Catering Brochure IBZ PMI 2019 NEW

Total Page:16

File Type:pdf, Size:1020Kb

Catering Brochure IBZ PMI 2019 NEW Plan your Dream Event Prices valid for 2019 Why Nikki Beach? Nikki Beach is the perfect place to celebrate your good vibes. Whether you are looking to host a corporate event, incen;ves or a wedding, we feature the perfect beachfront loca;on accompanied by luxury service in a fun atmosphere. The real ques;on is, why not Nikki Beach? Unique Global Experience In 1998, entrepreneur Jack Penrod introduced the world to Nikki Beach, the first and original luxury beach club concept that combines the elements of music, dining, entertainment, fashion, film and art into one. Today, as Nikki Beach celebrates its twentieth anniversary, the brand has grown into a global, multifaceted luxury hospitality company with 14 beach clubs, 4 hotels and resorts, a lifestyle division (including fashion boutiques and a magazine), special events and Nikki Cares, a 501c3 non-profit charity. Nikki Beach can now be experienced in: Miami Beach, Florida, USA; Saint Tropez, France; Saint Barth, Caribbean; Marbella, Spain; Koh Samui, Thailand; Mallorca, Spain; Ibiza, Spain; Porto Heli, Greece; Monte Carlo, Monaco; Dubai, UAE; Bodrum, Turkey; Versilia, Italy; Barbados, Caribbean and Costa Smeralda, Italy. Nikki Beach has a pop-up location during the Cannes International Film Festival and in Porto Cervo, Sardinia. The Hotels & Resorts division has properties in Koh Samui, Thailand; Porto Heli, Greece; Bodrum, Turkey; and Dubai, UAE. The events team at Nikki Beach is knowledgeable, efficient and hospitable when it comes to creating, planning and executing an unforgettable event of all magnitudes. We will stage an event perfectly suited to the client’s needs. The events team is always on hand to support the customer every step of the way. Notable brands such as Porsche, Mercedes-Benz, Land Rover, Chanel, LVMH Group to name a few have chosen Nikki Beach venues around the world as the location of choice for their respective events. Chanel | Marbella 2018 Chanel | Ibiza 2018 La Perla| Mallorca 2016 Rolls Royce | Ibiza 2016 La Perla | Mallorca 2016 Nikki Beach Mallorca Nikki Beach Mallorca is a large and versatile venue that, with a total of 5,000 square meters of space, allows for a multitude of events to happen concurrently. We are a multilevel, multifaceted and picture- perfect beachfront venue with stunning panoramic views of the Mediterranean Sea. Surrounded by Mallorca’s private, protected pine trees, the Pool and Beach areas are the focal point of the property. The Beach area is the most romantic spot for a wedding ceremony, while the area around the Pool can be easily transformed into the most phenomenal setting for a wedding celebration or dinner gala. Nikki Privé, an indoor restaurant with al fresco terrace located on the 2nd floor of Nikki Beach Mallorca, is an indoor space that exudes a chic, sophisticated and modern atmosphere and accommodates up to 300 guests. The usage of this space is endless. The 3rd floor patio, accommodating another 150 guests, is also available for private events, cocktail parties and private dinners, with breathtaking views. Take a Google Tour: https://bit.ly/2FFDhpB CAPACITIES Restaurant/Pool/Beach: 450 seated, 800 standing guests Nikki Privé Indoor Restaurant: 200 seated, 500 standing guests Floorplan You are Welcome Reception Options CHAMPAGNE RECEPTION 12€ Per Person All prices are final and inclusive of VAT and Service Charge Treat your party to a glass of welcome champagne to start your perfect event. HELLO COCKTAIL BAR 10€ Per Person All prices are final and inclusive of VAT and Service Charge A welcome pop-up cocktail recep:on with a live mixologist show preparing the most delicious cocktails to compliment your event. Choose from Nikki Beach Signature Mojito, White or Red wine sangria. Hors D’Oeuvres 49€ Per Person Start your event right with a selection of 8 delicious canapés and one hour of House Wines, Domestic Beers and Soft Drinks. All prices are final and inclusive of VAT and Service Charge HOT 49€ Per Person COLD 