DOCSLIB.ORG

Full Catalog

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Full Catalog KKiittcchheenn WWiinnddooww ® for the passionate cook . and those who aspire to be Cooking Class Schedule – August-October 2014 COOKING CLASSES BY DATE a series of sauces to dress the steak, including DIJON COMPOUND BUTTER, AUGUST BLUE CHEESE COMPOUND BUTTER, TARRAGON & SHALLOT SABAYON, Fundamentals of Pizza: From Thin to Thick and PEPPERCORN-COGNAC CREAM. Finally, you’ll end the night with a For dinner, breakfast or a midnight snack – pizza is the perfect food. And while light dessert of STRAWBERRIES WITH AGED BALSAMIC. many of us rely on the convenience of take-out or delivery, there’s nothing Daniel Darvell & Doug Huemoeller | Participation | $89 quite like an artisan-style pizza made by hand. And you’d be surprised at how #140811A – Monday, August 11 | 6:00 p.m. – 9:30 p.m. easy pizza is to make. Join Chef Royal Dahlstrom for a hands-on class that will teach you the fundamentals of delicious home-baked pizza. You’ll begin Thai Barbecue with the foundation for every good pizza – the crust. Royal will walk you Grilling is one of the oldest cooking methods, so it’s no surprise that just about through the techniques for a successful dough, how to fashion that dough into every country around the world has its own take on open-fire cuisine, and Thailand three types of crust, and how to finish each crust for a perfect pizza every time. is no exception. Chef Joe Hatch-Surisook, popular instructor and owner of Sen Yai On the menu: CRISPY FLATBREAD PIZZA, with a white-garlic sauce, grilled Sen Lek, is here to explain the ins and outs of Thai-style grilling, from the street chicken, goat cheese and arugula over an authentic Neapolitan-style crust; foods of Bangkok to home-cooking dishes that marry the smoky flavor of the grill HAND-TOSSED PIZZA with a tender, chewy crust, topped with FRESH MOZ - and the rich flavor profile of traditional Thai cuisine. In this hands-on class, Chef ZARELLA, WHOLE LEAF BASIL & PROSCIUTTO DI PARMA; and CHICAGO Surisook will guide you as prepare GAI SATAY, a skewer of flavorful, marinated DEEP-DISH PIZZA which you will customize with your favorite toppings. chicken dressed in curried peanut sauce and served with cucumber salad. Next, Royal Dahlstrom | Participation | $69 you’ll make NEUA YANG NAAM TOK, grilled steak salad with shallot, Thai chilies #140807B – Thursday, August 7 | 6:00 p.m. – 9:30 p.m. and mint. Third is GAI YANG, a dish of barbecued pork with sweet chili sauce. Finally, you’ll prepare MOO YANG TAKRAI, grilled pork chops with lemongrass. Knife Skills And to accompany it all, Chef Surisook will walk you through the process of mak - Good knife skills can change the way you cook (and keep you out of the emergency ing KHAO NEOW, a type of sticky rice popular in northeastern Thailand. Fun, fill - room). Cooking will become faster, easier and more enjoyable. In fact, in some ing, and flavorful, this is a taste of Thailand you won’t want to miss! cases, the right cut can improve the flavor of your food. In this hands-on class led Joe Hatch-Surisook | Participation | $75 by our expert instructors, you’ll learn the basics of cutlery; how to stand and hold #140812A – Tuesday, August 12 | 6:00 p.m. – 9:30 p.m. the knife for maximum performance; and the fundamental principles of slicing, mincing, dicing and julienne. You’ll improve your food preparation skills in all The Secrets of the Sushi Roll areas, beginning with the basic vegetables that make up the foundation of many Sushi has never been more popular – you can even find it prepackaged in gro - standard recipes – onions, celery, carrots and potatoes. You’ll learn techniques