Inhaltsverzeichnis 10.01.2017
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Christmas Lunch Menu
Christmas Lunch Menu Classic Champagne Cocktail Cognac, Sugar Cube dowsed in Angostura Bitters, Topped with Champagne £11.95 Pear & Cinnamon Bellini Pear Purée & Cinnamon Syrup Topped with Prosecco £8.95 Atlantic Breeze White Rum, Archers Schnapps, Lemon Juice, Galliano, Pineapple Juice £9.50 Strawberry Riesling Spritzo Alcohol Free Riesling, Strawberry Syrup, Topped With Soda Water £6.95 STARTERS Jerusalem artichoke velouté with chestnut and fois gras tortellini Baked butternut squash, poached pear, Roquefort and walnut pickle, winter truffle Crab roll with leek fondue, preserved lemon, samphire, coriander, mango purée, ginger and soy dressing Marmite of smoked haddock, St Austell mussels and broccoli infused in a limeleaf and saffron sauce Terrine of duck, ham hock, green peppercorn, Agen prunes in Cognac, with clementine jam, fruit and nut toast MAINS Seasonal vegetable tajine with almond and harissa Pan fried stonebass with lobster and parmesan risotto, crispy samphire, sea vegetables Hake topped with raclette cheese crust, hipsi cabbage and apple, cauliflower purée, sauce matelotte Roast breast of guinea fowl with stuffed confit leg, braised smoked salsify, creamy mash, trompette, red wine sauce Cornish saddle of lamb stuffed with apricot and goat cheese, beetroot and potato gratin, crispy cavalo nero, Lautrec garlic Lautrec, parsley purée, rosemary sauce Slow cooked beef brisket with pommes anna, burnt onion purée, carrot pickle, heritage carrot, black pepper corn sauce Side orders of vegetables or potatoes are available at £4.50 per portion. DESSERTS Gingerbread and butter pudding with poached pear, milk gel, white chocolate & stem ginger ice-cream Baked chocolate sabayon, passion fruit curd, almond brittle, smoked salt caramel, cardamom ice cream There is a small possibility that nut traces may be found in any menu item. -
Bankett Menu
MENU _________________________________________________________________________ _________________________________________________________________________ WWW.HOTELCHUR.CH TELEFON 081 254 34 00 MENUAUSWAHL _________________________________________________________________________ LIEBER GAST ES FREUT UNS AUSSERORDENTLICH, DASS WIR IHNEN UNSERE MENU-VORSCHLÄGE UNTERBREITEN DÜRFEN. DIE MENUS KÖNNEN SIE SELBER ZUSAMMENSTELLEN WIR BERATEN SIE GERNE NACH IHREN WÜNSCHEN. DA UNSERE KÜCHE MIT FRISCHPRODUKTEN ARBEITET, KÖNNTE ES ZU SAISONALEN EINSCHRÄNKUNGEN KOMMEN. BEACHTEN SIE BITTE, DASS SIE DIE PERSONENZAHL SO GENAU WIE MÖGLICH ANGEBEN, DA WIR ABWEICHUNGEN AB DREI PERSONEN IN RECHNUNG STELLEN MÜSSEN. GERNE BERATEN WIR SIE PERSÖNLICH BEI IHRER MENUAUSWAHL. IHRE FAMILIEN SCHMID INHALTE VORSPEISEN SEITE 1-2 HAUPTGÄNGE SEITE 3-4-5-6-7 MENUS SEITE 8- 9-10 DESSERT SEITE 11 LUNCHTELLER SEITE 12 BUFFET (AB 30 PERSONEN) SEITE 13-14 STEHBUFFET (AB 30 PERSONEN) SEITE 15 FONDUE SEITE 16 APÈRO SEITE 17 NOTIZEN-GESCHÄFTSVEREINBARUNG SEITE 18 SITUATIONSPLAN SEITE 19 ANFAHRTSPLAN SEITE 20 _________________________________________________________________________ AM OBERTOR WELSCHDÖRFLI 2 CH-7000 CHUR WWW.HOTELCHUR.CH [email protected] TEL. 081 254 34 00 FAX 081 254 34 10 VORSPEISEN SEITE 1 _________________________________________________________________________ SALATE GRÜNER SALAT FR. 8.50 GEMISCHTER SALAT FR. 9.00 NÜSSLISALAT MIT EI FR. 10.00 NÜSSLISALAT MIT LACHSSTREIFEN FR. 15.00 TOMATENSALAT AUF RUCCOLABEET FR. 10.00 SUPPEN BOUILLON MIT FLÄDLI FR. 8.00 HAUSGEMACHTE KÜRBISCRÈMESUPPE FR. 10.00 HAUSGEMACHTE STEINPILZCRÈMESUPPE FR. 12.00 HAUSGEMACHTE WEISSWEINSUPPE FR. 10.00 BÜNDNER GERSTENSUPPE FR. 10.00 _________________________________________________________________________ WWW.HOTELCHUR.CH TELEFON 081 254 34 00 VORSPEISEN SEITE 2 _________________________________________________________________________ VORSPEISEN TELLER LACHSTATAR-MOUSSE GARNIERT FR. 17.00 ANTIPASTI TELLER MIT FR. 20.00 LACHS UND BÜNDNERFLEISCH KLEINER BÜNDNER TELLER FR. 17.00 BÜNDNERFLEISCH CARPACCHIO FR. -
Guide to Cooking Potatoes
