DOCSLIB.ORG

View Byron Offsite Catering Packages

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
View Byron Offsite Catering Packages OFFSITE CATERING (02) 6684 7795 | THREEBLUEDUCKS.COM | [email protected] WELCOME The Ducks is a great story of food, born in the surf! to continuously reinvent the wheel and ensure The Ducks take great price in catering to all needs It all started with three good mates traveling the that we implement ethical and sustainable and exceeding expectations. Let us bring our team world, cultivating ideas around a better, more business practices on all levels. We work with to your next event. For any occasion from intimate sustainable approach to living. Somewhere there, honest suppliers we like who have the best dinners in your home to coal-fired spit roasts in a in a shared belief in good ethical food - Three quality produce. field, wedding, birthday parties, product launches, Blue Ducks was hatched. corporate dinners or any kind of shindig let us take We are committed to creating interesting dishes, the stress away and do the hard work for you. We encourage you to grow what you can, buy food banging with flavour that is simple and a bit rough mindfully, buy it locally, cook it thoughtfully and around the edges. We are less white tablecloth Speak to us about planning and catering your waste nothing where you can. At Three Blue Ducks, dining and more come-as-you-are kind of vibe. next occasion, wherever it is! we stand by a set of principles that encourage us It’s a Duck thing! 2 | (02) 6684 7795 | THREEBLUEDUCKS.COM | [email protected] OFFSITE CATERING PACKAGES FOOD PACKAGES CANAPES 2 smalls, 2 bigs, 1 sweet for $55pp 3 smalls, 2 bigs, 2 sweets for $70pp 4 smalls, 3 bigs, 2 sweets for $85pp SMALLS BIGS SWEETS Oysters & lemon (gf, df, vg) Smoked fish rillettes, preserved lemon, sourdough Morto’s tiramisu & coffee kombucha (v, n) Oysters & finger lime dressing (gf, df, vg) Pork rillettes & crackling, mustard seeds, shaved Nimbin Valley Dairy blue cheese, fresh honeycomb, Oysters & mignonette (gf, df, vg) pear (gf, df) fruit loaf (v, n) Oysters & Nahm Jim dressing (gf, df, vg) Sourdough crostini, guanciale, charred Chocolate, honeycomb, seaweed sherbet (v) capsicum (df) Smoked bacon & Davidson plum scrolls Sea salt meringue, lemon curd, chantilly, berries Spent bread cracker, venison tataki, macadamia (gf, vg) Beetroot cured kingfish, crème fraîche, cream, kelp salt (df, n) pepperberries (gf) Chicken skins, parfait, Davidson plum, nuts & seeds (gf, v) Pickled Farm vegetable bruschetta, preserved lemon whipped ricotta (v, v*) Smoked eggplant, lavosh, sumac, spring onion (gf, v, v*) gf: gluten free df: dairy free v: vegetarian v*: can also be vegan vg: vegan n: contains nuts cf: caffeine free. As our menus are ever changing your menu can be selected just a month before your event unless otherwise stated. 4 | (02) 6684 7795 | THREEBLUEDUCKS.COM | [email protected] FOOD PACKAGES SHARE TABLE 3 small canapés, 2 shared mains, 3 shared sides, alternate drop of 2 desserts for $95pp Grazing table, 2 shared mains, 3 shared sides, alternate drop of 2 desserts for $110pp 2 shared entrées, 2 shared mains, 3 shared sides, alternate drop of 2 desserts for $120pp 6 small canapés, 2 shared entrées, 2 shared mains, 3 sides, alternate drop of 2 desserts for $150pp SHARED ENTREES SHARED MAINS Smoked eggplant, shallot, sumac, spiced labneh (gf, v, v*) Porchetta, smoked apple, roast beetroot, Farm leaves & herbs (gf, df) Charred prawns, chili, avocado puree (gf, df) Harrisa lamb shoulder, cumin yoghurt, mint (gf) Chicken skins, parfait, Davidson plum, nuts & seeds (gf, n) Miso glazed Brooklet Springs chicken, pickled greens, corn, citrus (gf, df) Grass fed beef tartare, house sriracha, pickled Farm radish, sesame (gf, df) Smoked eggplant dahl, cucumber raita, pickled mango, naan (v, v*) Pork rillettes & crackling, mustard seed, shaved pear (gf, n) Whole snapper, chili, ginger, lemon