Sendik's Real Food - Fall 2006

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real food fall 2006

fall 2006

Autumn Com�ort

volume 2 number 3

complimentary

FANTASTIC FALL RECIPES Soothing Soups ß Robust Roasts Appetizing Apple Dishes ß Smashing Small Plates New England Fall Feast

Sendik’s Food Market welcome

Open 7 a.m. – 9 p.m. daily Whitefish Bay 500 E. Silver Spring Dr. Whitefish 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 Grafton 2195 1st Ave. Grafton, WI 53024 (262) 376-9525

www.sendiksmarket.com

Did you Know? Reuse your Sendik’s quality paper or plastic shopping bag and receive a 5¢ discount for every bag.

Flavor of Fall

S

eems like only yesterday we put the final touches on the summer issue of Sendik’s Real Food. And just like that, here we are bringing you the fall issue full of new ideas, new recipes, and new information about our stores. At Sendik’s, we are very proud of the diverse product lines that we carry. In the last The Balistreris from left to right: Nick, Patrick, Ted Sr., five to ten years there has been Margaret (Balistreri) Harris, and Ted. a growing interest in organic products, so we embraced this movement and have become an industry It was a busy and successful summer at leader in providing organic items at reason- Camp Heartland, our charity partner for the able prices. In this issue we highlight some summer issue of Real Food. Thanks to our of the organic items we carry, including an readers’ purchases of Real Food we have been article about organic wines. able to make a generous donation in support A number of our readers have told us they of their efforts.We are extremely proud to be look forward to seeing the profiles on the able to help Camp Heartland provide truly people who help make Sendik’s their favorite wonderful summer camp experiences for store.We strongly believe it’s the people that children impacted by HIV/AIDS.Thank you make Sendik’s a great shopping experience. for your part in making it all possible. This is especially true in Wauwatosa where For the fall issue, our charity partner is store director, Kevan Oberdorf ’s attention to Penfield Children’s Center. Penfield’s is one of customer care gives the store its personality. the leading providers of Birth-to-3 early interLearn more about Kevan, in his own words, vention services in Wisconsin.The dedicated on page 13. staff and volunteers at Penfield’s have helped As part of our spring anniversary sale we thousands of infants and young children reach held a recipe contest and received hundreds their full potential.You can help too.We will (yes, hundreds) of our customers’ favorite again donate $1 of every purchase of Sendik’s recipes. It was a tough job evaluating each Real Food magazine to Penfield’s. See page 16 one, but after a lot of tasting, we were able to for more information. choose two winners. Congratulations to Meg We hope you enjoy this issue as much Terlizzi of Grafton and Laura Martin of Wau- as we have enjoyed getting it ready for you. watosa. See their winning recipes on page 12. Remember, if there are things you would like Thanks to all of you who participated and to see in Real Food, or if you have ideas or submitted such wonderful recipes. suggestions, we would love to hear from you. Confusion seems to be the norm in trying Contact us through our newly designed webto understand today’s seemingly contradic- site at www.sendiksmarket.com. As always, tory dietary rules regarding good and bad fats. thank you for your continued readership. Sendik’s staff dietitian, Colleen Kristbaum —The Balistreri Family sets the record straight in her article,“DoYou Need An Oil Change?” on page 15.

www.sendiksmarket.com real food 

Sendik’s Food Market

Sendik’s Food Market

what’s in store

»

Store Director, Sendik’s in Mequon

rganic—the word in itself may be a little confusing to the average shopper. Organic means that products are grown or produced without the use of drugs, hormones, or synthetic chemicals. One common misconception is that fertilizers and pesticides are not used to produce organic products. Pesticides and

»

»

Organic Valley Organic Valley Family of Farms is the trusted brand of our Wisconsin-based farmer-owned cooperative of 775 producers, with over 200 right here in Wisconsin that are dedicated to farming in harmony with nature. Our organic dairy, juice, eggs, meat, produce, and soy products are grown in accordance with USDA’s National Organic Standards and provide the utmost in consumer confidence.

Bonterra Organic Grape Farming Bonterra’s commitment to organic vineyard management is based on farming fundamentals: building organic matter in the soil with cover crops, welcoming the natural predators of vineyard pests, controlling weeds by physical means, and encouraging natural air flow around the fruit. Most importantly, Bonterra constantly expands their use of organic viticulture techniques. Different philosophies abound when it comes to organic farming. At Bonterra they’ve developed their own philosophy based on what they know works. Discover what comprises this philosophy and find information on the specific “elements” of their organic viticulture program at www.bonterra.com.

Organic Valley Family of Farms milk products are quite simply the best milks you can buy. Each and every drop of milk in their distinctive cartons begins with healthy cows raised by their family farmers in harmony with nature. And don’t forget their premium creams—their heavenly Heavy Whipping Cream and Half & Half are truly the “cream of the crop!”

» Earthbound Farm

At Earthbound Farm, their unwavering commitment to organic farming comes first and foremost out of concern for health. Farming organically helps keep their customers, growers, and land healthy because they avoid the use of harmful chemicals. But it’s more than that. Organic farming focuses on building the fertility of the soil with natural materials so their rich organic fields produce fruits and vegetables as pure and healthy as they were intended to be. And that’s something we hope you enjoy in every delicious bite of Earthbound Farm organic produce.

10 real food www.sendiksmarket.com

San Giuliano Extra Virgin Olive Oil

Strathdale Organic Honey is a product of Central New Zealand. This clean, alpine environment with an abundance of white clover, enables their bees to produce some of the purest honey in the world. The purity and natural healing properties are then carefully preserved during the cold filtering process. The Dale family proudly presents this chemical free, unique honey for your good health and enjoyment. Sendik’s is one of the very few places in the United States where you can purchase Strathdale Organic Honey.

San Giuliano 100% Organic “Cuore D’Olivo” Extra Virgin Olive Oil is the result of a great oil processing tradition, aimed at satisfying the most refined gourmets. This select oil has been produced by the Manca Family with loving care from the heart, hence the name Cuore D’Olivo or “Heart of Olive.” A fruity aftertaste, distinguishing scent, and slight opaqueness are the simple but essential qualities of this oil.

