Sendik's Real Food - Summer 2007

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real food summer 2007

summer 2007

38

recipes for easy living

volume 3 number 2

Peachy Desserts | Simple Salads Sizzling Steaks | Make-Ahead Picnic Greek Grilling | Seafood Surprises

Sendik’s Food Market welcome

Summer’s Here!

Open 7 a.m. – 9 p.m. daily Whitefish Bay 500 E. Silver Spring Dr. Whitefish Bay, WI 53217 (414) 962-9525 Mequon 10930 N. Port Washington Rd. Mequon, WI 53092 (262) 241-9525 Wauwatosa 8616 W. North Ave. Wauwatosa, WI 53226 (414) 456-9525 Grafton 2195 1st Ave. Grafton, WI 53024 (262) 376-9525

www.sendiksmarket.com

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

S

ometimes it feels like summer will never arrive—but now that it’s here, we look forward to all of the sights, sounds, smells, and tastes this season has to offer. At Sendik’s, we love this time of year. To us, it means fresh fruits and vegetables supplied by local farmers and outdoor entertaining and barbecues. In The Balistreris from left to right: Patrick, Ted Sr., this issue, there are a number of Nick, Margaret (Balistreri) Harris, and Ted. great articles to help you pick the best summer fruit and plan your meals. column.We can’t wait to meet and serve the Have you ever wondered how to select customers in these two great communities. the best summer fruit? Learn from Sendik’s When the days get hot and dry and experts, Ted and Patty Balistreri, who have you’re entertaining outdoors, look to our many combined years of produce picking wine guys to help quench your thirst. Senexperience. On the next page, learn how to dik’s wine and spirits director, Marc Goodtell when a melon is ripe, how to pick the man, shares some favorite “Summer Sippers” best berries, and how to tell if a peach is in the wine column this issue. Plus, our own sweet and juicy. Of course, we take care of all Chef Cal gives away some of his best secrets of that for you by only carrying the freshest to a great barbecue. As he would say, don’t and best tasting produce available! be afraid to add a little spice.” See “Cooking Our staff dietitian, Colleen Kristbaum, with Chef Cal” to do just that. discusses the many health benefits of sumGet the real story of how Sendik’s got its mer fruit in her column this issue.They are a name in an article by our “cart ranger”Tom powerhouse of nutrition, providing numer- Taylor on the “Store Lore” page. Also, as we ous vitamins, minerals, and antioxidants. have said in previous issues, it is the people One of the reasons we love summer is that make Sendik’s. For years, Sendik’s chef, the great outdoor events, and we’re a proud Maria Ardellini, has been creating amazing sponsor of the Summer Sounds @ Cedar homemade dishes in our Whitefish Bay deli. Creek Park. This year’s artists include Willy Known for her tomato sauce, muffins, and Porter, Pat McCurdy, the Five Card Studs, banana bread, Maria is a treasure. Learn Honey Dogs, Stealin’ Strings, and The Invad- more about the little woman in the kitchen ers. The ten FREE shows are Friday nights in this issue’s “Meet the Staff.” June 22–August 24, 6:30-9pm. at Cedar For kids summer means freedom and fun, Creek Park in downtown Cedarburg. More but if something unforeseen should happen information: www.summersounds.net. it is nice to know we have one of the best Sendik’s is also the proud sponsor of the hospitals in the country in Children’s HosSounds of Summer concert in Whitefish pital.We are proud Children’s Hospital is our Bay. For half the day, the street (Silver Spring charitable partner this issue of Real Food. As Drive) in front of the Whitefish Bay Sendik’s with past issues, $1 of every purchase of this closes for a lively evening of entertainment. magazine will be donated to our charitable Don’t miss this year’s concert on Saturday, partner in support of their programs. August 18 from 5-10 p.m.! There is much to look forward to this Summer also marks a time of construc- summer, and we are ready to help you and tion in Wisconsin and we’re at it again. We your family make the most of this season. have recently announced the pending open- Thanks for choosing Sendik’s! ing of two new stores in Franklin and Elm Grove—learn more in our “Development” —The Balistreri Family www.sendiksmarket.com real food  SFM

Sendik’s Food Market produce row

Sweet Summit Selecting summer fruit at its peak brings you the height of flavor.

Handled with Care

Look for the WESPAK label — A sure sign the fruit was gently packed and shipped fresh to you. With its roots firmly planted in the Central California farming community, WESPAK is committed to providing the highest quality farm-fresh fruit to the world. Enjoy Peaches, Plums, Nectarines, Apricots, Pluots and Grapes.

By Ted Sr. and Patty Balistreri

M

any of us remember the good old days when the beginning of summer signaled a wonderful array of summer fruit. Today we are fortunate to be able to enjoy most fruits throughout the year, but knowing how to identify fruit when it’s at its peak is important. Here are some suggestions. Berries, such as blueberries, strawberries, raspberries, and blackberries come from all over the world as well as from local growers. It is difficult to tell the sugar content of berries without tasting. However, if they have a nice full color, they should be good. Beware of strawberries with white around the stem, because they most likely were picked too early and will not be sweet. A little honey, sugar, or yogurt on top of tart berries usually solves that problem. Also serving a bowl of sour cream that has been sweetened with brown sugar will add interest to all fruit platters. Stone fruit, such as plums, nectarines, cherries, apricots, and peaches are popular

