Culinary Essentials for Meetings & Events
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Aperitivos ~ Check out Our Wine and Drinks Card~
Aperitivos ~ Check out our wine and drinks card~ Aperitif 5,00 Hugo - prosecco, elderflower, mint, lemon peel Agua de Valencia - orange juice, vodka, gin, prosecco Aperol Spritz - aperol, prosecco, orange juice, soda Viper Hard Seltzer - sparkling spring water with 4% alcohol and lime Gin & Tonics 9,00 Lemon - tanqueray ten gin, lemon, juniper Herbs & Spices - tanqueray london dry, juniper, clove, cardamom, orange Ginger Rosemary - gordon’s london dry, ginger, lemon, rosemary Cocktails 8,00 Mojito - rum, lime, sugar, mint, soda water Cuba Libre - rum, lime, cola 43 Sour - licor 43, lemon, aquafaba, sugar water Sangria 5,00 / 9,50 / 18,00 Sangria Tinto - red wine, various drinks, fruits Alcohol free 5,00 Pimento - ginger beer, ginger tonic, chili and spices Hugo 0.0 - elderflower, lemon peel, mint, sprite, ice Nojito - mint, lime, sugar, soda water, apple juice The Fortress of the Alhambra, Granada Menu ~ suggestions ~ “under the Mediterranean sun” Menu Alhambra 35,00 “Take your time to enjoy tastings in multiple courses” seasoned pita bread - lebanese flat bread - turkish bread hummus - aioli - muhammarah - olives - smoked almonds manchego membrillo- feta - iberico chorizo - iberico paletta dades with pork belly - fried eggplant shorbat aldas - falafel casero - albóndigas vegetariano croquetas iberico - calamares köfta - tajine pollo - gambas al ajillo couscous harissa deliciosos dulces Menu Moro 32,00 “tapas and mezze menu in multiple servings” First round seasoned pita bread with aioli and muhamarah Second round tasting of multiple -
Article Description EAN/UPC ARTIC ZERO TOFFEE CRUNCH 16 OZ 00852244003947 HALO TOP ALL NAT SMORES 16 OZ 00858089003180 N
Article Description EAN/UPC ARTIC ZERO TOFFEE CRUNCH 16 OZ 00852244003947 HALO TOP ALL NAT SMORES 16 OZ 00858089003180 NESTLE ITZAKADOOZIE 3.5 OZ 00072554211669 UDIS GF BREAD WHOLE GRAIN 24 OZ 00698997809302 A ATHENS FILLO DOUGH SHEL 15 CT 00072196072505 A B & J STRW CHSCK IC CUPS 3.5 OZ 00076840253302 A F FRZN YGRT FRCH VNLL L/FAT 64 OZ 00075421061022 A F I C BLACK WALNUT 16 OZ 00075421000021 A F I C BROWNIES & CREAM 64 OZ 00075421001318 A F I C HOMEMADE VANILLA 16 OZ 00075421050019 A F I C HOMEMADE VANILLA 64 OZ 00075421051016 A F I C LEMON CUSTARD 16 OZ 00075421000045 A F I C NEAPOLITAN 16 OZ 00075421000038 A F I C VANILLA 16 OZ 00075421000014 A F I C VANILLA 64 OZ 00075421001011 A F I C VANILLA FAT FREE 64 OZ 00075421071014 A F I C VANILLA LOW FAT 64 OZ 00075421022016 A RHODES WHITE DINN ROLLS 96 OZ 00070022007356 A STF 5CHS LASAGNA DBL SRV 18.25 OZ 00013800447197 ABSOLUTELY GF VEG CRST MOZZ CH 6 OZ 00073490180156 AC LAROCCO GRK SSM PZ 12.5 OZ 00714390001201 AF SAVORY TKY BRKFST SSG 7 OZ 00025317694001 AGNGRN BAGUETE ORIGINAL GF 15 OZ 00892453001037 AGNST THE GRAIN THREE CHEESE PIZZA 24 OZ 00892453001082 AGNST THE GRN PESTO PIZZA GLTN FREE 24OZ 00892453001105 AJINOMOTO FRIED RICE CHICKEN 54 OZ 00071757056732 ALDENS IC FRENCH VANILLA 48 OZ 00072609037893 ALDENS IC LT VANILLA 48 OZ 00072609033130 ALDENS IC SALTED CARAMEL 48 OZ 00072609038326 ALEXIA ARBYS SEASND CRLY FRIES 22 OZ 00043301370007 ALEXIA BTRNT SQSH BRN SUG SS 12OZ 00034183000052 ALEXIA BTRNT SQSH RISO PARM SS 12OZ 00034183000014 ALEXIA CLFLWR BTR SEA SALT 12 OZ 00034183000045 -
