Locations - Market District

Transcription

October 2015
Cover Illustration and lettering by Justin Guerino
italy
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to You!
When we celebrate a cuisine, we go to great lengths —
cross oceans — to do so. So naturally, when we decided
to pay tribute to one of our favorite European cuisines
— Italian — we sent our team of Food and Wine Experts
to the lovely land of food, fashion, frescos and Ferraris to
hand-pick specialties just for you!
It was May when our fearless foodies, Paul Abbott, Patti
Tavelli and Olivier Kielwasser, pulled out their passports
and primed their palates for a trip to the Milano World
Food Exhibition hosted by TUTTOFOOD. There, they
explored the latest trends in Italian dining and met with
food lovers from Grosseto Export. Grosseto specializes
in fine, hand-selected Tuscan delicacies, many of which are
difficult to find anywhere in the states.
“Our goal was to immerse ourselves in the culture — lots
of good food, wine and company — then, to uncover the
highest quality, select foods from small producers, who
might not otherwise find their way to our customers,”
says Paul. “Most of the products we came home with are
made by small, family operations that put great passion
and care into their foods. The Italian culture supports
this model much more so than the American ‘food giant’
industry. It’s refreshing — and quite tasty.”
From pastas and sauces to vinegars and cheese, our team
came back with an exclusive selection of limited-time-only
foods they felt represent the very best of the Italian menu.
It’s a month-long celebration and you’re invited:
The Italian Table — Mangia Italiano!
Illustrations by Justin Guerino
Who’s Paul Abbott?
As Category Manager for Center Store, Paul
Abbott’s job is to seek out the most exciting,
innovative, unique and DELICIOUS products
available! He breaths, sleeps, and of course, eats
food, traveling to shows all over the world to bring
you spectacular, signature products you won’t find
anywhere else!
2. Market District Newsletter: The Italian Table
MarketDistrict.com
ITALIANAVERA® Sughi & Affini Pasta Sauces
Italianavera is a line of sauces handmade with fine ingredients like fresh tomatoes from Naples. Each sauce is a
traditional recipe you would eat at a good restaurant in Italy. As an added bonus, the packaging conveys the style and
elegance of Italy, which we find appealing. Simply heat in a frying pan or pot, pour over freshly drained pasta with a
drizzle of extra virgin olive oil and a bit of shredded Parmigiano Reggiano®. Perfecto!
• Mamma Mia — Winner of a 2015 sofi™ Award at the Winter Fancy Food Show, this natural tomato sauce is rife
with fresh, hand-cut eggplant, extra virgin olive oil and a touch of just-picked basil. A classic Sicilian recipe, it is
spectacular in lasagna, penne baked with Provolone, and more. My goodness, it’s good!
• Aulive e Chiappariell — An all-natural tomato sauce made with the best
Gaeta olives and Sicilian capers from Pantelleria, Aulive e Chiappariell is a
recipe typical of the Neapolitan tradition. Commonly known as puttanesca,
it is called by its original name: olives and capers. The aromatic scent of
these ingredients gives this sauce its distinct flavor.
• Italianavera al Basilico — Tomato and basil, two classic ingredients
of Italian cuisine, inform this sauce with delicate taste but substantial
character. It is prepared using only the best Italian tomatoes, high quality
extra virgin olive oil and lots of just-picked basil. Kids love this!
LaSelva Sauces & Vegetables
Family owned and committed to pureness, LaSelva foods are truly one of the
finest we’ve tasted. There were more, but these were the ones we simply
couldn’t pass up!
• Passata di Pomodoro Sauce — A strained tomato sauce bursting with
pure
tomato flavor.
• Organic Tomatoes with Basil — Another outstanding LaSelva sauce
with the addition of fresh basil. Simply delightful.
• Organic Grilled Aubergines in Oil — Eggplant that is stunning served
simply as an accompaniment to fresh Italian breads and awesome over pasta.
• Organic Grilled Courgettes in Oil — Zucchini at its Italian best, rich in
grilled flavor.
• Basil Pesto with Pecorino Cheese — Simply put, the best jarred pesto
we’ve ever tasted. You can quote Paul on that.
Maestri Pastai Selection Artisan Pasta by
Giovanni Castiello
It’s true. Every part of Italy — every city — has it’s own
pasta with different shapes and forms. Giovanni Castiello,
founder of Maestri Pastai, has taken great care to choose
only the best raw materials for his recipes, which are true
to his mother’s. Says Giovanni, “It took my mother seven or
eight hours to prepare, dry and cook a dish of pasta. I used
to ask why, and she would answer, ‘If you do something
well, you show love.’”
