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Culinary Tour Through the Old and New Dresden
Breakfast-buffet Mo. - Sat. / 8:00 - 11:00 am have a cozy breakfast in the DRESDEN 1900 from 9,90 € * M U S E U M S G A S T R O N O M I E * incl. 1 glass orange juice or prosecco Incl. coffee & tea from the buffet 12,90 . Conductor's Cap Drinking € Culinary tour through the ...over the brim, into the mouth, Experience the Conductor's Cap Drinking only old and new Dresden otherwise it trickles! with us in the DRESDEN 1900. Order for you and your dear family and friends the original „Conductor's Drink“. Raise a toast to each other, look in each other's eyes and just tell them once again: “You are a real beautiful person”! 2 cl 2,80 € 4 cl 4,50 € P Plate with recipe Conductor‘s Cap Button saxon potato soup O without filling Dresden 1900 4,50 € 12,90 € H 3,50 € S Liqueur Weichensteller Book from Karl-Heinz Bellmann & Notbremse Zwischen Tür und Angel je 2,90 € 6,66 € DRESDEN1900 Contact Dresden1900 Museumsgastronomie GmbH Monday - thursday 8 a.m. - Midnight An der Frauenkirche 20 Friday, Saturday 8 a.m. - 1 a.m. Sunday 9 a.m. - Midnight 01067 Dresden Germany Monday - Saturday 8 a.m. - 11 a.m. breakfast buffet Sunday 9 a.m. - 2 p.m. famil y brunch WWW.DRESDEN1900.DE Table booking Groups / Celebrations [email protected] [email protected] Fax: +49 351 / 48 20 58 56 Tel.: +49 351 / 48 20 58 58 Tel.: +49 351 / 48 20 58 57 Breakfast buffet M U S E U M S G A S T R O N O M IIE Mo. -
Manual Combi-Steamer CCD Your Customer Service
Manual Combi-Steamer CCD Your customer service We grant a 12 month guarantee which is valid from the date of invoice, exempted are damages to glass, light bulbs and gaskets. All rights are reserved for technical changes. For inquiries please indicate the following: Type of unit: RATIONAL Combi-Steamer CCD Unit serial number: ______________________________ Your unit was checked by: ______________________________ In case you may need further assistance, please do not hesitate to call us Telephone: Germany (08191) 3270. For operational problems call our “Hot Line”: Telephone: Germany (08191) 327300. Your RATIONAL U.K. Team: (01582) 480388. 2 Contents Control panel 5 Features 6 Loading und unloading 7 Safety hints 8 Cooking methods of RATIONAL CCD model 9 Steam mode 11 Hot Air mode 13 Combi-Steam mode 16 Combi-Steam mode: Forced steaming 19 Combi-Steam mode: Reheating 21 Cooking with core temperature (optional) 22 Additional function: Cool down 25 Accessories 26 Cooking examples 32 Cleaning 50 Descaling 51 Important installation information 52 Maintenance 56 3 Dear Customer, we congratulate you on your wise choice to buy a RATIONAL Combi-Steamer. With this RATIONAL Combi-Steamer you possess the best unit amongst those which are available on the mar- ket. The Combi-Steamers further development is a result of close contact with our customers – an innovation for the demanding chef, a unit with almost unlimited possibilities. We have specialised in solid workmanship, high functional safety and precise control systems and most of all simple, practical operation. However we still recommend you to study this manual for the RATIONAL Combi-Steamer carefully. -
10,1990 Postage Paid Cranford, N.J
;, I I Page B-1G CRANFORD CHRONICLE Thursday, May 3, 1990 SERVING CRANFORD, GARWOOD and KENILWORTH A Forbes Newspaper USPS 136 800 Second Class Vol. 97 NO. 19 Published Every Thursday Thursday, May 10,1990 Postage Paid Cranford, N.J. 50 Cents,- In brief Town Comniittee tells school board to cut Moth spraying The state.Department of Ag- riculture is expected to spray $100,000 from budget the northeast corner of town By Rosalie Gross ing body will meet Monday to vote by aircraft today to control the The Township Committee is formally on the recommendation. gypsy moth population. Spray- recommending $62,000 in cuts to Monday is the last day to certify a ing time can range from 5:30 the defeated $21.5-million school ' tax rate. a.m. to noon. budget plus another $38,000 from Schools superintendent Robert Our Reputation D. Paul said yesterday