Perk Up and - Market District

Transcription

M
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Perk Up and
In This Issue:
New Market District Coffees
Coffee Recipes, Beers & More!
St. Patrick’s Day Irish Coffee
Cover illustration by David, Graphic Artist at our Shadyside, PA Market District
Newsletter
NEW
Market District
Coffee
It Rules the Roast!
After months and months of groundbreaking work, we bring you NEW Market District coffee with:
• More careful selection of premium green coffee beans prior to roasting
• Optimized batch roasting size and time to allow better roast development
• A richer finished cup with distinct varieties that span roasting preferences from light to dark
• Several single origin coffees from Kenya, Sumatra and Colombia along with signature blends like Kona, Jamaican and
Moka Java
• New blends like Italian and Espresso roasts
• Precision coffee grinding for consistent brewing
• New packaging technology to ensure freshness
• Our 100% satisfaction or double your money back® guarantee
Worth the Grind
After six years selling our Market District coffee, something was brewing: as believers in perpetual improvement,
we felt it was time to re-evaluate. When John Notte, Category Manager of Coffee and Dispensed Beverages, joined our
Team, we really perked up. Revamping our coffee line would be a long process, but we poured our hearts into it.
We began by engaging 40 coffee roasting companies, 19 of which made it to the table. We assessed their quality
assurance certifications, customer referrals, reputations in the coffee world and just how much Joe they could
realistically supply. We also asked them if they had a comprehensive, world-class Research and Development Lab with
experts that knew exactly how to test, analyze, adjust and perfect. In the end, it would cinch the deal.
Then came three phases of sensory evaluation. First, we developed taste goals for the different blends and single-bean
varieties we wanted to sell — flavor profiles and variables for evaluating them. Some were adjusted and others
filtered out.
Next, six coffee profiles were given to our 19 candidates to determine roasting qualifications. The coffees that came
back were subject to a blind taste testing or a “cupping” (see page 3). The results of the tasting helped determine two
final roasting candidates.
The cofFee
Illustration by Mark Kinan
bean
2.
from field to cup
The coffee plant takes 3-4 years
to bear fruit. The fruit, called the
cherry, turns a bright, deep red
when ripe.
Once dry, the raw bean is
separated from the cherry.
Market District Newsletter: Perk Up and Cook More!
After a series of polishing,
grading and sorting processes,
the bean is ready to be roasted
and enjoyed.
MarketDistrict.com
Another Cup
A final phase was conducted to evaluate the roasters’ ability to maintain
quality when producing a lot of coffee. Once again, we did a blind-taste
cupping — cup after cup after cup — until finally we felt confident
choosing a new roaster/partner.
But we were just getting started. We spent weeks determining taste,
roast color, precision grind and packaging. And when the first beans came
out of the roasters, we were there adjusting and enhancing until we could
officially approve every variety. Then, when the beans arrived at our
warehouses, we tested to ensure quality and consistency — again, which
laid the groundwork for an on-going Quality Assurance (QA) Program to
guarantee our coffees remain at their brewing best!
Cupping — Sip Service
All of our sensory evaluations followed the Specialty Coffee
Association of America’s (SCAA®) official coffee cupping procedure
and scoring methodology, which includes evaluating numerous
characteristics: fragrance & aroma, body, acidity, aftertaste,
sweetness, clean cup, as well as detecting taints or faults.
These categories were designed to remove subjectivity, replacing
“I like this coffee” with “this Colombian coffee outscores another
because it has brilliant acidity and sweetness.”
Who’s John?
John began his career
selling coffee, moved to
sourcing and roasting, then
to implementing specialty
coffee programs before
becoming Category Manager
of Coffee and Dispensed
Beverages for us in 2013.
He’ll talk to anyone about
the pleasures of a great cup
of coffee … clearly!
Dietitian Tip
Cof fee is virtua
lly calorie free
, but watch
out for the ex
tras you add to
yo
ur cup
— cream, suga
r and syrups/fl
avorings
can add up quic
kly!
