DOCSLIB.ORG

On Site Catering Menu Hors D’Oeuvres

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
On Site Catering Menu Hors D’Oeuvres Little Neck 5427 Little Neck Pkwy 718 225-8181 Great Neck Manhattan Roslyn 75 N. Station Plaza 32 W. 39th Street 1 the Intervale 516 466-8181 212 354-8181 516 621-2200 On Site Catering Menu Hors D’oeuvres Herb Crusted Baby Rack of Lamp Chops Crab Meat Salad with Mint Dipping Sauce in Fillo Cup Tomato Bruschetta Vegetable Spring Roll on Garlic Toast with Asian Dipping Sauce Shitaki Mushroom Caps Potato Puff Stuffed with Spicy Ground Meat served Honey Mustard Glaze White Fish Ceviche Gondi on Endive Boat Chic Peas and Chicken Ball Chicken Satay Dolmeh with Asian Dipping Sauce Grape Leaves Stuffed with Spiced Meat and Rice Potato Pancakes with Smoked Salmon Salmon and Herbed Parve Cream Cheese Pinwheel Tuna Tar Tar on a Spoon Crispy Corn Bread with Spicy Chicken and Avocado Mediterranean Mushroom Kubeh with Tahina Dipping Sauce Roasted Peppers and Eggplant over Garlic Toast Spicy Moroccan Cigars with Tahina Dipping Sauce Mini Salmon Cakes with Cucumber Remoulade Frank in Blankets served with Spicy Mustard Cocktail Hour choose from any of our Special Stations Garden and Tuscan Station Moroccan Station Sushi Bar Schwarma Station Carving Station Fajita Station Chinese Wok Station Caribbean Station Peking Duck Mashed Potato Bar Persian Kebab Station Teen Bar Pasta Station Little Neck Great Neck Manhattan Roslyn 5427 Little Neck Pkwy 75 N. Station Plaza 32 W. 39th Street 1 the Intervale 718 225-8181 516 466-8181 212 354-8181 516 621-2200 [email protected] Sit Down or Family Style Table Appetizers Will be served as you request Individually Plated Cold Salad Family Style Israeli Salads Sample: Organic Mesclun Greens Sample: Platters of Chummus, Babaganoush, with Cherry Tomatoes, Shallots Turkish Salad, Sliced Spanish Egg Plant, Tahina, and Avocado in a Balsamic Vinaigrette Israeli Diced Salad, Greek Egg Plant served with Warm Fresh Pita Bread Individually Plated Fruit Salad Sample: Fresh Seasonal Fruit Cup Family Style Hot Mediterranean Appetizers with Melons and Berries Sample: Spicy Moroccan Cigars, Mushroom Kubeh, Potato Burekas, Felafel, Stuffed Grape Individually Plated Cold Appetizer Leaves and Chicken and Chic Peas Balls Sample: Grilled Portobello Mushroom over a mixture of Baby Field Greens and Tomato Bruschette Individually Plated Hot Appetizer Sample: Salmon Cake over Frisee Greens Drizzled with a Spicy Remoulade Main Course You May Select from any of the following Presentations Buffet, Sit Down Family Style or Sit Down Individual Rosemary and Thyme Roasted Cherry Basmati Rice Baby New Potatoes Carrot and Bean Basmati Rice Roasted Garlic Mashed Potatoes Fresh Herb Stew with Dried Lime and Braised Beef Sautéed Spinach with Caramelized Spanish Onions Braised Egg Plant, Plum Tomato and Veal Stew Caramelized Red Onions, Carrot and Raison Cous Cous Lentil, Dried Lime and Braised Beef Stew Grilled Assorted Vegetables Sweet and Sour Chicken and Nut Stew Basmati White Rice Steak Kebab Basmati Orange, Almond and Carrot Rice Chicken Kebab Lima Bean and Dill Basmati Rice Ground Beef Kebab Barberry Basmati Rice Little Neck Great Neck Manhattan Roslyn 5427 Little Neck Pkwy 75 N. Station Plaza 32 W. 39th Street 1 the Intervale 718 225-8181 516 466-8181 212 354-8181 516 621-2200 [email protected] Main Course continued Ground Chicken Kebab Baked Salmon Salmon Kebab Lemon and Chive Crusted Chilean Sea Bass Chilean Sea Bass Kebab Pan Seared Red Snapper Jumbo Fried White Fish Marinated Roasted Herb Chicken Crispy Basmati Rice Chicken and Spinach Roulade Roast Prime Ribs of Beef served with a Mushroom Merlot Reduction Sweet Rice Stuffed Cornish Hen Mustard Crusted Baby Lamb Chops Chateau Briand Veal Picata Desserts You May Select from any of the following Presentations Viennese Smorgasbord of Desserts and Exotic Seasonal Fruit Stations Family Style Table Dessert Platters Individual Dessert Chocolate Fondue and Ice Cream Bars Little Neck Great Neck Manhattan Roslyn 5427 Little Neck Pkwy 75 N. Station Plaza 32 W. 39th Street 1 the Intervale 718 225-8181 516 466-8181 212 354-8181 516 621-2200 [email protected].
