Drink-Dine 2020VG.Pdf
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
Partner with Carl Buddig & Company
Customizing Your Satisfaction Buddig is known for great-tasting meats, and delicious, handcrafted sausage that carries Getting the familiar Old Wisconsin name. Today we’re making a name for ourselves in customized products that meet an ever-increasing variety of specific requirements for customers like you. it right. We start with your needs… Partner with Carl Buddig & Company Experience makes the difference. And we have more than 60 years in the business of making Then show you the meats that best satisfy them, while meeting your great-tasting meat products. Imagine what that experience can do for you. portion size and pricing target needs. We offer: • A cross-functional team including marketing, R&D, sales and operations will work quickly to • Gluten-free, allergen-free, no-MSG-added items from our USDA- develop products and packaging that meet your needs inspected facilities • Our staff: Long-term, well-trained professionals with a real dedication to creating your solution • Quality lunch meats: Turkey, Chicken, Ham, Beef and Corned Beef. Reduced sodium formulations available • Over the years, we’ve built long-standing relationships with our customers by delivering beyond expectations – from the first inquiry to the final detail • Flame-grilled Chicken: Whole breasts or specialty cut, lightly seasoned or in specialty flavors like Southwest and Italian • Dedicated to customized solutions that add value • Shelf-stable Sausages: Small slices of Salami, Pepperoni and • Special pricing programs available to meet your needs Summer Sausages; -
Ham and Food Safety
United States Department of Agriculture Food Safety and Inspection Service Food Safety Information PhotoDisc Ham and Food Safety ams: They can be fresh, cook-before-eating, cooked, picnic, and country types. There are so many kinds, Hand their storage times and cooking times vary. This background information serves to carve up the facts and make them easier to understand. Definition Hams may be fresh, cured, or cured-and-smoked. Ham is the cured leg of pork. Fresh ham is an uncured leg of pork. Fresh ham will bear the term “fresh” as part of the product name and is an indication that the product is not cured. “Turkey” ham is a ready-to-eat product made from cured thigh meat of turkey. The term “turkey ham” is always followed by the statement “cured turkey thigh meat.” The usual color for cured ham is deep rose or pink; fresh ham (which is not cured) has the pale pink or beige color of a fresh pork roast; country hams and prosciutto (which are dry cured) range from pink to a mahogany color. Hams are either ready to eat or not. Ready-to-eat hams include prosciutto and cooked hams; they can be eaten right out of the package. Fresh hams and hams that are only treated to destroy trichinae (which may include heating, freezing, or curing in the plant) must be cooked by the consumer before eating. Hams that must be cooked will bear cooking instructions and safe handling instructions. Hams that are not ready-to-eat, but have the appearance of ready-to-eat products, will bear a prominent statement on the principal display panel (label) indicating the product needs cooking, e.g., “cook thoroughly.” In addition, the label must bear cooking directions. -
Fat Hit List
FAT HIT LIST WORK ON EATING MUCH LESS FRIED AND FAT SEASONED LIMIT YOUR "ADD-ONS" AND "ADD-INS" FOODS Use very lightly: Rarely fry meats or vegetables, and if fry use liquid oils cheese sauces spreads Avoid adding bacon, fat back, jowl bacon, Crisco/shortening, butter, or stick margarine to vegetables AVOID GRAVIES, CREAM SAUCES, CHEESE SAUCES, AND CREAMED SOUPS made with partially hydrogenated oil. [Use instead lean ham chunks, or herbs and spices, Butterbuds, or Better yet, fix them yourself. Molly McButter for flavoring ] EAT LESS MEAT (We only need 4-5oz./day ) AND EAT LEAN MEATS OK: LEAN MEANTS RARELY IF ALL: HIGH FAT MEATS