Cupping was ritual during our selection process. First, we
inhaled the fragrance of the grounds (heavenly) before
filling cups with 195°F water. Then we waited for the
crust of the coffee grounds to be “broken” (a few
long minutes). Finally, we removed any grounds
floating on top and the slurping began (it’s a
distinctly noisy process). We recorded all notes,
scores and comments, which were then turned in
to our QA Team Specialist who tallied results.
Illustration by Justin Guerino
This process was invaluable in determining
enhancements to our coffees. It also educated our
Team about taste characteristics and how to incorporate
those tastes into new blends.
Java Fact:
An 8 oz . cup of co
ffee
cont ains an averag
e of
95mg of caffeine.
MarketDistrict.com
3.
NEW
Market District
C ffee Profiles
All new Market District coffees are available in 12 oz. whole bean and ground, air-tight bags for $6.99
as well as house roasted in our bulk section for $8.99 lb.
Light & Medium Roasted with
Balanced Body & Flavor
•Colombia
• Breakfast Blend
• Decaf Breakfast Blend
Flavored Coffees — Light Roasted &
Well Balanced
•Hazelnut
• Decaf Hazelnut
• French Vanilla
• Decaf French Vanilla
Medium Roasted with Medium Body,
Complex & Unique Flavor
• Kona Blend
• Single Origin Kenya
• Moka Java
• Jamaican Blend
Darker Roasted with Medium to Heavy
Body, Smoky & Deep Bold Flavor
•Espresso
• French Roast
• Single Origin Sumatra
• Italian Roast
Brewing Basics, It’s Not Pot Luck
How you brew your coffee is a variable that greatly affects its taste.
Hot water acts as a solvent to wash the solids out of the coffee grinds
and into the brew. Five main factors influence your brewing results:
4.
• Water-to-grinds coffee ratio
Use the recommended ratio or adjust to suit your taste. We suggest
starting with 2 tablespoons of coffee per 6 ounces of cold, fresh water.
• The Grind
A finer grind means more flavor and a slower extraction time because
more coffee surface area comes in contact with the water.
• Water Temperature
The industry standard (and we agree) is 195°F.
• Contact Time
This refers to the time grounds are in contact with the water. If the time
is too short, the cup the coffee will be under extracted and weak; if too
long, the coffee will be too strong.
•Agitation
Stirring the coffee, whether manually or by pouring water over the
grounds, affects coffee flavor and intensity of the flavor by increasing the
contact of water with the grounds.
MarketDistrict.com
Laying the Groundwork, The Importance of Your Coffee Grind
Grind affects many aspects of coffee flavor and varies depending on your brewing method, so a good grinder (if you
like to grind fresh) is certainly a plus! We like the Cuisinart and here’s why:
Cuisinart DBM-8 Supreme Grind™
Automatic Burr Mill
Suggested Market District Recommended
Coffee Variety
Grind
Brew Style
French Press
A typical French press involves
mixing hot water and coffee together
for a few minutes then pressing the
plunger to trap the coffee grounds at
the bottom of the beaker.
Try single origin Sumatra for a fullbodied cup or get some of the most
interesting smoky flavors by steeping
the Italian Roast in the press. If
you prefer smooth and balanced, the
Jamaican Blue Mountain Blend
steeps well and presents interesting,
fruity flavor notes.
Espresso
An espresso machine brews by
forcing pressurized water near boiling
point through grounds to produce
the thick, concentrated coffee that is
the base for many Italian beverages,
like cappuccino.
Our new Espresso Blend is a lighter
roast than American espresso, much like
you would find in Italy. It brews complex
but sweet with a nice cream and mild
aftertaste. Ideal for cappuccino and latte.
Single Filter Cup
This method allows you to control
your brew better than an automatic
single or drip pot machine. Simply
take note of the brewing factors on
page 4, place the funnel on your cup
and pour your water.
Our Kona and Breakfast blends are
recommended here.
Cold Brew
Cold brewing is known for its ability
to extract exceptional coffee flavor
while minimizing acids and oils,
making an awesome concentrate for
iced coffee or latte.
