DOCSLIB.ORG

Catering Menu 212-684-3898

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Catering Menu 212-684-3898 Catering Menu www.guyandgallard.com 212-684-3898 Content. ABOUT 04 BREAKFAST 07 LUNCH 20 LATIN CORNER 36 PARTY PLATTERS 27 DESSERTS 56 2 3 PURVEYORS OF SPECIALTY FOODS & COFFEES SERVING NEW YORK FOR OVER 25 YEARS Manhattan's favorite fast casual restaurants, where food is fresh and customers come first! Our mission is to serve fast, casual, quality food to hungry, cost conscious New Yorkers. We distinguish ourselves beyond food by delivering great customer service whether you dine-in, take-out, or have your meal delivered. It's what's inside that counts, and wholesome, fresh food tastes best. At Guy & Gallard we serve specialty foods and coffees free from fertilizers, pesticides and other additives. It distinguishes us from the rest. We're committed to serving you the best, healthiest and most natural foods available at a great price. So order online today for takeout, delivery, group orders or catering! From great menu options to a variety of hot and cold gourmet coffees, service is always prompt, friendly, and accommodating. We look forward to seeing you soon! 4 5 Breakfast* ROOM TEMPERATURE NY BAGELS PLATTER $4.50 Full size bagels and bialys served with butter, fruit jam and assorted cream cheeses FULL-SIZE TRAY $5.95 An assortment of full size bagels, muffins, danishes, croissants, scones, homemade breakfast bread served with fruit jam, butter and cream cheeses MINI-SIZE TRAY $6.95 An assortment of mini size bagels, muffins, danishes, croissants, scones, and homemade breakfast bread served with fruit jam, butter and cream cheeses SMOKED SALMON TRAY $12.95 Smoked salmon, hard boiled eggs, red onion, caper berries, sliced tomatoes, lemon wedges, sliced cucumbers, with a tray of assorted miniature bagels, flavored cream cheeses and sweet butter. SAVORY MINIATURE SANDWICHES AND PINWHEELS (Two per Guest) $9.95 • White mozzarella, tomato, fresh basil, balsamic vinegar, olive oil on 7- grain • Sliced smoked salmon with vegetable cream cheese on a miniature challah roll • Honey virginia ham and orange marmalade on a buttermilk biscuit • French brie and caramelized pear on a miniature butter croissant • Crisp bacon, farmhouse cheddar and plum tomato on a chive biscuit • Feta cheese, tomato with olive spread on sourdough • Peanut butter and caramelized banana • Egg salad and arugula on a mini brioche roll • Goat cheese, basil and sundried tomato pesto on a 7-grain roll HOT BREAKFAST HOT CEREAL (OATMEAL OR CREAM OF WHEAT) $7.95 Accompanied by: •granola •chopped fruits •berries •brown sugar • cinnamon • raisins Nuts • honey PANCAKES $7.95 Stack of buttermilk pancakes. Served with maple syrup and butter served warm in a chafing dish. THE BELGIAN WAFFLE $7.95 Freshly made plain or fruit filled waffles accompanied by warm maple syrup, breakfast butter, whipped cream * Prices Per Guest 6 7 Breakfast* HOT BREAKFAST PINA COLADA FRENCH TOAST $8.95 Challah Bread Dipped in our Homemade Pina Colada Batter then pan fried to golden brown and topped with natural maple syrup. BREAKFAST OMELET WRAPS $9.95 (CHOICE OF MINI BRIOCHE, PANINIS, WRAPS ENGLISH MUFFIN) • Plain Fluffy Eggs • Bacon, Egg & Cheese • Egg