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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 -
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. -
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. -
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 -
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 -
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. -
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) -
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 .......................................................................................................................... -
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. -
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. -
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. -
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”.