GUIDE TO COOKING POTATOES NAME CLASSICAL NAME DESCRIPTION Boiled and steamed (waxy) potatoes Boiled potatoes Pommes nature Washed, peeled and rewashed potatoes cut into even sized portions. Covered with cold salted water, brought to the boil and simmered until cooked (15-20 minutes). Tested with a skewer, drained and steam allowed to escape. Boiled new potatoes Pommes nouvelles New potatoes washed, covered with cold salted water, and cooked as for boiled potatoes. Steamed potatoes Pommes vapeur Washed, peeled and rewashed potatoes cut into even sized portions. Steamed until cooked (10-15 minutes). Tested with a skewer. Removed from steamer and steam allowed to escape. Parsley potatoes Pommes persillées Boiled or steamed potatoes tossed in oil/butter and chopped parsley. Boiled (floury) potatoes Mashed potato Pommes purées Boiled potatoes, drained, passed through sieve, butter/oil, seasoning and milk added. Mashed potato with Pommes Biarritz Mashed potatoes with sautéed capsicum and ham. capsicum and ham Boiled, puréed and glazed (floury) potatoes Duchesse potatoes Pommes Duchesse Drained, dried and sieved boiled potatoes. Egg yolk, butter and seasoning added, then piped into shapes. Edges firmed up by heating, egg washed, then heated until golden. Brioche potatoes Pommes brioches Duchesse mixture shaped into small brioche shapes. Finished as for Duchesse. Marquis potatoes Pommes Marquise Duchesse mixture shaped into nests, glazed, baked and filled with tomato concassé and chopped parsley. Boiled, puréed and fried (floury) potatoes Potato cakes Pommes galettes Duchesse mixture shaped into small cakes and pan fried. Croquette potatoes Pommes croquettes Duchesse mixture moulded into cylinders, crumbed (double pane). Deep fried. Dauphine potatoes Pommes Dauphine Duchesse mixture and choux paste moulded into cylinders or quenelles and deep fried. -
Weddings by Culinary Landscape Sophisticated
Weddings by Culinary Landscape sophisticated. elegant. timeless 2017 Culinary Landscape · 1000 Lake Cook Road · Glencoe, IL 60022 · ph 847.835.8370 Wedding Packages by Culinary Landscape WILDFLOWER PACKAGE Five butler passed appetizers Salad course served with culinary landscape bread basket & whipped butter Poultry entrée with vegetarian option Tableside Starbucks coffee service; Client to provide wedding cake (from insured professional bakery) Standard full bar service, bar closed during dinner with tableside poured house wines Standard tabletop equipment (white rim china, monaco pattern flatware, signature stemware) Dining chairs: Versaille (Choice of black, gold, natural wood, or silver), or Opera (Silver, gold, or mahogany) with ivory or black cushion cap included Standard cotton-poly linen package Professional catering staff based on a 5.5 hour event DAHLIA PACKAGE Six butler passed appetizers - upgraded selection Salad course – upgraded selection served with culinary landscape bread basket & whipped butter Choice of two entrees (poultry, beef, or seafood), plus vegetarian option Tableside Starbucks coffee service; Client to provide wedding cake (from insured professional bakery) Standard full bar service, bar closed during dinner with tableside poured house wines Upgraded tabletop equipment: White rim china, 4 flatware pattern options, 2 stemware options Dining chairs: Versaille or Opera chairs (Variety of colors & cushions available), or French Country chair without pad Upgraded linen package – Fabrics include lamour or shantung -
Food Catalogue
The Music &Lifestyle Hotel Berlin The digipop designs of star designer Karim Rashid are united with a contemporary twist on German-French cuisine in the nhow in Berlin. This is a creativity summit that presents a luscious treat for the taste buds and a sensual delight for the eyes. We offer you the perfect culinary setting for any event. Let your creativity run wild and put together your own dream menu for your event with us. Lunch, Reception & Dinner Drinks DRINKS Choose one or several drink deals or combine choices to make your own individual selection. FINGER Lunch Drinks “BeautifuL DAy” FOOD Exclusive selection of light wines, beers, €6.50 per person