Whites, Baby Spinach & Swiss • Eggs, American Cheese, Bacon & Home Fries • Egg & Cheddar • Eggs, Swiss Cheese & Sausage • Egg whites, peppers, onions & mushrooms BREAKFAST EGGS • Scrambled Eggs (Plain) $4.95 • Deluxe: Scrambled Eggs with Chives, Parmesan Cheese and Crème Fraiche $5.95 BREAKFAST SIDES $4.95 • Hash/Home Fries • Bacon • Turkey Bacon • Sausage HEARTY BREAKFAST $13.95 Hot scrambled eggs with a choice of bacon or sausage. Served with home fries, bagels, croissants and rolls. Served with butter, cream cheese and fruit preserves. Turkey bacon available upon request. LIGHT BREAKFAST AND HEALTHY CHOICES FRUIT SALAD $5.50 Selection of seasonal fruits, including: Pineapple, Honeydew, Cantaloupe, Papaya, Berries, and other exotic fruits of the season FRUIT SKEWERS $6.50 Selection of cut-up seasonal fruits fixed on skewers SLICED FRUITS $5.95 Arranged and garnished selection Fresh seasonal fruits including: pineapple, honeydew, cantaloupe, papaya, Mixed berries and other succulent fruits WHOLE FRUITS $5.95 Red delicious and granny smith apples, Valencia oranges, baby bananas, seedless grapes and other seasonal fruits MIXED BERRIES $6.50 Fresh seasonal berries in a bowl 8 * Prices Per Guest 9 * HOMEMADE INDIVIDUAL YOGURT PARFAIT $7.95 Individual Cups of Homemade Low-Fat Berry Yogurt or Vanilla Yogurt Layered with Seasonal Berries, Bananas and Homemade Nut and Granola GREEK YOGURT BAR $8.95 Greek low-fat plain, strawberry and vanilla yogurt, homemade granola and sliced bananas, chopped fruits and seasonal berries ASSORTED INDIVIDUAL YOGURT $3.95 Assorted Greek Yogurts AÇAÏ BOWLS $12.95 NUTTER BUTTER Açaï Berry, Strawberries, Banana, Almond Butter, Granola VERY BERRY Açaï Berry, Blueberries, Strawberries, Blackberries, Granola * Prices Per Guest * Prices Per Guest 10 11 Breakfast Avocado Toast Bar $12.95 Per Guest Let Your Guests Help Themselves, Creating Their Flavor Combinations. Tray Of Hearty Whole-Grain Bread, Smashed Avocado Slices With Platters Of Meats, Smoked Fish, And Cheeses. Choose Any 4 Toppings 1. Crumbled cooked bacon 19. Sliced Ham 2. Salami 20. Cream cheese Any Flavor 3. Goat Cheese 21. Sautéed Spinach 4. Arugula 22. Mashed White Beans 5. Scallions 23. Sliced Radishes 6. Walnuts 24. Coconut Flakes 7. Sweet Plantains 25. Cilantro 8. Extra-virgin olive oil 26. Grainy Mustard 9. Lemon Juice 27. Sliced Turkey 10. Smoked Salmon 28. Sweet Cream Butter 11. Soft-Cooked Egg 29. Sautéed kale 12. Gruyère Cheese 30. Cherry tomatoes 13. Smashed Tomatoes 31. Almonds 14. Cucumber 32. Flaxseeds 15. Dried Apricots 33. Coconut Oil 16. Grapes 34. Sriracha 17. Basil pesto 35. Black Pepper 18. Chili Pepper 36. Sesame Seeds COMPLIMENTARY Red pepper flakes Sea salt 12 13 New York’s Favorite! Mexican Brunch Breakfast Buffet(minimum 10 guests) $26.95 Per Guest (minimum 10 guests) Buffet • Lox, mini bagels, cream cheese, capers $17.95 Per Guest and red onion • Eggs Benedict • Fluffy Scrambled Eggs • Belgian waffles with syrup & butter • Thick-Sliced Bacon • Farmers Scrambled Eggs • Golden Cubed Potatoes • Kielbasa sausage • Seasoned Breakfast Sausage • Hickory smoked bacon • Vegetarian Refried Beans • Country-fried potatoes with bell peppers • Warm Flour Tortillas & onions • Taco Shells • Seasonal fresh fruit • Shredded