DOCSLIB.ORG

Take out Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Take out Menu Bazaar Russe Take-Out May 22 Home-Baked Goods Item Description (options) Price Available only on advance orders c (Limited Quantities – First Come, First Served!) 1 Meat Combo kielbasa, kapusta, cabbage roll (opt: fresh or smoked, bread)...................... $9.50 Nut Roll (walnuts, pecans, wheat)............................................ $8.75 Apricot Roll (apricots, wheat).............................................. $8.75 2 Kielbasa, Kapusta, 2 Pierogi (opt: fresh/smoked).... $8.00 Baklava (3) (walnuts) ....................................................... $3.75 3 Kielbasa on Roll (opt: fresh or smoked, sauerkraut) ...... $5.00 Pizzelles (5) (anise) ......................................................... $3.00 c 4 Meat Cabbage Roll (opt: bread) ....... Limit 4......... $3.75 Czar Bars (3) (coconut, dates, dairy, nuts, wheat) ...................... $2.75 b, c 5 Vegetarian Cabbage Roll (opt: bread) .................. $3.25 Russian Tea Cakes (4) (walnuts) .................................... $2.75 b, c Crystallized Ginger Rounds (3) .................................. $2.25 6 Borscht.....Pint........ Limit 2 ............................. $5.25 a Russian Tea Mix (12 servings) ......................................... $3.00 7 Vegetarian Sampler borscht, kasha, pierog, potato pancake, vinaigrette ................ $7.00 b, c 8 Vinaigrette .......Pint......................................... $4.50 How to Order – Starts May 17 a 10 Pierogi (3) potato & cheese (opt: onions, hot/cold) Limit 4 $3.00 Use an iPad, surface, or computer to visit our a 11 Potato Pancakes (3) (opt: sour cream, applesauce) new online order form found at: ...................................... Limit 2.... $2.75 c Tinyurl.com/BazaarRusse 12 Kasha .............Pint........................................... $3.75 After you submit your order form, you will receive an 13 Blueberry Blin (opt: sour cream)............................. $2.75 email confirmation with a link to where you need to 14 Cheese Blin (opt: peach sauce)............................... $2.75 sign up for a pick up time. Do not skip that step or we 15 Russian Rum Cake ......................................... $3.00 won’t know when you are coming. a = Meatless b = Meatless & Dairy free c = Gluten free Before placing your order, please inform your server if a person in your Questions? Call 978-897-7695 or send email to party has a food allergy. [email protected]. If leaving a message, do NOT leave order details – just name, number Orders for multiple items will be combined to minimize and when we can call you back. Thanks! packaging. Let us know if any items need to be packaged separately. How to Pick Up Going Green! We are transitioning to annually renewable Drive to 15 Prospect St. on Sat, May 22 near the time you food packing, where possible. You may still see foam specified on your order. You will be told where to park containers for a little while as we use up our existing supply. and a number to call (bring your cell phone!). Provide Due to COVID-19 restrictions, we cannot serve food into your order number when you call in and we’ll bring the customer provided containers. food to your car when it’s ready and handle payment, if needed. Please wear a mask! .
Load more

Recommended publications
  • A Taste of Teaneck
    .."' Ill • Ill INTRODUCTION In honor of our centennial year by Dorothy Belle Pollack A cookbook is presented here We offer you this recipe book Pl Whether or not you know how to cook Well, here we are, with recipes! Some are simple some are not Have fun; enjoy! We aim to please. Some are cold and some are hot If you love to eat or want to diet We've gathered for you many a dish, The least you can do, my dears, is try it. - From meats and veggies to salads and fish. Lillian D. Krugman - And you will find a true variety; - So cook and eat unto satiety! - - - Printed in U.S.A. by flarecorp. 2884 nostrand avenue • brooklyn, new york 11229 (718) 258-8860 Fax (718) 252-5568 • • SUBSTITUTIONS AND EQUIVALENTS When A Recipe Calls For You Will Need 2 Tbsps. fat 1 oz. 1 cup fat 112 lb. - 2 cups fat 1 lb. 2 cups or 4 sticks butter 1 lb. 2 cups cottage cheese 1 lb. 2 cups whipped cream 1 cup heavy sweet cream 3 cups whipped cream 1 cup evaporated milk - 4 cups shredded American Cheese 1 lb. Table 1 cup crumbled Blue cheese V4 lb. 1 cup egg whites 8-10 whites of 1 cup egg yolks 12-14 yolks - 2 cups sugar 1 lb. Contents 21/2 cups packed brown sugar 1 lb. 3112" cups powdered sugar 1 lb. 4 cups sifted-all purpose flour 1 lb. 4112 cups sifted cake flour 1 lb. - Appetizers ..... .... 1 3% cups unsifted whole wheat flour 1 lb.