SFM  real food summer 2007

summer fruit. Again look for color, as in a nice blush on nectarines, apricots, and peaches. A nice smooth texture in most stone fruit is a good sign. Beware of shiny nectarines, since they will be sour. For juicy, sweet nectarines, look for those with a satin finish. In choosing stone fruit be sure there is a slight softness when you hold it.This indicates it is partially ripe and will continue to ripen on your counter. Do not refrigerate unless it is very ripe and in danger of spoiling. Don’t forget to add stone fruit to your fruit salads. What could be more beautiful and delicious than a ripe, juicy peach or nectarine included in a bowl of fruit? Grapes are a must for summer picnics, lunches, fruit salads, or snacks. Red seedless should be hard and crisp. Green seedless are sweet when they have a slight amber color. There are many kinds of seeded grapes, such as Red Globe, Tokay, and Rebier, but they are discriminated against because of

their seeds. If you don’t mind seeds, these are generally delicious, and each kind has its own distinct flavor. Melons, such as honeydew, cantaloupe, and watermelon can be touchy. The best way to choose one is also to look at its texture and color. A cantaloupe that is yellow or gold color is usually ripe and sweet. Often you will see people in grocery stores shaking a cantaloupe. If you hear something while shaking a melon, it means there is liquid in the center, which does not necessarily mean that it is good. Honeydew and watermelon are difficult. Look for honeydew with a slight give to the skin.The quality of a watermelon can be determined by tapping it; if it pings, it should be good. If you get tired of trying to decide whether your ping is the right one, ask one of the produce experts in any of the Sendik’s stores. They are happy to give you the personal attention you need in selecting melons or any other fruit. ■

GROWER/PACKER/SHIPPER SPECIALIZING IN PREMIUM AND FLAVORFUL CALIFORNIA FRUIT

Sendik’s Food Market produce row

Sweet Summit Selecting summer fruit at its peak brings you the height of flavor.

Handled with Care

Look for the WESPAK label — A sure sign the fruit was gently packed and shipped fresh to you. With its roots firmly planted in the Central California farming community, WESPAK is committed to providing the highest quality farm-fresh fruit to the world. Enjoy Peaches, Plums, Nectarines, Apricots, Pluots and Grapes.

By Ted Sr. and Patty Balistreri

M

any of us remember the good old days when the beginning of summer signaled a wonderful array of summer fruit. Today we are fortunate to be able to enjoy most fruits throughout the year, but knowing how to identify fruit when it’s at its peak is important. Here are some suggestions. Berries, such as blueberries, strawberries, raspberries, and blackberries come from all over the world as well as from local growers. It is difficult to tell the sugar content of berries without tasting. However, if they have a nice full color, they should be good. Beware of strawberries with white around the stem, because they most likely were picked too early and will not be sweet. A little honey, sugar, or yogurt on top of tart berries usually solves that problem. Also serving a bowl of sour cream that has been sweetened with brown sugar will add interest to all fruit platters. Stone fruit, such as plums, nectarines, cherries, apricots, and peaches are popular

SFM  real food summer 2007

summer fruit. Again look for color, as in a nice blush on nectarines, apricots, and peaches. A nice smooth texture in most stone fruit is a good sign. Beware of shiny nectarines, since they will be sour. For juicy, sweet nectarines, look for those with a satin finish. In choosing stone fruit be sure there is a slight softness when you hold it.This indicates it is partially ripe and will continue to ripen on your counter. Do not refrigerate unless it is very ripe and in danger of spoiling. Don’t forget to add stone fruit to your fruit salads. What could be more beautiful and delicious than a ripe, juicy peach or nectarine included in a bowl of fruit? Grapes are a must for summer picnics, lunches, fruit salads, or snacks. Red seedless should be hard and crisp. Green seedless are sweet when they have a slight amber color. There are many kinds of seeded grapes, such as Red Globe, Tokay, and Rebier, but they are discriminated against because of

their seeds. If you don’t mind seeds, these are generally delicious, and each kind has its own distinct flavor. Melons, such as honeydew, cantaloupe, and watermelon can be touchy. The best way to choose one is also to look at its texture and color. A cantaloupe that is yellow or gold color is usually ripe and sweet. Often you will see people in grocery stores shaking a cantaloupe. If you hear something while shaking a melon, it means there is liquid in the center, which does not necessarily mean that it is good. Honeydew and watermelon are difficult. Look for honeydew with a slight give to the skin.The quality of a watermelon can be determined by tapping it; if it pings, it should be good. If you get tired of trying to decide whether your ping is the right one, ask one of the produce experts in any of the Sendik’s stores. They are happy to give you the personal attention you need in selecting melons or any other fruit. ■

GROWER/PACKER/SHIPPER SPECIALIZING IN PREMIUM AND FLAVORFUL CALIFORNIA FRUIT

Sendik’s Food Market

Sendik’s Food Market

dietitian’s corner

wine shop

Summer Fruits

Summer Sippers

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

By Marc Goodman Director, Sendik’s Wine and Spirits Department

A Nutritional Powerhouse?

A

s summer approaches, our thoughts and our taste buds turn to berries, peaches, nectarines, apricots, and plums—and rightfully so, as the warmer months are the peak harvest for these fruits. They can be eaten raw or made into our favorite snacks and desserts.And since they are naturally sweet, it doesn’t take much to make them into a tasty, and yes, healthy treat. Berries are a good source of vitamins and some minerals, and are low in calories. But berries offer additional health benefits as well—they are among the fruits highest in antioxidant content and an excellent source of several phytochemicals.

What are antioxidants and phytochemicals? What do they do for us? Vitamin C, along with Vitamin E,Vitamin A (as beta carotene), and Selenium, are powerful antioxidants. Antioxidants neutralize highly reactive molecules called free radicals that could possibly damage body cells in ways that initiate heart disease, cancer development, and age-related eye damage. Phytochemicals are natural protective compounds that also may help to prevent diseases, including cancer and heart disease, and

SFM  real food summer 2007

perhaps even help to treat some disorders. Some experts argue that much of the antioxidant power of fruits and vegetables comes not from the classic antioxidant vitamins, but from phytochemicals.

Some phytochemicals found in berries: • Anthocyanins (Gives many berries their red color.) May inhibit growth of lung, colon, and leukemia cancer cells. • Ellagic Acid (In virtually all berries.) May be involved in the prevention of cancer development. • Pterostilbene (Blueberries are an excellent source of this phytochemical.) May decrease development of both cancer and heart disease. • Lutein (Blueberries and raspberries are good sources, but found in all berries.) Important for healthy vision.

