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Sendik’s Food Market

welcome

Open 7 a.m. – 9 p.m. daily


Elm Grove
13425 W. Watertown Plank Rd.
Elm Grove, WI 53122
Giving Thanks
A
(262) 784-9525 s we approach this holiday season,
Franklin we at Sendik’s have much to be
5200 W. Rawson Ave. thankful for. We have been blessed
Franklin, WI 53132
(414) 817-9525 to open two new stores in the great com-
Germantown munities of Greenfield and Germantown.
N112W15800 Mequon Rd. We are thankful for the opportunities these
Germantown, WI 53022 new locations have given our company and
(262) 250-9525
the incredible new associates and customers
Grafton we have been able to work with. This holi-
2195 1st Ave.
Grafton, WI 53024 day season, however, we are most thankful
(262) 376-9525 to be a part of eight Greater Milwaukee
The Balistreris from left to right: Nick, Ted,
Greenfield communities that give generously to their Margaret (Balistreri) Harris, and Patrick.
7901 W. Layton Ave. neighbors. Nowhere has this been displayed
Greenfield, WI 53220
(414) 329-9525 more to us then through the efforts that However, we also recognize that not all of
Mequon we have undertaken with the charitable our neighbors are able to afford meals on
10930 N. Port Washington Rd. partners represented in this magazine. their own. For this reason, we presented
Mequon, WI 53092 As you may know, the entire cost of the our communities with the “BUY One,
(262) 241-9525
purchase of Sendik’s Real Food magazine GIVE One” promotion. In this promo-
Wauwatosa is donated to a local charity. So far this year, tion, we promised that for every package
8616 W. North Ave.
Wauwatosa, WI 53226 our charitable partners have been ABCD of Kraft Macaroni and Cheese we sold
(414) 456-9525 (After Breast Cancer Diagnosis), the Wis- we would give one package to Second
Whitefish Bay consin Humane Society, and Second Har- Harvest of Wisconsin to help provide
500 E. Silver Spring Dr. vest of Wisconsin.This issue, our charitable meals for those that need it most in our
Whitefish Bay, WI 53217
(414) 962-9525 partner is the MACC Fund. We estimate communities. In a similar promotion, cus-
that through the purchase of this magazine, tomers had the opportunity to round up
alone our readers will help us support these their purchases at the register or purchase
organizations by making an annual chari- bags of some of the most needed pantry
table contribution of more than $35,000. items for donation to Second Harvest. As
Many thanks to our readers for helping us of this writing, through all of our spe-
support these worthy causes. cial events and support of our customers,
The generous nature of our customers we have donated over 350,000 meals to
has not been limited to purchases of this Second Harvest to help stock the food
magazine. Giving back to communities is pantries of Southeast Wisconsin that feed
a core value of our company. This fall, we the underprivileged. WOW!!
www.sendiksmarket.com ran a number of incredible promotions to Indeed, during this holiday season, we
help underprivileged children and families at Sendik’s we are very grateful to play a
through Second Harvest. With Fox 6, we meaningful role in the communities we
promoted “Back Pack Buddies,” in which serve. We are thankful to be in a position
customers could purchase a “Buddy” in to give back to those communities through
our stores. In exchange, Sendik’s, through our charitable giving, and we are humbled
Second Harvest, donated approximately by the generosity of our customers that
Did 2,000 backpacks, fully stocked with school make it happen. To all the families who
you supplies for Milwaukee school kids who played a part, we wish you a happy, healthy,
Know? would not otherwise have them. Again, and blessed holiday season.
thank you to our customers for helping us
Reuse your Sendik’s quality paper support this worthy effort. Sincerely,
or plastic shopping bag and receive In the food business, our hope is to —The Balistreri Family
a 5¢ discount for every bag. feed the communities in which we operate.

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

station was a big hit!


The tenderloin sandwich

The ribbon w ),
as cut—the Ge ty, Nick, Margaret (Harris
for business! rmantown stor
e is open The Balistreri family: Pat .
Sal vato re, Ted , and Pat rick

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

are
ash registers
. The c The gro
e stormusiness. A beautiful display of fresh fruit is
fo r e th and be cery shelves
lm be y for b a feast for the eyes and palate. autiful
The ca ed and read A magnificent de
w
for ope ere stocked
organiz sse
tasty treats on op rt bar held
ning d
ay.
ening night.
g the first few
Live music durin
opening days.

The Flo
wer an ion of fresh
d Gift Count on Sendik’s to carry the best select
ther to Depar
Village President Thoma nds ga tment meat and seafood.
s and frieony. is read
ribbon cutting ceremony Kempinski speaks at the m e rs
’s custo utting cerem
y for b
usines
. Sendik s.
Eager the ribbon c
e
observ

SFM  real food winter 2008 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

station was a big hit!


The tenderloin sandwich

The ribbon w ),
as cut—the Ge ty, Nick, Margaret (Harris
for business! rmantown stor
e is open The Balistreri family: Pat .
Sal vato re, Ted , and Pat rick

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

are
ash registers
. The c The gro
e stormusiness. A beautiful display of fresh fruit is
fo r e th and be cery shelves
lm be y for b a feast for the eyes and palate. autiful
The ca ed and read A magnificent de
w
for ope ere stocked
organiz sse
tasty treats on op rt bar held
ning d
ay.
ening night.
g the first few
Live music durin
opening days.

The Flo
wer an ion of fresh
d Gift Count on Sendik’s to carry the best select
ther to Depar
Village President Thoma nds ga tment meat and seafood.
s and frieony. is read
ribbon cutting ceremony Kempinski speaks at the m e rs
’s custo utting cerem
y for b
usines
. Sendik s.
Eager the ribbon c
e
observ

SFM  real food winter 2008 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 is noted for its traditionally crisp lemony the valley floor. Their Cabernet is neither
and make judgment. This is the life flavors and honeysuckle aromas. Judge for finned nor filtered and thus has the often
of a wine enthusiast. We strive to yourself ($39.99 on sale). sought-after velvety texture for which
search out, find the best of the best, call Also this summer Brad Hoth (Wine Cabernets are desired. Moreover, this Cab-
‘em as we seem ‘em, and choose right for Manager, Whitefish Bay), Kevin Grace ernet has a savory finish that lends itself to
our customers. Sometimes we pick wines (Wine Manager, Mequon), Ted Balistreri be unique and wonderful. It is full of deep
for the value they offer. Other times it has (Owner) and I took a trip to Napa and black fruit flavors with touches of licorice.
to be the biggest boldest red we can find. Sonoma to search out great wines, great Give it a try—it’s your turn to judge.
And, every so often we have a chance to winemakers, and forge relations with grow- For those hoping for a taste of history,
taste history. ers and producers to stake claim to wines we regularly stock Stag’s Leap Artemis
Five years ago the movie “Sideways” we’d like to share with our customers. From Cabernet Sauvignon ($49.99), a terrific
changed the way Americans bought wine. the 20 or so visits (all of which were won- wine with exceptional history. The 1973
After the movie, Pinot Noir sales soared by derful) a few stood out. Judged our favorite Stag’s Leap Cabernet won first place in the
16 percent nationally and some wineries Cabernet from our trip, Smith-Madrone historic 1976 Paris Tasting. To taste a bit of
saw their Pinot Noir sales increase by more (located at the top of Spring Mountain history, today’s Artemis contains about 50
than 100 percent. In the wine business we in the Napa Valley) makes an unbelievable percent Cabernet Sauvignon sourced from
call this the “Sideways effect.” In the busi- Cabernet Sauvignon ($34.99 on sale). Our the famed Stag’s Leap Vineyard. How good
ness, we relished the opportunity to talk judgment of the Smith-Madrone wines is it? Last August, Chateau St. Michelle
about our much-loved though delicate may have been compromised by the hon- (Washington State) bought the winery for
and difficult Pinot Noir.What might we be esty, hard work, and personalities of the $185 million.Warren Winiarski, the original
drinking without “Sideways?” Smith brothers. These two characters live owner, founder, and hero, made the decision
This summer saw the release of the movie and breathe their wines. They are growers to sell. His time and history are in place
“Bottle Shock,” which loosely retraced and winemakers who believe in “Mountain for many years to come as a pioneer who
the steps of the now famous “Judgment Fruit,” which is distinct from the often- dared to be judged. By enjoying his wines,
of Paris” wine tasting pitting the best of homogenized flavors found in wines from we share in that history. ■
California against some of France’s great-
est wines. At the time, no one could have Stuart Smith talks to us about what’s
imagined that California wines were even happening in the valley.
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

