2015 evergreen pesach planner

1E V E R G R E E N K O S H E R M A R K E T 2 0 1 5 | 5 7 7 5

5 9 R O U T E 5 9 | M O N S E Y, N E W Y O R K | 8 4 5 3 5 2 4 4 0 0

evercl anTown Square Parking Lot

59 Route 59 Monsey, NY • 234.738.2274

get your car

while youshopcleaned

Drop. Shop.Pıckup. Starting March 22-Erev Pesach

Cars$35 Vans$40


INTERVIEW WITH YOELY SCHONFELD

GENERAL MANAGER EVERGREEN KOSHER MARKET

ABOUT THE MEGA PESACH TENT.

Although the warehouse seemed to have worked pretty well, there still were a lot of mix-ups with Chometz and Pesach. We decided to try and be more Chumradik and make it as “Chometz Free” as possible. We also doubled the space that we had last year. If you walk into the tent it really feels like a Pesachdike Costco. This year B”H we had room for any product you might need.

Why don’t you have registers in the tent?

It was a hard decision but we decided that if we put registers in the tent it would give you much less room to shop. Most importantly you need to go into the main store for your MEAT, DAIRY, PRODUCE AND FROZEN ITEMS anyway, so why make our customers wait on line twice.

Isn’t parking hard enough at Evergreen and Town Square. How will this affect the parking if you took up so many spaces for the tent?

It will surprise you to know that the entire Town Square lot has about 800 parking spaces almost 3 times as many as any other supermarket lot in Monsey. There are approximately 300 directly in front of Evergreen. It took ONLY 12 PARKING SPOTS to build the tent. There are places in the area in front of Amazing Savings.Or drop your car off at Everclean Pesach Car cleaning and have your car cleaned while you shop.

Aren’t you worried about security in the tent and the traffic? People will have to cross and cars will be backed up. It sounds complicated.

We tried to anticipate every problem possible.We have a staff of full time, security and traffic direc-tors to help keep everyone safe & traffic moving smoothly.

This all sounds very expensive. Are the costs of this going to affect your pricing?

Absolutely not! These plans were put in place with you, our customer, in mind. We know you have come to expect QUALITY, KASHRUS AND VALUE PRICING. Pesach at Evergreen took months of plan-ning and we were careful to make sure that you will have all three when you shop here for Pesach.

We would like to take this opportunity to wish our customers and all of Klal Yisroel a חג כשר ושמח

There has been a lot of talk around Monsey and all over the Tri-State area about the Evergreen Pesach tent. Mr. Schonfeld, it seems people are wondering...WHY PUT UP A TENT? Last year you had a warehouse in the back, why didn’t you just do the same thing this year?Q

Q

Q

QQ

Mr. Schonfeld:

Mr. Schonfeld:

Mr. Schonfeld:

Mr. Schonfeld:

Mr. Schonfeld:

4 E V E R G R E E N K O S H E R M A R K E T2 0 1 5 | 5 7 7 5

PREPARATIONS

THE EVERGREEN MEAT DEPARTMENT

PESACH


Rabbi Chaim Meyer Wagshal 25 Monsey Boulevard, Monsey NY 10952

Phone: 845.444.6070 Fax: 845.352.8675 Email: [email protected]

1. THE WALLS AND FLOORS INCLUDING THE REFRIGERATORS AND ADJACENT ROOMS WERE WASHED WITH THE MOST POWERFUL CLEANING CHEMICALS.

2. THE MEAT CUTTING BOARDS WERE REPLACED WITH NEW ONES WHICH ARE KEPT YEARLY FOR PESACH MEAT ONLY.

3. ALL KNIVES, SHARPENERS, ETC., WERE REPLACED WITH NEW ONES AND KASHERED.

4. THE BAND SAW WENT THROUGH A THOROUGH CLEANING AND FOR ADDITIONAL “CHUMRA” IT WAS ALSO KASHERED AND THE SAW BLADES WERE REPLACED WITH NEW ONES AND KASHERED.

5. THE PLASTIC BUCKETS, LUGS AND LIDS USED FOR MEAT STORAGE WERE REPLACED WITH NEW ONES.

6. THE PLASTIC TRAYS WHICH HOLD THE SMALLER FOAM TRAYS WERE REPLACED WITH NEW ONES.

7. ALL PARTS OF THE MEAT WRAPPER MACHINE WHICH COME IN CONTACT WITH THE PRODUCT DURING PACKAGING WERE REPLACED WITH NEW ONES.

8. THE MEAT GRINDERS -WHICH IS ALWAYS USED COLD AND NEVER WITH CHUMETS- WERE CLEANED AND KASHERED WITH A LIBUN.

9. THE GRINDER PLATES AND BLADES WERE REPLACED WITH NEW ONES. WE ALSO KASHERED THEM TO CONFORM TO THE EXTRA STRINGENCIES WHICH APPLY TO PESACH.