Stone fruits are also a good source of vitamins and some minerals. They provide Vitamin C and Vitamin A—both of which are powerful antioxidants.

Some potential benefits of antioxidants found in stone fruits: • Vitamin C (Found in all stone fruits.) May help to maintain the flexibility of blood vessels, therefore benefiting blood pressure. May boost immune response to cold and/or flu. • Vitamin A (Found in all stone fruits, especially

apricots and nectarines.) May promote healthy eyes. May promote healthy skin. May boost immune response to cold and/or flu.

Minerals found in stone fruits include potassium, calcium, iron, magnesium, and some folate—and don’t forget fiber! All of these nutrients are vital to good health. Adding these luscious fruits to your diet is easy. Combine them with other healthy foods such as yogurt and low-fat granola; try a mixture with a dab of whipped cream (low-fat preferred) and heart-healthy nuts; or just have fresh berries or stone fruits with a whole grain muffin or bread spread with low-fat cream cheese or trans-fat free margarine. Another option is to add them as a baking ingredient. So, are these fruits super foods? Nutritional powerhouses? Further research on the different phytochemicals is currently being conducted to validate the findings of past studies. We already know that berries and stone fruits provide us with nutrients that are needed to maintain good health. The additional health benefits that may be coming from the antioxidants and phytochemicals are simply the “icing on the cake” so to speak. Here is some good advice: Continue to eat a variety of foods in moderation, such as whole grains, all fruits and vegetables, and legumes—all of which contain different phytochemicals. Studies have shown that these phytochemicals work together and provide health benefits in ways greater than would be expected from looking at them individually. Warm weather helps bring about a plethora of fresh fruits, so go ahead and eat them for their great taste—and let their powerful nutrients go to work to help keep you healthy. ■ Information adapted from the American Institute for Cancer Research.

W

hite wines from around the world have seen a recent shift to a more fruit forward, lively, and youthful style. These young, zesty whites are great on the patio or at Jazz in the Park—and they can be perfect matches to many of our summer meals. Though many might argue that the following wines are never “out of season,” I think that they especially shine this time of year.

Unoaked Chardonnay It seems that only a few years ago we were all drinking big, buttery, and toasty Chardonnay. Over the past few years more Chardonnays labeled “unoaked” or “unwooded” have appeared, which indicates the wine has been primarily aged in stainless steel, giving it a lighter flavor. And this style knows no geographical boundaries. Here are some to try: Puaitti (Italy) This leading, pure unoaked style may have been created byVittorio Puiatti in the 1980s, and is now the most popular Italian white wine making style—100% stainless steel! It’s light, elegant, and ethereal. Kim Crawford (New Zealand) A benchmark for this style in New Zealand—wonderful fruit intensity and balance. Nectarine, pineapple, pear, grapefruit, and hazelnut aromas with a hint of honey. The palate is rich and full, with tropical fruit characters. Chehalem “Inox” (Oregon) A classic nose of peaches and pear with flavors that are bright, and as I like to say,“screaming”—a wine so pure it demands attention. A “one of a kind” in our minds, this boasts piercing freshness while maintaining the balance associated with world-class Chardonnays.

Sauvignon Blanc Coopers Creek (New Zealand) New Zealand Sauvignon Blanc is more popular

than ever, and for good reason. Some of the best come from here and maintain a style the rest of the world tries to emulate. Tropical flavors dominate with a distinctive pink grapefruit quality. This wine is Marlborough Sauvignon Blanc at full throttle! Masses of passion fruit and nectarine along with herbal nuances and racy acidity. All this and affordable! Shaw Smith (Adelaide Hills, Australia) Unoaked to maximize its fresh varietal character and overall tangy, zippy flavors, this is a “wow” wine for its ethereal elegance. One of Australia’s best Sauvignon Blancs. Casa Silva (Chile) Chile has been right on the heels of New Zealand the past couple years and continues to wow us without stressing our wallets. Casa Silva is Chile’s oldest family-owned winery and offers two great bottlings: • Sauvignon Blanc Reserve is very expressive and elegant. Firm but balanced acidity, ripe fruits with a hint of grapefruit, and apricot. • Sauvignon Gris, a rare relative of Sauvignon Blanc, has explosive aromas and flavors of freshly squeezed citrus. Pairs well with mild and lightly flavored fish.

Other Great Summer Sippers Hugues Beaulieu, Picpoul de Pinet (Coteaux du Languedoc, France) Fresh and crisp, with citrus, apple, and Asian pear flavors.Well-balanced and structured with hints of spice on the finish. Fine match for shellfish. Domaine Lafage, Côte d’Est (Roussillon, France ) Aromas of peach and apricot and similar crisp clean flavors have made this one of our best sellers the past two summers. Enjoy this bargain with a wide range of foods. Bott-Geyl Pinot d’Alsace (France) 35% Pinot Blanc, 40% Pinot Auxerrois,

15% Pinot Gris, 10% Pinot Noir. Layers of buttered mango, peaches, flowers, and citrus linger with a kiss of sweetness. Chehalem Pinot Gris (Oregon) Displays a myriad of flavors while being very dry. Pairs with dishes from vegetarian and shellfish to sausages, pork, or poultry and even hotly spiced Thai curries or earthy Indian curries. Loimer “Lois” Grüner Veltliner (Austria) It’s rare we can drink something as trendy and affordable as this lovely white. Light flavors of green apple, lemonlime, with hints of white pepper, and the finish is tart, dry, and refreshing. Great with spicy greens. KWV Steen (South Africa) 100% Chenin Blanc, and if that’s not all that important to you, it’s a great everyday value! Zippy with flavors of green apple and lime with just a touch of mellony sweetness on the finish, it’s great for warm afternoons on the patio. Val di Sil Godello “Montenova” (Spain) One of the most exciting new wines we have to offer this year! Racy but has a good mouth presence and flavors of white peaches that turn rich and nutty on the finish. ■ www.sendiksmarket.com real food  SFM

Sendik’s Food Market

Sendik’s Food Market

dietitian’s corner

wine shop

Summer Fruits

Summer Sippers

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

By Marc Goodman Director, Sendik’s Wine and Spirits Department

A Nutritional Powerhouse?

