DOCSLIB.ORG

E Pū Pa'akai Kākou!

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
E Pū Pa'akai Kākou! KAKA‘AKO MENU E pū pa‘akai kākou! (Let’s eat) www.MyHighwayInn.com • Phone 808-954-4955 WELCOME TO HIGHWAY INN first opened its doors during the fall of 1947 by my grandparents, Nancy and Seiichi Toguchi. Located on Farrington Highway in Waipahu, it was originally opened as a way for my grandparents to feed their seven children. Then in the 1960s they moved Highway Inn to Depot Road and began serving Hawaiian and American food to the employees of the Waipahu Sugar Mill. In 1984, under the ownership of my father, Bobby, the restaurant moved to its current location on Leoku Street and continues its longtime tradition of serving fresh Hawaiian food daily, such as our signature combo plates, beef stew, pipikaula and lau lau. WHY KAKA‘AKO? The story of salt ponds in Kaka‘ako is also part of the story of Hawaiian food. So when the opportunity arose to partner with Kamehameha Schools Bishop Estate’s (KSBE) Salt at Our Kaka‘ako project, it was the perfect fit. The ability to share our Hawaiian food menu with an audience in town was also impossible to resist. We have a deep respect for the cultural significance of Hawaiian food and we want to revive the flavors of the past and showcase it to new palates. Our goal is to introduce as well as enhance the traditional flavors of mea ‘ai, and create a Hawaiian food renaissance. E ‘ai ana me ke aloha, (Eat with love) Monica Toguchi Ryan ON THE COVER: Kalo (or taro) is more than just a kalo plant. Ho‘ohōkūkalani’s second child was also Hawaiian staple food used to make poi and other named Hāloa. He grew strong, nurtured by the kalo ‘ono (delicious) foods. A mo‘olelo (story or legend) plant. Hāloa became the first ancestor of the Hawaiian tells of Ho‘ohōkūkalani. She gave birth to Hāloa who people, making Hawaiians one with kalo. Today, kalo was tragically born without breath. She buried him continues to find ways to connect Hawai‘i’s people in the land (‘āina) and from the ground grew the first and to ‘Malama Honua (care for Mother Earth). WWW.MYHIGHWAYINN.COM Ask your server for our seasonal fresh fruit flavors ‘UALA NIU MOMONA 12.00 A delightful mix of Hawaiian canoe plants of ‘uala (sweet potato) and niu (coconut) mixed with a house made sweet (momona) cream and Ko-loa coconut rum. HAWAIIAN CHILI PEPPER BLOODY MARY 11.00 Housemade bloody mary mix, Hawaiian chili pepper water, and vodka. Served with a pinch of lomi salmon. MIMOSA 8.00 Available with orange juice, POG or guava juice. Signature Fresh Fruit Flavor +1.00 HIGHWAY SUNRISE 9.00 Rum, vodka, orgeat, orange juice, and iced tea float. Served with li hing mui on the rim. KOKOMANA 10.00 Named after our owner’s ha-nai son, Kaimana, and her cousin Koko (D. Ko‘omoa), a delicious housemade liliko‘i simple syrup and Ko-loa coconut rum with a splash of club soda. M-TOWN MULE 8.00 Cucumber infused vodka, housemade ginger syrup and lime juice. Signature Fresh Fruit Flavor +1.00 MAI TAI 11.00 Housemade mai tai mix, Ko-loa light rum, and triple sec, topped with dark rum. MARGARITA 10.00 Cuervo traditional, triple sec, agave, and lime juice. Signature Fresh Fruit Flavor +1.00 THE ROSIE 8.00 Named after “Rosanna,” a simple cocktail of guava juice, vodka, and a splash of triple sec. LOVE 680 9.00 Named after our 680 building: The first project completed by Kamehameha Schools Bishop Estate (KSBE) and the cornerstone and vision of “Our Kaka‘ako’s urban island lifestyle.” Vodka, strawberry simple syrup, guava juice, and orange juice. Served with li hing mui on the rim. MOJITO 9.00 Ko-loa rum, mint, simple syrup, lime