DOCSLIB.ORG

Holly's Gourmet's Market Menu 3.9.19

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Holly's Gourmet's Market Menu 3.9.19 Cereals, Crunchy & Toasty Things Holly's Gourmet's Market Burritos, Scramblers & Omelettes Breakfast/Brunch Benton's Bacon Nuts & Bolts Bowl: 5 pick 4 items 9.75 as a burrito! 10.75 additional items or salsas .50 each Spicy Nerdhead Biscuits: w/ tomato jam & butter 4 From the Bar Holly's Candied Bacon "The Original": 6 Housemade Bloody Mary 7 Meats: bacon, sausage, chicken, ham, chorizo Warm Butter Croissant: w/ butter & jam Love the mix? Take home a Liter! 12.95 Cotswold, cheddar, Swiss, brie, 4 Cheeses: pepperjack, smoked gouda, Monterey jack Bagel: plain or everything w/ whipped cream cheese 4 Screwdriver/Greyhound 7 (vodka w/ OJ or fresh squeezed grapefruit juice) Housemade Granola: oats, coconut, nuts, dried fruit 5 artichokes, red onion, green olives, Smoky Mountain Sunrise spinach, green onions, capers, w/ Greek Yogurt +3 w/ 2% Milk +1 7 (bourbon, fresh squeezed OJ & grenadine) mushrooms, bell peppers, jalapenos, Fruity Oatmeal: oats, fresh berries, local honey 7 Vegetables: asparagus, roasted red peppers, tomatoes w/ 2% Milk +1 Kingston Spike 7 (gin, St. Germaine, lemon, soda & simple syrup) Market Legends avocado, goat cheese, pesto, feta, +1 * Cuba Libre 10 Add Kalamata olives, shawarma shrooms, Toad (rum, Mexican coca cola, lime) Premiums: chipotle chicken, steak (+3) double cream brie & avocado relish, 8 in the Hole: grilled Italian with fried eggs Salty Dog 7 (tequila, fresh squeezed grapefruit juice) Beautiful Bennies* Frog Swaggerty's sausage & Cotswold, in the Ditch: grilled Italian with fried eggs 9.25 Spiked Coffee 8 poached eggs, Wolferman's english muffin & smoked paprika cream (Housemade Irish Cream, Grand Marnier, with grits, hash browns, collards or fruit egg, bacon, tomato, avocado Kahlua, Frangelico) Power & Sweetwater Valley cheddar Holly's: homemade Irish bacon & tomato jam 13 11.50 6/20 Sandwich: (choice of bread) House Mimosa or Carafe New York: smoked salmon, tomato & avocado relish 14 tomatoes, cucumbers, red onion, From the Barista Smoked Avo: avocado, tomato & sunflower kernels capers, hard-cooked egg & bagel 14.50 13 Salmon: w/ whipped cream cheese Mocha, Latte, Cappuccino 4.75/5.75 on wilted spinach Spike It! 8 two eggs, Swaggerty's sausage or Classic Espresso, Americano, Hammerhead 3.50/4.50 Sweets applewood bacon & choice of toast 8 Breakfast: Dirty Chai 5.75/6.75 (wheat, italian, rye, gluten free) w/ 100% Vermont maple syrup Cold Brew 3.50 Breakfast Bowls* Bottomless House Roast 2.95 Belgian Waffle: with whipped cream 8 Fresh-Squeezed grapefruit, OJ, 3 /4 strawberries, blueberries, choc chips or granola + 2 fried chicken, collards, eggs, 14 apple, & cranberry Buttermilk Southern: spicy Nerdheads, chicken gravy Pancakes: Original GM Recipe 7 biscuits, sausage gravy, 9 Sides strawberries, blueberries, choc chips or granola Rib Sticker: eggs, cheddar cheese, bacon 4 Pick 3 for 10 + 2 Bananas Foster eggs, goat cheese, tomato, basil, Swaggerty's Sausage Applewood Bacon sliced ripe bananas 9 Goat Cheese: 8 red onion Boursin Cheese Grits Hashbrown Casserole French Toast: & spiced rum sauce chipotle chicken, grits, cheddar Corn & Black Bean Salad Fresh