    [Show full text]
  • FRIDAY, JANUARY 25, 2019 Phoenix Art Museum EVENING EVENTS
    FRIDAY, JANUARY 25, 2019 Phoenix Art Museum EVENING EVENTS 6:30 pm Cocktails | Greenbaum Lobby 7:30 pm The Making of The Firebird | Great Hall 8:00 pm Dinner and Dancing | Great Hall HONORARY CHAIRS Billie Jo & Judd Herberger The Phoenix-Scottsdale landscape was changed forever Chair: Adrienne Schiffner in 1948 when Bob and Katherine “Kax” Herberger moved Co-Chairs: Barbara Ottosen & Daryl Weil their young family here from Minnesota. Soon, the couple began giving the growing city what it needed to Gala Committee be vibrant: Art. Ellen Andres-Schneider, Joan Berry, Salvador Bretts- “Kax” was an artist and collector. She and Bob wanted Jamison, Carol Clemmensen, Jacquie Dorrance, Mary their sons, Gary and Judd, to enjoy the arts, and Ehret, Barbara Fenzl, Susie Fowls, Stephanie Goodman, encouraged their support of arts groups. Molly Greene, Kate Groves, Linda Herold, Gwen Hillis, Keryl Koffler, Jan Lewis, Sharron Lewis, Linda Lindgren, Over the past 70 years, the Herberger family has Miranda Lumer, Betty McRae, Janet Melamed, Richard launched and supported many of the Valley’s arts Monast, Doris Ong, Camerone Parker McCulloch, Carol organizations including, the Herberger Theater Schilling, Leslie Smith, Colleen Steinberg, Ellen Stiteler, Center, Phoenix Art Museum, Phoenix Theatre, Valley Vicki Vaughn, Ruth & John Waddell, Nancy White Shakespeare Festival, Arizona Opera, The Phoenix Symphony, Valley Youth Theatre, Childsplay, and our own Artistic Director: Ib Andersen Ballet Arizona. In addition, Billie Jo and Judd have been Executive Director: Samantha Turner major supporters of the Scottsdale Waterfront’s Canal Convergence, Release the Fear, and Kids Read USA. Development Staff: Jami Kozemczak, Natalie Salvione, Elyse Salisz and Ellen Bialek “Mother taught us that involving young people in the arts is most important,” says Judd.
    [Show full text]
  • Refugees of Former Union Slowly Adopt
    ter of 1994. The two provider focus groups included 16 employees from Sacramento agencies that provide ser- vices to individuals from the FSU. The six refugee focus groups included 35 adult refugees (mostly female) se- lected by six local agencies. We wanted people who had come to the United States after the fall of the Com- munist regime and who were knowl- edgeable of other people in the refugee community. In addition, a panel of key members of the FSU refugee commu- nity, selected by the researchers, pro- vided more than 20 consultations dur- ing the study. A matrix of consistent responses obtained among the focus groups was used to assess the validity of the data. Additional information was acquired during visits to homes of refugees, visits to newly established Food preparation can be a celebration for many women from the former Soviet Union, Russian grocery stores and participa- who enjoy their role as gatekeepers of dietary traditions. tion in religious celebrations (Romero- Gwynn et al. 1994). FSU refugees in Sacramento Refugees of former Soviet Most refugees from the FSU who settled in Sacramento prior to 1994 came from farming communities or small Union slowly adopt US. diet towns in the Slavic states or from the former Russian Central Asia region. The Eunice Romero-Gwynn o Yvonne Nicholson a Douglas Gwynn migration pattern to other sites in Cali- Holly Raynard o Nancy Kors a Peggy Agron o Jan Fleming fornia appears to be different. Lakshmi Sreenivasan The typical refugee family in Sacra- mento is large and often extended. It consists of a husband, wife, children The diet of refugees from the In the past decade, California has ex- (as many as 12 reported) and, very of- former Soviet Union living in perienced a post-Cold War influx of ten, parents of one or both spouses.
