DOCSLIB.ORG

Menuchef Jean-Georges Vongerichten

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

menuChef Jean-Georges Vongerichten • A descrição do Menu pode não conter todos os ingredientes. Em caso de alergias ou restrições alimentares, por gentileza informar a nossa equipe. Todos os preços estão em reais. Menu description may not contain all the ingredients. In case of any food allergy, please inform our service team. All prices are listed in reais. PARA BUSCA RÁPIDA, CLIQUE ABAIXO FOR QUICK SEARCH, CLICK BELOW COUVERT | JUST TO START SANDWICHES 3 PARA COMPARTILHAR DESIGNED TO SHARE 4 PIZZAS MASSAS | PASTA 5 PRATOS PRINCIPAIS MAIN COURSES 6 OPÇÕES VEGETARIANAS E VEGANAS VEGETARIAN AND VEGAN OPTIONS 7 SOBREMESAS DESSERTS 8 BEBIDAS BEVERAGES 9 | 15 CHÁ DA TARDE INGLÊS ENGLISH AFTERNOON TEA 16 | 18 DOMINGO NO PATEO BRUNCH 19 | 21 NOSSO COUVERT Ciabatta, pizzetta de parmesão 27 com alecrim e azeite extra virgem Ciabatta, parmesan crostini with rosemary and olive oil JUST TO START SALADA COM ATUM SELADO 80 Com ovos, vagens, batatinhas e azeitonas kalamata Seared tuna salad with eggs, green beans, baby potatoes and kalamata olives SALADA CAESAR 69 Com radicchio, endívias, alface romana, croutons e queijo parmesão Italian chicories caesar salad CREME DE ERVILHA 59 Creme de ervilhas, chantilly de ciboulette e croutons de parmesão Pea cream, ciboulette whipped cream and parmesan croutons BURRATA 80 Com tomates orgânicos, manjericão, vinagrete de tomates cereja Burrata with organic tomatoes, basil and cherry tomatoes vinaigrette SANDWICHES FISH & CHIPS 65 Brioche, molho tártaro e alface romana Brioche, tartar sauce and romaine lettuce WAGYU CHEESEBURGER 75 Brie, maionese de trufas e picles Brie, truffled mayonnaise and pickles BERINJELAS À MILANESA 65 Ciabatta, molho de tomate, mozzarella de búfala e rúcula selvagem Aubergine Milanese, ciabatta, tomato sauce, buffalo mozzarella and wild arugula < VOLTAR AO MENU 3 DESIGNED TO SHARE PIZZETTA PROSCIUTTO DE PARMA 87 Mozzarella de búfala fresca, molho de tomate e rúcula selvagem Prosciutto di parma pizzetta, fresh mozzarella, tomato sauce and wild arugula FRITTERS DE QUEIJO COMTÉ E TRUFAS 59 Truffle cheese fritters CROQUETES DE BACALHAU 66 Aioli de limão siciliano, salsa de trufas Cod croquettes with lemon garlic aioli and truffled sauce STEAK TARTARE 87 Batatas fritas e mix de folhas Served with french fries and mixed greens TARTAR DE SALMÃO 77 Ciabatta tostada Salmon tartare on warm garlic bread PASTEL DE TRUFAS E QUEIJO FONTINA 65 Pastéis recheados de salsa de trufas negras e queijo fontinha Fritters filled with black truffle sauce and Fontina cheese COXINHAS DE FRANGO 50 Aioli e picles Tradicional brazilian chicken “coxinha” with aioli and pickles CAMARÃO SATAY 114 Camarão Satay com molho agridoce Deep fried prawns with sweet and sour sauce PATEO CHARCUTERIE 129 Presunto de parma, chorizo, copa, queijo brie, pecorino e gorgonzola Charcuterie platter with brie, pecorino and gorgonzola cheese PLEASE, DO NOT SHARE COXINHA DE FRANGO COM CAVIAR (UNIDADE) 92 Non tradicional at all Brazilian chicken “coxinha” with caviar (piece) < VOLTAR AO MENU 4 PIZZAS Mozzarella de búfala, tomates e manjericão 87 Tomato, basil and fresh mozzarella Calabresa, queijo gruyère, tomate, cebola e erva doce 