Fruit or Berries Traditional: 7 Chipotle: & egg, choice salsa roja or verde 10 Half Avocado (2.00) Savory Collard Greens Biscuit Bread spicy Nerdhead biscuits, gravy & eggs 9 The Nerd: 7 Roasted Cauliflower Sliced Tomatoes Pudding: daily creation, ask your server! Holly's Gourmet's Market Market Classics Salads Lunch served all day your choice w/ sammies: kettle chips, fruit Hillbilly Wedge: or featured side & pickle spear 14 fried chicken, Benton's bacon, spicy pecans, upgrade to: hashbrown casserole, grits or collards +2 green leaf wedge, tomatoes, pickled red onions, Veghead Reuben (rye): 10 bubbles, wine & Beer & Cruze Farm ranch savory collard greens, homemade Reuben sauce, Chipotle Chicken Taco Salad: 12 Swiss & sauerkraut House Mimosa Carafe/ Glass 20/6 chipotle chicken, avocado, tomato, red onion, black bean & corn salad, Monterey Jack cheese, Sub: smoked turkey, pastrami or corned beef 11 Glass of House Bubbles 7 8 half tortilla chips & Chipotle Lime Ranch Ki l l e r Q u e s a d i l l a : steak, roasted peppers 11 Zonin Prosecco - bottle 29 Warm Shawarma 'Shroom: & brie w/ sour cream & choice of salsa Aperol Spritz: 7 12 shawarma mushrooms, cauliflower hummus, (aperol, bubbles, soda) Traditional Croque Monsieur: 9 feta, grape tomatoes, caramelized onions, 8 half French Toast battered ham & Swiss, tomato jam French 75: 7 cucumber, arugula-green leaf mix & tahini (gin, bubbles, lemon juice, French Broad Dip (baguette): simple syrup) Super Food Salad: 11 10 chipotle chicken, Sweetwater Valley hot jack, "Frizzy": 8 dried cranberries, candied pecans, edamame, red onion, sunflower kernels, blueberries 8 half grilled onions, Cruze Farm ranch (flavored Izze w/ bubbles) over arugula-green leaf mix Hambright Club (hoagie): 11 Draft Beers: 5.50 Seasonal GM House: 10 smoked turkey, bacon, sambal mayo, Select Bottles: garden vegetables, arugula-green leaf mix, avocado, dilled havarti, lettuce & tomato Domestic 3.50 Import 5.50 choice of dressing 6 half Smoked Salmon Egg Salad BLT (rye): 11 Add: sliced chicken, egg salad, +3 thinly sliced smoked Atlantic salmon, chicken salad, tuna salad & steak (+5) crispy bacon & housemade egg salad Take me home Southern Grilled Cheese (italian): 10 Dressings: lemon-basil vinaigrette, blue cheese, pimiento cheese, bacon, tomato & sweet pickles Quiche (Feeds 6) : 32 Cruze Farm ranch, Tahini, Caesar, Chipotle Lime ranch, Balsamic vinaigrette Croque Madame: 10 daily soup ~ cauliflower hummus grilled ham & Swiss, dijon cream, egg Quiche & Soup The Dagwood ( hoagie ): 8 oz. - 4.95 16 oz. - 6.95 32 oz. - 9.95 11 20 Minute Cook Time, but Worth the Wait! ham, turkey, pastrami, smoked gouda, bacon, chicken salad ~ tuna salad ~ egg salad with cup of soup, house salad or fresh fruit lettuce & tomato pimiento cheese ~ black bean & corn salad Hollyhock: spinach, asparagus, parmesan, 11 Tuna Melt (wheat): 9 artichoke hearts, Monterey Jack 8 oz. - 5.95 16.oz. - 9.95 32 oz. - 15.95 caper dill tuna, tomato, dilled havarti Daily : ask your server! Hazel's Chicken Salad: 9 we cater! 865-330-0123 herbed poached chicken, Duke's mayo & celery, Daily Soups 4.50 cup 6.50 bowl lettuce, tomato, choice of bread gluten free 99.75% of the time! * consuming raw or undercooked foods increases your risk for foodborne illness.