49€ Per Person SUSHI 49€ Per Person SWEET SECTION 49€ Per Person Hors D’Oeuvres SUSHI SWEET SECTION HOT COLD Salmon Nigiri | Cucumber and Strawberries Dipped in White Iberian Ham Croquettes with Strawberry and Tomato Avocado Roll | CaliFornia Roll | Chocolate | Chocolate Truffles | Tomato Marmalade | Coca Gazpacho shots | Goat Cheese Smoked Salmon Roll | Veg. Roll Mini Cheesecake | Macaroon | Ibizenca with Color-Peppers, Lollipop| Crab and Avocado with ToFu and Vegetables | Mini Tart TaVn | Banana and Onion and Black Olives | Won cocktail | Tuna Tataki Skewer Cucumber Hosomaki Nutella Spring Roll | PeVts Ton Fried Prawns with Sweet & with Mango and Spring Onion | Choux Sour Sauce |FalaFel with Greek Foie Gras Terrine, Fig Yogurt Sauce | Chicken Satay Marmalade on a Crostini | Skewer | Teriyaki BeeF Skewer | Idiazábal Cheese | Peruvian Goat Cheese & Tomato | Jam Style Ceviche | Classic BeeF Crostini | Chicken Gyozas | Tartare Served on a Crostini | Marinated & Chargrilled Baby Serrano Ham Wrapped Melon | Octopus | CauliFlower Soup Smoked Salmon and Sour Shot with TruFFle | Lamb Kebab Cream | on Dark Rye Bread | Skewer with Mint Yoghurt Peppered BeeF and Blue Cheese Cream on Crostini The Social Options 91€ Per Person All prices are final and inclusive of VAT and Service Charge Enjoy a lively social dinner reception with pass-around food and drinks; eat to socialize! This menu choice includes a 2 hour drink package of house wines, domestic beers and soft drinks. Select a choice of 10 options from the list below. HOT: Coca Ibizenca with Colour-Peppers, Onion and Black Olives | Mini Satay Skewers | Iberian Ham Croquettes | Won Ton Fried Prawns with Sweet and Sour Sauce | Falafel with Greek Yogurt Sauce | Teriyaki Beef Skewers | Bite Size Chicken Quesadillas | Mini Beef Sliders | Pulled Pork Toasts | Crispy Chicken | French Lamb Rack | Duck Breast with Chocolate Sauce and Raspberry | Thai Fish Cake COLD: Strawberry and Tomato Gazpacho Shots | Goat Cheese Lollipops | Crab and Avocado Cocktail | Sexy Salad Wraps | Chicken Caesar Wraps | Smoked Salmon Tartlets | Beef Tataki And Horseradish | Ceviche Shots | Bloody Mary Oyster Shots | Vietnamese Summer Roll | Rainbow Roll | Classic Beef Tartare Served on a Crostini | Tuna Tataki Skewers with Mango and Spring Onion | Fin De Claire Oyster with Gin and Tonic Pearls DESSERTS Mallorca Orange and Mint Sorbet | Chef’s Selection Petit Fours | Lemon and Aloe Vera Sorbet | Hand Rolled Chocolate Trues, Strawberries Dipped in Chocolate and Petit Fours Set Menus Create the perfect menu for your perfect event with the selections below. With three-tiered pricing, choose a suitable starter, main course and dessert for your celebration. Our Set Menus include a 1.5 hour Drink Package of House Wines, Domestic Beers and Soft Drinks. All prices are final and inclusive of VAT and Service Charge VEGAN MENU 65€ Per Person THE VIBES PACKAGE 75€ Per Person THE STATE OF MIND 85€ Per Person THE CELEBRATION PACKAGE 95€ Per Person Vegan Menu Combine your three - course set menu starting from 65€ per person inclusive of 1.5 hour drink package. We offer to substitute your main course in any of the menu packages free of charge to the below options APPETIZERS AVOCADO GAZPACHO Cold Avocado Soup | Pico De Gallo | Corn Bread VEGAN POKE Rice | Carrot | Edamame | Red Cabbage | Shiitake | Avocado | Chia Seed | Nori | Poke Dressing MAIN COURSE PAD THAI Rice Noodles | Tofu | Spring Onion | Carrot | Bok Choy | Pad Thai Sauce | GRILLED CAULIFLOWER Green Harissa | Marinate Olives & Raisin | Arugula DESSERT COCONUT MILK PANNA COTTA Roasted Pineapple | Lime | Mint CHIA PUDDING Served In a Papaya | Chia Pudding | Raspberries | Blueberries | Strawberries Combine your three - courseThe set menu starting fromVibes 75€ per person inclusive of 1.5 hour drink package MAIN COURSE APPETIZERS DESSERT IBERIAN PORK SIRLOIN NIKKI BEACH´S SALMON ROLL LEMON PIE Grilled Pork Sirloin | Potato Mash | Fresh Salmon | Mango | Cucumber | Butter Biscuit | Lemon Cream | Italian Morille Juice | Asparagus Chives | Cream Cheese | Ikura Meringue SEA BASS BURRATA CAPRESE (V) SUMMER’S DREAM Confit Potatoes | Grilled Vegetables And Burrata Cheese | Organic Vine Ripe Grilled Sponge Cake | Mascarpone Saffron Alioli Tomatoes | Pesto | Arugula Leaves | Aged Cream | Lime Marinated Strawberries Balsamic TERIYAKI GLAZED SALMON BROWNIE Beans | Gai Lan | Sesame Seeds | Garlic, PEAR & BLUE CHEESE SALAD (V) Chocolate Brownie | Vanilla Ice Cream Ginger & Soy Sauce Cabrales | Pear | Arugula Leaves | Cherry | Sticky Toffee Sauce Tomatoes | Candied Walnuts | Nikki SHORT RIB Beach’s House Vinaigrette PINEAPPLE CARPACCIO Slow Cooked Irish Angus Beef Rib | Basil Sorbet | Meringue | Lime Zest | Korean BBQ Sauce | Asian Coleslaw | PRAWN CAESAR SALAD Mint Spicy Potato Salad Romaine Lettuce | Croutons | Chili Sautéed Prawns | Nikki Beach’s Famous Caesar Dressing All prices are final and inclusive of VAT and Service Charge Combine yourState three - course set menu startingOf from 85€ per personMind inclusive of 1.5 hour drink package APPETIZERS MAIN COURSE DESSERT IBIZA RAINBOW ROLL DORADA Crab Meat | Tobiko | Tuna | Salmon | Sea TARTE TATIN Mediterranean Dorada | Grilled ArMchoke | Potato Bass | Avocado | Vanilla Ice Cream | Caramel Sauce Puree | Salsa Verde | Fennel | Katsuobushi Mayo Orange Segments | Pomegranate | Dill BLUEBERRY CHEESECAKE TUNA TATAKI Blueberry Compote | Forest Berries | NIKKI BEACH´S FAMOUS CHICKEN SATAY Seared Yellowfin Tuna | Roasted Sesame Crunchy Biscuit Base Sesame Marinated Chicken Strips | Asian Seeds | Wakame Salad | Edamame | Soy &
Recommended publications
  • Great Food, Great Stories from Korea
    GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
    [Show full text]
  • 2016/2017 Wedding Package
    2016/2017 Wedding Package Midweek (Sun-Thurs) 10% Discount (Excluding Bank Holiday Sundays and Christmas Week) €52 per person Jan/Feb/March/April/May/Sept/Oct/Nov/Dec (Excluding Christmas Week) €55 per person June/July/Aug/Christmas Week Includes: Summer Punch/Hot Punch on Arrival Tea/Coffee, Cookies & Canapés on Arrival Five Course Menu Half Bottle of House Wine per person Selection of Freshly Prepared Sandwiches, Cocktail Sausages and Freshly Brewed Tea & Coffee for evening reception Late Bar Complimentary Bridal Suite Complimentary B&B for Parents of Bride & Groom Based on minimum numbers of 120 guests Package Menu Please find enclosed a large range of menu choices for you to create and personalise your own Wedding Menu. Choose an Appetiser, Soup, Main Course and Dessert from the following choices Starters – Choose one Starter Trio of Cantaloupe, Ogen and Watermelon with Homemade Citrus Sorbet finished with Raspberry Coulis Smoked Chicken & Basil Tian, Avocado Puree, Toasted Pine Nuts, Crispy Parma Ham with Basil Pesto Baked Parcel of Artisan Goat’s Cheese in Filo Pastry, Ballymaloe Tomato Relish, Toasted Pine Nuts and Basil Pesto Oak Smoked Salmon Salad with Rocket and Swiss Chard and Red Onion and Homemade Brown Bread, finished with Lemon Dressing Castle Dargan Medley: Roulade of Wild Oak Smoked Salmon, Watermelon and Warm Duck Confit baked in Filo Pastry Timbale of Atlantic Seafood with Crab, Prawn, Salmon and Hake, topped with preserved Lemon and Grain Mustard Dressing Castle Dargan Salad of Crispy Bacon, Garlic Croutons and Cherry
    [Show full text]
  • Castle Dargan Wedding Packages
    Castle Dargan Wedding Packages Our Gift To You... Dedicated Wedding Co-Ordinator With You Through The Planning And On The Day Itself Exclusively One Wedding A Day Ensuring Commitment And Attentive Service To You The Wedding Team Will Greet You And Your Guests With A Warm Red-Carpet Welcome On Arrival Exclusive Use Of The Charming 18th Century Coach House Lounge With Its Beautiful Vaulted Ceiling For Your Drinks Reception Personalised Menu And Table Plan As A Keepsake Of The Special Day Beautifully Designed Fresh Floral Arrangements And Candelabras As A Centrepiece On All Tables Chair Covers & Sash Cake Stand, Knife And Beautifully Decorated Cake Table Microphones For Speeches And Background Music During Your Wedding Dinner Castle Dargan House’s Beautifully Appointed Bridal Suite On Your Wedding Night