juice, and a splash of club soda. Signature Fresh Fruit Flavor +1.00 MAI TAI ‘UALA NIU MOMONA STRAWBERRY MAGARITA GRANDMA ANN'S PIEROGI This dish comes to us from Clare Bobo whose grandmother’s family immigrated from Poland to Chicago, bringing the recipe with them. These dumplings are filled with mashed potato or sauerkraut, then sautéed in butter. “We always ate pierogi on Christmas Eve,” says Clare. “When I moved to the West Coast, I couldn’t think of having Christmas without pierogi, so I called and asked my grandmother for the recipe. I always light a candle in the kitchen when I’m making them, hoping that her spirit will join me.” TACO TUESDAYS ASK YOUR SERVER ABOUT THIS MONTH'S FEATURED TACO! Our Highway Inn special includes two tacos for $8.95, with the option to add on a beer or fresh fruit margarita (selections change seasonally) for just $5.00 more — Tuesdays only! BEVERAGES HANDCRAFTED DRINKS, SOFT DRINKS, JUICES, COFFEE HOUSE CRAFTED HOUSE CRAFTED HOT BLACK OR GREEN TEA 1.70 “FRUIT REFRESHER” SODAS 4.25 SEASONAL FRUIT ICED TEA 4.25 HOT CHOCOLATE 1.95 BOTTOMLESS SOFT DRINKS 3.25 PLANTATION ICED TEA 3.25 2.95 Coke, Diet Coke, Sprite, Barq’s HARDER’S GREEN RIVER WAI KOKO COCONUT WATER (CAN) 4.25 Rootbeer, Fanta Fruit Punch, POG 2.95 Fanta Orange, Dr. Pepper, ORANGE JUICE 3.95 Passion, orange, and guava. Minute Maid Lemonade. GUAVA JUICE 3.95 MILK 3.95 BOTTOMLESS UNSWEETENED KONA BLEND COFFEE 4.65 ICED TEA 3.25 Ask your server for our seasonal fresh fruit flavors. BAR MENU BEER WINE DRAFT MAUI BREWING CO. MELE BY ULUPALAKUA VINEYARDS BIKINI BLONDE & BIG SWELL IPA 6.00 (RED BLEND) DRAFT KONA BREWING CO. Glass 9.00 Bottle 33.00 LONGBOARD & BIG WAVE GOLDEN ALE 6.00 KULA BY ULUPALAKUA VINEYARDS SEASONAL DRAFT BEER 6.00 (WHITE BLEND) Glass 9.00 Bottle 33.00 HEINEKEN BOTTLE 6.00 SPARKLING WINE Glass 7.00 Bottle 24.00 SPIRITS PEBBLE LANE CHARDONNAY WELL SPIRITS 7.00 Glass 7.00 Bottle 24.00 PAU VODKA 9.00 ANGELINE PINOT NOIR KO–LOA COCOUT RUM 10.00 Glass 7.00 Bottle 24.00 FID ST GIN 9.00 SPELLBOUND CABERNET SAUVIGNON Glass 7.00 Bottle 24.00 PANIOLO WHISKEY 9.00 – KOLOA LIGHT DARK 9.00 Corkage fee per bottle 15.00 Q GINGER BEER/TONIC 4.00 PAU HANA $1 OFF BEERS, COCKTAILS, WINES & APPETIZERS pm PŪPŪS (APPETIZERS) Mon–Fri 4:00–7:00 excluding poke & wine bottles FRESH SPICY AHI, SESAME AHI, SHOYU AHI, HAWAIIAN STYLE NACHOS 14.25 OR HAWAIIAN STYLE LIMU POKE Mkt Price Fresh housemade sweet potato chips with our signature Based on availability. kālua pig and topped with shredded cheddar and jack cheese, housemade salsa, sour cream, and guacamole. 13.95 PIPIKAULA & SMOKED MEAT Serves 2–4 people. Served in a sizzling cast iron skillet with bell peppers, onions, and a smoked aioli. LOCALLY MADE TARO CHIPS & HOUSEMADE SALSA 6.25 HIGHWAY INN’S CHICKEN DRUMMETTES 12.95 FRIES 9.95 Battered chicken wings tossed with one of our ‘ono housemade Old-fashioned crinkle cut fries tossed with your favorite sauces (furikake Korean garlic, spicy cajun, or liliko‘i BBQ). mixture of choice (garlic furikake or our brown gravy). WWW.MYHIGHWAYINN.COM OUR SIGNATURE HAWAIIAN COMBO PLATES Combo Plates are served with Poi or Rice, Steamed ‘Uala (sweet potato), and Haupia with a choice of Lomi Salmon, Potato-mac Salad, or Organic Greens with Liliko‘i Dressing. BEEF, NA‘AU, OR TRIPE/HUMBUG STEW 14.25 KĀLUA PIG 15.25 PORK OR CHICKEN LAU LAU 17.25 BUTTERFISH N’ STEW GRAVY Mkt Price MAKE IT A SUPER COMBO Add: Squid Lū‘au , Chicken Long Rice, Kālua Pig, Pipikaula, Smoked Meat each +3.95 Over 70 Years of Tradition, Sub: Poi or Rice with Fried Rice +1.95 Culture, and Sub: Steamed ‘Uala with Grilled ‘Uala (sweet potato) +1.00 Aloha