Sendik's Real Food - Winter 2008

Sendik’s Food Market welcome 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 Germantown N112W15800 Mequon Rd. Germantown, WI 53022 (262) 250-9525 Grafton 2195 1st Ave. Grafton, WI 53024 (262) 376-9525 Greenfield 7901 W. 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

www.sendiksmarket.com

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

Giving Thanks

A

s we approach this holiday season, we at Sendik’s have much to be thankful for. We have been blessed to open two new stores in the great communities of Greenfield and Germantown. We are thankful for the opportunities these new locations have given our company and the incredible new associates and customers we have been able to work with. This holiday season, however, we are most thankful to be a part of eight Greater Milwaukee communities that give generously to their neighbors. Nowhere has this been displayed more to us then through the efforts that we have undertaken with the charitable partners represented in this magazine. As you may know, the entire cost of the purchase of Sendik’s Real Food magazine is donated to a local charity. So far this year, our charitable partners have been ABCD (After Breast Cancer Diagnosis), the Wisconsin Humane Society, and Second Harvest of Wisconsin.This issue, our charitable partner is the MACC Fund. We estimate that through the purchase of this magazine, alone our readers will help us support these organizations by making an annual charitable contribution of more than $35,000. Many thanks to our readers for helping us support these worthy causes. The generous nature of our customers has not been limited to purchases of this magazine. Giving back to communities is a core value of our company. This fall, we ran a number of incredible promotions to help underprivileged children and families through Second Harvest. With Fox 6, we promoted “Back Pack Buddies,” in which customers could purchase a “Buddy” in our stores. In exchange, Sendik’s, through Second Harvest, donated approximately 2,000 backpacks, fully stocked with school supplies for Milwaukee school kids who would not otherwise have them. Again, thank you to our customers for helping us support this worthy effort. In the food business, our hope is to feed the communities in which we operate.

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

However, we also recognize that not all of our neighbors are able to afford meals on their own. For this reason, we presented our communities with the “BUY One, GIVE One” promotion. In this promotion, we promised that for every package of Kraft Macaroni and Cheese we sold we would give one package to Second Harvest of Wisconsin to help provide meals for those that need it most in our communities. In a similar promotion, customers had the opportunity to round up their purchases at the register or purchase bags of some of the most needed pantry items for donation to Second Harvest. As of this writing, through all of our special events and support of our customers, we have donated over 350,000 meals to Second Harvest to help stock the food pantries of Southeast Wisconsin that feed the underprivileged. WOW!! Indeed, during this holiday season, we at Sendik’s we are very grateful to play a meaningful role in the communities we serve. We are thankful to be in a position to give back to those communities through our charitable giving, and we are humbled by the generosity of our customers that make it happen. To all the families who played a part, we wish you a happy, healthy, and blessed holiday season. Sincerely, —The Balistreri Family www.sendiksmarket.com real food  SFM

Sendik’s Food Market

Sendik’s Food Market

grand opening

grand opening

Germantown Store Opening...

The crowd gathers in fron t of the Meat and Seafoo Department. d The tenderloin sandwich

The ribbon w as cut—the Ge for business! rmantown stor

station was a big hit!

),

e is open

ty, Nick, Margaret (Harris The Balistreri family: Pat . rick Pat and , Ted re, vato Sal

Young custom ers Joey, M some great Sendik’s entr ichael, and Stephanie, try ees. gisters

ash re . The c e stormusiness. th e r fo lm be y for b The ca ed and read organiz

g the first few Live music durin opening days.

Village President Thoma s ribbon cutting ceremony Kempinski speaks at the .

SFM  real food winter 2008

are

A magnificent de sse tasty treats on op rt bar held ening night.

ther to nds ga and frieony. rs e m ’s custo utting cerem Sendik Eager the ribbon c e observ

The gro and be cery shelves autiful w for ope ere stocked ning d ay.

A beautiful display of fresh fruit is a feast for the eyes and palate.

The Flo

wer an

d Gift

ion of fresh

Depar

tment

is read

y for b

Count on Sendik’s to carry the best select meat and seafood. usines

s.

www.sendiksmarket.com real food  SFM

Sendik’s Food Market

Sendik’s Food Market

grand opening

grand opening

Germantown Store Opening...

The crowd gathers in fron t of the Meat and Seafoo Department. d The tenderloin sandwich

The ribbon w as cut—the Ge for business! rmantown stor

station was a big hit!

),

e is open

ty, Nick, Margaret (Harris The Balistreri family: Pat . rick Pat and , Ted re, vato Sal

Young custom ers Joey, M some great Sendik’s entr ichael, and Stephanie, try ees. gisters

ash re . The c e stormusiness. th e r fo lm be y for b The ca ed and read organiz

g the first few Live music durin opening days.

Village President Thoma s ribbon cutting ceremony Kempinski speaks at the .

SFM  real food winter 2008

are

A magnificent de sse tasty treats on op rt bar held ening night.

ther to nds ga and frieony. rs e m ’s custo utting cerem Sendik Eager the ribbon c e observ

The gro and be cery shelves autiful w for ope ere stocked ning d ay.

A beautiful display of fresh fruit is a feast for the eyes and palate.

The Flo

wer an

d Gift

ion of fresh

Depar

tment

is read

y for b

Count on Sendik’s to carry the best select meat and seafood. usines

s.

www.sendiksmarket.com real food  SFM

Sendik’s Food Market wine shop

Judgment Revisited “Wine is sunlight, held together by water.”—Galileo BY Marc Goodman, Sendik’s Wine and Spirits Director

E

very day is an opportunity to taste and make judgment. This is the life of a wine enthusiast. We strive to search out, find the best of the best, call ‘em as we seem ‘em, and choose right for our customers. Sometimes we pick wines for the value they offer. Other times it has to be the biggest boldest red we can find. And, every so often we have a chance to taste history. Five years ago the movie “Sideways” changed the way Americans bought wine. After the movie, Pinot Noir sales soared by 16 percent nationally and some wineries saw their Pinot Noir sales increase by more than 100 percent. In the wine business we call this the “Sideways effect.” In the business, we relished the opportunity to talk about our much-loved though delicate and difficult Pinot Noir.What might we be drinking without “Sideways?” This summer saw the release of the movie “Bottle Shock,” which loosely retraced the steps of the now famous “Judgment of Paris” wine tasting pitting the best of California against some of France’s greatest wines. At the time, no one could have imagined that California wines were even in the same league as the First Growth and Grand Cru the French had built over centuries. Similarly, before “Sideways,” California didn’t know how popular Pinot Noir could be. Now we know better. The Paris Tasting shocked a world that wouldn’t even consider California wines. The truth is only one of many reporters invited actually attended to cover the now extraordinary event. With the release of the movie, we’ve had a run on Montelena Chardonnay (SOLD OUT). Shockingly, no one is asking for Grgich Chardonnay. Mike Grgich made the 1973 Montelena Chardonnay that won the Paris Tasting! Mike practices organic and biodynamic farming and this Chardonnay

is noted for its traditionally crisp lemony flavors and honeysuckle aromas. Judge for yourself ($39.99 on sale). Also this summer Brad Hoth (Wine Manager, Whitefish Bay), Kevin Grace (Wine Manager, Mequon), Ted Balistreri (Owner) and I took a trip to Napa and Sonoma to search out great wines, great winemakers, and forge relations with growers and producers to stake claim to wines we’d like to share with our customers. From the 20 or so visits (all of which were wonderful) a few stood out. Judged our favorite Cabernet from our trip, Smith-Madrone (located at the top of Spring Mountain in the Napa Valley) makes an unbelievable Cabernet Sauvignon ($34.99 on sale). Our judgment of the Smith-Madrone wines may have been compromised by the honesty, hard work, and personalities of the Smith brothers. These two characters live and breathe their wines. They are growers and winemakers who believe in “Mountain Fruit,” which is distinct from the oftenhomogenized flavors found in wines from

the valley floor. Their Cabernet is neither finned nor filtered and thus has the often sought-after velvety texture for which Cabernets are desired. Moreover, this Cabernet has a savory finish that lends itself to be unique and wonderful. It is full of deep black fruit flavors with touches of licorice. Give it a try—it’s your turn to judge. For those hoping for a taste of history, we regularly stock Stag’s Leap Artemis Cabernet Sauvignon ($49.99), a terrific wine with exceptional history. The 1973 Stag’s Leap Cabernet won first place in the historic 1976 Paris Tasting. To taste a bit of history, today’s Artemis contains about 50 percent Cabernet Sauvignon sourced from the famed Stag’s Leap Vineyard. How good is it? Last August, Chateau St. Michelle (Washington State) bought the winery for $185 million.Warren Winiarski, the original owner, founder, and hero, made the decision to sell. His time and history are in place for many years to come as a pioneer who dared to be judged. By enjoying his wines, we share in that history. ■

