Sendik's Real Food Magazine - Summer 2008

m o s fr hi to s t ed of go ce s l o se il Pr ha e w ll c in A r z pu ga a m

real food summer 2008

Mediterranean Salads

volume 4 number 2

04

summer 2008

$1.99

All-Grill Menu | Cold Soups | Better Burgers Ice Cream and Cookie Desserts | Wild Salmon

Sendik’s Food Market welcome

Going

Open 7 a.m. – 9 p.m. daily Elm Grove 13425 W. Watertown Plank Rd. Elm Grove, WI 53122 (262) 784-9525 Franklin 5200 W. Rawson Ave. Franklin, WI 53132 (414) 817-9525 Grafton 2195 1st Ave. Grafton, WI 53024 (262) 376-9525 Greenfield Now Open!

7901 West Layton Ave. Greenfield, WI 53220 (414) 329-9525 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

Coming soon! Germantown N112W15800 Mequon Rd. Germantown, WI 53022

www.sendiksmarket.com

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

Greenfield!

S

endik’s is going green—to Greenfield, that is. The new Sendik’s will be located at 7901 West Layton Avenue, which is northwest of Southridge Mall and in the heart of the city.We very much look forward to serving the people of Greenfield when the new store opens—which is slated to happen May 15.This completely remodeled space will be state-of-the-art in terms of creating the best shopping experience available for our customers. Speaking of going green, customers should know that Sendik’s has always been very conscientious about the environmental impact it has in our communities. One of the most visible demonstrations of this is the credit we allow each customer for reusing a grocery bag. For each grocery bag that is reused by a customer we will credit their order five cents. But there are other less visible ways that Sendik’s attempts to be a good green neighbor. For years, Sendik’s has participated in a cardboard recycling program whereby all of the cardboard packaging in our stores gets bundled and transferred to a local recycling company. We also participate in a cooking oil reclamation program that transfers old cooking oil (we only use trans-fat free oils) into fuel. Moreover, nearly all of the plastic packaging we use in our deli and produce departments is now made of 100 percent recylable material. Our red plastic shopping bags are of such high quality that you will reuse them again and again. As always, we offer our customers a choice of paper or plastic when checking out at our registers. From a mechanical standpoint, especially with the new stores, we have put in service equipment that is more energy efficient. Our lights are on timers and, in some areas, motion activated to help conserve energy. Heat generated from our refrigeration compressors is recaptured and heats water used in our stores.Additionally, in our remodeled

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

stores, we have spent a considerable amount of money converting old energy systems to more modern energy efficient systems. We have also incorporated many “green” building materials into the construction of the new stores. Perhaps the biggest example of Sendik’s commitment to being environmentally aware is the large number of organic and local products that we carry in our stores. Organic farms do not consume or release synthetic pesticides into the environment and use less energy than conventional farming practices and, therefore, are less damaging to the environment.We also carry a large number of local products that take a shorter route, thereby using less energy, to get to our stores and your homes than products that travel long distances. Organic and local products have been well received by our customers and we will continue to do our part by selecting the best of these items to carry in our stores. Sendik’s is going to Greenfield but has been going green throughout its history. As we grow and learn, Sendik’s will continue to think of ways to be an environmental partner in the communities that we serve. As always, we appreciate input from, and the opportunity to serve, our customers. Sincerely, —The Balistreri Family www.sendiksmarket.com real food  SFM

Sendik’s Food Market

Sendik’s Food Market

seasonal events

seasonal events

Sendik’s Sizzling

Outdoor Grills

A

s the warmer weather approaches you can see the smoke rising across the parking lots, almost taste the food via the aroma emitting from the grates, and feel the excitement as customers line up to experience Sendik’s Foods Outdoor Summer Grills! Our original location in Whitefish Bay began offering this fun alternative to our customers’ lunchtime cravings in 2004. Since then, all of our stores, with the exception of our location in Mequon, have joined in on the excitement! The biggest following has been at the Wauwatosa location. With the hustle and bustle of car and foot traffic on North Avenue, the Wauwatosa location has been a lunchtime favorite for local businesses and residents since 2006. The grill opens at 11a.m daily from the day after Memorial Day to the Sunday before Labor Day. If the weather permits, the grilling will start with nice weather as early as select weekends in April. We have plans to include the outdoor grill at our two newest locations in Greenfield and Germantown, and to also offer it for the first time this year at our locations in Franklin and Elm Grove. With the upcoming grilling season upon us, there are plans to expand the menu to offer side salads and fresh fruit and to include more fun and interesting specials that feature the wonderful products from inside our store. In speaking to Kevan Oberdorf, the Store Director at the Wauwatosa location, he believes the success he has experienced is based on quality, consistency, and commitment. “Every day we do the grill we make sure we have a plan to have enough product ready ahead of time, and that the products we put out to cook are the same products made daily in our meat department. Our sausages are handmade daily, as are the burger patties. We always choose a quality hot dog, which is a kid’s favorite. Instead of just a basic slice of cheese we offer four different varieties from our Cheese department,” he noted. “Customers love having a wide choice of condiments to decorate their sandwich and make their own. Having a fair price for the sandwich, chips, and drink to create everyday grill customers is a must. The owners have taken the belief of extending the same fair pricing we have in the aisles to include what we do for our outdoor specials. This keeps the customers coming back every day!” The entire staff at Sendik’s is committed to making the outdoor grill an experience for all to enjoy. With a new year comes new ideas—for the menu, extending hours, and possibly offering root beer floats on the weekend. Be sure to let your nose and taste buds lead you to one of our convenient Balistreri-owned Sendik’s locations so you can satisfy your hunger daily in more ways than one! ■ SFM  real food summer 2008

Wauwatosa’s Jody serves up summer favorites.

Manilla is ready to help in Wauwatosa.

Mike gets fired up.

www.sendiksmarket.com real food  SFM

Sendik’s Food Market

Sendik’s Food Market

seasonal events

seasonal events

Sendik’s Sizzling

Outdoor Grills

A

s the warmer weather approaches you can see the smoke rising across the parking lots, almost taste the food via the aroma emitting from the grates, and feel the excitement as customers line up to experience Sendik’s Foods Outdoor Summer Grills! Our original location in Whitefish Bay began offering this fun alternative to our customers’ lunchtime cravings in 2004. Since then, all of our stores, with the exception of our location in Mequon, have joined in on the excitement! The biggest following has been at the Wauwatosa location. With the hustle and bustle of car and foot traffic on North Avenue, the Wauwatosa location has been a lunchtime favorite for local businesses and residents since 2006. The grill opens at 11a.m daily from the day after Memorial Day to the Sunday before Labor Day. If the weather permits, the grilling will start with nice weather as early as select weekends in April. We have plans to include the outdoor grill at our two newest locations in Greenfield and Germantown, and to also offer it for the first time this year at our locations in Franklin and Elm Grove. With the upcoming grilling season upon us, there are plans to expand the menu to offer side salads and fresh fruit and to include more fun and interesting specials that feature the wonderful products from inside our store. In speaking to Kevan Oberdorf, the Store Director at the Wauwatosa location, he believes the success he has experienced is based on quality, consistency, and commitment. “Every day we do the grill we make sure we have a plan to have enough product ready ahead of time, and that the products we put out to cook are the same products made daily in our meat department. Our sausages are handmade daily, as are the burger patties. We always choose a quality hot dog, which is a kid’s favorite. Instead of just a basic slice of cheese we offer four different varieties from our Cheese department,” he noted. “Customers love having a wide choice of condiments to decorate their sandwich and make their own. Having a fair price for the sandwich, chips, and drink to create everyday grill customers is a must. The owners have taken the belief of extending the same fair pricing we have in the aisles to include what we do for our outdoor specials. This keeps the customers coming back every day!” The entire staff at Sendik’s is committed to making the outdoor grill an experience for all to enjoy. With a new year comes new ideas—for the menu, extending hours, and possibly offering root beer floats on the weekend. Be sure to let your nose and taste buds lead you to one of our convenient Balistreri-owned Sendik’s locations so you can satisfy your hunger daily in more ways than one! ■ SFM  real food summer 2008

Wauwatosa’s Jody serves up summer favorites.

Manilla is ready to help in Wauwatosa.

Mike gets fired up.

www.sendiksmarket.com real food  SFM

Sendik’s Food Market

Sendik’s Food Market

wine shop

food and wine

Bordeaux 2005

First Mates

A benchmark vintage

Matching seafood with its best wine mate will make for smooth sailing.

BY Brad Hoth Wine and Spirits Manager, Sendik’s Whitefish Bay

N

o wine region in the world beckons more reverence than Bordeaux, which produces many of the world’s most famous and influential wines, from the aristocratic classed growths of the HautMédoc to the seductive scrumptiousness of the finest St.-Émilions and Pomerols. But as the world’s largest producer of wines— roughly 900 million bottles are produced annually—and with over 13,000 growers represented in more than 30 appellations, one cannot expect that greatness will always encompass the full scope of this wine region. While there are many top-performing chateaux with impressive accolades, there are many more chateaux and wine merchants who perfunctorily produce and bottle vapid wine for the masses. What needs to be recognized is the multitude of variables in categories of weather and vineyard practices that can affect any given vintage, growing district, or producer. But the 2005 vintage is certainly one of note. What makes this vintage such a superlative one is the consistency of high quality across the entire region, from classified-growths and grand crus, to the lessesteemed and lesser-known producers in lesser-known regions. The 2005 vintage is simply incredible, and has already been described as being worthy of the same adulation that past great vintages (1961, 1982, 1989, and 2000) have earned. In terms of style and quality, the 2005 vintage should be a benchmark and a source of wine-collector avarice for a long time. Lying at perfect latitude, nature conspires with a cool, damp, and unpredictable climate in allowing grapes to creep towards elegant ripeness late into the golden skies of autumn. The Garonne and Dordogne Rivers provide temperate growing zones that assuage what would otherwise be too inhospitable a microSFM  real food summer 2008

climate for growing grapes. Soils, too, contribute to the character of these grapevines, ranging from gravel deposits on the rivers’ southern banks, to clay and limestone to the north of the Dordogne River. The French refer to the soil’s influence on wine as terroir, and to them, it’s the essence of wine—the ineffable factor that gives a wine personality. While these aforementioned characteristics make grape growing possible, they don’t necessarily guarantee quality.You need plenty of sun to ripen the grapes and cool nights to ensure they have high levels of acidity. This scenario was displayed in 2005. In addition, semi-drought conditions resulted in small, thick-skinned berries that contributed loads of flavor-inducing color and tannin during the fermentations and macerations—all the right elements for great wine worked together.