in Every Bite Sub: Haupia for a House-baked Dessert +3.95 CLASSIC À LA CARTE HAWAIIAN DISHES PORK OR CHICKEN LAU LAU 9.95 SMOKED MEAT 4.65 AKULE/‘ŌPELU (SPECIAL) Mkt Price Served with poi. Based on availability. BEEF STEW SQUID LŪ‘AU 6.95 ‘Ohana Size 14.25 FRESH LOMI AHI Mkt Price 5.25 Regular 7.25 POI Based on availability. Small 5.75 CHICKEN LONG RICE 5.95 Waipahu-style: served with / Hawaiian salt and green onions. NA‘AU OR TRIPE HUMBUG STEW BUTTERFISH N’ STEW GRAVY Mkt Price Kaka‘ako-style: served with ‘Ohana Size 12.95 Based on availability. limu kohu chili water, tomatoes, Regular 6.95 sweet onions, Hawaiian salt, Small 5.25 DEEP FRIED BUTTERFISH COLLAR N’ STEW GRAVY 6.95 and green onions. PIPIKAULA LOMI SALMON Double 12.95 STEAMED ‘UALA (SWEET POTATO) 5.95 Regular 6.95 ASK YOUR Regular 6.95 SERVER GRILLED ‘UALA (SWEET POTATO) 7.95 Small 4.95 KĀLUA PIG 6.95 ABOUT THE RAW SWEET ONION WITH SALT MALIHINI (ONE WEDGE) 0.55 (NEWCOMER) GUIDE LAU LAU: The lau lau’s LOMI SALMON: Lomi Salmon’s PIPIKAULA: You can’t origin can be traced back origin is as diverse as its eat this without to the 12th century when ingredients. Capt. Cook thinking about Polynesians voyaged to and explorer Francisco paniolos (Hawaiian Hawai‘i from the South Marin brought onions and cowboys). Pipikaula, Pacific. While some of the places they tomatoes in the late 1700s, and salmon Hawaiian beef jerky, was a staple for originated from have similar dishes, was introduced via trading ships from the paniolos during long cattle drives in today’s lau lau has evolved to reflect Pacific Northwest. By the mid-1800s lomi the early 1800s. It allowed them to Hawai‘i’s rich history.
Load more

Recommended publications
  • Blue Ribbon Child Care Food and Nutrition Skill Series: Idaho Child Nutrition Programs
    DOCUMENT RESUME ED 431 516 PS 027 602 TITLE Blue Ribbon Child Care Food and Nutrition Skill Series: Idaho Child Nutrition Programs. Second Edition. INSTITUTION Idaho State Dept. of Education, Boise. SPONS AGENCY Food and Nutrition Service (USDA), Washington, DC. PUB DATE 1997-00-00 NOTE 187p. PUB TYPE Guides Non-Classroom (055) EDRS PRICE MF01/PC08 Plus Postage. DESCRIPTORS Child Caregivers; *Child Rearing; Dietetics; Early Childhood Education; *Family Day Care; Food; Foods Instruction; Independent Study; Infant Care; Infants; *Nutrition; Nutrition Instruction; Study Guides; Young Children IDENTIFIERS Food Labels; *Food Preparation; *Idaho ABSTRACT Noting that children have different appetites and adjust their food intake on a meal by meal basis, this self study guide presents ideas to help home child care providers meet the nutritional needs of the children in their care. The guide is to be used by individuals and small groups of adults working with infants and children. The guide's eight units include: (1) "Bring Out the Best! (rationale, objectives, and instructions for completing the guide); (2) "Nutrition: The Food Guide Pyramid"; (3) "Feeding Young Children"; (4) "Understanding Nutrition Labels"; (5) "The Art and Science of Meal Planning"; (6) "Every Dime Counts! Wise Food Shopping"; (7) "Kitchen Management in Minutes"; and (8)"Food Safety for Kids." The guide's appendix includes a list of nutritional resources and discussions of various topics, such as whether sugar affects behavior, vegetarian diets, preparing foods to meet the dietary guidelines, and ways to recognize food spoilage. A meal planning worksheet and label information are also included. (LBT) ******************************************************************************** Reproductions supplied by EDRS are the best that can be made from the original document.
