Sunterra Market Holiday 2019

Sunterra Market H O L I D AY 2 0 1 9

EFFORTLESS 5 SPICES YOU

E AT I N G

NEED TO KNOW

Order our ready-made Christmas and New Year’s Eve meals

P. 1 4

P. 4

Recipes for cheese lovers P. 1 2

HOW TO

CARVE A TURKEY LIKE A CHEF P. 2 0

Bone

pork

loin

- in

roas t

Recipe on back cover

The Secret to Making Perfect Sauces P. 1 5

Our Favourite Winter Beverages P. 2 5

INSIDE

3

Cook & Carve

18 Mains

4

Prepared Holiday Meals

20

How to Carve a Turkey Like a Chef

6

Have a Hygge Holiday 21

Belwood Turkey Cooking Guide

8

Cooking Up Ideas: Squash and Pears

22 Desserts 10 Appetizers 12

Cheese Recipes

14

5 Spices You Need to Know

15

16

24

Chocolate Tree

25

Our Favourite Winter Beverages

26

Our Team Members' Favourite Products

28

Gift Baskets

The Secret to Making Perfect Sauces No Fuss Sides: Reheated Four Ways

30 Catering 32

2

Regular retail prices shown unless indicated.

Cook the Cover

Cook & Carve Serve a tasty turkey without the stress this year! Order your fresh Belwood turkey for pickup or delivery beginning December 19 and we’ll cook & carve it for an extra $30.*

Book early

Planning a different

before our

dish? Our chefs will

ovens fill up!

expertly cook & carve* Fresh Belwood Turkey $9.99/kg whole uncooked Duck $12.99/kg whole uncooked Soleterra d'Italia Modena Ham $14.99/kg whole uncooked Sunterra Farms Porchetta $14.99/kg whole uncooked Turducken Roll $27.99/kg whole uncooked Whole Turducken $29.99/kg whole uncooked Bone-in Prime Rib $39.99/kg whole uncooked

* Order online at S U N T E R R A M A R K E T . C O M , call or visit your local market or talk to our catering team: (403) 263-9759

(Calgary)

| (780) 426-3807

(Edmonton)

| cateringoffice@sunterra.ca

$

30

cook & carve fee additional to the price of your protein option

3

PREPARED MEALS Christmas SOUP Sweet potato bisque SALAD Roasted squash and pomegranate salad on a bed of greens ENTREE Herb-rubbed turkey with buttermilk mashed potatoes, roasted vegetables, traditional stuffing, cranberry sauce and giblet gravy or Juniper mustard glazed Soleterra d’Italia Modena ham with buttermilk mashed potatoes, roasted vegetables, traditional stuffing and giblet gravy DESSERT Gingerbread cake with cinnamon roasted apples and caramel

$

28.99

or redeem for 1,160 Fresh Rewards points per person.

Available for pickup or delivery December 21 – 24.

4

Meals require reheating.

From our table with pleasure!

Enjoy an effortless feast with soup, salad, choice of entree and dessert this year while you stay relaxed and cozy.

New Year's Eve APPETIZER Soleterra d’Italia salumi with house pickled vegetables and jalapeno honey mustard SOUP Tomato gin ENTREE Beef Wellington with jus, Gruyère scalloped potatoes and winter vegetables or Chicken saltimbocca with Soleterra d'Italia prosciutto, Gruyère scalloped potatoes and winter vegetables DESSERT Merlot poached pear and white chocolate mousse flan

$

29 . 9 9

or redeem for 1,200 Fresh Rewards points per person

Order online at S U N T E R R A M A R K E T. C O M

or call your local market to guarantee availability.

Available for pickup or delivery December 30 – 31.

5

Have a

Hy

COSMAN & WEBB MAPLE SYRUP

ZUEGG JAM $5.99/320ml

$16.99/375ml

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Holiday TO

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$1

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We wish you a warm, inviting |

table this holiday season and we

$

0g 48 9/ .9 14

couldn’t think of a better way to express that than the Danish art of

gl u ten

hygge (hoo-gah). From The Little

e fre

Book of Hygge, “Hygge is about an atmosphere and an experience, rather than about things. It is about being with the people we love. A feeling of home.”

So this holiday, turn up the fireplace and enjoy a hot drink.

Turn off your phone and indulge in sweet treats and conversation.

Share tasks and appreciate the togetherness it brings. Savour

5g

happiness and no matter how you C

6

O

W

S

CR

EA

ME

RY

BUT

TER

$5.09/125g

r$ ula eg r | al eci Sp y o kb Stoc Dec.

9 5.

