Bildersee JHS Class of 72’ and Friends
A large reunion is planned for Sunday July 19th at 12:00 at the El Caribe in Mill Basin. Doug Adamsky, Ellen Bober Graham, Elisa Turoff Rosenblum and other friends are planning this reunion and aggressively searching for all of our old friends.
While we’ve referred to this as a ‘Bildersee Reunion’, it is open to all of our old friends from Canarsie, Bergen Beach, Mill Basin, Georgetown and the surrounding areas. In the process of planning this reunion, we wanted to try to find all of our old friends and we simply opted to use the Bildersee yearbook from 72’ to help us with the search… It’s worked. From November 2008 to today, we’ve located approximately 200 people from Bildersee, South Shore, Canarsie HS and most are planning to attend. The list is growing daily and thankfully, The El Caribe has the capacity to host up to 800 people. We’d love nothing more than to max them out with a spectacular party that’s all about 800 old friends reconnecting.
If you’d like to be a part of this, please know we want to see you and we want to help you find other old friends to join in.
Reunion Info:
Sunday July 19th, 2009 12:00 Cost is $75 per person Includes an elaborate buffet, wine, beer and soft beverages, coffee, tea and dessert SEE MENU BELOW
Please contact :
Ellen Bober Graham (603) 487-2039
Doug Adamsky ((954) 812-9993
((954) 812-9993
FELLOW STUDENTS ATTENDING
Cindy (White) and Doug Adamsky
Ellen (Bober) Graham
Frieda (Abenstein) and Kenny Heller
Jack Cyrulnik
Miriam (Messing) Curtin
Cindy Mathias
Janice (Yablon) Mehlman
Susan Spivak
Iris (Collins) Trout
Dorothea (Bieber) Malone
Susan (Bobrow) Scognamiglio
Billy Freilich
Mary Sabatino
Rhonda (Pitluck) Leibowitz
Susan Russ
Steve Levine
Peter Appel
Gloria (Bauer) Carter
Robert Pushkoff
Karen (Weissberg)Joseph
Dora (Harz) Bellomo
Marcia (Starr) Helfand
Linda (Schwartz) Tanzillo
Fran Kaback
Stephanie (Spathakis) Stanzuk
Stann Kaplan
Rich Lenti
Lorraine (Horowitz) Fenchel
Marilyn (Novack) Light
Beth (Seigel) Graf?
?Judy (Estrin) Rutkofsky
Ellen (Heiman) Hymowitz
Evalyn (Becker) Mosser
Sheryl (Goringer) Jitzchaki
Gail (Rabin) Denino
Gail (Peltz) Goldberg
Elise (Turoff) and Scott Rosenblum
Donna Cain
Beth (Bodenstein) and Mark Bachman
Jeff Klotz
Belle (Blaustein ) Fusco
Eddie Condiotti
Sandy Black
Justine Confino
Pauline (Bres) Lombrowski
Mark Blaustein
Susan (Gindoff ) Freeman
Steven ‘NIP’ Wegweiser
Felicia Bertan
Bonnie (Friedman) Gauthier
El Caribe’s Buffet
The Ultimate Smorgasbord
They say variety is the spice of life, the elaborate variety of culinary specialties which make up our buffet is sure to delight the most discriminating of palates
~Boneless Chicken Balsamico~ Boneless morsels of rosemary scented chicken sautéed in white wine and aged balsamic vinegar served with fresh lemon and sliced mushrooms
~Eggplant Rollatini~ Eggplant rollets stuffed with creamy ricotta, homemade mozzarella and Pecorino Romano cheeses and topped with marinara sauce
~ Broccoli di Rape and Sausage~ Florets of broccoli di rape sautéed with garlic, oil and peperoncini and tossed with wedges of fennel laced sausage
~Szechuan flavored country style spareribs~ Country style baby back spareribs marinated with sliced shallots and hoisin sauce then broiled to perfection
~Braciolettini~ Bundles of Beef top-round stuffed with mozzarella cheese, flat leaf parsley, chopped garlic and herbs, topped with marinara sauce and Parmigiano cheese
~Seafood Risotto~ Imported Italian Arborio rice, flavored with a shellfish variety and saffron, cooked with white wine and oven roasted plum tomatoes.
~Asian Spiced Loin of Pork~ Sliced Pork tenderloin marinated in teriyaki sauce and fresh ginger then broiled and presented with chopped scallions
~Spiedini~ Milk- fed Veal cutlets, dusted with seasoned breadcrumbs, shallots and bay leaf, rolled and broiled
~Mussels Caprese~ Broiled New Zealand green shelled mussels topped with chiffonnade basil, sliced garlic and diced plum tomatoes
~Linguini aglio e olio~ Linguini pasta cooked al dente and tossed with extra virgin olive oil, browned garlic and chopped parsley
~Deep Fried Calamari~ Tender calamari, dusted with flour then deep fried golden brown, accompanied by fresh lemon wedges and marinara sauce
~Grilled Chicken and Garden Vegetables~ Sliced breast of chicken, char-grilled and tossed with herb-infused olive oil and char-grilled seasonal garden vegetables
~Fettuccini Alfredo~ Pasta ribbons sautéed with butter, heavy cream and Parmigiano Reggiano cheese
~Penne alla Vodka~ Penne rigate cooked al dente and tossed with a light tomato sauce prepared with sautéed shallots, a touch of heavy cream and a splash of vodka
~Chicken Parisian~ Boneless breast of chicken layered with asparagus, prosciutto and mozzarella cheese and served in a supreme sauce
~Poached Norwegian Salmon~ Fresh filets of Norwegian Salmon poached in a traditional Mirepoix of diced carrots, onions, celery and herbs
Specialty Cuts of Hand Carved Meat
Skillfully carved by our culinary staff to order
~Herb Marinated Flank Steak~ Char grilled to perfection
~Pan Roasted Leg of Lamb~ Perfumed with fresh mint and accompanied by a traditional demi-glaze
~Roasted Turkey~ Young fresh turkey oven roasted to golden brown served with your choice of dipping sauces
~Corned Beef~ Salt cured brisket of corned beef slow roasted in imported ale
~Romanian Pastrami~ Classic smoked pastrami highly seasoned and served with a Dijon dipping sauce
Traditional Mediterranean Home Style Antipasti
Prepared with the finest and freshest ingredients available
~Caponata Di Melanzane~ Traditional Sicilian eggplant antipasto
~Roasted Peppers~ Oven Roasted red bell peppers, skinned and sliced then tossed with slivers of garlic, chopped parsley and extra virgin olive oil.
~Classic Cured Salami Assortment~ Soppressata, Capocollo, Genoa Salami, Mortadella, Prosciutto di Parma, and Abruzzese Sausage
~Classic Imported Cheese Assortment~ Asiago, Provolone, Primosale with peppercorns, Ricotta Salata, Scamorza, and Parmigiano Reggiano
~Tortellini Insalata~ Cheese Tortellini tossed with Gaeta olives, sun dried tomatoes, chopped basil and dressed with an herb vinaigrette
~Imported Olive Assortment~ Combination of Barese cerignola, oil cured, Gaeta, Greek colossal, and stuffed Manzanilla olives
~Grilled Eggplant~ Thin slices of eggplant pickled with red wine vinegar and seasoned with chopped garlic and herbs
Assorted Focaccia breads including
~Roasted Garlic and Fresh Rosemary~
~Tomato and Onion~
~Sausage Crusted~
~Margherita ~
~Summer Squash~
The buffet will also include:
A Traditional Tossed Garden Salad
&
A Fresh Fruit Display
