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FALL 2010
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agazine
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ill go to
Bacon, Sweet Potato,
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toaSted PecanS (Page 41)
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MArrIed BAKers
MAKIng MAgIc
www.sendiksmarket.com real food
Sendik’s Food Market
welcome
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.
Greenfeld, 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.
Whitefsh Bay, WI 53217
(414) 962-9525
CominG soon: nEw BErlin
open 7 a.m. – 9 p.m. daily
www.sendiksmarket.com
Kathy Ehley (left) and Ginny Finn (right)
from ABCD, receive the donation check
from spring issue magazine sales.
Pictured with Margaret Harris
A
s many of you know, we
have been in the pro-
cess of remodeling our
flagship Whitefish Bay location.
As we write this, the remodel
is in full swing, but by the time
this magazine is distributed, the
remodel should be nearly, if not
fully, complete.
Our Whitefish Bay location
is very special to our organiza-
tion. Our grandfather, Tom Bal-
istreri, established this location
in the late 1940s. At that point,
grandpa and his four brothers
owned two stores, one on Oakland Avenue
in Shorewood and the other on Downer
Avenue in Milwaukee. Grandpa thought
that Whitefish Bay was a logical choice for
the next store. His brothers were not so sure,
but grandpa loved the site and eventually
convinced them to join in.
The store was originally a fruit and veg-
etable market and was no bigger than four
thousand square feet. Sharing a common wall
with the store was an A&P grocery. After a
shaky start caused by poor lighting, new
fixtures were hung and the store’s business
began to grow. Grandpa was a fixture himself,
buying fresh produce daily and greeting cus-
tomers, most of whom he knew by name.
In the 1970s, led by our father, the busi-
ness underwent a huge transformation. The
common wall between the fruit market and
the A&P was knocked down
and Sendik’s began its foray into
the grocery business. A later
addition of a bakery and deli
was the result of diverting a side
street, Consul Avenue, to allow
more space for the building.
More parking was needed, so a
home in the back was literally
moved from its foundation to
a new location to make room.
Several other additions and
remodels took place and the
store has had a history of con-
stantly reinventing itself.
The current remodel will go down
in the history books as one of the most
extensive. Every aspect of the operation
has been re-engineered and improved. Our
goal was to enhance every department in
the store and allow for a more comfortable
shopping environment. We also updated all
of the mechanical services including all new
electrical, plumbing, heating and cooling, and
refrigeration. No space has been spared.
We would like to thank all of our cus-
tomers for putting up with the inconve-
nience of the remodel and hope you enjoy
the results. We are delighted to have a flag-
ship store worthy of that designation. We
think grandpa would be proud.
Sincerely,
The Balistreri Family
Remodel Complete
The Balistreri family: Patty, Nick, Margaret (Harris),
Salvatore, Ted, and Patrick.
Ground-breaking for an addition in the late 1970s.
L-R: Tom Balistreri Jr., Tom Balistreri Sr., Ted Balistreri.
10 real food fall 2010
Sendik’s Food Market
fresh, frugal, and fabulous
DeaR Fall,
Welcome back! Just as I’m itching for a
change of pace, a change of scenery, and a
change in attitude, you’ve waltzed in. Sum-
mer (love her!) was wonderful, of course we
spent her steamy days by the lake and pool,
and enjoyed our lazy, low-key schedule. We
had our fill of water balloons in the drive-
way, raucous squirt gun fights, late-night
bonfires, and flashlight tag. I’m so grateful
for these happy memories. I know they’ll
last us well into our new school year and
beyond. Personally, I’m glad you’ve breezed
in to switch things up. I’m ready.
What am I most looking forward to about
having you here? Well, your signatures, of
course—new routine, crisp mornings and
changing leaves, hayrides, and football on
TV. Fabulous autumn produce has arrived
at the market—a zillion varieties of savory
squashes and crunchy apples, and, of course,
those big, fat pumpkins!
But dearest to my heart is the cooler
weather cooking you’ve ushered in. You’ve
brought back my favorite soups and stews,
and after a summer sabbatical, the cozy
scent of baked goods has returned to my
kitchen. So to celebrate your arrival, I’ve
baked a batch of my favorite cinnamon-
y pumpkin muffins. They smell heavenly.
They’re great for breakfast with a giant
Honeycrisp apple.
They remind me of you.
Yours Fondly,
Leah
PUMPKIN SPICe
MUFFINS
MAKES 1 DozEN
(Adapted from finecooking.com)
2 eggs
½ cup sour cream or yogurt
1 (15 ounce) can pumpkin puree
½ cup packed light brown sugar
¼ cup sugar
1 stick butter, melted and cooled
2¼ cup all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ tablespoons cinnamon
1 tablespoon ground ginger
Pinch cloves
Pinch white pepper
1½ cups golden raisins or chocolate
chips, optional
1. Heat the oven to 350°F.
2. In a large bowl, whisk the eggs, sour
cream, pumpkin puree, brown sugar, sugar,
and butter.