12 9/

celebrate, we hope you cook up a cozy holiday.

MUSHROOM MEDLEY ON TOAST Serves: 6 Prep time: 15 min Total time: 25 min 5 cups

2 tbsp 1 cup

ANALOG COFFEE BEANS $16.99/340g

Dec. Stockboy Special regular $19.99/340g

1 tsp 2 sprigs 2 tbsp

assorted fresh mushrooms (cremini, shiitake, portobello, oyster, king oyster) canola oil onions or shallots, finely chopped garlic, chopped fresh thyme, roughly chopped butter cubes

3 tbsp

chives

2 cups

spinach

12 slices

sourdough bread

Just before cooking, wash the mushrooms by dusting them with flour and then rinsing them in cold water. The flour acts as an abrasive to help remove dirt.

Towel dry the mushrooms and slice them a quarter inch thick.

Heat oil in a wide pan and sauté the onions, garlic and thyme until the onions turn golden brown.

Turn up the heat and add firm mushrooms such as king oysters, portobellos and shiitakes. Sauté briskly until they are brown and slightly wilted. Add the delicate mushrooms such as cremini and oyster mushrooms and sauté until they turn brown and any liquid has evaporated.

For browned, caramelized mushrooms make sure your pan is wide and that you do not add in all the mushrooms at once, or the pan will fill with water from the mushrooms and they will boil rather than sauté.

MUSHROOM MEDLEY $2.49/100g

Stir in the butter, chives and spinach and toss well until the spinach wilts. Remove from heat and season with cracked black pepper and sea salt.

SOURDOUGH BREAD $3.89 to $4.29/loaf

Toast the bread, top each slice of toast with 2 tbsp of sautéed mushrooms and serve. Optional: add a fried egg or avocado slices on top of the mushrooms.

7

WINTER

Cooking Up Ideas:

SQUASH AND P O M E G R A N AT E SALAD Serves: 6 Prep time: 25 min Total time: 1 hr 5 min

Squash

1½ kg

squash, peeled and cut into 1-inch cubes

2 tbsp

canola oil

½ cup

green pepper, diced

½ cup

red pepper, diced

3 tbsp

green onion, chopped

½ cup

yellow onions, diced

¼ cup

toasted pumpkin seeds

1 cup

pomegranate arils Dressing

2 tbsp

pure maple syrup

3 tbsp

white wine vinegar

1 tsp

Dijon mustard

3 tbsp

orange juice

½ tsp

orange zest

¼ cup

canola oil Preheat oven to 375F.

Toss squash with 2 tbsp of oil and season with salt and pepper. Roast on a pan for 30 to 40 minutes, until tender but not overcooked. Cool to room temperature.

Squash

hunger with

this hearty salad !

Whisk together all the dressing ingredients and toss with cooked squash, diced vegetables and pumpkin seeds. Sprinkle the pomegranate arils on top and serve.

Patty pans and zucchini are great in the summer, but when the temperature dips we

Winter Squash and Pomegranate Salad

reach for heartier squash like butternut, acorn, spaghetti or kabocha (Japanese pumpkins). You can use

$1.39/100g

any squash you’d like for this roasted squash salad, but you’ll probably find butternut the easiest to peel and cube. Wash it first, then slice it in half lengthwise with a sharp knife. Place the flat side of the squash down on a cutting board and peel, moving the peeler away from yourself with each stroke.

8

butternut

acorn

spaghetti

kab

och

a

PEAR CRANBERRY RELISH

Pears

Wash 5 medium-sized pears and cut them in half lengthwise. Scoop out the seeds with a spoon and slice the pears thin, leaving the skin on.

Heat 1 tbsp canola oil in a non-stick pan on high heat. Sauté ¾ cup diced red onion, ¼ cup diced celery and 2 tsp puréed garlic until the onions are browned. Add the pears, ½ cup whole cranberries and ¼ cup sugar and sauté until the pears start to caramelize. Lower the heat to medium, add 1 tbsp lemon juice and a pinch of orange zest and simmer for 3 minutes. Add ¼ cup of pear or apple juice if the relish gets dry. Season to taste with salt and chili flakes.

Fall and winter bring us fantastic seasonal pear varieties like sweet comice, floral starkrimson, crisp forelle and delicate Asian pears.

Eat them as is, pair them with cheese or try one of these recipes!

Remove from heat and toss together with ½ cup mixed red and green diced peppers, 2 tbsp diced green onion and 1 tbsp of finely chopped mint. Cool and serve with holiday roast or on leftover turkey sandwiches.

