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December 8, 2017 |

Archive for » December 8th, 2017«

Festival of Trees brings out the spirit of Christmas

Christmas trees are a reflection of the uniqueness and creativity of the owners.

No where is that more evident than at the Festival of Trees fundraiser at the North Bay Davedi club, where sponsors picked themes showcasing a little of what they are about, but would ultimately entice people to bid on the tree.

Jean Jamieson, is the festival volunteer coordinator.

“This is for the North Bay Regional Hospital Foundation and PADDLE (Providing Adults with Developmental Disabilities Lifelong Experiences). We have agreed to put the money together to pay for a portable dental x-ray machine for the hospital’s operating room.”

Patients with high level special needs often have to go out of town to have dental work done.

“The cost is $25,000, so hopefully we’re going to be on target,” said Jamieson. 

See related story: Wishes can come true when you bid on a Christmas tree

“The trees are phenomenal. Businesses were on board with this as soon as we presented our case to them, without any hesitation.”

Rebuilt Resources known for its recycling, took its “Come Treasure Hunt with Us” motto to a whole new level.

Inspiration started with the unpacking of boxes filled with items to sell at Christmas. After careful review of the contents and much consideration, it was decided that the theme would be “Kitchen Tree.”

Employee Melissa Levesque, says everything just fell into place.  

“The tree is filled with vintage kitchen accessories. We have beaters, potato cutters, meat grinders, juicers, old salt and pepper shakers. There’s just a plethora of really cool things on that tree, and a bunch of really antique cookbooks that we’ve brought in from here.” 

Normally, items of this quality are used for Rebuilt Resources own store auction.   

Levesque credits fellow employee Maryann Leveille for coming up with the concept.

“We did a hockey tree one year, and a tea tree another year with teacups and all sorts of serving stuff. So we were trying to figure out what we had an abundance of that we could use,” said Leveille. “I thought we have a lot of old Christmas kitchen tools, so let’s do that. The only thing that is new is the tree itself, and the hooks and bows that go on it. Everything else are items that have been donated to Rebuilt to put back into the community.”  

Leveille says they’ve had some great feedback about their end product.

“We already knew going into it, that it was going to be fabulous,” she laughs. “We’re overachievers, and we both love Christmas. So we don’t just do things a little bit, we go overboard. It’s ‘go big, or go home.'”   

The pair also liked the cause. 

“We like helping multiple organizations in North Bay because we want to keep it local. Anytime we can help organizations that do such great work with individuals, we’re happy to be a part of it. It’s part of what we do every day, and it’s part of giving, and at this time of year even more so,” said Leveille. 

As of Thursday night, the highest bid for the kitchen tree was $375.  The doors open Friday at 11 for people to view and make silent auction bids on the trees, and other donated items. 

“Then at 7:30 we do a live auction of nine trees that we’ve chosen. It’s going to be exciting. We also have live entertainment so it’s going to be great,” said Jamieson.

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Walmart strikes a ‘Tasty’ deal with BuzzFeed

Dive Brief:

  • Walmart has partnered with BuzzFeed’s Tasty, the world’s biggest social food network, to allow shoppers to purchase kitchenware and appliances from the network’s recipe video pages, according to a company blog post. The skillets, pans and other available items are available from “buy” screens at the bottom of each page, and are supplied by either Walmart.com or its Jet.com arm.
  • Starting next year, Walmart.com and Jet.com will integrate groceries with Tasty’s 2,000-plus recipe videos. Walmart shoppers will be able to add items for store pickup.
  • Tasty is the largest franchise on Facebook, with more than 90 million followers, according to the release, and has garnered more than 65 billion page views.

Dive Insight:

Walmart’s integration with BuzzFeed’s Tasty app, whose recipe videos typically see viewership in the millions, will expose the mega retailer to new customers, particularly among the coveted millennial set.

Shoppable recipes, as they’re called, have become increasingly popular in recent years. In an interview with Business Insider, Sumaiya Balbale, Walmart’s vice president of e-commerce, mobile, and digital marketing said the partnership puts the retailer in front of consumers in a space where culinary inspiration often strikes.

Walmart and BuzzFeed, she said, had been working on the deal “for months.”

“Consumers today are shopping very differently,” she told the news outlet. “Content and commerce are coming together in more seamless and impactful ways.”