Our Moka Java or Kenya are highly
recommended for cold brewing because
of the interesting cocoa notes in the Java
and bright acidity in the Kenya. See a
simple recipe for cold brew coffee on the
next page.
Automatic Drip
Any of our coffees will do well here —
simply choose your favorite!
K-Cup
Buy a My K-Cup® reusable adapter
for Keurig machines.
Now you can try a variety of our coffees
and experiment/compare to your other
favorite blends.
MarketDistrict.com
Java Fact:
Coffee cont ains ch
lorogenic
acid and plant phen
ols,
which are powerfu
l
antioxidants that
may
protect from cellu
lar
damage.
For the money, this grinder releases maximum flavor and aroma from
the beans — and it’s totally automatic! Just select your grind from
the six options, the number of cups you want to brew (up to 32) and
press the button. It grinds the right amount of coffee, then shuts off.
Boom! Plus, it features elegant stainless steel styling, a removable
8 oz. bean hopper, convenient cord storage and you earn fuelperks!®
on your purchase, just $59.95.
Coarse
Fine
Medium-Fine
Extra Coarse
Medium
Medium-Coarse
5.
Cold Brewed Coffee
Compliments of Your Market District Recipe Development Team
Prep Time: 5 min., plus at least 4 hours for brewing
Ingredients:
• 3/4 cup Market District Moka Java or Kenya coffee, medium ground
• 3 cups filtered or bottled water (not distilled) at room temperature
• Ice, milk, sweetener and/or spices
Equipment:
• 32 oz. glass jar with lid
• Fine mesh strainer or gold coffee filter*
Java Fact:
1 cup of coffee is
a good
source of riboflav
in, a
B vit amin (10%DV)
.
Directions:
Spoon coffee into jar and pour in water. Stir until well blended and cover jar with lid. Place in refrigerator for at least
4 hours, or overnight for a stronger brew. Pour the entire contents through strainer into a pitcher or other large
container, discarding grounds. To serve, pour the cold coffee concentrate over ice and dilute with cold water or milk, as
desired. Sweeten or add spices, to taste. Makes 4 servings based on 1/2 cup coffee concentrate.
*A sieve with cheesecloth can also be used for straining.
Nutritional Information (Per serving for coffee only): Calories 0, Fat 0g, Sat Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g,
Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0% DV, Vitamin C 0% DV, Calcium 0% DV, Iron 0% DV
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.
6.
MarketDistrict.com
Coffee Makers, Don’t Be a Drip!
Our preference for coffee making is the BODUM ® French Press, which we use every day, so can attest to its style,
durability and function. Both models make coffee the way it should be, flavorful and toasty.
• Chambord French Press Stainless Steel Coffee Maker
A classic designed with the same craftsmanship as its original 1950s prototype, this is one of our favorites.
The only difference? The chrome plating process used to give the frame and lid a durable, shiny surface now
reflects environmentally correct manufacturing, and the polypropylene handle offers a comfortable grip, 3-cup,
$34.99 & 8-cup, $39.99.
• Brazil Black French Press Coffee Maker
This coffee maker epitomizes the BODUM motto beautifully: good design doesn¹t have to be expensive.
Offering everyone the opportunity to brew an amazing cup of coffee in a green way,
it’s our go-to for a coffee lover’s gift, 3-cup, $16.99 & 8-cup, $19.99.
• Spare Beaker
Just in case, 3-cup, $14.99 & 8-cup, $19.99.
• Espresso Tamper
Always handy to press down grounds just right, $3.30.
Gimme Some Sugar,
New Ways To Sweeten Your Joe
Sure, we still love the white, granulated stuff, but look how many exciting ways there are to add a dash of sweet to
your coffee now!
• Blonde & Amber Coconut Palm Nectar
These are low glycemic, high nutrient liquid sweeteners in drip free bottles. The amber has a rich, buttery
caramel flavor, so it is not only good in coffee, but on pancakes and yogurt, 11.5 oz., $7.99.