for cery stores. Traditional sushi is healthy, fun and easy to make at home, once cutting fruits like oranges, apples, mangoes, melons and pineapple. And you’ll you know the techniques. Join us to learn the secrets of the sushi roll with tackle more challenging produce like avocados, tomatoes, peppers and herbs plus Master Sushi Chef Pepe Yang of Sushi Tango. As the class begins, Pepe will learn basic carving. You’ll use some of the food we prepare in class to make discuss the history and etiquette of sushi as he prepares a special roll for you ROASTED ROSEMARY POTATOES and ONIONS, TOMATO BREAD SALAD, to enjoy. Next, you’ll learn how to use a sashimi knife to properly cut ITALIAN ROAST BEEF, and POUND CAKE with PINEAPPLE MANGO SALSA. SALMON AND TUNA SASHIMI for NIGIRI. You’ll make SUSHI RICE and taste Brian Storey | Participation | $79 a sampling of soy sauces and ponzu. With these essentials under your belt, #140808A – Friday, August 8 | 6:00 p.m. – 9:30 p.m. you’ll try your hand at making sushi rolls. You’ll start with the popular CALI - FORNIA ROLL and SPICY TUNA ROLL before exercising your creativity with International Grill: Greece a variety of MAKI ROLLS using your favorite ingredients from our selection, Grilling is popular the world over, and since every country has its own spin on including CUCUMBER, AVOCADO, and CRABMEAT. During class, you’ll also open-fire cooking, we’ve put together a series of classes designed to bring grilling learn where to shop for the freshest sushi ingredients and what equipment from around the world right to your backyard! Whether you’re curious about new you’ll need to make rolling sushi easy and fun. ways to grill, want to recreate a dish you had on your last vacation, or just love try - Pierre “Pepe” Yang | Participation | $79 ing new things, this series is your ticket to new worlds of flavor. This time, we’re #140812B – Tuesday, August 12 | 6:00 p.m. – 9:00 p.m. going to Greece! Nestled in the heart of the Mediterranean, Greece is home to a culinary tradition almost 3000 years old, a tradition that has always celebrated Knife Skills wood-fired cooking. In this hands-on class, you’ll depart on a culinary odyssey Good knife skills can change the way you cook (and keep you out of the emer - and travel the “wine-dark sea” of the Mediterranean with one of its oldest cultures. gency room). Cooking will become faster, easier and more enjoyable. In fact, We’ll start off the evening with SMOKED LAMB NACHOS grilled on a WOOD- in some cases, the right cut can improve the flavor of your food. In this hands- PLANK. Then it’s on to making OREGANO & LEMON MARINATED LAMB on class led by our expert instructors, you’ll learn the basics of cutlery; how CHOPS, a simple presentation of classic Greek flavors. We’ll also be grilling up to stand and hold the knife for maximum performance; and the fundamental the traditional, decadent, and beloved OLIVE WOOD SMOKED GREEK GYRO principles of slicing, mincing, dicing and julienne. You’ll improve your food with TZATZIKI, spicy, grilled lamb perfectly balanced with a cooling cucumber- preparation skills in all areas, beginning with the basic vegetables that make yogurt sauce. On the lighter side, you’ll enjoy Greece’s rich seafood tradition when up the foundation of many standard recipes – onions, celery, carrots and po - you prepare CITRUS-MARINATED SEAFOOD SKEWERS with shrimp, scallops tatoes. You’ll learn techniques for cutting fruits like oranges, apples, mangoes, and octopus served over a COUSCOUS SALAD with tomato, feta and cucumber. melons and pineapple. And you’ll tackle more challenging produce like avo - Daniel Darvell & Doug Huemoeller | Participation | $79 