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 is noted for its traditionally crisp lemony the valley floor. Their Cabernet is neither
and make judgment. This is the life flavors and honeysuckle aromas. Judge for finned nor filtered and thus has the often
of a wine enthusiast. We strive to yourself ($39.99 on sale). sought-after velvety texture for which
search out, find the best of the best, call Also this summer Brad Hoth (Wine Cabernets are desired. Moreover, this Cab-
‘em as we seem ‘em, and choose right for Manager, Whitefish Bay), Kevin Grace ernet has a savory finish that lends itself to
our customers. Sometimes we pick wines (Wine Manager, Mequon), Ted Balistreri be unique and wonderful. It is full of deep
for the value they offer. Other times it has (Owner) and I took a trip to Napa and black fruit flavors with touches of licorice.
to be the biggest boldest red we can find. Sonoma to search out great wines, great Give it a try—it’s your turn to judge.
And, every so often we have a chance to winemakers, and forge relations with grow- For those hoping for a taste of history,
taste history. ers and producers to stake claim to wines we regularly stock Stag’s Leap Artemis
Five years ago the movie “Sideways” we’d like to share with our customers. From Cabernet Sauvignon ($49.99), a terrific
changed the way Americans bought wine. the 20 or so visits (all of which were won- wine with exceptional history. The 1973
After the movie, Pinot Noir sales soared by derful) a few stood out. Judged our favorite Stag’s Leap Cabernet won first place in the
16 percent nationally and some wineries Cabernet from our trip, Smith-Madrone historic 1976 Paris Tasting. To taste a bit of
saw their Pinot Noir sales increase by more (located at the top of Spring Mountain history, today’s Artemis contains about 50
than 100 percent. In the wine business we in the Napa Valley) makes an unbelievable percent Cabernet Sauvignon sourced from
call this the “Sideways effect.” In the busi- Cabernet Sauvignon ($34.99 on sale). Our the famed Stag’s Leap Vineyard. How good
ness, we relished the opportunity to talk judgment of the Smith-Madrone wines is it? Last August, Chateau St. Michelle
about our much-loved though delicate may have been compromised by the hon- (Washington State) bought the winery for
and difficult Pinot Noir.What might we be esty, hard work, and personalities of the $185 million.Warren Winiarski, the original
drinking without “Sideways?” Smith brothers. These two characters live owner, founder, and hero, made the decision
This summer saw the release of the movie and breathe their wines. They are growers to sell. His time and history are in place
“Bottle Shock,” which loosely retraced and winemakers who believe in “Mountain for many years to come as a pioneer who
the steps of the now famous “Judgment Fruit,” which is distinct from the often- dared to be judged. By enjoying his wines,
of Paris” wine tasting pitting the best of homogenized flavors found in wines from we share in that history. ■
California against some of France’s great-
est wines. At the time, no one could have Stuart Smith talks to us about what’s
imagined that California wines were even happening in the valley.
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

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
n America there has been a long history than oatmeal. In our grocery stores you’ll cloves, coriander, cumin, ginger, lemon peel,
of using “sweet potato” and “yam” inter- find multiple varieties of sweet potatoes; marjoram, nutmeg, orange juice, orange
changeably, when in fact the two are skin colors include white, yellow, orange, peel, and thyme.
very different root vegetables. Just set them purple, or red, with flesh that’s either This holiday staple is gaining year-round
side by side—and compare their nutritional yellow or orange. It’s actually the moist- popularity, so leave behind the assumption
values—and you’ll come to understand how fleshed, orange-colored sweet potato that’s that the only way to eat sweet potatoes is
very different they are. caused the confusion and is the one more to drench them in brown sugar and mini-
Although sweet potatoes and yams are often mistakenly called a yam. marshmallows. Cook sweet potatoes as
both starchy, edible roots, true yams are Native sweet potatoes have been grown you would a regular potato: mashed, baked,
native to Africa and grow only in tropical in the South since the 1600s. (Some experts boiled, sautéed, steamed, microwaved, or
climates because of their need for a longer say that Native Americans were already fried.They also make a tasty soup (see recipe
growing season. (Some can grow to more growing sweet potatoes here when Colum- below). Sweet potatoes are a great addition
than 7 feet long.) Because most varieties bus arrived in 1492.) Sometimes this root to any meal, any time of the year—even if
of yams are large in size, it is rare to find vegetable will be shaped like a potato you have to call them yams. ■
whole yams. When a grocery store sells (despite its name, sweet potatoes are not
a true yam, it is usually cut into a chunk at all related to the regular potato) with
and wrapped in plastic. Yams have a rough rounded ends, while other sweet potato Creamy Sweet
brown skin and higher sugar and moisture varieties are longer with tapered ends. Potato Soup
contents but fewer nutritional virtues than When you’re shopping for fresh sweet
2 medium sweet potatoes, peeled
sweet potatoes. A 1-cup serving of yams potatoes, look for tubers that are firm,
and cut into 1-inch cubes
delivers decent amounts of vitamin C, clean, and undamaged. Avoid those with
1 large onion, chopped
potassium, and manganese, but sweet pota- soft spots or cracks. Canned and frozen 2 garlic cloves, minced
toes are the real nutritional all-stars, with sweet potatoes are also readily available 1 bay leaf
winning levels of vitamin A/beta-carotene year-round. Store fresh sweet potatoes as Salt to taste
(four times the recommended daily allow- you do regular potatoes—in a dry, dark, 1 teaspoon dried thyme
ance) and high amounts of vitamin C, cool area. Sweet potatoes do well with a ¹⁄8 teaspoon cayenne pepper
potassium, and magnesium. When eaten wide range of spices and flavors, including 2 cups canned fat-free chicken broth
with the skin a sweet potato has more fiber brown sugar, butter, cardamom, cinnamon, 1 cup low-fat buttermilk
1 cup skim milk

Recipe Courtesy of the Mississippi Sweet Potato Council


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 proces-
sor 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
n America there has been a long history than oatmeal. In our grocery stores you’ll cloves, coriander, cumin, ginger, lemon peel,
of using “sweet potato” and “yam” inter- find multiple varieties of sweet potatoes; marjoram, nutmeg, orange juice, orange
changeably, when in fact the two are skin colors include white, yellow, orange, peel, and thyme.
very different root vegetables. Just set them purple, or red, with flesh that’s either This holiday staple is gaining year-round
side by side—and compare their nutritional yellow or orange. It’s actually the moist- popularity, so leave behind the assumption
values—and you’ll come to understand how fleshed, orange-colored sweet potato that’s that the only way to eat sweet potatoes is
very different they are. caused the confusion and is the one more to drench them in brown sugar and mini-
Although sweet potatoes and yams are often mistakenly called a yam. marshmallows. Cook sweet potatoes as
both starchy, edible roots, true yams are Native sweet potatoes have been grown you would a regular potato: mashed, baked,
native to Africa and grow only in tropical in the South since the 1600s. (Some experts boiled, sautéed, steamed, microwaved, or
climates because of their need for a longer say that Native Americans were already fried.They also make a tasty soup (see recipe
growing season. (Some can grow to more growing sweet potatoes here when Colum- below). Sweet potatoes are a great addition
than 7 feet long.) Because most varieties bus arrived in 1492.) Sometimes this root to any meal, any time of the year—even if
of yams are large in size, it is rare to find vegetable will be shaped like a potato you have to call them yams. ■
whole yams. When a grocery store sells (despite its name, sweet potatoes are not
a true yam, it is usually cut into a chunk at all related to the regular potato) with
and wrapped in plastic. Yams have a rough rounded ends, while other sweet potato Creamy Sweet
brown skin and higher sugar and moisture varieties are longer with tapered ends. Potato Soup
contents but fewer nutritional virtues than When you’re shopping for fresh sweet
2 medium sweet potatoes, peeled
sweet potatoes. A 1-cup serving of yams potatoes, look for tubers that are firm,
and cut into 1-inch cubes
delivers decent amounts of vitamin C, clean, and undamaged. Avoid those with
1 large onion, chopped
potassium, and manganese, but sweet pota- soft spots or cracks. Canned and frozen 2 garlic cloves, minced
toes are the real nutritional all-stars, with sweet potatoes are also readily available 1 bay leaf
winning levels of vitamin A/beta-carotene year-round. Store fresh sweet potatoes as Salt to taste
(four times the recommended daily allow- you do regular potatoes—in a dry, dark, 1 teaspoon dried thyme
ance) and high amounts of vitamin C, cool area. Sweet potatoes do well with a ¹⁄8 teaspoon cayenne pepper
potassium, and magnesium. When eaten wide range of spices and flavors, including 2 cups canned fat-free chicken broth
with the skin a sweet potato has more fiber brown sugar, butter, cardamom, cinnamon, 1 cup low-fat buttermilk
1 cup skim milk

