Real Food Spring 2012 Final Copy

7/29/2019 Real Food Spring 2012 Final Copy

1/8www.sendiksmarket.com realfood

Sendiks Food Marketswelcome

The New Year and spr ing

season bring a time to

reflect on both new

beginnings ahead and long-

standing traditions that remain.

As your family-owned, local

grocery store, it is a great treat

to hear from customers howfood from Sendiks plays a role

in so many of their traditions.

We are blessed to have cus-

tomers who make scheduled

visits to our stores a tradition.

We see the same customer stop

in each Sunday morning and

make talking to their local butcher a part of

planning their Sunday family dinner. Each

season brings a new produce harvest, and

weve experienced customers making a

tradition of shopping the very day the firstshipment of the season comes in. Through

letters and e-mails, we also hear from cus-

tomers from around the country who have

moved away from Milwaukee but make it

a tradition to stop at Sendiks when they

return home. They want to ensure we still

have their favorite foods, and we are grate-

ful they come back and visit.

A new beginning for Sendiks was the

opening of our tenth store last Novem-

ber. Since the West Bend store opened,

weve been graciously welcomed by thecommunity. We thank our customers and

associates for making that location a suc-

cess and look forward to forming tradi-

tions with the new customers there. If

you havent had a chance to visi t us in

West Bend yet, wed welcome you to do

so. We believe youll find the best grocery

shopping experience, period.

Its the tradition of Sendiks and its

generous customers to support a localcharity with the sales of this magazine,

and were happy to once again make

ABCD (After Breast Cancer Diagnosis)

our charity partner for this issue. The

organizations goal is to provide per-

sonalized support to those individuals

affected by breast cancer. All proceeds

from the sale of the Spring 2012 Real Food

magazine will go directly to support this

exceptional local charity.

Thank you to all those customers who

have made shopping at Sendiks a part ofyour family tradition.

Sincerely,

The Balistreri Family

TradiTions

The Balistreri amily: Patty, Nick, Margaret (Harris),Salatore, Ted, and Patrick.

Elm GrovE13425 W. Watertown Plank Rd.

Elm Groe, WI 53122(262) 784-9525

Franklin5200 W. Rawson Ae.

Franklin, WI 53132(414) 817-9525

GErmantownN112W15800 Mequon Rd.

Germantown, WI 53022(262) 250-9525

GraFton2195 1st Ae.

Graton, WI 53024(262) 376-9525

GrEEnFiEld7901 W. Layton Ae.Greenfeld, WI 53220

(414) 329-9525

mEquon10930 N. Port Washington Rd.

Mequon, WI 53092(262) 241-9525

nEw BErlin3600 S. Moorland RoadNew Berlin, WI 53151

(262) 696-9525

wauwatosa8616 W. North Ae.

Wauwatosa, WI 53226(414) 456-9525

wEst BEnd280 North 18th AenueWest Bend, WI 53095

(262) 335-9525

whitEFish Bay500 E. Siler Spring Dr.Whitefsh Bay, WI 53217

(414) 962-9525

ope 7 .. 9 p..

.ee.c

Chris Sargent, Nick Balistreri, and NickBandoch rom Sendiks present a donationcheck rom Real Foodall issue sales toBonnie Bellehumeur o Feeding America

Eastern Wisconsin.


2/810 realfood spring2012

MushrooM Guide

Trumpet-shaped with colorranging from yellow to orange.Delicate nutty flavor andsomewhat chewy texture. Onlyharvested wild, theyre availablefresh in summer and winter. Driedand canned available year-round.uses: Salads, sauces, pastas,and risottos. Saut in butter for aside dish, roast, or add to otherdishes toward end of cooking toavoid toughening.

When white/button mushroomsgrow larger they become dark-

brown, slightly firmer, and acquirea rich, earthy taste, and a newname, Cremini or Baby Bellas. Thedark, spore-bearing gills create thedeep flavor. Fully matured, theseare called Portobellos.uses: Raw on salads or sautand add to pasta or other dishes.

Clumps of long stems with smallwhite button-shaped caps incultivated variety; wild has orange-brown shiny caps. Crisp with adelicate almost fruity flavor. Beforeusing, trim from the roots at base

of stems. Also available canned.uses: Good raw in salads andsandwiches, or garnish soups andother hot dishes. Add to hot dishesand stir-fries at the last minute, asheat can make them tough.