Cheeses • Croissants, assorted muffins and breads • Pico De Gallo with butter & jam • Sour Cream • Apple dumplings with a warm caramel sauce • Guacamole • Assorted fruit juices, coffee & tea • Fresh Salsa 14 15 Frittata (Muffin Primavera Shaped) All American (minimum 10 guests) Buffet Buffet (minimum 10 guests) $8.95 Per Guest $21.95 Per Guest 1. Garden: Broccoli, Zucchini, Cherry Tomatoes, • Fresh scrambled eggs Asparagus, Basil and Mozzarella • Fluffy buttermilk pancakes Or 2. Spanish Omelette: Pastrami, Potatoes & Onions Challah French Toast 3. Signature: Roasted Mixed Vegetables with • Link sausage Gruyere Cheese • Bacon 4. Western Frittata: Onions, Peppers, Ham, Parsley, • Turkey bacon Green Onions, Swiss • Home fried Potatoes 5. Wild Mushroom: Shiitake, Cremini Mushrooms, • Breakfast Pastries, Bagels and muffins Portobello, Spinach and Goat Cheese • Cream cheese and fruit preserves. 6. Roasted pepper, fontina cheese & basil • Coffee service 7. Florentine: Egg White, Potatoes & Spinach • Assorted chilled juices 8. Mexican: Jalapenos, Cheddar and Jack Mixed • Sliced Fruits topped with Pico De Gallo 9. Healthy Egg White Vegetable Frittata zucchini, mushrooms, yellow squash, baby spinach, topped with cheddar and fresh mozzarella Baked with whole eggs or egg whites 16 17 Beverage Service (minimum 8 guests) INDIVIDUAL JUICE $2.95 HOT CHOCOLATE $3.25 Orange Juice, Apple Juice, Grapefruit Juice, Accompanied by Marshmallows Cranberry Juice and Whipped Cream FRESH SQUEEZED JUICE $3.25 HOT APPLE CIDER $3.95 Selection: Orange, grapefruit, Apple or Cranberry Cinnamon Spiced winter Treat COFFEE SERVICE $2.95 ASSORTED CANNED SODA $2.25 Freshly Ground House Blend Coffee Served with SPRING WATER $2.25 Whole Milk, Skim Milk, Half/Half and Sweeteners SNAPPLE $2.95 Selection: Regular, Decaffeinated SAN PELLIGRINO OR PERRIER $3.25 TEA SERVICE $2.95 Assortment of Black and Herbal Teas Served with Sweeteners ICED COFFEE SERVICE $3.95 Freshly Ground House Blend Coffee Served with Whole Milk, Skim Milk, Half/Half and Sweeteners Selection: Regular, Decaffeinated * Prices Per Guest 18 19 Lunch Packages* (minimum 10 guests) THE CONFERENCE LUNCH $24.95 • Assorted Sandwiches and Wraps • Two Sides of Your Choice (xxxxx) • Sliced Fresh Fruit Platter • Dessert Platter EXECUTIVE LUNCH $21.95 • Assorted Sandwiches and Wraps • Two Sides of Your Choice (xxxxx) • Dessert Platter • Assorted Beverages CEO LUNCH $17.95 • Assorted Sandwiches and Wraps • One Side of Your Choice (xxxxx) • Dessert Platter CLASSIC LUNCH $15.95 • Assorted Sandwiches and Wraps • One Side of Your Choice (xxxxx) CREAT YOUR OWN LUNCH $24.95 Create Your Own Sandwiches from an Elegant Array of Meats and Cheeses with Homemade Spreads • Assorted Cold Cuts, Grilled Chicken and Fresh Turkey • Assorted Cheeses • Assorted Salads (Tuna, Egg, Chicken and Shrimp) • Grilled veggies • A Basket of Brick Oven Bread • A Tray of Lettuce, Tomatoes, and Kalamata Olives • Two Sides of Your Choice (xxxxx) • Sliced fruit • Dessert Platter * Prices Per Guest 20 21 20 Boxed Lunches* Convenient for Picnics, Corporate Outings, Bus Rides, Travelling (minimum 10 guests) SIMPLE BOX $16.95 • Sandwich or wrap • Potato chips
Load more

Recommended publications
  • MOTEK. MENU V30 for Online
