Dining by the Lake

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July 7th thru June 15th, 2019 Dining by the Lake Sunday, August4th, 2019 LUNCH Soup DuJour ( Dairy) Stuffed Sole OR Cheese & Mushroom Quiche Cheesy Hash brown • Asparagus • Assorted Pastries DINNER Chicken Dumpling Soup ( Meat) Spinach Salad w/ berries Sticky Ginger Wings OR Beef Roast Lemongrass Rice• Peppers &Onion• Assorted Pastries Monday, August 5TH, 2019 LUNCH Trish’s Spinach Lentil Soup ( Dairy ) Nacho Plate OR Fish Tacos Cabbage slaw • Tortilla Chip, tomato, lettuce, Cheese, Sour Cream • Sherbet DINNER Corn Chowder Soup • Melon w/Mixed Greens Salad ( Meat ) Garlic Beef w/avocado salsa OR Baked Chicken Rice and Beans • Broccoli • Dinner Roll Dessert: Cookie Cake Tuesday, August 6th , 2019 LUNCH Chili (meat) Turkey Wedge Salad OR Open face beef Sweet Potato Fry• peas and carrot• Strudel DINNER Pumpkin & Coconut Soup • Tossed Salad ( Dairy) Baked Halibut OR Stuffed Shells Sauted Spinach & Red Pepper•Couscous • Dinner Roll Dessert: Choco Taco Alternatives are available if you would like something other than what is offered on the menu. All you need to do is call the Front Desk at Ext. 1100 & request another option. To serve you better, we ask that you call no later than 10:30 a.m. for special lunch requests, and no later than 2 p.m. for special dinner requests. *Ask about your sugar-free dessert choices* Wednesday, August 7th , 2019 LUNCH Cream of Mushroom Soup (Dairy) Salmon Cake OR VBLT French Fry • Mixed Veg • Maple cake DINNER Spinach & Ginger Soup • Waldorf Salad ( Meat ) Glazed Meatloaf OR Chicken and Dumplings Baked Potato • Green Beans • Dinner Roll Dessert: Italian Ice Cups Thursday, August 8th , 2019 LUNCH Tuscan Tomato Soup ( Meat ) Chicken Pita OR Veggie Pita Carrot Slaw • Potato Wedges • Fruit salad DINNER Creamy Artichoke Soup • Mixed Green Salad ( Dairy ) Pesto Salmon OR Baked Cheesy Cavatelli Steamed Broccoli • Sweet Potato • Dessert: Babka Friday, August 9th , 2019 LUNCH Wonton Soup ( Meat ) Thai Chicken Lettuce Wrap OR Hopple Popple • 3 bean salad • Mandel Brot DINNER Matzah Ball Soup • Herring or Chopped Liver ( Meat ) Chicken Marsala OR Brisket Potato Kugel • Sauted Zucchini • Challah Dessert: Shabbos Cake Saturday, August 10th , 2019 LUNCH Cold Potato Leek Soup (Dairy) Hummus OR Baba Ganoush Pita Chips• Carrots, cukes and Kalamata • Assorted Pastries DINNER Beet Borscht • Tossed Salad ( Dairy ) Seafood Salad stuffed Tomato OR Egg Salad Stuffed Tomato Chips • Pickles • Challah Dessert: Assorted Pastries .