10. THE TABLE FRAMES AND RACKS WERE WASHED AND KASHERED WITH A LIBUN.

11. ALL SHOWCASES WERE THOROUGHLY CLEANED AND NO CHOMETZ PRODUCT WILL BE ON DISPLAY TILL AFTER PESACH.

12. EQUIPMENT USED FOR PICKLING WAS REPLACED WITH NEW ONES AND ARE NOT USED FOR ANYTHING ELSE.

13. THE PICKLING TUMBLER WAS WASHED VERY CAREFULLY AND THEN KASHERED WITH LIBUN.

14. FOAM TRAYS, NAPKINS, PLASTIC WRAPPINGS AND NETTINGS USED WERE RESEARCHED TO ASCERTAIN THAT THEY ARE KOSHER L’PESACH.

15. THE BUTCHER TWINE USED TO TIE MEAT WAS MANUFACTURED BY US IN A COMPANY WHICH MAKES A SPECIAL RUN FOR PESACH WITH HASHGOCHO TMIDIS. (THE SAME TWINE IS USED IN PESACH MATZO BAKERIES).

16. ALL SOAPS USED FOR CLEANING WERE RESEARCHED TO ASSURE THEY ARE KOSHER L’PESACH.

17. WE HAVE DISCOVERED THAT THE PEACH PAPER USED YEAR-ROUND IS TREATED WITH SUBSTANCES CONTAINING CHOMETZ AND IS NOT USED FOR PESACH AT ALL.

18. WE BOUGHT COMPLETELY NEW TOWELS/RAGS, AND IN ADDITION THEY WERE WASHED IN HOT WATER TO REMOVE ANY POSSIBLE STARCHES IN THEM. THIS BECAUSE THE TOWELS WHICH COME IN CONTACT WITH MEAT ARE USUALLY RENTED FROM COMPANIES WHO ALSO SUPPLY TOWELS TO OTHER STORES WHICH PRODUCE “CHOMETZ” (BAKERIES, ETC.) AND ARE THEN WASHED TOGETHER IN ONE LOAD OF UP TO 600 LBS, MEANING THERE IS A GREAT CHANCE THAT THESE TOWELS WERE USED FOR CHOMETZ BEFORE.

19. OUR SKEWERS ARE FROM ONE MANUFACTURER WHICH WE MADE SURE THAT THEY ARE PURE WOOD AND NOT COATED AT ALL. THEY COME WITH A PESACH-HASHGOCHO BY A PROMINENT RAV.

20. ALL EMPLOYEES PUT ON A NEW APRON DAILY SO THAT THEIR COATS SHOULD NOT TOUCH THE MEAT. THEY MUST ALSO WEAR GLOVES AT ALL TIME, AS WELL AS PLASTIC SLEEVES TO COVER THEIR ARMS SO THEIR COAT-SLEEVE DOESN’T COME IN CONTACT WITH THE MEAT.

21. WE IMPLEMENTED NOT TO PUT ANY MEAT BOXES ON THE TABLES AS IS CUSTOMARY ALL YEAR ROUND. INSTEAD, WE TAKE OUT THE MEAT FROM THE BOXES AND PUT THEM DIRECTLY ON THE TABLES WITHOUT THE BOX. THE REASON BEING BECAUSE DURING DELIVERY THE OUTSIDE OF THE BOX MAY HAVE COME IN CONTACT WITH SOMETHING WHICH IS NOT PESACH’DIG.

22. ANY PIECE OF MEAT OR CHICKEN THAT SLIPPED OFF THE TABLE AND DROPPED ON THE FLOOR IS REMOVED BY THE MASHGIACH AND IS NOT USED AT ALL.

23. THE DINING ROOM FOR THE EMPLOYEES IS ON THE 2ND FLOOR AND OUR MASHGIACH TEMIDI ASSURES THEY WASH THEIR HANDS AND MOUTHS BEFORE GOING BACK TO WORK. THE COATS AND APRONS STAY IN THE MEAT ROOM AND THEY PUT ON NEW GLOVES AND SLEEVES EVERY TIME THEY ENTER THE WORKING AREA.

23. THE PICKLING SPICES IS KOSHER L’PESACH UNDER SUPERVISION OF THE NIRBATUR RAV SHLIT”A. PLEASE NOTE THAT IT CONTAINS GARLIC.

As we do year-round, there is a Mashgiach Temidi in the meat room from morning to evening and he checks all meat products coming in to make sure that they have the correct kosher seals and that they

are Kosher for Pesach. He also makes sure that the tables and the knives are washed between processing meats from different companies and Hashgochos, which is the procedure year round, not only Pesach.

IT IS IMPORTANT TO NOTE THAT THE MASHGIACH TEMIDI IN THE MEAT ROOM HAS NO OTHER JOB EXCEPT SUPERVISING THE MEAT ROOM ALL DAY LONG.

