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Section C Restaurants
SECTION C RESTAURANTS This section provides information on group-friendly restaurants. Dine local with Oklahoma City restaurants that are able to accommodate large groups. Cattlemen’s Steakhouse Charleston’s Bricktown Mickey Mantle’s Steakhouse Toby Keith’s I Love This Bar & Grill Vast Group Restaurants: Oklahoma City Originals Bellini’s Located in the beautiful Waterford complex at 63rd and Penn., Bellini's features a patio that overlooks a reflective pool and cascading waterscape and offers culinary pleasures with old world ambiance. http://www.bellinisokc.com/homepage 405-848-1065. Ask for manager Email: [email protected] Bricktown Brewery The Bricktown Brewery is a traditional American brew-pub, offering some of the best handcrafted beers available and surprisingly good food. The legendary hickory smoked BBQ goes great with their award-winning handcrafted beer. The Brewery is a perfect place for large groups, with three private rooms and a large semi- private room. The Brewery offers food and beverage service for up to 600 in a fun and casual atmosphere. http://www.bricktownbrewery.com/downtownokc/ (405) 232-2739 Email: [email protected] Café 7 Casual Italian eatery providing specialty & design-your-own pizzas, pastas, sandwiches & salads. http://cafe7okc.com/ (405) 748-3354 Email: [email protected] Castle Falls Oklahoma City's historic Castle Falls is nestled on 5 acres; conveniently located near downtown, the airport and Interstate 40. Castle Falls' features European cuisine impeccably prepared and presented by French Executive Chef Noel and German Chef de rang Nina Cook. Owner/operators and lifelong friends Amy Rollins and Lou Ann Forman add the American Woman touch creating a Euro-American ambience unparalleled in Oklahoma City! Castle Falls offers private dining any day or evening in the castle (restaurant) for 2 to 50 guests or in the hall event center 50 to 250 guests. -
Savoury • Sweets Breakfast • Scones • Soups
Savoury • Sweets Breakfast • Scones • Soups Gluten Free • Vegan Sweets Range 40 Contents Gourmet Muffins 42 Texas Muffins 44 About Us 4 Sweet Breads 46 Traditional Greek Sweets 48 Savouries Range 6 Gourmet Filos 8 Breakfast Range 50 Premium Filos 10 Premium Vegan Filos 12 Scones Range 54 Provençale Quiche 14 La Grande Quiche 16 Soups Range 58 Home-Style Round Lasagne 18 Square Lasagne 20 Finger Food Range 62 Petite-Round Lasagne 22 Finger Food Platters 64 Frittatas 24 Mini Muffins 66 Gourmet Rolls 26 Savoury Tarts 28 You’ll be proud to Vegan & Gluten-Free Range 68 Deep Dish Pies 30 Vegan 70 Connoisseur Pies 32 Gluten Free 72 serve Helen’s Tortilla Bakes 34 People eat with their eyes before they start tasting. Savoury Muffins 36 That’s why we create delicious food that is still made by Side Recipes 74 hand not machine, giving it the appearance that it has Gourmet Scrolls 38 been created from scratch in your kitchen. Combined with a passion and love that’s added to every Helen’s product, Freezing & Defrosting Tips 78 you’ll want to tell people you made it yourself. Our People 80 Marketing Support 82 Supporting you all the way 83 3 For over 25 years Helen’s European Cuisine Whilst the business has grown, the love and have been hand-making wholesome and passion behind every Helen’s product hasn’t traditional savoury and sweet food, just like changed. To deliver a complete authentic Yia-ya used to make! The desire to bring looking and tasting product solution, to cafes happiness to people through food and bring and restaurants, handmade with local fresh friends and family together is entrenched in ingredients, using Helen’s traditional recipes. -
Exploring International Cuisine Reference Book
4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe ....................................................................................................................................... -