The tie-up also comes in response to Amazon’s recent deals with recipe sites. Last month, the e-tailer’s Fresh service partnered with Allrecipes to let users add recipe ingredients to their online shopping carts. This followed earlier partnerships it announced with Fexy Media, owner of Serious Eats, and with EatLove, which develops weekly meal plans and recipes around consumer preferences and dietary restrictions.

Numerous other companies are narrowing the space between culinary content and the point of purchase. Harris Teeter launched a special recipe site this fall that customers can use to create custom shopping lists. The Dinner Daily, meanwhile, creates weekly dinner recipes for budget-conscious shoppers using their preferred grocery stores.

For Walmart, whose e-commerce sales increased 50% in the latest financial quarter, shoppable recipes are just the latest online promotion aimed at reaching more customers. Last week, as Food Dive first reported, Walmart added meal kits from Takeout Kitchen to its website. On Monday, the retailer began adding more kits from third-party providers, and has reportedly sold out of some of them.

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Boulder building permits, Dec. 11, 2017

Boulder building permits over $10,000 in value that were approved in Boulder between Nov. 27, 2017 to Dec. 3, 2017. Listed below are: the case number; address; total project valuation; owner name; contractor (if applicable); and description.

PMT2017-03949 2700 Canyon Blvd.; $307,931.00; Cava/Tebo Della; Mountain States Construction; Suite 200 – interior tenant remodel of existing office space into dental office, approximately 2,412 square feet. Scope includes reconfiguration of interior partition walls, alteration of and new installation of plumbing fixtures, electrical, and existing ductwork. Includes associated MEPs.

PMT2017-04056 260 31st St.; $70,000.00; Zachary Barr and Edith Presler; Habilis Designbuild; Homeowner – GC: Addition and remodel of single-family detached dwelling to include 255 square feet of additions on west, south and east facade, new half bath, and addition of a front porch. Scope also includes remodel of a bedroom to loft ceiling to add lofted storage space. Scope will also include replacment water heater.Reference HIS2017-00278 for demo approval.

PMT2017-04124 2003 Walnut St.; $89,162.00; Martin Pankove; Renovation and addition to an existing two story detached accessory building. On the ground level the garage will be expanded from a one-car to a two-car garage. The existing second floor studio area will be adjusted and expanded and will include the existing bathroom. See BOZ2017-00003 for front setback variance.

PMT2017-04347 1853 26th St.; $157,785.00; Pride Construction LLC; Renovation of lobby/lounge area on ground floor of structure. To include enlarged leasing office, new kitchen cabinetry, countertop, appliances and fixtures, new bath fixtures and accessories, new finishes and lighting

PMT2017-04526 1434 Balsam Ave.; $450,000.00; Chadwick and Shaina Conrad; Interior and minor exterior remodel of single-family detached dwelling to include: replacement of equipment in basement; extensive remodel of main level including relocation of powder room, reconfiguration of dining, family and living areas and updates to kitchen; second level replacement of fixtures (removal of one fixture), reconfiguration of master bath and closet, and new partial drop ceiling in master bedroom. Exterior remodel to include addition of deck (228 square feet) on south elevation of building and replacement of existing front porch decking.

PMT2017-04741 805 Morgan Drive; $52,000.00; Michael-Ry McCarty; Goose Haven Construction; Construction of a 268 square foot addition to the SW elevation of the existing single-family home for a new living room. No associated mechanical or plumbing included within the scope of this permit.

PMT2017-04822 2660 Canyon Blvd.; $118,280.00; Hospitality Summit; Pride Construction LLC; Permit for the waterproofing of two concrete closure strips of post-tensioned slabs in the roof of the below grade parking at the entrance to the Boulder Marriot Hotel.

PMT2017-04987 3110 24th St.; $152,000.00; Steven and Inghard Uppendahl; Lindgren Construction LLC; Interior remodel for a single-family detached dwelling. Scope to include removal of interior partition walls, installation of two beams per structural details, remodel/expansion of kitchen, conversion of main level bath into a half bath and laundry, replacement of bath fixtures on main level, and enlargement of master bedroom and master bath on upper level. Scope includes replacement of furnace in crawl space and water heater.

PMT2017-05012 733 13th St.; $17,800.00; Jack Walker; Rosewood Construction, Inc.; Interior remodel of an existing storage and laundry area in a single-family detached dwelling basement to create a bedroom and bathroom. Scope includes new egress window and well.