Preparations at Evergreen Meat Department Pesach 5775

PREPARATIONSPESACH



superspecials

more Super Pesach Specials

Look Inside for

GLICKS OR SCHWARTZPotato Starch Can24 oz$1.

69

LIEBER’S

Sugar4 lb$2.

19

TASTER’S CHOICE

Coffee Original12 oz$9.

99

KRASDALE

Sugar4 lb.$1.

99

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TAANUGCookiesGluten Free, 7 oz$399

OBERLENDERSCookiesAssorted, 12 oz$599

OBERLENDERSBaby Fingers5 oz

2/$5

PASKESZPesach Crumbs6 oz$369

GALILMachine Matzah 5 Pack16 oz$899

B A K E D G O O D S

F R I D G E a n d F R E E Z E R

J&JYogurt2 lb Assorted$199

MEHADRINFit’n Free YogurtAssorted, 6 oz

.99

HAOLAMAmerican Cheese 108 Slices3 lb$1099

HAOLAMSliced Muenster CheeseOriginal or Sandwich Sliced, 6 oz$199

HAOLAM18 Pack String CheeseFamily Pack, 18 oz$799

SHEMESHAmerican Cheese 108 Slices3 lb.$1199

SHEMESHShredded CheeseAll 8 oz$199

A & BParve Kishke16 oz$449

ROYALGefilte Fish20 oz$399

SOLOMON’SBeef Kishka16 oz$369

MEHADRINDixie Cups12 Pk KFP, 36 oz$999

DEVASHApple Cider64 oz

2/$5

AMNON HAGALIL OR CHEF A YAMTilapia Fillets14 oz$379

TIRAT ZVISliced Turkey Breast9.5 oz, All Flavors, 9.5 oz$499

BODEKMango Chunks16 oz$299

UNGAR’STopping16 oz$219

BODEKBlueberries12 oz$439

ALL SPECIALS

ARE KOSHER

FOR PASSOVER

LIEBER’STomato Sauce15 oz

.79

LIEBER’SCotton Candy1.6 oz

.99

LIEBER’SSugar4 lb$219

LIEBER’SPasta SauceAssorted, 26 oz$179

LIEBER’SWalnut Oil64 oz$1499

LIEBER’SSpicesAssorted, 2.75 oz

.99

LIEBER’SOlive Oil 3 LiterAssorted, 101 oz$1599

LIEBER’SGround Walnuts6 oz$179

LIEBER’SMushroomsPieces & Stems, 8 oz$119

LABONNEQuinoa12 oz$499

®

GEFENMandarin Oranges 11 oz

$0.79

GEFENCashew ClustersAssorted, 4.25 oz$2.

99

GEFENNice TeaAssorted, 64 oz$1.

99

GEFENCake MixesAll, 14.1 oz$2.

99

GLICKSChunk Light Tuna In Water6 oz

$0.99

GEFENGherkins24 oz$2.

99

GEFENCerealAssorted, 5.5 oz$3.

79

GLICKSPure Honey2 lb$6.

99

GEFENPasta SauceAssorted, 26 oz$2.

19

GEFENPure Cocoa16 oz$3.

89

GEFENApple Sauce48 oz$3.

49

GEFENOlive Oil2 Liter$14.

99

&

MISHPACHAKetchup24 oz$189

HADDARChocolate Syrup24 oz$269

GOLD’SDuck SauceSweet N Sour, 40 oz$269

MISHPACHAVegetable Oil Spray5 oz$289

DEGANIMPalm Oil33.8 oz$699

Sweetie Packets 100 ct 3.5 oz$199

MISHPACHABaking Powder6 oz

.99

OSEMPotato Pancake, Roll Mix, Matzah Ball Mix6 oz

.99

NATURAL EARTHOlive OilOrganic Extra Virgin, 25.3 oz$799

ALPROSESwiss Baking Chocolate10.5 oz$469

DAGIMSardinesIn Olive Oil, 3.75 oz$159

NATURAL EARTHChunk Light TunaIn Water, Easy Open, 5 oz

.99

HOLLYWOODSafflower Oil32 oz$499

MEAL MARTGefilte FishJar, 24 oz$589

DAG YAMSalmonSkinless Boneless In Water, 6 oz$389

PASKESZControl Sucralose Based Sweetener 50 pk 1.75 oz$199

LANDAUApple CrispsAll Flavores, 1.62 grm$199

ALPROSE5 Pack Chocolate Bars? oz$799

TERRATerra Sweet Potato Chips6 oz$269

TERRATerra Chips Original6.8 oz$399

N O S H / C H O C O L A T E S

PASKESZControl Sucralose Based Sweetener 100 pk 3.5 oz$299

UNGAR’SMayonnaise32 oz$339

GOODIESMayonnaise32 oz$299

CAMILLE BLOCHTorino Milk Mini Branches12 ct Gift Box, 10.5 oz$1399

CAMILLE BLOCHSwiss Chocolate Bars3.5 oz

2/$5

TORINOTorino Chocolate Bars3.5 oz

2/$5

SCHMERLING’SChocolate Bars3.5 oz

5/$10

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GEDILLAFruit SnacksAll Flavors, 5.4 oz

2/$3

MANISCHEWITZMatzo Ball Mix

5 oz

2/$3

GOODMAN’SSoup Mix Onion

2.75 oz$1.

