Mountain Top Steakhouse

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MOUNTAIN TOP STEAKHOUSE STARTERS & SNACKS Tropical Seafood Parfait 9 Mango, Avocado, Yellowfin Tuna, Norwegian Salmon, Surimi, Sauce Dou Ocean Rainbow Tostada 13 Avocado Guac, Scottish Salmon, Yellowfin Tuna, Hamachi Crudo, Sriracha Aioli,’’ Eel’’ Sauce Hawaiian Tuna Pizette 15 Toasted Flatbread, Grape Tomato Relish, Lime Ponzu Sauce, Black Truffle Oil, Basil Cress Carpaccio & Tartare 21 Prime Beef Filet, Mustard Caper Remoulade, Smoked Egg Yolk, Garlic Brioche Pastrami Explosion 9 Louisiana Red Slaw, Honey Mustard Ranch Dressing Pulled BBQ Beef Taquitos 12 Tropical Pico De Gallo, Sriracha Aioli Veal Tongue Summer Rolls 15 Brined Tongue (Cooked 2 Ways), Wild Mushroom Duxelle, Spicy Cider Vinaigrette Chicken Lollipops 12 Herbs De Provence, Hawaiian Chili Sauce, Tropical Salsa Duck & Chicken Gnocchi 14 Roasted Crimini Mushroom, Braised Duck Confit, (Sous Vide), Duck Jus , Black Truffle Scent Popcorn Chicken & Waffles 11 Sweet Waffle, Corn Relish, Popcorn Shoots, Cayenne Pepper Dressing Sous Vide Duck 15 Himalayan Salt Brine, Summer Watermelon, Seckel Pear, Upland Cress, Wildflower Honey Balsamic Dressing Monte Valley Salad 9 Romaine Leaves, Tear Drop Tomato, Shallots, Mango, Sunflower Seeds, Craisins, Candied Pecans - Meyer Lemon Vinaigrette Portabello Mushroom Salad 11 Julienne Red Onion, Garlic Croutons, Red Wine Reduction, ‘’Anchovy’’ Mayo Soup De Jour 9 (Inquire W/ Server) ENTRÉE: Aromatic Chicken Paillard 28 Apricots, Navel Pastrami, Sauteed Garden Vegetables, Garlic Mashed Potato, Sauce Bordelaise 24 Hr Sous Vide Airline Chicken 27 Wild Mushroom Ragout, Garlic Mashed Potato, Sauce Financiere Prime 1st Cut Veal Chop 45 Julienne Veggies, Pesto Mashed Potato, Beef Demi Glacé Prime Entrecôte (12 oz) 37 Steak Frites, Sautéed Garden Vegetables, Bearnaise Sauce Cote De Beouf (16oz) 43 Steak Frites, Sautéed Garden Vegetables, Burgundy Red Wine Shallot Sauce Fillet Mignon Au Poivre (8oz) 38 Steak Frites, Sautéed Garden Vegetables, Red Wine Marrow Sauce Prime Beef Tournedos 39 Steak Frites, Sautéed Garden Vegetables, Bearnaise Sauce Fuggedaboutit Steak (Limited Availability) 53 Steak Frites, Sautéed Garden Vegetables, Beef Peppercorn Sauce Mountain Top Prime Rib (28oz) 68 Steak Frites, Roasted Veal Marrow, Sautéed Garden Vegetables, Burgundy Shallot Sauce Grilled Hangar Steak (10oz) 39 Pico De Gallo, Avocado Wedges, Chipotle Hash-brown, Sunny Side Egg, Honey Mustard Grain Sauce. Cast Iron Salmon Fillet 26 Roasted Garlic, Garlic Mashed Potato, Julienne Veggies Prime Steak Burger 21 Sesame Seed Bun, Hickory Smoked Beef , Lettuce, Tomato, Pickle, Truffle Mayo, Steak Fries DAILY SPECIALS: (Inquire W/ Server for availability) Southern Fried Steak 15 Tomato Creme, Heirloom Tomato Relish Warm Beef Tongue 18 Homemade Onion Rings, Poached Egg, Mustard Aioli Pulled Beef Sliders 15 Sesame Brioche, Caramelized Onions, Apple BBQ Marinade, Schmaltz ETC. 16 Roasted Marrow, Beef Facon, Gribenes, Toast Points , Truffle Mayo DESSERT: Runny Chocolate Lava 9 Vanilla Bean Ice Cream Peanut Butter Mousse 9 Crushed Oreos, Candied Peanuts , Dark Chocolate Sorbet Sampler 9 inquire W/ Server Seasonal Fruits Of The World 9 Served On Crushed Ice Fried Oreos 9 Confectionary Dust, Chocolate Coulis Deconstructed Smores 9 House Graham, Chocolate Brownie / Ganache, Fire Torched Marshmellow Frozen Wildberry Crisp 9 Blueberry Ice , Sugar Maple, Vanilla Bean Gelato Mexican Churros 9 Castor Sugar, Cinnamon Dust , Chocolate Sauce .

