Download Our Ordering App
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
Emmanuel Buchanan –Director First Choice Gourmet Catering at Your
1 Emmanuel Buchanan –Director First Choice Gourmet Catering At Your Service Menu 1 & 2 FINGER FOOD – REFER PAGES 1 to 3 FINGER FOOD MENU – ANY 10 SELECTIONS SELECT FROM BOTH MENUS: Menu 1 – Hot and Cold Function Favorites And Menu 2 – Finger Food Savory Selections Menu 1 - HOT & COLD FUNCTION FAVOURITES Tempura Seafood Bites with Assorted Dipping Sauces Boneless Chicken Pieces – Honey Mustard / Teriyaki / Chili Samosa Cocktails Mini Spring Rolls Party Pasties Mini Pizzas Gourmet Mini Party Pies Kabana Bites Chicken & Cheese Gems Gourmet Mini Quiches – Tomato & Mushroom, Ham & Asparagus, Chicken & Leek Sesame Prawn Toasts Smoked Salmon Vol au Vents Curry Mini Pasties Steamed and Deep Fried Mini Dim Sims Middle Eastern Flavored Meat Balls with Assorted Dipping Sauces Chicken Nuggets & Combination Sauces Mini Curry Sticks Sandwiches – Your Choice of 3 (Three) from: Chicken, Chives, Mayonnaise and Avocado Smoked Trout, Brie, Egg and Lettuce Ham, Cheese, Tomato and Mustard Tuna, Egg, Mayonnaise and Shredded Carrot Curried Egg, Bacon, Cheese and Lettuce Turkey, Cranberry, Cream Cheese and Cucumber Beef, Pickles, Tomato and Lettuce First Choice Gourmet Catering Tel: (03) 9439 6299 Mobile: 0408 313 097 Email: [email protected] Web Site: www.firstchoicecatering.com.au 2 Menu 2 - FINGER FOOD SAVOURY SELECTIONS California Rolls Smoked Salmon and Camembert Rounds Pork Delight with Honey Soy Salami and Smoked Oyster Rolls Chicken & Coriander Balls Prosciutto Melon Cheese Puffs Chicken Satay - Malaysian Style with Tangy Peanut Sauce Chipolata -
La Dolce Stagione
Marzo - Aprile 2016 La dolce stagione www.sisupermercati.it Giro d’Italia con Umbria, storia Cioccolato le ricette regionali di un’eccellenza: e frutta, la coppia di Pasqua la lenticchia perfetta In questo numero Anno VII • Numero 2 Marzo/Aprile 2016 23 CONSIGLI PER LA SPESA 4 IL TERRITORIO Una dolce tradizione in tavola EDITORe PULSA SRL Storia di un'eccellenza, la lenticchia di Castelluccio, che via Jacopo dal Verme, 15 sposa un principe, l'olio extravergine d'oliva umbro Dop IN FAMIGLIA 20159 Milano, tel. 02 69901296 25 DIRETTORE ReSPONSABILE Le domande dei bambini: come rispondere quando Guido Gabrielli 9 IL VINO i loro "perché" sono difficili o imbarazzanti ReDAZIONE E PROGETTO GRAFICO La cantina in casa: come conservare le bottiglie PULSA SRL a regola d'arte, anche in appartamento 29 IN CASA PUBBLICITÀ SERI JAKALA Animali, la pappa del gatto: alimenti differenziati via C. Tenca 14 - Milano 13 IL SEGRETO in base a età, razza e stile di vita via F. Santi 1/2 - 10042 Nichelino (TO) Tel. 011 6897565 I liquidi di cottura: vino, birra, brodo, acqua per rendere STAMPA i piatti più morbidi e saporiti 33 IL VERDE CoptIP InDUSTRIE GRAFICHE Primavera, le magnolie grandi e profumate si impongono via Gran Bretagna, 50 41122 Modena, tel. 059 3162511 16 LA STAgiONE per la loro bellezza anche in centro città HANNO COLLABORATO: Simona È il momento del cioccolato: come riutilizzare gli avanzi Acquistapace, Auro Bernardi, Simonetta Chiarugi, Maria Greco Naccarato, di Pasqua, sciogliendoli e abbinandoli alla frutta 37 IL RicicLO Dora Ramondino, Francesca Negri, Non rompere le scatole: le confezioni delle scarpe Alessandra Valli FOTO: Simonetta Chiarugi, Adriana Farina, 18 CONSIGLI PER LA SPESA si trasformano in allegri portatutto Maria Greco Naccarato, Il guizzo del salmone affumicato Shutterstock, Stockfood 40 IL WEEK END Autorizzazione del Tribunale 19 LE RicETTE Naturalmente Umbria: tra Assisi e Norcia, sulle orme di Milano n.26 del 25/1/2010 Giro d'Italia con il menù Vale per Pasqua di San Francesco e San Benedetto www.sisupermercati.it DAL VENETO, UN BRINDISI DI QUALITÀ. -
WFCF Launches Winter 2021 Magazine
