Market Calendar Kick Off the Season best Selection of Fresh Sausages

Market Calendar
M E T R O P O L I TA N M A R K E T E V E N T S − o c t o be r 2 0 14
Kick Off the Season
Best Selection of
Fresh Sausages
Plus 10 Sensational Sauces
Top Northwest Brews
Tailgate With Local Favorites
Freshest
Local Oysters
Learn to Shuck Like a Pro
130 Reasons to Buy Sausage
at Metropolitan Market
18
Saturday
the most popular day for
eating sausages
Ask our expert butchers to help you find your new favorite flavors
Fire up for football season or pop open a beer for Oktoberfest—whatever
you’re up to this fall, it’s going to go great with sausage. Metropolitan Market
has more varieties of sausage than you can shake your grill tongs at!
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Sensational
Sausage Toppings 1
Gone are the days when the options
for sausage toppings were limited to
standard ketchup and yellow mustard
(not that those aren’t still delicious). Now,
there’s a mustard for every crunchcraving, spice-seeking, sweet-savoring
sausage lover—and that’s just where
the toppings craze starts. With ketchups
made in tiny batches for bigger flavor
and relishes with bacon-infused flavors
and snappy jalapeños, there’s a taste
sensation for everyone. Here are ten
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Sweety drops
Tiny tear-shaped peppers take the place of relish to add a little pop of
sweetness to your sausage. Try with a Lamb Merguez to contrast the savory
earthiness.
Texas Pepper Works Candy-Krisp Jalapeños
“Not too spicy, not too sweet” is the motto of this play on bread-and-butter
pickles, with big flavor straight from Texas. Try them on a Chicken Apple
sausage for a quicker wake-up in the morning.
Tutto Calabria Hot Spread Sauce
This little jar packs a ton of veggie texture and some red-hot chili pepper
flavor, letting sausage lovers everywhere pretend they're just having a salad.
Chicago-Style Hot Dog Sauce
The tang of yellow mustard, sweetness of relish, and bite of chopped onion,
all in one. Try it on a hot dog, of course.
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A World of Flavor
Navigate the Metropolitan Market meat counter, where our own fresh,
locally-made sausage is available in 18 flavors. With so many varieties to
explore, we’ve got a few internationally-inspired ideas for you to taste.
Creole
Switzerland
Add Cajun Chicken
sausage to jambalaya.
Mexico
Chorizo makes
weeknight tacos
feel like a fiesta.
Top Pork Potato
sausage with melted
Gruyère.
France
Slice Chicken Tarragon
sausage over a salad
of bitter greens.
Team Member Spotlight:
Patrick Lewis, Kirkland Butcher
Before beginning his 30-year career in butchery,
Patrick grew up eating sausages made from pigs
his family raised on their farm in the Chimacum
Valley. His favorite variety was the pork and potato
sausages, chopped up and served with fried
potatoes and veggies for a hearty meal.
Patrick says of his favorite sausage, “I’m glad we
make a Pork Potato link at Metropolitan Market that
is so close to what I grew up with.” He recommends
poaching them for 3-4 minutes with a ½ cup of
liquid and the lid on, then removing the cover and
letting it evaporate. Finish by browning them over
medium heat in a nonstick pan,
rolling them a few times until
they reach 145°.
Serve with several mustard
choices, so people can find their
favorite combinations. Patrick loves the Bone Suckin’ Mustard and
the Sierra Nevada spicy brown, with just the right amount of spice.
Germany
Serve grilled Chicken
Apple sausage with
an assortment of
sauerkrauts, mustards,
and beers.
Italy
Use Mild Italian
Pork sausage as
a pizza topping.
Taste More
In Store
Stonewall
Kitchen Tastings
Featuring
Cranberry
Horseradish
Bacon Dip
Sand Point: Thur. 10/2, 11AM-2PM
Kirkland: Thur. 10/2, 4-7PM
Admiral: Fri. 10/3, 12-3PM
Uptown: Fri. 10/3, 4-7PM
Proctor: Sat. 10/4, 11AM-2PM
Meet the Producers
Bar Harbor Foods: MSC Certified
Sustainable Soups
Admiral: Thur. 10/9, 11AM-2PM
Sand Point: Thur. 10/9, 4-7PM
Uptown: Fri. 10/10, 11AM-2PM
Magnolia: Fri. 10/10, 3-6PM
Proctor: Sat. 10/11, 11AM-2PM
Kirkland: Sat. 10/11, 4-7PM
Best peanuts Best price
Virginia
Peanuts
We buy direct
to pass the savings
on to you!
Contains only the
top 3% of peanuts
harvested
• Lightly Salted
• Salt-Free
• Sea Salt & Pepper
• Butter Toffee
Tailgating Tastes
Sausages + Beer: A Winning Combination
A foolproof tailgate combo, sausages and beer go together like Russell Wilson
and Marshawn Lynch. While toppings will change, there are a few basic flavor
dream teams that will have your guests dancing in the endzone—or backyard.