With Champagne And Strawberries Complimentrary Food & Wine Tasting Evening To Assist You As You Design Your Wedding Menu Anniversary Meal For Two To Celebrate Your 1st Wedding Anniversary 170 Acres Of Parkland And Ancient Woodland Set Against Sligo’s Rolling Hills With Spectacular Views Of Fresh Water Brooks, Old Stone Walls And Ancient Castle Ruins. All Making The For Most Picturesque Backdrop For Your Wedding Day The Walled Garden Package Wedding Package 2020 & 2021 - €55.00 per person Wedding Package 2019 - €50.00 per person Red Carpet & Prosecco Reception on Arrival for the Bridal Party ~~~ Pre Dinner Drinks Reception in The Stunning Coach House Lounge with Prosecco, Tea, Coffee, Homemade Short Bread & Scones ~~~ Five Course Meal to include
    [Show full text]
  • Amount of Water to Be Used in Flex-Seal Cookers
    The Only Approved* FLEX-SEAL DELUXE MENU COOK BOOK by RUTH DAILY *The undersigned publishing house has the exclusive permission, cooperation, and appro- val of the manufacturers of the Flex-Seal Cooker to issue a book of recipes and menus for the owners of Flex-Seal Cookers. Price $2.00 THOMPSON PUBLISHING HOUSE 547 North Michigan Ave. Chicago, 111., U. S. A. Copyright 1941 By THOMPSON PUBLISHING HOUSE All rights reserved, including the right to reproduce this book or portions thereof in any form. FIRST EDITION July, 1941 Printed in the United States of America IT TOOK THREE YEARS OF EFFORT TO BRING YOU THIS UNUSUAL BOOK This is an answer to the requests of thousands of women for a truly comprehensive Flex-Seal recipe book that would enable them to secure the fullest amount of pleasure and satisfaction from their daily use of this amazing cooker. Yet, this is much more than a mere recipe book. For approxi- mately three years, Ruth Daily, famous home economist and a staff of assistants have been gathering information, experimenting with various combinations of foods, testing recipes and building menus with one purpose in view: to make this book of real and constant value to you every single day in the year. As a Flex-Seal user, you cannot help but be delighted with the amazing variety of dishes and combinations made available to you through this new presentation of complete menus featuring recipes of choice. You already know how Flex-Seal cooking banishes kitchen drudgery, enables you to put foods on the table that are a delight to the eye and a joy to the palate .
    [Show full text]
  • Seasonable Menus and Recipes
    TIlES I S on SEASOILaBLE LlF'IUS and RECIPES Submitted to the faculty of the OREGON AGRICULTURAL COLLEGE for the d.ogroe of BACHELOR OF SCIENCE in Domestic Science and Art by 4Y June 10, 1910 APPROVED: De:partment of___ \ i Dean School of - TABLE 0F CO1TTS liitroduction i Five Food Principies iV Reoipes: Bread i Hot breads 7 Eggs 13 Desserts 20 Sauces 43 Vegetables 49 Salads 61 Cakes, Cookies 70 Ileat 76 Breakfast dishes 89 Luncheon dishes 92 LIenus 100 Conclusion 158 INTRODUCTION The daily preparation of meals is an important end extremely interesting home problem, a fact, which is not wholly appreciated by the average house keeper. The importance of the provision of food. is wall. shown in the words of LZrs. Ellen H. Richards, "the prosperity of a nation depends upon the health and morals of its citizens, and the health and morals of a ieople depend riainly upon the food they eat, and the homes they live in. Strong men Ì(3. women cannot be raised on insufficient food: good tempered, temperate h±ghly moral men cannot be expected. from a race which eats badly cooked food irritating to the digestive organs and unsatisfactory to the appetite. V'holosome and palatable food is the first step in good morals and is conducive to ability and business, skill in trade and healthy tono in literature". Careful planning and buying, good cooking, and attractive serving are three important considerations in preparing food for the home. Carefxl planning and buying involves a Imowledgo of the hol.y reluire- mente, and the Individual needs of each person in the household as in the care of growing children, or sick- ii.