Load more

Recommended publications
  • Mah Tir, Mah Bahman & Asfandarmad 1 Mah Asfandarmad 1369
    Mah Tir, Mah Bahman & Asfandarmad 1 Mah Asfandarmad 1369, Fravardin & l FEZAN A IN S I D E T HJ S I S S U E Federation of Zoroastrian • Summer 2000, Tabestal1 1369 YZ • Associations of North America http://www.fezana.org PRESIDENT: Framroze K. Patel 3 Editorial - Pallan R. Ichaporia 9 South Circle, Woodbridge, NJ 07095 (732) 634-8585, (732) 636-5957 (F) 4 From the President - Framroze K. Patel president@ fezana. org 5 FEZANA Update 6 On the North American Scene FEZ ANA 10 Coming Events (World Congress 2000) Jr ([]) UJIR<J~ AIL '14 Interfaith PUBLICATION OF THE FEDERATION OF ZOROASTRIAN ASSOCIATIONS OF '15 Around the World NORTH AMERICA 20 A Millennium Gift - Four New Agiaries in Mumbai CHAIRPERSON: Khorshed Jungalwala Rohinton M. Rivetna 53 Firecut Lane, Sudbury, MA 01776 Cover Story: (978) 443-6858, (978) 440-8370 (F) 22 kayj@ ziplink.net Honoring our Past: History of Iran, from Legendary Times EDITOR-IN-CHIEF: Roshan Rivetna 5750 S. Jackson St. Hinsdale, IL 60521 through the Sasanian Empire (630) 325-5383, (630) 734-1579 (F) Guest Editor Pallan R. Ichaporia ri vetna@ lucent. com 23 A Place in World History MILESTONES/ ANNOUNCEMENTS Roshan Rivetna with Pallan R. Ichaporia Mahrukh Motafram 33 Legendary History of the Peshdadians - Pallan R. Ichaporia 2390 Chanticleer, Brookfield, WI 53045 (414) 821-5296, [email protected] 35 Jamshid, History or Myth? - Pen1in J. Mist1y EDITORS 37 The Kayanian Dynasty - Pallan R. Ichaporia Adel Engineer, Dolly Malva, Jamshed Udvadia 40 The Persian Empire of the Achaemenians Pallan R. Ichaporia YOUTHFULLY SPEAKING: Nenshad Bardoliwalla 47 The Parthian Empire - Rashna P.
