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Recetas Para Enamorados De La Cocina Recopilación De Ricas Recetas
Recetas para enamorados de la cocina Recopilación de ricas recetas 19/02/2010 Gourmetmenu Por Gustavo Jiménez Mora Prologo Hoy en día la cocina y la gastronomía han tomado un lugar importante dentro de nuestra sociedad, la prueba esta en la cantidad de programas dedicados a enseñarnos a preparar las ms increíbles recetas, los concursos y los show donde se muestra el trajín de cocineros para lograr ganar y las múltiples recetas que encontramos en Internet y el los principales periódicos del mundo. Hoy día un diario o prensa que se precie no deja de tener un sección dedicada a la cocina, con artículos escritos por los chef mas importantes o mas afamados de cada lugar, y cada revista de moda, tiene entre sus paginas recetas y secciones dedicadas a la gastronomía, a mostrarnos curiosidades, lo ultimo en utensilios par cocinar y los lugares donde podemos comer mejor y mas sabroso En esta recopilación de recetas, he buscado en los diarios para encontrar interesantes combinaciones con las cuales podemos agradar a familiares y amigos. Un recetario para quienes como yo están enamorados de la cocina, con algunas de las recetas que yo siempre colecciono y que busco para tenerlas dentro de mí computadora…. Espero lo disfruten Gustavo Jiménez Mora Cocinero e instructor 2 Las sexi recetas del Este es un importante periódico de la isla de Jamaica, es su sección de Thursday Food siempre nos ofrecen recetas espectaculares y muy fáciles de preparar. Entregadas por los mejores chef de su cocina. Jueves, 11 de febrero 2010 Desde el egril con amor Chef Kevin Broderick del Rockhouse boutique hotel, Negril y el recién inaugurado Pushcart Restaurant & Rum comparte las siguientes recetas salpicadas de seducción lo suficiente para salir de usted y los suyos en el estado de ánimo para el amor. -
Catering Menu
TAKE-AWAY DINNERS All of our dinner packages contain food for 2-4 people, Breakfast, Brunch, and feature organic meats and poultry, and are packaged to go in sturdy containers designed for the ride home. Lunch with Café Monte! Rotisserie Chicken Dinner 36.99 Includes 1 Chicken, Two Pints of Sides, Breakfast and Lunch Individual Combo and One Quart of Soup OR House Salade Boxes or Platters for Groups. From small get-togethers to large meetings, we Beef Short Rib Dinner 48.99 have what you need to keep the whole group Includes 1½ - 2 lbs Beef Short Rib, Two Pints of Sides, fed and happy, breakfast to dessert. and One Quart of Soup OR House Salade Braised Salmon Dinner 44.99 Includes 1½ - 2 lbs Fresh Braised Salmon, Two Pints of Sides, and One Quart of Soup OR House Salade BREAKFAST FRESH PASTRY SIDES (PICK TWO) BAKED DAILY Breakfast Croissant Sandwiches 8.00 SWEET PASTRY Roasted Potatoes, Broccolini, French Green Beans, Brie and Green Apple, Ham and Cheddar Vegetable of the Day, Ratatouille, Mashed Potatoes Egg and Cheese, or Egg and Sausage or Bacon Croissants 3.25 Add an ingredient for .50 Chocolate Croissant, Almond Croissant, CHOICE OF SOUP Croque Monsieur 9.00 Chocolate Almond Croissant Tomato Bisque or Soup of the Day Ham, Cheese and Crème Baked Golden Brown Chocolate Éclair with Vanilla Custard 4.25 Please call for daily vegetable and soup selections. Yogourt Parfait 4.50 Tarts 8.25 Fresh Berries, Country Granola and Lemon Tarts, Fruit Tarts catering Organic Lowfat Yogurt Please visit our website Fresh Fruit Cup 2.95 BREAKFAST SIDES to see our full dinner menu! Fresh Honeydew, Cantaloupe, Seasonal Berries, and Grapes Croissant, English Muffin or Toast 3.25 & Skillet Potato 2.25 ad #108, Cha Ro rlo HOMEMADE COUNTRY QUICHE with Fruit Cup iew tte Fruit and Melon 6.00 rv NC ai 2 F 8 0 2 0 1 Lorraine Slice: 13.00 Fresh Berries 8.00 7 0 6 • Whole (8 Slices) Market • to go 7 Ham, Caramelized Onion, Bacon and Cheese 0 PASTRY PLATTERS Choice of Four Pastries 6 4 1 1 . -