    [Show full text]
  • Julia's Kitchen Wisdom
    ALSO BY JULIA CHILD Mastering the Art of French Cooking, Volume I (with Simone Beck and Louisette Bertholle) The French Chef Cookbook Mastering the Art of French Cooking, Volume II (with Simone Beck) From Julia Child’s Kitchen Julia Child & Company (with E. S. Yntema) Julia Child & More Company (with E. S. Yntema) The Way to Cook Cooking with Master Chefs In Julia’s Kitchen with Master Chefs (with Nancy Verde Barr) Julia and Jacques Cooking at Home (with David Nussbaum) My Life in France (with Alex Prud’homme) These are Borzoi Books, published in New York by Alfred A. Knopf. Contents Acknowledgments Introduction Soups and Two Mother Sauces PRIMAL SOUPS Leek and Potato Soup STOCKS Light Chicken Stock Simple Beef Stock Fish Stock SOUPS MADE FROM STOCK OR CANNED BROTH Chicken Soup with Vegetables Mediterranean Fish Soup Scotch Broth CREAM SOUPS Cream of Mushroom Soup FAT-FREE CREAM SOUPS WITH PURÉED RICE Rutabaga Soup Soubise—with Rice and Onion Purée CHOWDERS The Chowder Soup Base TWO OF THE MOTHER SAUCES Béchamel Sauce Hollandaise Sauce Salads and Their Dressings SALAD GREENS Mixed Green Salad SALAD DRESSINGS Basic Vinaigrette Dressing Chopped Hard-Boiled Eggs—Salad Mimosa Curly Endive with Bacon and Poached Eggs Warm Duck Leg Salad MAIN COURSE SALADS Salade Niçoise Chicken Salad Pasta Salad American-Style Potato Salad COLE SLAW AND OTHER VEGETABLE SALADS Cole Slaw Celery Root Rémoulade Grated Beet Salad Cucumber Salad Vegetables THE BLANCH/BOIL SYSTEM FOR GREEN VEGETABLES BLANCH/BOIL VEGETABLE CHART STEAMED VEGETABLES A HANDFUL OF STEAMED
    [Show full text]
  • Unique & Inspiring Events at Andaz Mayakoba
    2019 BANQUET KIT UNIQUE & INSPIRING EVENTS AT ANDAZ MAYAKOBA VTABLE OFICONTENTSBRANT EVENTS 01 02 03 04 BREAKFAST LUNCH DINNER CANAPES 05 06 07 FOOD COFFEE OPEN BAR STATIONS BREAKS PACKAGES ANDAZ MAYAKOBA RIVIERA MAYA T +52 9841491234 Q.ROO,MEXICO F +52 9841491235 BREAKFAST PLATED BREAKFAST SELECTION CONTINENTAL AMERICAN HEALTHY Fresh juices: orange, grapefruit and green Choose one main course: Fresh juices: orange, grapefruit and green Fresh juices: orange, grapefruit and green juice with Chaya (typical Mayan herb) juice with Chaya (typical Mayan herb) juice with Chaya (typical Mayan herb) • Egg white omellete with Variety of teas, fruit infused water, regular Variety of teas, fruit infused water, regular Variety of teas, fruit infused water, regular asparagus, mushrooms and coffee, decaf coffee and still water coffee, decaf coffee and still water coffee, decaf coffee and still water Panela cheese Sliced local, seasonal fruit Sliced local, seasonal fruit Local, seasonal sliced fruit with honey, • Grilled vegetable frittata Andaz selection of sweet breads: Natural yogurt with homemade granola amaranth, natural yogurt and homemade served with quinoa salad and croissants, pain au chocolat, cinnamon rolls, granola roasted tomatoes banana bread, conchas (Mexican sweet- topped buns) and gluten free options Andaz selection of sweet breads: croissants, pain au chocolat, cinnamon rolls, banana Healthy selection of sweet breads: whole • Roasted cactus leaves with bread, conchas (Mexican sweet-topped buns) Variety of jams, honey and butter wheat
    [Show full text]
  • Rise and Dine BURGERS+ WITHOUT BOUNDARIES /P.20 DECADENT SUMMER DESSERTS /P.2 4 a FRESH LOOK at FOOD WASTE /P.11 HOLIDAY PREP CHECKLIST /P.27
    SUMMER 2019 Rise and Dine BURGERS+ WITHOUT BOUNDARIES /P.20 DECADENT SUMMER DESSERTS /P.2 4 A FRESH LOOK AT FOOD WASTE /P.11 HOLIDAY PREP CHECKLIST /P.27 Hatch Chile Crab Cake Wafflewich With Green Tomato Fries Chef Javier U. Lopez Sysco Houston AD # buckhead meats.indd 1 3/14/19 11:34 AM IN THIS ISSUE Summer Haze Burger with Lemon-Thyme Fries; article on page 20. DEPARTMENTS 2 WORLD OF SYSCO Learn how Sysco’s fresh dairy maintains the highest safety standards in the industry and why Cargill has been our primary ground beef supplier for more than 15 years. 10 CULINARY TRENDS Get expert tips on how to measure and reduce food waste in your operation and see how to add profit to your french fry plate. 