sendik's real food magazine - fall 2012

www.sendiksmarket.com real food 9

Sendik’s Food Markets

Elm GrovE 13425 W. Watertown Plank Rd.

Elm Grove, WI 53122(262) 784-9525

Franklin 5200 W. Rawson Ave.

Franklin, WI 53132(414) 817-9525

GErmantownN112W15800 Mequon Rd.

Germantown, WI 53022(262) 250-9525

GraFton2195 1st Ave.

Grafton, WI 53024(262) 376-9525

GrEEnFiEld7901 W. Layton Ave.Greenfield, WI 53220

(414) 329-9525

mEquon10930 N. Port Washington Rd.

Mequon, WI 53092(262) 241-9525

nEw BErlin3600 S. Moorland RoadNew Berlin, WI 53151

(262) 696-9525

wauwatosa8616 W. North Ave.

Wauwatosa, WI 53226(414) 456-9525

wEst BEnd280 North 18th AvenueWest Bend, WI 53095

(262) 335-9525

whitEFish Bay500 E. Silver Spring Dr.Whitefish Bay, WI 53217

(414) 962-9525

open 7 a.m. – 9 p.m. daily

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

DiDyou Know?

www.sendiksmarket.com

04

welcome

A s summer turns to fall, it’s a g reat time to reflect on what the year

has held thus far. Here at Sen-dik’s, our year has been filled with terrific support from our loyal customers. Through sales of Real Food magazine and other items, we’ve been able to donate $51,100 to ABCD: After Breast Cancer Diagno-sis and a record $107,300 to the MACC (Midwest Athletes Against Childhood Cancer) Fund. Sales from this issue of Real Food will support Feeding America of Eastern Wisconsin as they help feed the hungry in our community. We thank you for supporting these great local charities.

We have also been very fortunate this year to be recognized with two awards. Sendik’s was recently named a Top Work-place of 2012 by the Milwaukee Journal Sentinel, and we are humbled by this rec-ognition. To offer the best grocery shop-ping experience, period, we have to be the best workplace—period. And to have our associates select us for this award was a true honor.

Sendik’s was also recognized with the Regional Spirit Award by BizTimes Mil-waukee. To attend their exposition and see the great innovation and entrepre-neurial ideas taking shape in our region was incredibly exciting. We congratulate

all the IQ and Bravo! award winners. You inspire us!

As we reflect on this great community support, we can’t help but think how lucky we are to call Milwaukee home. We are fortunate to live in a community where customers generously support local charities, where associates take pride in making their workplace a second home, and where a sense of spirit and innovation thrives daily.

With summer changing to fall and leaves slowly turning colors, it is a great comfort to know this sense of community will remain unchanged. We thank you for choosing Sendik’s as your local grocer.

Sincerely,

The Balistreri Family

Milwaukee Proud

The Balistreri family: Patty, Nick, Margaret (Harris), Salvatore, Ted, and Patrick.

10 real food fall 2012

Sendik’s Food Marketsstaples

Variety

azuki(Adzuki)

Black(Turtle beans)

Chickpea(Garbanzo beans)

Fava (Broad beans)

Kidney

Lima (Butter beans)

Mung

Variety

Somewhat sweet flavor, soft textureuSeS: Japanese cooking, especially sweet treats. Also good in rice dishes or salads

Strong, earthy flavor and mealy textureuSeS: Assertive flavors combine well: Latin American and Caribbean cuisine; salads, bean dips, rice dishes, black-bean soup

Mild nutlike flavor, firm textureuSeS: Hummus, Indian and Spanish dishes, salads, soup, minestrone

Assertive flavor, granular textureuSeS: Side dishes and stews, soups, salads, Mediterranean and Middle Eastern dishes

Red—meaty flavor and mealy texture; also white, which has a milder flavoruSeS: Chili, refried beans, stews, salads, side dish (with chili powder, cilantro, tomatoes, atop rice)

Large or small, very mild buttery flavor and soft textureuSeS: Casseroles, succotash, soups, stews, salads, side dishes

Small green, brown, or black; somewhat sweet, soft textureuSeS: Soups, salads, Asian and Indian dishes (basis of bean sprouts)

navy(Yankee or pea beans)

Pink

Pinto

red

white(Cannellini, Great Northern)

Lentils

Black- eyed peas(Cowpea)

Mild flavor and mealy textureuSeS: Baked beans, soups, salads, chili

Similar to pinto but smaller and rounder; meaty flavor, mealy textureuSeS: Interchangeable with pinto beans in dishes; chili, refried beans.