    MOTEK SMALL PLATES & MEZZES BURGERS MIXED PICKLES ARAYES BURGER (KOSHER) turmeric pickled cauliflower, fresno peppers, red onion, Lebanese grilled beef stuffed pita (kosher grass-fed beef), choice of fries shipka peppers, Israeli cucumbers, carrots and jalapeños (gf, v) or Israeli salad, served with s’chug, tahini, and pickles LABNEH WITH ZAATAR VEGGIE ARAYES BURGER homemade strained yogurt, zaatar, olive oil, pita (gf without pita) Lebanese grilled ‘impossible’ meat stuffed pita, choice of fries EGGPLANT SALAD or Israeli salad, served with s’chug, tahini, pickles (v) roasted eggplant, tahini (gf, v) SANDWICHES & PLATES ISRAELI SALAD *substitute bread for whole wheat or gluten free wrap* cherry tomatoes, cucumber, parsley, scallions, olive oil, lemon (gf, v) make it large JERUSALEM GRILLED CHEESE MOTEK COLE SLAW swiss cheese, oven roasted tomato, olives, shifka aioli cabbage, parsley, tahini, lemon, salt AVOCADO TOAST MOTEK SAMPLER PLATE mashed avocado, ja’ala seeds, turmeric cauliflower fresno peppers, multigrain sourdough ADD smoked salmon 5, hummus, labneh, eggplant salad, Israeli salad, pita ADD hard boiled or fried egg 2 CRISPY CAULIFLOWER cauliflower, harissa honey glaze, fresh mint CHICKEN CAESAR TAHINI WRAP* grilled chicken, baby greens, oven roasted tomatoes, pita croutons, SHAKSHUKA spicy tomato sauce, baked egg, zaatar, feta, multigrain toast (gf parmesan (gf available) without toast) ADD + challah bread SALMON CAESAR TAHINI WRAP* MALAWACH YEMENITE PANCAKE grilled salmon, baby greens, oven roasted tomatoes, pita croutons, grated
    [Show full text]
  • 5778 Haroset Customs and Ingredients: No Matter How You Spell It Haroset Haroset Charoset Charoseth Kharoset Haroseth
    © 2018 Foundation For Family Education, Inc. / TKS Rabbi Barry Dov Lerner, President 5778 Haroset Customs and Ingredients: No Matter How You Spell It haroset haroset charoset charoseth kharoset haroseth haroses charoses A Hands-On Workshop Experience In the Tastes, Sights, Smells of the Passover Holiday Led By Rabbi Barry Dov Lerner © 2018 Foundation For Family Education, Inc. / TKS Rabbi Barry Dov Lerner, President 1 © 2018 Foundation For Family Education, Inc. / TKS Rabbi Barry Dov Lerner, President 5778 Haroset Customs and Ingredients: No Matter How You Spell It haroset haroset charoset charoseth kharoset haroseth . Family Participation Is The Essential Ingredient In All Passover Recipes There was always a sense of warmth and support when we sat in the kitchen, whether we were watching Mom (in those days it was generally a Mom thing) prepare some new or familiar dish, or when we were invited to actually participate in the cooking or baking. Not only did we have a chance to be drawn in to the actual task, but we had an extended and supportive opportunity to talk about whatever was on either her mind or on ours. Somehow it was the most encouraging environment for what today we call “communication.” The informality linked with the tastes and smells and the sight of the cooking and baking seemed just right. Today, one of the phenomena of the modern modern American family is that fathers are cooking and baking more than ever before; some claim that it is quickly becoming the number one avocation of men between the ages of 25 and 45.