Stuart Smith talks to us about what’s happening in the valley.

www.sendiksmarket.com real food  SFM

Sendik’s Food Market wine shop

Judgment Revisited “Wine is sunlight, held together by water.”—Galileo BY Marc Goodman, Sendik’s Wine and Spirits Director

E

very day is an opportunity to taste and make judgment. This is the life of a wine enthusiast. We strive to search out, find the best of the best, call ‘em as we seem ‘em, and choose right for our customers. Sometimes we pick wines for the value they offer. Other times it has to be the biggest boldest red we can find. And, every so often we have a chance to taste history. Five years ago the movie “Sideways” changed the way Americans bought wine. After the movie, Pinot Noir sales soared by 16 percent nationally and some wineries saw their Pinot Noir sales increase by more than 100 percent. In the wine business we call this the “Sideways effect.” In the business, we relished the opportunity to talk about our much-loved though delicate and difficult Pinot Noir.What might we be drinking without “Sideways?” This summer saw the release of the movie “Bottle Shock,” which loosely retraced the steps of the now famous “Judgment of Paris” wine tasting pitting the best of California against some of France’s greatest wines. At the time, no one could have imagined that California wines were even in the same league as the First Growth and Grand Cru the French had built over centuries. Similarly, before “Sideways,” California didn’t know how popular Pinot Noir could be. Now we know better. The Paris Tasting shocked a world that wouldn’t even consider California wines. The truth is only one of many reporters invited actually attended to cover the now extraordinary event. With the release of the movie, we’ve had a run on Montelena Chardonnay (SOLD OUT). Shockingly, no one is asking for Grgich Chardonnay. Mike Grgich made the 1973 Montelena Chardonnay that won the Paris Tasting! Mike practices organic and biodynamic farming and this Chardonnay

is noted for its traditionally crisp lemony flavors and honeysuckle aromas. Judge for yourself ($39.99 on sale). Also this summer Brad Hoth (Wine Manager, Whitefish Bay), Kevin Grace (Wine Manager, Mequon), Ted Balistreri (Owner) and I took a trip to Napa and Sonoma to search out great wines, great winemakers, and forge relations with growers and producers to stake claim to wines we’d like to share with our customers. From the 20 or so visits (all of which were wonderful) a few stood out. Judged our favorite Cabernet from our trip, Smith-Madrone (located at the top of Spring Mountain in the Napa Valley) makes an unbelievable Cabernet Sauvignon ($34.99 on sale). Our judgment of the Smith-Madrone wines may have been compromised by the honesty, hard work, and personalities of the Smith brothers. These two characters live and breathe their wines. They are growers and winemakers who believe in “Mountain Fruit,” which is distinct from the oftenhomogenized flavors found in wines from

the valley floor. Their Cabernet is neither finned nor filtered and thus has the often sought-after velvety texture for which Cabernets are desired. Moreover, this Cabernet has a savory finish that lends itself to be unique and wonderful. It is full of deep black fruit flavors with touches of licorice. Give it a try—it’s your turn to judge. For those hoping for a taste of history, we regularly stock Stag’s Leap Artemis Cabernet Sauvignon ($49.99), a terrific wine with exceptional history. The 1973 Stag’s Leap Cabernet won first place in the historic 1976 Paris Tasting. To taste a bit of history, today’s Artemis contains about 50 percent Cabernet Sauvignon sourced from the famed Stag’s Leap Vineyard. How good is it? Last August, Chateau St. Michelle (Washington State) bought the winery for $185 million.Warren Winiarski, the original owner, founder, and hero, made the decision to sell. His time and history are in place for many years to come as a pioneer who dared to be judged. By enjoying his wines, we share in that history. ■

Stuart Smith talks to us about what’s happening in the valley.

www.sendiksmarket.com real food  SFM

Sendik’s Food Market sweet potatoes/yams

The Real Deal What’s the difference between sweet potatoes and yams?

I

Recipe Courtesy of the Mississippi Sweet Potato Council

n America there has been a long history of using “sweet potato” and “yam” interchangeably, when in fact the two are very different root vegetables. Just set them side by side—and compare their nutritional values—and you’ll come to understand how very different they are. Although sweet potatoes and yams are both starchy, edible roots, true yams are native to Africa and grow only in tropical climates because of their need for a longer growing season. (Some can grow to more than 7 feet long.) Because most varieties of yams are large in size, it is rare to find whole yams. When a grocery store sells a true yam, it is usually cut into a chunk and wrapped in plastic. Yams have a rough brown skin and higher sugar and moisture contents but fewer nutritional virtues than sweet potatoes. A 1-cup serving of yams delivers decent amounts of vitamin C, potassium, and manganese, but sweet potatoes are the real nutritional all-stars, with winning levels of vitamin A/beta-carotene (four times the recommended daily allowance) and high amounts of vitamin C, potassium, and magnesium. When eaten with the skin a sweet potato has more fiber

than oatmeal. In our grocery stores you’ll find multiple varieties of sweet potatoes; skin colors include white, yellow, orange, purple, or red, with flesh that’s either yellow or orange. It’s actually the moistfleshed, orange-colored sweet potato that’s caused the confusion and is the one more often mistakenly called a yam. Native sweet potatoes have been grown in the South since the 1600s. (Some experts say that Native Americans were already growing sweet potatoes here when Columbus arrived in 1492.) Sometimes this root vegetable will be shaped like a potato (despite its name, sweet potatoes are not at all related to the regular potato) with rounded ends, while other sweet potato varieties are longer with tapered ends. When you’re shopping for fresh sweet potatoes, look for tubers that are firm, clean, and undamaged. Avoid those with soft spots or cracks. Canned and frozen sweet potatoes are also readily available year-round. Store fresh sweet potatoes as you do regular potatoes—in a dry, dark, cool area. Sweet potatoes do well with a wide range of spices and flavors, including brown sugar, butter, cardamom, cinnamon,

cloves, coriander, cumin, ginger, lemon peel, marjoram, nutmeg, orange juice, orange peel, and thyme. This holiday staple is gaining year-round popularity, so leave behind the assumption that the only way to eat sweet potatoes is to drench them in brown sugar and minimarshmallows. Cook sweet potatoes as you would a regular potato: mashed, baked, boiled, sautéed, steamed, microwaved, or fried.They also make a tasty soup (see recipe below). Sweet potatoes are a great addition to any meal, any time of the year—even if you have to call them yams. ■

Creamy Sweet Potato Soup 2 medium sweet potatoes, peeled and cut into 1-inch cubes 1 large onion, chopped 2 garlic cloves, minced 1 bay leaf Salt to taste 1 teaspoon dried thyme ¹⁄8 teaspoon cayenne pepper 2 cups canned fat-free chicken broth 1 cup low-fat buttermilk 1 cup skim milk 1 tablespoon lime juice 3 tablespoons chopped cilantro (optional) (For a hearty variation, add ½ cup cooked and chopped ham.) In a large pot, combine sweet potatoes, onion, garlic, bay leaf, salt, thyme, cayenne, and chicken broth. Bring to a boil. Reduce heat and simmer, covered for 15 minutes or until potatoes are tender. Pour mixture into food processor and blend until smooth. Return to pot. Add buttermilk, skim milk, and lime juice. Cook over low heat until heated through; do not boil. Sprinkle cilantro on each serving if desired.

www.sendiksmarket.com real food  SFM

Sendik’s Food Market sweet potatoes/yams

The Real Deal What’s the difference between sweet potatoes and yams?