Pear Cranberry Relish | $1.79/100g

RED WINE POACHED PEARS $3.99 each

QUINOA AND PEAR SALAD $2.19/100g

tip:

to check if a pear is ripe, apply gentle pressure near the stem: if it gives slightly then it’s ready to eat!

Find these recipes online at

sunterramarket.com /recipes

9

SGAMBARO'S AT L A N T I C COLD SMOKED SALMON LOX A N D G R AV L A X $12.59/170g

tip:

sear in an oiled pan for 3 minutes per side until a golden crust forms

SCARPONE'S CAPERS $2.99/125ml

ARLA HERBS AND SPICES CREAM CHEESE $5.99/200g

PUMPERNICKEL RYE BREAD $3.89 to $6.29 loaf BACON WRAPPED SCALLOPS $8.49/100g cooked $83.90/kg uncooked

APPETIZERS 10

Connect with us on social for tips, recipes and specials.

@sunterramarket

M E D J O O L D AT E S $3.59/100g

New! S O L E T E R R A D ’ I T A L I A C H A R C U T E R I E PA C K S

$6.99/200g

Dec. Stockboy Special | regular $8.39/200g

STONEWALL KITCHEN ROASTED GARLIC ONION SPREAD $11.99/314g

SMAK DAB CANADIAN MAPLE M U S TA R D $7.99/250ml

LESLEY STOWE RAINCOAST CRISPS $5.89/150g

Dec. Stockboy Special regular $6.99/150g

NEFISS LEZIZZ OLIVES $7.49/200g

11

K A LT B A C H C AV E A G E D GRUYERE

PA R M I G I A N O REGGIANO $5.29/100g wedge $5.49/100g shredded

$5.89/100g

Dec. Stockboy Special regular $6.99/100g

CHEESE EMMI RACLETTE $5.49/100g $11.49/200g

Raclette Candlelight Grill $22.99 each

S Y LV A N S TA R O L D G R I Z Z LY GOUDA $5.99/100g

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The Secret Ingredient is Always Cheese PA S TA

SCALLOPED

CARBONARA

P O TAT O E S

RACLETTE

CAULIFLOWER Serves: 5

Serves: 2

WITH

Serves: 8

150g spaghetti

4 cups

russet potatoes (2 large)

2 tbsp

butter

½ cup

yellow onion, sliced

6 cups

baby potatoes

1 tsp

canola oil

1¼ cup

Soleterra d’Italia Calabrese piccante salami

1½ tsp

olive oil

3 tbsp

bacon, cut into half-inch pieces

¼ tsp

garlic cloves, minced

1 tsp

chopped garlic

¼ cup

dry white wine

1

bay leaf

3

egg yolks

½ cup

milk

½ cup

cornichons

1 tbsp

fresh parsley, chopped

½ cup

cream, 36%

750g

raclette cheese

¼ cup

Gruyère, shredded

½ cup

mozzarella, shredded

3 tbsp

Parmigiano Reggiano, grated finely

Cook the pasta al dente in salted water. Drain and reserve 2 tbsp of the water for later use.

Preheat the oven to 325F. Peel the potatoes and slice them thinly, about of an inch thick.

Add oil to a pan on medium and cook the bacon until slightly browned. Set aside 1 tsp of the bacon for garnish.

Melt butter in a wide Dutch or French oven over medium heat. Add the onions, garlic and bay leaf and sauté until the onions are translucent.

Add the sliced potatoes and sauté for 5 minutes.

Add the milk and cream and bring to a boil.

Reduce heat and simmer for about 10 minutes until the potatoes are cooked half way.

Add garlic to the pan and stir for a few more seconds. Add wine and reduce by three quarters.

Turn the heat to low and add the cooked pasta.

Season to taste with salt and pepper. Remove the pan from heat.

In a small bowl, stir the egg, parsley and 2 tbsp of the cheese together.

Add it to the hot pasta, constantly stirring so the egg thickens without being scrambled. If needed, thin the sauce with some of the reserved pasta water.

Immediately transfer to a pasta bowl and sprinkle the rest of the cheese over it. Crack some black pepper on top, garnish with the rest of the bacon and serve.

In a small bowl, combine the Gruyère and mozzarella. Add half the cheese to the potato mixture and stir well.

Gently shake the pan until the potatoes lay flat.

Sprinkle the rest of the cheese on top. Cover and bake in the oven for 25 minutes. Remove the lid and bake for another 5 minutes to caramelize the cheese on top.

ROASTED

1¼ cup

Soleterra d’Italia Milano salami

Boil the potatoes until tender then cut in half and sauté lightly in canola oil. Season potatoes with salt and pepper and portion onto plates.

