Curb-Side Dinner Dessert

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CURB-SIDE DINNER CURB-SIDE AND LOCAL DELIVERY DINNER MENU Available Tuesday-Friday 5pm-8pm Call in advance for 6-12 guests for pick-up time availability Call 24 hours in advance for groups of over 12 guests Family-style portions available for groups, please inquire Many dietary restrictions can be accommodated, please ask your server Potato and Lobster Pasteles 18 Roasted Fennel Leeks 9 Harissa whipped Cream Spring Greens, Vinaigrette Duck Confit Mac & Cheese Crunch 16 Classic Cool Plate 9 (Vegetarian option available) Watermelon, Feta, English Cucumber, spicy Pumpkin Seeds Grandma Fhima’s Hand-crafted Pasta 18 With a braised Rabbit Bolognese Turmeric & House Yogurt-Crusted Chicken 19 Bone-in Chicken, seasonal Greens, Argan Oil, Cherry Vinaigrette Soleil 14 Tabbouleh, Hummus, Shakshuka, Olives, Fhima’s M’smen *Farm Egg Salad 11 Pickled Beets, hardboiled Eggs, roasted Potato Couronne, fresh Basil, aged Balsamic Seafood Tagine (individual portion) 28 With Poulet Rôti 19 Red Charmoula, seasonal Seafood variety Moroccan Halibut crispy Rice Cake 29 *Mama Fhima Paella 35 Saffron Olive Oil Crust What else can we say? Salmon & Chickpeas 19 Lamb Shank 28 Chickpea, Tomato Confit and seared Salmon Israeli Couscous, Pomegranate, roasted Spring Vegetables *Seafood Tomato Petite Bouillabaisse 16 Herb de Provence, Rouille Crouton *Peppercorn-crusted Prime Rib Eye 38 Asparagus, Petite Béarnaise Spanish Escabèche with Orange Prawns 14 Saffron & Apple Cider pickled Vegetables *Shakshuka & Eggs 12 With Avocado on Mother Dough Bakery Sourdough SIDES 9 Asparagus, Gruyere shavings Roasted Cauliflower, Smen Butter Parisian Street 14 Peruvian Potato Gratin Merguez in a Baguette with Harissa, Sesame Haricots Verts Pommes Frites Crispy Saffron Rice Pommes Frites basket and 3 sauces DESSERT Trois Mousse aux Chocolats 10 Sfenj (fried Moroccan Donuts) 8 Crépes and flambéed Berries 12 Rhubarb & Seasonal Berries Fruit Tarte 8 Macaron 2 each Monster Cookies 4 each Peanut Butter, Oatmeal, Sugar, Chocolate Chip Chef/Owner David Fhima | MaÎtre D Eli Fhima.

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Pearl Couscous with Roasted Pumpkin and Chorizo (Serves 4)
Pearl couscous with roasted pumpkin and chorizo (serves 4) Ingredients: 500g pumpkin, peeled, seeded and cut in to 1cm cubes 2 large zucchini 225 g pearl couscous 1 chorizo, thinly sliced (125g) ½ cup chopped fresh coriander ¼ cup lemon juice 1 teaspoon smoked paprika 1 tablespoon olive oil Modifications 1 punnet cherry tomatoes (prick these with a knife and add them to the tray) 1 medium eggplant, cubed to 1cm pieces and added to tray for baking Method: Preheat oven to 200C. Line a baking tray with baking paper. Spread the pumpkin, zucchini, tomatoes and eggplant on the tray. Spray with oil and season with pepper Cook couscous in saucepan of boiling water for 10mins or until tender. Drain. Heat a non-stick frying pan over medium-high heat and stir chorizo for 3-5mins or until golden. Combine couscous, baked vegetables, chorizo and coriander in a large bowl. Whisk the lemon juice, oil and paprika in a jug and add to the bowl and stir. Sprinkle with some baby spinach. About this recipe: - Pearl (also known as Israeli) couscous is a handy grain to try – couscous is a medium GI grain, pearl couscous is a low GI grain - Adding more vegetables adds fibre and flavour to the dish as well as adding more volume to the meal without increasing the energy to kilojoules greatly. Nutrition (per serve after modification) Energy: 1957kJ (468 calories), 59g carbohydrates, 7.3g fibre, 16g protein, 16g fat, 3g saturated fat, 342mg sodium. Sources: Calorie King Australia, NUTTAB Recipe adapted from: Australian Good Taste - February 2013 http://www.taste.com.au/recipes/32447/pearl+couscous+with+roasted+pumpkin+and+chorizo .