grass (gf, df) Heirloom tomato, stracciatella, pangrattato, basil oil (gf, v, v*) Portuguese chicken, peppers, paprika, lemon (gf, df) BBQ octopus, adobo, pickled chili, corn, herbs (gf, df) Pea & whey risotto, house-made ricotta, mint, lemon & smoked olive oil (gf, v) Kingfish ceviche, tiger’s milk, sweet potato, coriander (gf, df) Lamb shoulder, olives, rosemary, preserved lemon (gf, df) Roasted beetroot, whipped ricotta, preserved citrus, macadamia crunch (gf, v*) Coffee rubbed brisket, chimichurri, smoked potato mayo (gf, df) Harissa roasted zucchini, sunflower cream, sprouts, Farm herbs (gf, df, vg, n) Grass fed beef rib eye, mustard, Farm greens, lemon (gf, df) for $10 extra pp gf: gluten free df: dairy free v: vegetarian v*: can also be vegan vg: vegan n: contains nuts cf: caffeine free. As our menus are ever changing your menu can be selected just a month before your event unless otherwise stated. 5 | (02) 6684 7795 | THREEBLUEDUCKS.COM | [email protected] FOOD PACKAGES SHARE TABLE CONTINUED SHARED SIDES DESSERT ALTERNATE DROP Roasted potatoes, smoked garlic, crème fraîche (gf, v, v*) Malt chocolate parfait, almond streusel, honeycomb, Davidson plum (gf, n) Roasted Dutch carrots, carrot top pesto, tahini, yoghurt, puffed wild rice (gf, v, v*) Lemon & yoghurt ice cream, strawberries, macadamia, cacao nibs (n) Charred corn, jalapeño, crème fraîche (gf, v) Sea salt meringue, lemon curd, Chantilly, berries (gf, vg) Maple roasted pumpkin, feta, pomegranate (gf, v) Chocolate ganache, brownie, anglaise, hazelnuts, orange (v, gf, n) Roasted broccoli, pickled chili, almond cream (gf, df, v, n, ) Charred pineapple, ginger panna cotta, cashews (gf, v, n) Roots & all slaw, green goddess, pickled currants, apple, radish (gf, df, vg) Corn cob ice cream, banana cream, macadamia crumb, honeycomb (gf, n) Cucumber, chili, coriander, cashews, Nahm Jim (gf, df, v, n) Morto’s tiramisu & coffee kombucha (v) Shaved zucchini, peas, mint, shallots (gf, df, vg) Mixed grain, watermelon, coriander, Farm mixed leaves (gf, df, vg) Ducks’ potato salad, Farm charred greens, lemon, capers, mustard, herbs (gf, df , v) Tomato, mozzarella, radish, olive, rosemary dressing (gf) Josh & Lynette’s mixed leaf salad, house apple cider & herb vinaigrette, hemp seed crunch (vg) gf: gluten free df: dairy free v: vegetarian v*: can also be vegan vg: vegan n: contains nuts cf: caffeine free. As our menus are ever changing your menu can be selected just a month before your event unless otherwise stated. 6 | (02) 6684 7795 | THREEBLUEDUCKS.COM | [email protected] FOOD PACKAGES ALTERNATE DROP Sit down 3 course alternate drop for $100pp Sit down 3 course alternate drop, shared cheese plate for $120pp Grazing table to start, 3 course alternate drop for $120pp ENTREES (CHOOSE 2) MAINS (CHOOSE 2) DESSERTS (CHOOSE 2) Burrata, tomato, basil, rosemary (gf, v) Grilled fish of the day, shaved fennel, grapefruit, Sea salt meringue, lemon curd, Chantilly, seasonal Roasted carrots, labneh, dukkah (gf, v, n) almond cream (gf, df, n) berries (gf, vg) Smoked fish rillette, preserved lemon, Coffee rubbed brisket, chimichurri, white Seasonal fruit, Davidson plum ripple potato chips cabbage (gf, df) ice cream (v) Citrus ceviche, paw paw, coconut, chili, Porchetta, smoked apple, roast beetroots, Morto’s tiramisu & coffee kombucha (v) red onion (gf, df) Farm leaves & herbs (gf, df) Chocolate mousse, brownie ice cream, Chicken skins, parfait, Davidson plum, Lamb shoulder, eggplant, harissa labneh strawberries (gf, n) nuts & seeds (gf, n) & chard herb salsa (gf) Corn cob ice cream, banana cream, macadamia Hemp fed beef tartare, house sriracha, Miso glazed Brooklet Springs chicken, Farm pickled crumb, honeycomb (gf, n) Farm pickled radish, sesame (gf, df) greens corn, citrus (gf, df) Smoked eggplant dahl, cucumber raita, pickled mango, naan (v, v*) gf: gluten free df: dairy free v: vegetarian v*: can also be vegan vg: vegan n: contains nuts cf: caffeine free. As our menus are ever changing your menu can be selected just a month before your event unless otherwise stated. 