Load more

Recommended publications
  • ON the GRILL 32 Recipes for Perfect Grilling
    ON THE GRILL 32 recipes for perfect grilling OptiGrill SUMMARY OPTIGRILL, the pleasure of grilling food to perfection 4 Recipes using the Red meat program 6 Recipes using the Burger program 18 Recipes using the Poultry program 22 Recipes using the Sandwich program 32 Recipes using the Sausage program 40 Recipes using the Fish program 50 Recipes using the Manual program 60 Index 72 SUMMARY OPTIGRILL, the pleasure of grilling food to perfection 4 Recipes using the Red meat program 6 Recipes using the Burger program 18 Recipes using the Poultry program 22 Recipes using the Sandwich program 32 Recipes using the Sausage program 40 Recipes using the Fish program 50 Recipes using the Manual program 60 Index 72 INNOVATION SENSOR IC C T O A O M K O I N T G U A OPTIGRILL, THICKNESS COOKING LEVEL MEASUREMENT INDICATOR THE PLEASURE OF GRILLING FOOD TO PERFECTION The secret of grilling foods to perfection is determining the right temperature and cooking time according to food type, size and thickness. Treat yourself and your taste buds to meat cooked rare, medium or well done, and enjoy the pleasure of sharing and savouring. The origins of grilling An instant pleasure We invented grilling right after we discovered fire. That was when we Grilling often requires improvisation. No fuss, easy preparation, and accidentally learned how to make meat and fish more tender, easy no mess. In the kitchen or outdoors, it is plain fun. Transforming raw on the stomach and, best of all, delicious. One can easily imagine to cooked takes only a few quick steps: the meal is ready, the table is the succulent smell of the first piece of meat that accidentally fell set, and the time to savor has arrived! on the embers.
    [Show full text]
  • Croque Monsieur & Croque Madam Recipe Courtesy of Liz Burrell Ingredients 4 Slices Smoked Ham 4 Slices Sourdough Bread 4 Sl
    Croque Monsieur & Croque Madam Recipe courtesy of Liz Burrell Ingredients 4 slices smoked ham 4 slices sourdough bread 4 slices smoked provolone 1 cup shredded gruyere 2 tbsp butter 1 egg (for croque madam) 2 tbsp olive oil 1 cup béchamel sauce Béchamel Sauce 1 tbsp butter 1 tbsp flour 3/4 cup warmed milk ¼ cup warmed heavy cream (added to milk to warm) 1 tsp salt (and salt to taste) 1 tsp course black pepper 2 tsp ground nutmeg Equipment Big Green Egg Cast Iron Skillet Big Green Egg EGGspander convEGGtor Basket Big Green Egg Half Moon Cast Iron Plancha Griddle Big Green Egg Refillable Butane Charcoal EGGniter Method Set your EGG with an EGGspander at 400°F/204°C. Add the plancha griddle on half of the EGGspander, with the half-moon baking stone, grid and a cast iron skillet on the other half. For the béchamel sauce, melt the butter in the cast iron skillet and add flour. Cook until the mixture turns golden brown and is fragrant. Slowly add the milk and cream while whisking the mixture to ensure there are no lumps. Once the milk and cream are completely mixed in removed the skillet from the heat and continue to whisk until the mixture has a creamy texture and is thick enough to cover the back of a spoon. If the mixture gets too thick, slowly mix in more milk until desired consistency. Add salt, pepper and nutmeg then set aside. To build the sandwiches, spread a layer of béchamel sauce on 2 slices of bread, then top with ham, provolone cheese, and the gruyere cheese; 2 slices for each piece of bread.