Rishi

»

By Paul Voeller

fertilizers can be used, but they are strictly of animal or vegetable origin. Organic is simply a farming standard. But to consumers who buy organic, it means healthier food, better tasting products, and preserving the environment. As customers’ interest in organic food grows, more and more manufacturers, processors, growers, and retailers have found the need to increase their offerings. The growers and processors of organics have also had to increase their operations. Farms that started as 2- and 3-acre roadside farms 20 years ago are today farming over 25,000 acres. Sendik’s Food Markets have embraced customers’ desire for more organic products, and we are constantly adding new organics into this already extensive product mix. If you’re looking for wine, cheese, dairy, meats, produce, spices, frozen, or grocery items, Sendik’s has you covered—organically.

»

Organic Products are in Stock

O

what’s in store

Strathdale Organic Honey

Rishi’s Ancient Tree teas are picked from wild tea trees in one of the oldest and most remote tea regions in the world. Rishi is the only western company to work directly with the artisans of this region, who pick the tealeaves by hand from trees that are as much as 1,300 years old. Ancient Tree teas offer a depth of flavor, aroma, complexity, and character not found anywhere else.

» Raising Quality–Organic Smart Chicken

In addition to the benefits obtained from the standard Smart Chicken® diet, Organic Smart Chicken® is also 100% USDA certified. This certification is your assurance that this product is naturally safe and healthy for you and your family. The organic diet consists of corn and soybeans that have been grown on land certified free of chemicals like pesticides and herbicides for a minimum of three years. As in the VegFed diet, they also include the perfect scientific mix of vitamins and minerals (micros) to optimize bird health. All Organic Smart Chicken® birds are also free range. This means they are given access to the natural outdoor environment on their free-range farms with plenty of access to fresh air and sunlight. MBA Poultry is also dedicated to practicing sustainable agriculture, which ensures the preservation of our environment for generations that follow.

» Santa Cruz Organic Applesauce Varieties

With 6 jarred varieties of applesauce and 4 options in convenient applesauce cups, Santa Cruz Organic has many flavorful options to choose from. Santa Cruz has been making applesauce for more than 25 years and remains devoted to bringing you the highest quality organic products available. Their organic applesauces are perfect for day or night, served hot as side dish or cold as a treat when you crave something sweet and healthy. Santa Cruz Organic applesauce is USDA certified, 100% organic, and contains nothing artificial. Their applesauce is closely inspected and certified organic from the land, to the farmer, to the post-harvest cleaning and processing facilities. Look for Santa Cruz Organic applesauce cups and jars in Sendik’s Food Market—they’re 100% organically delicious.

www.sendiksmarket.com real food 11

Sendik’s Food Market

Sendik’s Food Market

what’s in store

»

Store Director, Sendik’s in Mequon

rganic—the word in itself may be a little confusing to the average shopper. Organic means that products are grown or produced without the use of drugs, hormones, or synthetic chemicals. One common misconception is that fertilizers and pesticides are not used to produce organic products. Pesticides and

»

»

Organic Valley Organic Valley Family of Farms is the trusted brand of our Wisconsin-based farmer-owned cooperative of 775 producers, with over 200 right here in Wisconsin that are dedicated to farming in harmony with nature. Our organic dairy, juice, eggs, meat, produce, and soy products are grown in accordance with USDA’s National Organic Standards and provide the utmost in consumer confidence.

Bonterra Organic Grape Farming Bonterra’s commitment to organic vineyard management is based on farming fundamentals: building organic matter in the soil with cover crops, welcoming the natural predators of vineyard pests, controlling weeds by physical means, and encouraging natural air flow around the fruit. Most importantly, Bonterra constantly expands their use of organic viticulture techniques. Different philosophies abound when it comes to organic farming. At Bonterra they’ve developed their own philosophy based on what they know works. Discover what comprises this philosophy and find information on the specific “elements” of their organic viticulture program at www.bonterra.com.

Organic Valley Family of Farms milk products are quite simply the best milks you can buy. Each and every drop of milk in their distinctive cartons begins with healthy cows raised by their family farmers in harmony with nature. And don’t forget their premium creams—their heavenly Heavy Whipping Cream and Half & Half are truly the “cream of the crop!”

» Earthbound Farm

At Earthbound Farm, their unwavering commitment to organic farming comes first and foremost out of concern for health. Farming organically helps keep their customers, growers, and land healthy because they avoid the use of harmful chemicals. But it’s more than that. Organic farming focuses on building the fertility of the soil with natural materials so their rich organic fields produce fruits and vegetables as pure and healthy as they were intended to be. And that’s something we hope you enjoy in every delicious bite of Earthbound Farm organic produce.

10 real food www.sendiksmarket.com

San Giuliano Extra Virgin Olive Oil

Strathdale Organic Honey is a product of Central New Zealand. This clean, alpine environment with an abundance of white clover, enables their bees to produce some of the purest honey in the world. The purity and natural healing properties are then carefully preserved during the cold filtering process. The Dale family proudly presents this chemical free, unique honey for your good health and enjoyment. Sendik’s is one of the very few places in the United States where you can purchase Strathdale Organic Honey.

San Giuliano 100% Organic “Cuore D’Olivo” Extra Virgin Olive Oil is the result of a great oil processing tradition, aimed at satisfying the most refined gourmets. This select oil has been produced by the Manca Family with loving care from the heart, hence the name Cuore D’Olivo or “Heart of Olive.” A fruity aftertaste, distinguishing scent, and slight opaqueness are the simple but essential qualities of this oil.

Rishi

»

By Paul Voeller

fertilizers can be used, but they are strictly of animal or vegetable origin. Organic is simply a farming standard. But to consumers who buy organic, it means healthier food, better tasting products, and preserving the environment. As customers’ interest in organic food grows, more and more manufacturers, processors, growers, and retailers have found the need to increase their offerings. The growers and processors of organics have also had to increase their operations. Farms that started as 2- and 3-acre roadside farms 20 years ago are today farming over 25,000 acres. Sendik’s Food Markets have embraced customers’ desire for more organic products, and we are constantly adding new organics into this already extensive product mix. If you’re looking for wine, cheese, dairy, meats, produce, spices, frozen, or grocery items, Sendik’s has you covered—organically.

»

Organic Products are in Stock

O

what’s in store

Strathdale Organic Honey

Rishi’s Ancient Tree teas are picked from wild tea trees in one of the oldest and most remote tea regions in the world. Rishi is the only western company to work directly with the artisans of this region, who pick the tealeaves by hand from trees that are as much as 1,300 years old. Ancient Tree teas offer a depth of flavor, aroma, complexity, and character not found anywhere else.