Sampling On the morning of January 21 this year I was on a bus headed to Chicago for a tasting of 2005 Bordeaux at the revered Drake hotel, which was sponsored by the Union des Grands Crus de Bordeaux. It was a beautiful sight and I very quickly discovered what all the hype was about. I tasted a number of Merlot-based Grand Crus from Saint-Émilion. These wines floored me with their plumy, lush, opulent flavors deftly interwoven with oak nuances and balanced by elegant acids and tannins. Next, I tasted just a few wines from Pomerol and then headed over to taste wine from the HautMedoc, beginning with the perfumed, ripe silkiness of Margaux. Moving along with astonishment, I tasted several Saint-Juliens. They all exhibited medium/full-bodied textures, with signature flavors of earthy cassis framed by ripe, fresh tannins. In general, the Saint-Juliens were more refined and structured than the aforementioned wines

I had tasted to that point. I continued with fervor to the chateaux from Pauillac, which showed strong, plush flavors of concentrated blackberry fruits with a good dose of spicy oak, all held together by the refined tannins and acids characteristic of this vintage. I was fortunate to taste so many beautiful wines. Poetry would not be able to fully describe their complex and enigmatic characters. But they’ve left an indelible imprint that’s as lucid and accessible as any of my fondest memories. We are committed to accommodate the most discerning of palates, no matter the costs, and we will heed 2005 Bordeaux’s beckoning with an appreciation of what fine wine can do to the soul. ■

Wines to Try Château Fleur de Barbeyron, SaintÉmilion Grand Cru A blend of 90% Merlot and 10% Cabernet Sauvignon and Cabernet Franc, it is a full-bodied, multilayered, sumptuous effort with decent acidity, ripe tannin, and huge fruit, glycerin, and extract. A big, yet precociously-styled sleeper of the vintage, it will drink well for 12-15 years. 90-92 points, Robert Parker Château Pipeau, Saint-Émilion Grand Cru One of St.-Émilion’s true exuberant fruit bombs, the explosively rich, intense 2005 is the finest Pipeau I have ever tasted. It even eclipses the 2000. A dense purple color is accompanied by glorious aromas of black raspberries, cherries, licorice, and smoke. It is an inyour-face exotic, full-bodied effort that begs for attention. While not a classic claret, in terms of pleasure, few wines deliver as much exuberance and fruit. Enjoy it over the next 12-15 years. 9193 points, Robert Parker

N

o one will swat you with seaweed like a mean ruler-brandishing grade school teacher if you choose the “wrong” wine to pair with your seafood selections. But choosing a good mate for your meal will complement just the right flavor components to create a tasteful match. The key is to match the wine not just to the seafood itself but also to the way in which it is prepared.The seasonings used or cooking method can affect a pairing selection. For example, salmon may normally pair well with a subtle white such as Pinot Gris if it is poached, but with grilled salmon, a light-bodied red wine can be a better match. And a smoked salmon appetizer pairs well with more assertive whites such as Gewürztraminer or an oaky Chardonnay. Many fish pâtés go swimmingly with light, dry white wines that aren’t overly fruity, such as Chablis, Alsace Pinot Blanc, or German Riesling Kabinett. But, if the pâté is made with an oily fish such as mackerel, a fino sherry may be a better match.

We Recommend El Hada Verdejo-Viura Blend (Rueda, Spain) Sauvignon Blanc-like with flavors of gooseberry, green kiwi, passion fruit, and citrus, this is great with light textured fish. Chehalem “Inox” Un-oaked Chardonnay (Oregon) A crisp blend of pineapple, green apple, golden apple and pear flavors that make for versatile food pairings: light to firm textured fish, shrimp, and scallops. Martin Ray Chardonnay, (Russian River, Sonoma County, CA) A BIG Chardonnay at its best with lobster or salmon.

The traditional tendency is to pair seafood with white wine. The tannins in red wine tend to taste a bit metallic with white fish, so it may be best to avoid pairing Cabernet, full-bodied Merlot, and Syrah with seafood, including shellfish. However, tuna, salmon, and some full-flavored fish make good partners with light reds such as Pinot Noir. Ultimately the best food and wine pairings are the ones you enjoy, but following these few guidelines will help you select a first-rate mate for seafood. Crab: Select a slightly sweet white, such as Riesling, a Maconnais white, Marsanne, or Roussane.Try a dry light-bodied Verdicchio with soft-shell crab. Fish, light-textured white (sole, trout, plaice, etc.): Pairs well with most any light, unoaked white including Sauvignon Blanc. Fish, firm-fleshed (sea bass, brill, cod): Works best with a full-bodied white such as a white Bordeaux, white Rioja, Sémillon, Riesling, California Fumé Blanc, or an oaked Chardonnay. Lobster: Served cold in salad, lobster needs a white with some acidity such as Pouilly-Fumé, Chablis, Vouvray, Chenin Blanc, or Riesling. Champagne is a perfect accompaniment with lobster salads. Served hot, try a big buttery Chardonnay with this rich delicacy. Lobster Thermidor needs a heavier wine such as California or Australian Chardonnay, Alsace Pinot Gris, or a heartier Rhône white such as Hermitage.

Oysters: Typically “oyster wines” are crisp, dry whites with a clean finish. Classic partners are Champagne, Muscadet, Chablis, and Sancerre. The lemony richness, minerality, and acidity of dry white Bordeaux is also a tasty match. Try German Riesling with baked oysters. Salmon: Try mid-weight whites with some acidity such as Chablis; Chardonnay from California, Oregon, or New Zealand; and dry Riesling from Alsace or Germany. A light red such as Beaujolais or Pinot Noir pairs well with grilled salmon. When poached or in a cream sauce, Pinot Gris, Riesling, or white Burgundy pair nicely. Rosé also works well, though not with cream sauces. Scallops: These delicately flavored shellfish need light wine like Pinot Gris or a medium-dry Riesling when poached or sautéed. Hermitage is the classic French match with grilled or fried scallops. Also try Riesling, Grüner Veltliner, Albariño, and Vinho Verde. Scallops in cream sauces require richer whites, such as New World Chardonnays. Shrimp: Pairs well with crisp whites such as white Bordeaux, Sauvignon Blanc, or Chablis. Avoid overly oaked wines. Tuna: A fairly assertive red is preferable to white. Try Pinot Noir, Washington state Merlot, Australian Shiraz, or Chilean Cabernet. ■ www.sendiksmarket.com real food  SFM

Sendik’s Food Market

Sendik’s Food Market

wine shop

food and wine

Bordeaux 2005

First Mates

A benchmark vintage

Matching seafood with its best wine mate will make for smooth sailing.

BY Brad Hoth Wine and Spirits Manager, Sendik’s Whitefish Bay

N

o wine region in the world beckons more reverence than Bordeaux, which produces many of the world’s most famous and influential wines, from the aristocratic classed growths of the HautMédoc to the seductive scrumptiousness of the finest St.-Émilions and Pomerols. But as the world’s largest producer of wines— roughly 900 million bottles are produced annually—and with over 13,000 growers represented in more than 30 appellations, one cannot expect that greatness will always encompass the full scope of this wine region. While there are many top-performing chateaux with impressive accolades, there are many more chateaux and wine merchants who perfunctorily produce and bottle vapid wine for the masses. What needs to be recognized is the multitude of variables in categories of weather and vineyard practices that can affect any given vintage, growing district, or producer. But the 2005 vintage is certainly one of note. What makes this vintage such a superlative one is the consistency of high quality across the entire region, from classified-growths and grand crus, to the lessesteemed and lesser-known producers in lesser-known regions. The 2005 vintage is simply incredible, and has already been described as being worthy of the same adulation that past great vintages (1961, 1982, 1989, and 2000) have earned. In terms of style and quality, the 2005 vintage should be a benchmark and a source of wine-collector avarice for a long time. Lying at perfect latitude, nature conspires with a cool, damp, and unpredictable climate in allowing grapes to creep towards elegant ripeness late into the golden skies of autumn. The Garonne and Dordogne Rivers provide temperate growing zones that assuage what would otherwise be too inhospitable a microSFM  real food summer 2008

climate for growing grapes. Soils, too, contribute to the character of these grapevines, ranging from gravel deposits on the rivers’ southern banks, to clay and limestone to the north of the Dordogne River. The French refer to the soil’s influence on wine as terroir, and to them, it’s the essence of wine—the ineffable factor that gives a wine personality. While these aforementioned characteristics make grape growing possible, they don’t necessarily guarantee quality.You need plenty of sun to ripen the grapes and cool nights to ensure they have high levels of acidity. This scenario was displayed in 2005. In addition, semi-drought conditions resulted in small, thick-skinned berries that contributed loads of flavor-inducing color and tannin during the fermentations and macerations—all the right elements for great wine worked together.

