Simplified Summer Eating

Five-Star Backyard Dining

Delicious Breads Decidedly Fast

A New Barbecue Experience
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Sendik’s Food Market
open 7 a.m. – 9 p.m. daily
Elm GrovE 13425 W. Watertown Plank Rd. Elm Grove, WI 53122 (262) 784-9525 Franklin 5200 W. Rawson Ave. Franklin, WI 53132 (414) 817-9525 GErmantown N112W15800 Mequon Rd. Germantown, WI 53022 (262) 250-9525 GraFton 2195 1st Ave. Grafton, WI 53024 (262) 376-9525 GrEEnFiEld 7901 W. Layton Ave. Greenfield, WI 53220 (414) 329-9525 mEquon 10930 N. Port Washington Rd. Mequon, WI 53092 (262) 241-9525 wauwatosa 8616 W. North Ave. Wauwatosa, WI 53226 (414) 456-9525 whitEFish Bay 500 E. Silver Spring Dr. Whitefish Bay, WI 53217 (414) 962-9525

Balancing Expansion and Customer Service


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

nother season is upon us and we again find ourselves in the midst of a company expansion. Earlier this year we announced that we’d be opening a new store in New Berlin. At the same time, the remodel of our Whitefish Bay store is well underway, and the addition to and remodel of our Mequon The Balistreri family: Patty, Nick, Margaret (Harris), store is about to begin. Salvatore, Ted, and Patrick. In order to best serve our customers, our challenge during these In New Berlin, we will be transformexpansions is to maintain the balance ing an old grocery store space into a between alteration and continuity. In this beautiful new Sendik’s. The location is regard, we have the firm belief that we on the corner of National Avenue and cannot successfully remain and thrive as Mooreland Road, in the heart of the a business without an openness to change, City Center.We look forward to offering which is why we continue to expand our the residents of New Berlin a great new business.At the same time, we understand shopping experience. Look for the store that we cannot retain the energy and to open this fall. will to change without a commitment Our charity partner for this issue is to something timeless and constant. Our Penfield Children’s Center. As in the past, energy and will to continue expanding all proceeds from the sale of this magaand improving our business is rooted in zine go directly to Penfield to support our eighty-four-year-old commitment to the tremendous work they do helping to provide the best grocery shopping experi- provide quality childhood development ence for our customers, period. Holding and family programs and services to onto something timeless, like our com- low-income families and families with mitment to our customers, energizes us children who have disabilities. Thank to continue to expand and change. you for supporting Penfield! Over the next several months, we will Finally, thank you for your continued do our best not to inconvenience you as support of our family business. We are we remodel Whitefish Bay and Mequon. truly honored to serve the people of These remodeling projects will be quite Greater Milwaukee. We appreciate your extensive. Every department in both patience as we again expand our business. stores will be enhanced and there will be And we promise to continue to live up many new and exciting features running to our timeless promise of providing the the gamut from new food offerings to best grocery shopping experience. new bathrooms. When completed, we are confident that the changes made will Sincerely, enhance our ability to serve you. The Balistreri Family real food 

Sendik’s Food Market
fresh, frugal, and fabulous

Sweet Show-stopper
This no-fuss, no-muss fruit tart is sure to be a hit this summer.


everal years ago as a member of the Junior League of Milwaukee, I had the pleasure of working on their cookbook, An Occasion to Gather: Milwaukee Entertains. Junior League members and friends sent us their favorite recipes by the hundreds, and our committee embarked on a yearlong odyssey of recipe cooking, testing, and, of course, tasting. We held a seemingly endless stream of cookbook parties, where guests noshed on tasty samples and offered their critiques. Recipes were categorized, rated, and narrowed down until we ended up with what we think is a pretty darned good cookbook. I’m no longer in the League, but my big takeaway from the entire experience (besides, of course, the entire experience) was the collection of recipes that have since become favorites among my family and friends. A fabulous example is this fantastic tart, which happens to be the book’s cover recipe. A shortbread style crust is filled with a creamy, white chocolate filling and topped with fresh seasonal fruits. It looks complicated and scary, right? But please believe me when I say that this tart is a cinch to pull together. Frequent readers of my blog know that when it comes to pie crusts I’m a no-fuss, no-muss kinda gal—I don’t make it unless it’s easy.And making the dough for this tart is nearly effortless—and what’s even easier is that the delicious filling is made in the microwave! Try this show-stopping tart this summer when the berries are fresh, gorgeous, and abundant. Whenever you choose to serve it—for a bridal shower or baby shower, or simply as dessert on the patio—it’s guaranteed to be a hit. Enjoy! Visit Leah's blog at
10 real food summer 2010

