ADMINISTRATIVE STAFF February of Each Year Is the Great American Pie Month. Look It Up. It's True. Pies Have Been Around For

Total Page:16

File Type:pdf, Size:1020Kb

ADMINISTRATIVE STAFF February of Each Year Is the Great American Pie Month. Look It Up. It's True. Pies Have Been Around For ADMINISTRATIVE STAFF LINDA JOHNSON Executive Director [email protected] JULIE DIDION Community Relations Director 5020 Ryan Rd, Toledo, OH 43614 P: 419-389-0800 F: 419-389-0819 FEBRUARY 2021 [email protected] KRYSTAL ADKINS Resident Care Coordinator [email protected] JENNIFER DAZELL Since we can’t gather in person, we're Business Office Manager February of each year is the Great [email protected] asking family bakers to send us your American Pie Month. Look it up. It's true. prettiest pie on Feb 19th by 12:00 for our Pies have been around for thousands of JODI KIMBALL Tastes Like Home Pie Baking Contest! Activity Director years. In Ancient Egypt bakers used to fill Please share your story: [email protected] bread dough with honey, fruit, and nuts 1. What’s your connection to your pastry? and serve it to the Pharaoh. There are 2. Is it a family recipe? or something new? KILEY CULKOWSKI drawings depicting this on the tomb walls Dining Room Manager Send us some pictures too: [email protected] of Ramses II. 1. An overhead beauty shot of your pie The first pie recipe was published 2. A shot of you with the pie you made ELLEN MATTESON thousands of years ago on a tablet by the 3. Your pie in action: Maybe it's you or Housekeeping Romans and was for a rye-crusted goat your kids eating pie, or a messy cheese and honey pie. countertop, or your favorite cookbook! PETE MOLINA The first pie to be eaten in the United 1st Ribbon, $50 Maintenance States was in 1620, when the pilgrims 2nd Ribbon, $25 brought their favorite family pie recipes 3rd Ribbon, $10 with them to America. These were Pie Contest Rules: English-style, meat-based recipes. 1. This contest is open to bakers of all ages! 2. Pies must be entered in the name of the The first pumpkin pie was recorded in a resident family who made it. cookbook in 1675 and became popular in 3. Each Pie must be made from scratch and the 1800s. It’s our love for a sweet-tasting based in a 9” – 10” pie plate/pan. Each pie pie that makes an American pie must include a cover. You may not use pre- distinctive, and over the years it has made store-bought crust. become woven into our culture as a Judging by Residents at 2:00pm: symbol of tradition and the home. This is Each pie will be judged on the following, out of 25 possible points. The pie receiving the highest backed up by the fact that July 4, our total numerical value is the winner. nation’s birthday, is one of the most 1. Overall Appearance – points 1-5 popular days to bake and eat pie. 2. Crust – Color, Texture, Doneness – points 1-5 By 1990 our love for pied had blossomed 3. Filling – Consistency, Doneness – points 1-5 so much that the Great American Pie 4. Flavor – points 1-5 Month was declared to be February. 5. Creativity – points 1-5 Test Your Pie-Q How well do you know your pie trivia? Here, 10 questions to test your knowledge of pie baking, pie eating, pie history and famous pies in film, television, music and politics. 1. Approximately how much do Americans spend on supermarket pies each year? A. $260 million C. $2.3 billion B. $700 million D. $1.1 trillion At one time everything baked in a oven 2. What portion of Americans admit to having was pie. The earliest ovens were actually eaten an entire pie by themselves? A. 1 in 2 C. 1 in 10 large clay pots were fire was burned inside B. 1 in 5 D. 1 in 19 to heat them. Bread was baked in flat 3. Which of the following delicious fats is cakes on hot hearthstones. Meat was Due to the hard crust, between the 13th thought to maximize a pie crust's flakiness? cooked directly exposed to fire on spits or and 16th centuries, many pies held live A. Leaf lard C. Beef tallow over hot coals. birds, frogs and other small creatures, B. Duck fat D. Butter The problem of cooking meat this way is even dwarfs and sometimes a small 4. Which film features the first-known cinematic instance of a pie-in-the-face gag? that the thing got burnt. The tasty juices orchestra. These were contained inside the pie to emerge to enliven royal feasts A. Berlin Wintergarten Novelty Program (1895) dripped away and the meat was tough and B. Mr. Flip (1909) dry. They got around this problem by with entertainment. C. Duck Soup (1933) wrapping the meat with leaves or mud to D. The Great Race (1965) Sing a Song of Sixpence preserve the juices. Since dough seem like 5. On The Simpsons, what type of pie lures Sing a song of sixpence, clay or wet mud, they wrapped the meat Homer into a rope trap? a pocket full of rye; A. Pumpkin pie C. "Floor pie" with dough made from flour and water to Four and twenty blackbirds B. Donut pie D. Mincemeat pie preserve the meat juices and prevent baked in a pie. 6. Which person has not been the victim of a burning. This created the primitive juicy public pie-ing? When the pie was opened, Pie Idioms meat pie. A. Ann Coulter C. Julian Assange the birds began to sing, 1. As Easy As Pie The crust of this medieval pie formed B. Bill Gates D. Andy Warhol Wasn't that a dainty dish Meaning: something that is easy or simple. like a baking dish. This serve for hundreds 7. Which of the following is not an actual song? to set before the king? A. "Pie on the Sly" by Prince 2. As Sweet As Pie of years as the only form of baking B. "Flaming Pie" by Paul McCartney Meaning: used to describe a person that is very container for cooking over a fire or in a fire How in the world did they do this? Well in C. "Promises Like Pie-Crust" by Carla Bruni kind or friendly. oven. Thus the meaning everything was medieval times the way they made pie D. "Slice of Your Pie" by Motley Crüe 3. A Piece Of The Pie E. "Goodbye Pork Pie Hat" by Charles Mingus baked in a pie. crusts was a little different than in present Meaning: a part of something bigger. To divide 8. What is the filling specified in the oldest pie something up. The crust to these medieval pies served time. The crust was thick, and could be other functions. It acted as a carrying and recipe on record, which dates to the second 4. As American As Pie baked first, and would rise forming a pot, century B.C.? storage container. By excluding air from Meaning: used to someone or something that is hence the term "pot pie." The lid would be A. Strawberry and rhubarb American or something that is indicative of the its host, it help preserve the filling of meat removed from the pie, and the birds would B. Goat cheese and honey American lifestyle. or vegetables. then be set inside, the lid put back on, and C. Lamb and thyme 5. To Have A Finger In Every Pie D. Figs and pears These medieval early pie crusts were Meaning: a person that is involved in many then this wildly entertaining dish placed 9. Which of the following terms does not called coffins. It sounds bad today. It before the host of the party. different activities. conveys the contents were dead. In fact describe a variety of pie? So these birds were not actually cooked A. Pasty C. Bedforshire clanger 6. Promises Are Like Pie Crust the word originally meant a basket or box. in the pie. Cooks would get quite B. Coulibiac D. Fleischkuekle Meaning: Promises are easy to make, but they are also just as easy to break. This term was used first to describe a competitive at feasts, and try to outdo Answers: 1-B; 2-B; 3-D; 4-B; 5-C; 6-C; 7-A; 8-B; Do you know any others? pastry casket of food before it came to other lords and ladies' cooks. 9-Trick question—these are all pies. refer to the funeral session. African American History Month Pie Making Tips The Library of Congress, National Here are some great tips when baking a Archives and Records Administration, pie from the experts at the American Pie National Endowment for the Humanities, Council: National Gallery of Art, National Park 1. Read the recipe in its entirety before Service, Smithsonian Institution and United beginning. Make sure you have all of the States Holocaust Memorial Museum join in ingredients and utensils and that you paying tribute to the generations of African understand all of the directions. Many Americans who struggled with adversity to mistakes have been made skipping steps. achieve full citizenship in American society. 2. Cold ingredients are essential to making The Full Snow Moon As a Harvard-trained historian, Carter G. What is Pie and what is Not Pie? a great pie crust It even helps to have cold Got your snow shovels ready? Woodson, believed that truth could not be Believe it or not a concise definition bowls and utensils. In addition, be sure to February’s Full Snow Moon rises on the denied and that reason would prevail over for pie does not exist that everyone agrees chill the dough for at least an hour before night of February 26th and peaks in the prejudice.
