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real food summer 2008

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Mediterranean
summer 2008

Salads
volume 4 number 2

04 $1.99

All-Grill Menu | Cold Soups | Better Burgers

Ice Cream and Cookie Desserts | Wild Salmon
 Sendik’s Food Market
welcome

Open 7 a.m. – 9 p.m. daily

Elm Grove Going
Greenfield!
13425 W. Watertown Plank Rd.
Elm Grove, WI 53122
(262) 784-9525
Franklin
5200 W. Rawson Ave.

S
Franklin, WI 53132
(414) 817-9525 endik’s is going green—to Greenfield,
Grafton that is. The new Sendik’s will be
2195 1st Ave. located at 7901 West Layton Avenue,
Grafton, WI 53024 which is northwest of Southridge Mall and
(262) 376-9525
in the heart of the city.We very much look
Greenfield forward to serving the people of Greenfield
Now Open!
7901 West Layton Ave. when the new store opens—which is slated
Greenfield, WI 53220 to happen May 15.This completely remod-
(414) 329-9525
eled space will be state-of-the-art in terms
Mequon of creating the best shopping experience
10930 N. Port Washington Rd.
Mequon, WI 53092 available for our customers.
(262) 241-9525
Speaking of going green, customers
Wauwatosa should know that Sendik’s has always been
8616 W. North Ave. very conscientious about the environmen-
Wauwatosa, WI 53226
(414) 456-9525 tal impact it has in our communities. One
Whitefish Bay of the most visible demonstrations of this
500 E. Silver Spring Dr. is the credit we allow each customer for
Whitefish Bay, WI 53217 reusing a grocery bag. For each grocery bag
(414) 962-9525
that is reused by a customer we will credit
their order five cents. But there are other
less visible ways that Sendik’s attempts to
be a good green neighbor.
For years, Sendik’s has participated in a
cardboard recycling program whereby all of
the cardboard packaging in our stores gets
bundled and transferred to a local recycling
company. We also participate in a cooking
Coming soon! oil reclamation program that transfers old
Germantown cooking oil (we only use trans-fat free oils)
N112W15800 Mequon Rd. into fuel. Moreover, nearly all of the plastic
Germantown, WI 53022
packaging we use in our deli and produce
www.sendiksmarket.com departments is now made of 100 percent
recylable material. Our red plastic shopping
bags are of such high quality that you will
reuse them again and again. As always, we
offer our customers a choice of paper or
plastic when checking out at our registers.
From a mechanical standpoint, especially
Did with the new stores, we have put in service
you equipment that is more energy efficient.
Know? Our lights are on timers and, in some areas,
motion activated to help conserve energy.
Reuse your Sendik’s quality paper Heat generated from our refrigeration com-
or plastic shopping bag and receive pressors is recaptured and heats water used
a 5¢ discount for every bag. in our stores.Additionally, in our remodeled
The Balistreris from left to right: Nick, Ted,
Margaret (Balistreri) Harris, and Patrick.
stores, we have spent a considerable amount
of money converting old energy systems
to more modern energy efficient systems.
We have also incorporated many “green”
building materials into the construction of
the new stores.
Perhaps the biggest example of Sendik’s
commitment to being environmentally
aware is the large number of organic and
local products that we carry in our stores.
Organic farms do not consume or release
synthetic pesticides into the environment
and use less energy than conventional
farming practices and, therefore, are less
damaging to the environment.We also carry
a large number of local products that take
a shorter route, thereby using less energy,
to get to our stores and your homes than
products that travel long distances. Organic
and local products have been well received
by our customers and we will continue to
do our part by selecting the best of these
items to carry in our stores.
Sendik’s is going to Greenfield but has
been going green throughout its history. As
we grow and learn, Sendik’s will continue
to think of ways to be an environmental
partner in the communities that we serve.
As always, we appreciate input from, and the
opportunity to serve, our customers.
Sincerely,
—The Balistreri Family

www.sendiksmarket.com real food  SFM

Sendik’s Food Market Sendik’s Food Market
seasonal events seasonal events

Sendik’s Sizzling Outdoor Grills

A
s the warmer weather approaches you can see the smoke
rising across the parking lots, almost taste the food via
the aroma emitting from the grates, and feel the excite-
ment as customers line up to experience Sendik’s Foods Outdoor
Summer Grills!
Our original location in Whitefish Bay began offering this
fun alternative to our customers’ lunchtime cravings in 2004.
Since then, all of our stores, with the exception of our location
in Mequon, have joined in on the excitement! The biggest fol-
lowing has been at the Wauwatosa location. With the hustle and
bustle of car and foot traffic on North Avenue, the Wauwatosa
location has been a lunchtime favorite for local businesses and
residents since 2006.
The grill opens at 11a.m daily from the day after Memorial
Day to the Sunday before Labor Day. If the weather permits, the
grilling will start with nice weather as early as select weekends
in April. Wauwatosa’s Jody serves up summer favorites. Manilla is ready to help in Wauwatosa. Mike gets fired up.
We have plans to include the outdoor grill at our two new-
est locations in Greenfield and Germantown, and to also offer
it for the first time this year at our locations in Franklin and
Elm Grove. With the upcoming grilling season upon us, there
are plans to expand the menu to offer side salads and fresh fruit
and to include more fun and interesting specials that feature the
wonderful products from inside our store.
In speaking to Kevan Oberdorf, the Store Director at the
Wauwatosa location, he believes the success he has experienced
is based on quality, consistency, and commitment. “Every day we
do the grill we make sure we have a plan to have enough product
ready ahead of time, and that the products we put out to cook
are the same products made daily in our meat department. Our
sausages are handmade daily, as are the burger patties. We always
choose a quality hot dog, which is a kid’s favorite. Instead of just
a basic slice of cheese we offer four different varieties from our
Cheese department,” he noted. “Customers love having a wide
choice of condiments to decorate their sandwich and make their
own. Having a fair price for the sandwich, chips, and drink to
create everyday grill customers is a must. The owners have taken
the belief of extending the same fair pricing we have in the aisles
to include what we do for our outdoor specials. This keeps the
customers coming back every day!”
The entire staff at Sendik’s is committed to making the out-
door grill an experience for all to enjoy. With a new year comes
new ideas—for the menu, extending hours, and possibly offering
root beer floats on the weekend. Be sure to let your nose and
taste buds lead you to one of our convenient Balistreri-owned
Sendik’s locations so you can satisfy your hunger daily in more
ways than one! ■

SFM  real food summer 2008 www.sendiksmarket.com real food  SFM

Sendik’s Food Market Sendik’s Food Market
seasonal events seasonal events

Sendik’s Sizzling Outdoor Grills

A
s the warmer weather approaches you can see the smoke
rising across the parking lots, almost taste the food via
the aroma emitting from the grates, and feel the excite-
ment as customers line up to experience Sendik’s Foods Outdoor
Summer Grills!
Our original location in Whitefish Bay began offering this
fun alternative to our customers’ lunchtime cravings in 2004.
Since then, all of our stores, with the exception of our location
in Mequon, have joined in on the excitement! The biggest fol-
lowing has been at the Wauwatosa location. With the hustle and
bustle of car and foot traffic on North Avenue, the Wauwatosa
location has been a lunchtime favorite for local businesses and
residents since 2006.
The grill opens at 11a.m daily from the day after Memorial
Day to the Sunday before Labor Day. If the weather permits, the
grilling will start with nice weather as early as select weekends
in April. Wauwatosa’s Jody serves up summer favorites. Manilla is ready to help in Wauwatosa. Mike gets fired up.
We have plans to include the outdoor grill at our two new-
est locations in Greenfield and Germantown, and to also offer
it for the first time this year at our locations in Franklin and
Elm Grove. With the upcoming grilling season upon us, there
are plans to expand the menu to offer side salads and fresh fruit
and to include more fun and interesting specials that feature the
wonderful products from inside our store.
In speaking to Kevan Oberdorf, the Store Director at the
Wauwatosa location, he believes the success he has experienced
is based on quality, consistency, and commitment. “Every day we
do the grill we make sure we have a plan to have enough product
ready ahead of time, and that the products we put out to cook
are the same products made daily in our meat department. Our
sausages are handmade daily, as are the burger patties. We always
choose a quality hot dog, which is a kid’s favorite. Instead of just
a basic slice of cheese we offer four different varieties from our
Cheese department,” he noted. “Customers love having a wide
choice of condiments to decorate their sandwich and make their
own. Having a fair price for the sandwich, chips, and drink to
create everyday grill customers is a must. The owners have taken
the belief of extending the same fair pricing we have in the aisles
to include what we do for our outdoor specials. This keeps the
customers coming back every day!”
The entire staff at Sendik’s is committed to making the out-
door grill an experience for all to enjoy. With a new year comes
new ideas—for the menu, extending hours, and possibly offering
root beer floats on the weekend. Be sure to let your nose and
taste buds lead you to one of our convenient Balistreri-owned
Sendik’s locations so you can satisfy your hunger daily in more
ways than one! ■