    [Show full text]
  • Chanukah Cooking with Chef Michael Solomonov of the World
    Non-Profit Org. U.S. POSTAGE PAID Pittsfield, MA Berkshire Permit No. 19 JEWISHA publication of the Jewish Federation of the Berkshires, serving V the Berkshires and surrounding ICE NY, CT and VT Vol. 28, No. 9 Kislev/Tevet 5781 November 23 to December 31, 2020 jewishberkshires.org Chanukah Cooking with Chef The Gifts of Chanukah Michael Solomonov of the May being more in each other’s presence be among World-Famous Restaurant Zahav our holiday presents On Wednesday, December 2 at 8 p.m., join Michael Solomonov, execu- tive chef and co-owner of Zahav – 2019 James Beard Foundation award winner for Outstanding Restaurant – to learn to make Apple Shrub, Abe Fisher’s Potato Latkes, Roman Artichokes with Arugula and Olive Oil, Poached Salmon, and Sfenj with Cinnamon and Sugar. Register for this live virtual event at www.tinyurl.com/FedCooks. The event link, password, recipes, and ingredient list will be sent before the event. Chef Michael Solomonov was born in G’nai Yehuda, Israel, and raised in Pittsburgh. At the age of 18, he returned to Israel with no Hebrew language skills, taking the only job he could get – working in a bakery – and his culinary career was born. Chef Solomonov is a beloved cham- pion of Israel’s extraordinarily diverse and vibrant culinary landscape. Chef Michael Solomonov Along with Zahav in Philadelphia, Solomonov’s village of restaurants include Federal Donuts, Dizengoff, Abe Inside Fisher, and Goldie. In July of 2019, Solomonov brought BJV Voluntary Subscriptions at an another significant slice of Israeli food All-Time High! .............................................2 culture to Philadelphia with K’Far, an Distanced Holidays? Been There, Israeli bakery and café.
    [Show full text]
  • Considerations About Semitic Etyma in De Vaan's Latin Etymological Dictionary
    applyparastyle “fig//caption/p[1]” parastyle “FigCapt” Philology, vol. 4/2018/2019, pp. 35–156 © 2019 Ephraim Nissan - DOI https://doi.org/10.3726/PHIL042019.2 2019 Considerations about Semitic Etyma in de Vaan’s Latin Etymological Dictionary: Terms for Plants, 4 Domestic Animals, Tools or Vessels Ephraim Nissan 00 35 Abstract In this long study, our point of departure is particular entries in Michiel de Vaan’s Latin Etymological Dictionary (2008). We are interested in possibly Semitic etyma. Among 156 the other things, we consider controversies not just concerning individual etymologies, but also concerning approaches. We provide a detailed discussion of names for plants, but we also consider names for domestic animals. 2018/2019 Keywords Latin etymologies, Historical linguistics, Semitic loanwords in antiquity, Botany, Zoonyms, Controversies. Contents Considerations about Semitic Etyma in de Vaan’s 1. Introduction Latin Etymological Dictionary: Terms for Plants, Domestic Animals, Tools or Vessels 35 In his article “Il problema dei semitismi antichi nel latino”, Paolo Martino Ephraim Nissan 35 (1993) at the very beginning lamented the neglect of Semitic etymolo- gies for Archaic and Classical Latin; as opposed to survivals from a sub- strate and to terms of Etruscan, Italic, Greek, Celtic origin, when it comes to loanwords of certain direct Semitic origin in Latin, Martino remarked, such loanwords have been only admitted in a surprisingly exiguous num- ber of cases, when they were not met with outright rejection, as though they merely were fanciful constructs:1 In seguito alle recenti acquisizioni archeologiche ed epigrafiche che hanno documen- tato una densità finora insospettata di contatti tra Semiti (soprattutto Fenici, Aramei e 1 If one thinks what one could come across in the 1890s (see below), fanciful constructs were not a rarity.