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EN-Combined-Menu.Pdf
ARTHURS T 514.757.5190 [email protected] ARTHURS NOSH BAR @ARTHURSMTL TAKEOUT MENU ALL OF OUR FISH IS PART OF THE SUSTAINABLE MOVEMENT, Salads FISH ASC CERTIFIED SANDWICHES ADD 1 SCOOP OF TUNA SALAD, EGGPLANT SALAD OR SALMON TOWER FOR 2 $30.00 MC ARTHUR $15.00 GRILLED CHICKEN $4.50 BREAKFAST HOUSE SMOKED SALMON OR GRAVLAX, CHICKEN SCHNITZEL, ICEBERG SLAW, MAYO, PICKLES, WHIPPED CREAM CHEESE, SESAME BAGELS WITH SERVED ON CHALLAH BREAKFAST SANDWICH $10.50 EGGS AND SALAMI $12.50 #KGMTL’S POST APOCALYPSE $18.00 ALL THE FIXINS’ SCRAMBLED EGGS, SALAMI, AMERICAN SCRAMBLED EGGS, LATKE, ROMAINE, KALE, SHREDDED CARROTS, THE CAPUTO SPECIAL $16.00 CHEESE, LETTUCE, MAYO, SERVED ON A SALAMI, PRESSED CHALLAH ROLL SHREDDED BEETS, CUCUMBER, PICKLED ROAST BEEF, SPICY GIARDINIERA, SWEET PEPPERS, CHALLAH ROLL ADD CHEESE $1.00 TURNIPS, HOT PEPPERS, CHERRY TOMATOES, GREEN CHILI CHEESE, AU JUS, SERVED ON A ROLL RADISH, PARSLEY, MINT, BAGEL CHIPS, NOSHES THE CLASSIC $15.00 LATKE SMORGASBORD $15.50 ZAATAR,HUMMUS, SUMAC DRESSING LATKES $8.00 SCRAMBLED EGGS, LATKE, RAE RAY’S $15.00 BAGEL, HOUSE SMOKED SALMON, SERVED WITH HOUSE APPLE SAUCE, CREAM CHEESE, PICKLED ONIONS, SALMON GRAVLAX, ISRAELI SALAD, GRILLED CHICKEN, AVOCADO, TOMATO, COLESLAW, QUINOA BOWL $18.00 HORSERADISH, SOUR CREAM SLICED TOMATOES, CAPERS, DILL PRESSED CHALLAH ROLL LETTUCE, MAYO AND MUSTARD ROMAINE, KALE, MARINATED BEETS, ADD BEEF BACON $3.75 SHREDDED CARROTS, QUINOA, AVOCADO, PEROGIES $15.00 SYRNIKI $15.00 THE SCRAMBLE $15.00 ADD HOUSE HOT PEPPERS $1.00 COLESLAW, ROASTED SWEET POTATOES, POTATO
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Letter from the Editors
Here is the updated cover!! LETTER FROM THE EDITORS In Leviathan’s 43rd year of publication, we decided to take a publishing hiatus. In light of our leadership transition this academic year, the organization reevaluated Leviathan’s purpose, mission, and legacy at UCSC. Tis transformative undertaking started simply, during our weekly meetings. We decided to frame each meeting around a discussion topic that pertained to relevant issues of identity and experience, but were also grounded in journalistic ethics. Opening up the space to all voices provided much insight into the diversity of opinions and backgrounds of our collaborators. Taking the time to restructure our meetings initially led to more steps backward into Leviathan’s past than forward into its future. Our website was slowly decaying, our outreach had ended in missed connections, and members felt uprooted by the structural changes of the organization. So, we put the Fall 2015 issue on hold and sat down together. First as a leadership board to rewrite our mission, then as a group to ask how we could better serve Jewish and non-Jewish students in our space. And by doing so, we transformed the chain of command into active collaboration which led to a more inspired work environment. Trough a more democratic decision-making process, we were able to bring problems to the table and leave each meeting with hopeful solutions. When the website lef us at dead ends, Eva took on the great task of renovating it beyond our expectations. Jason and Lior both brought thoughtful and insightful conversation points to the table.
