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real food summer 2007

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summer 2007

38
recipes for
easy living
volume 3 number 2

Peachy Desserts | Simple Salads

Sizzling Steaks | Make-Ahead Picnic
Greek Grilling | Seafood Surprises
 Sendik’s Food Market
welcome

Summer’s Here!
S
Open 7 a.m. – 9 p.m. daily ometimes it feels like
summer will never
arrive—but now that
Whitefish Bay it’s here, we look forward to all
500 E. Silver Spring Dr. of the sights, sounds, smells, and
Whitefish Bay, WI 53217 tastes this season has to offer.
(414) 962-9525 At Sendik’s, we love this time
of year. To us, it means fresh
Mequon fruits and vegetables supplied
10930 N. Port Washington Rd. by local farmers and outdoor
Mequon, WI 53092 entertaining and barbecues. In The Balistreris from left to right:
(262) 241-9525 this issue, there are a number of Nick, Patrick, Ted Sr.,
Margaret (Balistreri) Harris, and Ted.
great articles to help you pick
Wauwatosa the best summer fruit and plan your meals. column.We can’t wait to meet and serve the
8616 W. North Ave. Have you ever wondered how to select customers in these two great communities.
Wauwatosa, WI 53226 the best summer fruit? Learn from Sendik’s When the days get hot and dry and
(414) 456-9525 experts, Ted and Patty Balistreri, who have you’re entertaining outdoors, look to our
many combined years of produce picking wine guys to help quench your thirst. Sen-
Grafton experience. On the next page, learn how to dik’s wine and spirits director, Marc Good-
2195 1st Ave. tell when a melon is ripe, how to pick the man, shares some favorite “Summer Sippers”
Grafton, WI 53024 best berries, and how to tell if a peach is in the wine column this issue. Plus, our own
(262) 376-9525 sweet and juicy. Of course, we take care of all Chef Cal gives away some of his best secrets
of that for you by only carrying the freshest to a great barbecue. As he would say, don’t
and best tasting produce available! be afraid to add a little spice.” See “Cooking
Our staff dietitian, Colleen Kristbaum, with Chef Cal” to do just that.
discusses the many health benefits of sum- Get the real story of how Sendik’s got its
mer fruit in her column this issue.They are a name in an article by our “cart ranger”Tom
powerhouse of nutrition, providing numer- Taylor on the “Store Lore” page. Also, as we
ous vitamins, minerals, and antioxidants. have said in previous issues, it is the people
One of the reasons we love summer is that make Sendik’s. For years, Sendik’s chef,
the great outdoor events, and we’re a proud Maria Ardellini, has been creating amazing
sponsor of the Summer Sounds @ Cedar homemade dishes in our Whitefish Bay deli.
Creek Park. This year’s artists include Willy Known for her tomato sauce, muffins, and
Porter, Pat McCurdy, the Five Card Studs, banana bread, Maria is a treasure. Learn
Honey Dogs, Stealin’ Strings, and The Invad- more about the little woman in the kitchen
www.sendiksmarket.com
ers. The ten FREE shows are Friday nights in this issue’s “Meet the Staff.”
June 22–August 24, 6:30-9pm. at Cedar For kids summer means freedom and fun,
Creek Park in downtown Cedarburg. More but if something unforeseen should happen
information: www.summersounds.net. it is nice to know we have one of the best
Sendik’s is also the proud sponsor of the hospitals in the country in Children’s Hos-
Sounds of Summer concert in Whitefish pital.We are proud Children’s Hospital is our
Bay. For half the day, the street (Silver Spring charitable partner this issue of Real Food. As
Drive) in front of the Whitefish Bay Sendik’s with past issues, $1 of every purchase of this
Did closes for a lively evening of entertainment. magazine will be donated to our charitable
you Don’t miss this year’s concert on Saturday, partner in support of their programs.
Know? August 18 from 5-10 p.m.! There is much to look forward to this
Summer also marks a time of construc- summer, and we are ready to help you and
tion in Wisconsin and we’re at it again. We your family make the most of this season.
Reuse your Sendik’s quality paper have recently announced the pending open- Thanks for choosing Sendik’s!
or plastic shopping bag and receive ing of two new stores in Franklin and Elm
a 5¢ discount for every bag. Grove—learn more in our “Development” —The Balistreri Family

