Sendik's Real Food - Winter 2005

real food winter 2005

Sendik's Food Market

winter 2005

Fresh flavors for the Holidays the perfect turkey for you sweet gifts from the oven healthy new year's menu

volume 1 number 1

40

Your purc hase of r eal food mag azine hel ps support A BCD

fantastic easy-to-make recipes

Sendik’s Food Market welcome

Open 7am - 9pm daily

Quality Produce Fresh Flowers Meat Seafood Cheese Bakery Deli Wine & Spirits

Full line of groceries 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

Welcome To Real Food

W

e are pleased to bring you the Finally, as we reflect on the many years first issue of Sendik’s Real Food of growth and success Sendik’s has expemagazine. It’s been a truly fan- rienced, we realize there are two groups of tastic couple of years at Sendik’s with people to whom we wish to express our the opening of our two new stores in sincere gratitude. Our employees (team Wauwatosa and Mequon last year. This members) and our customers are the October, we saw the opening of another foundation of a family business that carSendik’s Food Market in Grafton. We are ries on a decades-old tradition of service. all excited about growing and building To our team members, we thank you for on the longstanding Sendik’s tradition of your tireless effort and ongoing commitoutstanding quality, service, and value for ment to serving Sendik’s customers. Your our customers. dedication to meeting the needs of an As we continue to grow, we want to ever-growing number of customers has make sure we stay in touch with the helped us grow our business in an increasincreasing number of customers through- ingly competitive industry and marketplace. out southeast Wisconsin. Sendik’s Real Food To our customers, we thank you for your will provide useful information and ideas. loyalty in choosing Sendik’s for your famIn addition, we will be including feature ily. It is truly a privilege to serve you, and articles on the people that serve you day we look forward to continuing to do so in to day at your favorite Sendik’s store. We the years ahead. hope you will enjoy the magazine and look We hope you enjoy Sendik’s Real Food forward to reading it each quarter. magazine. Real Food is also an extension of our family’s desire to support the communities Sincerely, and families we serve.Therefore, one dollar Nick, Ted, Ted Sr., Margaret, and Patrick of the purchase price of each magazine sold in all our stores this quarter will be donated to After Breast Cancer Diagnosis (ABCD). ABCD is a nonprofit organization providing free, personalized information and oneon-one support to people affected by breast cancer in southeastern Wisconsin. Our family has been touched by breast cancer, and we wish to help other families facing the challenges that arise when a loved one is diagnosed with this very serious disease. (Please see page 15 for more Left to right: Nick Balistreri, Ted Balistreri, Ted Balistreri Sr., information on ABCD.) Margaret Harris, and Patrick Balistreri

www.sendiksmarket.com real food 

Sendik’s Food Market

Sendik’s Food Market

dietician’s corner

gourmet corner

Healthy Holiday Meals: Is It Possible? With just a little planning, you can enjoy holiday fare and a healthy diet. By Colleen Kristbaum, MS, RD, CD Staff dietician, sendik’s food market

T

he holiday season—a time when most of us claim that we are “not going to overdo it this year”—is just around the corner. Then the temptations start, out comes the holiday candy, then come the cookies, cakes, pies, nuts, candied yams, and Aunt Mae’s special twice-baked potato casserole. The list goes on and on. In addition to all of the goodies, the holiday parties offer up an overwhelming abundance of choices—in both food and alcohol. What is a person to do? You need to have a plan, and you have to think ahead. Holiday celebrations often lead to overeating. Why? Because we allow it. The food is there; we eat it. No thought went into grabbing that handful of cashews or dishing up a plateful of appetizers or having that second piece of pie. Planning and thinking—about the party, the meal, the potluck at work—is crucial for healthy holiday eating. Following are some tips that may help you overcome the temptations that lie ahead. When you are preparing a meal, plan your recipes ahead, then plan your shopping list. The trick—substitute healthy ingredients for those that may not be so good for you.The holiday season doesn’t have to leave you feeling guilty if you think before you eat. Plan your holiday eating and stick to it! Don’t get caught in the trap of mindless eating. And don’t forget physical activity—just keep moving. Any activity will help keep the holiday weight gain in check. Holidays are a time for celebration, for family and friends to gather and enjoy life—and FOOD!