See backa
page for
F
$1 OFn
coupo !
This is the secret to Maestri Pastai; you can taste it.
We are particularly fond of the 52 cm versions that are far
longer and more substantial than most cuts — especially
the Spaghetti al Nero di Seppia (spaghetti with squid ink),
which is quite stunning when served as the centerpiece
to a meal. These are exceptional quality pastas for a very
reasonable price. Also available in Bucatini al Bronzo,
Pappardelle, Penne Rigate, Cavatelli, Orecchiette,
Creste di Gallo, Ricciarelle al Bronzo (52 cm) and
Maestri Fettuccine (52 cm).
MarketDistrict.com
Market District Newsletter: The Italian Table
3.
“the geometry
of
pasta
The Perfect Shape,
The Perfect Sauce”
This cookbook is an exceptional find for anyone who loves pasta
(who doesn’t?). Co-written by Caz Hildebrand and Jacob Kenedy,
owners of The Geometry line of pasta, it explores a diversity
of pasta morphology, from wheels and tubes, to twists, folds
and grooves — agnolotti to ziti. The book starts with the basics
demystified: salt, fat, cooking, and quantity, then covers dry vs.
fresh, and provides recipes for several pastas and three authentic
sauces that form the foundation for many of the other sauces in the
book. In addition to historical anecdotes, one learns how shapes
are created to maximize surface area and sauce delivery. And, it’s
really cool looking with beautiful images and drawings!
The Geometry of Pasta Pastas
Made from 100% Tuscan durham wheat, these fantastic Italian,
artisan pastas are made in the traditional way, slowly dried at room
temperature and drawn through bronze dies to create a rough
surface texture that collects plenty of sauce. We recommend
you try the pici, a rustic, thick-cut spaghetti that is particular to
Tuscany. It’s like thick spaghetti wound into small birds’ nests. Find
all Geometry of Pasta varieties in cool, eye-catching, geometric
boxes containing Spaghetti, Conchiglioni, Tagliatelle, Penne Rigate,
Pici, Fusilloni, Fusilli or Farfalle.
“The best pastas
use a traditional
Italian bronze die
cut to give the final
shape a texture that
holds sauce. They
are made with highprotein semolina flour,
regional Italian water
and a long, patient
drying process. It
is very similar to
proofing bread slowly.
By air-drying, the
pasta maintains
its rough, powdery
exterior. Both of the
lines we selected stay
true to this homemade
model with the cuts
appealing to a variety
of sauces.” — Paul Abbott
Fusilli
Farfalle
Penne Rigate
Pici
Tagliatelle
Conchiglioni
MarketDistrict.com
Illustrations by Danielle Brunner and Justin Guerino
Spaghetti
casale toscano
A Bit of Tuscany in Every Bite
We purchased a number of this company’s products because their commitment to original recipes and quality kept
proving itself again and again. It’s like everything they do was done in an Italian grandmother’s kitchen. We couldn’t
argue. We just kept eating!
Spice Rubs
• Bruschetta — Garlic, sea salt and black pepper. Use with white meats or veggies — or, um, to make bruschetta.
• Grigliata — Garlic, sea salt, sweet red and green pepper, and black pepper. We like this on grilled meat and fish.
• Delicata — Rosemary, black pepper, sea salt, bay leaves and chili pepper. Add kick to white meat and poultry.
• Pescato — Rosemary, garlic, sea salt, parsley, oregano and lemon zest. Killer on fish, seafood and veggies.
• Carne Rossa — Rosemary, sage, bay leaves, sea salt, oregano, thyme and garlic.
“Carne” clearly means ideal for pork, lamb and beef!
Authentic Italian Risotto
Made from traditional Arborio rice, risotto is one of the most delicious and
sophisticated elements of the traditional northern Italian menu — creamy, tender and
subtle. These gourmet mixes allow you to make exquisite risottos at home with ease.
Simply toast in butter, add a glass of wine and simmer.
• Ortolano — Mixed vegetables, herbs & spices
• Agli Asparagi — Asparagus, onion, herbs & spices
• Funghi Porcini — Porcini mushrooms, herbs & spices
• Spelt & Vegetables — Can you guess?
