Download - Sendik's Real Food - Spring 2006
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8/14/2019 Sendik's Real Food - Spring 2006
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winter 2005
Spring Vegetables Holiday Brunch Menu
Seafood, American-Style Joys of Ginger
Sensational Sandwiches Perfect Pasta
Savor theFlavors of Spring
spring 2006
Great Spring Recipes
SHARP
stude
ntsreadand
write
10thA
nniversary
2005
-2006
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Sendiks Food Market
Spring is just aroundthe corner and we are
pleased to bring you
the second edition ofSendiks
Real Foodmagazine. This issue
is full of great spring food
ideas. In addition to recipes
for delicious dishes, you will
find more information about
Sendiks and some of the
products in our stores.
We would like to extend
an enthusiastic thank you tothose of you who purchased
the first issue ofReal Food. As
a result of your support, we donated $6,000
to our charitable partner, After Breast Can-
cer Diagnosis (ABCD). This quarter, we are
teaming up with Creative SHARP Presen-
tations, which is a very successful literacy
program for urban youth. As part of our
ongoing commitment to the communities
served by Sendiks, we will again donate
one dollar from every sale of this magazine
to the SHARP program. (Please see moreinformation below.)
As many of you know, Sendiks enjoys
a long and rich (some might even say
romantic) history. In this issue we share a
heartwarming story about Tom Balistreri,
Sr. and his wife of over 60 years, Margaret.
Together they established many of the tradi-
tions on which Sendiks is founded.
This past October saw the opening of
our newest store in Grafton. With a new
faade, new equipment, and upbeat dcor,
the store is something to behold. To bet-
ter acquaint you with the store, we have
included a profile of the manager, Mike
Frederick. Please be sure to say hello to him
the next time you are in the store. Hes a
great person and loves getting to know his
customers.
We like to highlight products that we
feel provide exceptional quality and value,
and youll find some of them featured inthis issue. Plus, if you have a favorite product
you buy at Sendiks and think it should be
featured, please let us know about it.
We truly hope you enjoy this issue of
Sendiks Real Food.
Sincerely,
The Balistreris: Ted Sr., Ted, Nick, Patrick,
and Margaret (Balistreri) Harr is
Ring in Spring
welcome
Let to right: Margaret Harris and Ted Balistreri o Sendikswith ABCDs Melodie Wilson and Kathleen Ludington.
Creative SHARP is a Milwaukee-based
nonproit organization that uses an inno-
vative literacy program to encourage
young urban students to read and write
and become actively engaged in devel-
oping the skills needed to succeed in an
inormation-based world. Creative SHARP
(Student Historical Art Resource Program)
began in 1996 using the visual arts and art
history to increase the reading, writing,
and social study skills o youth who may
not otherwise have the resources.
And its workinga third party study
showed that SHARP program students
score between 40% and 70% higher in
their vocabulary, writing, and behavioral
skills than students who do not participate
in SHARP.
The Creative SHARP program pro-
vides willing young urban students with
the opportunity to learn, grow, achieve,
succeed, and take a more active role in
shaping their own destiny in a positive
and eective way.
For more inormation about the Creative
SHARP literacy program call (414) 270-
3388 or visit www.creativesharp.org.
Whitefish Bay
500 E. Silver Spring Dr.
Whitefsh Bay, WI 53217
(414) 962-9525
Mequon
10930 N. Port Washington Rd.
Mequon, WI 53092
(262) 241-9525
WauWatosa8616 W. North Ave.
Wauwatosa, WI 53226
(414) 456-9525
Grafton
2195 1st Ave.
Graton, WI 53024
(262) 376-9525
op 7 .m. 9 p.m. dl
www.sendiksmarket.com real food
Literacy Through the Power of Art!
To read is to understand, to write is to communicate. To do both well, is to succeed in shaping ones own destiny.
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Sendiks Food Market
One or two ponds each holida seasoncan add pits time to break the ccle.
By COLLEEN KRISTBAuM, MS, RD, CD
STAFF DIETITIAN, SENDIKS FOOD MARKET
PoSt-holiday
It is the moment of truthdid you put
on a few pounds over the holidays? Did
you make excuses not to exercise? If you
did, join the crowd!
