Changeable Banquet Menu (PDF)

Total Page:16

File Type:pdf, Size:1020Kb

Changeable Banquet Menu (PDF) embassy suites charleston area convenon center | 5055 internaonal blvd | north charleston, sc 29418 | 843-747-1882 | embassysuitescharleston.com john q. hammons hotels & resorts | 1/2011 morning events morning events art washes away from the soul the dust of everyday life. pablo picasso aernoon events aernoon events events evening events evening events eat right eat right wine & spirits wine & spirits event tech event tech general info general info the art of catering 1 Charleston Area Convenon Center Charleston Area Convenon Center forward > embassy suites charleston area convenon center | 5055 internaonal blvd | north charleston, sc 29418 | 843-747-1882 | embassysuitescharleston.com john q. hammons hotels & resorts | 1/2011 event planning morning events we have shared in some amazing events. experience shows that those events don’t just happen by accident – it’s all in the planning. the more me you invest up front, the more you will be able to relax and let the experience unfurl before aernoon events you. there are incredible resources available to help you plan. here are a few starters, tools and 9ps from our experiences, to make your event remarkable. evening events geng started! key quesons establish a meline get your priories right… eat right • how can you set your • organize every detail as • build a team. it is a monumental task to plan an event, get event apart from other early as possible. people involved and review the good and bad from wine & spirits experiences? • have a so meline for previous experiences. go over some of the items in the • what would you like events to keep yourself checklists, then decide who will take care of which items. your guests to on task. we say so • make a list of the details you can’t live without. everyone event tech remember most when meline to allow room for has an idea of what there event is going to look or be like in they leave? modificaon of the their head. make a short list of "must haves" for your general info • how do the event meline, be prepared for event. if you budget these things in first they will have a acvies fit into your the unexpected. beer chance of actually making it into your final plan. budget? event and online resources = planning made simple! embassy's online tools and resources make it easy to coordinate your event - no maer what size. plan your event, book room blocks and manage your event from anywhere in the world, anyme of day, at your convenience. confirmaons are e- mailed directly to you and no phone calls are necessary - though event planners are always ready should you wish to speak with someone directly. the art of catering plan your event manage your event checklists. our comprehensive guest list manager - this tool provides instant access to your online group checklists ensure all details are reservaon details and guest room informaon. book rooms directly for your covered during the hecc guests or view room count by room type. planning process. personalized group web page - create a private and customizable web page glossary. our list of commonly used dedicated to your event. personalize it with event details and a photograph. your terms helps clarify the language guests can book reservaons directly online from this web page, which also used during this excing planning interfaces with your guest list manager and provides 24/7 access to your room process. block. prices are per person, unless space calculator. find out how space planning soware - create the perfect seang style setup for your event using noted. a 22% taxable service charge and much space you'll need to complimentary downloadable soware. customize room layout and email your sales tax will be added to all prices. accommodate all your aendees. designs directly to the hotel to help avoid any confusion on arrangements. all menus and prices are subject to capacity charts are also available to ensure you are providing enough room for change. not all ingredients listed. please inform us of any food your guests. 