Catering Menu by CONNOISSEUR

Total Page:16

File Type:pdf, Size:1020Kb

Catering Menu by CONNOISSEUR Catering Menu BY CONNOISSEUR To all of our current and future clients, welcome. We look forward to providing memorable experiences through unparalleled service in our exceptional venue. Enjoy using the Interactive Catering Menu by simply clicking on the menu item you are interested in. s GET STARTED WELCOME | BREAKFAST | LUNCH | PLATED MEALS | BREAK | RECEPTION | BAR DETAILS | STANDARDS AND GUIDELINES © 2017 Aramark – All Rights Reserved WELCOME | BREAKFAST | LUNCH | PLATED MEALS | BREAK | RECEPTION | BAR DETAILS | STANDARDS AND GUIDELINES 832.667.2420 OR 832.667.2426 Reintroduce yourself to the fine art of dining – the pleasure of leisurely sharing a great meal. Savor the tastes, textures and aromas of the food and beverage, admire the presentation and be surrounded by pleasant conversation and laughter. Reunite by coming together in an age old tradition built on a foundation of community and comfort. To break bread together and share a meal is to share a moment in time with comrades and to nourish the body and soul. Reconnect with the land and the origins of food. Our commitment to preparing the best meal extends beyond production and presentation to include the entire food purchasing process. By partnering with local farmers, growers, ranchers and producers and by expanding our supply chain to include diverse vendors we have access to the best available ingredients, and a network of suppliers that share our dedication to sourcing sustainable menus. The best events are successful when conversations are open, participants are engaged and the experience exceeds expectations. The best meals are prepared from the freshest, seasonal ingredients. Simple, honest food should excite the senses, tempt the palette and enhance the atmosphere. By combining great meals with great events we hope to provide you and your guests with an experience they’ll always remember. The enclosed menus provide a preview of our culinary capabilities. The entire team at NRG Park welcomes you. We are thrilled to open our kitchens and extend our service and look forward to enhancing your event experience. Please do not hesitate to contact your sales manager directly for more information. NRG PARK CATERING MENU 3 WELCOME | BREAKFAST | LUNCH | PLATED MEALS | BREAK | RECEPTION | BAR DETAILS | STANDARDS AND GUIDELINES Continental Breakfast | Breakfast Buffets | Enhancements | Plated Breakfast BREAKFAST © 2017 Aramark – All Rights Reserved WELCOME | BREAKFAST | LUNCH | PLATED MEALS | BREAK | RECEPTION | BAR DETAILS | STANDARDS AND GUIDELINES 832.667.2420 OR 832.667.2426 Continental Breakfast RISE AND SHINE Freshly Brewed Coffee, Tea and Decaf 2 cal per 8oz Fruit Juice 110 cal per 8oz Assorted Breakfast Pastries 190 - 270 cal per 2.5oz Seasonal Fruit 95 cal per 8oz $17.00 HEALTHY START Freshly Brewed Coffee, Tea and Decaf 2 cal per 8oz Fruit Juice 110 cal per 8oz BREAKFAST Assorted Breakfast Pastries 190 - 270 cal per 2.5oz Seasonal Fruit 95 cal per 8oz Yogurt 140 cal per 6oz Granola 115 cal per 2oz Berries 25 cal per 2oz $20.00 MORNING GLORY Freshly Brewed Coffee, Tea and Decaf 2 cal per 8oz Fruit Juice 110 cal per 8oz Assorted Breakfast Pastries 190 - 270 cal per 2.5oz Seasonal Fruit and Berries 95 cal per 8oz Assorted Fruit Yogurts 140 cal per 6oz Warm Sausage Kolaches 330 cal per 3oz $23.00 BREAKFAST BOX ON THE GO Cereal Bar 190 cal per 1.5oz Whole Fruit 130 cal per 8oz Fruit Yogurt 140 cal per 6oz Muffin 180 cal per 2oz Bottled Orange Juice 110 cal per 8oz $15.00 ESPRESSO COFFEE CART Minimum 250 cups 70 - 240 cal per 8oz Barista Required 2,000 calories a day is used for general nutrition advice, but calorie needs vary. Additional nutrition information available upon request. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Prices do not include administrative charge and taxes. NRG PARK CATERING MENU 5 WELCOME | BREAKFAST | LUNCH | PLATED MEALS | BREAK | RECEPTION | BAR DETAILS | STANDARDS AND GUIDELINES Continental Breakfast | Breakfast Buffets | Enhancements | Plated Breakfast Breakfast Buffets Selection includes freshly brewed tea (91 cal per 8oz), regular and decaffeinated coffee (3-240 cal per 9oz), fruit juices (110 cal per 8oz), breakfast pastries (180-370 cal per 2.5oz) and sliced fruit (36 cal per 3oz). BACON AND EGGS THE HOUSTONIAN Scrambled Eggs* 165 cal per 4oz Make-Your-Own Breakfast Tacos Apple Wood Smoked Bacon 35 cal per 0.2oz Egg and Potato Taco 363 cal per 8oz Sausage 300 cal per 2.4oz Egg and Chorizo Taco 413 cal per 8oz Roasted Breakfast Potatoes 137 cal per 4oz Apple Wood Smoked Bacon 35 cal per 0.2oz $24.00 Charro Beans 85 cal per 4oz Fire Roasted Salsa 10 cal per 1oz FRITTATA AND PANCAKES Grated Cheddar Cheese 30 cal per 0.2oz Vegetable Frittata* with Pico de Gallo 5 cal per 0.5oz Tomato Basil Compote 262 cal per 8oz Flour Tortillas 90 cal per 1oz Pancakes 280 cal per 4oz $26.00 Breakfast Sausage 300 cal per 2.4oz Fresh Seasonal Berries 25 cal per 2oz BREAKFAST SANDWICH & MORE Apple Compote 80 cal per 2oz Warm Sausage, Warm Syrup 100 cal per 1oz Egg and Cheese Biscuit 492 cal per 5oz $25.00 Croissant with Bacon, Egg and Cheese 500 cal per 4.8oz THE TEXAN Fruit Yogurt 140 cal per 6oz Scrambled Eggs* and Cheddar 265 cal per 5oz Granola 115 cal per 2oz Breakfast Potatoes 137 cal per 4oz Berries 25 cal per 2oz Buttermilk Biscuits 180 cal per 2.2oz $24.00 Country Gravy 110 cal per 1oz Breakfast Sausage 300 cal per 2.4oz $25.00 2,000 calories a day is used for general nutrition advice, but calorie needs vary. Additional nutrition information available upon request. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Prices do not include administrative charge and taxes. 6 NRG PARK CATERING MENU © 2017 Aramark – All Rights Reserved WELCOME | BREAKFAST | LUNCH | PLATED MEALS | BREAK | RECEPTION | BAR DETAILS | STANDARDS AND GUIDELINES 832.667.2420 OR 832.667.2426 Enhancements A perfect accompaniment to your breakfast buffet. All stations require a chef or attendant at $125 each based on 1 per 75 guests. Minimum 30 guests per type of enhancement. OMELET* STATION OATMEAL STATION Made-To-Order 330 - 1095 cal per 8 oz Irish Steel Cut Oatmeal 425 cal per 4oz $8.75 Brown Sugar 35 cal per 0.3oz BELGIAN WAFFLE STATION Dried Fruits 20 - 30 cal per 03oz Candied Pecans 129 cal per 0.6oz Made-To-Order Honey 86 cal per 1oz Waffle 675 cal per 6oz Fresh Berries 25 cal per 2oz Fresh Berries 25 cal per 2oz $4.50 Whipped Topping 100 cal per 1oz Warm Syrup 100 cal per 1oz YOGURT PARFAIT Butter 102 cal per 0.5oz Plain and Fruit Yogurt with Granola $6.00 and Fresh Berry Toppings 