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Sheraton Stamford Hotel 700 East Main Street
Sheraton Stamford Hotel 700 East Main Street . Stamford . CT 06901 . USA . Phone: 203-358-8400 ----- 1 ----- 1/11/2019 5:19:29 PM Sheraton Stamford Hotel 700 East Main Street . Stamford . CT 06901 . USA . Phone: 203-358-8400 Breakfast Table Enhancements Includes the following... Freshly brewed Starbucks® regular and Decaffeinated coffee, a selection of specialty Tazo® teas served with sugar three ways, chilled Apple, orange and cranberry juices, fruit Preserves, Philadelphia® cream cheese, creamery Butter and a toaster. Based on 60 minutes of continuous service Smoked Scottish salmon display 11 The Ultimate Breakfast Buffet Hot oatmeal with dried fruit and brown sugar 5 Assorted Fruit Juices Seasonal Fruit Display Cinnamon infused french toast 5.50 A Selection of Breakfast Breads, Muffins, Bagels & Croissants Served with Cream Cheese, Butter & Preserves Bloody Mary 6 Smoked Salmon Display with Capers, Raw Onions, Chopped Eggs and Sliced Tomato Screwdriver 6 Assorted Dry Cereals with Fresh Seasonal Berries Assorted Plain and Flavored Yogurts with Granola Mimosa 4.50 Fluffy Scrambled Eggs, Sausage Links and Crisp Bacon, Breakfast Potatoes Freshly prepared omelettes 10 Thick Slicked Challah French Toast with Honey Butter & Maple Syrup 29.95 Farm fresh hard boiled eggs 3 Ham, egg & cheese English muffin sandwich 6 The Nutmeg Freshly baked pastries to include: Whole Fruit 3 Flakey croissants, assorted muffins and an assortment of fresh bagels Sliced Fruits 5 Seasonal whole fruit 26 Smoothie Shots 3 The Fairfield Grits with toppings 4 House baked petite croissants, danish and muffins Assortment of freshly baked bagels Sliced fresh fruit display with seasonal berries Organic scrambled eggs Stamfords' De Yulio's® breakast links Applewood smoked bacon New England sliced potatoes with sea salt and spring onions 28 All Catering Pricing are Subject to a 24% Service Charge and 6.35% Connecticut State Tax ----- 2 ----- 1/11/2019 5:19:29 PM Sheraton Stamford Hotel 700 East Main Street .
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The Food Issue
THE SCRIBE The Journal of the Jewish Museum and Archives of British Columbia Volume XXXVII – 2018 The Food Issue Editor: Cynthia Ramsay Publications Committee: Gary Averbach, Debby Freiman, David Goldman, archivist Alysa Routtenberg, Perry Seidelman, Fred Swartz, Ronnie Tessler, with appreciation to Josie Tonio McCarthy, Marcy Babins and Michael Schwartz Layout: Western Sky Communications Ltd. Cover Photo: Dave Shafran working at Max’s Deli, Vancouver, 1960. (JMABC L.09267) Statements of fact or opinion appearing in The Scribe are made on the responsibility of the authors/interviewees alone and do not imply the endorsements of the editor or the Jewish Museum and Archives of British Columbia. Please address all submissions and communications on editorial and circulation matters to: THE SCRIBE Jewish Museum and Archives of British Columbia 6184 Ash Street, Vancouver, B.C., V5Z 3G9 604-257-5199 • [email protected] • http://www.jewishmuseum.ca Membership Rates: Households – $54; Institutions/Organizations – $75 Includes one copy of each issue of The Scribe and The Chronicle Back issues and extra copies – $20 plus postage ISSN 0824 6048 © The Jewish Historical Society of British Columbia/Jewish Museum and Archives of British Columbia is a nonprofit organization. No part of this publication may be reproduced, stored or transmitted without the written permission of the publisher, with the following exception: JMABC grants permission to individuals to download or print single copies of articles for personal use. A person may reproduce excerpts from articles in the journal for any purpose that respects the moral rights of the authors, on the condition that the source is fully acknowledged.