Cut the salami slices into ¼-inch strips and sprinkle on top of the cooked potatoes. Slice the cornichons in half lengthwise and portion onto the dishes.

Using a raclette melter (we like Emmi Candlelight Grill), melt the raclette cheese and pour it over the potato dish. Serve immediately.

DID YOU KNOW?

Raclette refers

to both the cheese

itself and the dish

made by melting

raclette cheese

and pouring it

over ingredients on

diners' plates.

PROSCIUTTO AND GOUDA Serves: 4 1 cauliflower head 1 tbsp

olive oil

4 slices

Soleterra d'Italia prosciutto, julienned

1 cup

spinach, roughly chopped

1/2 cup

Gouda, grated

Preheat oven to 375F. Cut the cauliflower into small florets and wash and dry thoroughly. In a bowl, toss the cauliflower with olive oil and season with salt and pepper.

Put the cauliflower in a casserole dish and bake for 10 minutes. Remove from the oven and layer the prosciutto, spinach and cheese on top. Return to oven and cook about 10 more minutes until the cauliflower is tender and the cheese is melted.

Serve immediately.

Optional: Add 1 cup of cream with the Gouda and sprinkle panko crumbs on top for a creamy and crunchy casserole.

Use smoked Gouda to create a smokier nutty flavour that complements the cauliflower.

Remove from oven and let cool for 10 minutes before serving.

13

5 Spices You Need to Know

You’ve probably heard of these spices, but do you know how to use them? Read our quick guide to add a dash of spice to the season.

TURMERIC

S TA R A N I S E

ALLSPICE If you thought allspice was a blend of spices, you’re not alone.

You are wrong though – allspice is the dried and/or ground berries of a plant native to Jamaica. Tasting like a blend of nutmeg, cloves and cinnamon, allspice is delicious in tourtière, pumpkin pies and curries.

Morton & Bassett Whole Allspice $9.34/64g Dec. Stockboy Special regular $10.99/64g

14

This potent licorice-flavoured Asian spice is a dried pod with a seed in each point of the star. Both the seed and pod are edible – grind just before using or throw a whole piece into soups or stews and remove before serving.

Morton & Bassett Star Anise $10.19/17g Dec. Stockboy Special regular $11.99/17g

CARDAMOM Cardamom is a sweet spice that’s part lemony, part minty and wholly unique. Gently toast the whole pods then grind or use them whole in tea (masala chai), in meat rubs and in sweet treats like pies, cakes and cookies.

Morton & Bassett Whole Cardamom $15.29/24g Dec. Stockboy Special regular $17.99/24g

Turmeric has been trendy for awhile now, thanks to its versatility, bright yellow colour and health-promoting reputation. It tastes a little gingery but can be bitter so use it in moderation.

Add turmeric to smoothies, lattes, eggs, rice, fish – there are no rules here.

Morton & Bassett Turmeric $8.49/67g Dec. Stockboy Special regular $9.99/67g

JUNIPER BERRIES Gin lovers will appreciate the flavour of these potent, piney dried berries. Use them in savoury cooking with game meats or sweet glazes for baking. You’ll want to either grind the berries or strain them out before serving: the taste is too sharp to eat them whole.

Morton & Bassett Juniper Berries $10.19/138g Dec. Stockboy Special regular $11.99/138g

e at nlin m o e t.co ip rke Rec a m a s terrrecipe sun /

The Secret to Making

Perfect Sauces

BASIL PESTO $3.09/100g

CRANBERRY SAUCE $1.49/100g

The difference between good food and great food is oftentimes the sauce. There’s just something about a well-made sauce that makes you devour the whole plate without coming up for air. And we know that you don’t always have time to simmer, emulsify, reduce or purée (that’s why we make so many sauces for you to take home), but if you do fancy

T O M AT O SAUCE

yourself a saucier, try these tips from our chef!

$1.59/100g

ALFREDO SAUCE $1.79/100g

U S E Q U A L I T Y I N G R E D I E N T S . This is a no-brainer, but we always start with ingredients like 24 month aged Parmigiano Reggiano, fresh basil leaves or market made stocks to ensure the finished sauces are sensational.

B A L A N C E T H E F I V E T A S T E S : S W E E T, B I T T E R , S A L T Y, S O U R A N D U M A M I .

This means repeatedly tasting the sauce as you’re making it, and adjusting the flavour with sugar, salt, citrus, vinegar or other condiments. If you’re making a sauce that needs to be reduced, season it after the volume is reduced otherwise the flavours may be too concentrated.

F L A V O U R ’ S G R E A T, B U T H A V E Y O U T R I E D T E X T U R E ? Think about how the sauce will be eaten and make sure the texture matches.