2 allergies. actual presentaon of menu items and ingredients may home < back forward > vary from photos and descripons. embassy suites charleston area convenon center | 5055 internaonal blvd | north charleston, sc 29418 | 843-747-1882 | embassysuitescharleston.com john q. hammons hotels & resorts | 1/2011 morning events suggested set-ups for space calculator metric converter aernoon events meengs Ballroom A 7200 120x60 24 evening events Ballroom B 7200 120x60 24 Ballroom C1 1995 35x57 24 eat right Ballroom C2 2736 48x57 24 Ballroom C3 1995 35x57 24 wine & spirits Ballroom C 10,560 120x88 24 Grand Ballroom 24,960 120x208 24 event tech Meeng Room 1 1050 30x35 12 Meeng Room 2 480 16x30 12 general info Meeng Room 3 1290 43x30 12 Meeng Room 4 713 31x23 12 Meeng Room 5 713 31x23 12 Meeng Room 6 990 30x33 12 Meeng Room 7 924 28x32 12 Meeng Room 6 & 7 1914 58x33 12 Meeng Room 8 960 30x32 12 the art of catering Meeng Room 9 896 28x32 12 Meeng Room 8 & 9 1856 58x32 12 Meeng Room 10 990 30x32 12 Meeng Room 11 924 28x33 12 Meeng Room 10 & 11 1914 58x33 12 Meeng Room 12 992 21x32 12 Meeng Room 13 864 27x32 12 Meeng Room 12 & 13 1856 58x32 12 Meeng Room 14 924 28x33 12 prices are per person, unless Ideaon 936 36x26 12 noted. a 22% taxable service charge and Cooper 972 36x27 12 addional fees may apply sales tax will be added to all prices. Wando 936 36x26 12 all menus and prices are subject to for classroom set-up change. not all ingredients listed. Execuve Board Room 342 18x19 12 please inform us of any food 3 allergies. actual presentaon of Edisto 255 15x17 12 menu items and ingredients may Palmtree Grille 2200 44x50 12 home < back forward > vary from photos and descripons. embassy suites charleston area convenon center | 5055 internaonal blvd | north charleston, sc 29418 | 843-747-1882 | embassysuitescharleston.com john q. hammons hotels & resorts |1/ 2011 plated > buffets > connentals/breaks > morning events he that but looketh on a plate of ham and eggs to lust aer it hath already commied breakfast with it in his heart. aernoon events c.s. lewis events evening events eat right wine & spirits event tech general info morning vents breakfasts connentals am breaks 4 Charleston Area Convenon Center home < back forward > embassy suites charleston area convenon center | 5055 internaonal blvd | north charleston, sc 29418 | 843-747-1882 | embassysuitescharleston.com john q. hammons hotels & resorts | 1/2011 plated > buffets > connentals/breaks > morning events plated plates garnished with broiled tomato parmesan and include choice of starch accompaniment aernoon events groups under 20 add $50 service charge evening events event includes: breakfast meat selecons starch accompaniment • orange juice • thick cut smoked bacon selecons eat right • pre-set selecon of seasonal • candied pepper bacon • 3 potato hash melon & mandarin oranges • country sausage links • potato lyonnaise wine & spirits • basket of assorted muffins, sweet •country sausage paes • garlic & herb alouee, sausage & cornbread & buermilk biscuits| • peppered canadian bacon potato casserole event tech buer, apple buer, honey & jams • grilled italian sausage • hash browned potatoes • coffee & hot tea during event • chicken & apple sausage • white cheddar grits service • grilled smoked ham • caramelized country apples general info • potato pancake | apple buer morning vents metropolitan | $19 | herb & cheddar emma’s bene | $22 | maximum 100 guests scrambled eggs, choice of (1) breakfast meat english muffin, sliced deep-fried carolina breakfasts connentals am breaks turkey breast, poached eggs and peppercorn sliced beef red eye tenderloin | $25 | hollandaise tenderloin, red eye gravy, herb & cheddar scrambled eggs peppered bene | $21 | maximum 100 guests english muffin, peppered canadian bacon, french toast, georgia augusta | $19 | poached eggs and peppercorn hollandaise peach sauce, candied pecans, choice of (1) breakfast meat bagel melt | $20 | bagel half, drizzle of chive oil, choice of smoked ham or smoked buermilk biscuit, country biscuit | $19 | turkey, fried egg, melt of cheddar country sausage gravy, herb & cheddar scrambled eggs, choice of (1) breakfast meat strata | $22 | choice of: rusc vegetable, lorraine, ham & wild mushroom, grilled prices are per person, unless joe’s special| $20 |egg scramble of asparagus & gruyere, andouille & potato noted. ground sirloin, sweet onion, spinach and a 22% taxable service charge and sales tax will be added to all prices. parmesan all menus and prices are subject to change. not all ingredients listed. please inform us of any food 5 allergies. actual presentaon of menu items and ingredients may home < back forward > vary from photos and descripons. embassy suites charleston area convenon center | 5055 internaonal blvd | north charleston, sc 29418 | 843-747-1882 | embassysuitescharleston.com john q. hammons hotels & resorts | 1/2011 plated > buffets > connentals/breaks > morning events sunrise buffets prices based on 1 hour of service aernoon events Minimum 25 people evening events event includes: breakfast meat selecons starch accompaniment • juices | orange, apple, cranberry, v8 • thick cut smoked bacon selecons eat right • seasonal melon | sweet balsamic • candied pepper bacon • 3 potato hash syrup, fresh mint • country sausage links • potato lyonnaise wine & spirits • muffins, bagels, sweet cornbread & • country sausage paes • garlic & herb alouee, sausage & buermilk biscuits | buer, apple • peppered canadian bacon potato casserole event tech buer, cream cheeses, honey & jams • grilled italian sausage • hash