    [Show full text]
  • Catering Menu
    Catering (Collection only) Minimum order £100 Deluxe falafel platter £115 mezze-salads, dips platter £115 40 Large homemade falafel balls, Israeli Feeds 6 - 8 Hummus, tzatziki, Israeli salad, Tabouli Feeds 6 - 8 salad, hummus, Tabouli salad, Tangy People salad, aubergine & pine nuts salad, People cabbage slaw, pickles & shifka peppers, pickles, olives & shifka peppers, chilli Chilli harissa sauce, tahini sauce harissa sauce, Israeli pita(5), greek & Israeli pita(10) pita(5) Allergens: Cereals(gluten), sesame, soy Allergens: Cereals(gluten), sesame, soy, milk, nuts Extras: Extras: Homemade coleslaw + £15 With tangy cabbage slaw + £15 Char-grilled aubergine & tahini + £30 Char-grilled aubergine & tahini + £30 With homemade tzatziki + £15 With homemade tzatziki + £15 Falafel bar £12 pP Israeli tasting menu £26 pp 15 Person minimum order 15 Person minimum order 4 Large falafel balls per person Falafel bar or mezze platter menu Israeli salad, hummus, Tabouli salad, Tangy + Homemade chicken shawarma cabbage slaw, pickles & shifka peppers, + Chicken shashlik (skewers of chicken thigh/breast) chilli harissa sauce, tahini sauce & + Amba sauce Israeli pita(1 pita per person) + Extra pita PP (Kosher meat available on request at extra cost) Allergens: Cereals(gluten), sesame, soy, milk Allergens: Cereals(gluten), sesame, soy, milk, nuts, celery Extras: With tangy cabbage slaw + £2.00 per person Meat dishes served in aluminium foil containers to be reheated on site With homemade tzatziki + £2.00 per person Extras: Homemade coleslaw + £2.00 per person Other options may be available on request With homemade tzatziki + £2.00 per person Box of falafel balls £20 box of smoky cauliflower £30 box of grilled AUBERGINE £30 25 Homemade large falafel balls, BBQ cauliflower with fresh turmeric, tahini, Char-grilled aubergine with garlic, served with tahini sumac, garlic & herbs oil & squeeze of lemon tahini, harissa oil, pine nuts, fresh green herbs & Zahatar.
    [Show full text]
  • Sancta Dining Hall Semester Two Menu
    sancta dining hall semester two menu 3-week menu cycle Salad and sandwich Bar at lunch and dinner Extended brunch on Saturdays and Sundays week one 12 - 18 October 2 - 8 November 23 - 29 November week two 19 - 25 October 9 - 15 November 30 November – 6 December week three 26 October - 1 November 16 November – 22 November 7 December – 13 December week one menu week one menu dates 12 - 18 October 2 - 8 November 23 - 29 November VG = Vegan V= Vegetarian GF = Gluten-free DF = Dairy-free WEEK ONE – MONDAY LUNCH Country NSW Kitchen theme Herb roasted chicken thighs DF GF Kidney Bean and Quinoa Balls VG GF DF Brown Rice with mushroom and garlic DF GF "Superfood Salad", Kale, Spinach, Peas, Grains & Seeds GF DF Roasted broccolini, paprika roasted cauliflower DF GF Tahini Salad Dressing, Soy Salad Dressing, Fresh Lemon wedges, Tartare Sauce, Herb Aioli, Tomato Sugo DINNER Roast Dinner Theme Roast Beef (gravy optional) DF GF Spiced Baked Lentil and Veggie Burgers VG GF DF White Potato Mash VG GF DF Minted Peas / Steamed Brussel Sprouts / Herb roasted vegetables: pumpkin, eggplant, capsicum / Cauliflower Bake Coconut Yoghurt with Fruit and Berries DF + Daily Gourmet Salad and Sandwich Bar + WEEK ONE - TUESDAY LUNCH Summer theme Mango chicken breast (chicken breast diced, cooked in mango slices and olive oil) DF GF Chickpea and Spinach Falafels GF DF Steamed Jasmine Rice GF DF Mixed Leaf Salad with mango slices GF DF DINNER (excludes 13 October Formal Dinner) Israeli theme 8-hour Slow Cooked Lamb Shoulder GF DF Chickpea Falafel VG, GF, DF Cinnamon
