Perk Up and - Market District
Transcription
Perk Up and - Market District
M h c r a 14 0 2 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 Market District Newsletter: Perk Up and Cook More! 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 Illustration by Justin Guerino 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. Market District Newsletter: Perk Up and Cook More! 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. Illustration by Mark Kinan 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 Market District Newsletter: Perk Up and Cook More! 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 Illustration by Justin Guerino 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. Market District Newsletter: Perk Up and Cook More! 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 Market District Newsletter: Perk Up and Cook More! 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 ns to meet criteria for designed by our Dietitia are s ipe rec k Pic n tia Dieti ntain 0g of trans fat sodium. These recipes co and fat h ted ura sat , ies or cal e beneficial nutrient suc od source of at least on go a a are ut and abo g, re vin mo ser r rn pe n. To lea A and C, calcium or iro ins am it vit vis er, n, fib sio n, tei cur Ex pro as ted Aisle n up for a Dietitian-Hos nutritious lifestyle and sig rition. GiantEagle.com/Nut 8. Market District Newsletter: Perk Up and Cook More! 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 Illustration by Justin Guerino N A TI TI IE D Kona Coffee Rubbed Pork Tenderloin Compliments of Chef Jacqui Little, RD 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 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: Serve this recipe with a Gewürztraminer. We like Chateau Ste. Michelle from Washington State. MarketDistrict.com Market District Newsletter: Perk Up and Cook More! 9. Coffee Soaked Olive Oil Cake with Coffee Buttercream Compliments of Chef Jacqui Little, RD 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 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: 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! Illustration by Mark Kinan 10. Market District Newsletter: Perk Up and Cook More! 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 Market District Newsletter: Perk Up and Cook More! 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! Illustration by Mark Kinan 12. Market District Newsletter: Perk Up and Cook More! 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!) Illustration by Justin Guerino 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 Market District Newsletter: Perk Up and Cook More! 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 Compliments of Chef Jacqui Little, RD 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. Illustration by Mark Kinan 14. Market District Newsletter: Perk Up and Cook More! 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. Market District Newsletter: Perk Up and Cook More! 15.