Water Street Grill

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SEPTEMBER 24-26 WATER STREET GRILL @MAXTakeover! BISTRO ON GIBBS STREET Come re-live the iconic dining experience that was the WATER STREET GRILL. Chef TONY GULLACE will team up with Water Street chefs MARK CUPOLO of Rocco, JAY SPERANZA of Tony D’s, private chef LUCAS SANTIAGO and others along with current Max staff to re-create the Water Street Grill menu favorites you remember. INDOOR + OUTDOOR dining available LIVE ENTERTAINMENT each night REUNITE with some old friends and meet some new! WATER STREET GRILLTakeover! DATE: September 24, 25, 26 2020 WHERE: Max Bistro @ Eastman Place • 25 Gibbs Street PHONE: 585.697.0491 E-MAIL: [email protected] TIME: 5 p.m. – 10 p.m. A different charity THU Endless Highways to be highlighted SEPT 24 endless-highway.org every night with FRI HUGS 5% of all proceeds SEPT 25 helpusgivesmiles.org being donated to InterVol each cause. SAT SEPT 26 intervol.org MENU HIGHLIGHTS: raw oysters, shrimp alexander, charred tenderloin, block island swordfish, pasta with truffle sauce, steak au poivre, osso bucco bolognese, malaysian clams, fried calamari java joe’s famous potato gnocchi “so light you have to catch them in a butterfly net” + many more. Specialty cocktails, wine, & beer specials. An unforgettable a la carte dining experience... RESERVATIONS RECOMMENDED APPETIZERS ENTRÉE NOTHERN OYSTERS ON ICE STEAK AU POIVRE classic mignonette 14 oz prime ny strip, swiss chard, sauce au poivre, 15 mashed potatoes 45 JUMBO SHRIMP COCKTAIL lemon, cocktail sauce JAVA JOE’S POTATO GNOCCHI 15 veal osso buco bolognese 15/29 BEEF CARPACCIO black pepper, truffle aioli + arugula 17 BLACKENED NORTH ATLANTIC SWORDFISH cajun rice & beans, tomato salsa, ESCARGOT EN COUTE crème fraiche shallot-brandy cream sauce 29 16 FILET MIGNON MALAYSIAN CLAMS 8oz prime filet, creamed swiss chard, mashed potatoes, steamed littleneck clams, black pepper, basil, red wine jus spicy black bean roasted red pepper sauce, crostini 41 15 SEAFOOD FRA DIAVOLO OYSTERS ROCKEFELLER over linguine 17 29 CHARRED TENDERLOIN TIPS CHICKEN PANZANELLA southwestern spice rub, shredded romaine, pico de gallo, free range chicken, heirloom tomato bread salad, crème fraiche, tortilla strips pesto drizzle 13 29 SHRIMP ALEXANDER CANADIAN LOBSTER TAIL – 8oz jumbo shrimp stuffed shrimp with feta, wrapped in bacon drawn butter, watercress salad on wilted spinach ONE: 43 TWO: 79 15 SURF & TURF FRIED CALAMARI 8oz filet & 8oz lobster tail pepperoncini, garlic, parsley + lemon drawn butter, watercress salad 15 79 LOBSTER BISQUE RACK OF LAMB 11 ratatouille, mashed potatoes, rosemary lamb jus 39 DUCK A LA ORANGE crescent farms duck breast, haricot vert, wild rice pilaf, SALADS grand marnier sauce 33 CLASSIC CAESAR SALAD 11 MIXED BABY GREENS SIDES grape tomato, red onion, croutons, aged sherry vinaigrette CAJUN RICE & BEANS 9 MASHED POTATOES HARICOT VERT ICEBERG WEDGE CREAMED SWISS CHARD grape tomato, pickled red onion, creamy blue cheese, RATATOUILLE applewood smoked bacon 13 .