You don’t want your glaze running right off the turkey, so make it thick enough to stick. (A good rule of thumb is to dip a spoon and let the glaze run off. If it coats the back of the spoon it’s ready.)

Strain your gravy for a velvety smooth texture.

Emulsify your dressing thoroughly to bind the oil and acid together in smoothness and harmony.

We deliver! Order groceries online at sunterramarket.com.

Recip e onl sunt ine a erra t mar k et.co /reci m pes

TURKEY G R AV Y $1.39/100g JUNIPER BERRY GLAZE $1.79/100g

15

NO FUSS SIDES

Reheated

four ways

Saving time on pre-made sides is a smart way to serve a large meal – that way you can focus on the main dish, your guests and maybe cocktail hour.

BRIOCHE AND APPLE STUFFING

$1.49/100g

Make this uber-popular sweet and savoury stuffing yourself or reheat our market-made version in a 350F oven uncovered for a crisp top.

Recipe online at sunterramarket.com/recipes 16

Find these sides (and more!) made fresh in our deli kitchen cases.

Grill

Sautée

Place on the top rack of your barbeque and grill on medium heat for 10 minutes, turning once.

Sautée in a skillet with oil on medium-low heat until heated throughout, about 3 minutes.

unterramarket .com e at s nlin / re o e cip cip es e R

RAINBOW CARROTS

BACON PECAN BRUSSELS SPROUTS

$1.49/100g

$1.49/100g

Re-heat

Bake

Place in a microwave safe dish and heat on high for 2 minutes, stirring once. Continue until heated throughout.

tip: ga rni sh

w it h

Cover with aluminum foil and bake at 325F for 40 minutes.

Remove foil and bake for 5 more minutes to crisp the top.

SWEET P O TAT O CASSEROLE $7.99/400g (serves 2)

$15.99/1.1kg (serves 6)

ts

w al nu

SWEET P O TAT O BISQUE $5.99/500ml

17

MAINS New! PERSIAN LAMB AND SQUASH STEW $21.99/grab 'n’ go dinner $7.99/grab 'n’ go meal $2.49/100g Alberta lamb slowly simmered with tomatoes, squash, onion, garlic, turmeric and cloves then topped with walnuts, pomegranate, parsley and mint.

18

BEEF WELLINGTON $7.99/100g cooked $64.99/kg uncooked

SOLETERRA D ’ I TA L I A MODENA HAM $2.29/100g cooked

with juniper mustard glaze

$14.99/kg uncooked

New! BONE-IN PORK LOIN ROAST

Now serving:

warmth and satisfaction

$2.49/100g cooked $14.99/kg uncooked recipe on back cover

STEELHEAD TROUT WHOLE FILLET $39.90/kg

uncooked

Hungry for more? Sign up for our newsletter at sunterramarket.com.

19

How to

Carve a Turkey Like a Chef Carving a turkey is not something one does every day, but there’s no need to fear it! Here are six steps to carving a turkey, shown by chef Micah.

2

Remove the thigh meat from the bone and slice it thinly across the grain. Put the drumsticks and the thigh meat on the serving platter.

3

Remove the breasts by carefully slicing downwards beside the breastbone, using your other hand or a carving fork to gently pull the breast outward.

W H AT Y O U ’ L L N E E D : Large cutting board Carving knife and fork Serving platter

1 20

Place the turkey breast side up on a cutting board.

Use a carving knife to remove the legs. Separate the drumsticks from the thigh by cutting at the joint.

tip: the thinner you slice the turkey, the more tender it will be. Use a carving knife rather than a chef’s knife for thinner, cleaner cuts.

4

6

Garnish the platter with sage and serve.

Slice the turkey breasts thinly across the grain and put them on the serving platter.

FRESH BELWOOD TURKEY COOKING GUIDE Portion size per person: 6oz (1lb / 0.45kg)

5

Remove the wings and cut them in half at the joint.

Put them on the serving platter.

WEIGHT

TIME*

8 to 12lbs (3.6 to 5.4kg)

3 to 3.5 hrs

12 to 14lbs (5.4 to 6.3kg)

3.5 to 4 hrs

14 to 18lbs (6.3 to 8.2kg)

4 to 4.5 hrs

18 to 20lbs (8.2 to 9kg)

4.25 to 4.75 hrs

20 to 24lbs (9 to 10.8kg)

4.75 to 5.25 hrs

*Approximate roasting times. Actual times may vary depending on oven.