    [Show full text]
  • Msuspcsbs Occi Wheelingmi16.Pdf
    Occident Flour is approved by the Bureau of Foods, Sanitation and Flealth— a research organisation maintained by Good Housekeeping Magazine. Occident Flour conforms to all National, State and Municipal Food Laws RUSSELL-MILLER MILLING CO. General Offices, Minneapolis, Minn. Eastern Headquarters, Buffalo, N. Y. © 1936 R. M. M. CO. A BRIEF STORY OF OCCIDENT In 1901 two small mills, built some years before, were oper- ating in Valley City and Jamestown, N. D. They were in the heart of the hard wheat district of the northwest, the section con- ceded by all experts to produce some of the finest wheat grown anywhere in the world. Growth of Capacity From this small beginning, with a daily capacity of 225 barrels, the Russell-Miller Milling Co. now owns thirteen flour mills with a combined capacity of over 16,000 barrels of flour and 600 tons of feed. Storage of 17,000,000 Bushels In order to provide an ample reserve storage of wheat to keep the quality of Occident Flour constantly uniform, the Russell- Miller Milling Co. has one hundred and forty elevators situated at advantageous points throughout selected wheat sections of North Dakota and Eastern Montana, three huge terminal ele- vators which have facilities for storing 12,000,000 bushels. Com- bining this immense terminal elevator capacity with the 4,000,000 bushel capacity of the country elevators and the elevators attached to country mills (capacity, 1,000,000 bushels), the com- pany has equipment for storage of 17,000,000 bushels. The Occident mills operate on one standard of uniformity.
    [Show full text]
  • CHRISTMAS PARTY MENU 2019 £32.50 (£38.00 with a Glass of Prosecco on Arrival)
    CHRISTMAS PARTY MENU 2019 £32.50 (£38.00 with a glass of prosecco on arrival) STARTERS Pumpkin, almond & kirsch soup ve Traditional pork “terrine de campagne” pickled vegetables, seasonal chutney & toasted baguette Classic prawn cocktail prawn toast Spiced sweetcorn fritter smoked chipotle mayonnaise ve Potted smoked salmon & horseradish cream pickled cucumber, salmon caviar, toasted baguette MAINS Slow cooked beef bourguignon smooth mash Duck leg confit red thai curry sauce & spiced crushed potatoes Free range bronze roast turkey & chestnut stuffing slow roasted vegetables, bread sauce & port gravy Grilled sea trout prawn potatoes & bouillabaisse sauce Moroccan spiced vegetables lentils, chickpeas, jewelled almond & pistachio cous cous, fig leaf oil dressing ve DESSERTS Winter spiced bread & butter pudding brandy anglaise v Cherry, apple & almond crumble vanilla ice cream ve Chocolate & citrus orange cup chocolate mousse & crumble, mascarpone cream v (without mascarpone) Steamed treacle sponge pudding orange & Cointreau sauce, salted caramel ice cream v Filter coffee or tea & mince pie OPTIONAL CHEESE COURSE (instead of dessert 5.00 or as an extra course 10.00) CHRISTMAS DAY 2019 95.00 six courses with a glass of Buck’s Fizz (40.00 for children aged 12 or under) Pumpkin, almond & kirsch soup ve Salmon trio Salmon gravadlax, hot smoked salmon & salmon rillettes with salmon caviar, sorrel & citrus mayonnaise Vegetable escabeche smoked paprika Padron peppers, fennel, braised grelot onion, glazed aubergine, grilled artichoke & saffron vinaigrette