www.sendiksmarket.com real food  SFM

Sendik’s Food Market
produce row
M
any of us remember the good
old days when the beginning
of summer signaled a wonder-
ful array of summer fruit. Today we are
fortunate to be able to enjoy most fruits
throughout the year, but knowing how to
identify fruit when it’s at its peak is impor-
tant. Here are some suggestions.
Berries, such as blueberries, strawberries,
raspberries, and blackberries come from all
over the world as well as from local growers.
It is difficult to tell the sugar content of ber-
ries without tasting. However, if they have a
nice full color, they should be good. Beware
of strawberries with white around the stem,
because they most likely were picked too early
and will not be sweet. A little honey, sugar, or
yogurt on top of tart berries usually solves that
problem. Also serving a bowl of sour cream
that has been sweetened with brown sugar
will add interest to all fruit platters.
Stone fruit, such as plums, nectarines,
cherries, apricots, and peaches are popular
SFM  real food summer 2007
Sweet Summit
Selecting summer fruit at its peak
brings you the height of flavor.
By Ted Sr. and Patty Balistreri
summer fruit. Again look for color, as in
a nice blush on nectarines, apricots, and
peaches. A nice smooth texture in most
stone fruit is a good sign. Beware of shiny
nectarines, since they will be sour. For
juicy, sweet nectarines, look for those with
a satin finish. In choosing stone fruit be
sure there is a slight softness when you
hold it.This indicates it is partially ripe and
will continue to ripen on your counter.
Do not refrigerate unless it is very ripe
and in danger of spoiling. Don’t forget to
add stone fruit to your fruit salads. What
could be more beautiful and delicious than
a ripe, juicy peach or nectarine included
in a bowl of fruit?
Grapes are a must for summer picnics,
lunches, fruit salads, or snacks. Red seedless
should be hard and crisp. Green seedless are
sweet when they have a slight amber color.
There are many kinds of seeded grapes,
such as Red Globe, Tokay, and Rebier, but
they are discriminated against because of
Handled with Care
Look for the WESPAK label — A sure sign the fruit was gently packed and shipped fresh to you.
With its roots firmly planted in the Central California farming community,
WESPAK is committed to providing the highest quality farm-fresh fruit to the world.
Enjoy Peaches, Plums, Nectarines, Apricots, Pluots and Grapes.
GROWER/PACKER/SHIPPER SPECIALIZING IN PREMIUM AND FLAVORFUL CALIFORNIA FRUIT
their seeds. If you don’t mind seeds, these
are generally delicious, and each kind has
its own distinct flavor.
Melons, such as honeydew, cantaloupe,
and watermelon can be touchy. The best
way to choose one is also to look at its
texture and color. A cantaloupe that is yel-
low or gold color is usually ripe and sweet.
Often you will see people in grocery stores
shaking a cantaloupe. If you hear something
while shaking a melon, it means there is liq-
uid in the center, which does not necessarily
mean that it is good. Honeydew and water-
melon are difficult. Look for honeydew
with a slight give to the skin.The quality of
a watermelon can be determined by tapping
it; if it pings, it should be good.
If you get tired of trying to decide
whether your ping is the right one, ask
one of the produce experts in any of the
Sendik’s stores. They are happy to give you
the personal attention you need in selecting
melons or any other fruit. ■
Sendik’s Food Market
produce row
M
any of us remember the good
old days when the beginning
of summer signaled a wonder-
ful array of summer fruit. Today we are
fortunate to be able to enjoy most fruits
throughout the year, but knowing how to
identify fruit when it’s at its peak is impor-
tant. Here are some suggestions.
Berries, such as blueberries, strawberries,
raspberries, and blackberries come from all
over the world as well as from local growers.
It is difficult to tell the sugar content of ber-
ries without tasting. However, if they have a
nice full color, they should be good. Beware
of strawberries with white around the stem,
because they most likely were picked too early
and will not be sweet. A little honey, sugar, or
yogurt on top of tart berries usually solves that
problem. Also serving a bowl of sour cream
that has been sweetened with brown sugar
will add interest to all fruit platters.
Stone fruit, such as plums, nectarines,
cherries, apricots, and peaches are popular
SFM  real food summer 2007
Sweet Summit
Selecting summer fruit at its peak
brings you the height of flavor.
By Ted Sr. and Patty Balistreri
summer fruit. Again look for color, as in
a nice blush on nectarines, apricots, and
peaches. A nice smooth texture in most
stone fruit is a good sign. Beware of shiny
nectarines, since they will be sour. For
juicy, sweet nectarines, look for those with
a satin finish. In choosing stone fruit be
sure there is a slight softness when you
hold it.This indicates it is partially ripe and
will continue to ripen on your counter.
Do not refrigerate unless it is very ripe
and in danger of spoiling. Don’t forget to
add stone fruit to your fruit salads. What
could be more beautiful and delicious than
a ripe, juicy peach or nectarine included
in a bowl of fruit?
Grapes are a must for summer picnics,
lunches, fruit salads, or snacks. Red seedless
should be hard and crisp. Green seedless are
sweet when they have a slight amber color.
There are many kinds of seeded grapes,
such as Red Globe, Tokay, and Rebier, but
they are discriminated against because of
Handled with Care
Look for the WESPAK label — A sure sign the fruit was gently packed and shipped fresh to you.
With its roots firmly planted in the Central California farming community,
WESPAK is committed to providing the highest quality farm-fresh fruit to the world.
Enjoy Peaches, Plums, Nectarines, Apricots, Pluots and Grapes.
GROWER/PACKER/SHIPPER SPECIALIZING IN PREMIUM AND FLAVORFUL CALIFORNIA FRUIT
their seeds. If you don’t mind seeds, these
are generally delicious, and each kind has
its own distinct flavor.
Melons, such as honeydew, cantaloupe,
and watermelon can be touchy. The best
way to choose one is also to look at its
texture and color. A cantaloupe that is yel-
low or gold color is usually ripe and sweet.
Often you will see people in grocery stores
shaking a cantaloupe. If you hear something
while shaking a melon, it means there is liq-
uid in the center, which does not necessarily
mean that it is good. Honeydew and water-
melon are difficult. Look for honeydew
with a slight give to the skin.The quality of
a watermelon can be determined by tapping
it; if it pings, it should be good.
If you get tired of trying to decide
whether your ping is the right one, ask
one of the produce experts in any of the
Sendik’s stores. They are happy to give you
the personal attention you need in selecting
melons or any other fruit. ■
Sendik’s Food Market
dietitian’s corner
Summer Fruits
A Nutritional Powerhouse?
BY Colleen Kristbaum, MS, RD, CD
Sendik’s Staff Dietitian
A
s summer approaches, our thoughts
and our taste buds turn to berries,
peaches, nectarines, apricots, and
plums—and rightfully so, as the warmer
months are the peak harvest for these fruits.
They can be eaten raw or made into our
favorite snacks and desserts.And since they are
naturally sweet, it doesn’t take much to make
them into a tasty, and yes, healthy treat.
Berries are a good source of vitamins and
some minerals, and are low in calories. But
berries offer additional health benefits as
well—they are among the fruits highest in
antioxidant content and an excellent source
of several phytochemicals.
What are antioxidants and
