Sendik's Real Food - Fall 2007

rt is po th up f o ps s el se h a l h il rc e w pu in z a g a m

real food fall 2007

fall 2007

35

recipes for autumn

volume 3 number 3

Baked Pasta | Whole Grains | Harvest Dinner Pear Plates | Quick Stews | Chocolate Chip Desserts

Sendik’s Food Market welcome

Open 7 a.m. – 9 p.m. daily Elm Grove

(Coming in September)

13425 W. Watertown Plank Rd. Elm Grove, WI 53122 (262) 784-9525 Franklin

(Coming in October/November)

5200 W. Rawson Ave. Franklin, WI 53132 (414) 817-9525 Grafton 2195 1st Ave. Grafton, WI 53024 (262) 376-9525

Mequon 10930 N. Port Washington Rd. Mequon, WI 53092 (262) 241-9525 Wauwatosa 8616 W. North Ave. Wauwatosa, WI 53226 (414) 456-9525 Whitefish Bay 500 E. Silver Spring Dr. Whitefish Bay, WI 53217 (414) 962-9525

www.sendiksmarket.com

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

Celebrate the Season

A

t Sendik’s, we love celebrations. celebrate the opening of a pretend Sendik’s Mostly, we love the food that Food Market. This exciting new museum accompanies a great party or gath- exhibit will provide children an opportunity ering of family and friends. During the fall, to shop and work at their own Sendik’s. we look forward to the traditional holidays Visitors can shop, sort, and stack pretend of Halloween and Thanksgiving, but also produce, floral, meat, groceries, and dairy as our own holiday—Sendik’s Extravaganza! well as load and unload a delivery truck and celebrated in October. work the cash register.The exhibit is sure to We are also fortunate to celebrate three be a hit and we look forward to serving our additional events this year—the opening future customers at the Museum. of three new Sendik’s stores: Sendik’s Elm Our mission at Sendik’s is to provide our Grove, Sendik’s Franklin, and Sendik’s at the customers with the best grocery shopping Betty Brinn Children’s Museum. Sendik’s experience—period. We recognize that in Elm Grove is scheduled to open by mid Sep- order to do this our stores must have the best tember. Located in the heart of Elm Grove’s associates—and we think we do. In this issue, quaint downtown (13425 Watertown Plank we have dedicated space to the associates that Road), we have completely renovated and make Sendik’s a fun place to work and shop. modernized an existing building to match The photos were taken this spring during our the charm of this historic village and to Anniversary Sale. Special thanks to all of our create a gathering place for residents. This associates for helping us celebrate every day. may be our best renovation ever.We eagerly Giving is also a part of celebrating. We await the opening so that we can celebrate have been very fortunate at Sendik’s to be with the residents of Elm Grove. able to give back to our communities. As in Progress at the new Sendik’s in Franklin the past, a dollar of every purchase of this is being made at a fast and furious pace. magazine will be donated to our charitable With a planned opening in November, partner. In the past, our readers, through the Franklin Sendik’s (5200 W. Rawson purchasing this magazine, have given tens Avenue) will be our largest store by square- of thousands of dollars to very worthy foot standards, but will still be the “corner” charitable organizations such as ABCD, First store to serve the Franklin community.This Stage, Camp Heartland, Penfield’s, Children’s location is our first built from the ground Hospital, Creative Sharp, and Prevent Blindup and it has been specifically designed to ness.This issue, a charitable donation will be help us meet the needs of our customers. made to the Betty Brinn Children’s Museum We are very proud of this building and look in recognition of the great work they do in forward to celebrating the grand opening helping with early childhood education. with all of the residents of Franklin. Finally, celebrations are fun, but they can Sendik’s is also pleased to partner with also be exhausting. When the celebration the Betty Brinn Children’s Museum to is over, it is time to rest. One of our little shoppers at our Grafton store simply got worn out! (See the photo at left.) We hope that future celebrations will be just as much fun and look forward to continuing to serve our existing and new markets with as much enthusiasm as we have in the past. Thank you for celebrating with us. “Dear Sendiks, Thought you might enjoy this picture of our daughter. Sendik’s celebration (anniversary sale) wore her out, but she couldn’t part with her valuable new possession. We love your store!”

