DOCSLIB.ORG

SNOW DAY Town Council Vice President Then and Now 5 by Sue Ellen Woodcock During Lawsuits the Town Has Obituaries 11 Been Involved In

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
SNOW DAY Town Council Vice President Then and Now 5 by Sue Ellen Woodcock During Lawsuits the Town Has Obituaries 11 Been Involved In Spring Forward with Dan and remember to set your clocks ahead Sunday, March 8!! Winthrop, MA 02152 | 617-846-9900 EstablishedDan in Clucas1882 (617) 548-7716 hrop’s Pio int ne W er It’s time to Spring Forward Don’t forget WINTHROP to set your Winthrop clocks Newspaper SSUNUN TTRANRANSCRIPTS CRIP T forward on Saturday E stABLI S H E D IN 1882 Published by the Independent Newspaper Group 50 C E N ts THURSDAY, WINTER WALLOPING LEAVES March 7, 2019 WINTHROP WITH A Letterie selected to serve as INDEX Police Report 2 Editorials 4 Through The Years 5 SNOW DAY Town Council Vice President Then and Now 5 By Sue Ellen Woodcock during lawsuits the town has Obituaries 11 been involved in. Classified 14 Businessman and Precinct Letterie, has also served on Business Directory 15 2 Councilor James Letterie the Finance Committee, the was appointed to serve on the Miller Field Committee and Town Council as vice presi- school building committee. INDEPENDENT dent. The previous vice pres- “He’s been involved in ev- ident was attorney and coun- ery major project in town in cilor Phil Boncore. the last 12 years,” Boncore The council typically said. makes its own appointments Newly selected Town Council By a vote of 5-3 Letterie VP James Letterie. this time of year, also assign- was selected as vice president. ing councilors to various com- the Board of Health. In other council business: mittees. “With the center business • The council voted to au- Also nominated but not district she has led the way to thorize bonding in the amount Newspaper Group earning enough votes was add provisions for account- of $586,000 from the MWRA Precinct 4 Councilor Heath- ability,” said Councilor Nick for the Center Business Dis- er Engman, has served two LoConte, noting her legal trict Infrastructure project. Briefs terms on the council. Prior to knowledge has been helpful • The next Town Council NEWS that she served for a term on meeting will be March 19 ‘I LIKE MIKE’ FUNDRAISER ON Winthrop Taxi fares set to rise; remains best deal MARCH 16TH By Sue Ellen Woodcock doing business as Winthrop when seniors pay $4 to any- By Kate Anslinger Taxi got approval from the where in Winthrop from any- There was quiet opposition Town Council Tuesday night where in Winthrop. It’s been two months since Tuesday night to the propos- to increase a regular fare any- Councilor Phil Boncore the sudden passing of Precinct COURTESY PHOTO Tammy Deeb and Grandson Milo kicked off enjoying the snow al to raise the Winthrop Taxi where in Winthrop to Win- conferred that an Uber or Lyft 1 Councilor Michael McDuf- day by taking a beautiful morning walk along Winthrop Beach fares at the Town Council throp to from $4 one way to ride from one end of the two fee. As his family and friends Monday morning after the storm. meeting. Even with the fare $6 each way. For Winthrop se- to the other could be $8-$10. continue to face the grief from increase a ride in a Winthrop niors the one-way fare would Senior Center Director his loss, they will be cele- taxi will cost less than an Uber be increased from $3 to $5. Kathryn Dixon said the senior brating his life on March 16 or Lyft ride. Another perk the taxi com- center runs its own 10-passen- at a hockey tournament and Shawn Cluen, owner of pany would like to add is a ger van and only charges $3 fundraising event at the Lars- Ride Right Transportation, “Senior Day” on