Spongy hollow cone shape cap; tanto dark brown color. Smoky, earthy,nutty flavor. Generally, the darkerthe color, the stronger the flavor.Dried have a more intense smokierflavor; excellent sub for fresh insauces and stews. Wild April-June,cultivated sporadically throughoutthe year. Dried year-round.uses: Saut in butter or stuffwith crabmeat, lamb, pork,sausage, or rice.

Fan-shaped with pale gray todark brownish-gray color andsmooth texture. Delicate, peppery,somewhat oyster-like flavor.Grows both wild and cultivated.Available year-round, also availablecanned (rinse before using).uses: Raw in salads. Cookingbrings out delicate flavor. Try inegg dishes, soups, and stir-fries.

Pale brown color, meaty caps withvery fat stems. Smooth, meatytexture and pungent, woodsyflavor. Only found in the wild, thedried version is readily availableand gives a great flavor boost torecipes. Soften in hot water forabout 20 minutes before using.uses: Saut with garlic and oliveoil, add to soups, stews, stuffings,stir-fries, and pasta.

Large (up to 6 inches), dark brownwith an open, flat cap. Dense, meatytexture and concentrated flavor;

more flavorful than younger, smallercremini or white mushrooms.Woody stems should be removedbut can be used in soups, stocks,etc. The caps can be chopped butmore dramatic used whole.uses: Grill, roast, stir-fry, bake,use in sandwiches, or add slices tosalads or entres.

Dark brown umbrella-shaped capscan be up to 10 inches across.Meaty flesh has full-bodied almoststeak-like flavor. Fresh and driedavailable year-round (fresh most plen-

tiful in spring and autumn). Removetough stems but use to flavor saucesand stocks; then discard. Dried haveexcellent, intense flavor. Soak about30 minutes to reconstitute.uses: Saut, broil, or bake, add tostir-fries, soups, and side dishes.

Named for the rice-straw beds onwhich they grow that lend musty,earthy nuances to their flavor.Small, about 1 to 1 inches, theyrange from pale tan when youngto charcoal gray when mature.Fresh cultivated available onoccasion; more readily available

canned. Popular in Asian cooking.uses: Soup, stir-fries

White to pale tan with mild,earthy flavor. Cap ranges from to 3 inches. Look for those thatare firm and evenly colored withtightly closed caps. Available year-round, peak fall and winter. Alsoavailable canned or dried. (Buttonmushrooms are the young ones ofthis variety.)uses: Good raw or cookedsaut with onions and basil, add topasta, or garnish burgers.

One o natures most ersatile oods, mushrooms can be used in almost any way imaginable. Theyre low in caloriesand nearly at-ree plus a good source o dietary iber, protein, itamin C, olate, iron, zinc, and manganese, aswell as a ery good source o itamin D, thiamine, ribolain, niacin, itamin B6, pantothenic acid, phosphorus,

potassium, copper, and selenium. Following are some highlights to help you select the ungus among us.

Enki

Mrel

oyter

Chanterelle

Crimini

Prcini

Prtbell

shiitake

White(Buttn)

straw

Sendiks Food Marketsproduce


3/8

Good Things,Small PackagesTheyre small, theyre orange, theyre a aorite with healthy snackers and moms

packing lunch boxeshooray or mandarin orange season! This citrus ruit goes

by many names, including tangerine, satsuma, and Clementine, but all mandarin

oranges hae a ew things in common: Theyre natie to Southeast Asia,

prized or their easily remoed peels, and treasured or their sweet, zesty

laor. Seeral regions produce mandarin oranges, including Caliornia

and the southern states o America, many Mediterranean nations, and

Mexico. Depending on the ariety, resh mandarins can be ound rom

Noember through June, with peak season rom early winter to early

spring. Canned mandarin oranges are aailable year-round.

Mandarin orange varieties:

Ceee: smallest of the group; tangy sweet

red-orange flesh thats usually seedless

mc e gee: somewhat seedy but juicy

s: sweet and juicy, almost seedless; the mostcommon variety canned.

tgee: thick, rough skin and sweet refreshing flesh

Mandarins range from 2-4 inches in diameter

Select fruits that are heavy for their size. Bright color is not

necessarily an indication of quality as some naturally have

green patches even when fully ripe.

Mandarins may be stored in a cool, dark spot for a few days,

but ideally should be refrigerated to extend shelf life

up to two weeks.

Mandarin oranges are an excellent source of vitamins A and C

and fiber, and a good source of vitamin B6, thiamine, calcium,

folate, magnesium, and potassium. They also contain antioxidant

carotenoids and flavonoids. Plus, a medium (2 inch diameter)

mandarin has just 47 calories.

When substituting canned mandarins for fresh, you will most likely

need to drain the juice and may even wish to gently rinse them.

