Catering Menu
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
JUST for KIDS Tacos APPETIZERS BEVERAGES
OPEN FOR CURBSIDE PICKUP 12PM-8PM - WEEKENDS 9AM-8PM NOW EXCEPTING VENMO @harrisonhousediner www . harr ison hou sedin e r . c o m • (856) 478-6077 A PPETI Z E R S Tacos Fresh eggs & omelettes Eggs Served “Any Style” with Home Fries, Toast & Butter Omelettes are Made with Three Fresh Eggs & Served HARRISON HOUSE SAMPLER (pick any 3) 10.49 YOUR CHOICE $10.29 Three Per Order Egg Beaters or Egg Whites $1.50 Extra with Home Fries, Toast & Butter Fried Onions in Potatoes 75¢ Extra Side Fresh Fruit Salad $1.50 Extra (No Potatoes) Chicken Tenders, Fried Mac n’ Cheese Balls TRADITIONAL Chili Nachos, Buffalo Wings, Onion Rings TWO FRESH EGGS (Any Style) 5.79 CHEESE OMELETTE 7.99 Taco Seasoned Chicken, Lettuce, Tomato & SPANISH OR WESTERN OMELETTE 8.99 Mozzarella Sticks OR Potato Skins with Choice of (1) Breakfast Meat 8.79 Cheddar Cheese, Homemade Salsa & Fresh Crema HAM OR BACON OR SAUSAGE OMELETTE 8.29 BUFFALO TENDERS Hot & Spicy Chicken Tenders, BREAKFAST BURRITO Two Scrambled Eggs, Cheddar THAI STYLE SHRIMP Cheese, Onion, Pepper, Sausage & MUSHROOM OR BROCCOLI OMELETTE 8.29 Served with Bleu Cheese 8.99 Served with Sour Cream & Salsa 8.99 GREEK OMELETTE Feta Cheese, Spinach & Crispy Fried Shrimp, Lettuce, Tomato, CIilantro Tomatoes 9.79 BUFFALO WINGS Hot & Spicy Chicken Wings with Sweet Thai Chili Sauce & Fresh Crema BREAKFAST TACOS Three Scrambled Eggs, Cheddar Served with Bleu Cheese Dressing 9.29 Cheese, Jalapeno Peppers, Tomato, Guacamole & Salsa CHILI OMELETTE Homemade Chili & Cheddar 9.29 COD FISH TURKEY OR ITALIAN SAUSAGE OMELETTE 7.99 -
Shop Our Catalog
!"#$%&'()%*+,&%-#".+/$ !!!"#$%&'()(*+,-$"-*. /01"234"3111 W Watermark Foods 2020 so much more than produce 7226 Parkway Drive, Hanover, MD 21076 (410) 782-8000 www.BelairProduce.com Belair Produce & Watermark Foods 2020 Index Product Category Page ASIAN PRODUCTS………………………………………………………………………………………………. 1 - 5 BAKING PRODUCTS…………………………………………………………………………………………….. 5 - 10 BEANS, DRIED & CANNED……………………………………………………………………………….….… 10 BEVERAGE MIXES …………………………………………………………………………………….……….. 10 - 12 BEVERAGE MISC. …….………………………………………………………………………………….……… 12 - 13 BREADS, SLICED LOAVES, ROLLS & PASTRY …….…………………………….…………………….….. 12 - 13 CHEESES, CRACKERS & ACCOMPANIMENTS……………………………………………………..……… 14 - 17 DAIRY PRODUCTS ……………………………………………………………………………………………… 17 - 18 DEMI GLAZES, SOUP & SAUCE BASES…………………………………………….……………………….. 18 DESSERTS.……………………………………………………………………………………….……………….. 19 - 20 FRENCH FRIES & FROZEN POTATO PRODUCTS ………………………………………..