DOCSLIB.ORG

Download Catering Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Download Catering Menu Housemade Soups, Breads & Pies Awesome Brownies, Specialty Pies & Soups Cakes Available by the cup, bowl or quart Chicken Noodle, Chili, Vegetable Beef, Wedding and much, much more. Awesome Brownies Call or visit www.grinders.net for our complete list of soups. Dozen (12ea) Chocoholic , Chocolate Peanut Butter or Chocolate Mint – 25 German Chocolate – 28 Breads S’mores – 28 Tollhouse – 22 Croissants - 21/doz Brownie Bite Tray (serves 24) – 36 Grinder Buns, small – 9.50/doz Includes Chocoholic, Chocolate Peanut Butter and Tollhouse Brownies Grinder Buns, large – 11/doz Deluxe Brownie Bite Tray (serves 24) – 43 Challah Burger Buns – 11.5/doz Choice of German Chocolate, S’mores, Mint, Chocoholic, Chocolate Peanut Butter and Dinner Rolls – 7.95/doz Tollhouse Garlic Bread Baked or Unbaked – 16/half pan « 25/full pan Housemade Cakes Banana Nut Pineapple Sundae German Chocolate Whole Pies Carrot Pumpkin Spice Chocolate Malt Apple Luscious Chocolate Chocolate Eclair Mexican Fruit Apple Crumb Luscious Chocolate Peanut Dutch Apple Butter Banana Cream Luscious Coconut Specialty Pies & Cakes Luscious Creamy Peanut Butter Banana Split Some specialty pies and cakes may require an advanced notice Butterscotch Cream Luscious Lemon Chocolate Mint Lemon Layered Cake Cheesecake Luscious Pistachio Cherry Luscious Pumpkin Caramel Apple Granny NY Oreo Cheesecake Cherry Almond Macaroon Luscious Strawberry Chocolate Layered Cake Reese’s Peanut Butter Pie Cherry Crumb Oreo Cheesecake Chocolate Lovin’ Spoonful Snicker’s Big Blitz Chocolate Cream Peach NY Style Cheesecake Strawberry Shortcake Cake Peach Crumb Chocolate Éclair Kentucky Derby Tuxedo Truffle Cake Chocolate Mousse Peanut Butter Chocolate Peanut Butter Pecan Creamy Peanut Butter Pecan Blast Assorted Beverages Available Coconut Cream Pistachio 2 Liters of Pepsi, Diet Pepsi and Sierra Mist - 2.50 Custard Pumpkin French Silk Pumpkin Streusel « « Fruits of the Forest Strawberry (seasonal) Gluten sensitive menu items are available Advanced notice is not required. Two day notice to guarantee selection. Pick up or delivery. Luscious Butterscotch Strawberry Cream Delivery charges and gratuity may apply. Custom menus for weddings and special occasions Luscious Cherry Toll House available. Additional charge for dinnerware may apply. On-site catering staff available. Turtle Pumpkin Prices subject to change. Let us know if you have any food allergies. All allergens identified by the FDA and products with gluten are present at Grinder’s Above and Beyond Restaurants. We cannot guarantee our products will be free of an allergen. Not all ingredients are listed on the menu. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Appetizers, Salads & Party Trays Grinders, Croissant & Wraps Entrees & Sides Half pan serves 12-15 « Full pan serves 24-30 Serves 12 - 24 Half pan serves 12-15 « Full pan serves 24-30 Appetizers Grinder Tray Pasta Baked Spaghetti – Three cheese baked spaghetti baked to perfection and served – Garlic hummus made in house and served with garlic flatbread, veggies or Grinder Tray - Pick your grinder! All topped with provolone, lettuce, tomatoes, onions, Hummus with pasta sauce. 