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Sample Menu Items & Prices Are Subject to Change
Sample Menu Items & prices are subject to change. Items vary by location. RAW BAR APPETIZERS Oysters on the Half Shell* Classic Baked Onion Soup Colossal Lump Crab Cocktail Lobster Bisque Spicy mustard & cocktail sauce Sesame Crusted Seared Ahi Tuna* Crispy Calamari Wasabi, pickled ginger Thai sweet hot chili sauce, carrots, scallions, cashews Jumbo Shrimp Cocktail Blackened Fresh Jumbo Scallops Cocktail sauce & fresh shaved horseradish Blue cheese, walnuts, sweet onion dressing Chilled Shellfish Platter* Dr. Jekyll (serves 2 to 4) Jumbo Lump Crab Cake Mr. Hyde (serves 4 to 8) Red pepper aioli, grainy mustard sauce SALADS Hyde Park Wedge Beefsteak Tomato & Sweet Onion Blue cheese dressing, bacon & candied pecans, Blue cheese or hard smoked port wine drizzle mozzarella, choice of dressing Caesar Salad Steakhouse Chop Salad Anchovies upon request Aged Tillamook cheddar, hearts of palm, bacon, cucumber, tomato, red onion, house vinaigrette BAR FAVORITES Dry Aged Hamburger* (9oz) Jumbo Lump Crab Cakes With cheese add 1 Red pepper aioli, spicy mustard sauce House Made Fries or Onion Straws add Bacon Gruyère Dry Aged Burger* (9oz) BBQ Pork Shank* (16oz) House Made Fries or Onion Straws add Slow-roasted, BBQ glazed, onion straws Grilled Fresh Salmon Caesar Anchovies upon request Chicken Milanese Chicken Parmesan Crispy romano-crusted chicken, Pan-sauteed, provolone, mozzarella, red sauce white wine lemon caper sauce SIDES Steamed Fresh Asparagus Béarnaise Lobster Mac & Cheese Fresh Creamed Spinach Sauteed Spinach & Garlic Sautéed Fresh Spinach
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Plated Dinners
1111 Jefferson Road | Rochester, NY 14623 (585) 475-1510 | Fax: (585) 475-1541 Plated Dinners Enhance your evening All Entrees Include Event with: Your choice of Salad, Warm Rolls and Butter Chair Covers and Overlays Entrée, Dessert, Coffee, Decaffeinated Floral Centerpieces Coffee and Revolution Teas Additional Fee Applies Salads Classic Caesar Salad Strawberry Field Salad Mixed Baby Field Green Salad Baby Wedge Salad Greek Salad Enhancements Tortellini Carbonara Penne Bolognese Lump Crab Cocktail Blackened Sea Scallops Seared Ahi Tuna Crab Cakes Smoked Salmon with Capers, Onions Hard Boiled Eggs, Crostini Chilled Jumbo Shrimp Tomato Caprese Salad, Buffalo Mozzarella Wild Mushroom Vol-au-vent Please Note: Above Menus Prices are Subject to 8% NYS Sales Tax, and a 22% Administrative Fee 1111 Jefferson Road | Rochester, NY 14623 (585) 475-1510 | Fax: (585) 475-1541 In Flight Dinners Chicken Wellington Boneless Breast of Chicken, Mushroom Duxelle, Wrapped in Puff Pastry and Baked, Asparagus, Rosti Potatoes Chicken Oscar Seasoned Breast of Chicken, Lump Crabmeat, Crowned with Asparagus and Bearnaise Sauce, Yukon Gold Potatoes Chicken Piccata Chicken Breast Seasoned and Seared, Lemon Beurre Blanc, Yukon Gold Potatoes, Julienne Vegetables Chicken Mediterranean Marinated Boneless Breast of Chicken, Sun-dried Tomato Pesto, Roasted Red and Yellow Peppers, Melted Mozzarella Cheese, Fresh Vegetables, Yukon Gold Mashed Potatoes, Fresh Vegetables Chicken Rosemary Grilled Breast of Chicken Infused with Rosemary and Red Currant Glaze, Roasted Potatoes,
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Hors D'oeuvres & Appetizers
