Our mission is to provide our customers with the best grocery shopping experience period. For 4 generations, Sendik's has been the source of quality food products and the finest produce available in Milwaukee and Southeast Wisconsin. Our produce is hand selected daily to make sure your family is receiving the very best.
The ping of popping kernels and aroma of simmering caramel drift out of Knights Gourmet Popcorn throughout the day, heralding the arrival of the shop’s latest batches of fluffy popcorn. This commitment to freshly popped kernels has earned Knights Gourmet Popcorn the spotlight on Fox 6 Now, and a devoted following since the shop’s inception in 1952. Popcorn pros coat popcorn kernels in sweet and savory toppings such as cheddar cheese, buttery toffee, and Cajun seasonings. Though the shop specializes in indulgent flavors, health-conscious patrons can veer toward cholesterol-free treats that garnered a nod from the author of The Thin Commandments as the healthiest alternative to sprinting through a corn maze.
Located in the historic Old World Third Street district, the Wisconsin Cheese Mart is a destination for those who want to purchase and depart with flavorful dairy goodies. But within the Cheese Mart's golden walls sits the Über Tap Room, a friendly watering hole where patrons can sample cheeses and sip beers from local and national craft breweries, 36 total on tap with more than 30 of those coming from Wisconsin.
After working in her father's pharmacy since the age of 14, Monica Zatarski earned her doctor of pharmacy degree to open her own business and continue the family tradition of providing patients with innovative, personalized health care. MD Custom Rx works with both physicians and patients to fashion custom prescription packages, balance bodies with hormone assessments and consultations, and boost circulation with infrared-sauna sessions. As specialists with the seal of the Prescription Compounding Accreditation Board, the chemical technicians tailor medications to fit the allergic and digestive needs of each patient, from altering a medicine's strength to rendering it into easy-to-ingest lozenge, transdermal-gel, or brain-wave form. In addition to easing discomfort and imbalances with compound prescriptions and sauna sessions, patients visit onsite vitamin expert Daniel Zatarski, PharmD, RPh, for one-on-one vitamin and nutrient consultations that treat common disorders and supplement health regimens.
A kaleidoscopic range of colorful packages dots the shelves at A Gluten Free Frenzy, bearing labels from more than 300 brands including Udi’s, Pacific Natural Foods, and The Cravings Place. The knowledgeable staff helps visitors navigate an array of products, including nonperishables and frozen foods, all designed to add variety to shoppers' gluten-free meals. The expanding selection includes innovative wheat replacements such as rice, tapioca, potato, quinoa, teff, and sorghum. Alongside beers, varied frozen breads, granolas, and baking mixes beg to be included in meals. A Gluten Free Frenzy's café fills with chatter fueled by muffins, cupcakes, sandwiches, and pizzas, which can be crafted without the traditional layer of dairy products and pictures from the chef’s vacation.
Steve Shapson has always taken a do-it-yourself approach to his food, having cultivated wild mushrooms and started his own home-brewing store. One day, a customer entered this brewing facility in search of a thermometer, and Steve quickly discovered the man had something other than brewing in mind. As the customer explained his newfound passion for amateur cheese making, Steve enthusiastically dove into the concept, inviting the fellow foodie to his store to help him discover the process. Since then, he's become The Cheesemaker, striving to pass on hard-earned knowledge that he maintains can't be found in conventional cheese-making guidebooks.
Steve teaches techniques for making hard and soft cheeses, butter, yogurt, and kefir in onsite workshops that last either just a few hours or a full weekend. During hands-on workshops, he explains both proper and improper techniques, often citing mistakes he's made in the past as examples and telling cautionary tales about arranging rival cheeses next to each other on a serving platter. To supply his workshops and fill out his take-home cheese-making kits, Steve gathers a range of cultures and inoculants necessary for developing different cheeses, as well as basic-to-advanced gear such as curd knives, strainers, and warming vats.