» Raising Quality–Organic Smart Chicken

In addition to the benefits obtained from the standard Smart Chicken® diet, Organic Smart Chicken® is also 100% USDA certified. This certification is your assurance that this product is naturally safe and healthy for you and your family. The organic diet consists of corn and soybeans that have been grown on land certified free of chemicals like pesticides and herbicides for a minimum of three years. As in the VegFed diet, they also include the perfect scientific mix of vitamins and minerals (micros) to optimize bird health. All Organic Smart Chicken® birds are also free range. This means they are given access to the natural outdoor environment on their free-range farms with plenty of access to fresh air and sunlight. MBA Poultry is also dedicated to practicing sustainable agriculture, which ensures the preservation of our environment for generations that follow.

» Santa Cruz Organic Applesauce Varieties

With 6 jarred varieties of applesauce and 4 options in convenient applesauce cups, Santa Cruz Organic has many flavorful options to choose from. Santa Cruz has been making applesauce for more than 25 years and remains devoted to bringing you the highest quality organic products available. Their organic applesauces are perfect for day or night, served hot as side dish or cold as a treat when you crave something sweet and healthy. Santa Cruz Organic applesauce is USDA certified, 100% organic, and contains nothing artificial. Their applesauce is closely inspected and certified organic from the land, to the farmer, to the post-harvest cleaning and processing facilities. Look for Santa Cruz Organic applesauce cups and jars in Sendik’s Food Market—they’re 100% organically delicious.

www.sendiksmarket.com real food 11

Sendik’s Food Market

Sendik’s Food Market fresh ideas

Winning Recipes A

t Sendik’s our goal is to pursue innovative food ideas to share with our customers. However, this year we turned the tables and asked you for your ideas. We held a recipe contest and received hundreds of wonderful recipes from our customers. We were looking for recipes with fresh ideas and ingredients, so we narrowed down the search and had a cook-off prepared by our executive chefs to choose the winner. What follows is some scoop on this year’s winners and their fantastic recipes. Enjoy! Congratulations to our winners: Meg Terlizzi of Grafton and Laura Martin of Wauwatosa. Meg Terlizzi Meg is married with two grown daughters. She is a nurse manager who in her free time enjoys cooking, gardening, skiing, and biking. Meg developed her recipe for one of her daughters who is a vegetarian. Meg takes pleasure in bringing food that can be enjoyed by everyone at family gatherings—while also providing choices to those looking for vegetarian options. We loved the flavors in this dish and thought that Meg’s recipe showed great versatility, as it can be enjoyed for brunch, lunch, or dinner. Sendik’s Wine Guys suggest crisp, light white wines as an accompaniment, such as Italian Pinot Grigio, Sauvignon Blanc from New Zealand, or Viognier from Spain—or a light sparkling wine such as Prosecco from Italy.

Artichoke and Parmesan Frittata Submitted by Meg Terlizzi of Grafton Serves 8 1½ pounds small potatoes, any kind 2 tablespoons olive oil 1 cup onions, coarsely chopped 1 roasted red or orange pepper, cut into ¼ inch strips (roast at 425°F until soft) 1 can (14-15 ounce) artichoke hearts, drained and quartered 2 tablespoons fresh basil, chopped 2 tablespoons fresh parsley, chopped 12 large eggs or 12 ounce package of tofu (firm or soft) puréed with 1½-cup egg substitute 1 /3 cup freshly grated Parmesan cheese ½ teaspoon salt ¼ teaspoon pepper 1 /8 teaspoon cayenne pepper (optional) In large saucepan, cover potatoes with water. Bring to a boil and cook about 15 minutes 12 real food www.sendiksmarket.com

or until tender. Drain and let cool slightly. Peel if desired and cut into ¼-inch slices. Set aside. Preheat oven to 350°F.* Grease a 13- x 9-inch baking dish. Set aside. In a large heavy skillet, heat oil over medium heat. Add onions and sauté 3-4 minutes or until softened. Spread in prepared baking dish. Add potatoes to skillet and cook 3-5 minutes, turning them until browned. Arrange potatoes over onions. Scatter roasted peppers, artichokes, basil, and parsley on top. In a medium bowl, whisk remaining ingredients and pour them over the vegetables. (If tofu mixture is too thick, thin with small amounts of milk or water.) Bake 30-35 minutes until eggs are set. *Note: May have to bake about 45 minutes at 400°F if using tofu mixture. Will set up like eggs.

Laura Martin Laura and her dog DeVito relocated to Wauwatosa a couple of years ago from Madison. Laura is an avid cook and especially enjoys grilling. She also enjoys biking in her spare time, and when it comes to cooking, Laura likes to create easy and delicious recipes for entertaining family and friends. Explaining that this recipe is

Kevan Oberdorf –

meet the staff

In His Own Words very adaptable, she has used the filling in both mushrooms and pork chops. We think Laura’s dish has wonderful complex textures and flavors. The basting and dipping sauce added an innovative glaze and dimension to the pork roast. Sendik’s Wine Guys suggest pairing the Pesto Packed Port Roast with Rhône-style reds such as French Côte du Rhône or Châteauneufdu-Pape. California Petite Syrah would also work well, or try a lighter style Australian Shiraz or a Spanish Old Vine Grenache.

Pesto Packed Pork Roast Submitted by Laura Martin of Wauwatosa Serves 4 2 4 4 1 1

pounds boneless pork loin roast ounce package crumbled feta cheese tablespoons basil pesto ounce pine nuts tablespoon butter Olive oil Freshly ground pepper Fresh thyme Fresh rosemary

Basting and dipping sauce ½ cup apple jelly, melted ½ cup balsamic vinegar In a small skillet lightly sauté pine nuts in butter until slightly browned. In a small bowl combine feta cheese, pesto, pine nuts, and freshly ground pepper to taste; lightly stir until mixed. Set aside. Slice pork roast lengthwise ¾ of the way through and lay open. Evenly scoop pesto mixture onto one side of the pork roast staying approximately ¾ inch from edge. Fold top of pork roast over and secure cut edge with toothpicks or tie and secure with butcher’s twine. Lightly rub the outside of the roast with olive oil and season with thyme, rosemary, and freshly ground pepper. Grill over indirect heat for 30-40 minutes or until internal temperature reaches 160°F. Baste occasionally with basting and dipping sauce. Slice and serve with small cups of the basting and dipping sauce. Note: This can also be roasted in the oven at 325°F for 25-30 minutes or until the internal temperature reaches 160°F.