where FOODcomes fromISSUE 5 The TECH ISSUE How the Food Industry is Responding Learn All About Blockchain How Video Sales Changed Beef Buying and Selling Plus Covid-19 and The Food Supply Chain COMMUNITY OF AGRICULTURALISTS WHO RESPECT THE EARTH CARE Food from the Heart Beef Dairy Poultry Pork ANIMAL ENVIRONMENTAL PEOPLE & HUSBANDRY STEWARDSHIP COMMUNITY WWW.WFCFCARE.COM 2 | Where Food Comes From WHEREFOODCOMESFROM.COM COMMUNITY OF AGRICULTURALISTS WHO RESPECT THE EARTH CARE Food from the Heart Dear Food Enthusiast Technology. The rate of change and innovation in our lifetime is amazing. It is simply impossible to keep up. I remember making calls on a telephone on the wall in the kitchen with a long, coiled cord that I would stretch around the wall as far as I could and talk as quietly as possible. My family was on a party line, this meant your neighbors—if they were nosy—could listen in to your calls. We typed on electric typewriters in high school and in college we had to go to a computer lab to type our papers. How things have changed! We have two daughters that are Generation Z. This generation has grown up in a world where the term “personal smart devices” seems completely normal. They have a personal computer and a smart phone that keeps them in constant contact with everyone. Facetime means we get to see our college student as we talk to him across the country. My high school daughter tells me about Tweets from our President she has read during the day. And we “Google” to find facts when we have a family debate. -
TWS-Christmas-Hampers-2017.Pdf
CHRISTMAS 2017 The White Sheep is a real foodie’s hub, where one finds the This brochure is a quick source of reference designed to finest artisanal foods, farmhouse cheeses and cured meats, inspire and help you select your hampers. For a more smoked fish, fine wines, tableware, and much more. With personalised hamper service, you may visit us at such an extensive range, it is no wonder that, over the past The White Sheep, 405 Rue d’Argens, Gzira, email us at eight years, The White Sheep has been entrusted with the [email protected], or call us on 21315222, with your supply of quality hampers to the island’s top companies and budgets and requirements. Different hampers are created for to individuals who are after an exclusive gift created by the each and every company, ensuring no receiver gets the same leading purveyors of fine foods in Malta. We create unique hamper from different companies. Free delivery service is hampers with so much care and attention that you are included with orders of €60 and over. assured your gift is truly appreciated. Where a product within a hamper may be unavailable, we shall select a comparable product to replace. Substitute items will retail at the same price, or higher than, the unavailable item. All hampers shown in this brochure come in a TWS signature kraft box with ribbon and tag. 2. Prosecco Rustico Brut, by Nino Franco; Organic Extra Virgin Piment d’Espelette, by Maison Lafitte; Wholegrain Mustard Olive Oil, by Olive Gregori; Balsamic Vinegar from Modena, with Cognac, by Moutarde de Pommery; -
Panforte Sans Pro
PANFORTE SANS PRO FOLLOW BYOURUT BRING A GPSHEART ALONG THIS IS NOT A FREE FONT Panforte Pro is distribuited with a free for Both the personal and small studio licenses personal / non commercial use license provided apply to web/app use of your design, as long with the download. It allows unlimited use of the as it stays in rasterized form; if you plan to use font(s) on all personal CPUs for non-commercial include the font in a website or in an app for uses (i.e. no-profit projects, student work, pro- dynamic text generation (e.g. font-face) you bono assignements). need the Software/Internet License. All the above licenses don’t apply to broad- If you want to use our fonts in a commercial cast use (designing logos or dynamic text for project, you must buy the rights to do so by broadcast/tv/cinema). paying a fee. Payment is done through paypal - either with an account or with credit card, on If you plan to use include the font as