SFM  real food summer 2008 www.sendiksmarket.com real food  SFM

Sendik’s Food Market
wine shop
Bordeaux 2005
A benchmark vintage
BY Brad Hoth
Wine and Spirits Manager, Sendik’s Whitefish Bay
N N
o wine region in the world beckons
more reverence than Bordeaux,
which produces many of the world’s
most famous and influential wines, from the
aristocratic classed growths of the Haut-
Médoc to the seductive scrumptiousness of
the finest St.-Émilions and Pomerols. But
as the world’s largest producer of wines—
roughly 900 million bottles are produced
annually—and with over 13,000 growers
represented in more than 30 appellations,
one cannot expect that greatness will always
encompass the full scope of this wine region.
While there are many top-performing cha-
teaux with impressive accolades, there are
many more chateaux and wine merchants
who perfunctorily produce and bottle vapid
wine for the masses. What needs to be
recognized is the multitude of variables in
categories of weather and vineyard practices
that can affect any given vintage, growing
district, or producer.
But the 2005 vintage is certainly one
of note. What makes this vintage such a
superlative one is the consistency of high
quality across the entire region, from clas-
sified-growths and grand crus, to the less-
esteemed and lesser-known producers in
lesser-known regions. The 2005 vintage
is simply incredible, and has already been
described as being worthy of the same adu-
lation that past great vintages (1961, 1982,
1989, and 2000) have earned. In terms of
style and quality, the 2005 vintage should be
a benchmark and a source of wine-collector
avarice for a long time.
Lying at perfect latitude, nature conspires
with a cool, damp, and unpredictable climate
in allowing grapes to creep towards elegant
ripeness late into the golden skies of autumn.
The Garonne and Dordogne Rivers provide
temperate growing zones that assuage what
would otherwise be too inhospitable a micro-
SFM  real food summer 2008
climate for growing grapes. Soils, too, con-
tribute to the character of these grapevines,
ranging from gravel deposits on the rivers’
southern banks, to clay and limestone to the
north of the Dordogne River. The French
refer to the soil’s influence on wine as terroir,
and to them, it’s the essence of wine—the
ineffable factor that gives a wine personality.
While these aforementioned characteristics
make grape growing possible, they don’t
necessarily guarantee quality.You need plenty
of sun to ripen the grapes and cool nights to
ensure they have high levels of acidity. This
scenario was displayed in 2005. In addition,
semi-drought conditions resulted in small,
thick-skinned berries that contributed loads
of flavor-inducing color and tannin during the
fermentations and macerations—all the right
elements for great wine worked together.
Sampling
On the morning of January 21 this year I
was on a bus headed to Chicago for a tast-
ing of 2005 Bordeaux at the revered Drake
hotel, which was sponsored by the Union
des Grands Crus de Bordeaux. It was a
beautiful sight and I very quickly discov-
ered what all the hype was about. I tasted a
number of Merlot-based Grand Crus from
Saint-Émilion. These wines floored me
with their plumy, lush, opulent flavors deftly
interwoven with oak nuances and balanced
by elegant acids and tannins. Next, I tasted
just a few wines from Pomerol and then
headed over to taste wine from the Haut-
Medoc, beginning with the perfumed, ripe
silkiness of Margaux. Moving along with
astonishment, I tasted several Saint-Juliens.
They all exhibited medium/full-bodied
textures, with signature flavors of earthy cas-
sis framed by ripe, fresh tannins. In general,
the Saint-Juliens were more refined and
structured than the aforementioned wines
I had tasted to that point. I continued with
fervor to the chateaux from Pauillac, which
showed strong, plush flavors of concentrated
blackberry fruits with a good dose of spicy
oak, all held together by the refined tannins
and acids characteristic of this vintage.
I was fortunate to taste so many beautiful
wines. Poetry would not be able to fully
describe their complex and enigmatic char-
acters. But they’ve left an indelible imprint
that’s as lucid and accessible as any of my
fondest memories. We are committed to
accommodate the most discerning of palates,
no matter the costs, and we will heed 2005
Bordeaux’s beckoning with an appreciation
of what fine wine can do to the soul. ■
Wines to Try
Château Fleur de Barbeyron, Saint-
Émilion Grand Cru A blend of 90%
Merlot and 10% Cabernet Sauvignon
and Cabernet Franc, it is a full-bodied,
multilayered, sumptuous effort with
decent acidity, ripe tannin, and huge
fruit, glycerin, and extract. A big, yet
precociously-styled sleeper of the
vintage, it will drink well for 12-15
years. 90-92 points, Robert Parker
Château Pipeau, Saint-Émilion Grand
Cru One of St.-Émilion’s true exuberant
fruit bombs, the explosively rich,
intense 2005 is the finest Pipeau I have
ever tasted. It even eclipses the 2000.
A dense purple color is accompanied
by glorious aromas of black raspberries,
cherries, licorice, and smoke. It is an in-
your-face exotic, full-bodied effort that
begs for attention. While not a classic
claret, in terms of pleasure, few wines
deliver as much exuberance and fruit.
Enjoy it over the next 12-15 years. 91-
93 points, Robert Parker
First Mates
Matching seafood with its best wine
mate will make for smooth sailing.
o one will swat you with seaweed
like a mean ruler-brandishing grade
school teacher if you choose the
“wrong” wine to pair with your seafood
selections. But choosing a good mate for your
meal will complement just the right flavor
components to create a tasteful match.
The key is to match the wine not just
to the seafood itself but also to the way in
which it is prepared.The seasonings used or
cooking method can affect a pairing selec-
tion. For example, salmon may normally
pair well with a subtle white such as Pinot
Gris if it is poached, but with grilled salmon,
a light-bodied red wine can be a better
match. And a smoked salmon appetizer
pairs well with more assertive whites such
as Gewürztraminer or an oaky Chardonnay.
Many fish pâtés go swimmingly with light,
dry white wines that aren’t overly fruity,
such as Chablis, Alsace Pinot Blanc, or Ger-
man Riesling Kabinett. But, if the pâté is
made with an oily fish such as mackerel, a
fino sherry may be a better match.
We Recommend
El Hada Verdejo-Viura Blend
(Rueda, Spain) Sauvignon Blanc-like
with flavors of gooseberry, green kiwi,
passion fruit, and citrus, this is great
with light textured fish.
Chehalem “Inox” Un-oaked
Chardonnay (Oregon) A crisp blend
of pineapple, green apple, golden apple
and pear flavors that make for versatile
food pairings: light to firm textured fish,
shrimp, and scallops.
Martin Ray Chardonnay,
(Russian River, Sonoma County,
CA) A BIG Chardonnay at its best with
lobster or salmon.
The traditional
tendency is to pair
seafood with white
wine. The tannins
in red wine tend
to taste a bit metal-
lic with white fish,
so it may be best to
avoid pairing Cab-
ernet, full-bodied
Merlot, and Syrah
with seafood, including shellfish. However,
tuna, salmon, and some full-flavored fish
make good partners with light reds such
as Pinot Noir.
Ultimately the best food and wine pair-
ings are the ones you enjoy, but following
these few guidelines will help you select a
first-rate mate for seafood.
Crab: Select a slightly sweet white, such
as Riesling, a Maconnais white, Marsanne,
or Roussane.Try a dry light-bodied Verdic-
chio with soft-shell crab.
Fish, light-textured white (sole,
trout, plaice, etc.): Pairs well with most
any light, unoaked white including Sauvi-
gnon Blanc.
Fish, firm-fleshed (sea bass, brill,
cod): Works best with a full-bodied white
such as a white Bordeaux, white Rioja,
Sémillon, Riesling, California Fumé Blanc,
or an oaked Chardonnay.
Lobster: Served cold in salad, lobster
needs a white with some acidity such as
Pouilly-Fumé, Chablis, Vouvray, Chenin
Blanc, or Riesling. Champagne is a perfect
accompaniment with lobster salads. Served
hot, try a big buttery Chardonnay with this
rich delicacy. Lobster Thermidor needs a
heavier wine such as California or Aus-
tralian Chardonnay, Alsace Pinot Gris, or a
heartier Rhône white such as Hermitage.
www.sendiksmarket.com real food  SFM
Sendik’s Food Market
food and wine
Oysters: Typically “oyster wines” are
crisp, dry whites with a clean finish. Classic
partners are Champagne, Muscadet, Chablis,
and Sancerre. The lemony richness, min-
erality, and acidity of dry white Bordeaux
is also a tasty match. Try German Riesling
with baked oysters.
Salmon: Try mid-weight whites with
some acidity such as Chablis; Chardonnay
from California, Oregon, or New Zealand;
and dry Riesling from Alsace or Germany.
A light red such as Beaujolais or Pinot
Noir pairs well with grilled salmon. When
poached or in a cream sauce, Pinot Gris,
Riesling, or white Burgundy pair nicely.
Rosé also works well, though not with
cream sauces.
Scallops: These delicately flavored
shellfish need light wine like Pinot Gris or a
medium-dry Riesling when poached or sau-
téed. Hermitage is the classic French match
with grilled or fried scallops. Also try Ries-
ling, Grüner Veltliner, Albariño, and Vinho
Verde. Scallops in cream sauces require richer
whites, such as New World Chardonnays.
Shrimp: Pairs well with crisp whites
such as white Bordeaux, Sauvignon Blanc,
or Chablis. Avoid overly oaked wines.
Tuna: A fairly assertive red is prefer-
able to white. Try Pinot Noir, Washington
state Merlot, Australian Shiraz, or Chilean
Cabernet. ■
Sendik’s Food Market
wine shop
Bordeaux 2005
A benchmark vintage
BY Brad Hoth
Wine and Spirits Manager, Sendik’s Whitefish Bay
N N
o wine region in the world beckons
more reverence than Bordeaux,
which produces many of the world’s
most famous and influential wines, from the
aristocratic classed growths of the Haut-
Médoc to the seductive scrumptiousness of
the finest St.-Émilions and Pomerols. But
as the world’s largest producer of wines—
roughly 900 million bottles are produced
annually—and with over 13,000 growers
represented in more than 30 appellations,
one cannot expect that greatness will always
encompass the full scope of this wine region.
While there are many top-performing cha-
teaux with impressive accolades, there are
many more chateaux and wine merchants
who perfunctorily produce and bottle vapid
wine for the masses. What needs to be
recognized is the multitude of variables in
categories of weather and vineyard practices
that can affect any given vintage, growing
district, or producer.
But the 2005 vintage is certainly one
of note. What makes this vintage such a
superlative one is the consistency of high
quality across the entire region, from clas-
sified-growths and grand crus, to the less-
esteemed and lesser-known producers in
lesser-known regions. The 2005 vintage
is simply incredible, and has already been
described as being worthy of the same adu-
lation that past great vintages (1961, 1982,
1989, and 2000) have earned. In terms of
style and quality, the 2005 vintage should be
a benchmark and a source of wine-collector
avarice for a long time.
Lying at perfect latitude, nature conspires
with a cool, damp, and unpredictable climate
in allowing grapes to creep towards elegant
ripeness late into the golden skies of autumn.
The Garonne and Dordogne Rivers provide
temperate growing zones that assuage what
would otherwise be too inhospitable a micro-
SFM  real food summer 2008
climate for growing grapes. Soils, too, con-
tribute to the character of these grapevines,
ranging from gravel deposits on the rivers’
southern banks, to clay and limestone to the
north of the Dordogne River. The French
refer to the soil’s influence on wine as terroir,
and to them, it’s the essence of wine—the
ineffable factor that gives a wine personality.
While these aforementioned characteristics
make grape growing possible, they don’t
necessarily guarantee quality.You need plenty
of sun to ripen the grapes and cool nights to
ensure they have high levels of acidity. This
scenario was displayed in 2005. In addition,
semi-drought conditions resulted in small,
thick-skinned berries that contributed loads
of flavor-inducing color and tannin during the
fermentations and macerations—all the right
elements for great wine worked together.
Sampling
On the morning of January 21 this year I
was on a bus headed to Chicago for a tast-
ing of 2005 Bordeaux at the revered Drake
hotel, which was sponsored by the Union
des Grands Crus de Bordeaux. It was a
beautiful sight and I very quickly discov-
ered what all the hype was about. I tasted a
number of Merlot-based Grand Crus from
Saint-Émilion. These wines floored me
with their plumy, lush, opulent flavors deftly
interwoven with oak nuances and balanced
by elegant acids and tannins. Next, I tasted
just a few wines from Pomerol and then
headed over to taste wine from the Haut-
Medoc, beginning with the perfumed, ripe
silkiness of Margaux. Moving along with
astonishment, I tasted several Saint-Juliens.
They all exhibited medium/full-bodied
textures, with signature flavors of earthy cas-
sis framed by ripe, fresh tannins. In general,
the Saint-Juliens were more refined and
structured than the aforementioned wines
I had tasted to that point. I continued with
fervor to the chateaux from Pauillac, which
showed strong, plush flavors of concentrated
blackberry fruits with a good dose of spicy
oak, all held together by the refined tannins
and acids characteristic of this vintage.
I was fortunate to taste so many beautiful
wines. Poetry would not be able to fully
describe their complex and enigmatic char-
acters. But they’ve left an indelible imprint
that’s as lucid and accessible as any of my
fondest memories. We are committed to
accommodate the most discerning of palates,
no matter the costs, and we will heed 2005
Bordeaux’s beckoning with an appreciation
of what fine wine can do to the soul. ■
Wines to Try
Château Fleur de Barbeyron, Saint-
Émilion Grand Cru A blend of 90%
Merlot and 10% Cabernet Sauvignon
and Cabernet Franc, it is a full-bodied,
multilayered, sumptuous effort with
decent acidity, ripe tannin, and huge
fruit, glycerin, and extract. A big, yet
precociously-styled sleeper of the
vintage, it will drink well for 12-15
years. 90-92 points, Robert Parker
Château Pipeau, Saint-Émilion Grand
Cru One of St.-Émilion’s true exuberant
fruit bombs, the explosively rich,
intense 2005 is the finest Pipeau I have
ever tasted. It even eclipses the 2000.
A dense purple color is accompanied
by glorious aromas of black raspberries,
cherries, licorice, and smoke. It is an in-
your-face exotic, full-bodied effort that
begs for attention. While not a classic
claret, in terms of pleasure, few wines
deliver as much exuberance and fruit.
Enjoy it over the next 12-15 years. 91-
93 points, Robert Parker
First Mates
Matching seafood with its best wine
mate will make for smooth sailing.
o one will swat you with seaweed
like a mean ruler-brandishing grade
school teacher if you choose the
“wrong” wine to pair with your seafood
selections. But choosing a good mate for your
meal will complement just the right flavor
components to create a tasteful match.
The key is to match the wine not just
to the seafood itself but also to the way in
which it is prepared.The seasonings used or
cooking method can affect a pairing selec-
tion. For example, salmon may normally
pair well with a subtle white such as Pinot
Gris if it is poached, but with grilled salmon,
a light-bodied red wine can be a better
match. And a smoked salmon appetizer
pairs well with more assertive whites such
as Gewürztraminer or an oaky Chardonnay.
Many fish pâtés go swimmingly with light,
dry white wines that aren’t overly fruity,
such as Chablis, Alsace Pinot Blanc, or Ger-
man Riesling Kabinett. But, if the pâté is
made with an oily fish such as mackerel, a
fino sherry may be a better match.
We Recommend
El Hada Verdejo-Viura Blend
(Rueda, Spain) Sauvignon Blanc-like
with flavors of gooseberry, green kiwi,
passion fruit, and citrus, this is great
with light textured fish.
Chehalem “Inox” Un-oaked
Chardonnay (Oregon) A crisp blend
of pineapple, green apple, golden apple
and pear flavors that make for versatile
food pairings: light to firm textured fish,
shrimp, and scallops.
Martin Ray Chardonnay,
(Russian River, Sonoma County,
CA) A BIG Chardonnay at its best with
lobster or salmon.
The traditional
tendency is to pair
seafood with white
wine. The tannins
in red wine tend
to taste a bit metal-
lic with white fish,
so it may be best to
avoid pairing Cab-
ernet, full-bodied
Merlot, and Syrah
with seafood, including shellfish. However,
tuna, salmon, and some full-flavored fish
make good partners with light reds such
as Pinot Noir.
Ultimately the best food and wine pair-
ings are the ones you enjoy, but following
these few guidelines will help you select a
first-rate mate for seafood.
Crab: Select a slightly sweet white, such
as Riesling, a Maconnais white, Marsanne,
or Roussane.Try a dry light-bodied Verdic-
chio with soft-shell crab.
Fish, light-textured white (sole,
trout, plaice, etc.): Pairs well with most
any light, unoaked white including Sauvi-
gnon Blanc.
Fish, firm-fleshed (sea bass, brill,
cod): Works best with a full-bodied white
such as a white Bordeaux, white Rioja,
Sémillon, Riesling, California Fumé Blanc,
or an oaked Chardonnay.
Lobster: Served cold in salad, lobster
needs a white with some acidity such as
Pouilly-Fumé, Chablis, Vouvray, Chenin
Blanc, or Riesling. Champagne is a perfect
accompaniment with lobster salads. Served
hot, try a big buttery Chardonnay with this
rich delicacy. Lobster Thermidor needs a
heavier wine such as California or Aus-
tralian Chardonnay, Alsace Pinot Gris, or a
heartier Rhône white such as Hermitage.
www.sendiksmarket.com real food  SFM
Sendik’s Food Market
food and wine
Oysters: Typically “oyster wines” are
crisp, dry whites with a clean finish. Classic
partners are Champagne, Muscadet, Chablis,
and Sancerre. The lemony richness, min-
erality, and acidity of dry white Bordeaux
is also a tasty match. Try German Riesling
with baked oysters.
Salmon: Try mid-weight whites with
some acidity such as Chablis; Chardonnay
from California, Oregon, or New Zealand;
and dry Riesling from Alsace or Germany.
A light red such as Beaujolais or Pinot
Noir pairs well with grilled salmon. When
poached or in a cream sauce, Pinot Gris,
Riesling, or white Burgundy pair nicely.
Rosé also works well, though not with
cream sauces.
Scallops: These delicately flavored
shellfish need light wine like Pinot Gris or a
medium-dry Riesling when poached or sau-
téed. Hermitage is the classic French match
with grilled or fried scallops. Also try Ries-
ling, Grüner Veltliner, Albariño, and Vinho
Verde. Scallops in cream sauces require richer
whites, such as New World Chardonnays.
Shrimp: Pairs well with crisp whites
such as white Bordeaux, Sauvignon Blanc,
or Chablis. Avoid overly oaked wines.
Tuna: A fairly assertive red is prefer-
able to white. Try Pinot Noir, Washington
state Merlot, Australian Shiraz, or Chilean
Cabernet. ■
Sendik’s Food Market Sendik’s Food Market
fruit average 15 to 35 pounds, but can vary depend-
what’s in store
ing on the variety.The many shiny black seeds