phytochemicals?
What do they do for us?
Vitamin C, along with Vitamin E,Vitamin A
(as beta carotene), and Selenium, are pow-
erful antioxidants. Antioxidants neutralize
highly reactive molecules called free radicals
that could possibly damage body cells in
ways that initiate heart disease, cancer devel-
opment, and age-related eye damage.
Phytochemicals are natural protective
compounds that also
may help to prevent
diseases, including
cancer and heart
disease, and
SFM  real food summer 2007
perhaps even help to treat some disorders.
Some experts argue that much of the anti-
oxidant power of fruits and vegetables comes
not from the classic antioxidant vitamins, but
from phytochemicals.
Some phytochemicals
found in berries:
• Anthocyanins (Gives many berries their
red color.) May inhibit growth of lung,
colon, and leukemia cancer cells.
• Ellagic Acid (In virtually all berries.) May
be involved in the prevention of cancer
development.
• Pterostilbene (Blueberries are an
excellent source of this phytochemical.)
May decrease development of both
cancer and heart disease.
• Lutein (Blueberries and raspberries are
good sources, but found in all berries.)
Important for healthy vision.
Stone fruits are also a good source of
vitamins and some minerals. They provide
Vitamin C and Vitamin A—both of which
are powerful antioxidants.
Some potential benefits of anti-
oxidants found in stone fruits:
• Vitamin C (Found in all stone fruits.)
May help to maintain the flexibility of
blood vessels, therefore benefiting
blood pressure. May boost immune
response to cold and/or flu.
• Vitamin A (Found in all
stone fruits, especially
apricots and nectarines.) May promote
healthy eyes. May promote healthy
skin. May boost immune response to
cold and/or flu.
Minerals found in stone fruits include
potassium, calcium, iron, magnesium, and
some folate—and don’t forget fiber! All of
these nutrients are vital to good health.
Adding these luscious fruits to your diet
is easy. Combine them with other healthy
foods such as yogurt and low-fat granola;
try a mixture with a dab of whipped cream
(low-fat preferred) and heart-healthy nuts;
or just have fresh berries or stone fruits
with a whole grain muffin or bread spread
with low-fat cream cheese or trans-fat free
margarine. Another option is to add them
as a baking ingredient.
So, are these fruits super foods? Nutritional
powerhouses? Further research on the differ-
ent phytochemicals is currently being con-
ducted to validate the findings of past studies.
We already know that berries and stone fruits
provide us with nutrients that are needed to
maintain good health. The additional health
benefits that may be coming from the anti-
oxidants and phytochemicals are simply the
“icing on the cake” so to speak.
Here is some good advice: Continue to
eat a variety of foods in moderation, such
as whole grains, all fruits and vegetables, and
legumes—all of which contain different phy-
tochemicals. Studies have shown that these
phytochemicals work together and provide
health benefits in ways greater than would be
expected from looking at them individually.
Warm weather helps bring about a plethora
of fresh fruits, so go ahead and eat them for
their great taste—and let their powerful nutri-
ents go to work to help keep you healthy. ■
Information adapted from the American Institute
for Cancer Research.
Summer Sippers
By Marc Goodman
Director, Sendik’s Wine and Spirits Department
W
hite wines from around the
world have seen a recent shift to
a more fruit forward, lively, and
youthful style. These young, zesty whites
are great on the patio or at Jazz in the
Park—and they can be perfect matches to
many of our summer meals. Though many
might argue that the following wines are
never “out of season,” I think that they
especially shine this time of year.
Unoaked Chardonnay
It seems that only a few years ago we were
all drinking big, buttery, and toasty Char-
donnay. Over the past few years more Char-
donnays labeled “unoaked” or “unwooded”
have appeared, which indicates the wine
has been primarily aged in stainless steel,
giving it a lighter flavor. And this style
knows no geographical boundaries. Here
are some to try:
Puaitti (Italy) This leading, pure unoaked
style may have been created byVittorio Puiat-
ti in the 1980s, and is now the most popular
Italian white wine making style—100% stain-
less steel! It’s light, elegant, and ethereal.
Kim Crawford (New Zealand) A bench-
mark for this style in New Zealand—won-
derful fruit intensity and balance. Nectarine,
pineapple, pear, grapefruit, and hazelnut
aromas with a hint of honey. The palate is
rich and full, with tropical fruit characters.
Chehalem “Inox” (Oregon) A classic
nose of peaches and pear with flavors that
are bright, and as I like to say,“screaming”—a
wine so pure it demands attention. A “one
of a kind” in our minds, this boasts pierc-
ing freshness while maintaining the balance
associated with world-class Chardonnays.
Sauvignon Blanc
Coopers Creek (New Zealand) New Zea-
land Sauvignon Blanc is more popular
than ever, and for good reason. Some of
the best come from here and maintain a
style the rest of the world tries to emulate.
Tropical flavors dominate with a distinctive
pink grapefruit quality. This wine is Marl-
borough Sauvignon Blanc at full throttle!
Masses of passion fruit and nectarine along
with herbal nuances and racy acidity. All
this and affordable!
Shaw Smith (Adelaide Hills, Australia)
Unoaked to maximize its fresh varietal char-
acter and overall tangy, zippy flavors, this is a
“wow” wine for its ethereal elegance. One
of Australia’s best Sauvignon Blancs.
Casa Silva (Chile) Chile has been right
on the heels of New Zealand the past cou-
ple years and continues to wow us without
stressing our wallets. Casa Silva is Chile’s
oldest family-owned winery and offers two
great bottlings:
• Sauvignon Blanc Reserve is very expressive
and elegant. Firm but balanced acidity, ripe
fruits with a hint of grapefruit, and apricot.
• Sauvignon Gris, a rare relative of Sauvignon
Blanc, has explosive aromas and flavors of
freshly squeezed citrus. Pairs well with mild
and lightly flavored fish.
Other Great Summer Sippers
Hugues Beaulieu, Picpoul de Pinet
(Coteaux du Languedoc, France) Fresh and
crisp, with citrus, apple, and Asian pear
flavors.Well-balanced and structured with
hints of spice on the finish. Fine match
for shellfish.
Domaine Lafage, Côte d’Est (Rous-
sillon, France ) Aromas of peach and apricot
and similar crisp clean flavors have made
this one of our best sellers the past two
summers. Enjoy this bargain with a wide
range of foods.
Bott-Geyl Pinot d’Alsace (France)
35% Pinot Blanc, 40% Pinot Auxerrois,
www.sendiksmarket.com real food  SFM
Sendik’s Food Market
wine shop
15% Pinot Gris, 10% Pinot Noir. Layers of
buttered mango, peaches, flowers, and citrus
linger with a kiss of sweetness.
Chehalem Pinot Gris (Oregon) Dis-
plays a myriad of flavors while being very
dry. Pairs with dishes from vegetarian and
shellfish to sausages, pork, or poultry and
even hotly spiced Thai curries or earthy
Indian curries.
Loimer “Lois” Grüner Veltliner
(Austria) It’s rare we can drink something
as trendy and affordable as this lovely
white. Light flavors of green apple, lemon-
lime, with hints of white pepper, and the
finish is tart, dry, and refreshing. Great with
spicy greens.
KWV Steen (South Africa) 100% Chenin
Blanc, and if that’s not all that important to
you, it’s a great everyday value! Zippy with
flavors of green apple and lime with just a
touch of mellony sweetness on the finish, it’s
great for warm afternoons on the patio.
Val di Sil Godello “Montenova”
(Spain) One of the most exciting new
