NEWS - Sunterra Market

More documents

Recommendations

Info

Friday NightFeastsApril & May 2007All meals $14.99Enjoy gourmet, take-home dinners on Fridays! To ensureavailability, please pre-order your Friday Night Feast. Dinnerswill require reheating. Vegetarian options available, pleasespeak to market chef.All meals include market fresh seasonal vegetablesunless otherwise noted.*April 6Easter Menu available. See inside cover for menu, price andother details.April 13*• Thai Noodle Salad• Green Curry Chicken with Mango Rice• Coconut Pana Cotta with Tamarind SauceApril 20• Cream of Carrot & Ginger Soup• Rosemary & Garlic Sirloin with au jus and Steamed BabyPotatoes• Strawberry Shortcake with Fresh Whipped CreamApril 27• Hot & Sour Soup• Ginger Sesame Sunterra Porkloin with Rice Noodles andStir-Fried Vegetables• Mango Mousse with Fresh Cream and BerriesMay 4• Marinated Vegetable Salad• Cajun Red Snapper with roasted Garlic Aïoli and Rice Pilaf• Peach & Blueberry CobblerMay 11Mother’s Day Menu available. See inside cover for menu,price and other details.May 18• Spinach Salad with Fresh Mandarin and Sliced Almonds• Stuffed Mediterranean Chicken Breast with Rice• Dark Chocolate PâtéMay 25• Asian Coleslaw• Teriyaki Beef Sirloin• Coconut Mango Rice Pudding®Visit www.sunterramarket.com to order on-line.Commerce Place 426-3791 • Lendrum 434-2610Friday NightFeastsJune 2007All meals $14.99All meals include market fresh seasonal vegetablesunless otherwise noted.*June 1• Broccoli Grape Salad• Maple Salmon with Wild Rice• Turtle CheesecakeJune 8• Tomato Cucumber Salad with Basil and BalsamicVinaigrette• BBQ Baby Back Ribs with Potatoes• Key Lime PieJune 15*• Tomato Artichoke Salad• Tuscan Chicken with Pine Nuts, Fresh Basil and Grapes,served with Linguine Tossed in Oil & Balsamic Vinaigrette• TiramisuJune 22• Gazpacho• Marinated Flank Steak with Roasted Potatoes• Chocolate Cream PuffJune 29*• Sweet Potato Salad• Marinated Lamb Kabobs with Curried Rice• Mixed Berry Mousse®Visit www.sunterramarket.com to order on-line.Commerce Place 426-3791 • Lendrum 434-2610Join usfor aCookingClass!Enjoy a 1½ hour cooking demonstration led byone of our chefs followed by a buffet–style dinner,all for only $35 (plus GST).Class Time: 6:30 p.m.Please join us early and enjoy a glass of wine.April 30 (Monday) — Easy AppetizersMay 28 (Monday) — Fail Safe DinnersJune 25 (Monday) — BBQ Dinner PartiesPlease call 426-3791 for more information or to reserve a seat.Classes are held at Sunterra’s Commerce Place location at201, 10150 Jasper Avenue
Dinner Party MenusDinner Party MenusServes EightSuggested Sunterra Desserts:Fruit Flan, Crème Brûlée or Apple GaletteSuggested Sunterra Appetizers:Imported Sunterra Cheeses with Crackers, arranged on a Platter with Berries, orSunterra’s Olive Tapenade & Bruschetta with Artisan CrostinisFor The Kitchen ChallengedRoast Rosemary Prime Rib• 2 T chopped fresh thyme • 5-6 lb. boneless prime rib roast• 4 sprigs fresh rosemary • 1 cup dry red wine• 3 cloves garlic, minced • ¾ cup Sunterra beef stock• 2 onions, thickly sliced • 2 T cornstarch, 2 T butter• 1 T each salt & pepper • 5-7 red & white baby potatoes/person• Pinch cayenne pepper • Red peppers and baby squash• For vegetables, 5 T olive oil, 1 T each of salt & pepperMix thyme, garlic, salt, pepper and cayenne; rub over roast. Wrap andrefrigerate for 4 hours. Scatter onions and rosemary in greased roasting pan,place roast on top. Roast at 325ºF for 1 hr. 40 mins. for rare, 2 hrs. for medrare,or to desired doneness. Remove from oven, tent with foil and let rest15 mins.Skim fat from pan juices; place over high heat. Add wine; scrape anybrown bits from bottom of pan and reduce juice to half by boiling. In abowl, whisk stock into cornstarch; whisk into juices and boil for 1 minute;add butter. Strain into gravy boat.Coat all vegetables in oil, salt & pepper. 45 mins. before roast is done, addpotatoes to roasting pan. 15 mins. later, add squash & peppers, roast for30 mins. Slice roast and serve meal.For The Budding ChefApricot Glazed Rack of Lamb• 4 racks of Alberta lamb • Juice of 2 lemons• 4 T olive oil, 2 T butter • Salt, pepper, paprika• 1 cup apricot preserves • 8 baby bok choy• 1 cup water• 1 pack grape tomatoes• 8 minced garlic cloves • 2 T sesame oilPreheat oven to 475°F. Rub lamb racks with 1 T of olive oil and seasonwith salt, pepper, & paprika. Heat remainder of oil in skillet. Place racksfat side down and sear until nicely browned. Remove from pan, setaside. Heat water, add apricot preserves, and reduce by half. Add garlic,lemon juice, & butter, reduce to a glaze. Brush glaze over seared lamb.Return to skillet and roast for 15 mins.Let rest for 5 mins. and serve.Cut each bok choy in half.Heat 2 T of sesame oil,cook bok choy for 1½ minutes,flip, then repeat. Toss tomatoeswith bok choy in pan, andserve with risotto.Sunterra Quality Food Markets200, 1851 Sirocco Drive SWCalgary, AB T3H 4R5Phone: 403.266.2820Fax: 403.266.2557Email: sunterra@sunterramarket.comw w w . s u n t e r r a m a r k e t . c o m
Page 1 and 2: THENEWSEdmonton, Spring 2007The sho
Page 3 and 4: Product FeaturesAll products are av
Page 5: Sunterra Fresh RewardsLet spring be

NEWS - Sunterra Market

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?