19

MANISCHEWITZMatzo Farfel

14 oz$2.

99

MANISCHEWITZMatzo Meal Kfp

16 oz$3.

19

MANISCHEWITZCake Meal

16 oz$2.

79

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We wish our customers and all of Klal Yisroel a חג כשר ושמח

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PASKESZCoconut Fine Ground or Flakes6 oz$169

H O U S E H O L D

PLASTIMADEMatzah BagsZip N Close 2 Gallon, 12 ct$119

REYNOLDSAluminum Foil200 ft$799

LITTLE ANGELUncented Baby Wipes Refill80 ct

.59

OHR CANDLES3 Hour Shabbos Candles72 ct$399

JETFOILFoil Sheets200 ct$369

CARELINEShampoo or Conditioner400 ml$329

FANTASTICCandle Holders50 ct$119

Refrigerator Shelf Liners2 ct

2/99

PLASTICOTrash or Tall Kitchen BagsDrawstring, 45/28 ct$499

PLASTIMADEFood Storage Bags or Sandwich Bags75/1500.5 ct

.89

PAPER HOUSEParchment Paper 12”50 ft$199

PLASTIC HOUSELunch Box2.25 Lb, 4 ct$199

Murphy Oil Soap32 oz$319

Vinyl GlovesAll Sizes, 100 ct$199

TARNI-SHIELDSilver Polish Tarni Shield10 oz$599

FABFab Detergent39 Loads, 60 oz$189

Latex GlovesAll Sizes, 100 ct$399

Glass Plus32 oz$199

ALLAll Liquid He Detergent195 oz$1399

SUPERIOR PERFMNEraser SpongeMini 16 Pack$179

EASY-OFFEasy OffFume Free Spray Lemon or Max, 16 oz$399

SUPERIOR PERFMNEraser Sponge2 pcs$179

MR CLEANSummer Citrus128 oz$699

SUPERIOR PERFMNEraser Sponge 8 Pack8 pcs$499

KLEENEXKleenex White 2-Ply 10 Pack, 160 ct

10/$1199Cutlery 1000 Ct$599

PERFECTIONPlates Plastic 9” 100 ct

4/$1499

BASIXClear Bread Bags8X4x20 Bulk, 700 ct$999

Case 9X13 Aluminum Pans100 ct$1699

Case Pans Cookie Sheet Aluminum100 ct$3600

PERFECTIONSoup Bowls 12 oz, 100 ct

8/$1499

EVERGREENBulk Baby Fingers2 lb$689

MAYIM CHAIMSeltzer33.8 oz

12/589

OBERLANDERBulk Baby Fingers32 oz$799

BEST HEALTHSeltzerAll Flavores, 33.8 oz

12/499

NATURE’S OWNGrape Juice Concord64 oz

8/2695

NER MITZVAHMatches Extra Long45 ct

$0.99

NER MITZVAHMatzah BagsZiplock 10X10, 4 ct$1.

99

NER MITZVAHMemorial Candle 26 Hours1 ct

2/99

NER MITZVAHMemorial Candle Glass48 Hours

$0.69

NER MITZVAHTea Lights 50 ct Bag$1.

99

NER MITZVAHTea Lights 100 ct$3.

99

NER MITZVAHNeronim 6 Hr 72 ct$6.

99


99


99


79

C L E A N I N G

BOUNTYBounty White 15 Pack 48 sht

15/$1499

PERFECTIONPlates Plastic 6” 100 ct

8/$1499

GOLDPACK

Plastic Cups7 Oz, 100 ct

12/1099

B Y T H E C A S E B Y T H E C A S E

wow!