……………….. 43 FRUIT, FROZEN, CANNED, PRESERVES & PUREES……………………………………..….…………… 20 - 22 GRAINS & RICES……………………………………………………………………………….……….……….. 22 - 23 GROCERY, CONDIMENTS, DRESINGS, ENTRÉES ………………………………….……………….……. 23 - 24 HORS D'OEUVERES FROZEN …………………………………………………………………….………….. 25 - 28 LATIN PRODUCTS ………………………………………………………………………………….…………… 28 - 29 MEATS, PLANT PROTEINS & POULTRY…………………………………………………….……………….. 29 - 32 MOLECULAR GASTRONOMY SUPPLIES ………………………………………………………...………… 32 - 33 MUSHROOMS, EXOTIC & TRUFFLES ………………………………………………………….…………… 43 NON FOOD ITEMS………………………………………………………………………………….…………… 33 NUTS & SEEDS ………………………………………………………………………………………….………. -
Crescendo HELP International School Menu
Crescendo HELP International School Menu Monday Tuesday Wednesday Thursday Friday 12-04-2021 13-04-2021 14-04-2021 15-04-2021 16-04-2021 Singapore fried mee MORNING SNACK Japanese Onigiri Brunch hoon Holiday Holiday Spaghetti with miced Steamed fish w House special club LUNCH chicken bolognese preserved radish sandwiches REMARKS: 1. All price will inclde snack & set lunch. (Excluded Friday) 2. All set lunch will serve with healthy sides veggie dishes, egg dishes & rice. 3. Only for pre-order 4. We reserve the right to make adjustments as needed to meal menu. 5. Please contact our Cafeteria Staff for a special diet due to allergy. (Ting Ting, h/p: 016-7177086 or email: [email protected]). Crescendo HELP International School Menu Monday Tuesday Wednesday Thursday Friday 19-04-2021 20-04-2021 21-04-2021 22-04-2021 23-04-2021 MORNING SNACK Steam glutinous rice Bread w butter kaya Japanese Onigiri Braised yee mee Brunch Baked honey char siu Contonese style Croissant club Japanese chicken katsu Homemade chicken LUNCH chicken rice set steamed fish sandwiches curry meatball subs REMARKS: 1. All price will inclde snack & set lunch. (Excluded Friday) 2. All set lunch will serve with healthy sides veggie dishes, egg dishes & rice. 3. Only for pre-order 4. We reserve the right to make adjustments as needed to meal menu. 5. Please contact our Cafeteria Staff for a special diet due to allergy. (Ting Ting, h/p: 016-7177086 or email: [email protected]). Crescendo HELP International School Menu Monday Tuesday Wednesday Thursday Friday 26-04-2021 27-04-2021 28-04-2021 29-04-2021 30-04-2021 MORNING SNACK Cereal w milk Bread w jam Fried yellow mee Japanese Onigiri Brunch Smoked duck & Steamed chicken w Sweet sour fish fillet HK style braised chicken LUNCH sundried tomato Aglio- Anchovies fried rice chinese herb w rice rice set rice set olio REMARKS: 1. -
Download Now!