PMT2017-05208 2277 Vineyard Place; $20,000.00; Eleanor Marquet; Denver Egress Window; Installation of exterior below grade stairs and door at an existing egress window location on the west side of a single-family detached dwelling.

PMT2017-05310 745 University Ave.; $26,000.00; Celeste Landry; Colorado Choice Builders; Bathroom remodel on upper floor of a single-family detached dwelling. Scope includes relocation of soaker tub and replacement/relocation of sink and water closet.

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The 2017 Gift Guide for cooks from the chef behind The American Table

This holiday season’s gift guide contains a book by a real-life hero chef who built an empire by valuing his busboys, a set of nifty ceramic stoneware oyster shells, a tasty tequila and “the last knife you ever buy.”

For the cook who has everything

Town Cutler knife sets: Galen Garretson wants this to be the last knife you ever buy. The former chef always loved knives, even as a kid. After tiring of the restaurant kitchen life, he worked as a butcher and became an expert knife sharpener. In 2011 he opened up Town Cutler, a shop selling and sharpening knives in San Francisco. Two years later, he sold his first handmade Town Cutler knife and says that there was a lot of trial and error to making that knife. Those trials paid off. Today, his collection of handmade knives are functional art pieces. I fell in love with the heavy feel and sleek look of the knives. These knives are a cut above.

For the holiday, Town Cutler is putting together two kits, one For the Chef with an 8.5-inch chef knife, scabbard, palette knife for plate decoration and leather knife roll ($450). And one For the Butcher, which includes a 6-inch Hankotsu knife (favored by butchers), scabbard, palette knife and leather knife roll for $450. towncutler.com

For cooks who like to drink

French Duralex Picardie Tumblers: Drinking glasses are personal. They have to feel good in your hand, look good and be durable. I like my glasses to be sturdy, functional and elegant. That’s a lot to ask, but the tempered glass tumblers from Duralex check all the boxes. You can use the glasses for hot or cold drinks and they store easily because they are stackable. The glasses are microwave and dishwasher safe, impact and chip resistant and lovely to use. The set of 18 ($69.95) includes six of each, small (8.75 ounce), medium (12 ounce) and large glasses (17 ounce). I also like the smaller 4.4-ounce size for espresso and sipping bourbon and tequila neat. They can be ordered separately to complete your set at surlatable.com.

Grand Mayan Tequila

The first time I saw Grand Mayan Ultra Aged Tequila was about 10 years ago. I was at a liquor store in Los Angeles and I was struck by the beautiful hand-painted ceramic decanter. I gambled and bought the bottle based on looks alone and boy, oh boy, was I rewarded. The color, aroma and smooth taste rival my favorite aged bourbons for choice sipping. Deep with nutty caramel, vanilla and blue agave notes, this is tequila that you sip neat.

The Ultra Aged has a younger sibling, the award-winning Grand Mayan Silver. It is triple distilled, resulting in a crystal-clear spirit that is the cleanest silver tequila I have ever tasted. The sparkling fresh 100 percent blue agave tequila is perfect for drinking over ice with a splash of citrus or mixing into almost any cocktail.

From my first taste of Grand Mayan a decade ago, I have had my eyes open for that bottle but I couldn’t find it outside of Los Angeles — that is, until now. Luckily for the rest of the country, Grand Mayan is now distributed nationally by MS Walker and at binnys.com. The cost is $100 for the Ultra Aged, $70 for the Silver.

Little Book “The Easy” Blended Straight Whiskey: Fans of Booker’s bourbon will love Little Book. It was released in October from Freddie Noe, son of 7th Generation Beam Master Distiller Fred Noe. I am a personal fan of Booker’s and a huge fan of American whiskey, so I couldn’t wait to taste Freddie Noe’s first release in the Little Book series. The new limited-release whiskey is Little Book “The Easy.” It is aptly named as it goes down easy. Smooth and rich and perfectly balanced, it is destined to become a fast favorite. Little Book “The Easy” is available nationwide for $79.99 for a 750-milileter bottle and at binnys.com. If you miss it, take heart because the distillery plans to release a new expression every fall.