Marvelous
Favorite Finds
scattered throughout the sweet pinkish-red
flesh have starred in seed-spitting contents for

Melons
Summer is ripe for the sweet juicy taste of melons.
Cantaloupe: A true cantaloupe is a
European melon that is not usually export-
ed to the United States. What we call a
cantaloupe here is actually a muskmelon.
When ripe, these 3- to 5-pound melons
have skins with raised netting on a smooth
grayish-beige background and pale orange
flesh that is very sweet and juicy.
Persian: Larger than a cantaloupe, with
more delicate netting. Its rich salmon-col-
ored flesh has a deliciously sweet flavor.
Avoid ones with green skins, which means
they were picked too early.
Casaba: A large, round melon with a thick
yellow rind that’s deeply furrowed. Its creamy
colored flesh is very juicy and has a mild
cucumber-like flavor.The thick rind makes it
difficult to sniff for ripeness, so use the color
as a guide: It should be bright yellow, and the
blossom end should yield to slight pressure.
Crenshaw: Often considered one of the
sweetest members of the melon family.This
cross between casaba and Persian melons has
generations. The flesh of other watermelon
varieties ranges from white to yellow or pink
and the seeds dotting the flesh can be black,
brown, green, red, or white. Seedless watermel-
ons usually have a few seeds scattered through-
out, but these small, soft seeds are edible.
Selecting and Serving
When selecting melons, choose ones that are
heavy for their size. Muskmelons will not
get any sweeter after they are picked, though
the flesh will soften. When ripe, most are
soft at the blossom end and you can detect
a sweet perfumy smell. For netted-skinned
melons, check to see that the spot where it
was removed from the vine is indented and
scarred.Avoid those with a shriveled stem still
attached, indicating that it was picked too early.
For smooth-skinned varieties, the blossom end
should be soft and fragrant and tiny “freckles”
on the skin can be a sign of sweetness.
When selecting watermelon, look for sym-
metrical melons without any flat sides. Ripe
watermelons should make a hollow thump
when slapped. The rind should be dull, not
shiny, and just barely yield to pressure. If pur-
chasing a sliced watermelon, check to see that
the flesh looks brightly colored and not grainy
or dry. Always wash melons with warm soapy
water before cutting to remove any impurities
that might be on the rind and could be trans-
ferred from the knife to the flesh when cut.
Roland Food Products
For more than 70 years Roland has provided custom-
ers with exceptional gourmet food. Their dedication
to providing quality and consistency has made them a
leader among specialty food importers and suppliers.
With extensive industry knowledge and one of the most
diverse selections of products, it is no wonder that Roland
is so easily found in the market, in the restaurant, in the
kitchen, and in the home.
Sendik’s Guacamole and Pico De Gallo
Sendik’s Guacamole and Pico De Gallo have each become one of
Sendik’s most popular signature items. Both are made fresh daily with
only the freshest ingredients and
using authentic recipes. It’s no
wonder that we sold 58,447 units
of guacamole and 29,509 units
of pico de gallo in our stores in
2007. That’s a lot of avocados and
tomatoes! Take a package home
tonight and you will see why this
has become one of our most
popular items in our stores.
Davidson’s Safest Choice
Pasteurized Shell Eggs
Every egg is not created equally. Davidson’s Safest Choice Pasteurized
Shell Eggs have two distinct advantages over all others. Sure, they look
and perform like other shell eggs, but one additional benefit is that
they taste better than other eggs because there are no bad bacteria
diminishing their original flavor. An even greater difference, however,
is safety. Through the
patented, all-natural
pasteurization process,
Davidson’s Safest

T
here’s nothing that quite compares to a
refreshing bite of cool melon on a hot
summer day. Even the ancient Egyp-
tians were sweet on them—melons appear in
Egyptian tomb paintings dating back to 2400
B.C. Many melons are available year-round, but
the peak season is late summer to early fall.
Melon Varieties
Melons belong to the gourd family, which
includes squash and pumpkin, and are
divided into two broad categories—musk-
melon (including the first five varieties
listed below) and watermelon. Within the
muskmelon category are those with net-
ted skins and those with smooth skins. All
muskmelons have seeds in a fibrous center
hollow, whereas the seeds in watermelon are
scattered throughout the flesh.
a smooth rind that is either creamy white or
golden green and slightly ribbed. It ranges
from 5 to 9 pounds. Its salmon-orange flesh
smells and tastes slightly spicy.
Honeydew: These melons range from
4 to 8 pounds and have a smooth, creamy
yellow rind and pastel green flesh that’s very
juicy and sweet. When ripe there will be a
slight wrinkling on the skin’s surface that is
only detectable by touch.
Watermelon: Summer certainly wouldn’t
be the same without the thirst-quenching
goodness of watermelon.As the name suggests,
it is made up of a high percentage of water—92
percent, in fact. There are about fifty varieties
on the market but they taste much the same,
varying mostly by size. The large, elongated
variety with a variegated two-toned green
or gray-green rind is the most popular.These
Enjoy melons from breakfast through din-
ner and dessert.Top chunks with strawberry
yogurt and sprinkle with granola to start the
day. A classic mix of cantaloupe, honeydew,
and watermelon makes a delicious fruit salad,
and you can mix it up with grapes, blueber-
ries, kiwi, strawberries, or other fruit.A melon
kebab is an attractive way to serve these fruits
at a party, and kids would enjoy the fun
presentation anytime—alternate cantaloupe
(or other orange-fleshed melon), honeydew,
and watermelon on a bamboo skewer for a
colorful snack. For savory selections, wrap
melon wedges or cubes with prosciutto, serve
it with cottage cheese, or add to chicken or
seafood salad. For a sweet treat, serve melon
with vanilla ice cream, drizzle with flavored
syrup such as hazelnut or orange, or top with
whipped cream and coconut. ■
Choice® Pasteurized
Shell Eggs have elimi-
nated the risk and dangers of egg-borne illness caused by salmonella
bacteria. Now you can enjoy your eggs any way you like!
Patriotic Wreath
Add a touch of Americana in
your home or as a welcome
to visitors at your front door.
This patriotic wreath is hand-
Simply Safe Cleaners crafted from twigs and faux
Simply Safe is the non-hazardous, affordable household berries and decorated with
cleaning alternative to traditional cleaners. They work as metal stars in red, white, and
well as the leading brands and smell great. You could use blue. Find them in our Floral
something harsher, but why take the chance? These are departments along with a
safe for your home, safe for your family, and safe for the large variety of cut flowers
environment. Made locally in Mequon. and gift ideas.