Wednesdays round trip. en Rink and Winthrop Yacht Club. M IKE IK Irish memorial set to be unveiled in May L E came to fruition. and the plight of those vic- I By Sue Ellen Woodcock Ron Wayland, with a back- tims making it to the United It’s been years since a mon- ground in broadcasting, made States. The videos had aired F ument was first proposed. three half-hour videos of the U 9 N 1 0 Now, finally on May 25, a hunger and the Great Famine D 2 See IRISH MEMORIAL Page 3 R H A T Celtic Cross will be blessed IS 16 E R• M A RC H on Deer Island looking to- ward Boston, the destination so many people set their sights A $20 donation will allow on when arriving to Boston af- access to the hockey tourna- ter leaving Ireland during the ment starting at noon at the Great Famine, 1845-1852. Larsen Rink, followed by a There have been starts and celebration at the Winthrop stops with this memorial over Yacht Club at 7 p.m. Tickets the last two decades, but fi- can also be used as one raffle nally a group of Irish ances- entry. tors was able to fund the giant The “I Like Mike” celebra- 16-foot-high granite Celtic tion will include a cash bar, cross. silent auction, and additional Local Winthrop energy raffles and all donations will helped get this project off the benefit Mike’s wife, Joanne. PHOTO BY KATE ANSLINGER ground. Tickets can be purchased Livia and Ollie Hohlenwerger cuddle up in the cold weather Seacoast Contractors, at The Winthrop Book De- during their snow day on Monday, March 4. More than 10 inches owned by Winthrop’s Michael pot, Ace Hardware, the Lars- of snow blanketed Winthrop on Sunday night, and school was Tierney, installed all 50 of en Rink, the Winthrop Yacht called off as well, leaving a day full of snow shoveling and sled- the memorial benches around Club, and the Mobil station. ding to be had. See more photos on Page 8. Deer Island. For more information, He found out that a previ- please contact: Bob McDuffee ous group had inquired about at: 617-291-3254. Shirley Street neighbors not an Irish Memorial, but it never An Artists’ rendering of the Irish Memorial on Deer Island. THE LATEST FROM WCAT: TV FOR happy with apartment building WINTHROP, BY By Sue Ellen Woodcock No residential units will be on ground level because the WINTHROP Price subject Neighbors of 130-140 Shir- property is in the flood plain. to change DAYLIGHT SAVINGS THIS SUNDAY.... Get involved with your ley St. are not happy with a There also will be no elevator without public access TV station. proposal to build 16 residen- and no ADA compliant units. notice WINTHROP MARKETPLACE SAVINGS WCAT is always looking for tial apartment units with 16 Monday night members Winthrop residents of all ages parking spaces, and a ground of Precinct 6 gathered at the .59 $ Per to join our volunteer produc- floor retail space. The entire E.B. Newton, to hear from at- Gallon EVERYDAY.. tion team. Classes are FREE building would be totaling • 1002 Gal. Minimum • 24 Hour Service See our Ad in Sports See NEWS BRIEFS Page 3 18,613 square feet. See APARTMENT Page 2 CALL FOR DAILY LOW PRICE www.winthropmktplace.com • 35 Revere St. Winthrop 301 SARATOGA ST #2 EAST BOSTON 123 FALCON ST #4 EAST BOSTON 115 NAHANT ST #5 LYNN 86 CHESTER AVENUE WINTHROP Luxury 2BR/2BA condo. OPEN HOUSE SATURDAY 12-1:30 PM 2 Bedroom condo with Gorgeous 2 family with Private outdoor space. Reduced! Modern stunning water views! Many bi-level owner's unit. Master Bedroom with en- 2BR & 2.5BA recent updates include granite Brand new kitchens, suite. Steps to Airport T, townhouse with counters, SS appliances, H/W baths, windows and Bremen Street Park, and 2 CAR PARKING! floors, and new windows plus floors all with high end Restaurants. Three