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97 Activity Guide
Site Activity Guide .Introduction . he Safe Food for the Hungry ’97—A Focus on Diversity on-site learning activities build on and reinforce the broadcast portion of the videoconference workshop. The activities included in this year’s TSite Activity Guide are designed to be used with a group. Group activities should generate discussion and encourage participants to learn from each other. Talking and sharing with other individuals who have similar experiences and/or problems can be one of the most valuable aspects of the workshop. Depending on the number of participants at each site, group activities can be done with the entire group, or the participants can be split into smaller groups. The live portion of the Safe Food for the Hungry ’97—A Focus on Diversity videoconference workshop and the site activities will explore issues of food safety and nutrition as they relate to emergency feeding programs. The broadcast will look at food safety and nutrition through the life cycle, from pregnant mothers and infants to the elderly, while connecting to related issues of multiculturalism. The program emphasizes interactivity and practical solutions to common challenges. The on-site workshop activities comprise four lessons which introduce the concepts of diversity, nutrition, and food safety. The Activity Guide is divided into two sections. The first section contains detailed lesson plans. The second section consists of reference materials to aid participants in completing the activities. The satellite broadcast, workshop activities, and print materials combine to create a framework that organizations can use to examine their programs and to solve problems. F O F E O A D S F O Y R R G T N H E H U Purdue University Cooperative Extension Service 1 Site Activity Guide F O F E O A D S F O Y R R G T N H E H U 2 Purdue University Cooperative Extension Service Site Activity Guide .Lesson .
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ALL DAY MENU… Place Order At
ALL DAY MENU… place order at www.superchunk.me or www.newwavemarket.com apps and sides broccolini mozzarella garlic bread sweet chili sauce, fried shallot, sesame 7 house sourdough ciabata loaf, mozzarella, garlic oil 6 add ghee fried egg* 3.50 …………………………………………………………………….………………… ………………………………………………………………………………………… bangkok fries buffalo cauliﬂower green curry, kewpie mayo, cilantro, red pepper, scallion, cilantro, pickled carrots, everything mix, shishitos, thai basil, pickled carrot, fried shallot, peanut 12 pesto butermilk 7 salads caesar asian noodles anchovy dressing*, pecorino, bagel croutons 8 chilled sesame noodles tossed with shredded cabbage & add togarashi fried chicken 7 carrots in an asian vinaigrete with charred broccolini and …………………………………………………………………………………… brussels sprouts 12 add togarashi fried chicken 7 cashew chicken ………………………………………………………………………………………… butermilk chicken, spiced cashews, romaine, red pepper, ricota salata, cucumber, meyer lemon vinaigrete 12 original stetson chopped …………………………………………………………………………………… an homage to our sister restaurant, Cowboy Ciao… rows of chopped arugula, pearl couscous, super-dried sweet corn, Ciao trail mix (pepitas, black currants, Asiago cheese), and balsamic marinated Roma tomatoes. Served with pesto butermilk dressing on the side 14 Choice of Smoked Salmon, Herb-Roasted Chicken, or Avocado Add extra dressing .50 Add avocado 2.00 ………………………………………………………………………………………… sandwiches sandwiches are served with choice of chips or salad with lemon vinaigrete sub seasoned french fries for $3 blt dynamite tuna bacon, letuce, tomato, avocado, lemon pepper mustard*, house conﬁt albacore tuna, dynamite mayo*, toasted house hawaiian bread 11 pickle, sesame, tomato, letuce on house ciabata 13 ……………………………………………………………………………………… ………………………………………………………………………………………… grilled cheese schmaltz chicken salad Montboissie Morbier cheese on house sourdough 10 PHOENIX MAGAZINE “BEST OF” WINNER add bacon $1.50/slice dill* chicken salad, crispy gribenes, granny smith apple, …………………………………………………………………………………….