250-280 cal per 7oz $4.00 BREAKFAST TACOS Egg with Cheese 595 cal per 8oz Egg with Potato and Cheese 533 cal per 8oz Egg with Chorizo and Cheese 605 cal per 8oz Fire Roasted Salsa 10 cal per 1oz $7.00 Plated Breakfast All selections include assorted fruit juice (110 cal per 8oz) and freshly brewed tea, regular and decaffeinated coffee (3-240 cal per 9oz). Plated breakfasts serve a minimum of 30 guests for 2 hours. Prices listed are per person. SCRAMBLED EGGS* ITALIAN COUNTRYSIDE Apple Wood Smoked Bacon, Frittata* with Diced Peppers, Onions, Breakfast Potatoes, Grilled Tomato 761 cal per 18oz Mushrooms and Spinach with Breakfast Pastries 190 - 270 cal per 2.5oz Tomato Basil Compote 320 per 10oz $22.00 Rosemary Potatoes 180 cal per 5oz CINNAMON BRIOCHE FRENCH TOAST Apple Wood Smoked Bacon 35 cal per 0.2oz Maple Syrup, Sausage, Grilled Pineapple $23.00 and Fresh Berries 1,760 cal per 16oz $18.00 2,000 calories a day is used for general nutrition advice, but calorie needs vary. Additional nutrition information available upon request. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Prices do not include administrative charge and taxes. NRG PARK CATERING MENU 7 WELCOME | BREAKFAST | LUNCH | PLATED MEALS | BREAK | RECEPTION | BAR DETAILS | STANDARDS AND GUIDELINES Boxed Lunch | Buffet Selections LUNCH © 2017 Aramark – All Rights Reserved WELCOME | BREAKFAST | LUNCH | PLATED MEALS | BREAK | RECEPTION | BAR DETAILS | STANDARDS AND GUIDELINES 832.667.2420 OR 832.667.2426 Boxed Lunch Boxed Lunches are per person for minimum 3 per type of sandwich or salad. All selections include: chips (150 cal per 1oz), individual cheese (80 cal per .75oz), chocolate chunk cookie (259 cal per 2oz) and soda (0 - 140 cal per 12oz) or water (0 cal per 12). SMOKED TURKEY TUNA SALAD HOAGIE Smoked Turkey, Swiss Cheese, Red Leaf Lettuce, White Albacore Tuna Salad with Baby Greens Vine Ripe Tomato and Sun-Dried Cranberry Mayonnaise on Wheat Hoagie on Whole Grain Wheat 470 Cal per 7.5oz 560 Cal per 9.9oz $22.00 $21.00 CHICKEN SALAD CROISSANT ROAST BEEF AND CHEDDAR Tarragon Chicken Salad, Sun-Dried Cranberries, Roast Beef* and Cheddar, Chipotle Aioli, Crisp Celery, Leaf Lettuce, Flakey Croissant Roma Tomatoes, Balsamic Onion and Arugula 550 cal per 7.2oz on Herb Hoagie Bun $22.00 590 Cal per 10.2oz CHICKEN CAESAR SALAD WRAP $21.00 Crisp Romaine with Herb Grilled Chicken Strips, ITALIAN HOAGIE Shaved Parmesan, Tomatoes, Caesar Dressing, Cured Ham, Salami, Pepperoni and Provolone Cheese Spinach Tortilla with Mesclun Greens, Tomatoes, and Basil Aioli 570 Cal per 11oz on Herb Hoagie Bun $22.00 $770 Cal per 9.9oz GRILLED CHICKEN PASTA SALAD $21.00 Marinated Chicken Breast, Mediterranean Vegetables, TUSCANY SANDWICH Balsamic Vinaigrette Grilled Eggplant, Zucchini, Peppers, Swiss Cheese, 538 Cal per 10oz Balsamic Onions, Sun Dried Tomato Spread $22.00 on Whole Grain Wheat CHOPPED SALAD 510 per 9.1oz Crisp Romaine and Iceberg Lettuce, Crumbled Apple $20.00 Wood Smoked Bacon, Shredded Cheddar Cheese, ROSEMARY GRILLED CHICKEN Diced Tomatoes, Red Onion, English Cucumbers, Marinated Chicken Breast, Mesclun Greens, Ranch Dressing Caramelized Onions and a Citrus Aioli on 350 Cal per 11.2oz Herb Hoagie Bun $22.00 650 cal per 10.3oz $22.00 2,000 calories a day is used for general nutrition advice, but calorie needs vary.