Fresh Fruit Tart
SERvES 10-12

From An Occasion to Gather: Milwaukee Entertains, by The Junior League of Milwaukee © 2004.
Crust: ¾ cup butter, softened ½ cup powdered sugar 1½ cups flour Filling: 10 ounces (1²⁄3 cup) white chocolate chips ¼ cup heavy cream 8 ounces cream cheese, softened Fresh fruit of choice (berries, kiwi, bananas, peaches), washed and sliced Glaze: ¼ cup sugar 1 tablespoon cornstarch ½ cup pineapple juice ½ teaspoon fresh lemon juice

1. Preheat oven to 325°F. 2. Beat the butter and powdered sugar in a mixing bowl until blended. Add the flour and beat until smooth. Pat the dough into the bottom and up the sides of a 12-inch tart pan with a removable bottom. Bake the crust for 20-25 minutes, or until it begins to turn light golden brown. Set on a rack to cool. 3. Place white chocolate chips and heavy cream in a microwave safe bowl. Microwave for one minute; stir. Microwave for an additional 30 seconds; stop to stir again. Add the cream cheese and beat until blended and no lumps remain. Spread filling into crust. 4. Arrange fruit decoratively on top of the filling. 5. Place sugar and cornstarch in a small saucepan and mix well. Stir in the pineapple juice and lemon juice. Cook over medium heat until thickened, stirring constantly. Drizzle the glaze all over the fruit to prevent browning. Cover tart and chill until ready to serve. ■

12 real food summer 2010

Sendik’s Food Market
fun facts

Where in the world have you seen a Sendik’s shopping bag?
While the intended use of our Sendik’s shopping bags is to carry groceries, we’ve heard there are many other great uses—from toting items to the office, school, or even around the world! Here are some globetrotting customers who have put their Sendik’s bags to good use.

Dawn in Loveland Pass, Colorado.

ta. Barb in Minneso

Joan in Ger


Dianne in

Boulder Ju

nction, Wis


Bill, Mary, an Leaning To d Carol at the wer of Pisa .

Kathy in A

ntarctica ne

ar Port Lo


Gertrud an

d Baerbel in


Susie and Ka

tie in Aspe


Share your Photos

Kathy in vancouver.

Matt in


The next time you’re in a faraway place and spot a red Sendik’s bag—or you’re traveling yourself—snap a picture and send it to us at and click on “Where in the World.” (Please include your name and a few details if you wish.) real food 13

Sendik’s Food Market
meat and seafood

Fish ‘n’ Tips
Grilling fish can go swimmingly this summer.


t’s grilling season, and if you’re a fan of fish, don’t fear the flames. A key factor is choosing the right fish for grilling to avoid losing pieces of your precious dinner between the grates or having it break apart.Thicker steaks, such as tuna, salmon, halibut, mahi-mahi, and swordfish can be cooked directly on the grate. If you’d like to grill more delicate fish, such as tilapia, sole, or flounder, consider using a wire grill basket, wrapping the fish in a foil packet, or placing it atop a wood plank presoaked in water. The big challenge when grilling fish is keeping it from sticking to the grill. A clean and well-prepped grate can help. Preheat the grill to medium-high. Then, brush the grate with oil right before placing the fish over the fire—just use tongs to pick up a wad of paper towel, dip it in oil, and rub the oil-soaked towel on the preheated grill grate. Before grilling, dry your fish with paper towels. If the fish is wet, it will steam rather than sear, and the goal is to sear the fish to achieve a crispy exterior. After you’ve dried your fish, lightly brush both sides with oil. It’s usually best to season simply with salt and black pepper. Save the squirt of lemon until after it’s grilled. And it’s best not to put sweet or wet ingredients on fish before grilling unless you’re cooking dense fish such as marlin, swordfish, and tuna. If you do want to cover fish with a glaze or a sauce, first grill it plain on very high heat for two minutes per side. Then turn down the heat to low or move the fish to a cooler part of the grill, brush with glaze, and continue cooking on both sides until done.
14 real food summer 2010