LIEBER’SApple Juice64 oz

8/1299

PA P E R G O O D S BY T H E C A S E

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SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

8

15

22

29

9

16

23

30

10

17

24

31

11

18

25

12

19

26

13

20

27

14

21

28

17th of Adar, 5775 י״ז באדר תשע״ה

24th of Adar, 5775 כ״ד באדר תשע״ה

2nd of Nisan, 5775 ב׳ בניסן תשע״ה

9th of Nisan, 5775 ט׳ בניסן תשע״ה

18th of Adar, 5775 י״ח באדר תשע״ה

25th of Adar, 5775 כ״ה באדר תשע״ה

3rd of Nisan, 5775 ג׳ בניסן תשע״ה

10th of Nisan, 5775 י׳ בניסן תשע״ה

19th of Adar, 5775 י״ט באדר תשע״ה

26th of Adar, 5775 כ״ו באדר תשע״ה

4th of Nisan, 5775 ד׳ בניסן תשע״ה

11th of Nisan, 5775 י״א בניסן תשע״ה

20th of Adar, 5775 כ׳ באדר תשע״ה

27th of Adar, 5775 כ״ז באדר תשע״ה

5th of Nisan, 5775 ה׳ בניסן תשע״ה

21st of Adar, 5775 כ״א באדר תשע״ה

28th of Adar, 5775 כ״ח באדר תשע״ה

6th of Nisan, 5775 ו׳ בניסן תשע״ה

22nd of Adar, 5775 כ״ב באדר תשע״ה

29th of Adar, 5775 כ״ט באדר תשע״ה

7th of Nisan, 5775 ז׳ בניסן תשע״ה

23rd of Adar, 5775 כ״ג באדר תשע״ה

Parshas Vayakhel-Pekudei פרשת ויקהל־פקודי

Shabbos Parah שבת פרה

1st of Nisan, 5775 א׳ בניסן תשע״הParshas Vayikra פרשת ויקראRosh Chodesh Nisan ראש חודש ניסןShabbos HaChodesh שבת החדש

8th of Nisan, 5775 ח׳ בניסן תשע״ה

Parshas Tzav פרשת צו

Shabbos HaGadol שבת הגדול

7:00am-11:00pm 6:30am-11:00pm 6:30am-11:00pm 6:30am-12:00am 6:30am-1:00am 6:30am-90min to zman 90min after zman-1:00am



7:00am-2:00am 6:30am-2:00am 6:30am-2:00am

ניסן2015 ניסן/אייר2015


SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

5

12

19

6

13

20

7

14

21

1

8

15

22

2

9

16

23

3

10

17

24

4

11

18

25

16th of Nisan, 5775 ט״ז בניסן תשע״ה

Pesach II פסח יום ב׳

1st day of the Omer א׳ בעומר

23rd of Nisan, 5775 כ״ג בניסן תשע״ה

8th day of the Omer ח׳ בעומר

30th of Nisan, 5775 ל׳ בניסן תשע״ה

Rosh Chodesh Iyyar ראש חודש אייר

15th day of the Omer ט״ו בעומר

17th of Nisan, 5775 י״ז בניסן תשע״ה

Pesach III (CH’’M) פסח יום ג )חל המועד)

2nd day of the Omer ב׳ בעומר

24th of Nisan, 5775 כ״ד בניסן תשע״ה

9th day of the Omer ט׳ בעומר

1st of Iyyar, 5775 א׳ באיר תשע״ה

Rosh Chodesh Iyyar ראש חודש אייר

16th day of the Omer ט״ז בעומר

18th of Nisan, 5775 י״ח בניסן תשע״ה

Pesach IV (CH’’M) פסח יום ד׳ )חל המועד)

3rd day of the Omer ג׳ בעומר

25th of Nisan, 5775 כ״ה בניסן תשע״ה

10th day of the Omer י׳ בעומר

2nd of Iyyar, 5775 ב׳ באיר תשע״ה

17th day of the Omer י״ז בעומר

12th of Nisan, 5775

י״ב בניסן תשע״ה

19th of Nisan, 5775 י״ט בניסן תשע״ה

Pesach V (CH’’M) פסח יום ה׳ )חל המועד)

4th day of the Omer ד׳ בעומר

26th of Nisan, 5775 כ״ו בניסן תשע״ה

11th day of the Omer י״א בעומר

3rd of Iyyar, 5775 ג׳ באיר תשע״ה

18th day of the Omer י״ח בעומר

13th of Nisan, 5775

י״ג בניסן תשע״ה

20th of Nisan, 5775 כ׳ בניסן תשע״ה

Pesach VI (CH’’M) פסח יום ו׳ )חל המועד)