Studies show that most people only gain
one to two pounds over the holidays. The
problem is, one year later, those couple
pounds are still there. With another holiday
season, a couple more pounds, and so on,
and so on, and so on until we reach thepoint in our lives where we look at our-
selves and wonder, Where did those extra
10 pounds come from?
It is time to break that negative cycle
and win the battle of the bulge. How? You
may ask. It takes commitment, honesty, and
the ability to look to the future. First, ask
yourself these questions:
Am I ready? Am I ready to make a perma-
nent lifestyle change? Not a change for a
couple weeks or months to lose some weight,
then gain it all (and then some) back again.Am I ready to be honest with myself? Am
I willing to admit to myself that I am not
perfect and some eating habits I have are not
healthy? Am I willing to invest the time and
energy into making this work?
Do I have a supportive environment? Are
my family and friends willing and able to
help me through challenging times?
Do I know where to find professional help
if I need it?
What do I think being more nutritionally
and physically fit will do for me? In thenext few months? In the next few years?
If you answered these questions honestly,
and feel you are ready to take the next
step, visit your doctor and let him or her
know that you want to make some positive
changes in your lifestyle. Get some guide-
lines on the type and amount of exercise
appropriate for you. Then go for it!
GettinG started
dietitians corner
ShaPe-uP
Making the commitment is essential for
sccess. Knowing where to begin ma
be a little overwhelming. The following
tips ma help o get started in the right
direction.
Keep a food diar. Write down ever-
thing o eat and the amont o have
eaten. Learn what and where the prob-
lems are. Address these problems one
at a time.
Set specific short term, achievable
goals. Dont set orself p for failre.
Make better food choices. Learn to se
the Food Gide Pramid as a gide to
good eatingchoose a variet of foods
from each of the food grops.
Watch or portions. We tpicall sffer
from portion distortion.
Beware of nhealth poplar diets that
promote a fast weight loss or recom-
mend spplements or special foods. The
safest weight loss is a slow weight loss.
Be active. Start moving a little more, bt
sta within or means. Start ot slow.
Seek the advice of a registered dietitian
to help and spport o throgh this
lifestle change.
If o are going to do it, do it rightor
o will be doing it again. Keep in mind
that the health problems associated with
being overweight far otweigh the
perceived difficlt of making these life-
stle changes.
FuN FaCtS
Sendiks will sqeeze
over 36,000 cases of
oranges this ear to
prodce 90,000 gal-
lons of its famos
fresh OJ. Thats over
3,600,000 oranges, or
40 oranges per gallon!
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Snks
Vn
The name Sendiks is synonymous
with quality and value, and Sendiks
wine provides just that. Long before
university studies confirmed its health ben-
efits, Grandpa Balistreri knew that a glass ofwine could refresh the spirit, warm the soul,
and heal the body. After a long day working
in the store, Grandpa would come home
and relax, enjoy a glass of homemade wine,
reflect on the day, and contemplate tomor-
row. When friends and family paid a visit,
Grandpa would celebrate by opening a bottle
or two of special wine he held in reserve.
After many years of searchingand a lot
of tastingwe are proud to offer two winesbearing the Sendiks name that capture the
flavor of those Grandpa used to produce.
Sendiks wine is made by Stones Throw
Winery in Door County, which is quickly
gaining a reputation for producing excep-
tional wines. They buy California grapes
and have them shipped to Wisconsin where
they are pressed and vinified by expert
winemaker and Stones Throw owner,
Russell Turco. Working with Stones Throw
gives us the ability to develop the wines
locally to our specifications. Moreover,Turcos expertise has helped us to faithfully
replicate the rustic flavor of the homemade
wines Grandpa used to make.
In Sendiks Vino Bianco and Vino Rosso,
we have affordable red and white wines that
stand on their own in terms of quality. More
importantly, they are everyday wines that are
perfect complements to any meal with fam-
ily or friends. After all, at Sendiks we are all
about good food, family, and friends.
We invite you to stop in and try a bottle
of our special wine and discover whatGrandpa knew all along. We think you will
be impressed.
quality in the name
By TED BALISTRERI
CO-OWNER, SENDIKS FOOD MARKET
Sendiks Food Market
Vino rossois a perfectl sclptredblend of Zinfandel, Petite Sirah, and
Carignane. $9.99/bl.
flv Chcc:
Minimal oak treatment with robst frit
components.