Oil & Spice Blends
These classic blends of Italian extra virgin olive oil and spices make adding extraordinary
flavor to sautéed vegetables, pastas and more just a matter of a deft drizzle. And, do use
them as dipping oils!
• Caprese — Extra virgin olive oil, garlic, tomato and basil
• Bruschetta — Extra virgin olive oil, garlic, black pepper and basil
• Arrabbiata — Extra virgin olive oil, garlic, parsley, chili pepper
Italian Condiments with Cooked Grape Must
These thick, tart vinegars are made from real grape skins and seeds cooked
down and allowed to acidify. We use them in so many ways —
on salad, fresh cheeses, shellfish, white meat, fish (raw &
cooked), grilled veggies, fresh fruit, ice cream, even cheesecake.
Buy a lot. They are supremely addictive, extremely limited
in availability and you won’t want to run out. Available in
Sangiovese, Lambrusco & Cabernet.
“These are tremendous. We sought
them out, as we had brought them
in before and were blown away
by how fast they sold. One of my
absolute favorites.”
— Paul Abbott
MarketDistrict.com
5.
italy
more from
More for You!
Sorgente Toscana Fonte de’ Medici Natural Mineral Water
Fonte de’ Medici water claims to synthesize the values and magic of the Tuscany landscape. And really, it does. You can
actually taste the natural purity of the land. Now, just close your eyes … available in still and sparkling varieties.
Jaetus Organic Balsamic Vinegar of Modena
Blending organic wine vinegars and grape musts from different vintages,
this balsamic is aged for a high quality, traditional sweet/sour flavor.
Pasta D’Acciughe Marca Triglia Anchovy Paste
We chose this particular brand for its simple, iconic packaging and
clean ingredients. Just anchovies and salt. A Caesar salad
dressing godsend.
Eugenio Brezzi Tartufi
These luxurious summer truffles, harvested from May to
August, are found in the southern part of Italy. A Mediterranean
delicacy, their rare and tender flavor makes them extraordinary
with meat and pasta. Or, slice on toasted Paesano bread from
our Bakery, drizzle with garlic olive oil and top with
fresh tomatoes.
Illustrations by Mark Kinan
MarketDistrict.com
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ita Percorino Pedigree
The
Patti’s mission on our trip was to bring back limited-time-only cheeses that speak to the intensity of the Italian cheesemaking legacy. She focused on some of the finest Pecorinos to be found.
Pecorino is the name given to Italian sheep’s milk cheeses, and specifically, to four varieties of Pecorino, which enjoy
Protected Designation of Origin (DOP). Pecorinos are traditional, hard, drum-shaped cheeses that come in a variety
of flavors determined by age and ingredients. Aged Pecorinos are hard and crumbly with buttery, nutty flavors. Young
Pecorinos feature a softer texture with mild, creamy flavors.
Patti selected Pecorinos that represent the range of this classic cheese. The first three are made by Caseificio Busti,
who pride themselves on the careful selection of milk, the salting process (they use only salt from the salt flat of
Volterra), the hand-forming of cheeses, external treatment with natural products like extra virgin olive oil and tomato
paste, and finally, slow maturation on shelves of spruce and beds of straw in controlled, natural environs.
Many of the others are made by Sardaformaggi. Located on Monte Acuto, a pastoral area in northern Sardinia
renowned for the production of a sheep’s milk, Sardaformaggi follows an artisan recipe that involves aging the cheese
700 meters above sea level. No other cheesemaker can reproduce the qualities of environment and ingredients that
make these Sardinian Pecorinos so superb.
• Pecorino with Truffle — Spread this on Tortano bread from our Bakery.
• Pecorino with Honey & Pistachios — A fab dessert cheese & Patti’s fave!
• Pecorino Glazed with Tomato (Marzolino) — You have to try this one! Trust us — or Patti.
• Pecorino with Grappa — Allowing for a little Greek influence.
• Fresh Tuscan Pecorino (DOP) — Everything you are looking for in this young, Italian classic.
• Mature Tuscan Pecorino (DOP) — The Italian classic with a little age for a little edge.
• Pecorino Nero di Tiburzi — Made with milk from black sheep, with the addition of milk enzymes, rennet and
salt, and aged 60-70 days.
• Ginestrino Peperoncino — A cow’s and sheep’s milk cheese with a touch of hot chili, which is enhanced when
seasoned with extra virgin olive oil.
