Sunterra Market
FRESH PICK
Sweet, juicy pineapple conjurs up memories of beaches past and leaves us tropical dreaming. APRIL 2015
FEATURE STORY
LEFT TO RIGHT: Bison roaming on a Carmen Creek ranch, lean bison steak, Pieter Spinder and Kelly Long
Carmen Creek Bison B Y N ATA S H A C O U S I N
K
elly Long and husband Pieter Spinder knew they had to change the name of their gourmet bison company – Wild Rose Meats.
“Born and raised Albertans would never have named it that!” Kelly laughs, her dark hair swaying as she moves in her chair. Although neither is from Alberta, (he’s from Holland and she’s from Ontario), Pieter and Kelly both made Peace River their home and raised bison, having about 1,000 head in the late ‘90s. The plan was to sell directly to consumers; farm gating was common in the immature bison industry. With a great tasting product – lean, nutrient dense bison, business was about to boom. But then their bubble burst. Or rather, the whole bison bubble burst. The bottom fell out of the market after over speculation and oversupply, and animals that used to be worth thousands were now worth fractions of that. Meat prices plunged as producers cleared out their herds. Knowing they needed to adapt, Kelly started working on a new research and business plan and found a lot of potential. “I thought oh my God, it could be so much more,” she says with passion.
The first step was a new name. There was an unnamed creek on their ranch, so onto a chalkboard went 40 potential names, many including creek. A focus group of assorted industry professionals chose Carmen Creek, and it just went from there, says Kelly. They started working with a mentor, focusing on wholesale and food service in Europe, Canada and the U.S. The company grew exponentially year after year, and was acquired by Golden Bison in 2012, injecting the company with more capital for growth and bison promotion. Today Carmen Creek has three sprawling ranches in Canada and the United States. The bison roam free and are raised on a natural feed choice program. This means the animals have access to both whole grains and prairie grass grazing, along with pure fresh water. Because bison fat grows around the muscle instead of throughout the muscle as it does in cattle, there is no advantage to fattening bison in feedlots. So the animals are harvested at their natural finished weight, and the meat is certified hormone and antibiotic free. “Mother Nature knows best,” says Kelly.
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................................................................. 132 pts Greek yogurt parfait................................................................... 140 pts Soup of the day.......................................................................... 156 pts All sandwiches............................................................................ 260 pts Boxed salad................................................................................ 320 pts Grab ‘n’ Go 6 in. bison pot pie ������������������������������������������������ 360 pts Valbella smokie packs ...................................................... 440 - 560 pts Burger packs .................................................................... 600 - 800 pts Grab ‘n’ Go 9 in. bison pot pie ������������������������������������������������ 680 pts Friday Night Feast for two (1 pack) ���������������������������������������� 1,280 pts
april stockboy specials
Lotus Foods miso soups (80 g) ................................................. 100 pts Marcy’s Gourmet croutons (125 g) ............................................ 124 pts PopCorners (140 g) ................................................................... 116 pts Lotus Foods organic rice bowls (209 g) .................................... 160 pts Lotus Foods organic rice (425 g) .............................................. 212 pts The Curry Queen sauces (410 ml)............................................. 256 pts Nonna Pia’s balsamic reductions (250 ml) �������������������������������� 360 pts
april FEATURES
Village Cheese (100 g) ������������������������������������������������������������� 112 pts Calabrese Salami (100 g) ��������������������������������������������������������� 120 pts
GRILLING GUIDELINES This tender, lean meat cooks quickly and yields a savoury barbeque flavour that is best enjoyed medium rare.
Follow these guidelines to grill the perfect bison steak: 1.) Place steaks (3/4-1 in. thick) on a lightly oiled grill, about 6 in. from the heat source 2.) Cook 3-5 minutes per side (turning only once) or until you reach the following internal temperatures: Rare 57°C (135°F)
Medium Rare 63°C (145°F)
Medium 68°C (155°F)
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
FEATURE RECIPE
SMOOTHIE
SERVES 2 TO 3 2 cups fresh pineapple cubes 1 cup crushed ice 他 cup pineapple juice 1 scoop pineapple sorbet (optional) 他 cup coconut milk, whisked Freeze the pineapple cubes overnight or at least three to four hours until they are partially frozen. Combine the pineapple cubes, ice, juice and sorbet into a blender and blend until smooth. Add the coconut milk and blend for another 30 seconds until smooth and frothy. Serve immediately.