Sampling On the morning of January 21 this year I was on a bus headed to Chicago for a tasting of 2005 Bordeaux at the revered Drake hotel, which was sponsored by the Union des Grands Crus de Bordeaux. It was a beautiful sight and I very quickly discovered what all the hype was about. I tasted a number of Merlot-based Grand Crus from Saint-Émilion. These wines floored me with their plumy, lush, opulent flavors deftly interwoven with oak nuances and balanced by elegant acids and tannins. Next, I tasted just a few wines from Pomerol and then headed over to taste wine from the HautMedoc, beginning with the perfumed, ripe silkiness of Margaux. Moving along with astonishment, I tasted several Saint-Juliens. They all exhibited medium/full-bodied textures, with signature flavors of earthy cassis framed by ripe, fresh tannins. In general, the Saint-Juliens were more refined and structured than the aforementioned wines

I had tasted to that point. I continued with fervor to the chateaux from Pauillac, which showed strong, plush flavors of concentrated blackberry fruits with a good dose of spicy oak, all held together by the refined tannins and acids characteristic of this vintage. I was fortunate to taste so many beautiful wines. Poetry would not be able to fully describe their complex and enigmatic characters. But they’ve left an indelible imprint that’s as lucid and accessible as any of my fondest memories. We are committed to accommodate the most discerning of palates, no matter the costs, and we will heed 2005 Bordeaux’s beckoning with an appreciation of what fine wine can do to the soul. ■

Wines to Try Château Fleur de Barbeyron, SaintÉmilion Grand Cru A blend of 90% Merlot and 10% Cabernet Sauvignon and Cabernet Franc, it is a full-bodied, multilayered, sumptuous effort with decent acidity, ripe tannin, and huge fruit, glycerin, and extract. A big, yet precociously-styled sleeper of the vintage, it will drink well for 12-15 years. 90-92 points, Robert Parker Château Pipeau, Saint-Émilion Grand Cru One of St.-Émilion’s true exuberant fruit bombs, the explosively rich, intense 2005 is the finest Pipeau I have ever tasted. It even eclipses the 2000. A dense purple color is accompanied by glorious aromas of black raspberries, cherries, licorice, and smoke. It is an inyour-face exotic, full-bodied effort that begs for attention. While not a classic claret, in terms of pleasure, few wines deliver as much exuberance and fruit. Enjoy it over the next 12-15 years. 9193 points, Robert Parker

N

o one will swat you with seaweed like a mean ruler-brandishing grade school teacher if you choose the “wrong” wine to pair with your seafood selections. But choosing a good mate for your meal will complement just the right flavor components to create a tasteful match. The key is to match the wine not just to the seafood itself but also to the way in which it is prepared.The seasonings used or cooking method can affect a pairing selection. For example, salmon may normally pair well with a subtle white such as Pinot Gris if it is poached, but with grilled salmon, a light-bodied red wine can be a better match. And a smoked salmon appetizer pairs well with more assertive whites such as Gewürztraminer or an oaky Chardonnay. Many fish pâtés go swimmingly with light, dry white wines that aren’t overly fruity, such as Chablis, Alsace Pinot Blanc, or German Riesling Kabinett. But, if the pâté is made with an oily fish such as mackerel, a fino sherry may be a better match.

We Recommend El Hada Verdejo-Viura Blend (Rueda, Spain) Sauvignon Blanc-like with flavors of gooseberry, green kiwi, passion fruit, and citrus, this is great with light textured fish. Chehalem “Inox” Un-oaked Chardonnay (Oregon) A crisp blend of pineapple, green apple, golden apple and pear flavors that make for versatile food pairings: light to firm textured fish, shrimp, and scallops. Martin Ray Chardonnay, (Russian River, Sonoma County, CA) A BIG Chardonnay at its best with lobster or salmon.

The traditional tendency is to pair seafood with white wine. The tannins in red wine tend to taste a bit metallic with white fish, so it may be best to avoid pairing Cabernet, full-bodied Merlot, and Syrah with seafood, including shellfish. However, tuna, salmon, and some full-flavored fish make good partners with light reds such as Pinot Noir. Ultimately the best food and wine pairings are the ones you enjoy, but following these few guidelines will help you select a first-rate mate for seafood. Crab: Select a slightly sweet white, such as Riesling, a Maconnais white, Marsanne, or Roussane.Try a dry light-bodied Verdicchio with soft-shell crab. Fish, light-textured white (sole, trout, plaice, etc.): Pairs well with most any light, unoaked white including Sauvignon Blanc. Fish, firm-fleshed (sea bass, brill, cod): Works best with a full-bodied white such as a white Bordeaux, white Rioja, Sémillon, Riesling, California Fumé Blanc, or an oaked Chardonnay. Lobster: Served cold in salad, lobster needs a white with some acidity such as Pouilly-Fumé, Chablis, Vouvray, Chenin Blanc, or Riesling. Champagne is a perfect accompaniment with lobster salads. Served hot, try a big buttery Chardonnay with this rich delicacy. Lobster Thermidor needs a heavier wine such as California or Australian Chardonnay, Alsace Pinot Gris, or a heartier Rhône white such as Hermitage.

Oysters: Typically “oyster wines” are crisp, dry whites with a clean finish. Classic partners are Champagne, Muscadet, Chablis, and Sancerre. The lemony richness, minerality, and acidity of dry white Bordeaux is also a tasty match. Try German Riesling with baked oysters. Salmon: Try mid-weight whites with some acidity such as Chablis; Chardonnay from California, Oregon, or New Zealand; and dry Riesling from Alsace or Germany. A light red such as Beaujolais or Pinot Noir pairs well with grilled salmon. When poached or in a cream sauce, Pinot Gris, Riesling, or white Burgundy pair nicely. Rosé also works well, though not with cream sauces. Scallops: These delicately flavored shellfish need light wine like Pinot Gris or a medium-dry Riesling when poached or sautéed. Hermitage is the classic French match with grilled or fried scallops. Also try Riesling, Grüner Veltliner, Albariño, and Vinho Verde. Scallops in cream sauces require richer whites, such as New World Chardonnays. Shrimp: Pairs well with crisp whites such as white Bordeaux, Sauvignon Blanc, or Chablis. Avoid overly oaked wines. Tuna: A fairly assertive red is preferable to white. Try Pinot Noir, Washington state Merlot, Australian Shiraz, or Chilean Cabernet. ■ www.sendiksmarket.com real food  SFM

Sendik’s Food Market

Sendik’s Food Market

fruit

Marvelous

Melons Summer is ripe for the sweet juicy taste of melons.

T

here’s nothing that quite compares to a refreshing bite of cool melon on a hot summer day. Even the ancient Egyptians were sweet on them—melons appear in Egyptian tomb paintings dating back to 2400 B.C. Many melons are available year-round, but the peak season is late summer to early fall.

Melon Varieties Melons belong to the gourd family, which includes squash and pumpkin, and are divided into two broad categories—muskmelon (including the first five varieties listed below) and watermelon. Within the muskmelon category are those with netted skins and those with smooth skins. All muskmelons have seeds in a fibrous center hollow, whereas the seeds in watermelon are scattered throughout the flesh. SFM  real food summer 2008

Cantaloupe: A true cantaloupe is a European melon that is not usually exported to the United States. What we call a cantaloupe here is actually a muskmelon. When ripe, these 3- to 5-pound melons have skins with raised netting on a smooth grayish-beige background and pale orange flesh that is very sweet and juicy. Persian: Larger than a cantaloupe, with more delicate netting. Its rich salmon-colored flesh has a deliciously sweet flavor. Avoid ones with green skins, which means they were picked too early. Casaba: A large, round melon with a thick yellow rind that’s deeply furrowed. Its creamy colored flesh is very juicy and has a mild cucumber-like flavor.The thick rind makes it difficult to sniff for ripeness, so use the color as a guide: It should be bright yellow, and the blossom end should yield to slight pressure. Crenshaw: Often considered one of the sweetest members of the melon family.This cross between casaba and Persian melons has a smooth rind that is either creamy white or golden green and slightly ribbed. It ranges from 5 to 9 pounds. Its salmon-orange flesh smells and tastes slightly spicy. Honeydew: These melons range from 4 to 8 pounds and have a smooth, creamy yellow rind and pastel green flesh that’s very juicy and sweet. When ripe there will be a slight wrinkling on the skin’s surface that is only detectable by touch. Watermelon: Summer certainly wouldn’t be the same without the thirst-quenching goodness of watermelon.As the name suggests, it is made up of a high percentage of water—92 percent, in fact. There are about fifty varieties on the market but they taste much the same, varying mostly by size. The large, elongated variety with a variegated two-toned green or gray-green rind is the most popular.These

average 15 to 35 pounds, but can vary depending on the variety.The many shiny black seeds scattered throughout the sweet pinkish-red flesh have starred in seed-spitting contents for generations. The flesh of other watermelon varieties ranges from white to yellow or pink and the seeds dotting the flesh can be black, brown, green, red, or white. Seedless watermelons usually have a few seeds scattered throughout, but these small, soft seeds are edible.

Selecting and Serving When selecting melons, choose ones that are heavy for their size. Muskmelons will not get any sweeter after they are picked, though the flesh will soften. When ripe, most are soft at the blossom end and you can detect a sweet perfumy smell. For netted-skinned melons, check to see that the spot where it was removed from the vine is indented and scarred.Avoid those with a shriveled stem still attached, indicating that it was picked too early. For smooth-skinned varieties, the blossom end should be soft and fragrant and tiny “freckles” on the skin can be a sign of sweetness. When selecting watermelon, look for symmetrical melons without any flat sides. Ripe watermelons should make a hollow thump when slapped. The rind should be dull, not shiny, and just barely yield to pressure. If purchasing a sliced watermelon, check to see that the flesh looks brightly colored and not grainy or dry. Always wash melons with warm soapy water before cutting to remove any impurities that might be on the rind and could be transferred from the knife to the flesh when cut. Enjoy melons from breakfast through dinner and dessert.Top chunks with strawberry yogurt and sprinkle with granola to start the day. A classic mix of cantaloupe, honeydew, and watermelon makes a delicious fruit salad, and you can mix it up with grapes, blueberries, kiwi, strawberries, or other fruit.A melon kebab is an attractive way to serve these fruits at a party, and kids would enjoy the fun presentation anytime—alternate cantaloupe (or other orange-fleshed melon), honeydew, and watermelon on a bamboo skewer for a colorful snack. For savory selections, wrap melon wedges or cubes with prosciutto, serve it with cottage cheese, or add to chicken or seafood salad. For a sweet treat, serve melon with vanilla ice cream, drizzle with flavored syrup such as hazelnut or orange, or top with whipped cream and coconut. ■

what’s in store

Favorite Finds Roland Food Products

Sendik’s Guacamole and Pico De Gallo

For more than 70 years Roland has provided customers with exceptional gourmet food. Their dedication to providing quality and consistency has made them a leader among specialty food importers and suppliers. With extensive industry knowledge and one of the most diverse selections of products, it is no wonder that Roland is so easily found in the market, in the restaurant, in the kitchen, and in the home.