Recommended publications
  • Rebecca Rather Key Lime Pie
    Rebecca rather key lime pie Rather Sweet Key Lime Pie ate lunch at the Rather Sweet Bakery & Cafe, owned by our new friend, Rebecca Rather, aka The Pastry Queen. So when I discovered Rebecca Rather's recipe for Key Lime Pie I was cured of my need to offer an array of dessert options. Well, sort of. For more than years Southerners have been enjoying the sweet-and-tart Key lime pie. Whip up this easy Key lime pie recipe for a flavor-filled dessert. Save this King-sized Key lime pie recipe and more from The Pastry Queen Holiday Entertaining, Texas Style by Rebecca Rather and Alison Oresman. I had a request to post my recipe for key lime pie. I've made this pie I adapted this recipe from one by Rebecca Rather. Crust 1 cup Texas. By Rebecca Rather and Alison Oresman As party invitations pile up in the mailbox, Rebecca Rather is up to her elbows in . King-Sized Key Lime Pie – Every key lime pie recipe agrees that a can of sweetened condensed milk is the king of ingredients. Our recipes are very similar except we use four egg yolks rather than three, and the .. Rebecca @ DisplacedHousewife. The pastry case in Rebecca Rather's bakery in Fredericksburg is packed with bricks, and fruit pies that look as though they came straight out of Grandma's oven. In order to navigate out of this carousel please use your heading shortcut key to crunchy Texas Pralines and Texas Big Hairs Lemon-Lime Meringue Tarts. Big-Hearted Holiday Entertaining, Texas Style Rebecca Rather, Alison Oresman It's a standard Key lime pie recipe, but I make it with an ultrathick graham.
    [Show full text]
  • Glendening Family Cookbook
    Candy Glendening’s Favorite Pie Recipes THE FESTIVAL OF PIE _________________________________________________________________ 3 Red Coach Grill Chocolate Pie _____________________________________________________________ 4 Shaker Lemon Pie _______________________________________________________________________ 4 Buttermilk Pie __________________________________________________________________________ 5 Sugar Cream Pie ________________________________________________________________________ 5 S weet-Potato Pecan Pie _________________________________________________________________ 6 Derby Pie _____________________________________________________________________________ 7 Cherry Pie _____________________________________________________________________________ 7 Apple Pie ______________________________________________________________________________ 8 Transfer pie to wire rack; cool to room temperature, at least 4 hours.Smitten Kitchen Classic Pumpkin Pie 8 Pie Crust _____________________________________________________________________________ 10 IN THE LAND OF THE MEYER LEMON _____________________________________________________ 11 Lemon Meringue Pie ___________________________________________________________________ 11 Lemon Ripple Cheesecake Bars ___________________________________________________________ 12 Lemon Brulee Tart _____________________________________________________________________ 13 The Festival of Pie The Festival of Pie Every Thanksgiving we make a lot of pies, because everyone has a favorite one and we can’t leave them
    [Show full text]
  • Pie Recipes Time for Pie
    Pie Recipes Time For Pie Table of Contents Apple Gingerbread Cobbler ............................................................................................................................2 Apricot Biscuit Cobbler ....................................................................................................................................3 Apricot Cobbler ................................................................................................................................................4 Autumn Vegetable Cobbler .............................................................................................................................5 Banana Custard Cobblers ................................................................................................................................6 