cados, tomatoes, peppers and herbs plus learn basic carving. You’ll use some #140809A – Saturday, August 9 | 6:00 p.m. – 9:30 p.m. of the food we prepare in class to make ROASTED ROSEMARY POTATOES and ONIONS, TOMATO BREAD SALAD, ITALIAN ROAST BEEF, and POUND Grillmaster Series: Chophouse Steak CAKE with PINEAPPLE MANGO SALSA. Just about every griller dreams of the perfect steak, but that raises a bigger Brian Storey | Participation | $79 question: what is the “perfect steak?” With so many different cuts, grades, #140813B – Wednesday, August 13 | 6:00 p.m. – 9:30 p.m. preparations and other factors, it can be difficult to figure out how to select something that’s just right for your taste. Fortunately, our grillmasters are here to help you cut through the gristle and find your perfect steak! As you taste your way through different grades of beef (choice, select, and prime), different finishing techniques (grass-fed, dry-aged), and the four primary cuts of steak, you’ll gain an understanding of the unique flavor of each different type and figure out which steak is just right for you. You’ll also prepare an impressive spread to accompany your meat, starting with classics including CHOP - HOUSE SALAD and GRILLED VEGETABLES WITH HERB VINAIGRETTE, as well as creative sides like CEDAR-PLANKED MASCARPONE POTATOES and 2 For complete class descriptions visit www.kitchenwindow.com BBQ Tour: North Carolina dream, and we’ve brought in Oceanaire’s Jake Uttich to teach us all a thing or This stop on our BBQ Tour is all about the low and slow barbecue of North two about cooking seafood (and cooking in general). This time around, Chef Carolina. In this class, you’ll make and sample an authentic barbecue Uttich will focus on pairing seafood, the Midwestern rarity, with sweet corn, menu – North Carolina-style – with our grillmasters. You’ll get expert bar - the Midwestern specialty! He’ll demonstrate how to make CHILLED CORN becue tips, techniques, and recipes. Your North Carolina BBQ menu begins SOUP, served with lobster and avocado, that is sure to help you beat the heat.
Load more

Recommended publications
  • Garrett's Lunch Service 11:30Pm
    Garrett's Lunch Service 11:30pm - 12:45pm Garrett's Dinner Service 6:00pm - 7:15pm Date Monday, September 24, 2018 Date Tuesday, September 25, 2018 Class CUL 121 Modern Kitchen Class CUL 230 American Regional and Global Cuisines Menu Items Menu Items Appetizer Calamari w/ Remoulade Sauce and Bell Pepper Confit Appetizer 1 Pork Satay w/ Lemongrass & a Peanut Sauce Soup Tomato Soup w/ Cream and a Basil Oil Appetizer 2 Spring Roll w/ a Nuoc Cham Dipping Sauce Salad Garrett's Salad w/ a Shallot Vinaigrette Appetizer 3 Kachumber w/ Mixed Greens & a Spiced Lemon Dressing Sandwich Ham and Gruyere on Sourdough w/ Potato Chips Soup Indian Carrot & Split Yellow Pea Soup Entrée 1 Herb Chicken Breast w/ Rapini & Baby Potatoes Entrée 1 Mughlai Chicken w/ Basmati Rice & Peas Entrée 2 Pasta Primavera w/ House made Pasta Entrée 2 Saag Paneer w/ Cumin Scented Rice Signature Dessert That Chocolate Cake w/ Fudge Icing & Raspberry Sauce Entrée 3 Pad Thai w/ Shrimp, Egg & Bean Sprouts Dessert 2 Carrot Cake w/ a Cream Cheese Icing Entrée 4 Thai Style BBQ Chicken Gai Yang w/ Black Rice Dessert 3 Lemon Chess Pie w/ Whipped Cream Signature Dessert That Chocolate Cake w/ Fudge Icing & Raspberry Sauce Dessert 2 Pecan Pie w/ Whipped Cream Dessert 3 Carrot Cake w/ Cream Cheese Icing Garrett's Lunch Service 11:30am - 12:45pm Date Wednesday, September 26, 2018 Class CUL 120 Classical Kitchen Menu Items Appetizer Chicken Liver Pate w/ a Port Wine Gelee Soup French Onion Soup w/a Gruyere Cheese au Gratin Salad Salade Mimosa w/ a Red Wine Vinaigrette Entrée 1 Whitefish