65 « 105 both. 34 hot peppers, mayo and our Italian dressing. Choice of white, wheat or rye grinder buns. ORIGINAL EASTERN « TURKEY « HAM « DC3 « CHICKEN SALAD 57 Lasagna – Five delicious layers of cheeses, spicy Italian sausage and pasta sauce. – Cheddar, provolone or half and half topped with bacon crumbles and Potato Skins 78 « 120 served with Russian and sour cream. 17 « 34 Deluxe Tray - Pick your grinder! All topped with lettuce, tomatoes, onions, mayo and our Italian dressing. Choice of white, wheat or rye grinder buns. 67 Spaghetti or Penne Pasta – Served with pasta sauce or Alfredo sauce. 34 « 50 Grilled Italian Sausage and Peppers – Grilled Italian Sausage, onions, green and SOUTHERN STACK - Turkey, fresh avocado, applewood smoked bacon and cheddar. Add Meatballs – 46 « 83 Add Italian Sausage – 37.5 « 72 red peppers. 43.5 « 79 PEDRO’S PICK - Mesquite smoked turkey, cheddar cheese and hot peppers. Wings– Bone-in wings or jumbo popcorn chicken with choice of our Honey BBQ, CLUB - Layered ham, turkey, applewood smoked bacon and Swiss cheese. Kentucky Bourbon, Buffalo, Sweet Pineapple BBQ or Carolina Gold BBQ sauce. Served with ranch or blue cheese for dipping. 62 « 99 Steaks, Chops & More BBQ Baby Back Ribs –Fall off the bone, pork baby back ribs. 75 « 130 (ONE WEEK ADVANCED NOTICE NEEDED). Wrap Tray Kentucky Bourbon New York Strip or Sirloin Steak – Market Price Spinach and Artichoke Dip – Spinach, artichokes and cheeses seasoned with garlic Simply Grilled Pork Chops - simply grilled, bone-in pork chops. 75 « 135 and herbs, with flatbread, chips or both. By the quart 35.5 Wrap Tray - Pick your wrap! All topped with provolone, lettuce, tomatoes, onions, hot Pot Roast – Perfectly seasoned beef pot roast. 85 « 16 0 peppers, mayo and our Italian dressing. Choice of flour or wheat wrap. SMOKED TURKEY « HAM « CHICKEN SALAD « TURKEY 67 Meatloaf – Housemade meatloaf. 75 « 135 Salads Strawberry Walnut Wrap Tray – Garlic chicken, strawberries, craisins, Chicken Fingers – Breaded chicken strips. 55 « 105 cinnamon walnuts, goat cheese, cucumbers and mixed greens with balsamic dressing. Salads come with choice of mixed greens or spring mix Great vegetarian choice with lots of extras. 82 Dinner Salad – Tomatoes, cucumbers and croutons. 31 « 57 Chopped Dinner Salad – Mixed greens, diced tomatoes, egg, cheddar cheese and Grilled Chicken Entrees croutons. 37 « 63 Quantities of 15, 30 or 45 Fresh Apple, Blueberry and Walnut – Fresh red delicious apples and blueberries, Croissant Tray Honey BBQ Chicken Breasts – Boneless chicken breast marinated then glazed applewood smoked bacon, goat cheese and housemade cinnamon walnuts. 47 « 83 with our honey BBQ sauce. 48 « 95 « 14 0 Key West – Mandarin oranges, strawberries, grapes, blueberries, honey roasted Croissant Tray - Pick your croissant! All topped with Swiss, lettuce, tomatoes and mayo. 84 SMOKED TURKEY « HAM « CHICKEN SALAD « TURKEY Monterey Chicken – Boneless chicken breast, grilled mushrooms and caramelized cashews, housemade cinnamon croutons and Key West dressing. 45 « 70 onions with Monterey Jack and cheddar cheeses. 65 « 125 « 185 Chicken Cashew – Garlic chicken, cheddar cheese, egg, honey roasted cashews, Club Croissant Tray – Layered ham, turkey, applewood smoked bacon and Swiss tomatoes and cucumbers. 52 « 83 topped with lettuce, tomato and mayo. 92 Cobb Salad – Chicken, egg, diced tomatoes, fresh avocado, applewood smoked bacon and cheddar. 57 « 89 Sides « « Strawberry Walnut – Garlic chicken, strawberries, craisins, housemade cinnamon Applesauce – 26 46 Green Beans – 28 48 walnuts and croutons, goat cheese and cucumbers. 