5th day of the Omer ה׳ בעומר

27th of Nisan, 5775 כ״ז בניסן תשע״ה

12th day of the Omer י״ב בעומר

4th of Iyyar, 5775 ד׳ באיר תשע״ה

19th day of the Omer י״ט בעומר

14th of Nisan, 5775 י״ד בניסן תשע״ה

Ta’anis Bechoros תענית בכורות

Erev Pesach ערב פסח

21st of Nisan, 5775 כ״א בניסן תשע״ה

Pesach VII פסח יום ז׳

6th day of the Omer ו׳ בעומר

28th of Nisan, 5775 כ״ח בניסן תשע״ה

13th day of the Omer י״ג בעומר

5th of Iyyar, 5775 ה׳ באיר תשע״ה

20th day of the Omer כ׳ בעומר

15th of Nisan, 5775 ט״ו בניסן תשע״ה

Pesach I פסח יום א׳

22nd of Nisan, 5775 כ״ב בניסן תשע״ה

Pesach VIII פסח יום ח׳

7th day of the Omer ז׳ בעומר

29th of Nisan, 5775 כ״ט בניסן תשע״ה

Parshas Shmini פרשת שמיני

14th day of the Omer י״ד בעומר

6th of Iyyar, 5775 ו׳ באיר תשע״ה

Parshas Sazria-Metzora פרשת תזריע־מצרע

21st day of the Omer כ״א בעומר

6:30am-2:00am 6:30am-2:00am 6:30am-5:00pm Closed

60 mins after Zman- 1am 7:00am-11::00pm 7:00am-11::00pm 7:00am-1:00am 7:00am-90min to zman Closed 9:30 pm - 3:00am



2015 ניסן/אייר2015


Y O U R 2 0 1 5 M E N U A S S I S T A N T

EVERGREEN HOURS: 6:30am-5:00pm


EVERGREEN HOURS: Closed

Erev Pesach (Friday April 3)

First Seder Night (Friday Night April 3)

First Day Yom Tov (Shabbos Day, April 4)

Hospitality

י״ד בניסן תשע״ה

ניסן/אייר

ט״ו בניסן תשע״ה

First Course/Appetizer

Soup

Entrée

Sides & Salads

Dessert


Entrée

Sides & Salads

Dessert

Adults

Children

Adults

Children

Adults

Children



Second Course

Soup

Entrée

Sides & Salads

Dessert


Entrée

Sides & Salads

Dessert



EVERGREEN HOURS: 60 mins after Zman- 1am

2nd Seder Night (Motzei Shabbos Night, April 4)

2nd Day Yom Tov (Sunday, April 5)

ט״ו בניסן תשע״ה

ט״ז בניסן תשע״ה

Adults

Children

Adults

Children



EVERGREEN HOURS: 7:00am-11::00pm

EVERGREEN HOURS: 7:00am-11::00pm

Monday Chol Hamoed (April 6)

Tuesday Chol Hamoed (April 7)

י״ז בניסן תשע״ה

י״ח בניסן תשע״ה

Adults

Children

Adults

Children



EVERGREEN HOURS: 7:00am-1::00am


Wednesday Chol Hamoed (April 8)

Thursday Chol Hamoed (April 9)

י״ט בניסן תשע״ה

כ׳ בניסן תשע״ה

Adults

Children

Adults

Children



EVERGREEN HOURS: 7:00am-90min to Zman


Shvil Shel Pesach (Thursday, April 9)

Shvil Shel Pesach (Friday, April 10)

י״ז בניסן תשע״ה

כ״א בניסן תשע״ה

Adults

Children

Adults

Children


Soup

Entrée

Sides & Salads

Dessert


Entrée

Sides & Salads

Dessert




EVERGREEN HOURS: 9:30 pm-3:00am

Achron Shel Pesach (Friday, April 10)

Achron Shel Pesach (Shabbos, April 11)

כ״א בניסן תשע״ה

כ״ב בניסן תשע״ה

Adults

Children

Adults

Children


Soup

Entrée

Sides & Salads

Dessert


Entrée

Sides & Salads

Dessert

GROCERIES & PAPER GOODSEVERGREEN TENT

CASES

GROCERIES CONTINUED

THE BUTCHER

FRUITS AND VEGETABLES

FISHY’S FISH MARKET

THE FREEZER

REFRIGERATED AND DAIRY

LAST MINUTE EREV Y״T SHOPPING


4 chicken legs

2 large sweet potatoes

4 medium potatoes

2 onions

1 tbsp. olive oil

1½ tsp. kosher salt

Juice and pulp of 1 large orange (approximately ¾ cup)

½ cup sweet red wine

2 tbsp. sugar

PESACH ONION CHICKEN WITH CARAMELIZED POTATOES AND SWEET POTATOES

24 plum tomatoes

2 Tb olive or vegetable oil

1 medium onion, minced

1 Tb salt

2 large eggplants, peeled and sliced ¼” lengthwise

2 tsp salt

3 Tb olive or vegetable oil

4 lbs ground beef

1 large onion, minced and sautéed, if desired

8 eggs, whole

1 Tb salt

EGGPLANT AND BEEF ROLLATINI WITH TOMATO SAUCE

Cube both regular & sweet potatoes

Dice one of the onions.

Toss them with the salt and oil and place them on the bottom of the pan.

Place all 4 pieces of chicken on top of the potatoes and pour on the syrup.

Slice the second onion into rings and arrange them on top of the chicken.

Sprinkle with salt. Wrap the pan tightly with foil, and bake at 300° F for 2–2½ hours.