21

DESSERTS

22

STOLLEN $19.99/loaf C A N O VA ARTISAN PA N E T T O N E EGGNOG CHEESECAKE

$14.99/loaf

$24.99/7-inch $35.99/ 10-inch

POACHED PEAR CLAFOUTIS $16.99/9-inch

GINGER WHIPPED CREAM

SUNTERRA H O L I D AY COOKIE COLLECTION

$1.39/100g

$24.99/20 cookie box DEEP DISH PUMPKIN PIE $16.99/7-inch

23

A tree full of glee!

1. COOMBES CASTLE CHOCOLOT TRIPLE C H O C O L AT E C H E E S E $6.19/100g 2 . S I N F U L C H O C O L AT E CAKE $3.99/mini

1

3. CHOCOLOVE C H O C O L AT E B A R S $4.99/90g 4. D DUTCHMEN DAIRY C H O C O L AT E M I L K $2.69/473ml $4.69/946ml 5. SWEETSMITH CANDY C A N E C H O C O L AT E PEANUT BRITTLE

4

$4.49/56g

Dec. Stockboy Special regular $5.29/56g

6. TURTLE BROWNIE SQUARE $2.29/slice $9.99/full pan 7 . D O U B L E C H O C O L AT E CHIP COOKIES

7

$6.29/6 pack 8 . G A L E R I E A U C H O C O L AT D A R K H O T C H O C O L AT E $7.69/200g

Dec. Stockboy Special | regular $8.99/200g

9. COOKIE IT UP D A R K C H O C O L AT E SHORTBREAD COOKIES $5.49/140g 10. TORANI DARK C H O C O L AT E S A U C E

10

$8.99/355ml 11. HAMMOND'S C H O C O L AT E $4.29/64g 12. SINFUL C H O C O L AT E B A L L S $1.59 each 1 3 . C H O C O L AT E C H E R R Y YULE LOG $34.99 each

24

Sunterra gift cards look great under the tree too!

12 13

c h o c o l a t e

2

3

5

6

8 9 11

Our Favourite

Winter Beverages Maybe it’s being stuck indoors. Or the lack of daylight.

But something about wintertime just makes you appreciate curling up with a cup and reading a book, playing a board game or watching a movie. Here’s what you’ll find in our mugs over the holidays.

1

HOT APPLE CIDER This drink not only tastes amazing, but it makes your whole house smell festive too. Simmer Santa Cruz Organic apple juice with Zinter Brown mulling spice, strain and enjoy.

Santa Cruz Organic Apple Juice $10.89/2.84ml December Stockboy regular $14.99/2.84ml

Zinter Brown Mulling Spices $7.29/60g

GALERIE AU C H O C O L AT H O T C H O C O L AT E Old fashioned hot chocolate shavings boost this Canadian brand to the top of our hot cocoa list!

Available in milk and dark chocolate flavours (both are Fairtrade certified).

2 Galerie au Chocolat Dark Hot Chocolate $7.69/200g December Stockboy | regular $8.99/200g

3 4 5

D DUTCHMEN DAIRY EGGNOG If you know, then you know. This glass-jarred ‘nog comes from the Dewitt family in Sicamous, B.C. who process milk from their own Holstein farm for legendary quality and flavour.

D Dutchmen Dairy Eggnog $5.99/946ml

L AVA Z Z A ESPRESSO The best way to get through those marathon shopping trips.

Make it at home or stop by our coffee bar for a shot of the good stuff.

LaVazza Dark Roast Espresso $11.99/227g

GENUINE TEA Founded by a Canadian-British couple who have searched the world over looking for the best teas, every cup of Genuine Tea delivers. Available in the grocery aisle and our coffee bar.

Genuine Tea Evergreen Peppermint $6.99/50g

Gay Lea Coconut Whipped Cream $4.89/225g

25

Ginger Whipped Cream $1.39/100g

Trendspotting: Our Team Members’ Favourite Products De

| $ 16 .9 9/

Zohra

ish Pumpkin Pie ep D

7-

WEST MARKET SQUARE

inc h

“The eggnog is my favourite, it’s sooo good.”

Patricia LENDRUM “My favourite thing right now is our deep dish pumpkin pie. That with our ginger whipped cream. To die for.”

D Dutchmen D airy E

gg

Randy, K E Y N O T E

no g

5.9 | $ 9/9

46ml

“I always love to drink Alo Allure (an aloe vera, mangosteen and mango beverage). The ingredients are healthy and it keeps me moving, keeps me smiling all day. But if you’re coming to eat at Marketbar, pasta is my specialty. Ask me anything about pasta, I’ll make you something great.”

Tossed Pa sta

.49

26

9

$9

“Every year I look forward to the D Dutchmen Dairy eggnog. It’s the best.”