soft drinks and coffee CANAPÉS Reception “WALK THIS WAy“ (PER HOUR) Veuve Clicquot champagne €8.50 per person Kriter sparkling wine €7.00 per person Cocktails (from our cocktail menu) €8.50 per person DINNER Your own individual cocktail creation i.e. with €7.50 per person MENU your own corporate colour Dinner Drinks “GooD VIBRAtions“ (PER HOUR)* Beer & soft drinks, coffee, €11.00 per person BUFFET selection of white & red wine Cocktail selection €6.50 per person (4 cocktails from our cocktail menu) BBQ Unless otherwise stated, all prices are per person / hour and include local value added tax. VEGGIE LOVE • • GO TO DRINKS *The price decreases after the third hour by € 1 Soiree Drinks DRINKS All inclusive (min. 25 persons) € 19.90 per person & per hour* FINGER FOOD Soiree “Get the PARTY STARTED” Champagne reception or company cocktail Waiter-served finger food (3 Items) Beer & soft drinks, coffee, white & red wine CANAPÉS Cocktail bar (4 cocktails from our cocktail menu) Unless otherwise stated, all prices are per person / hour DINNER and include local value added tax. -
Rights Catalogue Rights Catalogue
Rights Catalogue Rights Catalogue Table of Contents Food & Drink....................................................................................................................................3 Experiencing................................................................................................................................ 105 The Natural World....................................................................................................................... 130 Healing.......................................................................................................................................... 185 Hiking............................................................................................................................................ 277 Switzerland................................................................................................................................... 281 Timelapse..................................................................................................................................... 285 page 2 of 286 Rights Catalogue Topic Food & Drink page 3 of 286 Rights Catalogue Claudio Del Principe A Casa Cook well. Eat better. Every day.A sensual cooking diary with 200 Italian-inspired recipes. 978-3-03800-970-2 39.90 EUR Cover: Quarter bound Extent: 320 pages Format: 17.5 cm x 24.5 cm 194 colour photos Available: 16/10/2017 Rights sold: All rights available • Home cooking is the new trend: prepare everything yourself, from crusty bread to delicious pasta and tasty sauces -
Christmas Dinner Menu
Christmas Dinner Menu Classic Champagne Cocktail Cognac, Sugar Cube dowsed in Angostura Bitters, Topped with Champagne £11.95 Pear & Cinnamon Bellini Pear Purée & Cinnamon Syrup Topped with Prosecco £8.95 Apple Martini Vodka, Apple Sourz, Splash Martini Bianco £9.50 Strawberry Riesling Spritzo Alcohol Free Riesling, Strawberry Syrup, Topped with Soda Water £6.95 STARTERS Jerusalem artichoke velouté with chestnut and fois gras tortellini Baked butternut squash, poached pear, Roquefort and walnut pickle, winter truffle Crab roll with leek fondue, preserved lemon, samphire, coriander, mango purée, ginger and soy dressing Marmite of smoked haddock, St Austell mussels and broccoli infused in a limeleaf and saffron sauce Roast pheasant rolled in ham with celeriac mustard remoulade, crispy quail egg, thyme jus Terrine of duck, ham hock, green peppercorn, Agen prunes in Cognac, with clementine jam, fruit and nut toast MAINS Seasonal vegetable tajine with almond and harissa Pan fried stonebass with lobster and parmesan risotto, crispy samphire, sea vegetables Hake topped with raclette cheese crust, hipsi cabbage and apple, cauliflower purée, sauce matelotte Venison wellington with parsnip and star anis purée, sautéed brussel sprouts, ratte potatoes, sauce gran veneur Cornish saddle of lamb stuffed with apricot and goat cheese, beetroot and potato gratin, crispy cavalo nero, Lautrec garlic Lautrec, parsley purée, rosemary sauce English beef fillet with pommes anna, burnt onion purée, carrot pickle, heritage carrot, black pepper corn sauce Side -
