DOCSLIB.ORG

Cook Your Way to a New Viking Kitchen! (See Page 33 for VIKING REWARDS Details.) 02

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Cook Your Way to a New Viking Kitchen! (See Page 33 for VIKING REWARDS Details.) 02 2011 CULINARY PROGRAM OCTOBER, NOVEMBER, DECEMBER COOK YOUR WAY TO A NEW VIKING KITCHEN! (See page 33 for VIKING REWARDS details.) 02 holiday HOLIDAY [ Brine, truss,season and roast the ultimate holiday bird in our Turkey Workshop.] For a complete listing of all Holiday classes, please visit vikingcookingschool.com. HOLIDAY DINNER PARTY Hands-On • 3 hr $99 Start a warm, crackling fire, light the tree and play some old familiar carols as you welcome your guests for a special holiday dinner. Experience your holiday tradition in a whole new way with our inspired, sophisticated and festive menu. MENU Crabmeat Cocktail “Martinis”; Cranberry Balsamic- Glazed Crown Roast of Lamb stuffed with Caramelized Vegetables; Fresh Cranberry Relish; Haricots Verts with Orange Zest; Tiramisù Trifle. Sample Recipe: Almond Pound Cake. NEW! NEW YEAR’S CELEBRATION Hands-On • 3 hr $119 This year, as revelers reach a fevered pitch at crowded New Year’s parties, we’ll set off fireworks in our own kitchen by creating and feasting on an oh-so-decadent menu. Why wait until midnight to celebrate the New Year? We’ll pop the Champagne and count down early with deliriously fun party favors and a toast to Auld Lang Syne. Or, if you prefer a more private celebration to ring in the New Year, we’ll teach you everything you need to know to host the ultimate New Year’s Eve celebration in your own home. MENU Steak Diane Flambé; Lobster Mac n’ Brie Gratins; Grilled Asparagus; Rosemary Parmesan Petite Biscuits. Sample Recipes: Crostini with Fresh Figs, Ricotta, Prosciutto and Arugula; Double Chocolate Kahlua Cheesecake with Salted Caramel Sauce. HOLIDAY FOOD AND WINE PAIRING Demonstration • 2.5 hr $79 Traditional holiday fare presents the ultimate in food and wine pairing challenges. If you’re up for the challenge, we have just the class for you. First, we’ll taste and evaluate two distinct styles of wine along with a sampling of each course of our delicious holiday dinner. Then, we’ll talk about what makes these wines work so well. MENU Appetizer: Hot Crab and Brie Dip with Lemon Pepper Toast Points paired with Napa Valley Chardonnay and Brut Champagne (or Sparkling Wine). Soup: Roasted Pumpkin Bisque with Pumpernickel Croutons paired with Brut Champagne (or Sparkling Wine) and Riesling. Entrée: Holiday Turkey with Spiced Cranberry Zinfandel Sauce; Apple Sausage Stuffing; and Green Beans with Roasted Shallot Vinaigrette paired with Riesling and Zinfandel. Dessert: Sweet Potato Cheesecake with Praline Pecan Crust paired with Pedro Ximénez and Tawny Port. 04 holiday HOLIDAY [Decorate assorted sugar cookies with whimsical decoratifs in our Around the World Cookie Swap.] New! Holiday CupcaKes AND CAKE POPS Hands-On • 4 hr $109 Cupcakes have taken the culinary world by storm, and there is no end in site to this delicious trend. Learn how to make, bake and decorate holiday-themed cupcakes with both buttercream and fondant. Then go wild over the newest craze – tiny little cake pops all agleam in glittering holiday ornamentation. These tiny treats are irresistible and make the perfect gifts for neighbors, teachers, co-workers and friends. Cake pops are also dazzling served as perfect little pick-up desserts at holiday cocktail parties. Get ready to kick- start your creativity! MENU Assorted Holiday Cupcakes and Cake Pops. Holiday PIES Hands-On • 3 hr $89 Learn everything you need to know about baking pies with recipes guaranteed to make any holiday celebration complete. In addition to a 9-inch Chocolate Pecan Pie, you’ll make an individual Kahlúa Pumpkin Pie to take home. Nurture your friends and family this holiday season with a thoughtful and artful gift from your kitchen. MENU Chocolate