lentil chips (113-142g) ............................... 136 pts Hero nectar (1L) ......................................................................... 180 pts Bar Harbor soup and chowder (284-398ml) ............................. 188 pts Stonewall Kitchen crackers (5oz) ���������������������������������������������� 268 pts Stonewall Kitchen simmering sauce (510-595g) ....................... 384 pts

January FEATURES

Frère Jacques (100g) ................................................................ 136 pts Arctic char (100g)...................................................................... 152 pts Atlantic cold smoked salmon and gravlax (170g) ..................... 380 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

READ THIS STORY ONLINE AT SUNTERRAMARKET.COM

PAY WITH POINTS IN OUR ONLINE SHOPPING MARKET AS WELL AS AT A CASHIER’S TILL

QUICK TIPS

Citrus Up Your Brighten your winter salads with sensationally sweet and sour citrus. Here are a few in-season fruits that’ll leaf a good taste in your mouth.

Cara Cara orange This punchy citrus has an exceptionally sweet flavour with a tangy, cranberry-like zing. Its bright pinkish red interior is an excellent source of vitamin C, vitamin A and fibre, so power-pack your salads with these navels. Cara Cara oranges are seedless — add peeled wedges or slices to your salads or squeeze the juice into an enticing vinaigrette.

Meyer lemon

Buddha’s hand This is hands down one of the strangest looking fruits you’ll see. But don’t judge a book by its cover, because the skin of this odd little citron is especially fragrant, and great for zesting. Scatter it lightly on your salads – a little goes a long way. Choose bright yellow claws with firm ends and store at room temperature for two weeks or refrigerated for up to a month.

This fruit is thought to be a cross between a lemon and a mandarin orange. Offering a burst of lemon flavour without the acidic bite, Meyer lemon juice and zest taste delicious in salad dressings.

You can also add slices of Meyer lemons to your salad – their thin skin doesn’t have the bitter white pith usually found in lemons so you can eat the whole thing! Oh, and the name refers to Frank Nicholas Meyer who brought the fruit to America from China in the 20th century, in case you were wondering.

FIND THESE TIPS AND MORE ONLINE AT SUNTERRAMARKET.COM

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

Trendspotting Cold smoked salmon from Edmonton, melty cheese from Quebec and well-marbled pork roast from Sunterra Farms are some of our favourite things this month.

Regular Price $10.99/170g Jan. Stockboy Special $9.49/170g

FRÈRE JACQUES Produced by Benedictine monks in the Abbey of SaintBenoît-du-Lac, Quebec, Frère Jacques is a washed rind cheese with a surprisingly mild, slightly nutty flavour.

FROM SUNTERRA FARMS

Regular Price $3.99/100g Jan. Stockboy Special $3.39/100g

ARCTIC CHAR From the same family as salmon, but with a trout-like sweetness, Arctic char has a mild flavour and delicate texture. It’s also Ocean Wise approved and on the Monterey Bay Aquarium Seafood Watch best choice list.

It’s the roast with the most! Flavour, that is. Our capicola roast is cut from the shoulder; a well-marbled piece of pork that begs to be cooked low and slow.

Regular Price $4.29/100g Jan. Stockboy Special $3.79/100g

SHOP ALL STOCKBOY SPECIALS ONLINE AT SUNTERRAMARKET.COM

January Cooking Class Schedule CALGARY call 403-263-9759 Jan. 8

Lunch ‘n’ Learn: Citrus Avocado Salad & Tacos al Pastor 12 p.m. | $15.99

Jan. 14 Social Kitchen: Hearty Salads 6 p.m. | $49.99 Jan. 15 Perfectly Paired: Wine & Quebec Cheese | 5 p.m. | $24.99 Jan. 16 Kid’s Kitchen: Pizza Party 1 p.m. | $14.99

Jan. 20 Social Kitchen: Catch of the Day 6 p.m. | $49.99

Jan. 29 Social Kitchen: Romantic Dinners for Two | 6 p.m. | $49.99

Jan. 21 Lunch ‘n’ Learn: Minestrone Soup & Chorizo Shrimp Mac ‘n’ Cheese | 12 p.m. | $15.99

Jan. 30 Kid’s Kitchen: Pizza Party 1 p.m. | $14.99

Jan. 22 Perfectly Paired: Bubbles & Fondue | 5 p.m. | $24.99

EDMONTON call 780-426-3791

Jan. 27 Social Kitchen: Catch of the Day 6 p.m. | $49.99

Jan. 22 Social Kitchen: Hearty Salads 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

FEATURE FRIDAY NIGHT FEAST JANUARY 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 JANUARY 8

JANUARY 22

Kale, lentil and chickpea soup

Thai vegetable salad

Roasted salmon fillet with pineapple salsa and jasmine rice pilaf

Sesame ginger beef rice bowl

Coconut lemon cake JANUARY 15 Tuscan white bean and roasted garlic soup Valbella chorizo pasta bake with garlic bread Tiramisu

Mango mousse JANUARY 29 Curried chickpea salad Butter chicken on turmeric rice with naan bread Fruit flan

$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