Quick Tips for Healthy Holiday Meals Make Healthier Meals • For dips, sauces, and pie toppings, use non-fat yogurt or fat-free sour cream. (In dishes that need warming, use regular yogurt to keep it from separating.) • Use egg substitutes in place of whole eggs. • Use evaporated skim milk instead of whole milk. • Try low-sodium, fat-free chicken broth in your mashed potatoes. • Top casseroles with almonds instead of fried onion rings. •Use reduced-fat cheeses in salad and casseroles. • Plan plenty of fresh vegetables and fruits on the menu. • Use whole grain items wherever possible. • Switch to trans fat-free margarines and other products.

Prevent Overindulgence at Dinner or a Party • Eat a small breakfast that includes whole grains, fruit, dairy, and protein.

• Eat smaller meals/snacks throughout the day—the goal is to save your calories for the main meal. • Don’t starve yourself. That usually leads to overeating later. • Drink a glass of water or milk or eat a piece of fruit beforehand. • “Survey” the food options at the buffet or meal. Carefully think about what foods you want to eat and those that you may just want to sample. Don’t eat any foods that you decided to skip. • Just make one trip to the buffet. • Fill up on the good stuff—fresh vegetables, fruits, whole grains. • Limit the high calorie items like cakes, cookies, candy, and other holiday treats to small portions. • Spend some time eating. Don’t eat so fast that you still feel hungry when you are finished. Enjoy your meal. Engage in good conversation. You will eat less and feel better. • Alternate alcoholic beverages with non-alcoholic beverages—drinking alcohol can cause you to eat more.

Adapted from the American Dietetic Association Tip of the Day publications. 10 real food www.sendiksmarket.com

Infusion of

Flavor Savor herbs and spices in do-it-yourself oil and vinegar creations.

O

il and water may not mix, but oil and herbs and herbs and vinegar make great companions. It’s easy to make your own flavor-infused oils and vinegars at home with either fresh or dried herbs and spices, and they make great gifts, especially when they’re packaged in decorative bottles. Flavored oils add sophistication to your cooking and are great to use for sautéing. You can drizzle them on focaccia or add a splash to your favorite dishes. Infused vinegars work wonders in marinades and salad dressings, and can spice up any recipe that calls for vinegar. Mix infused oil with flavored vinegar, and create your own personal salad dressing. Canola, safflower, and other flavorless oils can complement more delicately flavored herbs and spices, while olive oil can add its own savory taste to the mix. For flavoring olive oil, garlic and sun-dried tomatoes and roasted garlic with lemon and rosemary are just a few of the delicious flavor combinations you can create. Experiment with your favorites. For herb oils, it is best to use whole fresh leaves. Some herbs that work well include rosemary, basil, tarragon, oregano, dill, and mint. For spiced oils, either whole or ground spices such as cardamom, coriander seeds, nutmeg, cinnamon, cumin, and cloves are good options. When infusing vinegar, use a high-quality product; the type you select depends on the ingredients you plan to add. Apple cider vinegar complements fruits—raspberries, strawberries, oranges, and lemons can make tasty choices. Zesty garlic cloves or jalapeño peppers work best in wine and rice vinegars. Oil has considerable shelf life in its pure form, but when elements are added, it should be refrigerated and used within three weeks.And flavored oil should be made using the hot infusion method.