Sendik’s Guacamole and Pico De Gallo have each become one of Sendik’s most popular signature items. Both are made fresh daily with only the freshest ingredients and using authentic recipes. It’s no wonder that we sold 58,447 units of guacamole and 29,509 units of pico de gallo in our stores in 2007. That’s a lot of avocados and tomatoes! Take a package home tonight and you will see why this has become one of our most popular items in our stores.

Davidson’s Safest Choice Pasteurized Shell Eggs Every egg is not created equally. Davidson’s Safest Choice Pasteurized Shell Eggs have two distinct advantages over all others. Sure, they look and perform like other shell eggs, but one additional benefit is that they taste better than other eggs because there are no bad bacteria diminishing their original flavor. An even greater difference, however, is safety. Through the patented, all-natural pasteurization process, Davidson’s Safest Choice® Pasteurized Shell Eggs have eliminated the risk and dangers of egg-borne illness caused by salmonella bacteria. Now you can enjoy your eggs any way you like!

Patriotic Wreath

Simply Safe Cleaners Simply Safe is the non-hazardous, affordable household cleaning alternative to traditional cleaners. They work as well as the leading brands and smell great. You could use something harsher, but why take the chance? These are safe for your home, safe for your family, and safe for the environment. Made locally in Mequon.

Add a touch of Americana in your home or as a welcome to visitors at your front door. This patriotic wreath is handcrafted from twigs and faux berries and decorated with metal stars in red, white, and blue. Find them in our Floral departments along with a large variety of cut flowers and gift ideas. www.sendiksmarket.com real food  SFM

Sendik’s Food Market

Sendik’s Food Market

fruit

Marvelous

Melons Summer is ripe for the sweet juicy taste of melons.

T

here’s nothing that quite compares to a refreshing bite of cool melon on a hot summer day. Even the ancient Egyptians were sweet on them—melons appear in Egyptian tomb paintings dating back to 2400 B.C. Many melons are available year-round, but the peak season is late summer to early fall.

Melon Varieties Melons belong to the gourd family, which includes squash and pumpkin, and are divided into two broad categories—muskmelon (including the first five varieties listed below) and watermelon. Within the muskmelon category are those with netted skins and those with smooth skins. All muskmelons have seeds in a fibrous center hollow, whereas the seeds in watermelon are scattered throughout the flesh. SFM  real food summer 2008

Cantaloupe: A true cantaloupe is a European melon that is not usually exported to the United States. What we call a cantaloupe here is actually a muskmelon. When ripe, these 3- to 5-pound melons have skins with raised netting on a smooth grayish-beige background and pale orange flesh that is very sweet and juicy. Persian: Larger than a cantaloupe, with more delicate netting. Its rich salmon-colored flesh has a deliciously sweet flavor. Avoid ones with green skins, which means they were picked too early. Casaba: A large, round melon with a thick yellow rind that’s deeply furrowed. Its creamy colored flesh is very juicy and has a mild cucumber-like flavor.The thick rind makes it difficult to sniff for ripeness, so use the color as a guide: It should be bright yellow, and the blossom end should yield to slight pressure. Crenshaw: Often considered one of the sweetest members of the melon family.This cross between casaba and Persian melons has a smooth rind that is either creamy white or golden green and slightly ribbed. It ranges from 5 to 9 pounds. Its salmon-orange flesh smells and tastes slightly spicy. Honeydew: These melons range from 4 to 8 pounds and have a smooth, creamy yellow rind and pastel green flesh that’s very juicy and sweet. When ripe there will be a slight wrinkling on the skin’s surface that is only detectable by touch. Watermelon: Summer certainly wouldn’t be the same without the thirst-quenching goodness of watermelon.As the name suggests, it is made up of a high percentage of water—92 percent, in fact. There are about fifty varieties on the market but they taste much the same, varying mostly by size. The large, elongated variety with a variegated two-toned green or gray-green rind is the most popular.These

average 15 to 35 pounds, but can vary depending on the variety.The many shiny black seeds scattered throughout the sweet pinkish-red flesh have starred in seed-spitting contents for generations. The flesh of other watermelon varieties ranges from white to yellow or pink and the seeds dotting the flesh can be black, brown, green, red, or white. Seedless watermelons usually have a few seeds scattered throughout, but these small, soft seeds are edible.

Selecting and Serving When selecting melons, choose ones that are heavy for their size. Muskmelons will not get any sweeter after they are picked, though the flesh will soften. When ripe, most are soft at the blossom end and you can detect a sweet perfumy smell. For netted-skinned melons, check to see that the spot where it was removed from the vine is indented and scarred.Avoid those with a shriveled stem still attached, indicating that it was picked too early. For smooth-skinned varieties, the blossom end should be soft and fragrant and tiny “freckles” on the skin can be a sign of sweetness. When selecting watermelon, look for symmetrical melons without any flat sides. Ripe watermelons should make a hollow thump when slapped. The rind should be dull, not shiny, and just barely yield to pressure. If purchasing a sliced watermelon, check to see that the flesh looks brightly colored and not grainy or dry. Always wash melons with warm soapy water before cutting to remove any impurities that might be on the rind and could be transferred from the knife to the flesh when cut. Enjoy melons from breakfast through dinner and dessert.Top chunks with strawberry yogurt and sprinkle with granola to start the day. A classic mix of cantaloupe, honeydew, and watermelon makes a delicious fruit salad, and you can mix it up with grapes, blueberries, kiwi, strawberries, or other fruit.A melon kebab is an attractive way to serve these fruits at a party, and kids would enjoy the fun presentation anytime—alternate cantaloupe (or other orange-fleshed melon), honeydew, and watermelon on a bamboo skewer for a colorful snack. For savory selections, wrap melon wedges or cubes with prosciutto, serve it with cottage cheese, or add to chicken or seafood salad. For a sweet treat, serve melon with vanilla ice cream, drizzle with flavored syrup such as hazelnut or orange, or top with whipped cream and coconut. ■

what’s in store

Favorite Finds Roland Food Products

Sendik’s Guacamole and Pico De Gallo

For more than 70 years Roland has provided customers with exceptional gourmet food. Their dedication to providing quality and consistency has made them a leader among specialty food importers and suppliers. With extensive industry knowledge and one of the most diverse selections of products, it is no wonder that Roland is so easily found in the market, in the restaurant, in the kitchen, and in the home.

Sendik’s Guacamole and Pico De Gallo have each become one of Sendik’s most popular signature items. Both are made fresh daily with only the freshest ingredients and using authentic recipes. It’s no wonder that we sold 58,447 units of guacamole and 29,509 units of pico de gallo in our stores in 2007. That’s a lot of avocados and tomatoes! Take a package home tonight and you will see why this has become one of our most popular items in our stores.

Davidson’s Safest Choice Pasteurized Shell Eggs Every egg is not created equally. Davidson’s Safest Choice Pasteurized Shell Eggs have two distinct advantages over all others. Sure, they look and perform like other shell eggs, but one additional benefit is that they taste better than other eggs because there are no bad bacteria diminishing their original flavor. An even greater difference, however, is safety. Through the patented, all-natural pasteurization process, Davidson’s Safest Choice® Pasteurized Shell Eggs have eliminated the risk and dangers of egg-borne illness caused by salmonella bacteria. Now you can enjoy your eggs any way you like!

Patriotic Wreath

Simply Safe Cleaners Simply Safe is the non-hazardous, affordable household cleaning alternative to traditional cleaners. They work as well as the leading brands and smell great. You could use something harsher, but why take the chance? These are safe for your home, safe for your family, and safe for the environment. Made locally in Mequon.

Add a touch of Americana in your home or as a welcome to visitors at your front door. This patriotic wreath is handcrafted from twigs and faux berries and decorated with metal stars in red, white, and blue. Find them in our Floral departments along with a large variety of cut flowers and gift ideas. www.sendiksmarket.com real food  SFM

Palermo’s Brings Authentic Italian Pizza Flavor Home

P

alermo’s Pizza has introduced an entirely new line of frozen pizzas called Palermo’s Hearth Italia, designed to provide the taste of a traditional Italian pizzeria without ever leaving home. Unique toppings and an exclusive authentic hearth-baked crust combine to create a frozen pizza that far exceeds anything to previously come out of the freezer case.

The Fallucca family was inspired to create the Hearth Italia pizzas by the pizzas they have enjoyed during numerous trips to Italy and the company has gone all out to replicate that experience at home. “We have always adored the pizzas we get when we visit Italy, the rich yet simple tastes are something that you just don’t find on frozen pizzas in the U.S. and we wanted everyone to have a chance to enjoy these flavors so we created Hearth Italia,” said Giacomo Fallucca, President & CEO of Palermo’s Pizza. Hearth Italia pizzas taste uniquely different because they are made using a marble hearth oven imported from Italy that is exclusive to Palermo’s in the U.S. The process begins with organic flour to create small batches of dough. The fresh dough is rolled into balls that are placed in a stateof-the-art proofing system that allows the SFM  real food summer 2008

dough to rise without stressing it and creating a skin on the dough. The dough balls are then rolled, rather than pressed, to create an artisan hand-tossed appearance. The dough is topped with a zesty Italian tomato sauce or brushed with olive oil, depending on the variety, and placed onto the marble hearthstones, which pass through the oven. At over 700 degrees Fahrenheit, the marble surface causes much of the moisture to evaporate from the dough, creating air

bubbles on the top of the crust and a perfectly crispy bottom while remaining wonderfully bready on the inside. After completing the baking process, the crusts are garnished with toppings like those used in traditional Italian pizzerias. “The toppings used in Italy are a little different than what is typically used here in America. Italians use a lot more vegetables and not as much meat on their pizzas,” said Laurie Fallucca,Vice President of Marketing at Palermo’s. “Our Hearth Italia toppings, like those we use on all of our pizzas, are selected based on their quality and must pass numerous checks to assure that they are all the best of the best.” Each of the pizzas in the Hearth Italia line is named for the city in Italy that

inspired it and features toppings symbolic of that city. The Capri, for example, features Mediterranean vegetables such as eggplant, zucchini, artichokes, and kalamata olives along with a mix of mozzarella and feta cheese. The Napoli starts with a rich Italian tomato sauce topped with pearls of fresh mozzarella cheese and a rich pesto sauce, while The Portofino combines an olive oil brushed crust with a blend of mozzarella and Asiago cheeses, topped with white meat chicken and fresh pesto and tomatoes. In addition, Palermo’s Hearth Italia line also offers a number of 100 percent USDA certified organic pizzas. Unlike some other frozen pizzas that offer a few organic ingredients, these pizzas are entirely organic from the crust to the cheeses as well as all of the toppings. One such organic Hearth Italia pizza is The Sorrento, which provides a rich organic Italian tomato sauce, organic mozzarella cheese, and tomatoes and basil mixed in olive oil, and is finished with a sprinkling of Parmesan cheese. “We know that many consumers are looking for products that are more in tune with their nutritional lifestyle, but that they don’t want to sacrifice great taste to do so. Our organic Hearth Italia pizzas are the best of all worlds in that it delivers great Italian pizzeria flavor using entirely 100 percent certified organic ingredients,” said Giacomo Fallucca. If you only buy frozen pizzas for your kids or you have given up on frozen pizza entirely because of how it tastes, Palermo’s Hearth Italia line delivers flavors that bring traditional Old World style right to your dinner table and utterly redefine what frozen pizza can be. Buon Appetito. ■