levels of private garage! finishes. Great views $589,900 living plus $232,000 overlooking golf course. private yard. $839,999 $549,900 477 MERIDIAN ST EAST BOSTON Eagle Hill Three family with over- 474 REVERE BEACH BLVD. #903 REVERE looking the Mystic River, Marina, Stunning ocean views from 11 WOODS AVENUE REVERE and Tobin. Penthouse unit was 11 BARRETT this 9th floor 2 bedroom/ Reduced and price to recently renovated. STREET LYNN 2 bathroom at theBreakers! sell! Large owner's unit Excellent investment Open concept kitchen, din- w/ 3BR. Convenient New to Market! 3 Family opportunity. ing, and living areas opening to Route 1, shopping with 2 updated units includ- Call for details to balcony overlooking Revere and downtown! Lots of ing new hardwood floors, $999,900 Beach. $330,000 updates too. cabinets, counters and ap- $569,900 pliances. 4 car driveway and separate utilities. $665,900 CALL TODAY AND FIND OUT WHAT SETS US APART FROM THE REST! 617.846.1020 C21SEAPORT.COM Page 2 The Winthrop Sun Transcript • Thursday, March 7, 2019 E-mail: [email protected] WINTHROP POLICE BLOTTER Monday, Feb. 25 Party at Governors Park were refused service and will Tenant on Washington Av- he placed cone over the hole. changed information. Party at Governors Park states the woman in the apart- not leave. Drunk male and enue states that another tenant He is unable to locate the cov- 911 hangup. Unable to ping wishes to have subject re- ment above her is banging on female. Parties are known to was banging on her door stat- er. 92 requests control to noti- but subscriber information moved due to 94C activity. He the walls. She is concerned. unit and they were sent on ing that he had guns. Units off fy the DPW that a new cover came out of Saugus. Saugus is not being violent and there Unit spoke to party and they their way heading to Logan with suspect and there are no is needed.
Load more

Recommended publications
  • Pumpkin Season
    CAMPAIGN FALL 2021 PUMPKIN SEASON Authentic Brioche for the fall holiday season! Pumpkin Brioche We were for Thanksgiving the trailblazers for Brioche is essential! in the US Key features · Our Brioche category • Authentic fillings. offers a traditional • Thaw & eat. French recipe. • Easy to handle: Fully baked retail items · It is a flavorful require no skilled labor. and tender artisan good • Artisanal appearance. Unique festive flavors that belongs to the category that consumers will be looking for in the fall. of bakery products. Fall Season • Convenient one touch product. 2021 Starts in September, · Rich and sweet, • Abundant Pumpkin pie filling and authentic Fall 2021 begins generally made on Wednesday, Pumpkin seeds Pumpkin brioche breads with eggs and butter. September 22nd and pastries perfect for entertaining during the Fall holiday season! Oct 26th · It was the croissant in 1984, Pumpkin Day then muffins, then bagels. Now, the world Oct 31st is ready for Brioche. Halloween · Brioche is perfect Nov 25th-26th compliment Thanksgiving to your dining table. Food Retail Service Ready Cross merchandise Place the products pumpkin filled together in the Brioche strudel store to create your and Pumpkin Twist own exciting fall Brioche with coffee season section. or tea to grab your consumers’ attention - an easy on-the-go breakfast. ORDER BY June 18th ASSORTMENT (Dinner Rolls until July 23rd) SOFT, SWEET & DELICIOUS!! NEW! FILLED BRIOCHE Pumpkin Filled Brioche Strudel This Thanksgiving, celebrate with our sweet, autumnal and gorgeously golden Pumpkin Strudel. 61577 Pumpkin Filled Brioche Strudel lf li life A The Pumpkin Filled Brioche Strudel is a soft brioche e fe lf h f e t S e h r full of real juicy pumpkin that will bring the wonderful aroma 16 u.