Potato Preparation and Cuts
Module 3 | WORKSHEET 3 warm up Potato preparation and cuts 1 Read the first paragraph of the Celebrated French chef and restaurateur August Escoffier lists more than 50 text and complete potato recipes, in particular fine-dining ones made with mashed potatoes in this profile for his Guide Culinaire: the Complete Guide to the Art of Modern Cookery, which August Escoffier. in total contains 5,012 recipes. Nationality: (1) ____________ Pommes Berny, which might refer to Pommes Saint Florentin, possibly Job(s): the Berny Riviere in France’s Picardy named after the French region in (2) ____________ region, are spheres of mashed potato Burgundy, are small spheres of mashed Publication(s): and egg yolk, dipped in egg white and potatoes with egg yolk and Parma ham, (3) ____________ covered with almond flakes before covered in pastry and fried. Number of recipes: frying. (4) ____________ Number of potato recipes: (5) ____________ © ALMA © ALMA Pommes William, so-called because shaped like a William’s pear, involve Pommes Anna supposedly originates frying mashed potato, egg yolk, th in the 19 century, as a dish dedicated breadcrumbs and almond flakes. to a beautiful French courtesan; is made of thinly sliced potatoes, layered with butter and baked until soft on the inside and crispy on the outside. © ALMA © ALMA reading comprehension 2 Read the main body of the text and match these potato preparation terms with their meanings or origins. 1 Anna a n Swiss German for crisp and golden Activities 2 Berny b n shaped like a type of pear 3 Chatouillard -
The Promotional Strategy for Fresh New Zealand Grown Vegetables Supporting and Enhancing Fresh New Zealand Grown Vegetable Promotion
The promotional strategy for fresh New Zealand grown vegetables Supporting and enhancing fresh New Zealand grown vegetable promotion. Working together we can increase consumption. Consumer (benefit) Resource/knowledge conversations relationship Print resources, website, email recipes, social media Industry partners/key influencers • 5+ A Day Charitable Trust • Health professionals/promoters • Food service/hospitality professionals • Retailers/wholesalers • MoH, MPI, NGOs • Food writers • Teachers/Tutors CONSUMER Fresh New Zealand-grown vegetable promotion vegetables.co.nz has identified gaps and developed strategies to support and enhance the actions of other groups. Media • NZ Guild Food Writers Generic vegetable and category specific. Primary focus on taste and inspiration. TV/media Public Food Writers • Recipe ideas chefs • Storage tips • Nutrition NZ Chefs • Hospitality NZ • Service IQ • Preparation City & Guilds • Restaurant Assoc. NZ • Issues relevant to specific crops Caterers/food • Culinary competitions Chef tutors Chefs/cooks • Health Promotion professional Nutrition Nutrition District Health Consumer Foundation Society Boards Ministry Heart Agencies for of Health Foundation NZ Nutrition Action Policymakers/ advocates aims to be the key point of contact for high quality resource and information on all fresh New Zealand grown vegetables WHAT WE DO FOR YOU Grower Industry Industry Wholesalers Partners Influencers/motivators 5+ A Day Retailers Charitable Trust 5+ A Day TV/media Food Writers Teachers Charitable Trust chefs Produce -
The Main Course Summer 2021 School of Recreational Cooking Course Catalog
THE MAIN COURSE SUMMER 2021 SCHOOL OF RECREATIONAL COOKING COURSE CATALOG IN-PERSON CLASSES ARE BACK IN SESSION! SCHOOL OF RECREATIONAL COOKING The Institute of Culinary Education (ICE) in New York City is home to the largest program of hands-on recreational cooking classes, baking classes and wine classes in the world. In ICE’s recreational classes we teach classic culinary and pastry techniques and skills while experiencing flavors from every facet of the culinary world. Our recreational cooking classes are offered year-round. TABLE OF CONTENTS PROGRAM OVERVIEW 2 STEAKHOUSE + COUPLES 8 CULINARY INTENSIVES 3 HEALTH-SUPPORTIVE 