3. In another bowl, whisk together the flour,
baking powder, baking soda, salt, cinnamon,
ginger, cloves, and pepper. Slowly add the
dry ingredients to the wet, stirring until just
combined. Gently fold in the raisins or choco-
late chips, if using.
4. Grease and flour a muffin tin (or line it with
muffin papers, preferably foil). Scoop about
½ cup batter into each tin so that the batter
is even with the rim of the cups.
5. Bake the muffins in the middle of the
oven until firm to the touch and a toothpick
inserted into them comes out clean, 30–35
minutes.
6. Remove the muffins from the tin when
they’re cool enough to handle. ■
Visit Leah's blog at www.sendiksmarket.com.
Ode to AutumnBy LEAH DAMRoN
Lou Gentine
Second Generation of
Family Ownership
SARGENTO CHEESE
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and visit our family at sargento.com
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www.sendiksmarket.com real food 11
12 real food fall 2010
Sendik’s Food Market
Jim in Dubai.
Joe in St. Thomas.
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.
Jack and Barb in Abu Simbel, Egypt.
Caitlin in Kigali, Rwanda.
Dave and Carol in Cairo, Egypt.
Chad, Katy, Tony, and Shannon at Spring Training in Arizona.
Barb, Linda, Bette, Bonnie, Kathy, and Doreen in Victoria, Canada.
fun facts
Cindy in Delphi, Greece.
Barb in San Diego, California.
Cecilia in Philadelphia.
www.sendiksmarket.com real food 13
Sendik’s Food Market
San Juan, Puerto Rico.
Pass Christian, Mississippi.
Las Majadas, Guatemala.
Abby and Carly in Edinburgh, Scotland.
Nassau, Baham
as.
JoAnn in St. Barts.
fun facts
Share your Photos
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 sendiksmarket.com and click on “Where in the World.” (Please include your
name and a few details if you wish.)
Las Majadas, Guatemala.
Las Majadas, Guatemala.
Las Majadas, Guatemala.
Did you know?
Reuse your Sendik’s quality paper or plastic shopping bag (for groceries) and receive a 5¢ discount for every bag.
14 real food fall 2010
wine
Sendik’s Food Market
L
ooking for a red wine but not one
that’s heavy? There are a number of
light-bodied and fruity red wines
that offer a fresh taste for fall—especially
for those warmer days.
Bardolino and
Valpolicella
Two light red options hail from Italy’s
Veneto region. A trio of grapes grown in
vineyards on the southeastern shore of
Lake Garda makes up the featherweight
red, Bardolino, which should be drunk
young and fresh. Corvina is the dominant
grape in the mix that also includes Rondi-
nella and Molinara. Bardolino tends to have
a characteristic tart cherry flavor and a hint
of bitter almond. Wines labeled Bardolino
Superiore pack a bit more punch and have
gained attention in recent years for their
improved quality. As a result of reduced
grape yields and better winemaking tech-
niques, the superiore wines, which are aged
no less than a year, have good structure and
a fruity, spicy, and soft aroma.
Valpolicella is produced just north of
Romeo and Juliet’s city of Verona. It is also
made primarily with Corvina grapes as
well as Rondinella and Molinara, though
four other grape varieties may also be
included in up to 15 percent of the blend.
The standard Valpolicella is light, fragrant,
and fruity but a little more full-bodied
than Bardolino. Those labeled “superiore”
are aged a minimum of one year and have
slightly higher alcohol content. The best
are labeled “classico.” (Wines labeled Ama-
rone do not fall under the light category
and while often excellent, are full-bodied
dry reds.)
dolcetto
Grown in Italy’s Piedmont region,
Dolcetto grapes get their name
from the Italian word dolce, which
means “sweet,” but they actually
make dry wines that usually
have a ripe berry flavor and a
slightly bitter almond finish. They
should be drunk young—one or
two years after vintage—before
their fruity qualities diminish.
Of the seven appellations within
Dolcetto, wines from Dolcetto
d’Alba are the best known. Cali-
fornia winemakers are beginning
to experiment with this grape,
particularly in the state’s Central
Coast region.
Beaujolais and
côte de Beaune
Some of the finest light-bod-
ied reds come from France’s
Burgundy region. In the south-
ernmost portion is Beaujolais,
where wines are made with the
Gamay grape. No other area in
the world has been able to make
wines with this grape as well as
here. As a result of a distinctive winemaking
process used during fermentation, known as
carbonic maceration, Beaujolais has intense
color and a fresh fruity flavor. Beaujolais
Nouveau, which is an especially young wine
released only a month and a half or two
after harvest (always on the third Thursday
in November), is best drunk within about
six months of release.