CATERING MENU Hors d’oeuvres & Appetizers Fish Tuna Sashimi with pickled ginger, seaweed, wasabi and soy glaze Sesame seared Tuna and watermelon skewers with caramel soy Tuna tartare on wonton with mango and siracha Hamachi ceviche with candied jalapenos and yuzu foam Smoked salmon bruschetta with Boursin capers and red onion Smoked salmon on blinis with crème fraiche and dill Smoked salmon on lavash cracker with truffle caviar and cucumber Salmon skewers with maple mustard and citrus brown butter Salmon wellington with mushroom duxelle and gorgonzola Grouper bites with chipotle remoulade dipping sauce Sturgeon caviar with capers, tomato, onion, separated egg and blinis Shellfish Chilled jumbo shrimp with tequila lime cocktail sauce Dueling pesto grilled shrimp with tomatoes and basil Prosciutto wrapped prawns with chili mango chutney Coconut crusted shrimp with pineapple marmalade House garlic shrimp with chili butter and white wine Lemongrass curry shrimp with lime and coconut foam Seared scallop with a smoked pepper bacon jam Seared sea scallop wrapped with applewood smoked bacon Mini crab cakes with siracha aioli and cilantro Crab stuffed mushroom caps with a sherry cream sauce Cold lobster cocktail with fresh fennel, mango, orange supreme and watercress Fried lobster bites with a chili orange glaze and lemon pepper Sautéed lobster bites en croute, puff pastry and creamed garlic butter Jumbo lump crab martini with whole grain mustard remoulade Oyster shooter with yuzu, champagne, cocktail sauce and micro horseradish Fried oyster bite
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Appetizers on the Slide Dressed & Tossed Wrap 'N Rolls Noodles
appetizers wrap ’n rolls served with parmesan potatoes or chips chicken wings 8 served with celery and bleu cheese, yum - burger 12 traditional hot or spicy b.b.q. grilled ground chuck, pork, and veal with crisp lettuce, tomato, onions, american cheese, applewood bacon, and topped with a freid egg parmesan potatoes 6 jumbo hand cut potato wedges fried in peanut oil, tossed with classic philly cheese steak 12 black pepper, chives and parmesan cheese shaved prime rib, caramelized onions and provolone on a soft roll bbq chicken quesadilla 7 club sandwich 12 grilled chicken, spicy bbq sauce, sour cream, roasted turkey, apple wood smoked bacon, crisp lettuce, tomato, guacamole and fresh pico de gallo gruyere and mayonnaise salt and pepper calamari 10 california b.b.q. chicken 10 arrabiata sauce lettuce, tomato, red onion and avocado shrimp on the rocks 12 french dip 12 chilled jumbo shrimp, classic horseradish cocktail sauce shaved prime rib and gruyere on toasted baguette with au jus disco fries 8 layers of french fries, american cheese, salmon burger 13 chicken gravy, and scallions sesame crusted salmon filet, teriyaki glaze, avocado, wasabi aioli, pickled ginger lettuce and tomato chicken noodle soup 6 roasted chicken, seasonal vegetables, pasta grilled vegetable wrap 9 seasoned chicken broth marinated eggplant, mushrooms, zucchini, yellow squash sweet red onions, roasted peppers and hummus with mixed greens, and aged soup of the day 6 balsamic seasonal selection of hot and cold soups noodles & oodles available after 5pm served with garlic
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GF Crust Available 3 Appetizers Add Protein to Any Salad Assorted Bread
Appetizers BRUSCHETTA — 8 ITALIAN FRIED RISOTTO — 10 Fresh mozzarella cheese, house tomato jam, house Fried risotto, fresh mozzarella cheese, house pesto sauce, tomato, fresh basil, balsamic glaze, marinara sauce ciabatta bread ITALIAN SHRIMP ROLL — 11 STUFFED MUSHROOMS — 10 Wonton wrapped fried shrimp, fresh basil, pesto mayo Baby bella mushrooms, house Italian sausage, house marinara sauce ITALIAN NACHOS — 12 Fried lasagna chips, house Italian sausage, house CALAMARI — 11 tomato jam, cheese sauce, black olives, pepperoncini, Fried calamari, house marinara sauce, lemon marinara sauce, fresh basil and honey aioli GF available assorted bread rolls EGGS YOUR MAJESTY — 10 2.50 Smoked Benton’s country ham, sunny side up local egg, Served with our garlic honey butter fried bread roll, Maldon sea salt salads pizzas GF Crust Available 3 SPINACH SALAD — 11 Spinach, bacon pieces, pecans, egg, sun dried tomato, CRAB