Recommended publications
  • Stall 8 P-Ifee. Pla.Ce. Seattle., Wcuhington 9SI01 CATHY CONNER 624-2222
    Stall 8 P-ifee. Pla.ce. Seattle., Wcuhington 9SI01 CATHY CONNER 624-2222 CROISSANTS Ham and Cheese Pain Aux Raisin Oreitlon - Croisant dough with apricot halves and pastry cream Almond Croissants BRIOCHE Small a tete Large a tete Pain aux Raisins Loaf Loaf with Raisins Loaf with cinnamon sugar, brown sugar, walnuts Swiss Brioche - Brioche cake with candied fruits soaked in rum and glaced with glace a l'cau flavored with rum. Brioche cinnamon rolls BREAP French Baguette - short. TARTES Apple - Fresh apple with pastry cream on pate Feuilletfe. Amandines - fruits with almond cream in light buttery pastry - • Apricot • Pear • Peach • Plum Lemon Tarte - lemon butter filling in Pate Sucree shells covered with osettes of meringue. Linzer Tarte - Linzer tarte shell with rasberry jam. Conversation - Almond filled tartes baked with sliced almonds a Glace Royale. Tarte Tatin - Carmalized apple baked with puff paste. Cherry and Pineapple tartes baked with Pate Fenilletee. 7 - POMMES GAl/ROCf/E Half an apple cored and filled with raisins and rum flavored pastry cream, wrapped in puff pastry. CHAUSSON AUX POMMES [loJiae OK mall) Apple puree wrapped in puff paste, similar to a turnover. PITfilt/IER Band or round. Puff paste filled with almond cream and topped with almonds. PALMIERS Folded twice or four times, large or small. miLE HUJLLES Layers of puff pastry and Kirsh flavored pastry cream. GlSced with fondant and chocolate or just powdered sugar. CONVERSATIONS Almond cream tartes covered and baked with sliced almonds or Glace Royal. PARIS BREST Choux Paste with sliced almonds, shaped in ring, cut in half and garnished with Praline cream.
    [Show full text]
  • Hors Descriptions Updated
    Antipasto Display Bouquetière of Fresh Crudités and Dip a bountiful display of Italian Cheeses, Genoa Salami, a dramatic and colorful display of fresh vegetables such as green and black olives, pepperoncini, and yellow squash, zucchini, mushrooms, cauliflower, broccoli, balsamic marinated artichokes red and green bell pepper, and grape tomatoes, accompa- nied by red pepper and buttermilk ranch dips Arancini de Riso Creamy risotto rolled with Asiago Cheese, breaded and deep Boursin Cheese Soufflé fried, served with marinara sauce for dipping miniature boursin cheese soufflés in a panko crust garnished with red grape relish Artichoke Parmesan A rich spread of artichoke hearts and parmesan cheese Boursin Fig Flowers served on garlic toasted baguettes rich boursin cheese with a fig glaze baked in a phyllo shell Asiago Cheese Puffs: Boursin Shrimp Canapé Pate a choux dough blended with imported Asiago cheese phyllo cups filled with boursin shrimp cream and garnished and golden fried. Somehow the center stays soft and cheesy with red green and yellow pepper confetti and the out side is very crispy Brie Beggar’s Purse Asian Egg Rolls layers of crispy phyllo buttered pastry filled with Traditional wontons wrapped with Asian vegetables and fresh raspberries, toasted almonds and pork, deep fried until golden brown imported soft Brie Cheese – served warm Assorted Bruschetta Bruschetta Presentation Roasted Garlic and Sun Dried Tomato Grilled Chicken, Olive Tapenade, Red Pepper Pesto, and Feta Artichoke Asiago Cheese, and Plum Tomato Smoked Ham, Pineapple
    [Show full text]
  • 10 756811 Bindex.Indd
    COPYRIGHTED MATERIAL 172 HANDS-OFF COOKING index INDEX 173 A Applesauce Bread, 152 Beans Almonds Asian cuisine Baked, with Apples and Amazing Coconut Pie, 165 Ants Climbing a Tree, 137 Jalapeño, 28 Banana Bread, 154–155 Ceviche with Lime, 18 black, in Pork Chili with Sweet Bistilla (Moroccan Meat Pie), Cucumber Salad, 13 Potatoes, 48–49 74–75 Peanutty Cabbage Rolls, 90–91 green, in Vegetable Biryani, 126 Catalan Chicken, 102–103 Roasted Asian Pesto Fish, 97 Italian, in Chicken Potpie, 66–67 Chicken with Raisins and (Butter Spinach Dal, 52 lima, in Brunswick Stew, 47 Chicken), 132–133 Thai Beef Curry, 142–143 Red, Andouille and, 46 Nutty Pumpkin Lasagna, 82 Asian Pesto Fish, Roasted, 97 Smoky Vegetable Chili, 124–125 Pomegranate-Almond Chicken, Asparagus Bread Pudding, Savory, Soup, Caribbean Black Bean, 37 98–99 72–73 Beautiful (Not Just For) Summer Romesco Sauce, 89 Avocado-Tomatillo Soup, Chilled, Pudding, 166–167 Almond butter 43 Beef Chicken Mole, 140–141 and Barley Stew, 50–51 Pomegranate-Almond Chicken, Caramelized-Onion Brisket, 85 B Crista’s Meatballs and Marinara, 98–99 The Back Porch restaurant, 21 Almond milk, 133 134–135 Backyard Camp-Out Dinner, Curry, Thai, 142–143 Chicken with Raisins and 100–101 Almonds (Butter Chicken), Egyptian Macaroni en Crema, Bacon 84 132–133 Baked Polenta with Peppers Aloo Cholay (Chickpea-Potato Grandma Martin’s Swiss Steak, and, 83 127 Curry), 54 Pea Soup Ann, 44–45 Amazing Coconut Pie, 165 Perfect Pot Roast, 106–107 Roasted German Potato Salad, Texas Chili Meat Loaf, 86–87 Andouille sausage 16 Jambalaya, 131 Beer Smoky Manhattan Clam Beef and Barley Stew, 50–51 Red Beans and, 46 Chowder, 55 Ants Climbing a Tree, 137 Beets Baked Beans with Apples and Roasted Root Vegetables, 88 Apple(s) Jalapeño, 28 Baked Beans with Jalapeño and, Bell peppers, see Pepper(s) Baked Onions, Ratatouille-Stuffed, Berries.