Catering Menu
Private events and catering Welcome to Soul Taco, a place where food is fun, playful and most importantly, FLAVORFUL. Soul Taco combines Southern cooking, California Cuisine and everyone’s favorite; TACOS ! ! Let our innovative yet familiar flavors dance across the palates of you & your guests and impress them by having the trendiest spot in town cater your event. We offer pickup, drop-off and restaurant buyout options to fit any occasion. E-mail all inquiries to: [email protected] PICK-UP/DROP OFF ADD SOME SOUL TO YOUR LIFE - $12 PP ADD ADDITIONAL TACOS + $2 .50 PP Choose 3 Buttermilk Battered Fried Chicken Roasted Sweet Potato and Black-Eyed Pea (V) Fried chicken, Pickled red onions, avocado, Roasted Sweet Potato and Black-Eyed Peas, Pickled Chipotle BBQ Crema, Agave Hot Sauce, Flour red onions, avocado, cilantro crema, cotija cheese, tortilla crispy yucca, Corn Tortilla Cornmeal Crusted Catfish Cauliflower Gringo (V) Cornmeal crusted catfish, tomatillo salsa, red Riced Cauliflower “beef”, Pico de Gallo, Chihuahua cabbage slaw, Hot sauce aioli, Corn Tortilla cheese cookie, Jalapeno-Lime ranch, Hard Shell Blackened Catfish Corn Tortilla Blackened fish, Black eyed pea & Corn succotash, Chicken Fried Carne Asada cilantro crema, fried yucca, Corn Tortilla Chicken fried steak, Roasted red pepper, Pico de *Oxtail Taco Gallo, Avocado, Hot sauce aioli, Flour tortilla Root Beer braised oxtail, Pineapple-Jalapeno *Low Country Camarones salsa, Chicharrones, Agave hot sauce, Corn Shrimp, Chorizo, Potato salsa, Elote salad, Old Bay Tortilla crema -
Recipes for Good
2 Recipes Pasta Carbonara 6 Recipe by Casey Douglass, Galaxy, Easthampton, MA Honey Miso Noodle Salad 8 Recipe by Unmi Abkin and Roger Taylor, Coco and The Cellar Bar, Easthampton, MA Saladé Niçoise 10 Recipe by Michaelangelo Wescott, Gypsy Apple Bistro, Shelburne Falls, MA Panko-Encrusted Cod Cakes with Remoulade 12 Recipe by Kevin Sahagian, Captain Jack’s Roadside Shack, Easthampton, MA Summer Salsa Verde with Chicken and Rice 14 Recipe by Neftalí Duran, Holyoke, MA Ricotta Dumpling Cacio e Pepe 16 Recipe by Jeremy Werther, Homestead., Northampton, MA Eggplant Italiano on Ciabatta 20 Recipe by Dre Rawlings, Ashfield Lakehouse, Ashfield, MA Italian Meringue Buttercream & Cake Decorating Tips 22 Recipe by Amanda Milazzo, Small Oven, Easthampton, MA HighBrow Sticky Ribs 24 Recipe by Drew Brow, HighBrow, Northampton, MA No Knead Focaccia 26 Recipe by Amy McMahan, Mesa Verde, Greenfield, MA 3 4 Recipes Jambalaya 28 Recipe by Jesse Hassinger and Aimee Francaes, Belly of the Beast, Northampton, MA Creamed Corn Sauce 30 Recipe by Ashley Arthur, Five Eyed Fox, Turners Falls, MA Pork Mofongo 32 Recipe by Nicole Ortiz, Crave Food Truck, Holyoke, MA Best. Popcorn. Ever. 34 Recipe by Alden Booth, The People’s Pint, Greenfield, MA Chicken Scarpariella with Sicilian Zucchini 36 Recipe by Sandy D’Amato, Good Stock Farm, Hatfield, MA Honey Garlic Chili Shrimp 38 Recipe by Deborah Snow and Justin Mosher, Blue Heron Restaurant and Catering, Sunderland, MA Ramp Pancake with Jonah Crab 40 Recipe by David Schrier, Daily Operation, Easthampton, MA 5 Pasta Carbonara Recipe by Casey Douglass Galaxy, Easthampton, MA 4 Servings A classic Italian pasta dish. -