wines we have to offer this year! Racy but
has a good mouth presence and flavors of
white peaches that turn rich and nutty on
the finish. ■
Sendik’s Food Market
dietitian’s corner
Summer Fruits
A Nutritional Powerhouse?
BY Colleen Kristbaum, MS, RD, CD
Sendik’s Staff Dietitian
A
s summer approaches, our thoughts
and our taste buds turn to berries,
peaches, nectarines, apricots, and
plums—and rightfully so, as the warmer
months are the peak harvest for these fruits.
They can be eaten raw or made into our
favorite snacks and desserts.And since they are
naturally sweet, it doesn’t take much to make
them into a tasty, and yes, healthy treat.
Berries are a good source of vitamins and
some minerals, and are low in calories. But
berries offer additional health benefits as
well—they are among the fruits highest in
antioxidant content and an excellent source
of several phytochemicals.
What are antioxidants and
phytochemicals?
What do they do for us?
Vitamin C, along with Vitamin E,Vitamin A
(as beta carotene), and Selenium, are pow-
erful antioxidants. Antioxidants neutralize
highly reactive molecules called free radicals
that could possibly damage body cells in
ways that initiate heart disease, cancer devel-
opment, and age-related eye damage.
Phytochemicals are natural protective
compounds that also
may help to prevent
diseases, including
cancer and heart
disease, and
SFM  real food summer 2007
perhaps even help to treat some disorders.
Some experts argue that much of the anti-
oxidant power of fruits and vegetables comes
not from the classic antioxidant vitamins, but
from phytochemicals.
Some phytochemicals
found in berries:
• Anthocyanins (Gives many berries their
red color.) May inhibit growth of lung,
colon, and leukemia cancer cells.
• Ellagic Acid (In virtually all berries.) May
be involved in the prevention of cancer
development.
• Pterostilbene (Blueberries are an
excellent source of this phytochemical.)
May decrease development of both
cancer and heart disease.
• Lutein (Blueberries and raspberries are
good sources, but found in all berries.)
Important for healthy vision.
Stone fruits are also a good source of
vitamins and some minerals. They provide
Vitamin C and Vitamin A—both of which
are powerful antioxidants.
Some potential benefits of anti-
oxidants found in stone fruits:
• Vitamin C (Found in all stone fruits.)
May help to maintain the flexibility of
blood vessels, therefore benefiting
blood pressure. May boost immune
response to cold and/or flu.
• Vitamin A (Found in all
stone fruits, especially
apricots and nectarines.) May promote
healthy eyes. May promote healthy
skin. May boost immune response to
cold and/or flu.
Minerals found in stone fruits include
potassium, calcium, iron, magnesium, and
some folate—and don’t forget fiber! All of
these nutrients are vital to good health.
Adding these luscious fruits to your diet
is easy. Combine them with other healthy
foods such as yogurt and low-fat granola;
try a mixture with a dab of whipped cream
(low-fat preferred) and heart-healthy nuts;
or just have fresh berries or stone fruits
with a whole grain muffin or bread spread
with low-fat cream cheese or trans-fat free
margarine. Another option is to add them
as a baking ingredient.
So, are these fruits super foods? Nutritional
powerhouses? Further research on the differ-
ent phytochemicals is currently being con-
ducted to validate the findings of past studies.
We already know that berries and stone fruits
provide us with nutrients that are needed to
maintain good health. The additional health
benefits that may be coming from the anti-
oxidants and phytochemicals are simply the
“icing on the cake” so to speak.
Here is some good advice: Continue to
eat a variety of foods in moderation, such
as whole grains, all fruits and vegetables, and
legumes—all of which contain different phy-
tochemicals. Studies have shown that these
phytochemicals work together and provide
health benefits in ways greater than would be
expected from looking at them individually.
Warm weather helps bring about a plethora
of fresh fruits, so go ahead and eat them for
their great taste—and let their powerful nutri-
ents go to work to help keep you healthy. ■
Information adapted from the American Institute
for Cancer Research.
Summer Sippers
By Marc Goodman
Director, Sendik’s Wine and Spirits Department
W
hite wines from around the
world have seen a recent shift to
a more fruit forward, lively, and
youthful style. These young, zesty whites
are great on the patio or at Jazz in the
Park—and they can be perfect matches to
many of our summer meals. Though many
might argue that the following wines are
never “out of season,” I think that they
especially shine this time of year.
Unoaked Chardonnay
It seems that only a few years ago we were
all drinking big, buttery, and toasty Char-
donnay. Over the past few years more Char-
donnays labeled “unoaked” or “unwooded”
have appeared, which indicates the wine
has been primarily aged in stainless steel,
giving it a lighter flavor. And this style
knows no geographical boundaries. Here
are some to try:
Puaitti (Italy) This leading, pure unoaked
style may have been created byVittorio Puiat-
ti in the 1980s, and is now the most popular
Italian white wine making style—100% stain-
less steel! It’s light, elegant, and ethereal.
Kim Crawford (New Zealand) A bench-
mark for this style in New Zealand—won-
derful fruit intensity and balance. Nectarine,
pineapple, pear, grapefruit, and hazelnut
aromas with a hint of honey. The palate is
rich and full, with tropical fruit characters.
Chehalem “Inox” (Oregon) A classic
nose of peaches and pear with flavors that
are bright, and as I like to say,“screaming”—a
wine so pure it demands attention. A “one
of a kind” in our minds, this boasts pierc-
ing freshness while maintaining the balance
associated with world-class Chardonnays.
Sauvignon Blanc
Coopers Creek (New Zealand) New Zea-
land Sauvignon Blanc is more popular
than ever, and for good reason. Some of
the best come from here and maintain a
style the rest of the world tries to emulate.
Tropical flavors dominate with a distinctive
pink grapefruit quality. This wine is Marl-
borough Sauvignon Blanc at full throttle!
Masses of passion fruit and nectarine along
with herbal nuances and racy acidity. All
this and affordable!
Shaw Smith (Adelaide Hills, Australia)
Unoaked to maximize its fresh varietal char-
acter and overall tangy, zippy flavors, this is a
“wow” wine for its ethereal elegance. One
of Australia’s best Sauvignon Blancs.
Casa Silva (Chile) Chile has been right
on the heels of New Zealand the past cou-
ple years and continues to wow us without
stressing our wallets. Casa Silva is Chile’s
oldest family-owned winery and offers two
great bottlings:
• Sauvignon Blanc Reserve is very expressive
and elegant. Firm but balanced acidity, ripe
fruits with a hint of grapefruit, and apricot.
• Sauvignon Gris, a rare relative of Sauvignon
Blanc, has explosive aromas and flavors of
freshly squeezed citrus. Pairs well with mild
and lightly flavored fish.
Other Great Summer Sippers
Hugues Beaulieu, Picpoul de Pinet
(Coteaux du Languedoc, France) Fresh and
crisp, with citrus, apple, and Asian pear
flavors.Well-balanced and structured with
hints of spice on the finish. Fine match
for shellfish.
Domaine Lafage, Côte d’Est (Rous-
sillon, France ) Aromas of peach and apricot
and similar crisp clean flavors have made
this one of our best sellers the past two
summers. Enjoy this bargain with a wide
range of foods.
Bott-Geyl Pinot d’Alsace (France)
35% Pinot Blanc, 40% Pinot Auxerrois,
www.sendiksmarket.com real food  SFM
Sendik’s Food Market
wine shop
15% Pinot Gris, 10% Pinot Noir. Layers of