Herbal Vinegar Makes 1 quart 4 cups red wine vinegar 8 sprigs fresh parsley 2 teaspoons thyme leaves 1 teaspoon rosemary leaves 1 teaspoon sage leaves Thoroughly wash herbs and dip in solution of 1 teaspoon household bleach in 6 cups water. Rinse thoroughly under cool running water. Place dill in sterilized quart jar. Heat vinegar to just below the boiling point (190 degrees F); pour over herbs. Cap tightly and allow to stand in cool, dark place for three to four weeks. Strain vinegar, discarding herbs. Pour vinegar into clean sterilized bottles with tight-fitting covers. Add a fresh sprig of cleaned and sanitized parsley, if desired. Store in the refrigerator. (Recipe source: UC Davis, Cooperative States Research, Education, and Extension Services.)

Find all the ingredients you need to make your own infused oil or vinegar at Sendik’s Food Market.We also carry a variety of ready-made options! www.sendiksmarket.com real food 11

Sendik’s Food Market

Sendik’s Food Market

dietician’s corner

gourmet corner

Healthy Holiday Meals: Is It Possible? With just a little planning, you can enjoy holiday fare and a healthy diet. By Colleen Kristbaum, MS, RD, CD Staff dietician, sendik’s food market

T

he holiday season—a time when most of us claim that we are “not going to overdo it this year”—is just around the corner. Then the temptations start, out comes the holiday candy, then come the cookies, cakes, pies, nuts, candied yams, and Aunt Mae’s special twice-baked potato casserole. The list goes on and on. In addition to all of the goodies, the holiday parties offer up an overwhelming abundance of choices—in both food and alcohol. What is a person to do? You need to have a plan, and you have to think ahead. Holiday celebrations often lead to overeating. Why? Because we allow it. The food is there; we eat it. No thought went into grabbing that handful of cashews or dishing up a plateful of appetizers or having that second piece of pie. Planning and thinking—about the party, the meal, the potluck at work—is crucial for healthy holiday eating. Following are some tips that may help you overcome the temptations that lie ahead. When you are preparing a meal, plan your recipes ahead, then plan your shopping list. The trick—substitute healthy ingredients for those that may not be so good for you.The holiday season doesn’t have to leave you feeling guilty if you think before you eat. Plan your holiday eating and stick to it! Don’t get caught in the trap of mindless eating. And don’t forget physical activity—just keep moving. Any activity will help keep the holiday weight gain in check. Holidays are a time for celebration, for family and friends to gather and enjoy life—and FOOD!

Quick Tips for Healthy Holiday Meals Make Healthier Meals • For dips, sauces, and pie toppings, use non-fat yogurt or fat-free sour cream. (In dishes that need warming, use regular yogurt to keep it from separating.) • Use egg substitutes in place of whole eggs. • Use evaporated skim milk instead of whole milk. • Try low-sodium, fat-free chicken broth in your mashed potatoes. • Top casseroles with almonds instead of fried onion rings. •Use reduced-fat cheeses in salad and casseroles. • Plan plenty of fresh vegetables and fruits on the menu. • Use whole grain items wherever possible. • Switch to trans fat-free margarines and other products.

Prevent Overindulgence at Dinner or a Party • Eat a small breakfast that includes whole grains, fruit, dairy, and protein.

• Eat smaller meals/snacks throughout the day—the goal is to save your calories for the main meal. • Don’t starve yourself. That usually leads to overeating later. • Drink a glass of water or milk or eat a piece of fruit beforehand. • “Survey” the food options at the buffet or meal. Carefully think about what foods you want to eat and those that you may just want to sample. Don’t eat any foods that you decided to skip. • Just make one trip to the buffet. • Fill up on the good stuff—fresh vegetables, fruits, whole grains. • Limit the high calorie items like cakes, cookies, candy, and other holiday treats to small portions. • Spend some time eating. Don’t eat so fast that you still feel hungry when you are finished. Enjoy your meal. Engage in good conversation. You will eat less and feel better. • Alternate alcoholic beverages with non-alcoholic beverages—drinking alcohol can cause you to eat more.