    [Show full text]
  • Farmshop Bakery Product Guide 2018 Spring
    bakery product guide descriptions ingredients allergens prices Spring 2018 Viennoiserie Butter Croissant FS1001 Flaky, buttery layers of laminated dough make up this traditional croissant. Using European-style butter helps make this pastry rich and delicious. Ingredients Organic Pastry Flour, Organic All-purpose Flour, Malt, Sugar, Salt, Yeast, Butter, Milk, Water, Organic Cage-free Eggs Allergens Gluten (Flour), Dairy (Butter, Milk), Eggs (Egg Wash) Price Wholesale $1.8; SRP $3.75 Almond Croissant FS1002 Using our butter croissant, we fill and cover the croissant with almond cream, sliced almonds and powdered sugar. Ingredients Croissant Organic Pastry Flour, Organic All-purpose Flour, Malt, Sugar, Salt, Yeast, Butter, Milk, Water, Organic Cage-free Eggs Almond Cream Organic Cage-free Eggs, Sugar, Almond Flour, Butter Allergens Gluten (Flour), Dairy (Butter, Milk), Eggs, Tree Nuts (Almonds) Price Wholesale $2.1; SRP $4.5 Chocolate Croissant/Pain au Chocolate FS100X Flaky croissant dough enrobing Belgian dark chocolate, hand crafted and baked until crispy. Ingredients Organic Pastry Flour, Organic All-purpose Flour, Malt, Sugar, Salt, Yeast, Butter, Milk, Water, Organic Cage-free Eggs Allergens Gluten (Flour), Dairy (Butter, Milk), Eggs (Egg Wash) Price Wholesale $1.95; SRP $4 Herb & Toma Danish FS1006 Danish dough is rolled out and topped with a blend of garlic oil, chives, chili flakes, and shredded Pt. Reyes Farmstead Toma Cheese. Ingredients Organic Pastry Flour, Organic All-purpose Flour, Malt, Sugar, Salt, Yeast, Butter, Milk, Water, Organic Cage-free Eggs, Garlic, Olive Oil, Chives, Red Pepper Flakes, Toma Cheese Allergens Gluten (Flour), Dairy (Butter, Milk), Eggs (Egg Wash), Nightshade (Red Pepper Flakes) Price Wholesale $2.1; SRP $4.5 Brioche Cinnamon Roll FS1008 Brioche dough hand rolled with cinnamon sugar pastry cream, baked and topped with crumb topping and glazed lightly with icing.
    [Show full text]
  • Brunch Pastry & Croissant
    BRUNCH PASTRY & CROISSANT Served daily 7am - 2pm in German Village CLASSIC CROISSANT $3 [nut-free] MUESLI & YOGURT $8 [vegetarian] Fage greek yogurt, toasted almond oat RYE CROISSANT $3 [nut-free] muesli, dried fruits (pears, cranberries, raisins & currants) & honey PAIN AU CHOCOLAT $4 [nut-free] croissant with semi-sweet chocolate batons BACON, SWISS CHARD & ONION QUICHE $11 [nut-free] pâte brisée, double smoked bacon, onion HAM & CHEESE CROISSANT $4.50 confit, swiss chard, comté cheese. served with [nut-free] with prosciutto ham & gruyère cheese dressed greens ALMOND CROISSANT $4.50 croissant soaked in a light brandy syrup, filled with almond MUSHROOM QUICHE $11 [vegetarian, nut-free] pâte brisée, crimini & shiitake frangipane mushrooms, shallots, aged emmentaler cheese, ORANGE BRIOCHE $3.50 parmigiano-reggiano. served with dressed greens [nut-free] brioche à tête with fresh orange zest CROQUE MONSIEUR $13 PAIN AUX RAISINS $4.50 [nut-free] house made brioche, smoked cottage [nut-free] danish dough with pastry cream, rum soaked raisins & ham, aged emmentaler cheese, mornay, Dijon a cinnamon glaze mustard, cornichons. served with dressed greens MAPLE PECAN TWIST $4.50 SMOKED SALMON “TARTARE” $14 danish dough, pecan frangipane, maple glaze & candied pecans [nut-free] Kendall Brook premium smoked salmon, crème fraîche, cucumber, tarragon, lemon, lime, POTATO, ONION & BLUE CHEESE GALETTE $6 shallot, cracked pepper. served with dressed greens [nut-free] puff pastry, yukon gold potato, caramelized onion & & toasted rye croissant blue cheese