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Baltimore's Eastern European Jewish
ABSTRACT Title of thesis: A CONSUMING HERITAGE: BALTIMORE’S EASTERN EUROPEAN JEWISH IMMIGRANT COMMUNITY AND THEIR EVOLVING FOODWAYS, 1880-1939 Charlotte Louise Sturm, Master of Arts, 2013 Thesis directed by: Professor Lisa R. Mar Department of History This study explores how Baltimore’s Eastern European Jewish immigrants and their American-born children engaged with American foodways during the period 1880- 1939. Food-related charitable aid and food education were used as tools of Americanization and moral uplift by public health officials, middle-class charitable workers, and social reformers between 1880 and 1920. The home economics classrooms of Baltimore’s public schools continued this work in the early twentieth century, teaching the immigrants’ American-born children lessons about food and middle-class domesticity. Although somewhat influential in reshaping the immigrants’ food habits, the Eastern European Jewish immigrants and their children largely retained their traditional foodways, making their own choices about how to adopt American foodways. Interconnected issues of food, health, economics, middle-class domesticity, citizenship, and identity are evident in this study. Using sources such as cookbooks and oral histories, this study demonstrates how foodways expressed and continue to express Jewish, American, and Jewish American identities. A CONSUMING HERITAGE: BALTIMORE’S EASTERN EUROPEAN JEWISH IMMIGRANT COMMUNITY AND THEIR EVOLVING FOODWAYS, 1880-1939 by Charlotte Louise Sturm Thesis submitted to the Faculty of the Graduate School of the University of Maryland, College Park, in partial fulfillment of the requirements for the degree of Master of Arts 2013 Advisory Committee: Professor Lisa R. Mar, Chair Professor Marsha Rozenblit Professor Psyche Williams-Forson © Copyright by Charlotte Louise Sturm 2013 Acknowledgements I owe many debts of thanks to those who assisted me as I researched and wrote my thesis.
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Mile End General Catering Postcard
MILE END DELICATESSEN 97A Hoyt Street, Brooklyn 11217 347-651-0636 CATERING [email protected] SMOKED MEAT SANDWICH PLATTER $12 per person [8 person minimum] $25 per pound with a 2 pound minimum [+ $4 to include potato salad, coleslaw & sour pickles] -includes mustard- -minimum of 4 per selection- Smoked meat with mustard on rye bread Salami & pickled vegetables with mustard on onion rol PICKLES Chicken salad with concord grape jam & walnuts on pumpernickel Platter $50 [feeds 8] Chopped chicken liver & egg salad on rye -selection of house pickled vegetables- Smoked turkey breast with turkey rillettes, pickles & mustard on rye Lox with apples, arugula & cream cheese on pumpernickel Sour Pickles $7.50 per quart Whitefish salad with tomato, lettuce & preserved lemon aioli on rye Roasted vegetables with tzatziki on onion roll BY THE POUND Coleslaw $10 DELI PLATTER $14 per person [8 person minimum] Potato Salad $10 [+ $4 to include potato salad, coleslaw & sour pickles] Egg Salad $10 -served with rye bread & mustard on the side- Whitefish Salad $26 YOUR CHOICE OF SMOKED MEAT, SALAMI & TURKEY Chicken Salad $18 Chopped Liver $12 MILE END DELICATESSEN FINGER FOODS [minimum 2 dozen per selection] 97A Hoyt Street, Brooklyn 11217 BREADS $6 347-651-0636 $24 per dozen: Rye loaf [email protected] New potatoes stu!ed with cod brandade, petite herb salad & preserved lemon Pumpernickel loaf Lox, cream cheese, fennel & apple salad on challah Challah pullman loaf Smoked meat with mustard & sour pickle round on rye Pletzel [onion poppy flatbread]