Bold + Bold
If you’re grilling up bold-flavored meats,
like lamb, game, or spicy sausages, try
a fuller-flavored dark ale, brown ale, or
porter.
light + light
Lighter-style ales and lagers don’t
overpower sausages with more subtle
flavor, so you’ll be able to enjoy a crisp
beer and still taste the meat.
The Sausage
The Sausage
Metropolitan Market Lamb and Pinenut,
Fresh Pork Chorizo, Hot Italian Pork,
Jalapeño-Cheddar, Chicken Demayo
Metropolitan Market Pork Potato, Chicken
Tarragon, Pork Cranberry Walnut, Chicken
Tomato Basil, Bavarian Meats Bockwurst
The Beer
The Beer
Deschutes Black Butte Porter, Terminal
Gravity Breakfast Porter, Rogue Dead
Guy Ale
Hilliard’s 12th Can, Bridgeport Trilogy
Crystal Dry-Hopped Pale Ale, Lagunitas Pils
Black & White Bean Chili
Recipe #124 | Makes 4 servings (6 cups)
1 (28 oz.) can Metropolitan Market Purely Crushed,
Rustic Diced, or Whole Peeled Tomatoes
2 teaspoon ground cumin
2 tablespoons olive oil
½ teaspoon freshly ground black pepper
1 cup chopped onion (1 large onion)
¾ cup water
1 pound ground beef
1 (14.5 oz.) can black beans, drained
1 tablespoon finely chopped garlic
1 (14.5 oz.) can white beans, drained
1 teaspoon salt
1 rounded tablespoon chili powder
1. If using whole tomatoes, pulse several times in a food processor to roughly chop
tomatoes. Set aside.
2. Heat olive oil in a medium stockpot over medium heat; add onions and cook and
stir until lightly browned and softened. Add meat, and cook and stir until browned
and cooked through. Add garlic and cook just to release flavor, about 1 minute.
3. Add chili powder, cumin, salt, and pepper and cook and stir 1 minute. Add
tomatoes, water, and black and white beans and bring to simmer. Reduce heat to
low, partially cover, and cook 25 minutes. Season with salt and pepper.
Optional: ½ teaspoon cayenne pepper
to Wow the Crowd
Hometown Heroes:
We've got the best brews from the Northwest
It’s no secret that the Pacific Northwest has been on the map for some time with our abundance of breweries. From beers made blocks from
our stores to ones just down the highway, we’re happy so many of them call the shelves at Metropolitan Market home. Here are just a few of
the labels you’ll see lining up to jump in your cart.
Seattle
Portland
Eugene
Crowd
Whole Pleasers
For
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Doctors & Teachers Agree: It's Apple Season
Local Apples — Just Picked, Straight to You
Apples &
Sausages
When the weather turns, nothing is
more comforting than roasted
apples and sausages. Try Apples &
Sausages Flambé (recipe #821) at
www.metropolitan-market.com/recipes.
For a sweet treat, this locally
made pie is our go-to hostess
gift.
Caramel
Apples
Halloween and caramel
apples go hand in hand,
apple in mouth.
Apple Fennel
Salad
A crunchy, flavorful
side for everything from
burgers to salmon, this
deli case favorite is always
a healthful, tasty choice.
Apple Pie
from
Whidbey Pies
An
Apple
a Day
Six Ways
Not Your Granny's
Grilled Cheese
Shred Granny Smith apples and Gruyère,
crisp some bacon, and toss it between
buttered slices of Grand Central Bakery
Como bread. Grill it in a cast iron pan
and finish with a little Metropolitan
Market Balsamic Vinegar-dressed
arugula.
Sheffield
Non-Alcoholic
Apple Cider
This cider tastes just like
fresh apples, but better. Try
the Apple Cherry flavor for
a festive drink that’ll make
heads bob.
Local Spotlight: Seattle Cider Company
Two Beers Brewing
Company & Seattle Cider
Company
Kirkland: Thur. 10/16, 4-6PM
Uptown: Thur. 10/16, 5-7PM
Admiral: Fri. 10/17, 4-6PM
Proctor: Fri. 10/17, 4-6PM
Sand Point: Sat. 10/18, 3-5PM
Magnolia: Sat. 10/18, 3-5PM
The first cidery since Prohibition in these
parts, they scour the state for the best
apples for each variety they make. In order
to get the best flavor, they pick apples at
the peak of freshness, press them, and
hold the juice in barrels until it’s time to
blend for target taste. The zero brix Dry
Cider boasts an ephemeral “on and off
Pick up an entry at any checkstand
beginning October 5th. Entries are
due in store by Friday, October 24th.
Dan Armerding (L) and Mark Satterly (R)
Seattle is lucky to be home to more than
a fair share of breweries, but far fewer
cideries forge spots in the landscape.