A Zinfandel frit profile with sbtle notes
of bosenberr, ripe cherr, and raisin.
The Petite Sirah and Carignane provide the
flavor and balance of deeper, darker fritsand spices.
G wh: Red meats, chili, pasta with red
sace, pizzaand friends.
Vino BianCo is an exceptionall well-
crafted blend of Chardonna, Savignon
Blanc, and Viognier. $9.99/bl.
flv Chcc:
Rich, fresh, and livel with soft floral aromas.
Sbtle flavors of white peaches, Macin-
tosch apples, and light hints of vanilla.G wh: Poltr, pork, or seafood, and of
corse, friends.
An Old World wine atan everda price.
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Part of the fun of shopping at Sendiks Food Markets is the
unique products we offer customers who delight in trying
something new and different. We take pride in carrying
an extremely large variety of products, and this distinguishes us
from other retailers. You may wonder why we have 553 different
varieties of boxed tea. Our answer is that variety makes grocery
shopping and eating fun.
Sendiks is a full line, full-service grocery store catering to people
who eat. People say that you cannot be everything to everybody,
but at Sendiks we say that we sure can try. We have national brand
items, and specialty products; products that are local and products
that come from around the world. If you are looking for a new saladdressing, we have 425 varieties. If you would like to make a simple
balsamic vinaigrette, we have 230 varieties of olive oil and 54 dif-
ferent balsamic vinegars to choose from.
Specialty products are becoming increasingly popular. More
people are interested in cooking new and different foods and also
trying new non-food items. People also like convenience, and
convenience in specialty foods has greatly improved over the last
few years. If you want to make a great pasta sauce for your buca-
tini pasta, you dont need to slave over the stove all day. You can
head over to our pasta sauce section and choose one from the 208
varietiesit may even be better than your own.
As the demand for unique specialty products grows, be assuredthat Sendiks will be searching for just the right ones to fill our
shelves. If we do not have an item youre looking for, our staff will
gladly call you once we track down the product. We have selected
just a few or our unique products for the pages of Sendiks Real
Food. Stop by any one of the four Balistreri-owned and operated
Sendiks stores in Grafton, Mequon, Wauwatosa, or Whitefish Bay
and spice up your life with a wide variety of products.
whats in store
By PAuL VOELLER,
STORE DIRECTOR AT
SENDIKS IN MEquON
We cater to
people who eat.
Is
Variety spc f f?PaSteNeProdct excellence at Pastene has never been compromised
in or more than 125 ears of existence. Consmers have
come to trst and associate the Pastene name with alit.
We insist on ver strict prodct alit and developmental
standards, and we never release an new prodct ntil we
are prod to pt the Pastene name on it. When o b a
Pastene prodct, ore bing the best.
harNey & SoNSTea means man things to
man people: from black teas
to herbals to iced. Harne &
Sons goal is to be or best
sorce for teahowever o
define it. Or commitment to
providing o with the finest
possible cp of tea is strong.
Or teas are fresh and of the
highest alit. We garantee
o will alwas be pleased.
We drink to your health.
Sendiks Food Market
12 real food www.sendiksmarket.com
CeNSea Quality ShrimPCenSea offers over 40 ears of expertise with imported and
domestic seafood prodcts. Or bers reglarl visit seafood
prodcers throghot the world. This personal contact has
earned s the trst of seafood sppliers and enables s to
deliver alit seafood prodcts to or cstomers.
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whats in store
Sendiks Food Market
Neu GeNtle home CleaNiNGThe NEu Gentle Home Cleaning line offers safer cleaning
prodct alternatives. NEu cleaners are organic, low foaming,
crelt-free, and environmentall friendl since less rinse
water is needed. Pls, the are infsed with soothing
aromatherap scents that make cleaning a little less mndane
and freshen the entire home.
window cleaner floor cleaner disposer cleaner all-prpose
cleaner manal dish soap atomatic dishwashing liid
NEu homecare prodcts are made and packaged in Meon,
Wisconsin b Environmentall Sensitive Soltions, Inc. (ESS), a
recognized leader in netral pH cleaners. NEu prodcts are availableat Sendiks in Meon and Grafton.
alterra CoFFeeStrong coffee since 1993.
