Sendik's Real Food - Winter 2007

8/14/2019 Sendik's Real Food - Winter 2007

1/9

winter 2007

PURCHASES

OFTHIS

MAGAZINEW

ILL

HELPSUPPORT

seasonalrecipes

Thanksgiving Sides | Holiday Showstoppers | Spicy DessertPotluck Appetizers | Grilled Sandwiches | Cooking Greens

35


2/9www.sendiksmarket.com realfood

Sendiks Food Market

T

is the season and Sendiks is ready. We

enjoy all of the seasons but especially

like the holidays. Beginning withThanksgiving and ending with the New

Year, we feel we do our very best this time

of year providing our customers with the

best shopping experienceperiod.

In this issue we hope to make this season

a bit easier by offering great recipes and

ideas for entertaining. To help, our meat

departments put in their orders forfresh,

all-natural, succulent turkeys months ago

and well have them just in time for Thanks-

giving. We are also ready for your special

holiday orders from capons to tenderloins.Maybe youd like to try a holiday strip

roast, which has become a Balistreri family

favorite over the years. Our dedicated meat

professionals are ready to assist, including

providing cooking instructions.

If you need assistance with your holiday

meal, our Deli is capable of preparing all or

part of your feast, including fully catered

services. We frequently cater holiday parties

for businesses and individuals and would be

happy to offer our expertise and assistance.

Our chefs have prepared special menus thatare available at all of our stores. Or, you can

speak with one of our deli associates to help

plan a custom menu for your event.

Freshly baked pies and cookies are a

must for the holidays, and we can either

provide all of the ingredients to make that

special family recipe from scratch or you

can simply stop at our Bakeries and order

your favorite sweets from the large selection.

We have the largest and freshest raw and

roasted nut selection, and we will also fea-

ture old-fashioned traditional candies thatyou simply cannot find at other stores.

Unparalleled selection and value is the

best way to describe Sendiks wine offerings.

Wine and Spirits Director Marc Goodman

and the wine stewards have been busy

choosing what is sure to be our best show-

ing of wines ever. Were particularly excited

about exclusive and delicious selections

from Spain, some of which are featured in

our wine column this issue. Please let Marc

and his crew help select the best wine to

accompany your holiday meal.

Nothing evokes memories of the holi-

days more than the image of a meticu-

lously decorated dining table. Let one of ourexperienced designers help by creating the

perfect floral arrangement. Plus, decorative

pieces and gift items are available in the

stores to adorn your home. Wreaths and

garland will be on hand as well.

There is so much we can offer to help

make this holiday season complete. Our

specially smoked salmon nuggets and jerky

are available in our fish markets as well as

shrimp, lobster, crab, shellfish, and dips. Our

grocery departments will be stocked full of

eggnog and other mainstays plus specialtyitems that are not easily obtainable. And we

are ready to help in any way.

The holidays are synonymous with giv-

ing and we have been very fortunate to be

able to give back to our communities. As

with past issues, we will donate $1 of every

purchase of this magazine to our charitable

partner, which is Gildas Club of Southeast-

ern Wisconsin this issue. (Please see page 16

for more information.) On behalf of Gildas

Club, thank you for your purchase.

We at Sendiks have much to be thankfulfor as a number of great changes this year

have allowed us to better serve you. From

the successful opening of new stores in

Elm Grove and Franklin, to the launching

of the pretend Sendiks at the Betty Brinn

Childrens Museumthis has been one of

the busiest years in Sendiks history. We are

very grateful for the support from friends

and family, but especially from our custom-

ers who have made this possible.

Happy Holidays!

The Balistreri Family

Elm GrovE

Now Open!13425 W. Watertown Plank Rd.

Elm Grove, WI 53122(262) 784-9525

FranklinNow Open!

5200 W. Rawson Ave.Franklin, WI 53132

(414) 817-9525

GraFton2195 1st Ave.

Graton, WI 53024(262) 376-9525

mEquon10930 N. Port Washington Rd.

Mequon, WI 53092(262) 241-9525

WauWatosa8616 W. North Ave.

