FEATURE KITCHEN

Get fresh with us! We’re keen on greens this month - see inside

for tips to citrus up your salad.

Sunterra Market

JANUARY 2016

Available online at sunterramarket.com

BY NATASHA COUSIN

Sgambaro 'sPrairie delicatessen:

ou’re early,” Rob Sgambaro tells me as I walk in the door at Sgambaro’s Signature Seafoods in Edmonton. Clearly a man of precision, he had intended to make use of every minute before my arrival. While Rob

finishes up a few tasks at his desk, quietly humming to himself, I browse a wall of awards, certificates and plaque-mounted newspaper articles raving about Sgambaro’s.

The air has a woodsy, lightly smoky scent, like there’s a small wood-burning stove in the corner. Compared to the cold, thin winter air outside, I feel like I’ve stepped into a cozy cabin. I’m ready to put on some slippers and drink hot chocolate. Instead, we sit down at his large wooden desk with neat piles of paper stacked all over it, and watch a video of Rob and his team making cold smoked salmon.

First, they bring in fresh, whole Atlantic salmon as opposed to fillets. During transportation the skin on a whole fish protects the flesh better than fillets wrapped in plastic.

“Nothing beats splitting a salmon and brining it right away,” says Rob. Atlantic salmon has a higher fat content compared to other salmon, which gives it a fantastic flavour profile and finish, explains Rob. The fish are filleted and deboned by hand in the production facility. “It’s not that difficult once you’ve done a quarter million or so,” Rob quips with a grin. Then the fillets are cured for 48 hours in a dry brine that Rob’s perfected over the years.

Once cured, the fillets are washed and then they rest for 24 hours before heading to the smoker. They are cold smoked for three hours to gently infuse the fish with natural hickory wood smoke. Rob is very strict about the quality of hickory chips they use. They have minimal bark – wood chips with a lot of bark on them produce a bitter tasting smoke. After smoking, the fillets still need to be skinned, cooled and sliced before packaging. All told, it’s a five day made-to-order process.

“We take great care of these salmon,” says Rob. “We’re totally all about quality.”

As we walk through the office into the pristine production facility, it’s easy to see the care that Rob and his team take. Production has just finished for the day, and already it’s spotless. There are racks of fillets resting in the fridge, waiting to be smoked the next day, but other than that you wouldn’t even know anyone had been there. Even the smoker is clean!

Back in the office, I only have one question left for Rob: how does one come to be a fish processor in Edmonton? After all, it’s a bit…unusual for a salmon processing company to set up shop in the prairies. Rob explains that he spent seven years traveling as a chef and learned to make smoked salmon in Montreal.

“The first thing I learned was a good brine,” says Rob. Armed with a solid brine recipe, he then got to work on his smoking technique. As chef garde manger at the Intercontinental in Old Montreal, one of Rob’s specialties quickly became his smoked salmon.

“It was a hit,” he says. “Guests were requesting and buying whole sides at the hotel!”

Eventually Rob moved back to Edmonton and started a boutique catering company. After selling a client on his marvelous smoked salmon, Rob quickly realized he needed a smoker – Sgambaro’s Signature Seafoods grew from there, he says, leaning back in his chair with his arms tucked behind his head. It certainly has grown over the past 20 years, thanks to the quality of the fresh, never frozen products.

In addition to the Atlantic cold smoked salmon, Sgambaro’s also makes wild sockeye cold smoked salmon when it’s in season, salmon pâté, jerky, three mustard dill sauce and gravlax (a Scandinavian specialty). Sgambaro’s gravlax is also made with Atlantic salmon, but it’s not smoked. Instead it’s marinated with salt, pepper, sugar, vermouth, brandy, olive oil and fresh dill. Try the Atlantic cold smoked salmon and gravlax on Stockboy Special this month.

y”

FEATURE STORY

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 (470 ml) .................................................. 140 ptsFresh squeezed juice (940 ml) .................................................. 240 pts

DeliYogurt & granola cup ................................................................ 140 pts Greek yogurt parfait .................................................................. 152 pts Soup of the day ......................................................................... 156 ptsGrab ‘n’ Go sandwiches ............................................................ 260 pts Boxed salad ............................................................................... 320 ptsFriday Night Feast for two (1 pack) ........................................ 1,280 pts

January stockboy specialsWolfgang Puck soup (398ml) ................................................... 124 ptsSimply 7 quinoa or lentil chips (113-142g) .............................. 136 ptsHero nectar (1L) ........................................................................ 180 ptsBar Harbor soup and chowder (284-398ml) ............................ 188 ptsStonewall Kitchen crackers (5oz) .............................................. 268 ptsStonewall Kitchen simmering sauce (510-595g) ...................... 384 pts

January FeaTUreSFrère Jacques (100g) ............................................................... 136 pts Arctic char (100g) ..................................................................... 152 ptsAtlantic cold smoked salmon and gravlax (170g) .................... 380 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

From left to right: awards

and praise, gravlax, Rob

with some award winning products, fillets

resting before heading to the smoker, whole

Atlantic salmon

READ THIS STORY ONLINE AT SUNTERRAMARKET.COM

PAY WITH POINTS IN OUR ONLINE SHOPPING MARKET AS WELL AS AT A CASHIER’S TILL

@sunterramarket/sunterramarket @sunterramarket

Citrus Up YourBrighten your winter salads with sensationally sweet and sour citrus. Here are a few in-season fruits that’ll leaf a good taste in your mouth.