    [Show full text]
  • Carte Petit Déjeuner
    Les gourmandises du matin Morning delights Le salé : Le sucré : Savoury Sweet Croque monsieur tradition 6 € Pain perdu de mon enfance 6 € jambon, Emmental, sauce Mornay Home- made traditional French toast Ham and Emmental cheese toastie with Mornay sauce HEALTHY Croque madame 7 € Fromage blanc aux fruits rouges 6 € Jambon, Emmental, sauce Mornay et œuf French yoghurt with red berries Ham and Emmental cheese toastie topped with fried egg and Mornay sauce Assiette de fruits tranchés selon le marché 7 € Œufs Bénédicte sauce hollandaise Freshly sliced fruits Eggs Bénédicte : au Jambon 10 € with Ham Porridge aux fruits frais 7 € au Saumon 12 € Porridge with fresh seasonal fruits with Salmon Assiette de saumon fumé et sa crème acidulée 13 € LOCAL Salmon served with citrus cream Porridge aux fruits du mendiant 6 € Porridge with dried fruits: nuts, almonds, figs, grapes Tourte aux blettes de Nice 7 € Chard Leaf pie Nice style Mouna à la fleur d’Oranger 6 € Mouna brioche flavored with orange blossom SIGNATURE Mini Chipolata de veau et haricots coco tomate 12 € Mini veals sausages, beans and tomato Sensation boulangère: 9 € Croissant, pain au chocolat, baguette, pain complet, Salade de concombre façon Tzatziki 6 € toast, confiture et beurre (pour 1 personne) Cucumbers salad Tzatziki style Baker’s basket: Croissant, danish, frensh baguette, wholemeal bread, jam and butter (for 1 personn) Assortiment sans Gluten: 10 € Pain, Madeleine, gâteau au chocolat, céréales, confiture et beurre Gluten free assortment: Bread, Madeleine, chocolate cake, cereals, jam and butter AC Marriott Ambassadeur Antibes-Juan Les Pins, 50-52 chemin des Sables, 06160 Juan-Les-Pins Tel.
    [Show full text]
  • Try This at Home Series May 15, 2020
    Try This At Home Series May 15, 2020 We Sit at the Feet of James MacGuire Mitch Stamm and James MacGuire Mitch: We speak of standing on the shoulders of those who have gone before us, but seldom do we speak about standing on the shoulders of those who are among us. Nor do we speak about sitting at their feet and listening to them. Gentleman, raconteur, and exacting baker, James MacGuire is our link to the past. We may stand on his shoulders, but when he speaks, we sit and listen with open hearts. Initially, James MacGuire’s soft spoken delivery conceals his passion, knowledge, and experience. His tell-tale word choices and sentence structure reveal a dry, sophisticated wit. Listen longer, and you realize you’re in the rarefied company of a baker/baking historian, but, not in the academic sense. James walked and baked with the giants, becoming one himself. His contributions to Bread Lines are legendary and bear witness to his story. They are laden with facts, cultural and historical relevance, and personal experience. I was part of a group that visited James in Montreal last summer. He served us homemade croissants. As you might imagine, they were excellent. Some of the details have faded from my memory, but the level of excitement and appreciation still reverberates in my mind. Buttery, flaky, and delicious, they reminded us that a croissant is about the baker; not the sheeter, blast freezer, controlled environment, ameliorants, ice packs, etc. Nothing has faded from my memory of us sitting around the kitchen table while James spoke about butter, lamination, industrial vs.
    [Show full text]
  • Mark Your Calendars with These Special Purim Events!
