Sendik's Real Food - Winter 2005

8/14/2019 Sendik's Real Food - Winter 2005

1/9

Freshflavorsfor the

Holidays

fantastic easy-to-make recipes

40

w 2005

the perfect turkey for yousweet gifts from the oven

healthy new year's menu

YourpurchaseofrealfoodmagazinehelpssupportaBcd

Sendik'S Food Market


2/9www.sendiksmarket.com real food

Sendiks Food Market

We are pleased to bring you the

first issue ofSendiks Real Food

magazine. Its been a truly fan-

tastic couple of years at Sendiks with

the opening of our two new stores in

Wauwatosa and Mequon last year. This

October, we saw the opening of anotherSendiks Food Market in Grafton. We are

all excited about growing and building

on the longstanding Sendiks tradition of

outstanding quality, service, and value for

our customers.

As we continue to grow, we want to

make sure we stay in touch with the

increasing number of customers through-

out southeast Wisconsin.SendiksReal Food

will provide useful information and ideas.

In addition, we will be including feature

articles on the people that serve you dayto day at your favorite Sendiks store. We

hope you will enjoy the magazine and look

forward to reading it each quarter.

Real Foodis also an extension of our

familys desire to support the communities

and families we serve. Therefore, one dollar

of the purchase price of each magazine sold

in all our stores this quarter will be donat-

ed to After Breast Cancer

Diagnosis (ABCD). ABCD

is a nonprofit organization

providing free, personal-ized information and one-

on-one support to people

affected by breast cancer

in southeastern Wiscon-

sin. Our family has been

touched by breast cancer,

and we wish to help other

families facing the chal-

lenges that arise when a

loved one is diagnosed with

this very serious disease.

(Please see page 15 for moreinformation on ABCD.)

Finally, as we reflect on the many years

of growth and success Sendiks has expe-

rienced, we realize there are two groups of

people to whom we wish to express our

sincere gratitude. Our employees (team

members) and our customers are the

foundation of a family business that car-ries on a decades-old tradition of service.

To our team members, we thank you for

your tireless effort and ongoing commit-

ment to serving Sendiks customers. Your

dedication to meeting the needs of an

ever-growing number of customers has

helped us grow our business in an increas-

ingly competitive industry and marketplace.

To our customers, we thank you for your

loyalty in choosing Sendiks for your fam-

ily. It is truly a privilege to serve you, and

we look forward to continuing to do so inthe years ahead.

We hope you enjoy Sendiks Real Food

magazine.

Sincerely,

Nick, Ted, Ted Sr., Margaret, and Patrick

Welcome ToReal Food

Let to right: Nick Balistreri, Ted Balistreri, Ted Balistreri Sr.,Margaret Harris, and Patrick Balistreri

Whitefish Bay

500 E. Silver Spring Dr.

Whitefsh Bay, WI 53217

(414) 962-9525

Mequon

10930 N. Port Washington Rd.

Mequon, WI 53092

(262) 241-9525

WauWatosa

8616 W. North Ave.

Wauwatosa, WI 53226

(414) 456-9525

Grafton2195 1st Ave.

Graton, WI 53024

(262) 376-9525

welcome

Quality Produce

Fresh Flowers

Meat

Seaood

Cheese

Bakery

Deli

Wine & Spirits

Full line oF

groceries

op 7m - 9pm dl


3/910 real food www.sendiksmarket.com

Sendiks Food Market

With jst a little planning, can enj hlida fareand a health diet.

By CoLLEEN KRISTBAuM, MS, RD, CD

STAFF DIETICIAN, SENDIKS FooD MARKET

HealtHy HolidayMeals: i i Pb?

Mk Hhr M

Fr dips, saces, and pie tppings, se nn-fat grt r fat-free

sr cream. (In dishes that need warming, se reglar grt tkeep it frm separating.)

use egg sbstittes in place f whle eggs.

use evaprated skim milk instead f whle milk.

Tr lw-sdim, fat-free chicken brth in r mashed ptates.

Tp casserles with almnds instead f fried nin rings.

use redced-fat cheeses in salad and casserles.

Plan plent f fresh vegetables and frits n the men.

use whle grain items wherever pssible.

Switch t trans fat-free margarines and ther prdcts.

Prvn ovrnugnc dnnr r Pr

Eat a small breakfast that incldes whle grains, frit, dair,

and prtein.