• Terre Brune Seasoned Sheep Cheese — A grainy, white Pecorino with an intense flavor and a well-balanced
array of Sardinian perfumes and aromas. Slightly spicy. Amazing with pears, nuts, blueberry jam or berries.
The Busti Pecorino with Honey & Pistachios really jumped out at me with its
beautiful green exterior. Then, when I tasted it, I simply fell in love. The Pecorino is
young, fresh and mild and the edible rind of mixed
flower honey and pistachios is absolutely on-trend.
Pistachios and honey are popping up everywhere with
a fruity aroma and delicious crunch!
— Patti Tavelli
MarketDistrict.com
Illustration by Justin Guerino
Who’s Patti Tavelli ?
Patti, our Category Manager for Deli, has
spent nearly six years on the cutting edge
of what’s hot and what’s not in the tasty
world of fresh foods. Armed with a tangible
love for flavor and nuance, she explores the
ever-changing landscape of artisan cheese,
specialty meat and accompaniments to make
our Deli the delight of the town.
7.
keep
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our aisles
for More Italiano!
Antipasti Bar
The Start of Something Great
Our Antipasti Bar is home to a generous selection
of classic Italian antipasti, from Gorgonzola-stuffed
olives and roasted red peppers to Ciliegine with cherry
tomatoes and marinated Mozzarella Bocconcini.
Add intense Italian flavor and color to your meal when
you begin right here!
Chicken & Pork Italian Sausages
Housemade Sweet & Hot
We make our sweet and hot Italian sausages fresh
in-store in both chicken and pork varieties. You won’t
find a better Italian sausage — except maybe in Italy.
Authentic Italian Charcuterie
Meat the Real Thing
Salumi is the Italian word for charcuterie. It’s a general
term that includes classic cured and ground Italian meats
such as prosciutto, pancetta and salami. We carry a wide
variety of salumi in our charcuterie, all made according to
authentic Italian traditions and from 100% pork.
Salame is a type of salumi made with chopped meat.
The meat is stuffed into casings, fermented and aged.
During aging, salame develops a soft white coat of
aromatic mold that protects it from excessive drying and
enhances its flavor. Look for everything from cacciatore
to soppressata in our Charcuterie Department.
Imported Market District Pastas & Artisan Pasta Sauces
Like all quality pastas, ours are made with 100% semolina flour. We partner with a specialist
in Southern Italy, who is both the miller of the wheat and the maker of the pasta. The pasta
is then extruded through bronze dies (vs. modern Teflon® ) to provide its signature texture.
Note the visibly rougher surface, which holds more sauce. After extrusion, the pasta is
slowly dried to retain its fresh, bread-like flavor and firm consistency.
Our pasta sauces are made with 100% fresh Italian plum tomatoes. Ingredients include fresh
garlic, imported olive oil, real cream and freshly chopped herbs and vegetables. They are
cooked in small-batch sauté pans to distribute heat and are available in Arrabbiata, Tomato
Vodka, Tomato Basil, Marinara and more!
Imported Italian Market District Gelato — Creamy & Dreamy!
Market District gelato is made to evoke the original Italian gelato experience with 20% less
air than most gelato for super dense, creamy richness and genuine Italian ingredients like
Sicilian blood oranges & Piemonte hazelnuts.
We also serve gelato in the Sweets Shop at select Market District locations. See your store
for details.
A Little Italy in Our Bakeries
Lest we forget, our Bakeries are a treasure trove of traditional Italian-style goodies ranging
from our rustic Tuscan, Tortano, Focaccia and Ciabatta breads to tiramisù, cannoli and
biscotti. Stop by today for a little dolce, won’t ya?
MarketDistrict.com
Chef Crystal Shares Her Own
italiaien
ces!
masterp
Michelangelo step aside … this month, Chef Crystal got out her palate and brushed up a few Italian favorites that recall
the Renaissance with each and every bite!
Kale & Cannellini Crostini
Serves
Compliments of Chef Crystal Baldwin
• 1 loaf Ciabatta sliced 1/2-inch thick (in our Bakery)
• 2/3 cup Market District extra virgin olive oil
• 1 clove garlic, whole, plus 4 tsp. garlic minced
• 1 tsp. kosher salt
• 1/2 tsp. black pepper, to taste
• 2 bunches Tuscan kale, tough stems trimmed
• 2 tsp. crushed red pepper
• 15 oz. can cannellini beans, rinsed
and drained
• Zest and juice of 1 lemon
• 1-1/2 cups Ricotta
8-10
Prep Time
15 min.