7 | (02) 6684 7795 | THREEBLUEDUCKS.COM | [email protected] FOOD PACKAGES ADDITIONAL OPTIONS Champagne and oysters - $35pp Farm Style Grazing Station - $22pp Seafood Grazing Station - $45pp Cheese Grazing Station - $25pp Dessert Grazing Station - $20pp Donut Wall - $4.50pp Late Night Snacks - From $4pp BYO Cake Service - $5pp FARM STYLE GRAZING STATION SEAFOOD GRAZING STATION Monte Nardi (semi hard) Chocolate brownies (gf, v, n) $22PP $45PP Ballina honeycomb (gf, df, v) Upside down pear cake (v, n) Dips: whipped greens hummus, baba Oysters & finger lime dressing (gf, df) Dried fruits (gf, df, vg) DONUT WALL ghanoush, smoked garlic & white Prawns on ice, preserved lemon aioli (gf) Nuts & seeds (gf, df) bean dip (gf, vg) $4.50PP Smoked fish rillettes, herb salad (gf) House-made quince paste (gf, df) (CHOOSE 1) Bread Social baguette, sourdough, Marinated octopus, olives, chili, cultured handmade butter (v) Lemon myrtle (v) rosemary (gf, df, ) DESSERT GRAZING STATION Orange chocolate glaze (v) Lavosh (v) $20PP Kingfish karaage, charred lime mayo, Cinnamon (v) Farm crudités (vg) furikake (gf, df) Chocolate ganache (v, gf) Chocolate glaze (v) Local marinated olives (vg) Buttermilk & lime sashimi, pickled Honeycomb (gf, df) Salumi cured meats (gf, df) ginger, cucumber (gf) Lemon meringue tarts (v) LATE NIGHT SNACKS Suckling pig rillettes (gf,df) Charred pineapple & lemongrass Pork & fennel sausage rolls for $4.50pp CHEESE GRAZING STATION caramel (gf, df, v) Chicken curry pies for $5pp Selection of house-made pickles $25PP Selection of Nimbin Valley Dairy Strawberries & passionfruit cream Farm greens & ricotta pie for $5pp Bread Social baguette, sourdough, cheeses: Nimbin Blue, White Cow Brie, (v, gf) Chicken shawarmas, chili, yoghurt cultured handmade butter (v) Monte Nardi (semi hard) (gf) Dried fruits & nuts (gf, df, vg) dressing & pickled cabbage for $6pp Lavosh (v) Dry & fresh fruits (gf, df, vg) Fresh fruits (gf, df, vg) Half Reuben sandwich for $4pp Selection of Nimbin Valley Dairy Nuts & seeds (gf, df, vg, n) Macadamia praline (gf, df, vg) cheeses: Nimbin Blue, White Cow Brie, gf: gluten free df: dairy free v: vegetarian v*: can also be vegan vg: vegan n: contains nuts cf: caffeine free.
Load more

Recommended publications
  • Dining Guide2011.Indd
    Dining Guide 2011-2012 Rehoboth & Dewey Beach, Delaware Chamber of Commerce & Visitors Center Welcome to the Beach The Rehoboth Beach-Dewey Beach Chamber of Commerce is pleased to welcome you to the resort area. This Beach Dining Guide represents menus and information from many of our award-winning restaurants. We hope you find it helpful in making your dining plans. The Guide can also be viewed online by visiting www.Beach-Fun.com and clicking on Dining Guide in the left hand toolbar. You can also use your smart phone to view the guide by scanning the QR Code (free apps to scan code can be found online). View current specials and promotions that the business community is offering. Log onto www.Beach-Fun.com and click the Beach Ball marked “Save” then click into a business category (i.e. Dining). Visitors Center & Chamber of Commerce For more information about the resort area, please stop by the Chamber’s Visitors Center located in Rehoboth’s original Railroad Station at 501 Rehoboth Avenue in downtown Rehoboth Beach. Information is always accessible on the Railroad Station’s loading platform. The Visitors Center staff is available year round to assist with questions and directions, additional brochures, or maps. The Center is open during the following hours: • Monday - Friday from 9:00 AM - 5:00 PM • Saturday from 9:00 AM - 1:00 PM • Sunday from 9:00 AM - 1:00 PM The Rehoboth Beach-Dewey Beach Chamber of Commerce has been serving the community since 1942. Our mission is to promote business, tourism and civic responsibility.
