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Sovengard means ‘Land of the Lake Friends’. We exist to support the toil and triumph of our local farms and producers, and embrace the ingredients and seasons of our region. We thank you for dining with us, and hope you enjoy the bounty of our beautiful state. SMALL PLATES + BOARDS TO SHARE or NOT TO SHARE SOUR BEER FRIES | Double fried russet potatoes, dijonnaise, WINTER SALAD | Mixed kale, apples, beets, crispy house made sour beer vinegar (VO) - 7 celeriac, savory granola, smoked blue cheese, cranberry- smoked onion vinaigrette (GFO, VO) - 12 RADISH & RADISH | Pan roasted winter radishes, radish bresaola, lemon, salt, radish micro greens (V) - 9 POTATO CAESAR | Warm potatoes, spicy greens, mushroom conserva, pickled egg, dijon dressing, cured CHEESE BOARD | Three local cheese varities, seasonal fruit, whitefish (GF) - 16 jam, house pickles, local honey, grilled bread (GFO) - 21 WHITEFISH SANDWICH | Lake Superior wild caught CHICKEN LIVER PATÉ | Schmaltz top, pickled egg, seasonal filet, potato bun, cabbage coleslaw, fresh greens, garlic mayo, jam, country mustard, grilled bread (GFO) - 16 served with sour beer fries - 15 CHEESE CURDS | Cornmeal fried white cheddar cheese curds SMORREBROD du JOUR | Two open faced with garlic and dill aioli - 7 Scandinavian style sandwiches; daily preparation served with sour beer fries - 13 CHARRED CARROTS | Spicy sesame grilled carrots, lemon tahini, chimichurri - 10 CHOWDER | House hardwood smoked wild caught whitefish, potato, chives, dill, house made oyster crackers - 15 PICKLE PLATE | Whipped butter, seasonal house pickles, pickled egg, grilled bread (GFO) - 10 SAUSAGE & KRAUT | Changing variety from our local butchers, mashed potatoes, house sauerkraut, grainy mustard - 16 SOUP & BREAD | Daily changing traditional and vegan preparations, served with house grilled bread - 7 SWEDISH MEATBALLS | Handmade beef and rye meatballs, marinated beets and onions, creme fraiche, dill - 14 LARGE PLATES SEARED CHICKEN BREAST | Herb butter basted local chicken, creamy polenta, kale, mushroom conserva (GF) - 21 SMOKED BEET STEAK | Roasted mushroom ketchup, carrot-leek puree, mushroom & beet pan sauce, micro greens (V, GF) - 18 BRAISED PORK SHOULDER | Berkshire pork, apple creamed cabbage, grilled pickled onions, honey cranberries, garlic sauce - 22 CHICKEN “POT PIE” | Locally raised confit chicken, winter vegetables and potatoes, veloute, herbed biscuit streusel - 20 LAKE SUPERIOR WHITEFISH | Rye seared filet, beet-potato salad, creamy ramp & mustard sauce, bacon pickled egg, dill (GFO) - 24 GRILLED SIRLOIN | Local pastured beef, balsamic onion-potato puree, herb mop, horseradish cream, dill poached carrots (GF) - 25 Hooray! Happy Hour is 3-6pm, every Tues to Fri. (V) Vegan, (VO) Vegan Option, (GF) Gluten Free (GFO) Gluten Free Option Coffee and dessert? Oh we got that. Ask your server about menu items that are undercooked or raw. Consuming raw or undercooked meats, poultry, Farm-to-table for the littles too - we’ve got a kids menu! seafood, shellfish, or eggs may increase risk of foodborne illness..

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Amelia Answers 5 Questions About the Seasonal
Five Questions for Amelia Saltsman To paraphrase the age-old question, how is this Jewish cookbook different from all others? We tend to compartmentalize the different aspects of our lives. We have one box for the seasonal, lighter, healthier way we eat today, and another for Jewish food, which is often misunderstood as heavy, only Eastern European (Ashkenazic), or irrelevant to today’s lifestyle. (This box also often holds wistful memories for beloved foods we think we’re no longer supposed to eat.) In The Seasonal Jewish Kitchen, I want to open up all those boxes and show how intertwined tradition and modern life actually are. I’ve read the Bible for history and for literature, but now I’ve mined it for food, agriculture, and sustainable practices, and wow, what a trove of delicious connections I discovered! What kind of surprises will readers discover? First, the great diversity of Jewish cuisine. The Jewish Diaspora, or migration, is thousands of years old and global. Jewish food is a patchwork of regional cuisines that includes the deli foods of Eastern Europe and the bold flavors of North Africa, the Middle East, the Mediterranean, and more. My hope is that The Seasonal Jewish Kitchen will keep you saying, “That’s Jewish food? Who knew?” Remember the line from Ecclesiastes about there being nothing new under the sun? The ancient Hebrews were among the world’s early sustainable farmers, and many of today’s innovative practices have their roots in the Bible. Also, the Bible contains quite a few “recipes” that are remarkably current (think freekeh, fire-roasted lamb, and red lentil stew).