    [Show full text]
  • Cultural Identity Construction in Russian-Jewish Post-Immigration Literature
    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.
    [Show full text]
  • Adaptation, Immigration, and Identity: the Tensions of American Jewish Food Culture by Mariauna Moss Honors Thesis History Depa
    Adaptation, Immigration, and Identity: The Tensions of American Jewish Food Culture By Mariauna Moss Honors Thesis History Department University of North Carolina at Chapel Hill 03/01/2016 Approved: _______________________ Karen Auerbach: Advisor _______________________ Chad Bryant: Advisor Table of Contents Acknowledgements Introduction 4 Chapter 1 12 Preparation: The Making of American Jewish Food Culture Chapter 2 31 Consumption: The Impact of Migration on Holocaust Survivor Food Culture Chapter 3 48 Interpretation: The Impact of the Holocaust on American-Jewish Food Culture Conclusion 66 2 Acknowledgements I would first like to thank my correspondents, Jay Ipson, Esther Lederman, and Kaja Finkler. Without each of your willingness to invite me into your homes and share your stories, this thesis would not have been possible. Kaja, I thank you especially for your continued support and guidance. Next, I want to give a shout-out to my family and friends, especially my fellow thesis writers, who listened to me talk about my thesis constantly and without a doubt saw the bulk of my negative stress reactions. Thank you all for being such a great support system. It is my hope that at least one of you will read this- here’s looking at you, Mom. Third, I would like to thank Professor Waterhouse for sticking with me throughout this entire process. I could not have done this without your constant kind words and encouragement (though I could have done without your negative commentary about Billy Joel). Thank you for making this possible. Finally, I extend the largest thank you to my wonderful thesis advisors, Professor Karen Auerbach and Professor Chad Bryant.
    [Show full text]
  • Yom Kippur Menu
    Kol Nidre is Tuesday 9/18/18 YOM KIPPUR MENU Name: _________________________________ P/U Date:____________ Time: _____________ Phone: _________________________________ Order Taker:___________ Order #:______ ___ Email: __________________________________ Number of Guests: ______________________ (CHANGES CANNOT BE MADE BY EMAIL) p. 973.994.1915 Card Number:____________________________Card Type:_________ Exp Date:_______ CSV:_____ f. 973.992.1409 37 East Northfield Rd ALL ORDERS PICK UP ONLY between 8am-2pm. All orders must Livingston, NJ 07039 be in and changes must be made by Thursday September 13th 2018 QTY. ITEMS PRICE Sliced Cheeses - Order by ½ lb. Increments Appetizers American, White, or Yellow $6.99/lb. Horseradish ___Red ___White $4.50/½lb. Muenster $8.49/lb. Beef Stuffed Cabbage $4.50/ea. Provolone $8.50/lb. Turkey Stuffed Cabbage $4.50/ea. Sweet Munchee $9.25/lb. Gefilte Fish w/ Cooked Carrots $3.99/ea. Alpine Lace Swiss $9.50/lb. Mini Knish (12) ___Potato ___Spinach ___Kasha $8.99/doz. Cheddar $9.50/lb. Smoked Fish Swiss $9.50/lb. Large Whitefish (Approx. 2 to 3lbs) ____Whole ____Filet $15.99/lb. Jarlsberg $9.99/lb. Kippered Salmon ___Chunk ___Sliced $29.99/lb. Nova (8 people per 1lb.) $43.99/lb. Bagels Are Baked Fresh Daily. Lox (8 people per 1lb., Salty) $43.99/lb. Sable $51.99/lb. Bagel Selections Will Be Bagged Sturgeon $51.99/lb. at Pickup. Fillet of Herring in Wine Sauce (Whole or Sliced) $2.99/pc. Matjes Fillet of Herring (Whole or Sliced) $2.99/pc. QTY. ITEMS PRICE Meats - Order by 1/2 lb Increments Bagels Fresh Turkey $19.99/lb.