    [Show full text]
  • THE BASTARD of ISTANBUL Elif Shafak Copyright: 2007 Book Jacket: Twenty Years Later, Asya Kazanci Lives with Her Extended Family in Istanbul
    THE BASTARD OF ISTANBUL Elif Shafak Copyright: 2007 Book Jacket: Twenty years later, Asya Kazanci lives with her extended family in Istanbul. Due to a mysterious family curse, all the Kazanci men die in their early forties, so it is a house of women, among them Asya’s beautiful, rebellious mother Zeliha, who runs a tattoo parlour; Banu, who has newly discovered herself as a clairvoyant; and Feride, a hypochondriac obsessed with impending disatstr. And when Asya’s Armenian-American cousin Armanoush comes to stay, long-hidden family secrets connected with Turkey’s turbulent past begin to emerge. Elif Shafak is one of Turkey’s most acclaimed and outspoken novelists. She was born in 1971 and is the author of six novels, most recently The Saint of Incipient Insanities, The Gaze and The Flea Palace, and one work of non-fiction. She teaches at the University of Arizona and divides her time between the US and Istanbul. TO EYUP and I)EHRAZAT ZELDA Once there was; once there wasn’t. God’s creatures were as plentiful as grains And talking too much was a sin…. -The preamble to a Turkish tale … and to an Armenian one ONE Cinnamon W hatever falls from the sky above, thou shall not curse it. That includes the rain. No matter what might pour down, no matter how heavy the cloudburst or how icy the sleet, you should never ever utter profanities against whatever the heavens might have in store for us. Everybody knows this. And that includes Zeliha. Yet, there she was on this first Friday ofJuly, walking on a sidewalk that flowed next to hopelessly clogged traffic; rushing to an appointment she was now late for, swearing like a trooper, hissing one profanity after another at the broken pavement stones, at her high heels, at the man stalking her, at each and every driver who honked frantically when it was an urban fact that clamor had no effect on unclogging traffic, at the whole Ottoman dynasty for once upon a time conquering the city of Constantinople, and then sticking by its mistake, and yes, at the rain … this damn summer rain.
    [Show full text]
  • Menu Planning & Meal Service Ideas Using USDA Foods
    Menu Planning & Meal Service Ideas Using USDA Foods Classic & New Ideas with a focus on High Inventory Items This institution is an equal opportunity provider. Florida Department of Agriculture and Consumer Services Menu Planning/Meal Service Ideas – Table of Contents BREAKFAST MENU LUNCH MENU DESSERTS/SOUPS/SAUCES COMPONENT ITEM # USDA FOODS ITEM PACK (Numbers correlate to recipes on the following pages) (Numbers correlate to recipes on the following pages) (Numbers correlate to recipes on the following pages) 110860 Strawberries 30# Frozen 5, 8, 10, 19, 20, 25, 33, 35, 49 5, 10, 19, 20, 26, 49 5, 10, 19, 20, 33, 35, 49 100243/ Blueberries 30#/24# Frozen 5, 8, 10, 19, 20, 22, 25, 33, 35, 49 5, 10, 19, 20, 22, 26, 35, 49 5, 10, 19, 20, 33, 35, 49 100242 100220 Peaches, Diced 6/#10 8, 20, 25, 36, 49 18, 20, 36, 49 18, 20, 36, 49 100206 Apples Slices 6/#10 3, 8, 30, 33, 54 3, 30, 50, 54 3, 30, 33, 50, 54 FRUIT 110541 Applesauce, Canned 6/#10 5, 19, 32, 36 5, 19, 32, 36 5, 19, 32, 36 110723 Cranberries, Dried 300/1.16oz 8, 49, 57 26, 40, 44, 49, 57, 59 49, 57 100225 Pears, Diced 6/#10 54, 57, 58 54, 58, 57, 59 54, 57, 58 100212 Mixed Fruit 6/#10 25, 53, 58 53, 58 58 110872 Cherries, Sweet 12/2.5# Frozen 8, 20, 49, 54 20, 49, 54, 59 20, 49, 54 DARK GREEN 110473 Broccoli, Frozen 30# 4, 6, 7, 39 100359 Black/Turtle Beans 6/#10 14, 24 13, 14, 16, 18, 55 16, 18 BEANS/PEAS 100370 Kidney Beans 6/#10 14 14, 16, 23, 55 16 (LEGUMES) 110362 Refried Beans 6/#10 17 2, 16, 17, 18, 31 16, 18 100348 Corn 30# Frozen 11 1, 2, 11, 12, 16, 18, 38, 43, 51, 56
