Sunterra Market November 2015

Sunterra Market

FRESH PICK

Pomegranates These old world fruits are bursting with sweet and tart seeds called arils.

NOVEMBER 2015

FEATURE STORY

FROM LEFT TO RIGHT Chefs catering the 2014 Airdrie Summer Games, Chef Micah checking on a big pan, top-selling apple quinoa salad, chefs at a monthly product rollout, Chef Raj with CTV Morning Live’s Aisling Tomei

A P I N CH OF PERFECTIO N B Y N ATA S H A C O U S I N

R

aj Nandamudi, Sunterra’s Standardization Chef, didn’t cook until he was 20 years old. He was midway through a hotel management diploma when he stepped into the kitchen at Taj Palace, the place for chef training in Mumbai, India.

“It was a total wow moment. I thought, this is thrilling. I want to do this,” says Raj. And he’s been doing it since. Gaining experience with the InterContinental, Hilton and Fairmont groups around the world, Raj has worked with every major cuisine. Even so, he credits Sunterra’s varied menu not on his diverse background, but on the different perspectives of the more than 250 chefs he trains and works with. Every month, market chefs from all nine locations meet for a workshop where they make and taste all the foods to be featured in the following month. The chefs give their feedback and ideas about the recipes, which Raj then adjusts.

“Food is always evolving,” he says. “You cannot stop learning and being creative.”

Besides, who knows what their customers want better than the chefs who serve them every day? The open concept kitchens at Sunterra allow customers to interact directly with chefs, says Raj. And just as each market is built around what its community wants, each kitchen sets its own menu based on what’s fresh, what’s in season and what customers are asking for.

This means you’ll find slight differences from market to market, he says. For example, the Thai noodle soup at West Market Square is broth based, but at Lendrum it’s creamier. This flexibility has led to favourite recipes being developed in specific markets and adopted across all kitchens; the ever-popular bison salsa burger hails from Lendrum and the mouth-watering chipotle brisket comes from TransCanada Tower, to name a few.

No matter the menu, says Raj, the kitchen has to be up to the quality that people expect. (And with up to 70 items coming out of the kitchen, that’s no easy feat!)

From the deli display cases to the grab ‘n’ go sandwiches, customers see the food up close before they buy it.

“At Sunterra, the importance of quality stands out,” says Raj.

Bakery

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

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 Sunterra’s top-selling apple quinoa salad. The natural bitterness of quinoa is balanced out with crunchy apple pieces to make an addictively satisfying salad.

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

Deli

Yogurt & granola cup................................................................. 132 pts Greek yogurt parfait................................................................... 140 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

november stockboy specials

Reko pizzelle cookies (200 g) ��������������������������������������������������� 196 pts Augusto pesto (180 g) ������������������������������������������������������������� 200 pts Rao’s pizza sauce (370 ml) �������������������������������������������������������� 240 pts Preferisco pasta (500 g) ������������������������������������������������������������ 240 pts Rao’s pasta sauce (680 ml) ������������������������������������������������������� 340 pts Santa Cruz juice (2.84 L) ����������������������������������������������������������� 440 pts Augusto coffee (225 g) ����������������������������������������������������������� 596 pts

november FEATURES

Parmigiano Reggiano (100 g) ������������������������������������������������� Shredded Parmigiano Reggiano (100 g) �������������������������������� Prosciutto di Parma (100 g) ����������������������������������������������������� Northern Divine sturgeon (100 g) �������������������������������������������

180 pts 200 pts 216 pts 216 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 OUR ONLINE SHOPPING MARKET AS WELL AS AT A CASHIER’S TILL.