Sweet-Gallery-Menu-2018.Pdf
Exclusive Pastry & Take Out Price List Continental Cafés 6-8 10-12 14-16 24-30 ASSORTED PASTRIES Squares TORTES (CAKES & FLANS) people people people people Almond Pretzel................................................. 2.95 Blueberry Almond ............................................2.95 SMALL MEDIUM LARGE X-LARGE Apricot Linzer Ring........................................... 2.75 Apple...............................................................2.75 7” 8” 10” 12” Baklava ............................................................ 2.95 Coconut...........................................................3.25 German Cheese ...............................................2.95 Butter Croissant................................................2.75 Black Forest ......................................................................... 32.50................... 42.50 .................. 65.00................. 109.50 Walnut.............................................................3.25 Chocolate Log Small.........................................2.75 Cranberry Apple...............................................2.75 Bombe or Dome Cake, Any Kind .......................................... 35.00................... 45.00................... 65.00..................... - Chocolate Log Large ........................................4.25 Viennese Strudel (Apple, Cherry, Cheese) .........3.50 Buttercream. ............Hazelnut.............................................. 32.50................... 42.50................... 65.00................. 109.50 Danish -
BRE CONFERENCE '90 UPDATE! Columbia " 01\ TENTS
BRE CONFERENCE '90 UPDATE! Columbia " 01\ TENTS MAY 18. 1990 VOLUME XV. NUMBER 18 Publisher SIDNEY MILLER Assistant Publisher SUSAN MILLER Editor -in -Chief RUTH ADKINS ROBINSON Managing Editor JOSEPH ROLAND REYNOLDS FEATURES International Editor COVER STORY-BBD 14 DOTUN ADEBAYO STARTALK-The Winans 45 VP/Midwest Editor DOWNLINK 31 JEROME SIMMONS SECTIONS Art Department PUBLISHERS 5 LANCE VANTILE WHITFIELD art director NEWS 6 MARTIN BLACKWELL MUSIC REPORT 8 typography/computers MUSIC REVIEWS 11 Columnists RADIO NEWS 32 LARRIANN FLORES CONCERT REVIEW SPIDER HARRISON 42 JONATHAN KING JAZZ NOTES 43 ALAN LEIGH GRAPEVINE/PROPHET 46 NORMAN RICHMOND CHARTS & RESEARCH TIM SMITH NEW RELEASE CHART 17 ELAINE STEPTER RADIO REPORT 29 Concert/Record Reviews SINGLES CHART LARRIANN FLORES 34 ELAINE STEPTER THE NATIONAL ADDS 37 Reporters PROGRAMMER'S POLL 36 CORNELIUS GRANT JAZZ CHART 43 COY OAKES ALBUMS CHART 44 LANSING SEBASTIAN COLUMNS RACHEL WILLIAMS RAP, ROOTS & REGGAE 10 Production WHATEVER HAPPENED TO? 12 MAXINE CHONG-MORROW GOSPEL LYNETTE JONES 13 FAR EAST PERSPECTIVE Administration 18 ROXANNE POWELL. office mgr. BRITISH INVASION 19 FELIX WHYTE traffic CANADIAN REPORT 20 Media Relations MICHELE ELYZABETH ENT. (213) 276-1067 Printing PRINTING SERVICES. INC. BLACK RADIO EXCLUSIVE USPS 363-210 ISSN 0745-5992 is published by Black Radio Exclusive 6353 Hollywood Blvd.. Hollywood. CA 90028-6363 (2131469-7262 FAX# 213-469-4121 ' MODEM: 213-469-9172 BRE NEWSSTANDS-New York: Penn Book Store. (2121564-6033; Midwest: Ingram Periodicals; Los Angeles: World Book & News; Robertson News & Bookstore. Las Palmas Newsstand. Japan: Tower Records SUBSCRIPTION RATES: 3 Mos.-$90.6 Mos.-5120:9 Mos.-0150. 1 Yr.-S175: 1st Class -$250: Overseas -$250. -