I

Recipe Courtesy of the Mississippi Sweet Potato Council

n America there has been a long history of using “sweet potato” and “yam” interchangeably, when in fact the two are very different root vegetables. Just set them side by side—and compare their nutritional values—and you’ll come to understand how very different they are. Although sweet potatoes and yams are both starchy, edible roots, true yams are native to Africa and grow only in tropical climates because of their need for a longer growing season. (Some can grow to more than 7 feet long.) Because most varieties of yams are large in size, it is rare to find whole yams. When a grocery store sells a true yam, it is usually cut into a chunk and wrapped in plastic. Yams have a rough brown skin and higher sugar and moisture contents but fewer nutritional virtues than sweet potatoes. A 1-cup serving of yams delivers decent amounts of vitamin C, potassium, and manganese, but sweet potatoes are the real nutritional all-stars, with winning levels of vitamin A/beta-carotene (four times the recommended daily allowance) and high amounts of vitamin C, potassium, and magnesium. When eaten with the skin a sweet potato has more fiber

than oatmeal. In our grocery stores you’ll find multiple varieties of sweet potatoes; skin colors include white, yellow, orange, purple, or red, with flesh that’s either yellow or orange. It’s actually the moistfleshed, orange-colored sweet potato that’s caused the confusion and is the one more often mistakenly called a yam. Native sweet potatoes have been grown in the South since the 1600s. (Some experts say that Native Americans were already growing sweet potatoes here when Columbus arrived in 1492.) Sometimes this root vegetable will be shaped like a potato (despite its name, sweet potatoes are not at all related to the regular potato) with rounded ends, while other sweet potato varieties are longer with tapered ends. When you’re shopping for fresh sweet potatoes, look for tubers that are firm, clean, and undamaged. Avoid those with soft spots or cracks. Canned and frozen sweet potatoes are also readily available year-round. Store fresh sweet potatoes as you do regular potatoes—in a dry, dark, cool area. Sweet potatoes do well with a wide range of spices and flavors, including brown sugar, butter, cardamom, cinnamon,

cloves, coriander, cumin, ginger, lemon peel, marjoram, nutmeg, orange juice, orange peel, and thyme. This holiday staple is gaining year-round popularity, so leave behind the assumption that the only way to eat sweet potatoes is to drench them in brown sugar and minimarshmallows. Cook sweet potatoes as you would a regular potato: mashed, baked, boiled, sautéed, steamed, microwaved, or fried.They also make a tasty soup (see recipe below). Sweet potatoes are a great addition to any meal, any time of the year—even if you have to call them yams. ■

Creamy Sweet Potato Soup 2 medium sweet potatoes, peeled and cut into 1-inch cubes 1 large onion, chopped 2 garlic cloves, minced 1 bay leaf Salt to taste 1 teaspoon dried thyme ¹⁄8 teaspoon cayenne pepper 2 cups canned fat-free chicken broth 1 cup low-fat buttermilk 1 cup skim milk 1 tablespoon lime juice 3 tablespoons chopped cilantro (optional) (For a hearty variation, add ½ cup cooked and chopped ham.) In a large pot, combine sweet potatoes, onion, garlic, bay leaf, salt, thyme, cayenne, and chicken broth. Bring to a boil. Reduce heat and simmer, covered for 15 minutes or until potatoes are tender. Pour mixture into food processor and blend until smooth. Return to pot. Add buttermilk, skim milk, and lime juice. Cook over low heat until heated through; do not boil. Sprinkle cilantro on each serving if desired.

www.sendiksmarket.com real food  SFM

Sendik’s Food Market

Sendik’s Food Market

what’s in store

what’s in store

Holiday

Specialties Sendik’s will help make your holidays a smashing success!

S

pecial memories are created around the holiday table, and with the season almost upon us, it is time to start planning your menus for your special celebrations. Sendik’s Meat and Seafood Departments carry a wide variety of high-quality items to make your holiday meals delicious, and it is not too early to start talking to one of our butchers or fishmongers about something special for your event. We can custom cut any item for you or special order anything we don’t already carry it. Come by and talk to our knowledgeable team members about your

menu ideas—we are here to serve you. Here are just a few of our standout items available. Happy holidays!

Fresh Turkey Your holiday tradition starts with Sendik’s Natural Grade ‘A’ Fresh Turkey. Whether you need a small hen or the largest of the “toms,” Sendik’s can provide the turkey that’s right for your family, and one that your guests will rave about long after the meal is finished. Try one of our brined turkeys this year.These turkeys are soaked in brine overnight, which helps the tur-

keys retain their moisture throughout the roasting process and produces an unbelievably juicy turkey with great flavor and texture.

ture stuffings by request. This is another favorite in our holiday menu lineup.

Fire-Glazed Hams Let Sendik’s sweeten up your favorite ham. We add the crowning touch with our special glaze and a flash of flame. The sweet flavor of your ham is trapped inside. Please order in advance with your choice of a Sendik’s signature ham, Boar’s Head ham, or Milwaukee’s own Usinger’s or Badger hams.

Standing Rib Roast Sendik’s Natural USDA Choice Black Angus Rib Roasts are the finest available and are one of our most popular beef entrees for the holidays. Hand trimmed to perfection, these roasts come in a variety of sizes. Sendik’s can provide a very small roast for two people or up to a whole rib that will serve a crowd.

Sendik’s Stuffed Pork Roast Let our specialty meat cutters impress you with their craftsmanship. To create this stuffed pork roast, a boneless loin is butterflied open, stuffed with one of our signature stuffings, then rolled and tied. After roasting, you will be impressed at the spiral slices of pork interlaid with stuffing. Top with your favorite gravy and impress all of your guests.

Beef Tenderloin Beef tenderloin and special occasions go hand in hand, and this is the most popular roast at Sendik’s for the holidays. It is also the most versatile in terms of cooking applications. Whether it is in the oven, on the grill, or cut into filets, Sendik’s fully trimmed tenderloins will be enjoyed by everyone around your holiday table. Roast sizes vary from four to seven pounds.

Veal

Chauteaubriand is an extravagant meat, cut only from the center of a whole beef tenderloin. This will surely be one of the most impressive main courses for any dinner party you host this season.

Sendik’s carries only free-range-raised veal from Strauss Brands. These calves are nurtured on mother’s milk and are free to roam the pasture. Some of our holiday veal specialties include thin-sliced scaloppini, veal shank, osso bucco, and our custom-cut chops.

Crown Roast of Pork

Rack of Lamb

Let Sendik’s do the work, and you can take the credit for this stunning centerpiece of any holiday meal. Our crown roasts of pork are very easy to prepare and carve, and can be stuffed with one of our signaSFM  real food winter 2008

Photos © Jill Chen

Chateaubriand

Sendik’s carries natural domestic lamb from Strauss Brands.You can create a show-stopping meal when you serve a rack of lamb. Whether you are serving an intimate dinner for two, or hosting a large gathering,

we can accommodate your lamb order.This is an easy meat to prepare and also very receptive to fresh herbs and spices.

Fresh or Smoked Salmon Sendik’s has the freshest salmon in town. We carry Canadian farm-raised Atlantic salmon as well as King, Coho, and Sockeye salmon from Alaska. Consider starting off your holiday spread with a Sendik’s smoked fish platter—what a wonderful appetizer! Our smoked salmon is smoked in our own smokehouse, and we can provide smoked fillets or a whole fish, and we can garnish them on a platter for you. For something extra special, try our own homemade smoked caramelized salmon nuggets and jerky. These sweet morsels are fantastic in our champagne mustard dipping sauce.

Shrimp Platters Let us help you with your busy schedule. Fully garnished with fresh decorative fruits and vegetables, Sendik’s shrimp platters include the best seafood dipping sauce, surrounded by the plumpest, most flavorful cooked Censea-brand jumbo shrimp. A variety of platter sizes can accommodate any gathering.

Specialty Seafood Remember Sendik’s for all of your seafood needs. Whether you need squid, octopus, cuttlefish, escargot, lutefisk, crawfish meat, prawns, or exotic fresh shellfish, we carry just about any seafood item you can imagine. And if we don’t carry it, we will try to special order it for you. Remember we carry 35 to 40 different kinds of fresh fish fillets every day. ■ www.sendiksmarket.com real food  SFM

Sendik’s Food Market

Sendik’s Food Market

what’s in store

what’s in store

Holiday

Specialties Sendik’s will help make your holidays a smashing success!