    MARCH 2020 – ADAR / NISAN 5780 BULLETIN RABBI JOSHUA FRANKLIN | CANTOR/RABBI DEBRA STEIN | RABBI EMERITUS SHELDON ZIMMERMAN DIANE WIENER, DIRECTOR OF DEVELOPMENT, EXECUTIVE DIRECTOR EMERITA DR. JOEL M. HOFFMAN, DIRECTOR OF EDUCATION Mark your calendars with these special Purim events! MARCH 4 | PURIM FAMILY CELEBRATION MARCH 8 | KIDS PURIM PARTY MARCH 9 | WHAT’S YOUR MEGILLAH? MARCH 10 | YOUNG PROFESSIONALS PURIM PARTY SEE PAGES 4-5 AND VISIT JCOH.ORG/PURIM FOR DETAILS! NO GATES OF JEWISH LEARNING: Sunday, March 15 & Sunday, March 22 for Spring Break A MESSAGE FROM RABBI JOSHUA FRANKLIN Purim as a Spatula One day when I was living in Jerusalem, I felt a little homesick. I decided to make some American comfort food for breakfast, which for me, was pancakes. The only problem was that I didn’t have a spatula, nor any ingredients in my apartment. While I knew how to say “eggs,” beitzim, and “flour,” kemach, I had no idea about the Hebrew word for “spatula.” This was before the days when you could pull out an iPhone and simply look it up, and I didn’t think to grab a Hebrew-English dictionary from my library shelf before I headed to the market to purchase eggs, flour, and a spatula. On my way over, I used my Hebrew grammar to construct a word that I believed would mean ,meaning to flip, combined with the grammatical construct for a tool ,הפך spatula.” The root“ which judging by the person’s ,אני מחפש מהפך should yield “spatula.” At the market, I asked someone ,(mahpach) מהפך perplexed face, I knew did not mean what I thought it meant.
    [Show full text]
  • Download Catering Menu
    Welcome to Croissants de France Let us introduce you to our catering department. We hope to have the privilege to work with you. www.croissantsdefrance.com 305-504-4155 [email protected] 1 Table of Contents 1- On site Brunch - page 5 2 -Outside Brunch - page 11 3- Dinner - page 15 4- Drop off trays and appetizers - page 23 5- Cakes - page 31 2 3 ON SITE BRUNCH Le Bistro Our restaurant accommodates up to 100 people, We offer complementary white linen and set up. The menus presented are flexible—See our complete Breakfast/lunch menu We have an extensive range of champagnes, mimosas, wines and beers. We also offer option for private area, white linen is included flowers upon request. 4 5 Breakfast Sample Brunch Sample OPTION ONE: A menu of six items accompanied by American coffee, OPTION ONE: A menu of six items accompanied by American coffee, tea or soda. $16.95 per person tea or soda. $15.95 per person OPTION TWO: A menu of six items accompanied by specialty coffees, OPTION TWO: A menu of six items accompanied by specialty coffees, teas, sodas and juices, plus homemade pastries and croissants upon arrival. $21.95 teas, sodas and juices, plus homemade pastries and croissants upon arrival. $20.95 Americano Bistro Breakfast Opened faced butter croissant topped with 3 scrambled eggs, dusted with paprika and scrambled eggs, cheddar, tomato, ham or Apple wood smoked bacon, scallions, served with a side of our grain mustards sauce and sautéed potatoes. served on Cuban bread or French baguette with roast potatoes Quiche Lorraine
    [Show full text]
  • TBF Brochure.Pdf
    1 ABOUT US ABOUT US In 1993, our founder Gail Stephens We’re still baking many of the original decided to turn back the clock on breads we baked at the beginning, industrialised baking practices and bake but we’re baking plenty of new breads bread as it used to be baked: by hand, now—as well as viennoiserie and cakes— using quality ingredients and time-worn on a daily basis too. We’re still delivering artisanal methods. to some of the best chefs and retailers in London , but we’re also now going a We’ve come a long way since those days bit further afield too. of Gail bringing together a handful of London’s best bakers. Yet the stuff that Fundamentally though, 25 years on matters – our ethos, suppliers, skill and from our founding, we still strongly our decades-old sourdough starter believe in that original mission—giving cultures – hasn’t changed. more people better access to the best- quality baked goods. This brochure shows a selection of our favourite breads, viennoiserie and cakes. If you’d like to know more about our full product range, please get in touch with your account manager or with our Customer Care team on: Phone: +44 (0)208 457 2080 Enquiries: [email protected] Our main bakery is not free from the following allergens: nuts, sesame seeds, gluten, milk, eggs and soya. However, we do have a gluten free bakery that is a separate unit and free from gluten. Our specialist gluten free range can be found at the back of this brochure.
