sendik's real food - spring 2006

8/14/2019 Sendik's Real Food - Spring 2006

1/9

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


2/9

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.


3/910 real food www.sendiksmarket.com

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!


4/9www.sendiksmarket.com real food 11

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.


5/9

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.


6/9real food 13

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.


7/914 real food www.sendiksmarket.com

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.


8/9

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


9/916 real food www sendiksmarket com

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

sendik's real food - spring 2006

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