•SweetLeaf ® Liquid Stevia
Chemical-free, zero-calorie, zero-glycemic index, this sweetener is made by taking stevia leaves and extracting
their naturally sweet taste with cool, purified water. You can carry it in your bag!
Available in Regular, Chocolate, Vanilla, Toffee or Lemon Flavor Liquid, 2 oz., $13.99.
• Madhava Organic Agave Nectar
Made from the natural juice of the agave plant, organically grown and sustainably farmed, Madhava is gluten and
allergen free, vegan and has a low glycemic index. Because agave is 1.4 times sweeter than sugar you can use
less which reduces your calories, 11.75 oz., $4.89; Vanilla, 11.75 oz., $5.39.
• Organic Maple Sugar
Prized for its unique maple sweetness, maple sugar contains naturally occurring minerals like potassium and
calcium, 6 oz., $7.49.
• Organic Raw Cane Turbinado
Made by squeezing out the juice of freshly cut sugar cane and spinning it in a turbine to produce large, sparkling
golden crystals, turbinado’s unique flavor and texture is easy to prefer, 24 oz., $5.59.
• Demerara Sugar
Similar to turbinado, with even larger grains, Demerara is unrefined, with natural molasses flavoring. It works
in most recipes that call for sugar, adding a slightly crunchier texture, 16 oz., $6.19.
• Wholesome Sweeteners Fair Trade Raw Cane Sugar
A washed, raw cane sugar with a rich molasses flavor; Fair Trade certified, 1.5 lb., $5.49.
MarketDistrict.com
7.
with
Coffee!
We asked Chef Jacqui how she takes her coffee and she said in everything from flank steak to cake!
So we asked her for a few ground floor recipes and here they are!
Compliments of Chef Jacqui Little, RD
N
A
TI
TI
IE
D
Coffee & Maple Marinated Flank Steak
Serves: 6 Prep Time: 15 min. Marinating Time: 8 hrs. or overnight Cooking Time: 15 min.
Ingredients:
• 1-1/2 cups brewed Market District Sumatra or
Italian roast coffee, chilled
• 5 cloves garlic, finely chopped
• 1/4 cup stone-ground mustard
• 1/3 cup Market District pure maple syrup
• 1/3 cup Market District balsamic vinegar
• 1/4 cup Market District extra virgin olive oil
•
•
•
2 tsp. Market District bulk Yakima®
apple-smoked sea salt
1 tsp. black pepper
2-1/4 lbs. flank steak
Directions:
Combine all ingredients, except for steak, in a medium bowl and mix well. Reserve 3/4 cup of marinade for
sauce; store covered in refrigerator. Place steak in a large baking dish and pour marinade over top. Cover and
refrigerate for at least 8 hours or overnight, turning once. Set oven to broil. Line a broiler pan with aluminum
foil (or use a baking sheet with a wire rack atop) for easy clean up. Remove steak from marinade and place
on prepared pan; discard marinade. For medium doneness, broil 6-8 minutes, then flip over and broil another
6-8 minutes. Internal temperature must reach at least 145°F. Allow steak to rest for 3 minutes. Meanwhile,
warm reserved marinade. Slice thin strips of steak against the grain and place on platter; pour reserved
marinade over top and serve hot. Makes 6 servings based on portions of about 4 oz.
Nutritional Information (Per serving): Calories 300, Fat 14g, Sat Fat 5g, Trans Fat 0g, Cholesterol 95mg, Sodium 420mg, Total
Carbohydrate 7g, Fiber 0g, Sugars 7g, Protein 34g, Vitamin A 0% DV, Vitamin C 0% DV, Calcium 2% DV, Iron 15% DV
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.
Recommended Pairings:
Pair with a coffee-flavored stout such as Tröegs Java Head Stout or a bold, fruity Shiraz such as d’Arenberg
Stump Jump Shiraz from McLaren Vale, Australia.
Who’s Jacqui?
Dietitian Picks
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GiantEagle.com/Nut
8.
She’s the complete
package! From the
hills of Hollywood as a
personal chef, Jacqui, a
Registered Dietitian,
brings to our table her
Bolivian background and
love of all things food
and nutrition.