S

pecial memories are created around the holiday table, and with the season almost upon us, it is time to start planning your menus for your special celebrations. Sendik’s Meat and Seafood Departments carry a wide variety of high-quality items to make your holiday meals delicious, and it is not too early to start talking to one of our butchers or fishmongers about something special for your event. We can custom cut any item for you or special order anything we don’t already carry it. Come by and talk to our knowledgeable team members about your

menu ideas—we are here to serve you. Here are just a few of our standout items available. Happy holidays!

Fresh Turkey Your holiday tradition starts with Sendik’s Natural Grade ‘A’ Fresh Turkey. Whether you need a small hen or the largest of the “toms,” Sendik’s can provide the turkey that’s right for your family, and one that your guests will rave about long after the meal is finished. Try one of our brined turkeys this year.These turkeys are soaked in brine overnight, which helps the tur-

keys retain their moisture throughout the roasting process and produces an unbelievably juicy turkey with great flavor and texture.

ture stuffings by request. This is another favorite in our holiday menu lineup.

Fire-Glazed Hams Let Sendik’s sweeten up your favorite ham. We add the crowning touch with our special glaze and a flash of flame. The sweet flavor of your ham is trapped inside. Please order in advance with your choice of a Sendik’s signature ham, Boar’s Head ham, or Milwaukee’s own Usinger’s or Badger hams.

Standing Rib Roast Sendik’s Natural USDA Choice Black Angus Rib Roasts are the finest available and are one of our most popular beef entrees for the holidays. Hand trimmed to perfection, these roasts come in a variety of sizes. Sendik’s can provide a very small roast for two people or up to a whole rib that will serve a crowd.

Sendik’s Stuffed Pork Roast Let our specialty meat cutters impress you with their craftsmanship. To create this stuffed pork roast, a boneless loin is butterflied open, stuffed with one of our signature stuffings, then rolled and tied. After roasting, you will be impressed at the spiral slices of pork interlaid with stuffing. Top with your favorite gravy and impress all of your guests.

Beef Tenderloin Beef tenderloin and special occasions go hand in hand, and this is the most popular roast at Sendik’s for the holidays. It is also the most versatile in terms of cooking applications. Whether it is in the oven, on the grill, or cut into filets, Sendik’s fully trimmed tenderloins will be enjoyed by everyone around your holiday table. Roast sizes vary from four to seven pounds.

Veal

Chauteaubriand is an extravagant meat, cut only from the center of a whole beef tenderloin. This will surely be one of the most impressive main courses for any dinner party you host this season.

Sendik’s carries only free-range-raised veal from Strauss Brands. These calves are nurtured on mother’s milk and are free to roam the pasture. Some of our holiday veal specialties include thin-sliced scaloppini, veal shank, osso bucco, and our custom-cut chops.

Crown Roast of Pork

Rack of Lamb

Let Sendik’s do the work, and you can take the credit for this stunning centerpiece of any holiday meal. Our crown roasts of pork are very easy to prepare and carve, and can be stuffed with one of our signaSFM  real food winter 2008

Photos © Jill Chen

Chateaubriand

Sendik’s carries natural domestic lamb from Strauss Brands.You can create a show-stopping meal when you serve a rack of lamb. Whether you are serving an intimate dinner for two, or hosting a large gathering,

we can accommodate your lamb order.This is an easy meat to prepare and also very receptive to fresh herbs and spices.

Fresh or Smoked Salmon Sendik’s has the freshest salmon in town. We carry Canadian farm-raised Atlantic salmon as well as King, Coho, and Sockeye salmon from Alaska. Consider starting off your holiday spread with a Sendik’s smoked fish platter—what a wonderful appetizer! Our smoked salmon is smoked in our own smokehouse, and we can provide smoked fillets or a whole fish, and we can garnish them on a platter for you. For something extra special, try our own homemade smoked caramelized salmon nuggets and jerky. These sweet morsels are fantastic in our champagne mustard dipping sauce.

Shrimp Platters Let us help you with your busy schedule. Fully garnished with fresh decorative fruits and vegetables, Sendik’s shrimp platters include the best seafood dipping sauce, surrounded by the plumpest, most flavorful cooked Censea-brand jumbo shrimp. A variety of platter sizes can accommodate any gathering.

Specialty Seafood Remember Sendik’s for all of your seafood needs. Whether you need squid, octopus, cuttlefish, escargot, lutefisk, crawfish meat, prawns, or exotic fresh shellfish, we carry just about any seafood item you can imagine. And if we don’t carry it, we will try to special order it for you. Remember we carry 35 to 40 different kinds of fresh fish fillets every day. ■ www.sendiksmarket.com real food  SFM

Sendik’s Food Market entertaining pantry

Party in the Pantry Stock your pantry right, and be ready in a flash to entertain guests this holiday season.

D

oes the idea of holiday entertaining fill you with anxiety? You’re certainly not alone, but it doesn’t have to be this way. “Entertaining doesn’t have to be stressful,” says hostess extraordinaire Tracey Tonsberg, author of Princess in the Pantry: A guide to cooking, entertaining, and party planning. “Every time you host a party or a holiday it gets easier, but the only way to master it is to keep trying.” Armed with perseverance and a wellstocked pantry (see our shopping list at right) you’ll find that you can even breeze through those last-minute gatherings. Be inspired by our helpful holiday entertaining tips and cater to your guests in style.

Cheers! Drop-in guests won’t expect that you have a full cocktail menu on hand. Offer wine or beer and then really impress them with having the makings on hand for one festive cocktail. Whether it’s a special martini, a margarita or a party punch, plan ahead and have the makings on hand for just one special libation. (While your guests enjoy a drink you’ll get a few more minutes to wrap things up in the kitchen!)

Dip It Got sour cream and mayonnaise in the refrigerator? Then you’ve got all you need to whip up a tasty dip for chips and veggies. Use equal parts sour cream and mayo, then mix in chopped parsley, minced onion, seasoned salt, dill, and garlic powder. Chopped frozen spinach, jarred artichoke hearts, and roasted red peppers are also great for dips. SFM 10 real food winter 2008

Another trick? Keep a jar of good-quality olive tapenade (chopped olive spread) on hand and some frozen French bread for last minute crostini.

Ethnic Delights Frozen guacamole can be a great addition to the old chips-and-salsa standby. It defrosts on the countertop fairly quickly, or you can use the defrost setting on your microwave. Chop and add tomatoes and cilantro and finish with a squeeze of lime juice. Serve with pita or tortilla chips. Another winner in the appetizer category, Tonsberg says, is the Mediterranean platter—olives, hummus, pita or crusty bread, roasted red peppers and other marinated vegetables, cubes of feta cheese, and more—which can be quickly arranged on a platter.Your grocer’s deli is a great source for these items.

Say Cheese Slice cheese and serve with a touch of fruit jam on warm slices of French bread or crackers for a great appetizer; set out bunches of grapes and a bowl of nuts to complete the table. (Marcona almonds are nice to keep on hand during the holidays; they’re native to Spain and flatter and smoother than regular almonds.)

Grab The Gifts Look under the tree—have you already received chocolates, specialty cookies or meat-and-cheese gift sets? Pull out a couple of your prettiest platters and a cheese board and you’ve got an instant selection of sweet and savory. ■

Pantry Raid shopping list for a wellstocked holiday pantry In the pantry: • Mini pastry shells—a pretty base for mini quiches and other hors d’oeuvres or for dessert tarts filled with jarred lemon curd. • Gourmet crackers and artisinal breads • Canned tomatoes and Rotel brand chopped tomatoes with green chiles • Jarred vegetables—roasted red peppers, artichoke hearts, and imported olives • Chocolates—a mix of your favorites to place in candy dishes In the freezer: • Chopped spinach—for mini quiche, spinach dip, and more • Pre-made frozen appetizers—easy to pull out and bake in a pinch; some only need thawing. Check your supermarket for a wide variety of these delights. In the fridge: • Sour cream, butter, mayonnaise, fresh herbs (thyme, cilantro, parsley), lemons and limes • Imported cheeses—Brie, Provolone, aged Cheddar, Havarti, Parmesan, herbed spreadable cheeses

www.sendiksmarket.com real food 11 SFM

Sendik’s Food Market entertaining pantry

Party in the Pantry Stock your pantry right, and be ready in a flash to entertain guests this holiday season.

