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BREAKFAST Sabich Platter Hummus, Tahina, Jerusalem Salad, Eggplant, Latke, Egg, Mint, Parsley, Amba & Harissa with Pita
BREAKFAST Sabich Platter Hummus, tahina, Jerusalem salad, eggplant, latke, egg, mint, parsley, amba & harissa with pita..............10.95 Served until 2:00 Weekdays, 3:00 Weekends Kasha Varnishkes (v optional) Hash Browns Mon-Thurs / Home Fries Fri-Sun Buckwheat groats and pasta with a baked egg and sautéed vegetables. Served with sour Two strictly fresh eggs Any style ...........................8.95 cream ..............................................................................................9.95 With grilled pastrami, salami or sausage .....................12.25 Brisket au jus, no vegetables ....................................................12.95 Eggs & Onions Scrambled Eggs and Onions ..........9.95 Egg Za’atar Pita With labne, tahina, zhoug, Jerusalem salsa, mint and parsley ................................................................7.75 LEO The classic. Lox, Eggs, and Onions .....................15.25 Shakshouka (v) One egg baked in rich, spicy tomato sauce TEO Same as above, sub 3 oz smoked trout...............14.95 with cumin, oregano and parsley. Served with pita, labne, Kippers & Eggs Half kipper, two eggs any style and zhoug ..............................................................................................9.95 grilled onions .....................................................................14.95 Saul’s Deli Hash Delectable morsels of corned beef, Plain Omelette ...............................................................8.95 pastrami, salami and hash browns with two poached eggs and Add sauteéd -
It Really Brightens up Hearty Vegetables, Like Broccolini, and Something Magical Happens When It’S Combined with All That Sauteed Garlic
And thank you for the support! A zine is about the here and now. As I am typing this we are seven months into the pandemic. The restaurant has been open for a bit, mostly for delivery. We have a little outdoor seating, in the form of a few hijacked parking spots out front. There are tables up and down the block and people don’t mind much. That’s how things are now. The city is allowing some indoor dining, but we won’t be doing that any time soon. But let’s go back a few decades for the back back story... Since the 80s, I’ve been cooking vegan food in Brooklyn as a way to bring people together. In the form of feminist potlucks or hosting brunches at any of the two dozen apartments I’ve lived in all over the borough. Feeding people in the park through volunteer organizations, or at fur-free Friday in the 90s. Even just cooking some latkes for my family at Hannukah. Really, any opportunity to serve people vegan food and I’m in. So having a vegan restaurant in Brooklyn, just a few blocks from where my grandfather grew up actually, was a natural culmination of passion, community and a sense of duty. A few years ago, when I was well into my forties, I was lucky enough to partner with Sara and Erica, whose family also has had ties to the neighborhood for decades and who also just want everyone to eat vegan. Well, great! A meal is born.. -
Girl Scouts the Focus of Exhibition at Congregation Mickve Israel by Jane Guthman Kahn Ues of Judaism and Scouting