Pecan Pie with Chantilly Cream; Flaky Butter Pie Dough; Pumpkin Pie with Maple Bourbon Whipped Cream; Cream Short Pastry. Bonus Recipe: Lattice-Topped Apple-Cranberry Pie. HOLIDAY SWEETS WORKSHOP Hands-On • 3 hr $89 Making special sweets to share with family and friends is one of the great pleasures of the holiday season. For many, it is an eagerly anticipated, long- standing tradition. With a little sweet inspiration, you’ll prepare holiday favorites to please every palate. At the end of class, you’ll take home a charming assortment of holiday sweets, delightfully packaged for holiday gifting. MENU White Hot Chocolate with Dark Chocolate- Covered Homemade Marshmallows; Cranberry Bliss Bars; Gingerbread Scones with Maple Glaze; Butter Toffee Almonds. Sample Recipe: Pumpkin Bread with Vanilla Cream Cheese Filling. For a complete listing of all Holiday classes, please visit vikingcookingschool.com. 06 & family kids, teens KIDS,TEENS & FAMily [ Make your gingerbread house come alive with sprinkles and sparkly sugars in our best-selling Gingerbread House Workshop.] EDIBLE Ornaments worKSHOP Hands-On • 3 hr $59 In this delightful family workshop, kids develop creativity and decorating skills while creating memories that will last forever. Children of all ages enjoy making and decorating show-stopping stained glass and gingerbread cookies. Your imagination will run wild as you work with colorful sparkling sugars, edible glitter, royal icing and decoratifs. Leave with exquisite edible ornaments that are much too pretty to eat, all packaged for holiday gifting. MENU Hand-Decorated Gingerbread Cookie Ornaments; Stained-Glass Sugar Cookie Ornaments. Kids COOKIE SWAP TEENS COOKIE SWAP Hands-On • 3 hr $59 Making (and eating) special sweet treats is one of the great pleasures of the holiday season. For many, it is an eagerly anticipated, longstanding tradition. Now, by popular demand, we are offering a unique kids and teens version of our best-selling holiday class - the beloved cookie swap! Enjoy making and baking super cool cookies; then decorate an assortment of fun, holiday-themed sugar cookies. Students leave with a box full of freshly baked cookies to share with family and friends and a packet of tried-and-true recipes to add to their repertoire. MENU Hand-Decorated Holiday Sugar Cookies; Ooey-Gooey Chocolate Chunk Cookies; Peanut Butter Cookies Your Way (made with your choice of Reese’s® Peanut Butter Cups, Reese’s® Pieces, White Chocolate Chips or Peanut Brittle); Sparkled Gingerbread Crinkles; Raspberry Crumble Bars. Sample Recipes: Sugar Cookies; Royal Icing. TEENS DESIGNER COOKIE WORKSHOP: HALLOWEEN COOKIES Hands-On • 3 hr $59 Let your imagination run wild as you use rolled fondant to turn ordinary sugar cookies into delightfully whimsical edible art. Decorate ghosts, pumpkins, witches – or candy corn! We’ll have all sorts of Halloween-inspired shapes freshly baked and ready for decorating. You won’t believe how easy it is to learn the basics for rolled fondant and royal icing decorating. Watch as these cookies transform from the simple to the sublime – right before your eyes! These show-stopping cookies are perfect for gift giving – or for eating yourself! . For a complete listing of all Kids, Teens & Family classes, please visit vikingcookingschool.com. 08 dessert dough & DOUGH & DESSERT [ Enjoy making Goat Cheese Tortellini from scratch in our popular Pasta Workshop.] For a complete listing of our Baking, Pastry, Pizza and Pasta classes, please visit vikingcookingschool.com. Macarons AND WHOOPIE PIES Hands-On • 3 hr $89 Macaron mania is sweeping the nation! The New York Times has declared the macaron “a threat to dethrone the cupcake.” Unlike the gooey coconut macaroon, French macarons are delicate, button- size, melt-in-your mouth cookies made in a variety of decadent flavors and a rainbow of colors. Its American counterpart, the Whoopie Pie, was chosen as one of