    [Show full text]
  • Spring/Summer Menu
    Spring / Summer 2021 Events Menu GROWN AT WISLEY, PLATED AT WISLEY We believe in menus that feature an honest approach, with simplicity, seasonality and quality at the core. We are passionate about supporting independent, regional growers and producers and we build our menus around vegetables and salads grown at RHS Wisley. We love the seasonal bounty of fresh British produce - we get excited about asparagus in April, gooseberries in August and even the humble sprout. When the quality of ingredients is good, the flavours of the dishes speak for themselves. We are committed to reassuring an enjoyable experience with our new hygiene measures and risk assessments that have been carefully crafted within the guidelines and advice given by the UK government and the World Health organisation. Please ask your event manager for advice or concerns. MENU COLLECTION Breakfast and Breaks 4 - 6 Afternoon Tea 7 - 8 Sandwiches and Wraps 9 - 10 Bowl Food 11 - 13 BBQ 14 - 16 Canapés and Nibbles 17 - 20 Feast Stations 21 - 22 Seated Meals 23 - 25 Beverages 26 - 29 Food allergies and intolerances: Before you order your food and drinks please reconfirm to your event manager if you wish to know about allergens. Food items may contain traces of nuts. Costs: Please note that all prices are inclusive of VAT. Where required, equipment and staffing costs will be quoted for separately. Breakfast and Breaks BREAKFASTS AND BREAKS I PAGE 5 Plated Breakfasts I price per item Full English Breakfast 18.00 Two slices of British unsmoked bacon, Lingfield sausage, Scrambled
    [Show full text]
  • Culinary and Technical Terms Related to Bakery Products
    Culinary And Technical Terms Related To Bakery Products Huntley revolutionise her naseberry nimbly, unadmiring and nervy. Unblinding Jonathan remerge some orient and departs his lids so unthoughtfully! Tawdry Layton officers some blacks and undeceived his gingersnap so phenomenally! With the whole world going mobile, along with Retail Bakery Association training program. Someone asked me to bake cupcakes and while I was decorating them, include small desserts and quiches. In a good communication so much air into a very liquidy custard made and culinary terms related to bakery products? What can I do to prevent this in the future? Bubbles form throughout the mixture. The time has come for you to become better acquainted with your assorted pans. An aged, herbs or spices. The chalazae hold the yolk in the middle of the whites. It separates out while it less time may be used by hand and to provide our website and filling it does offer them as. We put together this glossary for you because cooking should be fun, hard rolls with chunks of salt and caraway seeds on the top. How to think like a chef AND a scientist. This famous stew was originally a game stew and not a domestic meat stew as it is today. Advanced design methods are explored. OVENS Ovens are the workhorses of the bakery and pastry shop and are essential for producing the bakery products. Sweet crust pastry is just like short crust pastry, while mature wines display secondary aromas. Bacteria tiny single cell microorganism including Salmonella and Ecoli. Broil: To cook on a rack or spit under or over direct heat, which surrounds the food with gentle heat.
    [Show full text]
  • The Last Days of the Czars
    chapter ONE ★ 1910 s: The LAST DAYS ofZ the C ars My mother is expecting guests. In just a few hours in this sweltering July heat wave, eight people will show up for an extravagant czarist- era dinner at her small Queens apartment. But her kitchen resembles a building site. Pots tower and teeter in the sink; the food processor and blender drone on in unison. In a shiny bowl on Mom’s green faux- granite counter, a porous blob of yeast dough seems weirdly alive. I’m pretty sure it’s breathing. Unfazed, Mother simultaneously blends, sautés, keeps an eye on Chris Matthews on MSNBC, and chatters away on her cordless phone. At this moment she suggests a plump modern- day elf, multitasking away in her orange Indian housedress. Ever since I can remember, my mother has cooked like this, phone tucked under her chin. Of course, back in Brezhnev’s Moscow in the seventies when I was a kid, the idea of an “extravagant czarist dinner” would have provoked sardonic laughter. And the cord of our antedilu- vian black Soviet telefon was so traitorously twisted, I once tripped on it while carrying a platter of Mom’s lamb pilaf to the low three- legged table in the cluttered space where my parents did their living, sleeping, and entertaining. Right now, as one of Mom’s ancient émigré friends fills her ear with cultural gossip, that pilaf episode returns to me in cinematic slow mo- tion. Masses of yellow rice cascade onto our Armenian carpet. Biddy, 9 Soviet Cooking.indd 9 02/08/2013 12:11 Mastering the Art of Soviet Cooking my two- month- old puppy, greedily laps up every grain, her eyes and tongue swelling shockingly in an instant allergic reaction to lamb fat.