broiled, baked, or grilled: fish filet of pork, lamb, or beef regular hamburger ribs seafood (tenderloin) lunch meat (bologna, span, T-Bone poultry (no skin) leg of lamb salami, etc)* sirloin ground turkey (make sure no skin lean ham hot dogs, brawurst, etc* pork chops is ground in) egg whites sausage and bacon* BBQ beef, pork, lamb ground round, round steak, or prime rib egg yolk sirloin tip ribeye *Unless marked low fat EXAMPLES OF COMMON MEAT SERVINGS IN OUNCES 1 Chicken Breast 3oz 1 slice bologna 1oz 1 Chicken Thigh 2oz 1 hot dog 1-2oz 1 Fast Food Hamburger 2oz 1/2 Cup Cooked Meat Chunks 2oz 1 Chicken Leg 1oz Thin Pork Chop 2 oz 1/2 Cup Tuna Fish 2 oz **Remember: Food Labels contain the most accurate information EAT LOW FAT DAIRY PRODUCTS OK RARELY, IF AT ALL Milk: 1% or skim, buttermilk Whole & 2% Milk, Regular Cottage Cheese, Low Fat Cottage Cheese, Farmer's Cheese American*/Colby*/Chedder*/Swiss Cheese*, -
Take-Along Lunches
Take-along Lunches Take-along Lunches What goes in? More and more kids and adults pack lunches for Just as breakfast gets you through the morning, school or work. The portable lunch can satisfy the lunch will keep you alert throughout the afternoon. need for food and relaxation even in a relatively brief Hungry people have trouble concentrating on 30-minute lunch break. schoolwork or jobs and may not perform at their highest levels. A good lunch includes these parts: Why pack a take-along lunch? 1. Protein-containing food – Protein Economics: Pack-your-own lunches should be less comes in many forms including milk expensive than eating out, but if wise choices are not and milk products, meat, fish, cheese, made, they can be more expensive. This is especially eggs, nuts, beans and peanut butter. true for children who could eat lunch prepared as part Using leftovers to provide protein of the school lunch program. If the child’s take-along may require less preparation than lunch is made up of purchased packets of individual a sandwich. When milk is not the servings of food such as chips, cookies and puddings, beverage, cheese or yogurt may it may cost more than the cafeteria meal. provide calcium as well as protein. Adults with access to a company cafeteria also 2. Grains – Bread, cereal, rice or pasta may find it more expensive to carry a lunch. Cost can 3. Fruits be kept down by using leftovers. 4. Vegetables Nutrition: You can control the nutritional quality 5. Beverage – preferably milk of a lunch if you select, prepare and pack foods so for children they will be safe, flavorful and nutritious. -
Ham for the Holidays, December 2007
ISSUE VOLUME DECEMBER 4 16 2017 Hams, Hams, Hams Charts & Terms Ham It Up Ham for the HOLIDAYS Fresh, cook-before-eating, cooked, picnic, from smoldering fires, which gives added country types … knowing how to store and flavor and color to meat and slows the cook different hams can be quite confusing. development of rancidity. Not all smoked meat is smoked from smoldering fires. A Hams may be fresh, cured, or cured-and- popular process is to heat the ham in a smoked. Ham is the cured leg of pork. Fresh smoke house and generate smoke from ham is an uncured leg of pork. Fresh ham will atomized smoke flavor. bear the term "fresh" as part of its name and is an indication that the product is not cured. Quantity to Buy When buying a ham, estimate the size The usual color for cured ham is deep rose or needed according to the number of servings pink; fresh ham (which is not cured) has the the type of ham should yield: pale pink or beige color of a fresh pork roast. ¼ - ⅓ lb. per serving of boneless ham Hams are either ready to eat or not. Ready- ⅓ - ½ lb. of meat per serving of bone- to-eat hams include prosciutto and cooked in ham hams; they can be eaten out of the package. Hams that must be cooked will bear cooking Cooking or Reheating Hams instructions & safe handling methods. Both whole & half, cooked, vacuum-packaged hams packaged in federally inspected plants Hams that are not ready to eat, but have the & canned hams can be eaten cold just as they appearance of ready-to-eat products, will come from their packaging. -