the Top 10 Food Trends by Epicurious. Although less refined, these popular sweet treats are selling out daily at high-end gourmet stores around the world. If you’re dying to know what everyone is oohing and ahhing about, find out first-hand in this cutting-edge class. Students leave with a lovely box of macarons and some wicked whoopie pies. MENU Assorted Macarons; Classic Whoopie Pies; Chocolate Peanut Butter Whoopie Pies. Bonus Recipes: Pumpkin Whoopie Pies; Red Velvet Whoopie Pies. Brownie WORKSHOP Hands-On • 3 hr $89 Wanna earn some “brownie” points with your family and friends? Well, then bye bye boxed mixes! Brownies are unquestionably one of America’s most beloved treats. From light and cakey, to chewy ooey gooey, America’s favorite treat comes in all tastes and textures. Whether you like them plain, iced, with nuts or chocolate chunks, we’ve assembled the best tips and techniques to make every batch a sensation. MENU Fudgy Brownie Pops; Raspberry White Chocolate Blondies; Caramel Macchiato Brownie Bites; Chocolate Peanut Butter Cheesecake Brownies. Bonus Recipe: Double Fudge Chocolate Chunk Caramel Brownies. DOUGH & DESSERT CAKE decorating Hands-On • 5 hr $135 We’ll stimulate your creativity as you develop basic [ Enjoy making Goat Cheese Tortellini from cake-decorating skills for piping borders, mounds, rosettes, leaves, shells and scrolls. Leave with your scratch in our popular Pasta Workshop.] expertly decorated basket-weave cake ready for serving at home and recipes for making more. (Price of class includes a cake-decorating kit.) Everything 10 you need to entertain - except the guest list! entertaining ENTERtaininG [ Prepare classical Veal Oscar in our Winter Dinner Party class.] For a complete listing of our Entertaining classes, please visit vikingcookingschool.com. Celebration Brunch Hands-On • 3 hr $79 Traditional breakfast fare gets a magical makeover in our celebratory brunch workshop. With this elegant- but-simple menu, many of the recipes can be prepared ahead. So, relax and enjoy the meal with your guests over a steaming cup of café au lait. Our delightful brunch menu will ensure the success of any special occasion – from holiday parties to baby showers and bridesmaids’ brunches – the possibilities are endless! MENU Almond-Crusted French Toast with Blueberry Maple Syrup; Baked Eggs Florentine in Crispy Ham Cups; Sweet Bell Pepper “Hash Browns”; Apple Turkey Sausage; Fresh Fruit Tart.
Load more

Recommended publications
  • Appetizers Veal Salads Bowls Sandwiches Chicken Seafood Soups
    LUNC ALA CARTE PROVIMI Appetizers Veal - COLD - SPECIAL ANTIPASTO MARIOS (per person) SCALOPPINE MARSALA ...................................................................17 Sliced Prosciutto, Coponata, Marinaded Beef, Mushrooms Vinaigrette SCALOPPINE TOSCA ............................................................................17 & Tomatoes with Capers ......................................................................................9 SCALOPPINE SICILIANA ...................................................................17 (GF) PROSCIUTTO with MELON ...............................................................9 SCALOPPINE PICCANTE ...................................................................17 CAPONATA (Eggplant) ....................................................................................8 SCALOPPINE CACCIATORE ............................................................17 MARINADE of BEEF ..................................................................................8 CUTLET PARMESAN .............................................................................17 (GF) MUSHROOMS VINAIGRETTE ..........................................................8 SCALOPPINE TRIESTINA ..................................................................18 (GF) TOMATO SLICES .........................................................................................8 SPIEDINI ........................................................................................................18 (GF) AVOCADO & CRAB ...............................................................................17