SFM  real food summer 2008 www.sendiksmarket.com real food  SFM

Sendik’s Food Market Sendik’s Food Market
fruit average 15 to 35 pounds, but can vary depend-
what’s in store
ing on the variety.The many shiny black seeds

Marvelous
Favorite Finds
scattered throughout the sweet pinkish-red
flesh have starred in seed-spitting contents for

Melons
Summer is ripe for the sweet juicy taste of melons.
Cantaloupe: A true cantaloupe is a
European melon that is not usually export-
ed to the United States. What we call a
cantaloupe here is actually a muskmelon.
When ripe, these 3- to 5-pound melons
have skins with raised netting on a smooth
grayish-beige background and pale orange
flesh that is very sweet and juicy.
Persian: Larger than a cantaloupe, with
more delicate netting. Its rich salmon-col-
ored flesh has a deliciously sweet flavor.
Avoid ones with green skins, which means
they were picked too early.
Casaba: A large, round melon with a thick
yellow rind that’s deeply furrowed. Its creamy
colored flesh is very juicy and has a mild
cucumber-like flavor.The thick rind makes it
difficult to sniff for ripeness, so use the color
as a guide: It should be bright yellow, and the
blossom end should yield to slight pressure.
Crenshaw: Often considered one of the
sweetest members of the melon family.This
cross between casaba and Persian melons has
generations. The flesh of other watermelon
varieties ranges from white to yellow or pink
and the seeds dotting the flesh can be black,
brown, green, red, or white. Seedless watermel-
ons usually have a few seeds scattered through-
out, but these small, soft seeds are edible.
Selecting and Serving
When selecting melons, choose ones that are
heavy for their size. Muskmelons will not
get any sweeter after they are picked, though
the flesh will soften. When ripe, most are
soft at the blossom end and you can detect
a sweet perfumy smell. For netted-skinned
melons, check to see that the spot where it
was removed from the vine is indented and
scarred.Avoid those with a shriveled stem still
attached, indicating that it was picked too early.
For smooth-skinned varieties, the blossom end
should be soft and fragrant and tiny “freckles”
on the skin can be a sign of sweetness.
When selecting watermelon, look for sym-
metrical melons without any flat sides. Ripe
watermelons should make a hollow thump
when slapped. The rind should be dull, not
shiny, and just barely yield to pressure. If pur-
chasing a sliced watermelon, check to see that
the flesh looks brightly colored and not grainy
or dry. Always wash melons with warm soapy
water before cutting to remove any impurities
that might be on the rind and could be trans-
ferred from the knife to the flesh when cut.
Roland Food Products
For more than 70 years Roland has provided custom-
ers with exceptional gourmet food. Their dedication
to providing quality and consistency has made them a
leader among specialty food importers and suppliers.
With extensive industry knowledge and one of the most
diverse selections of products, it is no wonder that Roland
is so easily found in the market, in the restaurant, in the
kitchen, and in the home.
Sendik’s Guacamole and Pico De Gallo
Sendik’s Guacamole and Pico De Gallo have each become one of
Sendik’s most popular signature items. Both are made fresh daily with
only the freshest ingredients and
using authentic recipes. It’s no
wonder that we sold 58,447 units
of guacamole and 29,509 units
of pico de gallo in our stores in
2007. That’s a lot of avocados and
tomatoes! Take a package home
tonight and you will see why this
has become one of our most
popular items in our stores.
Davidson’s Safest Choice
Pasteurized Shell Eggs
Every egg is not created equally. Davidson’s Safest Choice Pasteurized
Shell Eggs have two distinct advantages over all others. Sure, they look
and perform like other shell eggs, but one additional benefit is that
they taste better than other eggs because there are no bad bacteria
diminishing their original flavor. An even greater difference, however,
is safety. Through the
patented, all-natural
pasteurization process,
Davidson’s Safest

T
here’s nothing that quite compares to a
refreshing bite of cool melon on a hot
summer day. Even the ancient Egyp-
tians were sweet on them—melons appear in
Egyptian tomb paintings dating back to 2400
B.C. Many melons are available year-round, but
the peak season is late summer to early fall.
Melon Varieties
Melons belong to the gourd family, which
includes squash and pumpkin, and are
divided into two broad categories—musk-
melon (including the first five varieties
listed below) and watermelon. Within the
muskmelon category are those with net-
ted skins and those with smooth skins. All
muskmelons have seeds in a fibrous center
hollow, whereas the seeds in watermelon are
scattered throughout the flesh.
a smooth rind that is either creamy white or
golden green and slightly ribbed. It ranges
from 5 to 9 pounds. Its salmon-orange flesh
smells and tastes slightly spicy.
Honeydew: These melons range from
4 to 8 pounds and have a smooth, creamy
yellow rind and pastel green flesh that’s very
juicy and sweet. When ripe there will be a
slight wrinkling on the skin’s surface that is
only detectable by touch.
Watermelon: Summer certainly wouldn’t
be the same without the thirst-quenching
goodness of watermelon.As the name suggests,
it is made up of a high percentage of water—92
percent, in fact. There are about fifty varieties
on the market but they taste much the same,
varying mostly by size. The large, elongated
variety with a variegated two-toned green
or gray-green rind is the most popular.These
Enjoy melons from breakfast through din-
ner and dessert.Top chunks with strawberry
yogurt and sprinkle with granola to start the
day. A classic mix of cantaloupe, honeydew,
and watermelon makes a delicious fruit salad,
and you can mix it up with grapes, blueber-
ries, kiwi, strawberries, or other fruit.A melon
kebab is an attractive way to serve these fruits
at a party, and kids would enjoy the fun
presentation anytime—alternate cantaloupe
(or other orange-fleshed melon), honeydew,
and watermelon on a bamboo skewer for a
colorful snack. For savory selections, wrap
melon wedges or cubes with prosciutto, serve
it with cottage cheese, or add to chicken or
seafood salad. For a sweet treat, serve melon
with vanilla ice cream, drizzle with flavored
syrup such as hazelnut or orange, or top with
whipped cream and coconut. ■
Choice® Pasteurized
Shell Eggs have elimi-
nated the risk and dangers of egg-borne illness caused by salmonella
bacteria. Now you can enjoy your eggs any way you like!
Patriotic Wreath
Add a touch of Americana in
your home or as a welcome
to visitors at your front door.
This patriotic wreath is hand-
Simply Safe Cleaners crafted from twigs and faux
Simply Safe is the non-hazardous, affordable household berries and decorated with
cleaning alternative to traditional cleaners. They work as metal stars in red, white, and
well as the leading brands and smell great. You could use blue. Find them in our Floral
something harsher, but why take the chance? These are departments along with a
safe for your home, safe for your family, and safe for the large variety of cut flowers
environment. Made locally in Mequon. and gift ideas.