Grilling on the skin side first can help prevent fish from sticking and keep the grill clean as long as possible. It can also help some fillets, such as red snapper and striped bass, from curling up. The skin can easily be removed after grilling. Alternately, the Alaska Seafood Marketing Institute recommends starting fish with the skin side up, which allows the natural fat carried beneath the skin to be drawn into the fillet, keeping it rich and moist. (If the skin has been removed, the skin side will appear slightly darker.) Which is right for you? A good rule of thumb is that thick fillets do well skin-up first, thin ones skin-side down. Once the fish is on the grill, cover it and resist the urge to mess with it until you are ready to turn it—and then turn it only once. For easy turning, use a two-prong kitchen

fork inserted between the grill bars to slightly lift the fish, and then slide a metal spatula under the fish and gently flip it onto its uncooked side; imagine you’re turning the page of a book, not flipping a flapjack. Cook fish approximately eight to ten minutes per inch of thickness. To check for doneness, slide a sharp knife tip into the center of the thickest part of the fish portion, checking for color. Remove from the heat just as soon as it turns from translucent to opaque, and keep in mind that seafood continues to cook after it’s removed from the heat. ■


Sendik’s Food Market
food & wine
• BBQ Sauce: With a traditional sauce that is spicy, tangy, and sweet, Riesling and Gewürztraminer are good choices. • Pork tenderloin: Chardonnay’s rich oak flavors can play off the smoke. • Ribs: Aussie Shiraz and Malbec’s jammy flavors with mild spiciness pair nicely with the smoke intensity. If you prefer white, try dry Riesling. • Pork chops with grilled pineapple: Merlot or Chardonnay accentuate the match. • Sausages/brats: Pinot Gris works well with the mild spice.


Foods cooked on the grill have great friends in wine.
hether you’re firing up the grill to cook brats or filet mignon, there’s a wine to complement your meal. The general rule of thumb applies: For lighter foods such as white-fleshed fish, vegetables, and chicken breast, select a lighter wine, and for heartier foods such as sausages, burgers, and steaks, a more robust wine is typically better. How these items are prepared can also influence a wine selection—seasonings, marinades, and sauces can affect the dominant flavors, especially with chicken and fish. Burger toppings can determine the wine selection. Plus, there are flavors common to grilled foods such as those contributed by smokiness, which lends slightly sweet vanilla and earthy flavors, and a caramelized flavor from the sweetness of the meat’s burned sugars; these elements need a wine with lots of body, richness, and fruit flavor, as well as an adequate amount of acidity or tannins.

sauce is spicy, fruit-forward Merlot will support the spice but not compete. If mildly spiced, Cabernet can work well.

• Grilled white fish (including shellfish) pairs well with Chardonnay that is not overly oaked. With salmon, try a lighter red such as Beaujolais Pinot Noir. • Shrimp: Riesling or Sauvignon Blanc • Fish with dill and lemon: Sauvignon Blanc • Cajun spiced fish: Pinot Gris and Albariño

BeeF Burgers
• The classic lettuce, tomato, raw onion, ketchup, and mayonnaise: Aussie Shiraz or California Syrah can stand up to this flavor combo. • Pickle relish and yellow mustard: White Zinfandel’s soft and fruity characters offer balance. You may also like sparkling wine. If sweet pickle relish is on its own, try Gewürztraminer. • Avocado, cucumber, and sprouts: Sauvignon Blanc for white wine fans; Merlot for fans of red. • Bold cheeses, such as blue cheese or sharp cheddar: Cabernet Sauvignon • Bacon and cheddar: Rioja has its own smoky flavor that goes with the bacon. • Grilled onions and mustard: White Zinfandel’s soft fruit flavor balances the onions and tart condiments.

• Red bell pepper, zucchini, green onions, portobello mushrooms, and eggplant: Grüner Veltliner • Roasted peppers, veggies with fresh herbs: Sauvignon Blanc • Corn on the cob with butter: Chardonnay. ■

Following are a few suggestions to help make your summer cookouts sizzle.

Sendik’s Brand wines to Try
Zinfandel Beautifully crafted and ready for a party. Why a party? Because everyone loves it! Jammy red fruit flavors are suave and smooth. Pair with BBQ, pizza, pasta, and friends. Pinot Grigio The newest addition to our private labels. Fulfilling and still balanced enough so that all white wine drinkers will enjoy it. A style that’s easy on its own and will pair well with veggies, chicken, fish, and light cheeses. riesling Lively with kisses of sweetness. Great with ham, chicken, turkey, a wide variety of cheese, and spicy foods. real food 15

• Mildly smoked: Pinot Noir, Rioja, or Chianti can be refreshing counterparts. • Smoked: Flavors from a spicy dry rub or liquid solution lend big, sweet, spicy flavors, which can suppress the perception of acidity in the wine, making it taste flat. This calls for a big wine that has some spice and oak, such as Syrah, Petite Sirah, or Zinfandel. • BBQ Sauce: Zinfandel pairs best with classic barbecue flavor. It has the fruit to match the tomato-based sauces and spice to stand up to a little bit of heat. If the

• Lighty smoked: Côte-Rôtie or Rioja. • BBQ Sauce: For traditional sauce that is spicy, tangy, and sweet, Riesling and Gewürztraminer are good choices. If accompanied by a spicy sauce, fruit-forward Merlot will support the spice and not compete. • Cajun spiced with mango salsa: Gewürztraminer offers a balance to spice with its moderately sweet character. Pinot Gris and Albariño also work well. • Peanut sauce: Try Pinot Gris, Riesling, Chenin Blanc, or dry rosé.