56 « 88 Boxed Lunches Asparagus – 42 « 67 Grinders Potato Chips – 15 « 27 Great vegetarian choice with lots of extras. Choice of fruit cup or potato chips and a brownie Baked Potatoes – 41 Macaroni & Cheese – 33 « 52 Fruit Salad – Seasonal fruits. 40 « 67 Grinders – Ham, Turkey, Smoked Turkey, Chicken Salad or Original Eastern. 8.75 Baked Sweet Potatoes – 59 Macaroni Salad – 36 « 62 Deluxe Grinders – Pedro’s Turkey, Club or Southern Stack. 9.25 Brussel Sprouts – 41 « 66 Parsley Red Potatoes – 32 « 45 Party Trays Deluxe Salads – Strawberry Walnut, Chicken Cashew, Chicken Supreme, BBQ Chicken Cheesy Baked Hash Browns – 40 « 66 Pepperoni Pasta Salad – 36.5 « 64 or Asian Chicken salads served with choice of dressing and a dinner roll. 9.5 Chicken Salad – 53 « 98 Potato Salad – 35 « 60 Small tray serves approximately 10 « Large tray serves approximately 20 Croissants – Ham, Turkey, Club or Chicken Salad. 9.5 Coleslaw – 32 « 52 Rice Pilaf – 22 « 38 Cheese Tray – Swiss, provolone and cheddar. 33 « 49 Wraps – Ham, Turkey, Smoked Turkey or Chicken Salad. 8.75 Garlic Mashed Potatoes – 36.5 « 55 Sweet Corn – 29 « 50 Meat Tray – Ham, turkey, capicola, corned beef and hard salami. 44 « 63 «Substitute potato salad or pasta salad on orders of 6 or more with a 2 day notice« « Some sides may be available by the quart « Vegetable Tray – With our housemade hummus or dill dip. 31 « 44 Meat and Cheese Combo – Choice of three meats and three cheeses. 50 « 77.
Load more

Recommended publications
  • China in 50 Dishes
    C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south.
    [Show full text]
  • Chinese Cuisine the Most Common Way to Greet People Is to Say
    Chinese Cuisine The most common way to greet people is to say nǐ hǎo 你好! • 25% of the world’s population • 7% of world’s arable land 民以食为天 nǐ chi fan le ma? 你吃饭了吗？ Chinese food can be divided into 8 regional cuisines 34 provincial regions Common features of Chinese food Colour, shape, aroma & taste 8 regional cuisines Peking duck Shanghai snack (scallion, wrap, sauce ) 8 regional cuisines Shandong Cuisine Stewed Meat Ball Lion's Head Meatballs Yellow River Carp in Sweet and Sour sauce 8 regional cuisines Sichuan Cuisine Hot Pot Sichuan cooks specialize in chilies and hot peppers and Sichuan dish is famous for aromatic and spicy sauces. 8 regional cuisines Sichuan Cuisine Kung Pao Chicken Mapo Dofu 8 regional cuisines Roasted Piglet Cantonese Cuisine Shark Fin Soup Steamed Sea Bass 8 regional cuisines Cantonese Cuisine Dim Sum Jiangsu 8 regional cuisines Cuisine Jiangsu Cuisine Fujian Stewed Crab with Clear Soup Cuisine Long-boiled and Dry-shredded Meat Duck Triplet Crystal Meat Buddha Jumping Squirrel with Mandarin Fish Over the Wall Liangxi Crisp Eel Snow Chicken 8 regional cuisines Hunan Cuisine Peppery and Hot Chicken 江西人不怕辣 四川人辣不怕 湖南人怕不辣 8 regional cuisines Anhui Cuisine Stewed Snapper; Huangshan Braised Pigeon Zhejiang Cuisine Sour West Lake Fish, Longjing Shelled Shrimp, Beggar's Chicken In general, southerners have a sweet tooth northerners crave salt Traditionally, one typical meal contains: Cold dishes (starter) Meat dishes Unlike British, Vegetables Chinese will invite Soup honorable guests Fish to dinner in Starch restaurants. Starter Meat dish 鸡 Ji Luck Chicken's feet are referred to As_______________phoenix feet.