that the the board's surplus account for a management study. The decisions $50,000 cut in administrative costs School meeting were reached following a nearly "has to be more specific," He said twc^hoiir meeting Tuesday be- the governing body is "responsi- The Cranford school board tween the governing body and ble" for identifying "where they has rescheduled its monthly Board of Education. want the cut to be taken and some meeting to May 14. Mayor Ed Force said the com- justification as to why the board mittee specified that $50,000 be does not need that money for a One Customer At a Time* taken from administrative, costs thorough and efficient education." Buckle up and $12,000 from maintenance. -
Raikacup 2019 U11 No. 1, Gr. a 09:00 SU Inzing SPG
RaikaCup 2019 U11 No. 1, Gr. A RaikaCup 2019 U11 No. 2, Gr. B 09:00 09:14 SPG West. SPG West. SU Inzing : SPG Rinn-Tulfes : Mittelgebirge A Mittelgebirge B Goalscorers Goalscorers Made with passion by tournej Made with passion by tournej RaikaCup 2019 U11 No. 3, Gr. A RaikaCup 2019 U11 No. 4, Gr. B 09:28 09:42 WSG Wattens A : SV Hall WSG Wattens B : SPG Volders-Fritzens Goalscorers Goalscorers Made with passion by tournej Made with passion by tournej RaikaCup 2019 U11 No. 5, Gr. A RaikaCup 2019 U11 No. 6, Gr. B 09:56 10:10 SPG West. FC Tiroler Zugspitze : SU Inzing : WSG Wattens B Mittelgebirge B Goalscorers Goalscorers Made with passion by tournej Made with passion by tournej RaikaCup 2019 U11 No. 7, Gr. A RaikaCup 2019 U11 No. 8, Gr. B 10:24 10:38 SPG West. : WSG Wattens A SPG Volders-Fritzens : SPG Rinn-Tulfes Mittelgebirge A Goalscorers Goalscorers Made with passion by tournej Made with passion by tournej RaikaCup 2019 U11 No. 9, Gr. A RaikaCup 2019 U11 No. 10, Gr. B 10:52 11:06 SV Hall : FC Tiroler Zugspitze SPG Rinn-Tulfes : WSG Wattens B Goalscorers Goalscorers Made with passion by tournej Made with passion by tournej Made with passion by tournej RaikaCup 2019 U11 No. 11, Gr. A RaikaCup 2019 U11 No. 12, Gr. B 11:20 11:34 SPG West. WSG Wattens A : SU Inzing SPG Volders-Fritzens : Mittelgebirge B Goalscorers Goalscorers Made with passion by tournej Made with passion by tournej RaikaCup 2019 U11 No. -
Von Hall Nach Wattens
VON HALL NACH WATTENS ... KULTURELLE REISE DURCH DIE REGION TOURISMUSVERBAND REGION HALL-WATTENS [email protected], www.hall-wattens.at HERZLICH WILLKOMMEN! ir wünschen Ihnen Rund um Hall bietet die Zeit ... Region Sehenswürdigkeiten, W... zum Herum- Erholsames und Sportliches sitzen, Hineinhören und vor einer unvergesslichen Hinausschauen. Zwischen Naturkulisse. Das wildroman- mittelalterlichen Fassaden der tische Halltal oder die Stadt Hall und den modernen aussichtsreiche Thaurer Installationen in den Swarov- Alm – die Gnadenwalder ski Kristallwelten wird Ihnen Höhenstraße oder das eine große Zahl an Augen- Wanderparadies Watten tal blicken vergönnt sein. – überall finden sich Orte Die Altstadt von Hall gehört zum Erholen, Schauen und zu den größten erhaltenen Entdecken – und nirgendwo historischen Anlagen – doch wird der nächste Bach mit nicht als Museum. Belebt Trinkwasserqualität weit sein! und voller moderner Lebens- freude finden Sie modernes Wir freuen uns, dass Sie zu Einkaufserlebnis und stilvolle uns kommen und wünsch en Gastlichkeit zwischen ge- Ihnen einen erholsamen und schichtsträchtigen Mauern. erlebnisreichen Aufenthalt. HALL IN TIROL Das Klappern von Rädern auf den Pflaster- steinen, das Knarren alter Türen, das Läuten der Kirchturmglocken, Unterhaltung quer über enge Gassen, von Fenster zu Fenster. eräusche, die das Leben eine Salzkufe konnte somit auch schon 1303 begleiteten, das geeignete Symbol für das Gals Herzog Otto an Hall Stadtwappen von Hall sein. Auf (hal = Salz) das Stadtrecht verlieh rotem Grund wurde es später und damit eindrucksvoll die Be- von Kaiser Maximilian I. durch deutung dieses Ortes bestätigte, in zwei gekrönte goldene Löwen dem aus Salz pures Gold wurde. aufgewertet. Die Herren und Fürsten dieser Über den Inn wurde das Salz Zeit saßen noch auf dem Schloss verschifft und Hall wurde zu einer in „Taurane“. -