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Chopped Liver Recipe Chopped Liver Chopped Liver
Chopped Liver Recipe Chopped Liver Chopped Liver - traditional recipe for chopped chicken livers with schmaltz and gribenes. Deli-style Jewish holiday recipe for Passover, Rosh Hashanah, or just because. Ingredients • 1 1/2 lbs chicken livers • 1/4 cup schmaltz, divided (see note below) • 2 large onions, sliced (for a sweeter chopped liver, use up to 4 onions) • 5 hard boiled eggs, peeled and diced (divided) • Salt, to taste • Black pepper, to taste • 1/2 cup gribenes (optional - see note below) • 2 tbsp minced fresh parsley for garnish (optional) Recipe Notes You will also need: large cast iron or nonstick skillet with lid large enough to cover, kitchen shears, chef's knife, food grinder or food processor. Makes 3 1/2 cups chopped liver, serving size 1/4 cup. Calories calculated using 1 tsp salt and 1/2 tsp pepper. Learn to make schmaltz and gribenes here. Instructions 1. Prepare schmaltz and gribenes ahead of time, or purchase schmaltz from your local kosher market. Goose fat or duck fat can be used in place of schmaltz if desired. 2. Prepare the livers by cutting off any tough pieces or stringy tendons. You should also cut away any pieces of liver that look discolored, yellow or strange. This is pretty much the worst prep job ever, as uncooked liver has a soft and slimy texture, so make sure this step is done by someone with a strong stomach. 3. Add 2 tbsp schmaltz or oil into a large cast iron or nonstick skillet and melt over medium heat. Put half of the chicken livers into the skillet and fry them for 3 minutes on each side (about 6 minutes total).
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The Food Issue
THE SCRIBE The Journal of the Jewish Museum and Archives of British Columbia Volume XXXVII – 2018 The Food Issue Editor: Cynthia Ramsay Publications Committee: Gary Averbach, Debby Freiman, David Goldman, archivist Alysa Routtenberg, Perry Seidelman, Fred Swartz, Ronnie Tessler, with appreciation to Josie Tonio McCarthy, Marcy Babins and Michael Schwartz Layout: Western Sky Communications Ltd. Cover Photo: Dave Shafran working at Max’s Deli, Vancouver, 1960. (JMABC L.09267) Statements of fact or opinion appearing in The Scribe are made on the responsibility of the authors/interviewees alone and do not imply the endorsements of the editor or the Jewish Museum and Archives of British Columbia. Please address all submissions and communications on editorial and circulation matters to: THE SCRIBE Jewish Museum and Archives of British Columbia 6184 Ash Street, Vancouver, B.C., V5Z 3G9 604-257-5199 • [email protected] • http://www.jewishmuseum.ca Membership Rates: Households – $54; Institutions/Organizations – $75 Includes one copy of each issue of The Scribe and The Chronicle Back issues and extra copies – $20 plus postage ISSN 0824 6048 © The Jewish Historical Society of British Columbia/Jewish Museum and Archives of British Columbia is a nonprofit organization. No part of this publication may be reproduced, stored or transmitted without the written permission of the publisher, with the following exception: JMABC grants permission to individuals to download or print single copies of articles for personal use. A person may reproduce excerpts from articles in the journal for any purpose that respects the moral rights of the authors, on the condition that the source is fully acknowledged.