Cook Time
15 min.
Illustrations by Matt Walker
1. Heat oven to 400°F. Place bread on a baking sheet and drizzle with 1/4 cup oil; bake, until
toasted. Remove from the oven and rub with whole garlic clove.
2.Bring a large pot of salted water to a boil. Cook kale until crisp-tender, 2-3 minutes. Drain and chop.
3.Heat the remaining oil, garlic and crushed red pepper in a large skillet over medium-high heat; cook until garlic is
fragrant. Add kale and cook, stirring occasionally, for 5 minutes.
4.Stir in the cannellini beans and cook for another 2 minutes. Stir in the lemon zest and juice; season with salt and
pepper. Remove from the heat and set aside.
5.To serve, spread Ricotta over each bread slice; top with the kale mixture.
Nutritional Information (Per serving): Calories 440, Fat 23g, Sat. Fat 5g, Trans Fat 0g, Cholesterol 20mg, Sodium 660mg, Total Carbohydrate 48g, Fiber 6g, Sugars 4g, Protein 17g,
Vitamin A 360% , Vitamin C 240% , Calcium 30% , Iron 25%
Nutritional values are based on data from the USDA National
Nutrient Database for Standard Reference. Actual nutritional values
may vary due to preparation techniques, variations related to
suppliers, regional and seasonal differences, or rounding.
MarketDistrict.com
9.
Vegetable Stracciatella
Serves
• 1 Tbsp. Market District olive oil
• 1 cup onion, chopped
• 1/2 cup carrots, chopped
• 1/2 cup celery, chopped
• 1 clove garlic, minced
• 1-1/2 qt. Market District chicken stock
• 1/2 tsp. salt
• 3 cups spinach, chopped
• 3 eggs
• 1/4 cup Parmigiano Reggiano® cheese,
grated plus more for serving
• 1/4 tsp. pepper
• Pinch nutmeg
• 1 Tbsp. parsley, chopped
4
Prep Time
5 min.
Cook Time
5-8 min.
1. Heat olive oil in a medium pot over medium heat. Add onions, carrots, celery and garlic;
sauté for 1 minute. Add stock and bring to a simmer with 1/4 teaspoon salt.
2.Once stock is simmering, add spinach and cook for 1 minute.
3.Meanwhile, in a medium bowl, whisk together eggs, grated cheese, remaining 1/4 teaspoon salt, pepper and nutmeg.
4.Turn heat to low and add the egg mixture to the soup in a slow drizzle while continuously whisking, to make
shreds of eggs.
5.Serve the soup with sprinkled parsley to garnish and additional grated cheese.
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to
Fresh Pasta Dough
Serves
2
• 2 cups unbleached all-purpose flour plus
additional for kneading
• 3 large eggs
• 1 tsp. water
• 1 tsp. Market District olive oil
• 1 tsp. salt
Prep Time
15 min.
Cook Time
3
1. In a food processor, blend all ingredients except for additional flour until mixture just begins
min.
to form a ball.
2.On a lightly floured surface, knead dough, incorporating additional flour as necessary, until
smooth and elastic, about 8 minutes. Dough is best used immediately but may be made 1 day
ahead and chilled, wrapped in plastic wrap.
3.To roll pasta dough, set smooth rollers of pasta machine on widest setting. Cut dough into 4 pieces and wrap three
of them separately in plastic wrap. Flatten unwrapped piece of dough into rectangle and feed through rollers. Fold
rectangle in half and feed through rollers 8 or 9 more times, folding in half each time and dusting as necessary to
prevent sticking.
4.Turn dial down to next (narrower) setting and feed dough through rollers without folding. Continue to feed dough through, without folding, making space between rollers narrower each time, until narrowest setting is reached.
5.Halve sheet crosswise and arrange on a dry, clean kitchen towel, letting pasta hang over edge of work surface.
Roll out remaining dough in same manner. Cut dough while pasta is still soft.