ORGANIC FOOD Ikan Nila Bakar Organik 72 Organic grilled nila fish with steamed rice and organic vegetables Pindang Ikan Nila Organik 72 Boiled nila fish with steamed rice Ikan Nila Kukus Organik 72 Organic steamed nila fish with steamed rice and organic vegetables FROM BAKERY Choice of White or Whole Wheat Toast 25 Choice of Croissant or Danish 59 Choice of white or wheat toast, croissant or danish served with butter, marmalade or strawberry jam FRESHLY BREWED FOR YOU Hot Coffee 27 Hot Chocolate 32 Coffee Latte 37 Hot Tea 20 Cappuccino 37 Teh Tarik 32 Espresso 27 Bandrek 27 Kopi Tubruk 32 Bandrek Kelapa 32 INDONESIAN BREAKFAST Bubur Ayam Rancamaya 45 Traditional rice porridge served with shredded chicken, chicken broth and crackers Lontong Sayur 52 Rice wrapped in banana leaves served with vegetables in coconut milk, chicken, tofu, fermented soybeans and crackers Nasi Goreng Breakfast 69 Rancamaya’s fried rice with egg, fried chicken and shrimp crackers OTHERS Breakfast Special I 72 Two boiled / scrambled / fried / sunny side up eggs served with toast, potatoes, and coffee or tea of your choice Breakfast Special II 58 Continental breakfast, croissant, and toast served with marmalade, butter, jam or honey, and coffee or tea of your choice Two Eggs According To Your Taste 72 Scrambled / fried or as an omelette served with sausages, potatoes, and toast served with coffee or tea of your choice French Toast 35 Coated slices bread with egg, milk, and flavoured cinnamon, pan fried with butter, served with maple syrup and slices of fruit Fresh -
Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A. -
Livraison / Delivery
Poulet / Chicken Assiettes de souvlaki / Souvlaki Plates Frites & poutines / Fries & poutines REG G/L Servi avec spaghetti napolitaine ou riz et légumes / Souvlaki servi avec frites, riz et salade / Bâton Sur pita Frites / Fries 3.50 8.50 Served with spaghetti napolitaine or rice and vegetables Souvlaki served with fries, rice and salad Stick On pita Frites avec sauce / Fries with gravy 4.95 8.95 Poulet grillé / Grilled Chicken Filet 14.25 (1) 11.95 (1) 12.95 Assiette de porc / Pork plate Rondelles d’oignons / Onion rings 4.95 8.95 Brochette de poulet / Chicken Brochette 16.25 (2) 13.95 (2) 15.95 Poutine 7.75 9.95 Poulet Parmigiana / Chicken Parmigiana 15.25 (1) 12.95 (1) 13.95 Assiette de poulet / Chicken plate Poutine sauce à la viande / with meat sauce 8.75 10.75 Filet de poulet avec champignon et crème / Chicken Filet 15.25 (2) 14.95 (2) 16.95 Poutine avec poulet / with chicken 9.50 10.95 with mushroom and cream (1) 13.95 Assiette de gyro d’agneau / Poutine avec viande fumée / with smoked meat 10.50 12.95 Filet de poulet avec sauce au citron / 15.25 (2) 16.95 Lamb Gyro plate Poutine avec saucisses italiennes douces / 8.95 10.75 Chicken Filet in lemon sauce 3.95 Extra tzatziki / Extra feta with mild italian sausage Poulet Marsala aux champignons avec sauce au vin Marsala / 15.25 3.00 Extra bâton / Stick Poutine bacon / with bacon 8.95 10.75 Chicken filet in mushroom and Marsala wine sauce Sous-marins avec frites / Submarines with fries Poutine végétarienne / Vegetarian 8.95 10.75 Poutine avec steak Philly / with Philly Steak 9.25 11.25 -
Juice of The