88 Sausage, gruyère cheese, tomato, onion and fennel Salsa de trufas e queijo fontina 103 Black truflled sauce and fontina cheese PASTAS FETTUCCINE DE ESPINAFRE 98 Brócolis, couve, queijo parmesão e crocante de açafrão Spinach fettuccine, broccoli, kale, parmesan cheese and crispy of saffron RICIOLLI 106 Arrabbiata de polvo, tomates, Panko e bacon Octopus all’arrabbiata sauce, tomatoes, breadcrumbs and bacon TAGLIATELLE 102 Ragù de cordeiro, aspargos, rúcula selvagem e pecorino romano Lamb ragout, asparagus, wild arugula and roman pecorino cheese RAVIOLI DE ALCACHOFRA 98 Ravioli recheado de alcachofra com creme de limão siciliano e queijo parmesão Ravioli filled with artichoke with cream of lemon and parmesan cheese < VOLTAR AO MENU 5 MAIN COURSES SALMÃO EM CROSTA DE GERGELIM 118 Espinafre, batatas salteadas, molho de maracujá, azeitonas kalamata Sesame seed crusted salmon, spinach, sautéed potatoes, passion fruit sauce, kalamata olives BERINJELAS À MILANESA 84 Salsa de tomate, mozzarella de búfala e manjericão Crispy eggplant, tomato sauce, buffalo mozzarella and basil RISOTO DE COGUMELOS 105 Ervas frescas, parmesão e raspas de limão siciliano Mushroom risotto, fresh herbs, parmesan and lemon zest ARROZ DE CAMARÃO PROVENÇAL 124 Molho cremoso de champagne e ovas de mujol Prawns provencale rice, champagne creamy sauce, mujol caviar CHORIZO BLACK ANGUS GRELHADO 120 Salada de batatas do palácio com farofa de bacon Grilled black angus sirloin steak, homemade potato salad, crispy bacon cassava flour FILÉ MIGNON GRELHADO 120 Purê de batata trufado, legumes salteados e molho roti Filet Mignon, truflled mashed potato, sauteed vegetables and beef sauce < VOLTAR AO MENU 6 ESPECIAIS VEGANOS VEGEN SPECIALS SALADA GREGA 68 Rúcula, tomates orgânicos, pepino, azeitona kalamata e queijo feta vegano Greek salad with arugula, organic tomatoes, cucumber, kalamata olives and vegan feta cheese SPAGHETTI DE COGUMELOS 86 Massa de grano duro, cogumelos salteados, brócolis, couve e crocante de açafrão Grano duro pasta, sautéed mushrooms, broccoli, kale and crispy of saffron COUSCOUS MARROQUINO 82 Com legumes salteados e ervas frescas Moroccan couscous with sautéed vegetables and fresh herbs < VOLTAR AO MENU 7 SOBREMESAS DESSERTS PAVLOVA DE MORANGO 48 Fromage blanc, sorbet de morango Strawberry Pavlova, fresh cheese and strawberry sorbet SORVETE DE CARAMELO 48 Com pipoca doce, amendoins caramelizados, calda de chocolate Salted caramel ice cream, caramelized peanuts & popcorn, whipped cream, hot fudge MIL FOLHAS DE DOCE DE LEITE 48 Com avelãs e creme de baunilha Dulce de leche and hazelnut mille feuille PETIT GATEAU 48 Sorvete de baunilha Warm chocolate cake and vanilla ice cream MOUSSE DE CHOCOLATE VEGANO 48 Mousse de chocolate vegano, crocante de hortelã com chocolate e sorbet de coco Vegan chocolate mousse, crispy of mint and chocolate, coconut sorbet FRUTAS FRESCAS COM SORBET DE MARACUJÁ 42 Fresh fruits and passionfruit sorbet < VOLTAR AO MENU 8 SOFT DRINKS Água Mineral do Palácio 700ml 18 Água Mineral com e sem gás 14 Still and sparkling Mineral Water Refrigerantes | Sodas 14 Acqua Panna 505ml 30 San Pellegrino 505ml 30 SUCOS | JUICES Suco de abacaxi, 17 laranja ou melancia Fresh juice at your choise pinapple, orange or watermelon CHÁS GELADOS | ICED