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LAS VEGAS PRODUCT CATALOG INGREDIENTS Full Page Ad for FINE PASTRY 11”X 8.5”
PRODUCT CATALOG LAS VEGAS chefswarehouse.com BAKING AND PASTRY FROZEN/RTB BREAD ...................12 BEVERAGES, GOAT CHEESE ............................21 CONDIMENTS BAKING JAM ..............................4 PIZZA SHELLS ...............................12 COFFEE AND TEA GOUDA.......................................21 AND JAMS TORTILLAS/WRAPS ......................12 HAVARTI.......................................22 BAKING MIXES ............................4 BAR MIXERS ................................17 CHUTNEY ....................................25 WRAPPERS ..................................12 JACK CHEESE .............................22 BAKING SUPPLIES .......................4 BITTERS .........................................17 GLAZES AND DEMI-GLAZES .......25 BROWNIES ..................................12 MASCARPONE ...........................22 COLORANTS ...............................4 CORDIAL ....................................17 KETCHUP .....................................25 CAKES ASSORTED ......................12 MISCELLANEOUS ........................22 CROISSANTS ...............................4 JUICE ...........................................17 MAYO ..........................................25 TARTS ...........................................13 MOUNTAIN STYLE ........................22 DÉCOR ........................................4 MISCELLANEOUS ........................17 MUSTARD ....................................25 COULIS ........................................13 MOZZARELLA ..............................22 EXTRACTS ....................................6 -
By Jonathan Hayes Surbhi Sahni, Pastry Chef, Devi, New York City I
By Jonathan Hayes Surbhi Sahni, pastry chef, Devi, New York City I was raised Hindu in Delhi by a conservative Brahmin mother, but my father was very open- minded, so I went to a Catholic school and had many Indian Catholic friends. I loved that they celebrated Christmas very much the way we celebrated Diwali, the Festival of the Lights, with candles and fireworks. I'd sneak off to their houses and eat Christmas cake filled with candied fruit, being sure to hide the crumbs before I went home. One day my brother brought home a plastic Christmas tree—he was braver than I was. After that, we began to celebrate Christmas. I've made my friend's mom's Christmas cake from memory, adding dried figs because they're so delicious, and more of the warm, spicy ginger we love so much in India. Bring an exotic Indian flavor straight to your family table with the warm, spicy ginger in this delicious holiday dessert. Fig Cake Recipe Courtesy of Surbhi Sahni Servings: Makes one 6-inch cake (about 12 servings) You can use a 6-inch ovenproof soufflé dish or straight-sided casserole in place of the cake pan, if necessary. Ingredients Cake: • 2 cups finely chopped dried Calimyrna figs (about 10 ounces) • 1 Tbsp. freshly grated ginger • 1/4 cup rum • 1/4 cup freshly squeezed orange juice (about 1 medium orange) • 8 Tbsp. (1 stick) butter , room temperature, plus more for pan • 1 cup flour , plus more for pan • 1 tsp. baking powder • Pinch salt • 1/4 cup firmly packed light brown sugar • 1/4 cup honey • 3 eggs , room temperature • 1 tsp. -
Top Selection of Typical Cakes of the Marche Region Tradition