Main Dishes a La Carte Desserts Side Dishes
6989 S. Beneva Road Sarasota, FL 34238 Zildjiancatering.com/rosh-hashanah 941-363-1709 Traditional Roasted Combo of Apple Walnut Savory Brisket Honey Lemon Chicken & Brisket Quinoa & Brown Bubbie’s Matzo Herb Chicken Bubbie’s Matzo Rice Acorn Ball Soup Bubbie’s Matzo Ball Soup Squash Choice of 2 Ball Soup Choice of 2 Sides Lentil Bean Soup sides Choice of 2 Sides Coconut Choice of 2 sides Coconut Coconut Macaroon Coconut Macaroon Macaroon Macaroon $32 per person $30 per person $36 per person $25 per person MAIN DISHES A LA CARTE SIDE DISHES Traditional Savory Brisket Bubbie’s Matzo Ball Soup (4 Matzo Balls) $24 per pound $16 per Quart Extra Matzo Balls - $1.50 each Citrus Glazed Salmon Filet (Gluten Free) $24 per pound Armenian Lentil Soup - VEGAN Gluten Free $9 per Quart Whole Roasted Honey Lemon Herb Chicken (Gluten Free) Savory Traditional Potato Kugel $24 whole chicken - 4 servings $15 – 4 servings $18 half chicken – 2 servings Sweet Noodle Kugel with Apple and Raisins Apple Walnut Quinoa & Brown Rice $18 – 4 servings Stuffed Acorn Squash (Gluten Free) Carrot and Sweet Potato Tzimmis (Gluten Free) $18 per Whole Acorn Squash $12 per half Acorn Squash $18 per pound Grilled Asparagus - 4 pieces (Gluten Free) DESSERTS $10 Coconut Macaroons (Gluten Free) $18 per dozen Cauliflower Rice Pilaf (Gluten Free) $10 per half dozen $6 per pound Sautéed Green Beans Almondine Chocolate Coconut Macaroons (Gluten Free) (Gluten Free) $20 per dozen $5 per pound $12 per half dozen Chopped Chicken Liver (Gluten Free) $15 per pint Flourless Chocolate Torte (Gluten Free) $8 per half pint $40 Delivery Fee $15 - Sarasota Honey Cake – Small Loaf $20 - Venice $8 $20 - Lakewood Ranch $25 - Bradenton $25 - Longboat Key . -
Recipe Except Substitute 1/4 Cup Cocoa for 1/4 Cup of the Flour (Stir to Blend with Flour and Sugar) and Omit Almond Flavoring
Almond Filling Grouping: Pastries, basic mixes Yield: 10 pound Serving: 30 Ingredient 1 #10 can Almond Paste 1/2 #10 can Sugar 1/2 #10 can Raw Sliced Almonds 16 each Eggs, possibly 18 1 cup Brandy / Amaretto 10 cup Cake Crumbs Preparation 1. Cream almond paste and sugar with a paddle until smooth. 2. Add the raw almonds, eggs, and liquor, mixing until just blended. 3. Add the cake crumbs, adjusting by eye to consistency. Almond Dough Grouping: Pastries, amenities, Yield: 0.5 sheet pan Serving: OR 9 pounds 6 ounces Ingredient 1 pound 8 ounce Sugar 2 pound 4 ounce Butter 12 ounce Egg 3 pound 12 ounce Pastry flour Sifted 1 pound 2 ounce Almond flour Sifted Preparation 1. Cream together butter and sugar. Slowly incorporate eggs. 2. Add flours all at once and mix only until incorporated. New England Culinary Institute, 2006 1 Almond Macaroon (Amaretti) Grouping: Pastries, amenities, Yield: 100 Cookies Serving: Ingredient 3 1/2 pound Almond paste 2 1/2 pound Sugar 2 ounce Glucose 1/2 quart Egg whites Couverture Preparation 1. Soften almond paste with a little egg white. Add sugar and glucose then incorporate the rest of the whites. Pipe round shapes, moisten, and dust with powdered sugar before baking. For Amaretti, allow to dry overnight, THEN dust with powdered sugar and press into star before 2. For walnut macaroons, replace 1 1/2 lbs. Almond paste with very finely ground walnuts, and increase glucose to 3 oz. Let stand overnight before piping oval shapes. Top with half a walnut. -
