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Celebrity Chefs As Brand and Their Cookbooks As Marketing
Celebrity Chefs as brand and their cookbooks as marketing communications This paper discusses how consumers understand and interpret celebrity chefs as brands and utilise the cookbooks as marketing communications of the benefits and values of the brand. It explores the literature around the concept of celebrity, identifying it as something which is consciously created with commercial intent to such an extent that to suggest celebrities become brands is not hyperbole (Turner, 2004). It discusses the celebrity chef: how they are created and their identity as marketing objects (Byrne et al, 2003). It discusses common constructions of the meaning of cookbooks as historical and cultural artefacts and as merchandise sold on the strength of their associated celebrity’s brand values (Brownlee & Hewer, 2007). The paper then discusses its findings against two research objectives: first to explore the meaning of celebrity chefs for consumers and second to suggest a mechanism of how this meaning is created. Using narrative analysis of qualitative interviews this paper suggests, that consumers understand and consume the celebrity chef brand in a more active and engaged way than traditional consumer goods brands can achieve. It also suggests, as a development from tradition views of cookbooks, that those written by the celebrity chef brands are acting as marketing communications for their brand values. Defining Celebrity Celebrity is much written about by social theorists (Marshall, 1997; Monaco, 1978) and as such there are many taxonomies of celebrity which Turner (2004) and discusses at some length in his work Most interesting for this work is the concept of the Star (Monaco, 1978), fame is achieved when their public persona eclipses their professional profile in the ways of Elizabeth Hurley or Paris Hilton. -
Soup & Salad Appetizers Dinner 5P-1A Daily Oak Fire Grill Classic
Dinner 5p-1a Daily 702.731.7410 Gordon’s 3 Course Dinner Soup & Salad Starter ONION & ALE SOUP 13.99 caramelized onion broth, gruyere, welsh rarebit CLASSIC CAESAR* romaine lettuce, parmesan, garlic CLASSIC CAESAR* 17.99 butter croutons w/crispy chicken 31.99 Wine Pairing – Triennes, Cinsault Blend, romaine lettuce, parmesan cheese, garlic butter Mediterranee croutons OR THE WEDGE SALAD 19.99 * baby iceberg, onions, tomatoes, egg, blue cheese ONION & ALE SOUP dressing, bacon, sherry vinaigrette caramelized onion broth, gruyere, welsh rarebit Wine Pairing – Gordon Ramsay Signature, Appetizers Sauvignon Blanc, Monterey Entrée POACHED SHRIMP COCKTAIL* 18.99 lemon vinaigrette, horseradish, cocktail sauce ROASTED BEEF WELLINGTON* mashed Yukon gold potatoes, TRUFFLE SPINACH & ARTICHOKE DIP 16.99 root vegetables, red wine demi havarti cheese, spinach, fried pita chips Wine Pairing – Gordon Ramsay Signature, Cabernet Sauvignon, Santa Cruz SHORT RIB KETTLE CHIP NACHOS 16.99 english cheddar sauce, pickled Dessert peppers, sour cream STICKY TOFFEE PUDDING MAINE LOBSTER & SHRIMP ROLLS 18.99* creamy vanilla ice cream, toffee sauce fresh lobster, shrimp, aioli Wine Pairing – Cockburns Fine Tawny Porto, Douro, Oporto 74.99 Oak Fire Grill Wine pairings for all courses additional 42.00 8 oz. SANTA CAROTA FILET MIGNON* 49.99 12 oz. PRIME NEW YORK STRIP STEAK* 55.99 Sides PEPPERCORN SAUCE 3.99 HOUSE STEAK SAUCE 3.99 BEARNAISE SAUCE* 3.99 WHITE CHEDDAR MASHED POTATOES 12.99 topped with chives GRILLED PUB BURGER* 26.99 english sharp cheddar, applewood GRILLED -