    [Show full text]
  • Apple & Raisin Brioche Pudding
    APPLE & RAISIN BRIOCHE PUDDING ORIGINAL PRODUCT Bread & butter pudding is a traditional type of bread pudding, made by layering slices of (stale) buttered bread in a dish with raisins and an egg custard mixture, made with milk or cream. It is traditionally served as a hot pudding. Chef's Twist We have recreated this dessert through: Dawn Foods UK, Worcester Road, Texture – we have substituted the stale bread layers with a sweet, rich tasting brioche pastry, and also Evesham, WR11 4QU included apple pieces for an added texture dimension, to give a more indulgent dessert. Flavour – we have traded a standard egg custard filling for a more luxury creamy Crème Brulee style filling with the delicious taste of caramel, cream and vanilla. To complement this we have also included juicy Jonagold apple pieces with a sweet taste that makes for a more excellent dessert flavour. Temperature – this pudding can now be eaten cold, at room temperature, or heated – it is just as enjoyable whatever the serve! dawnfoods.com For more insights and solutions, contact us on 01386 760843 APPLE & RAISIN BRIOCHE PUDDING COMPOSITION ASSEMBLY Brioche Place some of the prepared brioche slices at the bottom of a pie dish (c.26cm). Top with 180g ® 1000g DAWN® Premium Raised Donut DAWN Delifruit Daily Apple and 20g California raisins. Pour two thirds of the crème brulee Base mix on top. 1000g Strong Bread Flour Place another layer of the brioche slices on top, 40g California raisins and top with the remaining crème brulee mix. 100g Yeast 960g Water Chill for a minimum of 2 hours, until set, and then serve.
    [Show full text]
  • Breakfast Sandwiches Omelets
    Madrone’s Curbside Brunch Menu Available from 10am‐2pm Saturday & Sunday Breakfast Sandwiches Country Ham Breakfast Sandwich – Two eggs, country ham, Tillamook aged cheddar, spicy Sriracha aioli, and arugula on a toasted brioche roll. $8.5 Avocado Breakfast Sandwich – Two eggs, Tillamook aged cheddar, smashed avocado, arugula, and spicy Sriracha aioli on a toasted brioche roll. $8.5 BLT Breakfast Sandwich – Two eggs, crispy bacon, tomato, Tillamook aged cheddar, spicy Sriracha aioli, and arugula on a toasted brioche roll. $8.5 Omelets All omelets are served with a bagel and a choice of: hash brown potatoes, spicy cheddar bacon grits, or sweet potato casserole WESTERN OMELET - Three whipped eggs, folded with sautéed onions, peppers, tomatoes & ham, with Tillamook aged cheddar. $12 GARDEN OMELET - Three whipped eggs, folded with grilled asparagus, mushrooms, baby spinach, tomato confit, and creamy brie cheese. $12 NAME YOUR OWN OMELET ‐ Make it your own with three ingredients of your choice. $12 Ingredients: Tomato Confit Cheddar Cheese Maple Turkey Green Onion Swiss Cheese Sausage Red Peppers Feta Cheese Andouille Sausage Green Pepper Goat Cheese Spicy Chorizo Onion Applewood- Shrimp $1 Mushroom Smoked Bacon Crab $3 Spinach Maple Sausage Additional Ingredient: +1 each. Breakfast Specialties Funky Monkey Bread – Pull apart sticky buns topped with cinnamon icing, caramel sauce, vanilla swirl, pecans and dusted with powdered sugar. $12 Home‐Style Breakfast – Three farm fresh eggs, hash brown potatoes, and your choice of applewood smoked bacon, sausage, or turkey sausage, and a bagel. $12 Brioche French Toast – Grilled house-made brioche bread dipped in vanilla honey batter, topped with sweet butter and dusted with powdered sugar.