Adapted from the American Dietetic Association Tip of the Day publications. 10 real food www.sendiksmarket.com

Infusion of

Flavor Savor herbs and spices in do-it-yourself oil and vinegar creations.

O

il and water may not mix, but oil and herbs and herbs and vinegar make great companions. It’s easy to make your own flavor-infused oils and vinegars at home with either fresh or dried herbs and spices, and they make great gifts, especially when they’re packaged in decorative bottles. Flavored oils add sophistication to your cooking and are great to use for sautéing. You can drizzle them on focaccia or add a splash to your favorite dishes. Infused vinegars work wonders in marinades and salad dressings, and can spice up any recipe that calls for vinegar. Mix infused oil with flavored vinegar, and create your own personal salad dressing. Canola, safflower, and other flavorless oils can complement more delicately flavored herbs and spices, while olive oil can add its own savory taste to the mix. For flavoring olive oil, garlic and sun-dried tomatoes and roasted garlic with lemon and rosemary are just a few of the delicious flavor combinations you can create. Experiment with your favorites. For herb oils, it is best to use whole fresh leaves. Some herbs that work well include rosemary, basil, tarragon, oregano, dill, and mint. For spiced oils, either whole or ground spices such as cardamom, coriander seeds, nutmeg, cinnamon, cumin, and cloves are good options. When infusing vinegar, use a high-quality product; the type you select depends on the ingredients you plan to add. Apple cider vinegar complements fruits—raspberries, strawberries, oranges, and lemons can make tasty choices. Zesty garlic cloves or jalapeño peppers work best in wine and rice vinegars. Oil has considerable shelf life in its pure form, but when elements are added, it should be refrigerated and used within three weeks.And flavored oil should be made using the hot infusion method.

Herbal Vinegar Makes 1 quart 4 cups red wine vinegar 8 sprigs fresh parsley 2 teaspoons thyme leaves 1 teaspoon rosemary leaves 1 teaspoon sage leaves Thoroughly wash herbs and dip in solution of 1 teaspoon household bleach in 6 cups water. Rinse thoroughly under cool running water. Place dill in sterilized quart jar. Heat vinegar to just below the boiling point (190 degrees F); pour over herbs. Cap tightly and allow to stand in cool, dark place for three to four weeks. Strain vinegar, discarding herbs. Pour vinegar into clean sterilized bottles with tight-fitting covers. Add a fresh sprig of cleaned and sanitized parsley, if desired. Store in the refrigerator. (Recipe source: UC Davis, Cooperative States Research, Education, and Extension Services.)

Find all the ingredients you need to make your own infused oil or vinegar at Sendik’s Food Market.We also carry a variety of ready-made options! www.sendiksmarket.com real food 11

Sendik’s Food Market in your home

Holiday

Decorating There are no rules when it comes to adding a festive flair to your home.

T

he holidays are a time of family gatherings, parties and festivities. This year, there are no rules for creating a warm and welcoming environment in your home. Whether your style is casual or elegant, by combining eclectic elements and a lot of sparkle you can make your home unique when you use materials in fresh new ways.This year say goodbye to plain old traditional red and green.Try adding a bit of whimsy with red reds and acid greens combined with lively pinks and bold tangerine with gold, gold, gold. Colors that are bold, bright, and intense can stimulate your sense of celebration. Isn’t that the point, celebrating your own sense of style and self by creating a warm place for your family and friends to gather? To find out your decorating style, whether it is casual, contemporary, formal, or modern, look around your home. What colors do you gravitate toward? Make sure that the color scheme

12 real food www.sendiksmarket.com

ad

you choose this holiday doesn’t clash with what you already have. Then, mix and match your favorite things by creating eclectic groupings of different sized items or repeating similar items. Tie it all together with a common element like a rich velvety ribbon or scattered gold balls. Remember that even a simple candle decorated with fun stripes or polka dots can add the touch of whimsy that makes your home special. While many people are comfortable with their own style, you may want to add a little sparkle to your festivities with the help of a professional. The staff in the floral department at Sendik’s will be happy to help you plan your holiday décor, whether it is with a fabulous welcome wreath for your front door, a fresh floral arrangement for your table, or a glistening new concept for your tree. We are ready to assist you with all of your holiday needs.

real food 13

Sendik’s Food Market in your home

Holiday

Decorating There are no rules when it comes to adding a festive flair to your home.