Cara Cara orangeThis punchy citrus has an exceptionally sweet flavour with a tangy, cranberry-like zing. Its bright pinkish red interior is an excellent source of vitamin C, vitamin A and fibre, so power-pack your salads with these navels. Cara Cara oranges are seedless — add peeled wedges or slices to your salads or squeeze the juice into an enticing

vinaigrette.

Meyer lemonThis fruit is thought to be a cross between a lemon and a mandarin orange. Offering a burst of lemon flavour without the acidic bite, Meyer lemon juice and zest taste delicious in salad dressings. You can also add slices of Meyer lemons to your salad – their thin skin doesn’t have the bitter white pith usually found in lemons so you can eat the whole thing! Oh, and the name refers to Frank Nicholas Meyer who brought the fruit to America from China in the 20th century, in

case you were wondering.

Buddha’s handThis is hands down one of the strangest looking fruits you’ll see. But don’t judge a book by its cover, because the skin of this odd little citron is especially fragrant, and great for zesting. Scatter it lightly on your salads – a little goes a long way. Choose bright yellow claws with firm ends and store at room temperature for two weeks or refrigerated for up to a month.

QUICK TIPS

FIND THESE TIPS AND MORE ONLINE AT SUNTERRAMARKET.COM

TrendspottingCold smoked salmon from Edmonton, melty cheese from Quebec and well-marbled pork roast from Sunterra Farms are some of our favourite things this month.

January Cooking Class Schedule

ARCTIC CHARFrom the same family as salmon, but with a trout-like sweetness, Arctic char has a mild flavour and delicate texture. It’s also Ocean Wise approved and on the Monterey Bay Aquarium Seafood Watch best choice list.

Regular Price $4.29/100g

Jan. Stockboy Special $3.79/100g

CALGARY call 403-263-9759

Jan. 8 Lunch ‘n’ Learn: Citrus Avocado Salad & Tacos al Pastor 12 p.m. | $15.99

Jan. 14 Social Kitchen: Hearty Salads 6 p.m. | $49.99

Jan. 15 Perfectly Paired: Wine & Quebec Cheese | 5 p.m. | $24.99

Jan. 16 Kid’s Kitchen: Pizza Party 1 p.m. | $14.99

Jan. 20 Social Kitchen: Catch of the Day 6 p.m. | $49.99

Jan. 21 Lunch ‘n’ Learn: Minestrone Soup & Chorizo Shrimp Mac ‘n’ Cheese | 12 p.m. | $15.99

Jan. 22 Perfectly Paired: Bubbles & Fondue | 5 p.m. | $24.99

Jan. 27 Social Kitchen: Catch of the Day 6 p.m. | $49.99

Jan. 29 Social Kitchen: Romantic Dinners for Two | 6 p.m. | $49.99

Jan. 30 Kid’s Kitchen: Pizza Party 1 p.m. | $14.99

EDMONTON call 780-426-3791

Jan. 22 Social Kitchen: Hearty Salads 6:30 p.m. | $49.99

FROM SUNTERRA

FARMS

It’s the roast with the most! Flavour,

that is. Our capicola roast is cut from the shoulder;

a well-marbled piece of pork that begs to be cooked

low and slow.

Calgary classes held at Sunterra Market, Keynote. Edmonton classes held at Sunterra Market, Commerce Place.REGISTER FOR COOKING CLASSES ONLINE AT SUNTERRAMARKET.COM

FRÈRE JACQUESProduced by Benedictine monks in the Abbey of Saint-Benoît-du-Lac, Quebec, Frère Jacques is a washed rind cheese with a surprisingly mild, slightly nutty flavour.

Regular Price $3.99/100g

Jan. Stockboy Special $3.39/100g

SGAMBARO’S ATLANTIC COLD SMOKED SALMONEdmonton-based Sgambaro’s uses always fresh, never frozen Atlantic salmon. The fish is cold smoked with hickory wood chips, leaving a great smoked flavour yet delicate texture.

Regular Price $10.99/170g

Jan. Stockboy Special $9.49/170g

SHOP ALL STOCKBOY SPECIALS ONLINE AT SUNTERRAMARKET.COM

Friday Night Feast ScheduleJANUARY 8

Kale, lentil and chickpea soup

Roasted salmon fillet with pineapple salsa and jasmine rice pilaf

Coconut lemon cake

JANUARY 15

Tuscan white bean and roasted garlic soup

Valbella chorizo pasta bake with garlic bread

Tiramisu

JANUARY 22

Thai vegetable salad

Sesame ginger beef rice bowl

Mango mousse

JANUARY 29

Curried chickpea salad

Butter chicken on turmeric rice with naan bread

Fruit flan

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.

1,280 pts

FriDaY nigHt Feast

paY WitH PointS

FEATURE FRIDAY NIGHT

FEAST

JANUARY 29

BuTter cHicken on turmeric rice

$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