    [Show full text]
  • Passover Desserts Sale! Page 11
    April 2016 Volume 55 - Number 4 Adar II - Nissan 5776 page 12 Early Bird Pricing Ends April 6 at 5:00 pm Passover Desserts Sale! page 11 Miriam’s Tea page 8 Meitin Religious School Open House page 10 Building Community Since 1954 Staff From Our Rabbi Rabbi.................................... Joshua Neely By Rabbi Joshua Neely Cong. Life Coord. ...... Susan Bernstein Youth Advisor ......................... Lisa Hart Off. Admin.... John-Patrick Alexander Bookkeeper .................... Patricia Young artin Buber recorded a Hasidic tale of two disci- M ples who were visiting a different rabbi in an- Executive other town. It happened to be the evening service where we Committee say the blessing upon seeing the new moon for the first time in the month. President .............................. Mark Kluger The local rabbi did the blessing differently than their rabbi always did and 1st Vice President.. .......... Sharon Sachs they were quite shocked. Perhaps he is not such a sage, they thought, and VP Membership ............ Geanne Share VP Education ........................ Kris Crane turned to head home without waiting to learn together with him or his com- Comptroller .................... Michelle Bilsky munity. The rabbi sensed their trouble and approached them. Is our God so Secretary ............................ Mollie Savage small that there is only one narrow way to serve, he asked? The students Sisterhood Rep. .......... Cathy Swerdlow Men’s Club Co-Pres.. ................................ stayed and learned much. The rabbi wasn’t saying anything goes, but often we ................. Wayne Bilsky & Steven Sesit believe that every detail of what we do or believe is absolutely essential and Past President. ................ Eric Hoffman incontrovertible. We fight with rancor or disgust with those who disagree with our approach.
    [Show full text]
  • Code Des Usages De La Viennoiserie Artisanale Française
    Code des usages de la viennoiserie artisanale française Code des usages viennoiserie artisanale – CNBPF / Pôle innovation INBP – Décembre 2013 1 Code des usages de la viennoiserie artisanale française Sommaire Préambule………………………………………………………………………………………………………..……p.4 Introduction……………………………………………………………………………………………………..……p.5 Définitions et aspects réglementaires………………………………………..…………………………p.6 Note préliminaire………………………………………………………………………………………….………p.8 1. Pâtes levées……………………………………………………………………………………..…………p.9 1.1 Produits classiques en pâte levée………………………………………….………………p.9 1.1.1 Pâte à brioche………………………………………………………………………………..……p.9 Pâte à brioche, pâte à brioche fine et ses déclinaisons : brioche à tête ou parisienne ou Nanterre, brioche mousseline. Brioche feuilletée……………………………………………………………………………………...…p.12 Tresse russe………………………………………………………………………………………………..p.13 Roulé au chocolat…………………………………………………………………………………..……p.13 Roulé mixte……………………………………………………………………………………………..….p.14 1.1.2 Pâte levée sucrée……………………………………………………………..……………….p.15 Pâte levée sucrée et ses déclinaisons : couronne, tresse, boule au sucre. 1.1.2.1 Pâte à pain au lait………………………………………….…………………….p.15 Pâte à pain au lait et ses déclinaisons : pain au lait, boule, couronne, tresse et natte, animaux. 1.1.3 Cas particuliers……………………………………………………………….………………..p.17 Pain viennois et pain brioché Pâte feuilletée Beignets 1.2 Produits régionaux en pâte levée……………………………………………..…………p.18 Chinois (Alsace)………………………………………………………………………………………………..…..p.18 Gâteau au Streussel (Alsace)…………………………………………………………………………………..p.19
    [Show full text]