NEMO Top selection of typical cakes of the Marche region tradition Lonzetta di fico (loaf of figs) Tartufico Chocolate Salame cake Sapa Wine and wild cherries Dew of Sour cherries Fano moretta cake Strafichi Torrone cake Cassata cake “made in Marche” Ficassata (cake of figs) Lonzett d fic DRY FIG LOAF Nem The origin of the dry-fig loaf is lost in the mists of According to our company mission of “re-discovering” old and forgotten time. recipes of our traditions, we have resumed and worked on this Once upon a time, people used to pick all the forgotten recipe. figs that trees would generously offer and make We pick our figs, we dry and mince them before adding some walnuts, sure that none of them were wasted. almonds, hazelnuts and anise seeds and drops of mistral liquor to the The conservation method was simple: ripe figs resulting paste of dried figs. The fragrant dough is then portioned and were dried in the household’s wood oven – after salame-shaped before being wrapped in the aromatic fig leaves. We the bread was baked – and later chopped up knot the leaves with colourful wool thread, faithful to our “marchigiana” with a kitchen knife, today replaced with a tradition. modern meat mincer. The resulting paste We are proud to have restored this traditional recipe and are pleased to would be added with some walnuts, almonds unveil this delightful delicatessen beyond Marche region borders. and some turnip flower seeds while richer people would add some drops of “mistrà” home-made distilled liquor. The fragrant dough would then be divided into small portions to be shaped like a salame and wrapped up in fresh fig leaves knotted with wool threads and become ready for a simple, but nutritious snack for our grand-parents. -
Download/Print Catering Menu
Caterin g from Our Family toYours Our ... Catering SALADS For many years, The Iron Tomato has earned an HORS D’ OEUVRES outstanding reputation as one of Westchester’s PASTA best gourmet markets, specializing in catering. We believe that catering is the art of celebration VEGETABLES and each event should be special. From the fresh CHICKEN mozzarella to the tiramisu, our creative BEEF • VEAL • PORK presentation will make your event a tasty • and an unforgettable experience. SEAFOOD SUSHI COMBINATION The Iron Tomato’s catering is unlike any other experience. We have pride in our work from start SANDWICHES to finish. At The Iron Tomato you will experience PLATTERS the finest foods, which are traditionally prepared by our chefs with the freshest and finest DESSERT ingredients. Every recipe includes love. FRUIT Reflecting elegance through creative presentation, The Iron Tomato leaves a long lasting impression. We also have a full range of services from waiter/waitress to bartender service as well as tents, DJ’s, ice sculptures etc... Our approach to your event is one of personal attention, professional attitude, and old fashioned values. SALADS REFRESHING . H EALTHY . From a small birthday party to a large corporate event, or a casual Made with the finest produce! gathering to an elegant occasion, we are here to provide you the Fresh Tossed Salad**** Iceberg and romaine lettuce mixed with sliced red onion, fresh tomatoes, best catering has to offer! and cucumber. Caesar Salad**** Romaine lettuce mixed with homemade croutons and shredded parmesan cheese. Mesclun Salad**** Mixed mesclun lettuce with goat cheese, walnuts, cranberries and sliced almonds. -
Rich in History & Located in the Very Heart of Manhattan, Lotte New York
WELCOMES YOU Rich in history & located in the very heart of Manhattan, Lotte New York Palace is truly an iconic hotel. Majestic in every sense, Lotte New York Palace evokes the history & elegance of the Gilded Age with every desired comfort of today. With an eye for detail & a dash of flair, Lotte New York Palace sets the standard in style with its inherent charm, flawless service, luxury at every turn. WE AWAIT THE PLEASURE OF YOUR COMPANY As of 2017 WEDDING MENU PASSED HORS D’OEUVRES RECEPTION STATIONS PREMIUM RECEPTION STATIONS PLATED DINNER DESSERT STATIONS LATE NIGHT SNACKS BEVERAGE SELECTION WINE LIST BEVERAGE STATION PASSED HORS D’OEUVRES Please select (8) eight WEDDING MENU CHILLED Tuna Tartare Tobiko Wasabi Aioli / Nori Spiced Tuile PASSED HORS D’OEUVRES Miniature Crab BLT Red Pepper Aioli Lobster Roll New England Style / Petite Brioche Bun RECEPTION STATIONS Classic Shrimp Cocktail Horseradish / Lemon Vietnamese Summer Roll Vietnamese Chicken / Pickled Ginger PREMIUM RECEPTION STATIONS New York Pastrami Sauerkraut / Gherkin / Grain Mustard / Rye Crouton PLATED DINNER Truffle Pecorino Candied Chestnut / Balsamic Fig Reduction / Rosemary Crostini Roasted Beet Goat Cheese / Pistachio / Pumpernickel Toast / Citrus Jam DESSERT STATIONS Egg Salad Tart Smoked Salmon Ricotta Bites English Pea/Lemon Ricotta LATE NIGHT SNACKS Chicken Liver Mousse Apple Celery Root Slaw Tartlet Caviar Crème Fresh Fingerling Potato BEVERAGE SELECTION Red Snapper Ceviche Guacamole Basil Tuile WINE LIST Salmon Rillette Caviar Crème Fraiche / Black Sesame -