    [Show full text]
  • Fermented Hot Sauce, Horseradish, Lemon / 3 Warm
    Snacks Oyster (by the piece), fermented hot sauce, horseradish, lemon / 3 Warm Marinated Olives, citrus peel & rosemary / 6 Dungeness Crab Baked Ricotta, green garlic, preserved lemon, spinach, chili, crostini / 14 Brandade Fritters, pimenton, remoulade, lemon / 6 Starters Halibut Crudo, strawberries, serrano chile, marcona almonds, nuoc cham, cilantro / 16 Lamb Tartare, castelvetrano olives, burnt onion yogurt, pinenuts, mint, sesame lavash / 15 Chicory Caesar, crispy prosciutto, roasted garlic croutons, shaved parmesan / 12 Grilled Monterey Squid, dill lebne, persian cucumbers, crunchy chickpeas, cilantro / 15 Little Gems, roasted beets, avocado, ricotta salata, fried shallots, pink peppercorn & tarragon vinaigrette / 13 Roasted Cauliflower, black tahini hummus, green chermoula, almonds, golden raisins / 11 Broccolini, tonnato, pickled onion, toasted seeds / 12 Roasted Baby Carrots, pistachio-date relish, berbere / 12 Pastas Handkerchief, white bolognese, grana padano, black pepper, herbs / 19 Squid Ink Spaghetti, bottarga, Calabrian chili, lemon, roasted garlic breadcrumbs / 20 Potato Gnocchi, asparagus, english peas, parmesan panna / 22 Lamb Agnolotti, smoked cherry tomatoes, basil, nepitella, marash / 22 Entrees Seared Trout, grilled asparagus, gribiche / 27 Grilled Scallops, chard, butterbeans, spring onions, baby artichokes, romesco / 29 Duck Leg Confit, herb salad, shaved fennel, cherries, levain croutons, gastrique / 26 Kobe Bavette Steak, snap peas, fingerlings, horseradish créme fraîche, bordelaise /29 Family Supper (serves 2-3 people) Black Garlic Roasted Chicken, caramelized fennel & onions, herbed couscous with pine nuts, raisins & harrisa 85 Acme Bread and butter service available upon request / 4 Please let us know if you have any allergies Please limit payments to up to 4 credit cards. No separate checks. 4% will be added to your check in support of employee benefits.
    [Show full text]
  • Northarvest Bean Growers Association
    THE CULINARY INSTITUTE OF AMERICA Northarvest Bean Growers Association Chefs Scott Samuel and Bill Briwa The Culinary Institute of America at Greystone Napa Valley, California Recipes developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association. RECIPES 1. Stuffed King Olives Braised in an Exotic Tomato Sauce with White Beans 2. Bolognese Sauce with Kidney Beans, Mushrooms, and Pappardelle 3. Chicken Larb with Toasted Rice and Pinto Beans 4. Pork and Pumpkin Empanadas with Black Beans and Queso Anejo 5. Baked Stuffed Vegetables with Mint, Dill, Rice, and Red Beans 6. Red Quinoa and Navy Bean Salad with Toasted Almonds, Cilantro, and Lime Cumin Vinaigrette 7. Grilled Flatbread with Spicy White Bean Purée, Oyster Mushrooms, Kale, and Wild Boar Sausage 8. Black Bean and Black Rice Pudding with Coconut Milk, Toasted Coconut Flakes, and Mango 9. White Bean And Turkey Polpettone with Braised Swiss Chard 10. Kale and Cannellini Bean Salad, with Toasted Pumpkin Seeds, and Pecorino Crisps with Creamy White Bean Dressing 11. Vegetarian Chili 12. Sausage and White Bean Soup with Kale and Basil Pesto 13. Brown Rice and Kidney Bean Salad with Roasted Red Peppers, Fuji Apples, and Sherry Vinaigrette 14. Spicy Black Bean and Chicken Tostadas with Avocado, Lettuce, and Sour Cream 15. Black Bean, Brown Rice, and Jalapeño Jack Cheese Burrito with Salsa Verde 16. Macaroni & Cheese with Cannellini Beans 17. Black Bean, Tomato, Fresh Corn, Bibb Leaf Salad with Avocado and Sherry Vinaigrette NORTHARVEST BEAN GROWERS 2 THE CULINARY INSTITUTE OF AMERICA® 18. Pinto Bean, Monterey Jack Cheese, & Red Salsa Quesadilla, Salsa Verde 19.