Earthy, full-bodied flavor and mealy textureuSeS: Mexican refried beans, rice and bean side dish, chili

Similar to kidney only smaller, rounder, and darker; somewhat sweet flavor and mealy textureuSeS: Chili, refried beans, classic red beans and rice

Nutty flavor, smooth texture uSeS: Salads, minestrone soup, baked

Green have a pronounced flavor; brown and pink have a mild flavor; all have a soft textureuSeS: Soups, stews, salads, Indian and Middle Eastern dishes

FLaVor: Succulent, earthy flavor and mealy textureuSeS: Salads, casseroles, Southern dishes

BeansT here are hundreds of varieties of beans, lentils, and peas, which are known as pulses. All are the seeds of leguminous plants, whose

seeds are in pods. These highly nutritious little beans are a staple in every culture. In general, beans are high in folate, fiber, protein, thiamine, magnesium, manganese, iron, potassium, copper, and zinc. They’re also a good source of riboflavin, calcium, and omega-3

fatty acids. They’re available dried (which need to be soaked in water eight hours or overnight, then boiled) or canned. Following are some of the most popular beans, which are easy to make part of a healthy and flavorful diet.


Sendik’s Food Marketsmeat department

Chicken JambalayaSERvES 4–6

Jambalaya is a traditional southern American dish from Louisiana. Variations include spiced sausages in place of the chicken, and shrimp, which are added toward the end of the cooking time.

2 tablespoons olive oil 6 boneless chicken pieces (thigh and breast), cut into large chunky pieces salt and freshly ground black pepper 2 teaspoons dried oregano 2 teaspoons cayenne pepper 1 red onion, finely chopped 3 garlic cloves, finely chopped 1 green pepper, seeded and finely chopped 1 red pepper, seeded and finely chopped 7 ounces thick slices pre-cooked ham, roughly chopped 2 cups hot chicken stock, plus extra if necessary 1¾ cups quick-cooking long-grain rice 1 cup frozen or fresh peas small handful of cilantro, finely chopped (optional)

1. Preheat the slow cooker, if required. Heat half the oil in a large Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper, toss in the oregano and cayenne pepper, then add to the pot (in batches, if necessary) and cook for 6–10 minutes until golden brown. Remove and set aside. 2. Heat the remaining oil in the pot over medium heat, add the onion, garlic, and peppers, and cook for 5–8 minutes, stirring. Transfer everything to the slow cooker, including the chicken. Add the ham and pour in enough stock to just cover the meat. Stir in the rice and peas, then season with salt and pepper, cover with the lid, and cook on auto/low for 2–3 hours or until all the liquid has been absorbed, stirring after an hour of cooking.3. Taste and add seasoning, if needed, and stir in the cilantro, if using. Try serving with a green salad, green beans, plain yogurt or sour cream, and some crusty bread. ■

REcIPE FRoM The Slow Cook Book By HEATHER WHINNEy, (DK PuBLISHING, 2011)

Slow and Steady Wins

PH

oT

o B

y S

Tu

AR

T W

ES

T

Using a slow cooker is almost like having a personal chef working away in the kitchen while you’re doing other things—including relaxing. With a little prep work, you can whip up savory classics such as pot

roast with potatoes and carrots, barbecued ribs, or spice it up with some new twists, then sit back until dinner’s ready. Just keep a few guidelines in mind:

• Make sure to layer the ingredients according to your recipe, keeping in mind that foods at the bottom of the cooking pot will cook faster.

• In general, meat stews and casseroles, pot roasts, whole chickens, ribs, and dried beans will cook for about six to eight hours on “low” or three to four hours on “high.” Fish dishes may cook in only one to two hours.

• Remove skin from poultry and trim excess fat from meats or you may have a buildup of liquid fat in your finished dishes.

• Ground meats should be cooked in a skillet before adding them to the slow cooker.

• Large pieces of meat can be browned in a pan before placing them in the slow cooker to add color and help flavor development.

• Fill the slow cooker half to two-thirds full. If it is filled to the top the foods will not cook properly; if the level is too low it will cook too quickly.

• Resist lifting the lid for a look inside since heat escapes and the cooking time may need to be extended 20 minutes to half an hour for each peek.

create easy, winning meals in your trusty slow cooker.


Sendik’s Food Markets

Where in the world have you seen a Sendik’s shopping bag?

Jim in South Padre Island, Tex

asKathy in Providenciales, Turks and Caicos Mary at India Gate in New Delhi

Florianopolis Santa

Catarina, Brazil Heidi and Brian in Negril, Jamaica

fun facts

Castaway Cay, Bahamas

While the intended use of our Sendik’s shopping bags is to carry groceries, we’ve heard there are many other great uses—from toting items to the office, school, or even around the world! Here are some globetrotting customers who have put their Sendik’s bags to good use. The next time you are in a faraway place and spot a red Sendik’s bag—or you’re traveling yourself—snap a picture and send it to us at [email protected]. Please include your name and a few details about the location and subject(s) of the photo.