    [Show full text]
  • Catering Menu
    Catering Menu Holiday Inn Express & Suites Sales and Catering Menu Sales Coordinator: Katie Blurton (360) 740-1800 730 NW Liberty Place, Chehalis, WA 98532 Breakfast Entrée ~ Express Start Breakfast Bar $9.95/person Enjoy our Daily Spread served from 6am-10am ~ The Continental $8.95/person Assorted Muffins & Danishes with tasty Jams and Fresh Fruit served with Orange Juice ~ Healthy Start $8.95/person Fresh Cut Fruit, Yogurt, Granola or Oatmeal Holiday Inn Express & Suites Please allow 48 hours to prepare your order All menu prices do not include 18% service charge and 8.2% sales tax 15 person minimum order. *For all menu selections that do not meet minimums an additional charge will be assessed Entrée The Deli Express $15.95/person **/**** Deli style Ham, Turkey & Roast Beef, Assortments of Breads, Fresh Garden Salad, Fruit Tray, and Your choice of Potato or Macaroni salad. ~ Taste of Tuscany $17.95/person **/**** Your choice of Triple Layered Lasagna or Fettuccine Alfredo, Fresh Garden Salad with Balsamic Vinaigrette Dressing and Garlic Bread ~ La Fiesta $17.95/person **/**** Sautéed Beef or Chicken, Shredded Lettuce, Grated Cheese, Diced Tomatoes, Tortilla Chips, Beans, Rice and Warm Flour Tortillas ~Southern Style BBQ $19.95/person **/**** BBQ pork ribs, Mashed Potatoes with Gravy, Cole Slaw, and Rolls, with Fresh Garden Salad and choice of dressing. ~ Roasted Chicken $17.95/person **/**** Roasted and Seasoned Chicken Breast, Mashed Potatoes, Steamed Vegetables, Fresh Garden Salad with Balsamic Vinaigrette Dressing and Rolls ~ On the Lighter Side $12.95/person **/**** Soup Du Jour*, Fresh Garden Salad and Breadsticks *Call for a list of soups *Assorted dressings available with all salads ~Classic Sub Tray $99.95/Tray Your choice of deli meat (Ham, Turkey, Roast beef, Pastrami), cheese (cheddar, Swiss, provolone) layered with veggies (lettuce, onion, tomato, pepperoncini, olives) and dressing (mayo, mustard, vinegar, salt, pepper) on a sub baguette.
    [Show full text]
  • Download Catering Menu
    DINO’S EDEN LAKESIDE CLUB CATERING MENU Banquet Menu Options * ** Meals Include: • 1 Potato • 1 Vegetable • Coleslaw • Dinner Roll with Butter • Relish Tray Meal with Choice of 1 Meat: $10.00 per person Meal with Choice of 2 Meats: $12.00 per person Plated and Served: Add $1.00 per person *All prices are subject to tax and gratuity. **Add 4% if paying with debit/credit card. Meat Selections: • Chicken: Fried, Baked, or BBQ • Ham: Hot or Cold • Roast Beef • Turkey: Hot or Cold • Meatballs: BBQ, Italian, or Swedish • Lasagna (no potato choice) • Sliced Roast Pork • BBQ Pork Potato (Starch) Options • Buttered Noodles • Buttered Red Potatoes • Cheesy Hash Browns • Garlic Mashed Potatoes • Mashed Potatoes • Rice Pilaf • Potatoes Au Gratin Vegetable Choices • Corn • Glazed Carrots • Green Beans • Peas Additional Items (add $1.00 per person) • Fresh Fruit Platter • Stuffing • Tossed Salad 8-Oz. Sirloin Steak 11.95 6-Oz. Steak & Walleye 16.95 6-Oz. Steak & Shrimp 14.95 Chicken & BBQ Ribs 13.95 BBQ Ribs 11.50 Beef Tips 12.95 ½ Fried Chicken 9.95 Chicken Marsala 10.50 Chicken Supreme 10.50 Chicken Parmesan 10.95 Chicken Ala Oskar 10.95 Chicken Alfedo 10.95 Plated dinners come with choice of potato, vegetable or plated salad, dinner roll, and coffee Prices subject to sales tax and 15% gratuity. Lunch Catering Menu Entrée Meals Chicken Parmesan with garlic pasta, garlic toast, and salad Chicken Supreme, chicken breast with spinach-artichoke topping and provolone cheese served with herbed red potatoes and salad Chicken Alfredo, broiled chicken breast
    [Show full text]
  • Camp Cookbook