T

he holidays are a time of family gatherings, parties and festivities. This year, there are no rules for creating a warm and welcoming environment in your home. Whether your style is casual or elegant, by combining eclectic elements and a lot of sparkle you can make your home unique when you use materials in fresh new ways.This year say goodbye to plain old traditional red and green.Try adding a bit of whimsy with red reds and acid greens combined with lively pinks and bold tangerine with gold, gold, gold. Colors that are bold, bright, and intense can stimulate your sense of celebration. Isn’t that the point, celebrating your own sense of style and self by creating a warm place for your family and friends to gather? To find out your decorating style, whether it is casual, contemporary, formal, or modern, look around your home. What colors do you gravitate toward? Make sure that the color scheme

12 real food www.sendiksmarket.com

ad

you choose this holiday doesn’t clash with what you already have. Then, mix and match your favorite things by creating eclectic groupings of different sized items or repeating similar items. Tie it all together with a common element like a rich velvety ribbon or scattered gold balls. Remember that even a simple candle decorated with fun stripes or polka dots can add the touch of whimsy that makes your home special. While many people are comfortable with their own style, you may want to add a little sparkle to your festivities with the help of a professional. The staff in the floral department at Sendik’s will be happy to help you plan your holiday décor, whether it is with a fabulous welcome wreath for your front door, a fresh floral arrangement for your table, or a glistening new concept for your tree. We are ready to assist you with all of your holiday needs.

real food 13

Sendik’s Food Market wine and spirits

Holiday

Spirit

A

s the cooler temperatures arrive, we know that the holidays are just rounding the bend and heading our way. For many of us, pairing the holidays with great wine makes the celebration with family and friends complete. Whether you are looking for a trusted favorite, or a totally new and exciting wine experience, The Sendik’s “wine guys” are at your service and ready to help make your holidays sparkle. Our team of wine professionals are tops in their field and thrive on helping you pick the best wines based on your individual expectations, budget, and unique taste. Once again this holiday season, big California Cabernet Sauvignons and bubbles remain a mainstay.The large, well-known Champagne labels will also do well.While the big guys offer consistency of quality, Marc Goodman, Sendik’s Director of W ine & Spirits, and his team have found some very impressive options from smaller producers of Champagne, domestic sparklers, and bubbles from around the world that offer a truly wonderful wine experience—with prices that make the wine taste that much better. They did a lot of shopping, a lot of tasting, and a lot of negotiating to bring the best of the world wine market to our customers at reasonable prices. Whether you’re looking for the right wine for holiday dinners, family gatherings, and special times, or you simply want a good wine with dinner, Marc’s team is ready to serve you. Even if you simply want to share your wine tips or get some tips from the experts, stop in and meet your “Sendik’s Wine Guys.” Marc and his team send their best wishes to you and your family for a wonderful and joyous holiday season. Cheers! Marc’s wine tips for this holiday season: 1. Price does not always reflect quality. There are many outstanding wines in all price ranges. 2. Smaller producers offer some exceptional wine values. We can help lead you to some superb values. 3. Enjoying fine wines is an experience. Don’t be afraid to explore and try something new.

