Sendiks Food Market

welcome
open 7 a.m. 9 p.m. daily
Elm GrovE 13425 W. Watertown Plank Rd. Elm Grove, WI 53122 (262) 784-9525 Franklin 5200 W. Rawson Ave. Franklin, WI 53132 (414) 817-9525 GErmantown N112W15800 Mequon Rd. Germantown, WI 53022 (262) 250-9525 GraFton 2195 1st Ave. Grafton, WI 53024 (262) 376-9525 GrEEnFiEld 7901 W. Layton Ave. Greenfield, WI 53220 (414) 329-9525 mEquon 10930 N. Port Washington Rd. Mequon, WI 53092 (262) 241-9525 nEw BErlin 3600 S. Moorland Road New Berlin, WI 53151 (262) 696-9525 wauwatosa 8616 W. North Ave. Wauwatosa, WI 53226 (414) 456-9525 whitEFish Bay 500 E. Silver Spring Dr. Whitefish Bay, WI 53217 (414) 962-9525

West We Go A

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fter years of receiving requests from residents, we are very pleased to be opening a store in West Bend. The store will be located just west of the downtown business district on the corner of Highway 33 (Washington Street) and 18th Avenue. It is conveniently located within a quarter mile of Interstate Highway 45 access. For years we have been looking to find the right location in The Balistreri family: Patty, Nick, Margaret (Harris), West Bend and we have finally Salvatore, Ted, and Patrick. found it. In June, we began major reconstruction we remodeled the entire store with the goal of an existing building formerly occupied of enhancing each department. Judging by by a Sears Grand store. The renovations the customer response, we humbly believe will be extensive.When finished, hopefully the Mequon store is first in its class. Please in October, the store will be state of the art. check it out the next time you are in the Like our other stores, we will offer the best neighborhood. grocery shopping experience, period, by As always, we remain committed to local focusing on quality, selection, and customer events and charities. This quarter, we are service. Of course, leading the way will be pleased to partner with Feeding America a commitment to fresh produce, meat and Eastern Wisconsin to help them feed the fish, floral, cheese, bakery, deli, wine, beer hungry among us. There will be a number and spirits, as well as speciality grocery. We of opportunities for our customers to help look forward to serving the West Bend this worthy cause and we all appreciate your community for years to come. generosity. Last quarter, with help from our While growth is fun and challenging, we customers, we were able to make a very continue to stay focused on the communi- sizable $50,000 donation to ABCD, helping ties where we are already operating. Last cancer patients. Thank you. year we reinvested in Whitefish Bay with a We are honored to be your independent complete remodel of our flagship store.This family-owned and operated local grocery year, we have completely remodeled the store.We appreciate your support and your Mequon store. Although only seven years business. Please enjoy this issue of Sendiks old, we had an opportunity in Mequon to Real Food. Thank you! expand our space by adding an additional ten thousand square feet.This prompted us Sincerely, to rethink the entire store layout. In the end, The Balistreri Family

Kathie Eilers (left) and Ginny Finn (right) from ABCD, receive the donation check from spring issue Real Food magazine sales. Pictured with Margaret Harris.

www.sendiksmarket.com real food 

Sendiks Food Market

meat

DinE LikE thE

StarS
E
ven as a rock star, activist, and mother of two, Sheryl Crow still manages to keep fit and healthy. She knows how to eat right and deliciously thanks in large part to personal chef Chuck White, whom she met while battling breast cancer, which for her, was a wake-up call to eat better. After years of working together at her home outside Nashville and on the road, Sheryl and Chuck share these nutritious, delicious creations in their new cookbook, If It Makes You Healthy. Incorporating many healthful ingredients, such as colorful fruits and veggies, Sheryl notes that she hopes it will set her readers off on their own path toward a better, healthier way of living for them and their families.You can start with the following recipe that incorporates fresh fruit with savory pork. I grew up eating a lot of pork, says Sheryl. Pork seems a natural in cold weather, and so when Chuck made this with its seductive fig and plum sauce, I was blown away. (He says peaches or apples work, too.) Pork pairs so naturally with the fruity saucewhat a great combination of flavors.

