FEBRUARY 2015

Sunterra Market

TAKE A LITTLE

piece of myheart

f you want to learn a thing or two about coffee, talk to the folks at Rosso. I’ve been drinking a cup or two a day my entire adult life, but as I found out when I

visited the cozy Ramsay location, I didn’t know beans.

First of all, coffee is a seasonal crop, David tells me. If you’re buying the same varietal coffee from the same growing region all year round, it’s probably not as fresh as it could be.

We’re sitting at a round glass-top table just inside the red door of the original coffee house. They’re not really into formal titles at Rosso, but let’s just say that David co-owns the place, while Jessie runs the show. She brings me a beautiful latte and the three of us discuss how they source their beans.

“We’re always trying to buy the freshest, in-season coffee,” says David. They’re even heading to Guatemala and Costa Rica this winter to see some of the crops and build relationships directly with growers. The fresh green coffee they buy comes in big jute bags lined with GrainPro to protect the beans. As I smell the unroasted beans (hay; they definitely smell like hay), Jessie explains that the way the coffee is processed will have a big impact on the flavour. In the more traditional dry process, fresh-picked cherries are laid out on patios to dry. This lets the beans absorb the cherry essence and can result in a fruitier-flavoured coffee. In a wash process, water washes off the cherries quickly, leaving just the beans.

Now that we’ve tackled varietal, region and process you’d think the coffee would be ready to roast, but not so. The

consummate coffee connoisseurs at Rosso still have to find the best roasting variables for that specific coffee. They’ll sample roast 100-gram batches up to 50 times using slight differences in roast time, airflow, starting temperature, etc. until perfection is achieved.

“We’re not hung up on light, medium and dark,” says David. “We’re hung up on how this particular coffee will taste the best.”

To decide which roast will make a coffee taste its best, the team uses a process called cupping, which I think is a fancy term for slurping coffee from a spoon. Of course, there’s more to it than that - as we stand in a small back room beside a table filled with cupping stations, David starts talking about Q grading and refractometers to measure total dissolved solids and other such scientific-sounding things. He describes his brother and co-owner Cole as “the coffee nerd,” but I’m beginning to suspect they all know their stuff.

Finally, it’s roasting time. There’s a big, sleek, grey German Probat roaster sitting in a place of prominence just behind the espresso machine. Beans are roasted to order and delivered the next day, so it’s a good bet the Rosso coffee on our shelves is about the freshest coffee you can find. And with a designated roaster watching each batch, a custom program tracking and graphing the roast and the team tasting every single roast before it goes out, you can also bet it’s going to be one of the most consistently delicious coffees you purchase.

I

FEATURE STORY

Rosso Coffee RoastersBY NATASHA COUSIN

BakerySingle cookie ($1.19) ................................................................. 48 ptsMuffin, scone, or sliced loaf ...................................................... 72 ptsSquare or brioche cinnamon bun ............................................. 76 ptsScone or muffin 2-pack ........................................................... 124 pts Full square pan ........................................................................ 360 pts All fruit pies (9 in.) ................................................................... 440 pts

JuiceFresh squeezed juice (470mL)................................................. 140 ptsFresh squeezed juice (940mL)................................................. 240 pts

DeliYogurt & 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 ptsGrab ‘n’ Go 6 in. pot pie or quiche ........................................ 280 ptsGrab ‘n’ Go pizza (uncooked) ................................................. 300 pts Boxed salad ............................................................................. 320 ptsGrab ‘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 ptsGrab ‘n’ Go dinner ($15.99) .................................................... 640 pts Friday Night Feast for two (1 pack) ...................................... 1,280 pts

feBruary stockboy specialsDelverde pasta regular cuts (56 g) ............................................ 92 ptsCheecha Puffs snacks (70-100 g) ............................................ 108 ptsDelverde organic pasta (250-500 ml)...................................... 136 ptsThree Farmers chickpeas (120 g) ............................................ 168 ptsDelverde capelli d’angelo, pappardelle nests pasta (450 g) .. 172 ptsDelverde instant lasagna (500 g) ............................................ 188 ptsStonewall Kitchen dressings (314-330 g) ................................ 292 ptsMario Batali pasta sauce (680 g) ............................................. 340 pts

feBruary featUreSValbella smoked turkey breast (100 g) ..................................... 68 ptsSylvan Star smoked gouda (100 g) ....................................... 136 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 clasSesSunterra Lunch ’n’ Learn Cooking Class for 2 (Calgary Only) .....1,360 ptsSunterra Private Cooking Class for 10 .............................. 25,200 pts

catered MealsSunterra Catered In-home Dinner for 10 (Standard Menu) .... 23,200 ptsSunterra Catered In-home Dinner for 10 (Premium Menu) ... 28,000 pts

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

LEFT TO RIGHT: Handcrafted latte, Rosso’s Ramsay location, cupping the coffee, Jessie and David with the

roaster, jars of fresh roasted beans

TIPS

Keep coffee sealed and away from sunlight. Rosso coffees come in a glass jar for easy resealing.

Grind your coffee just before brewing. If available, use a burr grinder rather than a blade grinder. You’ll get a more consistent grind size and better cup of coffee.

Use coffee within three months of roasting. Most coffees come with best before dates, but for guaranteed freshness, look for coffees (like Rosso) that have the roast date specified.

If you want to talk coffee with Rosso, just ask for a tour at the Ramsay location – they’re happy to share their coffee knowledge. Make sure you say hi to couple Peter and Judy who have been going there every day since it opened in 2007.

Rosso has locations in Ramsay, Stephen Avenue and Victoria Park in Calgary. They are opening a fourth location in Inglewood this summer.