Platinum Plus Food Sensitivities Test Report
Food Sensitivities Test Report Platinum Plus Patient Information PATIENT II, PRETEND Date of Birth: 11/04/1977 Gender: F Lab Director Lab Information Date Received: 02/11/2010 Date Collected: Date Reported: 12/12/2017 Dr.Jennifer Spiegel, M.D. HCP: Sample Physician Clinic ID: 10804 Lab ID: 68220 SEVERE MODERATE MILD* ACCEPTABLE / NO REACTION Item Count: 237 AVOCADO ANCHOVY ACORN SQUASH* VEGETABLES / LEGUMES GARLIC ARTICHOKE ALMOND* ADZUKI BEANS ARUGULA ASPARAGUS BELL PEPPER MIX ICEBERG LETTUCE BASIL BISON* BLACK BEANS BLACK-EYED PEA BOK CHOY BOSTON BIBB LETTU LAMB BEEF BLACKBERRY* BRSSLS SPROUT BUTTERNUT SQUASH BUTTON MUSHROOM CABBAGE SWEET POTATO CATFISH BRAZIL NUT* CANNELLINI BEANS CAPERS CARROT CAULIFLOWER SWORDFISH CLAM BROCCOLI* CELERY CHICKPEA CHICORY COLLARD GREENS CORN CHICKEN LIVER* CUCUMBER EGGPLANT ENDIVE ESCAROLE EGG YOLK CHIVES* FAVA BEAN FENNEL SEED JALAPEÑO PEPP KALE MUSSEL CLOVE* KELP KIDNEY BEAN LEAF LETT (RED/GR LEEK PINTO BEAN CODFISH* LENTIL BEAN MUNG BEAN MUSTARD GREENS NAVY BEAN RADISH DILL* OKRA PARSNIP PORTOBELLO MUSHRM RED BEET / SUGAR SORGHUM EGG WHITE* ROMAINE LETT SCALLION SHALLOTS SHIITAKE MUSHRM TUNA FLOUNDER* SOYBEAN SPAGHETTI SQUASH SPINACH STRING BEAN WALNUT GREEN PEA* SWISS CHARD TARO ROOT TOMATO WATER CHESTNUT HONEYDEW MLN* WATERCRESS YAM YELLOW SQUASH ZUCCHINI SQUASH LIMA BEAN* LIME* MACADAMIA* ONION* FRUITS PEPPERMINT* APPLE APRICOT BANANA BLACK CURRANT RHUBARB* BLUEBERRY CANTALOUPE CHERRY CRANBERRY SAGE* DATE FIG GRAPE GRAPEFRUIT TURNIP* GUAVA KIWI LEMON LYCHEE VANILLA* MANGO MULBERRY NECTARINE OLIVE -
José Andrés Brings the Wonders of China and Peru to the Nation's
For immediate Release Contact: Maru Valdés (202) 638-1910 x 247 [email protected] José Andrés Brings the Wonders of China and Peru to the Nation’s Capital October 28, 2013 – José Andrés, the chef who introduced America to traditional Spanish tapas and championed the path of avant-garde cuisine in the U.S., is opening a modern Chinese- Peruvian concept, in the heart of Penn Quarter in downtown Washington, DC. The restaurant will feature Chifa favorites–the cuisine known throughout Peru, melding Chinese style and native ingredients–with his personal and creative take on Chinese classics and this South American style. José is no stranger to weaving cultures together in a dynamic dining experience, he is well known for his interpretation of Chinese and Mexican food, culture and traditions at his award-winning restaurant China Poblano at The Cosmopolitan of Las Vegas. At this new location, José and his talented culinary team will create authentic, yet innovative dishes inspired by their research and development trips to Asia and most recently to Peru, that have helped them master the various skills and techniques of this rising world cuisine. Highlighting the rich flavors, bold colors, diverse textures and unique aromas, the menu will apply time-honored Chinese techniques to Peruvian ingredients. From the classic Peruvian causas or ceviches, to Asian favorites like dim sums and sumais, the dishes will showcase Peru’s multi- cultural influences and ingredients in true Jose fashion. “Peru is an astonishing country. The people and the culture reveal so many traditions. The history with China is fascinating and the Chifa cuisine so unique,” said José. -
How Snobbery Helped Take the Spice out of European Cooking