.4

to

John, B R I T A N N I A P L A Z A

| $ 7

Angeline PURCHASING

“I think my favourite would be Sunterra Farms porchetta with cranberry sauce. It just works together. And for dessert I like to get our poached pears – it’s something special I wouldn’t make at home.”

Melanie TC ENERGY “I like the sinful chocolate cake and strawberry carousel cake. The sinful cake has ganache, full of chocolate and heavy cream so that’s why I like it. And the strawberry carousel is a great light cake, it’s not too sweet and has fruit inside.”

Michelle B R I TA N N I A PLAZA “My favourite things are my Walkers Shortbread display and my Lindt display. I just enjoy decorating the store and making it festive. I love the chocolates and shiny bauble-y things.”

Cranberry Sauce $1.49/100g

Sunterra Farms Porchetta $2.49/100g cooked | $14.99/kg uncooked

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The Pleasure of

gifting

O U R FAV O U R I T E T H I N G S

Feed the foodie in your life! There’s nothing like the feeling of a well-stocked fridge or pantry. We’re always happy to create custom gift baskets, but we’ve come up with pre-made themed baskets to make gifting even easier.

Pick up a gift basket in market or order online at S U N T E R R A M A R K E T. C O M

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A Good Portion Roasted Cashews Cookie It Up Cookies Fentimans Botanically Brewed Beverage G.H. Cretors Popcorn Lavazza Coffee Lesley Stowe Raincoast Crisps Mitchell’s Soup Co Artisan Soup Neal Brothers Salsa Neal Brothers Tortilla Chips Prana Trail Mix Ritter Sport Chocolate Bar Sammarelli Olive Oil San Pellegrino Sparkling Water Saunders Family Farm Jelly Smak Dab Mustard Sunterra Cranberry Almond Biscotti Sweetsmith Candy Bar Terra Chips Whittaker’s Chocolate Bar $149.99

Pre-made baskets are available at our Britannia, Keynote, West Market Square and Lendrum locations.

More gift baskets SWEETS FOR YOU $34.99 TOAST TO THE HOST $34.99 A N I TA L I A N F R U I T SPREAD $39.99 F R O M S C R AT C H

F O R T H E L O V E O F C H O C O L AT E

Candied Mixed Nuts | Chocolate and Mixed Nut Bark | Cranberry Almond Biscotti | Mini Meringue Drop Cookies | Peanut Brittle | Sugar Cookies

Chocolove Bar | Cookie It Up Cookies | Prana Chocolate Bark | Ritter Sport Chocolate Bar | Silly Cow Hot Chocolate | Sunterra Cranberry Almond Biscotti | Sweetsmith Candy Bar | Whittaker’s Chocolate Bar | Zazubean Chocolate Bar

$29.99

S AV O U RY S N A C K S $49.99 GLUTEN FREE GOODIES $64.99

$54.99 A N I TA L I A N SPREAD $69.99 MUNCH AND MINGLE $79.99 E ATA L I A $104.99 F R O M O U R F A M I LY TO YOURS $129.99

Cheese BAKIN' BRIE $38.99 CANADIAN CHEER

CONNOISSEUR’S CHOICE

Cookie It Up Cookies | Covered Bridge Chips | Drizzle Honey | Lesley Stowe Raincoast Crisps | Mitchell’s Soup Co Artisan Soup | Neal Brothers Salsa | Neal Brothers Tortilla Chips | Real Treat Cookies | Saunders Family Farm Jelly | Smak Dab Mustard | Sunterra Cranberry Almond Biscotti | Sweetsmith Candy Bar | Zazubean Chocolate Bar

Boursin | Castello Brie or Camembert | Cows Creamery Appletree Smoked Cheddar | Kaltbach Cave-Aged Gruyère | Lesley Stowe Raincoast Crisps | Nefiss Lezziz Olives | Salt Spring Island Chèvre | Saunders Family Farm Jelly | Soleterra d’Italia Sliced Modena Ham | Sunterra Chocolate and Mixed Nut Bark | Sunterra French Baguette

$99.99

$79.99

To see all baskets, pick up a copy of our gift guide in market or visit sunterramarket.com.

PREMIUM CHEESE GIFT $69.99 SUNTERRA'S U LT I M AT E C H E E S E BOX $99.99

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The Comfort of Catering Hassle-free holidays are on

everyone’s wish list, but you can turn those dreams into reality with Sunterra Catering! (Well, food-wise at least.)