When substituting fresh mandarins for canned in some recipes,

you may need to add water or simple syrup.

One 11-ounce can equals 1 cups mandarin oranges.

The word for tangerines comes from the Moroccan port city

of Tangier. In 1710, the word tangerine entered the English

language to describe things from that city, and the word was

adopted for the fruit in the 1800s.

www.sendiksmarket.com realfood 11

Sendiks Food Marketsfruit



Sendiks Food Markets

Where in the worldhave you seen a Sendiks shopping bag?

While the intended use of our Sendiks shopping bags is to carry groceries, weve heard there are many other great usesfrom toting items

to the office, school, or even around the world! Here are some globetrotting customers who have put their Sendiks bags to good use.

fun facts

Share Your PhotosThe next time you are in a faraway place and spot a red Sendiks bagor youre traveling yourselfsnap

a picture and send it to us at [email protected]. Please include your name and a few

details about the location and subject(s) of the photo.

Did you know?Reuse your Sendiks quality paper or plastic shopping bag (for groceries) and receive a 5 discount for every bag.


5/8www.sendiksmarket.com realfood 13

Sendiks Food Marketsfun facts



Sendiks Food Marketscheese

Hungry for a cheese thats creamy

as can be and oozing with flavor?

Try Brie. One of the worlds

greatest cheeses, Brie has been made in

France since the 8th century and today

this style of cheese is popular to eat, and

make, around the world.Named after the area near Paris in

which it is made, Brie was said to be the

favorite of French kings. It is made with

cows milk, and gets its signature flavors

of hazelnuts and mushrooms from the

actions of molds in its signature fuzzy

exterior, which cheese professionals call

its bloomy rind. Bloomy rind cheeses

are made by pouring milk into round

molds and letting much of the milks

natural moisture drain away. Special,

beneficial molds now come into play,

such as Penicillium candidum (yes, it is

related to the penicillin we use when

we get sick). The molds grow on the

outside of the cheesecreating the thin

white and velvety crust on the surface

known as bloomand break down

the protein and fat inside, making thecheese soft, oozy, and complex. A young

Brie is typically aged anywhere from four

to eight weeks, during which time the

exterior will become softer and downier

and the interior will evolve from a chalky

white color to a lighter straw color.

Brie should be perfectly ripe for the

best flavor so its important to select it

at just the right point. Look for cheese

that is plump and resilient to the touch,

not bulgy like a water balloon (overripe)

or shriveled and hard like a rock (past

prime.) If its brownish, gummy, and

smells l ike ammonia, the cheese iscertainly past prime.

Br ie i s mos t de l i c ious a t room

temperature or warm. Simply let your

cheese rest on the counter for thirty

to sixty minutes or warm in the oven

(at 350F for about 10 minutes) to

further bring out its flavor. The cheese

spreads wonderfully. It pairs well with

fruit such as green apples, strawberries,

melon, pears, and grapes and nuts. For a

spectacular party centerpiece, top it with

jam and bake in the oven. Toss chunkswith the rind removedwith cooked

pasta for an instant upscale macaroni

and cheese. Its also a classic match with

wine, especially reds such as Beaujolais,

Cabernet Sauvignon, and Pinot Noir, and

whites such as Chardonnay, dry Ries ling,

and Champagne.

Bke Be6 TO 8 SERvINGS

wheel Brie cheese4 tablespoons honey

op: Top with choppedpecans, sliered almonds,

or other nuts along with

the honey beore baking.

1. Preheat the oven to 350F.

2. Place the Brie on a sheet pan cov-

ered with parchment paper and drizzle

with the honey. Bake 5 to 7 minutes,

or until it starts to ooze but not melt.

Serve with crackers.

BlooMin GoodBrie has a complex laor thats easy to saor.


7/8www.sendiksmarket.com realfood 15

Looking for something a little dif-

ferent than the usual Chardonnay?

Fragrant, crisp Viognier may be

just what youre looking for. Viognier

(pronounced vee-oh-NYAY) may be the

worlds least widely planted premium

grape, but currently it is one of the most

prized. People love it for its exquisite,

exotic bouquet, often described as having

notes of apricots, pears, and tropical fruits,

with floral overtones.Viognier doesnt require aging to devel-

op complexity and aromatics, since its

fresh and striking aroma is its big appeal,

theres no need to seek out older bottles.

Some of the most esteemed wines made

with Viognier come from the northern

Rhnes Condr ieu and Chteau-Grillet

appellations. In the United States, some

California winemakers g row Viognier.