MarketDistrict.com
Lasagna Bolognese
Serves
Bolognese
• 2 Tbsp. Market District extra virgin olive oil
• 2 lbs. ground veal
• 1 tsp. salt
• 3/4 tsp. pepper
• 2-1/2 cups onion, diced
• 1/2 cup carrot, diced
• 1/2 cup celery, diced
• 4 tsp. garlic, minced
• 1-1/2 cups red wine
• 48 oz. crushed Italian-style tomatoes
• 2 bay leaves
• 2 sprigs sage
• 2 sprigs oregano
Béchamel
• 4 Tbsp. butter
• 4 Tbsp. flour
• 5 cups milk
• 1 bay leaf
• Pinch nutmeg
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 pkg. Market District no-boil
lasagna noodles
• 1-1/2 cups Parmigiano Reggiano
cheese, grated
9
Prep Time
45 min.
Includes 20 min. Rest Tim
e
Cook Time
1hr. 20 min.
1. Preheat oven to 350°.
2.Bolognese: In a large sauce pan over medium-high heat, add olive oil and veal. Season with salt and pepper and cook
until browned. Add the onion, carrot, celery, and garlic. Cook another 10 minutes. Add the wine and cook until
the wine is evaporated. Add the crushed tomatoes, bay leaves, sage and oregano. Allow to simmer for 40 minutes
until thick.
3.Béchamel: In a separate sauce pot, melt butter. Add flour and stir until a roux is formed. Add milk slowly, whisking
constantly. Add bay leaf and nutmeg. Cook for 20 minutes until thick. Season with salt and pepper.
4.In a 9x13-inch baking dish, add a large layer of the white sauce and spread out. Add a layer of the red sauce and
spread out. Top with 1/4 cup of Parmigiano Reggiano. Add a layer of pasta. Repeat the process until the entire pan is
filled to the top. End with a layer of sauces and Parmigiano Reggiano. Bake uncovered for 40 minutes. The top should
be nice and crusty brown.
Who’s Crystal Baldwin?
Chef Crystal Baldwin has more than 25 years
experience catering and as a personal chef, cooking
for high-end restaurants, corporate facilities
and higher education. A native Pittsburgher, she
graduated from Pennsylvania Culinary Institute, but
her years at Penn State studying nutrition science
left her an avid Nittany Lions fan. Today, Crystal is
committed to feeding your excitement for cooking
and creating a dynamic environment to learn and
experience new foods and flavors.
MarketDistrict.com
11.
VINO
O
N
IwitThAOliLvieIA
r Kielwasser
How could we go to Italy and not buy wine? We couldn’t. So Olivier, our Wine Expert, went on a grape escape and
came back with outstanding wines from small, family-owned estates. All are a true expression of their terroir and overdeliver in quality for a very reasonable price. Find them in our Ohio stores — worth the trip, and we would know!
Vino Bianco
Tuscany
Tuscany
Vento
Piedmont
Piedmont
Tuscany
Tuscany
• Fattoria San Felo Vermentino “Le Stoppie” — “Stoppie” refers to the stalks of wheat that remain after
harvest. Given the vineyards of San Felo were once wheat fields, this crisp, aromatic, fragrant wine is aptly named.
More mineral than floral, its medium body works best with foods of delicate structure, such as fish (sea bass), pesto
and salads. Just $9.99, SAVE $8!
• La Pieve Maremma Bianco “Bio” — This organic, vegan white is a blend of Vermentino, Verdicchio and
Sauvignon Blanc. Soft, round, floral and medium-bodied, it pairs nicely with light hors d’oeuvres, fish, seafood or
poultry. Also, lovely as an apéritif. Just $9.99, SAVE $6!
• Gasparetto Prosecco Superiore — Crisp and refreshing, this bubbly is slightly floral with notes of peach and
pear, vibrant acidity and a light body. I like it with antipasti, seafood, spicier Asian cuisine, shrimp and sushi.
Just $12.99, SAVE $7!
• Pietro Rinaldi Moscato d’Asti — This elegant wine is lightly sweet with a slight spritz and intense notes of fresh
fruit and acacia honey. Its sweetness complements similar foods like fresh berries or melon, as well as desserts like
pastries and sorbet. Just $12.99, SAVE $7!
Vino Rosso
• Castino Barbera — Crisp and fresh with bright cherry
flavors and chocolate notes, this is a soft wine that mellows
food. That said, it goes well with barbecue (especially ribs),
ripe cheese, rich pasta dishes and pizza, of course.
Just $7.99, SAVE $7!
• Italo Chianti Riserva — “Riserva” means this Chianti
has been aged 24 months. Its inspiration is traditional, but
style is modern and bold with loads of spice, cinnamon and
dark berry. When pairing, match its medium body weight
with similarly weighted foods like roasted chicken, steak,
tomato-based sauce dishes and veal.