Palermo’s Brings Authentic Italian Pizza Flavor Home

P

alermo’s Pizza has introduced an entirely new line of frozen pizzas called Palermo’s Hearth Italia, designed to provide the taste of a traditional Italian pizzeria without ever leaving home. Unique toppings and an exclusive authentic hearth-baked crust combine to create a frozen pizza that far exceeds anything to previously come out of the freezer case.

The Fallucca family was inspired to create the Hearth Italia pizzas by the pizzas they have enjoyed during numerous trips to Italy and the company has gone all out to replicate that experience at home. “We have always adored the pizzas we get when we visit Italy, the rich yet simple tastes are something that you just don’t find on frozen pizzas in the U.S. and we wanted everyone to have a chance to enjoy these flavors so we created Hearth Italia,” said Giacomo Fallucca, President & CEO of Palermo’s Pizza. Hearth Italia pizzas taste uniquely different because they are made using a marble hearth oven imported from Italy that is exclusive to Palermo’s in the U.S. The process begins with organic flour to create small batches of dough. The fresh dough is rolled into balls that are placed in a stateof-the-art proofing system that allows the SFM  real food summer 2008

dough to rise without stressing it and creating a skin on the dough. The dough balls are then rolled, rather than pressed, to create an artisan hand-tossed appearance. The dough is topped with a zesty Italian tomato sauce or brushed with olive oil, depending on the variety, and placed onto the marble hearthstones, which pass through the oven. At over 700 degrees Fahrenheit, the marble surface causes much of the moisture to evaporate from the dough, creating air

bubbles on the top of the crust and a perfectly crispy bottom while remaining wonderfully bready on the inside. After completing the baking process, the crusts are garnished with toppings like those used in traditional Italian pizzerias. “The toppings used in Italy are a little different than what is typically used here in America. Italians use a lot more vegetables and not as much meat on their pizzas,” said Laurie Fallucca,Vice President of Marketing at Palermo’s. “Our Hearth Italia toppings, like those we use on all of our pizzas, are selected based on their quality and must pass numerous checks to assure that they are all the best of the best.” Each of the pizzas in the Hearth Italia line is named for the city in Italy that

inspired it and features toppings symbolic of that city. The Capri, for example, features Mediterranean vegetables such as eggplant, zucchini, artichokes, and kalamata olives along with a mix of mozzarella and feta cheese. The Napoli starts with a rich Italian tomato sauce topped with pearls of fresh mozzarella cheese and a rich pesto sauce, while The Portofino combines an olive oil brushed crust with a blend of mozzarella and Asiago cheeses, topped with white meat chicken and fresh pesto and tomatoes. In addition, Palermo’s Hearth Italia line also offers a number of 100 percent USDA certified organic pizzas. Unlike some other frozen pizzas that offer a few organic ingredients, these pizzas are entirely organic from the crust to the cheeses as well as all of the toppings. One such organic Hearth Italia pizza is The Sorrento, which provides a rich organic Italian tomato sauce, organic mozzarella cheese, and tomatoes and basil mixed in olive oil, and is finished with a sprinkling of Parmesan cheese. “We know that many consumers are looking for products that are more in tune with their nutritional lifestyle, but that they don’t want to sacrifice great taste to do so. Our organic Hearth Italia pizzas are the best of all worlds in that it delivers great Italian pizzeria flavor using entirely 100 percent certified organic ingredients,” said Giacomo Fallucca. If you only buy frozen pizzas for your kids or you have given up on frozen pizza entirely because of how it tastes, Palermo’s Hearth Italia line delivers flavors that bring traditional Old World style right to your dinner table and utterly redefine what frozen pizza can be. Buon Appetito. ■

Sendik’s Food Market

Sendik’s Food Market

vegetables

Fun Facts

Where in the world have you seen a Sendik’s shopping bag?

Mixed Bags

While the intended use of our Sendik’s shopping bags is to carry groceries, we’ve heard there are many other great uses—from toting items to the office or school or even around the world! Here are some globetrotting customers who have put their Sendik’s bags to good use on their travels.

Prepackaged greens make for delicious and convenient meals.

L

Arugula has bright green, tender leaves with a bitter, peppery mustard flavor. Butterhead lettuce has a sweet and mild flavor and delicate texture. Best-known varieties are Boston and Bibb lettuce. Chard (also known as Swiss chard) has oval, glossy, dark-green crinkly leaves with stalks and ribs of varying colors, including white and red. It has a mild, sweet taste—the leaves have a beet-like flavor and the stalks taste somewhat like celery. Chicory or curly endive is slightly bitter and has darker outer leaves and paler or yellow leaves toward the center.The raggedSFM 10 real food summer 2008

Socrates Mateo

Donald F Kabara

Peter Bennett

Jose Geronimo

Sendik’s customers Donald Kabara and Peter Bennett took these photos in January 2008 while on a mission trip in Los Toros, Dominican Republic for St. Joe’s church in Grafton. They visited farms in the area where they are currently giving farmers loans to recover from Tropical Storm Noel, which damaged much of their crops in October 2007.

Where in the world have you seen a Sendik’s shopping bag? The next time you’re in a faraway place and spot a fellow Sendik’s shopper—or you’re traveling yourself—snap a picture and send it to us at sendiksmarket.com and click on “Where in the World.”

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edged leaves are on long, thin stems. Dandelion greens have notched leaves and a tangy taste that is a bit sharper than arugula. Escarole’s crisp, wavy leaves have a mild, lettuce-like flavor with a touch of bitterness. Frisée is a member of the chicory family and has feathery delicate leaves that range from yellow-white to yellow-green and are mildly bitter. Iceberg, mild and crisp, is a perennial favorite base for many salads. Leaf lettuce has full-flavored ruffled leaves that are mild with a tender texture. Oak leaf, red leaf (green leaves with redtinged edges), and green leaf fall into this category. Mustard greens are oval-shaped with frilled or scalloped edges and a sharp radish-like flavor. The young leaves can add a zip to salads. Radicchio’s maroon-red leaves with

white veins have a distinctive bittersweet peppery flavor when eaten raw in salads. Romaine lettuce has darker outer leaves, a very crispy texture, and is just slightly bitter. Spinach has dark-green, tender leaves that have a slightly stronger flavor than lettuces. It’s an especially rich source of iron and vitamins A and C. ■

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Earthbound Farms Organic Mixed Baby Greens (5 oz.) A delicious blend of prewashed mild and bold baby greens. Dole Baby Spinach & Red Leaf (5 oz.) A combination of tender baby spinach leaves and sweeter leaf lettuces and mustard greens. Epic Roots Mache Mix Salade Aux Herbes (4 oz.) Mache, baby greens and fresh herbs



UP

4BMB

photo By Elena Elisseeva

eafy greens are not only cool and refreshing but also a good source of dietary fiber and nutrients such as beta-carotene, calcium, iron, and folic acid. Many are also a rich source of vitamins A and C. (A good rule of thumb to keep in mind: the darker the greens, the more vitamins.) Today’s variety of packaged greens and complete salads makes it easy to include these healthy veggies as part of your menu. A number of brands offer a wide range of convenient options from classic iceberg lettuce mixes or field greens to salad kits complete with packets of croutons, cheese, and dressing. Following are some of the greens you’ll find in many popular mixed bags. A package labeled spring mix, for example, may include a blend of red and green romaine, red and green oak leaf lettuce, and mustard greens. An arugula blend could also have some frisée and radicchio. And an Italian salad bag may include romaine lettuce and radicchio.The mixes will vary, so just check the label for the complete list.

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www.sendiksmarket.com real food 11 SFM

Sendik’s Food Market

Sendik’s Food Market

vegetables

Fun Facts

Where in the world have you seen a Sendik’s shopping bag?

Mixed Bags

While the intended use of our Sendik’s shopping bags is to carry groceries, we’ve heard there are many other great uses—from toting items to the office or school or even around the world! Here are some globetrotting customers who have put their Sendik’s bags to good use on their travels.

Prepackaged greens make for delicious and convenient meals.

L

Arugula has bright green, tender leaves with a bitter, peppery mustard flavor. Butterhead lettuce has a sweet and mild flavor and delicate texture. Best-known varieties are Boston and Bibb lettuce. Chard (also known as Swiss chard) has oval, glossy, dark-green crinkly leaves with stalks and ribs of varying colors, including white and red. It has a mild, sweet taste—the leaves have a beet-like flavor and the stalks taste somewhat like celery. Chicory or curly endive is slightly bitter and has darker outer leaves and paler or yellow leaves toward the center.The raggedSFM 10 real food summer 2008

Socrates Mateo

Donald F Kabara

Peter Bennett

Jose Geronimo

Sendik’s customers Donald Kabara and Peter Bennett took these photos in January 2008 while on a mission trip in Los Toros, Dominican Republic for St. Joe’s church in Grafton. They visited farms in the area where they are currently giving farmers loans to recover from Tropical Storm Noel, which damaged much of their crops in October 2007.

