Welcome to the Palomar Opening Times Team Of

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Welcome to the Palomar Opening Times Team Of

WELCOME TO THE PALOMAR Our raw bar works directly Kubaneh Yemeni pot baked bread served with tahini 5 Morning Glory and Tenderstem Broccoli Glass noodles with 6.5 with the fishing boats, taking & velvet tomatoes cumin, cashew & basil lime vinaigrette the best from each days TEAM catch and only from Challah Bread 2 Polenta Jerusalem Style with asparagus, mushroom ragout, 9.5 OF THE WEEK sustainable stock. parmesan & truffle oil Spiced Olives 3 Shakshukit Deconstructed kebab with minced meat, 10.5 In the kitchen Our meat is all free range Mini Polenta Jerusalem style 5 yoghurt, tahini, “The 4 tops” & Yaeli’s pita Head chef – Tomer No. 1 and from small British Thomas farms. Our vegetables follow Yiddish Bruschetta with chicken liver pâté 6 “Octo-hummous” – Josperized Octopus “steak” 12 Kip Kip the seasons, from wherever Chickpea Msabacha & cherry tomato confit Shaoli we can find the best Papi’s Venetian Style Sardines 6 Tomer No. 2 produce. Butternut Squash Risotto with mangetout, pinenuts & 13 Flo Beetroot & Goat Cheese/Homemade Labneh/ 7.5 parmesan labneh foam Helen and The Timer Aubergine Sima’s Way Mits The Bookie All prepped and cooked with Uriya love Elvis In the pastry kitchen Head pastry chef – Yael Kader – aka Junior Serving you Agnolotti and Veal Sweetbread with onion cream, crispy 14 Spanke Moroccan Oysters 2 for £5/6 for £15 shallots & burnt egg yolk OPENING Marco Coriander, lemon zest & arisa oil Tulisa TIMES Cornfed Chicken cooked in buttermilk & Jerusalem 14 Andreina Salmon Tartare with aubergine 2 ways. yoghurt, pine nuts 8.5 mix spice with rainbow swiss chard & freekeh Gary & parsley Jason Monday — Saturday Pork Belly Tajine with Ras el Hanout, dried apricots 15 Laura 12.00pm – 2.30pm Kubenia Hand chopped beef fillet with bulgur, tahini, herbs 9 & Israeli couscous Louisa 5.30pm – 12.30am & pine nuts Michael 28 Day Aged Jospered Sirloin with latkes & a mustard 19 John Sunday cream coriander seed sauce Tom 12.00pm – 5.00pm Giuseppe Fattoush Salad Tomato, cucumber, za’atar, sumac, pita 8 Seafood Chreymeh Moroccan tomato & pepper stew 19 Svatka croutons & homemade labneh with cod, octopus & mussels Laurent Jack A Date with Endive & Chicory with blue stilton, walnuts 8 We would love to spend Mike & apples Christmas with you. Please Meagan ask our team for more details Phil In an effort to reduce our carbon footprint w e offer unlimited still & sparkling A 12.5% discretionary service charge will be added to your bill. All gratuities are Aquify filtered water, £1.50 pp. 50p of this will be donated to Wateraid. distributed to the entire team. All prices include VAT of 20%. All our dishes may contain nuts. If you have any allergies, please let us know. .

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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.