Unique Products Make Connections Los Productos Únicos Producen Conexiones
JUNIO 2017 Los Productos Unique Únicos Producen Products Make Conexiones Connections EnglishEnglish version starts on page version starts on page 3434 SUPPLEMENT TO BAKE La mezcla ideal para obtener el éxito El manejo de una panadería no tiene que Los ojos de buey, duraznos y guayabas destacadas ser laboriosa ni difícil. Con la calidad y a continuación fueron hechos con la mezcla Trigal conveniencia de la línea de mezclas auténticas Dorado® Guayaba Mix – sólo necesitas agregar de Trigal Dorado® ahorras tiempo, mano de agua y huevos, ¡así de fácil! La línea de mezclas obra y costos de ingredientes mientras que auténticas de Trigal Dorado incluye: continúas ofreciendo los sabores auténticos que los clientes desean. ~ Bizcocho Mix ~ Pan Fino Mix ~ Galleta & Polvorón Mix ~ Mantecada Mix ~ Bolillo Mix Para obtener una lista ~ Danés Mix de ingredientes Trigal Dorado, escanea el ~ Puerquito Mix código QR. ~ Tres Leches Cake Mix Disponible de tu proveedor de panadería completa www.yourbakemark.com INTRODUCCIÓN Los Productos Únicos Producen Conexiones English Esenciales para el éxito a largo plazo de cualquier panadería son el conocimiento y la eje- version starts on page cución de satisfacer las necesidades de sus clientes leales. Nadie debe ser dado por sentado. Su panadería es parte de la comunidad y los clientes necesitan sentir una conexión cuando entran a su tienda. Confían en que usted proporcionará los productos y servicios que no pueden encontrar 34 en otro lugar. Por esta razón, es cada vez más importante hacer que su panadería se distinga de la multitud. Los productos únicos ayudan a realizar esta meta. Estos pueden incluir pasteles con sabores es- peciales, panes para ocasiones especiales y, en general, productos de panadería que satisfagan las necesidades cotidianas de sus clientes. -
Roselle Keys in on New Presidency
Calls for divestment Blue-White game sti sounding set for tomorrow page 18 THE EVIEWA FOUR-STAR ALL-AMERICAN NEWSPAPER FRIDAY Roselle keys in on new presidency By Sharon O'Neal board of trustees, welcomed Roselle to his Roselle said he does not see the university accomplished either nationally or at the Administrative News Editor "frrst day on the job." "in terms of problems" as he starts his tenure university. "That seems like a sensible kind of Kirkpatrick said the university community as president. "l see the biggest need at the goal." With a flourish, handing the Hullihen Hall looked forward to having Roselle as its nellt university is our being able to facilitate some Kirkpatrick said, "We are indeed indebted to keys to his successor, former President E.A. president, and referring to Roselle's two-month of the aspirations that people have for the Art Trabant for his commitment to education Trabant stepped down and gave command to transition period, said, "Your travels have left institution." and to the improvement in the quality of life the university's new president, David P. favorable impressions throughout" Some of thOse aspirations are providing for for students, faculty and staff at the university. Roselle, in a small, simple ceremony in the Roselle thanked Trabant and other educational attainment and creating diversity, "In the truest