JewishTHE Georgian Volume 24, Number 2 Atlanta, Georgia JANUARY-FEBRUARY 2012 FREE The point and purpose of Atlanta Jewish Film Festival Amit presents By Bradford R. Pilcher shorts). There’s every indication the festival will break new records. It’s in breathing distance of San Francisco’s attendance. In other Antique Judaica Why host a Jewish film festival? What is the point of highlight- words, Atlanta may take its place as the biggest Jewish film festival ing specifically Jewish movies? Is there such a clamor for this par- soon enough. ticular subset of the cinematic So it is obviously a success. Appraisal Show arts? There is obviously some demand. Dig out the family heirlooms— Apparently, there is, if the But beyond the numbers and the Atlanta’s very own Antique Judaica ever-growing numbers of festival near miraculous growth of AJFF, Appraisal Show is goers to the now twelve-year-old there remains that niggling ques- coming to town, Atlanta Jewish Film Festival are tion: What is the point of a Jewish Sunday, March 25. any indication. In the briefest of film festival? The event will fea- times, AJFF has become not only The misconception is that ture Jonathan the largest film festival in Atlanta AJFF, and other festivals of its ilk, Greenstein, owner but the second-largest Jewish film screen an endless barrage of of J. Greenstein & festival in the country (behind San Holocaust documentaries or docu- Co., the nation’s Francisco, which has had three- dramas or melodramas. When the pre-eminent plus decades to cement itself atop crimes of the Nazis are not parad- Jonathan Judaica dealer, which the pile). -
Rosh Hashanah Yom Kippur
deli bakery produce seafood Rosh Hashanah and Yom Kippur MENU Copyright 2020 Sunset Foods STARTERS ENTRÉES Sunset’s Homemade Gefilte Fish .............. $6.99 ea Classic Beef Brisket ................................................... $22.99 lb A blend of whitefish, pike, trout, carrots, and onions Served with natural gravy. We recommend ½ lb. per person Homemade Cocktail Gefilte Fish ............... $1.99 ea Fresh Roasted Whole Turkey .......................... $109.99 ea Chopped Chicken Liver ............................ $8.98 lb Roasted to perfection and expertly carved by our trained staff. Includes natural gravy. Chopped Beef Liver .................................. $11.99 lb Whole turkey weight before cooking is Linda’s Gourmet Latkes Regular ............ $2.25 ea approximately 16-18 lbs. (serves 10-14) Extra Large ........... $2.75 ea Roasted Turkey Breast .... $12.99 lb Jumbo Cheese Blintzes ............................ $3.99 ea Carved off the bone, includes natural gravy. Mini Russet Potato Pancakes ................... $7.98 lb Apricot-Stuffed Beef Stuffed Cabbage .............................. $7.98 lb Chicken Breast ............. $7.98 ea Jerusalem Salad ...................................... $7.49 lb Stuffed with apricots, celery, onion, A chopped salad of finely diced cucumber, tomato, and farfel. onion, and bell pepper tossed in a lemon vinaigrette. Kishke-Stuffed Beet, Orange, and Apple Salad ................. $7.49 lb Chicken Breast ............... $7.98 ea Wedges of cooked beets, thinly sliced apples, and orange With a marsala wine sauce sections dressed with a delicious raspberry vinaigrette. Decorated Whole Poached Salmon .................. $14.98 lb Decorated with cucumber and radishes KUGEL and accompanied with mustard dill sauce. Homemade Noodle Kugel ............... $8.49 lb Available 5-10 lbs. Apricot, apple, plain, or raisin Hidden Fjord Faroe Islands Ask about additional holiday appetizers and side salads. -
Do American Jews Speak a ''Jewish Language''? a Model of Jewish