45 fresh figs, stemmed and quartered (about cup) 34 fresh plums, pitted and cut into -inch-thick slices (about cup) 1 cup light red wine, such as Sangiovese or Beaujolais Nouveau 1 tablespoon sugar 1 tablespoon soy butter or unsalted butter tablespoon chopped fresh tarragon leaves Freshly ground black pepper
1. Lay the tenderloins in a large glass baking dish and sprinkle with the five-spice powder and 2 teaspoons of salt. Rub 1 tablespoon of the oil into the meat, making sure the tenderloins are evenly covered. Cover the dish with plastic and refrigerate for at least 1 hour and up to 6 hours. 2. Heat a large saut pan over medium-high heat and heat the remaining tablespoon of oil. When the oil is hot, saut the onion for 3 to 4 minutes. Add the figs and plums and toss gently. Stir in the red wine and sugar and bring the wine to a boil. Cook until reduced by half, 1 to 2 minutes. Remove the pan from the heat and stir in the butter and tarragon, stirring to melt the butter. Season to taste with salt and pepper. Cover and set aside.

Five-Spiced Pork Tenderloin with Sauted Fig and Plum Sauce

SERvES 4 To 6

3. Prepare a gas or charcoal grill so that the heating elements or charcoal are medium-hot. Before you start the fire, rub the grate with a little canola oil to prevent sticking. 4. Lift the tenderloins from the glass dish and grill for 2 to 3 minutes on each side, turning the tenderloins with long-handled tongs until nicely browned. Cover the grill and cook the meat for a total of 10 to 12 minutes for medium-done meat and 15 to 17 minutes for medium-well meat. Transfer the tenderloins to a cutting board and let them rest for about 10 minutes. (Alternatively, sear the tenderloins in a lightly oiled nonstick skillet over medium-high heat for 2 to 3 minutes on each side until nicely browned. Transfer the pork to a lightly oiled roasting pan and cook in a 425F oven for about 15 minutes for medium done and 17 to 20 minutes for medium-well done.) 5. Slice the pork into slices about to inch thick. To serve, shingle 3 to 4 slices of pork on 4 to 6 plates and spoon the pan sauce over the meat.
Top phoTo By VicToria pearson coVer phoTo By Mark seliger

2 whole pork tenderloins, trimmed of any fat or sinew (each about 1 pounds) 2 tablespoons five-spice powder 2 teaspoons of kosher salt, plus more to taste 2 tablespoons canola oil sweet onion, thinly sliced
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FRoM IF It Makes You HealtHY By SHERyL CRoW AND CHuCK WHITE WITH MARy GooDBoDy. CoPyRIGHT 2011 By THE AuTHoRS AND REPRINTED By PERMISSIoN oF ST. MARTINS PRESS, LLC.

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fruit

Focus: Kiwi
The curious-looking little kiwi fruit, which looks something like a fuzzy brown chicken egg, is packed with vitamins and a unique sweet-tart flavor. Kiwi fruit are available year round because California kiwifruit are in season october through May, and the New Zealand crop hits the market June through october. Still, now is an especially good time when their journey to our stores is shorter and sweeter.

Originally from China, and once known as the Chinese gooseberry, kiwi fruit was named after New Zealands flightless kiwi bird in the early 1960s. Each serving of kiwi has twice the vitamin C of the equivalent amount of orange. Its also an excellent source of vitamins K and E, folate, potassium, and copper. Its a good source of dietary fiber, vitamin B6, calcium, magnesium, phosphorous, and manganese. Is it ripe? Press the outside of the fruit with your thumb. If it gives to slight pressure, its ripe; if it doesnt, its not ready to eat. Kiwi can be left to ripen for a few days to a week at room temperature, away from exposure to sunlight or heat. Peeled or unpeeled, its your choice. The skin is edible and loaded with nutrients and fiber. Just make sure to rinse it in water; the peach-like fuzz can be rubbed off before eating.

Want to speed up the ripening process? Place kiwi in a paper bag with an apple or banana and leave it on the counter for a day or two. When ripe, they can be stored at room temp for a couple days or in a plastic bag in the refrigerator for 10 days or possibly up to 3 weeks. Kiwi fruit can be eaten as is. Just peel with a paring knife or potato peeler and slice. Or, cut them in half and scoop the flesh out with a spoon.

1 large kiwi (without skin) has only 56 calories. Add kiwi to tossed green salads. Serve sliced kiwi and strawberries topped with yogurt. Add to fruit salad (at the last minute). It makes a delicious topping for cereal. Serve on a fruit and cheese tray. Whip up a smoothieblend kiwi with strawberries, banana, and some milk or yogurt, add a little honey, and enjoy! www.sendiksmarket.com real food 11

Sendiks Food Market

fun facts

have you seen a Sendiks shopping bag?

While the intended use of our Sendiks shopping bags is to carry groceries, weve heard there are many other great usesfrom toting items to the office, school, or even around the world! Here are some globetrotting customers who have put their Sendiks bags to good use.