Côte de Beaune—the southern half of
Burgundy’s Côte d’Or area—produces
excellent light-bodied reds made from
Pinot Noir grapes. These velvety wines
have the fullest-body of this light-bodied
category. (A German offering, known as
Spätburgunder, is another light red option
also made with Pinot Noir grapes.)
These fabulous varieties of light, fruity,
and gentle reds make good matches with a
wide variety of food. They work well with
pasta dishes and most meats, and comple-
ment well-seasoned fish and poultry. ■
Red Lights
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www.sendiksmarket.com real food 15
Sendik’s Food Market
deli
W
hile most Americans think of
milk as coming only and always
from cows, in other parts of the
world cheese made from goat’s milk and
sheep’s milk are terrifically popular. With
more and more imported cheese available
and domestic cheesemakers producing great
cheese from goat and sheep’s milk, it’s a
good time to break from the herd and try
some new options.
Sheep and goat’s milk cheeses also con-
tain lower levels of lactose (the naturally
occurring sugar in milk) than cow’s milk
cheeses so may be more easily digestible
for some people. Sheep’s milk cheese has a
slightly higher fat content and is character-
ized by rich, mellow, nutty flavors. Goat’s
milk cheeses are lower in fat than cow and
sheep and often have a tangy or sharper
flavor, especially when young and milky.
Following are a few of the most popular
cheeses courtesy of goats and sheep:
Chèvre [pronounced SHEHV-ruh], the
French word for “goat,” is a pure white
cheese with a tart flavor. The texture can
range from moist and creamy to dry and
semi-firm. You’ll find it in a variety of shapes
including cylinders, discs, cones, and pyra-
mids; it’s often enhanced with coatings of
edible ash, leaves, pepper, or herbs.
• Its spreadable, easily melted texture
makes it perfect for dishes from salads to
pasta; it’s even good in cheesecake.
Manchego, Spain’s most famous cheese,
gets its name from the Manchego sheep that
grazed the plains in La Mancha. This rich,
semi-firm cheese has a buttery texture and
a mellow, nutty flavor.
• A great snack cheese—enjoy with Ser-
rano ham on a slice of crusty bread. It also
melts well in heated dishes.
Pecorino is the general term used for sheep’s
milk cheese in Italy. Most of the cheeses are
classified as grana, which are hard, granular,
and sharply flavored. (There is also a young
un-aged ricotta pecorino, which is soft and
white with a mild flavor.) The best known
is Pecorino Romano, which comes in large
cylinders with a hard yellow rind and yel-
lowish-white interior. Other pecorinos of
note are Sardo, Siciliano, and Toscano—all
named for their areas of origin.
• These hard, dry cheeses are good for grat-
ing and used mainly in cooking. They can be
used in any recipe that calls for Parmesan
cheese, especially if you’d like a bit sharper
flavor. Also try as snacks atop slices of
crusty bread, and it pairs well with walnuts,
pears, salumi, and dried fruit. ■
Europeans have long known the joy of grazing on goat and sheep’s milk cheeses.
Chèvre
Pecorino
Manchego
Cheese Of A
Different MiLk
16 real food fall 2010
Sendik’s Food Market
community support
f
eeding America Eastern Wisconsin, formerly named America’s Second
Harvest of Wisconsin, has a clear mission, to feed the hungry. More than 13
million pounds of food are distributed through a network of 1,100 programs
in eastern Wisconsin to ensure that everyone has food on the table.
In eastern Wisconsin alone, 330,000 people rely on food from Feeding America
Eastern Wisconsin, an increase of 40 percent compared to four years ago. With the
recession still gripping many households, layoffs, job losses, and home foreclosures
have become a reality for many, forcing families to the neighborhood food pantry
or soup kitchen in search of their next meal.
Today, Feeding America Eastern Wisconsin is bridging the gap for families
and individuals who have fallen through the cracks of the failing economy. Jaime
Leimberg recently lost his job as a master level medical interpreter and now relies
on the local food pantry. “I was embarrassed to request food,” said Leimberg of his
first trip to the food pantry. “It’s not easy. I used to have a good income. Suddenly,
I’m without a job.”
“I consider myself a very enthusiastic worker. The financial change is out of
my control,” said Leimberg. He’s been looking for a steady job since being laid
off, but has only been able to work sporadically in temporary positions. “I am very
moved that there are some people who are worried about what’s going on and
are able to help.” ■
increasing
Demand for food
How You Can Help
You can help make a difference for the hungry in our community.
Make a donation at your local Sendik’s Food Market or visit
www.feedingamericawi.org to learn more about giving the
gift of food, money, or time.
Please join us in feeding America.

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