Eat smaller meals/snacks thrght the dathe gal is t save

r calries fr the main meal.

Dnt starve rself. That sall leads t vereating later. Drink a glass f water r milk r eat a piece f frit befrehand.

Srve the fd ptins at the bffet r meal. Carefll think

abt what fds want t eat and thse that ma jst want

t sample. Dnt eat an fds that decided t skip.

Jst make ne trip t the bffet.

Fill p n the gd stfffresh vegetables, frits, whle grains.

Limit the high calrie items like cakes, ckies, cand, and ther

hlida treats t small prtins.

Spend sme time eating. Dnt eat s fast that still feel hngr

when are finished. Enj r meal. Engage in gd cnversa-

tin. y will eat less and feel better.

Alternate alchlic beverages with nn-alchlic beveragesdrink-

ing alchl can case t eat mre.

The holiday seasona time when most of us claim that we are not going to overdo

it this yearis just around the corner. Then the temptations start, out comes the

holiday candy, then come the cookies, cakes, pies, nuts, candied yams, and Aunt

Maes special twice-baked potato casserole. The list goes on and on. In addition to all

of the goodies, the holiday parties offer up an overwhelming abundance of choicesin

both food and alcohol. What is a person to do?

You need to have a plan, and you have to think ahead. Holiday celebrations often

lead to overeating. Why? Because we allow it. The food is there; we eat it. No thought

went into grabbing that handful of cashews or dishing up a plateful of appetizers or

having that second piece of pie. Planning and thinkingabout the party, the meal, the

potluck at workis crucial for healthy holiday eating.

Following are some tips that may help you overcome the temptations that lie ahead.When you are preparing a meal, plan your recipes ahead, then plan your shopping list.

The tricksubstitute healthy ingredients for those that may not be so good for you. The

holiday season doesnt have to leave you feeling guilty if you think before you eat. Plan

your holiday eating and stick to it! Dont get caught in the trap of mindless eating. And dont forget physical activityjust keep moving.

Any activity will help keep the holiday weight gain in check. Holidays are a time for celebration, for family and fr iends to gather and

enjoy lifeand FOOD!

Adapted from the American Dietetic Association Tip of the Day publications.

quick tips for healthy holiday Meals

dieticians corner


4/9www.sendiksmarket.com real food 11

Sendiks Food Market

FvrInfusion of

O

il and water may not mix, but oil and herbs and herbs

and vinegar make great companions. Its easy to make

your own flavor-infused oils and vinegars at home witheither fresh or dried herbs and spices, and they make great gifts,

especially when theyre packaged in decorative bottles.

Flavored oils add sophistication to your cooking and are great

to use for sauting. You can drizzle them on focaccia or add a

splash to your favorite dishes. Infused vinegars work wonders in

marinades and salad dressings, and can spice up any recipe that

calls for vinegar. Mix infused oil with flavored vinegar, and create

your own personal salad dressing.

Canola, safflower, and other flavorless oils can complement more

delicately flavored herbs and spices, while olive oil can add its own

savory taste to the mix. For flavoring olive oil, garlic and sun-dried

tomatoes and roasted garlic with lemon and rosemary are just a fewof the delicious flavor combinations you can create. Experiment

with your favorites. For herb oils, it is best to use whole fresh leaves.

Some herbs that work well include rosemary, basil, tarragon, oregano,

dill, and mint. For spiced oils, either whole or ground spices such as

cardamom, coriander seeds, nutmeg, cinnamon, cumin, and cloves

are good options.

When infusing vinegar, use a high-quality product; the type

you select depends on the ingredients you plan to add. Apple cider

vinegar complements fruitsraspberries, strawberries, oranges,

and lemons can make tasty choices. Zesty garlic cloves or jalapeo

peppers work best in wine and r ice vinegars.

Oil has considerable shelf life in its pure form, but when elementsare added, it should be refrigerated and used within three weeks. And

flavored oil should be made using the hot infusion method.

Hrb VngrMakes 1 quart

4 cups red wine vinegar

8 sprigs fresh parsley

2 teaspoons thyme leaves1 teaspoon rosemary leaves

1 teaspoon sage leaves

Thoroughly wash herbs and dip in solution of 1 teaspoon household

bleach in 6 cups water. Rinse thoroughly under cool running water. Place

dill in sterilized quart jar. Heat vinegar to just below the boiling point

(190 degrees F); pour over herbs. Cap tightly and allow to stand in cool,

dark place for three to four weeks. Strain vinegar, discarding herbs. Pour

vinegar into clean sterilized bottles with tight-fitting covers. Add a fresh

sprig of cleaned and sanitized parsley, if desired. Store in the refrigerator.