sense, Art Trabant has been President's Office Tuesday. administrators for making his transition period he said. the ultimate public servant, committed to the : "These items are going to unlock more a good one. The university's "richness and Administratively, Roselle said he wanted to common good." bpportunities, more happiness, more great diversity" have become evident to him during do some "team building" among the faculty Trabant quoted Winston Churchill in things than you have any imagination today as the time he has spent touring the campus and and staff. -
Speak Easy Lounge
Hotel bars have always provided fabled watering holes for distinguished travelers. With that, I welcome you to the legendary Grant Grill, home of much San Diego culinary heritage and progressively created modern cocktails and cuisine. Through this menu, we present what is the latest chapter in a curated experience that spans beyond 10 decades. This month, we honor our local nautical heritage through our seasonal cocktail menu – Tall Sails. I hope that your experience here will become one of many stories that have already played out in this timeless environment. Take a moment to explore all of our offerings – created with the notion not only to honor the past of this iconic building, but also to become yet another jewel in its unrivalled history in the making. -Jeff Josenhans US Grant Hotel Director of Food and Beverage Experiences @grantgrill GRANT GRILL SIGNATURES Signatures from the Grant Grill beverage program that all made national press. Unique, Local, Exclusive. US GRANT CENTENNIAL MANHATTAN $15 Blended and aged harmoniously in commemorative oak 100 days, released on the Centennial Birthday of the US Grant in 2010 High West Rye Whiskey, Dolin Vermouth Rouge, Fee Brothers Old Fashioned Bitters MODERNIST NEGRONI $18 Served tableside in a hot siphon. Allow extra time. After 5pm only You and Yours San Diego Sunday Gin, Campari Crystals, Vermouth Ice, Fresh Rosemary, Bitter Orange & Sage 2 YEAR GENEPI AMERICANA $19 This exclusive bitter whiskey cordial was entirely crafted in the Grant Grill, blending 30 botanicals with un-aged whisky, local wildflower honey, and aged in new French Allier oak. An ode to Chartreuse- with American spirit. -
Kontrapunkt“ Karla Janečka
UNIVERSITAS PALACKIANA OLOMUCENSIS 2017 25 MUSICOLOGICA OLOMUCENSIA 25 MUSICOLOGICA musicologica ISSN 1212-1193 olomucensia ACTA UNIVERSITATIS PALACKIANAE OLOMUCENSIS FACULTAS PHILOSOPHICA PHILOSOPHICA – AESTHETICA 49 – 2017 MUSICOLOGICA OLOMUCENSIA 25 Universitas Palackiana Olomucensis 2017 Musicologica Olomucensia Editor-in-chief: Lenka Křupková Editorial Board: Michael Beckerman – New York University, NY; Mikuláš Bek – Masaryk University, Brno; Roman Dykast – Academy of Performing Arts, Prague; Jarmila Gabrielová – Charles University, Prague; Yvetta Kajanová – Komenský University, Bratislava; Magdalena Dziadek – Jagiellonian University in Kraków; Jiří Kopecký – Palacký University, Olomouc Executive editor of Volume 25 ( June 2017): Jan Blüml „Zpracování a vydání publikace bylo umožněno díky fi nanční podpoře, udělené roku 2017 Ministerstvem školství, mládeže a tělovýchovy ČR v rámci Institucionálního rozvojového plánu, Filozofi cké fakultě Univerzity Palackého v Olomouci.“ „Processing and publication of this issue was made possible through the fi nancial support granted in 2017 by Ministry of Education, Youth and Sports of the Czech Republic within the Institutional development plan, to Faculty of Arts, Palacký University in Olomouc.“ Th e scholarly journal Musicologica Olomucensia has been published twice a year (in June and December) since 2010 and follows up on the Palacký University proceedings Acta Universitatis Palackianae Olomucensis – Musicologica Olomucensia (founded in 1993) and Kritické edice hudebních památek [Critical -