Auca Cucha Amazonia, Peru Pat in Utah


Sendik’s Food Marketsproduce

only the Best, Period Hand selecting fruits and vegetables fresh from

the fields ensures quality in the stores.

We got our start selling hand-selected produce in 1926, and our dedication to quality hasn’t

changed. Patrick Balistreri—who owns Sendik’s along with brothers, Ted and Nick, and sister, Margaret Harris—selects produce for Sendik’s using the same principles that have served us for generations. Part of that tradition includes forming strong relation-ships with our grower partners.

In late spring, Patrick traveled to orchards, vineyards, and vegetable fields in California to

hand select produce for the summer, fall, and holiday seasons, much of which is exclusive to Sendik’s. Meeting the growers, their families, and inspecting the fruits and vegetables first hand ensures we can offer our customers the best quality throughout all seasons.

“We are a family-owned company,” Patrick said. “It’s important to us that the people who grow for Sendik’s share the same values that we do, providing the best. There is no substitute for being able to meet these growers and see the operation

in person. It’s the best way for us to select superior produce.”

One of the fields that Patrick visited was run by the Valpredo Family, who grow veg-etables under the Valpredo Family Farms/Country Sweet Produce label. The sweet potatoes that you will find in Sendik’s stores for your dinner table this holiday season come from their farm in Bakersfield, California. Patrick discussed those sweet potato starts with Mike Valpredo during his May visit. ■

top from left to right: Patrick (right) inspects sweet potato starts for the holidays with Mike valpredo at the valpredo Family Farm in Bakersfield, California. • The Valpredo Family Farm grows both conventional and organic produce at their Bakersfield farms where Patrick toured their fields. • Patrick (right) inspects an early season certified sweet onion in the field with Mike Valpredo. Bottom from left to right: Al Good (left), owner of castle Rock vineyards, and Patrick discuss the details of an early summer shipment of grapes at the vineyards in Delano, California. • The Jackson Family of Kingsburg, California, grows fruit for Sendik’s with a specific brix level, or sugar content, that Patrick (right) selected after a personal visit to the orchard. • Patrick inspects an orange grove in Lindsay, california, where LoBue citrus operates its third generation, family-owned citrus farm.

Sendik’s Food Marketscheese

L ooking for a cheese that is flavorful without being “stinky” and that can work just as well in a salad or sandwich as baked into main dishes or melted atop soup? Pick up some Gru-

yère. Pronounced groo-YEHR, this cow’s milk cheese originated in a region of lush pastures in the alpine foothills of the Swiss vil-lage of Gruyères in the canton of Fribourg. The name is also used for cheeses made in other countries including Austria, Denmark, Germany, and the United States. French relatives of Gruyère go by other names including Comté and Beaufort.

This moderate-fat cheese is usually aged 10 to 12 months and has a semi-hard to hard texture that’s very dense, with a hard golden brown rind. The interior ranges from ivory to medium yellow with occasional small holes no bigger than the size of a pea. Its texture is slightly granular but smooth and creamy with a rich, complex flavor that’s often described as being fruity, nutty, earthy, and mushroomy.

There is a sweetness to Gruyère but it is also slightly salty. Its distinctive but not overpowering flavor makes it great for out-

of-hand eating as well as cooking. It’s an excellent choice for egg dishes and quiches, soups, salads, and pastas. Gruyère can be sliced or grated depending on the desired effect. Its sweet, nutty flavor is perfect melted into sandwiches or baked potatoes and gratins. Classic cheese fondue is made with Gruyère and it lends the cheesy, melty goodness atop a savory bowl of French Onion soup. Gruyère is the cheese of choice in a croque monsieur, a French-style ham and cheese sandwich that is dipped into beaten egg before being sautéed in butter.

Gruyère is a nice match with pears and apples, and its slight sweet-ness complements charcuterie. It pairs well with white wines that accentuate its rich nutty flavor such as white Burgundy, Champagne, Chardonnay, Gewürztraminer, Pinot Gris, Riesling, and Sauvignon Blanc, or red wines from Burgundy to a fruity Cabernet Sauvignon or Merlot, and Zinfandel. If something foamy is on tap, try it with a dark lager, Octoberfest, or porter brew. ■

Gruyère lends flavorful bites to a cheese course or dinner.

cRoquE MoNSIEuR



Sendik’s Food Marketswine

It’s been a good eight years since Miles, the moody wine buff in the 2004 hit movie Sideways, professed his love for

Pinot Noir and disdain for Merlot, caus-ing some impressionable Merlot-drinking moviegoers to be left with a bad taste in their mouths. But while some may have questioned their preference for Merlot at the time, any Hollywood-induced effects seemed to have been minimal, if at all, and the wine is as popular as ever.