Recipe Courtesy of the Mississippi Sweet Potato Council


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 proces-
sor 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 menu ideas—we are here to serve you. keys retain their moisture throughout the ture stuffings by request. This is another
the holiday table, and with the Here are just a few of our standout items roasting process and produces an unbe- favorite in our holiday menu lineup.
season almost upon us, it is time available. Happy holidays! lievably juicy turkey with great flavor
to start planning your menus for your and texture. Fire-Glazed Hams
special celebrations. Sendik’s Meat and Fresh Turkey Let Sendik’s sweeten up your favorite ham.
Seafood Departments carry a wide variety Your holiday tradition starts with Sendik’s Standing Rib Roast We add the crowning touch with our special
of high-quality items to make your holi- Natural Grade ‘A’ Fresh Turkey. Whether Sendik’s Natural USDA Choice Black glaze and a flash of flame. The sweet flavor
day meals delicious, and it is not too early you need a small hen or the largest of the Angus Rib Roasts are the finest available of your ham is trapped inside. Please order
to start talking to one of our butchers or “toms,” Sendik’s can provide the turkey and are one of our most popular beef in advance with your choice of a Sendik’s
fishmongers about something special for that’s right for your family, and one that entrees for the holidays. Hand trimmed to signature ham, Boar’s Head ham, or Milwau-
your event. We can custom cut any item your guests will rave about long after the perfection, these roasts come in a variety kee’s own Usinger’s or Badger hams.
for you or special order anything we don’t meal is finished. Try one of our brined of sizes. Sendik’s can provide a very small
already carry it. Come by and talk to our turkeys this year.These turkeys are soaked roast for two people or up to a whole rib Sendik’s Stuffed
knowledgeable team members about your in brine overnight, which helps the tur- that will serve a crowd. Pork Roast
Let our specialty meat cutters impress
Beef Tenderloin you with their craftsmanship. To create
Beef tenderloin and special occasions go this stuffed pork roast, a boneless loin is
hand in hand, and this is the most popular butterflied open, stuffed with one of our
roast at Sendik’s for the holidays. It is also signature stuffings, then rolled and tied.
the most versatile in terms of cooking After roasting, you will be impressed at the we can accommodate your lamb order.This Shrimp Platters
applications. Whether it is in the oven, on spiral slices of pork interlaid with stuffing. is an easy meat to prepare and also very Let us help you with your busy schedule.
the grill, or cut into filets, Sendik’s fully Top with your favorite gravy and impress receptive to fresh herbs and spices. Fully garnished with fresh decorative
trimmed tenderloins will be enjoyed by all of your guests. fruits and vegetables, Sendik’s shrimp
everyone around your holiday table. Roast Fresh or Smoked platters include the best seafood dip-
sizes vary from four to seven pounds. Veal Salmon ping sauce, surrounded by the plump-
Sendik’s carries only free-range-raised Sendik’s has the freshest salmon in town. est, most flavorful cooked Censea-brand
Chateaubriand veal from Strauss Brands. These calves are We carry Canadian farm-raised Atlantic jumbo shrimp. A variety of platter sizes
Chauteaubriand is an extravagant meat, nurtured on mother’s milk and are free salmon as well as King, Coho, and Sockeye can accommodate any gathering.
cut only from the center of a whole beef to roam the pasture. Some of our holiday salmon from Alaska. Consider starting off
tenderloin. This will surely be one of the veal specialties include thin-sliced sca- your holiday spread with a Sendik’s smoked Specialty Seafood
most impressive main courses for any din- loppini, veal shank, osso bucco, and our fish platter—what a wonderful appetizer! Remember Sendik’s for all of your seafood
ner party you host this season. custom-cut chops. Our smoked salmon is smoked in our own needs. Whether you need squid, octopus,
smokehouse, and we can provide smoked cuttlefish, escargot, lutefisk, crawfish meat,
Crown Roast of Pork Rack of Lamb fillets or a whole fish, and we can garnish prawns, or exotic fresh shellfish, we carry
Photos © Jill Chen

Let Sendik’s do the work, and you can take Sendik’s carries natural domestic lamb from them on a platter for you. For something just about any seafood item you can imag-
the credit for this stunning centerpiece of Strauss Brands.You can create a show-stop- extra special, try our own homemade ine. And if we don’t carry it, we will try
any holiday meal. Our crown roasts of ping meal when you serve a rack of lamb. smoked caramelized salmon nuggets and to special order it for you. Remember we
pork are very easy to prepare and carve, Whether you are serving an intimate din- jerky. These sweet morsels are fantastic in carry 35 to 40 different kinds of fresh fish
and can be stuffed with one of our signa- ner for two, or hosting a large gathering, our champagne mustard dipping sauce. fillets every day. ■

SFM  real food winter 2008 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 menu ideas—we are here to serve you. keys retain their moisture throughout the ture stuffings by request. This is another
the holiday table, and with the Here are just a few of our standout items roasting process and produces an unbe- favorite in our holiday menu lineup.
season almost upon us, it is time available. Happy holidays! lievably juicy turkey with great flavor
to start planning your menus for your and texture. Fire-Glazed Hams
special celebrations. Sendik’s Meat and Fresh Turkey Let Sendik’s sweeten up your favorite ham.
Seafood Departments carry a wide variety Your holiday tradition starts with Sendik’s Standing Rib Roast We add the crowning touch with our special
of high-quality items to make your holi- Natural Grade ‘A’ Fresh Turkey. Whether Sendik’s Natural USDA Choice Black glaze and a flash of flame. The sweet flavor
day meals delicious, and it is not too early you need a small hen or the largest of the Angus Rib Roasts are the finest available of your ham is trapped inside. Please order
to start talking to one of our butchers or “toms,” Sendik’s can provide the turkey and are one of our most popular beef in advance with your choice of a Sendik’s
fishmongers about something special for that’s right for your family, and one that entrees for the holidays. Hand trimmed to signature ham, Boar’s Head ham, or Milwau-
your event. We can custom cut any item your guests will rave about long after the perfection, these roasts come in a variety kee’s own Usinger’s or Badger hams.
for you or special order anything we don’t meal is finished. Try one of our brined of sizes. Sendik’s can provide a very small
already carry it. Come by and talk to our turkeys this year.These turkeys are soaked roast for two people or up to a whole rib Sendik’s Stuffed
knowledgeable team members about your in brine overnight, which helps the tur- that will serve a crowd. Pork Roast
Let our specialty meat cutters impress
Beef Tenderloin you with their craftsmanship. To create
Beef tenderloin and special occasions go this stuffed pork roast, a boneless loin is
hand in hand, and this is the most popular butterflied open, stuffed with one of our
roast at Sendik’s for the holidays. It is also signature stuffings, then rolled and tied.
the most versatile in terms of cooking After roasting, you will be impressed at the we can accommodate your lamb order.This Shrimp Platters
applications. Whether it is in the oven, on spiral slices of pork interlaid with stuffing. is an easy meat to prepare and also very Let us help you with your busy schedule.
the grill, or cut into filets, Sendik’s fully Top with your favorite gravy and impress receptive to fresh herbs and spices. Fully garnished with fresh decorative
trimmed tenderloins will be enjoyed by all of your guests. fruits and vegetables, Sendik’s shrimp
everyone around your holiday table. Roast Fresh or Smoked platters include the best seafood dip-
sizes vary from four to seven pounds. Veal Salmon ping sauce, surrounded by the plump-
Sendik’s carries only free-range-raised Sendik’s has the freshest salmon in town. est, most flavorful cooked Censea-brand
Chateaubriand veal from Strauss Brands. These calves are We carry Canadian farm-raised Atlantic jumbo shrimp. A variety of platter sizes
Chauteaubriand is an extravagant meat, nurtured on mother’s milk and are free salmon as well as King, Coho, and Sockeye can accommodate any gathering.
cut only from the center of a whole beef to roam the pasture. Some of our holiday salmon from Alaska. Consider starting off
tenderloin. This will surely be one of the veal specialties include thin-sliced sca- your holiday spread with a Sendik’s smoked Specialty Seafood
most impressive main courses for any din- loppini, veal shank, osso bucco, and our fish platter—what a wonderful appetizer! Remember Sendik’s for all of your seafood
ner party you host this season. custom-cut chops. Our smoked salmon is smoked in our own needs. Whether you need squid, octopus,
smokehouse, and we can provide smoked cuttlefish, escargot, lutefisk, crawfish meat,
Crown Roast of Pork Rack of Lamb fillets or a whole fish, and we can garnish prawns, or exotic fresh shellfish, we carry
Photos © Jill Chen