A

s summer approaches, our thoughts and our taste buds turn to berries, peaches, nectarines, apricots, and plums—and rightfully so, as the warmer months are the peak harvest for these fruits. They can be eaten raw or made into our favorite snacks and desserts.And since they are naturally sweet, it doesn’t take much to make them into a tasty, and yes, healthy treat. Berries are a good source of vitamins and some minerals, and are low in calories. But berries offer additional health benefits as well—they are among the fruits highest in antioxidant content and an excellent source of several phytochemicals.

What are antioxidants and phytochemicals? What do they do for us? Vitamin C, along with Vitamin E,Vitamin A (as beta carotene), and Selenium, are powerful antioxidants. Antioxidants neutralize highly reactive molecules called free radicals that could possibly damage body cells in ways that initiate heart disease, cancer development, and age-related eye damage. Phytochemicals are natural protective compounds that also may help to prevent diseases, including cancer and heart disease, and

SFM  real food summer 2007

perhaps even help to treat some disorders. Some experts argue that much of the antioxidant power of fruits and vegetables comes not from the classic antioxidant vitamins, but from phytochemicals.

Some phytochemicals found in berries: • Anthocyanins (Gives many berries their red color.) May inhibit growth of lung, colon, and leukemia cancer cells. • Ellagic Acid (In virtually all berries.) May be involved in the prevention of cancer development. • Pterostilbene (Blueberries are an excellent source of this phytochemical.) May decrease development of both cancer and heart disease. • Lutein (Blueberries and raspberries are good sources, but found in all berries.) Important for healthy vision.

Stone fruits are also a good source of vitamins and some minerals. They provide Vitamin C and Vitamin A—both of which are powerful antioxidants.

Some potential benefits of antioxidants found in stone fruits: • Vitamin C (Found in all stone fruits.) May help to maintain the flexibility of blood vessels, therefore benefiting blood pressure. May boost immune response to cold and/or flu. • Vitamin A (Found in all stone fruits, especially

apricots and nectarines.) May promote healthy eyes. May promote healthy skin. May boost immune response to cold and/or flu.

Minerals found in stone fruits include potassium, calcium, iron, magnesium, and some folate—and don’t forget fiber! All of these nutrients are vital to good health. Adding these luscious fruits to your diet is easy. Combine them with other healthy foods such as yogurt and low-fat granola; try a mixture with a dab of whipped cream (low-fat preferred) and heart-healthy nuts; or just have fresh berries or stone fruits with a whole grain muffin or bread spread with low-fat cream cheese or trans-fat free margarine. Another option is to add them as a baking ingredient. So, are these fruits super foods? Nutritional powerhouses? Further research on the different phytochemicals is currently being conducted to validate the findings of past studies. We already know that berries and stone fruits provide us with nutrients that are needed to maintain good health. The additional health benefits that may be coming from the antioxidants and phytochemicals are simply the “icing on the cake” so to speak. Here is some good advice: Continue to eat a variety of foods in moderation, such as whole grains, all fruits and vegetables, and legumes—all of which contain different phytochemicals. Studies have shown that these phytochemicals work together and provide health benefits in ways greater than would be expected from looking at them individually. Warm weather helps bring about a plethora of fresh fruits, so go ahead and eat them for their great taste—and let their powerful nutrients go to work to help keep you healthy. ■ Information adapted from the American Institute for Cancer Research.

W

hite wines from around the world have seen a recent shift to a more fruit forward, lively, and youthful style. These young, zesty whites are great on the patio or at Jazz in the Park—and they can be perfect matches to many of our summer meals. Though many might argue that the following wines are never “out of season,” I think that they especially shine this time of year.

Unoaked Chardonnay It seems that only a few years ago we were all drinking big, buttery, and toasty Chardonnay. Over the past few years more Chardonnays labeled “unoaked” or “unwooded” have appeared, which indicates the wine has been primarily aged in stainless steel, giving it a lighter flavor. And this style knows no geographical boundaries. Here are some to try: Puaitti (Italy) This leading, pure unoaked style may have been created byVittorio Puiatti in the 1980s, and is now the most popular Italian white wine making style—100% stainless steel! It’s light, elegant, and ethereal. Kim Crawford (New Zealand) A benchmark for this style in New Zealand—wonderful fruit intensity and balance. Nectarine, pineapple, pear, grapefruit, and hazelnut aromas with a hint of honey. The palate is rich and full, with tropical fruit characters. Chehalem “Inox” (Oregon) A classic nose of peaches and pear with flavors that are bright, and as I like to say,“screaming”—a wine so pure it demands attention. A “one of a kind” in our minds, this boasts piercing freshness while maintaining the balance associated with world-class Chardonnays.

Sauvignon Blanc Coopers Creek (New Zealand) New Zealand Sauvignon Blanc is more popular

than ever, and for good reason. Some of the best come from here and maintain a style the rest of the world tries to emulate. Tropical flavors dominate with a distinctive pink grapefruit quality. This wine is Marlborough Sauvignon Blanc at full throttle! Masses of passion fruit and nectarine along with herbal nuances and racy acidity. All this and affordable! Shaw Smith (Adelaide Hills, Australia) Unoaked to maximize its fresh varietal character and overall tangy, zippy flavors, this is a “wow” wine for its ethereal elegance. One of Australia’s best Sauvignon Blancs. Casa Silva (Chile) Chile has been right on the heels of New Zealand the past couple years and continues to wow us without stressing our wallets. Casa Silva is Chile’s oldest family-owned winery and offers two great bottlings: • Sauvignon Blanc Reserve is very expressive and elegant. Firm but balanced acidity, ripe fruits with a hint of grapefruit, and apricot. • Sauvignon Gris, a rare relative of Sauvignon Blanc, has explosive aromas and flavors of freshly squeezed citrus. Pairs well with mild and lightly flavored fish.