K

evan (spelled with an A for effort) Oberdorf is the lovable store director at Sendik’s location inWauwatosa. He is an industry veteran, having spent most of his working life selling some kind of food or another. His style is “hands on,” and you are much more likely to see him bagging groceries, stocking shelves, or unloading trucks than sitting behind a desk. Kevan lives in Wauwatosa with his wife Ann and their three young children, Erin, Sean, and Lydia. Here is Kevan in his own words. My father was a postman, so my first job was delivering newspapers for the Post. I was thirteen years old and did it for three years. I never missed a delivery—like father, like son. My first grocery job was for Kohl’s Food Stores as a utility clerk, and I did that for three years as well. At the end I was making $3.90 per hour, which I thought was a lot. But the company was sold and the new owners wanted to reduce my pay to $3.35 per hour so I applied at Sendik’s on Oakland Avenue in Shorewood. I ended up working for them for five years doing just about anything they asked. They must have liked me because they gave me a key to the place. Can you imagine giving a key to your grocery business to a college student? After graduating from college I spent about 15 years as a salesman and manager for several specialty food distributors in the Milwaukee area.They were great jobs, and I learned a lot, but it is tough being on the road, not really having a home base.That’s why my current job at Sendik’s is so enjoyable.

“The best part of my job is seeing and getting to know the regular customers, the ones that come in every day.” I received a call from Ted, Patrick, and Nick Balistreri, owners of Sendik’s in Whitefish Bay regarding an opportunity to manage a little store they were renovating in Wauwatosa. I was not looking to change jobs, but this was an opportunity I could not turn down. I live in Wauwatosa. I know the area and the old Kohl’s store they were converting. I wanted to be on the ground floor of a company that was improving and growing, and I also wanted the chance to be a store director working with a team of people to serve our customers. The best part of my job is seeing and getting to know the regular customers, the ones that come in every day. It may seem to some that I never leave the store, but I occasionally do take a day off. Even still, I usually end up at the store to do my shopping. When I grow up, I want to be a professional trumpet player in a big band. I currently play the lead trumpet for the WAMI award-winning band, Swing Nouveau. We have a blast, and it’s a great release from my day-to-day routine. I have played the national anthem three times—solo—at the start of

Wauwatosa Store Director, Kevan Oberdorf with his wife Ann and kids Sean, Lydia, and Erin.

Brewer games. It is a little bit of pressure, but the thought of beer and brats afterwards helps get me through it. I used to play for a band called BlackFrost. I was the only white band member. I guess I was the “Frost.” My most vivid memory of my time since becoming the store manager at Sendik’s is the “soft” opening on March 26, 2004. We had worked so hard for months putting the place together, and we were scheduled to open for business at 10 a.m. But we weren’t ready and we delayed one hour to 11 a.m. There must have been 75-100 people lined up waiting for the doors to open. It was emotional—the show was on! I think that there are a lot of parallels between being a store director and being the lead trumpet player of a band. Everyone has to work together and you have to listen to each other.The lead trumpet player is the lead instrument in the band, just like the store director is the leader in the store. And just like a trumpet player, the store director must be heard but also must blend in.To do a good job at both, you must empower the others around you—that’s the key. For me, success comes from hard work and listening to and learning from others. I think a solid work ethic is missing from some of the kids that I work with.They are not bad kids; they just don’t know what it means to work. My favorite department at Sendik’s is the deli because I don’t have to work there too much and the food they make is amazing. I am grateful for the staff members at Sendik’s, especially those that started with us when we opened the store.They are like an extension of my family. My favorite song is “Here, There and Everywhere” by the Beatles. It is “our” song. I met my wife, Ann, at Stenny’s on National. I don’t remember what song was playing that night, but I do remember her. I couldn’t live and work in a better city than Wauwatosa.The people and the sense of community are just awesome! www.sendiksmarket.com real food 13

Sendik’s Food Market

Sendik’s Food Market fresh ideas

Winning Recipes A

t Sendik’s our goal is to pursue innovative food ideas to share with our customers. However, this year we turned the tables and asked you for your ideas. We held a recipe contest and received hundreds of wonderful recipes from our customers. We were looking for recipes with fresh ideas and ingredients, so we narrowed down the search and had a cook-off prepared by our executive chefs to choose the winner. What follows is some scoop on this year’s winners and their fantastic recipes. Enjoy! Congratulations to our winners: Meg Terlizzi of Grafton and Laura Martin of Wauwatosa. Meg Terlizzi Meg is married with two grown daughters. She is a nurse manager who in her free time enjoys cooking, gardening, skiing, and biking. Meg developed her recipe for one of her daughters who is a vegetarian. Meg takes pleasure in bringing food that can be enjoyed by everyone at family gatherings—while also providing choices to those looking for vegetarian options. We loved the flavors in this dish and thought that Meg’s recipe showed great versatility, as it can be enjoyed for brunch, lunch, or dinner. Sendik’s Wine Guys suggest crisp, light white wines as an accompaniment, such as Italian Pinot Grigio, Sauvignon Blanc from New Zealand, or Viognier from Spain—or a light sparkling wine such as Prosecco from Italy.

Artichoke and Parmesan Frittata Submitted by Meg Terlizzi of Grafton Serves 8 1½ pounds small potatoes, any kind 2 tablespoons olive oil 1 cup onions, coarsely chopped 1 roasted red or orange pepper, cut into ¼ inch strips (roast at 425°F until soft) 1 can (14-15 ounce) artichoke hearts, drained and quartered 2 tablespoons fresh basil, chopped 2 tablespoons fresh parsley, chopped 12 large eggs or 12 ounce package of tofu (firm or soft) puréed with 1½-cup egg substitute 1 /3 cup freshly grated Parmesan cheese ½ teaspoon salt ¼ teaspoon pepper 1 /8 teaspoon cayenne pepper (optional) In large saucepan, cover potatoes with water. Bring to a boil and cook about 15 minutes 12 real food www.sendiksmarket.com

or until tender. Drain and let cool slightly. Peel if desired and cut into ¼-inch slices. Set aside. Preheat oven to 350°F.* Grease a 13- x 9-inch baking dish. Set aside. In a large heavy skillet, heat oil over medium heat. Add onions and sauté 3-4 minutes or until softened. Spread in prepared baking dish. Add potatoes to skillet and cook 3-5 minutes, turning them until browned. Arrange potatoes over onions. Scatter roasted peppers, artichokes, basil, and parsley on top. In a medium bowl, whisk remaining ingredients and pour them over the vegetables. (If tofu mixture is too thick, thin with small amounts of milk or water.) Bake 30-35 minutes until eggs are set. *Note: May have to bake about 45 minutes at 400°F if using tofu mixture. Will set up like eggs.