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Scooter Invasion They Came
February 2020 www.BiscayneTimes.com Volume 17 Issue 11 © Scooter Invasion They came. They cluttered. But they have not conquered — yet. CALL 305-756-6200 FOR INFORMATION ABOUT THIS ADVERTISING SPACE ADRIENNE ARSHT CENTER SATURDAY, MARCH 7 AT 8:00 PM BEETHOVEN AND STRAUSS Cristian Măcelaru, conductor 6 :00 - 7: 00 P M: Complimentary beer tasting from Kalichstein-Laredo-Robinson Trio Concrete Beach Brewery and Happy Hour specials in the atrium from Brad Kilgore. J.S. Bach : Ricercar from The Musical Offering 7 :00 - 7 :30 P M: Opening concert by a Miami-based R. Strauss : Don Juan music ensemble Beethoven : Triple Concerto Enescu : Romanian Rhapsody No. 1 8:00 PM: New World Symphony concert nws.edu/beethoven 305.673.3331 2 Biscayne Times • www.BiscayneTimes.com February 2020 Beethoven and Strauss NWSDowntown.indd 1 1/9/20 9:20 AM ADRIENNE ARSHT CENTER SATURDAY, MARCH 7 AT 8:00 PM BEETHOVEN AND STRAUSS Cristian Măcelaru, conductor 6 :00 - 7: 00 P M: Complimentary beer tasting from Kalichstein-Laredo-Robinson Trio Concrete Beach Brewery and Happy Hour specials in the atrium from Brad Kilgore. J.S. Bach : Ricercar from The Musical Offering 7 :00 - 7 :30 P M: Opening concert by a Miami-based R. Strauss : Don Juan music ensemble Beethoven : Triple Concerto Enescu : Romanian Rhapsody No. 1 8:00 PM: New World Symphony concert nws.edu/beethoven 305.673.3331 February 2020 Biscayne Times • www.BiscayneTimes.com 3 Beethoven and Strauss NWSDowntown.indd 1 1/9/20 9:20 AM 4 Biscayne Times • www.BiscayneTimes.com February 2020 A Special Exhibition at Frost Science On View Through April 12 Navigate through a giant mirror maze and discover the amazing numerical patterns that exist in the natural world.
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Passover Seder Preparation 20210327
Passover: Festival of Freedom and Renewal “This day will be a day of remembering for you. You will observe it as a festival to the Lord. You will observe it in every generation as a regulation for all time.” Exodus 12:14,17 (CEB) “Get ready. We are going on a journey. It will last only one night, but it will take us a long, long way. We will travel from slavery to freedom. From sorrow to joy. From a country not our own to the land given by God to our ancestors. For this is the night of Passover, the night when our ancestors left Egypt, the house of slavery. They left on foot, carrying their belongings on their backs, driving their flocks before them. We are going with them. Our journey is called the Seder. Our guide is… called the Haggadah. It tells the Passover story. Get ready. We are leaving soon. Our journey is about to begin.” -Wonders & Miracles, by Eric A. Kimmel As you prepare your table to be joined with our community table, remember that there are many different Haggadahs, many different ways of telling the story of the Exodus. As the Jewish people were dispersed throughout the world, different traditions emerged, different experiences colored the telling of the story. Different foods and recipes became “tradition” in different regions. Be Creative. We are limited by isolation, but not by imagination. Many of the following items may not be in your pantry. No horseradish? Maybe you have spicy mustard or hot sauce. Involve the children in your household.