    [Show full text]
  • Dessert Menu Options
    Menu Details Desserts Apple Brown Betty with Tahitian Vanilla Whipped Cream Warm Peach Blueberry Crumble with Whipped Cream 0.00 Mini Cheesecakes 0.00 Assorted Pies 0.00 Caramel Apple, Lemon Blueberry, Peach and Pecan Pies Blueberry Pie 0.00 Baklava 0.00 Bananas Foster; Bananas with a Caramel Rum Sauce and Vanilla Ice Cream 0.00 Bananas Foster Bread Pudding with a Dark Rum infused Whipped Cream 0.00 Birch Beer Floats with Vanilla Ice Cream 0.00 Black and White Cookies 0.00 Carrot Cake with a Cream Cheese Frosting 0.00 Chocolate Bread Pudding with a Vanilla Cream Sauce 0.00 Chocolate Cake Bites 0.00 Chocolate Chip Cannoli 0.00 Chocolate Chip Cookies 0.00 Chocolate Covered Strawberries 7/2/2020 - 12:37:23 PM Page 1 of 7 Chocolate Éclair Petite 0.00 Chocolate Fountain served with Fresh Fruit, Rice Krispy Bars, Cookies and Pretzels 0.00 Cinnamon Sugar Churros 0.00 Cocoa Dusted Chocolate Pyramid with a Raspberry Coulis 0.00 Cream Puffs dusted with Powdered Sugar 0.00 Petite Cream Puffs and Éclairs 0.00 Cream Puffs, Éclairs and Brownies 0.00 Crepe Dessert Station; Banana & Nutella with Whipped Cream, Sautéed Apples & Caramel 0.00 Sauce, Raspberries with Raspberry Sauce & Chocolate Sauce Custom Cake 0.00 French Miniature Dessert Display 0.00 French Petite Desserts - Apple Tarte Tatin, Mocha Opera Cake, Creme Brulee, Raspberry Passion Fruit Barquette, Lemon Shortbread and Orange Grand Marnier Salambo Fresh Seasonal Sliced Fruit 0.00 Fresh Seedless Grapes & Champagne Grapes 0.00 Fresh Strawberries - 160 +/- flat 0.00 Freshly Baked Fudge Brownies
    [Show full text]
  • 6837 Hamper Leaflet
    P P Y Y M M EASY WEEKLY SAVINGS A A A A WOW, LOOK HOW D D E E H H T T C C SCHEME FROM AS LITTLE E E C C M M I I H H E E S S H H G G C MUCH IS INCLUDED C S S I R I R T T AS 75 p PER WEEK O O L P L P A A N E N E H L H L U U O C D C S C O D C S 400g Ye Olde Oak Hot Dog Sausages ✓ ✓ 125g Tulip Liver Pate ✓ 4 Grandma Wild's Mince Pies with Brandy ✓ ✓ 256g Green's Original Cheese Cake Mix ✓ 160g Nestle Tip Top Dessert Topping ✓ ✓ 425g Ambrosia Creamed Rice ✓ 165g Lion Brand Sea Food Sauce ✓ ✓ 113g Mrs Bridges Spicy Tomato Salsa ✓ 110g Crosse & Blackwell Savoury Rice with Chicken ✓ ✓ 200g Hellman's Real Mayonnaise ✓ 500g Pasta Lusso Penne Rigate Pasta ✓ ✓ 250g Ringtons Valley View Loose Tea ✓ 450g Seasoner's Pasta Sauce with Mushrooms ✓ ✓ 90g Sharp & Nickless Olde English Brandy Snap ✓ ✓ 454g Gold Crown Bakery Christmas Pudding ✓ 185g Ocean Rise Tuna Chunks in Brine ✓ ✓ 250g Joseph Walker Biscuits for Cheese ✓ 200g Duerr's Cranberry Sauce ✓ ✓ 125g Glenryck Sardines in Tomato Sauce ✓ 300g Ye Olde Oak Ham ✓ ✓ 300g Quickbury Jamaica Fruit Cake ✓ 150g Harringtons Chocolate Mint Cream Thins ✓ ✓ 350g Matthew Walker ‘Edna May’ Recipe ✓ 100g Duc d’O Mini Belgian Chocolate Pralines ✓ ✓ Christmas Pudding in a Basin 150g Ringtons Shortbread Fingers ✓ ✓ 392g Ye Olde Oak Mild Chicken Curry ✓ 411g Del Monte Fruit Cocktail in Natural Juice ✓ ✓ 300g Barber Cream Crackers ✓ 411g Del Monte Peach Slices in Natural Juice ✓ ✓ 110g Crosse & Blackwell Cheese, Leek & Ham Pasta ✓ 340g Ringtons Strawberry Jam ✓ ✓ 396g Farmlea Creamed Rice Pudding ✓ 340g Ringtons Seville
    [Show full text]
  • E Pū Pa'akai Kākou!