D

oes the idea of holiday entertaining fill you with anxiety? You’re certainly not alone, but it doesn’t have to be this way. “Entertaining doesn’t have to be stressful,” says hostess extraordinaire Tracey Tonsberg, author of Princess in the Pantry: A guide to cooking, entertaining, and party planning. “Every time you host a party or a holiday it gets easier, but the only way to master it is to keep trying.” Armed with perseverance and a wellstocked pantry (see our shopping list at right) you’ll find that you can even breeze through those last-minute gatherings. Be inspired by our helpful holiday entertaining tips and cater to your guests in style.

Cheers! Drop-in guests won’t expect that you have a full cocktail menu on hand. Offer wine or beer and then really impress them with having the makings on hand for one festive cocktail. Whether it’s a special martini, a margarita or a party punch, plan ahead and have the makings on hand for just one special libation. (While your guests enjoy a drink you’ll get a few more minutes to wrap things up in the kitchen!)

Dip It Got sour cream and mayonnaise in the refrigerator? Then you’ve got all you need to whip up a tasty dip for chips and veggies. Use equal parts sour cream and mayo, then mix in chopped parsley, minced onion, seasoned salt, dill, and garlic powder. Chopped frozen spinach, jarred artichoke hearts, and roasted red peppers are also great for dips. SFM 10 real food winter 2008

Another trick? Keep a jar of good-quality olive tapenade (chopped olive spread) on hand and some frozen French bread for last minute crostini.

Ethnic Delights Frozen guacamole can be a great addition to the old chips-and-salsa standby. It defrosts on the countertop fairly quickly, or you can use the defrost setting on your microwave. Chop and add tomatoes and cilantro and finish with a squeeze of lime juice. Serve with pita or tortilla chips. Another winner in the appetizer category, Tonsberg says, is the Mediterranean platter—olives, hummus, pita or crusty bread, roasted red peppers and other marinated vegetables, cubes of feta cheese, and more—which can be quickly arranged on a platter.Your grocer’s deli is a great source for these items.

Say Cheese Slice cheese and serve with a touch of fruit jam on warm slices of French bread or crackers for a great appetizer; set out bunches of grapes and a bowl of nuts to complete the table. (Marcona almonds are nice to keep on hand during the holidays; they’re native to Spain and flatter and smoother than regular almonds.)

Grab The Gifts Look under the tree—have you already received chocolates, specialty cookies or meat-and-cheese gift sets? Pull out a couple of your prettiest platters and a cheese board and you’ve got an instant selection of sweet and savory. ■

Pantry Raid shopping list for a wellstocked holiday pantry In the pantry: • Mini pastry shells—a pretty base for mini quiches and other hors d’oeuvres or for dessert tarts filled with jarred lemon curd. • Gourmet crackers and artisinal breads • Canned tomatoes and Rotel brand chopped tomatoes with green chiles • Jarred vegetables—roasted red peppers, artichoke hearts, and imported olives • Chocolates—a mix of your favorites to place in candy dishes In the freezer: • Chopped spinach—for mini quiche, spinach dip, and more • Pre-made frozen appetizers—easy to pull out and bake in a pinch; some only need thawing. Check your supermarket for a wide variety of these delights. In the fridge: • Sour cream, butter, mayonnaise, fresh herbs (thyme, cilantro, parsley), lemons and limes • Imported cheeses—Brie, Provolone, aged Cheddar, Havarti, Parmesan, herbed spreadable cheeses

www.sendiksmarket.com real food 11 SFM

Sendik’s Food Market

Sendik’s Food Market

hot greens

walnuts

Wow! Walnuts

Green Giants Dark leafy greens pack a powerful punch in the fight to include nutrient-rich foods in your holiday menus.

SFM 12 real food winter 2008

Turnip Greens Fresh turnip greens are at their peak from October through February and their sharp flavor mellows nicely with cooking.Turnip greens can be added in strips to stir-fries, soups, casseroles, or even vegetable lasagna. Substitute cooked turnip greens in virtually any dish you might use cooked spinach.

Broccoli Raab Although it has its name, broccoli raab is not related to broccoli. It is, however, closely related to turnips, which is probably why the leaves resemble turnip greens. Used extensively in Italian and Chinese cooking, broccoli raab is gaining popularity in the United States for its pleasantly bitter, peppery flavor.

Collard Greens Collards are a cool-season green and rich in vitamins and minerals. Large bunches require long cooking, so look for ones with small leaves and stems that are not too thick. Collard greens have more of a cabbage-like flavor than other greens.

I Kale Kale is one of the open-leafed, darker-green members of the cabbage family. Although it can be found in markets throughout the year, kale is in season from the middle of winter through the beginning of spring when it has a sweeter taste and is more widely available. It’s excellent as a steamed green vegetable and great with pasta.When small and tender, kale can be used in salads as an accent to other greens. (It also makes an attractive garnish or tray liner because it doesn’t wilt like other greens.) ■

Cooked Collard Greens Serves 6 2 to 3 pounds collard greens 2 garlic cloves, minced 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 1 teaspoon fresh lemon juice, or to taste Salt and pepper to taste Cut collard greens away from the stems and center ribs, which should then be discarded. Cut leaves into 2-inch strips and cook for up to 15 minutes in boiling water. Drain in a colander, pressing out excess liquid. Heat butter and olive oil in a 12-inch skillet over medium-high heat. Stir in garlic, collards, and salt and pepper, and sauté for about 5 minutes. Top with lemon juice and toss well.

Recipe and Photo Courtesy of the California Walnut Board

large bowl (or a clean sink) with cold water and submerging the leaves. If there is sediment in the water, drain and repeat. Dry your greens in a salad spinner or on a paper towel before placing them on a cutting board. Most greens can be cooked fairly quickly (preserving their valuable nutrients and beautiful color) and emerge with wonderful flavors and textures after simple preparation. One of the easiest cooking methods is to quick-boil greens and then sauté them in oil with other veggies and flavorings. Cooked greens are also flavorful additions to soups, grain dishes, and salads. To shorten cooking time they can be chopped into strips before boiling, simmering, or sautéing.

Photo © rj lerich 2005

H

oliday tables have traditionally been laden with lots of unhealthy foods, but that’s changing as more and more people become interested in both health and taste. Cooked greens—collard and turnip greens, kale, and broccoli raab—are increasingly popular today due to their nutritional benefits. (They’re low in calories, high in fiber and beta-carotene, vitamin C, calcium, B vitamins, and folic acid.) “They are nutritional standouts,” says Tara Gidus, spokesperson for the American Dietetic Association and nutrition coach for the Human Performance Institute in Orlando, Fla. “Throughout most of the country, shoppers should be able to find fresh versions of these greens, but canned and frozen are also excellent options.” Give greens a try and you might just find that a new family favorite emerges. Experts estimate that many holiday meals alone can each contain 1,300 calories or more—not counting appetizers, desserts, or the seemingly irresistible second helpings.“At a typical American Thanksgiving or Christmas meal, there is so much heavy food,” Gidus says.“So it’s absolutely wonderful to complement that with cooked greens as a side dish.” Unless you grew up eating cooked greens, you may hesitate to prepare them yourself, but don’t worry, the preparation and cooking processes are simple. And once you experience their great taste and see the positive results you get from including them in your diet, you’ll be giving cooked greens a regular place on the family table. In the store, choose greens that have good green color—leaves shouldn’t be yellow or brown and stems should look freshly cut. At home, most greens can be stored for up to one week if gently wrapped in paper towels and refrigerated in a ventilated plastic bag. Wash greens just before cooking by filling a