    [Show full text]
  • Eat Smart II
    COACH Heart Manual Reading Food Labels CALORIES § Calories are a unit of energy § Women need an average of 1800 – 2000 calories per day. § Men need an average of 2200 – 2400 calories per day. § Did you know? 1 gram of fat has 9 calories, and 1 gram of carbohydrate or protein has 4 calories TOTAL FAT § High intake of certain fats (see below) fat may contribute to heart disease and cancer. § Most women should aim for 40 – 65 g fat/day and men 60 – 90g/day. § For a healthy heart, choose foods with a low amount of saturated and trans fat. § Unsaturated (heart healthier fats are not always listed) SATURATED + TRANS FAT SERVING SIZE § Saturated fat and trans fats are a part of § Is your serving the same size as the the total fat in food - they are listed one on the label? separately because they are the key § If you eat double the serving size players in raising blood cholesterol listed, you need to double the nutrients and your risk of heart disease. and calorie values. § It’s recommended to limit your total intake to no more than 20 grams a day of saturated and trans fat combined. DAILY VALUE § The Daily Value (or DV) lists the CHOLESTEROL amount (%) fat, sodium, and other § Too much cholesterol – a second nutrients a product contains based on a cousin to fat – can lead to heart 2000 calorie diet. This may be more disease. or less than what you eat. § Challenge yourself to eat less than 300 § Use % DV to see if a food has a little mg each day (1 egg =186 mg) or a lot of a nutrient.
    [Show full text]
  • Download (PDF, 8.1
    1 HAZIRLAYANLAR PREPARED BY Proje Koordinatörü, Veli ÇELİK İl Kültür ve Turizm Müdürü Bircan KALAYCI DURDU Fatma Emel BUDAKOĞLU FOTOĞRAFLAR PHOTOS BY Aydın DURDU 2 3 PREFACE ÖNSÖZ Mugla is a province that has a great potential with its cultural Muğla güneş, deniz, kum üçgeninde gerçekleşen kıyı heritage of many antique civilizations, its nature, climate and turizminin yanında bir çok antik uygarlığın eserleri ile dolu more as well as its coastal tourism of sun, sea and sand . zengin kültür mirasıyla, doğası, iklimi ve nice özellikleri ile çok önemli bir potansiyele sahiptir. Having 1484 km of coastal length, our province, Mugla has many kinds of high quality accommodation facilities, travel İlimiz, 1484 km. kıyı uzunluğunun çevrelediği coğrafyada agencies, marinas, yachts and other tourism-related sectors. her türden yüksek kaliteli konaklama tesisleri, seyahat Mugla welcomes more than 3 million foreign and about 4 acentaları, marina ve yatları ve turizmle ilişkili tüm diğer million domestic visitors annually . sektörleri ile ziyarete gelen yılda ortalama 3 milyondan fazla yabancı, yaklaşık 4 milyon da yerli turisti en iyi Thanks to both natural and historical value and tourism şekilde ağırlamaktadır. background of the province, lots of activities like paragliding, rafting, sailing, surfing, kayaking, mountain biking, jeep Doğal ve tarihi değerleri ile turizm altyapısı İlimizde safari, horse safari, biking, hiking and thermal tourism can paragliding, rafting, dalış, yelken, kitesurf, surf, kano, be practised. Also integrating rural areas around holiday dağ bisikleti, jeep safari, atlı safari, bisiklet, yürüyüş, destinations to tourism makes it possible to spread tourism termal turizm gibi çeşitli faaliyetlerinin yapılmasına, tatil into 12 months. bölgelerine yakın mesafedeki kırsal alanların turizme entegrasyonununa, turizmin 12 aya yayılmasına olanak It is crucial for the tourism sector to predict at least 40, sağlamaktadır.