3Rd Tri Lunch and Deli Meats Webinar Handout
LUNCH AND DELI MEATS IN THE CACFP Processed meats, such as deli meat and hot dogs, are products that may contain added liquids (such as water or broth) or other types of fillers to help enhance flavor and preserve or extend the product's shelf life. Are Processed Meats Creditable? Not every ingredient in processed meats is considered a Meat or Meat Alternate. In order to credit a lunch or deli meat, the composition of these products must be known so the correct portion can be served. To know the amount of a product that can be credited toward the Meat/Meat Alternate component, a Child Nutrition (CN) label or a Product Formulation Statement (PFS) may be needed. For example, one lunch meat variety may require 1.8 ounces of meat in order to credit as 1 ounce of Meat/Meat Alternate, whereas another may need 2.4 ounces of meat to credit as 1 ounce of the Meat/Meat Alternate component. Some processed meats have a Standard o f Identity. These meat products have crediting information that can be found in the USDA Food Buying Guide. As long as they do not contain by-products, cereals, binders, extenders or fillers, these items are creditable without a CN label or Product Formulation Statement. Foods with a Standard of Identity include: Hot Dogs Pork Sausage Bologna Ham and Turkey Ham Vienna Sausage Canadian Bacon Standard of Identity Legal definition of what a food actually is. Standards of identity help consumers identify the product they are purchasing. Example: "Canned Tuna" must legally be tuna and not a different type of fish. -
Locale Profile: Bayberry Beer Hall: Beer. Food. Community
Locale Profile: Bayberry Beer Hall: Beer. Food. Community. I love places that have stories. Bayberry Beer Hall has a story, and they share it with their guests on the last page of every clipboard-style menu. The name Bayberry was chosen by the owners, Tom and Natalie Dennen, as a tribute to their Grandfather Morton. He owned a log cabin in coastal Maine. The cabin was called Bayberry because of the wild bushes that grew beside it, a plant that “embodied the unyielding American spirit” — enduring the harsh winters to return and thrive year after year. More than endurance, however, this log cabin represented hospitality, and that is what Bayberry Beer Hall hopes to achieve: a German-American biergarten designed to welcome the community as family, and to get patrons in community with one another. Thus, their tables are all community tables, their bar is long and their space is open. Welcome to the newest addition to the West Side of Providence. My first introduction to Bayberry was with my church pastor and a large group of Sanctuary brethren, as one would expect. This new spot had only been open for a week, but on this Friday night, business was already booming. Tables were full, conversations filled the cavernous space, the ceiling lights — reminiscent of Christmas bulbs — gave the impression of an outdoor alleyway in Dresden, Germany. Not to mention, there are a lot of plants. Despite the very modern architecture, they’ve mimicked an outdoor garden inside this otherwise unassuming building. An entire wall appears to be covered with ivy, which upon closer inspection is actually a metal framework holding multiple levels of potted philodendron (or at least that’s my best botanical guess). -
Food Innovations Gourmet Food Products