    [Show full text]
  • Cinnamon Bark.Pdf
    OliveNation LLC 50 Terminal Street Bldg. 2, Ste. 712 Charlestown, MA 02129 KORINTJE CINNAMON, CASSIA BARK r,.;\ Cassia Bark Cinnamon is spicy-sweet, rolled, woody pieces perfect for infusing a cuny, dessert � sauce or hot drink. • Light to dark tan with reddish undertones � • Approximately 1/2 to 1 inch small chips • Pungent, warm and sweet � STORE IN A DRY, COOL PLACE. Nutrition Facts servings per container Serving size 1/4 teaspoon (.5g) BASIC PREP SUGGESTED USES Amount per -rvlng Ready to use whole or ground. Add to • Simmerin soymilk and honey for a 0 taste. delicious warming beverage. Calories • Saute with lamb, eggplant and raisins for % Dally Value• Middle Eastern flavor • Add to mulled wine or spiced ciders Total Fat O g 0% Saturated Fat o g 0% Trans Fat 0 g Cholesterol O mg 0% Sodium o mg 0% Total CartJohi,drateO g 0% RECIPE Dietary Fiber o g 0% MoroccanChicken Tagine Total Sugars 0 g Includes O g Added Sugars 1/4 cup olive oil 0% 1 medium onion, sliced Protain O 2 tablespoon nigellaseeds, lightly toasted,divided g 4 clovesgarlic, minced Vitamin D 0.0 mcg 0% 1 teaspoonkosher salt 1 teaspoonturmeric Cak:ium 5.0 mg 0% 3/4 teaspoonground ginger Iron 0.0 mg 0% 3/4 teaspoon groundblack pepper 1/2 teaspoonsaffron threads Potassium 2.2 mg 0% 1/4 teaspoonCinnamon, ground 1 whole (4 to 5-pound) chicken, cut into pieces • nie % oany va1ue (DV) tels you llOw mucna nulrlent In 1/2 preservedlemon, quartered a serving01 1000oonmoutes ro a aauy oet 2,000ca1ones 1/3 cup water a day is usedtor general nutritionadVice.
    [Show full text]
  • About Limes by George Geary CCP
    All About Limes By George Geary CCP Lime History In the eighteenth century, Scottish naval surgeon Sir James Lind learned by his observation of long-haul sailors that citrus fruits conquered the dreaded scurvy (lack of Vitamin C) which had divested the ranks of the British navy more than any enemy. Between 1795 and 1815, some 1.6 million gallons of lime Juice drastically reduced the mortality rate of seamen. Along with their daily ration of rum, British sailors were required to consume a daily ration of lime Juice; hence British seamen became known as limeys. Since Britain was often at war with Mediterranean countries that exported lemons, limes imported cheaply from the English colony of Jamaica were substituted as the citrus of choice. Key Lime (also known as Mexican Lime and West Indies Lime) Cultivated for thousands of years in the Indo-Malayan region, this variety has long been treasured for its fruit and decorative foliage. The Key lime made its way to North Africa and the Near East via Arabian traders, and then carried on to Palestine and Mediterranean Europe by the Crusaders. Columbus is credited with bringing the Key lime to Haiti, where Spanish settlers to Florida carried it on. It flourished in South Florida, particularly the Florida Keys, hence the current common name of Key lime. Due to hurricane-depleted soils, locals switched from pineapple commercial crops to limes in 1906, and business boomed until a hurricane once again reared and wiped out the lime groves, never to be restored. Today, most Key limes come from Mexico.