TEAS PINACOTECA 24 Infusão de chá preto, limão taiti, xarope de gengibre com mel de especiarias Black tea infusion, lime, ginger syrup with spiced honey JARDIM BOTÂNICO 24 Infusão de rooibos e baunilha, limão taiti, xarope de hibisco Rooibos tea infusion with vanilla, lime, hibiscus syrup 24 BIENAL Chá preto com bergamota, sherbet de tangerina, limão taiti Earl grey, mandarin sherbet, lime < VOLTAR AO MENU 9 CERVEJAS | BEERS Stella Artois 330ml 19 Estrella Galícia 330ml 22 Dama Bier IPA 330ml 25 Heineken 25 CHÁS E INFUSÕES THE HOT CORNER Chá Preto | Black Tea 20 Melange Quatre Fruits Rouge African Breakfast Earl Grey Chá Verde | Green Tea 20 Yunnan Mint Infusões | Infusions 20 Camomille Carcadet Nuit D’eté Rooibos Vanille CAFÉS Espresso illy 13 Macchiato 14 Latte Macchiato 15 Americano 13 Cappuccino 15 French Press 18 < VOLTAR AO MENU 10 COCKTAILS FORTIFIED YUZU MARTINI (cítrico, vínico e levemente seco) 50 Gin Bombay Sapphire, blend de vermutes, licor Nigori Yuzu, umeshu e azeitona Gin, blend of vermouths, Nigori Yuzu and umeshu liqueurs and olive WINTER OASIS (frutado, achocolatado e intenso) 50 Vodka Grey Goose la Poire, Rum Havana 3, cordial de cacau, sauternes, mel e licor de amoras Greey Goose Pear vodka, Havana 3 rum, cocoa cordial, sauternes, honey and blackberry liqueur THE FASHIONABLE SPRITZ (frutado, leve e refrescante) 50 Aperol com infusão de morangos, Lillet e espumante Strawberries infused Aperol, sweet aperitif and sparkling wine COSMO DO PALÁCIO (cítrico, frutado e levemente seco) 55 Grey Goose citrón, calda balsâmica de cranberry e licor de laranja Greey Goose citrón vodka, cranberry coulis and orange liqueur THE RED HOOK (intenso, amadeirado e seco) 55 Whiskey Gentleman Jack, Luxardo Maraschino e blend de vermutes Premium Whiskey, cherry liqueur and blend of vermouths NEGRONI (intenso, vínico e amargo) 55 Gin Beefeater 24, blend de vermutes tintos e Campari Gin, Italian bitter and blend of vermouths LIMONCELLO CLERICOT (cítrico, vínico e refrescante) 55 Licor Limoncello, vinho branco, Gin Bombay Saphire, laranja, morango, tomilho e espumante Limoncello liqueur, white wine, London dry Gin, orange, strawberry, thyme and sparkling wine SOLASTA (Top 10 World Class Brasil 2021, intenso, herbal e seco) 50 Gin Tanqueray Ten, blend solar (vinhos fortificados em maceração com camomila), luxardo bitter bianco, licor de damasco e azeite Gin, mix of fortifi ed wines macerated with chamomile, luxardo bitter bianco, apricot liqueur and olive oil PENICILINA (picante, amadeirado e encorpado) 55 Cachaça envelhecida, scotch whisky, mel, gengibre e maracujá, angostura, finalizado com spray turfado Cachaça, scotch whisky, honey, ginger, passion fruit, angostura bitter, dash of aged whisky < VOLTAR AO MENU 11 G&T SELECTION Hendrick’s e pepino 51 Scotch Gin and cucumber Roku, yuzu e perfume de camomila 51 Japanese Gin, yuzu and camomille parfum Arapuru, vermute, especiarias e caju 51 Brazilian Gin, vermouth, spices and fresh cashew G&T do Pateo, Gin London N° 1, estragão e tomate cereja 51 London N°1 Gin, tarragon and cherry tomatoes Bombay Saphire, limão tahiti e limão siciliano
Recommended publications
  • Trendscape Report, Highlighting What Campbell’S Global Team of Chefs and Bakers See As the Most Dynamic Food Trends to Watch