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Challah French Toast Buttermilk Pancakes Waffles
ROAST CHICKEN ................................................................HALF 14 / WHOLE 26 20 DEVILED EGGS ...........................................................................................3 challah, apple, onion & sage with gravy for two hours paprika, shallot crackling SPICY HONEY FRIED CHICKEN ...................................................................16 LATKES sesame seeds & coriander sour cream & apple sauce ................................................................................5 SALMON FILLET .......................................................................................................17 ..............................................................7 PASTRAMI & CHEESE FRIES shaved fennel, marcona almonds & green olives STEAK FRITES ��25 9oz rib-eye with bearnaise (add egg 1) BUTTERMILK PANCAKES AVOCADO BAGEL ......................................................................................7 crushed avocado with chili & lemon, red onion, radishes & blueberry compote.............................................8 CAESAR ....................................................................................................... 9 buttermilk dressing on poppy bagel baby gem, grana, challah croutons & anchovies (add chicken 4) maple, butter & bacon.......................................9 BODEGA CLASSIC .....................................................................................................8 bacon,
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April 26Th, 2015 Savory
THE OFFICIAL BETH EL KUGEL COOK- OFF RECIPE BOOK April 26th, 2015 Savory Challah-Peño Continued Cheddar Kugel Prepare the bread crumbs by pulsing the bread in the food processor fitted with a metal Chef: Kathy Sklar blade. Keep it chunky; you do not want fine crumbs. You should have at least 1 cup. Add FOR THE KUGEL the jalapeños, butter, eggs, cheddar cheese, 1 pound egg noodles cottage cheese, sour cream, and nutmeg to the noodles. Mix well and season to taste with 1-2 jalapeño peppers salt and pepper. Pour contents into a greased 13 x 9 inch pan. Melt butter in small frying 4 tbsp. butter, melted pan. Mix in the bread crumbs. Sprinkle on top 2 eggs of the kugel. Bake at 350 degrees for 40 minutes until top is golden and crusty. 2 cups grated cheddar cheese 2 cups cottage cheese ¼ cup sour cream ¼ tsp. nutmeg Salt and pepper to taste Corn Kugel FOR THE TOPPING Chef: Glenda Koby Last week’s challah bread (to make bread crumbs) Ingredients: 2 cans creamed corn 1 tbsp. butter 3 eggs 1/2 stick margarine Cook the noodles according to package 1 tsp. vanilla directions, rinse under cold water and transfer 1/4 cup matzo meal to a large mixing bowl. 1 tsp. salt Roast the jalapeno pepper by holding it with a 2 tbsp. sugar fork or tongs over the open flame of a gas burner until blackened all over, turning Melt margarine. Add corn. Beat eggs until frequently. Transfer the blackened jalapeno to fluffy and add to mixture with other a plastic bag, seal the bag and steam for 30 ingredients.
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Printer Friendly Menu
omelettes served with home fries & toast, substitute for cup of fruit salad 2.50 (white, whole wheat, rye or multi grain) CHEESE OMELETTE ..................................... 8.49 American, Swiss, Mozzarella or Cheddar BACON or HAM or SAUSAGE .......................... 8.99 TURKEY BACON ......................................... 9.79 WESTERN Ham, Onions & Peppers .......................... 9.99 SPANISH .................................................. 9.99 FETA CHEESE ........................................... 9.29 Cereal PLAIN no toppings .......................................... 6.99 ONION .................................................... 8.99 ASSORTED DRY CEREALS with milk … 4.59 GREEN PEPPER ......................................... 8.99 HOT OATMEAL … 4.59 FRESH SPINACH ........................................ 9.49 add bananas or raisins 1.59 FRESH BROCCOLI ...................................... 9.49 add blueberries or strawberries 3.79 ARTICHOKE .............................................. 9.99 FRESH MUSHROOM ..................................... 9.49 Fruits & Juices FRESH ZUCCHINI ........................................ 8.99 FRESH BANANAS … 2.99 Combination Omelettes FRESH STRAWBERRIES or BLUEBERRIES … 5.29 served with home fries & toast, substitute for cup of fruit salad 2.50 FRESH FRUIT SALAD … 5.29 (white, whole wheat, rye or multi grain) FRESH MELON, in season … 3.99 HALF GRAPEFRUIT … 2.99 BEDFORD’S SUPREME OMELETTE ................... 10.99 V-8 or PINEAPPLE JUICE … sm. 2.69 lg. 3.69 Bacon, Tomatoes, Portobello Mushroom,
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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.