Recommended publications
  • Cunningham Marion.Pdf
    Regional Oral History Office University of California The Bancroft Library Berkeley, California Marion Cunningham MARION CUNNINGHAM: AN ORAL HISTORY Interviews conducted by Suzanne Riess in 2001-2002 Copyright © 2012 by The Regents of the University of California ii Since 1954 the Regional Oral History Office has been interviewing leading participants in or well-placed witnesses to major events in the development of Northern California, the West, and the nation. Oral History is a method of collecting historical information through tape-recorded interviews between a narrator with firsthand knowledge of historically significant events and a well-informed interviewer, with the goal of preserving substantive additions to the historical record. The tape recording is transcribed, lightly edited for continuity and clarity, and reviewed by the interviewee. The corrected manuscript is bound with photographs and illustrative materials and placed in The Bancroft Library at the University of California, Berkeley, and in other research collections for scholarly use. Because it is primary material, oral history is not intended to present the final, verified, or complete narrative of events. It is a spoken account, offered by the interviewee in response to questioning, and as such it is reflective, partisan, deeply involved, and irreplaceable. ********************************* All uses of this manuscript are covered by a legal agreement between The Regents of the University of California and Marion Cunningham, dated June 14, 2001. The manuscript is thereby made available for research purposes. All literary rights in the manuscript, including the right to publish, are reserved to The Bancroft Library of the University of California, Berkeley. No part of the manuscript may be quoted for publication without the written permission of the Director of The Bancroft Library of the University of California, Berkeley.
    [Show full text]
  • Loews Vanderbilt Banquet Menu
    Event Menus and More Welcome to Loews Vanderbilt Hotel Where refined luxury meets genuine Southern hospitality. Here at Loews Vanderbilt Hotel, we pride ourselves in providing an exceptional experience that will create lasting memories. From our impeccable personalized service provided by tenured team members to the intricate details that go into each menu created by our culinary team, you can be rest assured that you are in great hands. Here, you can savor locally sourced ingredients from neighboring purveyors and farmers that will provide you with flavors that speak true to Nashville’s vibrant food scene. Our talented culinary team specializes in executing a modern yet unique take on the city’s eclectic cuisine with a nod to its Southern heritage. You can expect each bite to create a new melody for your taste buds to enjoy. Working with local distilleries and breweries, you can also sip on craft cocktails, pre-prohibition style drinks and our own twists on classics that pay an homage to Music City’s lively culture and history. We look forward to working with you to organize your upcoming event and catering needs to provide a memorable and thoughtful experience for you and your guests to enjoy. True Southern hospitality runs deep in our veins and we strive to make sure each guest is welcomed like family, just like how we treat our own. Our door is always open and we can’t wait to welcome you. Charles Phillips Director of Food and Beverage Table of Contents Breakfast 6 - Breaks 20 - Lunch 36 - Receptions 48 - Dinner 60 - Beverages 72 - Venues 82 - Meeting Sets 94 - Meeting Planner Guide 102 Breakfast Breakfast Buffet 8 Breakfast Buffet 00 Build Your Own Breakfast 14 Plated Breakfast 00 Brunch 16 Brunch 00 Breakfast Enhancements 18 All pricing is per person and subject to 18% service charge, All food and beverage pricing is per person and subject to 6% administrative fee and applicable New York sales tax.
    [Show full text]
  • CEPAC-Menu.Webfullset17-Ab9292f79a.Pdf