MarketDistrict.com
N
A
TI
TI
IE
D
Kona Coffee Rubbed Pork Tenderloin
Serves: 8 Prep Time: 15 min. Cooking Time: 30 min.
Ingredients:
• 2 pork tenderloins (about 2-1/2 lbs.)
• 2 Tbsp. Market District extra virgin olive oil, divided
For the Coffee Rub
• 3 Tbsp. Market District Kona or Kenya ground coffee
• 2 Tbsp. light brown sugar
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1-1/2 tsp. Market District kosher sea salt
•
•
•
•
1/2 tsp. black pepper
1/2 tsp. dry mustard
1 tsp. dried thyme leaves
Zest of 1 lemon
Directions:
Place pork in a large baking dish and coat with 1 tablespoon oil. Combine rub ingredients in a small bowl. Rub generously
on all sides of pork. Preheat oven to 350°F. Heat remaining oil in a large nonstick skillet over medium-high heat. Sear
pork for 5 minutes, turning to brown all sides. Transfer to clean baking pan and roast for 25 minutes, until the internal
temperature reaches 145°F. Allow pork to rest for at least 3 minutes. Cut into thin slices and serve hot. Makes 8 servings
based on 3-1/2 oz. per portion.
Nutritional Information (Per serving): Calories 200, Fat 7g, Sat Fat 1.5g, Trans Fat 0g, Cholesterol 75mg, Sodium 420mg, Total Carbohydrate 5g, Fiber 0g,
Sugars 3g, Protein 27g, Vitamin A 0% DV, Vitamin C 2% DV, Calcium 2% DV, Iron 8% DV
Serve this recipe with a Gewürztraminer. We like Chateau Ste. Michelle from Washington State.
MarketDistrict.com
9.
Coffee Soaked Olive Oil Cake with
Coffee Buttercream
Serves: 18 Prep Time: 30 min. Cool Time: 1 hr. Baking Time: 35 min.
Ingredients:
•
•
•
•
•
•
•
•
•
•
•
Cooking spray
2-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. Market District kosher sea salt
3 eggs
1/2 cup light brown sugar
1/2 cup sugar
1/2 cup Market District extra virgin olive oil
2 tsp. vanilla
1/2 cup low-fat milk
For the Coffee Syrup
• 1 cup brewed Market District Columbian or
Breakfast Blend coffee
• 1 cup sugar
For the Buttercream
• 2 sticks sweet cream butter, softened
• 2 cups powdered sugar, sifted
• 2 Tbsp. coffee syrup from above
• 1-2 Tbsp. finely ground Market District Columbian or
Breakfast Blend coffee
Directions:
Preheat oven to 350˚F. Coat a 9x13-inch baking dish with cooking spray. Combine flour, baking powder, baking soda
and salt in a medium bowl. In a large bowl, beat eggs and sugar until light and fluffy, about 3-4 minutes; add oil in a
slow stream while beating, and add vanilla. Fold in half of flour mixture and half of milk, and then fold in remaining
flour mixture and milk, until well blended; don’t over mix. Pour batter into prepared pan and bake 30-35 minutes,
until a toothpick inserted in center comes out clean. Remove from oven and cool on a rack. Use a fork to poke holes
over surface. While cake is baking, combine syrup ingredients in a small pot. Heat over medium, stirring until sugar
dissolves. Cool completely and reserve 2 tablespoons for frosting. Pour remaining syrup evenly over cake, allowing
cake to sit for 30 minutes or until completely cool. While cake cools, beat butter until fluffy. Mix in reserved coffee
syrup, then sugar 1 cup at a time, until fluffy. Spread frosting evenly over cake and garnish with sprinkled coffee
grounds. Cut into 18 squares.
Nutritional Information (Per serving): Calories 360, Fat 18g, Sat Fat 8g, Trans Fat 0g, Cholesterol 60mg, Sodium 150mg, Total Carbohydrate 49g,
Fiber 0g, Sugars 36g, Protein 3g, Vitamin A 8% DV, Vitamin C 0% DV, Calcium 4% DV, Iron 6% DV
This cake is fabulous with a good Port like Graham’s Six Grapes Port.