Winter Squash and Pomegranate Salad

FEATURE RECIPE

1½ kg

2 tbsp ½ cup ½ cup 3 tbsp ½ cup ¼ cup 1 cup

2 tbsp 3 tbsp 1 tsp 3 tbsp ½ tsp ¼ cup

SERVES 6 squash, peeled and cut into 1-inch cubes canola oil green pepper, diced red pepper, diced green onion, chopped yellow onions, diced toasted pumpkin seeds fresh pomegranate arils salt and black pepper to taste DRESSING pure maple syrup white wine vinegar Dijon mustard orange juice orange zest canola oil salt and black pepper to taste Preheat oven to 375 F.

Toss squash with 2 tbsp of oil and season with salt and pepper. Roast on a pan for 15 to 20 minutes, until tender but not overcooked. Cool to room temperature.

Whisk together all the dressing ingredients and toss with cooked squash, diced vegetables and pumpkin seeds.

Sprinkle the pomegranate arils on top and serve.

See and shop this recipe online at sunterramarket.com

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Trendspotting Ravishing rice and noodle bowls, straight-from-Italy aged cheese and air-dried ham and slow simmered pasta sauce are some of our favourite things this month.

NORTHERN DIVINE STURGEON From the Sunshine Coast of B.C., this mild and very firm fish comes from Canada’s only producer of certified organic farmed Fraser River white sturgeon.

Regular Price $5.99/100 g Nov. Stockboy Special $5.39/100 g PARMIGIANO REGGIANO Besides being well aged, this is a Protected Designation of Origin cheese. This ensures that every piece you taste will be savoury, nutty excellence.

RICELY DONE

Regular Price $4.99/100 g Nov. Stockboy Special $4.49/100 g

PROSCIUTTO DI PARMA Air-dried ham from the Parma region of Italy has been renowned for its quality for thousands of years — this is tender, balanced and delicately flavoured meat.

Regular Price $5.99/100 g Nov. Stockboy Special $5.39/100 g

Our rice and noodle bowls are back, and they’re delicious.

Find all the fabulous flavours online at sunterramarket.com.

RAO’S PASTA SAUCE Rao’s grows their own tomatoes in the rich and fertile volcanic soil of southern Italy. Top quality tomatoes means there’s no need for tomato paste, added sugar, preservatives, water or fillers.

Regular Price $9.99 Nov. Stockboy Special $8.49

November Cooking Class Schedule CALGARY* call 403-263-9759 Nov 5

Perfectly Paired: Wine & Brie 5 p.m. | $24.99

Nov 6

Social Kitchen: Mediterranean Cooking | 6 p.m. | $49.99

Nov 7

Kid’s Kitchen: Kid’s Snacks 1 p.m. | $14.99

Nov 10 Social Kitchen: All About Soups 6 p.m. | $49.99

Nov 13 Lunch ‘n’ Learn: Roasted Winter Squash Soup & Beef Stroganoff 12 p.m. | $15.99 Nov 19 Social Kitchen: Holiday Survival Guide | 6 p.m. | $49.99 Nov 21 Kid’s Kitchen: Pizza Party 1 p.m. | $14.99 Nov 25 Lunch ‘n’ Learn: Quinoa Apple Salad & Pasta Carbonara 12 p.m. | $15.99

Nov 26 Perfectly Paired: Wine, Cheese & Charcuterie | 5 p.m. | $24.99 Nov 27 Social Kitchen: Holiday Entertaining | 6 p.m. | $49.99

EDMONTON* call 780-426-3791 Nov 27 Social Kitchen: Holiday Entertaining | 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 NOVEMBER 27

TourtiÈre with mesclun salad

FR

A ST

NIGHT FE 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 NOVEMBER 6

NOVEMBER 20

Kale, lentil and chickpea soup

Quinoa and pear salad

Chipotle beef brisket with garlic mashed potatoes and pineapple mango salsa

Chicken and pesto pasta bake with garlic bread

Pear and apple galette

Strawberry Napoleon NOVEMBER 27

NOVEMBER 13 Thai noodle salad Shrimp rice bowl with baby bok choy Fresh fruit flan

Split pea and ham soup Tourtière with mesclun salad and sun-dried tomato vinaigrette Maple pot de crème

$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