Bisquick Cranberry−Apple Cobbler ...............................................................................................................7 Black Forest Cobbler ........................................................................................................................................8 Blackberry Cobbler ..........................................................................................................................................9 Blueberry Cake Cobbler ................................................................................................................................10 Blueberry Cobbler with Cinnamon Dumplings ...........................................................................................11
    [Show full text]
  • Carroll Traditions Cookbook
    Carroll Traditions Cookbook A Collection of Recipes By Carroll Financial Associates 4201 Congress Street, Suite 210 Charlotte, NC 28209 (704) 553-8006 www.carrollfinancial.com 2018 For a FREE e-Book copy of this cookbook’s recipes, visit www.morriscookbooks.com/ebook for instructions. Copyright © 2018 Morris Press Cookbooks All rights reserved. Reproduction in whole or in part without written permission is prohibited. Printed in the USA by 800-445-6621 • www.morriscookbooks.com P.O. Box 2110 • Kearney, NE 68848 295636-18 PP-1 Thank You Thank you to all of our clients, friends, and family who contributed to this cookbook. This collection is full of recipes that hold great significance, and we appreciate your willingness to share them with the Carroll Financial community. We hope you enjoy cooking (and eating) these recipes for many years to come. Best regards, Your Team at Carroll Financial 295636-18 PP-2 295636-18 PP-3 Table of Contents Appetizers & Beverages .......................... 1 Soups & Salads .................................... 7 Vegetables & Side Dishes ........................ 13 Main Dishes ....................................... 19 Breads & Rolls..................................... 29 Desserts ............................................ 33 Cookies & Candy ................................. 45 This & That ........................................ 49 Index ............................................... 51 295636-18 Helpful Hints Appetizers & Beverages • Add flavor to tea by dissolving old-fashioned lemon drops or hard mint candies in it. They melt quickly and keep the tea brisk. • Make your own spiced tea or cider. Place orange peels, whole cloves, and cinnamon sticks in a 6-inch square piece of cheesecloth. Gather the corners and tie with a string. Steep in hot cider or tea for MBROSIA 10 minutes; steep longer if you want a stronger flavor.
    [Show full text]
  • A Textbook of Baking and Pastry Fundamentals
    A01_LABE5000_04_SE_FM.indd Page 1 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... On Baking A TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALS | FOURTH EDITION A01_LABE5000_04_SE_FM.indd Page 2 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... Approach and Philosophy of On Baking This new fourth edition of On Baking: A Textbook of Baking and Pastry Fundamentals follows the model established in our previous editions, which have prepared thousands of students for successful careers in the baking and pastry arts by building a strong foun- dation based upon proven techniques. On Baking focuses on learning the hows and whys of baking. Each section starts with general procedures, highlighting fundamental principles and skills, and then presents specific applications and sample recipes or for- Revel for On Baking Fourth Edition mulas, as they are called in the bakeshop. Core baking and pastry principles are explained New for this edition, On Baking is as the background for learning proper techniques. Once mastered, these techniques can now available in Revel—an engag- be used to prepare a wide array of baked goods, pastries and confections. The baking ing, seamless, digital learning experi- and pastry arts are shown in a cultural and historical context as well, so that students ence. The instruction, practice, and understand how different techniques and flavor profiles developed. assessments provided are based on Chapters are grouped into four areas essential to a well-rounded baking and pastry learning science. The assignability professional: and tracking tools in Revel let you ❶ Professionalism Background chapters introduce students to the field with material gauge your students’ understanding on culinary and baking history, food safety, tools, ingredients and baking science.