    KAKA‘AKO MENU E pū pa‘akai kākou! (let’s eat) www.MyHighwayInn.com • Phone 808-954-4955 WELCOME TO HIGHWAY INN first opened its doors during the fall of 1947 by my grandparents, Nancy and Seiichi Toguchi. Located on Farrington Highway in Waipahu, it was originally opened as a way for my grandparents to feed their seven children. Then in the 1960s they moved Highway Inn to Depot Road and began serving Hawaiian and American food to the employees of the Waipahu Sugar Mill. In 1984, under the ownership of my father, Bobby, the restaurant moved to its current location on Leoku Street and continues its longtime tradition of serving fresh Hawaiian food daily, such as our signature combo plates, beef stew, pipikaula and lau lau. WHY KAKA‘AKO? The story of salt ponds in Kaka‘ako is also part of the story of Hawaiian food. So when the opportunity arose to partner with Kamehameha Schools Bishop Estate’s (KSBE) Salt at Our Kaka‘ako project, it was the perfect fit. The ability to share our Hawaiian food menu with an audience in town was also impossible to resist. We have a deep respect for the cultural significance of Hawaiian food and we want to revive the flavors of the past and showcase it to new palates. Our goal is to introduce as well as enhance the traditional flavors of mea ‘ai, and create a Hawaiian food renaissance. E ‘ai ana me ke aloha, (eat with love) Monica Toguchi Ryan ON THE COVER: Kalo (or taro) is more than just a plant.
    [Show full text]
  • British Food Grocery
    BRITISH FOOD GROCERY BATCHELORS PEAS CANS 0740 MUSHY PEAS ORIGINAL 24x300g 0741 MUSHY PEAS CHIP SHOP 24x300g 0743 BIGGA PEAS 24x300g 0745 FARROWS MARROWFAT 24x300g 0744 SMALL PEAS 24x300g FORESIGHT 0843 PEASE PUDDING 6x410g HOMEPRIDE COOK-IN-SAUCE CANS 0823 WHITE WINE 12x500g 0824 RED WINE 12x500g 0825 CURRY 12x500g 0829 CHASSEUR 12x500g 0830 SWEET & SOUR 12x500g 0831 CHILLI 12x500g HEINZ - JARS 0925 PLOUGHMANS PICKLE 8x280g 0926 MILD MUSTARD PICKLE 8x280g 0927 TANGY SANDWICH PICKLE 8x280g 0928 TANGY TOMATO PICKLE 8x280g 0929 PICCALILLI PICKLE 8x280g 0930 PICKLED ONIONS 6x440g 0931 SILVERSKIN ONIONS 6x440g 0933 BABY BEETROOT 6x440g 0934 CRINKLE CUT BEETROOT 6x440g 0935 RED CABBAGE 6x440g 0939 SALAD CREAM 12x285g 0940 SANDWICH SPREAD 12x270g 0937 TOMATO SOUP 24x400g 0942 BAKED BEANS 4 PACK 6x4PK 6x4x415g 0920 MINI JAR MAYONNAISE 80x30g 0921 MINI JAR COARSE GRAIN MUSTARD 80x39g 0922 MINI JAR TOMATO KETCHUP 80x39g GOLDENFRY 0961 GRAVY GRANULES SMALL 6x170g 0958 YORKSHIRE PUDDING MIX 12x142g PKT 0959 DUMPLING MIX 12x142g PKT 0960 GRAVY GRANULES LARGE 6x300g PAXO 0994 SAGE & ONION STUFFING 16x170g PKT WEETABIX UK 0790 WHOLEWHEAT BISCUITS 14x430g 0791 ALPEN ORIGINAL MUESLI 10x625g 0792 ALPEN NO ADDED SUGAR 10x560g PRINCES 0452 HERRING IN TOMATO SAUCE 10x200g 0454 PILCHARDS IN TOMATO SAUCE SMALL 12x155g 0455 PILCHARDS IN TOMATO SAUCE LARGE 12x425g Page 1 of 10 0456 PRESSED CODS ROE SMALL 12x200g 0457 PRESSED CODS ROE LARGE 6x600g 0458 SOFT CODS ROE 10x100g SHIPPAMS 0465 CRAB SPREAD 12x75g 0466 SALMON SPREAD 12x75g BRANSTON 0852 FRUITY SAUCE
    [Show full text]
  • Bureau of Customs and Border Protection General Notices