Dietitian Tip
Go topless! Skip the
buttercream frosting
and save 140 calories
, 11 grams of fat and
13 grams sugar!
10.
MarketDistrict.com
Coffee
pastry
&
Start Your Day SWEET!
Talk to Executive Pastry Chef Andrea Schrenk about what she eats with coffee in the morning
and OMG, it’s like the floodgates or the Bakery gates or the oven doors open and all swell breaks
loose. That’s “swell” as in sweet, moist, signature coffee treats baked fresh each day by our clearly
caffeinated Bakers!
Made FOR Coffee
• Our Signature Apple Cake
One of our oldest and favorite recipes! A traditional vanilla Bundt cake made with nothing but the
best ingredients and marbled with gently spiced apples tossed in a
caramelized butter glaze — absolutely the best thing with a steaming cup of
dark roast coffee! $6.99 ea.
• NEW Market District Muffins
Looking for the best muffin in town? Made with real Greek yogurt (that
means they are super moist), our muffins are baked fresh by us each day in
your favorite flavors, including Chocolate Chip, Double Chocolate Chip,
Blueberry, Whole Grain Carrots & More, Raisin Bran, Lemon Poppyseed,
Banana Nut and Traditional Corn! 4-pk., $3.49.
• Housemade Biscotti
Yup, totally made from scratch, just like in your Italian grandmother’s
kitchen. Choose from Anise (a traditional favorite), Lemon, Vanilla,
Chocolate Chip, Chocolate-Chocolate Chip and Cranberry-Orange.
Wonderful with (or dipped in) coffee (or tea), and in the evening, a glass of
your favorite red wine! 12 oz. pkg., $3.99.
• European Croissants
The word is out among coffee lovers and more: Market District Bakery has fabulous, all-butter
croissants. These are the real deal, handcrafted in Europe with the finest quality butter and unbleached
flour. We bake them fresh and flaky each day in Traditional Butter, Multigrain and Pain au Chocolat!
Large 4-pk. or petite 8-pk., $4.99.
Who’s Andrea?
A graduate of Johnson
& Wales University,
Andrea is an awardwinning American
Culinary Federation
(ACF) Certified
Executive Pastry
Chef and Certified
Culinary Educator. She
was inducted into the
American Academy of
Chefs and was an ACF
Pittsburgh Chef of the
Year. She’s sweet, too!
• Tiramisù Layered Cake
A light, yet rich, layer cake decorated with a mini chocolate coffee cup and whipped cream
billowing over top — delightful with an after dinner espresso! $9.99 ea.
• Tiramisù Cheesecake
What could be more decadent? Well, we won’t go into that here, but suffice it to say that you
put the flavors of tiramisù into a rich, creamy cheesecake and you might not even remember
to put the coffee on. $4.99 slice.
• Mini Chocolate Cupcakes with Housemade Mocha Buttercream
Again, the bliss of chocolate and coffee, except this time with our exceptional buttercream
carrying the mocha magic. Take some to work and see if people don’t start offering to get you
coffee, and lunch and a raise … 12-pk., $4.99.
MarketDistrict.com
Illustrations by Justin Guerino
Made WITH Coffee
11.
&
Coffee
Beer
Common Ground
with Steve McGinty, Category Manager, Beer and Liquor, Certified Cicerone®
Though we tend to drink one in the morning and one in the evening (broadly speaking), coffee and beer share many
attributes. Their parity stems not only from their ingredients, but their preparation.
Bitterness or acidity, a key quality of coffee, is brought about by hops in beer and plays an integral part in balancing
sweetness. Like in coffee, bitterness can be offset through the addition of cream or milk sugars.
The roasty, malty, caramel and nutty characteristics in beer are accentuated through the selection of malt, as well
as in the kilning and roasting processes. For instance, the dark, roasted malt used in porters and stouts resembles
the flavors and aromas of darker, full-bodied coffees like French roast. These characteristics are further enhanced
by actually adding coffee to beer.