    [Show full text]
  • From Around the World 10Gorgeous, Modern Twists on Classic Recipes from Havana to Tel Aviv
    Jewish Recipes From Around the World 10Gorgeous, modern twists on classic recipes from Havana to Tel Aviv. 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org Table of Contents (1/2) Mexican Shakshuka Inbal Baum 04 Chicken Soup with Quinoa, Leeks and Albóndigas Tami Ganeles-Weiser 09 Grilled Kofta with Eggplant and Tomatoes Samantha Ferraro 15 Sephardic Jeweled Rosh Hashanah Rice Vicky Cohen and Ruth Fox 21 Savory Za’atar Challah Shannon Sarna 26 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 02 Table of Contents (2/2) Basbousa Cake with Halva Cream and Semolina Crumble Shlomo Schwartz 31 Rosewater and Pistachio Hamantaschen Shannon Sarna 36 Red Quinoa Tabbouleh with Labneh Shannon Sarna 41 Mozzarella and Tomato Caprese Blintzes Samantha Ferraro 45 Tostones for Hanukkah Jennifer Stempel 50 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 03 MEXICAN SHAKSHUKA A unique Mexi-terranean fusion perfect for a summer breakfast, or anytime you feel like enjoying some Israeli comfort food. BY INBAL BAUM 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 04 MEXICAN SHAKSHUKA hen I first moved to Israel around six years ago, there were no Mexican food restaurants, and to my surprise, very little interest in the cuisine at all. Fast WW forward to today: Tel Aviv has blossomed with possibilities for burritos and genuinely spicy salsa and is currently home to at least six delicious Mexican-style restaurants. In truth, the ingredients used in Mexican food aren’t that different from those native to the Israeli diet: fresh tomatoes, cilantro, avocado, citrus and lots of spices.
    [Show full text]
  • Resale Catalog Dumplings & Potstickers
    Resale Catalog Dumplings & Potstickers Chicken & Lemongrass Potsticker: Edamame Dumpling: An Asian potsticker filled with tender A traditional Asian potsticker filled chicken coupled with lemongrass, and with an amalgam of tender soybeans, scallions. cabbage, sweet corn and shiitake mushrooms. - Vegan Item # CO261242 150/case Item # CO261587 150/case Kale & Vegetable Dumpling: Pork Potsticker: An Asian potsticker loaded with kale, A traditional Asian potsticker filled with spinach, corn, tofu, cabbage, carrots, tender pork, cabbage and mushrooms, edamame, onions, and a touch of folded into an authentic wrapper. sesame oil. - Vegan Item # CO261730 150/case Item # CO261365 150/case Vegetable Posticker: Shrimp Dumpling: Traditional Asian potsticker filled with A traditional Asian potsticker filled a blend of cabbage, carrots, tofu, bean with shrimp, and folded in an authentic sprouts, vermicelli, onions, scallions, and dumpling. celery. Item # CO701014 150/case Item # CO242043 150/case Peking Duck Mini Dumpling: Chicken Teriyaki Potsticker: A miniature traditional Asian potsticker A traditional Asian potsticker filled with filled with Peking style duck and an tender chicken and traditional teriyaki amalgam of scallions, cabbage, cilantro sauce. and hoisin sauce and folded into an authentic dumpling. Item # CO261617 150/case Item # CO261259 150/case Bulgogi Beef Dumpling: Pork Kimchi Dumpling: Korean inspired dumpling stuffed with Korean inspired dumpling filled with beef marinated in a traditional Korean savory pork balanced against the bulgogi