T HE J EWISH Q UARTERLY R EVIEW, Vol. 99, No. 2 (Spring 2009) 230–269 Do American Jews Speak a ‘‘Jewish Language’’? A Model of Jewish Linguistic Distinctiveness SARAH BUNIN BENOR EXCERPT FROM an online discussion group:1 Posted by: [Satal] Apr 10 2005, 07:01 AM We didn’t have a shalom zochor. The baby is temeni [sic] like his father and will have a Brit Yitzchak the night before the bris in Yerushalayim. Posted by: [lebnir] Apr 11 2005, 07:24 PM what is a brit yitzchak? Posted by: [Satal] Apr 12 2005, 04:28 PM Its also called Zohar. The men sit up reading Zohar to protect the child the night before the bris from mezikin. BTW the bris was today and his name is [Natan]. Posted by: [Mira] Apr 12 2005, 04:31 PM We call it a vach nacht. [Natan] is a beautiful name—lots of nachas. סprinter&fסPrint&clientסϽhttp://www.hashkafah.com/index.php?act .1 9028Ͼ. ‘‘Hashkafah.com is a great way to meet people from around theסt&14 world and discuss divrei Torah, exchange ideas and viewpoints, or simply have a nice chat.’’ Translations: shalom zochor (Friday-night celebration for baby boy), temani (Yemenite), Brit Yitzchak (covenant of Isaac), bris (circumcision cere- mony), Yerushalayim (Jerusalem), Zohar (kabbalistic text), mezikin (harm), vach nacht (‘‘watch night’’ from the German Jewish tradition), nachas (pride/ joy). The Jewish Quarterly Review (Spring 2009) Copyright ᭧ 2009 Herbert D. Katz Center for Advanced Judaic Studies. All rights reserved. A ‘‘JEWISH LANGUAGE’’?—BENOR 231 Throughout history Jews have tended to speak and write distinctly from their non-Jewish neighbors. -
BJ's Brewhouse
FOOD ALLERGEN SENSITIVITIES MENU AND GLUTEN-FREE SELECTIONS SEPTEMBER 2019 SHAREABLE APPETIZERS Eggs Fish Milk Peanuts Shellfish Soy Sulfites Tree Nuts Wheat Ahi Poke • • • • • Avocado Egg Rolls • • • • • Bacon Jam Wings • • • • • BBQ Tri-Tip Sliders • • • • Best Beginnings Appetizer Combo • • • • • Best Beginnings® Appetizer Combo with BJ’s Peppered BBQ • • • • • Best Beginnings® Appetizer Combo with Cherry • • • • Chipotle Glaze • Best Beginnings® Appetizer Combo with EXXXXtra • • • • Hot Buffalo • Best Beginnings® Appetizer Combo with Garlic Parmesan • • • • • Best Beginnings® Appetizer Combo with Hot and Spicy • • • • Buffalo Sauce • Best Beginnings® Appetizer Combo with Lemon Pepper • • • • Sesame Dry Rub • Best Beginnings® Appetizer Combo with Nashville Hot Sauce • • • • • Best Beginnings® Appetizer Combo with Root Beer Glaze • • • • • Best Beginnings® Appetizer Combo with Sriracha Dry Rub • • • • • Chicken Lettuce Wraps • • • • Chicken Pot Stickers • • • Chicken Tenders • • • • Chips and Fire Roasted Salsa • Crisp Potato Skins Platter • • • Crispy Calamari • • • • Crispy Zucchini Noodles • • • Honey Sriracha Brussels Sprouts • • • Housemade Guacamole and Chips • Loaded Nachos with Chicken • • • • Loaded Nachos with Pirahna® Pale Ale Chili • • • • Mozzarella Sticks • • • Sriracha Queso Dip with Pirahna® Pale Ale Chili • • • • Sriracha Queso Dip with Seared Hatch Chiles • • • Root Beer Glazed Ribs • • • • Sliders • • Sliders with Fries • • Spinach and Artichoke Dip • • Spinach Stuffed Mushrooms • • • • STARTER SALADS Eggs Fish Milk -
Neighbor's Kitchen by Doris Belding
From Your . Neighbor's Kitchen By Doris Belding As Published in The ilaurfyrstrr 1£urutug ~ rralh MAN , E TER, CONNECTICUT IF IT'S MADE BY YOU CAN TRUST ITS QUALITY , - ~ i'. ' C? il!llli//llil/I IONABLEND "The Blender with THE IONA THE IONA the Handle" ICE CRUSHER HAIRDRYER KNIFE 'N SCISSOR SHAR.PENER Electric Can Opener and Knife Sharpener Combination At lea d ing s tores selling THE I C•l : f;1 MANuF~c~~~;~~i aca~· PANv, 1Nc. MANCHESTER, CONNECTICUT From Your Neighbor's l(itchen by Doris Belding DRAWINGS BY RORY O'CONNOR PHOTOGRAPHS BY SYL VIAN OFIARA, JOSEPH SATERNIS AND REGINALD PINTO OF THE HERALD as published in the ilaurqrstrr f uruiug i!;rralh INDEX APPLE FLAKE CRUNCH .. ...... ..... ........ 