2016 Products available through US Foods Culinary Equipment & Supplies®. To place an order, log on to your US Foods Online account, or contact your US Foods sales representative. Please allow up to 5 business days for delivery. What sets a great Chef apart from his or‘‘ her comrades is the ability to be unique. ’’ Food Innovations is a Chef driven, Chef operated company dedicated to assisting culinary creativity by sourcing and supplying the best specialty products in the world. Items include fresh sustainable seafood from around the world, all natural meats, game and sausages, exotic fruits and vegetables, Japanese imports, hand crafted chocolates, artisan cheeses. Food Innovations has the ability to source and procure the most exotic and hard to find products in the world. AAboutbout FooFood InnInnovations u Single Source for Hard to Find Ingredients u Direct from the Boat, Farm or Ranch to Your Door u Imported Specialties from Around the World u Center of the Plate Specialties UÊÊ iÕÊÌià UÊÊ } ÌÞÊ-«iV>à UÊÊ `>ÞÃÊ>`Ê-«iV>Ê ÛiÌà u Ingredients UÊÊ Ài>ÌiÊ ÝÌVÊ>`Ê ÝVÌ}Ê Ã ià UÊÊ >ViÊ>ÛÀà UÊÊ ÃÌ}Õà ÊÞÕÀÊ,iÃÌ>ÕÀ>Ì uÊÊ Àià iÃÌÊ*À`ÕVÌÊ iÛiÀi`ÊÛ>Êi` Ý uÊÊ ÛiÀÞÊ"À`iÀÊ/À>Vi`ÊÌ ÀÕ} ÊÌÊ wÀi`Ê iÛiÀÞ uÊÊ /i>ÊvÊ ivÃ]Ê Õ>ÀÞÊ/À>i`Ê`ÛÃÀÃÊ and Logistical Professionals. Fresh and Origin Specific uÊÊ *À`ÕVÌÃÊvÀÊÀi}ÃÊvÊÌ iÊÜÀ`ÊVÕ`}Ê>Ã>]ÊÕÃÌÀ>>]Ê À>Vi]Ê>Ü>]ÊÌ>ÞÊ>`Ê-«>° uÊÊ 1µÕiÊ"À}Ê-«iVwVÊÃi>v`]Êi>Ì]Ê«ÕÌÀÞ]ÊV iiÃi]Ê«À`ÕViÊ and ingredients sourced under one roofÊLÞÊ`ÊÛ>Ìð uÊÊ iÛiÀi`Ê`ÀiVÌÞÊÌÊÞÕÊvÀÊÌ iÊÃÕÀVi° Freshness Saves You Money uÊÊ -i>v`ÊvÀÊÌ iÊÃÕÀViÊ >ÃÊ}iÀÊà ivÊvi°°°ÊÓxÊ`>ÞÃÊ}iÀ uÊÊ ÜiÀÊ«ÀVi`ÊÜ>Ài ÕÃiÊÀÊvÀâiÊ«À`ÕVÌÊV>ÊÀiÃÕÌÊÊi>ÀÞÊ Ã«>}iÊvÀÊ`à i`Êà ivÊvi°°Ê>ÊVÃÌÞÊ>ÌiÀ>ÌÛit u Unique Ingredients...or Something Special.. -
HAVE GERMAN WILL TRAVEL Biergarten
HAVE GERMAN WILL TRAVEL Biergarten WO KANN MAN IN M0NCHEN ESSEN UND TRINKEN? beer garden: der Biergarten, die Biergarten VIENNA HAS ITS COFFEE-HOCSES, England its . ,, .~,A I - ~ . ... ~ - pubs, and Southern Germany its beer ~ gardens. In the warmer South, "below" the river Main, Germans like to spend the early But one ca emutlichkeit" canno old-fashion::n~ it in summery /;J~ ~ e trardnslated. evening drinking out of doors. There are wmehouses and trad/. lJJB ;,ns. beer-gardens in the southern part of Hesse, in Baden-Wiirttemberg, and most especially in Bavaria. A beer-garden is a place in which to relax thoughtfully under the shadow of the chestnut trees, to be part of the peaceful scene made famous by painters like Lieber mann and Menzel. There are more than 100 beer-gardens in Munich alone. The biggest, with about 7,000 seats, is the Hirschgarten, near the Nymphen burg Castle. This garden can serve 18,000 litres of the highly-regarded Augustiner beers in a single evening. The same brewery also owns the Atigustinerkeller, which seats 5,000 people. Keller merely signifies that the beer is kept in a cellar, not that the actual drinking is in some sort of basement. Imitation bierke!Iers in other countries are really modelled on a quite different institu tion, the beer-hall. While the beer-garden is notable for its quietude, the beer-hall is notable for its noise. Once again, drinkers can be accommodated by the thousand, but there is also room for brass-bands, singing and swaying. Just as each Munich brewery has its biergarten, so each has its bierhalle. -
Munich in the 1920S
International Journal of Humanities and Social Science Vol. 1 No. 20; December 2011 Hitler’s Beer Hall Politics: A Reassessment based on New Historical Scholarship Jeffrey Gaab, Ph. D. Professor of History Department of History, Economics, and Politics SUNY College Farmingdale 2350 Broadhollow Road Farmingdale, New York. USA 11735. Abstract As the eightieth anniversary of Adolf Hitler’s accession to power in Germany approaches in 2013, recent scholarship has revised Hitler’s description of his formative experiences. This new scholarship demonstrates that Hitler’s time in Munich was far more significant than his period in Vienna. The new secondary literature demonstrates conclusively that Munich, not Vienna, became the “school of his life.” It was in Munich, as a “beer hall agitator,” where Hitler learned the political skills he would later employ to outmaneuver Germany’s professional politicians and seize power in 1933. Ian Kershaw has described Hitler’s years in Munich as “the years of his political apprenticeship.” Hitler developed an “aggressive obstinacy” during his years in Munich that lead to his political success. The “aggressive