    [Show full text]
  • Spirit of Life Grappa, La Sua Storia E La Sua Vitalità Nelle Cucine Del Mondo
    Spirit ofLife Spirit of Life Grappa, la sua storia e la sua vitalità nelle cucine del mondo Sandro Bottega & Peter Dowling BottegaSandro &Peter Sandro Bottega & Peter Dowling Spirit of Life Spirit of Life Grappa, la sua storia e la sua vitalità nelle cucine del mondo Sandro Bottega & Peter Dowling Con la collaborazione di Luigi Odello, Fausto Sartori e Alessandra Zecchini Prefazione di F. Paul Pacult Dedico questo libro a mio padre Aldo e a mia madre Rosina, che mi hanno trasmesso gli strumenti e le conoscenze per amare la terra e i suoi frutti. Un percorso ciclico, cadenzato dall’alternarsi delle stagioni, si concretizza ogni anno nell’acquavite, prezioso “spirito di vita” che Pubblicato da Oratia Media, Auckland 0604, Nuova Zelanda (www.oratia.co.nz) per Bottega S.p.A., 31010 Bibano consolida nel tempo il legame tra le generazioni. di Godega S.U. (TV), Italia (www.distilleriabottega.com). Tutti i diritti di copyright sono riservati. Ad eccezione di Sandro Bottega recensioni pertinenti, è assolutamente vietata la riproduzione totale o parziale di questo libro, incluso l’inserimento in circuiti informatici, la trasmissione sotto qualsiasi forma e con qualunque mezzo elettronico, meccanico, attraverso fotocopie, registrazione o altri metodi senza il permesso scritto dei titolari del copyright. I trasgressori di copyright saranno passibili a norma di legge. © 2016 Sandro Bottega and Peter Dowling Gli autori aff ermano i propri diritti di copyright. Prima edizione 2016 Grafi ca di Island Bridge Redazione: Giovanni Savio Styling: Alessandra
    [Show full text]
  • 60Honourees 10 Awards
    A Quarterly Magazine by SMCCI MICA: Number 084/08/2012 • OCTOBER 2016 An Entrepreneurs' Tribute: Weddings On Trend Find out what's hot in the wedding scene. 60 HONOUREES 10 AWARDS MyWork, My Way Get up close and personal with our Working whenever, wherever, and Honourees and the top 16 Finalists. however you want, is now a reality. SPECIAL EDITION: 60TH ANNIVERSARY ISSUE OCTOBER 2016 1 2 BIZVOICE BIZVOICE OCTOBER ISSUE CONTENTS FEATURE FOOD REVIEW by CHEF MEL SME CENTRE @SMCCI 4 An Entrepreneurs’ Tribute: 38 I Am... 29 MyWork, My Way 60 Honourees, 16 Finalists, 10 Awards 32 Expanding Your Company's Horizon CLUSTER HIGHLIGHTS 6 Top Finalists 33 3 STB Grants You Never Knew About 39 SMCCI WE Cluster: Weddings On Trend 12 Award Honourees BUSINESS TIPS 28 A Shelter to call Home 34 Four Rules For Global Leaders To Live By Editorial TEAM EDITORIAL & DESIGN SUPPORT BizVoice is published exclusively for the Singapore Malay Chamber of Commerce & Industry (SMCCI). Fadilah Majid MIRROR SMCCI PR Working [email protected] Have an enterprising story worth sharing? Want to feature Committee, Chairman your products/services to a wider audience? Send you press Writers release, advertising enquiries and all other feedback to Shila Yatiman Muhammad [email protected] or mail them to: SMCCI Executive Director Nurie Arba'ah Nur Khalisah Singapore Malay Chamber of Commerce & Industry (SMCCI) Iylia Mayers Nisa' Tuzzakirah 15 Jalan Pinang Singapore 199147 SMCCI Marketing & Tel: 6297 9296 Communications Executive PRINTER Reproduction in whole or in part is prohibited without prior Syaiful Sam'an NPE PRINT permission from SMCCI.
