Newspapers / The Charlotte Jewish News … / Oct. 1, 1984, edition 1 / Page 11
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We’ve Done It (Continued from Page 1) day morning Plenary and ex panded in a series of 10 con current workshops. In addition to Plenaries and Forums, workshops are plan ned to explore every major item on the agenda of North American Jewish Federations including The Jewish Family; Israel-Diaspora Relations; The Jewish Community and the General Community; Child Day Care; Campaign Plan ning; Jewish Education; Con cerns of Small and Intermed iate Cities; Computerization; Women’s Division; Communi ty Planning; College Services; The Aging; Disabled: Arts and Culture; Communications; Jewish Education; Federation- Synagogue Relations; Jewish Education; Leadership Development; Endowment Funds; LCBC, and many others. Mira Koschitzky and Gella Rothstein, Chair and Co-Chair of the Toronto Jewish Con gress GA Hospitality Com mittee. are coordinating plains for a series of events that will include a bus tour of Toronto, an exhibit of Judaica by Cana dian artists, and two gala receptions. The Council of Jewish Federations is the association of 200 Federations, Welfare Funds and Community Coun cils, which serve nearly 800 communities embracing a Jewish population of more than 5.7 niillion'in the U.S. and Canada. Campaign Readies Out From Page 1 Page 11-THE NEWS-October, 1984 make individual calls and ap pointments. Steve Lit is chair ing “Upgrade,” a year-round program for donors of $1,000 and above. Our New Gifts conmiittee will work both with newcomers and with those who haven’t given in the past two years.” Katz went on to say, “And, for those we just can’t make direct contact with, we will use the mails to send materials and to receive pledges.” Major Gifts Event Dec. 15. The Campaign closes with a dinner honoring a particularly outstanding member of the Jewish community. The nature of the event and the honoree are a closely guarded secret. “It will be a night to be remembered,” says Stan Greenspon, Federation Presi dent. “We’re making no secret of the need to raise $1 million in 1985. When we break the news of the event, you will know that it is the absolute culmination to a successful campaign.” PAPERTOWN Distributors OPEN TO THE PUBLIC 10% discount on all Bar/Bat Mitzvah supplies NO MINIMUMS • FREE DELIVERY COMMERCIAL ACCOUNTS INVITED Paper Plastic$. Allimd Product* and Supplies Food and Bavaraga Sarvica Diapoaablaa Janitorial and Maintananca Suppliaa Chartotta Wilmington RaMgh 442t E. liMlapandanca 4209 OlMnder Or. 8B12 OM Wak« formt Rd. 396-1639 tTS^S An array of sandwiches, hdagies and salads for lunch Locatcd in four uptown SouthPark Eastland Greenville, S C. fJESTAURANTS i SOPS; ©APARTMENTS S7231CEMISEISTCMIT . cuuirm min cAmoM 21212 utility poles and car wind- APARTMENTS 4MUC0IWATJIfEMUC CHJULOm. IIITH CMOUIil S25*37t7 OwMd & Optraltd by: Uvftm & Sbirltf Ciatef CcLxCo fizza Italian l^cstauraqt 2401 Park Rd. 332-1193 Pj® w Pizza 14" 1«"1« 1 12 (HKRSF KX-CHEEliC-. SAUSAGE M18HKOOM8. PEPPEaOJfl— ANCHOVIES. __4.7* i.25 „S.M 7.2S _SjM 7JS 7.2S -iM 7JS r.REEN PEPran 7-25 HJSt »J4 ONIONS MEATBALL GBOCND BEEF- SALAMI CANADIAN SACON- BUCK OLIVES COMBDiATlON 14" iri8iI2 -iuM 7.2S 7.2S -iM IJi -iM 7JS TJ5 SM 7JS -uat«js 9J0 »J0 lts» EXTRA TOPPING- IJI IJt Antipasti (APPETIZERS) baked clams AKEE(.A.