    Troop 318 Camp Cookbook Dutch Oven Camp Stove Grilling Cooking with Fire Backpack Meals Last update: October, 2011 SECTIONS Introduction Meal Planning Patrol Box & Gear Camp Cooking Tips Food Preparation (Proper Handling) Dutch Oven Cooking Introduction to Dutch Oven Cooking Dutch Oven Care and Maintenance How to Cook with a Dutch Oven Dutch Oven Recipes Camp Stove Cooking Using a Propane Camp Stove Camp Stove Recipes Grilling Cooking with the Grill Direct & Indirect Cooking Marinades and Rubs Grilling Recipes Cooking with Fire About Cooking on an Open Campfire - Rotisserie - Skewers - Cooking on a Rock - Cooking on Coals (Foil) - Food inside of Food / Wrapped in Leaves - Cooking in a Paper Bag - Cooking with a Can - Grilling Grate over the Fire Cooking with Fire Recipes About Pie Irons Pie Iron Recipes Backpack Stove Cooking About backpack stoves Backpack Recipes No-Cook Trail Meals Recipe Indexes Breakfast – Main Meal – Side Dishes – Breads/Biscuits - Desserts Appendix A: Easy Meal Ideas Appendix B: Measurements & Conversions Appendix C: Camp Coffee Sources Philmont Grace For Food, For Raiment, For Friendship and Fellowship We thank thee, O Lord "Cooks are not found wandering in the woods. Nor do Scouts fry an egg on the first try. Guide them, teach them, but don't do everything for them." Ed Bailey, Denver Area Council, Centennial District Red meat is not bad for you. Now blue-green meat, that’s bad for you! Tommy Smothers Hunger finds no fault with the cooking. Proverb I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
    [Show full text]
  • American Restaurant Culture and the Rise of the Middle Class, 1880-1920
    TURNING THE TABLES: AMERICAN RESTAURANT CULTURE AND THE RISE OF THE MIDDLE CLASS, 1880-1920 by Andrew Peter Haley BA, Tufts University, 1991 MA, University of Pittsburgh, 1997 Submitted to the Graduate Faculty of Arts and Sciences in partial fulfillment of the requirements for the degree of Doctor of Philosophy University of Pittsburgh 2005 UNIVERSITY OF PITTSBURGH FACULTY OF ARTS AND SCIENCES This dissertation was presented by Andrew Peter Haley It was defended on May 26, 2005 and approved by Dr. Paula Baker, History, The Ohio State University Co-Dissertation Director Dr. Donna Gabaccia, History, University of Pittsburgh Co-Dissertation Director Dr. Richard Oestreicher, History, University of Pittsburgh Dr. Carol Stabile, Communications, University of Pittsburgh Dr. Bruce Venarde, History, University of Pittsburgh ii © Andrew Peter Haley iii TURNING THE TABLES: AMERICAN RESTAURANT CULTURE AND THE RISE OF THE MIDDLE CLASS, 1880-1920 Andrew Peter Haley, PhD University of Pittsburgh, 2005 This dissertation examines changes in restaurant dining during the Gilded Age and the Progressive Era as a means of understanding the growing influence of the middle- class consumer. It is about class, consumption and culture; it is also about food and identity. In the mid-nineteenth century, restaurants served French food prepared by European chefs to elite Americans with aristocratic pretensions. “Turning the Tables” explores the subsequent transformation of aristocratic restaurants into public spaces where the middle classes could feel comfortable dining. Digging deeply into the changes restaurants underwent at the turn of the century, I argue that the struggles over restaurant culture—the battles over the French-language menu, the scientific eating movement, the celebration of cosmopolitan cuisines, the growing acceptance of unescorted women diners, the failed attempts to eliminate tipping—offer evidence that the urban middle class would play a central role in the construction of twentieth-century American culture.