    Trendscape Report, Highlighting What Campbell’S Global Team of Chefs and Bakers See As the Most Dynamic Food Trends to Watch

    Insights for Innovation and Inspiration from Thomas W. Griffiths, CMC Vice President, Campbell’s Culinary & Baking Institute (CCBI) Last year we published our first-ever Culinary TrendScape report, highlighting what Campbell’s global team of chefs and bakers see as the most dynamic food trends to watch. The response has been exceptional. The conversations that have taken place over the past year amongst our food industry friends and colleagues have been extremely rewarding. It has also been quite a thrill to see this trend-monitoring program take on a life of its own here at Campbell. Staying on the pulse of evolving tastes is inspiring our culinary team’s day-to- day work, driving us to lead innovation across company-wide business platforms. Most importantly, it is helping us translate trends into mealtime solutions that are meaningful for life’s real PICS moments. It’s livening up our lunch break conversations, too! TO OT H These themes are This 2015 Culinary TrendScape report offers a look at the year’s ten most exciting North 15 the driving force 0 American trends we’ve identified, from Filipino Flavors to Chile Peppers. Once again, 2 behind this year’s top trends we’ve developed a report that reflects our unique point of view, drawing on the expertise of our team, engaging culinary influencers and learning from trusted Authenticity industry partners. Changing Marketplace Just like last year, we took a look at overarching themes—hot topics—that are shaping Conscious Connections the ever-changing culinary landscape. The continued cultural transformation of retail Distinctive Flavors markets and restaurants catering to changing consumer tastes is clearly evident Elevated Simplicity throughout this year’s report.
  • Catering Menu Options

    Catering Menu Options

    TASTE OF BRAZIL CATERING MENU OPTIONS TRADITIONAL RICE SPECIALTY SANDWICH & BEANS PACKAGE BRAZILIAN DISHES PLATTERS CHOICE OF MEAT: Strogonoff De Frango Alcatra Da Cleuza Frango Doido Moqueca De Peixe Carne Louca Da Odete Frango com Bacon Feijoada Frango Doido Carne Louca Porcao Brazilian Pork Sausage Nature Picanha Steak SPECIALTY SPECIALTY CHOICE OF BEANS: BRAZILIAN APPETIZERS Black or Pinto BRAZILIAN DESSERTS CHOICE OF SALAD: Pao De Queijo Brigadeiros Caesar or Spring Mix Coxinha Churros Risole Passion Fruit Mousse *Gluten-free & vegetarian options available 25 E 3rd Street, Kansas City P. 816-739-9175 [email protected] www.tasteofbrazilkc.com TASTE OF BRAZIL FOOD DESCRIPTIONS TRADITIONAL RICE SPECIALTY SANDWICH & BEANS PACKAGE BRAZILIAN DISHES PLATTERS FRANGO DOIDO: Shredded chicken STROGONOFF DE FRANGO: Marinated ALCATRA DA CLEUZA: Sliced Sirloin breast with orange citrus marinade diced chicken breast, tomato sauce, Steak mushrooms, onions, & heavy cream FRANGO COM BACON: Marinated grilled accompanied by rice and potato sticks CARNE LOUCA DA ODETE: Shredded chicken breast wrapped in bacon beef pot roast with garlic, bell MOQUECA DE PEIXE: Brazilian seafood peppers, onions, & green olives BRAZILIAN PORK SAUSAGE: Mild stew with garlic, bell peppers, tomato, flavored pork sausage onion, & coconut milk accompanied by FRANGO DOIDO: Shredded chicken rice breast with orange citrus marinade PICANHA: Grilled primed cut of the top of sirloin FEIJOADA: Pork meat stew with black PORCOA: Mild Brazilian pork sausage beans & accompanied
  • Tsukuba Innovation Plaza Tsukuba Center Bld. Square