Let Sendik’s do the work, and you can take Sendik’s carries natural domestic lamb from them on a platter for you. For something just about any seafood item you can imag-
the credit for this stunning centerpiece of Strauss Brands.You can create a show-stop- extra special, try our own homemade ine. And if we don’t carry it, we will try
any holiday meal. Our crown roasts of ping meal when you serve a rack of lamb. smoked caramelized salmon nuggets and to special order it for you. Remember we
pork are very easy to prepare and carve, Whether you are serving an intimate din- jerky. These sweet morsels are fantastic in carry 35 to 40 different kinds of fresh fish
and can be stuffed with one of our signa- ner for two, or hosting a large gathering, our champagne mustard dipping sauce. fillets every day. ■

SFM  real food winter 2008 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 entertain- Another trick? Keep a jar of good-quality
ing fill you with anxiety? You’re olive tapenade (chopped olive spread) on
certainly not alone, but it doesn’t hand and some frozen French bread for last
have to be this way. “Entertaining doesn’t minute crostini.
have to be stressful,” says hostess extraordi-
naire Tracey Tonsberg, author of Princess in Ethnic Delights
the Pantry: A guide to cooking, entertaining, and Frozen guacamole can be a great addition
party planning. “Every time you host a party to the old chips-and-salsa standby. It defrosts Pantry Raid
or a holiday it gets easier, but the only way on the countertop fairly quickly, or you can shopping list for a well-
to master it is to keep trying.” use the defrost setting on your microwave. stocked holiday pantry
Armed with perseverance and a well- Chop and add tomatoes and cilantro and
In the pantry:
stocked pantry (see our shopping list at finish with a squeeze of lime juice. Serve • Mini pastry shells—a pretty base
right) you’ll find that you can even breeze with pita or tortilla chips. Another winner for mini quiches and other hors
through those last-minute gatherings. Be in the appetizer category, Tonsberg says, is d’oeuvres or for dessert tarts filled
inspired by our helpful holiday entertaining the Mediterranean platter—olives, hummus, with jarred lemon curd.
tips and cater to your guests in style. pita or crusty bread, roasted red peppers and • Gourmet crackers and artisinal breads
other marinated vegetables, cubes of feta • Canned tomatoes and Rotel brand
Cheers! cheese, and more—which can be quickly chopped tomatoes with green chiles
Drop-in guests won’t expect that you have arranged on a platter.Your grocer’s deli is a • Jarred vegetables—roasted red
a full cocktail menu on hand. Offer wine great source for these items. peppers, artichoke hearts, and
imported olives
or beer and then really impress them with
• Chocolates—a mix of your favorites
having the makings on hand for one fes- Say Cheese to place in candy dishes
tive cocktail. Whether it’s a special martini, Slice cheese and serve with a touch of
a margarita or a party punch, plan ahead fruit jam on warm slices of French bread In the freezer:
• Chopped spinach—for mini quiche,
and have the makings on hand for just one or crackers for a great appetizer; set out
spinach dip, and more
special libation. (While your guests enjoy a bunches of grapes and a bowl of nuts to
• Pre-made frozen appetizers—easy
drink you’ll get a few more minutes to wrap complete the table. (Marcona almonds are
to pull out and bake in a pinch; some
things up in the kitchen!) nice to keep on hand during the holidays; only need thawing. Check your
they’re native to Spain and flatter and supermarket for a wide variety of
Dip It smoother than regular almonds.) these delights.
Got sour cream and mayonnaise in the
In the fridge:
refrigerator? Then you’ve got all you need Grab The Gifts • Sour cream, butter, mayonnaise,
to whip up a tasty dip for chips and veggies. Look under the tree—have you already fresh herbs (thyme, cilantro, parsley),
Use equal parts sour cream and mayo, then received chocolates, specialty cookies or lemons and limes
mix in chopped parsley, minced onion, sea- meat-and-cheese gift sets? Pull out a couple • Imported cheeses—Brie, Provolone,
soned salt, dill, and garlic powder. Chopped of your prettiest platters and a cheese board aged Cheddar, Havarti, Parmesan,
frozen spinach, jarred artichoke hearts, and and you’ve got an instant selection of sweet herbed spreadable cheeses
roasted red peppers are also great for dips. and savory. ■

SFM 10 real food winter 2008 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 entertain- Another trick? Keep a jar of good-quality
ing fill you with anxiety? You’re olive tapenade (chopped olive spread) on
certainly not alone, but it doesn’t hand and some frozen French bread for last
have to be this way. “Entertaining doesn’t minute crostini.
have to be stressful,” says hostess extraordi-
naire Tracey Tonsberg, author of Princess in Ethnic Delights
the Pantry: A guide to cooking, entertaining, and Frozen guacamole can be a great addition
party planning. “Every time you host a party to the old chips-and-salsa standby. It defrosts Pantry Raid
or a holiday it gets easier, but the only way on the countertop fairly quickly, or you can shopping list for a well-
to master it is to keep trying.” use the defrost setting on your microwave. stocked holiday pantry
Armed with perseverance and a well- Chop and add tomatoes and cilantro and
In the pantry:
stocked pantry (see our shopping list at finish with a squeeze of lime juice. Serve • Mini pastry shells—a pretty base
right) you’ll find that you can even breeze with pita or tortilla chips. Another winner for mini quiches and other hors
through those last-minute gatherings. Be in the appetizer category, Tonsberg says, is d’oeuvres or for dessert tarts filled
inspired by our helpful holiday entertaining the Mediterranean platter—olives, hummus, with jarred lemon curd.
tips and cater to your guests in style. pita or crusty bread, roasted red peppers and • Gourmet crackers and artisinal breads
other marinated vegetables, cubes of feta • Canned tomatoes and Rotel brand
Cheers! cheese, and more—which can be quickly chopped tomatoes with green chiles
Drop-in guests won’t expect that you have arranged on a platter.Your grocer’s deli is a • Jarred vegetables—roasted red
a full cocktail menu on hand. Offer wine great source for these items. peppers, artichoke hearts, and
imported olives
or beer and then really impress them with
• Chocolates—a mix of your favorites
having the makings on hand for one fes- Say Cheese to place in candy dishes
tive cocktail. Whether it’s a special martini, Slice cheese and serve with a touch of
a margarita or a party punch, plan ahead fruit jam on warm slices of French bread In the freezer:
• Chopped spinach—for mini quiche,
and have the makings on hand for just one or crackers for a great appetizer; set out
spinach dip, and more
special libation. (While your guests enjoy a bunches of grapes and a bowl of nuts to
• Pre-made frozen appetizers—easy
drink you’ll get a few more minutes to wrap complete the table. (Marcona almonds are
to pull out and bake in a pinch; some
things up in the kitchen!) nice to keep on hand during the holidays; only need thawing. Check your
they’re native to Spain and flatter and supermarket for a wide variety of
Dip It smoother than regular almonds.) these delights.
Got sour cream and mayonnaise in the
In the fridge:
refrigerator? Then you’ve got all you need Grab The Gifts • Sour cream, butter, mayonnaise,
to whip up a tasty dip for chips and veggies. Look under the tree—have you already fresh herbs (thyme, cilantro, parsley),
Use equal parts sour cream and mayo, then received chocolates, specialty cookies or lemons and limes
mix in chopped parsley, minced onion, sea- meat-and-cheese gift sets? Pull out a couple • Imported cheeses—Brie, Provolone,
soned salt, dill, and garlic powder. Chopped of your prettiest platters and a cheese board aged Cheddar, Havarti, Parmesan,
frozen spinach, jarred artichoke hearts, and and you’ve got an instant selection of sweet herbed spreadable cheeses
roasted red peppers are also great for dips. and savory. ■

