Sunterra Market JUNE IS PORK MONTH! We re celebrating with great events and mouthwatering

Transcription

1 Sunterra Market JUNE 2017 Available online at sunterramarket.com JUNE IS PORK MONTH! We re celebrating with great events and mouthwatering pork features, like these chipotle and fennel Sunterra Farms side ribs. Recipe inside.

2 BACON CARE OF BUSINESS A nybody that doesn t like bacon, well, I don t know if they ve actually tried it, says Ray Price with a whimsical smile. Ray is president of Sunterra Group, and quite the bacon enthusiast. We re standing outside on his farm near Acme, talking about pork month near the old red barn. It hasn t been used since about 1968, but is a nostalgic reminder of the Sunterra story: two farmers, seven children and a small pig herd. I remember dipping water out of the pond as a child and taking it down to the barn because there was no running water, says Ray. Nowadays, they would never even contemplate not having water constantly available to the pigs. But back then, things were a little more rugged, he says. That all changed when a company came over from England in the early 60s to talk about a new style of pig production with a focus on better health controls, nutrition and genetics. The conversation continued for several years and in 1970 Ray s father Stan, mother Flo, eldest brother Dave, a local veterinarian, a geneticist from Lacombe and the Woolley family from England started Pig Improvement Canada, which would later become Sunterra Farms. We ve worked hard at getting better meat quality, Ray says. The pigs are fed a wheat and barley mixture, which results in a different quality than most other North American pigs who are fed corn. By understanding the herd genetics and feed, Sunterra has also been able to produce leaner yet flavourful pork for customers. And to keep the pigs healthy, they restrict people going into the barns. I know a lot of people think it s kind of funny that you have to shower to enter the barn and not when you leave, says Ray. But that keeps the pigs healthy and by keeping them healthy they grow better, we don t have to treat them with medicines and it s just a much better environment. So how did a farming family end up with nine retail markets in Calgary and Edmonton? In their quest to keep improving pork quality, the Price family decided to buy a meat plant in the late 1980s. The Trochu plant, just a short drive from Acme, gave them more quality control and flexibility with the pork products. But they also wanted to talk to consumers directly, says Ray, and so they opened a market in Bankers Hall in Coming from the farm we had very little knowledge of retail, he admits. My brother Glen had spent 18 months in Hong Kong understanding the retail market there, but the rest of us were just farmers. We were trying to figure out the right way of doing it. Ray credits a lot of the Sunterra difference to hiring instore chefs to work with the pork and share their expertise directly to customers. As people become more urban it s a challenge to be able to have that touch and feel to a farm. So our connection through our chefs and our meat cutters and other talented staff is important. There are lots of people who know food, but we know it from the time it started to be grown to the time it s delivered to the markets. CHECK OUT OUR GREAT PORK MONTH EVENTS AT SUNTERRAMARKET.COM

3 FEATURE STORY 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 (up to $1.29) pts Muffin, scone, square or sliced loaf pts Brioche cinnamon bun pts Scone or muffin 2-pack pts Full square pan pts All fruit pies (9 in.) pts Juice Fresh squeezed juice (470ml) pts Fresh squeezed juice (940ml) pts Deli Yogurt & granola cup or Greek yogurt parfait pts Coconut chia parfait or Bircher muesli pts Grab n Go soup pts Grab n Go sandwich pts Boxed salad pts Friday Night Feast for two (1 pack)... 1,280 pts june stockboy specials Fentimans botanically brewed drinks (275ml) pts Fiasco gelato and sorbetto (106ml) pts Tyrells English crisps (150g) pts Snack Factory pretzel crisps (200g) pts Stubb s liquid smoke (148ml) pts Stubb s BBQ sauce and marinade ( ml) pts Somersaults sunflower seed snacks (170g) pts Briannas dressing (355ml) pts Fiasco gelato and sorbetto (562ml) pts Fentimans botanically brewed drinks (4x275ml) pts june features Sunterra Farms deli-sliced porchetta (100g) pts Village Cheese artisan cheese (100g) 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 $ pts $ ,000 pts $ ,400 pts $ ,000 pts $ ,000 pts $ ,000 pts Cooking ClasseS Sunterra Lunch n Learn Cooking Class for 2 (Calgary only).1,360 pts Sunterra Private Cooking Class for ,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