German Menu German Cuisine
GERMAN MENU GERMAN CUISINE German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. The southern regions of Germany, including Bavaria with vinegar and instead of capers, Marsh Marigold and neighbouring Swabia, share many dishes. buds soaked in brine were used. While cooking with Furthermore, across the border in Austria one will wine (as is typical in the wine growing regions of find many similar dishes. Franconia and Hesse) was known, the lack of good wine on the East German market reserved this for However, ingredients and dishes vary by province. special occasions. For these reasons Ragout fin There are many significant regional dishes that have (commonly known as Würzfleisch) became a highly become both national and regional. Many dishes sought after delicacy. that were once regional, however, have proliferated in different variations across the country into the Foreign Influences present day. With the influx of foreign workers after World War Pretzels are especially common in the South of II, many foreign dishes have been adopted into Germany. German regional cuisine can be divided German cuisine - Italian dishes like spaghetti and into many varieties such as Bavarian cuisine pizza have become a staple of the German diet. (Southern Germany), Thuringian (Central Germany), Turkish immigrants also have had a considerable Lower Saxon cuisine or those of Saxony Anhalt. influence on German eating habits; Döner kebab is Germany’s favourite fast food, selling twice as much The Eichstrich as the major burger chains put together (McDonald’s and Burger King being the only widespread burger All cold drinks in bars and restaurants are sold in chains in Germany). -
Mineralogical Composition of the Baumkirchen Lacustrine
ZOBODAT - www.zobodat.at Zoologisch-Botanische Datenbank/Zoological-Botanical Database Digitale Literatur/Digital Literature Zeitschrift/Journal: Austrian Journal of Earth Sciences Jahr/Year: 2017 Band/Volume: 110_1 Autor(en)/Author(s): Barrett Samuel, Schmidmair Daniela, Spötl Christoph Artikel/Article: Mineralogical composition of the Baumkirchen lacustrine sequence (Würmian, Inn Valley, Tyrol): provenance and palaeogeographical implications 43-56 Austrian Journal of Earth Sciences Vienna 2017 Volume 110/1 43 - 56 DOI: 10.17738/ajes.2017.0004 Mineralogical composition of the Baumkirchen lacustrine sequence (Würmian, Inn Valley, Tyrol): provenance and palaeogeographical implications Samuel BARRETT1)*), Daniela SCHMIDMAIR2) & Christoph SPÖTL1) 1) Institute of Geology, University of Innsbruck, Innrain 52, A-6020 Innsbruck, Austria; 2) Institute of Mineralogy and Petrography, University of Innsbruck, Innrain 52, A-6020 Innsbruck, Austria; *) Corresponding author, [email protected] KEYWORDS Würmian; Alps; provenance; palaeogeography; Pleistocene; palaeolake Abstract The Baumkirchen palaeolake sequence east of Innsbruck, Tyrol, is a well-known and studied Late Pleistocene sequence of key im- portance for Alpine Quaternary stratigraphy. Recent luminescence dating and geochemical analysis revealed that the sequence is made up of two compositionally slightly different phases representing sedimentation during Marine Isotope Stages (MIS) 3 and 4 separated by a ca. 7-15 ka-long hiatus. We investigated the bulk mineralogical composition of the sediment to better characterise the compositional differences, and analysed modern stream sediments to constrain the provenance from different catchments. The modern stream sediments closely match expectations based on catchment geology besides an overrepresentation of dolomite in several catchments, likely attributable to the greater sediment generation potential of dolostone based on its physical and petro- graphic properties. -
OCC 3A37125c7fe54a1789d60