Sincerely, The Balistreri Family

www.sendiksmarket.com real food 

Sendik’s Food Market

Sendik’s Food Market

wine shop

dietitian’s corner

New Wines from the Old World Austria Rediscovered and Reinvented

An Apple a Day…

By Kevin Grace Sendik’s Wine, Beer, and Spirits Department Manager

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

A

s I landed at the Vienna airport, I realized the last time I had been to Austria was in the mid 1980s, during the height of what is now referred to as “The Scandal.” While critical and revolutionary for the Austrian wine industry, this is a trivia question answer to most Americans. In 1986, the European regulatory authorities accused a number of bulk producing wineries in Europe, most prominently in Austria, of adding small but dangerous amounts of ethylene glycol (the ingredient in antifreeze) to inferior wines in order to boost their alcohol levels. This was in what we refer to as “jug” wine. While Austria was not the only country involved in this scandal, their government took the most stringent approach to “clean up” the industry. All exports were halted for years. The Austrian wine industry went through one of the most extensive makeovers in viticultural history and is now considered to have one of the most extensive and controlled set of wine laws in the world. Once these laws became effective Austria was then back in the wine exporting business, and a new generation of wine makers were determined to re-establish the reputation of their country. Austria is a small country, about the size of Wisconsin, with a population around 8 million people. In comparison to large wine producing countries like the United States, Italy, France, or Spain, it produces only a fraction of the juice, but what is made there is considered of topnotch quality today.The community of winemakers working in Austria today is worldly, young, and ambitious, many having traveled and worked at wineries all over the globe. Exposed to different styles and techniques, they returned home to refine and refresh their local varieties and wine types. Most Austrian wines are produced with local grapes that have been grown in the area 10 real food fall 2007

for many years—hundreds of years in some cases.The dominant white wine variety is Grüner Veltliner [GROO-ner FELT-lih-ner] (literally translated as “Green from the Countryside”), which makes up more than 30 percent of all wine production. A slew of native and imported white varieties follow that, such as Welschriesling (not related to Rhine Riesling),Weissburgunder (Pinot Blanc), Chardonnay, and in small amounts but of top quality, the noble Riesling. On the red side, Zweigelt [ZAH-VY-GELT] dominates, with Blaufrankisch and St. Laurent (related to Pinot Noir) as the elegant partners. Many top quality Pinot Noir offerings are also emerging. Although the Austrians speak German, I would argue that the wine style is closer to that of Italy and not Germany. The whites are drier, focused, and have a more powerful style than the fruity, fresh, and charming style of most German table whites.The reds are lush, loaded with fruit, dry, and well balanced. On my recent trip to the country, I was there to taste barrel samples of the 2006 vintage, which were stunning! I had read early reports on the success of the vintage but didn’t really appreciate it until standing in the cellars of Fred Loimer,Alois Kracher, Josef Pöckl, and many others, and tasting the vintage. I am very excited about the future of Austrian wines, not only at Sendik’s Markets, but for Wisconsin and the United States at large. The wines are food friendly, loaded with copious amounts of fruit, well balanced, and maybe above all, they are new again.Venture out of the comfort zone and explore the new world of Austrian wines—I highly recommend them! ■

Y

ou know the rest. Whether this saying is really true or not, apples are a nutritious and delicious part of a healthy diet. Apples are low in calories, easy to carry for snacking, a natural mouth freshener, and inexpensive. So while they may not always “keep the doctor away,” eating apples is certainly a move in the right direction! There are literally hundreds of varieties of apples on the market today. We seem to focus on a dozen or so favorites that include Delicious, Granny Smith, Gala, Fuji, Jonagold, Winesap, and McIntosh. Their tastes are as varied as their names. So it shouldn’t be hard to find one to suit your own tastes! Nutritionally, apples are a good source of fiber. They provide us with both soluble

and insoluble fiber. Soluble fiber such as pectin actually helps reduce the incidence of atherosclerosis and heart disease by preventing the buildup of cholesterol in the lining of our blood vessels. Insoluble fiber is the type of fiber that provides “bulk” in the intestinal tract by holding water and thereby allowing food to move quickly through the digestive system. Apples are also a source of many vitamins and minerals, including vitamin C, potassium, vitamin A, calcium, phosphorus, and folate. It is a good idea to eat apples with their skin, as that is where you find almost half the Vitamin C content. Remember,Vitamin C is a powerful antioxidant.The skin is also where you find the apple’s fragrance cells. Let’s not forget, however, what apples do not give us. Apples are naturally sodium, fat,