part of our website: www.zetafonts.com. dynamic or static typesetting for broadcast use, you need the Broadcast License. If you’re designing a Logo or artwork for print or digital advertising, and are the sole au- All the above licenses don’t allow for re- thor of the design you need to buy a Personal distribution of the font to your client or his License from www.zetafonts.com. employees (eg. corporate font usage). If you want your client to be able to use personally The basic personal license cannot be purchased the font to adapt/modify your design, he must by agencies of corporations. -
Heavenly Delights
C641.5 W514H THE LIBRARY OF THE UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL THE COLLECTION OF NORTH CAROLINIANA PRESENTED BY Theodore C. and Betty Lou Kerner Fund C641.5 W514h PRINTED BY HALL PRINTING COMPANY HIGH POINT, NORTH CAROLINA United Methodist Women Wesley Memorial United Methodist Church High Point, North Carolina 1982 CHAIRMEN Melanie Godwin Vicki Reddick ARTWORK AND CALLIGRAPHY Melanie Godwin HISTORIAN Eleanor Latimer COMMITTEE Laura Amos Margot Pritchett Ginger Edwards Tammy Rhodenhiser Linda Etheridge Linda Saunders Dianne Hackney Vicki Shipman Dorsay Howard Joyce Stephens Vicki Kendall Alice Walden Beverly Koontz Proceeds from the sale of HEAVENLY DELIGHTS will be used to support various missions of the church. Additional copies may be obtained by contacting: Wesley Memorial United Methodist Church Post Office Box 5289 1225 Chestnut Street High Point, North Carolina 27262 RECIPE AND IDEA CONTRIBUTORS We are most grateful to all the members of Wesley Memorial who so generously shared their recipes and ideas with us. Without their many contributions, HEAVENLY DELIGHTS would never have become a reality. Gloria Adams Annie Coles Mary Adams Margaret Coltrane Gladys Albertson Elizabeth Conner Mary Alexander Carolyn Cook Charlotte McMichael Amos Margaret Cox Ellen Amos Ruth Craven Iris Amos Louise Cribbs Laura Amos Shirley Cromwell Martha Amos Doris Cross Peggy Amos Emily Crowe Marjorie Anderson Jeanette Davenport Nancy Anderson Dorothy Davis Sue Anderson Ruth Davis Anne Andrews Doris Denning Mary Ashcraft Jean Dula Frances Austin -
WEB-BSCFF-CNY21-Mailer-17MB
BSCFF-OFC-26122020.pdf 1 26/12/2020 6:48 PM an appetite FOR THE auspicious It’s that time of the year when the sounds of crackling fireworks can be heard a mile away as families from near and far gather around with laughter and merriment. Despite all the preparations made to make way for this special event, there is no denying that food remains the main star of this celebration. Thanks to the rich and incredible Chinese culture and tradition, extra attention is paid to food, as every single offering at a banquet carries a special meaning that would benefit those who partake in the occasion. That being said, let these pages inspire you as you devise and plan for that perfect spread to welcome the Year of the Ox. THE TEAM @ BSC FINE FOODS 年 年 荷 年 五 有 塘 年 谷 余 春 高 丰 添 色 升 登 富 庆 歲 福 贵 太 歲 寿 平 好 春 长 暖 花 开 多 喜 禄 事 多 来 丹 财 凤 多 事 朝 福 事 阳 气 圆 步 满 步 如 SELECTED FINE TABLEWARE & CHAMPAGNE GLASS 高 FROM ARTELIA @ BSC, 3RD FLOOR; CHEONGSAM 意 FROM EMERALD BRILLIANT @ BSC, 1ST FLOOR 年 ALL INFORMATION AND PRICES STATED IN THIS BOOKLET ARE CORRECT AT TIME OF PRINTING AND PHOTO IS FOR ILLUSTRATION PURPOSE ONLY IS SUBJECT TO CHANGE WITHOUT NOTICE. CHINESE NEW YEAR FEAST PRE ORDER 7TH JAN - 21ST FEB 2021 Pre-order sheet is available at customer service counter 1. BAKED JIN LONG FISH MAW, RM225.88 /kg 6. -
Shared Dining Pricing Options