buttered mango, peaches, flowers, and citrus
linger with a kiss of sweetness.
Chehalem Pinot Gris (Oregon) Dis-
plays a myriad of flavors while being very
dry. Pairs with dishes from vegetarian and
shellfish to sausages, pork, or poultry and
even hotly spiced Thai curries or earthy
Indian curries.
Loimer “Lois” Grüner Veltliner
(Austria) It’s rare we can drink something
as trendy and affordable as this lovely
white. Light flavors of green apple, lemon-
lime, with hints of white pepper, and the
finish is tart, dry, and refreshing. Great with
spicy greens.
KWV Steen (South Africa) 100% Chenin
Blanc, and if that’s not all that important to
you, it’s a great everyday value! Zippy with
flavors of green apple and lime with just a
touch of mellony sweetness on the finish, it’s
great for warm afternoons on the patio.
Val di Sil Godello “Montenova”
(Spain) One of the most exciting new
wines we have to offer this year! Racy but
has a good mouth presence and flavors of
white peaches that turn rich and nutty on
the finish. ■
Sendik’s Food Market
meet the staff
Delights
Longtime associate Maria Ardellini’s cooking can make any day special.
Y
ou may never have seen Maria
Ardellini in the Whitefish Bay
deli—because she is a small woman
you probably didn’t notice her below the
deli case. But chances are you have tasted
some or all of Maria’s specialties. After all,
Maria has been working at Sendik’s since
Ted Balistreri Sr. hired her in 1973. After 34
years of service, Maria has done it all. She
started in the basement cutting fruit when
Sendik’s was simply a fruit and vegetable
market. Maria remembers when the wall
between the old A&P and the market came
down.That was just the beginning of many
expansions and changes that Maria has wit-
SFM  real food summer 2007
Sendik’s Food Market
store lore
What’s in a
in the Deli
Name?
The legend, the story, and the name behind Sendik’s.
by Margaret Harris By Tom Taylor
nessed. She remembers with affection Ted’s ingredients. Keeping it simple and using prospect of the commission he would The whole incident was the source of
dad, Tom Balistreri, especially since they fresh quality ingredients and few spices is a receive on the sale. The stage was now much excitement in the close-knit Italian
were both Italian immigrants. Maria came trademark of Maria’s cooking. set for a minor miscommunication community.And the neighbors laughed along
from Abruzzo, Italy in 1950, first settling in While Maria enjoys cooking a wide vari- that would become the stuff of local with George, or should I say “Mr. Sendik,”
Canada and then moving to Milwaukee. She ety of food, she is most appreciated for her legend—a legend that still has people at the new identity he had acquired as the
learned how to cook by helping her mother wonderful baking skills.You will find deli- talking today, more than eighty result of a simple miscommunication.
and grandmother in the kitchen. cious muffins, scones, biscotti, and banana years later.
Maria says,“I loved to cook ever breads in the bakery at Whitefish Bay. At The Balistreri family had been
since I was little. I used to make Christmas, she creates many different kinds selling fruits and vegetables on
fresh pasta standing on a bench of traditional Italian cookies—she uses her Milwaukee’s east side for several
so I could reach the table.When own recipes as well as those of her mother years at this point when George
I kneaded the dough I used to and grandmother. One of the things Maria ci rc a 19 39 . Balistreri decided to purchase a
Shorewood
fall off of the bench.” remembers well about Tom Balistreri Sr. od Market in new stove. He called the appli-
Sendik’s Fo
Maria says she has liked every was how he liked to snitch her cookies. ance store, perhaps Sears on North
department she’s Even though Avenue, to place the order. Having
I
worked in, but he had diabe- t was sometime in the 1920s.A man who selected the particular stove he wanted
the deli is truly
“I loved to cook ever tes, he couldn’t spoke with a heavy Sicilian accent was in it was time to complete the order and
her home. In fact, since I was little. I used resist Mar ia’s the process of ordering a new stove for arrange for delivery. It is at this crucial
whenever the to make fresh pasta creations. She his home on Milwaukee’s east side.An eager moment in history that the name the
Balistreri fam-
ily wants some-
standing on a bench so would tell him
to stop and he
salesman diligently takes the information for Balistreri family would give their
the order over a scratchy tunnel-sounding thriving business was created com-
thing special for I could reach the table.” would tell her phone connection. Both men were excit- pletely by accident. Grand opening
of Whitefish Ba
y location, 1949
lunch they call that she was just ed—one at receiving a brand new stove, The salesman, in a hurry to com- .
Maria. Fresh rapini with pasta like his wife. After so many years, Maria is the other at the plete the order, and having obtained the
is one of “the boys’” favorites, like a part of the family and many times is delivery address, now asked George for his Around this time the Balistreris were pre-
notes Maria. When asked for treated like one. She decides exactly what name. At this point George said to the sales- paring to open their first store, and after a lot
the recipe, she shakes her head. she wants to make and chooses the times man, in broken English, “send it,” meaning of discussion, they chose to name it Sendik’s.
“I don’t have recipes; I keep it and days that she will work. Kevin Kelly, “send it to me.” The salesman hears “Sen- And so the Balistreri tradition of providing the
all up here,” she says as she taps a longtime friend and store manager, says, dik” and writes the name on the order. best quality, the best customer service, and the
her head. “The way it feels in “Every time Maria makes fried eggplant, Several days later when the stove was best value would continue and grow over the
my hand is how I tell if it’s right.” Maria has it’s like my birthday.” I think that many of delivered, neighbors were amused when years under the Sendik’s banner.
more than two hundred cookbooks in her Maria’s coworkers and customers will tell the delivery driver asked where Mr. Sendik One question customers frequently ask
personal library. She reads cookbooks like you that just the smell of Maria’s cooking lived. They all knew who he was looking me as they share stories about shopping at
other people read mystery novels, flagging can make any day special. for—after all, receiving a new stove in Sendik’s over the years is, “what’s the real
recipes to reference something new she Maria says,“I still love my job. That’s why those days was a very big deal, and all the story of how the store got its name?” I’m
wants to make. If she doesn’t like all of the I didn’t want to go no place else.” We are neighbors knew that George was expect- always amazed that the name, the legend,
ingredients in a recipe, she changes them all happy that she does and hope she will ing one. So the neighbors told the delivery and the story are still something people
to suit her needs. Maria’s biggest complaint continue to enjoy Sendik’s for many years driver that the address was correct, and “Mr. love to talk about—and we’re happy to do
about today’s modern recipes is their many to come. ■ Sendik’s” stove was delivered. just that. ■
Whitefish Ba
y grand open
ing.
www.sendiksmarket.com real food  SFM
Sendik’s Food Market
meet the staff
Delights
Longtime associate Maria Ardellini’s cooking can make any day special.
Y
ou may never have seen Maria
Ardellini in the Whitefish Bay
deli—because she is a small woman
