Sunterra and Rao’s are giving you the chance to win a Table for Two at the exclusive Rao’s restaurant in New York City,

airfare and hotel included!

See inside for details.

RAO’S Table for Two

NEW YORK GETAWAY

Sunterra MarketNOVEMBER 2014

Ever been so popular that your friends and family had to take a number? That’s what happened to Rao’s Restaurant in East Harlem after New York Times food critic Mimi Sheraton wrote a very flattering review in the 1970s. Before that, the tiny restaurant established in 1896 had hosted friends, family and locals who knew a good red sauce when they tasted one. Soon after, they couldn’t get by the hungry masses looking for authentic home-cooked Italian fare. So then-owner Vincent Rao (son of founder Charles) began setting up standing reservations for friends and family, and today it’s nearly the only way to get in the door. With the restaurant only open Monday to Friday and having a mere 10 tables all being reserved, dining at Rao’s is the most difficult reservation to make in North America, says Deb Crisan, Rao’s Sr. Vice-President, Sales & Marketing.

While you might not ever get to eat at Rao’s restaurant, the good news is you can have those hundred-year-old family recipe sauces at home! For over 20 years, Rao’s has been producing and selling home-style sauces made from fresh, all-natural ingredients. From their signature slow-simmered marinara sauce made with fresh basil, garlic and onion to the four cheese

blend of aged Parmigiano-Reggiano, Pecorino Romano, Grana Padano and Asiago, Rao’s sauces are made with the world’s finest tomatoes from the San Marzano Valley in Italy. And not just any tomatoes: Rao’s grows their own.

“It’s all about the soil,” says Deb. Grown in the shadows of Mount Vesuvius, the tomatoes are naturally sweet from the rich and fertile volcanic soil of southern Italy. Using top quality tomatoes means there’s no need for tomato paste, added sugar, preservatives, water or fillers in Rao’s sauces.

“Using Rao’s pasta sauces makes cooking simple and easy so family and friends can enjoy good food and memorable times with their loved ones,” says Deb. And she should know about good food, she’s been working at Rao’s for over a decade! So what is the dish to have if you’re lucky enough to eat at Rao’s? Deb says people “just flip out” over the meatballs (if they have any left; Rao’s has no menu, everything is made fresh each day and served family style). But she says the ultimate entree is Uncle Vincent’s Lemon Chicken. Create your own version at home with Rao’s lemon cooking sauce (assuming you don’t have a standing reservation at Rao’s).

BY NATASHA COUSIN

FEATURE STORY

This month we’re talking naturally delicious family recipe sauces straight from New York City. And you could win a trip to Rao’s restaurant in one of

our best contests ever! Pictured clockwise from top left: Rao’s tomato fields near San Marzano, Italy last spring, Rao’s award-winning pasta sauce,

the 116-year-old restaurant in East Harlem.

The Little Tomatoin the Big Apple

BakerySingle cookie ($0.99) ................................................................. 40 ptsMuffin, scone, or sliced loaf ...................................................... 64 ptsSquare or brioche cinnamon bun ............................................. 68 ptsScone or muffin 2-pack ........................................................... 112 pts Full square pan ........................................................................ 320 pts All fruit pies (9 in.) ................................................................... 400 pts

JuiceFresh squeezed juice (470mL)................................................. 140 ptsFresh squeezed juice (940mL)................................................. 224 pts

DeliYogurt & granola cup .............................................................. 120 pts Greek yogurt parfait ................................................................ 140 pts Soup of the day ....................................................................... 144 pts All sandwiches ......................................................................... 240 pts Grab ‘n’ Go meal ($5.99) ........................................................ 240 ptsGrab ‘n’ Go 6 in. pot pie or quiche ........................................ 260 ptsGrab ‘n’ Go pizza (uncooked) ................................................. 280 pts Boxed salad ............................................................................. 320 ptsGrab ‘n’ Go meal ($8.99) ........................................................ 360 pts Grab ‘n’ Go 9 in. pot pie or quiche ........................................ 480 ptsGrab ‘n’ Go dinner ($15.99) .................................................... 640 pts Friday Night Feast for two (1 pack) ...................................... 1,200 pts

NOVeMBer stOckBoy specialsKettle Brand chips (220 g) ...................................................... 120 ptsJohn Wm. Macy’s CheeseSticks, CheeseCrisps and SweetSticks (113-142 g) ......................................................... 168 ptsRao’s pizza sauce (370 ml) ...................................................... 180 ptsAl Dente pasta (341 g) ............................................................ 184 pts Rao’s dressing (354 ml) ........................................................... 252 pts Wildly Delicious antipasto, bruschetta, tapenades and warm dips (200-240 g) ................................................... 272-280 ptsRao’s pasta sauce (680 ml) ..................................................... 340 pts

NOVeMBer FeaTUReSRaclette (100 g) ...................................................................... 180 ptsPreferisco truffle salami (100 g) ............................................. 200 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.comRAO’S

Table for Two NEW YORK GETAWAY

Win a trip for two to the exclusive Rao’s restaurant in

New York City!

PRIZE INCLUDES:

airfare for two~

two nights hotel~

a table for two at Rao’s New York

Enter to win when you purchase any Rao’s product at Sunterra Market and swipe your

Fresh Rewards card. A winner will be chosen randomly. Contest runs November 1-30,

2014.