did you know? At L’OCCITANE CAFÉ, we propose unique food creations inspired by the very same ingredients used in L’OCCITANE product collections. Indeed, beauty and food meet through authentic ingredients from Provence, delighting your senses. our ceiling is made out of real IMMORTELLE flowers that are used in our skin care collections You can also find immortelle flowers in our Bicycle of the Sun mocktail. with Its unique fragrance LAVENDER has become an aromatic tribute to Provence, earning the nickname “blue gold” from locals You can find it in the Rainbow mocktail, La Burrata, and in our Lavender Macaron and Artisan Latte. VERBENA is often called the plant of enchantment because its lemony freshness helps revive the body and mind Find this ingredient in our Secret Garden mocktail, and our Verbena Crème Brûlée. ROSE from the landscapes of Grasse key to the traditions of Provence IS used in L’OCCITANE beautiful fragrance creations Rediscover this scent in our Flower Basket mocktail, our rose-infused Shashuka and in our Rose Artisan Latte. Soothe your body and mind with the radiant power of THE Provençal ALMOND This exceptional ingredient is used in our Almond-crumbed Calamari, our iconic Raclette Burger and even in our dreamy Nuage de Provence mocktail. Breakfast till 1 PM on weekdays and 2 PM on weekends BREAKFAST BASKETS Provençal Breakfast 75 Dhs Homemade granola with yogurt, fruit salad and assorted bread basket served with jam and butter. Choice of freshly squeezed juice or hot beverage. (D, G, N, V) French Countryside Breakfast 85 Dhs L’Occitane Signature Breakfast 95 Dhs Selection of viennoiseries, assorted breadbasket served Pain perdu, selection of viennoiseries, and with jam and butter, and eggs your way. -
Travelling by Bus, Train and Tram in Tyrol Information for Migrants
MOBILE communities Mobility without barriers “I am mobile” Travelling by bus, train and tram in Tyrol Information for migrants www.mobilitaetohnebarrieren.at MOBILE communities Mobility without barriers Contents 4 Information points and the internet – get the information you need 8 Tickets and prices – know the cost even before you travel 15 Reductions and discounts – enjoy cheaper travel 17 Timetable and route map – find the right bus and train 19 Tips for using the bus and train – everything else you need to know 20 Cycling – the healthy option, supported by IVB, VVT and ÖBB Easy navigation – with these symbols Visit and ask It’s easier with A helpful A way to modern technology tip save money More information is also available at www.vvt.at/konkret or in Turkish at www.vvt.at/tuerkisch. This information folder is also available in German, Turkish, Arabic, Pashto and Persian. i regioni u Se n o b ie tti vo • S ech g s R eg ‘Mobility without barriers’ is a joint project run by Klimabündnis Tirol, io EUROPÄISCHE UNION n e Europäischer Fonds für regionale Entwicklun n e UNIONE EUROPEA i n Ökoinstitut Alto Adige, the Province of Tyrol and the Autonomous Fondo europeo per lo sviluppo regionale Z i e l Province of Alto Adige. It is co-financed by the European Fund for Regional Development ‘Interreg IV A Italy - Austria’ and as part Austria Italia • of the 2007-2013 ‘Strength through diversity’ programme Italien • Österreich for increasing the regional competitiveness of Tyrol. Co-financed by the European Regional Development Fund. Cofinanziato dal fondo europeo per lo sviluppo regionale. -
Guide to Cooking Potatoes
GUIDE TO COOKING POTATOES NAME CLASSICAL NAME DESCRIPTION Boiled and steamed (waxy) potatoes Boiled potatoes Pommes nature Washed, peeled and rewashed potatoes cut into even sized portions. Covered with cold salted water, brought to the boil and simmered until cooked (15-20 minutes). Tested with a skewer, drained and steam allowed to escape. Boiled new potatoes Pommes nouvelles New potatoes washed, covered with cold salted water, and cooked as for boiled potatoes. Steamed potatoes Pommes vapeur Washed, peeled and rewashed potatoes cut into even sized portions. Steamed until cooked (10-15 minutes). Tested with a skewer. Removed from steamer and steam allowed to escape. Parsley potatoes Pommes persillées Boiled or steamed potatoes tossed in oil/butter and chopped parsley. Boiled (floury) potatoes Mashed potato Pommes purées Boiled potatoes, drained, passed through sieve, butter/oil, seasoning and milk added. Mashed potato with Pommes Biarritz Mashed