For cooks who like to read

‘L’Appart: The Delights and Disasters of Making My Paris Home’ by David Lebovitz (Crown, $27): It’s easy to think that David Lebovitz is living a dream life. Cooking, writing about food, giving chocolate tours and living in Paris. But that old saying, “nothing worth having is easy,” comes to mind when you read his latest book. It’s a memoir about buying and renovating his Paris home. If you ever dreamed of having an apartment in Paris, this book is required reading.

‘NOBU’

by Nobuyuki (Nobu) Matsuhisa (Atria Books, $30)

This year, many new food memoirs by chefs, bloggers and food writers were published. I read a stack of the books and was struck by how tedious and self-indulgent so many of them are. Maybe memoirs by the very nature of the genre are self-serving.? And, then I sat down to read a memoir by the most famous of all the authors, Nobu.

Most people know Nobu as the highly acclaimed chef proprietor of 47 Nobu and Matsuhisa restaurants and six hotels around the world with partners who include Robert De Niro.

I was instantly struck by how humble and inspiring his story was — or rather, how simply and humbly he presented his story and his life philosophy. Nobu is one of the good guys who has become famous by the old-fashioned tenets of being a family man, hard work, passion and perseverance even in the face of adversity. Forget about reading self-help books for motivation and guidance. Read Nobu and experience a real-life hero who built an empire and a good life by valuing his busboys as highly as his executive chefs. This is inspiration by example.

For cooks who like tools

Loftin Oyster Shells: I like to grill oysters on the half shell, which makes for a pretty presentation and fail-safe grilling. The tough shell protects the delicate oysters from the hot fire, tampering the heat and transferring it through the shell. But, if you are not comfortable with shucking oysters, or can’t find whole oysters in the shell, then I have a gift for you.

Loftin Oyster Shells are made from ceramic stoneware. The life-like oyster shells are handmade from high-fire ceramic in Louisiana where oysters reign. Best is that they are uniform with flat bottoms, which stop the shells from rocking on the grill. The beautiful re-usable shells will hold one large or two smaller oysters. Their oyster grilling tong is especially helpful for taking the oysters off the grill. Suggested retail is $69 for a set of 12 shells and $18.49 for the tong/lifter at loftinoysters.com.

Ninja Intelli-Sense Kitchen System: This machine surprised me and made me a new fan of Ninja products. As anyone who knows me knows, I love a good gadget. And, when a friend told me about the Ninja Intelli-Sense Kitchen System, I knew that I had to try it. There is one base (think brain) and four attachments that will blend, chop, make individual smoothies and spiralize. In effect, this one appliance replaces my food processor, my smoothie machine, my blender — and my hand-cranked spiralizer — that didn’t work well anyway. It goes for $199.75 at ninjakitchen.com.

Sous Vide Joule: I just decided to sous vide my steak for dinner tonight. It may sound like a big project but it’s not. I have started to think of my Joule sous vide circulator by Chef Steps as a fancy slow-cooker that makes cooking dinner and entertaining easier. Add warm water to a Dutch oven, insert the Joule, turn on the Joule with the phone app, add your food and cook. It’s that simple.

You put your food in a heavy-duty re-closeable plastic bag — vacuum sealing is no longer a must — and attach it to the side of your pot with a chip clip. The Joule runs with an app that is so intuitive that you don’t need to be tech savvy to use it. You search for the food that you want to cook, choose a degree of doneness and the size of the food, i.e., a 2-inch thick steak, and turn it on by phone.

One added bonus is that with sous-vide cooking, it is next to impossible to overcook your food. The Joule comes in two finishes, stainless for $199 and white for $179 at chefsteps.com/joule.

Stocking stuffers

Cast Iron care kit by Lodge: I love all things Lodge cast iron, but they can be a little tricky to clean. Now that all of their cast-iron pans come pre-seasoned, it makes cast-iron accessible to every cook, beginner to master chef. The properties of cast iron make it a cinch for searing, crisping and baking. Lodge has packaged a Seasoned Cast Iron CARE KIT for cast-iron cookware ($26). Inside the kit are use and care tips, a pan scraper, scrub brush, seasoning spray and a silicone hot handle holder as a bonus. You can give this to your favorite cook as a stocking stuffer or add it to a Lodge cast-iron pan for an extra-special gift. I am partial to the 10-inch cast-iron chef skillet for $25.50 and the 10.5-inch square cast-iron skillet for $32. shop.lodgemfg.com/prodcat/indoor-accessories.asp