Walnuts are a tasty, crunchy, and healthy snack or addition to a variety of recipes. t’s a bird. It’s a plane. It’s a superfood! It’s likely that you’ve already read or heard about these superfoods and how they can improve your health and help ward off various illnesses and diseases. But did you know that walnuts are considered one of the best of these powerful edibles? Walnuts consistently make the superfood lists because of their excellent nutrient profile. In fact, they come out on top compared to all other nuts. Walnuts are the only nut that contain a significant amount of omega3 fatty acids, which studies have shown to help in our battles against heart disease, high cholesterol, stroke, and more. In fact, according to data from the California Walnut Board, a one-ounce serving of walnuts provides 2.6 grams of omega-3 fatty acid, or 200 percent of the recommended daily value. How’s that for a good nut? No other nut even comes close to the walnut’s high amount of antioxidants.They are also protein-rich (a 1.5-ounce serving has 6.5 grams of protein) and have no cholesterol. The list of nutrients provided by walnuts is long and includes potassium, magnesium, phosphorus, iron, calcium, zinc, copper, vitamins B9, B6, E, and A. Walnuts also contain substantial amounts of dietary fiber. Walnuts have been an important food for thousands of years. Research data shows evidence of walnut orchards in southwest France during the Neolithic period, more than 8,000 years ago. The California walnut industry began in the 1860s, and today accounts for 99 percent of the commercial U.S. walnut supply and two-thirds of the world supply. It’s a simple process to keep your own supply of walnuts fresh. If you’re going to use newly bought walnuts right away, place them in your refrigerator. If you’ll be storing them for a month or longer, the freezer

is the best place. Walnuts in sealed bags or containers should be stored in their original packaging. Once you open the package transfer the walnuts to an airtight container to maintain freshness. Bulk walnuts, either in-shell or shelled, should be kept in an airtight container for long-term cold storage. Freshly shelled walnuts are delicious eaten raw or cooked—you can add them to any type of dish. Roasted (oven roast on a baking sheet for a few minutes until lightly brown) or toasted (place in a skillet over medium heat with just a bit of oil) they can be coated with your favorite spice mixture (see recipe below) and enjoyed as an appetizer or as a special salad topping. (The experts at the California Walnut Board offer a few additional recommendations at walnuts.org.) Raw, they can be added to green salads as well as fresh fruit salads or yogurt parfaits.They are often used in muffins, cakes, breads, and cookies.Who doesn’t love a warm-from-the-oven walnut and

chocolate chip cookie? Walnuts aren’t just a superfood; they’re a superfood you’ll love eating more of. Incorporate them into your meals and healthy snacks each week. ■

Orange Candied Walnuts 16 servings Savory walnuts mix with sweet oranges for a tantalizing citrus treat.

2 cups granulated sugar ½ cup orange juice 1 teaspoon orange extract 4 cups walnut halves and pieces

In a medium saucepan, bring the sugar and orange juice to a boil over mediumhigh heat; boil for 1 minute. Remove from heat and stir in orange extract and walnut halves and pieces; stir until coating sets. Spread on a baking sheet to cool. Makes 4 cups, with an average serving size of one-quarter cup.

www.sendiksmarket.com real food 13 SFM

Sendik’s Food Market

Sendik’s Food Market

hot greens

walnuts

Wow! Walnuts

Green Giants Dark leafy greens pack a powerful punch in the fight to include nutrient-rich foods in your holiday menus.

SFM 12 real food winter 2008

Turnip Greens Fresh turnip greens are at their peak from October through February and their sharp flavor mellows nicely with cooking.Turnip greens can be added in strips to stir-fries, soups, casseroles, or even vegetable lasagna. Substitute cooked turnip greens in virtually any dish you might use cooked spinach.

Broccoli Raab Although it has its name, broccoli raab is not related to broccoli. It is, however, closely related to turnips, which is probably why the leaves resemble turnip greens. Used extensively in Italian and Chinese cooking, broccoli raab is gaining popularity in the United States for its pleasantly bitter, peppery flavor.

Collard Greens Collards are a cool-season green and rich in vitamins and minerals. Large bunches require long cooking, so look for ones with small leaves and stems that are not too thick. Collard greens have more of a cabbage-like flavor than other greens.

I Kale Kale is one of the open-leafed, darker-green members of the cabbage family. Although it can be found in markets throughout the year, kale is in season from the middle of winter through the beginning of spring when it has a sweeter taste and is more widely available. It’s excellent as a steamed green vegetable and great with pasta.When small and tender, kale can be used in salads as an accent to other greens. (It also makes an attractive garnish or tray liner because it doesn’t wilt like other greens.) ■

Cooked Collard Greens Serves 6 2 to 3 pounds collard greens 2 garlic cloves, minced 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 1 teaspoon fresh lemon juice, or to taste Salt and pepper to taste Cut collard greens away from the stems and center ribs, which should then be discarded. Cut leaves into 2-inch strips and cook for up to 15 minutes in boiling water. Drain in a colander, pressing out excess liquid. Heat butter and olive oil in a 12-inch skillet over medium-high heat. Stir in garlic, collards, and salt and pepper, and sauté for about 5 minutes. Top with lemon juice and toss well.

Recipe and Photo Courtesy of the California Walnut Board

large bowl (or a clean sink) with cold water and submerging the leaves. If there is sediment in the water, drain and repeat. Dry your greens in a salad spinner or on a paper towel before placing them on a cutting board. Most greens can be cooked fairly quickly (preserving their valuable nutrients and beautiful color) and emerge with wonderful flavors and textures after simple preparation. One of the easiest cooking methods is to quick-boil greens and then sauté them in oil with other veggies and flavorings. Cooked greens are also flavorful additions to soups, grain dishes, and salads. To shorten cooking time they can be chopped into strips before boiling, simmering, or sautéing.

Photo © rj lerich 2005

H

oliday tables have traditionally been laden with lots of unhealthy foods, but that’s changing as more and more people become interested in both health and taste. Cooked greens—collard and turnip greens, kale, and broccoli raab—are increasingly popular today due to their nutritional benefits. (They’re low in calories, high in fiber and beta-carotene, vitamin C, calcium, B vitamins, and folic acid.) “They are nutritional standouts,” says Tara Gidus, spokesperson for the American Dietetic Association and nutrition coach for the Human Performance Institute in Orlando, Fla. “Throughout most of the country, shoppers should be able to find fresh versions of these greens, but canned and frozen are also excellent options.” Give greens a try and you might just find that a new family favorite emerges. Experts estimate that many holiday meals alone can each contain 1,300 calories or more—not counting appetizers, desserts, or the seemingly irresistible second helpings.“At a typical American Thanksgiving or Christmas meal, there is so much heavy food,” Gidus says.“So it’s absolutely wonderful to complement that with cooked greens as a side dish.” Unless you grew up eating cooked greens, you may hesitate to prepare them yourself, but don’t worry, the preparation and cooking processes are simple. And once you experience their great taste and see the positive results you get from including them in your diet, you’ll be giving cooked greens a regular place on the family table. In the store, choose greens that have good green color—leaves shouldn’t be yellow or brown and stems should look freshly cut. At home, most greens can be stored for up to one week if gently wrapped in paper towels and refrigerated in a ventilated plastic bag. Wash greens just before cooking by filling a

Walnuts are a tasty, crunchy, and healthy snack or addition to a variety of recipes. t’s a bird. It’s a plane. It’s a superfood! It’s likely that you’ve already read or heard about these superfoods and how they can improve your health and help ward off various illnesses and diseases. But did you know that walnuts are considered one of the best of these powerful edibles? Walnuts consistently make the superfood lists because of their excellent nutrient profile. In fact, they come out on top compared to all other nuts. Walnuts are the only nut that contain a significant amount of omega3 fatty acids, which studies have shown to help in our battles against heart disease, high cholesterol, stroke, and more. In fact, according to data from the California Walnut Board, a one-ounce serving of walnuts provides 2.6 grams of omega-3 fatty acid, or 200 percent of the recommended daily value. How’s that for a good nut? No other nut even comes close to the walnut’s high amount of antioxidants.They are also protein-rich (a 1.5-ounce serving has 6.5 grams of protein) and have no cholesterol. The list of nutrients provided by walnuts is long and includes potassium, magnesium, phosphorus, iron, calcium, zinc, copper, vitamins B9, B6, E, and A. Walnuts also contain substantial amounts of dietary fiber. Walnuts have been an important food for thousands of years. Research data shows evidence of walnut orchards in southwest France during the Neolithic period, more than 8,000 years ago. The California walnut industry began in the 1860s, and today accounts for 99 percent of the commercial U.S. walnut supply and two-thirds of the world supply. It’s a simple process to keep your own supply of walnuts fresh. If you’re going to use newly bought walnuts right away, place them in your refrigerator. If you’ll be storing them for a month or longer, the freezer

is the best place. Walnuts in sealed bags or containers should be stored in their original packaging. Once you open the package transfer the walnuts to an airtight container to maintain freshness. Bulk walnuts, either in-shell or shelled, should be kept in an airtight container for long-term cold storage. Freshly shelled walnuts are delicious eaten raw or cooked—you can add them to any type of dish. Roasted (oven roast on a baking sheet for a few minutes until lightly brown) or toasted (place in a skillet over medium heat with just a bit of oil) they can be coated with your favorite spice mixture (see recipe below) and enjoyed as an appetizer or as a special salad topping. (The experts at the California Walnut Board offer a few additional recommendations at walnuts.org.) Raw, they can be added to green salads as well as fresh fruit salads or yogurt parfaits.They are often used in muffins, cakes, breads, and cookies.Who doesn’t love a warm-from-the-oven walnut and

chocolate chip cookie? Walnuts aren’t just a superfood; they’re a superfood you’ll love eating more of. Incorporate them into your meals and healthy snacks each week. ■

Orange Candied Walnuts 16 servings Savory walnuts mix with sweet oranges for a tantalizing citrus treat.