Remove foil, turn up oven to 400° F and bake for another 30–60 minutes, until the chicken crisps up.

When it’s ready, the potatoes and sweet potatoes should be soft and almost caramelized from the syrup, and the chicken should be falling-off-the-bone soft, with a crispy top. Don’t forget to uncover it for that last hour or so.

DIRECTIONS

Juice the orange and pour it into a pot, pulp included. Add the wine and sugar and bring to a boil. Lower the flame and let the mixture simmer for 8–10 minutes.

Peel and dice the potatoes, sweet potatoes and one onion. Toss them with the oil and salt and put them on the bottom of the pan.

Place the chicken on top of the potatoes, and pour the orange juice and wine mixture over it.

Cut the second onion into rings and place over the chicken.

Sprinkle with salt. Cover the pan tightly with foil and bake at 300° F for 2–2½ hours, then uncover, turn the oven up to 400° F and bake for another 30–60 minutes. Serves 4

Bring a large pot of water to a boil.

Remove the stem from the tomatoes with a sharp paring knife, score the bottoms with an x.

Blanch the tomatoes for about 10 seconds or until the skin begins to fall off.

Remove immediately and place in a bowl of ice water.

Chop the tomatoes fine.

Heat a large heavy bottomed pot over medium high heat with 2 Tb oil. Add onions and cook until they begin to soften. Add tomatoes and season with salt. Bring to a boil and cover. Cook over low heat for 1 ½ hours, stirring occasionally.

Place eggplant on a parchment lined baking sheet. Brush with oil and season to taste with salt. Bake in a 400° oven for about 15 minutes, until soft.

In a large bowl combine remaining ingredients. Work together us-ing your hands until the meat mixture thickens and the egg is fully mixed with it--(about 3 minutes)

Place some meat filling onto a slice of eggplant and roll into tube-like shape. Place seam side down in a greased baking pan.

Pour tomato sauce over rolled eggplant and bake covered in a 350° oven for 25 minutes. Uncover and bake an additional 10 minutes.

Yields: 10 servings


1 1/2 cups hazelnuts (7 ounces)

6 large egg whites, at room temperature

Pinch of salt

1 1/2 cups granulated sugar

2 teaspoons pure vanilla extract

1/2 teaspoon pure almond extract

1 cup mini chocolate chips (6 ounces)

6 ounces bittersweet chocolate, melted and cooled

3 cups heavy cream

1/4 cup confectioners’ sugar

Chocolate shavings, for garnish

4T grapeseed oil

8 ounces semisweet Kosher for Passover chocolate, chopped, (or chocolate chips)

21/2 teaspoons espresso coffee powder (instant), crushed

1/3 cup sugar

1T potato starch

big pinch of salt

4 eggs

1 teaspoons Kosher for Passover vanilla

HAZELNUT ANDCHOCOLATE MERINGUE CAKE

MOLTEN CHOCOLATE VOLCANO CAKES

This Extraordinary Dessert, Made With Crisp Chocolate- Hazelnut Meringue And Whipped Cream, Is Simple To Make Yet Simply Impossible To Resist Pastry Chef Daniel Jasso Of Genoa

Restaurant In Portland Nicknamed It “The Beast,” Because Slicing It Impropery Can Cause The Meringue To Crumble. So How Do You Tame “The Beast”?: Freeze It , Cut It With A Serrated Knife Then Allow It To Return To Room Temperature Before Serving.

Preheat the oven to 350°

Line 2 large baking sheets with parchment paper. Draw two 8-inch rounds on one sheet of the parchment and one 8-inch round on the other.

Spread the hazelnuts on a third baking sheet and toast for 12 to 14 minutes or until browned. Let cool slightly, then transfer to a towel and rub gently to remove the skins. Chop the nuts. Lower the oven temperature to 225°.

Place a whisk on the bowl of an electric stand mixer at beat the egg whites with the salt at medium-high speed or until soft peaks form.

Gradually add granulated sugar at beat at high speed until stiff.

Add the vanilla and almond extracts. Fold in the hazelnuts and chocolate chips. Pour the melted chocolate down the side of the bowl and gently fold until the meringue is lightly marbled.

Spread the meringue in your pre-drawn drawn circles and bake for 2 hours and 30 minutes or until crisp be sure to rotate the pans halfway through baking.

After 2 hours 30 minutes, turn off the oven but leave the door ajar to allow the meringues to cool completely.

In the bowl of the stand mixer, beat the cream with the confection-ers’ sugar until firm. Remove the meringues from the parchment paper. Spread the whipped cream on the layers and stack them. Re-frigerate or freeze the cake overnight. Cut into wedges and serve at

1. Melt oil, chocolate, and coffee powder over almost boiling water. When very soft and almost melted, blend ingredients carefully and turn off heat.