    [Show full text]
  • CULINARY Board Members in Charge Sharon Furches and Michael Poynter
    CULINARY Board Members in Charge Sharon Furches and Michael Poynter Stephen Lee, Louisville, KY - Superintendent Amount offered by Ky. State Fair.......................................$3,428.00 Entries close July 2; Location - East Hall Articles Accepted - See Rules 2 and 3 Articles Released - Monday, August 27 9:00 a.m. to 7:00 p.m. PLEASE NOTE: Entry requirements, rules and classes have changed. Please read the information in this section thoroughly and carefully. RULES 1. See General Rules on pages 189-191. Culinary 2. The Culinary Department will be open to receive entries Saturday, August 11, from 10:00 a.m. to 5:00 p.m. and Sunday, August 12, from Noon to 5:00 p.m. All canned goods and Special Display - Decorated Cakes or Molds in both Open & Junior Divisions must be received by 5:00 p.m. Sunday, August 12. 3. Baked goods, other food entries, and candy will also be accepted Monday, August 13, from 9:00 a.m. to 5:00 p.m. Sturdy, disposable containers must be used unless otherwise noted in class description. 4. Exhibitors will not be allowed to remove articles from this department until Monday, August 27 at 9:00 a.m. All items, including canned goods and containers, not called for by 7:00 p.m. Monday, August 27, will be given to a charitable organization. 5. No fresh or dried fruit may be used as a garnish in any class. If fresh flowers are used as a garnish they must be an edible variety. 6. All exhibitors wishing to have exhibits in regular and special classes must enter two such items to be eligible for both.
    [Show full text]
  • This Dessert Has a Story to Tell PAGE 7
    FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS Mushrooms Latinos Restaurant Vets Talk Shop Varieties to bolster any menu, It’s all about family, Reinvent to stay Tips on great service, page 12 page 38 relevant, page 47 page 42 LIFE OF PIE Sharing the Love of Food—Inspiring Business Success LIFE OF WINTER 2014 This dessert has a story to tell PAGE 7 WINTER 2014 FOOD COVER STORY As Nice As Pie 7 This classic dessert is an easy way to please guests across all segments. Magic Mushrooms 12 Fungus—the kind customers can't get enough of—is growing on menus. ADVERTISEMENT Have a Ball 16 Meatballs are so popular that menus dedicate a spot just to them. They can PAGE 112 even command a concept. One Nation Under Pizza 20 Pizza is loved by everyone, especially the bottom line. Find out if pizza is right for your operation. FOOD PEOPLE The Other Comida 38 Meet the growing Latino dining demographic and find out what it's hungry for. Talk Shop 42 Five operators weigh in on great service, the Holy Grail of hospitality. MAKE Road Trip to Baltimore 46 There's more to the Charm City than DOUGH WITH great crab cakes. PIZZA PAGE 20 Download the app on iTunes or view the magazine online for exclusives at FOODFANATICS.COM MONEY & SENSE 47 Restaurant Longevity Follow these steps to stay hot and popular. From Chef to Consultant 52 There's more than one way to cook up your passion. IN EVERY ISSUE FOOD Trend Tracker MEATBALLS ARE ADVERTISEMENT 27 Get a jump start on food trends for the new year.
    [Show full text]
  • The Sweet Smell of Success Lingers Over Orlando at the 2008 Great American Pie Festival Sponsored by Crisco®
    American Pie Council Newsletter www.piecouncil.org Spring 2008 THE SWEET SMELL OF SUCCESS LINGERS OVER ORLANDO AT THE 2008 GREAT AMERICAN PIE FESTIVAL SPONSORED BY CRISCO® More than 25,000 Pie Lovers and Pie Bakers United in Weekend of Competition, Family Fun and Of Course, Pie Eating It was a pie-lovers dream come true. For one weekend, April 19-20, thousands of pie lovers, pie bakers, celebrity chefs and vendors of all things pie-related converged in the idyllic town of Celebration, Fla., just outside Orlando, to celebrate a love affair with what is arguably America’s most beloved dessert, pie. The 2008 Great American Pie Festival sponsored by Crisco® was the most successful in the event’s 14-year-history, with more than 25,000 pie lovers in attendance and a record- setting 50,000 slices in the Never-Ending Pie Buffet, which was sponsored by a smorgasbord of local, regional and national commercial bakeries, restaurants and markets. The Food Network added an exciting presence at the pie baking championship and throughout the weekend festival, as film crews captured the thrills, spills and chills of every competition and event to compile into a special program which will air at a later date. Danielle Nettuno, 2008 Junior Chef Division Winner, with Celebrity Chef Jon Ashton Among pie-eating contests, baking demonstrations, vendor exhibits, games and live entertainment, the highlight of the festival was the announcement of the winners of the APC Crisco® National Pie Championships. Held annually since 1995, the National Pie Championships offer participants the opportunity to test their pies against other top bakers nationwide.