SFM  real food summer 2008 www.sendiksmarket.com real food  SFM

 Palermo’s Brings Authentic Italian Pizza Flavor Home
P
alermo’s Pizza has introduced an
entirely new line of frozen piz-
zas called Palermo’s Hearth Italia,
designed to provide the taste of a traditional
Italian pizzeria without ever leaving home.
Unique toppings and an exclusive authentic
hearth-baked crust combine to create a
frozen pizza that far exceeds anything to
previously come out of the freezer case.
The Fallucca
family was inspired
to create the Hearth Italia pizzas by the
pizzas they have enjoyed during numerous
trips to Italy and the company has gone all
out to replicate that experience at home.
“We have always adored the pizzas we get
when we visit Italy, the rich yet simple tastes
are something that you just don’t find on
frozen pizzas in the U.S. and we wanted
everyone to have a chance to enjoy these
flavors so we created Hearth Italia,” said
Giacomo Fallucca, President & CEO of
Palermo’s Pizza.
Hearth Italia pizzas taste uniquely differ-
ent because they are made using a marble
hearth oven imported from Italy that is
exclusive to Palermo’s in the U.S. The
process begins with organic flour to create
small batches of dough. The fresh dough is
rolled into balls that are placed in a state-
of-the-art proofing system that allows the
SFM  real food summer 2008
dough to rise without stressing it and creat-
ing a skin on the dough. The dough balls
are then rolled, rather than pressed, to cre-
ate an artisan hand-tossed appearance. The
dough is topped with a zesty Italian tomato
sauce or brushed with olive oil, depending
on the variety, and placed onto the marble
hearthstones, which pass through the oven.
At over 700 degrees Fahrenheit, the marble
surface causes much of the moisture to
evaporate from the
dough, creating air
bubbles on the
top of the crust
and a perfectly crispy bottom while remain-
ing wonderfully bready on the inside.
After completing the baking process,
the crusts are garnished with toppings like
those used in traditional Italian pizzerias.
“The toppings used in Italy are a little dif-
ferent than what is typically used here in
America. Italians use a lot more vegetables
and not as much meat on their pizzas,” said
Laurie Fallucca,Vice President of Marketing
at Palermo’s. “Our Hearth Italia toppings,
like those we use on all of our pizzas, are
selected based on their quality and must pass
numerous checks to assure that they are all
the best of the best.”
Each of the pizzas in the Hearth Ita-
lia line is named for the city in Italy that
inspired it and features toppings symbolic
of that city. The Capri, for example, features
Mediterranean vegetables such as eggplant,
zucchini, artichokes, and kalamata olives
along with a mix of mozzarella and feta
cheese. The Napoli starts with a rich Italian
tomato sauce topped with pearls of fresh
mozzarella cheese and a rich pesto sauce,
while The Portofino combines an olive oil
brushed crust with a blend of mozzarella
and Asiago cheeses, topped with white meat
chicken and fresh pesto and tomatoes.
In addition, Palermo’s Hearth Italia line
also offers a number of 100 percent USDA
certified organic pizzas.
Unlike some other fro-
zen pizzas that offer a
few organic ingredients,
these pizzas are entirely
organic from the crust
to the cheeses as well as
all of the toppings. One
such organic Hearth
Italia pizza is The Sor-
rento, which provides
a rich organic Italian
tomato sauce, organ-
ic mozzarella cheese,
and tomatoes and basil
mixed in olive oil, and
is finished with a sprinkling of Parmesan
cheese. “We know that many consumers
are looking for products that are more in
tune with their nutritional lifestyle, but
that they don’t want to sacrifice great taste
to do so. Our organic Hearth Italia pizzas
are the best of all worlds in that it delivers
great Italian pizzeria flavor using entirely
100 percent certified organic ingredients,”
said Giacomo Fallucca.
If you only buy frozen pizzas for your
kids or you have given up on frozen pizza
entirely because of how it tastes, Palermo’s
Hearth Italia line delivers flavors that bring
traditional Old World style right to your
dinner table and utterly redefine what fro-
zen pizza can be. Buon Appetito. ■
 Palermo’s Brings Authentic Italian Pizza Flavor Home
P
alermo’s Pizza has introduced an
entirely new line of frozen piz-
zas called Palermo’s Hearth Italia,
designed to provide the taste of a traditional
Italian pizzeria without ever leaving home.
Unique toppings and an exclusive authentic
hearth-baked crust combine to create a
frozen pizza that far exceeds anything to
previously come out of the freezer case.
The Fallucca
family was inspired
to create the Hearth Italia pizzas by the
pizzas they have enjoyed during numerous
trips to Italy and the company has gone all
out to replicate that experience at home.
“We have always adored the pizzas we get
when we visit Italy, the rich yet simple tastes
are something that you just don’t find on
frozen pizzas in the U.S. and we wanted
everyone to have a chance to enjoy these
flavors so we created Hearth Italia,” said
Giacomo Fallucca, President & CEO of
Palermo’s Pizza.
Hearth Italia pizzas taste uniquely differ-
ent because they are made using a marble
hearth oven imported from Italy that is
exclusive to Palermo’s in the U.S. The
process begins with organic flour to create
small batches of dough. The fresh dough is
rolled into balls that are placed in a state-
of-the-art proofing system that allows the
SFM  real food summer 2008
dough to rise without stressing it and creat-
ing a skin on the dough. The dough balls
are then rolled, rather than pressed, to cre-
ate an artisan hand-tossed appearance. The
dough is topped with a zesty Italian tomato
sauce or brushed with olive oil, depending
on the variety, and placed onto the marble
hearthstones, which pass through the oven.
At over 700 degrees Fahrenheit, the marble
surface causes much of the moisture to
evaporate from the
dough, creating air
bubbles on the
top of the crust
and a perfectly crispy bottom while remain-
ing wonderfully bready on the inside.
After completing the baking process,
the crusts are garnished with toppings like
those used in traditional Italian pizzerias.
“The toppings used in Italy are a little dif-
ferent than what is typically used here in
America. Italians use a lot more vegetables
and not as much meat on their pizzas,” said
Laurie Fallucca,Vice President of Marketing
at Palermo’s. “Our Hearth Italia toppings,
like those we use on all of our pizzas, are
selected based on their quality and must pass
numerous checks to assure that they are all
the best of the best.”
Each of the pizzas in the Hearth Ita-
lia line is named for the city in Italy that
inspired it and features toppings symbolic
of that city. The Capri, for example, features
Mediterranean vegetables such as eggplant,
zucchini, artichokes, and kalamata olives
along with a mix of mozzarella and feta
cheese. The Napoli starts with a rich Italian
tomato sauce topped with pearls of fresh
mozzarella cheese and a rich pesto sauce,
while The Portofino combines an olive oil
brushed crust with a blend of mozzarella
and Asiago cheeses, topped with white meat
chicken and fresh pesto and tomatoes.
In addition, Palermo’s Hearth Italia line
also offers a number of 100 percent USDA
certified organic pizzas.
Unlike some other fro-
zen pizzas that offer a
few organic ingredients,
these pizzas are entirely
organic from the crust
to the cheeses as well as
all of the toppings. One
such organic Hearth
Italia pizza is The Sor-
rento, which provides
a rich organic Italian
tomato sauce, organ-
ic mozzarella cheese,
and tomatoes and basil
mixed in olive oil, and
is finished with a sprinkling of Parmesan
cheese. “We know that many consumers
are looking for products that are more in
tune with their nutritional lifestyle, but
that they don’t want to sacrifice great taste
to do so. Our organic Hearth Italia pizzas
are the best of all worlds in that it delivers
great Italian pizzeria flavor using entirely
100 percent certified organic ingredients,”
said Giacomo Fallucca.
If you only buy frozen pizzas for your
kids or you have given up on frozen pizza
entirely because of how it tastes, Palermo’s
Hearth Italia line delivers flavors that bring
traditional Old World style right to your
dinner table and utterly redefine what fro-
zen pizza can be. Buon Appetito. ■
Sendik’s Food Market
vegetables
Mixed Bags
Prepackaged greens make for delicious and convenient meals.
L
eafy greens are not only cool and
refreshing but also a good source of
dietary fiber and nutrients such as
beta-carotene, calcium, iron, and folic acid.
Many are also a rich source of vitamins A and
C. (A good rule of thumb to keep in mind:
the darker the greens, the more vitamins.)
Today’s variety of packaged greens and
complete salads makes it easy to include
these healthy veggies as part of your menu.
A number of brands offer a wide range of
convenient options from classic iceberg
lettuce mixes or field greens to salad kits
complete with packets of croutons, cheese,
and dressing.
Following are some of the greens you’ll
find in many popular mixed bags. A pack-
age labeled spring mix, for example, may
include a blend of red and green romaine,
red and green oak leaf lettuce, and mustard
greens. An arugula blend could also have
some frisée and radicchio. And an Italian
salad bag may include romaine lettuce and
radicchio.The mixes will vary, so just check
the label for the complete list.
Arugula has bright green, tender leaves
with a bitter, peppery mustard flavor.
Butterhead lettuce has a sweet and
mild flavor and delicate texture. Best-known
varieties are Boston and Bibb lettuce.
Chard (also known as Swiss chard) has
oval, glossy, dark-green crinkly leaves with
stalks and ribs of varying colors, including
white and red. It has a mild, sweet taste—the
leaves have a beet-like flavor and the stalks
taste somewhat like celery.
Chicory or curly endive is slightly bit-
ter and has darker outer leaves and paler or
yellow leaves toward the center.The ragged-
SFM 10 real food summer 2008
edged leaves are on long, thin stems.
Dandelion greens have notched leaves
and a tangy taste that is a bit sharper than
arugula.
Escarole’s crisp, wavy leaves have a
mild, lettuce-like flavor with a touch of
bitterness.
Frisée is a member of the chicory family
and has feathery delicate leaves that range
from yellow-white to yellow-green and are
mildly bitter.
Iceberg, mild and crisp, is a perennial
favorite base for many salads.
Leaf lettuce has full-flavored ruffled
leaves that are mild with a tender texture.
Oak leaf, red leaf (green leaves with red-
tinged edges), and green leaf fall into this
category.
Mustard greens are oval-shaped with
frilled or scalloped edges and a sharp rad-
ish-like flavor. The young leaves can add a
zip to salads.
Radicchio’s maroon-red leaves with
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 or school or even around the world! Here are some globetrotting customers who have put their Sendik’s bags to
good use on their travels.
Socrates Mateo Donald F Kabara Peter Bennett Jose Geronimo
Sendik’s customers Donald Kabara and Peter Bennett took these photos in January 2008 while on a mission trip in Los Toros, Dominican
Republic for St. Joe’s church in Grafton. They visited farms in the area where they are currently giving farmers loans to recover from
Tropical Storm Noel, which damaged much of their crops in October 2007.
Where in the world have you seen a Sendik’s shopping bag?
The next time you’re in a faraway place and spot a fellow Sendik’s shopper—or you’re traveling yourself—snap a picture and send it to
us at sendiksmarket.com and click on “Where in the World.”
53:
/&8
4 "3(&/50 ' */*4)&34 ® ™
white veins have a distinctive bittersweet
peppery flavor when eaten raw in salads.
Romaine lettuce has darker outer leaves,
"
'3&4)
/&8
8":
a very crispy texture, and is just slightly
bitter.
Spinach has dark-green, tender leaves
that have a slightly stronger flavor than let-
tuces. It’s an especially rich source of iron 50
'*/*4)
and vitamins A and C. ■
+645
"%SF%
TTJOH
We Recommend
-FUUVDF


%
5&4
Earthbound Farms Organic Mixed Baby $0.1-& E T
Greens (5 oz.) A delicious blend of

UP

4BMB
prewashed mild and bold baby greens.
Dole Baby Spinach & Red Leaf (5 oz.)
photo By Elena Elisseeva
A combination of tender baby spinach
leaves and sweeter leaf lettuces and "MTP
5SZ
/FX