Other Great Summer Sippers Hugues Beaulieu, Picpoul de Pinet (Coteaux du Languedoc, France) Fresh and crisp, with citrus, apple, and Asian pear flavors.Well-balanced and structured with hints of spice on the finish. Fine match for shellfish. Domaine Lafage, Côte d’Est (Roussillon, France ) Aromas of peach and apricot and similar crisp clean flavors have made this one of our best sellers the past two summers. Enjoy this bargain with a wide range of foods. Bott-Geyl Pinot d’Alsace (France) 35% Pinot Blanc, 40% Pinot Auxerrois,

15% Pinot Gris, 10% Pinot Noir. Layers of buttered mango, peaches, flowers, and citrus linger with a kiss of sweetness. Chehalem Pinot Gris (Oregon) Displays a myriad of flavors while being very dry. Pairs with dishes from vegetarian and shellfish to sausages, pork, or poultry and even hotly spiced Thai curries or earthy Indian curries. Loimer “Lois” Grüner Veltliner (Austria) It’s rare we can drink something as trendy and affordable as this lovely white. Light flavors of green apple, lemonlime, with hints of white pepper, and the finish is tart, dry, and refreshing. Great with spicy greens. KWV Steen (South Africa) 100% Chenin Blanc, and if that’s not all that important to you, it’s a great everyday value! Zippy with flavors of green apple and lime with just a touch of mellony sweetness on the finish, it’s great for warm afternoons on the patio. Val di Sil Godello “Montenova” (Spain) One of the most exciting new wines we have to offer this year! Racy but has a good mouth presence and flavors of white peaches that turn rich and nutty on the finish. ■ www.sendiksmarket.com real food  SFM

Sendik’s Food Market

Sendik’s Food Market

meet the staff

store lore

Delights

What’s in a

Name?

in the Deli

Longtime associate Maria Ardellini’s cooking can make any day special.

The legend, the story, and the name behind Sendik’s.

by Margaret Harris

Y

ou may never have seen Maria Ardellini in the Whitefish Bay deli—because she is a small woman you probably didn’t notice her below the deli case. But chances are you have tasted some or all of Maria’s specialties. After all,

Maria has been working at Sendik’s since Ted Balistreri Sr. hired her in 1973. After 34 years of service, Maria has done it all. She started in the basement cutting fruit when Sendik’s was simply a fruit and vegetable market. Maria remembers when the wall between the old A&P and the market came down.That was just the beginning of many expansions and changes that Maria has witSFM  real food summer 2007

nessed. She remembers with affection Ted’s ingredients. Keeping it simple and using dad, Tom Balistreri, especially since they fresh quality ingredients and few spices is a were both Italian immigrants. Maria came trademark of Maria’s cooking. from Abruzzo, Italy in 1950, first settling in While Maria enjoys cooking a wide variCanada and then moving to Milwaukee. She ety of food, she is most appreciated for her learned how to cook by helping her mother wonderful baking skills.You will find deliand grandmother in the kitchen. cious muffins, scones, biscotti, and banana Maria says,“I loved to cook ever breads in the bakery at Whitefish Bay. At since I was little. I used to make Christmas, she creates many different kinds fresh pasta standing on a bench of traditional Italian cookies—she uses her so I could reach the table.When own recipes as well as those of her mother I kneaded the dough I used to and grandmother. One of the things Maria fall off of the bench.” remembers well about Tom Balistreri Sr. Maria says she has liked every was how he liked to snitch her cookies. department she’s Even though worked in, but he had diabe“I loved to cook ever the deli is truly tes, he couldn’t since I was little. I used resist Mar ia’s her home. In fact, whenever the creations. She to make fresh pasta Balistreri famtell him standing on a bench so would ily wants someto stop and he I could reach the table.” would tell her thing special for lunch they call that she was just Maria. Fresh rapini with pasta like his wife. After so many years, Maria is is one of “the boys’” favorites, like a part of the family and many times is notes Maria. When asked for treated like one. She decides exactly what the recipe, she shakes her head. she wants to make and chooses the times “I don’t have recipes; I keep it and days that she will work. Kevin Kelly, all up here,” she says as she taps a longtime friend and store manager, says, her head. “The way it feels in “Every time Maria makes fried eggplant, my hand is how I tell if it’s right.” Maria has it’s like my birthday.” I think that many of more than two hundred cookbooks in her Maria’s coworkers and customers will tell personal library. She reads cookbooks like you that just the smell of Maria’s cooking other people read mystery novels, flagging can make any day special. recipes to reference something new she Maria says,“I still love my job. That’s why wants to make. If she doesn’t like all of the I didn’t want to go no place else.” We are ingredients in a recipe, she changes them all happy that she does and hope she will to suit her needs. Maria’s biggest complaint continue to enjoy Sendik’s for many years about today’s modern recipes is their many to come. ■

By Tom Taylor prospect of the commission he would The whole incident was the source of receive on the sale. The stage was now much excitement in the close-knit Italian set for a minor miscommunication community.And the neighbors laughed along that would become the stuff of local with George, or should I say “Mr. Sendik,” legend—a legend that still has people at the new identity he had acquired as the talking today, more than eighty result of a simple miscommunication. years later. The Balistreri family had been selling fruits and vegetables on Milwaukee’s east side for several years at this point when George Balistreri decided to purchase a . 39 19 a rc ci Shorewood new stove. He called the appliod Market in Sendik’s Fo ance store, perhaps Sears on North Avenue, to place the order. Having t was sometime in the 1920s.A man who selected the particular stove he wanted spoke with a heavy Sicilian accent was in it was time to complete the order and the process of ordering a new stove for arrange for delivery. It is at this crucial his home on Milwaukee’s east side.An eager moment in history that the name the salesman diligently takes the information for Balistreri family would give their the order over a scratchy tunnel-sounding thriving business was created comGrand opening phone connection. Both men were excit- pletely by accident. of Whitefish Ba y location, 1949 . ed—one at receiving a brand new stove, The salesman, in a hurry to comthe other at the plete the order, and having obtained the delivery address, now asked George for his Around this time the Balistreris were prename. At this point George said to the sales- paring to open their first store, and after a lot man, in broken English, “send it,” meaning of discussion, they chose to name it Sendik’s. “send it to me.” The salesman hears “Sen- And so the Balistreri tradition of providing the dik” and writes the name on the order. best quality, the best customer service, and the Several days later when the stove was best value would continue and grow over the delivered, neighbors were amused when years under the Sendik’s banner. the delivery driver asked where Mr. Sendik One question customers frequently ask lived. They all knew who he was looking me as they share stories about shopping at for—after all, receiving a new stove in Sendik’s over the years is, “what’s the real those days was a very big deal, and all the story of how the store got its name?” I’m neighbors knew that George was expect- always amazed that the name, the legend, ing one. So the neighbors told the delivery and the story are still something people driver that the address was correct, and “Mr. love to talk about—and we’re happy to do Sendik’s” stove was delivered. just that. ■