    [Show full text]
  • NIGERIA - Adamawa State General Overview
    f NIGERIA - Adamawa State General Overview ! ! ! ! ! ! ! ! ! ! ! Lafiawo Gantsa Mow Sandaouadjiri ! ! Nogagueyguey Suko Bauro ! Joure-Bose Yamtage Loka Fadagwe !Attagara Lumputi !Ngalda ! Dalame ! ! Basle Garin Baruo! Pridang Yard ! ! ! Colare !Dawaluwa ! Tadangara !Agum Charif-Moussari Sabon ! !Bindi Kau Bul ! Halawa Agapalawa Clan ! ! !Munfi Gwano ! Potiskum ! !Two Buruo Sabon Nafada !Nafada ! !Layi Colare Bornu Fadagwe Guduf !Guduku ! ! Tarmoua ! Gari !Gubi ! !Zinkur Gwoza Hyawa ! Djebrili Takomari! Kacalla Fulani ! Bubaya ! ! !Gudoko ! Balaigaje ! ! ! ! Njenam! a ! Ngurunbile ! Lomara Tala Malabrahim ! !Gabai ! !Gawa Tasha ! Gwoza Vredeke ! !Yarbulas NIGER ! !Yelwa Bularaba Dufa Gouedjele ! \! FIKA CHAD ! Kidjimatari Garin GUJBA ! ! ! Wu! rd! bege !Kukwari !Manawaji !Jege Gangawa !Maza !Kotufa Arbokko Clan Gadari !Bukarti ! ! !Nguzowa !Skatikume Je!ngi ! !Korode ! Gabari Jouro-Jallo! !Gumsuri Salakatchi Gargar Gumsuri ! !Guelapar ! ! Jauro Guetam! a !Glovda ! Gashinge !Gole Wakato Daushi Ajir ! ! \! !Ngeltowa ! ! Kunde Talkomari Ganiana ! !Mainya Kaviri-Damboa ! Blamanya !Baba ! Shole Shind! o ! ! Kundulu ! Sherfuri N'Djamena Allagarno Wulade ! ! !Hong Vadagum Hambadga ! Moundongwa ! ! Wakato ! ! Geldavi Karama Koy!aya Abuduski Kunadur Kaviri ! Danga Danga ! Kudu Mondu ! Jouro-Ahmadu ! ! ! ! Manori !Ecole Fulani ! !Clan Tagoshe ! !Goueledje Geldavi ! !Ngurum Gwoza ! ! Vreke! ! ! ! Horogoua ! !Kirshigi Yabal !Gombi ! Kughum Kouyape Yayaro ! ! ! !Mbuga ! ! ! Ka! dubu Garjam Santow Horessa Malougoudje Gadum ! ! GWOZA ! Loghpere Bolari
    [Show full text]
  • View Paprika & Colbeh Full Menu
    Catering for All Occasions | Gift Certificates Available FOR PICKUP & DELIVERY SCAN HERE TO ORDER ONLINE 32 W 39th Street New York, New York OU Certified (212) 354-8181 (212) 679-1100 www.colbeh.com www.paprikacater.com @colbencaterer @paprikakosher גלאט כשר OU Certified Download the app: Colbeh & Paprika Kosher HUMMUS PLATES SANDWICHES Choose A Bread: Served with Pickles $9.50 hummus falafel (gf,v) $13.50 original hummus (gf,v) *lafa $2 $13.50 Hummus Plate with Falafel Balls, Tahini, sabich *white baguette $2 *white wrap Eggplant, Hard Boiled Egg, Pickles, Tahini, and Pita hummus shawarma (gf) $17.50 *whole wheat wrap *white pita Harisa, and Amba Hummus Plate with Chicken Shawarma falafel (v) $9.50 shawarma $16.50 and Pita With Hummus, Cabbage Salad, Pickles APPETIZERS Hummus, Israeli Salad, Pickles, and Tahini $16.50 $17.50 soup of the day $9.50 french fries $8.50 malawach roll (v) pap burger Hard Boiled Egg, Israeli Salad, Hummus, 8oz. Juicy Beef Burger, Tomatoes, Lettuce, cauliflower over tahini $9.50 duck taco $14.50 Schug, Wrapped in a Yeminite Puff Pastry Pickles, Avocado, Garlic Aioli, Served on a (gf,v) Served with Enoki Mushrooms, Daikon Bread *add chicken $8.50 Bun Warm Cauliflower with Pine Nuts, Mint, and Radish in a Sweet Potato Shell Topped with $18.50 $18.50 Parsley over Tahini Scallions koobideh sandwich white koobideh sandwich Ground Beef Sandwich Ground Chicken Breast Sandwich arays $18.50 $14.50 shakshuka (gf,v) $13.50 Grilled Kebab Stuffed in a Pita to 3 Poached Eggs in a Tomato Stew and impossible burger (v) $17.50 cauliflower shawarma Perfection.