    Tsukuba Innovation Plaza Tsukuba Center Bld. Square

    May 12th (Sat) 12:00pm - 6:00pm, 13th (Sun) 10:00am - 5:00pm Tsukuba Center Bld. Square Tsukuba City Society of Commerce and Industry International Exchange Fair No. Shop Contents No. Shop Contents No. Group/Country Contents No. Group/Country Contents Meat (pork or beef) on Introduction of French Fried chicken, yakitori, ESPACE・TSUKUBA- 1 Ichinoya 20 Yoshimura Meat skewers grilled over 26 culture with books & 44 Papa chef 【Turkey】 Kebabs, long potato FRANCE 【France】 fried noodles, mixed rice charcoal posters Sanzokuyaki Mongolian cuisine（dishes with Inamura Cold Sweets Group Jamm SENEGAL Senegalese cuisine (mafe, Mongolian traditional 2 Shaved ice, dish ice 21 Tsukuba Ham (Grilled food) 27 45 meat, wheat flour, onion, garlic, and 【Senegal】 Senegalese chicken, fataia) food 【Mongolia】 Shop yogurt drink oil） African Home Cuisine Hyakkotei , Tsukuba Fried rice, fried noodles, spring Take-out Shop, Kenya cuisine Champs de ble French local specialties (galette, cr rolls, dandan noodles, fried SHIDAMO 3 22 Fried Tsukuba chicken 28 46 êpe, cidre, wine, soft drink） University chicken, shrimp with mayonnaise Rakuen 【Kenya】 (pilaf, samosa,mandazi） 【France】 Indian curry, tandoori Asian Kitchen Sri Lanka cuisine Fried-soup-dumplings, Taiwan B-grade gourmet Indian Curry Japan-China friendship shou zhua bing (chinese pancakes), fried stick 4 chicken, samosa, draft Shouette Garlic sauteed pork bowl 29 AMMA CURRY (cotton candy, choco 47 GUNS organizations 【China】 gyoza (dumpling), sesami balls, Taiwan lu rou fan beer, lassi 【Sri Lanka】 banana) (braised
  • Nhscookbook.Pdf

    Nhscookbook.Pdf

    OUR STORY CAISL is home to a diverse student body, composed of over 50 different nationalities. We here at the NHS wanted to celebrate this diversity together and appreciate this melting pot of cultures present at our school, and give you a taste of CAISL. So what is one of the things that brings people together as a community? Food, and our love and appreciation for food! Keeping that in mind, we have curated a book that includes dishes from a variety of cultures. It doesn’t just contain recipes though, as each dish has a personal connection to someone in the CAISL family. It includes personal favorites from our students, parents, and staff who want to share this memorable experience with you. We want to share with you THE CAISL FLAVOR! PREP TIME - 5 min COOK TIME - 35 min PORTIONS - 1 loaf Beer Bread USA Ingredients/Equipment: Recipe: - 1 cup whole wheat flour 1. Preheat the oven to 200C. Grease a 6 cup - 1 cup all-purpose flour loaf pan (8.5 x 4.5 inches). - ½ cup old-fashioned oats 2. Whisk flour, oats, sugar, baking powder, - 2 tbsp sugar baking soda, and salt in a large mixing - 2 tbsp baking powder bowl. - ½ tsp baking soda 3. Add beer and mix with a wooden spoon. - ½ tsp salt 4. Pour into the pan and bake for 35 min. - 1.5 cups light or dark beer 5. Let it cool on a rack for 10 min. - 6 cup loaf pan Cultural Significance/Personal Connection: It is a very healthy non-yeast and no-fuss quick bread that can be enjoyed with soup or eggs, or leftover for breakfast with butter and honey.
  • Adiposity and Binge Eating Are Related to Liking and Wanting for Food in Brazil: a Cultural Adaptation of the Leeds Food Preference Questionnaire

    Adiposity and Binge Eating Are Related to Liking and Wanting for Food in Brazil: a Cultural Adaptation of the Leeds Food Preference Questionnaire

    This is a repository copy of Adiposity and binge eating are related to liking and wanting for food in Brazil: A cultural adaptation of the Leeds Food Preference Questionnaire. White Rose Research Online URL for this paper: http://eprints.whiterose.ac.uk/147174/ Version: Accepted Version Article: de Carvalho-Ferreira, JP, Finlayson, G orcid.org/0000-0002-5620-2256, da Cunha, DT et al. (3 more authors) (2019) Adiposity and binge eating are related to liking and wanting for food in Brazil: A cultural adaptation of the Leeds Food Preference Questionnaire. Appetite, 133. pp. 174-183. ISSN 0195-6663 https://doi.org/10.1016/j.appet.2018.10.034 © 2018 Elsevier Ltd. All rights reserved. Licensed under the Creative Commons Attribution-Non Commercial No Derivatives 4.0 International License (https://creativecommons.org/licenses/by-nc-nd/4.0/). Reuse This article is distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs (CC BY-NC-ND) licence. This licence only allows you to download this work and share it with others as long as you credit the authors, but you can’t change the article in any way or use it commercially. More information and the full terms of the licence here: https://creativecommons.org/licenses/ Takedown If you consider content in White Rose Research Online to be in breach of UK law, please notify us by emailing [email protected] including the URL of the record and the reason for the withdrawal request. [email protected] https://eprints.whiterose.ac.uk/ 1 ADIPOSITY AND BINGE EATING ARE RELATED
  • Cocktail Menu | Beverages