Shared Dining Pricing Options Our FEAST menus are designed for guest interaction along with beautiful food. Menus can be served on Grazing Tables or directly on Guest Tables. Complete with platters, canapé dishes, serving plates, bowls and utensils. We can cater anywhere from offices, backyards and more giving you the freedom to host an event where you can get creative! Canapés on Arrival – Chefs choice Entrée | Main (3 choices) | Sides (3 choices) – $49 per person Entrée | Main (4 choices) | Sides (3 choices) – $59 per person Main (3 choices) | Sides (3 choices) | Dessert – $49 per person Main (4 choices) | Sides (3 choices) | Dessert – $59 per person Entrée | Main (3 choices) | Sides (3 choices) | Dessert – $59 per person Entrée | Main (4 choices) | Sides (3 choices) | Dessert – $69 per person Inclusions | Qualified chef, bamboo plates, cutlery, place setting set up and napkins Pricing based on minimum numbers of 40 people, surcharges apply for smaller groups. Waiting staff, surcharges & additional equipment fees may apply, but vary depending upon locations & circumstances. GST not included. Please advise of dietary requirements prior to event. [email protected] www.gourmetstreetfoodcatering.com.au 0449 208 881 Shared Entree Set up as Grazing Table Choose one option from the selection below: Grazing One: Salami, prosciutto & pancetta, marinated mixed olives & sundried tomatoes, house made dips, charred & marinated vegetables, herb frittata, crispy Turkish bread & grissini Grazing Two: (Choose 6 items to make up platters) Antipasto -
Consumption of Spices and Ethnic Contamination in the Daily Diet Of
Chironi et al. Journal of Ethnic Foods (2021) 8:6 Journal of Ethnic Foods https://doi.org/10.1186/s42779-021-00082-8 ORIGINAL ARTICLE Open Access Consumption of spices and ethnic contamination in the daily diet of Italians - consumers’ preferences and modification of eating habits Stefania Chironi1, Simona Bacarella2, Luca Altamore1, Pietro Columba1 and Marzia Ingrassia1* Abstract Currently, consumers appear to have diversified characteristics with regard to food tastes and consumption habits. The globalization of markets and the migration phenomenon contributed to the modification of food preferences of consumers who gradually introduce into their eating habits foods and recipes typical of the tradition of foreign countries. In this scenario, also in Italy, it is going to increase the use of “foreign products” with the consequent fusion of traditional cuisine techniques and recipes with ingredients that are typical of foreign countries and cultures. Foods and ingredients originally consumed in Asian or South American countries are increasingly consumed by Italian people, who have notoriously a strong “food identity,” who generally follow the Mediterranean Diet, and who consume typical products of the country. More particularly, the use of “new” or “novel” spices compared to those traditionally used in the preparation of Italian food has grown in the last 10 years. This study is an exploratory survey on the consumption of spices in Sicily (Southern Italy), which is an Italian Region with a high level of immigrated people and a good level of social integration and progressive inclusion. The objective of this study is to know whether and how Sicilian consumers’ consumption preferences, use, and purchasing behaviors with regard to spices changed in the last few years. -
Mcdonald's and the Rise of a Children's Consumer Culture, 1955-1985
Loyola University Chicago Loyola eCommons Dissertations Theses and Dissertations 1994 Small Fry, Big Spender: McDonald's and the Rise of a Children's Consumer Culture, 1955-1985 Kathleen D. Toerpe Loyola University Chicago Follow this and additional works at: https://ecommons.luc.edu/luc_diss Part of the History Commons Recommended Citation Toerpe, Kathleen D., "Small Fry, Big Spender: McDonald's and the Rise of a Children's Consumer Culture, 1955-1985" (1994). Dissertations. 