FEATURE RECIPE

Friday Night Feast ScheduleFEBRUARY 6

Green lentil salad

Butter chicken on turmeric rice with naan bread

Coconut mango rice pudding

FEBRUARY 13

Split pea and ham soup

Tourtière with mesclun salad and sun-dried tomato vinaigrette

Crème brûlée

FEBRUARY 20

Traditional Caesar salad

Baked cheese tortellini with rose sauce and garlic bread

Apple pie

FEBRUARY 27

Tomato basil soup

Chimichurri salmon with rice pilaf and sautéed zucchini and carrots

Dark chocolate mousse

Our Friday Night Feast menus change weekly, find the schedule in our newsletter or online at sunterramarket.com

$15.99 per person. Each bag contains two dinners for $31.98 or 1,280 Fresh Rewards points

1,280 pts

friDAy NigHT feasT

pay WiTH PoiNTS

Roasted Root Vegetables SERVES 6

100 g parsnips, peeled 100 g turnips, medium, peeled100 g rutabaga, medium peeled200 g carrots, red or rainbow, peeled100 g baby beets

100 g red onion, peeled4 tbsp olive oil4 sprigs thyme4 whole garlic cloves4 tbsp honey or maple syrupSalt and pepper to taste

Cut the root vegetables into even-sized wedges or halves. Cut the onion into one inch chunks.

Toss the vegetables with oil, thyme, garlic cloves. Spread evenly on a baking sheet and roast at 350F for 30-40 minutes until golden brown and tender. You may have to cover them with foil if they are becoming too dry towards the end. Drizzle the vegetables with honey or maple syrup half way through cooking.

Try sprinkling two strips of chopped bacon on top for added flavour in the last 10 minutes of cooking.

¾ cup fresh orange juice2 ½ tbsp olive oil1/8 tsp garlic, finely chopped

½ tbsp fresh dill or mint, chopped1 pinch chili flakes Salt and pepper to taste

The roasted root veggies can also be tossed with the dressing below and enjoyed as a cold salad on a bed of seasonal mixed greens.

t

SYLVAN STAR SMOKED GOUDAThis smooth, lactose-free cheese has won the Canadian Cheese Grand Prix twice and placed second in the world at the World Cheese Championship. Not bad for a farm near Red Deer, Alberta.

Regular Price $4.29/100gFeb. Stockboy Special $3.39/100g

VALBELLA SMOKED TURKEYAn enjoyable blend of savoury and sweet, this turkey is ideal for a delectable sandwich or scrumptious salad. Naturally smoked with birch wood in Canmore, Alberta.

Regular Price $1.99/100gFeb. Stockboy Special $1.69/100g

THREE FARMERS CHICKPEAS The fantastic folks at Three Farmers in Saskatchewan have done it again – this time using their sensational camelina oil to roast crunchy, tasty chickpeas.

Regular Price $4.99Feb. Stockboy Special $4.19

TrendspottingMarket made bread bowls, Dutch cheese from Central Alberta and snacks from Saskatchewan are some of our favourite things this month.

LEAVE NO SOUP BEHIND

BREAD BOWLS

Not your average roll, our bread bowls soak up all the yum. Think of it as

reverse dunking.

February Cooking Class Schedule

STONEWALL KITCHEN DRESSINGSStill going strong with salads? Add some flavour from the East Coast with this line of robust dressings. Make sure you try our most popular blend, Maple Balsamic.

Regular Price 8.69Feb. Stockboy Special $7.29

CALGARY* call 403-263-9759

Feb. 5 Perfectly Paired: Cocktails & Appetizers for Two 5 p.m. | $24.99

Social Kitchen: Italian Dinner for Two 6 p.m. | $49.99

Feb 6 Lunch ‘n’ Learn: Green Chickpea Salad & Croque Monsieur 12 p.m. | $15.99

Feb. 10 Social Kitchen: Mardi Gras 6 p.m. | $49.99

Feb. 12 Perfectly Paired: Bubbles & Fondue 5 p.m. | $24.99

Feb. 12 Social Kitchen: Valentine’s Dinner 6 p.m. | $49.99

Feb. 13 Lunch ‘n’ Learn: Pineapple Salsa Salmon & Molten Lava Cake 12 p.m. | $15.99

Feb. 14 Kids Kitchen: Valentine Treats 1 p.m. | $14.99

Feb. 18 Lunch ‘n’ Learn: Avocado Salad & Pasta Carbonara 12 p.m. | $15.99

Social Kitchen: Catch of the Day 6 p.m. | $49.99

Feb. 19 Perfectly Paired: Wine & Cheese 5 p.m. | $24.99

Feb. 19 Social Kitchen: Italian Kitchen 6 p.m. | $49.99

Feb. 25 Lunch ‘n’ Learn: Green Chickpea Salad & Croque Monsieur 12 p.m. | $15.99

Feb. 26 Perfectly Paired: Wine & Tapas 5 p.m. | $24.99

Feb. 27 Social Kitchen: Mediterranean Kitchen 6 p.m. | $49.99

EDMONTON* call 780.426.3807

Feb. 24 Social Kitchen: Mediterranean kitchen | 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.

m ea ls

prepared Valentine's Day

$23.99 or 960 Fresh Rewards points per personTo order, visit us in store or go online at sunterramarket.com. Meals require reheating.

t

P E P P E R E D B E E F T E N D E R L O I N R O S E M A RY C H I C K E N B R E A S T

-or-

with blueberry burgundy jus, Gruyère scalloped potatoes, rainbow carrots and broccolini

Roasted red pepper soup with crème

fraîche

Green chickpea hummus with vegetable crudités and

Turkish olives

Sinful chocolate cake with pistachio

and raspberries