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A Taste of Teaneck
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Annual Donor Report
ANNUAL DONOR REPORT 2008 CONTENTS Letter from P. George Benson 2 President of the College of Charleston TABLE OF TABLE Letter from George P. Watt Jr. 3 Executive Vice President, Institutional Advancement Executive Director, College of Charleston Foundation TABLE OF CONTENTS By the Numbers 4 How our donors gave to the College Year at a Glance 6 Campus highlights from the 2008-2009 school year 12 1770 Society Cistern Society 14 Donors who give through their estates and other planned gifts Getting Involved visit us online: ia.cofc.edu 15 How volunteers can help make a difference 17 List of Donors Printed on acid free paper with 30% post-consumer recycled fiber. 48 Contact Us COLLEGE OF CHARLESTON ANNUAL DONOR REPORT 2008 1 TO OUR COLLEGE OF CHARLESTON COMMUNITY: lose your eyes for a moment and conjure mental images of your favorite campus settings at the College of Charleston: the Cistern Yard, Glebe CStreet, Fraternity Row on Wentworth Street, the Sottile House. … Now imagine the campus abuzz with an intellectual fervor as strong as the campus is beautiful. Imagine this energy touches every student, professor and employee at the College, and inspires every visitor. “We will become an In short, imagine the College of Charleston as a first-class national university. economic and social force Open your eyes, and you’ll see the College is nearly there: Today’s College is home to unparalleled programs in the arts, marine sciences, urban planning, on the East Coast and foster historic preservation and hospitality and tourism management, among others. It boasts signature assets that include Grice Marine Laboratory, Carolina First Arena, a healthy balance between Dixie Plantation and Addlestone Library.
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Chopped Liver Recipe Chopped Liver Chopped Liver
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OILY GOODNESS Getting Ready for the Oily Fragrance and Tastes of Chanukah
OILY GOODNESS Getting Ready for the Oily Fragrance and Tastes of Chanukah Sfenj (Moroccan Doughnuts) By Michael Solomonov Makes 8 to 10 Ingredients 1 tablespoon dry active yeast 3 tablespoons sugar 4 tablespoons plus 3/4 cup warm water 1 2 /2 cups plus 2 tablespoons flour Zest from 1 orange 1 /2 teaspoon kosher salt 2 cups canola oil 1 cup honey 1 /2 cup ground pistachios Directions 1. Dissolve the yeast and sugar in a medium-sized bowl with the 4 tablespoons of warm water. Let the yeast starter stand for approximately 15 minutes until it is frothy and blooming, so the yeast starter doubles in size. 2. Sift the flour into a large mixing bowl, then add the orange zest and salt. Make a small well in the middle of the flour and pour the yeast starter into the well. Incorporate the yeast mixture by making a swirling motion with your fingers in the middle of the well, while slowly streaming in the remaining ¾ cup of warm water. Knead the mixture inside of the bowl with palm of your hands for approximately 15 minutes until the dough is very smooth. Cover with a clean towel and set aside in a warm place to rise until it’s roughly double in size, approximately 1 hour. 3. When the dough has almost finished rising, fill a large pot with the canola oil and heat until it reaches 350ºF on a thermometer. With wet hands, lightly punch down the dough to deflate. Pull off a piece of donut batter that is approximately the size of a small egg.