30 BARBECUE SAUCE ... .. ..... ................. .44 BARBECUE SPARERIBS ....... ... ... .. .. .. 44 BEEF SOUP AND MARROW BALLS .. ...... .. 59 BEETS A LA ORANGE ........................... 65 BOILED CUSTARD ... ... .......... ..... ..... 13 BRAZIL NUT STUFFING . ..... .... .. ... ..... 49 BROCCOLI COLOMBO . ..... ..... ... ... ........ 65 BROILED STUFFED LOBSTER ... .. ..... .. .... 43 BROWNED RICE ...... ... ......... .... ......... 49 BRUNSWICK STEW .. .... .. ......... ...... 55 BUTTERSCOTCH PIE ... ... .................. 32 CALIFORNIA CAESAR SALAD ..... .... ... .. 62 CARROT CASSEROLE .. ... ..... .. ........ .. .. 64 CHEESE LATKES .. .... ......... .. ............. 50 CHEESE SHORTIES ... ....... .. .. ...... ..... 33 CHICKEN LIVER SNACKS ............ .. .... ... 48 CHICKEN LOUISE .. ...... ... ................. 44 CHTCKEN'N 'QUE ....... -
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. -
Nine Days 2021 Jul 11-18
Burnt Offerings - Las Vegas 3909 W Sahara Ave, Suite 10, Las Vegas, NV 89102 -- 702-848-BURN(2876) burntofferingslv.com ßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßNINE DAYS APPETIZERS î Lox of Latkes — 18 îà Gefilta Fish Balls w/ Carrots — 11 Potato Pancakes, Lox, Tangy Caper "Cream Cheese" 3 House Made Gefilta Fish Balls served with Carrots & Maror Sauce NINE DAYS ENTRÉES î Fish Fry & Chips — 18 î Fish Fry Sandwich — 18 Panko Encrusted White Fish, House Chips, House Slaw, Tarter Panko Encrusted White Fish, Lettuce, Tomato, Onion, and Sauce House Tartar Sauce on a Challah Bun îà Gefilte Burger — 18 Aî Ahi Salad* (Entrée Sized Only) — 28 House Made Fish Patty, Lettuce, Tomato, Caramelized Onions, Blackened Seared Ahi, Hard Boiled Egg, Spinach, Candied Red Maror Sauce Onion Lekvar, Peppers, Crispy Parsnip, Asian Ginger Dressing. …î Salmon Piccata* — 29 Salmon Filet, Sautéed Spinach, Fried Capers, Lemon Rice, White Wine Lemon Reduction, & Green Goodness Dressing APPETIZERS Æ… House Made Guacamole — 9 Latkes — 8 14 29 Made to Order, House Made Tortilla Chips, Garlic Confit, Potato Pancakes, House Made Pear & Apple Sauce Tomatoes, Red Onions, Cilantro, Jalapeño, Lime + Choose 3, 7, or 13 Latkes Æ Deep Fried Panko Cauliflower — 10 Hand Rolled Brisket Joints — 10 16 29 Covered in a Vegan "Cheese" Sauce. Add Bacon Crumble 4 Brisket, Caramelized Onions & a Hint of House BBQ Sauce Rolled in an Egg Roll Wrapper. Served w/BBQ Dipping Sauce Bacon Cheese -
Memory Café Newsletter December 2020
Memory Café At Home Winter Edition Contents Page Introduction Page 1 Words from our CEO Page 2 Happy Holidays Welcome Page 3 Interviews Memories of Christmas in Australia Page 4 Quotes About the Winter and Holiday Season Page 5 Memory Team — Our Favourite Winter Things Page 6 What Does Love Mean? See How 4-8 Year-Old Kids Describe Love Page 7 Articles Winter Warmer Page 8 Christmas: traditions and facts Page 10 New year traditions from around the world Page 12 Winter Solstice Page 14 Hannukah – The Jewish Festival of Lights Page 17 Diwali — The Festival of Light Page 19 Poems Page 20 Recipes Olive Oil & Honey Cake Page 21 Latkes Page 22 Christmas cake Page 23 Activity Packs Page 24 Activities & Games Activity Ideas for the Winter Months Page 26 Life Story Page 28 Classic Christmas Favourites Page 29 Sudoku Page 30 Word search Page 32 Colouring Page 33 Important Information Page 37 Memory Café At Home The Team Welcome to Memory Café at Home As we have had to keep our doors closed for the memory café we thought we would keep our magazine open for more exciting content. We have included recipes, quotes and articles written by you and us. As we go into winter we have included articles on our favourite things about this season and the festivities that reoccur. While this may not be like any winters we have had before we hope you enjoy your activity pack and that you may even discover a new interest or hobby. Please do let us know how you find them or get in contact with us for a chat. -