and cholesterol free. (See the nutrition facts box below for more information.) There are many old tales regarding the medicinal use of apples.The saying that we are all familiar with actually comes from an old English adage, “To eat an apple before going to bed, will make the doctor beg his bread.” And archeologists have found evidence that humans have been enjoying apples since at least 6500 B.C.—not to mention its role in the story of Adam and Eve. Regardless how you like your apples—or the reason you eat them—know that they are a nutritious addition to your diet—and they’re in season. There is nothing sweeter than a fresh apple on a crisp fall day! ■ Information adapted from the University of Illinois Extension, “Apples & More.”

Apple Nutrition Facts One medium apple (2 ½” apple with skin) Calories 81 Iron .25 mg

Wines to Try Loimer Lois Grüner Veltliner This is classic Grüner—it’s what started the Austrian ball rolling again here at Sendik’s! $10.99 Kracher Pinot Gris Trocken From the famous dessert wine maker, Alois Kracher, comes a dry Pinot Gris that rivals anything from Italy. $12.99

Carbohydrate 21 grams Sodium 0.00 mg Dietary Fiber 5 grams Potassium159 mg Calcium 10 mg Vitamin C 8 mg

Zantho Zweigelt Austria’s workhorse red grape from Josef Umathum—soft, luscious, dry, forward fruit. $12.99

Phosphorus 10 mg

Prices subject to change.

Folate 4 mcg

Vitamin A 73 IU

www.sendiksmarket.com real food 11

Sendik’s Food Market

Sendik’s Food Market

wine shop

dietitian’s corner

New Wines from the Old World Austria Rediscovered and Reinvented

An Apple a Day…

By Kevin Grace Sendik’s Wine, Beer, and Spirits Department Manager

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

A

s I landed at the Vienna airport, I realized the last time I had been to Austria was in the mid 1980s, during the height of what is now referred to as “The Scandal.” While critical and revolutionary for the Austrian wine industry, this is a trivia question answer to most Americans. In 1986, the European regulatory authorities accused a number of bulk producing wineries in Europe, most prominently in Austria, of adding small but dangerous amounts of ethylene glycol (the ingredient in antifreeze) to inferior wines in order to boost their alcohol levels. This was in what we refer to as “jug” wine. While Austria was not the only country involved in this scandal, their government took the most stringent approach to “clean up” the industry. All exports were halted for years. The Austrian wine industry went through one of the most extensive makeovers in viticultural history and is now considered to have one of the most extensive and controlled set of wine laws in the world. Once these laws became effective Austria was then back in the wine exporting business, and a new generation of wine makers were determined to re-establish the reputation of their country. Austria is a small country, about the size of Wisconsin, with a population around 8 million people. In comparison to large wine producing countries like the United States, Italy, France, or Spain, it produces only a fraction of the juice, but what is made there is considered of topnotch quality today.The community of winemakers working in Austria today is worldly, young, and ambitious, many having traveled and worked at wineries all over the globe. Exposed to different styles and techniques, they returned home to refine and refresh their local varieties and wine types. Most Austrian wines are produced with local grapes that have been grown in the area 10 real food fall 2007

for many years—hundreds of years in some cases.The dominant white wine variety is Grüner Veltliner [GROO-ner FELT-lih-ner] (literally translated as “Green from the Countryside”), which makes up more than 30 percent of all wine production. A slew of native and imported white varieties follow that, such as Welschriesling (not related to Rhine Riesling),Weissburgunder (Pinot Blanc), Chardonnay, and in small amounts but of top quality, the noble Riesling. On the red side, Zweigelt [ZAH-VY-GELT] dominates, with Blaufrankisch and St. Laurent (related to Pinot Noir) as the elegant partners. Many top quality Pinot Noir offerings are also emerging. Although the Austrians speak German, I would argue that the wine style is closer to that of Italy and not Germany. The whites are drier, focused, and have a more powerful style than the fruity, fresh, and charming style of most German table whites.The reds are lush, loaded with fruit, dry, and well balanced. On my recent trip to the country, I was there to taste barrel samples of the 2006 vintage, which were stunning! I had read early reports on the success of the vintage but didn’t really appreciate it until standing in the cellars of Fred Loimer,Alois Kracher, Josef Pöckl, and many others, and tasting the vintage. I am very excited about the future of Austrian wines, not only at Sendik’s Markets, but for Wisconsin and the United States at large. The wines are food friendly, loaded with copious amounts of fruit, well balanced, and maybe above all, they are new again.Venture out of the comfort zone and explore the new world of Austrian wines—I highly recommend them! ■