2 cups granulated sugar ½ cup orange juice 1 teaspoon orange extract 4 cups walnut halves and pieces

In a medium saucepan, bring the sugar and orange juice to a boil over mediumhigh heat; boil for 1 minute. Remove from heat and stir in orange extract and walnut halves and pieces; stir until coating sets. Spread on a baking sheet to cool. Makes 4 cups, with an average serving size of one-quarter cup.

www.sendiksmarket.com real food 13 SFM

Sendik’s Food Market

Sendik’s Food Market

customer comments

customer comments

customer notes

Where in the world

We love to hear from our customers—thank you for your support and patronage of our stores. Contact us any time at sendiksmarket.com. Superior Customer Service I would just like to let you know what a wonderful experience I had shopping at your store. I have been telling people that if they want to know what customer service is really like, they should stop in your store. —Laurie, Germantown

Mom, Apple Pie, and Sendik’s! Thank you for coming to our side of town. Having grown up on the near south side, I was used to going to the butcher, the bakery, the green market…then I moved to the southwest suburbs, and, for 25 years have felt like a second-class citizen [due to the] quality (or lack thereof) available to shoppers in this area. Your store has given me hope for the next generation (cue flags and balloons, patriotic music). I actually enjoy grocery shopping again, and better yet, so do my kids! Also, your employees are by far the nicest,

friendliest, mellowest, and most knowledgeable customer service oriented bunch I’ve encountered in years! —Deb, Hales Corners

Super Selection I can’t tell you how excited we are to have the new Sendik’s in town. I’ve been frustrated for years with the lack of selection and quality assurance we’ve had with other stores in the area. It was a pleasure to be able to walk into your beautiful new store and find such a huge variety of brands in each department. In particular, I’m a fan of Newman’s Own products and your selection is the best I’ve seen. Keep stocking and I’ll keep buying! Thanks and welcome to Germantown! —Garth, Germantown

Employee Excellence I was in your store the other day and I just wanted to praise one of your employees. I was in the Meat Department and an

Some of Germantown Sendik’s first customers check out out Aisle 11 with Assistant Manager Carry.

SFM 14 real food winter 2008

employee named Katie Jo helped me—she was the most helpful, genuine person and gave me all of her time. I just wanted to let you know I appreciate it and will definitely be back at your store. Good job! —Greta

Fashion Forward I had the pleasure of shopping at the new Sendik’s Food Market in Franklin. I have always enjoyed stopping at Sendik’s on the north sides of town and now I am overjoyed that the “Market” has come to Franklin. Thank you so very much. While I have always marveled at the fresh and varied selections of products from milk and cheese to the best Meat and Floral Departments and everything in between, I must congratulate you on the wonderful staff at Sendiks. This morning, a young lady by the name of Jamie assisted me in the Deli. Jamie was cheerful and professional. She appeared to be well trained in “the knowledge of her product” and she was very generous in sharing that knowledge, often offering helpful suggestions in meeting my deli needs. Jamie was very pleasant and took her time with me. She also offered me a sample of one of the cold cuts I ordered. This is the first time that I have met Jamie, but her professionalism and cheerfulness will certainly lead me to seek her out in the deli on my future visits. Thank you again for being here for us in Franklin. My refrigerator is stocked with healthy foods courtesy of Sendik’s. It was better than buying Prada shoes—Sendik’s is always a good fit and always in fashion. —Sharon, Franklin

Experience Sendik’s I want to thank you for your Sendik’s stores.

For years I have heard people talk about Sendik’s and couldn’t figure out why they all spoke of it in the same way you would talk about a rare wonderful jewel of a restaurant that you find in some little corner of the world. I thought they had all lost their minds, after all, it is just a grocery store. I love to cook, and not just macaroni and cheese. I do not hunt so my children and I cook together for our bonding experiences. One day when I was pulling my hair out trying to locate an ingredient that none of the stores in the West Bend area carried, a friend suggested a trip to your Grafton store. My family spent about 45 minutes walking through the store as if it was a museum.The manager came over and asked us if we were locating everything. He helped guide us to a few of the ingredients that I haven’t been able to locate in years. He also took the time to tell us a short history of your corporation and the local store. It was just like a field trip. I’ve started bringing over friends and family just so they could experience the gem that is your Grafton store. I just wanted to take a few minutes to tell you how much I appreciate your stores, your staff, and your management. —Tim, West Bend

Our First Choice Just wanted to let you know how much my family and I love your new store. My wife used to hate grocery shopping until your store opened. Every time we come to your store, it’s a great experience. Your staff is exceptional and friendly, the environment is very welcoming and the quality of the items in your Meats and Produce Departments is excellent. Sendik’s of Greenfield is now and will remain our market of choice. Thank you and keep up the great work. —Neil, West Allis

going the extra mile Just a quick note to say thank you for being here. It’s great to walk into the store, to have your friendly staff, and to be able to check out with someone bagging groceries, and sometimes, even offering to unload them in the car (unheard-of service nowadays). —Valorie, Mequon

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, school, or even around the world! Here is one of our customers, David from Greenfield, at a coffee plantation near Matagalpa, Nicaragua.

top-notch treats Thank you for coming to Franklin. I just love your store. The Bakery is fantastic. I ordered a dinosaur birthday cake for my son’s second birthday, and he was in awe because it was so beautiful—and it tasted great, too! The Meat and Seafood Department is great. Nowhere else can we get such fresh lox. The produce department actually makes me want to eat healthy. And the wine selection is out of this world. The best part is that everyone is so genuinely friendly and helpful. Thank you, again! —Jean, Franklin

customer focus On Saturday, May 31, I made my first trip to your store on 79th and Layton. It was the most delightful grocery shopping experience I have ever had, from the carpeted aisles and the friendly, helpful staff to the quality of the fruits, vegetables, and more. Several staff members greeted me, saying, “Hello,” “How are you today?” and “Are you finding everything okay?” with a smile that was genuine. I also like the electronic check, which I have never experienced. I live in a large apartment building and I told everyone that I saw that day about your fantastic store. I will be back and I hope all my neighbors will take advantage of your great store. Please keep up the good work. —Kathy, Greenfield ■

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.”

www.sendiksmarket.com real food 15 SFM

Sendik’s Food Market

Sendik’s Food Market

customer comments

customer comments

customer notes

Where in the world

We love to hear from our customers—thank you for your support and patronage of our stores. Contact us any time at sendiksmarket.com. Superior Customer Service I would just like to let you know what a wonderful experience I had shopping at your store. I have been telling people that if they want to know what customer service is really like, they should stop in your store. —Laurie, Germantown

Mom, Apple Pie, and Sendik’s! Thank you for coming to our side of town. Having grown up on the near south side, I was used to going to the butcher, the bakery, the green market…then I moved to the southwest suburbs, and, for 25 years have felt like a second-class citizen [due to the] quality (or lack thereof) available to shoppers in this area. Your store has given me hope for the next generation (cue flags and balloons, patriotic music). I actually enjoy grocery shopping again, and better yet, so do my kids! Also, your employees are by far the nicest,

friendliest, mellowest, and most knowledgeable customer service oriented bunch I’ve encountered in years! —Deb, Hales Corners

Super Selection I can’t tell you how excited we are to have the new Sendik’s in town. I’ve been frustrated for years with the lack of selection and quality assurance we’ve had with other stores in the area. It was a pleasure to be able to walk into your beautiful new store and find such a huge variety of brands in each department. In particular, I’m a fan of Newman’s Own products and your selection is the best I’ve seen. Keep stocking and I’ll keep buying! Thanks and welcome to Germantown! —Garth, Germantown

Employee Excellence I was in your store the other day and I just wanted to praise one of your employees. I was in the Meat Department and an

Some of Germantown Sendik’s first customers check out out Aisle 11 with Assistant Manager Carry.