    [Show full text]
  • Pasta -12- Ravioli Polenta Al Forno -14- Pasta Fresca -15- Crostacei -16- Polli -15- Vitello -19- Carne & Pesce
    PASTA -12- RAVIOLI (gluten free pasta available upon request, $4 extra) RAVIOLI ARAGOSTA– homemade lobster ravioli with pink vodka sauce -18- RAVIOLI DI ZUCCA– homemade butternut squash ravioli with PENNE ARRABBIATA–penne pasta with a spicy tomato basil sauce butter sage sauce -15- LASAGNA – homemade meat lasagna RAVIOLI SPINACI– homemade spinach ricotta ravioli with RIGATONI ALLA NORMA–tomato, eggplant, basil and ricotta cheese Bolognese meat sauce -15- SPAGHETTI CON POLPETTE–homemade meatballs in a classic tomato RAVILI PORTOBELLO–homemade Portobello mushroom ravioli, with a parmesan basil sauce cream sauce -14- RIGATONI AMATRICIANA– pancetta, onions and pecorino romano GLUTEN FREE CHEESE RAVIOLI (6 per order, choose any sauce) –18- cheese in a tomato basil sauce PENNE POLLO E BROCCOLI–penne pasta with chicken, broccoli, garlic cream sauce SPAGHETTI CARBONARA–pancetta, shallots, black pepper & egg yolk -14- with a touch of cream POLENTA AL FORNO LINGUINE PUTTANESCA- with capers, kalamata olives, garlic, tomato (Terracotta Baked Polenta) basil sauce GAMBERI– with shrimp in a Sambuca, bell pepper tomato sauce MELANZANE PARMIGIANA – organic eggplant topped with mozzarella in GORGONZOLA – with wild mushrooms and gorgonzola cheese a tomato basil sauce baked and served with penne alfredo in a rosemary cream sauce RIGATONI SALCICCIA- with sausage, bell peppers, garlic, tomato basil PUTTANESCA- olives, capers & garlic in a tomato basil sauce sauce CINGHIALE– with wild boar ragu` PENNE TRICOLORE- with bufala mozzarella, mushrooms, basil in a
    [Show full text]
  • 2020 Annual Recipe SIP.Pdf
    SPECIAL COLLECTOR’SEDITION 2020 ANNUAL Every Recipe from a Full Year of America’s Most Trusted Food Magazine CooksIllustrated.com $12.95 U.S. & $14.95 CANADA Cranberry Curd Tart Display until February 22, 2021 2020 ANNUAL 2 Chicken Schnitzel 38 A Smarter Way to Pan-Sear 74 Why and How to Grill Stone 4 Malaysian Chicken Satay Shrimp Fruit 6 All-Purpose Grilled Chicken 40 Fried Calamari 76 Consider Celery Root Breasts 42 How to Make Chana Masala 77 Roasted Carrots, No Oven 7 Poulet au Vinaigre 44 Farro and Broccoli Rabe Required 8 In Defense of Turkey Gratin 78 Braised Red Cabbage Burgers 45 Chinese Stir-Fried Tomatoes 79 Spanish Migas 10 The Best Turkey You’ll and Eggs 80 How to Make Crumpets Ever Eat 46 Everyday Lentil Dal 82 A Fresh Look at Crepes 13 Mastering Beef Wellington 48 Cast Iron Pan Pizza 84 Yeasted Doughnuts 16 The Easiest, Cleanest Way 50 The Silkiest Risotto 87 Lahmajun to Sear Steak 52 Congee 90 Getting Started with 18 Smashed Burgers 54 Coconut Rice Two Ways Sourdough Starter 20 A Case for Grilled Short Ribs 56 Occasion-Worthy Rice 92 Oatmeal Dinner Rolls 22 The Science of Stir-Frying 58 Angel Hair Done Right 94 Homemade Mayo That in a Wok 59 The Fastest Fresh Tomato Keeps 24 Sizzling Vietnamese Crepes Sauce 96 Brewing the Best Iced Tea 26 The Original Vindaloo 60 Dan Dan Mian 98 Our Favorite Holiday 28 Fixing Glazed Pork Chops 62 No-Fear Artichokes Cookies 30 Lion’s Head Meatballs 64 Hummus, Elevated 101 Pouding Chômeur 32 Moroccan Fish Tagine 66 Real Greek Salad 102 Next-Level Yellow Sheet Cake 34 Broiled Spice-Rubbed 68 Salade Lyonnaise Snapper 104 French Almond–Browned 70 Showstopper Melon Salads 35 Why You Should Butter- Butter Cakes 72 Celebrate Spring with Pea Baste Fish 106 Buttermilk Panna Cotta Salad 36 The World’s Greatest Tuna 108 The Queen of Tarts 73 Don’t Forget Broccoli Sandwich 110 DIY Recipes America’s Test Kitchen has been teaching home cooks how to be successful in the kitchen since 1993.