Wauwatosa, WI 53226(414) 456-9525

WhitEFish Bay500 E. Silver Spring Dr.Whitefsh Bay, WI 53217

(414) 962-9525

ope 7 .. 9 p.. d

Reuse your Sendiks quality paper

or plastic shopping bag and receive

a 5 discount or every bag.

DiDyouKnow?

www.sendiksmarket.com

welcome

Happ Hldas!

The Balistreris rom let to right: Nick, Ted,Margaret (Balistreri) Harris, and Patrick.

'


3/9


4/9www.sendiksmarket.com realfood 11

Sendiks Food Market

Consumers are constantly reading or

hearing about new and improved

dietary supplements. Some of them

claim to help with various ailments or claim

to improve our energy level or claim to stop

the aging processthe claims go on. Mostof us are overwhelmed by the many vitamin

and mineral supplements that are available

in the market. How do you know if you

should take a supplement, what to take, in

what amount, and are they safe?

These are some serious questions that

should be investigated before taking any

dietary supplement. Vitamin and min-

eral supplements cannot replicate all of

the nutrients and benefits of whole foods.

And they are not meant to replace meals.

But they still can play an important role inkeeping you healthyespecially if you have

trouble getting enough nutrients.

Whole foods offer three main benefits

over dietary supplements:

1. Whole foods contain a variety of nutri-

ents that our bodies neednot just one.

2. Whole foods provide dietary fiber

that can help in controlling and preventing

certain diseases.

3. Whole foods contain other substances

such as phytochemicals and antioxidants

that may help protect against cancer, heartdisease, diabetes, and high blood pressure.

Depending on dietary supplements for

your nutrients could mean that you are miss-

ing some of these benefitsnot to mention

that most dietary supplements, especially in

pill form, may not provide the essential nutri-

ents of carbohydrates, proteins, and fats.

So, who needs dietary supplements and

what kind? The answer to that question

can be complicated and really depends on

your eating habits, your lifestyle habits, your

medical status, and age.

There are a number of situations where

dietary supplements may be appropriate:

If you dont eat well

If you are a vegetarian

If you consume less than 1200

calories a day If you have medical conditions that

affect how your body absorbs, uses,

or gets rid of nutrients.

If youre a postmenopausal woman

If youre pregnant or trying to

become pregnant

If you smoke

If you drink excessively

The bigger question for many consumers

is how to choose the appropriate vitamin/

mineral supplement. There are a number

of factors that should be considered whenmaking that decision:

Check the supplement label. The label

will tell you which nutrients are included

and in what amounts. Also be mindful of

the serving sizeis it one capsule or two?

One packet or one teaspoon?

Avoid supplements that give you mega-

doses. A good rule of thumb is to choose

a supplement that provides you about 100%

of the Daily Value (DV) of all the vitamins

and minerals rather than one that gives you

500% (and sometimes much more). (Cal-cium is an exception they do not provide

100% of calcium if that were the case, the

pill would be too large to swallow.)

Look for USP on the label. This ensures

that the supplement has met standards for

purity and how fast it dissolves. It does not,

however, mean that the supplement is safe.

Beware of gimmicks. Look out for the word

natural, you may be charged more. Syn-

thetic vitamins are usually the same as natu-

ral. Also, dont be fooled by herbs, enzymes,

or amino acidsthey mostly add cost. It

should be noted that some herbs can interact

negatively with certain medications.

Beware of expiration dates. Supplements

can lose their potency over time. Store all supplements safely.

Now we come to an even bigger ques-

tionhow safe are supplements? Dietary

supplements fall under a category of regu-

lation that is different than food or drugs.

Dietary supplements do not have to be

clinically tested to prove safety before they

are placed on the market. Many times, it

is due to consumer complaints of causing

harm or negative side effects that may cause

the supplement to be removed from the

shelvesbut not until then. That is whythe supplement business boomed in the 90s

and consequently why we have an unending

array of supplements to choose from.

If you are generally healthy and eat a vari-

ety of food, chances are you may not need a

dietary supplement. If you need to consume

a dietary supplement for a specific reason,

choose a well-known brand that provides

appropriate amounts of nutrients for you.