    [Show full text]
  • Food Safety and Informal Markets
    FOOD SAFETY AND INFORMAL MARKETS Animal products are vital components of the diets and livelihoods of people across sub-Saharan Africa. They are frequently traded in local, informal markets and this can pose significant health risks. This book presents an accessible overview of these issues in the context of food safety, zoonoses and public health, while at the same time maintaining fair and equitable livelihoods for poorer people across the continent. The book includes a review of the key issues and twenty-five case studies of the meat, milk, egg and fish food sectors drawn from a wide range of countries in East, West and southern Africa, as part of the ‘Safe Food, Fair Food’ project. It gives a realistic analysis of food safety risk by developing a methodology of ‘participatory food safety risk assessment’, involving small-scale producers and consumers in the process of data collection in the data-poor environment often found in developing countries. This approach aims to ensure market access for poor producers, while adopting a realistic and pragmatic strategy for reducing the risk of food-borne diseases for consumers. Kristina Roesel is co-ordinator of the ‘Safe Food, Fair Food’ project, based at the International Livestock Research Institute, Nairobi, Kenya, and also a doctorate candidate at the Free University, Berlin, Germany. Delia Grace is Program Leader, Food Safety and Zoonoses, Integrated Sciences, at the International Livestock Research Institute, Nairobi, Kenya. FOOD SAFETY AND INFORMAL MARKETS Animal products in sub-Saharan Africa Edited by Kristina Roesel and Delia Grace First published 2015 by Routledge 2 Park Square, Milton Park, Abingdon, Oxon OX14 4RN Simultaneously published in the USA and Canada by Routledge 711 Third Avenue, New York, NY 10017 Routledge is an imprint of the Taylor & Francis Group, an informa business © 2015 International Livestock Research Institute All rights reserved.
    [Show full text]
  • Bean Recipes
    Beans This week we will be focusing on beans – another protein sources that can be easy on our budgets -and a bonus they also fall into the vegetable category! They’re convenient, versatile and lend themselves to many tasty dishes. Beans are a rich source of protein, fiber, vitamins and minerals. Replace some of the fat in baked goods, such as brownies, with mashed black beans. Beans can be added to casseroles or soups to add flavor, texture and more nutrients. Enchilada Casserole (as prepared in demo) Black Beans and Rice (as prepared in demo) Yogurt Parfait (as prepared in demo) Black Bean Burger Black Bean Quesadillas Chili Mac & Cheese Lentil Stew Roasted Sweet Potatoes & Lime Rice Bowl White Chili Cowboy Beans Italian Pasta Salad 3 Bean Salad Hummus Honey Cinnamon Roasted Chickpeas Black Bean Brownies Super Food – Beans Tips to Adding Beans to Your Diet Preparation and Cooking Tips for Beans Budget Tip of the Week – Tips on Buying Milk – Nonfat dry milk is the least expensive way to buy milk. When using it as a beverage, mix it several hours ahead and refrigerate so it can get cold before drinking. Buy fresh milk in large containers (gallon or 1/2 gallon). These generally cost less than quarts. Buy fat-free or lowfat milk to cut the amount of fat in your family’s meals. Enchilada Casserole (as prepared in demo) Ingredients 1 lb. Ground Beef (any ground meat will work) 1 can (15-16 oz) Kidney Beans, rinsed and drained 1 can (15-16 oz) Pinto Beans, rinsed and drained 1 cup Onion, chopped ½ cup Green Peppers, diced 2 medium Tomatoes, diced (or 1 – 15 oz can Diced Tomatoes) 1 10 oz can Enchilada Sauce 1/3 cup Water 1 tsp Chili Powder ½ tsp Cumin 2 cup Shredded Cheese (any will work) 6 Whole-Wheat or Flour Tortillas Instructions 1.
    [Show full text]
  • Cultural Quiz
    Cultural Quiz 1. Which of the following refers not only to a dish 8. Which of the following is considered a "a true but also to the pot in which it’s cooked? British national dish"? a. Poutine (Canada) a. Chicken tikka masala b. Smorgasbord (Sweden) b. Chicken parmigiana c. Tagine (northwest Africa) c. Peking Duck d. Goulash (Hungary) d. Souvlaki 2. What item is on the table at every Ethiopian 9. In Myanmar, a stew called ________ is a meal? common breakfast item. a. Curried chickpeas a. Mohinga b. Steamed rice b. Suan la tang c. Pickled carrots c. Tom kha gai d. Injera bread d. Dashi 3. The world’s most expensive spice is native to 10. Which of the following is a dish that you can Southwest Asia. What is it? find almost everywhere in Brazil? a. Cardamom a. Feijoada b. Saffron b. Salteñas c. Vanilla c. Fasolada d. Star anise d. Chicken tagine 4. Durian, a spiky fruit grown in Indonesia and 11. According to legend, the Margherita pizza was Malaysia, is best known for what? invented in which Italian city? a. Its sweet milk a. Margarita b. Its terrible smell b. Naples c. Its edible husk c. Rome d. All of the above d. Pisa 5. The world’s largest fish market is in what capital 12. Tarte tatin, a classic French dessert, is typically city? made with what fruit? a. Tokyo, Japan a. Cherries b. Canberra, Australia b. Pears c. Mexico City, Mexico c. Apples d. Beijing, China d. Plums 6. What is traditionally served alongside haggis, 13.