SFM 14 real food winter 2008

employee named Katie Jo helped me—she was the most helpful, genuine person and gave me all of her time. I just wanted to let you know I appreciate it and will definitely be back at your store. Good job! —Greta

Fashion Forward I had the pleasure of shopping at the new Sendik’s Food Market in Franklin. I have always enjoyed stopping at Sendik’s on the north sides of town and now I am overjoyed that the “Market” has come to Franklin. Thank you so very much. While I have always marveled at the fresh and varied selections of products from milk and cheese to the best Meat and Floral Departments and everything in between, I must congratulate you on the wonderful staff at Sendiks. This morning, a young lady by the name of Jamie assisted me in the Deli. Jamie was cheerful and professional. She appeared to be well trained in “the knowledge of her product” and she was very generous in sharing that knowledge, often offering helpful suggestions in meeting my deli needs. Jamie was very pleasant and took her time with me. She also offered me a sample of one of the cold cuts I ordered. This is the first time that I have met Jamie, but her professionalism and cheerfulness will certainly lead me to seek her out in the deli on my future visits. Thank you again for being here for us in Franklin. My refrigerator is stocked with healthy foods courtesy of Sendik’s. It was better than buying Prada shoes—Sendik’s is always a good fit and always in fashion. —Sharon, Franklin

Experience Sendik’s I want to thank you for your Sendik’s stores.

For years I have heard people talk about Sendik’s and couldn’t figure out why they all spoke of it in the same way you would talk about a rare wonderful jewel of a restaurant that you find in some little corner of the world. I thought they had all lost their minds, after all, it is just a grocery store. I love to cook, and not just macaroni and cheese. I do not hunt so my children and I cook together for our bonding experiences. One day when I was pulling my hair out trying to locate an ingredient that none of the stores in the West Bend area carried, a friend suggested a trip to your Grafton store. My family spent about 45 minutes walking through the store as if it was a museum.The manager came over and asked us if we were locating everything. He helped guide us to a few of the ingredients that I haven’t been able to locate in years. He also took the time to tell us a short history of your corporation and the local store. It was just like a field trip. I’ve started bringing over friends and family just so they could experience the gem that is your Grafton store. I just wanted to take a few minutes to tell you how much I appreciate your stores, your staff, and your management. —Tim, West Bend

Our First Choice Just wanted to let you know how much my family and I love your new store. My wife used to hate grocery shopping until your store opened. Every time we come to your store, it’s a great experience. Your staff is exceptional and friendly, the environment is very welcoming and the quality of the items in your Meats and Produce Departments is excellent. Sendik’s of Greenfield is now and will remain our market of choice. Thank you and keep up the great work. —Neil, West Allis

going the extra mile Just a quick note to say thank you for being here. It’s great to walk into the store, to have your friendly staff, and to be able to check out with someone bagging groceries, and sometimes, even offering to unload them in the car (unheard-of service nowadays). —Valorie, Mequon

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, school, or even around the world! Here is one of our customers, David from Greenfield, at a coffee plantation near Matagalpa, Nicaragua.

top-notch treats Thank you for coming to Franklin. I just love your store. The Bakery is fantastic. I ordered a dinosaur birthday cake for my son’s second birthday, and he was in awe because it was so beautiful—and it tasted great, too! The Meat and Seafood Department is great. Nowhere else can we get such fresh lox. The produce department actually makes me want to eat healthy. And the wine selection is out of this world. The best part is that everyone is so genuinely friendly and helpful. Thank you, again! —Jean, Franklin

customer focus On Saturday, May 31, I made my first trip to your store on 79th and Layton. It was the most delightful grocery shopping experience I have ever had, from the carpeted aisles and the friendly, helpful staff to the quality of the fruits, vegetables, and more. Several staff members greeted me, saying, “Hello,” “How are you today?” and “Are you finding everything okay?” with a smile that was genuine. I also like the electronic check, which I have never experienced. I live in a large apartment building and I told everyone that I saw that day about your fantastic store. I will be back and I hope all my neighbors will take advantage of your great store. Please keep up the good work. —Kathy, Greenfield ■

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.”

www.sendiksmarket.com real food 15 SFM

Sendik’s Food Market community support

The MACC Fund Three decades of hope through research.

T

he MACC Fund, Midwest Athletes Against Childhood Cancer, Inc., was created in 1976 following the tragic diagnosis of leukemia in 2-year-old Brett Doucette, the son of Karen and Eddie. The colorful Bucks broadcaster’s family crisis laid the foundation for an organization dedicated to helping children with cancer and blood disorders like sickle cell anemia and aplastic anemia. Brett, the MACC Fund’s “first success story,” is married and living in Arizona. Since its beginnings on the floor of the Milwaukee Arena on Dec. 10, 1976, during the retirement ceremony for Jon McGlocklin’s number 14 jersey, the MACC Fund has contributed $33 million to research (with long-term commitments taking that total to $39 million). During this time, the overall cure rate for childhood cancer has risen from 20 percent to 80 percent. Those are not just impressive statistics—they represent the lives of children. The primary beneficiary of MACC Fund support is the Midwest Children’s Cancer Center, which is a collaborative effort of the Medical College of Wisconsin and Children’s Hospital of Wisconsin. Research is conducted in the Medical College’s six-story MACC

Fund Research Center. The MACC Fund also supports research at the University of Wisconsin’s Paul P. Carbone Comprehensive Cancer Center where research will be conducted on the MACC Fund Pediatric Cancer Research Wing of the Wisconsin Interdisciplinary Medical Research Center beginning in 2009. Clinical, translational research is conducted in the MACC Fund Center for Cancer and Blood Disorders at Children’s Hospital of Wisconsin. Behind all of this research is an unwavering desire to provide hope to a child. Going to kindergarten, enjoying high school prom, voting, attending college, and getting married are things many people take for granted. For a child diagnosed with cancer, each is cause for celebration of the highest proportion. None are routine. The people who have supported the MACC Fund throughout the past 32 years have all played a role in these celebrations, even though they may never have known the individual participants. Supporting the MACC Fund is as easy as riding a bike, hitting a golf ball, attending a fashion show, watching a basketball game or a televised auction, volunteering, sponsoring an event, being an event participant, or simply

making a donation. Special events of every size and description have provided “a good time for a good cause” for 32 years. Regardless of the occasion, the MACC Fund affords people of all ages a chance to provide a lifesaving gift of hope to children with cancer and blood disorders and their families. ■

Upcoming Programs and Events TODAY’S TMJ4 MACC*Star at Quality Candy Stores and Buddy Squirrel Nut Shoppes. Throughout December Candy Cane Lane in West Allis celebrating 25 years of “Sharing Christmas.” December 3, 11:30 a.m. The annual TODAY’S TMJ4 Sports Auction 4 MACC February 9 Carbo-loading Sunday, Milwaukee Ale House’s Brewfest in the historic Third Ward and Women for MACC’s Pasta Fest at Serb Hall on Milwaukee’s south side. February 20 The ADAMM (Automobile Dealers Association of Mega Milwaukee) Charity Ball, “Where Glamorous Stars Meet Sexy Cars” March 1 The Milwaukee Admirals Charity Game vs. the Houston Aeros. DATE TBD Ridin’ for Research provides indoor cycling enthusiasts the chance to “pedal for a purpose” from two to six hours.

Lance Armstrong leads 3,300 riders in the Trek 100 Ride for Hope to benefit MACC.

SFM 16 real food winter 2008

Visit www.maccfund.org or call 414-456-5830 for more information or to make a donation.