Laura Martin Laura and her dog DeVito relocated to Wauwatosa a couple of years ago from Madison. Laura is an avid cook and especially enjoys grilling. She also enjoys biking in her spare time, and when it comes to cooking, Laura likes to create easy and delicious recipes for entertaining family and friends. Explaining that this recipe is

Kevan Oberdorf –

meet the staff

In His Own Words very adaptable, she has used the filling in both mushrooms and pork chops. We think Laura’s dish has wonderful complex textures and flavors. The basting and dipping sauce added an innovative glaze and dimension to the pork roast. Sendik’s Wine Guys suggest pairing the Pesto Packed Port Roast with Rhône-style reds such as French Côte du Rhône or Châteauneufdu-Pape. California Petite Syrah would also work well, or try a lighter style Australian Shiraz or a Spanish Old Vine Grenache.

Pesto Packed Pork Roast Submitted by Laura Martin of Wauwatosa Serves 4 2 4 4 1 1

pounds boneless pork loin roast ounce package crumbled feta cheese tablespoons basil pesto ounce pine nuts tablespoon butter Olive oil Freshly ground pepper Fresh thyme Fresh rosemary

Basting and dipping sauce ½ cup apple jelly, melted ½ cup balsamic vinegar In a small skillet lightly sauté pine nuts in butter until slightly browned. In a small bowl combine feta cheese, pesto, pine nuts, and freshly ground pepper to taste; lightly stir until mixed. Set aside. Slice pork roast lengthwise ¾ of the way through and lay open. Evenly scoop pesto mixture onto one side of the pork roast staying approximately ¾ inch from edge. Fold top of pork roast over and secure cut edge with toothpicks or tie and secure with butcher’s twine. Lightly rub the outside of the roast with olive oil and season with thyme, rosemary, and freshly ground pepper. Grill over indirect heat for 30-40 minutes or until internal temperature reaches 160°F. Baste occasionally with basting and dipping sauce. Slice and serve with small cups of the basting and dipping sauce. Note: This can also be roasted in the oven at 325°F for 25-30 minutes or until the internal temperature reaches 160°F.

K

evan (spelled with an A for effort) Oberdorf is the lovable store director at Sendik’s location inWauwatosa. He is an industry veteran, having spent most of his working life selling some kind of food or another. His style is “hands on,” and you are much more likely to see him bagging groceries, stocking shelves, or unloading trucks than sitting behind a desk. Kevan lives in Wauwatosa with his wife Ann and their three young children, Erin, Sean, and Lydia. Here is Kevan in his own words. My father was a postman, so my first job was delivering newspapers for the Post. I was thirteen years old and did it for three years. I never missed a delivery—like father, like son. My first grocery job was for Kohl’s Food Stores as a utility clerk, and I did that for three years as well. At the end I was making $3.90 per hour, which I thought was a lot. But the company was sold and the new owners wanted to reduce my pay to $3.35 per hour so I applied at Sendik’s on Oakland Avenue in Shorewood. I ended up working for them for five years doing just about anything they asked. They must have liked me because they gave me a key to the place. Can you imagine giving a key to your grocery business to a college student? After graduating from college I spent about 15 years as a salesman and manager for several specialty food distributors in the Milwaukee area.They were great jobs, and I learned a lot, but it is tough being on the road, not really having a home base.That’s why my current job at Sendik’s is so enjoyable.

“The best part of my job is seeing and getting to know the regular customers, the ones that come in every day.” I received a call from Ted, Patrick, and Nick Balistreri, owners of Sendik’s in Whitefish Bay regarding an opportunity to manage a little store they were renovating in Wauwatosa. I was not looking to change jobs, but this was an opportunity I could not turn down. I live in Wauwatosa. I know the area and the old Kohl’s store they were converting. I wanted to be on the ground floor of a company that was improving and growing, and I also wanted the chance to be a store director working with a team of people to serve our customers. The best part of my job is seeing and getting to know the regular customers, the ones that come in every day. It may seem to some that I never leave the store, but I occasionally do take a day off. Even still, I usually end up at the store to do my shopping. When I grow up, I want to be a professional trumpet player in a big band. I currently play the lead trumpet for the WAMI award-winning band, Swing Nouveau. We have a blast, and it’s a great release from my day-to-day routine. I have played the national anthem three times—solo—at the start of

Wauwatosa Store Director, Kevan Oberdorf with his wife Ann and kids Sean, Lydia, and Erin.

Brewer games. It is a little bit of pressure, but the thought of beer and brats afterwards helps get me through it. I used to play for a band called BlackFrost. I was the only white band member. I guess I was the “Frost.” My most vivid memory of my time since becoming the store manager at Sendik’s is the “soft” opening on March 26, 2004. We had worked so hard for months putting the place together, and we were scheduled to open for business at 10 a.m. But we weren’t ready and we delayed one hour to 11 a.m. There must have been 75-100 people lined up waiting for the doors to open. It was emotional—the show was on! I think that there are a lot of parallels between being a store director and being the lead trumpet player of a band. Everyone has to work together and you have to listen to each other.The lead trumpet player is the lead instrument in the band, just like the store director is the leader in the store. And just like a trumpet player, the store director must be heard but also must blend in.To do a good job at both, you must empower the others around you—that’s the key. For me, success comes from hard work and listening to and learning from others. I think a solid work ethic is missing from some of the kids that I work with.They are not bad kids; they just don’t know what it means to work. My favorite department at Sendik’s is the deli because I don’t have to work there too much and the food they make is amazing. I am grateful for the staff members at Sendik’s, especially those that started with us when we opened the store.They are like an extension of my family. My favorite song is “Here, There and Everywhere” by the Beatles. It is “our” song. I met my wife, Ann, at Stenny’s on National. I don’t remember what song was playing that night, but I do remember her. I couldn’t live and work in a better city than Wauwatosa.The people and the sense of community are just awesome! www.sendiksmarket.com real food 13

Sendik’s Food Market

Sendik’s Food Market

wine shop

dietitian’s corner

Do you need an oil change?