you probably didn’t notice her below the
deli case. But chances are you have tasted
some or all of Maria’s specialties. After all,
Maria has been working at Sendik’s since
Ted Balistreri Sr. hired her in 1973. After 34
years of service, Maria has done it all. She
started in the basement cutting fruit when
Sendik’s was simply a fruit and vegetable
market. Maria remembers when the wall
between the old A&P and the market came
down.That was just the beginning of many
expansions and changes that Maria has wit-
SFM  real food summer 2007
Sendik’s Food Market
store lore
What’s in a
in the Deli
Name?
The legend, the story, and the name behind Sendik’s.
by Margaret Harris By Tom Taylor
nessed. She remembers with affection Ted’s ingredients. Keeping it simple and using prospect of the commission he would The whole incident was the source of
dad, Tom Balistreri, especially since they fresh quality ingredients and few spices is a receive on the sale. The stage was now much excitement in the close-knit Italian
were both Italian immigrants. Maria came trademark of Maria’s cooking. set for a minor miscommunication community.And the neighbors laughed along
from Abruzzo, Italy in 1950, first settling in While Maria enjoys cooking a wide vari- that would become the stuff of local with George, or should I say “Mr. Sendik,”
Canada and then moving to Milwaukee. She ety of food, she is most appreciated for her legend—a legend that still has people at the new identity he had acquired as the
learned how to cook by helping her mother wonderful baking skills.You will find deli- talking today, more than eighty result of a simple miscommunication.
and grandmother in the kitchen. cious muffins, scones, biscotti, and banana years later.
Maria says,“I loved to cook ever breads in the bakery at Whitefish Bay. At The Balistreri family had been
since I was little. I used to make Christmas, she creates many different kinds selling fruits and vegetables on
fresh pasta standing on a bench of traditional Italian cookies—she uses her Milwaukee’s east side for several
so I could reach the table.When own recipes as well as those of her mother years at this point when George
I kneaded the dough I used to and grandmother. One of the things Maria ci rc a 19 39 . Balistreri decided to purchase a
Shorewood
fall off of the bench.” remembers well about Tom Balistreri Sr. od Market in new stove. He called the appli-
Sendik’s Fo
Maria says she has liked every was how he liked to snitch her cookies. ance store, perhaps Sears on North
department she’s Even though Avenue, to place the order. Having
I
worked in, but he had diabe- t was sometime in the 1920s.A man who selected the particular stove he wanted
the deli is truly
“I loved to cook ever tes, he couldn’t spoke with a heavy Sicilian accent was in it was time to complete the order and
her home. In fact, since I was little. I used resist Mar ia’s the process of ordering a new stove for arrange for delivery. It is at this crucial
whenever the to make fresh pasta creations. She his home on Milwaukee’s east side.An eager moment in history that the name the
Balistreri fam-
ily wants some-
standing on a bench so would tell him
to stop and he
salesman diligently takes the information for Balistreri family would give their
the order over a scratchy tunnel-sounding thriving business was created com-
thing special for I could reach the table.” would tell her phone connection. Both men were excit- pletely by accident. Grand opening
of Whitefish Ba
y location, 1949
lunch they call that she was just ed—one at receiving a brand new stove, The salesman, in a hurry to com- .
Maria. Fresh rapini with pasta like his wife. After so many years, Maria is the other at the plete the order, and having obtained the
is one of “the boys’” favorites, like a part of the family and many times is delivery address, now asked George for his Around this time the Balistreris were pre-
notes Maria. When asked for treated like one. She decides exactly what name. At this point George said to the sales- paring to open their first store, and after a lot
the recipe, she shakes her head. she wants to make and chooses the times man, in broken English, “send it,” meaning of discussion, they chose to name it Sendik’s.
“I don’t have recipes; I keep it and days that she will work. Kevin Kelly, “send it to me.” The salesman hears “Sen- And so the Balistreri tradition of providing the
all up here,” she says as she taps a longtime friend and store manager, says, dik” and writes the name on the order. best quality, the best customer service, and the
her head. “The way it feels in “Every time Maria makes fried eggplant, Several days later when the stove was best value would continue and grow over the
my hand is how I tell if it’s right.” Maria has it’s like my birthday.” I think that many of delivered, neighbors were amused when years under the Sendik’s banner.
more than two hundred cookbooks in her Maria’s coworkers and customers will tell the delivery driver asked where Mr. Sendik One question customers frequently ask
personal library. She reads cookbooks like you that just the smell of Maria’s cooking lived. They all knew who he was looking me as they share stories about shopping at
other people read mystery novels, flagging can make any day special. for—after all, receiving a new stove in Sendik’s over the years is, “what’s the real
recipes to reference something new she Maria says,“I still love my job. That’s why those days was a very big deal, and all the story of how the store got its name?” I’m
wants to make. If she doesn’t like all of the I didn’t want to go no place else.” We are neighbors knew that George was expect- always amazed that the name, the legend,
ingredients in a recipe, she changes them all happy that she does and hope she will ing one. So the neighbors told the delivery and the story are still something people
to suit her needs. Maria’s biggest complaint continue to enjoy Sendik’s for many years driver that the address was correct, and “Mr. love to talk about—and we’re happy to do
about today’s modern recipes is their many to come. ■ Sendik’s” stove was delivered. just that. ■
Whitefish Ba
y grand open
ing.
www.sendiksmarket.com real food  SFM
Sendik’s Food Market
cooking with chef cal Here’s a great
Summer tenderizing beef tip:
Sizzle Here are a few grilling tips from our eat beef that’s more tender.
own Chef Cal that will help your
summer barbeque season sizzle. Enjoy!
Everyone enjoys a great barbeque. I hope that my ½ cup brown sugar
recipes and tips will jazz up your barbeque season. ¼ cup paprika
½ cup hickory smoked salt
Smoky Sweet Spice Rub Mix all ingredients together in a large bowl. Gently rub over Sendik’s
In the beginning of the grilling season Chef Cal enjoys the taste of Baby Back Ribs or maybe a Sendik’s Beef Brisket. Grill on a slow roast
smoky and sweet barbeque with a little spice to kick it up. Here’s a great grill. Do not salt and pepper the meat!
rub recipe to try on ribs or any other meat you want to slow roast.
Sendik’s Quick Sauce
¼ cup dried cumin By mid-summer we are on the go and looking for a few shortcuts.
¼ cup ground chipotle pepper Chef Cal likes to use Sendik’s Barbeque Sauce and then add a few
½ cup onion and garlic powder, extra touches.
combined to your taste
32 ounces Sendik’s Barbeque Sauce
2 tablespoons fresh orange zest
1-2 tablespoons fresh chopped garlic
½ cup molasses
Splash chipotle pepper sauce to finish
Blend sauce and additional ingredients together and heat on
medium heat for 5 minutes to heighten the mix of flavors. Baste
meat with the sauce while it is cooking. Be sure to turn it often
and baste often so that the sauce does not caramelize.