SFM 10 real food winter 2008 www.sendiksmarket.com real food 11 SFM


Sendik’s Food Market Sendik’s Food Market
hot greens walnuts

Green Giants
Dark leafy greens pack a powerful punch in the fight
Wow! Walnuts
to include nutrient-rich foods in your holiday menus. Walnuts are a tasty, crunchy, and healthy snack or addition to a variety of recipes.

H I
oliday tables have traditionally large bowl (or a clean sink) with cold water t’s a bird. It’s a plane. It’s a superfood! It’s
been laden with lots of unhealthy and submerging the leaves. If there is sedi- likely that you’ve already read or heard
foods, but that’s changing as more ment in the water, drain and repeat. Dry your about these superfoods and how they
and more people become interested in greens in a salad spinner or on a paper towel can improve your health and help ward off
both health and taste. Cooked greens—col- before placing them on a cutting board. various illnesses and diseases. But did you
lard and turnip greens, kale, and broccoli Most greens can be cooked fairly quickly know that walnuts are considered one of the
raab—are increasingly popular today due (preserving their valuable nutrients and best of these powerful edibles?
to their nutritional benefits. (They’re low beautiful color) and emerge with wonderful Walnuts consistently make the superfood
in calories, high in fiber and beta-carotene, flavors and textures after simple preparation. lists because of their excellent nutrient pro-
vitamin C, calcium, B vitamins, and folic One of the easiest cooking methods is to Kale file. In fact, they come out on top compared
acid.) “They are nutritional standouts,” says quick-boil greens and then sauté them in oil Kale is one of the open-leafed, darker-green to all other nuts. Walnuts are the only nut
Tara Gidus, spokesperson for the American with other veggies and flavorings. Cooked members of the cabbage family. Although that contain a significant amount of omega-
Dietetic Association and nutrition coach greens are also flavorful additions to soups, it can be found in markets throughout the 3 fatty acids, which studies have shown to
for the Human Performance Institute in grain dishes, and salads. To shorten cooking year, kale is in season from the middle of help in our battles against heart disease,
Orlando, Fla. “Throughout most of the time they can be chopped into strips before winter through the beginning of spring high cholesterol, stroke, and more. In fact,
country, shoppers should be able to find boiling, simmering, or sautéing. when it has a sweeter taste and is more according to data from the California Wal-
fresh versions of these greens, but canned widely available. It’s excellent as a steamed nut Board, a one-ounce serving of walnuts
and frozen are also excellent options.” Turnip Greens green vegetable and great with pasta.When provides 2.6 grams of omega-3 fatty acid,
Give greens a try and you might just find Fresh turnip greens are at their peak from small and tender, kale can be used in salads or 200 percent of the recommended daily
that a new family favorite emerges. Experts October through February and their sharp as an accent to other greens. (It also makes value. How’s that for a good nut?
estimate that many holiday meals alone can flavor mellows nicely with cooking.Turnip an attractive garnish or tray liner because it No other nut even comes close to the is the best place. Walnuts in sealed bags or chocolate chip cookie? Walnuts aren’t just
each contain 1,300 calories or more—not greens can be added in strips to stir-fries, doesn’t wilt like other greens.) ■ walnut’s high amount of antioxidants.They containers should be stored in their original a superfood; they’re a superfood you’ll love
counting appetizers, desserts, or the seem- soups, casseroles, or even vegetable lasagna. are also protein-rich (a 1.5-ounce serv- packaging. Once you open the package eating more of. Incorporate them into your
ingly irresistible second helpings.“At a typical Substitute cooked turnip greens in virtually ing has 6.5 grams of protein) and have no transfer the walnuts to an airtight container meals and healthy snacks each week. ■
American Thanksgiving or Christmas meal, any dish you might use cooked spinach.
Cooked Collard cholesterol. The list of nutrients provided to maintain freshness. Bulk walnuts, either
there is so much heavy food,” Gidus says.“So Greens Serves 6 by walnuts is long and includes potassium, in-shell or shelled, should be kept in an air-
Orange Candied

Recipe and Photo Courtesy of the California Walnut Board


it’s absolutely wonderful to complement that Broccoli Raab 2 to 3 pounds collard greens magnesium, phosphorus, iron, calcium, tight container for long-term cold storage.
with cooked greens as a side dish.” Although it has its name, broccoli raab is 2 garlic cloves, minced zinc, copper, vitamins B9, B6, E, and A. Freshly shelled walnuts are delicious Walnuts 16 servings
Unless you grew up eating cooked greens, not related to broccoli. It is, however, closely 1 tablespoon extra-virgin olive oil Walnuts also contain substantial amounts eaten raw or cooked—you can add them Savory walnuts mix with sweet oranges
you may hesitate to prepare them yourself, related to turnips, which is probably why 1 tablespoon unsalted butter of dietary fiber. to any type of dish. Roasted (oven roast for a tantalizing citrus treat.
1 teaspoon fresh lemon juice,
but don’t worry, the preparation and cooking the leaves resemble turnip greens. Used Walnuts have been an important food for on a baking sheet for a few minutes until
or to taste 2 cups granulated sugar
processes are simple. And once you experi- extensively in Italian and Chinese cooking, thousands of years. Research data shows evi- lightly brown) or toasted (place in a skillet
Salt and pepper to taste ½ cup orange juice
ence their great taste and see the positive broccoli raab is gaining popularity in the dence of walnut orchards in southwest France over medium heat with just a bit of oil)
1 teaspoon orange extract
results you get from including them in your United States for its pleasantly bitter, pep- Cut collard greens away from the stems during the Neolithic period, more than 8,000 they can be coated with your favorite spice 4 cups walnut halves and pieces
diet, you’ll be giving cooked greens a regular pery flavor. and center ribs, which should then be years ago. The California walnut industry mixture (see recipe below) and enjoyed as
discarded. Cut leaves into 2-inch strips In a medium saucepan, bring the sugar
place on the family table. began in the 1860s, and today accounts for 99 an appetizer or as a special salad topping.
and cook for up to 15 minutes in boiling and orange juice to a boil over medium-
In the store, choose greens that have good Collard Greens water. Drain in a colander, pressing out
percent of the commercial U.S. walnut supply (The experts at the California Walnut Board
high heat; boil for 1 minute. Remove
Photo © rj lerich 2005

green color—leaves shouldn’t be yellow or Collards are a cool-season green and rich excess liquid. Heat butter and olive oil in
and two-thirds of the world supply. offer a few additional recommendations at from heat and stir in orange extract
brown and stems should look freshly cut. At in vitamins and minerals. Large bunches a 12-inch skillet over medium-high heat. It’s a simple process to keep your own walnuts.org.) Raw, they can be added to and walnut halves and pieces; stir until
home, most greens can be stored for up to require long cooking, so look for ones with Stir in garlic, collards, and salt and pep- supply of walnuts fresh. If you’re going to green salads as well as fresh fruit salads or coating sets. Spread on a baking sheet
one week if gently wrapped in paper towels small leaves and stems that are not too thick. per, and sauté for about 5 minutes. Top use newly bought walnuts right away, place yogurt parfaits.They are often used in muf- to cool. Makes 4 cups, with an average
and refrigerated in a ventilated plastic bag. Collard greens have more of a cabbage-like with lemon juice and toss well. them in your refrigerator. If you’ll be stor- fins, cakes, breads, and cookies.Who doesn’t serving size of one-quarter cup.
Wash greens just before cooking by filling a flavor than other greens. ing them for a month or longer, the freezer love a warm-from-the-oven walnut and