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Master List - Lectures Available from Culinary Historians
Master List - Lectures available from Culinary Historians The Culinary Historians of Southern California offer lectures on food and cultures from ancient to contemporary. Lectures that are well suited for young audiences are prefaced by a “Y” in parentheses, illustrated lectures with an “I”. Most lectures can be combined with a tasting of foods relevant to the topic. * * * Feride Buyuran is a chef and historian, as well as the author of the award-winning "Pomegranates & Saffron: A Culinary Journey to Azerbaijan." A Culinary Journey to Azerbaijan - The cooking of the largest country in the Caucasus region is influenced by Middle Eastern and Eastern European cuisines. This lecture explores the food of Azerbaijan within its historical, social, and cultural context. Feride Buyuran will highlight the importance of the Silk Road in the formation of the traditional cuisine and the dramatic impact of the Soviet era on the food scene in the country. (I) * * * Jim Chevallier began his food history career with a paper on the shift in breakfast in eighteenth century France. As a bread historian, he has contributed to the Oxford Encyclopedia of Food and Drink in America, and his work on the baguette and the croissant has been cited in both books and periodicals. His most recent book is "A History of the Food of Paris: From Roast Mammoth to Steak Frites." Aside from continuing research into Parisian food history, he is also studying French bread history and early medieval food. Dining Out Before Restaurants Existed - Starting as early as the thirteenth century, inns, taverns and cabarets sold food that was varied and sometimes even sophisticated.
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Jewish Bakeries and Baked Goods in London and Berlin
Cultures in Transit Diaspora Identities: Jewish Bakeries and Baked Goods in London and Berlin DEVORAH ROMANEK This essay investigates how material culture acts as an agent of cultural construction when social and cultural practices are geographically displaced. It does this by taking a comparative look at current Jewish Diaspora communities in London and Berlin, and by analyzing the production, consumption and broader meaning of three Jewish baked goods – matzos, challah and bagels - in the context of Diaspora communities in these two cities. The comparison between London and Berlin also allows a consideration of the construction of ‘locality’/‘setting’, particularly in the transient sense of a fluid concept of sense-of-place as constructed against a backdrop of material culture; additionally, the level of religious observance; the contrast of notions of ‘fixed’ and ‘fluid’, and ‘traditional’ and ‘cosmopolitan’; and the agency of the baked goods themselves is observed and analyzed. Introduction Anthropological discussions on the theme of cultures in movement, that is to say Diaspora, or the more contemporary notions of globalization and transnationalism, offer many disparate theories. There is the argument that globalization as a post- modern phenomenon is bringing an end to the practice of ‘tradition’ and ‘traditional cultures’, and that it is inviting a worldwide culture of heterogeneity .1 1 For a discussion of this see Anthony Giddens, “Living in a post-traditional society”, in Ulrich Beck, Reflexive Modernization: Politics, Tradition and Aesthetics in the Modern Social Order, Cambridge, Polity Press, 1994. Diaspora Identities: Jewish Bakeries and Baked Goods in London and Berlin There is the counter-argument that the pressure or threat (perceived or real) felt by various communities and cultures against their ‘traditional’ ways has induced a counter-reaction, which is being expressed in renewed and intensified forms of nationalism, and increasingly more delineated and defined concepts of self and community.
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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.