I

Whitefish Ba

y grand open

ing.

www.sendiksmarket.com real food  SFM

Sendik’s Food Market

Sendik’s Food Market

meet the staff

store lore

Delights

What’s in a

Name?

in the Deli

Longtime associate Maria Ardellini’s cooking can make any day special.

The legend, the story, and the name behind Sendik’s.

by Margaret Harris

Y

ou may never have seen Maria Ardellini in the Whitefish Bay deli—because she is a small woman you probably didn’t notice her below the deli case. But chances are you have tasted some or all of Maria’s specialties. After all,

Maria has been working at Sendik’s since Ted Balistreri Sr. hired her in 1973. After 34 years of service, Maria has done it all. She started in the basement cutting fruit when Sendik’s was simply a fruit and vegetable market. Maria remembers when the wall between the old A&P and the market came down.That was just the beginning of many expansions and changes that Maria has witSFM  real food summer 2007

nessed. She remembers with affection Ted’s ingredients. Keeping it simple and using dad, Tom Balistreri, especially since they fresh quality ingredients and few spices is a were both Italian immigrants. Maria came trademark of Maria’s cooking. from Abruzzo, Italy in 1950, first settling in While Maria enjoys cooking a wide variCanada and then moving to Milwaukee. She ety of food, she is most appreciated for her learned how to cook by helping her mother wonderful baking skills.You will find deliand grandmother in the kitchen. cious muffins, scones, biscotti, and banana Maria says,“I loved to cook ever breads in the bakery at Whitefish Bay. At since I was little. I used to make Christmas, she creates many different kinds fresh pasta standing on a bench of traditional Italian cookies—she uses her so I could reach the table.When own recipes as well as those of her mother I kneaded the dough I used to and grandmother. One of the things Maria fall off of the bench.” remembers well about Tom Balistreri Sr. Maria says she has liked every was how he liked to snitch her cookies. department she’s Even though worked in, but he had diabe“I loved to cook ever the deli is truly tes, he couldn’t since I was little. I used resist Mar ia’s her home. In fact, whenever the creations. She to make fresh pasta Balistreri famtell him standing on a bench so would ily wants someto stop and he I could reach the table.” would tell her thing special for lunch they call that she was just Maria. Fresh rapini with pasta like his wife. After so many years, Maria is is one of “the boys’” favorites, like a part of the family and many times is notes Maria. When asked for treated like one. She decides exactly what the recipe, she shakes her head. she wants to make and chooses the times “I don’t have recipes; I keep it and days that she will work. Kevin Kelly, all up here,” she says as she taps a longtime friend and store manager, says, her head. “The way it feels in “Every time Maria makes fried eggplant, my hand is how I tell if it’s right.” Maria has it’s like my birthday.” I think that many of more than two hundred cookbooks in her Maria’s coworkers and customers will tell personal library. She reads cookbooks like you that just the smell of Maria’s cooking other people read mystery novels, flagging can make any day special. recipes to reference something new she Maria says,“I still love my job. That’s why wants to make. If she doesn’t like all of the I didn’t want to go no place else.” We are ingredients in a recipe, she changes them all happy that she does and hope she will to suit her needs. Maria’s biggest complaint continue to enjoy Sendik’s for many years about today’s modern recipes is their many to come. ■

By Tom Taylor prospect of the commission he would The whole incident was the source of receive on the sale. The stage was now much excitement in the close-knit Italian set for a minor miscommunication community.And the neighbors laughed along that would become the stuff of local with George, or should I say “Mr. Sendik,” legend—a legend that still has people at the new identity he had acquired as the talking today, more than eighty result of a simple miscommunication. years later. The Balistreri family had been selling fruits and vegetables on Milwaukee’s east side for several years at this point when George Balistreri decided to purchase a . 39 19 a rc ci Shorewood new stove. He called the appliod Market in Sendik’s Fo ance store, perhaps Sears on North Avenue, to place the order. Having t was sometime in the 1920s.A man who selected the particular stove he wanted spoke with a heavy Sicilian accent was in it was time to complete the order and the process of ordering a new stove for arrange for delivery. It is at this crucial his home on Milwaukee’s east side.An eager moment in history that the name the salesman diligently takes the information for Balistreri family would give their the order over a scratchy tunnel-sounding thriving business was created comGrand opening phone connection. Both men were excit- pletely by accident. of Whitefish Ba y location, 1949 . ed—one at receiving a brand new stove, The salesman, in a hurry to comthe other at the plete the order, and having obtained the delivery address, now asked George for his Around this time the Balistreris were prename. At this point George said to the sales- paring to open their first store, and after a lot man, in broken English, “send it,” meaning of discussion, they chose to name it Sendik’s. “send it to me.” The salesman hears “Sen- And so the Balistreri tradition of providing the dik” and writes the name on the order. best quality, the best customer service, and the Several days later when the stove was best value would continue and grow over the delivered, neighbors were amused when years under the Sendik’s banner. the delivery driver asked where Mr. Sendik One question customers frequently ask lived. They all knew who he was looking me as they share stories about shopping at for—after all, receiving a new stove in Sendik’s over the years is, “what’s the real those days was a very big deal, and all the story of how the store got its name?” I’m neighbors knew that George was expect- always amazed that the name, the legend, ing one. So the neighbors told the delivery and the story are still something people driver that the address was correct, and “Mr. love to talk about—and we’re happy to do Sendik’s” stove was delivered. just that. ■

I

Whitefish Ba

y grand open

ing.

www.sendiksmarket.com real food  SFM

Sendik’s Food Market cooking with chef cal

Summer Sizzle

Here are a few grilling tips from our own Chef Cal that will help your summer barbeque season sizzle. Enjoy!