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Lane, S. and Fisher, S. (2015) 'The influence of celebrity chefs on a student population’, British Food Journal, 117 (2), pp. 614-628. Official URL: http://dx.doi.org/10.1108/BFJ-09-2013-0253 ResearchSPAce http://researchspace.bathspa.ac.uk/ This pre-published version is made available in accordance with publisher policies. Please cite only the published version using the reference above. Your access and use of this document is based on your acceptance of the ResearchSPAce Metadata and Data Policies, as well as applicable law:- https://researchspace.bathspa.ac.uk/policies.html Unless you accept the terms of these Policies in full, you do not have permission to download this document. This cover sheet may not be removed from the document. Please scroll down to view the document. The Influence of Celebrity Chefs on a Student Population 1. Introduction Celebrity is much written about by social theorists (McNamara, 2009; Ferri, 2010; Lawler, 2010) and as such there are many taxonomies of celebrity, which Turner (2010) discusses at length. The concept that celebrity is a ‘cultural formation that has a social function’ (Turner, 2010:11), and the contemporary significance of celebrity itself remains a key topic for debate (Couldry and Markham, 2007). Celebrities are considered as role models for millions of people, especially younger citizens (Couldry and Markham, 2007), who are the focus of this study. Pringle (2004:3) suggests that ‘celebrity sells’, and outlines the extent to which society becomes influenced by these figures due to their prevalence in everyday life. Becoming well-known public figures, where they have adversaries as well as fans (Henderson, 2011) celebrities have attracted significant literature, which is split on their benefit and detriment to society (Couldry and Markham, 2007). -
28.00 Coworth Park Continental Breakfast
Coworth Park Country Breakfast - £28.00 Coworth Park Continental Breakfast - £22.00 Selection of fine teas or coffee with a choice of freshly-squeezed juices or smoothies Selection of fine teas or coffee with a choice of freshly-squeezed juices or smoothies Served with mixed toast, fruit preserves and freshly baked morning pastries Served with mixed toast, fruit preserves and freshly baked morning pastries Please select from one of our continental dishes Please select one of the following dishes: Coworth Park Full Country Breakfast Two free range eggs cooked to your liking, grilled mushroom and tomatoes, bacon duo, Coworth banger, Choice of morning cereals (v) * hash brown and black pudding * Rice Krispies, Frosties, Choco pops, Crunchy nut, Cornflakes, Fruit ’n Fibre, Special K, All-Bran, Bran Flakes, Weetabix Toasted sourdough, crushed avocado and poached egg (v) * Scottish oat porridge served either plain or with whiskey and meadow honey (v) Bubble and Squeak with fried egg and truffle (v) * Coworth Bircher muesli with sour apple and honeycomb (v) Blueberry pancakes with meadow honey and clotted cream (v) Natural yoghurt, mixed berries and granola (v) * Severn & wye smoked salmon with scrambled eggs and chives * Fresh fruit platter (v) * Smoked Haddock, spinach, mustard sauce and poached egg * Selection of British cured meats with cornichons * Coworth Egg Benedict- toasted English muffin, glazed pork belly, poached egg, hollandaise Farmhouse cheeses with celery and grapes (v) * and crispy bacon * Severn & wye smoked salmon with soda bread, butter and lemon * 3 egg omelette choice of the following fillings:- cheese, ham, mushroom, tomato (v) vegetarian * gluten-free or gluten-free option available Additional fruit juices are available upon request. -
Gordon Ramsay Uncharted
SPECIAL PROMOTION SIX DESTINATIONS ONE CHEF “This stuff deserves to sit on the best tables of the world.” – GORDON RAMSAY; CHEF, STUDENT AND EXPLORER SPECIAL PROMOTION THIS MAGAZINE WAS PRODUCED BY NATIONAL GEOGRAPHIC CHANNEL IN PROMOTION OF THE SERIES GORDON RAMSAY: CONTENTS UNCHARTED PREMIERES SUNDAY JULY 21 10/9c FEATURE EMBARK EXPLORE WHERE IN 10THE WORLD is Gordon Ramsay cooking tonight? 