Economic Impact of the Turkish Brewing Sector
Economic Impact of the Turkish Brewing Sector Economic Impact of the Turkish Brewing Sector Amsterdam / Istanbul, June 2011 A report commissioned by The Beer and Malt Producers’ Association of Turkey and conducted by Ernst Young Kurumsal Finansman Danışmanlık A.Ş. and Regioplan Policy Research. Copyright Notice This report is protected by copyright. It may not be reproduced, in whole or in part, without the approval of the commissioners of the report. This applies in particular to any form of reproduction, microfilming and incorporation in electric systems. Table of contents ► Key Messages 1 ► About The Study 2 ► 1 The Turkish Beer Market 4 ► 2 Government Revenues 11 ► 3 Value-added 17 ► 4 Employment 19 ► 5 Purchases Made By Breweries 26 ► 6 Developments 29 ► Bibliography 32 ► Annex I: Methodology And Scope 33 ► Annex II: Data Sources 35 ► Annex III: Variables And Estimates 36 ► Annex IV: Exchange Rates 40 ► Annex V: Inflation Rates 41 ► Annex VI: Glossary 42 ► Annex VII: Country Abbreviations 46 ► Annex VIII: Impact On Suppliers 47 ► Annex IX: Contact Information 48 Economic Impact of the Turkish Brewing Sector i Key Messages Key messages of the economic impact of the Turkish brewing sector ► The Turkish brewing sector is dominated by two large companies: Anadolu Efes Biracılık ve Malt Sanayi A.Ş. (Efes) and Türk Tuborg Bira ve Malt Sanayii A.Ş. (Tuborg). Besides them, there are five smaller breweries active in the Turkish beer market. ► In 2010, total beer production in the Turkish brewing sector was 10,278,536 hectoliters (hl) of beer, 0.6% more than in 2009. ► Approximately 10% of the beer that is produced yearly in Turkey is exported. -
Complete Wedding Package Plated Dinner Reception Menu
Complete Wedding Package Plated Dinner Reception Menu $ 120per person Plated Dinner Reception Cocktail Hour • Choice of TWO Hand Passed Hors d’ Oeuvres • Choice of ONE Display Platter Hand Passed Hors d’ Oeuvres Display Platter Dinner • Choice of ONE Soup OR Salad • Choice of TWO Entrées • Choice of TWO Sides • Gourmet Rolls with Butter Beverage Service • Regular & Decaffeinated Coffee • Selection of Hot Teas • Sweet & Unsweetened Iced Tea Plated Salad Plated Entrée with Sides Soda and Alcohol Beverage Services Available at an Additional Charge Our Plated Dinner Receptions are a formal and elegant choice for many of our happy couples. Plated Dinner menus include a variety of delicious dishes all served by our professional staff to the table for each individual guest. This package includes appetizer and entree items as listed and an option to customize with add ons like specialty stations and decadent desserts. Plated Dinners can be provided at any of our beautiful indoor venues. Plated dinners are not available at Venetian Pier but are available at Legacy Pointe and Carriage House for an additional set up charge. 7000 Lanier Islands Parkway Buford, GA 30518 All Food and Beverage Pricing is Subject to a 24% Service Charge and 7% State Sales Tax. 678.318.7859 Service Charge and State Tax Subject to Change Without Notice. 6/2021 Complete Wedding Package Plated Dinner 6/2021 Complete Wedding LanierIslands.com Cocktail Hour Menu Hand Passed Cocktail Hour is Included Hors d’ Oeuvres Display Platters Plated Dinner Receptions Hot Selections Lemon-Olive -
Holiday 2020 NEW YORK CITY HAMPTONS GREENWICH, CT