2. WHILE CHOCOLATE IS MELTING: Miz sugar, potato starch, and salt in a small bowl. Using a wire whisk, carefully beat in one egg. When mixture is smooth, beat in the other 3 eggs, one at at a time.

3. Be sure bottom of chocolate pan is dry so that no water drips into cake mixture. With the same whisk, mix a small amount of chocolate into eggs to heat them gradually. Then mix the eggs into the chocolate.

4. Divide the batter evenly between the molds. You can bale them Immiedtaley or keep them for up to 2 hours at room tem-perature (Batter can also be made many hours in advance, only if you can refrigerate it. Let come to room temperature for 1-2 hours before baking.)

5. Bake 9 to 9 1/2 minutes. The middles will resemble small choco-late “pools” but feel dry to the touch. If the chocolate sticks to your finger, it needs another 30 seconds or so to bake. Cakes will also start to separate slightly from the sides of the pan when they are done. Do not overbake, or you will not have runny middles!

6. Let stand about 5-8 minutes. Loosen around edges with a sharp knife. Invert each mold onto serving dish. Cakes will fall out.

Serve hot with a raspberry or other fruit coulis.

For leftovers, refrigerate when cool. To serve, bring back to room temperature (will take several hours). Reheat in a 350° oven for 5-6 minutes, lightly covered with foil.


Chuck Eye Roast is a very tender roast that is tasty and soft. However, feel free to choose your favorite cut of meat, such as minute steak, Miami ribs, or butcher flanken for equally tan-talizing results.

DIRECTIONS

Place onions on bottom of roasting pan.

Place roast over onions.

Combine remaining ingredients & coat all sides of meat with mixture.

Bake covered 2-3 hours at 350°. (Generally, I calculate ½ hour per lb. of meat), serve over a bed of mashed potatoes, or nokedlech.

PREPERATION + YIELD

20 minutes preperation Serves 8-12

One 5 1/2-pound first-cut brisket

Kosher salt and freshly ground pepper

31/2 tablespoons vegetable oil

2 medium onions, halved and thinly sliced

4 garlic cloves, minced

4 carrots, cut crosswise 1 inch thick

2 medium parsnips, halved lengthwise and cut crosswise 1 inch thick

2 celery ribs, cut into 1 inch pieces

1/2 cup prepared white horseradish, drained

2 cups dry red wine

2 bay leaves, preferably fresh

3 cups beef stock or low- sodium broth

4 medium Yukon Gold potatoes, peeled and cut into 11/2-inch pieces

HORSERADISH BRISKET

1 3-5 lb Chuck eye roast

1 chopped Spanish onion

½ cup wine vinegar

3/4 cup honey

½ tsp fresh ginger grated

¼ tsp black pepper

3 cloves garlic crushed

CHUCK EYE ROAST

Preheat oven to 325°.

Season brisket generously with salt and pepper.

In a very large enameled cast-iron casserole, heat 3 tablespoons of the vegetable oil. Add brisket and cook over moderately high heat, turning regulalrly, until brisket is browned all over, (about 12 min-utes).

Using tongs, carefully transfer the brisket to a rimmed baking sheet, fatty side up.

Pour off all but 3 tablespoons of the fat from the casserole. Add the onions and half of the garlic and cook over moderate heat until sof-tened, (about 3 minutes). Add the carrots, parsnips and celery and cook over moderate heat until browned in spots, about 6 minutes.

Meanwhile, in a small bowl, combine 1/4 cup of the prepared horse-radish with the remaining garlic and 1/2 tablespoon of vegetable oil. Spread the garlic-horseradish paste on the fatty side of the brisket.

Pour the red wine into the casserole. Bring to a boil and cook over high heat, scraping up the browned bits from the bottom of the cas-serole, 1 minute. Push the vegetables to the side of the casserole and add the bay leaves. Set the brisket, horseradish side up, in the center of the casserole. Pour the beef stock around the brisket and bring to a simmer over moderate heat. Cover the casserole, transfer to the oven and cook for 1 hour.

Scatter the potatoes around the brisket, cover and cook for about 2 hours longer, until the meat is very tender. Increase the oven tem-perature to 350°. Uncover the casserole and roast for about 30 min-utes, until the brisket is browned on top and the gravy has thickened.

Carefully transfer the brisket to a carving board and let rest for 30 minutes. Discard the bay leaves. Using a slotted spoon, transfer the vegetables to a serving platter and cover with foil to keep warm.

Pour the brisket cooking liquid into a fat separator and let stand until the fat rises to the surface. Pour the cooking liquid into a gravy boat and discard the fat. Whisk the remaining 1/4 cup of prepared horseradish into the gravy and season with salt and pepper.

Thinly slice the brisket across the grain and transfer to the platter with the vegetables. Spoon some of the gravy over the brisket and vegetables and serve, passing the remaining gravy at the table

2015 evergreen pesach planner

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