Y

ou know the rest. Whether this saying is really true or not, apples are a nutritious and delicious part of a healthy diet. Apples are low in calories, easy to carry for snacking, a natural mouth freshener, and inexpensive. So while they may not always “keep the doctor away,” eating apples is certainly a move in the right direction! There are literally hundreds of varieties of apples on the market today. We seem to focus on a dozen or so favorites that include Delicious, Granny Smith, Gala, Fuji, Jonagold, Winesap, and McIntosh. Their tastes are as varied as their names. So it shouldn’t be hard to find one to suit your own tastes! Nutritionally, apples are a good source of fiber. They provide us with both soluble

and insoluble fiber. Soluble fiber such as pectin actually helps reduce the incidence of atherosclerosis and heart disease by preventing the buildup of cholesterol in the lining of our blood vessels. Insoluble fiber is the type of fiber that provides “bulk” in the intestinal tract by holding water and thereby allowing food to move quickly through the digestive system. Apples are also a source of many vitamins and minerals, including vitamin C, potassium, vitamin A, calcium, phosphorus, and folate. It is a good idea to eat apples with their skin, as that is where you find almost half the Vitamin C content. Remember,Vitamin C is a powerful antioxidant.The skin is also where you find the apple’s fragrance cells. Let’s not forget, however, what apples do not give us. Apples are naturally sodium, fat,

and cholesterol free. (See the nutrition facts box below for more information.) There are many old tales regarding the medicinal use of apples.The saying that we are all familiar with actually comes from an old English adage, “To eat an apple before going to bed, will make the doctor beg his bread.” And archeologists have found evidence that humans have been enjoying apples since at least 6500 B.C.—not to mention its role in the story of Adam and Eve. Regardless how you like your apples—or the reason you eat them—know that they are a nutritious addition to your diet—and they’re in season. There is nothing sweeter than a fresh apple on a crisp fall day! ■ Information adapted from the University of Illinois Extension, “Apples & More.”

Apple Nutrition Facts One medium apple (2 ½” apple with skin) Calories 81 Iron .25 mg

Wines to Try Loimer Lois Grüner Veltliner This is classic Grüner—it’s what started the Austrian ball rolling again here at Sendik’s! $10.99 Kracher Pinot Gris Trocken From the famous dessert wine maker, Alois Kracher, comes a dry Pinot Gris that rivals anything from Italy. $12.99

Carbohydrate 21 grams Sodium 0.00 mg Dietary Fiber 5 grams Potassium159 mg Calcium 10 mg Vitamin C 8 mg

Zantho Zweigelt Austria’s workhorse red grape from Josef Umathum—soft, luscious, dry, forward fruit. $12.99

Phosphorus 10 mg

Prices subject to change.

Folate 4 mcg

Vitamin A 73 IU

www.sendiksmarket.com real food 11

Sendik’s Food Market

Sendik’s Food Market

meet the staff

meet the staff

Thanks to all of our associates for helping us celebrate during our Anniversary Sale. Richard Reynolds, Asst. Meat Department Manager (Sendik’s Wauwatosa)

Maurici o Jaram illo, Pro Departm duce ent (Sen dik’s Wh itefis

h Bay)

Tom Krue ger, Wine & Spirits (Sendik’s Manager Grafton)

e Director

Tony Bartoli, Asst. Stor (Sendik’s Wauwatosa)

Robert Britt, Dairy/F rozen Manager; Mike Flanders, Dai ry Dept. (Sendik’s Grafton)

Katy Schneider, Office Manager (Sendik’s Whitefish Bay )

