Garagiste Wine Festival
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Darna's Bread
BREAKFAST (SERVED ALL DAY) EGGS $5 OMELET $7 SHAKSHUKA $10 PANCAKE/ WAFFLE $6 FRENCH TOAST $6 AREPA / OJALDRE $1 /$2 DARNA’S YOGUERT & FRUIT $6 LAX & CREAM CHEESE $9 SMALL LABNE $4 BREAD VEGETABLES $5 FETA CHEESE $5 SLICED CHEESE $3 BREAD $4 CO. QUESITO $0.75 CROISSANT $1.50 - SINCE 2003 – MARMALADE $0.75 For BISHUL ISRAEL please ask for our BREAKFAST COMBO kosher supervisor. DARNA CHOICE FOR TWO $16 Eggs, bread, croissant, 2 quesitos, cheese, israeli salad, juice, coffee or tea. The “combo” option on this menu does not apply with promotions MEDITERRANEAN FOR TWO $17 or discounts. Shakshuka, labne cheese, bread, 2 quesitos, (Valid till Dec 24, 2019) israeli salad, juice, coffee or tea. All day breakfast. Ask about our birthday PANAMENIAN FOR TWO $13 eggs, local cheese, hojaldre or arepa, bread, offers. juice, coffee or tea. Prices does not include tax or tip. STARTERS MOZARELLA STICKS $13 Breaded and fried, served with tomato soy HUMMUS $10 sauce. Served with focaccia. SOUP / CREAM $4/$7 CEVICHE $12 Classic panamenian style. FOCACCIAS TUNA TARTAR $14 Raw tuna, avocado, soy and sésamo dressing. DALIA’S FOCACCIA $14 Pesto, portobello, tomato confit, balsamic SALMON CARPACCIO $15 dressing and feta cheese. Served with romaine and capers dressing. PORTOBELLO FOCACCIA $13 NACHOS $12 Portobello and balsamic dressing. Tortilla, black beans, guacamole, tomato salsa, cheese and sourcream. MUSHROOM FOCACCIA $12 Tomato confit, white mushrooms and LABNE CHEESE $12 mozzarella cheese. With zaatar focaccia. CAPRESSE FOCACCIA $12 GREEK EGGPLANT $11 Tomato, pesto, mozzarella, Kalamata and Breaded and fried, served with saziki sauce. balsamic dressing. -
SUNDAY, AUG. 15 RAFFLES Facebook.Com/Shakopeecatholic
THURSDAY, AUG. 12 SUNDAY, AUG. 15 4:45 pm: Tent & booth set-up begins 9 am: MASS in the Marystown Church 5K & 0.5K participants can wear their shirts FRIDAY, AUG. 13 to Mass, receive a blessing, process out with Food prep and booth set up continues Father, and head to the start of race line. 10 am - 5 pm: ALL FESTIVITIES OPEN including SATURDAY, AUG. 14 live entertainment, food, and Sunday-only 4 pm: POLKA MASS - OUTDOOR events like our famous Chicken Plop game, Weather permitting. Bring lawn chairs. bean bag tournament, and popular prize tree! (No 5 pm Mass at St. Mark) (Note: we will not be hosting our Smorgasbord in 2021.) 5 - 11 pm: ALL FESTIVITIES OPEN WITH 10:30 am: 5K JOACHIM JAUNT LIVE MUSIC, food, games, and more! & 0.5K DONUT DAWDLE See below left for a list of festivities. Race-day registration begins at 8 am. Sign up to run, walk, jaunt, or polka 5 - 6:45 pm: “ADAM SANDHURST your way through the countryside as AND THE JOLLY JAMMERS” we remember our devoted Polka Band parishioner, †Mark Grommesch. Register by July 26, to be guaranteed 7:30 - 11 pm: “VERGE” will a commemorative T-shirt. SSJACS.org rock the night away from classic 10:30 am - 12:30 pm: “BOB to current hits. Come on and THE BEACHCOMBER” dance with country to hard rock! Live family entertainment SUNDAY, AUG. 15 12:30 pm: BEAN BAG See column to right for a full schedule. TOURNAMENT Registration begins at 11 am MONDAY, AUG. 16 or visit SSJACS.org. -
20 of the Best Food Tours Around the World
News Opinion Sport Culture Lifestyle Travel UK Europe US More Top 20s 20 of the best food tours around the world Feast your eyes on these foodie walking tours, which reveal the flavours – and culture – of cities from Lisbon to Lima, Havana to Hanoi The Guardian Wed 26 Jun 2019 14.19 BST EUROPE Porto Taste Porto’s tours are rooted in fundamental beliefs about the gastronomic scene in Portugal’s second city. First, Portuenses like to keep things simple: so, no fusion experiments. Second, it’s as much about the people behind the food, as the food itself. “Food is an expression of culture,” says US-born Carly Petracco, who founded Taste Porto in 2013 with her Porto-born husband Miguel and his childhood buddy André. “We like to show who’s doing the cooking, who’s serving the food, who’s supplying the ingredients, and so on.” She’s good to her word. Walking the city with one of the six guides feels less like venue-hopping and more like dropping in for a catch-up with a series of food-loving, old friends. Everywhere you go (whether it’s the Loja dos Pastéis de Chaves cafe with its flaky pastries or the Flor de Congregados sandwich bar with its sublime slow-roasted pork special) the experience is as convivial as it is culinary. And it’s not just food either. Taste Porto runs a Vintage Tour option that includes a final stop at boutique wine store, Touriga, where the owner David will willingly pair your palate to the perfect port. -