SFM 12 real food winter 2008 www.sendiksmarket.com real food 13 SFM


Sendik’s Food Market Sendik’s Food Market
hot greens walnuts

Green Giants
Dark leafy greens pack a powerful punch in the fight
Wow! Walnuts
to include nutrient-rich foods in your holiday menus. Walnuts are a tasty, crunchy, and healthy snack or addition to a variety of recipes.

H I
oliday tables have traditionally large bowl (or a clean sink) with cold water t’s a bird. It’s a plane. It’s a superfood! It’s
been laden with lots of unhealthy and submerging the leaves. If there is sedi- likely that you’ve already read or heard
foods, but that’s changing as more ment in the water, drain and repeat. Dry your about these superfoods and how they
and more people become interested in greens in a salad spinner or on a paper towel can improve your health and help ward off
both health and taste. Cooked greens—col- before placing them on a cutting board. various illnesses and diseases. But did you
lard and turnip greens, kale, and broccoli Most greens can be cooked fairly quickly know that walnuts are considered one of the
raab—are increasingly popular today due (preserving their valuable nutrients and best of these powerful edibles?
to their nutritional benefits. (They’re low beautiful color) and emerge with wonderful Walnuts consistently make the superfood
in calories, high in fiber and beta-carotene, flavors and textures after simple preparation. lists because of their excellent nutrient pro-
vitamin C, calcium, B vitamins, and folic One of the easiest cooking methods is to Kale file. In fact, they come out on top compared
acid.) “They are nutritional standouts,” says quick-boil greens and then sauté them in oil Kale is one of the open-leafed, darker-green to all other nuts. Walnuts are the only nut
Tara Gidus, spokesperson for the American with other veggies and flavorings. Cooked members of the cabbage family. Although that contain a significant amount of omega-
Dietetic Association and nutrition coach greens are also flavorful additions to soups, it can be found in markets throughout the 3 fatty acids, which studies have shown to
for the Human Performance Institute in grain dishes, and salads. To shorten cooking year, kale is in season from the middle of help in our battles against heart disease,
Orlando, Fla. “Throughout most of the time they can be chopped into strips before winter through the beginning of spring high cholesterol, stroke, and more. In fact,
country, shoppers should be able to find boiling, simmering, or sautéing. when it has a sweeter taste and is more according to data from the California Wal-
fresh versions of these greens, but canned widely available. It’s excellent as a steamed nut Board, a one-ounce serving of walnuts
and frozen are also excellent options.” Turnip Greens green vegetable and great with pasta.When provides 2.6 grams of omega-3 fatty acid,
Give greens a try and you might just find Fresh turnip greens are at their peak from small and tender, kale can be used in salads or 200 percent of the recommended daily
that a new family favorite emerges. Experts October through February and their sharp as an accent to other greens. (It also makes value. How’s that for a good nut?
estimate that many holiday meals alone can flavor mellows nicely with cooking.Turnip an attractive garnish or tray liner because it No other nut even comes close to the is the best place. Walnuts in sealed bags or chocolate chip cookie? Walnuts aren’t just
each contain 1,300 calories or more—not greens can be added in strips to stir-fries, doesn’t wilt like other greens.) ■ walnut’s high amount of antioxidants.They containers should be stored in their original a superfood; they’re a superfood you’ll love
counting appetizers, desserts, or the seem- soups, casseroles, or even vegetable lasagna. are also protein-rich (a 1.5-ounce serv- packaging. Once you open the package eating more of. Incorporate them into your
ingly irresistible second helpings.“At a typical Substitute cooked turnip greens in virtually ing has 6.5 grams of protein) and have no transfer the walnuts to an airtight container meals and healthy snacks each week. ■
American Thanksgiving or Christmas meal, any dish you might use cooked spinach.
Cooked Collard cholesterol. The list of nutrients provided to maintain freshness. Bulk walnuts, either
there is so much heavy food,” Gidus says.“So Greens Serves 6 by walnuts is long and includes potassium, in-shell or shelled, should be kept in an air-
Orange Candied

Recipe and Photo Courtesy of the California Walnut Board


it’s absolutely wonderful to complement that Broccoli Raab 2 to 3 pounds collard greens magnesium, phosphorus, iron, calcium, tight container for long-term cold storage.
with cooked greens as a side dish.” Although it has its name, broccoli raab is 2 garlic cloves, minced zinc, copper, vitamins B9, B6, E, and A. Freshly shelled walnuts are delicious Walnuts 16 servings
Unless you grew up eating cooked greens, not related to broccoli. It is, however, closely 1 tablespoon extra-virgin olive oil Walnuts also contain substantial amounts eaten raw or cooked—you can add them Savory walnuts mix with sweet oranges
you may hesitate to prepare them yourself, related to turnips, which is probably why 1 tablespoon unsalted butter of dietary fiber. to any type of dish. Roasted (oven roast for a tantalizing citrus treat.
1 teaspoon fresh lemon juice,
but don’t worry, the preparation and cooking the leaves resemble turnip greens. Used Walnuts have been an important food for on a baking sheet for a few minutes until
or to taste 2 cups granulated sugar
processes are simple. And once you experi- extensively in Italian and Chinese cooking, thousands of years. Research data shows evi- lightly brown) or toasted (place in a skillet
Salt and pepper to taste ½ cup orange juice
ence their great taste and see the positive broccoli raab is gaining popularity in the dence of walnut orchards in southwest France over medium heat with just a bit of oil)
1 teaspoon orange extract
results you get from including them in your United States for its pleasantly bitter, pep- Cut collard greens away from the stems during the Neolithic period, more than 8,000 they can be coated with your favorite spice 4 cups walnut halves and pieces
diet, you’ll be giving cooked greens a regular pery flavor. and center ribs, which should then be years ago. The California walnut industry mixture (see recipe below) and enjoyed as
discarded. Cut leaves into 2-inch strips In a medium saucepan, bring the sugar
place on the family table. began in the 1860s, and today accounts for 99 an appetizer or as a special salad topping.
and cook for up to 15 minutes in boiling and orange juice to a boil over medium-
In the store, choose greens that have good Collard Greens water. Drain in a colander, pressing out
percent of the commercial U.S. walnut supply (The experts at the California Walnut Board
high heat; boil for 1 minute. Remove
Photo © rj lerich 2005

green color—leaves shouldn’t be yellow or Collards are a cool-season green and rich excess liquid. Heat butter and olive oil in
and two-thirds of the world supply. offer a few additional recommendations at from heat and stir in orange extract
brown and stems should look freshly cut. At in vitamins and minerals. Large bunches a 12-inch skillet over medium-high heat. It’s a simple process to keep your own walnuts.org.) Raw, they can be added to and walnut halves and pieces; stir until
home, most greens can be stored for up to require long cooking, so look for ones with Stir in garlic, collards, and salt and pep- supply of walnuts fresh. If you’re going to green salads as well as fresh fruit salads or coating sets. Spread on a baking sheet
one week if gently wrapped in paper towels small leaves and stems that are not too thick. per, and sauté for about 5 minutes. Top use newly bought walnuts right away, place yogurt parfaits.They are often used in muf- to cool. Makes 4 cups, with an average
and refrigerated in a ventilated plastic bag. Collard greens have more of a cabbage-like with lemon juice and toss well. them in your refrigerator. If you’ll be stor- fins, cakes, breads, and cookies.Who doesn’t serving size of one-quarter cup.
Wash greens just before cooking by filling a flavor than other greens. ing them for a month or longer, the freezer love a warm-from-the-oven walnut and