While most coffee beers are limited-time winter seasonals, we have finagled to bring you
some of the finest we know in the month of March. The following will definitely be available,
but there may be more! Stop in and ask our Beer Experts what’s brewing!
If You’re an Espresso Lover, Try Tröegs JavaHead Stout
Made with a blend of locally roasted espresso and Kenyan coffee beans, this stout
boasts nice notes of coffee, oat, chocolate, and flowery hops. The hop bite and coffee
play extremely well together.
If You Dig Kona, Try Bell’s Java Stout
Featuring a huge coffee nose alongside dark chocolate, roasted and even smoky
malts, this stout is intensely flavored with a custom blend of coffee beans roasted
locally by Water Street Coffee.
If French Roast is your Go-To, Try Flying Dog Kujo Imperial Coffee
Stout
Enjoy notes of burnt grain, coffee, cocoa, molasses, brown sugar, dried fruit,
subtle vanilla and earthy yeast for a balance of rich, roasted stout and deep, dark
coffee.
If You Tend Toward French Vanilla, Try Left Hand Nitro Milk
Stout
Featuring aromas of brown sugar and vanilla cream with hints of roasted coffee,
Deciphering “Cicerone”
r”
“Cicerone” is to beer as “Sommelie
is to wine, designating those who have
ice
demonstrated expertise in beer serv
n.
and passed the official examinatio
Who’s Steve?
Steve joined us in 2013 bringing years of experience
in the food industry, the last five focusing on retail
beverage and alcohol sales. He has traveled all over
the world developing a passion for the diverse flavors
and cultures of food. As a Certified Cicerone®, he
possesses an in-depth knowledge of the history, styles
and flavors of beer, an expertise in beer and food
pairing and the drive to tap into something new!
12.
MarketDistrict.com
Coffee CANDY
Sweets Shop,
Where Coffee Meets Chocolate
It’s no secret that coffee and chocolate is a combination that has climbed culinary heights — there’s
even an annual Southwest Chocolate & Coffee Fest in New Mexico! We may not have a festival, but we
certainly have a Sweets Shop brimming with exciting, artisan favorites blending the rich, dark creaminess
of fine chocolate with the deep, roasty goodness of coffee — choco-mocha magic!
Madécasse Espresso Bean Chocolate Bar
Made with coffee beans that are shade grown by a small farming cooperative in the highlands of
Madagascar, along with classic cocoa nibs and traditional chocolate, this sensational bar boasts a rich
coffee and caramel flavor — crunchy, sweet and savory, Reg. $5.49, Sale $4.49, SAVE $1!
Endangered Species Dark Chocolate Espresso Bar
Velvety dark chocolate and crushed espresso roasted coffee beans make for one seriously intense
chocolate bar. Plus, the wrapper contains information about TIGERS (yay) and your purchase
supports conservation efforts, Reg. $3.29, Sale $2.50, SAVE 79¢!
Chocolove Dark Chocolate Coffee Crunch Bar
Featuring creamy, semi-sweet dark Belgian chocolate with
roasted coffee bean bits, this 55% cocoa bar is
packed with crunchy coffee beans that release
flavor in every sip — or bite, Reg. $2.89, Sale
$2.50, SAVE 39¢!
Koppers Chocolate-Covered
Espresso Beans
These whole, handpicked estate Arabica coffee
beans are drenched in 72% bittersweet chocolate
for a combination that’s deep coffee roasty and
sweet. Find them in our Bulk Foods Section, just
$7.99 lb. (Buy as much or as little as you want!)
Housemade Coffee Bean Bark
You thought the Koppers chocolate-covered
espresso beans were good! Try them sprinkled
on a thick, creamy layer of fine, Belgian Callebaut
chocolate in our made-from-scratch bark —
Yowzahh, $9.99 lb.!
MarketDistrict.com
13.
PAGE NOT YET DESIGNED
Coffee
Goes Irish
and So Does Its Mates!