    [Show full text]
  • Sagamore Wedding Menus
    Classic Wedding Menu STATIONED ITEMS Artisan Charcuterie and Local Farmstead Cheese Board Mediterranean Mezze Display The Chef’s Garden Crudite Butlered hors d’oeuvres ~Please select four~ Chilled selections Heirloom Beet Tartare (GF) (V) Tangerine Pistachio Cream, Cassava Chip Vietnamese Shrimp Tortilla Pickled Vegetables, Mango Chile Ahi Tuna Poke Aged Shoyu Dressing, Whipped Avocado, Wasabi Aioli Roasted Piquillo Pepper (GF) (V) Blistered Corn, Goat Cheese Mousse Filet Stuffed Mushroom (GF) Point Reyes Blue Cheese, Agrodolce Pearl Onion Maine Lobster Salad Hydroponic Greens, Toasted Brioche Artisanal East Coast Oyster Heirloom Sun Gold Tomato Gazpacho, Sea Salt Cracker Venison Plate Red Currant Bacon Jam, Pumpernickel Toast Gluten Free- (GF) Vegetarian- (V) hot selections Coconut Almond Crusted Chicken Skewer Habanero Mango Honey Mustard Caramelized Sea Scallop XO Aged Sherry Vinegar, Romesco Sauce Mushroom Tartlet (V) Melted Leeks, Gruyere Crema Korean Gochujang Meatball Toasted Sesame Seeds, Scallions Fried Brussels Sprouts (GF) (V) Grana Padano, Roasted Garlic Lemon Aioli Lobster Arancini Fontina, English Peas, Saffron Aioli Duck Confit Pot Pie Root Vegetables, Truffle Carrot Mash Pulled Beef Brisket Barbacoa Cojita Cheese, Jalapeno Corn Muffin Beef Wellington Cabernet Bone Brodo Gluten Free - (GF) Vegetarian - (V) Salad options ~Please select one~ Artisanal Greens Seasonal Vegetables, Coach Farms Goat Cheese Lemon Tarragon Vinaigrette Burrata Heirloom Tomato, Lemon Olive Oil, Aged Balsamic Caesar Baby Romaine, Red Endive, Ciabatta
    [Show full text]
  • Lemon Juice Synergistically Preserved with Lactobacilli Ameliorates Inflammation in Shigellosis Mice
    Advances in Pharmacology and Pharmacy 3(1): 11-21, 2015 http://www.hrpub.org DOI: 10.13189/app.2015.030102 Lemon Juice Synergistically Preserved with Lactobacilli Ameliorates Inflammation in Shigellosis Mice M. Khairul Islam1, M. Shakhawat Hasan1, Md. Abdullah Al Mamun2, M. Kudrat-E-Zahan3, 1,* M. Abdul Alim Al-Bari 1Department of Pharmacy, University of Rajshahi, Bangladesh 2Department of Genetic Engineering and Biotechnology, Shahjalal University of Science & Technology, Bangladesh 3Department of Chemistry, University of Rajshahi, Bangladesh Copyright © 2015 Horizon Research Publishing All rights reserved. Abstract The use of probiotic Lactobacilli has moved 1. Introduction from concept to implement in different applications. The study was carried out to establish the synergistic role of Biopreservation technology is used microorganisms- co-cultures of Lactobacillus casei, L. delbrueckii, L. endogenously or added- and/or their natural antimicrobial plantarum and L. helveticus in lemon juice (LJ) preservation products to prolong the shelf life and regulate the growth and 1 as well as investigate the inflammatory- and toxicity profiles proliferation of endogenous pathogenic bacteria in foods. It of biopreserved LJ ingested shigellosis mice. Lactobacilli involves inoculating probiotic bacteria especially lactic acid were cultured individually and cocultured with different bacteria (LAB) particularly Lactobacilli due to their 2 combinations. Four strain Lactobacilli had significant inhibition properties towards undesirable micro-organisms. preservative activity than any other combinations in both Lactobacilli produce a wide range of inhibitory compounds free and microencapsulated Lactobacilli. The four such as organic acids (lactic acid), hydrogen peroxide, microencapsulated bacteria extended shelf-life of the LJ in diacetyl, bacteriocins and compete with other 3 about two weeks at 4°C.