    Bureau of Customs and Border Protection General Notices COPYRIGHT, TRADEMARK, AND TRADE NAME RECORDATIONS (No. 9 2003) AGENCY: U.S. Customs and Border Protection, Department of Homeland Security SUMMARY: The copyrights, trademarks, and trade names recorded with U.S. Customs and Border Protection during the month of Sep- tember 2003. The last notice was published in the CUSTOMS BUL- LETIN on October 16, 2003. Corrections or updates may be sent to Department of Homeland Security, U.S. Customs and Border Protection, Office of Regulations and Rulings, IPR Branch, 1300 Pennsylvania Avenue, N.W., Mint Annex, Washington, D.C. 20229. FOR FURTHER INFORMATION CONTACT: George Frederick McCray, Esq., Chief, Intellectual Property Rights Branch, (202) 572–8710. Dated: October 30, 2003. GEORGE FREDERICK MCCRAY,ESQ. Chief, Intellectual Property Rights Branch. 1 2 CUSTOMS BULLETIN AND DECISIONS, VOL. 37, NO. 47, NOVEMBER 19, 2003 BUREAU OF CUSTOMS AND BORDER PROTECTION 3 4 CUSTOMS BULLETIN AND DECISIONS, VOL. 37, NO. 47, NOVEMBER 19, 2003 DEPARTMENT OF HOMELAND SECURITY, OFFICE OF THE COMMISSIONER OF CUSTOMS. Washington, DC, November 5, 2003, The following documents of the Bureau of Customs and Border Protection (‘‘CBP’’), Office of Regulations and Rulings, have been de- termined to be of sufficient interest to the public and CBP field of- fices to merit publication in the CUSTOMS BULLETIN. MICHAEL T. SCHMITZ, Assistant Commissioner, Office of Regulations and Rulings. ᭜ 19 CFR PART 177 MODIFICATION OF RULING LETTER AND REVOCATION OF TREATMENT RELATING TO CLASSIFICATION OF CUSTARD FLAN AGENCY: U.S. Customs and Border Protection, Department of Homeland Security. ACTION: Notice of modification of ruling letter and revocation of treatment relating to the classification of custard flan SUMMARY: Pursuant to section 625(c), Tariff Act of 1930 (19 U.S.C.
    [Show full text]
  • Sweet Treats Around the World This Page Intentionally Left Blank
    www.ebook777.com Sweet Treats around the World This page intentionally left blank www.ebook777.com Sweet Treats around the World An Encyclopedia of Food and Culture Timothy G. Roufs and Kathleen Smyth Roufs Copyright 2014 by ABC-CLIO, LLC All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, except for the inclusion of brief quotations in a review, without prior permission in writing from the publisher. The publisher has done its best to make sure the instructions and/or recipes in this book are correct. However, users should apply judgment and experience when preparing recipes, especially parents and teachers working with young people. The publisher accepts no responsibility for the outcome of any recipe included in this volume and assumes no liability for, and is released by readers from, any injury or damage resulting from the strict adherence to, or deviation from, the directions and/or recipes herein. The publisher is not responsible for any readerÊs specific health or allergy needs that may require medical supervision or for any adverse reactions to the recipes contained in this book. All yields are approximations. Library of Congress Cataloging-in-Publication Data Roufs, Timothy G. Sweet treats around the world : an encyclopedia of food and culture / Timothy G. Roufs and Kathleen Smyth Roufs. pages cm Includes bibliographical references and index. ISBN 978-1-61069-220-5 (hard copy : alk. paper) · ISBN 978-1-61069-221-2 (ebook) 1. Food·Encyclopedias.