(Recipe source: UC Davis, Cooperative States Research, Education,

and Extension Services.)

Find all the ingredients you need to make your own infused oil or vinegar

at Sendiks Food Market. We also carry a variety of ready-made options!

Savr herbs and spicesin d-it-rself il andvinegar creatins.

gourmet corner



Sendiks Food Market

DecOraTIngHoliday

There are no rules when it comes toadding a festive flair to your home.

T

he holidays are a time of family gatherings, parties and

festivities. This year, there are no rules for creating a

warm and welcoming environment in your home.Whether your style is casual or elegant, by combining eclectic

elements and a lot of sparkle you can make your home unique

when you use materials in fresh new ways. This year say goodbye

to plain old traditional red and green. Try adding a bit of whimsy

with red reds and acid greens combined with lively pinks and

bold tangerine with gold, gold, gold. Colors that are bold, bright,

and intense can stimulate your sense of celebration. Isnt that the

point, celebrating your own sense of style and self by creating a

warm place for your family and friends to gather?

To find out your decorating style, whether it is casual, con-

temporary, formal, or modern, look around your home. What

colors do you gravitate toward? Make sure that the color scheme

you choose this holiday doesnt clash with what you already

have. Then, mix and match your favorite things by creating

eclectic groupings of different sized items or repeating similaritems. Tie it all together with a common element like a rich

velvety ribbon or scattered gold balls. Remember that even a

simple candle decorated with fun stripes or polka dots can add

the touch of whimsy that makes your home special.

While many people are comfortable with their own style,

you may want to add a little sparkle to your festivities with

the help of a professional. The staff in the floral department at

Sendiks will be happy to help you plan your holiday dcor,

whether it is with a fabulous welcome wreath for your front

door, a fresh floral arrangement for your table, or a glistening

new concept for your tree. We are ready to assist you with all

of your holiday needs.

in your home


6/9real food 13

ad



Sendiks Food Market

as the cooler temperatures arrive, we know that the holidays

are just rounding the bend and heading our way. For many

of us, pairing the holidays with great wine makes the cel-

ebration with family and friends complete.

Whether you are looking for a trusted favorite, or a totally new

and exciting wine experience, The Sendiks wine guys are at your

service and ready to help make your holidays sparkle. Our team of

wine professionals are tops in their field and thrive on helping you

pick the best wines based on your individual expectations, budget,and unique taste.

Once again this holiday season, big California Cabernet Sauvi-

gnons and bubbles remain a mainstay. The large, well-known Cham-

pagne labels will also do well. While the big guys offer consistency of

quality, Marc Goodman, Sendiks Director of Wine & Spirits, and his

team have found some very impressive options from smaller produc-

ers of Champagne, domestic sparklers, and bubbles from around the

world that offer a truly wonderful wine experiencewith prices that

make the wine taste that much better. They did a lot of shopping, a

lot of tasting, and a lot of negotiating to bring the best of the world

wine market to our customers at reasonable prices.

Whether youre looking for the right wine for holiday dinners,family gatherings, and special times, or you simply want a good wine

with dinner, Marcs team is ready to serve you. Even if you simply

want to share your wine tips or get some tips from the experts, stop

in and meet your Sendiks Wine Guys.

Marc and his team send their best wishes to you and your family

for a wonderful and joyous holiday season. Cheers!

Marcs wine tiPs For tHis Holiday season:

1. Price des nt alwas relect qualit. There are man

utstanding wines in all price ranges.

2. Smaller prducers er sme exceptinal wine val-

ues. We can help lead u t sme superb values.3. Enjing ine wines is an experience. Dnt be araid

t explre and tr smething new.

Frm let t right:

B h, Wine

& Spirits Manager

(WSM), Whiteish

Ba; dg B,

WSM, Gratn;

M Gm,

Directr Wine &

Spirits; k G,

WSM, Mequn. (Nt

pictured Jm W,WSM, Wauwatsa.)