RANGOON — 18 house bacon dressing House white sauce, fresh crab, fried wontons, CAPRESE TOWER — 12 scallions, cream cheese, sweet Thai chilli Fresh mozzarella cheese, local tomatoes, basil olive sauce, mozzarella cheese oil, Maldon sea salt, balsamic glaze MEAT LOVERS — 16 FARRO SALAD — 10 House red sauce, house Italian sausage, local beef, Farro, feta cheese, peas, roasted red peppers, sun dried tomatoes, local cherry tomatoes, cucumber, parsley, pepperoni, bacon, mozzarella cheese Italian vinaigrette MARGHERITA — 12 CAESAR SALAD — 10 House marinara sauce, fresh mozzarella cheese, Romaine lettuce, house croutons, red onion, parmesan
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Upload Full 2017-2018 Sample Menus
PO BOX 22691 CHARLESTON, SC 29413 TEL 843 323 2696 EMAIL [email protected] Brick Lane Catering Sample Menus Photography courtesy of www.danacubbagephotography.com PO BOX 22691 CHARLESTON, SC 29413 TEL 843 323 2696 EMAIL [email protected] In today’s abundant catering market Brick Lane Catering is a dynamic catering company that stands out from the rest by specializing in hand crafted custom menus that offer world culinary styles & flavors to our cliental. As an elite caterer in a competitive market we strive to set ourselves apart from the typical catering offerings by delivering memorable, flavorful and appealing cuisine hosted in the utmost professional environment by highly trained professional staff. Whether planning a small cocktail party, a large gala, or anything in between our personalized and detailed consulting services will help you customize your event. Owner and Executive Chef Charlie Giordano brings years of experience to the Charleston catering market. His 30 years of experience as a Chef, has allowed him to impress clients in Charleston for 14 years. Before he joined Brick Lane Catering, he spent 5 years as the Executive Chef at Duvall Catering and Event Design, Charleston’s largest full service catering company. Charlie strives to create memorable dishes that will “wow” your guests. He spends countless hours creating unique, custom and new menu items that are sure to please. Christy Roper fell in love with the food and beverage scene at what began as a college side job with catering and restaurant group Crew Carolina. After 8 years in the business as a Catering Director and then Wedding Planner, Christy joined the Brick Lane Catering team in 2011 as their Catering Sales Manager.
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Falls Manor Catering & Special Events
FALLS MANOR CATERING & SPECIAL EVENTS 4010 NEW FALLS RD, BRISTOL TWP, PA 19007 • Text or Call (215) 943-7070 • [email protected] V27 4/10//2019 Falls Manor…Wedding Planning Made Easy PLATINUM WEDDING PACKAGE, ALL INCLUDED: • 5 Hour Wedding Reception • 5 Hour Top Shelf Open Bar with a choice of 2 Signature cocktails & signs • Champagne Toast with Strawberry • Cocktail Hour with 10 Hors-D’oeuvres & 2 Food Stations • Sit Down or Buffet Style Dinner • 3 Tier Fondant or Buttercream Wedding Cake & Cake Tasting • Coffee & Tea with Dinner & Coffee Station After • Iced Tea & Water Station; Soda, Water, Juices at the bar • Uplighting in a Variety of Colors • Guest Tables Accommodating up to 12 • Linens & Napkins in Choice of Color • Variety of Centerpieces • Gold Chiavari Chairs or Ivory Chair Covers • Choice of Table Numbers • 2 Bridal Suites with Private Bathrooms, Champagne & Water Service • Decorated Sweetheart Table or Head Table with Loveseat & “Mr. & Mrs.” Sign • Maître D’ to Run the Entire Day • Personal Server for the Couple • White Glove Service • Use of Front Lawn, Gazebo & One-of-a-Kind Light Wall for Photos • Seasonal Coat Check Attendant • Sales Tax & Gratuity NOW MAKE YOUR RECEPTION YOUR OWN! ADD ANY OF THESE ENHANCEMENTS AT NO CHARGE: • Couple’s Monogram OR Custom Ice Sculpture • Sparkler Exit OR Custom Love Story Sign • “After Party Station”: Taste of Philly, Doughnut Wall OR Giant Chocolate Chip Cookie • “Save The Dates” on Cream or White Stock for up to 75 Cards OR Bathroom Baskets • Cake Stands, Cake Toppers, Cake