    [Show full text]
  • AMPHORA CATERING MENU All Hallows Eve Reception $16.13/Guest - 10 Guest Minimum
    AMPHORA CATERING MENU All Hallows Eve Reception $16.13/guest - 10 guest minimum Seven Vampires Bean Dip, 2 oz/pp Our Enticing 7-Layer Dip with Crunchy Harvest Tri-Colored Tortillas Spooky Mini, 1.5/pp Assorted Seasonal Finger Sandwiches Roasted Portabella, Caramelized Onion, Roasted Red Pepper, & Arugula with Garlic Herb Aioli Chicken Apple Salad with Cranberry Spread Roast Beef with Fig-Balsamic Jam & Arugula Eye of Newt Eggs, 2/pp Creamy Deviled Eggs Bat Wings, 2/pp Spicy Buffalo Wings with Blue Moon Dip Rattilin’ Bones, 1/pp Individual Tender Pork Ribs Smothered in Our Tangy BBQ Sauce Punch Witches Brew, 6 oz Halloween Punch or Spiced Apple Cider (add $1 Per Person) Halloween Cookies & Bat Brownies, 1.5/pp A Delicious Medley of Our Own Fresh Baked Cookies, Spooky Halloween Petit Fours and Our Fudgey Brownies Trick or Treat Reception $19.75/guest - 10 guest minimum Jack O’ Lantern Filled with Crudite, 3 oz/pp A Carved Pumpkin Filled with a Fresh Array of Seasonal Vegetables Served with Our Homemade Ghoulish Dip Transylvania Tombstones Tapas on Crostini, 3/pp Caprese Crostini Eyeballs Black Olive Tapenade w/ Sun Dried Tomato Blisters Spooky White Bean Dip Dracula’s Spicy Cheese Dip, 2 oz/pp Our Enticing Spicy Cheese Dip Served with Crunchy Harvest Tri-Colored Tortillas Witches Fingers, 1/pp Stuffed Crust ‘Finger’ with Succulent Chorizo Sausage & Melted Mozzarella Cheese Jalapeno Popper Mummies, 1/pp Enveloped in Bacon Voodoo Shrimp, 2/pp Fresh Blackened Shrimp Served with Creole Mustard Sauce Witches Brew Halloween Punch or Spiced Apple
    [Show full text]
  • A Study on the Relationship Between Translation Ecology and Food Translation Çeviri Ekolojisi Ile Yemek Çevirisi Arasındaki
    RumeliDE Dil ve Edebiyat Araştırmaları Dergisi 2020.20 (Eylül)/ 855 Çeviri ekolojisi ile yemek çevirisi arasındaki ilişki üzerine bir çalışma / G. Hastürkoğlu (855-863. s.) A study on the relationship between translation ecology and food translation Gökçen HASTÜRKOĞLU1 APA: Hastürkoğlu, G. (2020). A study on the relationship between translation ecology and food translation. RumeliDE Dil ve Edebiyat Araştırmaları Dergisi, (20), 855-863. DOI: 10.29000/rumelide.792544. Abstract Despite the multidisciplinary nature of food studies and its being one of the most interesting subjects among cross-cultural research, the concept of food has not been dwelled upon as it is expected within the translation studies. As a representative of culture, food is traveling through language and translation has a significant effect either on its adoption or rejection by the target culture. Moving from the background of translation ecology and its interaction with food ecology, this study aims to reveal the effect of translators in the globalization of the food items or making them stay local through their strategies adopted in the translation process. In order to do so, the English translations of the food items in one of the best-selling Turkish modern novels, Piraye, were investigated, as it is set in Diyarbakır, a representative city of the culinary culture of the South-eastern part of Turkey. During the data analysis of the randomly selected samples, the self-positioning of the translator was observed with the use of the strategies such as explanations, footnotes, omission, and addition. This study reveals in a general sense the dominant role of the translator within the frame of translation ecology and more specifically, his effective contribution to the process of the transfer of food items foregrounding the migratory nature of the culinary cultures.
