Sunterra Market
FRESH PICK
citrus Refresh yourself with zingy, zangy, tangy citrus. Just peel, eat, and repeat. JANUARY 2015
FEATURE STORY
This month we traveled to St. Albert, Alberta to find out what makes Blue Kettle dressings, sauces, marinades and dips so delicious. LEFT TO RIGHT: Marcy labeling freshly made vinaigrette, Carol and Marcy at Disneyland, fully-simmered chili base.
Saucy Sisters B Y N ATA S H A C O U S I N
W
hen life hands you tomatoes, make salsa. That’s what Marcy Mydlak did years ago when her mother-in-law gave her 25 pounds of tomatoes, and she’s been going with the flow ever since.
Her salsa-making went from a weekend hobby to a business in 1999 when the plant she was working for shut down. Her sister Carol Olivieri had recently left her job, so Marcy convinced her to help for a six-month trial period, and Blue Kettle Specialty Foods Ltd. was born. Carol admits she was skeptical about working with family at first. She signed up for six months thinking, “I’m going to get a real job after this,” she says. But when the duo debuted the salsa at the Grandin Park Plaza indoor market in St. Albert, Carol was hooked. “We sold 42 jars of salsa and we were thrilled,” she says. Soon customers were offering up suggestions and wish lists, so the sisters began developing new products like the ever-popular chili base that’s already been simmered to perfection; all you have to do is add meat and serve. Other products are multifunctional: use the citrus peppercorn vinaigrette as a marinade for chicken and fish, slather the Greek dressing on roasted veggies or add the number-one selling ginger dressing and dipping sauce to your sautéed prawns, barbequed salmon and rice.
“We wanted to bring out products that were a little out of the ordinary,” says Carol, explaining that not all customer requests made it past the chopping block. Appeals for Caesar dressing went unanswered for some time, until Marcy married the classic condiment with flavourful Parmesan and Asiago cheeses for a creamy, full-bodied taste. Besides being out of the ordinary, Blue Kettle products are also made with less water than many other brands, and most of the products are naturally gluten free. “We start with quality ingredients,” says Carol. “In the chocolate indulgence sauce, we’re using the best chocolate we can find. We’re using real butter.” Talking upstairs in Carol’s large-windowed office above the production room, two things are clear: she is very passionate about Blue Kettle products, and she really loves working with her sister. From sharing the same favourite colour (blue, of course) to their commitment to recycle even though it means taking plastics into Edmonton, the siblings seem to be on the same page. They even share their holidays together at their favourite place on Earth – Disneyland. “Sometimes we even bring the kids,” says Carol with a smile in her eyes.
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
Grilled Chicken Burgers with Spicy Mango Mayo Bakery
SERVES 4 ½ cup
Blue Kettle Spicy Mango BBQ Sauce
1¼ cup
low fat mayonnaise
1 medium sweet onion - thinly sliced
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
4
chicken breasts
2 Tbsp.
canola oil
Fresh squeezed juice (470mL) ������������������������������������������������ 140 pts Fresh squeezed juice (940mL) ������������������������������������������������ 240 pts
2 Tbsp.
butter
Deli
4 slices
cheddar cheese
4
hamburger buns
Lettuce & tomato Salt & pepper Place butter in fying pan over medium heat and add onion. Cook until soft and caramelized (approx. 10-15 minutes). Pound chicken breasts between waxed paper until uniform in thickness. Brush lightly with canola oil and season with salt and pepper. Combine mayonnaise with ¼ cup Blue Kettle Spicy Mango BBQ Sauce and set aside . Grill chicken breasts until completely cooked (approx. 5-7 minutes per side), baste with remaining Spicy Mango BBQ Sauce on both sides while cooking Add cheese slices during last two minutes of cooking and allow it to melt. Prepare buns with Spicy Mango mayonnaise, lettuce, tomatoes, and onions. Serve with french fries or garden salad! Recipe courtesy of bluekettle.ca
Yogurt & granola cup............................................................... 132 pts Greek yogurt parfait................................................................. 140 pts Soup of the day........................................................................ 156 pts All sandwiches.......................................................................... 260 pts Grab ‘n’ Go meal ($6.49) �������������������������������������������������������� 260 pts Grab ‘n’ Go 6 in. pot pie or quiche ���������������������������������������� 280 pts Grab ‘n’ Go pizza (uncooked) ������������������������������������������������� 300 pts Boxed salad.............................................................................. 320 pts Grab ‘n’ Go meal ($8.99) �������������������������������������������������������� 360 pts Grab ‘n’ Go meal ($12.99) ������������������������������������������������������ 520 pts Grab ‘n’ Go 9 in. pot pie or quiche ���������������������������������������� 520 pts Grab ‘n’ Go dinner ($15.99) ���������������������������������������������������� 640 pts Friday Night Feast for two (1 pack) �������������������������������������� 1,280 pts
january stockboy specials
Simply 7 hummus, lentil and quinoa chips (100-142g)........... 120 pts Pacific organic broth (946mL)................................................. 160 pts Pacific organic multipack broth (944mL) ................................. 180 pts Hippie Foods garden chips (56g)........................................... 240 pts Mitchell’s Soup (ea).................................................................. 272 pts Blue Kettle ginger dressing and dipping sauce (350mL)........ 272 pts Blue Kettle chili base (700mL).................................................. 352 pts Blue Kettle tomato basil pasta sauce (700mL)........................ 352 pts Blue Kettle tomato salsa (750mL)............................................ 372 pts
january FEATURES
Italian Speck (100g).................................................................. 180 pts Baluchon (100g)....................................................................... 220 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
FEATURE RECIPE
Green Chickpea & Grape Tomato Salad 1 cup ½ cup ½ cup ½ cup
grape tomatoes red bell pepper yellow bell pepper onion (red, white or yellow) 2 cups green chickpeas 1 tbsp honey 3 tbsp fresh lime juice 2½ tbsp canola or olive oil ¼ tsp garlic, finely chopped 1 pinch chili flakes (optional) 1 tbsp cilantro, chopped 1 tsp fresh mint, chopped Salt and pepper to taste Cut the tomatoes into half and slice the peppers and onion into strips. Toss in a bowl with the green chickpeas. Prepare the vinaigrette by whisking together the honey and lime juice. Once the honey has dissolved, add the rest of the vinaigrette ingredients and whisk until blended. Toss the vegetables and vinaigrette together along with the cilantro and mint. Let it marinate for 15 to 20 minutes before serving.
