PASSOVER MENU Please Contact Our Catering Team Or See a Prepared Foods Specialist to Place Your Order

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PASSOVER MENU Please contact our Catering Team or see a prepared foods specialist to place your order. All orders must be placed by Friday, April 3rd at 3PM. Pickup is available at our Rittenhouse, Franklin Market, and Ardmore Farmers Market locations from 4/8 – 4/9. Please inform us of a cancellation at least 48 business hours before your order pickup date to not incur a fee. All orders come cold with reheating instructions. Additionally, a selection of Passover menu items are available at our retail stores in our prepared foods cases. 215.665.1659 | DIBRUNOCATERING.COM DINNER PACKAGE INCLUDES: MATZO BALL SOUP (2 QT) DINNER PACKAGE soup à la carte | $12/qt FOR 6 | $200 GEFILTE FISH carrot coins, beet horseradish ALL ITEMS ARE à la carte | $18 AVAILABLE À LA CARTE AND SERVE 6 PEOPLE CHOPPED LIVER à la carte | $20 1 BOX MATZO SIDE DISHES SEDER PLATE Choose two COMPONENTS STRING BEANS ALMONDINE $30 GF VG | $25 Plate, bitter herbs, haroset, parsley, roasted shank bone, FIRE-GRILLED ASPARAGUS celery, roasted egg, matzo GF VG | $25 MINI POTATO LATKES with applesauce and sour cream V | $30 EXTRAS SWEET NOODLE KUGEL TRADITIONAL APPLE SAUCE egg noodles, raisins, cheese, GF VG | $7/qt matzo meal streusel topping V | $30 BRISKET GRAVY GF | $10/qt HAROSET apples, figs, pears, candied pecans, red wine, cinnamon GF VG | $25 ENTRÉES HONEYED CARROT TZIMMES Choose one carrots, raisins, dried apricots, honey glaze TRADITIONAL BEEF BRISKET GF VG | $25 slowly braised brisket, roasted carrots, traditional brisket gravy GF | $75 BAKED ATLANTIC SALMON DESSERTS slow baked, fresh herbs, mustard Choose one $75 LIME COCONUT MACAROONS ROASTED CHICKEN GF V | $35/12 pieces three whole chickens, fresh herbs $65 ALMOND AMARETTO CAKE almond meal, real amaretto V | $35 FLOURLESS CHOCOLATE CAKE Valrona chocolate, cocoa-dusted V | $35 GF GLUTEN-FREE* VG VEGAN Located in vibrant South V VEGETARIAN Philadelphia, Essen Bakery is a James Beard nominated artisan *While ingredients are Gluten-Free, please note bakery bakery, specializing in Jewish recipes are not made in a Gluten-Free facility. baked goods. We’re proud to offer their desserts this season!.

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Hand Made. Hand Approved
// Class Schedule Happenings FEBRUARY 2020 cooksofcrocushill.com Guest Chef WHAT CHOUX TALKING ABOUT?! CROISSANTS 101 Ryan Siess Randi Madden SW SATURDAY, FEBRUARY 8, 10 AM – 12:30 PM, $80 MPLS SUNDAY, FEBRUARY 23, 11 AM – 1:30 PM, $85 Cooks has been hosting world-renowned chefs in the Twin Cities for more than 30 years. Luminaries such as Marcus Samuelsson, Thomas Keller Pronounced "pot ah SHOO" (à vos souhaits!), French specialty pâte à In Paris, you can't walk two blocks without coming across a small and Sean Brock — not to mention local all-stars like Gavin Kaysen, Paul choux might mean "cabbage paste," but it's got nothing to do with the boulangerie pulling fresh-baked croissants out of an oven. Around Berglund and Ann Kim — regularly bring their skills and passion to our crunchy vegetable. Instead, it's a versatile dough that forms the base here, not so much. In this hands-on class, Chef Randi will show you kitchens. for some of the dreamiest, must-have pastries on the planet. Think how to make light, flaky, buttery croissant dough, roll it out and create cream puffs, éclairs and profiteroles. (If that's what cabbages tasted beautiful pastries that you don't need a passport to get! LYNNE AND PAUL POP-UP DINNER like, we'd all be farmers.) In this hands-on class, Chef Ryan reveals the Paul Berglund and Lynne Rossetto Kasper secrets of these divine desserts. Traditional Croissant; Pain au Chocolat; Sweet Ricotta Pinwheels; Two Savory Croissants. $ SP FRIDAY, FEBRUARY 7, 6:30 PM – 8:30 PM, 90 Chocolate-Dipped Vanilla Pastry Cream-Filled Éclairs; Crème Chantilly Cream Puffs; Fresh Herb and Gruyère Gnocchi with Gorgonzola Cream SP SATURDAY, FEBRUARY 8, 6:30 PM – 8:30 PM, $90 PARISIAN SWEET PASTRIES Sauce.