Meat thermometers by ThermoWorks: ThermoWorks has been in business for more than 20 years and is serious about its thermometers. They make a variety and my favorite is the Thermopen. It’s the barbecue and chef community’s choice of instant-read thermometer because it is fast, accurate and the foldable probe makes it easy to carry. The foldaway thermocouple probe is strong but thin and goes into meat quickly and efficiently without leaving large holes for juices to escape through. I love that it folds into the plastic body and is thin, and I would buy it for those two features alone. But the fact that it is fast and accurate seals the deal. It can read the internal temperature in 2-3 seconds. Thermopen ($99) is handmade in England and comes in your choice of 10 colors at thermoworks.com/Thermapen-Mk4.

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Use the right cookware

Rohini Diniz

It is important to use proper cooking methods and also choose the correct cooking utensils. Cooking results in chemical reactions between the food and materials of the utensils leading to leaching of some of the minerals into the food. Let’s examine the pros and cons of some of the commonly used cooking utensils.

Aluminium: Since World War II aluminium has been used the world over for the manufacture of cookware and aluminium foil and wrappers. Aluminium cookware is cheap and light in weight. It has good heat conductivity, is easy to wash and clean and resistant to atmospheric oxidation. Aluminium cookware is highly reactive with acids, alkalis and salt and leaches into the food when dishes containing tomato, tamarind, lime juice, vinegar kokum or soda bicarbonate are cooked or stored in them. Hence foods cooked in aluminium utensils should be transferred to glass or ceramic or steel utensils. Aluminium cookware that have worn out or got pitted should be discarded as aluminium leaches easily from them. Aluminium is not an essential mineral for humans and there is increasing scientific evidence which indicates the possible role of aluminium in the development of Alzheimer’s disease.

Stainless steel: The use of stainless steel cookware is becoming very popular today. Stainless steel is an alloy of steel along with chromium either alone or in combination with small amounts of nickel and molybdenum. Stainless steel does not react with the foods during cooking and can be safely used for cooking all types of foods. Unlike aluminium and copper which are good conductors of heat, stainless steel has less heat conductivity but this problem has been overcome by the availability of copper bottomed or sandwich bottomed stainless steel utensils.

Earthenware: Since ancient times man has been using earthen utensils for cooking and storing food. These vessels were available in different shapes and sizes but are fast disappearing from our kitchens today. Earthen utensils are the safest for cooking as they are inert and do not react with the constituents of food and have good heating properties. Earthen utensils are somewhat porous and have a unique property of locking in steam and vapour that evaporates during cooking. Hence additional water does not have to be added resulting in better retention of nutrients in the food. Food cooked in earthenware also needs less oil so food has a lower content of added fat. Another advantage of cooking in earthen pots is that clay is alkaline and will interact with acidity in the food neutralising the pH balance of the food. Food cooked and stored in earthen pots does not spoil easily even when stored at room temperature. Curd set in clay pots is tastier and thicker in consistency since the clay absorbs the extra moisture.

When using earthenware for the first time, wash the cookware properly. Then boil some water in it to remove the earthy smell. Then dry them and temper the vessel by heating some oil in it.

Non-stick cookware: Non-stick cookwares include pots and pans whose surfaces have been coated with a polymer polytetrafluoroethylene (PTFE), a well-known brand of which is Teflon. Apart from PTFE coatings, non-stick cookware is also manufactured using ceramic coatings or hard anodised aluminium. Non-stick cookware is safe, convenient to use and easy to clean. It also requires little oil or butter making it a healthy way to cook and fry food. However certain precautions should be taken when using non-stick cookware.

Non-stick cookware should only be used on low or medium heat.

Those containing PTFE coatings should not be preheated empty as they produce toxic irritating fumes.

Unless specified as metal spoon friendly, metal ladles, spoons or spatulas and other sharp cutlery should not before stirring or for removing food from pans as they can easily damage the non-stick finish. Spoons, ladles, spatulas and forks made of wood, bamboo, food grade silicon or nylon are safe to use when cooking in non-stick cookware.

Do not wash non-stick cookware while it is hot as it damages the coating. Allow it to cool and then wash them using a soft sponge or scrubber. Once the non-stick coatings get scratched or pitted, replace the damaged cookware.

To be continued. . .