    [Show full text]
  • 5. RICE DISHES Repicesbyrachel.Com
    repicesbyrachel.com 5. RICE DISHES Unlike the many sauce and stew recipes set forth in the previous sections, the following are dishes having rice as their base. They do not produce sauce and, other than the first recipe below, may be eaten with no accompaniment. The first recipe here is itself the accompaniment: plain white rice meant to be eaten, not by itself, but together with sauce dishes. A central feature of Iraqi rice cooking is the production of hkaka – a layer of crisp rice produced by slow cooking. This is similar to the Persian tadig, but whereas tadig is thick crisp rice served with no loose rice, the Iraqis would serve hkaka to- gether with the loose rice that produced it. In order to make good hkaka, it is re- quired that the chef use a high quality pot with thick walls that conducts heat well. A thin, poor pot will yield burned rice rather than nice, brown hkaka. Before the invention of non-stick coatings, such as Teflon, hkaka would stick to the inside surface of the pot and had to be scraped out of it. In Iraq, there was a special metal spatula, called a kifkir, invented for this purpose. The rice would then be served as a mound, sprinkled with pieces of hkaka, on a large serving dish. The invention of non-stick coating now allows for presentation of the beau- tiful hkaka cake: A cake-like shell of crisped rice, containing loose rice under- neath. Because Iraqi cuisine is meant to be brought to the table in serving dishes, as opposed to being served plated, each dinner guest has the added sat- isfaction of watching the server break into the hkaka cake with a spoon and scoop the light, fluffy rice underneath onto his plate, together with the hkaka.
    [Show full text]
  • EVENT MENUS MASTER 2019 CS Full-DFW
    BREAKFAST CONTINENTAL BREAKFASTS PLATED BREAKFASTS THE EARLY RISER INDIVIDUALLY CRAFTED PLATED Selection of Orange Juice, Grapefruit Juice, Apple Juice BREAKFAST and Tomato Juice Orange Juice Freshly Baked Danish, Croissants, Bagels, Blueberry, Banana Nut and Raisin Bran Muffins First Course (Select One) Served with Butter, Preserves and Cream Cheese Mixed Berry Granola Parfait Freshly Brewed Coffee, Decaffeinated Coffee and Teas Overnight Oats: Oats, Almond Milk, Fresh Berries Seasonal Melon Display (GF) THE AMERICAN CONTINENTAL Second Course (Select One) Selection of Orange Juice, Grapefruit Juice, Apple Juice Cage-Free Eggs, Crispy Bacon, Skillet Roasted Potatoes and Tomato Juice (GF) Market Style Seasonal Fruit and Berries (GF) Brioche French Toast; Vanilla Infused French Toast, Pork Freshly Baked Danish, Croissants, Bagels, Blueberry, Sausage Links, Maple Syrup Banana Nut and Raisin Bran Muffins Egg White Frittata; Spinach, Roasted Tomato, Avocado, Served with Butter, Preserves and Cream Cheese Turkey Sausage, Skillet Potatoes (GF) Freshly Brewed Coffee, Decaffeinated Coffee and Teas Freshly Brewed Coffee, Decaffeinated Coffee and Teas Gluten Free Muffins and Bagels available upon BREAKFAST STATIONS request *One Chef Attendant Required per 75 Guests, Attendant Fee Applies ENHANCEMENTS (Sold individually on consumption or by the dozen) Protein Box OMELETTE STATION* Almond butter, Fuji Apple section, Quartered Hard cooked Egg, Cage Free Eggs, Egg Beaters, Egg Whites Grapes Smoked Applewood Bacon, Diced Ham, Sausage, Grilled Plated
    [Show full text]