3457. https://ecommons.luc.edu/luc_diss/3457 This Dissertation is brought to you for free and open access by the Theses and Dissertations at Loyola eCommons. It has been accepted for inclusion in Dissertations by an authorized administrator of Loyola eCommons. For more information, please contact [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 License. Copyright © 1994 Kathleen D. Toerpe LOYOLA UNIVERSITY OF CHICAGO SMALL FRY, BIG SPENDER: MCDONALD'S AND THE RISE OF A CHILDREN'S CONSUMER CULTURE, 1955-1985 A DISSERTATION SUBMITTED IN CANDIDACY FOR THE DEGREE OF DOCTOR OF PHILOSOPHY DEPARTMENT OF HISTORY BY KATHLEEN D. TOERPE CHICAGO, ILLINOIS MAY, 1994 Copyright by Kathleen D. Toerpe, 1994 All rights reserved ) ACKNOWLEDGEMENTS I would like to thank McDonald's Corporation for permitting me research access to their archives, to an extent wider than originally anticipated. Particularly, I thank McDonald's Archivist, Helen Farrell, not only for sorting through the material with me, but also for her candid insight in discussing McDonald's past. My Director, Lew Erenberg, and my Committee members, Susan Hirsch and Pat Mooney-Melvin, have helped to shape the project from its inception and, throughout, have challenged me to hone my interpretation of McDonald's role in American culture. -
Ni.Yrotcafotaleg
gelatofactory.in GELATO 2 SCOOPS PER SERVING VEGAN FLAVORS Mango ........................................................... Lemon ............................................................ Coconut ........................................................ Pomegranate .............................................. Strawberry ................................................... Papaya Orange ........................................... Pineapple Ginger ....................................... Kiwi ................................................................. Vegan Flavors Jack fruit ........................................................ Pink Guava ................................................... Tangerine ..................................................... Custard Apple ............................................. Red Grape ..................................................... Red Banana .................................................. Chocolate ..................................................... Spicy Chocolate ......................................... Orange Chocolate ..................................... Stracciatella ................................................. Creamy Flavors CREMINO CREAMY FLAVORS Artisanal lollipop dipped in our chocolate Chocolate ..................................................... Fruity .............................................................. Salted Caramel ........................................... Creamy .......................................................... Ancient Rome ............................................ -
No Maccas in the Hills! Locating the Planning History of Fast Food Chains
U H P H 2 0 1 6 I c o n s : T h e M a k i n g , M e a n i n g a n d U n d o i n g o f U r b a n I c o n s a n d I c o n i c C i t i e s | 468 No Maccas in the Hills! Locating the planning history of fast food chains Dr Elizabeth Taylor Centre for Urban Research, RMIT University [email protected] Dr David Nichols Faculty of Architecture Building and Planning, The University of Melbourne [email protected] The rise of the ‘fast food’ concept as it is understood in the 21st century is the result of a series of calibrations enacted over decades by business, society and technology. The expansion of fast food franchising has paralleled social and environmental change, particularly since the middle of the 20th century. Its origins may be seen as modernism’s response to unease with the processing of food under industrial conditions; yet its development as a ‘system’ has mirrored or inspired innovation in service delivery, construction and social expectation over the last century. Many of these are connected to the rise of the automobile and the expansion of low-density suburbia. Fast food’s planning history has gone largely undocumented. The fast food outlet is so ubiquitous that while critics might decry its products as a negative influence on health, the outlet might nonetheless be said to be hiding in plain sight: in the guise of just one more manifestation of automobile-led change.