18 UNCHARTED TRAVEL BITES We’ve collected travel stories and recipes LAOS inspired by Gordon’s (L to R) Yuta, Gordon culinary journey so that and Mr. Ten take you can embark on a spin on Mr. Ten’s your own. Bon appetit! souped-up ride. TRAVEL SERIES GORDON RAMSAY: ALASKA Discover 10 Secrets of UNCHARTED Glacial ice harvester Machu Picchu In his new series, Michelle Costello Gordon Ramsay mixes a Manhattan 10 Reasons to travels to six global with Gordon using ice Visit New Zealand destinations to learn they’ve just harvested from the locals. In from Tracy Arm Fjord 4THE PATH TO Go Inside the Labyrin- New Zealand, Peru, in Alaska. UNCHARTED thine Medina of Fez Morocco, Laos, Hawaii A rare look at Gordon and Alaska, he explores Ramsay as you’ve never Road Trip: Maui the culture, traditions seen him before. and cuisine the way See the Rich Spiritual and only he can — with PHOTOS LEFT TO RIGHT: ERNESTO BENAVIDES, Cultural Traditions of Laos some heart-pumping JON KROLL, MARK JOHNSON, adventure on the side. MARK EDWARD HARRIS Discover the DESIGN BY: Best of Anchorage MARY DUNNINGTON 2 GORDON RAMSAY: UNCHARTED SPECIAL PROMOTION 3 BY JILL K. -
Nutrition and Hydration Week Recipe Book
Nutrition and Hydration Week Recipe Book Over the many Nutrition and Hydration weeks that have been held, many people have generous and shared with us their various recipes. So we have compiled them into this one recipe book to make it easy for anyone to get hold of them all. If you have recipes you would like to share and be added to this book, please email them to [email protected] Enjoy! Classic Fish and Chip Supper – by Preston Walker Serves 4 Ingredients Battered Fish 300g Plain Flour 200g Corn Flour 40g Baking Powder 5g Fine Sea Salt Ale 100g Plain Flour 4 x 120g Fillets of White Fish (Such as sustainable Cod, Pollock or Colley) Seasoning Method 1. Mix all the dry ingredients in a bowl. 2. Whisk in the Ale until a thick double cream consistency is achieved. 3. Taste and season if required 4. Set aside the batter until ready to finish. Chips 400g Peeled Floury Potatoes (cut into chips) Method 1. Heat the frying oil to 150C 2. Cook the potatoes in the oil until softened, about 5-10 minutes depending on thickness Tartar Sauce 100g Mayonnaise 40g Capers (Roughly Chopped) 40g Gherkins (Roughly Chopped) 20g Flat Leaf Parsley (Roughly Chopped) 20g Tarragon (Roughly Chopped) Juice of a Lemon Seasoning Method 1. Mix all the ingredients together. 2. Taste and season if needed Minted Pea Puree 400g Frozen Peas (Defrosted) 10 Mint Leaves 100g Water Seasoning Method 1. Blend all the ingredients together until smooth and silky. 2. Pass through a sieve if required. -
Starters Mains Side Dishes
Welcome to pitchside restaurant We have a passion for great food, as such our menu is prepared freshly for your enjoyment, this may sometimes mean a little wait during busy periods. Guests on a dinner inclusive package may choose any starter, main or dessert. For some of our dishes a small supplement applies, this is indicated on the menu. Starters Land Sea Soil Lamb Samosa £5.95 Plaice Goujons £6.25 Crispy Coated Hens Egg £5.95 with onion raita, spiced mango purée and tender fresh plaice goujons marinated in coriander and and Asparagus Soldiers V leaf salad lime with roasted lemon dressing, pea shoots and soft boiled hens egg coated in a crisp crumb garlic aioli accompanied by asparagus spears wrapped in filo pastry Chicken Caprese Salad £5.95 slices of chicken, mozzarella and tomato with basil King Prawn and Crab Cocktail £6.95 Greek Meze V £5.95 mousse, balsamic reduction and wild roquette king and north atlantic prawns rested on a chiffonade a selection of smoked red peppers, stuffed vine of lettuce topped with tomato concassé and cucumber leaves, marinated feta and olives with skordalia Corned Beef Hash Cake £6.25 ribbons with a tangy marie rose sauce and crab samosa and pita crostini with tomato relish, poached duck egg and mixed cress Carpaccio of Tuna £7.25 Chefs Home Made Soup £5.25 rested on bloody mary jelly, topped with olive accompanied by a selection of bread tapenade, green bean, wholegrain mustard vinaigrette and quails egg, garnished with mixed cress Crispy Coated Goats Cheese V £5.95 with crisp pancetta, baby leaf and sun -
"Fish and Chips" Is Deep-Fried Fish in Batter with Deep-Fried Potatoes, and a Popular Take-Away Food