SFM 12 real food winter 2008 www.sendiksmarket.com real food 13 SFM


Sendik’s Food Market Sendik’s Food Market
customer comments customer comments

customer notes
We love to hear from our customers—thank you for your support and Where in
patronage of our stores. Contact us any time at sendiksmarket.com.
the world
Superior Customer friendliest, mellowest, and most knowledge- employee named Katie Jo helped me—she For years I have heard people talk about going the extra mile While the intended use of our Sendik’s
Service able customer service oriented bunch I’ve was the most helpful, genuine person and Sendik’s and couldn’t figure out why they Just a quick note to say thank you for being shopping bags is to carry groceries,
I would just like to let you know what a encountered in years! gave me all of her time. I just wanted to let all spoke of it in the same way you would here. It’s great to walk into the store, to have we’ve heard there are many other great
wonderful experience I had shopping at —Deb, Hales Corners you know I appreciate it and will definitely talk about a rare wonderful jewel of a res- your friendly staff, and to be able to check uses—from toting items to the office,
your store. I have been telling people that if be back at your store. Good job! taurant that you find in some little corner of out with someone bagging groceries, and school, or even around the world! Here
they want to know what customer service is Super Selection —Greta the world. I thought they had all lost their sometimes, even offering to unload them in is one of our customers, David from
really like, they should stop in your store. I can’t tell you how excited we are to have minds, after all, it is just a grocery store. the car (unheard-of service nowadays). Greenfield, at a coffee plantation near
—Laurie, Germantown the new Sendik’s in town. I’ve been frus- Fashion Forward I love to cook, and not just macaroni and —Valorie, Mequon Matagalpa, Nicaragua.
trated for years with the lack of selection I had the pleasure of shopping at the new cheese. I do not hunt so my children and I
Mom, Apple Pie, and quality assurance we’ve had with other Sendik’s Food Market in Franklin. I have cook together for our bonding experiences. top-notch treats
and Sendik’s! stores in the area. It was a pleasure to be always enjoyed stopping at Sendik’s on the One day when I was pulling my hair out Thank you for coming to Franklin. I just
Thank you for coming to our side of town. able to walk into your beautiful new store north sides of town and now I am overjoyed trying to locate an ingredient that none of love your store. The Bakery is fantastic. I
Having grown up on the near south side, and find such a huge variety of brands in that the “Market” has come to Franklin. the stores in the West Bend area carried, a ordered a dinosaur birthday cake for my
I was used to going to the butcher, the each department. In particular, I’m a fan of Thank you so very much. friend suggested a trip to your Grafton store. son’s second birthday, and he was in awe
bakery, the green market…then I moved Newman’s Own products and your selec- While I have always marveled at the fresh My family spent about 45 minutes walking because it was so beautiful—and it tasted
to the southwest suburbs, and, for 25 years tion is the best I’ve seen. Keep stocking and and varied selections of products from milk through the store as if it was a museum.The great, too! The Meat and Seafood Depart-
have felt like a second-class citizen [due to I’ll keep buying! Thanks and welcome to and cheese to the best Meat and Floral manager came over and asked us if we were ment is great. Nowhere else can we get such
the] quality (or lack thereof) available to Germantown! Departments and everything in between, locating everything. He helped guide us to fresh lox. The produce department actually
shoppers in this area. —Garth, Germantown I must congratulate you on the wonderful a few of the ingredients that I haven’t been makes me want to eat healthy. And the wine
Your store has given me hope for the next staff at Sendiks. able to locate in years. He also took the time selection is out of this world. The best part
generation (cue flags and balloons, patriotic Employee Excellence This morning, a young lady by the name to tell us a short history of your corporation is that everyone is so genuinely friendly and
music). I actually enjoy grocery shopping I was in your store the other day and I just of Jamie assisted me in the Deli. Jamie was and the local store. It was just like a field trip. helpful. Thank you, again!
again, and better yet, so do my kids! wanted to praise one of your employees. cheerful and professional. She appeared to I’ve started bringing over friends and fam- —Jean, Franklin
Also, your employees are by far the nicest, I was in the Meat Department and an be well trained in “the knowledge of her ily just so they could experience the gem
product” and she was very generous in shar- that is your Grafton store. I just wanted to customer focus
ing that knowledge, often offering helpful take a few minutes to tell you how much I On Saturday, May 31, I made my first
suggestions in meeting my deli needs. Jamie appreciate your stores, your staff, and your trip to your store on 79th and Layton.
was very pleasant and took her time with management. It was the most delightful grocery shop-
me. She also offered me a sample of one —Tim, West Bend ping experience I have ever had, from the
of the cold cuts I ordered. This is the first carpeted aisles and the friendly, helpful
time that I have met Jamie, but her profes- Our First Choice staff to the quality of the fruits, vegetables,
sionalism and cheerfulness will certainly Just wanted to let you know how much my and more. Several staff members greeted
lead me to seek her out in the deli on my family and I love your new store. My wife me, saying, “Hello,” “How are you today?”
future visits. used to hate grocery shopping until your and “Are you finding everything okay?”
Thank you again for being here for us in store opened. Every time we come to your with a smile that was genuine. I also like
Franklin. My refrigerator is stocked with store, it’s a great experience. Your staff is the electronic check, which I have never Where in the world
healthy foods courtesy of Sendik’s. It was exceptional and friendly, the environment is experienced. I live in a large apartment have you seen a
better than buying Prada shoes—Sendik’s is very welcoming and the quality of the items building and I told everyone that I saw Sendik’s shopping bag?
always a good fit and always in fashion. in your Meats and Produce Departments is that day about your fantastic store. I will be The next time you’re in a faraway place
—Sharon, Franklin excellent. Sendik’s of Greenfield is now and back and I hope all my neighbors will take and spot a fellow Sendik’s shopper—or
Some of Germantown Sendik’s first will remain our market of choice. Thank advantage of your great store. Please keep you’re traveling yourself—snap a picture
customers check out out Aisle 11 with
Assistant Manager Carry.
Experience Sendik’s you and keep up the great work. up the good work. and send it to us at sendiksmarket.com
I want to thank you for your Sendik’s stores. —Neil, West Allis —Kathy, Greenfield ■ and click on “Where in the World.”