Our Catering Manager Tanja Bakic says that people order everything from a full turkey dinner to just the stuffing. She recommends ordering whatever you don’t want to make, whether that’s the main dish, the potatoes or even the gravy. Whatever you need taken off your plate, our Catering team is here for you.

tip: you can save on delivery fees by picking up your catering order at any Sunterra Market during regular hours!

TA N J A B A K I C |

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Sunterra Catering Manager

À la carte Choose from the popular à la carte items listed or see our full catering menu and order online at sunterramarket.com/ordercatering.

MAINS

VEGGIES

Turkey | $9.99 per kg*

Bacon Pecan Brussels Sprouts | $2.49 per person

Soleterra d'Italia Modena Ham | $14.90 per kg*

Cauliflower | $2.49 per person

*plus cook & carve fee

Golden Beets | $2.49 per person Green Beans With Bell Peppers | $2.49 per person Honey Roasted Root Vegetables | $2.49 per person

SAUCES

Maple Glazed Brussels Sprouts | $2.49 per person

Cranberry Sauce | $0.99 per person Turkey Gravy | $1.99 per person

Rainbow Carrots | $2.49 per person Red Beets | $2.49 per person Sautéed Greens | $2.49 per person Quinoa and Pear Salad | $3.99 per person

STUFFINGS Traditional Stuffing | $1.99 per person

Winter Squash and Pomegranate Salad $3.99 per person Roasted Asparagus | $4.43 per person

Brioche and Apple Stuffing | $2.49 per person Cornbread and Chorizo Stuffing | $3.18 per person

DESSERTS Christmas Fruitcake | $13.99 each

S TA R C H E S

Cranberry Orange Loaf | $2.49/slice or $12.99 each

Buttermilk Mashed Potatoes | $1.99 per person

Deep Dish Pumpkin Pie $2.99/slice or $16.99/7-inch

Garlic Mashed Potatoes | $1.99 per person

Gingerbread Cookies | $2.29 each

Mashed Sweet Potatoes | $1.99 per person

Pumpkin Apple Pie | $13.99/9-inch

Roasted Lemon Pepper Yams | $1.99 per person

Pumpkin Pistachio Cookies | $2.29 each

Maple Roasted Squash | $2.49 per person

Rugelach | $2.99/3

Roasted Fingerling Potatoes | $2.79 per person

Stollen Loaf | $19.99 each

Scalloped Potatoes | $2.79 per person

Sugar Cookies | $1.99 each

cateringoffice@sunterra.ca | Calgary (403) 263-9759 | Edmonton (780) 426-3807 Prices do not include GST, rentals, service staff or delivery

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BONE-IN PORK LOIN ROAST Serves: 10 1 cup

kosher salt

1 cup

garlic, roughly chopped

5 tbsp

sugar

1½ tsp

chili powder

ž tsp

juniper berries, crushed (about 6 berries)

3

bay leaves

6 liters

cold water

3.5 kg

bone-in skin on pork loin

1 tbsp

olive oil

2 tbsp

coarse sea salt

In a large brining container add the salt, garlic, sugar, chili powder, juniper berries and bay leaves. Pour in 1 litre of water and whisk until the salt and sugar dissolves.

Add the rest of the water and stir. Using a small sharp knife, poke skin-deep holes all over the surface of the pork loin. Submerge the pork loin in the brine, cover and refrigerate 24 to 36 hours.

CALGARY Bankers Hall Pop-Up +15, 855 2nd St SW (403) 269-3610

After brining, remove the pork loin and discard the brine. Pat the pork loin dry with a towel until the skin is completely dry. Refrigerate another 6 hours uncovered.

Britannia Plaza 803 49th Ave SW (403) 287-0553

Preheat oven to 320F and remove the pork loin from the fridge. Allow it to come to room temperature then brush with olive oil and sprinkle with course sea salt.

Kensington Road 2536 Kensington Rd NW (403) 685-1535

Roast for about an hour and a half, until the pork loin reaches an internal temperature of 160F. Increase the oven temperature to 400F and roast for another 10 minutes until the skin is crispy.

Rest for 15 minutes before carving.

Keynote 200 12th Ave SE (403) 261-6772 TC Energy +15, 450 1st St SW (403) 262-8240 West Market Square 1851 Sirocco Dr SW (403) 266-3049

EDMONTON Commerce Place 201, 10150 Jasper Ave (780) 426-3791 Lendrum Shopping Centre 5728 111th St (780) 434-2610

C AT E R I N G Calgary (403) 263-9759 Edmonton (780) 426-3807 cateringoffice@sunterra.ca

GROCERY DELIVERY Calgary (403) 287-0553 Edmonton (780) 434-2610

sunterramarket.com

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