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Fresh Herbs, Potato, Whole Milk Mixed Greens with Mustard and Radish Greens from Our Greenhouse, Fried Samish Bay Vache, Sliced
fresh herbs, potato, whole milk braised red cabbage and apples, LIV fireside port, bow hill heirloom blueberry and orange sauce, potato gratin dauphinoise mixed greens with mustard and radish greens from our greenhouse, fried samish bay vache, sliced almonds, oranges, sour lemon dressing organic grass-fed milk, white cabbage, sunday bacon, hodge podge, organic feta, marinated onions, raisins, jack mountain gruyere cheese pistachios, bacon vinaigrette buckwheat groats, red lentils, vegetable bolgonese, roasted chicken stock and mushroom broth, smoky tomato sauce, skagit hazelnuts, micro radish cream, barn owl bread croutons shoestring parsnips half valley rabbit, sautéed maple rock farm rapini and rapini pesto, living rain farm rhubarb three ways, polenta purée 6 orcas island oysters, mignonette, lemon king salmon, halibut, clams, pink shell scallops, raw sea scallop, japanese mayo, tobiko, nori, coon stripe shrimp, giant octopus, mussels, saffron, pernod, tempura scallions, soy ginger dipping sauce tomato broth, grilled miche, rouille ralph’s greenhouse roasted brussels sprouts, lemon, evoo, hazelnuts, poached mad hatcher egg, pan-roasted halibut, italian farro salad with brown butter barn owl miche bread and baby tomatoes, mattawa asparagus, sauce choron house-made pasta, lum farm lamb bolognese sauce, madeira pan sauce, duck liver mousse, grated parmigiano reggiano mushrooms, smoky creamed kale, pommes fondant yukon gold potatoes, baby tomato, rocket, kalamata aioli, raw pimentón ahumado breast roulade, gribenes, southern fried wing and thigh, fermented cairnspring mills durum wheat waffle, big leaf maple syrup, kimchi-style sautéed cabbage lum farm goat casserole with fennel, tomatoes, orzo pasta, and cinnamon. grilled barn owl miche bread house-made pasta, acme valley rabbit belly, mattawa asparagus, poached warm valley duck egg Split plate charge on large plates $4.
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Read Journal
Look to the rock from which you were hewn Vol. 35, No. 3, Summer 2011 chicago jewish historical societ y chicago jewish history Sunday, September 18 – Save the Date! CJHS Open Meeting Features Talk on New Book “The Complete Architecture of Adler & Sullivan” The Chicago Jewish Historical Society welcomes architect Ward Miller, Executive Director of the Richard Nickel Committee, as guest speaker at our next open meeting, Sunday, September 18, 2011, 2:00 p.m., in Room 320-26 of Roosevelt University, Auditorium Building, 430 South Michigan Avenue. A social hour with kosher refreshments will follow the program. The subject of the talk is the book, The Complete Architecture of Adler & Sullivan , by Richard Nickel and Ward Miller Chicago Stock Exchange. Dankmar Aaron Siskind with John Vinci and Ward Miller. This Adler & Louis Sullivan, architects. 1894. Demolished 1972. magnificent work includes 815 photographs. It is the Photograph by Richard Nickel, who product of a monumental project begun in 1952. Mr. Miller will focus on died in an accident while documenting Dankmar Adler and his connection to the Chicago Jewish community. the demolition. Cover illustration: There are nearby parking lots and garages and convenient public The Complete Architecture of transportation via CTA bus and train. For further information, please Adler & Sullivan. e-mail: [email protected] or phone our office: (312) 663-5634. Election of Members to the Society Board of Directors The program will be preceded by a brief business meeting which will include the re-election of six current members to the Board of Directors and the election of one new member.
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Jewish Flavour Principles As Culinary 'Midrash'
Communicating Jewish Identity Through Taste: Jewish Flavour Principles as Culinary ‘Midrash’ Jonathan Brumberg-Kraus Jewish identity and values are communicated through the cultivation of certain tastes. There are Jewish taste preferences, shaped by Jewish historical experience and literary, religious and cultural heritage. They are not absolute, not every Jew has them at all times and in all places, but there are discernibly Jewish patterns of taste preferences for some foods, disgust for others. Indeed, these Jewish taste preferences have been prescribed or encouraged by Jewish religious and cultural traditions, by advocates with a stake in Jewish group identity and the continuity of the Jewish people as a group (e.g. rabbis, teachers, parents, Jewish recipe book writers, chefs, food producers and distributors, and other Jewish political and cultural leaders) – ‘ethno-political entrepreneurs’ in Rogers Brubaker’s term.1 They use taste to communicate Jews’ historical experience and memories of their ancient Near Eastern Biblical origins and terroir, their dispersion among other peoples and nations throughout the world (‘the Diaspora’ or galut [Exile]) and a pattern of collective suffering and ‘redemption’, from the Exodus from Egypt to the Expulsion from Spain, from settlement of Eastern p3 Europe to mass immigration to the US, from the Holocaust to the foundation of the modern Jewish State of Israel. Jewish taste preferences are somewhat akin to what Elizabeth Rozin and John Prescott describe as flavour principles (really more than taste per se, i.e. the combination of certain patterns of preferred tastes, aromas, ingredients, textures, cooking methods, etc., characteristic of different regionally-based ethnic groups).2 The principles can be traced back to sacred texts like the Bible and rabbinic literature that articulate them in religio-cultural prescriptions.