The bottom line is buyer beware.

Adapted from MayoClinic.com

Tools for healthier lives, June 2006.

dietitians corner

Vitamin and Mineral

Supplements:How to Use Them Wisely

BY CollEEN KRISTBAuM, MS, RD, CD

Directr f Cinica Ntritin fr Wheatn Franciscan

Heathcare and Cnstant t Sendiks Fd Market


5/912 realfood winter2007

Sendiks Food Market

S

pains diverse terrain, unique grape

varieties, history, culture, and a new

generation of committed winemak-ers and investors are a few reasons why the

countrys wines have been exciting us for so

long now. Regularly, our wine staff recom-

mends trying a variety of Spanish wines no

matter the food pairing, color preference, or

whether the cost is less than $10 or much

more than $50 per bottle. Its likely the

producer, grape variety, or region is as new

to us as it is to you and this feeling of dis-

covery adds obvious excitement. More often

than not, we refer to most of these Spanish

wine suggestions as great values. Many ofour customers agree and we continue to

recommend a wide variety of Spanish Wines

as wonderful value opportunities. Being a

wine professional, I love to taste something

new, but like all of us I agree it must taste

good. On a trip through Spain this summer

I had the great fortune to discover what

makes so many Spanish wines singular, thus

adding to their perception of value, and why

I think well all continue to enjoy them for

years to come. From my trip this summer I

found a number of new wines from likelyunknown regions that are sure to surprise.

Following are a few worth trying.

CavaCava is synonymous with good, cheap, Span-

ish bubbles, but there is more to it. More

often than not our love affair with Cava

began with its great low cost. Similarly, its

often fresh, vibrant style makes it easy to

enjoy. Though its history isnt nearly as well

known as Champagne, its success is tied to

Champagne since Josep Ravents created the

first Cava in 1872 after seeing the successes

of Champagne. Cava is made from a variety

of grapes but those used most are Macabeo,Parellada, and Xarel-lo. The bulk of inexpen-

sive standards such as Cristalino, Freixenet,

and Cordoniu have similar brut styles that

are light, fresh, and dry. New for us is Gran

Sarao, offered in both a brut and brut ros.

The brut is wonderfully fresh in flavor and

a standout new favorite for us. Even more

exciting is the brut ros, made from 100

percent Trepat. Although this was my first

experience with Trepat, from what I heard

on the trip it is often used to make many of

the locally consumed ross in Catalan. Withfruity red berry flavors, lively bubbles, a clean

finish, and a great low price this might be

your new favorite cava as well.

MallorcaMallorca is currently best known for its beau-

tiful beaches and laid-back lifestyle, which

is perfect for lots of R&R. However, some

wonderful wines are starting to emerge as well.

Though my trip didnt allow for a visit to the

island of Mallorca, I had the opportunity to

taste Jaume Mesquida from the winery of thesame name, a small family run winery started

four generations earlier. Cultivating a number

of varieties indigenous to MallorcaCallet,

Fogoneu, and Manto Negrodifferentiates

their wines from many others. During the

1970s incorporating new world grapes and

new winemaking technologies was a gamble

that is now paying off giving this unknown

region greater worldly recognition. A must

try is the Jaume Mesquida 2005, a blend of

Callet, Manto Negro, and small amounts of

Cabernet, Merlot, and Syrah. Its unique, with

smoky aromatics and meaty black fruit flavors

laced with roasted herbs on a medium body

with gripping fruit tannins and a fresh, long

finish. Seeking out this very low produc-

tion red from absolute obscurity is worth a

tryespecially at half the price of other less

interesting wines from Mallorca.

MontsantA passionate winemaker can be all it takes toprovide a wonderful wine experience. Albert

Jane is that and much moretalented, with a

unique vision, and amazing ancient vineyards

to work with. Albert has set out to make pure

(lacking intense oak influences) wines using

the traditional grapes of the area, Garnacha

(Grenache) and Sams (Carignan). His wines,

Acustic and Brao, although not inexpensive, are

labeled as amazing value under each of my

tasting notes. As a generalization the wines are

uncommonly floral for how much blue andblack fruit flavors they possess and likewise

uncommonly fresh for how well textured and

rich they are. The wines are so well balanced

they paired amazingly well with bacalao (Span-

ish salt cod) and seared tuna. Right now these

are essentially brand new and can be called

great valuesbut dont wait to try them, as Im

certain they will soon be in high demand and

therefore continue to go up in price.

