Sunterra Market May 2016

Sunterra Market

FRESH PICK

Avocado

MAY 2016 Available online at sunterramarket.com

Breakfast, lunch or dinner, avocados add smooth texture to any dish. Find our avocado smoothie recipe inside.

FEATURE STORY

Q &A

WITH FIASCO'S

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

It’s been two years since we sat down with James Boettcher, Fiasco Gelato owner and Chief Idea Officer. Touring through Fiasco's new Mayland Heights facility gives you a Google-esque feeling, what with the two-storey mojo room, quotes on every door, bourbon room, space for nine holes of mini golf and James’ dog Shaka wandering around to say hi.

NATASHA: It’s been a while since we last talked to you guys. You’ve expanded, new headquarters, new collaborations – where do you want to start?

JAMES: Well in 2014 we had just made

our way onto Sunterra’s shelves and it was a super exciting time. My very first job was at Sunterra, I started there on my 14th birthday. Now we’re two years older and partnering with your team in new ways, we do the bacon flavour for pork month in June which is a lot of fun, our stand up freezers are doing very well and new opportunities have come by you showcasing us on social media and us sharing the love back on our channels. When we interact with the team at Sunterra there are so many really great people that want to see us succeed. It really feels like Sunterra is a family run business rather than some big retailer that just happens to sell groceries.

I think we’re seeing shifts in how people are buying products, so we’re always trying to put our best foot forward. One of the biggest things in the last year is we’re now a certified B Corporation.

NATASHA: Cool. Tell me about that.

JAMES: Yeah, we got excited about it

cause it was what we were already doing, and moving to get to the certification really showed us how important it is to measure the work we do. We do lots in the community and within our team that we didn’t really track, and that had to be done to qualify. It was a rigorous process, but it’s interesting now because we’ve become pioneers in a way. There are less than 100 B Corps in Canada, only nine in Calgary and only three frozen dessert ones in the world.

NATASHA: So what does B certification mean to a customer?

JAMES: I would say that 90 per cent

of people have no clue what it is. The investment on our side to attain a certification that no one knows about, that’s actually what B Corp is. It’s not about doing things that checks off some box of oh, you’re gluten free or you’re made local.

It’s doing business for the force of good and aligning a triple bottom line where people and purpose come before profit.

NATASHA: You showed me an internal water recycling system and other new machinery downstairs, has the product changed at all?

JAMES: We’re always challenging

ourselves to source better ingredients and be smarter in the process. We have a saying here: Kaizen. It’s a Japanese word that means constant improvement and it’s about challenging ourselves every day to not be complacent. Because the product we create today that’s great, tomorrow is only good.

NATASHA: Speaking of new things, do you have some new flavours for us?

JAMES: We’re launching two new flavours

in Sunterra: white peach iced tea sorbetto and Fiasco Squeeze raspberry lemon beer sorbetto. Fiasco Squeeze came to life after years of telling the guys at Village Brewery we needed to do something together. So we did, under our Love This City umbrella and this one might be the most fun because it’s a full circle. The raspberries and lemons that go into the beer are sourced by us and Village has created a great lemon berry helles beer which is like a Munich lager, a great summer beer. Cheers. [Bottles clink as we try the beer. It’s dee-licous, in case you were wondering.] So we took the same raspberries and lemons to create a raspberry lemon sorbetto and then we put beer inside that. It’s super fun.

NATASHA: You support a lot of other businesses and people in the community.

I saw Rosso coffee served downstairs and you have Grizzly Paw soda and Village beer on tap for employees. And then there’s Do Good in Your Hood. Let’s talk about that.

JAMES: Two years ago I became an

ambassador for the United Way as a Do Gooder and we had just finished some really great work in the community during the flood. It’s become such an integral part of our company and we’re finding ourselves getting more involved with causes that are important to our employees. One of them is breakfast club. We show up at an underprivileged school and serve breakfast every Wednesday. It’s great, it’s through the Boys & Girls Club and they had asked us

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 photo courtesy of Fiasco Gelato

us to cut a cheque and I said that wasn’t really how we roll so we come here at six in the morning, cook breakfast for 60 kids and we roll up to the school and serve it.

We also do dinner service at the Drop-In Centre once or twice a month and that’s another really rewarding one. I think a lot of people that don’t do something like that normally don’t really realize how great the people there are. And we get to go as a team. It’s great and it’s super easy, we just put out a calendar invite and we go. And more people need to do it, because it’s so easy to do.

NATASHA: You guys have dealt with some adversity of your own recently.

When did the electrical fire happen?

JAMES: December 19, 2015. 7:38 a.m.

[Big sigh] I got a call saying there was a fire.

I live in Bridgeland so it’s like a five-minute drive but it felt like five days. When I arrived on site, knowing what I know from the last fire experience, we were very fortunate. Our fire suppression had limited the fire to the front café, but smoke and water had gone throughout the facility.