    Cocktail Menu | Beverages

    menus INTRODUCTION | bUffeTs | plaTeD menus | coffee bReaks | coCkTaIl menu | beveRages InterContinental Rio Av. Aquarela do Brasil, 75 São Conrado | Rio de Janeiro, 22610-010 | Brazil Go to www.intercontinental.com/meetings or click here to contact us INTRODUCtion key Whatever the scale or theme of your meeting, we use our considerable culinary know-how to create authentic, unpretentious lunches, coffee breaks Local Origins and dinners. Signature dishes and provincial recipes that are inspired by the destination, including dishes that showcase some of the finest Our Local Origins dishes, for instance, offer signature and provincial recipes seasonal ingredients of the area. that are inspired by the destination, including dishes that showcase some of the finest seasonal ingredients of the area. World Kitchen Whereas our World Kitchen recipes leverage our global know-how by drawing Authentically prepared classic and contemporary dishes from on the experience of our chefs to offer a collection of authentically prepared around the world that leverage our global know-how. classic and contemporary dishes from around the world. For all of our menus, we source ingredients locally where possible, with the Light emphasis on fresh and natural produce. Vegetarian Simply click on the style of menu you require from the bottom navigation bar to view the options available, alternatively our team of Chefs would be pleased to work with you to create your very own Insider menu to ensure a truly memorable experience. INTRODUCTION | bUffeTs | plaTeD menus
  • THE RISE and FALL of the BLACK HUNDRED by Jacob Langer Department of History Duke Univers

    THE RISE and FALL of the BLACK HUNDRED by Jacob Langer Department of History Duke Univers

    CORRUPTION AND THE COUNTERREVOLUTION: THE RISE AND FALL OF THE BLACK HUNDRED by Jacob Langer Department of History Duke University Date:_______________________ Approved: ___________________________ Marty Miller, Supervisor ___________________________ Donald Raleigh ___________________________ Warren Lerner ___________________________ Alex Roland Dissertation submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy in the Department of History in the Graduate School of Duke University 2007 ABSTRACT CORRUPTION AND THE COUNTERREVOLUTION: THE RISE AND FALL OF THE BLACK HUNDRED by Jacob Langer Department of History Duke University Date:_______________________ Approved: ___________________________ Marty Miller, Supervisor ___________________________ Donald Raleigh ___________________________ Warren Lerner ___________________________ Alex Roland An abstract of a dissertation submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy in the Department of History in the Graduate School of Duke University 2007 Copyright by Jacob Langer 2007 Abstract This dissertation analyzes the ideology and activities of the Black Hundred movement at the end of the Imperial period in Russia (1905-1917). It seeks to explain the reasons for the sudden, rapid expansion of Black Hundred organizations in 1905, as well as the causes of their decline, which began just two years after their appearance. It further attempts to elucidate the complex relationship between the Black Hundred and Russian authorities, including the central government and local officials. The problem is approached by offering two distinct perspectives on the Black Hundred. First, a broad overview of the movement is presented. The focus here is on the headquarter branches of Black Hundred organizations in St. Petersburg, but these chapters also look at the activities of many different provincial branches, relating trends in the provinces to events in the center in order to draw conclusions about the nature of the overall movement.
  • August 21, 2019 Northwest Office Building, Conference Room 117, Harrisburg, Pa