^ATE- baked missels -4JS ZITPA Di clams oa PtOVOLONT CHEESE- .4.75 .115 ITAUAN PtOSCaTTO Zuppa Calde (HOT SOUP) minestkone. toiteluni in Baooo. .1.7$ .in STSACCUTILL ALLA MMIAMl pasta a faciolo -XXi WE REGRET THAT WE CANNOT CASH CHECKS OR HONOR CREDIT CARDS Of cash sw»*«i f — Specialita Della Casa (HOUSE SPECIALITY) COMBINATIO.N DISHES VEAL AM) CHICKEN FRANCESE 7.95 (On« piecc eack vesl and (kklun dipped in rfj and flour. Mutfed in butter aad kaon) VEAL AND CHICKEN PIZZAIOLA 7.95 (One picce each veal and ckicken Motecd in oijve oil with fre«li tomato, oregano and parslejr) \T:aL A-ND CHICKEN PIZZAIOLA w/MUSHROOJiS 7^3 (Saae ai above with Maahrooasl Pesci (FISH) FILET OF SOLE (Fried or Broiled) FILET OF SOLE .ALL.A FR.\NCESE_. SHRLMP M.AR1NARA SHRLMP ALLA FR.AVCESE >HRLMP PARJOGL\.\A SHRIMP FR-\ DLAVOLO SCAMPI PRO\TN CIAL£.. SCAMPI BROILED 6.S3 Specilita Italiana (ITALLW SPECLAL TIES) VEAL SC.ALLOPIXE w/Ml SHROO.MS .AND PEPPERS— VEAL SC.ALLOPINE w/Ml SHBOOMS (WWu or Red) 8jO (Red Saateed is a(i\e oil with (rr«h toaatoesJ (White Saateed in batter aad aarMla wine) VXAL SCALLOPINE DON C.OLO 8 j# (Saateed ia oltre ail ud ■••hrooas. topped with proociatto and aosxarellaj VEAL SC.ALLOPINE FRANCESE 8.5a (Dipped in eg( and flow saateed a baiter and leaM«) VEAL sc.uxopint: PIZZ.MOL.^ (Saateed in oiire oil with fre«h tonato. aregano aad panlej) VEAL SC.UXOPKE PK'C.A.vrE- iSanteed in batter with leao«) S.U.T1NB0CCA .ALL.\ ROM.AN A- (Sliced reai taataed in boner aad aanaia i ipiaaeh aad sliced tfg) SAL'SAGE .AND PEPPERS iSaateed ia oliTe oil with (reoa tomaiol VXAL a THT M1L.VN1SE \T-AL aTLET P.ARMIGLVN.^ •ith prwcian*. i».i> «l23 PoUo (caicms) CHICKEN CACOATOtE- CHICKEN P.ARMIGLAV.A- -«l25 (SbmU picce* iaalted in sMterae wine with prooewtto. ■aihrooatt. aad toaiili anaee) CHICKEN CtK^TRY STVLE tS5 (SflMll piece*. iMteed ia *ii«e oil with pcppera. ■■akrooao aad Maaagc) CHICKEN SC.ARP.ARiELLO (LSj (Small piece* (Mtced im olive aiO CnCKEN FRANCESE «JS tBoaeie** breait. breaded, fried ai olive oil sMce aad ■otiireUa cheete aad baked) CHICKEN SOREVnXA (Topped with praaciano. enplaaL ■Moarell MBC*) CHICKEN ALL.A DON CARLO . prepared ia a (Boaelna brcaat d^ped iacgg. Hoar aad saateed in batter with teaoa aad panle;) CHK»EN FAVOarTA (Baaeleaa breaal aateed ia wliite wiae. topped with pnociwl- !• CHICKEN -ALLA FlOtEXnN.V »J5 (Binihaa breaat lapped with proociMU. •oaarella. cooked ae with ipiaarh > (Topped with artichofce keartv aaohroowi. saateed in bvtter aad lewaa) CHICKEN ALLA MOVTE C.ARLO (Topped with ■■ArooaM proociatto saateed i EGGPL-ANT PARMIGLAN 4 7J3 I auroala wine) 5j# GARLIC BREAD Half Loa/ ViMie Loal- BOISE SPECLAL INCUDES SAL.AD 0« SPAGHETTI -\M .5.M Pasta STtrrCD SBELL. TORTSLUM ALFREDO— MA.MCOTTI (Bom MaM- RATIOU LASAGBiA -ATS -5-H .A75 -A15 FETTI CINI FILET DI POMIDORO SAl CE_ SPAGBETT1 wnn MEAT tALLS B AKED im SOBENTINA -4.23 TORTELU FHXTTO Di POMBORO. BAKED zm SICaXWA- BAKED zm -A75 .AJS UNGtTXt WITB O-AM SAICE iVMlr ar SPAGBETTI WITB Ml SBROOM SAl CE OR G.ABUC .ANT) .ANCHOVIES zm wrm tomato salts. Frmcwi ALFREDO aTAGBETTI WITB SAl'SAfiC. SPAGBETTI Wmi TOM.ATO SAlCt SPAGBETTI WTTB M.ARIN ARA SAI CE- Ai5 3.» Twa. • Sac: lIJi aoa. - IlJt p.*. Claard aa Haadan 8nay: 4 - II
The Charlotte Jewish News (Charlotte, N.C.)
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Oct. 1, 1984, edition 1
11
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