There is even a nonprofit educational

organization called the Rhone Rangers

that is dedicated to promoting AmericanRhne varietal wines, including Viognier.

Of the Rhne white varieties, Viognier is

the most widely planted here. Its popu-

larity exploded in the 1990s, and in the

last decade or so plantings have increased.

Luckily for Viognier fans, there is more

planted in California than France, as pro-

duction there is small. In 1996 there were

645 acres of Viognier planted in California,

but by 2004 there were more than 2,000

acres planted from Mendocino County in

the north to Temecula in the south and a

total acreage of 3,000 by 2009. There are

also a smattering of Viognier plantings in

Oregon, Arizona, New York, North Caro-

lina, and Texas.

Viognier is great on its own as well as

at the dinner table. It pairs well with fruit

and cheese plates, as well as spicy Asian

stir-fry dishes, curries, or Thai or Indian

dishes made with coconut milk. Try this

fragrant wine with cream-based sauces

and chicken, especially roasted or with a

cream sauce. It also complements seafood,

pairing prettily with everything from crab

and lobster to salmon, sea bass, and shrimp.

One thing is for sure, if youre in the mood

for a glass of something white as fragrant

as a flower garden but crisp and zesty too,

Viognier fits the bill.

Discoer a deliciouswhite wine alternatie

with viognier.

Variety inViognier

wine

Sendiks Food Markets



Sendiks Food Marketscommunity support

Sce 1999, ABCD has had one clear mission: provide free,

personalized information and one-to-one support for people

affected by breast cancerpatients, family, and friends. This

distinct compassionate response to breast cancer has always reso-

nated with the owners of Balistreri-Owned-and-Operated Sendiks

Food Markets and their community of customers.

dug the pt twelve ye, ABCDs primary service has

grown from metro Milwaukee to all of eastern Wisconsin, from

Kenosha to Brown/Door Counties. That growth has picked up

speed in recent years as ABCDs reputation has spread and as a

growing body of research indicates that compassionate support

complementing the professional care provided at the hospital

directly impacts patient well-being.

Ty, after lots of behind the scenes preparation in 2011, ABCD

is poised to expand its services throughout Wisconsin and the

greater Midwest. Through a multi-year effort, ABCD is bringingthe power of one-to-one support, whether it is from a volunteer

mentor who has been custom matched with a breast cancer patient

or the personalized service of ABCDs committed staff, to anyone

who doesnt want to face breast cancer alone.

aye ffecte by bet ccepatient or loved

onescan have access to ABCDs free confidential services:

One-to-One Mentoring (custom matched breast cancer patients

supported by breast cancer survivors who faced the same diag-

nosis and treatment plan with similar life experiences)

Family & Friends Mentoring (sensitive matching of patients

loved ones with co-survivors who are sisters, mothers, husbands,

partners, brothers, friends, or other loved ones of someone who

has been there)

Breast Cancer Helplinewhether looking for a specialized sup-

port group, help for children, or explanations of breast cancer

terminology or moreABCD can help eliminate mystery and

connect resources

MORE: Mentor Outreach and Educationworkshops, outreach,

and special sessions offered throughout the year and in various

convenient locations to provide up-to-date breast cancer detec-

tion information and survivorship skill building

alwy, th wk e thugh the cmmtmet

of hundreds of volunteers and with the financial support of many

peopleincluding Sendiks and its loyal customers.

2012 mk mzg chge f aBCd. To support

expanding services, ABCD moved to new offices in January

2012, providing space for more volunteers and on-site mentor

training. Also new for 2012 is specialized mentor training and

support for those assisting people affected by advanced diagnosis

breast cancer.

Of course, all if this is possible because of the generous spirit of

ABCD mentors, notes ABCD Board President M. Kathleen Eilers.

Our work is to support their work, she says.

In fact, every year ABCD salutes its volunteer mentors at dte

wth Plte. The annual event, always held the Friday before

Mothers Day, will be hosted this year at Oldenburg Farm, Mequon

on May 11. F tcket fmt ctct aBCd t

414.977.1780 [email protected]

aBCd: afte Bet Cce dgExp Fee sevce 2012

Dr. Judy Tjoe proides continuing education to ABCD mentors.

May 11 Date with a Plate at Oldenburg Farm in Mequon will salute ABCD Mentors.

5775 N. Glen Park RoadSuite 201Milwaukee, WI 53209Telephone: 414.997.1780Toll-Free: 800.977.4121Fax: 414.977.1781www.abcdbreastcancersupport.org

Real Food Spring 2012 Final Copy

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