USDA National Nutrient Database for Standard Referencerelease 28
USDA National Nutrient Database for Standard ReferenceRelease 28 Nutrients: 18:3 n-3 c,c,c (ALA) (g) Food Subset: All Foods Ordered by: Food Name Measured by: Household Report Run at: September 18, 2016 04:43 EDT 18:3 n-3 c,c,c NDB_No Description Weight(g) Measure (ALA)(g) Per Measure 20001 Amaranth grain, uncooked 193.0 1.0 cup 0.081 36000 APPLEBEE'S, 9 oz house sirloin steak 157.0 1.0 serving 0.038 36023 APPLEBEE'S, chicken tenders platter 209.0 1.0 serving 0.000 36005 APPLEBEE'S, chicken tenders, from kids' menu 35.0 1.0 piece 0.301 36019 APPLEBEE'S, chili 136.0 1.0 cup 0.049 36021 APPLEBEE'S, coleslaw 76.0 1.0 serving 0.348 36022 APPLEBEE'S, crunchy onion rings 350.0 1.0 serving 4.123 36001 APPLEBEE'S, Double Crunch Shrimp 206.0 1.0 serving 2.013 36018 APPLEBEE'S, fish, hand battered 250.0 1.0 serving 1.205 36002 APPLEBEE'S, french fries 164.0 1.0 serving 1.194 36003 APPLEBEE'S, KRAFT, Macaroni & Cheese, from kid's menu 124.0 1.0 cup 0.272 36004 APPLEBEE'S, mozzarella sticks 32.0 1.0 piece 0.162 21527 ARBY'S, roast beef sandwich, classic 149.0 1.0 sandwich 0.226 09037 Avocados, raw, all commercial varieties 150.0 1.0 cup, cubes 0.166 09038 Avocados, raw, California 230.0 1.0 cup, pureed 0.255 03189 Babyfood, cereal, oatmeal, dry fortified 3.2 1.0 tbsp 0.002 03194 Babyfood, cereal, Rice, dry, fortified 2.5 1.0 tbsp 0.001 33879 Babyfood, finger snacks, GERBER, GRADUATES, LIL CRUNCHIES - MILD CHEDDAR 8.9 0.5 cup 0.019 18001 Bagels, plain, enriched, with calcium propionate (includes onion, poppy, sesame) 99.0 1.0 bagel 0.024 18002 -
Foods Mochi by Using Mixes Products Multiple Create FEATURE STORY FEATURE FEATURE STORY
SERVING YOU TODAY’S INDUSTRY NEWS AND INFORMATION 2019 ISSUE 1 MixesMOCHI FOODS by The concept of “mochi” is being revolutionized by Mochi Foods Wolfgang Puck Express KEN’S HOUSE OF PANCAKES Rob’s Good Time Grill FORK & SALAD MAUI we take Pride in our work, so you can take Pride in the beef you serve. Contact your local Sysco Marketing Associate TM for availability and selection. CONTENTS 2019 ISSUE 1 8 5 Hawai‘i Restaurant Association 7 Hawai‘i Lodging & Tourism Association 10 8 Wolfgang Puck Express 10 Ken’s House of Pancakes 12 Fork & Salad Maui 15 Rob’s Good Time Grill 16 FEATURE: Mochi Mania! 22 Operator’s Edge 16 24 Trending 33 Favorite Recipes 12 38 Calendar of Events E Ulu Ikaika Like Ana 24 Growing Stronger Together EDITOR’S CORNER Oahu 716 Umi Street, Honolulu, HI 96819 Aloha! Phone: (808) 843-3200 Fax: (808) 843-3211 Over the past several months, we have been busy introducing Toll Free: (800) 272-5268 we take Pride in our work, Sysco Brand items to Hawai’i. Many customers noticed the superior quality and yield of items like Sysco Imperial Fries, Portico Shrimp Maui and Newport Fresh-Cut Steaks. Meanwhile, we continued to 120 Kane Street, Kahului, HI 96732 market and distribute locally sourced products such as baking mixes Phone: (808) 877-2017 so you can take in Fax: (808) 270-9545 Pride from Mochi Foods, while introducing cutting edge solutions such as Toll Free: (800) 272-5268 Complete 360 Surface Sanitizing System. the beef you serve. Customers featured in this issue – Ken’s House of Pancakes, Rob’s Good Time Grill, Hawai‘i Island Fork & Salad Maui and Wolfgang Puck Express – all enjoyed the exceptional value of 215 D Railroad Avenue, Hilo, HI 96720 Sysco Brand items! Phone: (808) 880-9050 As we strive to be your most valued and trusted business partner, we will continue to Fax: (808) 882-7844 Toll Free: (800) 272-5268 Contact your local Sysco Marketing Associate TM focus on delivering great products to you with extraordinary service. -
December 2020 Polenta Party!