Merlot is the second leading red varietal after Cabernet Sauvignon purchased by Americans today, according to the Wine Institute, the public policy advocacy associa-tion of California wineries. California Merlot consumption was 19.3 million nine-liter cases in 2009 in the United States, having grown dramatically from the 2.8 million cases sold in 1994. Why? They speculate that those who are new to wine may be trying red wine because of news reports linking moder-ate drinking to a healthy lifestyle, and also white and blush drinkers may be expanding their preferences to red—especially Merlot’s approachable character.

The Merlot grape has thinner skin than Cabernet Sauvignon, so it produces less tannic wine and has a slightly lower natural acidity. An early ripening grape, the soft, rich wines it produces are often described as “fleshy.” Its name means “young blackbird” in French, perhaps in reference to the grape’s dark blue color, and black often crops up in its flavor descriptors—blackberry, black plum, and black currant. When grown in cooler climates it can develop vegetal flavors, such as green beans or asparagus, while in sun-

nier climes there may be hints of dried fruit flavors such as raisins. Some of the best can also have rich overtones of melted chocolate.

In the grape’s homeland—the Bordeaux region of France—red wines are usually blended and Merlot takes a second position to Cabernet Sauvignon. But on the right (east) bank of the river Dor-dogne, Merlot plays a starring role in the wines from Saint-Émilion and Pomerol, which fetch top prices and are the benchmark of quality for the varietal.

Winemakers in California began growing Merlot in the late 1960s and early ’70s, but it wasn’t until the ’80s that labels started to shine the spotlight on Merlot as a solo act. Dark, tannic Cabernets were the style of the time, and wine drinkers eagerly embraced the more easy-drinking Merlot, leading to a surge in plantings. For the next decade Merlot’s popularity really took off, perhaps in response to increased consumer interest in red wine and its potential health benefits. Some critics, like the Miles character, felt domestic Merlot offer ings didn’t live up to those from its homeland since winemakers had planted this “it” grape all over the Golden State’s wine country. But the ’90s drive to churn out as much Merlot as possible waned, and many good offerings are com-ing out of California. Elsewhere in the United States, the fairly long,

even growing season in Washington state is good for producing Merlot that combines the ripe, lush fruit of the New World with the structure and acidity of the Old World, resulting in well-structured, balanced wines. Most of these come from the Columbia Val-ley AVA and are labeled simply Washington state or Columbia Valley, but there are several sub-appellations of note including Wahluke Slope, Horse Heaven Hills, Walla Walla, and Rattlesnake Hills. In New York state, Long Island is also producing some good Merlot, though in relatively small quantities.

Merlot pairs well with a wide range of food. Try it with full-flavored cheese (such as blue, Camembert, cheddar, or Gouda), beef, lamb, pork, chicken, and turkey as well as salmon and tuna. It’s also a good match with chili and pizza, plus can play nice with dark chocolate and berries to top off the meal. ■

Approachable and food-friendly Merlot goes the distance.


Sendik’s Food Marketscommunity support

30 years of Feeding Hope

I t all started 30 years ago with a bushel of apples. In August 1982 the food bank opened its doors

to “bridge the gap between hunger and waste,” with its first donation—a bushel of apples. The food bank was originally created as an emergency supply for community food pro-grams that needed assistance during difficult economic times. Decades later, the mission remains the same: feeding Wisconsin’s hungry.

Thirty years later, they’re providing food to 330,000 people across east-ern Wisconsin, which is triple the number of people served in 1982. Many of these people have met tough times, experiencing unem-ployment, a reduction in hours, and loss of insurance, that have forced them to seek food assistance.

Mark and Kim Gradinjan of Wauke-sha have been relying on food from Apostolic Life Church food pan-try for the past year to provide for their family of seven. “Without you [donors], our life wouldn’t be the same.” Mark and Kim were self-employed business owners strug-gling to make ends meet. When their business closed, they needed to find new ways to provide for their growing children. “I’m thankful that there are people who can share their abundance with my family … it truly benefits us all. I am blessed,” said Gradinjan.

How You Can HelpWith more Wisconsinites living below the poverty level than in 1982, a 26 percent increase in demand over the past two years, a struggling economy, and high unemployment; we anticipate the need for food won’t diminish anytime soon.

You can help make a difference for the hungry in our community. Make a donation at your local Sendik’s Food Market or visit www.feedingamericawi.org to learn more about giving the gift of food, money, or time. ■

Please join us in Feeding America.

Feeding America Eastern Wisconsin

sendik's real food magazine - fall 2012

Documents