Crabtree & eVelyNAt Crabtree & Eveln we are passionate abot lifes simplest pleasres.
Or idea of lxr stems from or English heritage which means
enjoing the moment and taking time to treat orself. While we love
or English wa of life, we also travel the world to find little lxries
that make life more precioschic comforts for or home and fine
fragrances as well as pampering spa treats for the bath and bod.
Or prodcts are crafted sing nhrried, time-honored methods.
We se the finest ingredients and above all, we are prod of or
ncompromising ee for alit and attention to detail. yo woldnt
settle for less and neither wold we.
ShootiNG Star FarmS
Life is bs these das, bt Shooting Star Farms cansimplif or entertaining needs or enhance or
dail life with its prodcts and recipes. Shooting Star
Farms Harvest Tortilla Chips and Shooting Star Farms
Salsas are jst a sampling of this fablos prodct
line available at Sendiks Food Markets.
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Sendiks Food Market
What do you want? the elder man stated
with the trace of an Italian accent. He was stand-
ing in the doorway to his home. My daughters
are not accustomed to standing on the street corner
talking to strange men for the whole neighborhood
to see. The young man, looking up from his con-versation, understood the challenge that the older
man was making. Although he was an American
citizen, he, too, was an immigrant from Sicily, and
appreciated the Old-World values represented in
the elder mans words. If he were to continue the
conversation, he would have to convince the elder
man of his honorable intentions.
They had met in a produce market on
Downer Avenue on Milwaukees lower east
side. It was 1933 and jobs were scarce. She
had worked over the holidays at the Boston
Store in what is now referred to as Grand
Avenue. But the holidays were over,
the Boston Store no longer needed
her services, and she needed a job.
A family friend told her that his
nephews, owners of a fruit and
vegetable market called Sendiks,were hiring and that she should go
there and ask to speak with Tom.
Arriving at Sendiks the next day,
she approached a young worker. I
am Tom, the young man replied.
She quickly explained that his uncle
had sent her and that she was interested in
a job. Just a minute while I talk this over
with my brother, Tom explained. His older
brother confirmed what Tom already knew.
We dont need any more help, he said. But
we need this one, Tom replied.The young woman began her Sendiks
career the very next day, arriving one hour
early for her scheduled shift. She excelled
at her job and learned that Sendiks was fast
earning a reputation for selling only the fin-
est fresh fruits and vegetables available. Then
one day she and her sister were walking
home down Oakland Avenue and ran into
Tom. They were talking outside her house
when her father interrupted them. That day,Tom convinced the elder man of his honor-
able intentions and was eventually invited
into the home where he would become a
frequent guest.
Over time, Toms interest in Margaret,
this beautiful young lady, grew. They began
dating, always accompanied by her younger
brother, who was sent along as a chaperon.
Tom learned that Margaret liked ice cream,
and on one date he took her to five differ-
ent ice cream stands. Her father noted that
if she married that man, she would nevergo hungry. And so it was that Margaret
Quartullo, daughter of Dominic and Fedela,
married Tom Balistreri, Sendiks cofounder
and patriarch on June 20, 1934. Needless to
say, in more than sixty-eight years of mar-
riage, until Toms passing in 2002, there was
always plenty of food on the table.
Loven pc ss
sendiks people
Margaret and Tom Balistreri celebrate their 25th
wedding anniversary in Italy, 1959.
Sixteen-year-old Margaret quartullo
(right) with her sister Louise in 1928.
S s w s!Recalling their meeting in 1933, Tom would state that he instantly fell in love with Margaret in the produce aisles of Sendiks.
Perhaps it was coincidence but it may have had something to do with the atmosphere. We wonder if others may have met andfallen in love at Sendiks. If so, we would like to hear from you.
Please write us: Sendiks, Attn: Margaret, 5623 N. Lake Drive, Whitefish Bay, WI, 53217.
Margaret and Tom Balistreri celebrate their
golden wedding anniversary in 1984.
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Sendiks Food Marketsendiks people
Sendiks Food Market
FirSt Job:
Shagging carts as a teenager at a local
grocery store where I grew up in Illinois.