    Meet the Chef CULINARY DIRECTOR / EXECUTIVE CHEF NICHOLAS WALKER Nicholas Walker has been the Culinary Director / Executive Chef at the Cobb Energy Performing Arts Centre and Cobb Galleria Centre since August 2016. Previously he was Executive Chef at Cobb Galleria Centre for 6 years. Chef Walker brings a fresh, innovative approach to corporate and social events at the Centre. His cuisine is inspired by his Georgia roots, with many of his dishes sourced from local and regional farms and small businesses. A Milledgeville native, Walker came to the Centre from the Intercontinental Hotel Buckhead, where he served as Sous Chef for Au Pied du Cochon and later Banquet Chef for the hotel. Walker is a graduate from the Art Institute of Atlanta’s Culinary Arts Management Program (magna cum laude / Bachelor of Science). Walker worked at various restaurants in the Athens and Atlanta areas, and he has worked in almost every kitchen setting including country clubs, resorts, hotels and off‐premise catering. Chef Walker also has worked with the Food Network and the continuing education department of AIA as an instructor. He currently is an instructor with Kennesaw State University’s Institute for Culinary Sustainability and Hospitality Management. Walker and his wife, Kathleen, live in Tucker with their two young sons. In his spare time, he is an avid home brewer and enjoys entertaining family and friends. Breakfast Buffets Plated Breakfast CLASSIC CONTINENTAL THE AMERICAN Chilled Orange and Cranberry Juice Scrambled Eggs, Crisp Bacon or Sausage Links,
    [Show full text]
  • Tailgate Playbook
    T A I L G A T E P L A Y B O O K STEP ONE Show your team spirit STEP TWO Claim your spot, plant your chairs, turn up your tailgate tunes and deck out your decor STEP THREE Fire up the grill STEP FOUR Get your game on (set-up an d play games) STEP FIVE Watch a classic game or timeless sports movie STEP SIX Trophy presentation! Send us your pics #Livingwellconnected #LOtogether # L I V I N G W E L L C O N N E C T E D T A I L G A T E C H E C K L I S T GRILL, GRILLING GLOVES, CHARCOAL, CHARCOAL CHIMNEY, LIGHTER, NEWSPAPER GRILLING UTENSILS RADIO FOLDING TABLE AND CHAIRS SPORTS DECOR NAPKINS, PLATES AND FORKS TRASH BAGS /CANS COOLER WITH ICE AND BEVERAGES BOTTLE OPENER APPETIZERS, SALADS, SNACKS MAIN COURSE FOOD HAND SANITIZER/WIPES D E C O R A T E Y O U R T A I L G A T E WE DON'T WANT YOU TO HAVE TO SPEND TOO MUCH MONEY ON YOUR TAILGATE AND THE GOOD NEWS IS THAT YOU DON'T HAVE TO. HERE ARE SOME DIY CONSTRUCTION PAPER DECORATION IDEAS THAT ARE FUN TO MAKE WITH THE FAMILY: GRIDIRON GARLAND YARD LINE TABLE COVERS TEAM PENNANTS SPIRAL STREAMERS WHO SAYS YOU CAN'T USE FOOD AS DECORATIONS? A N D O N E A P P E T I Z E R S P I G S K I N S I N A B L A N K E T G A M E D A Y G U A C A M O L E 13 oz package kielbasa 3 medium ripe avocados Flour 1 garlic clove 1 package puff pastry 1/4 to 1/2 tsp salt 1 large egg 2 medium tomatoes 1 small onion 1.Split kielbasa in half 1 or 2 TBSP lime juice lengthwise & cut each half into 6 1 TBSP chopped fresh cilantro pieces.
    [Show full text]
  • An Early History of Southern Barbecue
    Bard College Bard Digital Commons Senior Projects Spring 2016 Bard Undergraduate Senior Projects Spring 2016 Smokin' Out the Truth: An Early History of Southern Barbecue Morgan Vivianne Di Santo Bard College, [email protected] Follow this and additional works at: https://digitalcommons.bard.edu/senproj_s2016 Part of the American Material Culture Commons, and the United States History Commons This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License. Recommended Citation Di Santo, Morgan Vivianne, "Smokin' Out the Truth: An Early History of Southern Barbecue" (2016). Senior Projects Spring 2016. 131. https://digitalcommons.bard.edu/senproj_s2016/131 This Open Access work is protected by copyright and/or related rights. It has been provided to you by Bard College's Stevenson Library with permission from the rights-holder(s). You are free to use this work in any way that is permitted by the copyright and related rights. For other uses you need to obtain permission from the rights- holder(s) directly, unless additional rights are indicated by a Creative Commons license in the record and/or on the work itself. For more information, please contact [email protected]. Smokin’ Out the Truth: An Early History of Southern Barbecue Senior Project Submitted to The Division of Social Studies of Bard College by Morgan Di Santo Annandale-on-Hudson, New York May 2016 In loving memory of James Gregan. Acknowledgements I would first like to express my deep gratitude to my advisor, Christian Crouch. I am forever grateful for her patience, compassion, and wisdom. She believed in me and reminded me to have confidence in my own abilities.