Seattle Cider Company is owned and
operated by the folks behind the popular
Two Beers Brewing Company.
Young Artist
Coloring Exhibit
the palate” flavor, which Dan Armerding
(tasting room manager) says adds to its
ability to go with “just about anything,
especially foods like asparagus and fish.”
Their fall seasonal flavor, Pumpkin Spice,
is definitely worth a second sip. With the
inclusion of pumpkin in the pressing, coowner Mark Satterly says they aimed for
“full-on pumpkin flavor, but with an apple
backbone,” keeping it more in the pleasing
realm of a pie-spiced cider. The clove,
nutmeg, cinnamon, ginger, and allspice
flavors bring great complexity without a lot
of sweetness.
Winners will be posted on Tuesday,
October 28th. Come see your
child’s masterpiece on display at
Metropolitan Market.
Kids Halloween
Costume Contest
Friday, October 31st
This Halloween,
think of yourself as well as the trick-or-treaters buzzing your bell.
3-6PM at Admiral & Proctor
4-7PM at Sand Point, Uptown,
Kirkland, & Magnolia
Join us in the Pumpkin Patch for
our Annual Kids Halloween Costume
Contest! We're looking for the
scariest, cutest, and most creative
costumes. Enjoy treats and fun with
your neighborhood.
Take Two Chocolates These sweetie truffle
twosomes from Metropolitan Market are available
in an array of flavors: lemon truffle, milk chocolate
caramel with smoked sea salt, and more! With the
richest, most flavorful chocolate, perfectly whipped
fillings, and surprising taste combinations, two
might not be enough...
Seattle Chocolates celebrates the spookiest
day of the year with creative takes on ghoulish
treats: the Devil’s Delight Chocolate Truffle Bar,
Bloody Orange Milk Chocolate Truffle Bar, and the
Dead Sea Salt bar with toffee.
Voting: 10/31 to 11/2
Winners Announced: 11/3
Winners in the three categories will
receive $25 Toys "R" Us gift cards.
Freshest Local Oysters
After spawning in the summer, oysters regain their brinier flavor
and firmer texture when the temperature drops. Metropolitan
Market partners with local growers to bring in the freshest and best
oysters available—minus the hiked up restaurant prices. Whether you like
sweet, fat Kumamoto oysters, petite native Olympias, or the crisp, clean flavor of Hama
Hamas, the seafood counter at Metropolitan Market has you covered.
Oyster Happy Hour
Come taste the season’s freshest selections
at Uptown’s Oyster Happy Hour. Hama Hama
Seafood Co. pros will be out with their knives
ready, serving up just-shucked oysters and
expertly paired libations.
OYSTER
Crisp, dry, clean white wines are a classic
pairing for the delicate flavors of oysters,
with Sauvignon Blanc and Pinot Gris the
classic go-tos. Mineral-heavy wines bring
out briny flavors, while sweet picks mask an
oyster’s natural flavors. In a festive mood?
Pop a bottle of champagne, especially one
made from Pinot Noir grapes, and you’ll be
rewarded with a harmonious palate play.
Let’s talk tools! First
you’ll need...
SHUCKING101
Oysters are delicious, but just how
do you get the shell off to enjoy
the sweet, briny meat inside?
Hold the oyster with the fat, curved side
down and the hinge held toward you.
Want to learn more about
oyster shucking? Watch Lissa from
Hama Hama Oyster Co. demonstrate at
www.metropolitan-market.com/video.
Oysters have two main entrance points:
the bill, where the oyster is the widest
& the hinge, where the oyster comes
to a point.
THE HINGE
An oyster shucking
knife, with a long
tapered blade.
&
A Towel to
hold the oyster
THE
BILL
PRO TIP: The hinge is the easiest entry point.
Once the oyster pops, work the blade around the
roof of the shell to separate the meat
Use your knife to dip out any shell
particles that got in there
then tuck the knife underneath the eye to split
the adductor muscle.
but don’t dump the “oyster liquor,”
which is briny and delicious!
(you can set it on a flat surface if
your hand makes you nervous)
Insert the blade tip into the space between the
shells until it’s secure, then twist the knife
Stock your cellar for
the holidays during
Save up to
our Premium Wine
Event, when wines
over $25 go on
sale. Save up to 40% on wines
from around the world, including
hard-to-find, cult, and allocated
wines—think Leonetti, Caymus,
and Clicquot. Not sure what to
buy? Our expert Wine Stewards
will be happy to help you.
40
Oyster Wines
The ergonomic, slip-proof grip
lets you put more oomph into your
shucking—without the need for
extra force. Made of high quality
stainless steel, this blade will
last through marathon shucking
sessions for years.
WINE
EVENT
October 8-21
Uptown: Thur. 10/23, 5-7PM
The Shucker Paddy
Premium