    [Show full text]
  • Potato - Wikipedia, the Free Encyclopedia
    Potato - Wikipedia, the free encyclopedia Log in / create account Article Talk Read View source View history Our updated Terms of Use will become effective on May 25, 2012. Find out more. Main page Potato Contents From Wikipedia, the free encyclopedia Featured content Current events "Irish potato" redirects here. For the confectionery, see Irish potato candy. Random article For other uses, see Potato (disambiguation). Donate to Wikipedia The potato is a starchy, tuberous crop from the perennial Solanum tuberosum Interaction of the Solanaceae family (also known as the nightshades). The word potato may Potato Help refer to the plant itself as well as the edible tuber. In the region of the Andes, About Wikipedia there are some other closely related cultivated potato species. Potatoes were Community portal first introduced outside the Andes region four centuries ago, and have become Recent changes an integral part of much of the world's cuisine. It is the world's fourth-largest Contact Wikipedia food crop, following rice, wheat and maize.[1] Long-term storage of potatoes Toolbox requires specialised care in cold warehouses.[2] Print/export Wild potato species occur throughout the Americas, from the United States to [3] Uruguay. The potato was originally believed to have been domesticated Potato cultivars appear in a huge variety of [4] Languages independently in multiple locations, but later genetic testing of the wide variety colors, shapes, and sizes Afrikaans of cultivars and wild species proved a single origin for potatoes in the area
    [Show full text]
  • Food Production
    Food Production Best of Chinese cooking-Sanjeev Kapoor- Popular Prakashan, Mumbai- 2003 Food Preparation for the professional- David A. Mizer, Mary Porter, Beth Sonnier, Karen Eich Drummond- John Wiley and Sons,Inc- Canada- 2000 A concise encyclopedia of gastronomy- Andre l. simon- The Overlook Press- 1981, Mastering the art of French Cooking- Julia Child, louisette bertholle, Simone Classical cooking- The Modern way- Eugen Pauli, 2nd edition,Van Nostrand Reinhold, New York 1989, B- 4 Beck, , penguin books, 2009, b-5 Joy of cooking- Irma S. Rombauer, Marion Rombauer Becker, The New American Liabrary, New York, 1974- b-6 Syllabus- 1 Introduction to cookery- A. Level of skills and experience B. Attitude and behavior in Kitchen C. Personal hygiene D. Uniforms and protective clothing E. Safety procedure in handling equipment 2. Culinary history- Origin of modern cookery 3. Hierarchy area of department and kitchen a. Classical brigade b. Modern Staffng in various category hotels c. Roles of executive chef d. Duties and responsibilities of various chefs e. Co-opeartion with other departments 4. Culinary terms- A. list of (common and basic) terms B. Explanation with examples 5. Aims and objectives of cooking food A. Aims and objectives of cooking food B. Various Textures C. Various Consisatencies D. Techniques used in pre-preparation E. Techniques used in preparation 6. Basic Principles of Food Production-1 i) Vegetable and Fruit Cookery A. Introduction – Classification of Vegetables B. Pigments and colour Changes C. Effects of heat on vegetables D. Cuts of vegetables E. Classification of fruits F. Uses of fruits in cookery G. Salads and salad dressings ii) Stocks A.
    [Show full text]
  • The Perdue Chicken Cookbook 1
    The Perdue Chicken Cookbook 1 The Perdue Chicken Cookbook by Mitzi Perdue Get any book for free on: www.Abika.com Get any book for free on: www.Abika.com The Perdue Chicken Cookbook 2 Preface: Why I Chickened Out Introduction: You Don't Need to Wing It! Let Frank Take You Under His. Everything You Wanted or Needed to Know about Selecting, Storing and Cooking Chicken Chapter 1. Chicken for Everyday Tips on Cooking in a Hurry, plus: Quick Recipes, Simple Recipes, and Family Favorites Chapter 2. Chicken for the Microwave Tips for Using the Microwave, plus: Quick Microwave Recipes, and Classic Recipes Adapted for the Microwave Chapter 3. Chicken for Dieters Tips for Dieters, plus: Low Calorie, Low Cholesterol Recipes Chapter 4. Chicken for Children Tips on Cooking for Kids, plus: Recipes for Kids to Eat and Recipes for Kids to Cook Chapter 5. Chicken for Barbecuing Tips for Cooking Outdoors, plus Recipes for Barbecuing Chapter 6. Chicken for Crowds Tips on Quantity Cooking, plus Recipes for Crowds Chapter 7. Chicken for Tomorrow-or Next Week Tips on Storing and Freezing, plus Cook Ahead Recipes Chapter 8. Chicken for Holidays Chicken and Holiday Cooking, plus: Menus and Recipes for the Chinese New Year, Valentine's Day, Mother's Day, Fourth of July, Thanksgiving, Chanukah, and Christmas Get any book for free on: www.Abika.com The Perdue Chicken Cookbook 3 Chapter 9. Chicken for Important Occasions Chicken for When You Want Something Different and Exciting, plus Show Stopper Recipes Chapter 10. Chicken for Planovers Tips on Food Safety, plus Recipes for the Rest of the Bird Conclusion: A Rare Bird What Frank Is Really Like Get any book for free on: www.Abika.com The Perdue Chicken Cookbook 4 Acknowledgements I've often thought that inspiration is one of the greatest gifts one person can give another, and there are several people who were an inspiration in writing this book.
    [Show full text]
  • Où Utiliser Mes Lunch Pass Sodexo Au Luxembourg ?