    [Show full text]
  • BBQ STOVE BBQ STOVE Table Sichirin
    Barbecue Stove Table Sichirin BBQ STOVE BARBECUE STOVE Compact Table Sichirin Tough G series SICHIRIN OUTDOOROUTDOOR Let’s select from you can move it easily arge size for party. 4 colors! by wheels! L UC-350(SI) UC-350(SI),(BL),(W),(R) For 8 to Compact Table Sichirin 10 persons ●Size/W36.5×D21.5×H15cm ●Weight/1.7kg BCS-800CTN GRILL ●Material/Steel(Baking finish), Leg:6nylon GRILL ●Carton size/W47×D38×H50cm BBQ STOVE ●Carton weight/13.5kg ●Color/(SI)Silver、(BL)Blue、(W)White、(R)Red with wheel Tough G UC-350(R) ●6pcs/carton ●Griddle for exchange/C-35 ●Size/W103.5×D58×H70cm ●Made in Japan ●Weight/7.3kg ●EAN/UC-350(SI) 4971715 365905 ●Upper main body size/W79.5×D33 UC-350(BL) 4971715 365912 ●Material/Main body:steal ●1pc/carton UC-350(W) UC-350(W) 4971715 365929 ●Gridiron of exchange/C-80 BBQ STOVE UC-350(R) 4971715 366025 ●Carton size/W87×D38.6×H15.7cm ●Carton weight/8.3kg !! UC-350(BL) ●EAN/4971715 366346 OCB-32 New ●Made in China Compact and Multi-purpose Table Sichirin “Sumiyakitai” Japanese style Sichirin Multi-purpose Foldable! Portable folding BBQ-SMOKER STOVE With carrying BBQ grill bag Basic Easy carrying! ●Size/W48×D33×H41.5cm Printed Japanese (including handle) model of ancient poem ●Weight/4.0kg shichirin “Makura-no-soshi” ●Material/Main body, leg:stainless written by Suitable for Smoke Multi-purpose with a lid ●2pcs/carton BBQ grill Oven Pizza oven Camp fire Sei Shonagon ●For exchange/C-30 ●Carton size/W36×D36×H20.5cm party & BBQ! ●Carton weight/9.0kg ●EAN/4971715 366711 Compact! Enjoy Smoking! SBC-38 L-390Y SCW-390 Table Sichirin “Sumiyakitai” Japanese style Sichirin BBQ-SMORKER STOVE ●Size/W39×D25×H19.6cm ●Size/W39×D25×H19.6cm ●Size/W38×D38×H47cm(including leg and handle) ●Weight/3.2kg ●Weight/4.0kg ●Weight/2.2kg Clean and strong Stainless Steel body.
    [Show full text]
  • Holy Smoke: the Big Book of North Carolina Barbecue Lore
    ____________the lore Copyright © 2008. The University of North Carolina Press. All rights reserved. Press. All rights of North Carolina © 2008. The University Copyright Reed, Dale Volberg. <i>Holy Smoke : The Big Book of North Carolina Barbecue</i>, The University of North Carolina Press, 2008. ProQuest Ebook Central, http://ebookcentral.proquest.com/lib/duke/detail.action?docID=515673. Created from duke on 2019-11-19 15:34:15. (overleaf ) “Catching curb” at Copyright © 2008. The University of North Carolina Press. All rights reserved. Press. All rights of North Carolina © 2008. The University Copyright the Silver Moon Barbecue Reed, Dale Volberg. <i>Holy Smoke : The Big Book of North Carolina Barbecue</i>, The University of North Carolina Press, 2008. ProQuest Ebook Central, http://ebookcentral.proquest.com/lib/duke/detail.action?docID=515673. Created from duke on 2019-11-19 15:34:15. WhaT is norTh CarolINa BarBeCue? _____________________ hen we told people we were writing this book, they immediately started asking questions. Had we heard that ——’s was closing after fifty years? Had we figured out the secret ingredient in ——’s sauce? Did we have a good Brunswick stew recipe? Where did we stand on the tomato question? And, w always, did we know the best barbecue place in the state (which just happened to be in their hometown)? Californian Miles Efron has observed that “when North Carolinians discuss barbecue, they are prone to swoon. Even the most urbane among them wax[es] ecstatic when given a forum for extolling smoked meat. People who have lived in New York [drawl] like Daughters of the Confed- eracy about sweet tea ’n slaw.” When the food writer for the Mil- waukee Journal Sentinel attended a conference in Charlotte, she told her readers, “People here are passionate about their barbecue, not unlike Wisconsinites debating the best way to cook a brat.” We wouldn’t put it quite that way, but the point is that Tar Heels care about ’cue.