    [Show full text]
  • Fried Ice Cream Chocolate Fudge Cake with Chocolate Ganache Mudslide
    FRIED ICE CREAM FRIED ICE CREAM Vanilla ice cream inside a crunchy coating, covered in Vanilla ice cream inside a crunchy coating, covered in your choice of chocolate sauce or honey and topped your choice of chocolate sauce or honey and topped with whipped cream with whipped cream CHOCOLATE FUDGE CAKE CHOCOLATE FUDGE CAKE WITH CHOCOLATE GANACHE WITH CHOCOLATE GANACHE A flourless chocolate fudge cake with a chocolate A flourless chocolate fudge cake with a chocolate ganache topping, over a strawberry sauce ganache topping, over a strawberry sauce with whipped cream with whipped cream MUDSLIDE PIE MUDSLIDE PIE Creamy, frozen Baileys and cream pie drizzled Creamy, frozen Baileys and cream pie drizzled with chocolate sauce and whipped cream. with chocolate sauce and whipped cream. NEW YORK STYLE CHEESECAKE NEW YORK STYLE CHEESECAKE with Strawberries with Strawberries KEY LIME PIE KEY LIME PIE We make it here with fresh lime juice poured into a We make it here with fresh lime juice poured into a graham cracker crust and topped with whipped cream. graham cracker crust and topped with whipped cream. KENTUCKY DERBY PIE KENTUCKY DERBY PIE Chocolate chip cookie pie with pecans and Chocolate chip cookie pie with pecans and topped with whipped cream and chocolate syrup. topped with whipped cream and chocolate syrup. TRADITIONAL MEXICAN COFFEE TRADITIONAL MEXICAN COFFEE The aromatic flavor of Kahlua makes this one “especial”. The aromatic flavor of Kahlua makes this one “especial”. SUITE DREAMS SUITE DREAMS An artistic blend of fresh blackberries with a hint of An artistic blend of fresh blackberries with a hint of chocolate and almond.
    [Show full text]
  • Eden Roc Miami Beach & Nobu Hotel Miami Beach
    SPECIAL EVENT DINING - 1 - JOIN US FOR A GATHERING OF IMAGINATION. At Eden Roc, we pair delicious with daringly unexpected. Our two acclaimed restaurants — Japanese-fusion Nobu and field-to-fork Malibu Farm — are themselves a bold pairing of inspired cuisines. Now, this imaginative gathering of taste and talent is available for your special event. Take your guests on an exhilarating culinary journey. Begin by exploring our menus, grounded in the timeless sophistication of Eden Roc, but spiced with exciting forays led by the creative minds behind Nobu Miami and Malibu Farm. - 2 - Perhaps your group will fall under the spell of Nobu Matsuhisa’s signature black cod saikyo miso or his unparalleled Zensai hors d’oeuvres. A global superstar and culinary trailblazer, Nobu injects a dash of razor-sharp modernity into any culinary event. - 3 - Your event may call for dishes from the thoughtful, delicious simplicity of Helene Henderson’s Malibu Farm. As it did on the Malibu pier where it first gained fame, Malibu Farm will treat your guests to whole-ingredient locally sourced adventures, such as pea and pesto couscous or grass-fed beef sirloin with chili cherry tomatoes. - 4 - Chef Thomas joined Nobu in 1998 and has since come a long way, moving through the ranks to become Executive Sous Chef for their London location, and ultimately Corporate Executive Chef at the national level. Today he is presently settled at Eden Roc Miami Beach, where guests can experience his award-winning cuisine as they please, from the comforts of their oceanfront guest room or at the acclaimed Nobu Miami restaurant.