mustard greens. 4BSHFOUP
1PUBUP

Epic Roots Mache Mix Salade Aux
'JOJTIFST
Herbes (4 oz.) Mache, baby greens
and fresh herbs
-PPL
GPS
4BSHFOUP
'JOJTIFST
JO
ZPVS
1SPEVDF
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Ÿ
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www.sendiksmarket.com real food 11 SFM
Sendik’s Food Market
vegetables
Mixed Bags
Prepackaged greens make for delicious and convenient meals.
L
eafy greens are not only cool and
refreshing but also a good source of
dietary fiber and nutrients such as
beta-carotene, calcium, iron, and folic acid.
Many are also a rich source of vitamins A and
C. (A good rule of thumb to keep in mind:
the darker the greens, the more vitamins.)
Today’s variety of packaged greens and
complete salads makes it easy to include
these healthy veggies as part of your menu.
A number of brands offer a wide range of
convenient options from classic iceberg
lettuce mixes or field greens to salad kits
complete with packets of croutons, cheese,
and dressing.
Following are some of the greens you’ll
find in many popular mixed bags. A pack-
age labeled spring mix, for example, may
include a blend of red and green romaine,
red and green oak leaf lettuce, and mustard
greens. An arugula blend could also have
some frisée and radicchio. And an Italian
salad bag may include romaine lettuce and
radicchio.The mixes will vary, so just check
the label for the complete list.
Arugula has bright green, tender leaves
with a bitter, peppery mustard flavor.
Butterhead lettuce has a sweet and
mild flavor and delicate texture. Best-known
varieties are Boston and Bibb lettuce.
Chard (also known as Swiss chard) has
oval, glossy, dark-green crinkly leaves with
stalks and ribs of varying colors, including
white and red. It has a mild, sweet taste—the
leaves have a beet-like flavor and the stalks
taste somewhat like celery.
Chicory or curly endive is slightly bit-
ter and has darker outer leaves and paler or
yellow leaves toward the center.The ragged-
SFM 10 real food summer 2008
edged leaves are on long, thin stems.
Dandelion greens have notched leaves
and a tangy taste that is a bit sharper than
arugula.
Escarole’s crisp, wavy leaves have a
mild, lettuce-like flavor with a touch of
bitterness.
Frisée is a member of the chicory family
and has feathery delicate leaves that range
from yellow-white to yellow-green and are
mildly bitter.
Iceberg, mild and crisp, is a perennial
favorite base for many salads.
Leaf lettuce has full-flavored ruffled
leaves that are mild with a tender texture.
Oak leaf, red leaf (green leaves with red-
tinged edges), and green leaf fall into this
category.
Mustard greens are oval-shaped with
frilled or scalloped edges and a sharp rad-
ish-like flavor. The young leaves can add a
zip to salads.
Radicchio’s maroon-red leaves with
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 or school or even around the world! Here are some globetrotting customers who have put their Sendik’s bags to
good use on their travels.
Socrates Mateo Donald F Kabara Peter Bennett Jose Geronimo
Sendik’s customers Donald Kabara and Peter Bennett took these photos in January 2008 while on a mission trip in Los Toros, Dominican
Republic for St. Joe’s church in Grafton. They visited farms in the area where they are currently giving farmers loans to recover from
Tropical Storm Noel, which damaged much of their crops in October 2007.
Where in the world have you seen a Sendik’s shopping bag?
The next time you’re in a faraway place and spot a fellow Sendik’s shopper—or you’re traveling yourself—snap a picture and send it to
us at sendiksmarket.com and click on “Where in the World.”
53:
/&8
4 "3(&/50 ' */*4)&34 ® ™
white veins have a distinctive bittersweet
peppery flavor when eaten raw in salads.
Romaine lettuce has darker outer leaves,
"
'3&4)
/&8
8":
a very crispy texture, and is just slightly
bitter.
Spinach has dark-green, tender leaves
that have a slightly stronger flavor than let-
tuces. It’s an especially rich source of iron 50
'*/*4)
and vitamins A and C. ■
+645
"%SF%
TTJOH
We Recommend
-FUUVDF


%
5&4
Earthbound Farms Organic Mixed Baby $0.1-& E T
Greens (5 oz.) A delicious blend of

UP

4BMB
prewashed mild and bold baby greens.
Dole Baby Spinach & Red Leaf (5 oz.)
photo By Elena Elisseeva
A combination of tender baby spinach
leaves and sweeter leaf lettuces and "MTP
5SZ
/FX