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îÙÝàÔìíÝîÙÔêâØ Israeli Inventions "All the deeds of mankind were once dreams; And later become dreams again." Subject: Israeli inventions (Theodore Herzl) Age Group: teenagers and older Objectives: • The participants will learn about Israeli inventions. • The participants will strengthen their connection with Israel by learning about the innovations taking place in Israel. • The participants will complete the program with an enhanced desire to dream big, to be entrepreneurs, to be inventors, and to change the world. Activity Length: approximately 95 minutes Equipment: • Letters from the slogan: ISRAEL – THE START UP NATION • Assignment cards and riddles • Writing instruments • Cards for signatures • Food- cherry tomatoes, ptitim (Israeli couscous), bamba, soup croutons, oil, lemon, spices and other vegetables • Bowls, Cutting knives, silverware, plates The Activity: Stage one: introduction, assignments, and riddles (75 minutes) Stage two: Determining the winning team, and discovering the slogan (5 minutes) Stage three: Summarizing the activity (10 minutes) Explanation: We divide the participants into groups of four. Each group receives a card with a riddle or assignment. They solve the riddles by searching for relevant information on Google. All the groups receive identical cards. The group that completes their assignment in the best possible way, or that answers their riddle first, receives a letter which composes part of the slogan "ISRAEL – THE START UP NATION." The participants must not be told, at this stage, what words will be formed from the letters they receive. They will have to discover this for themselves at the end of the activity. The group with the most letters wins the game. At the end of this activity, the participants stand in a row and hold the letters so the slogan can be read, and a photo taken.
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Cultural Identity Construction in Russian-Jewish Post-Immigration Literature by Regan Cathryn Treewater A thesis submitted in partial fulfilment of the requirements for the degree of Doctor of Philosophy Department of Comparative Literature University of Alberta © Regan Cathryn Treewater, 2017 ii Abstract The following dissertation examines narratives of immigration to Western Europe, Israel and North America authored by Russian-speaking writers of Jewish decent, born in the Soviet Union after World War II. The project seeks to investigate representations of resettlement experiences and cultural identity construction in the literature of the post- 1970s Russian-Jewish diaspora. The seven authors whose selected works comprise the corpus of analysis write in Russian, German and English, reflecting the complex performative nature of their own multilayered identities. The authors included are Dina Rubina, Liudmila Ulitskaia, Wladimir Kaminer, Lara Vapnyar, Gary Shteyngart, Irina Reyn, and David Bezmozgis. The corpus is a selection of fictional and semi- autobiographical narratives that focus on cultural displacement and the subsequent renegotiation of ‘self’ following immigration. In the 1970s and final years of Communist rule, over one million Soviet citizens of Jewish heritage immigrated to Western Europe, Israel and North America. Inhospitable government policies towards Soviet citizens identified as Jewish and social traditions of anti-Semitism precipitated this mass exodus. After escaping prejudice within the Soviet system, these Jewish immigrants were marginalized in their adopted homelands as Russians. The following study of displacement and relocation draws on Homi Bhabha’s theories of othering and unhomeliness. The analyzed works demonstrate both culturally based othering and unhomely experiences pre- and post-immigration resulting from relegation to the periphery of society.
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Eat, Live, Pray: a Celebration of Zarathushti Culture and Cuisine © 2012 Federation of Zoroastrian Associations of North America (FEZANA)
Eat, Live, Pray: A celebration of Zarathushti culture and cuisine © 2012 Federation of Zoroastrian Associations of North America (FEZANA) www.fezana.org For free distribution You are free to use the content of this publication for personal and not-for-profit purposes. Please attribute the source if you share any information from it in print and/or electronic media including social media. ISBN: 978-0-9826871-2-3 Cover and layout: Hukhta Publications - [email protected] Every effort has been made to use illustrations that are free or from the public domain. Copyright infringement is not intended; please let us know if there is a copyright issue and we will rectify it. CONGRATULATIONS, FEZANA The Federation of the Zoroastrian Association of North America (FEZANA) was registered in the State of Illinois, USA, on June 2, 1987 as a non-profit, religious and charitable organization. In the twenty-five years since them FEZANA has had many accomplishments. In July 1996, we undertook a "Strategic Planning" exercise (FEZANA Journal, Fall 1996) which identified four collective goals for the community and the organization. One of the goals was “a thousand points of light” aimed at preserving our community’s religious and cultural entity. This publication, “Eat, Live, Pray: A celebration of Zarathushti culture and cuisine” upholds this goal. Food plays a very important role in our Zarathushti psyche. We create all varieties of food for different occasions; special food for happy occasions and we also have food for the dead in our religious ceremonies. In the Summer, 2011 edition of the FEZANA Journal, Sarosh and Benafsha Khariwala together with Arnavaz Chubb, all in Melbourne, Australia, explored the concept of “Food as Our Identity”.
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