Organically

Grown

BY Colleen Kristbaum, MS, RD, CD Sendik’s Food Market Staff Dietitian

By Marc Goodman Sendik’s Wine and Spirits Director

P

ersonal beliefs and preferences aside, the wine industry and market is all about trends. We change our taste with the seasons, and over the past few years we have seen the popularity grow for riper, juicy wines from new regions such as Australia and Argentina. Another trend, sometimes referred to as the “Sideways effect” after the Hollywood movie that brought it such notoriety, is America’s recent infatuation with Pinot Noir. However, those of you who are longtime shoppers in our wine departments already knew of Pinot’s elegant nature long before it became fashionable. Now, please add to the list of trends the desire to drink and buy wines produced using specific farming techniques. These farming techniques have strange names like “biodynamic” and “sustainable” but “organic” leads the way. And, except for organic, these farming practices are rarely certified by governing bodies, as various organizations exist as certifiers, and each individual grower may practice a method conforming to their own philosophy. These wines tend to be produced by smaller, less familiar vineyards. Their labels are not always forthcoming about what exactly is in the bottle. In addition, the differences in taste from their conventional cousins are often understated and subtle. But, make no mistake, these are not your grandmother’s wines, they can be complex and delicious, and fit well with your lifestyle. Moreover, the demand for these wines is an undeniable trend that we believe will only become stronger. What follows are descriptions of some of the farming techniques that are currently being employed by wine producers along with names of the producers using these techniques. Rest assured, we have tried these wines and they pass muster. Next time you stop in, please ask about them. We think you will be impressed.

Introducing Sendik’s Brand olive oil and vinegar! Sendik’s proudly brings you an olive oil and balsamic vinegar directly from Italy. Use to glaze meats and vegetables and combine to dress your favorite salads.

14 real food www.sendiksmarket.com

What is organic wine? Organic wine doesn’t necessarily mean sulfite free wine. Organic wine is grown and produced without the use of pesticides, herbicides, fungicides, fertilizers, or any synthetic chemicals.To become certified organic, these practices must be met for a set amount of years with extensive testing throughout the transition period. • Sulfite is a naturally occurring compound found on grapes that deters microbial growth at somewhere between 6 and 40 parts per million. •The difference between “organically grown” and “organic wine” is wine that is produced with organically grown grapes with a minimum use of additional sulfites. • Only about .4% of the population is estimated to be highly allergic to sulfites. And many producers still believe a small addition is needed to create a more stable wine. Producers: Bonterra, Frey, Robert Sinskey, Coltibuono, Badger Mountain, Grgich Hills, Frogs Leap What is biodynamic? The basics of biodynamic agriculture are to view the farm or vineyard as its own living environment. It must be a closed and self-sustaining system, and the traditions include a focus on outside factors such as lunar patterns and cosmic rhythms. This view allows for individual interpretation and execution. In addition are sets of biodynamic preparations for the vineyard and for the compost used in the vineyard. These are applied with respect to the life cycle of the land. All the preparations are organic and follow rules even more strict than guidelines for certified organic products. Despite the vagary here, many of the great wines of the world are products of such environments. Producers: Ehlers Estate, Zund-Humbrect, Quintessa, Domaine Leroy, Bott-Geyl, Bucci, Champagne Paul Bara, Champagne J. Lassalle  What is Sustainable agriculture? Sustainable agriculture and viticulture take a voluntary position on behalf of the land to create a healthier environment and a better economic community, without compromising the land for future generations. Producers: Château Pesquie, Benzinger Family, Shafer, Alma Rosa

M

uch like our automobiles, our bodies need a tune-up every now and then. It is a good idea to take a hard look at our eating habits, especially when it comes to fats. Fats are a hot topic. We are always interested in fats—the different kinds of fats and what they do to our bodies—but we may not always understand the role of fat in our diets. Fat is an essential nutrient with many important functions to keep our bodies healthy. We actually can’t live without them. The problem lies in what kind and how much fat we include in our diet. Fat is a very calorie-dense nutrient— which means we get many calories in a relatively small amount (9 calories per gram of fat). So it is easy to overdo it with calories if we are eating too much fat—no matter what kind! Approximately 30% or less of our total daily calorie intake should come from fat. This translates, for example, to about 65 grams of fat per day if consuming 2,000 calories. Most often we associate fat with heart disease. While we know that certain fats contribute to heart disease, other fats actually have a protective benefit. But what kind of fat should we focus on? Which ones are good and which ones aren’t? Even though all fats provide the same number of calories per gram of weight, not all fats are created equal. It is important to know what to look for on the Nutrition Facts Label.

Monounsaturated Fats • Trigger less total or LDL cholesterol, and more HDL cholesterol (“good” cholesterol) • Canola, nut, and olive oils are high in monounsaturated fatty acids.

Let’s sort the fats:

Hydrogenated Fats • Unsaturated fats that are processed to make them stable and solid at room temperature

Saturated Fats (or more specifically, fatty acids) • Contribute to total blood cholesterol and LDL cholesterol (“bad” cholesterol) • Found in animal-based foods such as meat, poultry, butter, whole milk • Also found in plant oils such as coconut, palm, and palm kernel oils

Polyunsaturated Fats • Trigger lower LDL and HDL production, as well as total cholesterol • C orn, safflower, soybean, sesame, and sunflower oils are high in polyunsaturated fatty acids. • Seafood is also a source of polyunsaturated fatty acids. Omega-3 fatty acids • Highly polyunsaturated fatty acids • May help reduce blood clotting in the arteries and protect from hardening of the arteries • Primary source is seafood—especially fatty fish such as tuna, salmon, mackerel, and albacore. Omega-6 fatty acids • Highly polyunsaturated fatty acids • May help promote heart health by lowering total and LDL cholesterol • Vegetable oils are a good source of omega6 fatty acids. Trans Fatty Acids • One type of fatty acid that is formed during the process of hydrogenation. Most trans fats in our diet come from hydrogenated fats. • Trans fats act like saturated fats—they raise blood cholesterol levels.