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Філологічні Трактати. – Том 5, № 4 '2013 17 Удк [811.161.1+811.411.16]:158.953.32:801.614
УДК [811.161.1+811.411.16]:158.953.32:801.614 МУЗЫКАЛЬНЫЕ ГЕШТАЛЬТЫ КОНЦЕПТА SCHTETL/SHTETL Л. И. Дегтярева, Сумский государственный университет, ул. Римского-Корсакова, 2, г. Сумы, 40007, Украина В статье исследуются музыкальные образы-гештальты концепта schtetl/shtetl в русском, немецком языках и идиш, основанные на данных словарей, энциклопедий и справочников. Устанавливаются ассоциативные связи музыкальной и лингвокультурологической памяти. Анализируются ментальный лексикон, логические отношения между гештальтами концепта и фамилии. Ключевые слова: музыкальный гештальт, штетл, местечко, концепт, эйдетическая память. Оyfn veg shteyt a boym, shteyt er arayngeboygn, ale feygl funem boym zanen sikh tserfloygn. Dray ken mayrev, dray ken misrekh, un der resht ken dorem, un dem boym gelozt aleyn hefker far dem shturem. – У дороги, над ручьём, дерево в печали – птицы, что гнездились в нём, все давно умчали, кто на запад и восток, кто подался к югу, кров их снова одинок, ожидает вьюгу (1). Актуальность выбранной темы связана с уникальностью способов постижения мира каждой языковой личности, включающей следующие компоненты: 1) мировоззренческий – систему ценностей или жизненных смыслов; 2) культурологический – уровень освоения культуры; 3) личностный – индивидуальное, глубинное, что есть в каждом человеке, 4) музыкальный, т. е. эмоционально-чувственный. По мере развития мотивационно-потребностной сферы человека может изменяться его отношение к своему прошлому, вследствие чего одно и то же знание может по-разному храниться в памяти человека. Человеческая память ассоциативна, то есть некоторое воспоминание может порождать большую связанную с ним область, когда один предмет напоминает нам о другом по цепочке умственных ассоциаций. Всего лишь несколько музыкальных тактов, несколько строчек из старых песен могут вызвать целую гамму чувственных воспоминаний, включая пейзажи, звуки и запахи.
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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
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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.
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Mezze Breads Dinner Salads Small Plates Entrees Sides
DINNER MEZZE BREADS Choice of: 3 at 25 / 6 at 36 FLATBREAD 4. KUBANEH 12. WHIPPED EGGPLANT 10. served with labneh tahina, preserved lemon compote JERUSALEM BAGEL 6. LABNEH 10. grated tomato, ruti’s peanut dukkah SALADS SASSO CHICKEN LIVER MOUSSE 10. 17. mustard seeds, date syrup, FATTOUSH crispy shallots, baharat cucumber, tomato, fennel, radish, fresh herbs, sumac, buttermilk vinaigrette, crispy pita chips MARINATED BEETS 10. horseradish yogurt, chickpeas, ISRAELI SALAD 17. crispy beef tongue cucumber, tomato, red onion, parsley, mint, tahini, green schug MUHAMARRA 10. spicy roasted pepper & almond dip LEVANTINE “CAESAR” 18. tahini, parmesan, MOROCCAN CARROTS 10. fried chickpeas, toasted sesame, harissa, lemon, fresh herbs anchovy tempura TAHINA 10. lemon, garlic, sesame ENTREES SUMMER VEGETABLE TAGINE 27. SMALL PLATES tabbouleh, fresh herb broth FLASH FRIED CAULIFLOWER 17. PAN ROASTED SALMON 31. shishito peppers, olives, oregano, bouillabaisse broth, chickpeas, lemon-feta aioli lemon-fennel relish HUMMUS 16. WHOLE CHARCOAL GRILLED BRANZINO 36. soft boiled egg, green harissa, celery root, preserved lemon butter tomato jam, ﬂatbread AGU’S TUNISIAN CIGAR 15. HARISSA BBQ CHICKEN 29. ground lamb, potato, dill, amba potato sumac puree, local greens 22. SHISHBARAK CRISPY ROASTED LAMB 41. lebanese mushroom ﬁlled dumplings, cucumbers, dates, walnuts, wild rice, warm yogurt, pine nuts, shawarma spice spicy herb sauce DAGON STEAK AU POIVRE 41. “SABICH” FLATBREAD 22. peppercorn and spice crusted NY strip, eggplant, tomato, shishito peppers crispy zaatar potatoes, charred spring onions crumbled soft boiled egg YELLOWFIN TUNA CRUDO 21. strawberry, lime, true, SIDES pickled rhubarb CRISPY ZAATAR POTATO 10. PAN ROASTED SCALLOPS 23. melted leek, spring peas, cumin-sumac butter POTATO PUREE 10.
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