Where in the world

ucatan Pat at the, Y exico insula M Pen

Arikok Nacional,Parke Aruba

c, and ean-Mar Susan, J Lyon, France Ginny in

Carrie at Train Sta the Ayutthaya tion in Tha iland

gue Tommy in Pra

Erin and Meg an Vienna, Austr in ia

ancun, ily in C uie's fam Lo

Mexico

Margaret in Vernazza, Cinque Terre, Italy

a, Vernazz Denise inerre, Italy Cinque T

Share Your Photos

The next time youre in a faraway place and spot a red Sendiks bagor youre traveling yourselfsnap a picture and send it to us at sendiksmarket.com and click on Where in the World. (Please include your name and a few details if you wish.)

Did you know?

12 real food fall 2011

Reuse your Sendiks quality paper or plastic shopping bag (for groceries) and receive a 5 discount for every bag.

Sendiks Food Market

fun facts

Pam and Leonce in Moorea

Bora Pam in Bora

Poppy and Ca th in Ballachulisherine Sendek , Scotland

Nancy in ch, FL th Palm Bea Nor

Scott and Rio De Kathy in Cordocov Janeiro, Brazil a,

y in Rob and Amtaly Florence, I

Jason, Amanda, Erin, and Eric La Romana in Dominican Rep at ublic

Sarah in St. Lucia

Doug in Estepo na, Spain

C Wainihaindy in , Kauai,

HI

ape in Bud Megan

gar st, Hun

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George Garden at Madison Squar in New Y e ork, NY

Katy in Tony andeans, LA ew Orl N

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Sendiks Food Market

cheese

Tale of
t
he air is cooler and the grass is sweeter in the Taleggio Valley, 35 miles east of Italys cosmopolitan city of Milan. That makes it a great spot for cows to graze and produce the milk for the rich, funky, mushroomy, and ohso-good semi-soft cheese bearing the same name. Taleggio (pronounced tahl-EH-zheeoh) cheese has been made since at least the 10th century. In this northern Italian region of Lombardy, which is bordered

TaleGGio
This rich Italian cheese has a centuries-old appeal.
by Switzerland to the north, Taleggio was traditionally made in autumn and winter, when herds of cows were moved from the Alps down to warmer pastures. The cheese was aged in caves in the valley where it originated, but today it is usually aged about 25 to 50 days in aging rooms with similar temperature and humidity to the original caves. During aging, its often sponged with water and salt, giving it its characteristic rosy-orange colored rind while air causes a dappling of soft and earthy tasting light greygreen mold. Though Taleggio has a strong, pungent aroma, its slightly acidic flavor can range from mild, sweet, nutty, and tangy to rich and mushroomy with an aftertaste of truffle, depending on its age.The more mature it is t h e s t ro n g e r i t will smell. This stinky cheese is not too tame and not too wild. Its flavor should be full yet gentle. Ripe Taleggio will be not quite runny inside, but sor t of bulgy soft enough to cut with a butter knife, and perhaps a bit runny near the rind. When ripe it should be creamy with a dry, but not cracked rind. If it is chalky or firm, and more white than bone-colored, it is underripe. It will merely taste tart, with no meaty nuttiness. Like any other cheese, though, once cut, it wont ripen any further. Use Talegg io anytime you want a creamy, substantial full-flavored cheese. The edible r ind doesnt need to be removed, just lightly cleaned by scraping it with a knife. Or, remove it if you prefer, as it may not be to everyones liking. Taleggio is delicious on its own, but it also melts easily and can be used in pasta dishes, pizzas, and more. Try salami and Taleggio with fresh hot bread as appetizers, or serve it on a cheese board with prosciutto and vegetables. In Italy, polenta is often served topped with a few thin slices of the cheese.Taleggio melts beautifully over a piece of sourdough. You can rub a little raw garlic on the surface of the bread for added flavor or top the melted cheese with some caramelized onions. Broiled portobello mushrooms go well with Taleggio in a toasted ciabatta or panini roll. It can even be melted over a burger. Used in a grilled cheese sandwich, Taleggio adds flavor and a melty, creamy texture that doesnt become stretchy. Its excellent with salad greens or served with fruitespecially apples and pearsand honey. Big red wines, preferably ItalianBarbaresco, Barbera, Barolo, Chianti, and Nebbioloare good companions. If you prefer white, you could uncork a Grner Veltliner.