9 BASICS + ESSENTIALS 6 PASTRY INTENSIVES 10 MAKE + TAKE 6 PASTRY & BAKING 12 INTERNATIONAL CUISINE 7 FAMILY CLASSES 13 recreational.ice.edu 2 PROGRAM OVERVIEW Typical Class Structure GENERAL POLICIES You will work in teams and each team will be assigned a portion of the menu. As a general rule, classes last 3 to 6 hours. Typically, a class consists Payment, Refund & Make-Up Policies of three segments: a brief lecture, cooking, and eating. At the end of class, To register for any class payment in full is required at the time of registra- participants gather to enjoy the food they have prepared. Wine is served tion. Two weeks withdrawal notice is required for a refund (excluding gift with meals in some classes. All class menus are subject to change. You certificates), but please note, a transaction fee may want to consider a light snack before joining us for class. Students are will be deducted from the refund for each and every class seat registration encouraged to bring a light lunch or dinner to all pastry classes. -
Liste De Mets À Base De Pomme De Terre
Liste de mets à base de pomme de terre De très nombreux mets à base de pomme de terre sont préparés dans les diverses cultures. La pomme de terre, qui est l'un des principaux aliments de base de l'humanité, est largement consommée dans tous les pays du monde, et s'apprête en outre de façons très variées. Sommaire 1 Liste alphabétique 2 Liste par principaux ingrédients 2.1 Pommes de terre seules 2.2 Pommes de terre et farine de céréales 2.3 Pommes de terre et fromage 2.4 Pommes de terre et légumes 2.5 Pommes de terre et œufs 2.6 Pomme de terre et poisson 2.7 Pomme de terre et viande 2.8 Charcuterie 2.9 Desserts 2.10 Soupes et potages Plats à base de pommes de 2.11 Sandwichs terre 3 Compléments 3.1 Articles connexes Liste alphabétique Ajiaco, soupe de pomme de terre (Colombie) Aligot, purée de pomme de terre et tomme fraîche (France, Aubrac) Aloo chaat, pommes de terre sautées et épicées (Inde) Aloo gobi, plat de curry indien constitué de pomme de terre et chou-fleur (Inde) Aloo gosht, plat de curry de viandes et pomme de terre (Inde, Pakistan) Aloo matar, plat de curry indien constitué de pommes de terre et petits pois (Inde) Aloo paratha, pain non levé, farci d'une purée pommes de terre épicée (Inde) Aloo tikki, sorte de galette frite de purée de pommes de terre (Inde) Batata harra, pommes de terre épicées (Liban) Batata vada, beignets de purée de pommes de terre et de farine de pois-chiches vendus dans la rue (Inde) Bol d'aligot. -
Welcome to Our Restaurant «Vallarosa»
HERZLICH WILLKOMMEN IM RESTAURANT «VALLAROSA» Unser Küchenchef Alfred Graf und das Küchenteam freuen sich Sie kulinarisch zu verwöhnen. Bei Fragen und Wünschen ist Chef de service Anita Palyi mit Team gerne für Sie da. Wir wünschen Ihnen einen guten Appetit. Familie van Pelt-Geisseler und das Laaxerhof-Team Samstagabend ab 18 Uhr: Buffet mit Suppe, Salat, verschiedenen Vor- und Hauptspeisen, (nicht jede Woche) Dessert und Käse für CHF 50.00 Mittagsmenu: Tagesteller für CHF 17.00 Mittagsmenu mit kleinem Salat oder Suppe für CHF 19.50 Fondue: Käsefondue oder Fondue Chinoise auf Vorbestellung in unserer Bar & Lounge oder auf der Terrasse ÜBER ZUTATEN DIE ALLERGIEN ODER INTOLERANZEN AUSLÖSEN KÖNNEN, INFORMIEREN WIR SIE GERNE. WELCOME TO OUR RESTAURANT «VALLAROSA» Our Chef de cuisine Alfred Graf and his team are pleased to pamper you with culinary delights. For any questions and wishes our Chef de service Anita Palyi with team is here for you. Enjoy your meal. Family van Pelt-Geisseler and the Laaxerhof-team Saturday evening from 6 p.m.: Buffet with soup, salad, different starters and main courses, dessert (not every week) and cheese board for CHF 50.00 Lunch menu: Dish of the day for CHF 17.00 Lunch menu with small salad or soup for CHF 19.50 Fondue: Cheese Fondue or Fondue Chinoise on reservation in our Bar & Lounge or on the terrace WE GLADLY INFORM YOU ABOUT INGREDIENTS THAT MAY CAUSE ALLERGIES OR INTOLERANCES. VORSPEISEN | STARTERS SOMMERSALAT 16.50 WASSERMELONE | GEPUFFTER BERGKÄSE | TAGGIASCA OLIVEN | SALATSPITZEN Summer Salad water