BREAKFAST (available throughout the day) STARTERS (available throughout the day) SPECIALS (minimum of two people, after 16.30 hr) 1 Extra Bazar, large breakfast with: pide, açma and simit, marinated feta cheese, 25 Sigara Böregi, deep fried yufka roll filled with feta, mint and parsley (x 3) 5,50€ All Bizar Bazars are served with rice, Shiraz mix, fried potatoes, yoghurt sauce with moesir and seasoned cream cheese, kaymak (clotted cream), apricot jam, honey, thousand holes pancake, 26 Sarma, marinated vine leaves filled with pilau rice and a yoghurt sauce with moesir (x 4) 4,95€ tabouleh salad. yoghurt with fresh fruit, boiled egg, young matured cheese, sucuk, one fresh orange juice and 27 Calamari, fried calamari with garlic sauce 7,50€ 50 Bizar Bazar (meat), grilled kebab with veal, chicken and vegetables with a mushrooms, coffee or tea 10,00€ 28 Humuz, creamy mousse made of chickpeas with olive oil, tahini and bread 5,50€ almonds and chickpeas stew and kofta of minced beef and lamb p.p. 15,90€ For two people 19,00€ 29 Haydari, savoury buttermilk curds and bread 5,50€ 51 Bizar Bazar (fish), grilled kebab with fresh tuna and prawns with a fish, mussels and tomato 2 Healthy breakfast, ‘mild’ Turkish yoghurt, rye bread and honey with a fruit salad and a glass of 30 Falafel, with harissa and bread (x 4) 5,50€ sauce stew p.p. 16,75 freshly squeezed orange juice 6,90€ 31 Irfan’s starter (minimum of two people), zaalouk, humuz, haydari, sarma, peynir ezme, 52 Bizar Bazar (vegetarian), grilled mushroom kebab with a stew of mushrooms, almonds and 3 Thousand holes pancake (bahgrir), North African pancake with honey and butter 5,90€ sigara böregi and bread p.p. -
Rice & Noodles
Rice & Noodles Pi Entrées indicates spicy! indicates spicy! 1. First choose from: Mark Pi’s Chicken | Tofu | Vegetables $ 6.25 Business Hours Beef $ 6.55 | Shrimp Monday - Saturday 10 AM - 9 PM $ 6.99 Sunday 12 - 6 PM Triple (chicken, shrimp, & beef) $ 7.50 Mongolian Beef Stir Fry Chicken ark Pi, Foun M der 2. Choose your style: 1. First choose from: Chicken Beef Shrimp Combo Veggie $ 6.25 $ 6.55 $ 6.99 $ 7.50 $ 6.25 Phad Thai Lo Mein 2. Choose your style: Broccoli Moo Goo Gai Pan Empress Singapore Fried Rice Green Pepper (Pepper Steak) Pad Thai (Rice Noodles) Hunan Your choice of meat with wok tossed with rice noodles, Szechuan egg, bean sprout, carrot, scallion served in our house pad thai sauce, sprinkled with peanuts. Mongolian Lo Mein Stir Fry Your choice of meat with egg noodles, cabbage, carrots, Spanish onion, scallion, and bean sprout in ’ a light soy sauce blend. Mark Pi s Express - Eastland Mall Singapore Noodles Combo it ! Ph. 614.860.9650 - fax. 614.860.9651 Thin rice noodles, egg, bean sprouts, cabbage, onion, comes with a vegetable egg roll and reg. drink $2.50 4267 Eastland Mall, Columbus, OH 43232 scallions, and carrots cooked in a dry stir-fry curry with purchase of an entree. sauce. www.markpi.com Fried Rice Exclusively at Mark Pi’s Eastland Mall Your choice of meat with wok tossed with rice, eggs bean sprout, carrot, scallion and soy sauce. Sweet Banana Egg Roll $3.50 for 3 We Deliver and do Catering Starters, Soups & Sides Pi Classics Served with steamed rice except for noodles dishes. -
Simplot Product Guide