Penthouse and Pavilion Menus
PENTHOUSE & PAVILION Our menus are modified seasonally. Throughout the year additional amendments may take place in line with market conditions. Prices included value added tax at the prevailing rate and are subject to a discretionary 14% service charge Our menus contains allergens, if you or any of your guests suffer from any food allergies or intolerances, please let a member of the Event Team know upon placing your order PENTHOUSE & PAVILION SET DINING 3 course £145 per person 4 course £160 per person Your choice of One starter & a vegetarian option* One intermediate & a vegetarian option* (4 course only) Three main courses to include one vegetarian option- offered A la Carte One dessert Your meal will be accompanied by chef choice of seasonal amuse bouche, a pre-dessert, tea coffee and petit fours To offer an a la carte option for starter, intermediate or dessert a supplement of £15 per person per course will be added *number of vegetarians required 7 days prior PRE-DINNER CANAPES STARTERS INTERMEDIATE Supplement Per person Blue lobster & alphonso mango ceviche, pink pomelo Roasted hand dived scallops, parsley root, new ANAPÉ ENU forest mushroom ragout, sherry jus, Alsace bacon C M 1 22 curd, coconut milk Truffle arancini, Pecorino cheese Yellowfin tuna tataki, quails egg, furikake pickled Pan fried duck foie gras, calvados glazed apricots, Vegetables & edamame, cocoa cone toasted brioche. golden enoki mushrooms Goat’s curd & fig, stichelton cheese shortbread Cornish shellfish ravioli, seafood chowder, hazelnut, Red prawn tartar, -
Complete Sponge
Our Products TRADITIONAL SCONE Code Product Size Code Product Size 10141882 Complete Sponge 12.5kg 0141565 Buttery Scone Mix 12.5kg 10141779 Chocolate Sponge 12.5kg 10143370 Scone Mix 12.5kg 10141758 Chocolate Cake 12.5kg 10142089 Delite 2000 Scone 24kg 10141872 Coconut Macaroon Mix 10kg Concentrate 10141788 Choux Paste Mix 10kg 10140541 2 Way Savoury Scone 16kg 10142320 Farmhouse Cake 12.5kg Concentrate 10222223 Genoese Cake Mix 12.5kg 10143922 2 Way Scone 16kg Concentrate 10142523 Ginger Cake 12.5kg 10143090 Madeira Cake 12.5kg 10143771 Rich Celebration Cake 12.5kg FILLING CREAMS Code Product Size AMERICAN 10187152 Lactofil Classic 4x5 litre Code Product Size 10187153 Lactofil Classic 12x1 litre 10141770 American Muffin Mix - 12.5kg 10220431 Lactofil Supreme 10 litres Chocolate 10220430 Lactofil Ultralife 12x1 litre 10143608 American Muffin Mix - 12.5kg 10144413 Vanilla Light N Fluffy 8kg pail Plain 10141376 Banana Cake 12.5kg 10141615 Carrot Cake Mix 12.5kg ICINGS, FILLINGS & TOPPINGS 10141735 Crème Cake Mix - 12.5kg Code Product Size Chocolate 10140933 American Cream 10kg 10143601 Crème Cake Mix - Plain 12.5kg Cheese Icing 10141762 Extra Moist Cake Mix - 12.5kg 10141616 Carrot Cake Topping 10kg Chocolate 10141944 Craigmillar Caramel 12.5kg 10143603 Extra Moist Cake Mix - 12.5kg Plain 10143343 Crembel Fudge Icing - 12.5kg Caramel 10142288 Extra Moist Cake Mix - 12.5kg Toffee 10143325 Crembel Fudge Icing - 12.5kg Chocolate 10141740 Fudge Brownie Mix 12.5kg 10143328 Crembel Fudge Icing - 12.5kg Lemon DOUGHNUT 10143336 Crembel Fudge Icing