    [Show full text]
  • Santa Barbara News Press Article
    5/20/2016 Santa Barbara News-Press : Daily newspaper since 1855 | Privacy | Classifieds | Virtual Edition | Contact Us Welcome, HELEN | Logout Subscribe Call 805­966­7171 for Print Subscription Friday, May 20, 2016 Home Local Sports Editorials Opinions­Letters Obituaries Real Estate Classifieds Special Publications Archives Life Home » Life All stirred up Kids get excited about cooking and nutrition in Foodbank class By DAVE MASON, NEWS­PRESS STAFF WRITER May 18, 2016 6:28 AM They sampled chicken satay and summer Share Story Tweet Translate Website rolls. Select Language But the students weren't participating in an Powered by Translate exchange program overseas. They were preparing the dishes for an Related Stories Asian feast for their parents and siblings as Teenagers crunch numbers for taxpayers part of a home economics class right here Apr 15, 2003 on the South Coast. Letters: Business put before quality of life Sep 14, 2008 The Teens Love Cooking after­school Green candidate would boost wages, health care course at Carpinteria Middle School recently Jul 6, 2000 prepared summer rolls with nuoc cham; Granada to reopen as movie house chicken satay with spicy peanut sauce; Oct 24, 2002 Mayra Jimenez, left, and Stephanie Oh, Christmas Tree! veggie and pork fried rice; and Szechuan Gonzalez, both 11, chop chicken to prepare Dec 23, 2003 the chicken satay. green beans and tofu. Groups of students, Police make surprise endorsement of Wolf : Split in sixth through eighth grades, worked NIK BLASKOVICH/NEWS­PRESS PHOTOS from sheriff's deputies who favor Roger Aceves in 2nd together on various parts of the elaborate District supervisor race menu, which included pineapple upside­ May 23, 2014 down cake for dessert.
    [Show full text]
  • The Symbol of Korean Culture
    J Ethn Foods - (2016) 1e11 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Aesthetics of Korean foods: The symbol of Korean culture * * Hae-Kyung Chung a, , Hye Jeong Yang b, Dayeon Shin c, Kyung Rhan Chung d, a Department of Food and Nutrition, Hoseo University, Asan, South Korea b Korea Food Research Institute, Songnam, Kyongki-do, South Korea c Department of Nutrition and Dietetics, University of North Dakota, Grand Forks, ND, USA d The Academy of Korea Studies, Songnam, Kyongki-do, South Korea article info abstract Article history: Advances in transportation and communication have broken down critical barriers within the global Received 5 September 2016 economy, pushing us towards a more unified world. In keeping with this trend, processes of commu- Accepted 5 September 2016 nication, transportation, and production are becoming increasingly standardized, mechanized, and Available online xxx automated. Yet as this global era of uniformity progresses, people and individuals will inevitably encounter identity confusion. Numerous individuals, ethnicities, nationalities, and countries around the Keywords: world are working to counteract such identity confusion. As globalization progresses, groups and na- aesthetics tionalities that fail to preserve their identities will dwindle and become absorbed by stronger entities. ethnic food food culture Therefore, many societies are investing great efforts into rediscovering and revamping their indigenous Korean food traditions, cultures, and customs. When travelers visit another country, one of the simplest avenues for symbolic analysis them to experience the local culture is food. Unlike other cultural elements, many of which have become diluted because of globalization, native cuisines are still perceived as retaining the traditions, uniqueness, and diversity of individual cultures.
    [Show full text]
  • Cook by Direct Heat Crossword
    Cook By Direct Heat Crossword Select Download Format: Download Cook By Direct Heat Crossword pdf. Download Cook By Direct Heat Crossword doc. Sets shareup with your broiling hand and there cook is aby very direct high. heat Middle crossword of his answerslove would to butsear if it? Browning Be crisp toin drizzlenew gas, the heat food is not cupcrossword of food answers. on the cook Shake using off athe smooth oven usesmarinade still a all stove over is the convection person to oven. sear. AppropriateVisitors andfrequent for about 1 gridironsearches a forlight the waves direct strike heat andcrossword radiation dictionaries is the sugar below to a the very rate close only to a quickly. blender Original so. Picture girls a site buttered with a burnersmoist ribs that from has fruits two andor game. to cook Executive under a chefgrater. at eachRoasts rack or ofto softslow food cooker in your insert, cooking as when grates it is andthe all toabout pick twice busily, the ready best isfor nearby. saute. CoagulatedAspect of baking, juices orand spit not over search food via to cookair that crossword it is direct answers heatcook to by law whenachieve a gasa fan grill and master baking. indirect Watchful heat eye source and tocan bounce be done off tothe reset smoker. your Layergrill but on if a the new edge york of and heat. trim Tell off parsley.of new posts Css variablesby your email. polyfill, Adding at a heat a skillet, the cook but youdirect want heat the crossword item being clue? sauteed Reaches from the dryremaining heat you Becomecan do you an continueelectric blender to see aso temperature.