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Sendiks Food Market

wine

a river of Flavor
Frances Rhne valley pours a range of reds to savor. Southern rhne
Appellations in the south include Chteauneuf-du-Pape, Gigondas, Lirac, Tavel, Vacqueyras, Ctes du Rhne, Ctes du Rhne-Villages, and Ctes du Ventoux. Chteauneuf-du-Pape (shah-toh-nuhfdoo-PAHP) is the most famous of these appellations. Its name means new castle of the pope, for the 14th century popes summer residence at Avignon, and it can be recognized by a crossed keys symbol on its labels. Principally Grenache, Chteauneuf may also blend up to 13 grape varieties including Cinsaut, Mourvdre, Syrah, Carignan, and Gamay. White grapes such as Rousanne, Grenache Blanc, Clairette, Bourboulenc, and Picardan may also be added.The wines vary from light to weighty, and can be drunk within three years of vintage, but also age well. Regulations require low grape yields, which encourages deep, concentrated flavors. Enjoy Chteauneufdu-Pape with aged cheddar as well as steak, coq au vin, and game. The Ctes du Rhne appellation produces about 80 percent of the regions wines, with the lions share made in the south. The reds blend mostly the same grapes as Chteauneuf-du-Pape and offer a more cost-effective alternative.The black fruit and spices pair well with roasted pork and poultry, and grilled lamb, as well as Middle Eastern cuisine and even chili and pizza. In this Mediterranean climate, grapes usually ripen fully each year, which provides consistent flavor from vintage to vintage and a range of reds to savor.
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s the Rhne River carved a path through France, it left a beautiful valley whose steep hillsides provide the perfect perch for vineyards, whether in the northern valleys cooler clime, or in the sunny Mediterranean south. As the countrys second-largest wine region in terms of size and production, the Rhne Valley makes many luscious red wines. Rhne region wine can be separated into two geographic areas, the north and south. The main difference between the red wines is that the northern wines are made with Syrah, while Grenache is dominant in the wines of the souththough up to 13 grape varieties are often blended in, including Syrah. Since its rare to see the grape names on French wine labels, youll want to look for the following appellations to find delicious Rhne reds.

Northern rhne
In the northern area are Cte-Rtie, Condrieu (which produces only white wines), Chteau-Grillet, St. Joseph, Crozes-Hermitage, and Hermitage. The northernmost

Cte-Rotie (which means the roasted slope) produces concentrated wines from Syrah grapes grown on its sun-drenched vineyards that cling to the steep hillsides of the Rhnes left bank. Cte-Rotie wines may also include up to 20 percent of the white grape Viognier; all winemakers may not add it to the mix, but those who do produce perfumed wines with great intensity. These deeply-colored wines are rich and spicy with an exotic fragrance and pair well with meats from roasted lamb and duck to venison. One of the best-known appellations in this region is Hermitage (pronounced ehrmee-TAHZH). Sheltered from the northern winds, the grapes thrive on terraced hills. Marsanne and Roussanne white grapes may blend with Syrah in this powerful juice. The well-balanced, dark-ruby wines can be a bit harsh when young but mellow and smooth with timethe best may age from 15 to 30 or even 40 years or more. Hermitage reds complement Brie and blue cheese, game, lamb, pork, braised or grilled beef, and beef stew.

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community support

feeding our Neighbors

Feeding america Eastern wisconsin making a difference for people struggling with hunger.

eeding America feeds 330,000 people in eastern Wisconsin every year.

People like Anita Jones. For Anita, helping others comes naturally. Thats why she became a nurses assistant. She works over 40 hours a week but still cant make ends meet. She visits a Feeding America partner food pantry in Milwaukee every month to help feed her family. And people like George Racznyski, an unemployed truck driver, who didnt have Christmas presents or a tree last year. His family did have a Christmas meal, thanks to Feeding America donors. George visits a Feeding America partner food pantry in Lake Geneva every month for help. The food pantry has been very helpful with groceries. The people are always helpful, said George.
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And people like Gary Jepson, who remembers when he was working at the local grocery store before being downsized. Now, instead of stocking the shelves of a grocery store, hes picking donated items off the pantry shelves. You get to pick what you need and what works for your familywhatever size it is, said Jepson. Even though hes been unemployed for over a year and a half, the greyhaired Jepson is still upbeat and optimistic about his situation and appreciates all the food he receives from the food pantry.

How You Can Help

Today, the need is 30 percent greater than it was just two years ago. Feeding America Eastern Wisconsin has been there to help feed children and seniors, individuals and families who are struggling to put a meal on the table. You can help make a difference for the hungry in our community. Make a donation at your local Sendiks 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.