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Downstairsmenu Summer19 Copy
BOARDS & SNACKS SALADS & SANDWICHES VEGETABLE BOARD - 16 CHICKEN & GREENS - 16 Market vegetables, yogurt whipped butter, carrot-cashew Seared chicken breast, herb butter, fresh seasonal greens, spread, chimichurri, grilled bread (VO, GFO) lemon-tahini dressing, fresh herbs, puffed grains (GFO) CHEESE BOARD - 21 Three local cheese varities, seasonal fruit, jam, house pickles, ROASTED ROOT SALAD - 15 local honey, grilled bread (GFO) Roasted carrots and beetroot, aged goat’s milk feta, greens, sunflower seed and orange vinaigrette (GF, VO) CHICKEN LIVER PATÉ - 16 Schmaltz top, pickled egg, seasonal jam, country mustard, SUMMER GRAIN SALAD - 16 grilled bread (GFO) Seasonal summer vegetables, chilled cracked wheat, fresh herbs, SOUR BEER FRIES - 8 greens, lemon and olive oil dressing (V) Russet potatoes, roasted garlic mayo, sour beer vinegar (V) WHITEFISH SANDWICH - 15 FRY BREAD - 9 Lake Superior wild caught, buttermilk fried, potato bun, Tomato jam, aged goat’s milk feta (GFO) fresh greens, yogurt cabbage coleslaw, garlic mayo HAM AND A BISCUIT - 9 (Add Sour Beer Fries - 4) House made cheddar drop biscuit, shaved local ham, grainy mustard, seasonal jam MUSHROOM SMØRREBRØD - 13 Chicken fried nebrodini mushrooms, tomato jam, PICKLE PLATE - 10 pickled red onions, greens, house miche (V) Yogurt whipped butter, seasonal house pickles, pickled egg, grilled bread (GFO) (Add Sour Beer Fries - 4) SOUP & BREAD - 7 DANISH DOG - 12 Daily changing traditional and vegan preparations, E.A. Brady pastured pork & beef frankfurter, apple catsup, served with
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Matzo Balls for Passover for Our Passover Seder
Matzo balls for Passover For our Passover Seder (traditional evening meal on the first night of Passover) my mother always made Matzo ball soup. Her famous soup was a chicken broth with matzo ball dumplings made from matzo meal, eggs, water, and schmaltz (chicken fat). We’ve gotten a little more modern as we make matzo balls in my house by using light oil instead of the schmaltz. There’s an art to making matzo balls as there are some common mistakes that make the dumplings heavy instead of light and fluffy. Here’s my recipe and instructions. Matzo Ball Recipe 1 cup Matzo meal ¼ cup light corn oil ¼ cup water 1 tsp. salt dash of pepper 4 large eggs 1 TB. fresh parsley, chopped Beat the eggs with the water, oil, salt, pepper, and parsley. Add matzo meal and stir until well mixed. Refrigerate the mixture for at least one hour. After chilling, shape walnut-sized dough into balls with your wetted hands. Keeping your hands wet keeps the matzo from sticking as you form the balls. Drop balls into boiling salted water and cook for 30 minutes. Remove the matzo balls from the water with a slotted spoon and add them to your chicken soup. This recipe makes about 20 1-inch matzo balls which is about 6 servings. The key mistakes that people make are to not leave enough time to adequately chill the mixture before dropping the balls into boiling water; stirring the mixture too much; and cooking the matzo balls in the chicken soup instead of salted water first.
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Overstuffed Sandwich Platter Breakfast
BEST BREAKFAST SELLER! Minimum 10. Utensils and plates upon request. ® 49 $ per5 person PLATTER ASSORTMENT: [][][][][][][][][][][][][][][][][][][][][][][][][] Corned Beef on Rye ® Assorted Fresh Baked Roast Beef on Dark Rye SCHMALTZ Bagels with Cream Cheese, Pastrami on Marble Rye BAGEL Fresh Seasonal Fruit Bowl & Turkey Pastrami on Marble Rye Breakfast Sweets [][][][][][][][][][][][][][][][][][][][][][][][][] Turkey on Sundried Tomato BREAKFAST See Breakfast Extras list for more options. ® Salami & Cheese on Onion Roll SCHMALTZ SIGNATURE [][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][]Chicken Salad on Whole Wheat Tuna Salad on Whole Wheat Egg Strata Breakfast $6.99 per person Egg Salad on Challah Egg and challah bread strata baked with cheese, plus side choice of CATERING HOTLINE OVERSTUFFED ™ Caprese on Sundried Tomato Schmacon or corned beef hash, and choice of fresh seasonal fruit bowl or breakfast sweets tray. (855) 630-DELI[][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][]SANDWICH French Toast Breakfast $5.99 per person 3354 Challah bread French toast sprinkled with powdered sugar with PLATTER sides of butter & syrup. Served with fresh seasonal fruit bowl. ORDER ONLINE AT Feed your hungry crowd with a tray of our BOXED LUNCHES Scrambled Egg Breakfast $6.49 per person signature OVERSTUFFED sandwiches. Perfect for Includes our famous Half Stuffed sandwiches, choice of Farm fresh scrambled eggs with assorted bagels (one per person), SCHMALTZDELI.COM business meetings, sporting events, holiday regular or baked chips, choice of apple or cookies, condiments, cream cheese, plus your choice of Schmacon™ or corned beef pickle, napkin and mint packed in a box. You will receive a parties and impromptu gatherings. Includes an hash. assortment of sandwiches cut in half, served on variety of sandwiches listed above based upon how many Deluxe Lox Cold Breakfast $13.29 per person boxes you order.