Chef Cal’s Mop Sauce

As summer winds down and you’re feeling like you want to grab a
good bottle of wine to go with the yummiest “que” you ever had,
Chef Cal’s Mop Sauce* is just right.

64 ounces Sendik’s Barbeque Sauce

½ cup diced onions
½ cup diced celery
3 cloves fresh garlic, chopped
1 cup red wine
1 cup brown sugar
Hot chili pepper of your choice to taste Get free recipes, cooking tips and nutritional information
2 tablespoons lemon zest
Sauté onions and celery with a little olive oil for about 3 minutes.
Visit www.creekstonefarms.com
Add garlic and stir for just a couple seconds. Glaze the pan with

Premium and Natural

red wine, let it come to a boil. Add all the other ingredients, reduce
heat, and simmer for an hour. Remove from heat and stir in lemon
zest. Use this to “mop” whatever you have on the grill—ribs, pork,
steak, chicken.
*By “mopping” Cal means to brush on. ■ Black Angus Beef
SFM  real food summer 2007
Sendik’s Food Market
cooking with chef cal Here’s a great
Summer tenderizing beef tip:
Sizzle Here are a few grilling tips from our eat beef that’s more tender.
own Chef Cal that will help your
summer barbeque season sizzle. Enjoy!
Everyone enjoys a great barbeque. I hope that my ½ cup brown sugar
recipes and tips will jazz up your barbeque season. ¼ cup paprika
½ cup hickory smoked salt
Smoky Sweet Spice Rub Mix all ingredients together in a large bowl. Gently rub over Sendik’s
In the beginning of the grilling season Chef Cal enjoys the taste of Baby Back Ribs or maybe a Sendik’s Beef Brisket. Grill on a slow roast
smoky and sweet barbeque with a little spice to kick it up. Here’s a great grill. Do not salt and pepper the meat!
rub recipe to try on ribs or any other meat you want to slow roast.
Sendik’s Quick Sauce
¼ cup dried cumin By mid-summer we are on the go and looking for a few shortcuts.
¼ cup ground chipotle pepper Chef Cal likes to use Sendik’s Barbeque Sauce and then add a few
½ cup onion and garlic powder, extra touches.
combined to your taste
32 ounces Sendik’s Barbeque Sauce
2 tablespoons fresh orange zest
1-2 tablespoons fresh chopped garlic
½ cup molasses
Splash chipotle pepper sauce to finish
Blend sauce and additional ingredients together and heat on
medium heat for 5 minutes to heighten the mix of flavors. Baste
meat with the sauce while it is cooking. Be sure to turn it often
and baste often so that the sauce does not caramelize.

Chef Cal’s Mop Sauce

As summer winds down and you’re feeling like you want to grab a
good bottle of wine to go with the yummiest “que” you ever had,
Chef Cal’s Mop Sauce* is just right.

64 ounces Sendik’s Barbeque Sauce

½ cup diced onions
½ cup diced celery
3 cloves fresh garlic, chopped
1 cup red wine
1 cup brown sugar
Hot chili pepper of your choice to taste Get free recipes, cooking tips and nutritional information
2 tablespoons lemon zest
Sauté onions and celery with a little olive oil for about 3 minutes.
Visit www.creekstonefarms.com
Add garlic and stir for just a couple seconds. Glaze the pan with

Premium and Natural

red wine, let it come to a boil. Add all the other ingredients, reduce
heat, and simmer for an hour. Remove from heat and stir in lemon
zest. Use this to “mop” whatever you have on the grill—ribs, pork,
steak, chicken.
*By “mopping” Cal means to brush on. ■ Black Angus Beef
SFM  real food summer 2007
 Sendik’s Food Market
development

Building on a Good Thing

Coming Soon—New Sendik’s locations in Franklin and Elm Grove!