    [Show full text]
  • Download Catering Menu
    Welcome to Croissants de France Let us introduce you to our catering department. We hope to have the privilege to work with you. www.croissantsdefrance.com 305-504-4155 [email protected] 1 Table of Contents 1- On site Brunch - page 5 2 -Outside Brunch - page 11 3- Dinner - page 15 4- Drop off trays and appetizers - page 23 5- Cakes - page 31 2 3 ON SITE BRUNCH Le Bistro Our restaurant accommodates up to 100 people, We offer complementary white linen and set up. The menus presented are flexible—See our complete Breakfast/lunch menu We have an extensive range of champagnes, mimosas, wines and beers. We also offer option for private area, white linen is included flowers upon request. 4 5 Breakfast Sample Brunch Sample OPTION ONE: A menu of six items accompanied by American coffee, OPTION ONE: A menu of six items accompanied by American coffee, tea or soda. $16.95 per person tea or soda. $15.95 per person OPTION TWO: A menu of six items accompanied by specialty coffees, OPTION TWO: A menu of six items accompanied by specialty coffees, teas, sodas and juices, plus homemade pastries and croissants upon arrival. $21.95 teas, sodas and juices, plus homemade pastries and croissants upon arrival. $20.95 Americano Bistro Breakfast Opened faced butter croissant topped with 3 scrambled eggs, dusted with paprika and scrambled eggs, cheddar, tomato, ham or Apple wood smoked bacon, scallions, served with a side of our grain mustards sauce and sautéed potatoes. served on Cuban bread or French baguette with roast potatoes Quiche Lorraine
    [Show full text]
  • The Deli Counter Hot & Crusty B&B Burgers Appetizers
    APPETIZERS FILETS Beef & Barley • $10 Filet Mignon 8 oz • $36 Soup of the Day • $9 Truffle Butter • $40 | Au Poivre • $40 | Oscar Style • $50 | Carpet Bagger • $48 San Daniele Prosciutto & Mozzarella di Bufala | basil leaf & olive oil • $18 Blue Cheese Crusted • $39 | Foie Gras Diane • $50 Wagyu Carpaccio | “Cipriani style” • $19 Crispy Calamari & Peppers | red & green jalapeño peppers • $19 LUNCH CUTS Jumbo Lump Crabcake | whole grain mustard cream sauce • $21 Bone-in Chopped Steak | sautéed mushrooms & Madeira sauce • $24 B&B Meatballs | red sauce • $13 Tuna Tartare | avocado, cucumbers, ponzu & wakame salad • $19 THE DELI COUNTER Wagyu Skirt Steak Frites | w/ garlic butter & lemon zest • $29 King Crab | roasted, scampi style • $38 (served with potato chips) Ribeye “Club Cut” | lean & clean, au poivre sauce & truffle fries • $38 Steak Tartare | toast points • $18 B&B Italian Special | on semolina hero, ham, salami, capicola, mortadella, Filet Medallions | w/ truffle fries & truffle aioli • $26 Sizzling Thick Cut Bacon • $13 provolone & roasted red peppers w/ balsamic vinaigrette • $14 Carpet Bagger On the Half Shell | 4 • $19 The Trinity | on baguette, B&B roast beef, turkey, deluxe ham, SUGGESTIONS Chef Tommy’s Bacon | blue cheese w/ truffle-infused honey $18 • lettuce & tomato w/ mustard & mayo • $12 Surf & Turf Quesadillas | shrimp & filet mignon • $18 RAW BAR The Yorkville | on onion roll, Hungarian salami, black forest ham, Chicken Fried Pork Chop | pork belly confit bologna, liverwurst, muenster cheese w/ sliced onion & mustard
    [Show full text]
  • Restaurant Etakn Ititgosu P
    20160222-NEWS--0001-NAT-CCI-CN_-- 2/19/2016 8:41 PM Page 1 CRAINS ® FEBRUARY 22-28, 2016 | PRICE $3.00 NEW YORK BUSINESS GHOST RESTAURANT Order online, but don’t try to show up for a meal PAGE 13 ALSO Closing Rikers [in 5 steps] P. 6 MEATPACKING DISTRICT GROWS UP P.8 THE LIST: NEW YORK’S TOP VC FIRMS P. 11 VOL. XXXII, NO. 8 WWW.CRAINSNEWYORK.COM 08 5 NEWSPAPER 71486 01068 0 Presents The Inaugural Heritage Healthcare Innovation Awards 2016 Innovation. Commitment. Community. Join us in celebrating the healthcare leaders in the New York metropolitan community*. This May, Heritage Provider Network honors the exceptional leaders, pioneers, and trailblazers in New York healthcare in the fi rst ever Heritage Healthcare Innovation Awards. These prestigious awards recognize the best of today’s healthcare clinicians, administrators and researchers who are pioneering new modes of diagnosis, treatment and care delivery, and also impacting long-term aff ordability. Their commitment provides our communities, and our society at large, better access to more cost-eff ective and higher quality care. Finalists will be honored at a luncheon in NYC on May 16. Winners will be awarded in the following categories: Heritage Innovation in Healthcare Delivery Heritage Healthcare Leadership Award: Award: Recognizing an innovator in the Recognizing a leader in the New York area who has development of new modes of diagnosis, treatment made a signifi cant impact in their healthcare fi eld. and care who actively improves access to services This forward-thinker has forever changed the way and improves the overall quality of healthcare.