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Specialty Sandwiches
SPECIALTY SANDWICHES Sloppy Joe Choice of 2 Deli Meats Served on Double-Decker Rye Bread with Cole Slaw & Pickles 15.99 Slow-Cooked BBQ Brisket Brisket with Caramelized Onions Drizzled with Hal’s Famous BBQ Sauce 12.99 Southern-Style Cajun Fish Pan-Fried Tilapia with Lettuce, Tomatoes & Remoulade Sauce 12.99 Chick-A-Mi Breaded Chicken, Pastrami, Caramelized Onions, & Honey-Mustard Dressing 12.99 Garden Veggie Roasted Eggplant, Roasted Pepper, Tomatoes & Lettuce 10.99 Sabich Hardboiled Egg, Eggplant & Hummus, Served in Pita Bread GLATT KOSHER 9.99 Under the Supervision of the Vaad Harabonim of MetroWest WRAPS RYE DELI Served with French Fries or Salad Reuben Corned Beef with Sauerkraut & Russian Dressing 12.99 Hal’s Famous BBQ Grilled Chicken with Caramelized Onions, Lettuce & Hal’s Famous BBQ Sauce 11.99 C.H.O.P Breaded Chicken with Honey-Mustard Dressing, Caramelized Onions & Peppers 11.99 Chicken Caesar Grilled Chicken with & Caesar Dressing 11.99 Falafel Falafel with Hummus & Israeli Salad 10.99 Shawarma Shawarma with Hummus & Israeli Salad 11.99 GLATT KOSHER The Marty Steak with Caramelized Onions, Mushrooms, Lettuce & Hal’s Famous BBQ Sauce 14.99 Under the Supervision of the Vaad Harabonim of MetroWest HOT OPENS 779 Mountain Ave. Springfield, NJ 07081 Served on Rye with Gravy & Mashed Potatoes or French Fries Phone: 973.564.8144 • Fax: 973.564.8166 Roast Beef 12.99 Corned Beef 13.99 www.ryedelinj.com Turkey 12.99 Brisket 14.99 Pastrami 13.99 CATERING AVAILABLE FOR ALL OCCASIONS Parties • Corporate Events • Holidays SIDES Bar/Bat Mitzvah • Bris • Sheva Brachot • Shiva French Fries 3.99 Mashed Potatoes 4.49 Rice 4.49 Sandwich Platters • Salad Platters Spicy Fries 4.49 Vegetable of the Day 4.49 Roasted Potatoes 4.49 Fish Platters • Complete Dinners • Sloppy Joes Onion Rings 4.49 Not responsible for typographical errors.
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Jewish Penici in Ashkenazi Jewish Heritage Recipe
jewish.pdf 1 12/8/14 2:10 AM THE JEWISH PENICIIN ASHKENAZI JEWISH HERITAGE RECIPE Maimonides, a 12th Century Jewish physi- cian, first prescribed chicken soup to his patients to combat a cold. It was still the same in 16th Century, when common wisdom was to give "nourishing, restorative, light and easily digested food" to the sick, and it seems this wisdom still continues. Modern science has since found this Jewish instinct was largely right and it can be soothing and anti-inflammatory for those with colds. C M Y DR. ohf’S CM NUTRITION FACTS AUTHENTIC INGREDIENT: MATZAH BALL CLEAR BROTH CHICKEN SOUP MY WITH TRADITIONAL MATZAH BALLS Serving Size 1 cup / 1 matzo ball Servings Per Container 4 CY Amount Per Serving CMY Calories 180 US study found hot chicken soup indeed could K help those with colds as its anti-inﬂammatory Total Fat 34g 49% properties stem the ﬂow of mucus. Plus, protein Saturated Fat 9g 45% Polyunsaturated Fat 0g for cold flu in chicken and antioxidants in vegetables also & Matzah balls are an Ashkenazi Jewish Monounsaturated Fat 0g help the body make virus-killing antibodies. soup dumpling made from a mixture of Total Carbohydrate 18.5g 7% matzah meal, eggs, water, and schmaltz. Sugar 10.6g INGREDIENTS: Dietry Fiber 4g 14% “Schmaltz” is the Yiddish word for Protein 36.9g 82% chicken fat, which makes the matzo Carrot, Celery, Onion, Garlic, Bay Leaf, Thyme, Parsely, Sodium 834mg 35% balls in the soup so special. Dill, Salt, Pepper, Egg, Matzah Meal, Wheat Flour, Corn Potassium 244mg 2% Starch, Corn Oil The texture of matzah balls may be DIRECTIONS: Vitamin A 436% light or dense, depending on tastes.