    August 21, 2019 Northwest Office Building, Conference Room 117, Harrisburg, Pa

    PENNSYLVANIA LIQUOR CONTROL BOARD MEETING MINUTES WEDNESDAY, AUGUST 21, 2019 NORTHWEST OFFICE BUILDING, CONFERENCE ROOM 117, HARRISBURG, PA Tim Holden, Chairman Office of Chief Counsel Office of Retail Operations Mike Negra, Board Member Bureau of Licensing Bureau of Product Selection Mary Isenhour, Board Member Bureau of Human Resources Financial Report Charlie Mooney, Executive Director Bureau of Accounting & Purchasing Other Issues John Stark, Board Secretary PUBLIC MEETING – 11:00 A.M Secretary Stark announced that Chairman Holden would not be present and that Member Negra would preside over the meeting in the Chairman’s absence. CALL TO ORDER ........................................................................................................................... Member Negra Pledge of Allegiance to the Flag – Theresa Mack, Executive Secretary to Michael Demko, Nicholas Melnick, Jason Lutcavage, and Cliff McFarland. OLD BUSINESS ................................................................................................................................ Secretary Stark A. Motion to approve the previous Board Meeting Minutes of the July 31, 2019 meeting. Motion Made: Board Member Negra Seconded: Board Member Isenhour Board Decision: Unanimously agreed (2-0 vote) to Approve Previous Board Minutes. PUBLIC COMMENT ON AGENDA ITEMS The Board has reserved 10 minutes for Public Comment on printed agenda items. Rich Pluta announced himself and indicated that he wished to speak on behalf of Newport Beverage in Newport, Perry County, and expressed concern regarding the potential approval of Item No. 9 on the Bureau of Licensing’s agenda involving Giant Food Stores, LLC. Mr. Pluta stated that his distributorship is located within 200 feet of the Giant Food Stores, LLC location and that two protests had been filed, one based on Giant Food Stores, LLC using his address and another based on economic issues which would affect his community.
  • August2010issue.Pdf

    August2010issue.Pdf

    Page 3......Mt. Washington Art Marketplace Contents Pages 4 and 5 ........................Clique Vodka Page 6.....................................Iron City Beer Pages 8-9............................................Travel Page 10..........................................Maroon 5 Page 13..............................Ask the Attorney Pages 14.....................................Bistro Soul Pages 16-17.....................................Theater Pages 18-19.......................................Dining Pages 20-39..................................... Humor Page 40......................................Classifieds Publisher: Joyce Campisi Editor-in-Chief: Joyce Campisi Executive Editor: Joseph P. Campisi, III Assignment Editor: Jennifer L. Campisi Account Executives: Chad Norris Graphic Designer: Dennis Kostley, Casey King, Ryan Cherry Photographer: Colin Miller, Ryan Cherry, Trish Imbrogno Feature Writers: Suz Pisano, Trish Imbrogno, Attorney Jeffrey Pollock, Nicole Hockin Contributing Writers: Bill Mace, Jean Mace, Dottie Wilhelm, Gerry Pekol, Lori Hon, Boris Pekol Webmaster: Benjamin Auman Distribution Manager: Warren Rudolph Copyright ®, SX publications, Nightwire. All rights reserved. SX Publications, Nightwire owns the copyrights of the photographs and contents of this publication. No part of this publication may be reproduced, modified, retransmitted or published in any part of copyrighted material without the expressed written permission of the publisher. The articles and editorials are meant for entertainment purposes only, and do not
  • February 19, 2014 Northwest Office Building, Conference Room 117, Harrisburg, Pa

    February 19, 2014 Northwest Office Building, Conference Room 117, Harrisburg, Pa

    PENNSYLVANIA LIQUOR CONTROL BOARD MEETING MINUTES WEDNESDAY, FEBRUARY 19, 2014 NORTHWEST OFFICE BUILDING, CONFERENCE ROOM 117, HARRISBURG, PA Joseph E. “Skip” Brion, Chairman Office of Chief Counsel Bureau of Retail Operations Robert S. Marcus, Board Member Bureau of Licensing Bureau of Product Selection/Marketing Tim Holden, Board Member Bureau of Human Resources Financial Report John E. Metzger, Acting Executive Director Bureau of Purchasing and Contracting Other Issues John Stark, Board Secretary PUBLIC MEETING – 11:00 A.M Board Secretary John K. Stark indicated that a quorum of the Board was present and Chairman Brion called the meeting to order. CALL TO ORDER ......................................................................................................................... Chairman Brion Pledge of Allegiance to the Flag OLD BUSINESS ................................................................................................................................ Secretary Stark A. Motion to approve the Previous Board Meeting Minutes of the January 15, 2014 meeting. Motion Made: Board Member Marcus Seconded: Board Member Holden Board Decision: Unanimously approved (3-0 vote) previous Board Minutes. B. Announcements read by Chairman Brion for Ratification of Board Actions. The follow Board Actions approved on February 6, 2014 were decided by Notational Voting by Board Members, Mr. Brion, Mr. Marcus and Mr. Holden since the Board’s last public meeting. Office of Chief Counsel: Application for Conversion of Suspension to Fine: Transferor: Walking Miles, LLC 1550 Adams Avenue Philadelphia, PA 19124-4556 Restaurant Liquor License No. R-250 LID 58998 Note: Board Minutes are not officially approved until all required signatures are affixed. Transferee: Shree at Philly Downtown, LLC 44 North 12th Street Philadelphia, PA 19107-0000 Restaurant Liquor License No. R-250 LID 68805 The Board approved a conversion of the six (6) days of licensee suspension pending against this license for Citation Nos.
  • The-Old-Chruch-Ultimate-Wedding