December 2020 Polenta Party! It’s hard to let go of cherished celebrations. So, this season, make your meals with your immediate family parties to celebrate! Think out of the ordinary and pull together a rustic Polenta Party in no time. Creamy polenta, grilled sausages, caramelized onions, roasted garlic and tomatoes, good olives, and a wedge of Parmigiano Reggiano– lots of Northern Italian favorites. Creamy Polenta Ingredients 1 cup stone-ground polenta 3 Tbl extra-virgin olive oil 5 cups water, divided ½ tsp sea salt Preparation For a creamier texture, you can pulse the dry Turn off the heat and whisk in the olive oil polenta in a blender first. and sea salt. Want it even creamier? Add some cheese (Parmigiana Reggiano is In a medium stock pot, bring 3 ½ cups of classic, but creamy goat cheese or burrata water to a high simmer. Slowly whisk in the are also great choices). Cover and let stand polenta. Add 1 more cup of water and for 5 minutes. Season to taste and serve hot. simmer for 15 minutes, stirring frequently. Continue to add water while stirring until you Polenta thickens as it cools. You can reheat, have the consistency you like. The polenta adding more water and/or olive oil to make it should be creamy. smooth and creamy. Fun fact: In Northern Italy, polenta and all the wonderful accompaniments are served directly on large wooden boards that fill the table. It’s a feast for all the senses. Alliums I Love! I never met an allium I didn’t like. -
Snack Recipes, Student Workshops & Lab Manual
Fresh & Local Farm to School Snack Recipes, Student Workshops & Lab Manual Fresh & Local Farm to School These recipes were created by faculty and students of George Brown College working on the research project “Generating Success for Farm to School.” They were created to use at workshops we delivered for middle and secondary schools, the applied culinary portion of the work- shop. There was a theoretical portion, too, on food security, food literacy, food systems, and the benefits of a healthy diet. You'll find resources for the theory workshops in our report. The lab manual was courtesy of Continuing Education at George Brown College. The project received funding from the Social Sciences and Humanities Research Council of Canada. Fresh & Local Farm to School 4 Introduction The research project 'Generating Success for Farm to For the theory workshops, students brainstormed food School' investigated the benefits of the Farm to School security, food systems, and food literacy issues. (F2S) approach and the conditions necessary to sup- They then participated in a culinary workshop, port them. It also attempted to identify best practices where a sanitation, safety, and recipe demo preceded the for stakeholders by understanding the diverse conditions students producing (usually) two recipes. and key factors that lead to measures of success for F2S activities. Download the report here. The workshops were a great success. Participants gained insight and understanding of many of the concepts The activities align with the three pillars of F2S: underpinning the three pillars of F2S. Hands-On Learning (Food Literacy); Healthy, Local Food in Schools; Acknowledgments School and Community Connectedness. -
Country Briefs 2012
Briefing Your Country ISP 2012 “Delicious” in Mandarin Chinese: 好吃 (Fei chang hao chi) or 美味 (Mei ASIA wei) (The People's Republic of) China “Thank you” in Mandarin Chinese: 谢谢(sie sie) Contributed by How to greet: Shaking hands Zhanying Cao; Liu Xiaobei; Yiwen Hu; Greeting among friends: Hello; 最近怎么样啊（how are you doing Yihao Zhou; Yang these days); Chi Le Ma? (Have you eaten?) Jihao; Muyuan; Xu Hanyue; Yezi Yang; Liu Food(s) and drink(s): food: rice, noodles, wontons, jiaozi (Chinese Jingjia; Yuzhu Xiang; dumplings), zongzi (rice dumplings), nian gao (Year Cake), tangyuan Jinqiao Lin drinks: green tea, shaojiu (white liquor), huangjiu (yellow wine) Capital: Beijing Most important holidays: The Spring Festival, Lantern Festival, Qingming Festival (Tomb Sweeping Day), Labor Day (May 1), Dragon Population: 1.3 billion Boat Festival, Mid-autumn Festival, National Day, Qixi Festival (Chinese Valentine's Day), Ghost Festival, Double Ninth Day, Spirit Festival, Main religion(s): Atheism; Taoism; Buddhism Dongzhi Festival Political leader(s): Chairman/President - Hu Jintao; Premier - Wen Jiabao Famous musician & songs: Song Zuying& Jay Chou 茉莉花（Jasmine; Little known fact: The longest dynasty of China is Zhou; only a small musicians: Liu Tianhua, Xian Xinghai, Tan Dun, Liu Sola, Lang Lang, number of Chinese could do Chinese Kung Fu; Chinese people consume Yo-Yo Ma, Cui Jian, Ye Xiaogang, Lo Ta-yu, Teresa Teng 45 billion pairs of chopsticks per year. songs: You and me, Moli Hua, The Moon represents my heart; Jay Chou “Nunchakus”, Lang Lang; Song Zuying <La Mei Zi> Language(s): Mandarin Chinese; Cantonese; Other regional dialects depending on cities Popular sport(s): Soccer, ping-pong “Hello” in Mandarin Chinese: 你好 (Ni hao) Celebrities: Confucius; Yao Ming, Bruce Lee, Jackie Chan, Yuan “Goodbye” in Mandarin Chinese: 再见 (Zai jian) Longping, Tsien Hsueshen, Lang Lang, Li Yundi, Yang Liwei, etc. -
Guidelines for Temporary Food Service Events
WALLINGFORD HEALTH DEPARTMENT, 45 SOUTH MAIN STREET, WALLINGFORD, CT 06492 203-294-2065 GUIDELINES FOR TEMPORARY FOOD SERVICE EVENTS Acknowledgements: Egon Loffel, BS, Intern, Wallingford Health Dept CT DPH, Food Protection Program CT Department of Agriculture – Bureau of Marketing USDA Food Safety and Inspection Service 1 v.05162010 GUIDELINES FOR TEMPORARY FOOD SERVICE EVENTS Please read the entire handout. It is important that you adhere to all safe food-handling practices, including cooking temperatures, holding temperatures and good personal hygiene. LICENSING PROCEDURES Applications must be completed and submitted for review/approval to the Health Department at least 10 days before the event. The application must be filled out completely and accompanied by the required fee. The license is valid only for the dates listed on the application and may be revoked at any time by the Health Department. An inspection may be conducted on the day of the event/festival based on the amount of food handling/anticipated number of people served. If an inspection is required, you will receive your license after the inspection. Please set- up your booth as directed as we need to view your operation and food handling. You DO NOT have to wait for an inspection BEFORE you start. All vendors must complete a Food Service Application. To avoid delays, please be very specific when completing the form concerning foods to be served/prepared. Contact the Health Department at 203-294-2065 if you have any questions. The following examples should be helpful with this process: Type of Food: Bar-B-Cue Pork Sandwich Prepared at Temporary Location: Y Prepared at Licensed Kitchen: n/a How: Frozen pork patty stored in frozen food truck at festival; cooked thoroughly on a gas grill at the booth, served on a roll/bun. -
Deluxe Buffet Menu
Deluxe Buffet Menu 93.32 per person (25 person minimum) BUTLERED SHRIMP & SUSHI BUTLERED HORS D’OEUVRES Please select seven: Thai Peanut Chicken Skewer with sweet chili dipping sauce* Chicken & Waffle with bacon, bourbon maple aïoli Marinated Steak, Roasted Peppers & Pepper Jack Quesadilla Jerk Chicken Nacho with pineapple salsa Escargot Spoon with garlic butter, parsley and shallots* Sweet Potato & Shrimp Cakes Peking Duck on scallion pancake* Crab Cakes with house made lemon grass aïoli Crayfish Mac & Cheese served in mini tart shell Open Faced B.L.T. Sandwich with sun dried tomato aïoli Kung Pao Cauliflower Seasonal Flatbread Pizza** Potato Skins with mixed cheese, bacon and sour cream* Bacon Wrapped Meatloaf with Jack Daniel’s sweet potato mash Fish & Chips with tartar sauce Dates in a