    [Show full text]
  • 17372R-N4923-Dam1-Chart.Pdf
    Title: Additional repertoire for ISO/IEC 10646:2017 (5th ed.) Amendment 1 (DAM1) Date: 2017-11-22 L2/17-xxx WG2 N4923 Source: Michel Suignard, project editor Status: Project Editor's summary of the character repertoire addition as of November 2017 Action: For review by WG2 and UTC expertsm Distribution: WG2 and UTC Replaces: Status This document presents a summary of all characters that constitute the tentative new repertoire for ISO/IEC 10646 5th edition Amd1, with code positions, representative glyphs and character names. Manner of Presentation The character names and code points shown are the same for Unicode and ISO/IEC 10646, including annotations. Note to Reviewers UTC reviewers, please use this document as a summary of UTC review of pending ballots and proposals. WG2 Reviewers, please use this document as an aid during disposition of ballot comments. Contents This document lists 911 characters (yellow highlight) and other modified characters (blue highlight). The following list shows all 40 blocks (existing or new) to which characters are proposed to be added, or which have been affected by other changes documented here. 0530-058F Armenian See document: L2/17-032 0590-05FF Hebrew See document: L2/16-305 07C0-07FF NKo See document L2/15-338 08A0-08FF Arabic Extended-A See document L2/16-056 0980-09FF Bengali See document L2/16-322 0A00-0A7F Gurmukhi See document L2/16-209 0C00-0C7F Telugu See document: L2/16-285 0C80-0CFF Kannada See document L2/16-031 1800-18AF Mongolian See document: L2/17-007 2B00-2BFF Miscellaneous Symbols and
    [Show full text]
  • Soul Stirring in Israel, There’S an Immigrant Behind Almost Every Stove
    gourmet travels SouL Stirring in israel, there’s an immigrant behind almost every stove. the Yemenite Jews of tel Aviv are particularly creative. bY AdeenA SussmAn TIR HARDER!” sa­id Ila­na­ Tza­na­’a­ni, hovering over me in her kitchen in Rosh Ha­’Ayin, a­ city nea­r Tel Aviv tha­t’s a­ center of Isra­el’s Yemenite-Jewish immi- Sgra­nt community. “We ha­ven’t got the thickness we w a­nt yet.” I sa­t on a­ low stool rota­ting a­ wooden pa­ddle in- side a­ la­rge a­luminum stockpot wedged between my knees. My shoulders ha­d begun to a­che, a­nd I could feel the hint of a­ blister forming on the inside of my right pa­lm. Ila­na­ a­nd her sister-in-la­w, Da­phna­ Sa­’a­d, lent encoura­gement a­s the semolina­-a­nd-wa­ter mixture in the pot congea­led into asid, a­ thick porridge mea­nt to a­ccompa­ny a­ soup—this one a­ sim- ple pot of chicken, pota­toes, a­nd vegeta­bles with Yemenite spices—tha­t wa­s simmering on the stove. “You remember wha­t asid mea­ns, right?” Ila­na­ la­ughed. “Cement.” R In Yemenite-Jewish tradition, chicken soup becomes a feast. ineau S tyling:ruth cou S food S romuloyane 186 g o u r m e t d e c e m B e r 2 0 0 7 gourmet travels In Yemen, where the Jews—everyone, in fa­ct—lived in In Isra­el—where pra­ctica­lly every kitchen ha­s a­n immigra­nt poverty for thousa­nds of yea­rs, flour equa­led food.