Holiday 2020 NEW YORK CITY HAMPTONS GREENWICH, CT 1 CITARELLA FRESH FROM THE SOURCE SINCE 1912 Table of Contents 4............................Holiday Indulgences 6....................Joe's Feast of Seven Fish As a family run business, we’re driven by a passion for great food and the desire to help fill 8....................Stuffed Calamari Recipe your family table with traditional, handcrafted favorites. Led by owner Joe Gurrera — and his 11......................................Holiday Feasts commitment to superior quality — we have grown from a respected NYC seafood shop into 13.........................Hanukkah Specialties a gourmet hot-spot with locations across New York City, the Hamptons, and Greenwich, CT. 15..........................Hanukkah Selections Each of our 7 gourmet markets offers thoughtfully sourced ingredients and hand crafted dishes. 16...........................Christmas Favorites 18.........................Christmas Selections Our selection includes an incredible variety of fresh seafood, prime dry-aged meats, fresh 20................................................Butcher produce, chef-prepared foods and pastries, international cheeses, cured meats, smoked fish, 23................................................Seafood a line of curated Citarella products; and more. Our wine shops in Hudson Yards and 24...............................................Desserts Greenwich, CT boast a dazzling display of fine vintages and artisanal spirits. 26.................................................Cheese 28...............................................Catering -
Proof of the Pudding Is Atlanta's Largest Award-Winning Caterer For
Proof of the Pudding is Atlanta’s largest award-winning caterer for more than 36 years. We dish out ‘innovative culinary creations’ that are locally sourced from our purveyors to ensure the freshest, seasonally inspired ingredients. We do our best to create the vision our of our clients through careful planning and collaboration. Our passionate team creates customized, creative menus for you and your guests to make your event more than memorable! Passed Bites PROOF RECOMMENDS 3-4 PIECES PER PERSON. VEN MEAT Tandori Chicken* Lollipops, Mint Chutney (GF) PRO Grilled Prosciutto Wrapped Asparagus (GF) Bacon Wrapped Dates, Manchego Cheese (GF) Voted ‘BEST CULINARY INNOVATION ‘, ’ BEST MENU DESIGN’, Cognac Beef Tenderloin*, Horseradish Zing Crostini ‘BEST OFF-PREMISE CATERING’, ‘BEST ON-PREMISE CATERING’, – 2017 Allie Awards Smoked Chicken* with Mango + Mint on a Crostini Crispy Chicken* Lollipops, Champagne Mustard Drizzle Proud Member of ‘Leading Caterers of America’ 2013-2017 Bloody Mary Meatballs*, Pickled Okra in Sake Cup (GF) Top 25 Caterers List in U.S. - Special Events Pulled Chicken* with Travis Matney’s Bootleg BBQ Sauce, Magazine – 2014 - 2016 Corn Biscuit, Jalapeno Crème Fraiche Lamb* Lollipops, Garlic Lemon Olive Oil Drizzle (GF) First Place NACE Event Design Trends -2010 Mini Rosemary Biscuits, Pimento Cheese + Ham Voted ‘BEST MENU DESIGN,’ ‘BEST MENU PRESENTATION’, Mini Argentinean Beef* Skewers, Chimichurri Glaze (GF) ‘BEST CULINARY INNOVATION’ – International Tiny Beef* Burgers, Cheddar, Tiny Brioche Special Events Society - -
The Royal Baker and Pastry Cook; a Manual of Practical Cookery
TX 715 11 \90 t 3, Class _ T%U5 _ Book_ j?ii_ Copyright N° ^c&. a, COPYRIGHT DEPOSIT. THE / ROYAL BAKER AND PASTRY COOK A MANUAL OF PRACTICAL COOKERY BY THE CHEFS OF THE NEW YORK COOKING SCHOOL "W $» NEW YORK ROYAL BAKING POWDER CO. 1902 / <*V ^W%./t> THF LIBRARY OF CONGRESS, R ICSIVSD OnPVBIOMT FNTRV AsXXo No cor- Copyright, 1902, By Royal Baking Powder Company. ALPHABETICAL INDEX TO RECEIPTS PAGE PAGE PAGE Apple Snow 29 Cake, Coffee, German 7 Cakes, Fried 22 Asparagus on Toast 39 Cake, Continental Fruit . .13 Cakes, Griddle, Corn-meal .10 Bannocks 7 Cake, Cream 13 Cakes, Griddle, Crushed Barley Water 42 Cake, Cup 13 Wheat 10 Batter, Fritter, Plain 8 Cake, Currant 13 Cakes, Griddle, Egg 9 Beans, Kidney, Brown Cake, Currant, No. 2 13 Cakes, Griddle, Geneva 9 Sauce 39 Cake, Currant, English 13 Cakes, Griddle, Graham ... 