1 2 3 4 5 SKU Pack Weight Case Case Cases/ PREPARATION TEMP/MINS Product Description (10071179) Size (lb.) Net/Gross (lb.) Dimensions Cube Layers Deep Fry Griddle Julienne 3/16", Skin-On 028635 6/4 24/26 16.125"x13.375"x9.625" 1.20 9x7 345°F/2-2½ Shoestring 1/4", Skin-On 232100 6/4.5 27/29 16"x13"x10.125" 1.22 9x7 345°F/2½-2¾ Straight Cut 5/16", Skin-On 232018 6/5 30/32 16"x13"x10.125" 1.22 9x6 345°F/2¾-3 Straight Cut 3/8", Skin-On 231080 6/5 30/32 16"x13"x9.625" 1.16 9x6 345°F/3-3¼ Straight Cut 1/2", Skin-On 021872 6/5 30/32 16"x13"x8.875" 1.07 9x7 345°F/4½ Steak 3/8" x 3/4", Skin-On 233015 6/5 30/32 16"x13"x9.125" 1.10 9x7 345°F/4-4½ Chunk, Skin-On 022473 6/6 36/38 16"x13"x8.875" 1.07 9x7 345°F/3½-4 375°F/9-10 Chip 1/8" Slice, Skin-On 026136 6/5 30/32 16"x13"x11.875" 1.43 9x7 345°F/4 Crinkle Cut Wedge 10-Cut, Skin-On 021889 6/5 30/32 16"x13"x12.375" 1.49 9x7 345°F/3½ Loop 1/4", Skin-Off 028079 6/5 30/32 16"x13"x8.875" 1.07 9x6 345°F/2¾-3¼ Shoestring 1/4", Skin-Off 023920 6/4.5 27/29 16"x13"x10.125" 1.22 9x7 345°F/2½-2¾ Straight Cut 5/16", Skin-Off 023821 6/5 30/32 16"x13"x10.125" 1.22 9x6 345°F/2¾-3 Straight Cut 3/8", Skin-Off 023937 6/5 30/32 16"x13"x9.125" 1.10 9x6 345°F/3-3¼ Thick Crinkle Cut 1/2", Skin-Off 026952 6/5 30/32 16"x13"x10.375" 1.25 9x7 345°F/3½-4 6 SKU Pack Weight Case Case Cases/ PREPARATION TEMP/MINS Product Description (10071179) Size (lb.) Net/Gross (lb.) Dimensions Cube Layers Deep Fry Convection Conventional Original Cut SIDEWINDERS™ Fries 032168 6/4 24/26 16"x13"x9.375" 1.13 9x8 345°F/3½-4 425°F/10 425°F/30 Julienne -
Deli Product List
Valbella Gourmet Foods 104 Elk Run Blvd | Canmore, AB | T1W 1L1 [email protected] | T: 403-678-4109 | F: 403-678-5837 | www.valbella.ca DELI PRODUCT LIST Pack Price Pack Price Code Description Code Description Size Unit Size Unit Sausages Beef/Veal Breakfast 0124 Veal Bratwurst 4's kg 0114 Gourmet Breakfast Sausage 8s|bulk kg 0145 Beef Frankfurters 4's kg Pork 0149 Cajun Beef Sausage 4's kg 0106 Cheese Smokies 4's kg Game 0111 European Wieners 5's kg 1404 Venison Italian Sausage (fresh) 4's kg 0112 Smokies 4's kg 1408 Venison Smokies 4's kg 0115 Ham Garlic Ring 1 pc kg 1412 Bison Whiskey Sausage 4's kg 0136 Swiss Cervelas Sausage 2's kg 1414 Wild Boar Porcini Mushroom Sausage 3's kg 0120 Leek & Cabbage Sausage 4's kg 0117 Italian Sausage (fresh) 4's kg Bacon 0121 Mennonite Sausage 4's kg 0215 Gourmet Back Bacon - sliced 250g kg 0122 Spanish Chorizo Sausage (fresh) 4's kg 0216 Gourmet Back Bacon - chunks 250g kg 0134 Tuscany Sausage 4's kg 0204 Country Style Bacon - whole kg 0126 Western Bratwurst 4's kg 0218 Country Style Bacon - sliced 250-500g 0127 Farmer's Bratwurst (fresh) 4's kg 0220 Pepper Bacon - sliced 250-500g 0147 Panzarotti Sausage 4's kg 0214 Maple Coppalino Bacon - sliced 250g kg 0135 Cabanossi Sausage 5's kg 0223 Bacon Bits (portioned) 250g kg 0161 Blood Sausage 2's kg 0224 Beef Bacon - sliced 250g kg 0162 Liver Sausage 2's kg Poultry Cold Cuts 1116 Chicken Apple Sausage 4's kg 0304 Beer Sausage 1-1.5kg kg 0108 Chicken Veggie Sausage 4's kg 0306 Wild Boar Cold Cut 1-1.5kg kg 0116 Turkey Honey Garlic Sausage 4's kg 0309 -
PASTA [Add Cup of Soup 2.00] [Add Cup of Soup 2.00]
