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Sendik's Real Food Magazine - Winter 2012

Sendik's Real Food Magazine - Winter 2012

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Published by paul_doty4397
Balistreri Sendik's Food Market Real Food Magazine Winter 2012
Balistreri Sendik's Food Market Real Food Magazine Winter 2012

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Published by: paul_doty4397 on Feb 27, 2013
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Sendik’s Food Markets
he holidays alwayscome with many mem-ories and emotions. It’sa time to be with family, reflecton the past year, and be thank-ful for all we have. It’s also atime when we strive to do alittle extra for those who arenot as fortunate.Each holiday season, itgives us joy to see and hear great stories of people helpingpeople and neighbors helpingneighbors around our com-munity. While the holidaysfocus our attention on the needs of our communities and the generous worksbeing done, there is a need for support atall times during the year.As Sendik’s customers, you have shown your understanding of that time and againwith your unbelievable support for localcharities. By purchasing this magazine andparticipating in many other in-store events, you demonstrate generosity, compassion,and kindness. In the past 12 months, youhelped raise more than $275,000 for our quarterly charity partners: the MACCFund (Midwest Athletes Against Child-hood Cancer), ABCD: After Breast Cancer Diagnosis, Penfield Children’s Center, andFeeding America Eastern Wisconsin.Because of you, important research isbeing done on childhood cancer, one-on-one support is being offered to those suf-fering from breast cancer, young childrenare reaching their full potential, and fewer families are going hungry. You amaze us!Our charity partner this issue is againthe MACC Fund. All proceeds from thesale of this magazine will go directly tothis very special charity. We will also beselling the MACC Fund Stars again in our stores. You can see the design of this year’sstar, and read more about the MACCFund, on page 16.Thank you for helping to spread holi-day cheer throughout the year. It is our privilege to serve you.Sincerely,
The Balistreri Family
The Balistreri amily: Patty, Nic, Margaret (Harris),Salvatore, Ted, and Patric.
Elm GrovE
13425 W. Watertown Plan Rd.Elm Grove, WI 53122(262) 784-9525
5200 W. Rawson Ave.Franlin, WI 53132(414) 817-9525
N112W15800 Meqon Rd.Germantown, WI 53022(262) 250-9525
2195 1st Ave.Graton, WI 53024(262) 376-9525
7901 W. Layton Ave.Greenfeld, WI 53220(414) 329-9525
10930 N. Port Washington Rd.Meqon, WI 53092(262) 241-9525
nEw BErlin
3600 S. Moorland RoadNew Berlin, WI 53151(262) 696-9525
8616 W. North Ave.Wawatosa, WI 53226(414) 456-9525
wEst BEnd
280 N. 18th AveneWest Bend, WI 53095(262) 335-9525
whitEFish Bay
500 E. Silver Spring Dr.Whitefsh Bay, WI 53217(414) 962-9525
ope 7 .. – 9 p.. .ee.c
Steve Cain (let) and Chris Holmes(right) o Penield Children’s Centeraccept a donation on behal o Sendi’sand its cstomers collected romsmmer
Ra Fd 
magazine sales andother in-store events. Pictred withMargaret Harris o Sendi’s.
S’s F Ms
Spain’s poplar sheep’s mil cheese
we aec  fe  f ceee cg f c’ ,  e p f e , ceee ef eep’   e pp. mceg (pce -Chay-g), c  sp’  fceee, ee ge  e f e mceg eep  gze e p  l mc. t c, e-fceee   be exe   ce e,  f.
The two types that are most commonly exported are
, which is aged between three and or months,and
, which is aged longer. The matration andaging has a big impact on lavor.
Crado is a smooth, easy-eating cheese that can give an interestingspin to a sandwich or a salad where yo might sally se cheddar,or it can per p sop. Yo cold have a Spanish “hot dog” and servespicy chorizo sasage in a bn with grated Manchego cheese or givea bee brger this Spanish accent. Or, try a tomato and olive pizza withManchego. It’s a versatile cheese and melts well in heated dishes.