Sendik’s Food Market

ABCD:

community support

Help On the Breast Cancer Journey ABCD:After Breast Cancer Diagnosis is a nonprofit organization providing free, personalized information and one-to-one support to people affected by breast cancer in southeastern Wisconsin. The grass-roots organization was started in 1999 by former television journalist Melodie Wilson and a group of breast cancer survivors. It is not a support group, and it does not offer typical support group programs. Instead, its mentoring service brings together, on a one-to-one basis, new patients and breast cancer survivors who have been trained to help people navigate the breast cancer “journey.” ABCD also operates the Breast Cancer Helpline, the only such telephone helpline in southeastern Wisconsin. Through its mentoring program, helpline, and educational outreach programs, ABCD has reached thousands of women and men affected by breast cancer along with their families and friends. ABCD is funded entirely by individual and corporate contributions, foundation grants, and workplace giving through Community Health Charities. It is not affiliated with any health care provider or institution but works with all to provide its unique services to people affected by breast cancer. If you or someone you know has been touched by breast cancer, you can call ABCD: After Breast Cancer Diagnosis at (414) 278-1345.

One-to-one support from ABCD Mentor Mary McCanna (left) helped Lisa Armitage deal with breast cancer. Lisa now is becoming an ABCD Mentor herself, so she can help others.

SEndik’s private label products You will find quality Sendik’s branded products including wine, coffee, tea, bottled water, preserves, chocolates, and salad dressing at all four Sendik’s Food Market locations.

The quality you expect... Fresh Quality

Sendik’s “Wine Guys” From left to right: Brad Hoth, Wine & Spirits Manager (WSM), Whitefish Bay; Doug Baade, WSM, Grafton; Marc Goodman, Director of Wine & Spirits; Kevin Grace, WSM, Mequon. (Not pictured Jim Walsh, WSM, Wauwatosa.)

14 real food www.sendiksmarket.com

friendly service The value you deserve

Sendik’s Food Market wine and spirits

Holiday

Spirit

A

s the cooler temperatures arrive, we know that the holidays are just rounding the bend and heading our way. For many of us, pairing the holidays with great wine makes the celebration with family and friends complete. Whether you are looking for a trusted favorite, or a totally new and exciting wine experience, The Sendik’s “wine guys” are at your service and ready to help make your holidays sparkle. Our team of wine professionals are tops in their field and thrive on helping you pick the best wines based on your individual expectations, budget, and unique taste. Once again this holiday season, big California Cabernet Sauvignons and bubbles remain a mainstay.The large, well-known Champagne labels will also do well.While the big guys offer consistency of quality, Marc Goodman, Sendik’s Director of W ine & Spirits, and his team have found some very impressive options from smaller producers of Champagne, domestic sparklers, and bubbles from around the world that offer a truly wonderful wine experience—with prices that make the wine taste that much better. They did a lot of shopping, a lot of tasting, and a lot of negotiating to bring the best of the world wine market to our customers at reasonable prices. Whether you’re looking for the right wine for holiday dinners, family gatherings, and special times, or you simply want a good wine with dinner, Marc’s team is ready to serve you. Even if you simply want to share your wine tips or get some tips from the experts, stop in and meet your “Sendik’s Wine Guys.” Marc and his team send their best wishes to you and your family for a wonderful and joyous holiday season. Cheers! Marc’s wine tips for this holiday season: 1. Price does not always reflect quality. There are many outstanding wines in all price ranges. 2. Smaller producers offer some exceptional wine values. We can help lead you to some superb values. 3. Enjoying fine wines is an experience. Don’t be afraid to explore and try something new.

Sendik’s Food Market

ABCD:

community support

Help On the Breast Cancer Journey ABCD:After Breast Cancer Diagnosis is a nonprofit organization providing free, personalized information and one-to-one support to people affected by breast cancer in southeastern Wisconsin. The grass-roots organization was started in 1999 by former television journalist Melodie Wilson and a group of breast cancer survivors. It is not a support group, and it does not offer typical support group programs. Instead, its mentoring service brings together, on a one-to-one basis, new patients and breast cancer survivors who have been trained to help people navigate the breast cancer “journey.” ABCD also operates the Breast Cancer Helpline, the only such telephone helpline in southeastern Wisconsin. Through its mentoring program, helpline, and educational outreach programs, ABCD has reached thousands of women and men affected by breast cancer along with their families and friends. ABCD is funded entirely by individual and corporate contributions, foundation grants, and workplace giving through Community Health Charities. It is not affiliated with any health care provider or institution but works with all to provide its unique services to people affected by breast cancer. If you or someone you know has been touched by breast cancer, you can call ABCD: After Breast Cancer Diagnosis at (414) 278-1345.