SpaniSH

SUrpriSeSDiscver the spectrm f greatwine vales frm Spain.

BY MARK GooDMAN

Directr, Sendiks Wine and Spirits Department

wines to TryGn so, Cv, But ro $7.99

Jue meud, P i levnt,

moc $14.99

acutc, acutc $19.99

acutc, Bo $39.99

Prices shown are for 750 ml and may

be subject to change.

wine shop



Sendiks Food Marketappetizers and snacks

For holiday entertaining or anytime,

dipsfrom savory to sweetmake

a great addition to the table. Slices

of raw vegetables always seem a bit more

interesting paired with a dollop of savory dill

or ranch dip. Bread or crackers with hummus

or artichoke dip make great matches, and

tortilla chips and bean dip are a tasty team. Its

also often easier to get kids to eat vegetables

and fruit if theyre offered with a dip.

When arranging the items that will be

dipped, you can make it as easy or as elaborateas time and desire allows, simply placing them

in rows on a tray or dreaming up creative

patterns. You can also use a food item for

the dip or serving bowl. For a veggie tray,

a hollowed-out red cabbage can make an

interesting bowl to hold dip. Cutting off a

small amount of cabbage on the bottom to

make a flat surface keeps it from wobbling.

Then set the cabbage in the center of a large

tray or plate, fill it with dip, and arrange

sliced vegetables around it. Carrots, broccoli,

cucumbers, celery, and cauliflower are greatchoices for dipping. When making a fruit

tray, a hollowed-out melon can serve double

duty as a fruit bowl filled with apple, pear, or

banana slices, melon chunks, or berries.

If youre counting calories you can still feel

free to take a dipthere are many options

to make dips low in fat and calories yet high

in taste. Substitute light sour cream or cream

cheese for regular or make yogurt-based dips.

A classic vegetable dip, for example, com-

bines 1 (1-ounce) packet of ranch-style

dressing mix with 1 cup mayonnaise and

16 ounces of cottage cheese. For a low-cal

option, mix together 16 ounces plain non-fat

yogurt and 1 packet of light ranch dressing

mix. A classic fruit dip combines 8 ounces of

cream cheese with a 7-ounce jar of marsh-

mallow cream, but you could also try the

alternative with yogurt and honey below.

Dips to tryHummusMAKES ABouT 1 CuPS

Naturally low fat and a good source of pro-

tein, potassium, and fiber, hummus has been

a favorite Middle Eastern dip for centuries.

Its also popular in Greece, where it is called

hommos. You can modify this basic recipe by

adding ingredients such as cayenne pepper,

sun-dried tomatoes, onions, or red or green

peppers. When making hummus, canned

chickpeas work best.

1 (15 nce) can chickpeas (garbanzbeans), drained and rinsed

2 garlic clves, minced and mashed

3 cp tahini*

2-3 tablespns fresh lemn jice

(frm abt 1 lemn)

cp water

2 tablespns live il

teaspn salt, r mre t taste

Garnish: chpped parsley (ptinal)

In a food processor or blender, combine chick-

peas, garlic, tahini, lemon juice, water, olive oil,

and salt and process until smooth. Spoon intoserving dish. Sprinkle with chopped parsley if

desired. Serve with pita bread, crackers, or

raw vegetables.

For an added touch, you can make pita

chips by cutting pita bread into thin triangles,

brushing them with olive oil, and toasting for

10 minutes in a 400F oven.

Hummus can be stored in an airtight con-

tainer in the refrigerator for up to three days

or in the freezer for up to one month.

*Tahini is a paste made from ground sesame

seeds and is found near the other condiments.