FISH AND CHIPS "Fish and chips" is deep-fried fish in batter with deep-fried potatoes, and a popular take-away food. Fish and chips is originally from the United Kingdom, but also very popular in Australia, Canada, Ireland, New Zealand, South Africa and some coastal towns of the Netherlands and Norway; and also increasingly so in the United States and elsewhere. For decades it was the dominant (if not the only) take-away food in the United Kingdom. The fried potatoes are called chips in British and international usage; and while American English calls them French fries, the combination is still called "fish and chips". (Potato chips, an American innovation, are a different potato-derived food, and are known as crisps in the United Kingdom.) Fish and chips have separately been eaten for many years – though the potato was not introduced to Europe until the 17th century. The originally Sephardi dish pescado frito, or deep-fried fish, came to Netherlands and England with the Spanish and Portuguese Jews in the 17th and 18th centuries. The dish became popular in more widespread circles in London and the south- east in the middle of the 19th century (Charles Dickens mentions a "fried fish warehouse" in Oliver Twist) whilst in the north of England a trade in deep-fried "chipped" potatoes developed. It is unclear when and where these two trades were merged to become the fish and chip shop industry we know today. The first combined fish and chip shop was probably the one opened in London by Joseph Malin in 1860. -
Traditional English Dishes and Healthy Lifestyle Activity 1 Discuss the Questions
Traditional English Dishes and Healthy Lifestyle Activity 1 Discuss the questions: 1. Do you have a healthy lifestyle? 2. What do you usually eat every day and on holidays? 3. Are you following any diet? 4. What is organic food? 5. What is the difference between organic and regular food? Created by Veronika Avetisyan for Skyteach, 2019 © Activity 2 In these pictures, you can see some traditional English dishes. Match them with their names: 4 5 8 9 1 2 3 6 7 10 A. full English breakfast B. Cornish pasty C. fish and chips D. bubble and squeak E. Sunday roast with Yorkshire pudding F. steak and kidney pie G. toad in the hole H. Victoria sponge cake I. Lancashire Hotpot J. bakewell tart Created by Veronika Avetisyan for Skyteach, 2019 © Activity 3 Match the pictures with the descriptions. A. Britain’s trademark brekkie is packed full of delicious goodies including, eggs (fried or poached), bacon, sausages, mushrooms, fried tomatoes, black pudding, baked beans and toast. B. The Cornish pasty originates from Cornwall in the South West of England, and is filled to the 1 2 brim with sliced or diced potato, onion and diced or minced beef. The fillings are enclosed in pastry. C. Bubble and squeak is the Nation’s favourite leftover dish, best enjoyed for brunch or lunch the day after your Sunday Roast. It consists of frying leftover vegetables such as carrots, broc- coli, swede with mashed or fried potato. 3 D. A true seaside classic, fish and chips are Britain’s favourite takeaway food. -
Ban-Ter: Noun; an Exchange of Light, Playful, Teasing Remarks
ban-ter: noun; an exchange of light, playful, teasing remarks -small plates- -burgers- Irish Five Onion Soup 8 Signature Banter Burger 12 with croutons, Swiss and Irish porter cheese onion blended burger with pepperjack cheese and Curry Cheese Fries 8 creamy chipotle mayo crispy fries with cheese, scallions and Irish curry sauce Irish Style Chicken Burger 13 Mini Bangers and Mash 8 breaded homemade chicken patty with mature Irish sausage, mashed potatoes, onion gravy and scallions Irish cheddar and coleslaw Homemade Scotch Egg 9 Vegetable Burger 11 soft boiled egg, wrapped in Irish sausage, breaded and cheddar cheese, homemade guacamole deep fried with a curry mayonnaise drizzle and a pico de gallo salsa Baked Guinness Mac n Cheese 9 Classic Burger 10 with smoked bacon and an Ardagh strawberry wine crust roasted tomatoes, lettuce