Just $14.99, SAVE $9!
• Emanuela Tamburini Brunello di Montalcino
Full-bodied with flavors of plum, cherry, blackberry and
raspberry jam, along with hints of chocolate, vanilla and
licorice, this wine is toned on the palate. High in acidity, it
balances richer foods and goes well with cheese (esp. aged
Asiago, Gouda and Pecorino), venison or game birds, lamb
and steak (aged and/or grilled). Just $39.99, SAVE $20!
Who’s Olivier Kielwasser?
A native of Alsace, France, Olivier started in
retail in the late 1980s in Chicago and then
Houston, Texas, before joining our team
in 2003. A Certified Specialist of Wine, he
travels the world searching for incredible,
unique wines that deliver enjoyment and value
to our customers. This is his passion.
MarketDistrict.com
H a lloween Tr eats
in Our Sweets Shop
treats — so
It’s October and that means our Sweets Shop is filled with horribly yummy
Scarecrow
and
Worm
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Pumpki
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Gummi
good, it’s scary — like popular Halloween
go!
they
fast
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frightfu
how
varieties, just $4.99 lb. Fill a bowl and see
e artisan truffles ?
Or, how about Moonstruck Chocolate Company’s handcrafted, signatur
Pacific Northwest
the
from
nts
ingredie
fresh
Talk about bewitching! Crafted with the finest
Ghosts,
Butter
Peanut
g
includin
s,
varietie
and beyond, they come in ghoulishly spooky
. Yick,
Spiders
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Chocol
Dark
or
Milk
and
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Frankenstein Toffee, Popping Praline Mumm
but YUM! $2.25 ea.
crisp, green apples
Then, move on to our horribly good housemade Caramel Apples: fresh
chocolate.
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callebau
Belgian
nt
decade
a
dipped in rich, buttery caramel and then in
$5.99. Or, try
for
nuts
with
l
carame
or
$3.99,
Buy them in our traditional caramel apple,
®
Dark Chocolate
,
Drizzle
ate
Chocol
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M&M’S
g
our gourmet, candy-rolled varieties includin
about it!
bones
no
—
nt
Decade
ea.
$8.99
Chips, Rocky Road, Pecan Caramel or Toffee,
ES!chocolates.
OCOLadeAT
ANIStracHkedCH
LY SP
ED-TwhiIMle weE-werON
ish
Span
LIMIT
nt
dec
e
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e there, got a little side
t to Italy and
We wen
I mean, how could we not ? Si?
he, Barcelona
Hojas Finas de Chocolate con Lec
• Spanish Chocolate Amatller,
your mouth.
t
te are beautifully craf ted and mel in
These thin leaves of pure milk chocola
.
Available in 32% and 70% cocoa tins
ers
olat
Xoc
• Simón Coll
g.
te with distinct parchment packagin
Large bars of unique Spanish chocola
Cacau).
(50%
cocoa) and Cacau and Xocolata
Available in Xocolata Amb Llet (32%
NEW! MARKET DISTRICT
Pumpkin, Apples & More!
FALL FLAVORED FOODS
When it comes to the season, we’re all over the flavors! For instance,
check out our new Pumpkin & Sage or Goat Cheese & Apple
Ravioli — not just autumn seasoned, but Italian, too (how apropos).
Chef crafted and award-winning, the former is a savory blend of
slow-roasted pumpkin, fine cheeses and toasted sage, and the latter,
a sweet and savory blend of creamy goat cheese balanced with diced
apples tossed in cinnamon. Both make a fabulous main dish or colorfu
l,
seasonal side with just a bit of garlic butter and Pecorino to top.
Add to the ravioli (not literally) these new fall coffees and syrups and
you’re good to go till Jack frosts!
• Pumpkin Spice K-Cup ® Packs or Ground Coffee
• Winter Blend Ground Coffee
• Peppermint Bark Ground Coffee
• Apple Butter Syrup
• Pumpkin Spice Syrup
MarketDistrict.com
13.
OWN YOUR
BEAUTY
with Lexie Totu ra, South Hills, PA
Lexie studied Fashion & Retail Merchandising at The Art Institute of Pittsburgh and trained abroad in Paris and London.
She also studied Cosmetology at Empire Beauty School, where she specialized in hair color and make-up artistry.
She most recently came to our South Hills store from our Fox Chapel location.