Black Bean Dip1 (8 nce) package cream cheese,

sftened

teaspn garlic salt

teaspn celery salt

1 can (15 nce) black beans,

drained and rinsed

1 can (6 nce) black lives,

chpped r thinly sliced1 bnch green nins, thinly sliced

cp chpped cilantr

Jice f ne lime

Black pepper t taste

Mix cream cheese with garlic and celery salts in

small bowl. Spread mixture on bottom of a flat

dish (quiche, glass pie plate, or regular plate).

Combine black beans, olives, onions, cilan-

tro, lime juice, and pepper in medium bowl.

Spoon over cream cheese mixture. Serve with

tortilla chips.

Fruit DipMAKES 1 CuP

1 (8 nce) cntainer plain ygrt

2 teaspns hney

2 tablespns range jice cncentrate

In a small bowl, mix all ingredients until

blended. Refrigerate until serving.

we Recommendsendk Bnd spnc Dp This is the

same recipe that weve been using forthirty years. Serve this dip cold with

fresh cubed bread.

sendk Bnd atcoke Dp This is

a classic dip that can be served both

warm or cold. It is definitely a fan

favorite for all occasions.

sendk Bnd Ce Con queo Dp

This is a new recipe to Sendiksand

quickly becoming very popular. Serve

this during the holiday season or while

watching your favorite football team.

Add a flavrfl tch frm appetizerst dessert with a variety f dips.

Take a Dip

huu eved wt pt bed.


7/914 realfood winter2007

Sendiks Food Market

meet the staff

iwas born and

raised in Cedar-

burgabout one

mile west of the

Grafton Sendikson

Bridge Road, where

my parents still live.

If you ask people to

describe me, most of them would tell youI have a crazy sense of humor. It runs in

my family.

I have been in the grocery business for

11 years. Before that I spent 25 years at

Gimbels, Marshall Fields, Pranges, and

Younkersas all of these stores were

bought out by one another.

Frst jbMy first job was working at my

uncles store, Rappolds Flower and Garden

Center, in Grafton, which was located about

three blocks east of the Sendiks store. Ibegan working there at nine years old when

I was in the fourth grade. Just like Sendiks

Food Market, it was a family owned and

operated store. My uncles store worked the

old fashioned way; built on trust, friendly

customer service, and family values.

Working at Sendiks reminds me of the

old-fashioned service and values that I was

raised with. My management style comes

from my dad. He believes that you work

with people and notforthem and associates

who report to you dont workforyou, butwork with you. It is a total team effort; we

all just have different sets of responsibili-

ties. My dad also taught me that you cant

demand respect from your associates, you

have to earn it.

Th mst mprtt prt f m f

I have been married to my wife Sandy for 35

years and have two grown daughters, Amy

and Julie. Amy, her husband Wally, and my

two grandchildren, Joe and Grace, live next

door to us in Belgium where we designed

and built side-by-side condos. We are an

old-fashioned style family. We eat supper

with Amy and her family four to five nights

a week. It is a blessing to be able to share this

much time with your wife and family, espe-

cially your grandchildren. I guess I have old-

fashioned family values. My other daughter

Julie and her husband Chris live in Depere

and have blessed us with grand dogs.

HbbsI love vacations. When not

working, I like to go camping with my

family. My favorite area to camp is in Door

County. I also enjoy doing yard work.

I grow tomatoes and other vegetables and

have large flowerbeds to take care of. The

love of dirt and gardening came from my

parents who still get their hands dirty out

in their yard.

Being in the food business is a natural for

me because I like to grill out. I gr ill out 52weeks a year. Prime rib is my favorite meat

to grill. I once grilled out on New Years

Eve when it was 13 degrees below zero.

Th bst prt bt th Grft str

d jg th Sdks stffWe

moved from Cedarburg years ago, but

it was a hard place to leave. When I was

asked to join the Sendiks team as the

Assistant Store Director just before they

opened the Grafton store two years ago,

I felt like I was coming home to work inmy hometown and work with many other

associates that I had previously worked

with in the grocery business.