Thirty years later Im still shagging carts.Go figure.
maNaGemeNt PhiloSoPhy:
I have a laid-back personality but am par-
ticular about the details of the business. I
look at myself more as a facilitator in the
process, helping the department heads
and the staff to get their jobs done. I am
fortunate to have an extremely talented,
hardworking, and knowledgeable staff at
Sendiks. My role is really to coordinate
and facilitate their ability to do their verybest to serve our customers.
JoiNiNG the StaFF at SeNdiKS:
I met with the owners on several occasions
and liked what I saw. I knew this was a fam-
ily owned and operated business and felt that
we shared the same values with regard to
how to serve and create value for customers.
So far, were having a lot of fun.
beSt Part oF the
GraFtoN Store:The people. I like the customersmany
of whom Ive known for a number of
yearsand I like the people I work with.
I also like the autonomy I have to make
decisions based on my customers needsrather than corporate mandates.
FuNNieSt momeNt iN 30 yearS
oF GroCery WorK:
Trying to apprehend a shoplifter whose
method of escape was shedding her dress
and running into the parking lot without any
clothes. We let her go but kept the dress.
oVerridiNG Goal:
To create the best possible shopping expe-
rience for each and every customer thatvisits our stores by providing a clean and
pleasing environment, offering products
with exceptional value, and giving friendly
personal service, everydaythe kind of
service you used to get at the corner
market.
SomethiNG you are
embarraSSed to admit:
Im a Bears fan. I grew up in Illinois
and have stayed loyal since my childhood,
even over that last ten years when therewasnt much to cheer about. But really,
were not all that bad.
hobbieS:
Between work and family, I dont have
too much time for hobbies. I do like anoccasional round of golf, gardening, and
woodworking.
Gut CheCK momeNtS:
When things get tough, I recall three
tenets that I have hanging on the wall in
my office: Adapt, overcome, and improve.
When things get hairy I follow these
tenets and meet the challenge
head on. To me, thats what it
is all about.
meet the StaFF:
mk FckMIKE FREDERICKis Sendiks Directorof Operations at thenew Grafton location.
He is a thirty-yearindustry veteran andis responsible foroverseeing the stores130 employees and 12separate departments.
www.sendiksmarket.com real food 15
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Sendiks Food Marketwine shop
From doWN uNderWn Vs
By MARC GOODMAN
SENDIKS WINE AND SPIRITS DIRECTOR
Australia has gained a reputa-
tion for producing inexpensive,
everyday wines, but some have
been criticized for lacking depth. Lately,
however, our wine manager s have uncov-
ered some extraordinary wines from
Australia that easily stand up to those
produced in better-known regions. In
fact, we believe some of the best values
in our wine departments can be found inmid-priced Australian reds. Whether you
are looking for a Shiraz, Cabernet, or a
red blend, many of these wines outshine
their higher pr iced brothers, and like our
featured wines, can offer an altogether
new wine experience.
Balgownie Estates, located in the little-
known region of Victoria, Australia, has
been hand making and bottling single vine-
yard Shiraz and Cabernet since 1972. We
believe that these wines (reviewed right)
offer exceptional value for our customers.
From a more prestigious region, they would
easily command more than $50 per bottle.These are wines that can be consumed now
or cellared for years. We encourage you
to stop in and ask our wine staff about
these and other wines from Australia.
balGoWNie eStatebng, Vc, as
Cn Svgnn
2002 $21.99
The 2002 Cabernet
Sauvignon boasts ter-
rific texture as well as
a beautiful bouquet
and flavors of blackcurrants, crme de
cassis, earth, licorice,
and well-integrated oak. This br illiantly
executed, medium to full-bodied, pow-
erful yet elegant Cabernet should hit its
prime in 2-3 years, and last for 12-15.
92 points Robert Parker
Shz 2002
$21.99
The opaque purple-colored 2002 Shiraz,
which includes 5%
Viognier, offers knock-
out aromas of honey-
suckle, blackberries,
currants, and licorice,
medium to full body, outstanding purity,
and a full-throttle finish revealing plenty of
sweet tannin. Still somewhat primary, 1-2
more years of cellaring will result in greater
focus, and it should evolve for 10-12+
years. 91 points Robert Parker
Photo
courtesyoftheAustralianWineExportCouncil
Victoria, AustraliaPhotocourtesyoftheAustralianWineExportCounci
l