mustard greens. 4BSHFOUP
1PUBUP

Epic Roots Mache Mix Salade Aux
'JOJTIFST
Herbes (4 oz.) Mache, baby greens
and fresh herbs
-PPL
GPS
4BSHFOUP
'JOJTIFST
JO
ZPVS
1SPEVDF
%FQBSUNFOU
Ÿ
$PNJOH
4PPO 7JTJU
TBSHFOUPGJOJTIFSTDPN
www.sendiksmarket.com real food 11 SFM
Sendik’s Food Market
seasonings
Marinade Mania
Soak up flavor with easy-to-make marinades.
M
arinating adds great flavor to food
and keeps it from drying out, espe-
cially if you’re grilling. You just
need to plan ahead a little so your meats and
veggies have time to soak up the benefits.
The key ingredients for marinades include
an item from each of three categories—acid,
oil or other liquid, and flavoring.The acid ten-
derizes the meat by breaking down proteins
and also adds flavor. Oil not only adds mois-
ture but also helps flavors penetrate meat.
Choices for the acid component include
red or white wine, all types of vinegar, and
tomato or citrus juice. Many different types
of oil can be used, from strongly flavored oils
such as olive or sesame to more mild oils such
as vegetable. Red meats may not need oil in
the marinade since they contain enough fat,
but leaner meat such as chicken and fish ben-
efit. If you’d rather not use oil, substitute other
liquids such as buttermilk or yogurt. And if
you’d like to save a few calories you can use
only a little oil with juice as a base.
A wide range of flavorings can spice
things up according to your tastes and
the meat you’re preparing. Garlic, onion
powder, basil, ginger, chili peppers, shallots,
and mustard are popular choices. The old
standby, salt, can both flavor and tenderize
meat. Sweet sauces such as molasses and
honey work well.And you may also want to
try horseradish, ketchup, soy sauce, teriyaki,
Tabasco, and Worcestershire sauce. When
using sugary marinades take care when
grilling, as the marinade can burn before the
meat is cooked thoroughly. Patting off the
extra marinade before cooking can help.
Some flavor combinations work particu-
larly well together. A blend of lemon juice,
olive oil, and garlic melds nicely, as does rice
vinegar, sesame oil, and ginger. Certain herbs
seem to go well with particular meats, such
as fresh rosemary with lamb or dill with fish.
And some juices pair up well with specific
SFM 12 real food summer 2008
meats, such as apple with pork
and orange with beef or chicken.
Lemon works well with chicken,
seafood, and beef.
When preparing a marinade,
whisk ingredients together in a
small bowl to blend the oil and
other liquids with the seasonings.
Use glass or plastic containers to
marinate, as the acid in the mix-
ture can react with a metal bowl
and spoil the flavor. It can also react with
a ceramic bowl, possibly leaking glaze into
the marinade. Marinade should cover meat
or veggies completely, so shallow dishes or
zip-top plastic bags work best. (If it doesn’t
cover, turn every few hours when marinating
for longer time periods.) Puncturing meat
doesn’t really help the marinade penetrate
and the meat may lose precious juices.
As a rule of thumb, you’ll need roughly
half a cup of marinade per pound of meat.
Beef and pork can marinate for as little
as two hours or up to 24 hours. Chicken
should marinate for a shorter time than
beef—about two hours—to avoid letting
the acids in the marinade break down the
proteins too much, almost “cooking” it.
For delicate white fish such as walleye or
sole, use two tablespoons marinade for every
pound and marinate for only 15 minutes.
Whole fish, such as trout or sea bass, can mari-
nate one to two hours. Fish steaks or fillets
such as tuna or salmon can marinate half an
hour to one hour. Be careful not to marinate
fish too long or it can become mushy.
For soft veggies such as zucchini and egg-
plant, use three tablespoons of marinade for
each pound and marinate for about 15 min-
utes. For veggies with thicker skins, such as
bell peppers, use two tablespoons of marinade
per pound and marinate about an hour.
Do not leave marinating meat on the coun-
ter for more than half an hour—if marinating
longer, it should be placed in the refrigerator.
And if you want to use the marinade to baste
the cooked meat, you need to boil it first to
destroy any harmful bacteria. ■
Basic Marinade
This basic marinade can work with all
types of meat, poultry, and fish.
5 tablespoons olive oil
3 tablespoons either lemon juice,
lime juice, or vinegar
1 tablespoon minced garlic
2 tablespoons fresh herbs as
desired (basil, tarragon,
oregano, mint, chives, or
parsley depending on
flavor preferences)
Combine all ingredients in a small bowl
and whisk.
We Recommend
Soy Vay Marinades (21 oz.) Choose
from Veri Veri Teriyaki, Island Teriyaki
and Chinese Marinade
World Harbors Sauces & Marinades
(18 oz.) Great as a side sauce for a rice
or pasta dish or as a marinade
Annie’s Naturals Marinades (10 oz.)
Great all-natural products that can also
be used as dipping sauces
Summer Sides
W
hether you’re grilling up steaks,
chicken, fish, or hot dogs, cool
accompaniments are just right
on hot summer days. From familiar favorites
such as potato or pasta salad to more exotic
fare like cold couscous or Asian noodle
salads, the choices are almost endless. Here
are a few recipes for side-dish salads that will
help you round out your meals.
American Potato
Salad Serves 6
Potato salads are somewhat like snowflakes—
almost no two are alike. This classic savory
recipe works equally well with chicken, steak,
burgers, or brats. If you’d like to mix it up a
little, you can add bacon, a dash of sugar, bell
peppers, dill, and other seasonings.
2 pounds red boiling potatoes, scrubbed
3 hard-cooked eggs
1 celery rib (stalk)
3 green onions
¾ cup mayonnaise
2 tablespoons prepared yellow mustard
½ teaspoon salt
½ teaspoon black pepper
Dash onion powder
Dash garlic powder
Paprika for garnish (optional)
Place potatoes in a pot with enough water to
cover them. Bring to a boil, then cover and
simmer, stirring occasionally to ensure even
cooking, until a knife or a metal skewer insert-
ed into a potato can be removed with no resis-
tance, 25 to 30 minutes. Drain, rinse under
cold water, and drain again. Cool slightly.
Cut potatoes into ¾-inch wedges. Place in
a bowl. Slice eggs to desired size and celery
in ¼-inch dice. Thinly slice green onions. Add
eggs, celery, and green onions to potatoes. In
a liquid measure or small bowl, combine may-
onnaise, mustard, salt, pepper, and onion and
garlic powders. Mix well, then pour over potato
mixture and gently stir until coated. Add more
salt and pepper to taste. Sprinkle with paprika,
if desired. Cover and chill before serving.
Italian Pasta Salad
Serves 6
This classic pasta salad can easily be varied for
different tastes. You can use mixed frozen veg-
etables or fresh veggies such as broccoli, carrots,
bell peppers, and celery. Cheese options include
Cheddar, Parmesan, or mozzarella. You can also
mix it up with ranch, Caesar, red wine vinaigrette,
Parmesan, and most other dressings.
8 ounces rotini pasta
2½ cups mixed chopped vegetables
½ cup diced cheese
¹⁄3 cup pitted black olives (optional)
1 cup Italian-style or other salad dressing
Cook pasta according to package directions.
Drain, and rinse with cold water until cool. In large
bowl, combine pasta, vegetables, cheese, and
olives. Toss well with dressing. Serve chilled.
Asian Noodle Salad
Serves 2
This classic Japanese cold noodle salad is per-
fect for warm days. Optional toppings include
thin strips of cooked ham, sliced chicken
breast, and tomatoes.
www.sendiksmarket.com real food 13 SFM
Sendik’s Food Market
side dishes
3 tablespoons soy sauce
2 tablespoons sugar
3 tablespoons white vinegar
5 tablespoons chicken stock
1 teaspoon sesame oil
½ teaspoon chili oil (optional)
2 (3 ounce) packages ramen noodles
1 egg, beaten
½ cucumber, julienned
1 carrot, grated
¼ sheet nori, cut into thin slices
1 tablespoon hot Chinese mustard
(optional)
Mix soy sauce, sugar, vinegar, chicken stock,
sesame oil, and chili oil together in a small bowl
and stir until sugar dissolves. Set aside. Bring a
saucepan of water to a boil. Add ramen noodles
and cook for 2 minutes. Drain immediately and
refrigerate noodles until cold. Meanwhile, heat
a small nonstick skillet over medium heat. Pour
in beaten egg and tilt pan to thinly coat bot-
tom with egg. When firm, fold egg in half and
remove from pan. Slice into thin strips.
To serve, place cold noodles on serving
plates. Top with separate piles of egg, cucum-
ber, carrot, and ham or other toppings as
desired. Pour sauce over top and sprinkle with
crumbled nori. Serve with hot mustard on the
side, if desired. ■
We Recommend
Don’t feel like cooking? Try these delicious
salads available in our deli department.
Gorgonzola Chicken Pasta Salad
Al dente penne pasta with tender
seasoned chicken, bright red grapes,
scallions, and artichokes in a creamy
Gorgonzola mayo.
Anniversary Orzo Pasta Salad Confetti
orzo with slow roasted pine nuts, lightly
caramelized onions in hearty olive oil,
fresh crumbled feta cheese, finely
chopped Italian parsley and flavorful
kalamata olives tossed in a light Monari
balsamic vinegar.
Balsamic Chicken Salad Freshly
seasoned chicken breast with walnuts,
tender seedless red grapes, scallions
and crispy celery tossed in a Monari
Balsamic Vinegar dressing.
Sendik’s Food Market
seasonings
Marinade Mania
Soak up flavor with easy-to-make marinades.
M
arinating adds great flavor to food
and keeps it from drying out, espe-
cially if you’re grilling. You just
need to plan ahead a little so your meats and
veggies have time to soak up the benefits.
The key ingredients for marinades include
an item from each of three categories—acid,
oil or other liquid, and flavoring.The acid ten-
derizes the meat by breaking down proteins
and also adds flavor. Oil not only adds mois-
ture but also helps flavors penetrate meat.
Choices for the acid component include
red or white wine, all types of vinegar, and
tomato or citrus juice. Many different types
of oil can be used, from strongly flavored oils
such as olive or sesame to more mild oils such
as vegetable. Red meats may not need oil in
the marinade since they contain enough fat,
but leaner meat such as chicken and fish ben-
efit. If you’d rather not use oil, substitute other
liquids such as buttermilk or yogurt. And if
you’d like to save a few calories you can use
only a little oil with juice as a base.
A wide range of flavorings can spice
things up according to your tastes and
the meat you’re preparing. Garlic, onion
powder, basil, ginger, chili peppers, shallots,
and mustard are popular choices. The old
standby, salt, can both flavor and tenderize
meat. Sweet sauces such as molasses and
honey work well.And you may also want to
try horseradish, ketchup, soy sauce, teriyaki,
Tabasco, and Worcestershire sauce. When
using sugary marinades take care when
grilling, as the marinade can burn before the
meat is cooked thoroughly. Patting off the
extra marinade before cooking can help.
Some flavor combinations work particu-
larly well together. A blend of lemon juice,
olive oil, and garlic melds nicely, as does rice
vinegar, sesame oil, and ginger. Certain herbs
seem to go well with particular meats, such
as fresh rosemary with lamb or dill with fish.
And some juices pair up well with specific
SFM 12 real food summer 2008
meats, such as apple with pork
and orange with beef or chicken.
Lemon works well with chicken,
seafood, and beef.
When preparing a marinade,
whisk ingredients together in a
small bowl to blend the oil and
other liquids with the seasonings.
Use glass or plastic containers to
marinate, as the acid in the mix-
ture can react with a metal bowl
and spoil the flavor. It can also react with
a ceramic bowl, possibly leaking glaze into
the marinade. Marinade should cover meat
or veggies completely, so shallow dishes or
zip-top plastic bags work best. (If it doesn’t
cover, turn every few hours when marinating
for longer time periods.) Puncturing meat
doesn’t really help the marinade penetrate
and the meat may lose precious juices.
As a rule of thumb, you’ll need roughly
half a cup of marinade per pound of meat.
Beef and pork can marinate for as little
as two hours or up to 24 hours. Chicken
should marinate for a shorter time than
beef—about two hours—to avoid letting
the acids in the marinade break down the
proteins too much, almost “cooking” it.
For delicate white fish such as walleye or
sole, use two tablespoons marinade for every
pound and marinate for only 15 minutes.
Whole fish, such as trout or sea bass, can mari-
nate one to two hours. Fish steaks or fillets
such as tuna or salmon can marinate half an
hour to one hour. Be careful not to marinate
fish too long or it can become mushy.
For soft veggies such as zucchini and egg-
plant, use three tablespoons of marinade for
each pound and marinate for about 15 min-
utes. For veggies with thicker skins, such as
bell peppers, use two tablespoons of marinade
per pound and marinate about an hour.
Do not leave marinating meat on the coun-
ter for more than half an hour—if marinating
longer, it should be placed in the refrigerator.
And if you want to use the marinade to baste
the cooked meat, you need to boil it first to
destroy any harmful bacteria. ■
Basic Marinade
This basic marinade can work with all
types of meat, poultry, and fish.
5 tablespoons olive oil
3 tablespoons either lemon juice,
lime juice, or vinegar
1 tablespoon minced garlic
2 tablespoons fresh herbs as
desired (basil, tarragon,
oregano, mint, chives, or
parsley depending on
flavor preferences)
Combine all ingredients in a small bowl
and whisk.
We Recommend
Soy Vay Marinades (21 oz.) Choose
from Veri Veri Teriyaki, Island Teriyaki
and Chinese Marinade
World Harbors Sauces & Marinades
(18 oz.) Great as a side sauce for a rice
or pasta dish or as a marinade
Annie’s Naturals Marinades (10 oz.)
Great all-natural products that can also
be used as dipping sauces
Summer Sides
W
hether you’re grilling up steaks,
chicken, fish, or hot dogs, cool
accompaniments are just right
on hot summer days. From familiar favorites
such as potato or pasta salad to more exotic
fare like cold couscous or Asian noodle
salads, the choices are almost endless. Here
are a few recipes for side-dish salads that will
help you round out your meals.
American Potato
Salad Serves 6
Potato salads are somewhat like snowflakes—
almost no two are alike. This classic savory
recipe works equally well with chicken, steak,
burgers, or brats. If you’d like to mix it up a
little, you can add bacon, a dash of sugar, bell
peppers, dill, and other seasonings.
2 pounds red boiling potatoes, scrubbed
3 hard-cooked eggs
1 celery rib (stalk)
3 green onions
¾ cup mayonnaise
2 tablespoons prepared yellow mustard
½ teaspoon salt
½ teaspoon black pepper
Dash onion powder
Dash garlic powder
Paprika for garnish (optional)
Place potatoes in a pot with enough water to
cover them. Bring to a boil, then cover and
simmer, stirring occasionally to ensure even
cooking, until a knife or a metal skewer insert-
ed into a potato can be removed with no resis-
tance, 25 to 30 minutes. Drain, rinse under
cold water, and drain again. Cool slightly.
Cut potatoes into ¾-inch wedges. Place in
a bowl. Slice eggs to desired size and celery
in ¼-inch dice. Thinly slice green onions. Add
eggs, celery, and green onions to potatoes. In
a liquid measure or small bowl, combine may-
onnaise, mustard, salt, pepper, and onion and
garlic powders. Mix well, then pour over potato
mixture and gently stir until coated. Add more
salt and pepper to taste. Sprinkle with paprika,
if desired. Cover and chill before serving.
Italian Pasta Salad
Serves 6
This classic pasta salad can easily be varied for
different tastes. You can use mixed frozen veg-
etables or fresh veggies such as broccoli, carrots,
bell peppers, and celery. Cheese options include
Cheddar, Parmesan, or mozzarella. You can also