Food and Drink— — Food and Drink
Chicago Chicago Food and drink— — Food and drink Dinner Top tables Food and drink — Taste of Chicago To outsiders, Chicago’s food scene is known for a few things: gargantuan deep-dish pizzas, hot dogs decked out with tomatoes and pickles (anything but ketchup) and, on the flip side, a highly regarded fine-dining culture. To Chicagoans, the city’s food scene is all that and so much more. It’s a city that offers Pacific Standard Time, delicious dining at River North every price point, where California dreaming cheeseburgers are as highly sought after as California is chef Erling brown butter-basted rib- Table, Donkey and Stick, Wu-Bower’s major source of eye steaks. The city has a Logan Square inspiration and he transports large Mexican population Alpine state it to Pacific Standard Time and, as such, tacos by emulating the state’s free- are an art form. Chefs The sparing tagline for this spirited vibe and vegetable- from elsewhere have restaurant is “Crusty Bread, focused food. The design of contributed global dishes Brandy, Fire” and it sums the light-filled space – with such as Roman pizza, up the place perfectly. “The terrazzo and wooden floors, Louisiana fried chicken seasonal menu is built around lots of foliage, and white walls and Vietnamese coffee old-world traditions of bread- – completes the West Coast and banh mi. baking, charcuterie and feel. This place is equally suited Much of Chicago’s preservation, applied to to a lively dinner with friends dining scene is centred products of the Midwest,” as a business lunch with clients. -
Corner Cafe Takeout Menu
light breakfast smoothies breakfast OATMEAL 8.95 STRAWBERRY BANANA 5.95 Served until 5PM With mixed berries and cinnamon - choice of water or milk base Strawberry, banana and choice of base SHAKSHUKA (G) 14.95 LOW FAT PARFAIT 8.95 TROPICAL 5.95 Poached eggs in a homemade tomato sauce with With mixed berries, granola and honey Mango, pineapple, papaya, orange juice onions and peppers. Served with Pita BERRY BLAST 5.95 TSURI-SHUKA (G) 14.95 Strawberry, blueberry, raspberry, blackberry Vegan shakshuka – egg-less with tofu and avocado. Served with Pita GO GREEN 5.95 sandwiches Apple, celery, spinach, lemon, ginger VEGGIE OMELET (G) 13.95 Omelet with broccoli, mushroom, zucchini and carrot CAPRESE (G) 12.95 MILKSHAKE 5.95 Fresh mozzarella, fresh basil and sliced tomato Vanilla | Chocolate | Cookies & Cream MEXICAN OMELET (G) 13.95 on a toasted gluten free baguette Omelet with tomato, onions and jalapeno pepper SPICY TUNA STEAK WRAP 19.95 RUSSIAN OMELET (G) 13.95 Sliced tuna steak with roasted red peppers, Omelet with potatoes and onions onions, hot peppers, avocado and greens hot beverages GREEK OMELET (G) 13.95 TUNA SANDWICH 12.95 ESPRESSO (EXTRA SHOT +1) 2.50 Omelet with spinach and feta cheese Tuna salad, tomato, lettuce, and onion served on a toasted multi-grain baguette COFFEE | TEA Sm 2.00 | Lg 3.00 SPANISH OMELET (G) 13.95 Omelet with peppers, mushrooms, tomato and onions EDITH SANDWICH 15.95 LATTE | CAPUCCINO Sm 4.25 | Lg 5.25 Lox, avocado, red onion, tomato, arugula and homemade CHEDDAR OMELET (G) 13.95 honey mustard dill sauce on