They told us it would be six to eight months till we reopened and as of May we’ll be proud to be re-opened in only four months. You can never prepare for significant life events, all you can do is make decisions as they happen to either let it defeat you or let it define you. It’s become something like a badge of honour for everyone here that, you know, we made it to the other side and we have lots to celebrate this year. Nothing’s going to hold us down.

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 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

May stockboy specials

Jarritos soda (370ml).................................................................... 60 pts Frontera seasoning sauce (127-226g)....................................... 120 pts La Tortilla Factory tortillas (288-496g)................................. 120-240 pts Huy Fong sriracha chili sauce (482g)......................................... 160 pts Xochitl tortilla chips (340g)........................................................ 220 pts Desert Pepper salsa (454g)........................................................ 240 pts Fiasco gelato & sorbetto (473-562ml)....................................... 280 pts Jarritos soda (24x 370ml)........................................................ 1,430 pts

May FEATURES

Modena ham with herbs (100g)................................................. 104 pts Fior di latte (270g)...................................................................... 172 pts Halibut (100g)............................................................................. 200 pts Prepared Mother’s Day Meal for two (1 pack) ...................... 2,080 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

SALAD Strawberry spinach with candied pecans and chipotle date dressing APPETIZER Gourmet cheese and charcuterie plate ENTREE Herb roasted chicken breast with Dijon and chardonnay jus, roasted garlic potatoes and spring vegetables - or Fresh halibut fillet with citrus and caper salsa on jasmine rice pilaf with spring vegetables DESSERT Lemon meringue pie

$25.99 or 1,040 Fresh Rewards points per person

May Cooking Class Schedule CALGARY call 403-263-9759 May 1

Social Kitchen: Mother's Day Brunch | 11 a.m. | $49.99

May 5

Perfectly Paired: Tequila & Tacos 5 p.m. | $24.99

May 5

Social Kitchen: Cinco de Mayo 6 p.m. | $49.99

May 7

Kid’s Kitchen: Mother's Day Breakfast | 1 p.m. | $14.99

May 27 Lunch ‘n’ Learn: Salad & Grill 12 p.m. | $15.99

May 8

Social Kitchen: Mother's Day Brunch | 11 a.m. | $49.99

May 27 Social Kitchen: Summer Salads & Barbeque | 6 p.m. | $49.99

May 13 Lunch ‘n’ Learn: Salad & Grill 12 p.m. | $15.99

EDMONTON call 780-426-3791

May 20 Social Kitchen: Summer Salads & Barbeque | 6 p.m. | $49.99

May 27 Social Kitchen: Mexican Fiesta 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

SOLETERRA D'ITALIA MODENA HAM WITH HERBS

Trendspotting Curds pulled in Calgary, fresh Pacific fish and terrific tacos are some of our favourite things this month.

We're talking whole pork leg massaged with Marsala wine, rosemary and pepper and slow cooked for a tender, totally tasty ham.

Regular Price $2.99/100g May Stockboy Special $2.59/100g

FIOR DI LATTE Unless you pull a curd or two at home, you won't find fresher cheese than this. The family at Alberta Cheese take a lot of care making this ultracreamy cow's milk cheese, also known as milk's flower.

TACO 'BOUT TASTY

Regular Price $4.99/270g May Stockboy Special $4.29/270g

HALIBUT This fish is very versatile - go ahead and bake, broil, fry, grill or poach it. Just make sure it doesn't dry out. Halibut is lean, so you'll want to add butter or oil to the fish or pan before cooking.

Taco Tuesday?

More like taco Monday, Tuesday, Wednesday, well you get it. We've got a fiesta of flavours for you to try all month long.

Regular Price $5.79/100g May Stockboy Special $4.99/100g

SHOP ALL STOCKBOY SPECIALS ONLINE AT SUNTERRAMARKET.COM

Avocado smoothie MAKES 1

Cut 1 large ripe avocado in half lengthwise and discard the pit.

Scoop out the flesh with a spoon and put it in a blender. Add half a ripe banana, cut in small pieces and 1 scoop of lemon sorbetto. Blend until smooth. Add 1 cup of yogurt and 1/3 cup of whole milk and blend on low for 15 seconds.

FIND THIS RECIPE AND MORE ONLINE AT SUNTERRAMARKET.COM

FEATURE FRIDAY NIGHT FEAST MAY 27

southwestern pork capicola steak

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 MAY 6

MAY 20

Thai chicken noodle soup

Quinoa mango salad

Lemon grass chicken rice bowl

Sweet soy and ginger beef short ribs with lemon pepper yams and seasonal vegetables

Maple pecan pie MAY 13 Tomato basil soup Shrimp and fettuccine alfredo Fresh berry flan

Coconut cream pie MAY 27 Cucumber dill salad Southwestern pork capicola steak with roasted potatoes and seasonal vegetables Black Forest cake

$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