and grilled red onions Homemade Potato Pancakes 11 - add cheese, mushrooms, sautéed onions -1 each- three stacked potato pancakes served with homemade -add bacon - 2- organic apple sauce Gorgonzola Angus Burger 14 Jameson Spring Rolls 10 angus steak burger with crumbled gorgonzola cheese and sirloin steak marinated in Jameson whiskey crispy fried onions on a brioche bun with onions and tomatoes Bubble and Squeak Dumplings 10 Bison Burger 14 fried dumplings stuffed with corned beef, cabbage lean buffalo burger with sautéed onions and pepperjack and carrots with mustard drizzle cheese on a pretzel bun with homemade onion rings Crab Cakes 12 with mango salsa, crispy onions, ranch dressing and -main courses- chipotle -
The OAP Special
BREAKFAST SERVED OPEN TIL 12PM BREAKFAST CLUB CLASSICS ON TOAST PANCAKES & WAFFLES THE FULL MONTY Bacon, sausage, black pudding, eggs, AVOCADO ON RYE £8.00 THE ALL AMERICAN Pancakes, eggs, sausage, home-style fried potatoes, mushrooms, beans, grilled tomato - With cannelini beans, truffle oil & sea salt (VE) home-style potatoes, streaky bacon & maple syrup £11.75 & toasted multigrain bloomer £10.95 - With poached egg, chillies, basil, lemon & pumpkin seeds Add bacon £2.00 Add chorizo £2.00 VEGGIE ALL AMERICAN (V) Pancakes, eggs, veggie sausage, REGGIE THE VEGGIE (V) Veggie sausage, home-style fried potatoes, mushrooms, home-style potatoes & maple syrup £10.50 eggs, mushrooms, grilled tomato, beans & toasted SMOKED SALMON & SCRAMBLED EGG ON RYE £10.50 multigrain bloomer £9.50 Add Avocado £2.00 PANCAKES & BERRIES (V) Seasonal berries, maple syrup and BUTTERNUT BUBBLE & ASPARAGUS (VE) Butternut, potato & spinach EGGS ON BLOOMER (V) £6.50 poached, scrambled or fried vanilla cream £9.50 bubble and squeak, roast mushrooms & asparagus with (V) £6.00 avocado hollandaise £9.50 MUSHROOMS ON BLOOMER SALTED CARAMEL BANOFFEE PANCAKES (V) Banana, vanilla Add egg £1.00 Add bacon £2.50, Add sausage £2.50 cream, salted caramel & chocolate sauce £9.50 BREAKFAST BURRITO Chorizo, scrambled egg, roasted peppers, Add avocado £3.00 Smoked salmon £4.00 guacamole, sour cream, cheddar & spicy pepper sauce £9.50 ELVIS WAFFLE (V) Buttermilk waffle, caramelised banana, Greek yoghurt, peanut butter and maple syrup £8.50 VEGGIE AVAILABLE BREAKFAST IN BREAD Make it sing, add bacon £2.00 DISCO FRIES Saturday night Fever, Sunday morning believer. John CROQUE MONSIEUR Black iron grilled sourdough, stuffed with ham Travolta’s post boogie woogie Brekky. -
Baked Fish & Chips
Baked Fish & Chips Supper Series Theme: England/New England INGREDIENTS HORSERADISH TARTAR SAUCE: ½ cup mayonnaise 1 tablespoon chopped capers 1 tablespoon prepared white horseradish, more to taste 1 tablespoon chopped dill ½ teaspoon lemon juice ½ teaspoon lemon zest Pinch fine sea salt Black pepper, as needed FISH AND CHIPS: 6 tablespoons extra-virgin olive oil, more as needed 1 1 /3 cups panko bread crumbs (Japanese) 1 ½ teaspoons minced thyme 1 large garlic clove, grated on a microplane or minced 1 teaspoon black pepper, more as needed ¼ cup Dijon mustard 2 large eggs 1 ¼ cups all-purpose flour 1 ¼ pounds skinless cod, hake, or other white fish fillets, cut into 1- inch-thick strips 1 ½ teaspoons kosher salt, more as needed 1 1 ½ pounds russet potatoes (about 3 large), cut into /4-inch-thick sticks Continued on next page… Baked Fish & Chips (page 2 of 2) DIRECTIONS: 1. Make the horseradish tartar sauce: In a small bowl, whisk together all of the ingredients. Cover and refrigerate until ready to use. 2. Prepare the fish and chips: Arrange 2 oven racks in the top and bottom third of the oven. Place a large rimmed baking sheet on the lower rack and heat oven to 500 degrees. 3. In a large skillet over medium heat, warm 2 tablespoons oil. Stir in panko, thyme, garlic and 1/2 teaspoon pepper. Cook, stirring frequently, until crumbs are evenly dark golden brown, about 5 minutes. Transfer immediately to a bowl. 4. In a separate bowl, whisk together mustard and eggs. Place flour in a third bowl.