The customers and the associates are the

best part of the store. I have known some

of the Sendiks customers for over 40 years

from my days at the Garden Center, from

school, from church, and just from being

raised in the area.

orrdg gMy priority is to take

care of the customers and make them feel

part of the Sendiks family and to instill the

feeling of old fashioned values and cus-

tomer appreciation. I feel it is so important

to treat people with respect and make them

feel comfortable.

My other priority is to work with my

fellow associates and to make them feel like

part of the team and to teach them the old

fashioned values of customer service thatI grew up with. I also work hard at having

fun at work. I enjoy coming to work, and I

try hard to make my fellow associates feel

the same way.

Smthg im mbrrssd t dmt

tMy desk. Its been said, You cant find

it in the office. It may be messy, but I know

where everything is and my fellow manag-

ers always come to me for information or

know where to find it in the mess.

I once had a boss call me into his officeand told me to sit down. On his expansive

desk were a phone, a pen, and a picture

of his family. As he shook his head side to

side, he said to me, Tom, dont you know

a cluttered desk means a cluttered mind?

I slowly looked at his desk from side to

side and then asked him, Then what does

an empty desk tell you? He never com-

plained about my desk again.

In my defense, I hate spending time

in my office. I would rather be on the

selling floor with my customers or orga-nizing my back roomswhich are often

used as an example of how back rooms

should look.

wht pp dt k bt m

Although Im an extrovert at work and

really enjoy the family friendly atmo-

sphere, I am very quiet away from work.

I love the peace and quiet of home and

being with my family. It will be hard for

many people who know me to believe

that I can be quiet.

MeeT ToM rappoldAssistAnt store Director, senDiks GrAfton



Sendiks Food Market

whats in store

Pea aDvenT CalenDaRSNt nly are these great fn fr kidsbth

yng and ldthe chclate treats inside

are high qality and taste great!

ST. DalFouR PReSeRveSWe carry a large assrtment f grmet preserves inr stres, and ne f r favrites has always been

St. Dalfr. These pre all-natral preserves are made

with nly the finest ingredients and are garanteed t be

free frm chemicals, additives, and artificial ingredients.

Mre imprtantly they are delicis.

nuGGeT/SHRiMP PlaTTeRTHe BeST oF BoTH woRlDS!This is a cmbinatin f r fantastic cked shrimp with r fams smked salmn nggets.

We bil the shrimp in r secret recipe f spices s they are especially flavrfl. or salmn

nggets are brined in a special caramelizing marinade and then lightly smked in r wn

smkehse. Served with r hmemade seafd sace and champagne mstard dipping

sace that are t f this wrld.

CaRRS TaBle waTeR CRaCKeRSSimply pt, these crackers are perfect fr anything. use them with a cheese platter that,

by the way, we can make fr y. They are als great with r pff pastry Brie. They are

strng engh t withstand the pressre f spreading, yet mild engh that they will nt

verpwer yr tpping. We carry an assrted variety.

GolDen GueRnSey

eGGnoGDring this special time f year entertain

family and friends with a glass f rich

creamy Glden Gernsey Dairy reglar r

lw-fat eggng. Make Glden Gernsey

Dairy a part f yr hliday celebratins

and enjy the traditinal taste f the

seasn. Reach fr the very best, Reach

fr the Dble Gs.

PuFF PaSTRy BRieWith Sendiks hmemade pff pastry

Brie y jst cant g wrng. We start

with a fresh Saga baby Brie wrapped in

a pff pastry shell. We tp it ff with an

assrtment f grmet preserves and fresh

ntmeats. All y need t d is heat it and

enjy. Y can als pp ne in the freezer

s that y are prepared when y have

nexpected cmpany.

DooR CounTy CoFFeeRasted fresh daily in pictresqe Dr Cnty, Wiscnsin. Enjy yr mrning cffee

experience and entertain yr hliday gests with perfectly rasted specialty cffees frm

arnd the wrld brght t y by Dr Cnty Cffee & Tea Cmpany and Sendiks Fd

Markets. The many rasts, blends, and flavrs f this grmet cffee that will tantalize

yr palate. Make Everyday Extrardinary.

ToMS piCkS For THe HolidayS


9/9

Sendik's Real Food - Winter 2007

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Transcript of Sendik's Real Food - Winter 2007