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Trendspotting
BALUCHON This creamy, semi-firm cheese is made from organic raw cow’s milk from the family farm in Quebec. One taste and you’ll know why it won Cheese of the Year at the 2014 Canadian Cheese Awards.
Award-winning Canadian cheese, garden chips from the “left coast” and low-salt Italian cured pork are some of our favourite things this month.
Regular Price $6.49/100g Jan. Stockboy Special $5.49/100g ITALIAN SPECK If the words smoked ham get your juices flowing, you’ve gotta try this; dry rubbed, smoked and aircured pork from Northern Italy. For the best bite, cut thinly as possible against the grain.
JANUARY IS FOR SALADS
Regular Price $4.99/100g Jan. Stockboy Special $4.49/100g BLUE KETTLE Two sisters from St. Albert have been creating captivating condiments for years. Try the ginger dressing and dipping sauce on sautéed prawns, barbequed salmon and rice. Regular Price $7.99-$10.99 Jan. Stockboy Special $6.79-$9.29 HIPPIE FOODS GARDEN CHIPS You love their coconut chips, now try their garden chips! Real organic veggies tossed in a savoury dressing made from nuts and seeds. Certified organic, gluten-free, non-GMO and vegan.
SALAD BAR Be a salad star with our fully-stocked salad bars or Grab ‘n’ Go salad boxes.
Regular Price 7.49 Jan. Stockboy Special $5.99
January Cooking Class Schedule CALGARY* call 403-263-9759 Jan. 7
Lunch ‘n’ Learn: Minestrone Soup & Chorizo Shrimp Mac ‘n’ Cheese | 12 p.m. | $15.99
Jan. 8
Perfectly Paired: Wine & Cheese 5 p.m. | $24.99
Jan. 9
Social Kitchen: All About Salads 6 p.m. | $49.99
Jan. 10 Kids Kitchen: Kids Salads
1 p.m. | $14.99
Jan. 13 Social Kitchen: Catch of the Day 6 p.m. | $49.99
Jan. 15 Perfectly Paired: Wine & Speck 5 p.m. | $24.99 Jan. 21 Lunch ‘n’ Learn: Green Chickpea Salad & Seafood Tacos 12 p.m. | $15.99 Jan. 22 Perfectly Paired: Wine & Cheese 5 p.m. | $24.99
Jan. 28 Lunch ‘n’ Learn: Roasted Cauliflower Salad & Pasta Carbonara | 12 p.m. | $15.99 Jan. 29 Perfectly Paired: Wine & Speck 5 p.m. | $24.99 Jan. 29 Social Kitchen: Pies & Chilis 6 p.m. | $49.99
Jan. 22 Social Kitchen: Caliente Hot! Hot! | 6 p.m. | $49.99 Jan. 24 Kids Kitchen: Kids Snacks 1 p.m. | $14.99
EDMONTON* call 780.426.3807 Jan. 27 Social Kitchen: Pies and Chilis 6:30 p.m. | $49.99
*Calgary classes held at Sunterra Market, Keynote. Edmonton classes held at Sunterra Market, Commerce Place. Visit sunterramarket.com for more information.
FEATURE FRIDAY NIGHT FEAST JANUARY 16
pineapple mango salsa salmon
FR
NIGHT FE
A ST
IDAY
pts 1,280 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 JANUARY 2
JANUARY 16
JANUARY 30
Thai noodle salad
Quinoa and apple salad
Shrimp rice bowl with baby bok choy
Pineapple mango salsa salmon on jasmine rice pilaf with asparagus
Tuscan white bean and roasted garlic soup
Fresh fruit flan
Key lime pie
JANUARY 9
JANUARY 23
Potato and leek soup
Kale and pomegranate salad
Lemon pepper roasted chicken with roasted potatoes and vegetables
Beef stroganoff on egg noodles Crème brûlée
Valbella chorizo pasta bake with garlic bread Tiramisu
Our Friday Night Feast menus change weekly, find the schedule in our newsletter or online at sunterramarket.com
Strawberry carousel cake $15.99 per person. Each bag contains two dinners for $31.98 or 1,280 Fresh Rewards points