    The-Old-Chruch-Ultimate-Wedding

    1 2 Making the Extraordinary Easy MENU SAMPLE 3 RECEPTION DRINKS CANAPÉ SELECTOR (WARM) CARNIVORE Mini cottage pies Bangers & Mash with onion gravy served on a spoon Mini honey & mustard Cumberland sausage skewers Mini pancake & bacon skewers Pork belly, cider, grain mustard, parsnip croquette served with apple sauce ** Crispy scotch quail eggs with aioli mayonnaise** Yorkshire pudding topped with beef & horseradish ** Grilled steak mini wrap with French fries & horseradish *** Mini bacon muffins with quails eggs*** Full English breakfast skewers *** FROM THE SEA Mini fish pie in filo pastry Fish cake & aioli sauce Salmon & sweet peppers – seasoned with lime, fresh herbs** Homemade salt cod fritters, butter bean pesto served with chilli citrus mayo** Fresh fish & fat chips with tartare sauce** Char-grilled tuna, roasted baby veg, mint couscous, Spanish olive tapenade & yoghurt verrine *** Rare tuna with pesto & parsnip puree on toast*** ** surcharge per canapé £0.30 ***surcharge per canapé £0.70 Additional canapé £1.95 CANAPÉ SELECTOR (WARM) CONT. FARMLAND (VEGETARIAN) Sea salt roast baby jacket potatoes with mature cheddar & spring onions* Mediterranean vegetable mini quiche Stilton rarebit with pickled shallot rings on baguette crostini** Roast butternut squash arancini with coriander chutney** Mini tartlet of goat cheese, tomato & black olives mini quiche** Mini mushroom & fresh rocket pizza** Scrambled egg asparagus ficelle ** Beetroot scotch quails eggs, sprinkled with Cornish sea salt*** Grilled Carpaccio of courgette filled with

  • Attacks Against Asians on the Rise

    SUNDAY,MARCH 7, 2021 ///Times Community News publication serving Orange County /// timesoc.com Attacks Photo by Edwin Goei | Illustration by Greg Diaz against Asians on the rise With the number of incidents growing nationwide, O.C. leaders call on the public to help stem the violence. BY AGNES CONSTANTE Asian American community leaders and elected officials in a news conference on Feb. 25 urged the public to stop and report inci- dents of anti-Asian rhetoric and violence, which have increased during the coronavirus pandemic. Between March and December 2020, there were more than 2,800 reported anti-Asian hate inci- dents across the nation, accord- ing to Stop AAPI Hate, a coalition tracking anti-Asian hate and dis- crimination during the co- ronavirus pandemic. Of these in- cidents, about 7.3% of cases in- volved people over the age of 60. Among attacks on Asian Ameri- can seniors that have been re- BY EDWIN GOEI ported include 84-year-old Vichar Ratanapakdee in the San Fran- his month marks a year since the pandemic hit the cisco Bay Area who was killed T U.S. This means that even for those with wanderlust, during a walk around his neigh- it’s likely been at least that long since they’ve gone borhood in January and Noel abroad. Quintana, 61, who was slashed Despite declines in reported COVID-19 cases, flying to across his face on his way to work another country still harbors a lot of uncertainty and risk. in a subway train in New York in However, if you’re like me and your primary reason for trav- February.