Where in the world have you seen a Sendik’s shopping bag? The next time you’re in a faraway place and spot a fellow Sendik’s shopper—or you’re traveling yourself—snap a picture and send it to us at sendiksmarket.com and click on “Where in the World.”

53:
/&8

4 "3(&/50 ' */*4)&34

™

®

edged leaves are on long, thin stems. Dandelion greens have notched leaves and a tangy taste that is a bit sharper than arugula. Escarole’s crisp, wavy leaves have a mild, lettuce-like flavor with a touch of bitterness. Frisée is a member of the chicory family and has feathery delicate leaves that range from yellow-white to yellow-green and are mildly bitter. Iceberg, mild and crisp, is a perennial favorite base for many salads. Leaf lettuce has full-flavored ruffled leaves that are mild with a tender texture. Oak leaf, red leaf (green leaves with redtinged edges), and green leaf fall into this category. Mustard greens are oval-shaped with frilled or scalloped edges and a sharp radish-like flavor. The young leaves can add a zip to salads. Radicchio’s maroon-red leaves with

white veins have a distinctive bittersweet peppery flavor when eaten raw in salads. Romaine lettuce has darker outer leaves, a very crispy texture, and is just slightly bitter. Spinach has dark-green, tender leaves that have a slightly stronger flavor than lettuces. It’s an especially rich source of iron and vitamins A and C. ■

"
'3&4) /&8
8": 50
'*/*4) +645
"%SF% TTJOH

We Recommend


%
-FUUVDF
 5&4 $0.1-& E T

Earthbound Farms Organic Mixed Baby Greens (5 oz.) A delicious blend of prewashed mild and bold baby greens. Dole Baby Spinach & Red Leaf (5 oz.) A combination of tender baby spinach leaves and sweeter leaf lettuces and mustard greens. Epic Roots Mache Mix Salade Aux Herbes (4 oz.) Mache, baby greens and fresh herbs



UP

4BMB

photo By Elena Elisseeva

eafy greens are not only cool and refreshing but also a good source of dietary fiber and nutrients such as beta-carotene, calcium, iron, and folic acid. Many are also a rich source of vitamins A and C. (A good rule of thumb to keep in mind: the darker the greens, the more vitamins.) Today’s variety of packaged greens and complete salads makes it easy to include these healthy veggies as part of your menu. A number of brands offer a wide range of convenient options from classic iceberg lettuce mixes or field greens to salad kits complete with packets of croutons, cheese, and dressing. Following are some of the greens you’ll find in many popular mixed bags. A package labeled spring mix, for example, may include a blend of red and green romaine, red and green oak leaf lettuce, and mustard greens. An arugula blend could also have some frisée and radicchio. And an Italian salad bag may include romaine lettuce and radicchio.The mixes will vary, so just check the label for the complete list.

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Sendik’s Food Market

Sendik’s Food Market

seasonings

Marinade Mania Soak up flavor with easy-to-make marinades.

M

arinating adds great flavor to food and keeps it from drying out, especially if you’re grilling. You just need to plan ahead a little so your meats and veggies have time to soak up the benefits. The key ingredients for marinades include an item from each of three categories—acid, oil or other liquid, and flavoring.The acid tenderizes the meat by breaking down proteins and also adds flavor. Oil not only adds moisture but also helps flavors penetrate meat. Choices for the acid component include red or white wine, all types of vinegar, and tomato or citrus juice. Many different types of oil can be used, from strongly flavored oils such as olive or sesame to more mild oils such as vegetable. Red meats may not need oil in the marinade since they contain enough fat, but leaner meat such as chicken and fish benefit. If you’d rather not use oil, substitute other liquids such as buttermilk or yogurt. And if you’d like to save a few calories you can use only a little oil with juice as a base. A wide range of flavorings can spice things up according to your tastes and the meat you’re preparing. Garlic, onion powder, basil, ginger, chili peppers, shallots, and mustard are popular choices. The old standby, salt, can both flavor and tenderize meat. Sweet sauces such as molasses and honey work well.And you may also want to try horseradish, ketchup, soy sauce, teriyaki, Tabasco, and Worcestershire sauce. When using sugary marinades take care when grilling, as the marinade can burn before the meat is cooked thoroughly. Patting off the extra marinade before cooking can help. Some flavor combinations work particularly well together. A blend of lemon juice, olive oil, and garlic melds nicely, as does rice vinegar, sesame oil, and ginger. Certain herbs seem to go well with particular meats, such as fresh rosemary with lamb or dill with fish. And some juices pair up well with specific SFM 12 real food summer 2008

meats, such as apple with pork and orange with beef or chicken. Lemon works well with chicken, seafood, and beef. When preparing a marinade, whisk ingredients together in a small bowl to blend the oil and other liquids with the seasonings. Use glass or plastic containers to marinate, as the acid in the mixture can react with a metal bowl and spoil the flavor. It can also react with a ceramic bowl, possibly leaking glaze into the marinade. Marinade should cover meat or veggies completely, so shallow dishes or zip-top plastic bags work best. (If it doesn’t cover, turn every few hours when marinating for longer time periods.) Puncturing meat doesn’t really help the marinade penetrate and the meat may lose precious juices. As a rule of thumb, you’ll need roughly half a cup of marinade per pound of meat. Beef and pork can marinate for as little as two hours or up to 24 hours. Chicken should marinate for a shorter time than beef—about two hours—to avoid letting the acids in the marinade break down the proteins too much, almost “cooking” it. For delicate white fish such as walleye or sole, use two tablespoons marinade for every pound and marinate for only 15 minutes. Whole fish, such as trout or sea bass, can marinate one to two hours. Fish steaks or fillets such as tuna or salmon can marinate half an hour to one hour. Be careful not to marinate fish too long or it can become mushy. For soft veggies such as zucchini and eggplant, use three tablespoons of marinade for each pound and marinate for about 15 minutes. For veggies with thicker skins, such as bell peppers, use two tablespoons of marinade per pound and marinate about an hour. Do not leave marinating meat on the counter for more than half an hour—if marinating

Summer Sides W

hether you’re grilling up steaks, chicken, fish, or hot dogs, cool accompaniments are just right on hot summer days. From familiar favorites such as potato or pasta salad to more exotic fare like cold couscous or Asian noodle salads, the choices are almost endless. Here are a few recipes for side-dish salads that will help you round out your meals.

American Potato Salad Serves 6

longer, it should be placed in the refrigerator. And if you want to use the marinade to baste the cooked meat, you need to boil it first to destroy any harmful bacteria. ■

Basic Marinade This basic marinade can work with all types of meat, poultry, and fish. 5 tablespoons olive oil 3 tablespoons either lemon juice, lime juice, or vinegar 1 tablespoon minced garlic 2 tablespoons fresh herbs as desired (basil, tarragon, oregano, mint, chives, or parsley depending on flavor preferences) Combine all ingredients in a small bowl and whisk.

We Recommend Soy Vay Marinades (21 oz.) Choose from Veri Veri Teriyaki, Island Teriyaki and Chinese Marinade World Harbors Sauces & Marinades (18 oz.) Great as a side sauce for a rice or pasta dish or as a marinade Annie’s Naturals Marinades (10 oz.) Great all-natural products that can also be used as dipping sauces

Potato salads are somewhat like snowflakes— almost no two are alike. This classic savory recipe works equally well with chicken, steak, burgers, or brats. If you’d like to mix it up a little, you can add bacon, a dash of sugar, bell peppers, dill, and other seasonings. 2 pounds red boiling potatoes, scrubbed 3 hard-cooked eggs 1 celery rib (stalk) 3 green onions ¾ cup mayonnaise 2 tablespoons prepared yellow mustard ½ teaspoon salt ½ teaspoon black pepper Dash onion powder Dash garlic powder Paprika for garnish (optional) Place potatoes in a pot with enough water to cover them. Bring to a boil, then cover and simmer, stirring occasionally to ensure even cooking, until a knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water, and drain again. Cool slightly.

Cut potatoes into ¾-inch wedges. Place in a bowl. Slice eggs to desired size and celery in ¼-inch dice. Thinly slice green onions. Add eggs, celery, and green onions to potatoes. In a liquid measure or small bowl, combine mayonnaise, mustard, salt, pepper, and onion and garlic powders. Mix well, then pour over potato mixture and gently stir until coated. Add more salt and pepper to taste. Sprinkle with paprika, if desired. Cover and chill before serving.

Italian Pasta Salad Serves 6

This classic pasta salad can easily be varied for different tastes. You can use mixed frozen vegetables or fresh veggies such as broccoli, carrots, bell peppers, and celery. Cheese options include Cheddar, Parmesan, or mozzarella. You can also mix it up with ranch, Caesar, red wine vinaigrette, Parmesan, and most other dressings. 8 ounces rotini pasta 2½ cups mixed chopped vegetables ½ cup diced cheese ¹⁄3 cup pitted black olives (optional) 1 cup Italian-style or other salad dressing Cook pasta according to package directions. Drain, and rinse with cold water until cool. In large bowl, combine pasta, vegetables, cheese, and olives. Toss well with dressing. Serve chilled.

Asian Noodle Salad Serves 2

This classic Japanese cold noodle salad is perfect for warm days. Optional toppings include thin strips of cooked ham, sliced chicken breast, and tomatoes.

side dishes

3 tablespoons soy sauce 2 tablespoons sugar 3 tablespoons white vinegar 5 tablespoons chicken stock 1 teaspoon sesame oil ½ teaspoon chili oil (optional) 2 (3 ounce) packages ramen noodles 1 egg, beaten ½ cucumber, julienned 1 carrot, grated ¼ sheet nori, cut into thin slices 1 tablespoon hot Chinese mustard (optional) Mix soy sauce, sugar, vinegar, chicken stock, sesame oil, and chili oil together in a small bowl and stir until sugar dissolves. Set aside. Bring a saucepan of water to a boil. Add ramen noodles and cook for 2 minutes. Drain immediately and refrigerate noodles until cold. Meanwhile, heat a small nonstick skillet over medium heat. Pour in beaten egg and tilt pan to thinly coat bottom with egg. When firm, fold egg in half and remove from pan. Slice into thin strips. To serve, place cold noodles on serving plates. Top with separate piles of egg, cucumber, carrot, and ham or other toppings as desired. Pour sauce over top and sprinkle with crumbled nori. Serve with hot mustard on the side, if desired. ■

We Recommend Don’t feel like cooking? Try these delicious salads available in our deli department. Gorgonzola Chicken Pasta Salad Al dente penne pasta with tender seasoned chicken, bright red grapes, scallions, and artichokes in a creamy Gorgonzola mayo. Anniversary Orzo Pasta Salad Confetti orzo with slow roasted pine nuts, lightly caramelized onions in hearty olive oil, fresh crumbled feta cheese, finely chopped Italian parsley and flavorful kalamata olives tossed in a light Monari balsamic vinegar. Balsamic Chicken Salad Freshly seasoned chicken breast with walnuts, tender seedless red grapes, scallions and crispy celery tossed in a Monari Balsamic Vinegar dressing. www.sendiksmarket.com real food 13 SFM

Sendik’s Food Market

Sendik’s Food Market

seasonings

Marinade Mania Soak up flavor with easy-to-make marinades.

