Sunterra News March 2017

Sunterra Market

FRESH PICK

Cauliflower

MARCH 2017 Available online at sunterramarket.com

No longer just a vessel for cheese, this versatile veggie can be roasted whole or served as soup, rice, vegetable steaks — you name it! Try our roasted cauliflower with prosciutto and Gouda recipe on page 4.

FEATURE STORY

Riv i e ra

P e t i t Pots

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

I

t took 95 years, but the Riviera has come to Alberta. Well, not quite the Côte d’Azure, but we do have beautiful yogurts, parfaits and crème fraîche made on the coast of the St. Lawrence River north of Montreal. Riviera’s petit pot yogurts have been winning hearts and awards for a few years now, but the company’s roots go all the way back to 1920.

Alexandrina Chalifoux founded Laiterie Chalifoux nearly a century ago when she would go door-to-door with surplus milk from the family’s herd, selling it to her neighbours.

Alexandrina’s son Jean-Paul Chalifoux inherited her head for business and was one of the first in Quebec’s dairy industry to get a pasteurization license, the right to buy milk from other producers and in 1959 started producing cheese. His son, Jean-Pierre, continued expanding the family business with wider distribution and modernizing practices.

Those are thanks to general director Martin Valiquette, who wanted to bring back a taste from his childhood. The European-inspired probiotic yogurts are made with natural ingredients and no artificial flavours. Milk comes from farms within 60 km of the production site. Yogurts are sold in small glass jars and come in classic flavours like lemon, coconut, strawberry, vanilla and plain.

“The glass container reminds us of country cooking and the art of entertaining,” says brand manager Kathleen Hébert. She says the award-winning jars encourage you to take a break, savour the product and indulge in some “me time.” And when you’re done? Reuse the jar! Check out the Riviera Facebook page for inspiration, including candle holders, planters, recipes and even snow globes.

Today, it's Jean-Pierre's son Alain Chalifoux and niece Mélanie Chalifoux bringing Riviera’s deliciousness to the world, but they can’t take all the credit for the nostalgic petit pot yogurts.

Photos courtesy of CTAQ - Hugo B. Lefort, photographe

REUSE THE GLASS JARS TO MAKE CANDLE HOLDERS, MINI PLANTERS AND MORE!

We now ca Riviera pa rry r made with faits, cr French-sty eamy le fresh cheese.

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

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

March stockboy specials

Hint essence water and fizz water (474ml).................................. 76 pts The Grizzly Paw soda (341ml)..................................................... 88 pts Ritter Sport .colourful variety chocolate bars (100g)................. 112 pts Wolfgang Puck .organic soups and chowders (100g)............... 128 pts Ritter Sport nut selection chocolate bars (100g)...................... 132 pts Popcorners popcorn chips (142g)............................................ 160 pts Barnana banana bites (100g).................................................... 220 pts The Grizzly Paw soda (4x431ml)............................................... 340 pts

march features Pictured L to R: Kathleen Hébert, brand manager; Martin Valiquette, general director; Nicolas David, R&D/quality director; Alain Chalifoux, president; Véronique Legault-Roussel, brand manager; Mélanie Chalifoux, planning and supplying director

Pacific cod fillets (100g)............................................................ 136 pts Cows Creamery extra old cheddar (100g)................................ 156 pts Valbella chimney sticks (ea)....................................................... 200 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

Alexandrina Chalifoux's greatgrandchildren now run the company she started in 1920.

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

Roasted Cauliflower

FEATURE RECIPE

with Prosciutto and Gouda SERVES 4 1 1 tbsp 4 slices 1 cup 1/2 cup

cauliflower head olive oil prosciutto, julienned spinach, roughly chopped Gouda, grated

Preheat oven to 375F. Cut the cauliflower into small florets and wash and dry thoroughly. In a bowl, toss the cauliflower with olive oil and season with salt and pepper.