Everyone enjoys a great barbeque. I hope that my recipes and tips will jazz up your barbeque season.

Smoky Sweet Spice Rub In the beginning of the grilling season Chef Cal enjoys the taste of smoky and sweet barbeque with a little spice to kick it up. Here’s a great rub recipe to try on ribs or any other meat you want to slow roast. ¼ cup dried cumin ¼ cup ground chipotle pepper ½ cup onion and garlic powder, combined to your taste

Here’s a great tenderizing beef tip: eat beef that’s more tender.

½ cup brown sugar ¼ cup paprika ½ cup hickory smoked salt Mix all ingredients together in a large bowl. Gently rub over Sendik’s Baby Back Ribs or maybe a Sendik’s Beef Brisket. Grill on a slow roast grill. Do not salt and pepper the meat!

Sendik’s Quick Sauce By mid-summer we are on the go and looking for a few shortcuts. Chef Cal likes to use Sendik’s Barbeque Sauce and then add a few extra touches. 32 ounces Sendik’s Barbeque Sauce 2 tablespoons fresh orange zest 1-2 tablespoons fresh chopped garlic ½ cup molasses Splash chipotle pepper sauce to finish Blend sauce and additional ingredients together and heat on medium heat for 5 minutes to heighten the mix of flavors. Baste meat with the sauce while it is cooking. Be sure to turn it often and baste often so that the sauce does not caramelize.

Chef Cal’s Mop Sauce As summer winds down and you’re feeling like you want to grab a good bottle of wine to go with the yummiest “que” you ever had, Chef Cal’s Mop Sauce* is just right. 64 ounces Sendik’s Barbeque Sauce ½ cup diced onions ½ cup diced celery 3 cloves fresh garlic, chopped 1 cup red wine 1 cup brown sugar Hot chili pepper of your choice to taste 2 tablespoons lemon zest Sauté onions and celery with a little olive oil for about 3 minutes. Add garlic and stir for just a couple seconds. Glaze the pan with red wine, let it come to a boil. Add all the other ingredients, reduce heat, and simmer for an hour. Remove from heat and stir in lemon zest. Use this to “mop” whatever you have on the grill—ribs, pork, steak, chicken. *By “mopping” Cal means to brush on. ■ SFM  real food summer 2007

Get free recipes, cooking tips and nutritional information Visit www.creekstonefarms.com

Premium and Natural Black Angus Beef

Sendik’s Food Market cooking with chef cal

Summer Sizzle

Here are a few grilling tips from our own Chef Cal that will help your summer barbeque season sizzle. Enjoy!

Everyone enjoys a great barbeque. I hope that my recipes and tips will jazz up your barbeque season.

Smoky Sweet Spice Rub In the beginning of the grilling season Chef Cal enjoys the taste of smoky and sweet barbeque with a little spice to kick it up. Here’s a great rub recipe to try on ribs or any other meat you want to slow roast. ¼ cup dried cumin ¼ cup ground chipotle pepper ½ cup onion and garlic powder, combined to your taste

Here’s a great tenderizing beef tip: eat beef that’s more tender.

½ cup brown sugar ¼ cup paprika ½ cup hickory smoked salt Mix all ingredients together in a large bowl. Gently rub over Sendik’s Baby Back Ribs or maybe a Sendik’s Beef Brisket. Grill on a slow roast grill. Do not salt and pepper the meat!

Sendik’s Quick Sauce By mid-summer we are on the go and looking for a few shortcuts. Chef Cal likes to use Sendik’s Barbeque Sauce and then add a few extra touches. 32 ounces Sendik’s Barbeque Sauce 2 tablespoons fresh orange zest 1-2 tablespoons fresh chopped garlic ½ cup molasses Splash chipotle pepper sauce to finish Blend sauce and additional ingredients together and heat on medium heat for 5 minutes to heighten the mix of flavors. Baste meat with the sauce while it is cooking. Be sure to turn it often and baste often so that the sauce does not caramelize.

Chef Cal’s Mop Sauce As summer winds down and you’re feeling like you want to grab a good bottle of wine to go with the yummiest “que” you ever had, Chef Cal’s Mop Sauce* is just right. 64 ounces Sendik’s Barbeque Sauce ½ cup diced onions ½ cup diced celery 3 cloves fresh garlic, chopped 1 cup red wine 1 cup brown sugar Hot chili pepper of your choice to taste 2 tablespoons lemon zest Sauté onions and celery with a little olive oil for about 3 minutes. Add garlic and stir for just a couple seconds. Glaze the pan with red wine, let it come to a boil. Add all the other ingredients, reduce heat, and simmer for an hour. Remove from heat and stir in lemon zest. Use this to “mop” whatever you have on the grill—ribs, pork, steak, chicken. *By “mopping” Cal means to brush on. ■ SFM  real food summer 2007

Get free recipes, cooking tips and nutritional information Visit www.creekstonefarms.com

Premium and Natural Black Angus Beef

Sendik’s Food Market development

Building on a Good Thing Coming Soon—New Sendik’s locations in Franklin and Elm Grove!

Rendering of the new Franklin store at Rawson Road and 51st Street.