    [Show full text]
  • 650 Best Food Processor Recipes
    650 Best Food Processor Recipes Introduction Shrimp Pâté with Leeks Cucumber-Spiked Bean and Potato Soup Crab Feta Mushrooms Creamy Onion Soup with Kale Using your Food Processor Thai Beef Skewers in Peanut Sauce Ginger Chile Sweet Potato Soup Equipment and Safe Usage Mini Meatballs with Garlic Tomato Sauce Santa Fe Sweet Potato Soup Basic Processor Parts Grande Beef Nachos New World Leek and Potato Soup Basic Processor Parts Deviled Eggs with Caviar Southwestern Corn and Roasted Red Pepper A to Z List of Ingredients and How to Mini Chicken Puffs Soup Process Them Crispy Chicken Cakes with Fresh dill Chipotle-Spiked Butternut Soup with Coconut Tips and Techniques Mayonnaise Butternut Apple Soup with Swiss Cheese Savory Chicken Cheese Balls Pumpkin Soup with Shrimp and Lime Appetizers Black Bean Chipotle Dip Thai-Style Pumpkin Soup Tahini-Spiked Beet Spread Egg Salad Spread Ribollita Roasted Red Peppers with Anchovy-Spiked Hummus for a Crowd Pasta and Fagioli Olive Oil Hummus from Scratch Wheat Berry Minestrone with Leafy Greens Orange-Spiked Cucumbers with Mint Roasted Red Pepper Guacamole Dip Minestrone Genovese Cheese and Yogurt Spread Tomatillo Onion Avocado Salsa Two-Bean Soup with Pistou Lemon-Laced Butterbean Dip Roasted Corn and Pepper Salsa Caldo Verde Tzatziki Peach Mango Salsa Leafy Greens Soup Parsley-Laced Tapenade with Roasted Pepper Traditional Salsa Savory Cheddar Cheese Soup Green Olive Tapenade Spicy Savory Cheesecake Broccoli and Cheddar Cheese Soup Celery Root Avoglemono Blue Cheese Pistachio Cheesecake Chili Cheddar
    [Show full text]
  • MDD-W) Module Into the Household Budget Survey (HBS
    eport Project R IntegratingDiversity the- Minimum -W) Dietary Women (MDD module into the Household Budget Survey (HBS) in Tajikistan, 2015 Claudia E. Lazarte, Theodora Mouratidou, Sabir Kurbanov, Abduvali Qulov and Warren T.K. Lee Nutrition Assessment and Scientific Advice team (ESNA) Nutrition Division (ESN) Food and Agriculture Organization of the United Nations (FAO) Agency of Statistics under the President of the Republic of Tajikistan (AoS) The - - project on the Integration of the Minimum Dietary Diversity Women (MDD W) into the Household Budget Survey in Tajikistan has been conducted by the Food and Agriculture Organization of the United Nations (FAO) and the Agency of Statistics under “Improved Global Governance the President of the Republic of Tajikistan (AoS), with financial contributions from the for Hunger Reduction” European Union and FAO in the framework of the project The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and FAO concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference. to others of a similar nature that are not mentioned. The views expressed in this report are those of the author(s) and do not necessarily reflect the views or policies of FAO www.fao.org/nutrition/assessment This report was prepared by the Nutrition Assessment team of the FAO Nutrition Division.