What about Cholesterol? We commonly mistake cholesterol as a fat, but it isn’t. Cholesterol is a fat-like substance that often appears together with

fat in foods of animal origin. Because their roles in health are similar, fat and cholesterol are easily mixed up. Cholesterol performs many necessary functions in our body to keep us healthy. However, a blood cholesterol level that is too high is also associated with heart disease. There are many factors that affect blood cholesterol levels, but the cholesterol that is found circulating in our blood comes from two sources: • Our bodies produce cholesterol—enough to meet the needs to perform those necessary functions. • Cholesterol also comes from the food we eat—foods of animal origin. A diet high in cholesterol may elevate blood cholesterol— it doesn’t automatically become blood cholesterol. Saturated and trans fats may have more of an impact on blood cholesterol than dietary cholesterol does alone. Bottom line: It simply makes good sense to be aware of how much fat we eat, and more specifically, what kind of fat. Learn how to interpret the “fat label-lingo” on a Nutrition Facts Panel. Make an effort to replace saturated fats with monounsaturated and polyunsaturated fats wherever possible (some saturated fat is allowed!). Watching our diet and making good choices can keep us from having to go to the “body shop” too often! Adapted from American Dietetic Association “Complete Food and Nutrition Guide,” Roberta Larson Duyff, MS, RD, FADA, CFCS. www.sendiksmarket.com real food 15

Sendik’s Food Market

Sendik’s Food Market

wine shop

dietitian’s corner

Do you need an oil change?

Organically

Grown

BY Colleen Kristbaum, MS, RD, CD Sendik’s Food Market Staff Dietitian

By Marc Goodman Sendik’s Wine and Spirits Director

P

ersonal beliefs and preferences aside, the wine industry and market is all about trends. We change our taste with the seasons, and over the past few years we have seen the popularity grow for riper, juicy wines from new regions such as Australia and Argentina. Another trend, sometimes referred to as the “Sideways effect” after the Hollywood movie that brought it such notoriety, is America’s recent infatuation with Pinot Noir. However, those of you who are longtime shoppers in our wine departments already knew of Pinot’s elegant nature long before it became fashionable. Now, please add to the list of trends the desire to drink and buy wines produced using specific farming techniques. These farming techniques have strange names like “biodynamic” and “sustainable” but “organic” leads the way. And, except for organic, these farming practices are rarely certified by governing bodies, as various organizations exist as certifiers, and each individual grower may practice a method conforming to their own philosophy. These wines tend to be produced by smaller, less familiar vineyards. Their labels are not always forthcoming about what exactly is in the bottle. In addition, the differences in taste from their conventional cousins are often understated and subtle. But, make no mistake, these are not your grandmother’s wines, they can be complex and delicious, and fit well with your lifestyle. Moreover, the demand for these wines is an undeniable trend that we believe will only become stronger. What follows are descriptions of some of the farming techniques that are currently being employed by wine producers along with names of the producers using these techniques. Rest assured, we have tried these wines and they pass muster. Next time you stop in, please ask about them. We think you will be impressed.

Introducing Sendik’s Brand olive oil and vinegar! Sendik’s proudly brings you an olive oil and balsamic vinegar directly from Italy. Use to glaze meats and vegetables and combine to dress your favorite salads.

14 real food www.sendiksmarket.com

What is organic wine? Organic wine doesn’t necessarily mean sulfite free wine. Organic wine is grown and produced without the use of pesticides, herbicides, fungicides, fertilizers, or any synthetic chemicals.To become certified organic, these practices must be met for a set amount of years with extensive testing throughout the transition period. • Sulfite is a naturally occurring compound found on grapes that deters microbial growth at somewhere between 6 and 40 parts per million. •The difference between “organically grown” and “organic wine” is wine that is produced with organically grown grapes with a minimum use of additional sulfites. • Only about .4% of the population is estimated to be highly allergic to sulfites. And many producers still believe a small addition is needed to create a more stable wine. Producers: Bonterra, Frey, Robert Sinskey, Coltibuono, Badger Mountain, Grgich Hills, Frogs Leap What is biodynamic? The basics of biodynamic agriculture are to view the farm or vineyard as its own living environment. It must be a closed and self-sustaining system, and the traditions include a focus on outside factors such as lunar patterns and cosmic rhythms. This view allows for individual interpretation and execution. In addition are sets of biodynamic preparations for the vineyard and for the compost used in the vineyard. These are applied with respect to the life cycle of the land. All the preparations are organic and follow rules even more strict than guidelines for certified organic products. Despite the vagary here, many of the great wines of the world are products of such environments. Producers: Ehlers Estate, Zund-Humbrect, Quintessa, Domaine Leroy, Bott-Geyl, Bucci, Champagne Paul Bara, Champagne J. Lassalle  What is Sustainable agriculture? Sustainable agriculture and viticulture take a voluntary position on behalf of the land to create a healthier environment and a better economic community, without compromising the land for future generations. Producers: Château Pesquie, Benzinger Family, Shafer, Alma Rosa

M

uch like our automobiles, our bodies need a tune-up every now and then. It is a good idea to take a hard look at our eating habits, especially when it comes to fats. Fats are a hot topic. We are always interested in fats—the different kinds of fats and what they do to our bodies—but we may not always understand the role of fat in our diets. Fat is an essential nutrient with many important functions to keep our bodies healthy. We actually can’t live without them. The problem lies in what kind and how much fat we include in our diet. Fat is a very calorie-dense nutrient— which means we get many calories in a relatively small amount (9 calories per gram of fat). So it is easy to overdo it with calories if we are eating too much fat—no matter what kind! Approximately 30% or less of our total daily calorie intake should come from fat. This translates, for example, to about 65 grams of fat per day if consuming 2,000 calories. Most often we associate fat with heart disease. While we know that certain fats contribute to heart disease, other fats actually have a protective benefit. But what kind of fat should we focus on? Which ones are good and which ones aren’t? Even though all fats provide the same number of calories per gram of weight, not all fats are created equal. It is important to know what to look for on the Nutrition Facts Label.

Monounsaturated Fats • Trigger less total or LDL cholesterol, and more HDL cholesterol (“good” cholesterol) • Canola, nut, and olive oils are high in monounsaturated fatty acids.