    [Show full text]
  • Outline of Food Preparation
    Outline of food preparation results. Food preparation includes but is not limited to cooking. 1 What type of thing is food prepa- ration? • Art – an art, one of the arts, is a creative endeavor or discipline. • Culinary art – art of preparing and cooking foods. • Skill – learned capacity to carry out pre-determined results often with the minimum outlay of time, en- ergy, or both. • Meal preparation 2 Essence of food preparation • Chef – a person who cooks professionally for other people. Although over time the term has come to Food preparation at the Naval Air Station, Whidbey Island, describe any person who cooks for a living, tradi- Washington state tionally it refers to a highly skilled professional who is proficient in all aspects of food preparation. • Cooking – act of preparing food for eating. It en- compasses a vast range of methods, tools and com- binations of ingredients to improve the flavour or digestibility of food. It generally requires the selec- tion, measurement and combining of ingredients in an ordered procedure in an effort to achieve the de- sired result. • Cuisine – specific set of cooking traditions and prac- tices, often associated with a specific culture. It is often named after the region or place where its un- derlying culture is present. A cuisine is primarily in- fluenced by the ingredients that are available locally or through trade. Chicago-style deep-dish pizza from the original Pizzeria Uno lo- cation 3 Food preparation techniques The following outline is provided as an overview of and a topical guide to food preparation: 3.1 Baking Food preparation – preparing food for eating, generally requires selection, measurement and combination of in- • Baking – the technique of prolonged cooking of gredients in an ordered procedure so as to achieve desired food by dry heat acting by convection, normally in 1 2 3 FOOD PREPARATION TECHNIQUES • Steaming – boiling water continuously so it vapor- izes into steam and carries heat to the food being steamed, thus cooking the food.
    [Show full text]
  • Ters at Lynn University Concert
    The Boca Raton Tribune Your Closest Neighbor for news 24/7 go to bocaratontribune.com East /West Boca Raton, Highland Beach, Delray Beach, FL - January 24 through January 30, 2013 • Year IV • Number 131 - FREE Life & Arts Boca Rotary Honors Five Local Natalie Cole and Her Sis- ters at Lynn University Leaders with OPAL Awards Concert See page B1 Community King’s dream still rings loudly in Boca See page 5 Community International Polo Club Celebrates Tenth Anniver- sary See page 7 Business Yea! Students Question Boca Raton Ceo’s On Their Experiences As A Ceo. See page 25 Business Kaye Communications Wins Two Coveted Bernays Awards See page 3 See page 26 Patrick Perry and his King’s dream still rings loudly in Boca grandfather, Edward BOCA RATON - A wave of march- and marched along Dixie Highway Fitzgerald reading ers swept through Boca Raton to com- through Pearl City to Hughes Park, memorate the life and legacy of slain 200 NE 14th St. The Boca Raton Tribune civil rights leader the Rev. Martin Lu- “This is a beautiful day because this ther King, Jr., on Monday. is something that Martin Luther King Led by the color guard and march- wanted to see - blacks, whites, Hispanic, ing band from Boca Raton Community Puerto Ricans all walk together,” said High School, an estimated 250 march- Laura Felder, who has been an employ- ers stepped off on their journey from ee at Florience Fuller Child Care Cen- the Martin Luther King, Jr., Memorial ter for 37 years. “He also wanted to see Site in the 200 block of NE 12th Street us come together and help one another.