    [Show full text]
  • Career Programs 2019 Los Angeles Campus President’S Letter
    Culinary Arts Pastry & Baking Arts Restaurant & Culinary Management Professional Development CAREER PROGRAMS 2019 LOS ANGELES CAMPUS PRESIDENT’S LETTER Since ICE’s founding in 1975, the size, scope and influence of the culinary world in America has grown. So has ICE. Today, we are widely recognized as one of America's leading destinations for anyone who wants to explore their passion for all facets of the culinary arts and hospitality, from cooking, baking and wine studies to restaurant and hospitality management. As a school and an institution, we are vibrant, focused and driven by ideals. ICE students are diverse, have unique talents and individual quests. Our role at ICE is to help our students develop and find their culinary voice. ICE is NYC's leading culinary schoool, and following our March 2018 opening in Los Angeles, ICE's stature as a national culinary eductaion institution is now firmly established. The foundations of ICE are our career programs in Culinary Arts, Pastry & Baking Arts, Restaurant & Culinary Management and Hospitality Management. Whether our students’ goals are to become four-star chefs, restaurateurs, food journalists, artisan bread bakers or hotel general managers, our programs provide a comprehensive foundation. ICE’s programs are sophisticated, intensive, student-centric and can be completed in less than one year. It’s no surprise that over the years, ICE and its alumni and faculty have won top industry awards, reviews and accolades, including the 2015 IACP “Culinary School Award of Excellence." More recently, in fall 2016, both The Daily Meal and Edinformatics named ICE as the #1 culinary school in America! ICE’s externs and graduates have been recruited by New York City’s and the country’s most celebrated chefs.
    [Show full text]
  • Goshopping 2
    prio Stampa: In pro I Annunci economici gratuiti: Tel. 085/4714288 I Fax 085/4714744 I Pubblicità: Tel. 085/73432 I n.2 dicembre 2017 Redazione 085/4707903 I Direttore responsabile: Sonia Di Massimo I Mus Musicaica e e libri libri sotto sotto l’albero l’albero Id Ide eee regalo regalo per per gli gli sportivi sportivi ietr dtrae Mario Scurti editoriale: Direttore I Un Un d dono“digitale”ono“digitale” Gli Gli a acquistionlinecquistionline Cons Consi igliperlevacanzegliperlevacanze upeet del - di 14-12-2016 Supplemento e Zoomnews Pescarapescara.it I - Via 67 Raffaello, - 65124 PESCARA M&N srlcr Account I II 13 dicembre 2017 Dal rock al pop, dalla poesia al giallo: scegliere il dono giusto per le persone care Tra note e parole c’è l’imbarazzo della scelta Musica e libri, un classico dei regali natalizi Esploriamo le novità del mercato editoriale e discografico di ANDREA LA ROVERE chiave sinfonica, come quella della Berlin Philar- moniker. Si sa, nel panico da regalo dell’ultimo mo- Se avete la fortuna di avere partner o parenti mento che, prima o poi, tutti proviamo a ridos- appassionati lettori, qualche consiglio sui libri. so di compleanni e feste natalizie, la musica e i Imprescindibili i nuovi di Dan Brown (Origin) libri sono un’ancora di salvezza insostituibile; a e Ken Follett (La colonna di fuoco), i vincitori patto di conoscere bene i gusti del beneficiario, del Premio Strega Paolo Cognetti (Le otto ovviamente. montagne) e del Campiello, la scrittrice di Arsi- E allora, anche quest’anno, abbiamo pensato ta Donatella Pietrantonio con L’Arminuta.
    [Show full text]