    Lunch Pass Sodexo Tél. : (+352) 26 109 410 | Généré le 2 octobre 2021 Où utiliser mes Lunch Pass Sodexo au Luxembourg ? AL TRENO Garerstrooss 4 www.altreno.lu L-6868 Wecker Luxembourg Tél. : 00352 26 71 00 81 [email protected] AMBIENTE Route d'Arlon 285 www.restaurantambiente.lu L-1150 Luxembourg Luxembourg Tél. : 00352 26 38 97 67 [email protected] AN DER VILLA Rue de Hobscheid 15 8422 Steinfort Luxembourg Tél. : (+352) 26 30 55 - 63 Toutes les enseignes Page 1/240 Lunch Pass Sodexo Tél. : (+352) 26 109 410 | Généré le 2 octobre 2021 ANTICA BARI Rue de la Fontaine 28 www.anticabari.com 3470 Dudelange Luxembourg Tél. : 00352 26 51 07 32 [email protected] AU P'TIT MAX Avenue Monterey 5 auptitmax.lu 2163 Luxembourg Luxembourg Tél. : (+352) 22 13 60 [email protected] B13 BRASSERIE Beim Schlass 13 b13.lu 8058 Bertrange Luxembourg Tél. : (+352) 27 32 41 41 BEET Avenue des Hauts-Fourneaux 5 Place Guillaume 2 32 www.beet.lu L-4362 Esch-Belval 1648 Luxembourg Luxembourg Luxembourg Tél. : 00352 28 57 66 20 Tél. : (+352) 26 20 13 - 75 [email protected] [email protected] BEIM LIS Rue de la Gare 7 6910 Roodt-sur-Syre Luxembourg Tél. : (+352) 43 75 15 - 1 BESTIAL Rue Charles Kieffer 1 bestial.lu L-8389 Grass Luxembourg Tél. : +352 26 37 62 [email protected] BOUCHERIE - CHARCUTERIE Grand-Rue 103 -TRAITEUR NIESSEN 9905 Troisvierges www.niessen.lu Luxembourg Tél. : (+352) 99 81 03 Toutes les enseignes Page 2/240 Lunch Pass Sodexo Tél. : (+352) 26 109 410 | Généré le 2 octobre 2021 BRASSERIE AMICALE Rue Jean-Baptiste Gellé 27 1620 Luxembourg Luxembourg Tél.
    [Show full text]
  • October Four Course Menu Zuppa – Soup $65/Person
    October Four Course Menu Zuppa – Soup $65/Person PASTA E FAGIOLI PRIMO 14.50 Creamy Lobster Bisque with Dry Sherry SECONDO Insalata di Funghi Caldo Farinacei – Pasta TERZO SPAGHETTI AL POMODORO Vitello con Funghi Morel e Aragosta The dish reflects the freshness of ripe San Marzano tomatoes flavored with fine herbs and IL QUARTO extra virgin olive oil 24.50 Mousse di Castagne RAVIOLI AURORA Homemade four cheese ravioli in a light cream Antipasti – Appetizers tomato sauce 25.50 CALAMARETTI FRITTI FETTUCCINE ALLA CHRISTINI’S Fried Atlantic baby squid with marinara sauce A true “Christini’s” interpretation of Fettuccini 15.50 Alfredo (Parmigiano Reggiano, butter and cream) 26.50 MOZZARELLA IN CARROZZA LINGUINE ALLA PRIMAVERA Breaded mozzarella served with tomato sauce Seasonal fresh vegetables sautéed with garlic and extra 13.50 virgin olive oil over a bed of linguine, served with Pecorino cheese CARPACCIO DI MANZO 27.50 Filet mignon, Parmigiano, lemon juice 18.50 GNOCCHI BOLOGNESE Fresh made potato dumplings served in a hearty meat sauce MOZZARELLA DI BUFALA 29.50 Mozzarella, tomatoes, arugula, 20-year balsamic 16.50 RIGATONI ALLA ZOZZONA Rigatoni pasta served with ground sweet Italian FUNGHI RIPIENI sausage and a Parmigiano cream sauce Mushroom caps, sausage, fennel, herbs, Pecorino 30.50 15.50 RAVIOLI DI PESCE Tender homemade ravioli stuffed with Maine OLIVE DAL ORTO DI CHRISTINI’S lobster, scallops, crab and shrimp with a lobster Christini’s jumbo olives come from his farms cream sauce 15.50 38.50 MELANZANE PARMIGIANA Insalate – Salads
    [Show full text]
  • International Culinary Arts & Sciences Institute