M

arinating adds great flavor to food and keeps it from drying out, especially if you’re grilling. You just need to plan ahead a little so your meats and veggies have time to soak up the benefits. The key ingredients for marinades include an item from each of three categories—acid, oil or other liquid, and flavoring.The acid tenderizes the meat by breaking down proteins and also adds flavor. Oil not only adds moisture but also helps flavors penetrate meat. Choices for the acid component include red or white wine, all types of vinegar, and tomato or citrus juice. Many different types of oil can be used, from strongly flavored oils such as olive or sesame to more mild oils such as vegetable. Red meats may not need oil in the marinade since they contain enough fat, but leaner meat such as chicken and fish benefit. If you’d rather not use oil, substitute other liquids such as buttermilk or yogurt. And if you’d like to save a few calories you can use only a little oil with juice as a base. A wide range of flavorings can spice things up according to your tastes and the meat you’re preparing. Garlic, onion powder, basil, ginger, chili peppers, shallots, and mustard are popular choices. The old standby, salt, can both flavor and tenderize meat. Sweet sauces such as molasses and honey work well.And you may also want to try horseradish, ketchup, soy sauce, teriyaki, Tabasco, and Worcestershire sauce. When using sugary marinades take care when grilling, as the marinade can burn before the meat is cooked thoroughly. Patting off the extra marinade before cooking can help. Some flavor combinations work particularly well together. A blend of lemon juice, olive oil, and garlic melds nicely, as does rice vinegar, sesame oil, and ginger. Certain herbs seem to go well with particular meats, such as fresh rosemary with lamb or dill with fish. And some juices pair up well with specific SFM 12 real food summer 2008

meats, such as apple with pork and orange with beef or chicken. Lemon works well with chicken, seafood, and beef. When preparing a marinade, whisk ingredients together in a small bowl to blend the oil and other liquids with the seasonings. Use glass or plastic containers to marinate, as the acid in the mixture can react with a metal bowl and spoil the flavor. It can also react with a ceramic bowl, possibly leaking glaze into the marinade. Marinade should cover meat or veggies completely, so shallow dishes or zip-top plastic bags work best. (If it doesn’t cover, turn every few hours when marinating for longer time periods.) Puncturing meat doesn’t really help the marinade penetrate and the meat may lose precious juices. As a rule of thumb, you’ll need roughly half a cup of marinade per pound of meat. Beef and pork can marinate for as little as two hours or up to 24 hours. Chicken should marinate for a shorter time than beef—about two hours—to avoid letting the acids in the marinade break down the proteins too much, almost “cooking” it. For delicate white fish such as walleye or sole, use two tablespoons marinade for every pound and marinate for only 15 minutes. Whole fish, such as trout or sea bass, can marinate one to two hours. Fish steaks or fillets such as tuna or salmon can marinate half an hour to one hour. Be careful not to marinate fish too long or it can become mushy. For soft veggies such as zucchini and eggplant, use three tablespoons of marinade for each pound and marinate for about 15 minutes. For veggies with thicker skins, such as bell peppers, use two tablespoons of marinade per pound and marinate about an hour. Do not leave marinating meat on the counter for more than half an hour—if marinating

Summer Sides W

hether you’re grilling up steaks, chicken, fish, or hot dogs, cool accompaniments are just right on hot summer days. From familiar favorites such as potato or pasta salad to more exotic fare like cold couscous or Asian noodle salads, the choices are almost endless. Here are a few recipes for side-dish salads that will help you round out your meals.

American Potato Salad Serves 6

longer, it should be placed in the refrigerator. And if you want to use the marinade to baste the cooked meat, you need to boil it first to destroy any harmful bacteria. ■

Basic Marinade This basic marinade can work with all types of meat, poultry, and fish. 5 tablespoons olive oil 3 tablespoons either lemon juice, lime juice, or vinegar 1 tablespoon minced garlic 2 tablespoons fresh herbs as desired (basil, tarragon, oregano, mint, chives, or parsley depending on flavor preferences) Combine all ingredients in a small bowl and whisk.

We Recommend Soy Vay Marinades (21 oz.) Choose from Veri Veri Teriyaki, Island Teriyaki and Chinese Marinade World Harbors Sauces & Marinades (18 oz.) Great as a side sauce for a rice or pasta dish or as a marinade Annie’s Naturals Marinades (10 oz.) Great all-natural products that can also be used as dipping sauces

Potato salads are somewhat like snowflakes— almost no two are alike. This classic savory recipe works equally well with chicken, steak, burgers, or brats. If you’d like to mix it up a little, you can add bacon, a dash of sugar, bell peppers, dill, and other seasonings. 2 pounds red boiling potatoes, scrubbed 3 hard-cooked eggs 1 celery rib (stalk) 3 green onions ¾ cup mayonnaise 2 tablespoons prepared yellow mustard ½ teaspoon salt ½ teaspoon black pepper Dash onion powder Dash garlic powder Paprika for garnish (optional) Place potatoes in a pot with enough water to cover them. Bring to a boil, then cover and simmer, stirring occasionally to ensure even cooking, until a knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water, and drain again. Cool slightly.

Cut potatoes into ¾-inch wedges. Place in a bowl. Slice eggs to desired size and celery in ¼-inch dice. Thinly slice green onions. Add eggs, celery, and green onions to potatoes. In a liquid measure or small bowl, combine mayonnaise, mustard, salt, pepper, and onion and garlic powders. Mix well, then pour over potato mixture and gently stir until coated. Add more salt and pepper to taste. Sprinkle with paprika, if desired. Cover and chill before serving.

Italian Pasta Salad Serves 6

This classic pasta salad can easily be varied for different tastes. You can use mixed frozen vegetables or fresh veggies such as broccoli, carrots, bell peppers, and celery. Cheese options include Cheddar, Parmesan, or mozzarella. You can also mix it up with ranch, Caesar, red wine vinaigrette, Parmesan, and most other dressings. 8 ounces rotini pasta 2½ cups mixed chopped vegetables ½ cup diced cheese ¹⁄3 cup pitted black olives (optional) 1 cup Italian-style or other salad dressing Cook pasta according to package directions. Drain, and rinse with cold water until cool. In large bowl, combine pasta, vegetables, cheese, and olives. Toss well with dressing. Serve chilled.

Asian Noodle Salad Serves 2

This classic Japanese cold noodle salad is perfect for warm days. Optional toppings include thin strips of cooked ham, sliced chicken breast, and tomatoes.

side dishes

3 tablespoons soy sauce 2 tablespoons sugar 3 tablespoons white vinegar 5 tablespoons chicken stock 1 teaspoon sesame oil ½ teaspoon chili oil (optional) 2 (3 ounce) packages ramen noodles 1 egg, beaten ½ cucumber, julienned 1 carrot, grated ¼ sheet nori, cut into thin slices 1 tablespoon hot Chinese mustard (optional) Mix soy sauce, sugar, vinegar, chicken stock, sesame oil, and chili oil together in a small bowl and stir until sugar dissolves. Set aside. Bring a saucepan of water to a boil. Add ramen noodles and cook for 2 minutes. Drain immediately and refrigerate noodles until cold. Meanwhile, heat a small nonstick skillet over medium heat. Pour in beaten egg and tilt pan to thinly coat bottom with egg. When firm, fold egg in half and remove from pan. Slice into thin strips. To serve, place cold noodles on serving plates. Top with separate piles of egg, cucumber, carrot, and ham or other toppings as desired. Pour sauce over top and sprinkle with crumbled nori. Serve with hot mustard on the side, if desired. ■

We Recommend Don’t feel like cooking? Try these delicious salads available in our deli department. Gorgonzola Chicken Pasta Salad Al dente penne pasta with tender seasoned chicken, bright red grapes, scallions, and artichokes in a creamy Gorgonzola mayo. Anniversary Orzo Pasta Salad Confetti orzo with slow roasted pine nuts, lightly caramelized onions in hearty olive oil, fresh crumbled feta cheese, finely chopped Italian parsley and flavorful kalamata olives tossed in a light Monari balsamic vinegar. Balsamic Chicken Salad Freshly seasoned chicken breast with walnuts, tender seedless red grapes, scallions and crispy celery tossed in a Monari Balsamic Vinegar dressing. www.sendiksmarket.com real food 13 SFM

Sendik’s Food Market

Flowers, Flowers, and More Flowers

Sendik’s Food Market

meet the staff

Stephanie Freimark, Mequon Sendik’s Floral Designer, has floral design in her blood.