Let’s sort the fats:

Hydrogenated Fats • Unsaturated fats that are processed to make them stable and solid at room temperature

Saturated Fats (or more specifically, fatty acids) • Contribute to total blood cholesterol and LDL cholesterol (“bad” cholesterol) • Found in animal-based foods such as meat, poultry, butter, whole milk • Also found in plant oils such as coconut, palm, and palm kernel oils

Polyunsaturated Fats • Trigger lower LDL and HDL production, as well as total cholesterol • C orn, safflower, soybean, sesame, and sunflower oils are high in polyunsaturated fatty acids. • Seafood is also a source of polyunsaturated fatty acids. Omega-3 fatty acids • Highly polyunsaturated fatty acids • May help reduce blood clotting in the arteries and protect from hardening of the arteries • Primary source is seafood—especially fatty fish such as tuna, salmon, mackerel, and albacore. Omega-6 fatty acids • Highly polyunsaturated fatty acids • May help promote heart health by lowering total and LDL cholesterol • Vegetable oils are a good source of omega6 fatty acids. Trans Fatty Acids • One type of fatty acid that is formed during the process of hydrogenation. Most trans fats in our diet come from hydrogenated fats. • Trans fats act like saturated fats—they raise blood cholesterol levels.

What about Cholesterol? We commonly mistake cholesterol as a fat, but it isn’t. Cholesterol is a fat-like substance that often appears together with

fat in foods of animal origin. Because their roles in health are similar, fat and cholesterol are easily mixed up. Cholesterol performs many necessary functions in our body to keep us healthy. However, a blood cholesterol level that is too high is also associated with heart disease. There are many factors that affect blood cholesterol levels, but the cholesterol that is found circulating in our blood comes from two sources: • Our bodies produce cholesterol—enough to meet the needs to perform those necessary functions. • Cholesterol also comes from the food we eat—foods of animal origin. A diet high in cholesterol may elevate blood cholesterol— it doesn’t automatically become blood cholesterol. Saturated and trans fats may have more of an impact on blood cholesterol than dietary cholesterol does alone. Bottom line: It simply makes good sense to be aware of how much fat we eat, and more specifically, what kind of fat. Learn how to interpret the “fat label-lingo” on a Nutrition Facts Panel. Make an effort to replace saturated fats with monounsaturated and polyunsaturated fats wherever possible (some saturated fat is allowed!). Watching our diet and making good choices can keep us from having to go to the “body shop” too often! Adapted from American Dietetic Association “Complete Food and Nutrition Guide,” Roberta Larson Duyff, MS, RD, FADA, CFCS. www.sendiksmarket.com real food 15

Sendik’s Food Market community support Penfield Children’s Center

Helping Children Reach Their Potential “Never underestimate the capacity of the very young and never, never let them down.” —Wilder Penfield, M.D. (1891-1976)

P

enfield Children’s Center is one of the leading providers of Birth-to-3 early intervention services in the state of Wisconsin. For 39 years, Penfield has helped infants and young children to reach their full potential. Located at 26th and Wells Streets in Milwaukee’s central city, Penfield provides early intervention, special education, therapy services, and child care for children with and without special needs. Last year, Penfield Children’s Center helped 1,341 infants and young children to a brighter future. Ninety-four percent of Penfield families are living at or below federal

10 FOR $4

00

On any New GG Golden Guernsey Dairy® 6 oz Yogurt ON ALL VARIETIES OFFER REDEEMABLE ONLY AT SENDIK’S IN WAUWATOSA, WHITEFISH BAY, GRAFTON AND MEQUON.

16 real food www.sendiksmarket.com

833 North 26th Street Milwaukee, WI 53233 414-344-7676 www.penfieldchildren.org

poverty levels; 78% are headed by a single parent (18% of whom are teenagers); 62% of the children served by Penfield are AfricanAmerican, 22% are Hispanic, and more than 90% live within five miles of the Center. Mindful of Dr. Penfield’s dictum “never, never let them down,” Penfield Children’s Center’s professional staff of special education teachers, therapists, and case managers develop a specific plan of care for each child who comes to Penfield.Although Birth-to-3 early intervention services are provided regardless of the severity of the child’s disability or the family’s ability to pay, government funding and fee-for-service reimbursements fall far short of covering their costs. To ensure that children receive the help they need, Penfield Children’s Center relies on the generosity of individuals, corporations, organizations,

EXPIRATION DATE: 11-30-06 RETAILER: Golden Guernsey Dairy® will reimburse you for the full face value of coupon plus 8 cents handling allowance provided you comply with the following terms. Coupon good only when redeemed for the product mentioned and invoices proving stock to cover sales must be shown upon request. Coupon non-assignable. Void where prohibited, taxed or restricted. Cash value 1/20¢. Do not double coupon. Limit one coupon per purchase. Filing Date: 12-31-06. Mail To: Golden Guernsey Dairy, 2727 North Grandview Blvd., Suite. 301, Waukesha, WI 53188 #249

charitable foundations, and the proceeds from special events to make up the revenue shortfall.We are donating a dollar from every purchase of the fall Real Food to Penfield’s. Dr. Penfield was a world-renowned neurosurgeon who stressed early intervention for children born with developmental disabilities. His daughter Priscilla Penfield Chester was one of Penfield Children’s Center’s founding Board members and continues to serve in an emeritus capacity.

75¢ OFF On any GG Golden Guernsey Dairy®

Premium Flavored 1/2 Gallon Milks VANILLA SHAKE, CHOCOLATE MALT, STRAWBERRY, NO-SUGAR ADDED CHOCOLATE OFFER REDEEMABLE ONLY AT SENDIK’S IN WAUWATOSA, WHITEFISH BAY, GRAFTON AND MEQUON.

EXPIRATION DATE: 11-30-06 RETAILER: Golden Guernsey Dairy® will reimburse you for the full face value of coupon plus 8 cents handling allowance provided you comply with the following terms. Coupon good only when redeemed for the product mentioned and invoices proving stock to cover sales must be shown upon request. Coupon non-assignable. Void where prohibited, taxed or restricted. Cash value 1/20¢. Do not double coupon. Limit one coupon per purchase. Filing Date: 12-31-06. Mail To: Golden Guernsey Dairy, 2727 North Grandview Blvd., Suite. 301, Waukesha, WI 53188 #250