Marco Polo Global Restaurant 17% Gratuity Added to Groups of 10 or More FAMILY STYLE DINNERS [No Substitutions] OPTION A Each Entrée Served with 1 cup Egg Flower Soup, 4 pc BBQ Pork, 1 pc Spring Roll & Steamed Rice (Every 4th entrée ordered receives 1 order of Free Pork Fried Rice) EACH ENTRÉE 17.00 ▪ Broccoli Chicken ▪ Lemon Chicken ▪ Cashew Chicken ▪ Mongolian Chicken* ▪ General Tso's Chicken* ▪ Orange Chicken ▪ Mixed Vegetables & Chicken in Black ▪ Sweet & Sour Chicken Bean Sauce ▪ Teriyaki Chicken* ▪ Kung Pao Chicken* OPTION B Each Entrée Served with 1 cup Egg Flower Soup, 4 pc BBQ Pork, 1 pc Spring Roll & Steamed Rice (Every 4th entrée ordered receives 1 order of Free Pork Fried Rice) EACH ENTRÉE 18.00 ▪ Broccoli (Beef or Shrimp) ▪ Mongolian* (Beef or Shrimp) ▪ Cashew (Beef or Shrimp) ▪ Sweet & Sour (Beef or Shrimp) ▪ Garlic Green Beans (Beef or Shrimp) ▪ Teriyaki (Beef or Shrimp) ▪ Mixed Vegetables in Black Bean Sauce ▪ Szechuan* (Beef or Shrimp) (Beef or Shrimp) OPTION C Each Entrée Served with 1 cup Egg Flower Soup, 1 pc Butterfly Shrimp, 1 pc Spring Roll & Steamed Rice (Every 4th entrée ordered receives 1 order of Free Pork Fried Rice) EACH ENTRÉE 20.00 ▪ Cashew Combo (Prawns, Beef & Chicken) ▪ Happy Family (Shrimp, Beef, Chicken & BBQ Pork) ▪ Garlic Green Beans Prawns & Chicken ▪ Prawns in Black Bean Sauce ▪ General Tso’s Combo* (Prawns, Beef & ▪ Sweet & Sour Combo (Prawns, Beef & Chicken) Chicken) ▪ Szechuan Combo* (Prawns, Beef & Chicken) * = Spicy dish, your choice of: Mild, Medium, or Hot APPETIZERS SOUP APPETIZER COMBINATION HOT & SOUR SOUP* [No Substitutions] [Large Bowl Only] A Sampler of 2 Spring Rolls, 2 Samosas, Shrimp, Chicken, Tofu, Egg, Chinese & Wood Ear 2 Butterfly Shrimp & 2 Crab Puffs 12.00 Mushrooms, Carrots & Chili in Chicken Broth 12.00 ARTICHOKE SPINACH DIP (CHICKEN OR BBQ PORK) RICE Baked Cream Cheese, Spinach, Jalapeños & VERMICELLI NOODLE SOUP Artichoke. -
Escape Froméire
Escape From Éire Jennylynd James Copyright © 2013 Jennylynd James All rights reserved. DEDICATION This book is dedicated to my parents Gloria and Kenneth James for their years of nurturing and patience helping me to develop my talents. Jennylynd James FOREWORD This book chronicles misadventures during a six and a half year stay in the Republic of Ireland. How did a person of Caribbean descent end up living and working in Ireland? It all began in 2004, when I left a lucrative food industry position in posh Westlake, California and travelled to Europe to get unique international experience in the food industry. I had interviewed for numerous positions in the United Kingdom, with no success. Then, by a stroke of luck, I managed to get an interview in Dublin. An Irish company recruiting for their UK office spotted my resumé and contacted me about a new Technical Manager’s post in their Dublin office. They flew me to Dublin for the interview and I was hired. After working with the company for a year and a half, I discovered the job was not what I expected. I then took off on another unique adventure starting my own food business. The Celtic Tiger was at its height. Irish were spending and travelling more than ever before. The sudden prosperity and affluence led people to expand their food tastes, well beyond the traditional meat and potatoes. I took advantage of this newfound interest in food and started a business to promote Caribbean food in Ireland. Running my business led me off the beaten track to many farmers markets, agricultural shows and food fairs.