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Offsite Catering
OFFSITE CATERING CATERING HAND PASSED APPETIZERS COLD Kibbeh Nayah in Belgian endive Cucumbers with ikra and salmon roe Stuffed Peppers with lentils and labneh Buckwheat Blini with labneh and paddlefish caviar Scallop Crudo with pomegranate, pistachio and mint Yogurt Soup with cucumber, rose and black harissa Radishes with whitefish salad and poppy seeds Rye Bread with pea puree, feta and mint Watermelon with harissa and walnuts HOT Borekas with leeks and feta Lamb Kebab with amba labneh and zhoug Fried Halloumi with golden raisins and honey Basteeya with confit chicken and caramelized onions in phyllo dough Crispy Eggplant with caramelized tomato and herbed cheese Potato Latke with labneh, salmon lox and dill Crispy Potato with muhammara and cilantro Rugelach with pimento cheese and Aleppo Grape Leaves with Louisiana rice over tzatziki Falafel with tahini SALATIM ~ served with pita, pita chips and crudités ~ Tzatziki with grated cucumber and dill Roasted Beets with harissa-rose vinaigrette Baba Ganoush with roasted garlic and olive oil Labneh with pink peppercorns, shallot and mint Lutenitsa with roasted eggplant, tomato and red pepper Whipped Feta with sweet peas, urfa and almonds Lentils with North African spices and cilantro Muhammara with sunflower seeds and olive oil Israeli Salad with sumac vinaigrette Ikra with salmon roe and scallions CATERING HUMMUS ~ served with pita, pita chips and crudités ~ Tahini with extra virgin olive oil Jumbo Lump Crab with lemon butter and corn Wood-Roasted Squash with hazelnuts and caraway tahini Jerusalem
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Revised Index
INSIDE THE JEWISH BAKERY – Revised Index Illustration pages in bold . assimilation, 92 A Bintel Brief (advice column), 7 asthma, baker's, 9 Abraham, 20 Auld Lang Syne, 141 Abramowicz, Hirsz, 63 Austria, 4, 22 acids, 59, 61, 126 autolysis of gluten, 98 advertising, influence on food habits, 10 affordable baked goods, 9 Babka, 9, 125–26, 128 Aleichem, Sholom, 33–34, 106, 215 Babka Dough, 163–64 almond, 91 Loaf Babka, 164–65 Almond Buns, 128, recipe 152–53 Ring Babka, 165 Almond Filling, 255 Ukranian versus Jewish, 2 Almond Horns, recipe 232–34, 244 bacteria, beneficial, 61 Passover Almond Horns, 244 bagel bakeries, 94 Almond Paste, 256 bagel makers, 92–93 Rainbow Cookies, 223–24 bagel-making machine, 93 bagels, 91 bagels, xi, 6, 58, 91–104, 106 altes or altus (stale bread added to dough), 59, almond, 91 205 in America, 91–92, 94 American Cookery , 126 bakeries, 94 Americanization, impact on Jewish bakeries, 10 baking, 95 Anatevka, 1 black, 91 appetizing stores, x, 108 boards and burlap, 94 apple boiling, 92, 95, 98 Apple Crumb Buns, 128 bread-like, 93–94 Apple Filling, 257 chain outlets, 94 Apple Strudel, 149–50 crust, 95–96 Aunt Lillian's Apple Cake, 182–83 in Eastern Europe, 91 pie, 140 eggs and milk in bagels, 91 Apprenticeship of Duddy Kravitz, The , 100 to flip or not, 95 apricot frozen, 93 Apricot Filling, 258 hand rolling, 93 Apricot Roll, 201 lox and, 128 Apt (Opatów), Poland, 92, 106 machine made, 94 Arnold Bakeries (Levy's Jewish rye), 58 mass produced, 10 Aronson, Sammy, 8 milk and eggs in, 91 artisan flour.
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