    [Show full text]
  • Kiddush Catering Packages Vegan
    Kiddush Catering Packages Vegan Quinoa w/ Butternut Squash Marinated Beet Salad Lentil Salad w/Caramelized Onions & Tofu Fennel Salad Turnip Salad Mixed Green Salad w/ Passion Fruit Dressing Persian Wedding Rice (additional) Artichoke Tajine (additional) Vegetarian Moussaka (additional) Desserts Apple Tarte Tatin Fruit Salad Almond Cookies Chocolate Chip Cookies North African Spicy Carrot Salad w/ Fennel Seeds and Harissa Matboucha Turnip Salad w/ Bell Peppers Fennel Salad Moroccan Fried Eggplant Beet, Orange & Olive Salad Eggs, Tuna Salad - - Artichoke Tajine (additional) - Mint & Macadamia Nut Couscous (additional) - Tunisian Couscous beef or chicken meatballs (additional) - Spicy Tunisian beef meatballs (additional) - Tunisian Chicken meatballs (additional) - Desserts Orange Cake Dried Fruit Mixed Nuts Fruit Salad Israeli Style - Tabouleh - Babaghanoush - Hummus - Tehinah (Regular or Spicy) - Israeli Salad - Israeli Couscous - Mixed Green Salad w/Lemon-Olive Oil Dressing - Falafel - Pita Chips - - Additional Salad - Add Israeli Chicken - Desserts Fruit Salad Orange Cake or Or Assorted Mini Bites of Parve brownies and Cheesecake Deli Your Choice of 4 meats/sandwich spreads: Smoked Turkey- Oven Roasted Turkey-Turkey Pastrami- Salami- Chicken Salad - Egg Salad-Tuna Salad - Plus - Tomato, Onion, Lettuce and Cucumber Platter - Pickles - Deli Rye Bread & Assorted Rolls - Potato Salad - Cole Slaw - Choice of 5 Kugel: Potato, Zucchini, Corn, Carrot or Pineapple - - Corned Beef (additional) - Beef Pastrami (additional) - Roasted Chicken (additional)
    [Show full text]
  • Table of Contents
    Table of Contents Appetizers ............................................................................................................. 01-03 Appetizers ................................................................................................................. 01 International Kabobs ................................................................................................ 02 Appetizers for Grazing Stations ............................................................................... 02 Party Platters ............................................................................................................. 03 Salads ..................................................................................................................... 04-05 Green ........................................................................................................................ 04 Pasta & Grain ............................................................................................................. 05 Deli ............................................................................................................................ 05 Sandwiches & Wraps ............................................................................................... 06 Entrées ................................................................................................................... 07-09 Poultry ....................................................................................................................... 07 Beef ..........................................................................................................................
    [Show full text]
  • Este Es El Colmo
    Bard College Bard Digital Commons Senior Projects Spring 2018 Bard Undergraduate Senior Projects Spring 2018 Este es el Colmo Reet Rannik Bard College, [email protected] Follow this and additional works at: https://digitalcommons.bard.edu/senproj_s2018 Part of the Fiction Commons This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License. Recommended Citation Rannik, Reet, "Este es el Colmo" (2018). Senior Projects Spring 2018. 258. https://digitalcommons.bard.edu/senproj_s2018/258 This Open Access work is protected by copyright and/or related rights. It has been provided to you by Bard College's Stevenson Library with permission from the rights-holder(s). You are free to use this work in any way that is permitted by the copyright and related rights. For other uses you need to obtain permission from the rights- holder(s) directly, unless additional rights are indicated by a Creative Commons license in the record and/or on the work itself. For more information, please contact [email protected]. Este es el Colmo Senior Project submitted to The Division of Languages and Literature of Bard College by Reet Rannik Annandale-on-Hudson, New York May 2018 Acknowledgements Esta colección de relatos se la dedico a mi padre, de él heredé la sensibilidad y sin la sensibilidad no se puede escribir, también me dio la mejor educación posible. A mi madre por darme la vida, el regalo más increíble y extraño que me han dado y por darme hermanos prodigiosos. A mi abuela, Nani, la que me apoyó desde el inicio cuando dije que quería ser escritora.
    [Show full text]
  • Savory Latin- American Turnovers
    he idea of folding pastry over a filling to make T a little pie seems to have occurred to cooks in almost every part of the world. Walking through my neighborhood in New York City, I can find many ver- sions of what I grew up calling an empanada. At the local pizzeria, calzones are stacked in the window. There’s an Eastern European deli where I sometimes buy pierogi, and when I order appetizers at an Indian restaurant, I always have samosas. My own restau- rant, Patria, features food from Latin America, and empanadas are always on my menu. Empanadas are an invitation to improvise. Only two things are necessary to make an em- panada—a dough and a filling. What the dough is made of and how you fill it are all up for grabs. At every step along the way, you can add an ingredient or change the shape, size, or cooking method. CHANGE THE FAT AND YOU CHANGE THE FLAVOR AND TEXTURE OF THE DOUGH Doughs can be made with cornmeal or different types of flours, but the one ingredient that will most Put the filling slightly determine the flavor and texture of your pastry is off-center when you’re the fat you choose. Throughout Latin America, lard using just one piece is the fat of choice for making tender pastry with a of folded dough for rich, distinctive flavor. Vegetable shortening makes the pastry. a tender, flaky dough without adding much flavor. Doughs made with butter have a wonderful flavor and are firm rather than flaky.