The Hong Kong College of Community Health Practitioners Working Papers Series ______
The Hong Kong College of Community Health Practitioners Working Papers Series ___________________________________________________________________________ Relationship between Eating Out and Obesity among Hong Kong People Jessy Wing Yee NG School of Professional Education & Executive Development The Hong Kong Polytechnic University Kowloon, Hong Kong [email protected] ABSTRACT Obesity becomes a major public health problem in Hong Kong. Generally, obesity can be caused by lack of exercise or hereditary factors while unhealthy eating habits would be the major factor increasing the risk of obesity. Consumption of food with high fat, high sugars and low dietary fibre would easily cause obesity by increasing calorie intake. On the other hand, eating out is a common phenomenon in Hong Kong because of restrictions of school lunch policy, working environment and social gatherings. However, restaurants would mostly sell high energy-dense food that may easily cause obesity. Therefore, this paper aims to analyse the relationship between obesity and eating out among Hong Kong people. In this study, information of obesity and healthy eating are gathered from the literatures, as well as secondary data from local study and government websites are collected for analysis. It is found that the food consumed outside are mostly characterised as high fat, high sugar and low dietary fibre. Therefore, eating out is one of indirect ways causing obesity among Hong Kong people. In order to reduce the risk of obesity by eating out, education and local policy are the necessary and effective methods. As a result, people could stay healthy even if they always need to eat out. KEYWORDS: Eating out, Obesity, Eating habits 1 HKCCHP Working Paper Series: HKCCHP/WP/2019/003 1 INTRODUCTION Obesity is a serious health problem in Hong Kong. -
Josper G Ri Ll
Harisa Spice sliced Rack of Lamb 2000 STARTERS Roast Vegetables and Lyonnaise Potatoes, Mint Gravy Chili Paneer Tikka skewers 800 (V) Grilled Pork Chops 1600 NEW Sweet Peppers and Paneer, Mint Chutney Caramelized Pineapple Relish, Green Banana Mousseline Peruvian fish Ceviche 1000 NEW Peanut sauce Mildly spiced with sweet Potato, sweet Peppers, and red Onions RISOTTO Immersed in “Leche de tigre” Tiger’s milk BURGERS, SANDWICHES & WRAP S Risotto Zucca 1200 (V) Carpaccio of cured Beef tenderloin 1400 NEW 1600 NEW Roasted Butternut, Italian Spinach, and Pumpkin seeds Uruguayan Steak and Egg Sandwich ‘Chivito’ Mixed greens and aged Parmesan shavings Beef Steak, Bacon, Mozzarella, Tomato, and side salad Green Risotto Gamberi 1800 NEW French-Japanese fusion of Seared Tuna Tataki 1500 NEW The Hemingways Burger 1700 Prawns, Cashew nut Pesto, Cherry Tomato and green Beans Paired with deconstructed “Nicoise” salad, Tatami sauce Josper grilled Beef burger in Sesame bun with Gherkin, Lettuce Risotto Al Polo 1700 “Goong Sarong” 1800 NEW Onion and Tomato (add Cheese, Bacon) Chicken pieces with Mushrooms and Spinach Deep fried Prawns in crisp Vermicelli, Chinese dipping sauce Greek-style Lamb Burger 1600 NEW Calamari 900/1100 FISH AND SEAFOOD In a Pita bun, Lettuce, Tomato, Olives, Feta and Tzatziki sauce Deep fried salt and pepper Squid with spicy Piquante sauce ‘Posh’ Fish and Chips 1600 ‘Peri Peri’ Chicken and Avocado Burger 1600 Large served with Fries and green Salad Breaded Salmon, Tartare sauce In a bun with Bacon, Cheese and side salad King -
The Food and Culture Around the World Handbook
The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks. -
Bellacuba Dinner Copy
BeA Cuba CUBAN CUISINE 30. Paella Estillo Bella Cuba Empanadas – Cuban Pastry (2) 5.50 6. Pollo Asado – 12.95 (allow 45 minutes when ordering) Stuffed with beef, chicken or spinach Roasted Garlic Chicken (for one) 26.95 (for two) 39.95 Half a chicken marinated in our mojo sauce. Spanish dish cooked cuban style, consisting of yellow Tamales – Corn made Tamales (2) 5.95 rice with seafood, chicken, pork, onions, green peppers, Stuffed with pork. 7. Bistec de Pollo Empanizado 13.95 tomatoes, olive oil and garnished peas, chorizo & pimentos. Aperitivos - Appetizers Breaded AveChicken -Chicken Steak Yuca Rellena – Stuffed Yucca (2) 5.50 Tender chicken breast steak spiced and breaded 31. MahiMariscos Mahi a la Parrilla- Seafood - 14.95 to perfection. Grilled Mahi Mahi Papa Rellena – Stuffed Cuban Potatoes (2) 4.95 Grilled mahi served in garlic sauce Stuffed meat shaped into small balls. 7a. Bistec de Pollo 12.95 Chicken Steak 33. Camarones Enchilados- 16.95 Yuca Frita – Fried Yucca 4.95 Chicken breast seasoned and grilled in garlic Shrimp in Creole Sauce Served with a side of mojo sauce. sauce and topped with onions. Sauteéd shrimp cooked in a tomato based sauce Yuca con mojo - Steamed Yucca 4.95 8. Pollo En Salsa de Barbacoa 12.95 34. Arroz Amarillo Con Camarones 16.95 Barbecue Chicken Shrimp with Yellow Rice Platanos Rellenos – Stuffed Plantains 9.95 Roasted half chicken smothered in our Stuffed with beef or pork delicious barbeque sauce. 35. Camarones al Ajillo- 16.95 Shrimp in Garlic Sauce Croquetas de Jamon 3.50 9. Arroz con Pollo Cubano 11.95 Shrimp sautéed in butter & garlic sauce Ham Croquettes(2) Chicken and Yellow Rice Chicken with yellow rice seasoned and Ejemplares de Bella Cuba 12.95 topped with peas and pimentos. -
Our Wedding Package Includes
Our Wedding Package Includes: *Private, lushly landscaped garden with beautiful arbors overlooking the hills of the Hudson Valley for your wedding ceremony A dedicated event coordinator for pre-event and day-of-coordination A personal bridal attendant for the duration of the Event Your own private bridal suite with light refreshments Five-hour open bar service with premium brand liquor, beer, house wines, and seasonal specialty cocktail Selection of six butler passed hot and cold hors d’oeuvres Italian antipasti display and two cocktail stations Four course plated dinner (appetizer, salad, choice of two entrées, wedding cake) Champagne toast for all guests Wine service throughout the evening Tiered wedding cake prepared by DiMare Pastry Shop Directional cards for inclusion in invitations Floor length ivory linens and ivory napkins Table numbers and votive candles Coat room attendant *A deposit of $2,500 and a signed contract secures your date *$1,500++ Ceremony Fee – up to 30 minutes (914) 763-1410 [email protected] www.lechateaubanquets.com Butler Passed Hors d'oeuvres Please Select Six Total Cold Options New England Lobster Roll on a Mini Brioche Bun Creamy Burrata (Stracciatella) in a Tomato Cone with Micro Basil & Balsamic Pearls (V) Oven Roasted Heirloom Tomato Bruschetta with Parmesan Mousse & Micro Basil (V) Mini Tuna Tartare Crispy Wonton Bowl with a Sake Shooter Mini Grilled Cod Taco with Mango Salsa and a Margarita Shooter Roasted Tomato & Hudson Valley Goat Cheese Mousse in a Pesto Cone with Toasted Pistachio (V) -
Behind the Bash Catering & Events Is Comprised of Several Chefs, Cuisine
Welcome Congratulations on booking your most special event at Briscoe Manor. We are so happy to have you here. Behind the Bash Catering & Events is the exclusive caterer at Briscoe Manor. We are so excited to be a part of your day. Please let any of our staff know if there is anything we can do to make your day and your planning process absolutely perfect… we are here for you!!! Outside of the menus, we know you might have some questions on how this all works (policies and procedures, etc.), so we have put together a list of FAQ’s (Frequently Asked Questions) and the answers to help in that process. Again, if there is something you have questions about that you don’t see answered here or in our menu packet, please just give us a call or shoot us an e-mail! Can’t wait to meet you! -The Staff of BTB Behind the Bash Catering & Events is comprised of several chefs, devoted foodies, creative designers, superb servers, and professional managers; all seasoned hospitality personnel with a love for all things gourmet. We are here to make your dream a reality!! Cuisine The flags of five nations have flown over Texas. It was even its own republic at one time. So it makes sense that Texas stands alone as a culinary region in itself. Once you visit Briscoe Manor, you will understand… this is Texas. We feel blessed to be located in such a great place with an abundance of fresh local ingredients and such a wide range of flavors, enabling our chefs to create some of the best food you’ll ever put in your mouth… guaranteed. -
Catering Menu | Raleigh Convention Center
CATERING MENU | RALEIGH CONVENTION CENTER > CATERING MENU | RALEIGH CONVENTION CENTER WELCOME TO RALEIGH! INDEX 2 CATERING MENU | RALEIGH CONVENTION CENTER Making It Better To Be There Since 1929® INDEX We believe in the power of hospitality to Our style is collaborative, and our Raleigh team connect with people. is delighted to work with you to ensure your experience here is seamless, successful, and That’s why at event destinations across North enjoyable. We are committed to delivering the America and the United Kingdom, Centerplate finest