    [Show full text]
  • Product Catalog
    Product Catalog Product Catalog gourmetkitcheninc.com | [email protected] Breakfast | Phyllo Breakfast | Biscuits CODE CS. Southern Style Biscuit Stuffed with Egg, Applewood Bacon and Cheddar Cheese B1024 36 Southern Style Biscuit Stuffed with Egg, Spring Onion and Cheddar Cheese -Favorite C1130 36 Southern Style Biscuit Stuffed with Egg, Smoked Ham and Cheddar Cheese H1020 36 Southern Style Biscuit Stuffed with Egg, Tennessee Sausage and Cheddar Cheese S2016 36 Southern Style Biscuit Stuffed with Tennessee Sausage and Cheddar Cheese S2014 36 Breakfast | Buttermilk Breakfast Tarts Buttermilk Breakfast Tart Stuffed with Fresh Bananas and Walnuts P2008 9 Buttermilk Breakfast Tart Stuffed with Fresh Blueberries and Granola P2006 9 Buttermilk Breakfast Tart Stuffed with Fresh Cranberries and Apples -Favorite P2004 9 Buttermilk Breakfast Tart Stuffed with Pumpkin and Cinnamon Streusel P2002 9 Breakfast | Burritos & Empanadas Breakfast Burrito Western Style - Entrée I1060 40 Breakfast Burrito Western Style without Ham wrapped in Whole Wheat Tortilla - Entrée I1274 40 Breakfast Burrito with Egg, Tennessee Sausage and Cheddar Cheese - Entrée I1058 40 Breakfast Empanada with Egg, Sausage, and Cheddar Cheese - 3 Oz. S2054 48 Breakfast | Quiches & Tarts Black Truffles & Leeks Breakfast Tart - 22” OPQ101 1 Roasted Tomato & Spinach Breakfast Tart - 22” - Favorite OPQ102 1 Aged Gruyere & Summer Leek Large Savory Tart - 14” - Cage Free Eggs ACQ1268 9 Applewood Smoked Bacon & Swiss Large Savory Tart - 14” - Cage Free Eggs ACQ1270 9 Quiche Lorraine
    [Show full text]
  • The Croque Monsieur & Madame Makes 4 Sandwiches Comfort Food Takes on Different Definitions in Various Cultures. Originating
    The Croque Monsieur & Madame Makes 4 sandwiches Comfort food takes on different definitions in various cultures. Originating in the French cafes of the early 20th century, this ham and cheese sandwich is at once both simple everyday food while also elegant and special with all the included flavors. The term “Croque Monsieur” roughly translates as “gentleman crunch.” It’s counterpart, the “Croque Madame” is the same sandwich topped with a fried egg – said to be reminiscent of a lady’s hat. Learn why this sandwich earns top status as French comfort food. Ingredients: 2 tablespoons butter 8 slices brioche bread 1-2 tablespoons Dijon mustard Béchamel sauce (below) 8 slices ham, thinly sliced 3 cups grated cheese (we like using a mixture of gruyére, parmesan, and sharp white cheddar) 4 eggs (optional) Béchamel Sauce Ingredients: 3 tablespoons butter 3 tablespoons flour 2 cups milk 1 bay leaf 1/2 cup parmesan, grated 1/8 tsp nutmeg 1 teaspoon kosher salt 1/4 teaspoon pepper Directions: 1. Make the béchamel sauce. In a small saucepan. over medium high heat, melt the butter until bubbly. Add the flour and whisk vigorously together. While continuously stirring, allow the roux to cook and the flavors to develop for 2 minutes. Slowly, add the milk and continue to whisk. Add the bay leaf, and nutmeg. Whisk the sauce until smooth and thickened, then slowly add the Parmesan cheese. Stir until the cheese is melted and the sauce is smooth. Season the sauce with salt and pepper, to taste. 2. Prep the sandwich. Slice the bread, and lightly butter the outside of each slice.