ON AIR NOW WNYC Radio the salt FOR FOODIES How Snobbery Helped Take The Spice Out Of European Cooking March 26, 2015 · 11:22 AM ET MAANVI SINGH A 16th century woodcut shows the interior of a kitchen. In medieval Europe, cooks combined contrasting flavors and spices in much the same way that Indian cooking still does today. Paul Lacroix/Wikimedia My father usually starts off his curries by roasting a blend of cinnamon, cardamom, coriander, anise, cumin and bay leaves. Then he incorporates the onions, garlic and ginger — and then tomatoes and chilies and a touch of cream. The North Indian cuisine I grew up eating is about melding together distinct, disparate flavors and building up layer upon layer of spice and seasoning. Much of European cuisine, by contrast, is about combining complementary flavors — think potatoes with leeks, or scallops with white wine. A recent study tried to explain the divide in Eastern and Western culinary philosophy through some nifty data crunching. Researchers from the Indian Institute for Technology in Jodhpur looked up the ingredient lists for more than 2,000 Indian recipes. They then analyzed the chemical components of these ingredients, looking at the compounds that, when combined, give foods their taste. They concluded that what makes Indian cuisine so exquisite is its tendency to bring together lots of different ingredients with flavor molecules that don't overlap. That's quite different from how Western cuisine works — previous research has shown that it relies on pairing ingredients that, at the molecular level, share lots of similar flavor compounds. -
Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries. -
Flavor Pairing in Medieval European Cuisine: a Study in Cooking with Dirty Data Kush R
Flavor Pairing in Medieval European Cuisine: A Study in Cooking with Dirty Data Kush R. Varshney,1 Lav R. Varshney,1 Jun Wang,1 and Daniel Myers2 1IBM Thomas J. Watson Research Center 1101 Kitchawan Road, Yorktown Heights, NY, USA fkrvarshn,lrvarshn,[email protected] 2Medieval Cookery [email protected] Abstract are usually, but not exclusively, applied in domains histor- ically associated with creative people, such as mathematics An important part of cooking with computers is us- and science, poetry and story telling, musical composition ing statistical methods to create new, flavorful in- and performance, video game, architectural, industrial and gredient combinations. The flavor pairing hypoth- graphic design, the visual, and even the culinary, arts” [Colton esis states that culinary ingredients with common and Wiggins, 2012]. chemical flavor components combine well to pro- duce pleasant dishes. It has been recently shown 1 Introduction that this design principle is a basis for modern Western cuisine and is reversed for Asian cuisine. The cooking of food and human evolution are intertwined. One could go so far as to argue that it is cooking that makes us Such data-driven analysis compares the chemistry human. We are naturally drawn to foods high in fat and sugar of ingredients to ingredient sets found in recipes. because of the nourishment we received from such foods dur- However, analytics-based generation of novel fla- ing our evolution in resource-poor environments. However, vor profiles can only be as good as the underlying we are also drawn to foods with complex layers of balanced chemical and recipe data. -
Exploring International Cuisine | 1
4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe ....................................................................................................................................... -
Uruguay - Country Fact Sheet