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Schmaltz by Dan Gill, Ethno-Gastronomist
Schmaltz By Dan Gill, Ethno-Gastronomist The word schmaltz is of High German origin and simply means [rendered] animal fat. Technically, lard and beef tallow are schmaltz, but the word was adopted by early Ashkenazi or European Jews and applied to poultry fats in general and specifically to chicken, duck or goose fat. Since lard is forbidden and butter restricted, schmaltz became the cornerstone of traditional Jewish cuisine and an essential ingredient in many authentic dishes, such as matzo balls and potato pancakes. Prior to the widespread use of vegetable oils and fats during the twentieth century, schmaltz was used in place of butter and lard for frying and as a spread for bread. It adds a depth and richness to most dishes that cannot be obtained with vegetable fats. In fact, there are few authentic Ashkenazi recipes that don’t call for schmaltz. In America, schmaltz also means “overly sentimental” or “mushy”. Chicken fat was held in such high regard by Jewish immigrants that merely the mention of schmaltz evokes an emotional response and fond childhood memories. Jewish comedians and performers popularized the term during the early days of radio and television. When compared to beef tallow or lard, chicken and turkey schmaltz is lower in saturated fats and higher in beneficial monounsaturated and polyunsaturated fats and essential fatty acids and is therefore healthier. Several years ago, I researched frying oils and came to the conclusion that, when heated and especially when used for frying, animal fats are actually safer and less detrimental to our health than vegetable fats (in general) because they are more stable and don’t break down into dangerous components as readily.
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Welcome to Zahav! We Are So Happy to Serve You. for the Safety of Our Staff and All of Our Guests, a Face Mask Is Required At
WINE BY THE BOTTLE Sparkling Le Vigne di Alice Marzemino Pet Nat "M Fondo" | Veneto, NV 62 Le Brun Servenay Chardonnay Grand Cru | Champagne, NV 100 Laherte Frères Blanc de Blancs Brut Nature Champagne | Epernay, NV 165 LeClerc Briant 1er Cru Champagne | Epernay, 2010 185 White Ochota Barrels Riesling | Adelaide Hills, 2019 89 Brianne Day Gewurtztraminer | Oregon, 2019 68 Bosman Grenache Blanc "Fides" | Wellington, 2016 74 Chateau Kefraya Viognier "Les Breteches" | Bekaa Valley, 2018 68 Bodegas Raul Perez Ultreia Godello | Bierzo, 2016 78 Outdoor Dining Clos de Gat Chardonnay | Judean hills, 2017 129 Mesibah Menu RosÉ November 2020 | $66 Arnot-Roberts Touriga Nacional | California, 2019 88 Pasaeli Çal Karasi | Aegean, Turkey 2017 66 Mosmieri Khakuri Rkatsiteli | Khaketi, Georgia 2017 64 Amplify "Four on the Floor" | Santa Ynez Valley, 2018 68 Red Chamlija Papaskarasi | Thrace, Turkey 2016 74 Averaen Pinot Noir | Willamette Valley, 2019 82 Mas Collet Garnacha/Cabernet | Montsant, 2017 77 Pasaeli Karasakiz "6N" | Aegean, Turkey 2018 72 Welcome to Zahav! We are so happy to Borgo Lame Nebbiolo | Langhe, 2018 76 serve you. For the safety of our staff and all of our guests, a face mask is required at all Pelter Cabernet Sauvignon/Cabernet Franc "Trio" | Galilee, 2017 89 times when you are not seated at your table. Tzora Cabernet/Syrah "Misty Hills" | Judean Hills, 2017 137 Thank you for your cooperation. Wine by the Glass Cava | Naveran, Brut Nature, Penedés, 2018 14/62 Hummus and Laffa Emir | Turasan, Cappadocia, Turkey, 2018 14/62 Braised
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Sides 4 Snacks Salads Plates I Want My Own Alvah Stone Feast Simply Grilled
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