Plus: For an extra boost, add
TIP: pinEapples pack a vitamin punch
kale, hemp or chia.
Pineapples are bursting with vitamin C and manganese, so you can feel good satiating your sweet tooth with slices, spears and chunks, or use pineapple in baking, preserves, smoothies and savoury dishes like stir frys.
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Trendspotting Bountiful breakfasts, spicy salami and Über-Canadian cheese are some of our favourite things this month.
VILLAGE CHEESE The Village Cheese Company in Armstrong, B.C. has made cheddar even better with their divine line of flavoured cheddars. Try our top seller — Canadian Maple. Regular Price $3.49/100g Apr. Stockboy Special $2.79/100g CALABRESE SALAMI This spicy salami has got it going on—coarsely-ground pork? Yes. Liberal helping of red pepper flakes? Double yes. Dry curing with a master salumiere? Yes, for the love of meat, yes!
MORNING, SUNSHINE
Regular Price $3.59/100g Apr. Stockboy Special $2.99/100g
THE CURRY QUEEN The curry queen was born and raised in Calgary, but don’t let that fool you. She makes a mean curry, thanks to hours spent watching her mother perform culinary magic. Regular Price $7.49 Apr. Stockboy Special $6.39
Who needs a snooze button? With savoury breakfast wraps, fresh fruit, golden hash browns and more waiting for you, you’ll probably become a morning person.
NONNA PIA’S Nonna Pia’s balsamic reductions are slowly infused with fresh fruits and herbs, for a trustworthy taste only Nonna could make. Regular Price $10.69 Apr. Stockboy Special $8.99
April Cooking Class Schedule CALGARY* call 403-263-9759 Apr. 2
Social Kitchen: Easter Entertaining 6 p.m. | $49.99
Apr. 16 Perfectly Paired: Wine & Charcuterie 5 p.m. | $24.99
Apr. 7
Social Kitchen: Hawaiian Luau 6 p.m. | $49.99
Apr. 16 Social Kitchen: One Pot Wonders 6 p.m. | $49.99
Apr. 8
Lunch ‘n’ Learn: Quinoa Salad & Pineapple Mango Salsa Salmon 12 p.m. | $15.99
Apr. 22 Lunch ‘n’ Learn: Kale and Cauliflower Salad & Bacon Wrapped Pork Tenderloin 12 p.m. | $15.99
Apr. 10 Perfectly Paired: Wine & Cheese 5 p.m. | $24.99 Apr. 11 Kids Kitchen: Pizza Party 1 p.m. | $14.99
Apr. 24 Social Kitchen: Vegan Cooking 6 p.m. | $49.99 Apr. 25 Kids Kitchen: Healthy Snacks 1 p.m. | $14.99
*Calgary classes held at Sunterra Market, Keynote. Edmonton classes held at Sunterra Market, Commerce Place. Visit sunterramarket.com for more information.
Apr. 28 Social Kitchen: Indian Kitchen 6 p.m. | $49.99
EDMONTON* call 780-426-3791 April 21 Indian Kitchen 6:30 p.m. | $49.99
Easter Meals P R E PA R E D
SOUP Tuscan bean and roasted garlic SALAD Strawberry spinach with raspberry poppy seed dressing ENTREE Maple ginger baked Sunterra Farms spiral ham, Lyonnaise potatoes and spring vegetable medley
or
Lemon pepper chicken breast, Lyonnaise potatoes and spring vegetable medley DESSERT Fresh berry Pavlova ER ME EAST ALS
$23.99 per person 960 pts or 960 Fresh Rewards points PAY WITH POINTS Order from your local market or online at sunterramarket.com.
Friday Night Feast Schedule APRIL 3
APRIL 17
Tomato basil soup
Kale, lentil and chickpea soup
Shrimp and fettuccini alfredo
Valbella chorizo pasta bake with garlic bread
Lemon tart with fresh berries
Black Forest cake APRIL 10 Maple wasabi Asian noodle salad
APRIL 24
Sesame ginger beef rice bowl
Shoyu roasted salmon fillet with rice pilaf and vegetables
Mango mousse
Green chickpea salad
Carrot cake
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. $15.99 per person. Each bag contains two dinners for $31.98 or 1,280 Fresh Rewards points