Sendik’s Food Market
community support

graduation isn’t Just for Big kids

Penfield Children’s Center
833 North 26th Street Milwaukee, WI 53233 Phone 414.344.7676 Fax 414.344.7739


tanding in his cap and gown with his parents and teachers looking on, Yahir smiled, grabbed his diploma, and held it up for all to see. Graduation is a special time for everyone, but for the children at Penfield Children’s Center, whose challenges sometimes seem insurmountable, it is truly something magical. For those around Yahir, a young boy who overcame significant physical, speech, and behavioral challenges, it was clear that this graduation day would be the first of many celebrations to come. Yahir was born nearly three months premature and weighed only two pounds.Yadira, his mom, recalls feeling that her tiny baby was “too fragile...not finished yet” and feared for his well-being. It took a two-month hospital stay and intensive treatments before Yahir was finally sent home. While caring for Yahir at home, Yadira remained uneasy about her child’s progress. Like many other infants born prematurely, six-montholdYahir was diagnosed with a physical delay and referred to Penfield Children’s Center’s to receive therapy. Still, there were other issues beyond Yahir’s physical challenges that concerned Yadira. Yadira’s intuition proved to be correct. Once Yahir was referred to Penfield, child development professionals were able to recognize and address a myriad of complex issues that were impeding his development, including speech and behavioral concerns.They were also able to recognize his potential. At the time, Yahir didn’t know that over the next three years he would eventually consider Penfield a second home and Penfield staff his extended family.

His knowledge and wisdom underlie Penfield Children’s Center’s philosophy of care for infants and young children today. To respond to and overcome the complex challenges children and families face, Penfield continually works to develop innovative programs and meaningful collaborative efforts to support their holistic approach that generates outcomes that are both exceptional and profound. Penfield strives to ensure that every child receives the help they need to succeed in life.

hope for the Future
A team of Penfield specialists worked to develop a detailed plan of action for Yahir that outlined goals and the steps needed to reach those goals. It also served as the roadmap to Yahir’s success. After three years of therapy, education, and family support,Yahir is now a vibrant, robust, typically developing young boy. He has overcome significant obstacles while building a foundation that will help him reach his greatest potential.Yahir graduated from Penfield eligible to enroll in his local school system without need for any special services—the ultimate goal for every child enrolled in Penfield. Through Penfield, Yahir’s future is bright. His experience is best expressed in his mother’s words: ...Thank you, Penfield, for being Yahir’s second home and for your capacity to serve that always went far beyond our expectations. Thank you to all the donors and volunteers who supported our child to reach his full potential. Thank you for helping our child shine.Today we will share his bright light by giving back as much as we can. ■

penfield’s holistic approach to early development
Children likeYahir come to Penfield Children’s Center with multifaceted special needs. Penfield is a nonprofit organization whose mission is to help infants and young children with and without disabilities reach their full potential through early childhood and special education, speech, physical, and occupational therapy services, behavior intervention, and family programs. Each year Penfield serves more than 1,400 children between the ages of 0-3 years at the critical time of early brain development when they are learning physical, cognitive, language, social, and self-help skills. Penfield Children’s Center is named in honor of Dr. Wilder Penfield (1891–1976), a world-renowned neurosurgeon who strongly advocated early intervention for children with developmental delays and disabilities. He knew that the short-term and long-range impact of early childhood intervention cannot be dismissed—the incredible brain development that happens in a child’s first five years sets the foundation for all learning and development that follows.
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penfield Facts
Penfield Children’s Center ( has been delivering comprehensive, quality childhood development and family programs and services to low-income families and families with children who have disabilities since 1967. Penfield is located in Milwaukee’s central city at 26th and Wells Streets. The majority of Penfield’s children live within five miles of the Center. Penfield Children’s Center serves more than 1,400 children and their families each year and provides comprehensive services to families facing multiple issues, compounded by poverty. • 90% of Penfield families are living at or below federal poverty levels • 90% of the children accomplish one or more of their goals