mix it up with ranch, Caesar, red wine vinaigrette,
Parmesan, and most other dressings.
8 ounces rotini pasta
2½ cups mixed chopped vegetables
½ cup diced cheese
¹⁄3 cup pitted black olives (optional)
1 cup Italian-style or other salad dressing
Cook pasta according to package directions.
Drain, and rinse with cold water until cool. In large
bowl, combine pasta, vegetables, cheese, and
olives. Toss well with dressing. Serve chilled.
Asian Noodle Salad
Serves 2
This classic Japanese cold noodle salad is per-
fect for warm days. Optional toppings include
thin strips of cooked ham, sliced chicken
breast, and tomatoes.
www.sendiksmarket.com real food 13 SFM
Sendik’s Food Market
side dishes
3 tablespoons soy sauce
2 tablespoons sugar
3 tablespoons white vinegar
5 tablespoons chicken stock
1 teaspoon sesame oil
½ teaspoon chili oil (optional)
2 (3 ounce) packages ramen noodles
1 egg, beaten
½ cucumber, julienned
1 carrot, grated
¼ sheet nori, cut into thin slices
1 tablespoon hot Chinese mustard
(optional)
Mix soy sauce, sugar, vinegar, chicken stock,
sesame oil, and chili oil together in a small bowl
and stir until sugar dissolves. Set aside. Bring a
saucepan of water to a boil. Add ramen noodles
and cook for 2 minutes. Drain immediately and
refrigerate noodles until cold. Meanwhile, heat
a small nonstick skillet over medium heat. Pour
in beaten egg and tilt pan to thinly coat bot-
tom with egg. When firm, fold egg in half and
remove from pan. Slice into thin strips.
To serve, place cold noodles on serving
plates. Top with separate piles of egg, cucum-
ber, carrot, and ham or other toppings as
desired. Pour sauce over top and sprinkle with
crumbled nori. Serve with hot mustard on the
side, if desired. ■
We Recommend
Don’t feel like cooking? Try these delicious
salads available in our deli department.
Gorgonzola Chicken Pasta Salad
Al dente penne pasta with tender
seasoned chicken, bright red grapes,
scallions, and artichokes in a creamy
Gorgonzola mayo.
Anniversary Orzo Pasta Salad Confetti
orzo with slow roasted pine nuts, lightly
caramelized onions in hearty olive oil,
fresh crumbled feta cheese, finely
chopped Italian parsley and flavorful
kalamata olives tossed in a light Monari
balsamic vinegar.
Balsamic Chicken Salad Freshly
seasoned chicken breast with walnuts,
tender seedless red grapes, scallions
and crispy celery tossed in a Monari
Balsamic Vinegar dressing.
Sendik’s Food Market
Flowers, Flowers,
meet the staff
and More Flowers
Stephanie Freimark, Mequon Sendik’s Floral
Designer, has floral design in her blood.
M
ay through August is the most
popular time to get married
or throw a party, and there are
many wonderful settings to choose from for
these special occasions such as the beach,
a garden, or even your own backyard. To
make your event one to remember you
may want to incorporate fresh fruits and
vegetables as well as the flowers of the sea-
son into your centerpieces.There is no one
better than Stephanie Freimark, Mequon
Sendik’s floral designer, to help you plan
the perfect event.
In fact, Stephanie says,“My favorite thing
about being a floral designer is helping cre-
ate unique parties in people’s homes. I like
to go into a client’s home to see how I can
help them construct an inviting atmosphere.
I like to personalize each arrangement to
fit the colors, themes, and personality of
my customers.”
Creativity is a way of life in Stephanie’s
family—both her grandmother and great
grandmother were florists. Since the age
of 15, Stephanie has been working to be a
floral designer. She was given her first job
when she went to order a boutonniere for
her homecoming date, and ironically it was
this hometown family-owned shop that
put her on the path to Sendik’s. She has
worked at wonderful locations in Wiscon-
sin including The Flower Studio, Regency
Flowers, and Felly’s in Madison. She even
has experience working in Boston at the
famed Winston’s Flowers. She likes work-
ing at Sendik’s because it marries her love
of food and entertainment with her chosen
craft. “Now I can suggest ways to make
SFM 14 real food summer 2008
Sendik’s Food Market
meet the staff
Stephanie Freimark
entertainment even better by sharing the
great ideas and superior products that are
offered in every department of the store,”
said Stephanie. “I even use a lot of them in
my own home. I love having my friends
over to share a great wine or new recipe.”
Stephanie’s favorite thing to do is cre-
ate one-of-a-kind stunning arrangements
using unusual flower combinations or even
arrangements using no flowers at all. This
can be a challenge because it makes her
think outside of a product’s immediate use
to tell a story. Stephanie says, “The ultimate
satisfaction in my job is using elements that
wouldn’t typically be thought of as beautiful
to make the viewer appreciate them in an
artistic sense.”
One of Stephanie’s passions is interior
design. “I am highly influenced by interior
design and the latest fashion trends and
colors. I like to incorporate these elements
into my department and my design work.
I am lucky to have a talented design team
that is inspired by the latest floral trends and
can’t wait to apply them for our customers.”
She says, in fact, that the most frequently
asked question in her department is, “Can
I work here?” summer blooms like sunflowers, dahlias,
In all that Stephanie does she strives to zinnias, and daisies create a vibrant display Sendik’s Gift Cards
perfect a sense of balance and harmony inside and outside of the home. Incorporat- A Sendik’s gift card is a great gift idea for
that appeals to the senses. “Flowers create ing nectarines, peaches, and even melons any occasion and can now be purchased
memories of the best times of your life. into a party arrangement can create a new online at sendiksmarket.com.
Just the smell of a particular flower can memory for your family and friends this
bring you back to a time that was pleasur- summer that could last a lifetime. “There
able and it can lift your mood.” Summer is nothing better than helping a customer
flowers can be the most evocative time for complete their party by giving them the
these memories because they are the most quintessential finishing touch that makes
vivid of the season. The festival of bright their guests welcome in their home.” ■
www.sendiksmarket.com real food 15 SFM
Sendik’s Food Market
Flowers, Flowers,
meet the staff
and More Flowers
Stephanie Freimark, Mequon Sendik’s Floral
Designer, has floral design in her blood.
M
ay through August is the most
popular time to get married
or throw a party, and there are
many wonderful settings to choose from for
these special occasions such as the beach,
a garden, or even your own backyard. To
make your event one to remember you
may want to incorporate fresh fruits and
vegetables as well as the flowers of the sea-
son into your centerpieces.There is no one
better than Stephanie Freimark, Mequon
Sendik’s floral designer, to help you plan
the perfect event.
In fact, Stephanie says,“My favorite thing
about being a floral designer is helping cre-
ate unique parties in people’s homes. I like
to go into a client’s home to see how I can
help them construct an inviting atmosphere.
I like to personalize each arrangement to
fit the colors, themes, and personality of
my customers.”
Creativity is a way of life in Stephanie’s
family—both her grandmother and great
grandmother were florists. Since the age
of 15, Stephanie has been working to be a
floral designer. She was given her first job
when she went to order a boutonniere for
her homecoming date, and ironically it was
this hometown family-owned shop that
put her on the path to Sendik’s. She has
worked at wonderful locations in Wiscon-
sin including The Flower Studio, Regency
Flowers, and Felly’s in Madison. She even
has experience working in Boston at the
famed Winston’s Flowers. She likes work-
ing at Sendik’s because it marries her love
of food and entertainment with her chosen
craft. “Now I can suggest ways to make
SFM 14 real food summer 2008
Sendik’s Food Market
meet the staff
Stephanie Freimark
entertainment even better by sharing the
great ideas and superior products that are
offered in every department of the store,”
said Stephanie. “I even use a lot of them in
my own home. I love having my friends
over to share a great wine or new recipe.”
Stephanie’s favorite thing to do is cre-
ate one-of-a-kind stunning arrangements
using unusual flower combinations or even
arrangements using no flowers at all. This
can be a challenge because it makes her
think outside of a product’s immediate use
to tell a story. Stephanie says, “The ultimate
satisfaction in my job is using elements that
wouldn’t typically be thought of as beautiful
to make the viewer appreciate them in an
artistic sense.”
One of Stephanie’s passions is interior
design. “I am highly influenced by interior
design and the latest fashion trends and
colors. I like to incorporate these elements
into my department and my design work.
I am lucky to have a talented design team
that is inspired by the latest floral trends and
can’t wait to apply them for our customers.”
She says, in fact, that the most frequently
asked question in her department is, “Can
I work here?” summer blooms like sunflowers, dahlias,
In all that Stephanie does she strives to zinnias, and daisies create a vibrant display Sendik’s Gift Cards
perfect a sense of balance and harmony inside and outside of the home. Incorporat- A Sendik’s gift card is a great gift idea for
that appeals to the senses. “Flowers create ing nectarines, peaches, and even melons any occasion and can now be purchased
memories of the best times of your life. into a party arrangement can create a new online at sendiksmarket.com.
Just the smell of a particular flower can memory for your family and friends this
bring you back to a time that was pleasur- summer that could last a lifetime. “There
able and it can lift your mood.” Summer is nothing better than helping a customer
flowers can be the most evocative time for complete their party by giving them the
these memories because they are the most quintessential finishing touch that makes
vivid of the season. The festival of bright their guests welcome in their home.” ■
www.sendiksmarket.com real food 15 SFM
Sendik’s Food Market
community support
Saving Lives,
Warming Hearts
T
he Wisconsin Humane Society (WHS) is the largest, oldest,
and most active humane society in Wisconsin, as well as one
of the most respected shelters in the nation. WHS is proud
to have served the animals of southeastern Wisconsin since 1879 and
is grateful for the thousands of donors and volunteers who support
homeless animals each year. Located at 4500 West Wisconsin Avenue
in Milwaukee, it offers a huge variety of programs and services.
Saving Lives: WHS helps thousands of companion animals
find new, loving homes every year—100% of adoptable animals find
homes and there are no time or space limits.When visiting, find dogs,
cats, rabbits, and other pals such as hamsters and birds, all waiting
for that perfect someone. If you’re looking for a new companion,
check the website, which is updated every 30 minutes.
Ending Overpopulation: Overpopulation is the largest cause
of animal suffering nationwide, and especially for cats in Wisconsin.
In addition to treating and sterilizing thousands of adoptable ani-
mals, the WHS veterinary clinic operates the Spay Neuter Assistance
Program (SNAP) for low-income families. Sterilization is the only
humane way to end companion animal overpopulation.
Cultivating Kindness: WHS is actively involved in com-
munity education. Staff members provide behavior consultations,
classes, and tours for children and adults, a summer program for
at-risk youth, manners classes for dogs and their humans, and free
animal behavior classes. Tip lines and brochures are also available.
Breaking the Cycle of Violence: WHS experts are nation-
ally recognized for their work in breaking the link between human
violence and animal abuse. Education staff at WHS work with com-
munity members, teachers, local police, and social service agencies
to help build compassion and empathy for all living creatures.
Animal Antics: The store for creature comforts is located inside
WHS and provides humane products to maintain positive relation-
ships with companion animals plus has a variety of great gifts! All
proceeds from the store fund lifesaving programs at WHS.
Rehabilitating and Releasing Wild Animals: The Wildlife
Rehabilitation Center is the largest and most active wildlife hospital
in the state. Every year, more than 5,000 sick, injured, and orphaned
animals are cared for at WHS.The patients represent more than 140
different species, some rare or endangered.
Volunteer Program: Nearly 900 volunteers dedicate time to
WHS animals every year, providing lifesaving care in every activity
conducted at the Wisconsin and Ozaukee Humane Societies, seven
days a week. They walk dogs, cuddle cats, assist in adoptions, help
operate the retail store, staff festival booths, take photos, feed orphaned
birds in the wildlife nursery, and more! WHS relies entirely on the
support of the community to provide all programs and services;
the shelter receives no government funding. If you are interested
in making a donation, volunteering or learning more about WHS,
check out www.wihumane.org or call 414-ANIMALS. ■
SFM 16 real food summer 2008
Lending a Hand
Miss Fluffy came to the Wisconsin Humane Society (WHS) with a
bad cough and terrible limp. Every time someone approached the
stray dog, she would sit and hold out her wobbly paw to shake.
Even with a painfully broken front leg, Miss Fluffy wanted to please
strangers by showing them how well she could shake hands.
After several weeks in the WHS infirmary in a splint, Miss
Fluffy’s bones were not properly fusing together. There were
two solutions to consider: specialized surgery or amputation.
Fortunately for this pint-sized fur ball, WHS found an orthopedic
specialist who saved her leg by performing a bone graft and
inserting a metal plate to secure the broken bones. After weeks
of recovery, Miss Fluffy was feeling up to par and shaking hands
once again! Like thousands of other animals brought to WHS,
Miss Fluffy was provided a second chance to lead a happy life
and is thriving today in her new home.
Upcoming Programs and Events 2008
Camp Critter • 3 summer sessions, Wisconsin Humane Society
A one-day summer camp for children ages 8 to 11 years, Camp Critter
features a variety of animal-related activities including training dogs,
socializing cats, and learning about wildlife. More info: (414) 431-6159.
Paws & Claws Gala • September 20, Pier Wisconsin
You’re invited to our largest fundraiser of the year! Benefiting the
Wisconsin and Ozaukee Humane Society, the gala includes silent
and live auctions, a raffle, dinner by Bartolotta’s, as well as music
and dancing. Register at www.wihumane.org.
Hope’s Lights • December 7, Wisconsin Humane Society
A holiday celebration and lighting ceremony commemorating ani-
mals that have touched our hearts. Help illuminate the grounds of
the shelter by purchasing a twinkling light in honor of a loved one.
More info: www.wihumane.org.
Birthday Parties for Dogs or Kids • Wisconsin Humane Society
Does your child love animals? Have a birthday celebration at WHS
and see all of our adorable guests. If Fido’s big day is just around the
corner, he can invite his pooch friends for a special party, too! More
info or to schedule: (414) 431-6156.
Classes & Seminars • Year-round, Wisconsin Humane Society
From Clever Canine Tricks to Bird Behavior, WHS hosts a myriad of
classes for animal guardians and their companions. Affordable and
convenient, most of the classes are held evenings and weekends
to accommodate busy schedules. WHS even offers private behav-
ior consultations! See our website calendar or call (414) 431-6165
for more info.