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Steak Au Poivre with Roasted Onion Mashed Potatoes
In your box 2 oz. Sour Cream 1 oz. Butter 2 Russet Potatoes 1 tsp. Coarse Black Pepper 4 tsp. Beef Demi-Glace 1 Yellow Onion 6 oz. Cremini Mushrooms Customize It Options 12 oz. Steaks 12 oz. Grass Fed Sirloin Steaks 14 oz. USDA Choice New York Strip Steak (Serves 2) 12 oz. Filets Mignon You will need Olive Oil, Salt, Pepper, Cooking Spray Baking Sheet, Colander, Medium Non-Stick Pan, Medium Pot Steak au Poivre with roasted onion mashed potatoes NUTRITION per serving–Calories: 696, Carbohydrates: 52g, Fat: 35g, Protein: 45g, Sodium: 1327mg. Prep & Cook Time Cook Within Difficulty Level Spice Level Processed in a facility that also processes peanut, tree nut, wheat, egg, soy, milk, fish, and shellfish ingredients 40-50 min. 6 days Intermediate Not Spicy *Nutrition & allergen information may vary by protein. Please review protein and meal labels for details. Before you cook Take a minute to read through the recipe before you start– we promise it will be time well spent! Ƀ If using fresh produce, thoroughly rinse and pat dry Ƀ Preheat oven to 400 degrees Ƀ Prepare a baking sheet with foil and cooking spray Ƀ Ingredient(s) used more than once: butter Ƀ Upon delivery, remove potato from meal bag and store at room temperature 1 2 Customize It Instructions Prepare the Ingredients Roast the Mushrooms and Onion • If using grass fed sirloin steaks, follow same instructions as steaks. • Quarter mushrooms. • Place mushrooms on one half of prepared baking sheet and • If using filet mignon, follow same instructions as steaks • Halve and peel onion.
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Soups & Salads Starters Sandwiches & Burgers
Welcome to Charlie B’s, A True Stowe Classic Charles Henry Baraw, the original Charlie B., was born in Westfield, Vermont in 1873. In 1903, Charles and his wife Bertha bought a farm at the head of Chelsea Valley, Vermont and moved there to raise Jersey cows, horses and children. The youngest of their eight children, Stuart Winfield Baraw and his wife Bea began the Stoweflake Inn & Resort in 1963. The folks in Chelsea still remember Charlie B’s “sugaring-off” parties every Spring when friends came to celebrate the season and another year’s harvest. This tradition of memorable times, friends and food continues at the present day Charlie B’s Pub & Restaurant. Soups & Salads French Onion Soup, Topped with Cabot Cheddar & Swiss Cheese . 7 New England Clam and Corn Chowder . 8 Local Mixed Greens, [GF] With Fresh Seasonal Fruit, Herbs, Pecans, Feta Cheese and a Lemon and Olive Oil Dressing . 9 Classic Caesar Salad, [GF] With a Parmesan Crostini and House Made Caesar Dressing . 9 Caprese Salad, [GF] Fresh Maplebrook Farm Mozzarella and Balsamic Reduction . 12 Add to your salad: Chicken Breast (6) Salmon (8) or Shrimp (9) Starters Classic Shrimp Cocktail, [GF] With House Made Cocktail Sauce and Fresh Lemon . 12 Crispy Calamari, Served with Sriracha Aioli and Banana Peppers . 12 Roasted Red Pepper Humus, [GF] With Fresh Vegetables and Pita Chips . 13 Crispy Buffalo Chicken Wings, With Carrots, Celery & Bayley Hazen Blue Cheese Dipping Sauce . 13 Sweet Chili Glazed Chicken Wings, [GF] With Asian Cucumber Salad . 13 Sandwiches & Burgers All sandwiches come with a choice of French Fries, Sweet Potato Fries, Potato Chips or Side Salad All sandwiches can be made Gluten Free Fully Loaded Grilled Chicken Sandwich, With Cabot Cheddar Cheese, Crispy Bacon, and Mustard Aioli, Served on Sourdough Bread .