(Writer is a Consultant Nutritionist with 18 years of experience, practicing at Panaji and can be contacted on rohinidiniz@gmail.com)

 

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How to Add Some Competitive Excitement to Your Hanukkah Party

Posted: Friday, December 8, 2017 3:40 pm
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Updated: 3:41 pm, Fri Dec 8, 2017.

How to Add Some Competitive Excitement to Your Hanukkah Party

By Rachel Jarman Myers, Southern Jewish, via JTA

St. Louis Jewish Light

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0 comments

With Hanukkah enmeshed in the Christmas season, it’s tough to compete with the epic candy cane, hot chocolate, caroling, bright-cheery-Santa holiday festivities that dominate the seasonal parties and events. That’s why Hanukkah needs a competitive edge … by including an actual competition in our holiday celebrations.

No, not just the annual dreidel game – it gets pretty boring after awhile, right? I’ve found that adding a trophy to any gathering really ups the level of engagement. For my office birthday party one year, I chose to engage my colleagues in a Pie Competition (the winner was a classic chocolate pie, but most creative went to the French fry pie), and each year my husband and I host a backyard barbecue competition that draws hundreds of hungry attendees and about a dozen serious competitors vying for those glorious trophies. 

For Hanukkah, we’ll be game-ifying the best of Southern traditions: frying food.

Here’s some tips on how to encourage a little competition at your own Hanukkah party this year.

Build excitement: The invitations go out encouraging guests to bring a latke batter of their choosing to fry at the party and share with a group of hungry judges. I usually include a few informative links for those who have never had the pleasure of crafting the perfect latke. Then I encourage the creativity: Sweet Potato Latkes. Carrot and Beet Latkes. Hushpuppy Latkes. The options are endless when it comes to frying fritters.

Work on your prizes: Trophy toppers are easy to order online. My husband has a great talent for mounting them and getting official plates printed for each category. Or scour a few thrift shops for some old trophies that you can spray-paint and customize. The more the better: It’s the holidays, everyone can get a trophy!

Set up the stations: Because the weather is generally quite mild down South for Hanukkah, we are able to host this event outdoors. We set up a few different frying stations, and as competitors arrive they cook up their recipe in skillets and present them hot and fresh to whoever is standing close enough to the pan.  We’ve found that a giant cast-iron skillet on a camp stove matched with a few electric griddles works best.

Celebrate enthusiastic participation: Competition usually involves friendly banter, hype music and a blow horn or two. I recommend playing the “Hanukkah Project” by Special Passenger Records to get spirits soaring. At the end of the night the votes are tallied, the trophies presented, and our group remembers another holiday event where little Hanukkah can stand out among the punch bowls and twinkle lights. 

(Rachel Jarman Myers is the museum and special projects coordinator for the Institute of Southern Jewish Life in Jackson, Mississippi.)

Southern Jewish celebrates the stories, people, and experiences – past and present – of Jewish life in the American South. Hosted by the Goldring/Woldenberg Institute of Southern Jewish Life, posts come from educators, students, rabbis, parents, artists, and many other “visitors-to and daily-livers-of” the Southern Jewish experience. From road trips to recipes to reflections, we’ll explore a little bit of everything – well, at least all things Southern and/or Jewish. Shalom, y’all!

More about Hanukkah

  • Hanukkah Reception At The White House Hanukkah Reception At The White House
  • ARTICLE: A kosher ‘Nutcracker’ in Fenton? What are you, nuts?
  • ARTICLE: Recipe: Blue Crinkle Cookies for Hanukkah
  • ARTICLE: Delicious and eye-catching cookies for Hanukkah
  • ARTICLE: Answering some oft-asked Hanukkah questions
  • Discuss

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Friday, December 8, 2017 3:40 pm.

Updated: 3:41 pm.


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Smith’s Restaurant Supply has 1000s of Syracuse China pieces for sale

Kuppermann said it took an entire day to bring the collection to the store, which is at 500 Erie Blvd. E., Syracuse. He spent the next four to six weeks unpacking and beginning to organize the pieces. Smith’s once sold Syracuse China, and Kupperman grew up learning about the local manufacturer’s many lines.

But as he unpacked Skoczen’s collection, he said he recognized only about 20 percent.

“I thought I was an expert,” Kuppermann said. “I’m not actually.” 

Above is Syracuse China’s Nordic pattern. 

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