M

ay through August is the most popular time to get married or throw a party, and there are many wonderful settings to choose from for these special occasions such as the beach, a garden, or even your own backyard. To make your event one to remember you may want to incorporate fresh fruits and vegetables as well as the flowers of the season into your centerpieces.There is no one better than Stephanie Freimark, Mequon Sendik’s floral designer, to help you plan the perfect event. In fact, Stephanie says,“My favorite thing about being a floral designer is helping create unique parties in people’s homes. I like to go into a client’s home to see how I can help them construct an inviting atmosphere. I like to personalize each arrangement to fit the colors, themes, and personality of my customers.” Creativity is a way of life in Stephanie’s family—both her grandmother and great grandmother were florists. Since the age of 15, Stephanie has been working to be a floral designer. She was given her first job when she went to order a boutonniere for her homecoming date, and ironically it was this hometown family-owned shop that put her on the path to Sendik’s. She has worked at wonderful locations in Wisconsin including The Flower Studio, Regency Flowers, and Felly’s in Madison. She even has experience working in Boston at the famed Winston’s Flowers. She likes working at Sendik’s because it marries her love of food and entertainment with her chosen craft. “Now I can suggest ways to make

SFM 14 real food summer 2008

meet the staff

Stephanie Freimark

entertainment even better by sharing the great ideas and superior products that are offered in every department of the store,” said Stephanie. “I even use a lot of them in my own home. I love having my friends over to share a great wine or new recipe.” Stephanie’s favorite thing to do is create one-of-a-kind stunning arrangements using unusual flower combinations or even arrangements using no flowers at all. This can be a challenge because it makes her think outside of a product’s immediate use to tell a story. Stephanie says, “The ultimate satisfaction in my job is using elements that wouldn’t typically be thought of as beautiful to make the viewer appreciate them in an artistic sense.” One of Stephanie’s passions is interior design. “I am highly influenced by interior design and the latest fashion trends and colors. I like to incorporate these elements into my department and my design work. I am lucky to have a talented design team that is inspired by the latest floral trends and can’t wait to apply them for our customers.” She says, in fact, that the most frequently asked question in her department is, “Can I work here?” In all that Stephanie does she strives to perfect a sense of balance and harmony that appeals to the senses. “Flowers create memories of the best times of your life. Just the smell of a particular flower can bring you back to a time that was pleasurable and it can lift your mood.” Summer flowers can be the most evocative time for these memories because they are the most vivid of the season. The festival of bright

summer blooms like sunflowers, dahlias, zinnias, and daisies create a vibrant display inside and outside of the home. Incorporating nectarines, peaches, and even melons into a party arrangement can create a new memory for your family and friends this summer that could last a lifetime. “There is nothing better than helping a customer complete their party by giving them the quintessential finishing touch that makes their guests welcome in their home.” ■

Sendik’s Gift Cards A Sendik’s gift card is a great gift idea for any occasion and can now be purchased online at sendiksmarket.com.

www.sendiksmarket.com real food 15 SFM

Sendik’s Food Market

Flowers, Flowers, and More Flowers

Sendik’s Food Market

meet the staff

Stephanie Freimark, Mequon Sendik’s Floral Designer, has floral design in her blood.

M

ay through August is the most popular time to get married or throw a party, and there are many wonderful settings to choose from for these special occasions such as the beach, a garden, or even your own backyard. To make your event one to remember you may want to incorporate fresh fruits and vegetables as well as the flowers of the season into your centerpieces.There is no one better than Stephanie Freimark, Mequon Sendik’s floral designer, to help you plan the perfect event. In fact, Stephanie says,“My favorite thing about being a floral designer is helping create unique parties in people’s homes. I like to go into a client’s home to see how I can help them construct an inviting atmosphere. I like to personalize each arrangement to fit the colors, themes, and personality of my customers.” Creativity is a way of life in Stephanie’s family—both her grandmother and great grandmother were florists. Since the age of 15, Stephanie has been working to be a floral designer. She was given her first job when she went to order a boutonniere for her homecoming date, and ironically it was this hometown family-owned shop that put her on the path to Sendik’s. She has worked at wonderful locations in Wisconsin including The Flower Studio, Regency Flowers, and Felly’s in Madison. She even has experience working in Boston at the famed Winston’s Flowers. She likes working at Sendik’s because it marries her love of food and entertainment with her chosen craft. “Now I can suggest ways to make

SFM 14 real food summer 2008

meet the staff

Stephanie Freimark

entertainment even better by sharing the great ideas and superior products that are offered in every department of the store,” said Stephanie. “I even use a lot of them in my own home. I love having my friends over to share a great wine or new recipe.” Stephanie’s favorite thing to do is create one-of-a-kind stunning arrangements using unusual flower combinations or even arrangements using no flowers at all. This can be a challenge because it makes her think outside of a product’s immediate use to tell a story. Stephanie says, “The ultimate satisfaction in my job is using elements that wouldn’t typically be thought of as beautiful to make the viewer appreciate them in an artistic sense.” One of Stephanie’s passions is interior design. “I am highly influenced by interior design and the latest fashion trends and colors. I like to incorporate these elements into my department and my design work. I am lucky to have a talented design team that is inspired by the latest floral trends and can’t wait to apply them for our customers.” She says, in fact, that the most frequently asked question in her department is, “Can I work here?” In all that Stephanie does she strives to perfect a sense of balance and harmony that appeals to the senses. “Flowers create memories of the best times of your life. Just the smell of a particular flower can bring you back to a time that was pleasurable and it can lift your mood.” Summer flowers can be the most evocative time for these memories because they are the most vivid of the season. The festival of bright

summer blooms like sunflowers, dahlias, zinnias, and daisies create a vibrant display inside and outside of the home. Incorporating nectarines, peaches, and even melons into a party arrangement can create a new memory for your family and friends this summer that could last a lifetime. “There is nothing better than helping a customer complete their party by giving them the quintessential finishing touch that makes their guests welcome in their home.” ■

Sendik’s Gift Cards A Sendik’s gift card is a great gift idea for any occasion and can now be purchased online at sendiksmarket.com.

www.sendiksmarket.com real food 15 SFM

Sendik’s Food Market community support

Saving Lives, Warming Hearts

T

he Wisconsin Humane Society (WHS) is the largest, oldest, and most active humane society in Wisconsin, as well as one of the most respected shelters in the nation. WHS is proud to have served the animals of southeastern Wisconsin since 1879 and is grateful for the thousands of donors and volunteers who support homeless animals each year. Located at 4500 West Wisconsin Avenue in Milwaukee, it offers a huge variety of programs and services. Saving Lives: WHS helps thousands of companion animals find new, loving homes every year—100% of adoptable animals find homes and there are no time or space limits.When visiting, find dogs, cats, rabbits, and other pals such as hamsters and birds, all waiting for that perfect someone. If you’re looking for a new companion, check the website, which is updated every 30 minutes. Ending Overpopulation: Overpopulation is the largest cause of animal suffering nationwide, and especially for cats in Wisconsin. In addition to treating and sterilizing thousands of adoptable animals, the WHS veterinary clinic operates the Spay Neuter Assistance Program (SNAP) for low-income families. Sterilization is the only humane way to end companion animal overpopulation. Cultivating Kindness: WHS is actively involved in community education. Staff members provide behavior consultations, classes, and tours for children and adults, a summer program for at-risk youth, manners classes for dogs and their humans, and free animal behavior classes. Tip lines and brochures are also available. Breaking the Cycle of Violence: WHS experts are nationally recognized for their work in breaking the link between human violence and animal abuse. Education staff at WHS work with community members, teachers, local police, and social service agencies to help build compassion and empathy for all living creatures. Animal Antics: The store for creature comforts is located inside WHS and provides humane products to maintain positive relationships with companion animals plus has a variety of great gifts! All proceeds from the store fund lifesaving programs at WHS. Rehabilitating and Releasing Wild Animals: The Wildlife Rehabilitation Center is the largest and most active wildlife hospital in the state. Every year, more than 5,000 sick, injured, and orphaned animals are cared for at WHS.The patients represent more than 140 different species, some rare or endangered. Volunteer Program: Nearly 900 volunteers dedicate time to WHS animals every year, providing lifesaving care in every activity conducted at the Wisconsin and Ozaukee Humane Societies, seven days a week. They walk dogs, cuddle cats, assist in adoptions, help operate the retail store, staff festival booths, take photos, feed orphaned birds in the wildlife nursery, and more! WHS relies entirely on the support of the community to provide all programs and services; the shelter receives no government funding. If you are interested in making a donation, volunteering or learning more about WHS, check out www.wihumane.org or call 414-ANIMALS. ■ SFM 16 real food summer 2008

Lending a Hand Miss Fluffy came to the Wisconsin Humane Society (WHS) with a bad cough and terrible limp. Every time someone approached the stray dog, she would sit and hold out her wobbly paw to shake. Even with a painfully broken front leg, Miss Fluffy wanted to please strangers by showing them how well she could shake hands. After several weeks in the WHS infirmary in a splint, Miss Fluffy’s bones were not properly fusing together. There were two solutions to consider: specialized surgery or amputation. Fortunately for this pint-sized fur ball, WHS found an orthopedic specialist who saved her leg by performing a bone graft and inserting a metal plate to secure the broken bones. After weeks of recovery, Miss Fluffy was feeling up to par and shaking hands once again! Like thousands of other animals brought to WHS, Miss Fluffy was provided a second chance to lead a happy life and is thriving today in her new home.

Upcoming Programs and Events 2008 Camp Critter • 3 summer sessions, Wisconsin Humane Society A one-day summer camp for children ages 8 to 11 years, Camp Critter features a variety of animal-related activities including training dogs, socializing cats, and learning about wildlife. More info: (414) 431-6159. Paws & Claws Gala • September 20, Pier Wisconsin You’re invited to our largest fundraiser of the year! Benefiting the Wisconsin and Ozaukee Humane Society, the gala includes silent and live auctions, a raffle, dinner by Bartolotta’s, as well as music and dancing. Register at www.wihumane.org. Hope’s Lights • December 7, Wisconsin Humane Society A holiday celebration and lighting ceremony commemorating animals that have touched our hearts. Help illuminate the grounds of the shelter by purchasing a twinkling light in honor of a loved one. More info: www.wihumane.org. Birthday Parties for Dogs or Kids • Wisconsin Humane Society Does your child love animals? Have a birthday celebration at WHS and see all of our adorable guests. If Fido’s big day is just around the corner, he can invite his pooch friends for a special party, too! More info or to schedule: (414) 431-6156. Classes & Seminars • Year-round, Wisconsin Humane Society From Clever Canine Tricks to Bird Behavior, WHS hosts a myriad of classes for animal guardians and their companions. Affordable and convenient, most of the classes are held evenings and weekends to accommodate busy schedules. WHS even offers private behavior consultations! See our website calendar or call (414) 431-6165 for more info.