    [Show full text]
  • A Taste of Smith Center Booklet 4Th Webedition Updated
    A Taste of Smith Center: Taking the Art of Good Eating Home by: Laura Pole __________________________________________________________________ 1632 U Street, NW Washington, DC 20009 Phone: (202) 483-8600 Fax: (202) 483-8601 http://www.smithcenter.org/ ___________________________________________________________________ This resource book has been created as a free educational service for participants in programs sponsored by the Smith Center for Healing and the Arts. No portions of this booklet may be reproduced without permission of Smith Center for Healing and the Arts and the author/editor, Laura Pole. Printing of 4th edition: February 2016 Table of Contents Section 1: From Market to Table - The Basics of Health Supportive Food Preparation ......... 5 Stocking a “KISH” Pantry ................................................................................................................... 6 Basic Kitchen Equipment ................................................................................................................... 10 Menu Planning .................................................................................................................................... 13 Healthy Eating Pyramid ...................................................................................................................... 14 The Basics on Beans and Whole Grains ........................................................................................... 16 Legume and Grain Combinations: .....................................................................................................
    [Show full text]
  • Mushrooms in the Russian Far East
    A MEANS OF SURVIVAL, A MARKER OF FEASTS: MUSHROOMS IN THE RUSSIAN FAR EAST Sveta Yamin-Pasternak Johns Hopkins University While the price of wild mushrooms in North American restaurants and stores ranges from high to unaffordable for people with limited financial means, wild mushrooms for rural low-income households in places as diverse as Eastern Europe, parts of Africa, and the Russian Arctic are an important part of the diet, especially during food short- ages. In Chukotka, in the far northeast of the Russian Federation, wild mushrooms are a source of nourishment in everyday consumption, and were important for survival in times of food scarcity. Depending on social context, mushrooms there have multiple meanings, ranging from emergency food for the hungry to the mark of a festive table. (Mushrooms, Chukchi, Slavs, Yupik, Chukotka) Wild mushrooms are an important source of food for the rural poor in regions as geographically distant from one another as Africa, Eastern Europe, and the Russian Arctic. Not only is there a heavy reliance on them, but also some notable similarities in the ways wild mushrooms are utilized in the cuisines and consumption patterns among the peoples inhabiting these diverse environments. For example, the Bemba in Zambia, Africa, have a porridge (ubwali) served with a mushroom relish made of varieties of Lactarius, Termitomyces, or Amanita, and the dish will likely be the main fare from late November through February or March (Chilieshe 2005; Richards 1939). In Belarus, a favorite dinner entrée is a savory stew of potatoes and golden chanterelle mushrooms. Traveling 14 time zones east of Belarus, we find a similar dish of potatoes and mushrooms that is just as popular along the Pacific and Arctic shores of the Russian Federation.
    [Show full text]
  • The Feodor Dostoevsky Restaurant Comprehensive Collection of Gastronomic Predilection
    THE FEODOR DOSTOEVSKY RESTAURANT COMPREHENSIVE COLLECTION OF GASTRONOMIC PREDILECTION MENU SAINT PETERSBURG 2016 – 2017 FEODOR DOSTOEVSKY AND THE GUIDING PRINCIPLES OF THE HOUSE "How pleasure and happiness make a person excellent!" F.M. Dostoyevsky, “WHITE NIGHTS” 1848 ”Woe be unto so callous a host that doth neither heed the wishes nor discern the desires of his guests. So mean a creature understandeth not the niceties of hospitality, deserveth not the name of host and be henceforth shunned by one and all.” Dating from the same time as the above-quoted wisdom was the precept that the thoughtful host administered vodka in droplets, the magic number being thirty-five, that his guests might partake of the elixir’s medicinal properties for the restoration of the organism. If you, our esteemed guest, allow us to apply these two sententious precepts of hospitality, we beg to demonstrate that we are not to be counted among the former and that we earnestly adhere to the latter. We therefore proffer a thimbleful of ice-cold vodka, thirty-five drops to be sure, accompanied by a freshly salted cucumber pickle. Be you thus supplied with the essentials for toasting, we bid you raise your dram-glass, along with us, and quaff the contents to the memory of that most genial of hosts, whose name our humble establishment bears, Feodor Dostoevsky. This modest though meaningful token of our hospitality is, needless to say, ON THE HOUSE. The prices are in rubles + 10% service is welcomed, but always remains at the discretion of the customer. CHAPTER I REFRESHINGLY CHILLED HORS D’OEUVRES 1.
    [Show full text]
  • 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.
    [Show full text]