    [Show full text]
  • Cafe Menu Banana and Vanilla Zaberry - a Classic! Orange Cremsicle Our Fresh Orange Juice, Vanilla Zaberry, Grilled Paninis: $5.95 Each Plus Tax and Peach Monin Syrup
    Zabar’s Smoothie Bar: $3.75 each Strawberry Banana Our fresh orange juice, strawberries, Cafe Menu banana and vanilla Zaberry - a classic! Orange Cremsicle Our fresh orange juice, vanilla Zaberry, Grilled Paninis: $5.95 each plus tax and peach Monin syrup. * Mozzarella, Prosciutto, Tomato & Basil. * Black Forest Ham, Provolone, Tomato & Basil. Raspberry Cream A raspberry lovers dream. Fresh orange * Fresh Mozzarella, Tomato & Basil. Croissants: juice blended with raspberries, strawberries, vanilla Zaberry. * Croque Monsieur * Classic Grilled Cheese Ham & Cheese $2.95 each Pineapple-Coconut A blend of pineapple juice, orange (Corned Beef, Sauerkraut & Swiss) Spinach & Feta Cheese $2.95 each * Reuben Panini . juice, pineapple, coconut, banana, coconut Monin syrup, and vanilla * Grilled Veggies Panini. * Turkey Panini Plain or Chocolate $1.90 each Zaberry. * Cuban Panini (Porchetta Ham & Swiss) Cheese Blintzes Classic Cherry A delicious blend of fresh orange juice, apple Zabar’s Sandwiches: $2.25 Each or Buy Two for $4.25 juice, cherries, vanilla Zaberry, and cherry Monin syrup. Nova Scotia Served with Sour Cream & Applesauce on a Bagel with Plain or Scallion Cream Cheese or $4.95 Plus Tax Berry Berry A blend of strawberries, raspberries, blueberries, on Health Bread or Pump with Plain or Scallion Cream Cheese. $5.50 Plus Tax red currents, black currants, vanilla Zaberry, apple juice, and blueberry Mochachino Monin syrup. Tuna Salad $4.95 each plus tax A Zabar’s Classic! Coffee and Mocha Blend Tuna, Mayonnaise, Celery and Onions on Health Bread or Ciabatta. with Ice.Creamy and Delicious. $3.75 14oz Almond Soy Protein Soy lovers ambrosia! Chicken Salad $4.95 each plus tax A delightful blend of vanilla soy milk, bananas, apple juice, soy protein White Meat Chicken, Mayonnaise, Tarragon, and Lemon Juice on Coffee Frappes: powder, and almond Monin syrup.
    [Show full text]
  • Croque Monsieur Recipe Measuring by Weight Is Far More Accurate Than Measuring by Volume
    Croque Monsieur Recipe Measuring by weight is far more accurate than measuring by volume. If you are serious about baking and want to produce consistently excellent products, use a scale. Makes 6 Sandwiches. Toasting Bread For my bread loaf recipe, watch: Whole Wheat Pain de Mie Recipe Video. One 9x4x4 pullman loaf pan holds about 18 slices (9 sandwiches). 12 slices of whole wheat pain de mie or white loaf bread, country bread, brioche, challah bread etc… crust trimmed off, buttered and toasted. 3 Tbsp (45g) melted butter or olive oil for 12 toasts. Position rack in middle of the oven. Preheat oven to 450°F (230ºC). Toast the buttered pain de mie for about 10 minutes or until golden brown. The bread slices can also be toasted using a toaster or in a hot non-stick skillet or griddle. Let cool. Mornay Sauce*(Béchamel enriched with Cheese, sometimes with yolks and cream). 2 cups (500ml) whole milk 3 Tbsp (45g) unsalted butter 3 Tbsp (30g) all-purpose flour 2 Tbsp (30g) sour cream, crème fraiche or heavy cream (optional) 2 ea. (40g) egg yolks 5 ounces (150g) Emmental or Gruyère cheese, shredded 1.9 ounces (50g) Parmesan, shredded Salt, pepper and nutmeg to taste and a pinch of cayenne or chili pepper. *Croque monsieur can be made without sauce. If so, layer cheese and ham between 2 toasted slices of bread and sear both side in a hot skillet with butter and olive oil and serve. www.brunoskitchen.net BRUNO ALBOUZE ©2015 - All Rights Reserved Method Melt the butter in a heavy-bottomed saucepan.