obstinacy” developed after numerous experiences in Munich’s beer halls. This paper argues that the road to the Reich’s Chancellery in 1933 lead through Munich’s beer halls in the 1920s. Key Words: Adolf Hitler, Germany, Third Reich, National Socialism, Munich, Beer Hall. Introduction In Mein Kampf, Adolf Hitler wrote that his political development occurred during his time in Vienna before he came to Germany in 1913. In Vienna, Hitler wrote, “I obtained the foundations for a philosophy in general and a political view in particular which later I only needed to supplement in detail, but which never left me.” In fact, Hitler argues that his political “awakening” caused him to leave Vienna for Munich. -
Charlotte Restaurant
Welcome to Charlotte Sea Level NC Halcyon, Flavors from the Earth Three to see. 1 Satisfy your sweet tooth with pit stops at Amélie’s French Bakery, where the salted caramel brownie reigns supreme, and Stoke Charlotte, where the decadent, massive doughnut is all the rage. And check out Fahrenheit’s rooftop lair for breathtaking views and creative cuisine. The Asbury Nightlife starts at the . Check out 2 EpiCentre Howl at the Moon’s dueling pianos, Whisky River’s bottle service or StrikeCity’s sleek bowling alley. On the Charlotte took root here in 1768 Center and the AAA Charlotte Performing arts thrive in Uptown. edge of Uptown, Label Charlotte and The Fillmore at the crossroads of Trade and Knights storm the bases at BB&T The Blumenthal Performing Charlotte headline a vibrant nightlife scene at Tryon streets. Uptown remains the Ballpark. Arts Center venues play host AvidXchange Music Factory. pulse of the city. It’s pedestrian to award-winning Broadway friendly, so hit the sidewalk and Uptown fare spans all styles and shows, Charlotte Symphony 3 Take advantage of the city’s walkability. Visit Levine enjoy public art along the way. price points. Enjoy barbecue concerts, Opera Carolina shows Center for the Arts to explore the Mint Museum and beer at City Smoke, and stunning Charlotte Ballet Uptown, Bechtler Museum of Modern Art and Uptown is a sports fan’s sanctuary. gourmet burgers and whiskey programs. Harvey B. Gantt Center for African-American Art The NFL Carolina Panthers run the at Cowbell Burger & Whiskey + Culture. Be sure to stop for a photo op alongside field atBank of America Stadium, Bar, or handcrafted cocktails and And don’t leave Uptown without the Bechtler’s glistening Firebird statue. -
Restaurant &Retail Guide
SNOWMASS VILLAGE R ESTAU R ANT & RETAIL GUIDE » SUMMER 2013 THE BAR AT WILDWOOD RESTAURANTS The Bar at Wildwood is a cool new beer hall, in collaboration with Colorado’s New Belgium Brewery. The Bar features ANDERSON RANCH CAFÉ an eclectic mix of vintage and contemporary furnishings Enjoy fresh gourmet fare all summer at the Ranch Café! Chef creating a hip and casual atmosphere. Lounge seating, cozy David Stassi prepares vegetarian and meat dishes daily for corners and fireside joiner tables make it the perfect place lunch and dinner. This indoor-outdoor café provides “joiner’s to hang for lunch, après or late-night. Pouring 10 taps of tables” in a setting surrounded by lush mountain landscape. New Belgium’s finest, paired with fun entrèes, appetizers The café is open to the public for lunch, $15.00. See our and specialty pizzas. Sunday afternoon BBQ & Pool Parties summer calendar for details at www.andersonranch.org all summer long, 11:00am-3:00pm! • Open June-August, Monday-Friday, 12:00pm-1:00pm • Wildwood Poolside Snack Shack, Open 11:00am-4:00pm, Anderson Ranch | 970.923.3181 Bar Open 11:00am to Late Night Elbert Lane | 970.923.8451 THE ARTISAN AT THE STONEBRIDGE INN The Artisan restaurant offers the perfect space for a BASE CAMP BAR & GRILL handcrafted culinary experience featuring the finest Located slope-side in Base Village, Base Camp is the ingredients of the season, a casual spot for cocktails and ultimate summer setting for lunch, happy hour and dinner. appetizers or a meeting place for post-dinner drinks.