You think we already talked about coffee and sweets, but now we’re throwing a little Irish influence in, tipping our
hat to Saint Patty’s Day pleasures. First, a couple of classics from our Bakery and then a little something to wash
them down!
Irish Soda Bread
Ours is made using an authentic recipe, including all-natural ingredients like raisins and a touch of caraway.
Baked in a loaf pan for a super moist texture that is easy to slice, it also lasts a lot longer than free-formed
loaves. And that’s the last time you’ll ever hear us say anything negative about free form!
Chocolate Stout Cake
Also housemade, this Irish treasure contains the best of both worlds: chocolate and beer! We add Guinness®
Stout to make it super moist with a real stout flavor and then finish it with a rich chocolate glaze! Dublin up
and have some with your Irish coffee!
Irish Coffee
Serves: 2 Prep Time: 10 min.
Ingredients:
•
•
•
•
•
1/4 cup heavy cream
1-1/2 cups strong brewed Market District French roast
or Jamaican blend coffee, hot
4 tsp. agave syrup or brown sugar
3 oz. (6 Tbsp.) Irish whiskey, such as Jameson
Market District espresso beans for garnish, optional
Directions:
Place a medium metal bowl in the freezer for 5 minutes. Whisk heavy cream in chilled
bowl for about 3 minutes, until thickened but not whipped; refrigerate until ready to
use. Add equal amounts of coffee, sweetener and whiskey to each, leaving about 1/2
inch of space for the cream. Stir to mix and slowly pour the thickened cream over the
back of a spoon into each cup, creating a layer of cream over the coffee. Garnish each
with chopped espresso beans if desired and serve immediately.
Chef's Tip:
Irish coffee is best served in sturdy glass mugs with stems. Warm mugs by filling each
with hot water. Pre-warmed mugs will help maintain the contrast between the hot
coffee and the chilled cream.
Nutritional Information (Per serving): Calories 240, Fat 11g, Sat Fat 7g, Trans Fat 0g, Cholesterol 40mg,
Sodium 20mg, Total Carbohydrate 10g, Fiber 0g, Sugars 9g, Protein1g, Vitamin A 8% DV, Vitamin C 0% DV,
Calcium 4% DV, Iron 0% DV
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.
14.
MarketDistrict.com
It’s Like Having
25 Hours a
Try it for FREE!
Curbside Express is available at our
Robinson, South Hills, Township of Pine,
and Solon Market District locations.
A $4.95 Value!
Service fee waived on first order.
free
BAG OF
Coffee
Another Perk for
Shopping Online!
Get one FREE 12 oz. bag of NEW
Market District ground Breakfast
Blend coffee (a $6.99 value!) with any
Curbside Express order of $150 or
more! Valid March 10-16 only.
Pizza
Health & Wellness
For information about our Health and Wellness classes, visit
MarketDistrict.com/Events. This month’s events include:
• Diabetes Management: A Complete Survival Guide
• FREE Aisle Excursion: MyPlate — Nutrition Made Simple
• FREE Aisle Excursion: Who Needs Gluten?
• FREE Aisle Excursion: Shopping with Diabetes in Mind
Tuesday Family
Dinner Nights:
Kids Eat Free!
Every Tuesday, 4 p.m. – 8 p.m., two kids 12 and under
can eat free with each adult meal purchase of $5 or more!
Choose from our Market District Kids’ Menu, including free
3-1/2" subs (all varieties), chicken tenders, pizza or macaroni
and cheese. Dine in only.
MarketDistrict.com
Night!
Every Monday, our 16”
family-size pizzas start
at just $7.99 (including
up to 3 toppings!).
A full 16 inches of fresh,
made-from-scratch dough
topped with our signature,
fresh, housemade sauce
and melty Mozzarella
cheese. Limit 4 pizzas
per customer.
Friday In-Store Beer &
Wine Tasting Events
Eat, drink, share, learn and enjoy time
with food, beer and wine lovers like
yourself. Must be 21 years of age to
attend. Photo ID required.
Visit MarketDistrict.com/
Events or see your store for details.
15.

Perk Up and - Market District

Transcription

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