Al Kingsreiter, Asst. Meat Department Manager (Sendik’s Whitefish Bay) re Director Kathy Van Loon, Sto Bay) (Sendik’s Whitefish

d Chef eefe, Hea Kevin O’K a) os at w au W (Sendik’s

Tina P ompe ,C Assoc iate (S ustomer S e endik ’s Wh rvice itefish Bay)

iana Melvin Brooks, Jul Uvaldo Martinez, , Fernando Palma sen ren So vid Da Salas, ) k’s Whitefish Bay Deli Team (Sendi

Tony Flees, Customer Service As (Sendik’s W sociate hitefish Ba y)

ce

mer Servi na, Custo Mnushki n) uo eq Victoriya M s (Sendik’ Associate

ith Lester on and Ke Rory Wils Grafton) k’s di en . (S Meat Dept

Marilyn McCulloch, Floral Manager (Sendik’s Wauwatosa) John Hollowa y, Store Direc tor (Sendik’s Graft on)

Mary Jo Sargent, Floral Man (Sendik’s ager Whitefish Bay)

Shanta e Thom Assoc iate (S as, Custome endik’s r Serv ice Wauw atosa)

‘

We re proud to provide your family with quality dairy products for over 75 years. Give your family the best–Reach for the Double G’s. Kevan Oberdorf, Sto re Director (Sendik’s Wauwatosa )

12 real food fall 2007

eiver oppa, Rec Donna K rafton) G s k’ di (Sen

Sara Amyx, Floral Department (Sendik’s Grafton)

www.sendiksmarket.com real food 13

Sendik’s Food Market

Sendik’s Food Market

meet the staff

meet the staff

Thanks to all of our associates for helping us celebrate during our Anniversary Sale. Richard Reynolds, Asst. Meat Department Manager (Sendik’s Wauwatosa)

Maurici o Jaram illo, Pro Departm duce ent (Sen dik’s Wh itefis

h Bay)

Tom Krue ger, Wine & Spirits (Sendik’s Manager Grafton)

e Director

Tony Bartoli, Asst. Stor (Sendik’s Wauwatosa)

Robert Britt, Dairy/F rozen Manager; Mike Flanders, Dai ry Dept. (Sendik’s Grafton)

Katy Schneider, Office Manager (Sendik’s Whitefish Bay )

Al Kingsreiter, Asst. Meat Department Manager (Sendik’s Whitefish Bay) re Director Kathy Van Loon, Sto Bay) (Sendik’s Whitefish

d Chef eefe, Hea Kevin O’K a) os at w au W (Sendik’s

Tina P ompe ,C Assoc iate (S ustomer S e endik ’s Wh rvice itefish Bay)

iana Melvin Brooks, Jul Uvaldo Martinez, , Fernando Palma sen ren So vid Da Salas, ) k’s Whitefish Bay Deli Team (Sendi

Tony Flees, Customer Service As (Sendik’s W sociate hitefish Ba y)

ce

mer Servi na, Custo Mnushki n) uo eq Victoriya M s (Sendik’ Associate

ith Lester on and Ke Rory Wils Grafton) k’s di en . (S Meat Dept

Marilyn McCulloch, Floral Manager (Sendik’s Wauwatosa) John Hollowa y, Store Direc tor (Sendik’s Graft on)

Mary Jo Sargent, Floral Man (Sendik’s ager Whitefish Bay)

Shanta e Thom Assoc iate (S as, Custome endik’s r Serv ice Wauw atosa)

‘

We re proud to provide your family with quality dairy products for over 75 years. Give your family the best–Reach for the Double G’s. Kevan Oberdorf, Sto re Director (Sendik’s Wauwatosa )

12 real food fall 2007

eiver oppa, Rec Donna K rafton) G s k’ di (Sen

Sara Amyx, Floral Department (Sendik’s Grafton)

www.sendiksmarket.com real food 13

The Age of

Difference

Sendik’s Food Market the cheeseboard

Whether mild or sharp, cheddar cheese is a solid favorite.