    [Show full text]
  • Catering Menu
    Meeting Planners Packages The Riverside Begin the Day with Freshly Baked Breakfast Pastries to include Blueberry, Orange Blossom, Banana-Walnut and Lemon-Poppyseed Muffins, Flaky Croissants and Fresh Baked Breakfast Breads Cinnamon-Apple, Fresh Berry and Cheese Danish Fruit Preserves and Sweet Butter Freshly Brewed Regular and Decaffeinated Coffee Hot Herbal Teas Mid Morning Refresh of Coffee & Hot Tea An Afternoon Break of Assorted Soft Drinks, Assorted Homemade Cookies & Brownies, Spring and Sparkling Waters. $ 18.95 Per Person The Waterside (25 or more people) Begin the Day with Freshly Baked Breakfast Pastries to include Blueberry, Orange Blossom, Banana-Walnut and Lemon-Poppyseed Muffins, Flaky Croissants and Fresh Baked Breakfast Breads Cinnamon-Apple, Fresh Berry and Cheese Danish Fruit Preserves and Sweet Butter Freshly Brewed Regular and Decaffeinated Coffee Hot Herbal Teas Mid Morning Refresh of Coffee & Hot Tea Your Choice from the following Lunch Buffets Picnic Lunch Basket, Executive Deli Buffet, or the Wrap It Up An Afternoon Break of Assorted Soft Drinks, Assorted Homemade Cookies & Brownies, Spring and Sparkling Waters $ 44.95 Per Person The Hotel Indigo 250 Johnnie Dobbs Blvd Mount Pleasant South Carolina 843-884-6000 Prices Do Not Include Local and State Taxes of 9% and Taxable Service Charge of 22% Continental Breakfast The Wando River Fresh Orange and Grapefruit Juices Freshly Baked Breakfast Pastries Blueberry, Orange Blossom, Banana-Walnut and Lemon-Poppyseed Muffins, Flaky Croissants and Fresh Baked Breakfast Breads
    [Show full text]
  • The Feodor Dostoevsky Restaurant Comprehensive Collection of Gastronomic Predilection
    THE FEODOR DOSTOEVSKY RESTAURANT COMPREHENSIVE COLLECTION OF GASTRONOMIC PREDILECTION MENU SAINT PETERSBURG 2016 – 2017 FEODOR DOSTOEVSKY AND THE GUIDING PRINCIPLES OF THE HOUSE "How pleasure and happiness make a person excellent!" F.M. Dostoyevsky, “WHITE NIGHTS” 1848 ”Woe be unto so callous a host that doth neither heed the wishes nor discern the desires of his guests. So mean a creature understandeth not the niceties of hospitality, deserveth not the name of host and be henceforth shunned by one and all.” Dating from the same time as the above-quoted wisdom was the precept that the thoughtful host administered vodka in droplets, the magic number being thirty-five, that his guests might partake of the elixir’s medicinal properties for the restoration of the organism. If you, our esteemed guest, allow us to apply these two sententious precepts of hospitality, we beg to demonstrate that we are not to be counted among the former and that we earnestly adhere to the latter. We therefore proffer a thimbleful of ice-cold vodka, thirty-five drops to be sure, accompanied by a freshly salted cucumber pickle. Be you thus supplied with the essentials for toasting, we bid you raise your dram-glass, along with us, and quaff the contents to the memory of that most genial of hosts, whose name our humble establishment bears, Feodor Dostoevsky. This modest though meaningful token of our hospitality is, needless to say, ON THE HOUSE. The prices are in rubles + 10% service is welcomed, but always remains at the discretion of the customer. CHAPTER I REFRESHINGLY CHILLED HORS D’OEUVRES 1.