SFM 14 real food winter 2008 www.sendiksmarket.com real food 15 SFM


Sendik’s Food Market Sendik’s Food Market
customer comments customer comments

customer notes
We love to hear from our customers—thank you for your support and Where in
patronage of our stores. Contact us any time at sendiksmarket.com.
the world
Superior Customer friendliest, mellowest, and most knowledge- employee named Katie Jo helped me—she For years I have heard people talk about going the extra mile While the intended use of our Sendik’s
Service able customer service oriented bunch I’ve was the most helpful, genuine person and Sendik’s and couldn’t figure out why they Just a quick note to say thank you for being shopping bags is to carry groceries,
I would just like to let you know what a encountered in years! gave me all of her time. I just wanted to let all spoke of it in the same way you would here. It’s great to walk into the store, to have we’ve heard there are many other great
wonderful experience I had shopping at —Deb, Hales Corners you know I appreciate it and will definitely talk about a rare wonderful jewel of a res- your friendly staff, and to be able to check uses—from toting items to the office,
your store. I have been telling people that if be back at your store. Good job! taurant that you find in some little corner of out with someone bagging groceries, and school, or even around the world! Here
they want to know what customer service is Super Selection —Greta the world. I thought they had all lost their sometimes, even offering to unload them in is one of our customers, David from
really like, they should stop in your store. I can’t tell you how excited we are to have minds, after all, it is just a grocery store. the car (unheard-of service nowadays). Greenfield, at a coffee plantation near
—Laurie, Germantown the new Sendik’s in town. I’ve been frus- Fashion Forward I love to cook, and not just macaroni and —Valorie, Mequon Matagalpa, Nicaragua.
trated for years with the lack of selection I had the pleasure of shopping at the new cheese. I do not hunt so my children and I
Mom, Apple Pie, and quality assurance we’ve had with other Sendik’s Food Market in Franklin. I have cook together for our bonding experiences. top-notch treats
and Sendik’s! stores in the area. It was a pleasure to be always enjoyed stopping at Sendik’s on the One day when I was pulling my hair out Thank you for coming to Franklin. I just
Thank you for coming to our side of town. able to walk into your beautiful new store north sides of town and now I am overjoyed trying to locate an ingredient that none of love your store. The Bakery is fantastic. I
Having grown up on the near south side, and find such a huge variety of brands in that the “Market” has come to Franklin. the stores in the West Bend area carried, a ordered a dinosaur birthday cake for my
I was used to going to the butcher, the each department. In particular, I’m a fan of Thank you so very much. friend suggested a trip to your Grafton store. son’s second birthday, and he was in awe
bakery, the green market…then I moved Newman’s Own products and your selec- While I have always marveled at the fresh My family spent about 45 minutes walking because it was so beautiful—and it tasted
to the southwest suburbs, and, for 25 years tion is the best I’ve seen. Keep stocking and and varied selections of products from milk through the store as if it was a museum.The great, too! The Meat and Seafood Depart-
have felt like a second-class citizen [due to I’ll keep buying! Thanks and welcome to and cheese to the best Meat and Floral manager came over and asked us if we were ment is great. Nowhere else can we get such
the] quality (or lack thereof) available to Germantown! Departments and everything in between, locating everything. He helped guide us to fresh lox. The produce department actually
shoppers in this area. —Garth, Germantown I must congratulate you on the wonderful a few of the ingredients that I haven’t been makes me want to eat healthy. And the wine
Your store has given me hope for the next staff at Sendiks. able to locate in years. He also took the time selection is out of this world. The best part
generation (cue flags and balloons, patriotic Employee Excellence This morning, a young lady by the name to tell us a short history of your corporation is that everyone is so genuinely friendly and
music). I actually enjoy grocery shopping I was in your store the other day and I just of Jamie assisted me in the Deli. Jamie was and the local store. It was just like a field trip. helpful. Thank you, again!
again, and better yet, so do my kids! wanted to praise one of your employees. cheerful and professional. She appeared to I’ve started bringing over friends and fam- —Jean, Franklin
Also, your employees are by far the nicest, I was in the Meat Department and an be well trained in “the knowledge of her ily just so they could experience the gem
product” and she was very generous in shar- that is your Grafton store. I just wanted to customer focus
ing that knowledge, often offering helpful take a few minutes to tell you how much I On Saturday, May 31, I made my first
suggestions in meeting my deli needs. Jamie appreciate your stores, your staff, and your trip to your store on 79th and Layton.
was very pleasant and took her time with management. It was the most delightful grocery shop-
me. She also offered me a sample of one —Tim, West Bend ping experience I have ever had, from the
of the cold cuts I ordered. This is the first carpeted aisles and the friendly, helpful
time that I have met Jamie, but her profes- Our First Choice staff to the quality of the fruits, vegetables,
sionalism and cheerfulness will certainly Just wanted to let you know how much my and more. Several staff members greeted
lead me to seek her out in the deli on my family and I love your new store. My wife me, saying, “Hello,” “How are you today?”
future visits. used to hate grocery shopping until your and “Are you finding everything okay?”
Thank you again for being here for us in store opened. Every time we come to your with a smile that was genuine. I also like
Franklin. My refrigerator is stocked with store, it’s a great experience. Your staff is the electronic check, which I have never Where in the world
healthy foods courtesy of Sendik’s. It was exceptional and friendly, the environment is experienced. I live in a large apartment have you seen a
better than buying Prada shoes—Sendik’s is very welcoming and the quality of the items building and I told everyone that I saw Sendik’s shopping bag?
always a good fit and always in fashion. in your Meats and Produce Departments is that day about your fantastic store. I will be The next time you’re in a faraway place
—Sharon, Franklin excellent. Sendik’s of Greenfield is now and back and I hope all my neighbors will take and spot a fellow Sendik’s shopper—or
Some of Germantown Sendik’s first will remain our market of choice. Thank advantage of your great store. Please keep you’re traveling yourself—snap a picture
customers check out out Aisle 11 with
Assistant Manager Carry.
Experience Sendik’s you and keep up the great work. up the good work. and send it to us at sendiksmarket.com
I want to thank you for your Sendik’s stores. —Neil, West Allis —Kathy, Greenfield ■ and click on “Where in the World.”

SFM 14 real food winter 2008 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 Fund Research Center. The MACC Fund making a donation. Special events of every
Against Childhood Cancer, Inc., was also supports research at the University of size and description have provided “a good
created in 1976 following the tragic Wisconsin’s Paul P. Carbone Comprehen- time for a good cause” for 32 years. Regard-
diagnosis of leukemia in 2-year-old Brett sive Cancer Center where research will be less of the occasion, the MACC Fund affords
Doucette, the son of Karen and Eddie. The conducted on the MACC Fund Pediatric people of all ages a chance to provide a life-
colorful Bucks broadcaster’s family crisis laid Cancer Research Wing of the Wisconsin saving gift of hope to children with cancer
the foundation for an organization dedicated Interdisciplinary Medical Research Center and blood disorders and their families. ■
to helping children with cancer and blood beginning in 2009. Clinical, translational
disorders like sickle cell anemia and aplastic research is conducted in the MACC Fund
anemia. Brett, the MACC Fund’s “first success Center for Cancer and Blood Disorders at Upcoming Programs
story,” is married and living in Arizona. Children’s Hospital of Wisconsin. and Events
Since its beginnings on the floor of the Behind all of this research is an unwavering TODAY’S TMJ4 MACC*Star
Milwaukee Arena on Dec. 10, 1976, during desire to provide hope to a child. Going to at Quality Candy Stores and Buddy
the retirement ceremony for Jon McGlock- kindergarten, enjoying high school prom, Squirrel Nut Shoppes.
lin’s number 14 jersey, the MACC Fund has voting, attending college, and getting married Throughout December
contributed $33 million to research (with are things many people take for granted. For Candy Cane Lane in West Allis
long-term commitments taking that total to a child diagnosed with cancer, each is cause celebrating 25 years of “Sharing
$39 million). During this time, the overall for celebration of the highest proportion. Christmas.”
cure rate for childhood cancer has risen None are routine. The people who have December 3, 11:30 a.m.
from 20 percent to 80 percent. Those are supported the MACC Fund throughout the The annual TODAY’S TMJ4 Sports
not just impressive statistics—they represent past 32 years have all played a role in these Auction 4 MACC
the lives of children. celebrations, even though they may never
February 9
The primary beneficiary of MACC Fund have known the individual participants.
Carbo-loading Sunday, Milwaukee Ale
support is the Midwest Children’s Cancer Supporting the MACC Fund is as easy as House’s Brewfest in the historic Third
Center, which is a collaborative effort of the riding a bike, hitting a golf ball, attending a Ward and Women for MACC’s Pasta
Medical College of Wisconsin and Children’s fashion show, watching a basketball game or Fest at Serb Hall on Milwaukee’s
Hospital of Wisconsin. Research is conducted a televised auction, volunteering, sponsoring south side.
in the Medical College’s six-story MACC an event, being an event participant, or simply 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.
Visit www.maccfund.org or call
414-456-5830 for more information or
Lance Armstrong leads 3,300 riders in the Trek 100 Ride for Hope to benefit MACC. to make a donation.

SFM 16 real food winter 2008

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