    [Show full text]
  • Pcbarmenu.Pdf
    The Palm Court Classics GATSBY MINT JULEP four roses bourbon, fresh lime juice, cane sugar syrup, mint, hennessy vsop cognac float 25 NYC COSMOPOLITAN ketel one vodka citron, cointreau, lime juice, sugar syrup, cranberry juice 25 HOUSE TONIC WITH GIN tanqueray no. ten gin, fresh lime juice, sugar syrup, sparkling water, raw peruvian quinine powder 25 HEMINGWAY DAIQUIRI Created for Ernest Hemmingway at El Floridita Bar in Havana, Cuba the real mccoy white rum, maraschino liqueur, fresh grapefruit juice, sugar syrup, fresh lime juice, cherry juice 25 TOMMY’S MARGARITA don julio blanco tequila, fresh lime juice, agave nectar 25 ORSON WELLES NEGRONI tanqueray ten gin, carpano antica sweet vermouth, campari 25 LECHE DOLCE (FOR 2) A Sky Masterson Favorite bacardi light rum, zacapa 23 rum, fresh coconut water, whole milk, cane sugar syrup 66 Beer Amstel Light, Holland 10 Corona, Mexico 10 Pilsner Urquel, Czech Republic 10 Samuel Adams, Boston, Massachusetts 10 Hitachino, Japan 18 Chimay White "Cinq Cents", Belgium 19 Chimay Red "Première", Belgium 19 Samuel Smith IPA, England 15 Samuel Smith Oatmeal Stout, England 15 NON-ALCOHOLIC St. Pauli, Germany 10 Wines by the Glass CHAMPAGNE NV Laurent-Perrier Brut Tours-sur-Marne, France 30 / 150 NV Veuve Clicquot Brut Reims, France 32 / 150 NV Nicolas Feuillatte Brut Épernay, France 25 / 125 NV Möet & Chandon Brut Impérial Rosé Épernay, France 39 / 195 NV Billecart-Salmon Rosé Mareuil-sur-Ay, France 49 / 250 NV Krug Grande Cuvée Épernay, France 70 / 180 (375 ml) NV Ruinart Blanc de Blancs Épernay, France
    [Show full text]
  • Buyingguide September2019
    BUYINGGUIDE SEPTEMBER2019 THIS MONTH 2 WASHINGTON 25 CALIFORNIA 53 NEW YORK 57 CHILE 60 NEW ZEALAND 63 SPAIN 66 BORDEAUX 72 NORTHERN RHÔNE 78 SOUTHERN FRANCE 79 PIEDMONT 82 NORTHEAST ITALY 85 CENTRAL ITALY 88 AUSTRIA 98 GREECE 99 ISRAEL 104 SPIRITS 106 BEER Harvest season in Red Mountain, Washington FOR ADDITIONAL RATINGS AND REVIEWS, VISIT WINEMAG.COM/RATINGS RICHARD DUVAL /DANITADELIMONT/ALAMY RICHARD DUVAL WINEMAG.COM | 1 BUYINGGUIDE exquisitely balanced fruit and savory flavors fol- low, bringing a sense of deftness. A 60-plus-second, intensely flavorful, flower- and smoked meat-filled finish cap it off. This is all about expression and elegance. Editors’ Choice. —S.S. WASHINGTON abv: 13.8% Price: $80 Vintage report Saviah 2016 The Stones Speak Estate Funk Vineyard Syrah (Walla Walla Valley). The he 2016 growing season was unusual for Even in some higher-tier wines, these char- 94 aromas jump out of the glass, with notes of pot- Washington State. As in recent years, it acteristics can occasionally be found, along with pourri, orange rind, cracked pepper, charcuterie was quite warm, and by late August, the less midpalate density than the norm. Simply plate, plum and ember. Lithe, sultry, intensely fla- state was ahead of the previous year’s his- put, producers who were not well on top of what vorful, sophisticated fruit and savory notes follow. Ttoric heat accumulation. was happening in the vineyard in 2016 paid a The finish seems endless. It’s a complete stunner. Editors’ Choice. —S.S. A perfect storm of growing conditions led price in quality. abv: 14.4% Price: $55 to larger berries and clusters in some variet- For those who were diligent—and there is ies.