    TECHNIQUES CLASSES These hands-on classes are ideal for both novice cooking students and those experienced students seeking to refresh, enhance, and update their abilities. The recipe packages feature both exciting, up-to-the minute ideas and tried-and-true classic dishes arranged in a sequence of lessons that allows for fast mastery of critical cooking skills. Students seeking increased kitchen confidence will acquire fundamental kitchen skills, execute important cooking techniques, learn about common and uncommon ingredients, and create complex multi-component specialty dishes. All courses are taught in our state of the art ICASI facility by professional chefs with years of experience. Prerequisites: Because of the continuity of skills, it is strongly recommended that Basic Techniques series will be taken in order. Attendance at the first class of a series is mandatory. Basic Techniques of Cooking 1 (4 Sessions) Hrvatin Wednesdays, September 15, 22, 29, October 6, 2021 - 6:00 pm ($345, 4x3hrs, 1.2CEU) Mondays, November 22, 29, December 6, 13, 2021 – 6:00 pm ($345, 4x3hrs, 1.2CEU) Week 1: Knife Skills: French Onion Soup; Warm Vegetable Ratatouille; Vegetable Spring Rolls with Sweet & Sour Sauce; Vegetable Tempura; Garden Vegetable Parmesan Frittata Week 2: Stocks and Soups: Vegetable Stock; Fish Stock; Chicken Stock; Beef Stock; Black Bean Soup; Chicken Noodle Soup; Beef Consommé; Cream of Mushroom Soup; Fish Chowder; Potato Leek Soup Week 3: Grains and Potatoes: Creamy Polenta; Spicy Braised Lentils; Risotto; Israeli Couscous; Pommes
    [Show full text]
  • Romano's 'Kitchen Counter' Menu
    SERVED 11AM TO 4PM DAILY express LUNCH kitchen counter $7 in 7 minutes or it' Always s free! More satisfying than your typical salad with fresh ingredients and Italian flavors. CHICKEN MILANESE PRONTO CAESAR PANZANELLA fresh romaine, imported lightly breaded chicken, roma and yellow romano, crispy garlic croutons 7 grape tomatoes, arugula, pickled onions, olives, add parmesan crusted chicken 3, parmesan, mediterranean vinaigrette 7 parmesan crusted salmon bites 4 Flavorful Italian style sandwiches served warm on fresh ciabatta. chicken parmesan CAPRESE parmesan chicken, mozzarella, imported fresh mozzarella, tomato, arugula, basil pesto, pomodorina, fresh basil, ciabatta 7 mediterranean vinaigrette, ciabatta 7 ITALIAN prosciutto PULLED PORK grilled cheese roasted pulled pork, italian slaw, calabrian lightly smoked prosciutto, fresh chili pesto, balsamic glaze, ciabatta 7 mozzarella, four cheese fonduta, ciabatta 7 Handheld pockets stuffed with Italian flavors then baked in our brick oven. PEPPERONI CHICKEN CAESAR artisan pepperoni, mozzarella, grilled chicken, tomatoes, spinach, oregano, parmesan, provolone 7 parmesan, mozzarella, caesar dressing 7 Fresh and imported pastas combined with traditional Italian ingredients. Add Grilled Chicken or Italian Sausage 3 | Add Shrimp 4 SPAGHETTI VERDI SAUSAGE RIGATONI spinach, romano, parmesan, italian sausage, mushrooms, romano, creamy pesto, spaghetti 7 creamy alfredo, rigatoni 7 BAKED RAVIOLI SPAGHETTI BOLOGNESE basil, mozzarella, parmesan, mediterranean herbs, parmesan, bolognese, imported pomodorina, cheese ravioli 7 imported pomodorina, spaghetti 7 Complete your meal with one of these house favorites. rosemary chocolate peasant bread chip cookie baked fresh daily, served with seasoned olive oil 1 baked fresh daily 1 side salad TIRAMISU fresh greens or caesar 3 mascarpone, lady fingers, espresso, rum, cocoa 3 Before Placing Your Order, Please Inform Your Server If Anyone In Your Party Has A Food Allergy.