4 FEATURE RECIPE Chipotle and Fennel Sunterra Farms Side Ribs 1 rack Sunterra Farms pork side ribs 1¼ tsp sea salt 3 tsp brown sugar, lightly packed 2 tsp fennel seeds 1 chipotle pepper, dried 1 tsp chili flakes Remove the silver skin from the underside of the ribs if the butcher hasn t already done so. Combine the salt and sugar in a small bowl and rub the mixture all over the ribs. Cover and refrigerate the ribs for 30 minutes. In the meantime, lightly toast the fennel seeds and chipotle pepper in a skillet. Let cool then grind in a mixer until coarse. Add the chili flakes and rub the mixture all over the ribs then cover with a lid and refrigerate overnight. The next day, transfer the ribs meat-side-up on a wire rack. Cook in a 250F oven for 3 to 4 hours. Ribs can be eaten when a thermometer reads 160F, but for tender ribs keep them in the oven until a toothpick inserts with very little resistance. To finish the ribs, increase the oven temperature to 500F and roast until a nice brown crust develops. Or if you want to use barbeque sauce, coat the ribs and then roast them at 500F for about 5 minutes until the sauce begins to blister and the meat becomes slightly charred. Cut ribs into sections along the bone and serve. FIND THIS RECIPE AND MORE ONLINE AT SUNTERRAMARKET.COM

5 Trendspotting Mexican-style sandwiches, juicy red strawberries and herb roasted pork are some of our favourite things this month. STRAWBERRIES Roll out the red carpet! These berries are so bourgeois that they re technically not even berries, they just call themselves that. Each flawless fruit is full of fibre, antioxidants and vitamin C and bejeweled with about 200 tiny seeds. MOLE PULLED PORK TORTA SUNTERRA FARMS DELI- SLICED PORCHETTA Quality pork belly and shoulder from Sunterra Farms, seasoned with herbs then rolled, roasted and sliced in market. Your sandwiches will never be the same. Regular Price $2.49/100g June Stockboy Special $1.99/100g In true torta form, our new sandwich is loaded with satisfying ingredients like Sunterra Farms pulled pork, mole sauce, roasted poblanos, spicy jalapenos, avocado and even a fried egg. Find the recipe at sunterramarket.com. VILLAGE CHEESE Made with whole cow s milk from the Okanagan Valley, this cheese comes in deliciously unique flavours like horseradish Monterey Jack and wild smoked salmon cheddar! Regular Price $3.49/100g June Stockboy Special $2.99/100g SHOP ALL STOCKBOY SPECIALS ONLINE AT SUNTERRAMARKET.COM June Cooking Class Schedule CALGARY call June 3 Kid s Kitchen: Bacon Bits 1 p.m. $14.99 June 9 Social Kitchen: Backyard Bites 6 p.m. $49.99 June 10 Social Kitchen: Beer, Barbeque and Butchery 1 p.m. $49.99 June 13 Social Kitchen: Gourmet Burgers 6 p.m. $49.99 June 16 Lunch n Learn: Strawberry, Bacon and Goat Cheese Salad and Southwestern Flank Steak noon $15.99 June 17 Kid s Kitchen: Bacon Bits 1 p.m. $14.99 June 18 Special Class! Father s Day 1 p.m. $29.99 adults $15.99 kids June 22 Perfectly Paired: Wine and Goat Cheese 5 p.m. $24.99 June 24 Social Kitchen: Beer, Barbeque and Butchery 3 p.m. $49.99 June 27 Social Kitchen: Gourmet Burgers 6 p.m. $49.99 EDMONTON call June 23 Social Kitchen: Gourmet Burgers 6:30 p.m. $49.99 Special Pork Month classes for June only! Calgary classes held at Sunterra Market, Keynote. Edmonton classes held at Sunterra Market, Commerce Place. REGISTER FOR COOKING CLASSES ONLINE AT SUNTERRAMARKET.COM

6 FEATURE FRIDAY NIGHT FEAST JUNE 30 shoyu roasted chicken FRIDAY NIGHT FEAST 1,280 pts PAY WITH POINTS We don t mind standing 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 JUNE 2 Tomato basil pasta salad Southwestern pork capicola steak with roasted potatoes and seasonal vegetables Mango mousse JUNE 9 Greek salad Pesto chicken pasta bake Mixed berry mousse JUNE 16 Tomato basil pasta salad Peppered roast beef with jus, horseradish, mashed potatoes and vegetables Blueberry cheesecake JUNE 23 Caesar salad BBQ half rack of Sunterra Farms ribs with garlic roasted potatoes and vegetables Strawberry Napoleon JUNE 30 Quinoa mango salad Shoyu roasted chicken with jasmine rice and vegetables Key lime pie $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