One-to-one support from ABCD Mentor Mary McCanna (left) helped Lisa Armitage deal with breast cancer. Lisa now is becoming an ABCD Mentor herself, so she can help others.

SEndik’s private label products You will find quality Sendik’s branded products including wine, coffee, tea, bottled water, preserves, chocolates, and salad dressing at all four Sendik’s Food Market locations.

The quality you expect... Fresh Quality

Sendik’s “Wine Guys” From left to right: Brad Hoth, Wine & Spirits Manager (WSM), Whitefish Bay; Doug Baade, WSM, Grafton; Marc Goodman, Director of Wine & Spirits; Kevin Grace, WSM, Mequon. (Not pictured Jim Walsh, WSM, Wauwatosa.)

14 real food www.sendiksmarket.com

friendly service The value you deserve

Sendik’s Food Market entertaining

Art of Appetizers Kick it up a notch—creating appealing appetizers is easier than you may think.

I

f your idea of going all-out with appetizers is to put the potato chips in a bowl, you may be surprised to discover how easy it is to kick it up a notch and serve appetizers that not only taste great but appear as if you went to a good deal of extra effort. The key is to select items you can prepare in advance so you won’t be tied to the kitchen when your guests arrive. Creating appealing appetizers can be as simple as filling cherry tomato halves or pea pods with soft herbed cheese. You can also spruce up diminutive breads with asparagus or kalamata olives atop goat cheese. “Concentrate on certain foods that everyone likes such as mini crab cakes, California rolls, and smoked salmon blinis,” suggests chef 16 real food www.sendiksmarket.com

Michael Skibitcky, who teaches a course on appetizer and hors d’oeuvre preparation and presentation at the Culinary Institute of America in New York City. “Try to keep the items at 1 to 1 and a half bites maximum in size,” he advises.“Avoid too many fried items, too many items in pastry, and items that may be very good but are messy because of a thick sauce, and items wrapped in bacon.” For maximum impact with easy preparation, serve an array of bruschetta, suggests David Rosengarten, award-winning cookbook author, host of Food Network programs, and a frequent guest on NBC’s Today show. In addition to the traditional tomato and basil, a variety of toppings provide tasty choices. Some of his favorites include gorgonzola, mascarpone, and roasted red peppers; warm cannellini beans with bacon; and anchovy and pimento atop garlic scallions. An oven-dried tomato topping is another favorite—to make it, cut the tomatoes in half, salt, and place in a 250-degree oven.“Bake for 4 hours, and it becomes really great,” he says.When preparing the bread, he likes the slices about ¾ inch thick, and selects a good country bread that isn’t too dense. Grill it without oil or garlic at first then rub with garlic just around the edges. “Everyone has to bite through the edge of the bread so they’ll taste the garlic,” he notes. Then pour or brush the olive oil on it. “As much as you like! I usually use at least 2 teaspoons per large slice,” he says. To serve, either arrange an impressive display of different bruschetta varieties on a platter or serve in waves of one kind find followed by another. And just as fine jewelry is displayed on velvet pads, and paintings are housed in attractive frames, whatever food you serve can benefit from a little artistic presentation. “Use something totally different for the tray, like an Italian marble tile or a Japanese lacquer tray, and let the food speak for itself,” suggests Skibitcky. Now that could even make those chips look like a work of art. Find all the ingredients you’ll need to make artful appetizers at Sendik’s Food Market.