I

just e r a s a z iz p n a li Our Ita latives: e r n a li ta I r u o e lik d thick. n a in th th o b in available 9/30/2007

Whether you're a thin crust or thick crust fan, Palermo's makes a pizza you'll love. Our Primo Thin is the first frozen pizza with an ultra-thin crispy crust, while our Rustico's thick rising crust is so authentic it was born in our own family pizzeria. And both use premium toppings not found on other frozen pizzas, like kettle cooked Italian sausage, real fire-roasted vegetables and whole milk Mozzarella, Asiago and Gorgonzola Bleu Cheeses. Try one today and you'll not only save a trip to the pizzeria, you'll also save a buck.

f you’re asking where you might find cheddar in England, someone may direct you to the West Country unless you specify that you’re looking for the nearest cheese shop. It was this area that gave its name to the cheese, which has been associated with the locale since at least the 12th century—as far back as records go.The dramatic landscape surrounding the town of Cheddar is home to the Cheddar Gorge, and cheese lore speculates that it was here in the Cheddar Caves, with their constant temperature and high humidity (perfect for storing and maturing cheese), that cheddar cheese was born. As the Brits ventured around the globe, their cheesemaking expertise followed them. Today cheddar cheese is produced throughout the world, especially in English-speaking countries such as Ireland, Canada, the United States, South Africa, New Zealand, and Australia, as well as Sweden and Belgium. All natural cheese begins with milk (usually cow’s, sheep’s, or goat’s), which is then curdled to separate the solids (curds) from the liquids (whey), then more moisture is removed and it is further processed depending on the variety. Cheddar, made from cow’s milk, is classified as a semifirm cheese. The balance of acidity, salting, and aging sets it apart from other cheeses. Cheesemaking is an art as well as science, so you may taste different nuances in cheddar from various producers.The milk (which may be pasteurized or unpasteurized) can also vary by season, depending on whether the cows graze on fresh grass in spring and summer or hay in winter. Cheddar is typically a white or very light yellow color, though sometimes a natural food coloring such as annatto—an extract from the seed of the tropical achiote tree—is added to give it an orange color. Coloring may have originally been added to cheddar made with winter milk; since the cows ate hay in winter, the cheese made may have been lighter in color than that

made from milk when the cows grazed on green plants during the spring and summer, which had a slight orange hue. After cheddar is formed, it is coated with wax or other protective coating or wrapping, then cured or aged for varying lengths of time in a humidity- and temperature-controlled environment.The age or degree of curing is very important in making cheddar: Some is aged only a few months, while others are aged up to six years or more.As cheddar matures, it loses moisture, and its texture becomes drier and more crumbly. The flavor also takes on a “bite” or sharpness, which is the result of increased levels of salt and acids that naturally intensify during the aging process. If the cheese is aged 12 months (called “old” or “sharp” cheddar) the sharpness becomes very noticeable, and at 18 months (“extra old” or “extra sharp”) it overtakes the typical cheddar flavor. Premium aged cheddars begin at two years of aging and are increasingly sharper, saltier, and more crumbly. Cheddar is labeled according to its age/ sharpness level and may also include the number of months or years it was aged. The terms vary slightly by country but generally signify the same levels. Cheddar made in the United States may be labeled “mild,” “medium,” or “mellow,” and “aged” or “sharp.” English cheddar often is “mature,” “extra mature,” and “vintage.” And Irish cheddar may be labeled simply

“aged” or “vintage,” which is a term used for cheddars aged 12 months or more. When selecting cheddar, consider how you plan to use it. The younger or moderately aged cheddars may be a good choice for everyday use, such as in sandwiches, sauces, on vegetables, and atop cheeseburgers. Fiveor six-year-old cheddar may be a good choice for a cheese course when entertaining—or just to savor on its own. Cheddar is best served at room temperature to help bring out the flavor—about 20 minutes to an hour out of the fridge should do the trick. Centuries ago, English cheddar had to be specially ordered from dairy farmers and wasn’t routinely produced. Luckily, today we can easily enjoy a wide range of options from around the globe. ■

We Recommend Widmer’s 6 Year-Old Cheddar A Wisconsin Cheddar, this is rich, intense, aged but still creamy. Widmer’s Medium Cheddar Smooth, tangy yet mild and buttery. Carr Valley 10 Year-Old Cheddar Eye-opening taste sensation, complex, delicious. Irish Aged Cheddar Aged over 12 months, full layered flavor, full of savory undertones.

www.sendiksmarket.com real food 15

The Age of

Difference

Sendik’s Food Market the cheeseboard

Whether mild or sharp, cheddar cheese is a solid favorite.