    [Show full text]
  • Sandwiches in America, Food & Wine You Just Inside the Red Door of the Blue House
    Your pick-up order “The best reuben in America.” will be waiting for our mission — Twenty Best Sandwiches in America, Food & Wine you just inside the red door of the blue house. P u - piCk 3 Easy Steps to Ordering sandWIChes 1 Pick a sandwich 2 Pick a Size 3 Pick a Pickle Ask about our CHOOSE BY NOSHER Yiddish for “small eater­­­”– these NEW cu up! SANDWICH NUMBER sandwiches still make for a pretty significant Crunchy, cucumbery rbside pick- or meal! Served on slightly smaller slices of bread with just a bit less filling inside. OLD BaguetTe Lunches Next DoOr! CHOOSE BY In a hurry? Check out our awesome array of dancing sandwiches Traditional, garlic-cured SANDWICH NAME FRESSER “big eater”– these bigger sandwiches made every morning on French baguettes. Just $6.99 each will satisfy almost any hearty appetite! or add a side salad, dessert & a drink for $10.99. Grab and go while they last. 422 edDie’s bIg deal A hearty plate of housemade corned beef hash served with buttered onion rye toast & Zingerman’s own spicy ketchup. #2 Zingerman’s Reuben “It’s killer!” —President Barack Obama $12.50 $15.50 Corned Beef 2 ZingermaN’s ReubEn 67 jon & amY’s douBLe dip 1 who’s greEnberg anywaY? In a NYC Slow Zingerman’s corned beef, Switzerland Swiss cheese, Zingerman’s corned beef & pastrami, Zingerman’s corned beef with chopped liver, Food corned beef Brinery sauerkraut & Russian dressing on grilled, Switzerland Swiss & Wisconsin muenster cheeses, leaf lettuce & our own Russian dressing on taste-test, a panel hand-sliced Jewish rye bread.
    [Show full text]
  • AAA Chef Syllabus 7.2.11
    APPLIED ABILITY AWARDS SYLLABUS [Edition 7.2.11 - applicable to exams commencing 2011] AAA Chef Examination The Award This Applied Ability Award, the second in what will be a progression of three, will be presented to Chefs who, under test conditions, can demonstrate their ability to work to the professional standard expected of an accomplished Kitchen & Larder Chef working without supervision. The aim of the Award at Chef level is for the assessors, acting on behalf of their fellow chefs and employers, to define and establish the benchmark that denotes those who have acquired the fit-for-purpose, job-ready skills that are immediately suited to taking responsibilities and advancing within craft-based kitchens. The Award will be decided on the basis of a one-day examination comprising a 3.5-hour practical worth 70% of the marks; an online, multi-choice knowledge test to be completed within one hour for 20% of the marks; a 20-minute interview for the remaining 10% of marks. The assessors are chefs and employers with first-hand experience of workplace needs. Candidates at this level are expected to be at least junior/demi chefs de partie. Note, candidates need not take the Foundation Chef exam prior to the Chef exam. However, it is expected that the Chef candidate will have already acquired the skills and aptitude of a proven AAA Foundation Chef; the requirements below are additional to those of the first level exam. EXAMINATION REQUIREMENTS Ability Assessment Measures Candidates will be expected to show accomplished practical skills and knowledge in the areas listed below, any of which may be appraised or tested in one form or another.
    [Show full text]
  • 12-Minute Croque Monsieur “It’S France
    Life from Scratch The Better Part of a Minute Montmartre and ate a picnic lunch overlooking the vast city. As Paris For my first few years in Paris, I’d trudged indelicately through wrapped itself around Grace, I was reminded of my first weeks there, the former two options. But I now saw that it was time to see the before Toni had left and I’d ensnared myself in bad choices. magnificent grandeur of the place through the simple enjoyment of This could have been me, I thought. And then, this could be me. a croque monsieur—of belonging. Toward the end of Grace’s visit, after an afternoon of shopping in Saint-Germain-en-Laye, we collapsed into a small bistro for lunch. “What’s good here?” she asked, scanning the bilingual menu. 12-Minute Croque Monsieur “It’s France. Everything is good.” She laughed. “How about this?” she asked, and pointed to the The croques monsieurs found in Parisian bistros are gloriously croque monsieur. indulgent, dripping with toasted cheese and ham, under a I told her any toasted sandwich layered with ham and a smoth- layer of bubbling béchamel. There are many variations on ering of Gruyère cheese, broiled until browned and bubbling, was what is essentially a fancy grilled cheese, some made on a bound to be a winner. With a little prodding, Grace placed our order panini press, others in the oven. The most popular rendition in French, blushing when the cute waiter replied in English. (French is made with Gruyère, a sharp cheese known for its fantastic waiters often speak to patrons in English whenever they detect an melting qualities.
    [Show full text]