Oh my gosh, here’s a post for any and all bargain-hunting carnivores: I’ve got one for you today. A really good one. And even though I almost just burned my house down (no lie) by broiling the steak that’s in the photo above, I am still like, mega excited to tell you about this recipe. However due to the recent pyrotechnics in the oven, my entire house now smells like an Outback Steakhouse, so let’s just get on with this so that I can get on with the small matter of airing out the joint. Read the rest of this entry »
Recent Posts
Fresh Frugal Fabulous
Enjoy Sendik’s All Week
by Leah Damron
Hi everyone, and happy Thursday already. Life is always busy, but time really starts flying as we near the end of another school year, doesn’t it? Papers are due and there are finals to study for and concerts and picnics and banquets and yadda yadda yadda – none of this stops the fact that people still get [...]
Posted: May 16, 2013 at 8:41 am No Comments »
Ginger-Soy Grilled Steak
by Leah Damron
Oh my gosh, here’s a post for any and all bargain-hunting carnivores: I’ve got one for you today. A really good one. And even though I almost just burned my house down (no lie) by broiling the steak that’s in the photo above, I am still like, mega excited to tell you about this recipe. However due to the recent pyrotechnics in the oven, my entire house now smells like an Outback Steakhouse, so let’s just get on with this so that I can get on with the small matter of airing out the joint.
Tags: asian, beef, easy, entertaining, grilling, kid friendly, steak, summer
Posted: May 15, 2013 at 12:21 am No Comments »
Wine and Spirits
Sendik’s New American Amber Lager
July 13th, 2011Starting tomorrow (Thursday July 14th) there will be a new addition to the Sendik’s beer line: The Sendik’s American Amber. We have been wanting to release a new beer for a while now and have worked with Milwaukee Brewing Company again because we liked what they did on our first beer, the White Shark Wheat.
Koval Distillery
July 17th, 2010In the midst of the new craft distilling movement there are producers truly seeking to create something distinctive; I heard of a whiskey house in Chicago named Koval and I had to visit with husband/wife distillers Richard and Sonia to find out if they were producing something special.
The Curd
May Cheese of the Month: Carr Valley Glacier Penta Creme Blue
May 1st, 2013Situated among the flowing green hills and fertile pastures of central Wisconsin, the Carr Valley Cheese Company has been making cheese for over 100 years. Sid Cook, the current and fourth-generation owner, is one of a small group of certified Master Cheesemakers in the United States. While Carr Valley Cheese remains one of Wisconsin’s traditional cheese plants and is famous for making cheese the old-fashioned way, Sid and his crew no doubt are among the most creative cheesemakers and continue to develop American Originals.
April Cheese of the Month: Reypenaer Gouda 1 Year
April 1st, 2013Despite the fact you probably haven’t yet heard the name Reypenaer (pronounced ‘ray-pen-are’), it is arguably one of the top Dutch cheeses around. “Reypenaer” means “ripening” in Dutch and Reypenaer is produced by a small cheese dairy according to a traditional method. The Wijngaard family — who produce the cheese and have been master cheese makers for three generations — possess an unbridled commitment to quality and taste, as only the finest milk from cows roaming freely on green pastures is used.
General Blog
The Color of Summer
May 3rd, 2013People often joke that Wisconsin only has two seasons: winter and road construction. While many kid about the long winters in the Badger State – and that has certainly been true this year – when we think of summer, we think not of orange construction barrels but of the color green. We think of green [...]
Sendik’s Announces Community Soup Contest Winners
February 28th, 201310 local shoppers to see family recipes featured at neighborhood grocer Today, Balistreri owned and operated Sendik’s Food Markets announced the winners from its Community Soup Recipe Contest. The winning soups were selected from nearly 400 entries received between January 18 and February 5. Entries were categorized and recipes were reviewed for accuracy and ease [...]
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