About Rao’s: ~ Established in 1896, it is the oldest Italian

restaurant in the USA still operating in its original location

~ Rao’s has no menu, the only food served is what the chef made fresh that day

~ All sauces are Rao’s family recipes, some over 100 years old

~ There are only 10 tables at Rao’s. Most have standing reservations throughout the year

FEATURE RECIPE

@sunterRamarket/sunterRamarket @sunterRamarket

4 to 5 cups kale2 cups orange wedges (use a mix of Valencia and blood oranges)1 cup pomegranate seeds1 cup cucumber slices1 each yellow tomatoes, sliced or wedged1 each red tomato, sliced or wedged1 cup bell peppers, julienned (red and green)¼ cup red onion, thinly sliced

VINAIGRETTE:4 to 5 tbsp.fresh Meyer lemon or lemon juice2 tbsp. honey4 tbsp. olive oil or camelina oil 1½ tbsp. white wine¼ tsp. garlic, finely chopped1/8 tsp. chili flakes (optional)2 tsp. cilantro, chopped1 tsp. fresh basil, chiffonadeSalt and pepper to taste

Wash and cut the kale, discarding any tough inner ribs.

Prepare the vinaigrette by whisking the lemon juice, wine and honey. Once the honey melts away add the rest of the ingredients and whisk together.

Toss the kale with half the vinaigrette and store in a cooler for it to soften.

Meanwhile cut the rest of the vegetables. To remove the pomegranate seeds, cut the pomegranate in half horizontally. Hold one half in your palm with the skin side up. Tap the outside with a wooden spoon and the arils will fall out.

Place the softened kale on bottom of a salad platter. Top with the oranges and vegetables decoratively and drizzle the rest of the vinaigrette on top. Sprinkle the pomegranate seeds on top.

You may add other ingredients on top like shaved Merlot BellaVitano cheese, goat cheese, avocado or crisp Sunterra Farms bacon for added flavour.

SUNTERRA

Kale, oranGe & PomeGRaNate SalaD WITH HONEY VINAIGRETTE

TrendspottingItalian salami speckled with truffles, melty Swiss cheese and party-ready appetizers are some of our favourite things this month.

READY WHEN

YOU ARE!

BIG PAN

Quick and delicious, our European-inspired big pan dishes are brimming with flavour and served on a bed of spinach or rice.

RACLETTEIf you don’t like melted cheese, you’re lying. Or you’ve never had raclette. When it flows like molten lava over potatoes, gherkins, pears or whatever you’re serving, you just can’t get enough.

Regular Price $5.49/100gNov. Stockboy Special $4.49/100g

WILDLY DELICIOUS ANTIPASTO, BRUSHETTA, TAPENADE & WARM DIPS

Food worth sharing. Pick up these award-winning appetizers, proudly made in Canada.

Regular Price $7.99-$8.29Nov. Stockboy Special $6.79-$6.99

November Cooking Class Schedule

PREFERISCO TRUFFLE SALAMIAlso known as salami al tartufo, this cured meat combines the earthy aroma and rich taste of truffles with simply seasoned pure pork salami for a charcuterie treat that can’t be beat.

Regular Price $5.99/100gNov. Stockboy Special $4.99/100g

JOHN WM. MACYS CHEESESTICKS

Layers of fresh sourdough and fine aged cheeses hand twisted and baked twice for a savoury, satisfying crunch.

Regular Price $4.99Nov. Stockboy Special $4.19

CALGARY* call 403-263-9759

Nov. 6 Perfectly Paired: Wine and Cheese | 5 p.m. | $24.99

Nov. 8 Kid’s Kitchen: Pizza Party 1 p.m. | $14.99

Nov. 12 Social Kitchen: Holiday Survival Guide | 6 p.m. | $49.99

Nov. 13 Lunch ‘n’ Learn: Kale Pome- granate Salad & Chimichurri Salmon | 12 p.m. | $15.99

Nov. 18 Social Kitchen: Soup 6 p.m. | $49.99

Nov. 19 Lunch ‘n’ Learn: Sweet Corn Chowder & Chipotle Beef Brisket | 12 p.m. | $15.99

Nov. 20 Social Kitchen: Pie & Chilis 6 p.m. | $49.99

Nov. 21 Social Kitchen: Holiday Survival Guide | 6 p.m. | $49.99

Nov. 22 Kid’s Kitchen: Caesar Salad & Beef Cannelloni | 1 p.m. | $14.99

Nov. 27 Perfectly Paired: Holiday Wine, Spirits & Cocktails 5 p.m. | $24.99

EDMONTON* call 780-426-3807

Nov. 18 Social Kitchen: Holiday Survival Guide | 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.

1,200 pts

FRiDaY NigHt Feast

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.

FEATURE FRIDAY NIGHT

FEAST

NOVEMBER 21

tourTière

Friday Night Feast ScheduleNOVEMBER 7

Kale, lentil and chickpea soup

Chipotle beef brisket with garlic mashed potatoes and pineapple mango salsa

Pear and apple galette

NOVEMBER 14

Thai noodle salad

Shrimp rice bowl with baby bok choy

Fresh fruit flan

NOVEMBER 21 (pictured)

Split pea and ham soup

Tourtière with mesclun salad and sun-dried tomato vinaigrette

Maple pot de crème

NOVEMBER 28

Quinoa and pear salad

Chicken pesto pasta bake

Strawberry Napoleon

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

$14.99 per person. Each bag contains two dinners for $29.98 or 1,200 Fresh Rewards points