potatoes with sautéed capsicum and ham. capsicum and ham Boiled, puréed and glazed (floury) potatoes Duchesse potatoes Pommes Duchesse Drained, dried and sieved boiled potatoes. Egg yolk, butter and seasoning added, then piped into shapes. Edges firmed up by heating, egg washed, then heated until golden. Brioche potatoes Pommes brioches Duchesse mixture shaped into small brioche shapes. Finished as for Duchesse. Marquis potatoes Pommes Marquise Duchesse mixture shaped into nests, glazed, baked and filled with tomato concassé and chopped parsley. Boiled, puréed and fried (floury) potatoes Potato cakes Pommes galettes Duchesse mixture shaped into small cakes and pan fried. Croquette potatoes Pommes croquettes Duchesse mixture moulded into cylinders, crumbed (double pane). Deep fried. Dauphine potatoes Pommes Dauphine Duchesse mixture and choux paste moulded into cylinders or quenelles and deep fried. -
International Culinary Arts & Sciences Institute
TECHNIQUES CLASSES These hands-on classes are ideal for both novice cooking students and those experienced students seeking to refresh, enhance, and update their abilities. The recipe packages feature both exciting, up-to-the minute ideas and tried-and-true classic dishes arranged in a sequence of lessons that allows for fast mastery of critical cooking skills. Students seeking increased kitchen confidence will acquire fundamental kitchen skills, execute important cooking techniques, learn about common and uncommon ingredients, and create complex multi-component specialty dishes. All courses are taught in our state of the art ICASI facility by professional chefs with years of experience. Prerequisites: Because of the continuity of skills, it is strongly recommended that Basic Techniques series will be taken in order. Attendance at the first class of a series is mandatory. Basic Techniques of Cooking 1 (4 Sessions) Hrvatin Wednesdays, September 15, 22, 29, October 6, 2021 - 6:00 pm ($345, 4x3hrs, 1.2CEU) Mondays, November 22, 29, December 6, 13, 2021 – 6:00 pm ($345, 4x3hrs, 1.2CEU) Week 1: Knife Skills: French Onion Soup; Warm Vegetable Ratatouille; Vegetable Spring Rolls with Sweet & Sour Sauce; Vegetable Tempura; Garden Vegetable Parmesan Frittata Week 2: Stocks and Soups: Vegetable Stock; Fish Stock; Chicken Stock; Beef Stock; Black Bean Soup; Chicken Noodle Soup; Beef Consommé; Cream of Mushroom Soup; Fish Chowder; Potato Leek Soup Week 3: Grains and Potatoes: Creamy Polenta; Spicy Braised Lentils; Risotto; Israeli Couscous; Pommes -
Group Packages 2021/2022
GROUP PACKAGES 2021/2022 HALL-WATTENS REGIONAL TOURIST OFFICE, Unterer Stadtplatz 19, 6060 Hall in Tirol, Austria T: +43(0)5223/45544-23, F: +43(0)5223/45544-20, [email protected], www.hall-wattens.at/en CRYSTAL-HIGHLIGHTS IN THE HEART OF TYROL DEAR GROUP PARTNERS! We are delighted to present you our programme suggestions. hese programmes have been spe- bus parking in the center of Hall in Ti- More Information: cially designed for groups, com- rol, only a 2-minute walk from the Old Department for groups: T bining highlights from our Hall- Town, which all groups are welcome to Your contact Wattens Region, in the very heart of the use free of charge. Each programme can Mrs. Anne Welling Tyrol. Enjoying a location that is, both be “tweaked” however you prefer, and Hall-Wattens Tourist Board from a transportation and a geographi- can of course also be booked in other A-6060 Hall in Tirol cal perspective, quite ideal, the region accommodation categories. On request, T: +43(0)5223/45544-0 allows for many different programme we would also be more than happy to F: +43(0)5223/45544-20 combinations, as well as being perfect- offer you packages that are completely [email protected] ly suited for the occasional overnight custom-tailored. We look forward to re- www.hall-wattens.at/en stop-off. In addition, there is an area for ceiving your enquiry! Gnadenwald München Salzburg CZ FRITZENS BAUMKIRCHEN CRYSTAL-HIGHLIGHTS IN ABSAM PASSAU THAUR WATTENS A22 A7 D A8 ST.PÖLTEN SK HALL IN Oberösterreich A1 WIEN INNSBRUCK MÜNCHEN LINZ A21 RUM TIROL