27 OPERATIONS NEw Find the inspiration you need to do grab-and-go breakfast right, and check our holiday prep guide to get organized before the rush. 28 RECIPES Look! Everything you need to bring the vibrant dishes on these pages to life. 32 BACK OF OUR HOUSE In Las Vegas, Chef Brian Littlejohn works with a team of experts to guide a diverse group of customers to success. FEATURES 12 Rise and Dine The most important meal of the day is stretching its legs. Breakfast classics take on new life with innovative twists. 20 Thrill of the Grill Today’s diners expect more from their burgers—especially when they are paying a premium. Ethnic flavors, artisan cheeses and even colorful bunless bowls have entered the burger orbit. 24 Chill Out When the mercury rises, stock your menu with irresistible chilled desserts, from ice cream sandwiches to novelty shakes.
    [Show full text]
  • Recipes Which Are Favorites of the Faculty and Students Here at Stout
    STOUT'S FAVORITES Published by the HOME ECONOMICS CLUB of stout State College Menomonie, Wisconsin Dear Friend, Three times a day, wnd sometimes more, every homemaker asks herself, "What cwn I serve to please my family and friends?" ~is little book contains some of the recipes which are favorites of the faculty and students here at stout. We hope they will help many homemakers to answer the above question. We would like to take this opportunity to thank the many people who have helped to make this book possible. OUr first "thank youtt goes to all the people who contributed their favorite recipes. Our special thanks go to the home economics faculty for their co8peration an~ encour­ agement. We are indebted to \\Bev" Hadsen and Carol Kircbmeyer, our artists, for the cover design and the sketches in this book. Lastly, we want to thank all those who so willingly gave a helping hwnd when we needed it. We hope that through the use of this book, stout .'s Favorites will become ycm.r favorites I The Recipe Book Committee , This book is dedicated to all those people who enjoy preparing and eating good food. z OUR BETTY LAMP The Betty Lamp, which we have used on the eove~ of our cookbook, is the motif of the American Home Economics Associa­ tion. It was adopted in 1926, when the AREA offered a prize for the best design fo~ a symbol of the Association that would 'suggest the idea for which AREA stands; the applicat~on of science to the improvement of the home." Betty lamps are open wick iron lamps which the first New England pioneers brought with them to this country.
    [Show full text]
  • Must-Eat Foods Around the World We All Eat, We All Have to Eat and We All Love to Eat
    COOKBOOK Must-Eat Foods Around The World We all eat, we all have to eat and we all love to eat. We may not all speak the same language throughout the world but we all have food in common. WORLD CUISINE BY OUR KIDS 1 INDEX Bulgaria ---------------------------------------------------------------------------------------- --3 Croatia-------------------------------------------------------------------------------------------- 5 Estonia------------------------------------------------------------------------------------------ --7 French Guyana------------------------------------------------------------------------------------9 Georgia-------------------------------------------------------------------------------------------11 Greece--------------------------------------------------------------------------------------------13 Hungary------------------------------------------------------------------------------------------15 Ireland--------------------------------------------------------------------------------------------17 Italy----------------------------------------------------------------------------------------------19 Latvia--------------------------------------------------------------------------------------------21 Lithuania-----------------------------------------------------------------------------------------23 Macedonia---------------------------------------------------------------------------------------25 Malta---------------------------------------------------------------------------------------------27 Norway------------------------------------------------------------------------------------------29
    [Show full text]