    [Show full text]
  • The Wok of Harmony
    The Wok of Harmony --China Through the Art of Cooking-- Goals: To provide the general knowledge of the art of Chinese cooking and enable students to understand the philosophy behind it. Through hands-on activities, help students truly appreciate Chinese food. Materials: Excerpts from Eat Drink Man Woman (Produced by Li-Kong Hsu, directed by Ang Lee, Ang Lee Film Products, 1994) Colored transparencies of ingredients, herbs, and spices Transparencies of the background knowledge Transparencies on the philosophy of Chinese cooking Menus from various Chinese Restaurants Recipe for Northern boiled dumplings Transparencies of Chinese dining vocabulary Day 1 (1) Brainstorm with students on their knowledge or questions regarding Chinese cuisine. Chart the questions. (2) Show excerpt from Eat Drink Man Woman (beginning 5 minutes.) Allow students more time to add questions or commands. (3) Present transparencies 1, 2, and 3 of the background knowledge and colored transparencies on the art of Chinese cuisine and refer to students' questions. (4) Make a chart to compare three meals between Chinese and American food. Day 2 (1) Show transparencies 4 and 5 on the philosophy of Chinese cooking. (2) Show colored transparencies to illustrate ingredients, herbs and spices used in Chinese cooking as they relate to the yin-yang philosophy. (3) Divide students into small groups. Pass out menus from various Chinese restaurants. Let students pick certain dish to show the yin-yang philosophy. (4) Have students learn and practice pronouncing food vocabulary in Chinese. Day 3 (1) Make dumplings (follow the recipe). Let's try a little mind-reading game. Close your eyes for a moment and think about eating a great Chinese meal.
    [Show full text]
  • Jihočeská Univerzita V Českých Budějovicích Filozofická Fakulta Ústav Anglistiky Diplomová Práce Lexical Analysis of N
    JIHOČESKÁ UNIVERZITA V ČESKÝCH BUDĚJOVICÍCH FILOZOFICKÁ FAKULTA ÚSTAV ANGLISTIKY DIPLOMOVÁ PRÁCE LEXICAL ANALYSIS OF NAMES OF CZECH DISHES AND THEIR TRANSLATION INTO ENGLISH Vedoucí práce: Mgr. Petr Kos, PhD Autor práce: Bc. Gabriela Pejšková Studijní obor: FRL-AJL Ročník: 3. 2019 Prohlašuji, že svoji diplomovou práci jsem vypracovala samostatně pouze s použitím pramenů a literatury uvedených v seznamu citované literatury. Prohlašuji, že v souladu s § 47b zákona č. 111/1998 Sb. v platném znění souhlasím se zveřejněním své diplomové práce, a to v nezkrácené podobě elektronickou cestou ve veřejně přístupné části STAG provozované Jihočeskou univerzitou v Českých Budějovicích na jejich internetových stránkách, a to se zachováním autorského práva k odevzdanému textu této kvalifikační práce. Souhlasím dále s tím, aby toutéž elektronickou cestou byly v souladu s uvedeným ustanovením zákona č. 111/1998 Sb. zveřejněny posudky školitele a oponentů práce i záznam o průběhu a výsledky obhajoby kvalifikační práce. Rovněž souhlasím s porovnáním textu mé kvalifikační práce s databází kvalifikačních prací These.cz provozovanou Národním registrem vysokoškolských kvalifikačních prací a systémem na odhalování plagiátů. České Budějovice 31. 7. 2019 Děkuji svému vedoucímu diplomové práce Mgr. Petr Kos, PhD za odborné vedení, za pomoc a rady při zpracování této práce. Anotace: Cílem této diplomové práce je lexikální analýza názvů typických českých jídel a jejich překladů do angličtiny. Pro účel této práce proběhl sběr reálných jídleních lístků z českých restaurací. Teoretická část práce představuje pojmy, které se jeví jako klíčové pro vypracování analýzy – základy překladatelství, různorodé přístupy k významu slova, vztahy v rámci lexikálního pole. Analytická část pak pracuje s těmito poznatky a díky nim se snaží definovat důvody pro zvolený překlad.