I

just e r a s a z iz p n a li Our Ita latives: e r n a li ta I r u o e lik d thick. n a in th th o b in available 9/30/2007

Whether you're a thin crust or thick crust fan, Palermo's makes a pizza you'll love. Our Primo Thin is the first frozen pizza with an ultra-thin crispy crust, while our Rustico's thick rising crust is so authentic it was born in our own family pizzeria. And both use premium toppings not found on other frozen pizzas, like kettle cooked Italian sausage, real fire-roasted vegetables and whole milk Mozzarella, Asiago and Gorgonzola Bleu Cheeses. Try one today and you'll not only save a trip to the pizzeria, you'll also save a buck.

f you’re asking where you might find cheddar in England, someone may direct you to the West Country unless you specify that you’re looking for the nearest cheese shop. It was this area that gave its name to the cheese, which has been associated with the locale since at least the 12th century—as far back as records go.The dramatic landscape surrounding the town of Cheddar is home to the Cheddar Gorge, and cheese lore speculates that it was here in the Cheddar Caves, with their constant temperature and high humidity (perfect for storing and maturing cheese), that cheddar cheese was born. As the Brits ventured around the globe, their cheesemaking expertise followed them. Today cheddar cheese is produced throughout the world, especially in English-speaking countries such as Ireland, Canada, the United States, South Africa, New Zealand, and Australia, as well as Sweden and Belgium. All natural cheese begins with milk (usually cow’s, sheep’s, or goat’s), which is then curdled to separate the solids (curds) from the liquids (whey), then more moisture is removed and it is further processed depending on the variety. Cheddar, made from cow’s milk, is classified as a semifirm cheese. The balance of acidity, salting, and aging sets it apart from other cheeses. Cheesemaking is an art as well as science, so you may taste different nuances in cheddar from various producers.The milk (which may be pasteurized or unpasteurized) can also vary by season, depending on whether the cows graze on fresh grass in spring and summer or hay in winter. Cheddar is typically a white or very light yellow color, though sometimes a natural food coloring such as annatto—an extract from the seed of the tropical achiote tree—is added to give it an orange color. Coloring may have originally been added to cheddar made with winter milk; since the cows ate hay in winter, the cheese made may have been lighter in color than that

made from milk when the cows grazed on green plants during the spring and summer, which had a slight orange hue. After cheddar is formed, it is coated with wax or other protective coating or wrapping, then cured or aged for varying lengths of time in a humidity- and temperature-controlled environment.The age or degree of curing is very important in making cheddar: Some is aged only a few months, while others are aged up to six years or more.As cheddar matures, it loses moisture, and its texture becomes drier and more crumbly. The flavor also takes on a “bite” or sharpness, which is the result of increased levels of salt and acids that naturally intensify during the aging process. If the cheese is aged 12 months (called “old” or “sharp” cheddar) the sharpness becomes very noticeable, and at 18 months (“extra old” or “extra sharp”) it overtakes the typical cheddar flavor. Premium aged cheddars begin at two years of aging and are increasingly sharper, saltier, and more crumbly. Cheddar is labeled according to its age/ sharpness level and may also include the number of months or years it was aged. The terms vary slightly by country but generally signify the same levels. Cheddar made in the United States may be labeled “mild,” “medium,” or “mellow,” and “aged” or “sharp.” English cheddar often is “mature,” “extra mature,” and “vintage.” And Irish cheddar may be labeled simply

“aged” or “vintage,” which is a term used for cheddars aged 12 months or more. When selecting cheddar, consider how you plan to use it. The younger or moderately aged cheddars may be a good choice for everyday use, such as in sandwiches, sauces, on vegetables, and atop cheeseburgers. Fiveor six-year-old cheddar may be a good choice for a cheese course when entertaining—or just to savor on its own. Cheddar is best served at room temperature to help bring out the flavor—about 20 minutes to an hour out of the fridge should do the trick. Centuries ago, English cheddar had to be specially ordered from dairy farmers and wasn’t routinely produced. Luckily, today we can easily enjoy a wide range of options from around the globe. ■