    [Show full text]
  • PASTRY 101 B&G APPLE FRIED PIE 50-200 48 102 B&G PEACH FRIED PIE 50-201 48 104 B&G LEMON FRIED PIE 50-202 48 103 B&A
    PASTRY Products Manufactured By B&G 0.00 50-200 B&G APPLE FRIED PIE 48 101 50-201 B&G PEACH FRIED PIE 48 102 50-202 B&G LEMON FRIED PIE 48 104 50-203 B&G CHERRY FRIED PIE 48 103 50-204 B&G CHOCOLATE FRIED PIE 48 105 50-205 B&G MULTI PAK 48 106 50-221 B&G CHOC/OATMEAL D-LISH TREAT 24 221 Products Manufactured By BROAD STREET BAKERY 0.00 6-100 BSB JUMBO HONEY BUN 5 OZ 36 13348150 6-201 BSB 6-PK SUGAR MINI DONUTS 72 13371452 6-202 BSB RICH FRSTED MINI DONUTS 72 13348360 6-203 BSB C-NUT CRUNCH MINI DONUTS 72 13348310 6-302 BSB 2 PK LEMON CREME CUPS 36 13323910 6-304 BSB APPLE TURNOVER 4.5 OZ 48 13373920 6-350 BSB DBLE CHOC CUPCAKES 4 OZ 36 13355012 6-351 BSB 2PK BANANA PUDDING CUPCAKE 36 13350920 6-352 BSB 2PK STRAWBERRY SHORTCAKE 36 13323930 6-400 BSB CINN ROUND DANISH- 5 OZ 32 13336900 6-470 BSB CINNAMON COFFEE CAKE 3.4OZ 36 13378800 6-500 BSB FOA JUMBO H-BUN 5 OZ 36 13348152 6-601 BSB FOA 6-PK SUGAR DONUTS 72 13370840 6-602 BSB FOA 6-PK FRSTED DONUTS 72 13348362 6-603 BSB FOA C-NUT CRNCH DONUTS 72 13348312 6-702 BSB FOA 2PK LEMON CRM CUPS 36 13323912 6-704 BSB FOA APPLE TURNOVER 4.5 OZ 48 13373922 6-750 BSB FOA DBLE CHOC C-CAKES 36 13355160 6-751 BSB FOA BAN PUDDING CUPCAKES 36 13350922 6-752 BSB FOA S'BERRY SHORTCAKE CUPC 36 13323932 6-800 BSB FOA CINN ROUND DANISH 32 13336902 6-805 BSB FOA CINN COFFEE CAKE 3.4OZ 36 13378802 PASTRY Products Manufactured By BROAD STREET BAKERY 0.00 Products Manufactured By CAROLINA FOODS 1.00 10-010 DUCH 5OZ WHITE HONEY BUN 54 717 10-011 DUCH 5OZ CLEAR HONEY BUN 54 712 10-020 OH-BOY 3OZ GLAZED H-BUN *
    [Show full text]
  • (Pah - ’Shahd) a Dessert from the Auvergene Region of France That Consists of a Cr Ê Pe Batter Mixed with Fruit, Usually Plums Or Prunes, and Baked in a Deep Dish
    Pp pachade (pah - ’ shahd) A dessert from the Auvergene region of France that consists of a cr ê pe batter mixed with fruit, usually plums or prunes, and baked in a deep dish. paddle See mixer attachments . pain (pan) The French word for bread. Commonly used as a prefi x for a bread- related product, such as pain au levain ( sourdough bread ). pain à l ’ ancienne (pahn auhl - ahn - ’ see - uhn) The French term for “ ancient bread, ” referring to a lean, rustic bread with a distinct natural sweetness and nutlike char- acter. It is made with a unique, delayed - fermentation method. This method uses ice water to release fl avors from the fl our by delaying the activation of yeast until after the amylase enzymes have begun breaking down the starch into sugar. This creates a reserve of sugar in the fermented dough that adds fl avor and caramelizes the crust during baking. pain au chocolate (pahn oh sha - coe - ‘ laht) A chocolate - fi lled croissant . It is made by rolling a rich, dark chocolate bar in a small, rectangular square of croissant dough. It is eaten by French children as an after - school snack, or for breakfast. pain au levain (pahn o luh ’ va) A rustic French bread made with a levain starter P and traditionally shaped into a boule. It is characterized by its crisp crust, delicate p fl avor, and open cell structure. pain de campagne (pahn duh cuhm - ‘ puhn - yuh) The French term for “ country bread, ” referring to a rustic bread made with a dough similar to baguette dough but also with whole grains, such as whole wheat, white rye, or cornmeal.
    [Show full text]