food, amenities, and service to impress has been defining the standard of culinary your guests. excellence for more than 85 years. Whenever people come together, we have a common mission: We are dedicated to helping you achieve Making It Better To Be There. extraordinary results. Centerplate is a leading global event hospitality Centerplate Fax Line: 919.833.4836 company and we are thrilled to be your exclusive hospitality partner at the Raleigh Convention Center, Duke Energy Center for the Performing Arts, and Red Hat Amphitheater. 3 CATERING MENU | RALEIGH CONVENTION CENTER INDEX PAGE INDEX BREAKFAST 7-11 A LA CARTE 12-15 BREAK SERVICE 16-17 BOXED LUNCHES 19-20 PLATED LUNCHES 21-25 LUNCH BUFFETS 26-32 DINNER BUFFETS 34 PLATED DINNERS 35-38 RECEPTIONS 39-47 BEVERAGES 48-53 GENERAL INFORMATION 54-59 Click on any of the INDEX items to 4 jump immediately to that page. CATERING MENU | RALEIGH CONVENTION CENTER CENTERPLATE’S COMMITMENT TO QUALITY SERVICE DIRECTORY INDEX We are very supportive of healthy choices at events by providing CENTERPLATE GENERAL MANAGER, a wealth of fresh and varied options that include low-calorie, JAMES JENKINS 919.996.8675 low- salt, low- fat, low-sugar, vegan, and gluten-free offerings, among others. -
BANQUET / Catering Guide
2016 BANQUET & CATERING GUIDE SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 1 | 49 REFRESHMENTS FRESHLY BREWED COFFEE & DECAFFEINATED COFFEE (PER GALLON) 78 ASSORTMENT OF HARNEY AND SON’S™ PREMIUM TEAS (PER GALLON) 78 TRADITIONAL ICED TEA (PER GALLON) 78 FRESHLY SQUEEZED ORANGE, CRANBERRY AND GRAPEFRUIT JUICES (PER QUART) 24 ASSORTED NAKED JUICES (EACH#) 6.5 ASSORTED BOTTLED JUICES (EACH) 5 ASSORTED PEPSI SOFT DRINKS (EACH) 4.25 RED ROCK BOTTLED WATER (EACH) 4.25 CHILLED PANNA AND SAN PELLEGRINO WATER (EACH) (16.9 OZ.) 6.5 CHILLED PANNA AND SAN PELLEGRINO WATER (1 LITER) 12 CHILLED CHOCOLATE AND WHOLE MILK (EACH#) 3 ASSORTED STARBUCKS® FRAPPUCCINOS AND DOUBLE SHOT (EACH) 6.5 REGULAR AND SUGAR FREE RED BULL (EACH) 6.5 # = QUANTITY OF ORDER MUST BE SPECIFIED. QUANTITY ORDERED REFLECTS MINIMUM CONSUMPTION CHARGED SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 2 | 49 SNACKS (THE FOLLOWING ITEMS AVAILABLE BY THE DOZEN, UNLESS OTHERWISE NOTED) ASSORTED FRUIT AND NUT BREADS WITH PRESERVES 52 ASSORTED FRESHLY MADE CROISSANTS, MUFFINS, DANISH 52 HOUSEMADE CINNAMON ROLLS, CREAM CHEESE ICING 54 ASSORTED BAGELS AND CREAM CHEESE 52 ASSORTED TEA COOKIES 49 FRESH CHOCOLATE CHUNK, LEMON BLUEBERRY, MAPLE PECAN SCONES WITH DEVONSHIRE CREAM 52 ASSORTMENT OF ORANGE-ALMOND AND CHOCOLATE-PISTACHIO BISCOTTI 49 FRESH BAKED CHOCOLATE CHIP, OATMEAL RAISIN AND PEANUT BUTTER COOKIES 52 ASSORTMENT OF RICE KRISPY TREATS 52 ASSORTMENT OF BLONDIES AND FUDGE BROWNIES 52 HOUSE MADE CRANBERRY-BLUEBERRY GRANOLA BARS 54 ASSORTED MINIATURE FRENCH PASTRIES 52 ASSORTMENT OF VANILLA, CHOCOLATE, STRAWBERRY CHEESECAKE LOLLIPOPS 52 CHOCOLATE DIPPED STRAWBERRIES 54 ASSORTMENT OF MINI SANDWICHES 54 SEASONAL WHOLE FRESH FRUIT (PER PIECE#) GF 4.5 FRESH FRUIT SKEWERS WITH HONEY YOGURT SAUCE 60 MINI SEASONAL FRUIT YOGURT PARFAITS, HOUSE MADE GRANOLA 52 # = QUANTITY OF ORDER MUST BE SPECIFIED.