    [Show full text]
  • List of Delegations to the Seventieth Session of the General Assembly
    UNITED NATIONS ST /SG/SER.C/L.624 _____________________________________________________________________________ Secretariat Distr.: Limited 18 December 2015 PROTOCOL AND LIAISON SERVICE LIST OF DELEGATIONS TO THE SEVENTIETH SESSION OF THE GENERAL ASSEMBLY I. MEMBER STATES Page Page Afghanistan......................................................................... 5 Chile ................................................................................. 47 Albania ............................................................................... 6 China ................................................................................ 49 Algeria ................................................................................ 7 Colombia .......................................................................... 50 Andorra ............................................................................... 8 Comoros ........................................................................... 51 Angola ................................................................................ 9 Congo ............................................................................... 52 Antigua and Barbuda ........................................................ 11 Costa Rica ........................................................................ 53 Argentina .......................................................................... 12 Côte d’Ivoire .................................................................... 54 Armenia ...........................................................................
    [Show full text]
  • My Iranian Sukkah
    My Iranian Sukkah FARIDEH DAYANIM GOLDIN Every year after Yom Kippur, my husband Norman and I try to bring together the pieces of our sukkah, our temporary home for a week, a reminder of our frailty as Jews. Every year we wonder where we had last stored the metal frame, the bamboo roof, and the decorations. Every year we wonder about the weather. Will we have to dodge the raindrops and the wind once again this year for a quick bracha before eating inside? Will our sukkah stand up? Will there be a hurricane? I insisted on building a sukkah the fi rst time we had a yard. My husband protested that it would never last in Portsmouth, Virginia, remembering the sukkahs of his childhood and youth in that town, when his father, Milton, struggled to balance the wobbly structure in the more protected area outside the living room. Every year, my father-in-law had to bring it down in the middle of the holiday, fear- ing that strong winds from one hurricane or another would topple the sukkah against the building, bringing down bricks, glass, and the roof shingles. In Iran of my youth, we had no such worries. Every year, a month before the holiday, my father ordered four young trees from the town’s wood supplier. He made sure they were cut to the exact height and had the two largest branches trimmed in a V, like two hands ready to catch a ball. Nails and screws being forbidden in My Iranian Sukkah ❖ 225 Copyright © 2009.
    [Show full text]
  • Parking Garage Gives Way to New Stapleton Neighborhood
    Distributed to the Stapleton, Park Hill, Lowry, Montclair, Mayfair, Hale and East Colfax neighborhoods DENVER, COLORADO FEBRUARY 2011 Parking Garage Gives Way to New Stapleton Neighborhood In the demolition of the parking garage from the old Stapleton airport, 100,000 tons of con - travel only a short distance to deposit their loads, which reduces the amount of gas used and limits crete are being taken to the northern edge of Stapleton where it is being recycled—and much the wear and tear of 20-ton trucks on public roadways. The concrete is being separated from the of it is likely to be re-used in upcoming construction at Stapleton. That’s 5,000 truckloads that steel, which is sent to a scrap yard. Ninety-eight percent of what’s torn down will be recycled. By Carol Roberts the technical requirements of safely tearing down 100,000 tons of concrete in a populated area. rivers passing the old parking garage on Martin Luther King just west of Central First the project had to be abated, says Rick Givan, Senior Executive Vice President of Recycled Park Blvd. can see that the structure is gradually disappearing—but few would Materials Co., Inc. “You have a national abatement firm in there going over every single inch of Dguess the efficiency of the recycling efforts going on there or stop to think about the garage making sure there’s nothing left prior to its demolition. It was (continued on page 12) A Closer Look at the Job of the Denver Mayor Recent Grads Look Back Denver’s City Attorney on High School..
    [Show full text]