URUGUAY - COUNTRY FACT SHEET GENERAL INFORMATION Climate & Weather Summers and Winters Time Zone UTC – 3 hrs. are mild. Summer is from December to March and the most pleasant time of the year. Language Spanish. Currency UYU – Uruguayan Peso. Religion Catholic. International +598 Dialing Code Population 3,442,547 as of 2016. Internet Domain .uy Political System Presidential representative Emergency 911 democratic republic. Numbers Electricity 220 volts, 50 cycles/sec. Capital City Montevideo. What documents Passport, work permit Please confirm Monthly directly into a bank required to open (can’t be done prior to how salaries are account. a local Bank arrival as expats usually paid? (eg monthly Account? aren’t granted their work directly into a Can this be done permits until 2-3 weeks Bank Account) prior to arrival? after they arrive to start their assignments. 1 GENERAL INFORMATION Culture/Business Culture Meetings are extremely formal, but don't usually start on time. However, be sure to arrive on time. Greetings are warm and accompanied by a firm handshake. Health care/medical There is a public healthcare system, with hospitals and clinics across treatment the country. There is also a private healthcare system. Education Public schools are not recommended in Uruguay and most assignees chose private schools, however there are limitations in the availability in the private schools. Utilities Electricity, Gas, Water, Internet, Phone, Cable. These are not included in monthly rent and paid separately by the tenant. Food & Drink Uruguayan cuisine has a lot of European influence, especially from Italy and Spain. Chivito is a traditional Uruguayan sandwich. -
Sample Test Results. Actual Results May Vary. Order Today at Food Sensitivity Test 4 Day Rotation Diet
Order Today At Food Sensitivity Test www.accesalabs.com Severe Moderate Mild VEGETABLES / LEGUMES Intolerance Intolerance Intolerance !"# $ FRUITSTS # MEAT DAIRY / EGGS SEAFOOD abs.comab GRAINS / STARCHES HERBS / SPICES cesala You have no reaction to Candidaa Albicans.acceac NUTS/ OILS AND MISC. FOODS $ You have a severe reaction to Gluten/Gliadin, The foods listed below contain Gluten/Gliadin eliminate these foods: % # $ You have no reaction to Casein or Whey. Sample test results. Actual results may vary. Order Today At Food Sensitivity Test www.accesalabs.com 4 Day Rotation Diet DAY 1 DAY 2 DAY 3 DAY 4 STARCH STARCH STARCH STARCH VEGETABLES/LEGUMES VEGETABLES VEGETABLES VEGETABLES ! "##$% FRUIT FRUIT FRUIT FRUIT PROTEIN PROTEIN PROTEIN PROTEIN MISCELLANEOUSS MMISCELLANEOUS MISCELLANEOUS MISCELLANEOUS -
Instructional Package
INSTRUCTIONAL PACKAGE CUL 123 American Bistro Effective Term Fall/2018 INSTRUCTIONAL PACKAGE Part I: Course Information Effective Term: 2018-2019 COURSE PREFIX: CUL 123 COURSE TITLE: American Bistro CONTACT HOURS: 10 CREDIT HOURS: 3 RATIONALE FOR THE COURSE: This course reinforces the knowledge and skill learned in the preceding classes and helps students build confidence in the techniques of basic cookery in a restaurant service setting. The development of communication, teamwork, customer service, and ability to work in a professional foodservice environment is accentuated. A la Carte emphasizes exposure to traditional American restaurant operations with regard to table service and guest interaction, dining room operation, cold food, hot food and dessert production and service, and inventory and order controls and food costing. The concepts of mise en place, timelines, plate presentation, and teamwork stressed. Timing and organization skills are emphasized. COURSE DESCRIPTION: Students will apply cooking techniques and theories while producing soups, salads, sandwiches and specials in a fast-paced delivery system. Includes the preparation of modern and regional American and International cuisines in a public restaurant. Correct application of culinary skills, plate presentation, organization and timing in producing items off a fixed-price and an a la carte menu are stressed. The principles of dining room service are practiced and emphasized. PREREQUISITES/CO-REQUISITES: BKP 119 Introduction to Baking and Pastry Minimum Grade of C, CUL 215 Cuisine of the Americas Minimum Grade of C, Culinary ServSafe Certificate REQUIRED MATERIALS: On Cooking, A Textbook of Culinary Fundamentals ISBN# 9780133458558 Please visit the Bookstore online site for most current textbook information.