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CSI Pesach Recipes
Donna Hannan JAMIE GELLER’S PINK RIMMED GEFILTE FISH INGREDIENTS 4 (24-fluid ounce) jars Gold’s Borscht 20 baby carrots 1 large onion, sliced 2 teaspoons sugar 1 (22-ounce) loaf frozen gefilte fish PREPARATION 1 Drain beets from borscht broth and place into a large sealable container and refrigerate. Pour liquid into a 4-quart soup pot. 2 Add carrots, onions and sugar to borscht broth, cover and bring to a boil. 3 When broth boils, add frozen fish loaf and return to boil; immediately lower heat to simmer. 4 Simmer, uncovered, for 1 ½ to 2 hours, turning occasionally to immerse loaf in borscht broth. 5 Drain in colander, transfer fish, carrots and onions to seal-able container along with the beets. 6 Cover and refrigerate until cold, at least 4 hours. 7 Serve sliced with carrots, onions and beets as garnish and top with Golds’ Wasabi Sauce and or White and Red Horseradish. Darlene Fairman Jamie Geller’s Baked Herbed Gefilte Fish Yield: 8 servings INGREDIENTS 1. 1/4 cup olive oil, plus more for drizzling 2 teaspoons paprika 2 teaspoons dried parsley 2 pinches ground allspice 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper One 22-ounce loaf frozen gefilte fish, paper removed, not thawed 1 large onion, sliced in rounds 2 garlic cloves, minced PREPARATION 1. 1. 1. Preheat the oven to 350°F. 2. 2. Pour the olive oil into the bottom of a 9 x 5-inch loaf pan. Add the paprika, parsley, 1 pinch of the allspice, the salt, and pepper.
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Car-Hop-Menu.Pdf
BRUNCH SELECTIONS Challah French Toast stuffed with cannoli cream ............................................................. $12.99 Montreal Syrniki Pancakes (Arthur’s Nosh Bar, Montreal) served with maple syrup ......... $14.99 Nova or regular lox on your choice bagel with lettuce, tomato, onion, cream cheese. ... $14.99 Deluxe Smokey - kipper salmon, nova, white fish salad, lettuce, tom, onion. .................. $15.99 Sides: Porkroll/Corned Beef Hash/Bacon/Turkey Bacon/Turkey Sausage .......................... $4.00 SPECIALTY SANDWICHES Served with Curly Fries Fried Buffalo Chicken Breast .....................................................................................................$14.99 topped with melted cooper sharp cheese and house made clowslaw on a toasted brioche bun. Fried Bologna (Turkey and The Wolf, New Orleans) ..................................................................$13.99 Fried kosher bologna, Duke’s mayo, american cheese, shredded lettuce, chips on brioche bun. Fried Virginia Ham .....................................................................................................................$13.99 With melted sharp cheddar, honey cup mustard, on grilled challah. VIP Reuben Wrap .......................................................................................................................$16.99 Tongue, Corned beef, Brisket, Sauerkraut, Jarlsberg, Muenster, Russian GRILLED HOT DOGS Served with Curly Fries Twin Reuben Dogs (Moish & Itzy’s Langhorne, PA) Russian/sauerkraut/swiss. ..........................