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Temptations CATALOG 2018/19 Italian Desserts THAT STARTED with a BICYCLE in 1946 a Passion for Pastry IS OUR FAMILY LEGACY
Sweet Temptations CATALOG 2018/19 Italian desserts THAT STARTED WITH A BICYCLE IN 1946 A passion for pastry IS OUR FAMILY LEGACY 1946 1959 1972 BEYOND THE A NEW LARGER THE STORY BEGINS CITY OF MILAN FACILITY Our story begins with a bicycle in In time, Bindi was able to The Bindi operation moved from 1946, in the city of Milan, Italy. satisfy those who demanded a small workshop to a large plant Attilio Bindi, Tuscan restaurateur and craved his creations allowing for increased production and founder of the company, throughout the rest of Italy. and for the first time – cold chain driven by his passion for sweets, distribution. The new facility allows opened his original “Pasticceria” for the product range to broaden on Via Larga. and the first Bindi tiramisu is produced. The Bindi logo and tag line debuts. “Fantasia nel Dessert,” which translates to “Creativity in Dessert,” represents the company’s expanded horizons. 1990 2001 2018 BINDI LANDS PRODUCTION THE HISTORY IN THE USA IN THE USA CONTINUES Bindi began importing Bindi opens its first Today, over half a century later, the and distributing its line of production plant in the USA. Bindi family still runs the business. products in the USA. The 56,000 sq. ft. plant is Bindi is known and appreciated located in Belleville, NJ. worldwide for its wide array of high quality desserts. Attilio Bindi, Romano’s son, is guiding the subsidiary in the US, spreading the family heritage, the passion for pastries and guaranteeing the very same consistency that makes a Bindi dessert unique everywhere.
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Tasty Chocolate Seder April 6 Th , 2020 Dessert Recipe E-Book
TaSTY Chocolate Seder April 6 th, 2020 Dessert Recipe e-book Coconut Macaroons with Chocolate Drizzle Chocolate Covered Matzo Toee Flourless Chocolate Cake Passover Blondies Chocolate Covered Strawberries Coconut Macaroons with Chocolate Drizzle Ingredients: - 1 7oz bag of coconut - 1 egg, beaten - ¼ cup of sugar - 3 tbs. Melted margarine - Melted chocolate Steps: - Mix all ingredients together in a large bowl - Drop spoonfuls onto a greased cookie sheet, you can shape them with your fingers a little - Bake at 325 for 20 minutes and let cool for 1-2 min and then remove them from sheet - Spoon or drizzle melted chocolate of your choice on top of macaroons (tip: pour melted chocolate in a ziploc baggie, snip o corner and drizzle over macaroons) Chocolate Covered Matzo Toee Ingredients: - 3 to 4 pieces of matzo (enough to fill 2 cookie sheets) - 2 sticks of butter - 1 cup of brown sugar - Chocolate chips (any kind!) Steps: - Preheat oven to 400 degrees F - Line 2 cookie sheets with foil and place matzo on sheets, you may need to break some pieces to have it all fit - Put butter and brown sugar in a pot on stove at low heat, simmer for 5 minutes and whisk until fully blended - Pour butter/brown sugar mixture over matzo and bake in oven for about 5 minutes, or until bubbly - Take matzo out of oven and sprinkle with chocolate chips, spread with spatula to cover - Leave it plain or top with sea salt, M&Ms, nuts or any topping of choice! - Let cool in fridge for 45 minutes, then break into pieces Flourless Chocolate Cake Ingredients: - 2 sticks of butter, cut into pieces - 8 ounces semisweet chocolate chips (about 1.5 cups) - 1 ¼ cups sugar - 1 cup sifted unsweetened cocoa powder - 6 large eggs Steps: - Preheat oven to 350 degree F - Butter 10- inch springform pan.
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