    [Show full text]
  • Paolo Valera Alla Conquista Del Pane
    Paolo Valera Alla conquista del pane www.liberliber.it Questo e-book è stato realizzato anche grazie al sostegno di: E-text Editoria, Web design, Multimedia http://www.e-text.it/ QUESTO E-BOOK: TITOLO: Alla conquista del pane AUTORE: Valera, Paolo TRADUTTORE: CURATORE: NOTE: Il testo è tratto da una copia in formato immagine presente sul sito Biblioteca Nazionale Braidense (http://www.braidense.it/dire.html) DIRITTI D'AUTORE: no LICENZA: questo testo è distribuito con la licenza specificata al seguente indirizzo Internet: http://www.liberliber.it/biblioteca/licenze/ TRATTO DA: "Alla conquista del pane", di Paolo Valera; collezione Biblioteca battagliera; Giuseppe Cozzi Editore; Milano, 1882 CODICE ISBN: informazione non disponibile 1a EDIZIONE ELETTRONICA DEL: 16 ottobre 2005 INDICE DI AFFIDABILITA': 0: affidabilità bassa 1: affidabilità media 2: affidabilità buona 3: affidabilità ottima ALLA EDIZIONE ELETTRONICA HANNO CONTRIBUITO: Paolo Alberti, [email protected] REVISIONE: Claudio Paganelli, [email protected] PUBBLICATO DA: Claudio Paganelli, [email protected] Alberto Barberi, [email protected] Informazioni sul "progetto Manuzio" Il "progetto Manuzio" è una iniziativa dell'associazione culturale Liber Liber. Aperto a chiunque voglia collaborare, si pone come scopo la pubblicazione e la diffusione gratuita di opere letterarie in formato elettronico. Ulteriori infor- mazioni sono disponibili sul sito Internet: http://www.liberliber.it/ Aiuta anche tu il "progetto Manuzio" Se questo "libro elettronico" è stato di tuo gradimento, o se condividi le fina- lità del "progetto Manuzio", invia una donazione a Liber Liber. Il tuo sostegno ci aiuterà a far crescere ulteriormente la nostra biblioteca. Qui le istruzioni: http://www.liberliber.it/sostieni/ 2 ALLA CONQUISTA DEL PANE di PAOLO VALERA Nous disons tout, nour ne falsons plus un choix, nous n'idéalisons pas: et c'est pourquoi on nous accuse de nous plaire dans l'ordure.
    [Show full text]
  • Holiday Foods Brochu
    From classic to unique, HOLIDAY FOODS® products have the handcrafted canapés and hors d’oeuvres your customers will love. The HOLIDAY FOODS™ Story For over 25 years, we have offered handcrafted, top of the line quality hors d’oeuvres, gourmet cold canapés, and center of the plate specialties for the foodservice industry. We began selling fresh hors d’oeuvres to local South Florida hotels. As the demand for our products increased, we began offering a selection of frozen hors d’oeuvres that allowed us to increase our range of distribution and provide timely solutions for our customers. Today, the HOLIDAY FOODS® brand is part of Schwan’s Global Supply Chain, Inc., a subsidiary of The Schwan Food Company. This gives us the power of national distribution and a sales force to serve customers and distributors in major cities across the U.S. Throughout the years, we have continued to refine the methods used to handcraft our products. We view ourselves as a true extension of the chef’s kitchen. Through extensive research and customer feedback, we have developed products designed to meet our customers’ varied needs. Our recipes and fresh ingredients assure our products have made-on-premises quality. Our IQF process provides superior quality and fresh taste. Our packaging is designed for maximum customer convenience with cases packed as a 100 count; this matches the typical menu that is most often established in multiples of 100. We strongly believe that only the best comes out of our customers’ kitchens and we guarantee a product as “wholesome” as one “made-on-premises”.
    [Show full text]