We Recommend Widmer’s 6 Year-Old Cheddar A Wisconsin Cheddar, this is rich, intense, aged but still creamy. Widmer’s Medium Cheddar Smooth, tangy yet mild and buttery. Carr Valley 10 Year-Old Cheddar Eye-opening taste sensation, complex, delicious. Irish Aged Cheddar Aged over 12 months, full layered flavor, full of savory undertones.

www.sendiksmarket.com real food 15

Sendik’s Food Market community support

Betty Brinn Children’s Museum Helping children play, learn, and grow

S

endik’s Food Market is pleased to partner with the Betty Brinn Children’s Museum, southeastern Wisconsin’s premier educational facility devoted to helping young children develop skills that will help them succeed in school—and for a lifetime. Early learning is a critical tool for improving school readiness, and an important investment in our community’s future. The Betty Brinn Children’s Museum is a private, non-profit organization dedicated to providing educational experiences that help young children acquire fundamental skills during their formative years, and to educating adults about the profound influence of early learning on a child’s success in school and throughout adult life. The Museum serves 160,000 children and adults annually from throughout Southeastern Wisconsin and Northern Illinois. Museum exhibits and programs are designed for children up to age 10, but focus on meeting the developmental needs of infants, toddlers and preschoolers. The Museum is considered one of the best facilities of its kind in the nation and is among the most respected and popular family resources in Milwaukee. Because the Museum does not receive any operating assistance from the United Way or from city, county, or state governments, private contributions are essential to its operation.

Interactive exhibits The Museum has featured a variety of engaging permanent and changing activities during its 12-year presence at Milwaukee’s lakefront including: It’s Artastic!, where children create and perform as they learn about the visual, language, and performing arts; My Body Works, an area that focuses on physiology and making healthy choices; Raceways, where children can have fun as they explore the science of motion; Betty’s Busy Backyard, a pretend outdoor environment designed just for infants and toddlers; and A Trading Place and WBB-TV, a series of kid-sized venues where children learn about the people, places, and processes that make a community work. 16 real food fall 2007

This fall, Museum visitors will enjoy an exciting addition to A Trading Place! A pretend Sendik’s Food Market will provide children with amazing new role-play and learning opportunities. Visitors to the market can shop, sor t, and stock pretend produce, floral, meat, dry goods, dairy, and frozen food items, load and unload a delivery truck, and assist customers in the checkout lane with a scanner and cash register.The Sendik’s Food Market exhibit is sure to become a favorite stop for little shoppers!

Educational programs The Museum’s exhibit experience is complemented by hands-on educational programs. Weekly workshops, including Tot Time, PreSchool Pop-In,Art Smart, Puppet Play, Open Art Studio and Betty’s Broadway provide children and caregivers with an opportunity to play and learn together. There are also special programs throughout the year, including theater productions, dance and musical performances, art workshops, science and nature programs, and story times. The Museum’s popular field trip programs benefit thousands of school and community groups annually.The outreach programs ensure access by all children and families in our community. They may enroll in Family Focus, a program that provides free parenting education, membership, and transportation subsidies to families in need. Free and reduced admission is also available to schools, child care centers, and community groups that qualify. And, all children and families can visit the Museum free of charge on the third Thursday of each month during the Wauwatosa Savings Bank & FOX 6 Neighborhood Night. ■

Upcoming Events 2007 Gala “Get Wicked!”

October 6 The Museum’s largest annual fundraiser, black-tie-optional. For more information call 414-390-5437, ext. 242.

Sendik’s Food Market Exhibit Grand Opening October 2007 Not-So-Scary Halloween presented by Sendik’s Food Market October 25 – 28, noon – 4 p.m. Gingerbread Workshop November 23 Curious George: Let’s Get Curious! Exhibit November 24, 200–June 1, 2008 Members-only exhibit premiere on November 23.

Wauwatosa Savings Bank & FOX 6 Neighborhood Night FREE admission from 5 p.m. – 8 p.m. on the third Thursday of every month.

The Adventures of MR. POTATO HEAD Exhibit World Premiere Summer 2008

Museum hours:

9 a.m. – 5 p.m. Tuesday–Saturday and noon-5 p.m. Sunday. Closed Monday (September–May).

Admission:

$6 per person; $5 seniors; free for members and children younger than 1 year.

Information:

414-390-KIDS (5437) • www.bbcmkids.org