Holiday

spirit

Sendiks Wine Gus

wine and spirits


8/9

ABCD: After Breast Cancer Diagnosis is a nonprofit organization

providing free, personalized information and one-to-one supportto people affected by breast cancer in southeastern Wisconsin.

The grass-roots organization was started in 1999 by former

television journalist Melodie Wilson and a group of breast cancer

survivors. It is not a support group, and it does not offer typical

support group programs. Instead, its mentoring service brings

together, on a one-to-one basis, new patients and breast cancer

survivors who have been trained to help people navigate the

breast cancer journey. ABCD also operates the Breast Cancer

Helpline, the only such telephone helpline in southeastern

Wisconsin.

Through its mentoring program, helpline, and educational

outreach programs, ABCD has reached thousands of womenand men affected by breast cancer along with their families and

friends.

ABCD is funded entirely by individual and corporate contri-

butions, foundation grants, and workplace giving through Com-

munity Health Charities. It is not affiliated with any health care

provider or institution but works with all to provide its unique

services to people affected by breast cancer.

If you or someone you know has been touched by breast

cancer, you can call ABCD: After Breast Cancer Diagnosis at

(414) 278-1345.

one-t-ne supprt

rm ABCD Mentr Mar

McCanna (let) helped

Lisa Armitage deal with

breast cancer. Lisa nw

is becming an ABCD

Mentr hersel, s she

can help thers.

Hp o h B c Ju

aBcd: community supportSendiks Food Market

Thequalityyou expect...

Thevalueyou deserve

fresh

quality

friendly

service

sendiks private laBel productsyu will fnd qualit Sendiks branded prducts including wine, cee, tea, bttled water, preserves,

chclates, and salad dressing at all ur Sendiks Fd Market lcatins.


9/916 real food www sendiksmarket com

Sendiks Food Market

If your idea of going all-out with appetizers is to put the potato

chips in a bowl, you may be surprised to discover how easy it

is to kick it up a notch and serve appetizers that not only taste

great but appear as if you went to a good deal of extra effort. The

key is to select items you can prepare in advance so you wont be

tied to the kitchen when your guests arrive.

Creating appealing appetizers can be as simple as filling cherry

tomato halves or pea pods with soft herbed cheese. You can also

spruce up diminutive breads with asparagus or kalamata olives atop

goat cheese.Concentrate on certain foods that everyone likes such as mini

crab cakes, California rolls, and smoked salmon blinis, suggests chef

Michael Skibitcky, who teaches a course on appetizer and hors

doeuvre preparation and presentation at the Culinary Institute of

America in New York City. Try to keep the items at 1 to 1 and a

half bites maximum in size, he advises. Avoid too many fried items,

too many items in pastry, and items that may be very good but are

messy because of a thick sauce, and items wrapped in bacon.

For maximum impact with easy preparation, serve an array ofbruschetta, suggests David Rosengarten, award-winning cookbook

author, host of Food Network programs, and a frequent guest on

NBCs Today show. In addition to the traditional tomato and basil,

a variety of toppings provide tasty choices. Some of his favorites

include gorgonzola, mascarpone, and roasted red peppers; warm

cannellini beans with bacon; and anchovy and pimento atop garlic

scallions. An oven-dried tomato topping is another favoriteto

make it, cut the tomatoes in half, salt, and place in a 250-degree

oven. Bake for 4 hours, and it becomes really great, he says. When

preparing the bread, he likes the slices about inch thick, and selects

a good country bread that isnt too dense. Grill it without oil or

garlic at first then rub with garlic just around the edges. Everyonehas to bite through the edge of the bread so theyll taste the garlic,

he notes. Then pour or brush the olive oil on it. As much as you

like! I usually use at least 2 teaspoons per large slice, he says. To

serve, either arrange an impressive display of different bruschetta

varieties on a platter or serve in waves of one kind find followed

by another.

And just as fine jewelry is displayed on velvet pads, and paintings

are housed in attractive frames, whatever food you serve can benefit

from a little artistic presentation. Use something totally different

for the tray, like an Italian marble tile or a Japanese lacquer tray, and

let the food speak for itself, suggests Skibitcky. Now that could

even make those chips look like a work of art.Find all the ingredients youll need to make artful appetizers at Sendiks

Food Market.

appetizersart of

entertaining

Kick it up a notchcreatingappealing appetizers is easierthan you may think.

Sendik's Real Food - Winter 2005

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