    [Show full text]
  • Festive Season – at Native by Nick Nairn –
    – FESTIVE – ACCOMMODATION HILTON GARDEN INN ABERDEEN CITY CENTRE 6th-20th December – £85pp Based on 2 people sharing (Fri-Sun) INCLUDES Festive dinner at Native by Nick Nairn Full Scottish breakfast Evolution room City centre location ideal for shopping For more details and bookings, please contact Charlotte on: 01224 268 006 or [email protected] (Mon- Fri 09.00-17.00) or contact: [email protected] – CELEBRATE THE – FESTIVE SEASON – AT NATIVE BY NICK NAIRN – Hilton Garden Inn, 31 St. Andrew Street, Aberdeen AB25 1JA 01224 268 006 – MAKE IT – – FESTIVE – – FESTIVE – EXTRA SPECIAL LUNCH MENU DINNER MENU LUNCH WITH NICK – £34.95pp TO START TO START 5th December Creamy parsnip, parmesan and chilli soup, Truffled celeriac veloute, sour dough bread, sour dough bread, Normandy unsalted butter Normandy butter Confit chicken terrine, Agen prunes, Nicks chicken liver and Foie Gras parfait, EVENING WITH NICK – £59.95pp baby leeks, crispy ham, sauce Gribiche Cumberland sauce, toasted brioche 4th, 11th, 12th December Pan fried peppered goats cheese, roasted beetroot, Pan fried escalope of Loch Duart salmon, hazelnuts, Cabernet Sauvignon dressing Ratte potato salad, watercress, lemon butter sauce FESTIVE LUNCHES – £29.95pp Nicks original cure smoked salmon, salad of apple, watercress, horseradish cream 4th, 11th, 12th, 18th, 19th December MAIN COURSE Pan fried Peterhead hake, herb mash, winter greens, caviar cream sauce MAIN COURSE FESTIVE DINNER – £49.95pp Slow braised ox cheek, mustard mash, roasted parsnips, Char grilled chicken
    [Show full text]
  • Great British Desserts Today Let’S Look at Some Great British Desserts
    ESL ENGLISH LESSON (60-120 mins) – 25th October 2010 Great British Desserts Today let’s look at some great British desserts. Traditional favourites are apple pie, apple (and blackberry) crumble and rhubarb crumble. All are served with custard or fresh cream. A similarly popular pie is lemon meringue pie. This tasty pastry tart is filled with thick lemon sauce and is topped with meringue. Sponge puddings are very popular in Britain. Traditionally steamed, these days most are microwaveable. They include; treacle sponge pudding with custard, chocolate sponge with chocolate sauce and sticky toffee pudding. Spotted dick pudding is another favourite dessert. However, this is made with suet, currants and raisins. It’s served with either custard, a sprinkling of sugar or golden syrup. A popular summer dish is summer pudding that’s made with sliced white bread and summer fruits. Another dessert to try is bread and butter pudding. It’s made with stale buttered bread, milk, eggs and raisins. Other old favourites include; a jam rolly-poly, baked custard, custard tarts, cheesecake, yogurt and fruit fool e.g. gooseberry or raspberry fool. Traditional milk puddings include rice pudding, tapioca pudding, and semolina pudding. Pancakes are another British favourite. They are served with lemon and sugar, raspberry or chocolate sauce. Children’s favourite desserts include; jelly & ice cream, trifle and Angel Delight. The latter is a powdered dessert that’s whipped to form a mouse-like sweet dessert. Trifle is made with jelly, sponge and custard. Adult trifle adds fruit, sherry and cream. A Knickerbocker Glory and a Banana Split are always popular.
    [Show full text]
  • Dessert Menu
    PASTURES LODGE DESSERTS From indulgent TRIPLE CHOC to comforting CRUMBLES, Pastures have created a collection of DESSERTS to thrill anyone ready for a treat www.pastureslodge.co.uk COLD DESSERTS All desserts are served with a choice of fresh cream, vanilla ice cream or custard. Mega Fabulous Fudge Cake £4.75 Egg Custard £3.50 Three layers of rich chocolate cake layered and A round sweet pastry case filled with egg custard coated with rich chocolate fudge. and sprinkled with nutmeg. Honeycomb Chocolate Cheesecake £4.75 Salted Caramel Toffee Cheesecake £4.75 Delicious deep and creamy vanilla cheesecake Delicious deep and creamy vanilla cheesecake on a digestive biscuit base, coated with a thick on a digestive biscuit base, sprinkled with a layer of chocolate honeycomb topped with a thick layer of salted caramel pieces finished generous helping of chocolate sauce. with a rich toffee swirl. Raspberry Fruit Compote Cheesecake £4.75 Chocolate Junk Yard £4.75 Delicious deep and creamy vanilla cheesecake on Chocolate pastry filled with a layer of rich a digestive biscuit base, laced with lashings of chocolate ganache piled high with chocolate mousse raspberry compote. and heaped with chunks of Mars and Snickers. Toffee Lumpy Bumpy £4.75 Apple & Blackcurrant Cheesecake £4.75 (GF) Toffee sponge, layered with toffee mousse A gluten free biscuit base topped with an apple filling and creamy cheesecake, covered in a caramel creamy cheesecake mix, swirled with blackcurrant, chocolate ganache, topped with chocolate topped with a gluten free cinnamon crumble and chunks and caramel pieces. drizzled with a blackcurrant glaze. Lemon Meringue £4.75 Dime Bar £4.75 A delicious pastry base filled with zesty lemon Dark chocolate base filled with layers of smooth filling topped with a baked mile high meringue.
    [Show full text]