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One 7-Inch Paper Passover Plate One 7-Inch Cake Dessert
1 PASSOVER INSTRUCTIONS FOR A PUBLIC SEDER DR. RAY GANNON WWW.ALLISRAEL2020.ORG 1A. SUPPLIES REQUIRED FOR THE PASSOVER SEDER MEAL The following is required for each participant: One 7-inch paper Passover plate One 7-inch cake dessert plate One 9 or 10 inch paper dinner plate One bowl for soup Three Styrofoam cups One clear plastic glass Two large white napkins (paper is fine) Plastic ware for each setting (two forks, tea spoon, soup spoon, knife) General Needs: One 1-pound box of Passover Matzah for every 8 people Tables covered with white tablecloths 2A. INGREDIENTS TO BE INCLUDED ON AND ABOUT THE PASSOVER PLATE: Tables need to set and Passover plates prepared before people are seated. On each Passover Plate: A little parsley A little lettuce Haroset (see recipe). One tablespoon per plate Morar (horseradish). One teaspoon per plate Hagigah (hard boiled egg), pealed. A roasted shank bone or chicken neck Around the plate and on the table: One cup of salt water (ordinary table salt may be used) One cup of drinking water One clear plastic glass of grape beverage Two white napkins The plastic ware described above On each table: A plate of matzah, at least one piece per person at the table 2 DINNER MENU: Boiled Chicken: Typically a quarter chicken, but can be half. Use broth from the chicken to make Matzah Ball soup and rice pilaf. Matzah Ball soup (K’Naidlach): Allow about 1 cup broth and 1 matzah ball per serving Candied Carrots Rice Pilaf Passover Sponge Cake NO BREAD OR ANYTHING WITH LEAVEN! Suggestions: As soon as possible, determine the number of expected attendees.
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October 2019 Best Value Food Products LLC
October 2019 Best Value Food Products LLC. _ _ Item# 2664-B Item# 2665-B Item# 1352-P Item# 1355-P KING KLIYAT YOSSI ZAHI JUG ZAHI JUG SALTED SUNFLOWER UNSALTED SUN- SHAWARMA HAWAIJE SEEDS FLOWER SEEDS 20x7oz 20x7oz 1x5.75LB 1x6LB 729000178115 _ _ Item# 9898-A Item# 9687-1 Item# 9688-1 Item# 9688-2 A&B WHITE & PIKE FRESH & FROZEN FRESH & FROZEN FRESH & FROZEN GEFILTE FISH TWIN PACK GEFILTE FISH GEFILTE FISH GEFILTE FISH 24 PACK 12x20oz 12x32oz 12x20oz 24x20oz 73297300043 732973006023 732973006009 Item# 9688-8 Item# 9688-G FRESH & FROZEN FRESH & FROZEN GEFILTE FISH KFP GEFILTE FISH GLUTEN FREE 12x20oz 12x20oz 732973005071 _ _ Item# 3664-1 Item# 3764-1 Item# 3802-1 Item# 7627-1 BONELESS BEEF BONELESS BEEF BRISKET T/P GROUND CHUCK SHOULDER ROAST CHUCKEYE ROAST FIRST CUT SILVER 201145000000 201797000000 201148000000 202710000000 October 2019 Best Value Food Products LLC. Page 1 _ _ (cont.) Item# 7630-1 Item# 7668-1 Item# 7669-1 Item# 7770-1 T/P LONDON BROIL T/P MINUTE STEAK T/P BEEF CUBES T/P CHUCK STEAK (THICK CUT) BONELESS 20152700000 201633000000 201140000000 201078000000 Item# 7975-1 Item# 7977-1 Item# 7627-3 Item# 7630-3 T/P RIB STEAK T/P RIB STEAK T/P GROUND CHUCK T/P LONDON BROIL BONE-IN 12 OZ BONE-IN 1" CUT 201144000000 202710000000 201527000000 Item# 7669-3 Item# 7975-3 Item# 6709-1 Item# 6770-1 T/P BEEF CUBES T/P RIB STEAK T/P CHICKEN WING TRAY PAK (LUB) BONE-IN 12 OZ S YOUNG BROILER CHICKEN 201140000000 201144000000 203660000000 Item# 6780-1 Item# 6790-1 Item# 6710-3 Item# 6720-3 TRAY PAK TRAY PAK CHICKEN TRAY PAK FRESH TRAY PAK CHICKEN THIGHS DRUMSTICKS CHICKEN LEG BONELESS SKINLS QUARTERS CHICKEN BREAST 6 TRAYS 201727000000 201728000000 201721000000 203663000000 October 2019 Best Value Food Products LLC.
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