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Hors D'oeuvres
Event Menu Wedding Menu ALTADENA TOWN AND COUNTRY CLUB PACKAGE A Three Choices of Passed Hors d’oeuvres Sparkling Fruit Punch Champagne Toast Salad Choice of Entrée Wedding Cake One Glass of House Wine Served with Entrée Bartender and Complete Bar Set-up Room Set-up Fee (Including Colored Linens) One-Night Stay at Participating Hotel (with 75 confirmed guests or more)* Service Charge Included PACKAGE B Three Choices of Passed Hors d’oeuvres Sparkling Fruit Punch Champagne Toast Salad Choice of Entrée Wedding Cake One Glass of House Wine Served with Entrée Bartender and Complete Bar Set-up Room Set-up Fee (Including Colored Linens) Chair Cover with Colored Sash One-Night Stay at Participating Hotel (with 75 confirmed guests or more)* Service Charge Included PACKAGE C Three Choices of Passed Hors d’oeuvres Sparkling Fruit Punch Champagne Toast Salad Choice of Entrée Wedding Cake One Glass of House Wine Served with Entrée Bartender and Complete Bar Set-up First Two Hours Hosted Bar (House Brand) Room Set-up Fee (Including Colored Linens) Chair Cover with Colored Sash One-Night Stay at Participating Hotel (with 75 confirmed guests or more)* Service Charge Included *Subject to availability. The above prices are subject to government sales tax. ALTADENA TOWN AND COUNTRY CLUB S ALAD S House Salad or Caesar Salad Upgrade to a Melange Salad for an Additional $3.00 E NTRÉE S Package A | Package B | Package C Roasted Chicken Breast with Pesto, Merlot Sauce $80.95 | $85.95 | $101.95 Chicken Breast, Mustard Tarragon Cream Sauce $80.95 | $85.95 | $101.95
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Wedding Dinner Off Premise
Wedding Dinner Off Premise Customize your menu with following options, Choice of 5 Whipped goat cheese, prosciutto, topped with truffle Furikake Tuna on a flat bread with mango relish oil & pistachio's on a crostini Bruschetta, tomato and onion salad, crostini, Crab Cake, smoked red pepper aioli balsamic glaze Shrimp Toast, ginger soy dipping sauce Chickpea & Sopresata Crostini topped with pesto Macadamia Encrusted Brie, honey bourbon glaze Fire roasted asparagus wrapped with salume Harissa Rubbed Chicken Sate, mango chutney Baked Clams Oreganata Wild Mushroom Arancini, smoked tomato puree Gorgonzola Apple Fritter with fig jam Grilled Turkey Slider, avocado aioli, pepper jack Herb Crusted Beef, basil aioli cheese * MAY WE SUGGEST * upgraded hors d’oeuvres options are an additional charge Lobster Truffles Baby Lamb Chop, herb crusted shallot mint demi Skewered Shrimp, roasted pineapple glaze Mediterranean Lamb Meatballs, dill yogurt sauce Mini Lobster Rolls, creme fraiche ginger soy Smoked Duck Cranberry compote, rye croustade Crab & Avocado bite Crostini, lump crabmeat, avocado crema Market Table seasonal vegetable crudité herb aioli spicy hummus local American cheese display grapes strawberries dried figs apricots baguettes crostini & crackers OR Mediterranean Table flat breads & pita hummus caponata marinated artichoke hearts roasted peppers assorted olives feta cheese RECEPTION Salad and Pasta SALADS (Choice of 1) Caesar Salad, shaved parmesan & roasted garlic rosemary croutons Baby Spinach, Applewood smoked bacon,
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Until the Meat Falls Off the Bone
University of Central Florida STARS Electronic Theses and Dissertations, 2004-2019 2009 Until The Meat Falls Off The Bone Holly Kapherr University of Central Florida Part of the Creative Writing Commons Find similar works at: https://stars.library.ucf.edu/etd University of Central Florida Libraries http://library.ucf.edu This Masters Thesis (Open Access) is brought to you for free and open access by STARS. It has been accepted for inclusion in Electronic Theses and Dissertations, 2004-2019 by an authorized administrator of STARS. For more information, please contact [email protected]. STARS Citation Kapherr, Holly, "Until The Meat Falls Off The Bone" (2009). Electronic Theses and Dissertations, 2004-2019. 4071. https://stars.library.ucf.edu/etd/4071 UNTIL THE MEAT FALLS OFF THE BONE by HOLLY V. KAPHERR B.S., Brigham Young University, 2005 A.A.S., Culinary and Hospitality Institute of Chicago, 2006 A thesis submitted in partial fulfillment of the requirements for the degree of Master of Fine Arts in the Department of English in the College of Arts and Humanities at the University of Central Florida Orlando, Florida Fall Term 2009 ABSTRACT Though this work started as a formal academic cultural study, it stretched and squirmed and became not only an examination of the cultures themselves, but how I came to fit within those cultures. By combining my experiences travelling as a child and young adult as well as learning the craft of professional cooking, the essays in this work are highly centered around food and what food means both to me and to cultures throughout the world.
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