Blanket spiced almond stuffed date wrapped in apple wood bacon* Mini Cheeseburgers served on a house made bun with onions, peppers and a spicy ketchup BBQ Pulled Pork & Cheese Popover Chorizo Sausage Puff Doggie with smoky mustard sauce Meat & Potatoes potato croquette topped with pulled short rib Assorted Filo Cups — cranberry and Brie, spinach and feta, apple 1555 Asylum Avenue and Gorgonzola West Hartford, CT 06117 with bacon jam E-mail: [email protected] Goat Cheese Bruschetta 860.231.8823 Chicken Arepa with pico de gallo and sour cream pondhousecafe.com Grilled & Chilled Scallops* 2021 Puff Doggie with grain mustard sauce Eggplant Parmesan with mozzarella, tomato and pesto Root Vegetable Fries potato and sweet potato with spicy ketchup Tempura -
Ft Empliimiulf» Tlie Plmne
iiorn el esriic» e the plumed Iiern el eern «ft empliimiulf» tlie plmne lt#rii el tlie ATSon « fSiiiH'Hi « pEgimftiairi - pa»s - 3d«i® » 3t3E«%ri^d» » ii« *il« i3tia4!]gré{g!@!i* - lakstsitfiiila •> anlin -> l»9w^i?)p|«i^ - ri*ady - g,3w «c«i»« lai*B»€^a " vijs««atl - |«9di>r©wsky - ll4» t!8fl»iiii « prliBi«»r «*3i ^iB(i»ittri> ftJ»n''rii*ffliH«> d^^ poetas - éojMBr • flínmiififlg»hl «V?Sia i Olvidad a todos los maestros, olvidad las ideolop¡ías caducas, los conceptos moribundos, las consignas vetustas con las que se quiere seguir alimen- tándoos. No os dejéis intimidar por ninguno de los chantajes, ya vengan de derecha o izquierda. Ahora se trata de crear un nuevo hombre en nuestro interior. Se trata de que los hombres de acción sean también hombres de ideal y poetas industriosos. Se trata de vivir los propios sueños, de ponerlos en acti- vidad. Antes se renunciaba a ellos o se perdía uno en ellos. Y no debe ha- cerse ninguna de ambas cosas. Camus For in this Period the Poet's Work is Done, and all the Great Events of Time start forth & are conceiv'd in such a Period, Within a Moment, a Pulsation of the Artery. /^PP^ William Blake el corno emplamad» número 10 • abril 1964 the plumed horn number 10 • april 1964 U^A REVISTA DE LA CIUDAD DE MEXICO editores: Sergio niondragón asistente editorial: margaret randall luz aurora f. de sabugal Poesía, prosa, cartas en español e inglés, arte. Toda correspondencia diríjase al Apartado Postal No. -
Food Court Vendor Application
108 West Burnside ☼ Portland, Oregon 97209 ☼ Phone: 503-222-6072 Fax: 503-222-0254 www.portlandsaturdaymarket.com ☼ E-mail: [email protected] Food Court Vendor Application PSM Operational Hours Saturdays: 10:00 am - 5:00 pm Sundays: 11:00 am - 4:30 pm Application Submission Hours Tuesday - Thursday 9am - 4pm Administrative Office Hours Tuesday - Friday 9am - 4pm Additional Information/Forms www.PortlandSaturdayMarket.com General Overview Portland Saturday Market is seeking food court booths with a unique theme, using quality ingredients in original recipes, owners with food-related experience and will be an asset to our market. Probationary Food Court Vendor Categories PSM food court vendors are defined into three categories, Probationary On-Call Vendors, Probationary Reserve Space Members, Reserve Space Members and a “Guest Vendor” status for Seasonal Food Booths. Food booths must pass multiple, highly competitive juries for PSM membership and are generally on probation for a minimum of 2 years. PSM food court booths receive non-compete, or non-duplication rights for their regular menu items. Please review current protected food court menu items (pg. 6-7). Food booth members must follow all Multnomah County Health Department regulations, general PSM membership rules, regulations and policies, as well as, specific food booth vendor polices as stated in the annual membership handbook and, or adopted by the PSM Board of Directors at any time. ►Seasonal Food Booth Vendor Food booths with a limited or seasonal menu (i.e. corn on the cod theme, juice booths, or single menu item booths) may apply for to be a seasonal food booth vendor.