    [Show full text]
  • Agarita-Clementine-Recipes.Pdf
    Recipes for Agarita Collaboration, Friday, August 28th Chilled English Peas Soup 1 c shrimp stock 1 c heavy cream 1 c pea stock 1 shallot, minced finely 2 c frozen or fresh english peas 1 lemon zested and juiced 6 oz fresh picked crab meat 2 T preserved lemon, chiffonade TT salt TT pepper In a large saucepan, bring all stocks and shallot to a boil. Allow to simmer for 5 minutes, then transfer to a high speed blender. Add the zest and juice of the lemon and buzz for 1 minute at high speed. Add the peas and then buzz again until smooth. Season to taste. Then transfer to a metal bowl. Allow to cool quickly over an ice bath. The longer this process takes, the more likely it will turn a more brown color, so quicker is better. Once cold, transfer to serving bowls. Garnish with crab and preserved lemon chiffonade. Fancy Pasta with Chanterelles and Lobster Mushrooms 8 oz rustichella casareccia dried pasta, cooked 4 oz heavy cream 4 oz parmesan cheese 1 c cleaned chanterelle mushrooms, picked into small pieces 1 c cleaned lobster mushrooms, sliced thin 2 T chives, shaved fine 1 T parsley, chopped fine 1 small shallot minced fine 1 T butter, room temperature TT salt TT pepper In a large skillet over medium heat, melt the butter. Add the mushrooms and allow to sweat , about 2 minutes. Raise the heat to igh and add the shallots. Saute for 2 minutes, then add the cream, allow to boil then immediately add the pasta.
    [Show full text]
  • Brennan's Texas Creole Brunch
    1812 Brennan's Texas Creole Brunch Turtle Soup au Sherry A Brennan’s classic or The Chopped Salad Hearts of romaine, Applewood bacon, pressed egg, parmesan cheese straw and cayenne avocado dressing and Eggs Benedict, Eggs Sardou, or Eggs Brennan Your choice of Brennan's famous brunch favorites~ “Benedict “on two English muffins with Canadian bacon, “Sardou” an artichoke bottom with creamed spinach, or “Eggs Brennan”, our two favorites “Benedict and Sardou” all served with poached eggs and Hollandaise and Bread Pudding Soufflé or Bananas Foster Choose one of these traditional desserts 32 Complete Soups Entrées Entrée price includes appetizer, entrée & dessert Soup du Jour Made fresh daily using the freshest seasonal ingredients All Natural Chicken Pontalba Herb roasted new potatoes, crimini mushrooms, Tabasco Smoked Chicken and Mushroom Gumbo tasso ham and classic sauce Béarnaise Toasted garlic “Jazzmen” rice and chefs blend of file” Texas Pecan Crusted Fish Turtle Soup Au Sherry Crushed corn maque choux, French beans A Brennan's classic finished tableside with sherry spiced pecans and Creole meuniere sauce Soups 1-1-1 Gulf Coast Shrimp and Grits a demitasse of all three soups Goat cheese stone ground grits, marinated sweet peppers, (add $1) mirlitons, roasted garlic and sun dried tomatoes Louisiana Blue Crab Scrambled Eggs Starters Roasted Oyster mushrooms, buttery brioche toast, melted leeks, St. Andre cheese and Petrossian caviar French Burgundy Escargot “Meuniere” Grilled Creole Spiced Pork Tenderloin Five onion biscuit custard, roasted
    [Show full text]
  • February 17, 2021 Citrus
    4145 Branch Center Road Sacramento, CA 95827-3823 (916) 875-6913 Office (916) 875-6233 Fax Email: [email protected] UCCE Master Food Preservers of Sacramento County Website: ucanr.edu/mfpsac Sacramento County Master Food Preservers Monthly Wednesday Night Demonstration February 17, 2021 Citrus Resources: Please visit the National Center for Home Food Preservation at http://nchfp.uga.edu for detailed information about research-based methods of home food preservation. UC ANR Catalog (http://anrcatalog.ucanr.edu) Should you need assistance or require special accommodations for any of our educational programs, please contact us at 916-875-6913. Table of Contents PRESERVED LEMONS ........................................................................................................ 1 CINNAMON KUMQUATS .................................................................................................. 2 CANDIED LEMON PEEL USING A DEHYDRATOR ................................................................ 3 GRAPEFRUIT MARMALADE .............................................................................................. 4 BOILING WATER CANNING PROCESS ............................................................................... 5 ATMOSPHERIC STEAM CANNING PROCESS ...................................................................... 6 LEMON CURD ................................................................................................................... 7 RECIPES USING PRESERVED CITRUS PRODUCTS ..............................................................
    [Show full text]