Put the cauliflower in a casserole dish and bake for 10 minutes. Remove from the oven and layer the prosciutto, spinach and cheese on top. Return to oven and cook about 10 more minutes until the cauliflower is tender and the cheese is melted. Serve immediately.

OPTIONAL: -- Add 1 cup of cream with the Gouda and sprinkle panko crumbs on top for a creamy and crunchy casserole -- Use smoked Gouda to create a smokier nutty flavour that complements the cauliflower

FIND THIS RECIPE AND MORE ONLINE AT SUNTERRAMARKET.COM

/sunterramarket

@sunterramarket

@sunterramarket

Trendspotting

PACIFIC COD For the love of cod, grab this mild tasting fish while it’s on Stockboy Special! From Alaskan waters, this popular fish (also known as grey cod) is Ocean Wise recommended and SeaChoice green.

Hearty soups, smoky Alberta-made sausages and extra old Canadian cheddar are some of our favourite things this month.

Regular Price $3.69/100g Mar. Stockboy Special $3.39/100g

VALBELLA CHIMNEY STICKS Smoky, salty, rich, dense and meaty - these cured sausages are not for amateurs. In fact, they’re expertly crafted in Canmore by the von Rotz family. Chimney sticks are made with hand trimmed beef and pork, then smoked with Birchwood for a week and finally hung to dry.

ic

ke

n

oa

R

ch

n

oo

dl

e

Regular Price $5.99/pair

lo

ai

ste

d ca

Ka

ul

if

Th

wer

SPOON IN TO LUNCH

le,

Mar. Stockboy Special $4.99/pair

le n t i l

an

COWS CREAMERY EXTRA OLD CHEDDAR This firm cheese from PEI is made with thermalized cow's milk, resulting in the kind of complex flavour one usually finds in a raw milk cheese. Not too sharp, this cheddar has a smooth texture and sweet tangy bite.

d

ch ick pea

Regular Price $4.49/100g Mar. Stockboy Special $3.89/100g

Scratch made in different flavours daily, our soups are the bowl shebang.

See you spoon!

SHOP ALL STOCKBOY SPECIALS ONLINE AT SUNTERRAMARKET.COM

March Cooking Class Schedule CALGARY call 403-263-9759 Mar. 7

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

Mar. 15 Social Kitchen: Pies and Chilies 6 p.m. | $49.99 Mar. 16 Perfectly Paired: S. Patrick's Day Drinks | 5 p.m. | $24.99

Mar. 10 Lunch ‘n’ Learn: Quinoa Apple Salad & Chimichurri Salmon noon | $15.99

Mar. 18 Kid’s Kitchen: Pasta Party 2 p.m. | $14.99

Mar. 10 Social Kitchen: Thai Cuisine 6 p.m. | $49.99

Mar. 21 Social Kitchen: Pies and Chilies 6 p.m. | $49.99 Mar. 28 Social Kitchen: Vegan Fare 6 p.m. | $49.99

Shepherd’s Pie

EDMONTON call 780-426-3807 Mar. 24 Social Kitchen: Thai Cuisine 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 MARCH 31

Mediterranean spiced lamb

FR

NIGHT FE

A ST

IDAY

pts 1,280 PAY WITH POINTS

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.

Friday Night Feast Schedule MARCH 3

MARCH 17

MARCH 31

Seven grain salad

Mixed bean salad

Tabbouleh salad

Chorizo stuffed pork loin with roasted baby red potatoes and vegetables

Shepherd's pie with garlic bread

Mediterranean spiced lamb leg with rice pilaf, pita and tzatziki sauce

Apple galette

MARCH 24

MARCH 10

Tomato, artichoke and feta salad

Sweet potato ginger soup Chimichurri salmon with rice pilaf and sautéed zucchini and carrots Crème brûlée

Bread pudding

Lemon pepper spiced chicken with roasted potatoes and seasonal vegetables Fresh berry Pavlova

Tiramisu

$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