Viejo has a more intense lavor and is oten enjoyed on its own ratherthan as part o a meal. Serve it on a large platter with other classic Spanishitems sch as Serrano ham, green olives, and with
d d r 
—thesweetness o the classic qince paste is a good conterpoint to the sharpnesso the cheese. Crsty bread ties the platter together.
I serving with wine, select something with body, sch as Tempranillo romRioja, to give it a chance against the stronger cheese. Jerez sherry is agreat partner, or even a Manzanilla i yo lie that particlar delicate sherrytaste. Try sparling Cava or Mscat with yong Manchego.
On the otside, Manchego has an inedible rind with a traditionalherringbone baset weave pattern on it, which apparently harens bacto when the cheese was wrapped in sheets o woven grass millenniaago. On the inside, it’s got plenty o protein and no carbs—good orbilding mscles—and a great amont o calcim and vitaminA—good or bilding bone strength. Also, sheep’s mil cheesecontains lower levels o lactose (the natrally occrringsgar in mil) than cow’s mil cheeses so may be moreeasily digestible or some people.
Sendik’s Food Markets
or many of us, fall means good food,friends, and football. And just likeThanksgiving means turkey andcranberries, a football party includes certainbeloved standbys—from spicy chili and zestychicken wings to burgers and pizza. This year, though, why not pass on the keg andbring wine to the party? Football party fareserves up a wide range of flavors that canmatch just as well with wine as it does withthe usual beer selection.Karen Page and her husband, AndrewDornenburg, James Beard Award-winningco-authors of 
What to Drink with What YouEat 
The Flavor Bible 
help you tacklepairing wine with a selection of footballparty favorites that will make you forgetwhether your team won or lost.
ChiCken wingS
(Buffalo and BBQ):There are few things better than bubblesto cleanse your tongue of spice and heat.But this isn’t the time for fine Cham-pagne. Try an ice-cold Prosecco instead.
: Try a relatively lighter-bodied,fruity California Zinfandel, a Côtes duRhône, or a Syrah-based red wine.
ChipS and SalSa/QueSadillaS
:Especially if guacamole is on the table,pair your tortilla chips and salsa with achilled Torrontes from Argentina. Or gowith a nice, cold Spanish Cava.
deviled eggS
: Sparkling wine oftengoes well with eggs—try either Cava or Prosecco on game day. A nice SauvignonBlanc will do the trick, as well.
:All-American hamburgers go well withall-American wines like Zinfandel. Withcheese and bacon, consider a Spanish Rioja.
: Tomato saucecalls for an acidic red—from Italy, better  yet. Go for Chianti or another Sangio-vese-based wine.
Go with an Ital-ian Barbera or a classic like Chianti.
If you like your pizza withpeppers and onions, try a Cabernet Franc-based red wine, or a Sauvignon Blanc if  you prefer white.
When you’ve got everythingbut the kitchen sink on your pizza, con-sider an Italian Prosecco, especially a pink(rosé) Prosecco if you can get your handson one! It goes with virtually everything.
SauSage/hot dog
: Pour a slightlychilled Beaujolais—or if you’d like awhite, try an off-dry Riesling.
SubMarine SandwiCheS
: Consider a chilled rosé wine—it’s an incredibly flex-ible style that can make peace with virtuallyany meat, cheese, or condiment on a sub.
veggieS and dip
: Try a SauvignonBlanc, especially if it’s an herb-based dip— the herbs in the dip will cancel out those inthe wine, playing up the wine’s fruitiness.If the game-day table includes a selectionof these dishes, guests will certainly wantto sample a variety of tasty tidbits, so whatwines can play nice with a plateful of thesefoods better than others? “We’d go witha chilled Prosecco or a rosé wine. They’reboth incredibly versatile,” say Page andDornenburg. “And if you can find a rarepink Prosecco—all the better!”
Pigskin Picks
Wine teams p with ootball party are or a winning combination.
f  

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