    [Show full text]
  • Skinnytaste | Cookbook Index
    skinnytaste | Cookbook Index *SP = Smart Points Breakfast & Brunch RECIPE COOKBOOK CHAPTER PG SP Banana-Almond Smoothie Bowl Skinnytaste Fast and Slow Healthy 30 3 Mornings Breakfast Banana Split Skinnytaste Fast and Slow Healthy 34 6 Mornings Brussels Sprout Hash with Bacon and Eggs Skinnytaste Fast and Slow Healthy 26 5 Mornings Chunky Loaded Guac Toast Skinnytaste Fast and Slow Healthy 24 5 Mornings Cucumber, Tomato, and Lox Skinnytaste Fast and Slow Healthy 25 3 Mornings Karina’s Special Skinnytaste Fast and Slow Healthy 24 5 Mornings Mexican Huevos Shakshukos Skinnytaste Fast and Slow Healthy 29 6 Mornings Put an Egg on It! Skinnytaste Fast and Slow Healthy 23 5 Mornings Savory Quinoa Breakfast Bowls Skinnytaste Fast and Slow Healthy 33 6 Mornings Slow Cooker “Baked” Oatmeal with Coconut, Skinnytaste Fast and Slow Healthy 35 7 Blueberries, and Bananas (Slow cooker) Mornings Slow Cooker Chocolate Swirl Banana Bread (Slow Skinnytaste Fast and Slow Healthy 36 5 cooker) Mornings RECIPE COOKBOOK CHAPTER PG SP South of the Border Huevos Revueltos Skinnytaste Fast and Slow Healthy 25 5 Mornings Whole Wheat Crêpes with Strawberry Sauce Skinnytaste Fast and Slow Healthy 20 6 Mornings Chicken & Other Poultry RECIPE COOKBOOK CHAPTER PG SP Asiago-Crusted Chicken Breasts Skinnytaste Fast and Slow Poultry Mains 148 5 Chicken and Couscous Bowls with Piri Piri Skinnytaste Fast and Slow One-Bowl Meals 78 10 Chicken Scaloppine with Broccoli and Melted Skinnytaste Fast and Slow Poultry Mains 152 7 Mozzarella Greek Chicken Sheet Pan Dinner Skinnytaste
    [Show full text]
  • Nutrition Facts
    nutrition nutrition facts RMG 10.19 nutrition ANTIPASTI Calories (kcal) Calories from (kcal) fat (g) Fat (g) Fat Saturated Fatty Trans (g) Acid (mg) Cholesterol Sodium (mg) (g) Carbohydrates FiberDietary (g) (g) Sugars Total (g) Protein Crispy Artichokes 470 400 45 7 0.00 5 480 17 1 2 2 Calamari Fritti 760 490 55 9 0.00 435 700 33 4 7 33 Caprese Salad 510 390 44 18 0.50 100 510 15 2 7 16 Stuffed Mushrooms 510 340 38 13 0.00 60 590 20 3 5 21 Spinach + Artichoke Dip 1,100 540 61 29 1.50 130 1,980 109 7 8 30 Spinach + Artichoke Dip w/Shrimp 1,150 560 62 29 1.50 200 2,290 109 7 8 39 Mushroom Arancini 610 360 40 20 0.50 160 1,040 40 1 2 22 Crispy Brussels Sprouts 370 220 25 4 0.00 0 800 37 8 20 7 Crispy Brussels Sprouts w/Crispy Prosciutto 410 240 28 5 0.00 15 1,080 37 8 20 11 Signature Mac + Cheese Bites 920 630 70 25 1.00 310 1,190 44 2 5 30 Goat Cheese Peppadew Peppers 350 100 11 6 0.00 25 660 56 3 40 6 Bruschetta 670 390 43 9 0.00 25 1,830 55 4 7 17 Baked Prosciutto + Mozzarella 610 330 36 19 0.00 100 1,430 35 1 3 38 Crispy Fresh Mozzarella 820 700 79 16 0.00 145 210 17 1 1 13 soups Calories (kcal) Calories from (kcal) fat (g) Fat (g) Fat Saturated Fatty Trans (g) Acid (mg) Cholesterol Sodium (mg) (g) Carbohydrates FiberDietary (g) (g) Sugars Total (g) Protein Tomato Basil 110 100 8 5 0.50 0 670 9 2 5 2 Roasted Mushroom 180 90 10 5 0.00 25 1,160 19 1 6 6 Italian Herb Soup 70 20 2 1 0.00 5 125 8 2 1 4 Lobster Bisque 320 250 36 16 1.00 85 1,580 14 1 4 5 Tuscan Bean Soup 80 80 9 3 0.00 25 480 8 1 2 7 RMG 10.19 nutrition SALAD Calories (kcal)
    [Show full text]