Rendering of the new Franklin

store at Rawson Road and 51st Street.

W
e often imagine what it may have
been like for our grandfather and
his brothers to leave Sicily and
establish roots in Milwaukee. It is amazing to
us that they came here with few possessions,
and through hard work and conviction, were
able to create a new business selling fruits
and vegetables. What’s even more amazing
is that within a short period of time they
were able to grow from one to three stores.
They were not afraid to expand on a good
thing, and neither are we.
We are very excited to introduce you
to two new Sendik’s locations in Franklin
and Elm Grove. The Franklin store will
be located at the intersection of Rawson
Road and 51st Street. This 57,000 square-
foot store will be built from the ground up,
a first for us. The store is part of a planned
sixty-acre downtown development that
Sendik’s will anchor. We are deep into the
planning stages and believe that this will be
the finest grocery facility of its kind. We
can’t wait to open this fall and to meet and
serve the people of Franklin.
We are also pleased to tell you about a
new Sendik’s planned for the Village of
Elm Grove. Tucked in the heart of the
Village, downtown on Watertown Plank
Road, this store reminds us a lot of our
Whitefish Bay store—personal and charm-
ing.This store will be a remodel of a 20,000
square-foot existing Sentry store. We plan
to begin the renovation in June and hope
to open by August or September. We also
look forward to meeting and serving the
people of Elm Grove.
Three generations after our grandfather
and his brothers established Sendik’s, we
are pleased to state that the entrepreneurial
spirit here is alive and well. We believe
that the opening of the Franklin and Elm
Grove stores will further help us serve our
customers daily with Sendik’s style. We
think Grandpa would be very proud. ■

Fun Facts

Fashionable
Reuse
Nolan and Carson,
loyal Sendik’s shoppers,
sport Sendik’s bags as
protective garmets while
decorating Easter eggs.
SFM 10 real food summer 2007 www.sendiksmarket.com real food 11 SFM
 Sendik’s Food Market
development

Building on a Good Thing

Coming Soon—New Sendik’s locations in Franklin and Elm Grove!

Rendering of the new Franklin

store at Rawson Road and 51st Street.

W
e often imagine what it may have
been like for our grandfather and
his brothers to leave Sicily and
establish roots in Milwaukee. It is amazing to
us that they came here with few possessions,
and through hard work and conviction, were
able to create a new business selling fruits
and vegetables. What’s even more amazing
is that within a short period of time they
were able to grow from one to three stores.
They were not afraid to expand on a good
thing, and neither are we.
We are very excited to introduce you
to two new Sendik’s locations in Franklin
and Elm Grove. The Franklin store will
be located at the intersection of Rawson
Road and 51st Street. This 57,000 square-
foot store will be built from the ground up,
a first for us. The store is part of a planned
sixty-acre downtown development that
Sendik’s will anchor. We are deep into the
planning stages and believe that this will be
the finest grocery facility of its kind. We
can’t wait to open this fall and to meet and
serve the people of Franklin.
We are also pleased to tell you about a
new Sendik’s planned for the Village of
Elm Grove. Tucked in the heart of the
Village, downtown on Watertown Plank
Road, this store reminds us a lot of our
Whitefish Bay store—personal and charm-
ing.This store will be a remodel of a 20,000
square-foot existing Sentry store. We plan
to begin the renovation in June and hope
to open by August or September. We also
look forward to meeting and serving the
people of Elm Grove.
Three generations after our grandfather
and his brothers established Sendik’s, we
are pleased to state that the entrepreneurial
spirit here is alive and well. We believe
that the opening of the Franklin and Elm
Grove stores will further help us serve our
customers daily with Sendik’s style. We
think Grandpa would be very proud. ■

Fun Facts

Fashionable
Reuse
Nolan and Carson,
loyal Sendik’s shoppers,
sport Sendik’s bags as
protective garmets while
decorating Easter eggs.
SFM 10 real food summer 2007 www.sendiksmarket.com real food 11 SFM
Sendik’s Food Market
community support

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

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

Summer safety
For kids and adults, summer-
time means freedom and fun.
School is out and sunny
weather means everyone
is heading outdoors.
Unfortunate-
ly, summer
also pro-
vides cer-
tain dangers to children that
are not as evident other
times of the year. Some
of these risks include the
following.
On the go
In just 15 minutes,
the temperature
inside a parked car can very quickly
rise to lethal levels, even on only
moderately hot days. And the smaller the
child, the more quickly he or she becomes
overheated and dehydrated. Never leave
children unattended in vehicles.
Protecting their heads
Helmets are a necessity, not an accessory.
Helmets protect children from head injuries,
the leading cause of injury-related deaths
among children. They should be worn
anytime your child participates in an activ- and never leave children unattended in
ity faster than running. Remember, parents any pool.
and caregivers can be great role models by
wearing helmets too! Staying active
Summer in Wisconsin means time to get
Know before you mow outdoors and get active! Remember to
During the summer, all kinds wear sunscreen and stay well hydrated while
of lawn and garden equip- walking, running, and playing outside.
ment are in use, includ-
ing lawnmowers, weed Doing your part
whackers, and hedge Each of us has a responsibility to sup-
trimmers. Unfortunately, every year at least port the children and families around
a few families learn in a very tragic way us. One way we can do that is by taking
how quickly kids can move into the range action when we see a child in a potentially
of lawn equipment. Especially with younger dangerous situation—even if the child
children, keep the kids out of the yard is not our own. Tak-
while adults are work- ing action does not
ing with this kind have to be confron-
of equipment. tational. Some-
times a friendly
Diving in conversation or
Many communities an offer to help
require lockable gates is all it takes.
and barriers around per-
manent swimming pools For more informa-
to prevent children from tion about summer
getting in while unattend- safety, call Safe Kids
ed. However, even a shal- Southeast Wisconsin
low wading pool can pose a at (414) 765-9355. ■
hazard to babies and toddlers.
Drain the pool between uses,

SFM 12 real food summer 2007