    [Show full text]
  • 2020 Canadian Celiac Fall Magazine
    CanadianCELIAC CANADIANS step up for CELIAC! PLUS The scoop on thyroid disease and celiac Busting food allergy myths Savoury recipes for autumn The Celiac Pipeline – What's on the horizon for research CCA board of directors Executive Directors Janet Bolton, President Meredith Birchall-Spencer Treena Duncan, Past President Tamara Close Jennifer Stebbing, Secretary David Congram Andrew Kotys, Treasurer Jessica Danford Selena DeVries Kathryn Djordjevic Ravil Veli Contact us Canadian Celiac Association 1450 Meyerside Dr., Suite 503 Mississauga, ON. Canada L5T 2N5 Phone: 905.507.6208 or 800.363.7296 Fax: 905.507.4673 | Email: [email protected] www.celiac.ca Canadian CELIAC A MAGAZINE FOR CANADIANS WITH CELIAC DISEASE AND GLUTEN SENSITIVITY Editorial Board Melissa Secord RonniLyn Pustil Kim Shiffman Gayle Grin Janet Dalziel Adam Weinmann Jessica Danford Graphic design: gaylegrin.design Contributors Dr. Kimberley Bender Justine Dowd Meredith Birchall-Spencer Rosie Fountotos Deborah Choi Julie Greene Nicole Cox Dr. Wendy Gould Janet Dalziel Dr. Laura Lachance Selena de Vries COVER PHOTO OF LUCAS WAY BY ELISA WAY Copyright © 2020 by the Canadian Celiac Association Publication Agreement#40787580 Canadian Celiac is published for the Canadian Celiac Association, L’Association Canadienne de la maladie coelique. Reproduction of this magazine in whole or in part is prohibited without the express written consent of the publisher. Disclaimer: The contents of Canadian Celiac are provided in good faith for information purposes only, and using the most current information available subject to amendment, and should not be used as a substitute for the advice of a qualified medical professional. The Professional Advisory Council of the Canadian Celiac Association (CCA) has not reviewed the contents of Canadian Celiac.
    [Show full text]
  • Thebrachah on Soups
    Volume 13 Issue 4 TOPIC The Brachah on Soups SPONSORED BY: KOF-K KOSHER SUPERVISION Compiled by Rabbi Moishe Dovid Lebovits Edited by: Rabbi Chanoch Levi Website Management and Emails: Heshy Blaustein HALACHICALLY SPEAKING Halachically Speaking is a monthly publication compiled by SPONSORED Rabbi Moishe Dovid Lebovits, a former chaver kollel of Yeshiva לזכר נשמת מורי ורבי Torah Vodaath and a musmach of הרה"ג רב חיים ישראל Harav Yisroel Belsky zt”l. Rabbi ב"ר דוב זצ"ל בעלסקי Lebovits currently works as the Rabbinical Administrator for Dedicated in memory of the KOF-K Kosher Supervision. ר' שלמה בן פנחס ע"ה Each issue reviews a different area of contemporary halacha SPONSORED with an emphasis on practical applications of the principles לז"נ מרת רחל בת אליעזר ע"ה discussed. Significant time is SPONSORED spent ensuring the inclusion of ,all relevant shittos on each topic לעילוי נשמת as well as the psak of Harav מרת בריינדל חנה ע"ה Yisroel Belsky, zt”l on current בת ר' חיים אריה יבלח"ט גערשטנער issues. WHERE TO SEE HALACHICALLY SPEAKING Halachically Speaking is distributed to many shuls. It can be seen in Flatbush, Lakewood, Five Towns, Far Rockaway, and Queens, The Flatbush Jewish Journal, Design by: baltimorejewishlife.com, The Jewish Home, chazaq.org, and frumtoronto.com. It is sent via SRULY PERL 845.694.7186 email to subscribers across the world. SUBSCRIBE To sponsor an issue please call FOR FREE 718-744-4360 and view archives @ © Copyright 2017 www.thehalacha.com by Halachically Speaking The Brachah ח.( )ברכות on Soups Soup is very popular, especially during the cold winter months.
    [Show full text]