Lexie combines a creative and scientifically based approach to beauty and skin care. She considers everything from the
molecular size of the ingredients to the chemical composition of hair and skin — and most importantly, how and why a
product works.
Her passion is helping women realize their unique beauty. “Women can be SO critical of themselves, when in reality,
they are more beautiful than any magazine model,” says Lexie. “Helping you enhance what you have and see your own
beauty makes my job fabulous!”
Our Beauty Experts hold events to introduce you to hair, skin and/or nail-related products, promotions, techniques
and fashions. They also do makeovers and are happy to suggest the best products for you. For details, see our in-store
chalkboard calendars, social media sites or e-mail us at [email protected] and remember, all Beauty Expert
services are FREE!
Giovanni Eco Chic® Cosmetics — Natural Haircare for the
Fashion Forward
In the spirit of our Italian issue, we’re featuring Giovanni, one of our favorite haircare
lines founded by Italian-American stylist Arthur Guidotti. The #1 selling natural
haircare line in the United States, Giovanni essentially erased the lines between
natural and professional haircare, introducing natural styling aids, hair treatments,
hair re-constructors, setting lotions and the like outside of the salon setting.
A Hollywood salon success story, Arthur Guidotti created a chic alternative for
the natural consumer — a world of sophistication never before seen. Today, we
can choose from a plethora of products to achieve a unique look and style without
substituting for unnatural alternatives.
At Market District, we carry a large variety of Giovanni hair, body
and facial care products, including bar soaps, body wash, lotion,
shampoo, conditioner, styling products and facial cleansing wipes,
$4.99 – $11.99.
MarketDistrict.com
COLANDER OF EVENTS!
Come Meet Chef
MICHAEL SYMON
of ABC'S The Chew!
Chef Michael Symon, a James
Beard Foundation award-winning
chef, restaurateur, television
personality and author, joins us
to share recipes from his latest
book, Michael Symon’s 5 in 5 for
Every Season — 165 Quick Dinner,
Sides, Holiday Dishes and More!
Michael brings his formula for five
fresh ingredients that cook in five
minutes and his Midwestern charm
to a meet and greet appearance
and autograph signing. Tickets
are FREE but limited. Visit
MarketDistrict.com/Events
to reserve yours today!
October 3
South Hills, PA 11 a.m.
Robinson, PA 2 p.m.
The Organic
Gardeners
Present
How to Prepare
Your Garden for Winter
Come learn tips, tricks and more from organic
authorities, columnists (Jessica and Doug with the
Pittsburgh Tribune-Review) and co-hosts of KDKA Radio’s
The Organic Gardeners.
Sunday, October 18
South Hills, 9:30 a.m. • Water works, 12:00 p.m.
Township of Pine, 2:30 p.m.
Magical
Wine Dinner
with Sommelier Mark Fine
& Exclusive La Posta Fazzio Malbec
Join Mark — a Vine Connections sommelier and
applauded magician — for an “edu-taining” evening of
delicious wine pairings, comparings and wizardry. Each
course pairs a recipe from Chef Jacques Pépin, host of
PBS’s Jacques Pépin: Heart & Soul, with a hand-picked
Argentinian wine. The focus will be on La Posta, growers
and makers of Fazzio Malbec (found only at Giant Eagle
and Market District) and Pizzella Malbec, both rated 90
points by Wine & Spirits, 2015. Guests will also taste
La Posta Tinto Red and more. Enter for a chance to win
Jacques Pépin’s most recent cookbook or a copy of Vino
Argentino, get recipe and pairing tips, and if you’re lucky,
a trick or two to impress your foodie friends! The first
dinner is October 21 and will tour our stores for a month.
See www.MarketDistrict.com/Events for details.
Take Your Seat: The
Italian Table
Mang ia Ital iano!
It’s a weekend of Italian
feasting! Join us to sample
limited-time-only imported
Italian foods and Italian specialty
dishes made by our Chefs. Plus,
cooking demonstrations, live
entertainment and more!
October 23-25
Try it for FREE!
Up to a $9.95 Value!
Service fee waived on first order.
It’s Like Having 25 Hours a Day!
CurbsideExpress.com
MarketDistrict.com
Curbside Express is available at our Robinson, South Hills,
Township of Pine & Waterworks, PA stores, Dublin, Green,
Grandview Yard, Kingsdale & Solon, OH stores and our
newest location — Carmel, IN!
15.

Locations - Market District

Transcription

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