W

e often imagine what it may have been like for our grandfather and his brothers to leave Sicily and establish roots in Milwaukee. It is amazing to us that they came here with few possessions, and through hard work and conviction, were able to create a new business selling fruits and vegetables. What’s even more amazing is that within a short period of time they were able to grow from one to three stores. They were not afraid to expand on a good thing, and neither are we. We are very excited to introduce you to two new Sendik’s locations in Franklin and Elm Grove. The Franklin store will

be located at the intersection of Rawson Road and 51st Street. This 57,000 squarefoot store will be built from the ground up, a first for us. The store is part of a planned sixty-acre downtown development that Sendik’s will anchor. We are deep into the planning stages and believe that this will be the finest grocery facility of its kind. We can’t wait to open this fall and to meet and serve the people of Franklin. We are also pleased to tell you about a new Sendik’s planned for the Village of Elm Grove. Tucked in the heart of the Village, downtown on Watertown Plank Road, this store reminds us a lot of our

Whitefish Bay store—personal and charming.This store will be a remodel of a 20,000 square-foot existing Sentry store. We plan to begin the renovation in June and hope to open by August or September. We also look forward to meeting and serving the people of Elm Grove. Three generations after our grandfather and his brothers established Sendik’s, we are pleased to state that the entrepreneurial spirit here is alive and well. We believe that the opening of the Franklin and Elm Grove stores will further help us serve our customers daily with Sendik’s style. We think Grandpa would be very proud. ■

Fun Facts

Fashionable

Reuse Nolan and Carson, loyal Sendik’s shoppers, sport Sendik’s bags as protective garmets while decorating Easter eggs.

SFM 10 real food summer 2007

www.sendiksmarket.com real food 11 SFM

Sendik’s Food Market development

Building on a Good Thing Coming Soon—New Sendik’s locations in Franklin and Elm Grove!

Rendering of the new Franklin store at Rawson Road and 51st Street.

W

e often imagine what it may have been like for our grandfather and his brothers to leave Sicily and establish roots in Milwaukee. It is amazing to us that they came here with few possessions, and through hard work and conviction, were able to create a new business selling fruits and vegetables. What’s even more amazing is that within a short period of time they were able to grow from one to three stores. They were not afraid to expand on a good thing, and neither are we. We are very excited to introduce you to two new Sendik’s locations in Franklin and Elm Grove. The Franklin store will

be located at the intersection of Rawson Road and 51st Street. This 57,000 squarefoot store will be built from the ground up, a first for us. The store is part of a planned sixty-acre downtown development that Sendik’s will anchor. We are deep into the planning stages and believe that this will be the finest grocery facility of its kind. We can’t wait to open this fall and to meet and serve the people of Franklin. We are also pleased to tell you about a new Sendik’s planned for the Village of Elm Grove. Tucked in the heart of the Village, downtown on Watertown Plank Road, this store reminds us a lot of our

Whitefish Bay store—personal and charming.This store will be a remodel of a 20,000 square-foot existing Sentry store. We plan to begin the renovation in June and hope to open by August or September. We also look forward to meeting and serving the people of Elm Grove. Three generations after our grandfather and his brothers established Sendik’s, we are pleased to state that the entrepreneurial spirit here is alive and well. We believe that the opening of the Franklin and Elm Grove stores will further help us serve our customers daily with Sendik’s style. We think Grandpa would be very proud. ■

Fun Facts

Fashionable

Reuse Nolan and Carson, loyal Sendik’s shoppers, sport Sendik’s bags as protective garmets while decorating Easter eggs.

SFM 10 real food summer 2007

www.sendiksmarket.com real food 11 SFM

Sendik’s Food Market community support

Champion of Children

Our charitable partner this issue, Children’s Hospital of Wisconsin, has a long history of caring for kids and continues the tradition by offering summer safety tips.

C

hildren’s Hospital of Wisconsin, founded in 1894, is recognized as one of the leading pediatric health care centers in the United States. It is included on Child magazine’s 10 Best Children’s Hospitals list. Children’s Hospital is the only freestanding Level I Trauma Center in the region that cares exclusively for children and adolescents. The hospital has been designated a Magnet hospital by the American Nurses Credentialing Center, a national honor that recognizes nursing excellence. Children’s Hospital is the flagship member of Children’s Hospital and Health System. Private, independent, and not-for-profit, the hospital serves children and families from Wisconsin, the Upper Peninsula of Michigan, northern Illinois, and beyond.

Summer safety For kids and adults, summertime means freedom and fun. School is out and sunny weather means everyone is heading outdoors. Unfortunately, summer also provides certain dangers to children that are not as evident other times of the year. Some of these risks include the following. On the go In just 15 minutes, the temperature inside a parked car can very quickly rise to lethal levels, even on only moderately hot days. And the smaller the child, the more quickly he or she becomes overheated and dehydrated. Never leave children unattended in vehicles. Protecting their heads Helmets are a necessity, not an accessory. Helmets protect children from head injuries, the leading cause of injury-related deaths among children. They should be worn

SFM 12 real food summer 2007

anytime your child participates in an activity faster than running. Remember, parents and caregivers can be great role models by wearing helmets too! Know before you mow During the summer, all kinds of lawn and garden equipment are in use, including lawnmowers, weed whackers, and hedge trimmers. Unfortunately, every year at least a few families learn in a very tragic way how quickly kids can move into the range of lawn equipment. Especially with younger children, keep the kids out of the yard while adults are working with this kind of equipment. Diving in Many communities require lockable gates and barriers around permanent swimming pools to prevent children from getting in while unattended. However, even a shallow wading pool can pose a hazard to babies and toddlers. Drain the pool between uses,

and never leave children unattended in any pool. Staying active Summer in Wisconsin means time to get outdoors and get active! Remember to wear sunscreen and stay well hydrated while walking, running, and playing outside. Doing your part Each of us has a responsibility to support the children and families around us. One way we can do that is by taking action when we see a child in a potentially dangerous situation—even if the child is not our own. Taking action does not have to be confrontational. Sometimes a friendly conversation or an offer to help is all it takes. For more information about summer safety, call Safe Kids Southeast Wisconsin at (414) 765-9355. ■