9 Beans, String 39 Cake, Duchesse 13 Cakes, Griddle, Hominy ... 10 Beef, Braised 34 Cake, Dutch Peach 20 Cakes, Griddle, Huckleberry 10 Beef, Corned, and Turnips. 35 Cake, Fig 14 Cakes, Griddle, Indian 10 Beef Stew, Brown 35 Cake, French 14 Cakes, Griddle, Rice 10 Beef Tea 42 Cake, Fruit, Dark 13 Cakes, Griddle, Rye 9 Beefsteak, Broiled 34 Cake, Fruit, Delicate 13 Cakes, Griddle, Three Egg. 10 Beefsteak, or Chops, Panned 34 Cake, Fruit, Light 14 Cakes, Hermits 18 Beefsteak Pie, French 34 Cake, Fruit, Wedding 17 Cakes, Little Chocolate 18 Beets, Cream Sauce 39 Cake, Geranium 14 Cakes, Little Spice 18 Biscuit, Breakfast 5 Cake, German Apple 20 Cakes, Rice 18 Biscuit, Eccles 20 Cake, Ginger 14 Cakes, Rye Drop 22 Biscuit, Egg 5 Cake, Ginger Sponge 14 Cakes, Scotch 18 Biscuit, Emergency 5 Cake, Gingerbread 14 Cakes, Soft Gingerbread. -
In This Issue
Internation Jim’s al M le ar ng ke Ju t In This Issue Dear Friends of the Cooking School, Each season has its own charm, but bright days and warm weather seem especially The Tasting Room appealing after an Ohio winter without much Jack Keegan sun. We are looking forward to the eighth annual culinary trip to Emilia-Romagna, led by Don Govoni, and the third annual trip to Tuscany. Each year brings new experiences along with excellent food and wine. Please consider joining us for 2021. The Cooking School is getting some welcome updates. You’ll notice our new and improved flooring and the counter has had a facelift. More changes are on the horizon, and we hope you will enjoy the improvements. Fresh ingredients are a vital concern for our trusted chefs. They will show you the An Afternoon with best Jungle Jim’s has to offer as they sauté, steam, bake and grill their way through Burnet Ridge Winery spring and summer. The goal of the school is to go beyond just teaching a recipe. Chip Emmerich We strive to teach you about the tools, skills and techniques involved in the cooking process so that the knowledge learned applies to cooking as a whole. Wine tastings are always a popular event and Jack Keegan will have some exciting tastings planned for this summer. He enjoys sharing his knowledge and love of wine with our students. If you haven’t had a wine tasting class, please consider joining us to gain an appreciation for this most popular beverage. -
Investing in Turkey
INVESTING IN TURKEY Aditya Bothra Marc Baudry Dana Fennessey Demetri Karagas Shashin Khanna Prerna Sarda 1 TABLE OF CONTENTS Executive Summary 3-4 Country Overview 5-9 Economic Background 10-13 Anadolu Efes Group 14-20 Garanti Bank 21-26 Final Remarks 27 Works Cited 28-29 2 Executive Summary Despite turmoil caused by the global financial crisis during 2008, we believe Turkey presents several attractive avenues for investment today. Overall, the Turkish economy is well positioned to benefit from an improved macroeconomic picture and growth fundamentals in the coming years. The companies that we have selected allow investors to directly bet on Turkey’s long-term growth story. Investment Highlights: Turkey Turkey’s strategic location between the Middle East and Europe should allow the country to further take advantage of the increasing pace of globalization. The significance of its location will only appreciate over time due to increase integration. Turkey has experienced high and persistent inflation for more than twenty years, but it recently fell to a 39-year low and is expected to remain below the 7.5% projected rate for 2009. Turkey has a young and rapidly urbanizing population. The average age in Turkey is 27 years. The urban population accounted for 70% of the total in 2007. Combination of lower food and fuel prices, public sector wage hikes, lower taxes, and interest rate cuts will boost overall consumer demand. Anadolu Efes The company’s beer operation is distinct in that it has a strong brand name, high customer loyalty, expansive distribution capacity, and innovative product offerings.