    [Show full text]
  • Download Our Conferences Menu
    YORK CONFERENCES MENU Valid until 31 July 2020 Prices exclude VAT (unless otherwise stated) www.yorkconferences.com 01904 328431 BREAKFAST MENU (Available Monday – Friday) Individual breakfast options Hot breakfast rolls set menu Breakfast pastries A selection of hot breakfast sandwiches Plain croissant (with butter portion including: and preserve) £2.00 Bacon roll Almond croissant (with butter portion and Free-range pork sausage roll preserve) £2.00 Mushroom with Swiss cheese bagel Pain-au-chocolat £2.00 Free range egg and tomato roll (V) Danish pastry £2.00 Vegetarian sausage roll (V) Mini Danish pastries x 2 £2.00 (served with sauce sachet) Baker’s basket assortment £0.95 Tea and Coffee Muffins (choice of chocolate, £3.90 per person blueberry or raspberry) £2.00 Soft roll £0.95 Continental breakfast A selection of: Yoghurt and fruit Mini croissants Natural yoghurt pot £0.95 Mini pain-au-chocolat Granola pot £2.75 Mini pain-au-raisin Fruit pot £2.75 Mini soft rolls Tropical fruit platter (not to be served as an individual item) £1.40 Served with butter portions and preserves Individual piece of fruit Tea and Coffee (apple, banana or orange) £0.75 £4.45 per person Drinks Tea & Coffee£1.65 Orange or Apple Juice 1000 ml serves 8 people £4.75 Mineral water – still or sparkling 750 ml serves 6 people £2.90 MINIMUM ORDER – FIVE PEOPLE Valid until 31 July 2020. Prices exclude VAT (unless otherwise stated). Menu subject to small seasonal variation. DAY DELEGATE BUFFETS CHOOSE FROM OUR SET DAY DELEGATE MENUS York Conferences buffets are designed to be a self-service meal.
    [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]
  • Catering Menu Distinctive
    Catering Menu Distinctive. Extraordinary. Brilliant. The Ritz-Carlton, Moscow welcomes to delight a world-class, one of a kind dining experience. Exceptional and memorable events with unparalleled service, to impress each guest are created here. The Ritz-Carlton, Moscow presents a collection of catering services to bring each vision into reality. Innovative food and beverage offers a touch of sophistication. Personalized inviting menus crafted for each event will suit all needs and create moments to capture the essence of any event. The remarkable special event team is ready to stay connected for discussing details and creating an experience that is perfect for every event. Table of Contents Breakfasts ............................................................................................................................... 3 Individual Breakfast ................................................................................................................. 4 Set Lunch & Dinner ................................................................................................................. 5 Banquet Set Menu Lunch .......................................................................................................... 8 Banquet Set Menu Dinner ......................................................................................................... 9 Daily Delegate Package ........................................................................................................... 11 Lunch ..................................................................................................................................
    [Show full text]
  • Canapes ADDITIONAL CANAPÉS £3.00 PER ITEM
    Hospitality Menus Breakfast CLASSIC CONTINENTAL BREAKFAST BUTTY THE GREAT BRITISH THE HEALTHY BREAKFAST EXTRAS BREAKFAST BREAKFAST BREAKFAST £12.00 £4.00 per person per item £12.00 £21.00 £15.00 Thick cut doorstep bloomer Selection of mini pastries Mixed berries and yoghurt Museum of London Museum of London Bacon or Cumberland sausage Docklands muesli Docklands muesli Ham and mature Cheddar croissant Seasonal berries, yoghurt, honey butty, tomato ketchup Strawberries, berries, Strawberries, berries, low fat or brown sauce low fat yoghurt, honey yoghurt, honey Bacon sandwiches Morning bakery section Freshly squeezed orange juice Toast and preserves Croissants, brioche, pain au chocolate, Danish pastries, English muffins, Rich roast Arabica coffee Eggs Florentine bread rolls, preserves Poached free range egg, steamed Twining’s teas and infusions Full British breakfast spinach, hollandaise, toasted Freshly squeezed orange juice Cumberland sausages, English muffins smoked back bacon, black Rich roast Arabica coffee pudding, roasted vine tomatoes, Portobello mushrooms, Twining’s teas and infusions Smoothies scrambled eggs, bubble Strawberry and banana and squeak Freshly squeezed orange juice Freshly squeezed orange juice Rich roast Arabica coffee Rich roast Arabica coffee Twining’s teas and infusions Twining’s teas and infusions All prices are excluding VAT. HOSPITALITY MENUS 3-COURSE MENU, TEA, COFFEE AND PETIT FOURS £42.00 Dinner ADD A CHEESE COURSE £6.50 STARTERS M A I N C O U R S E S DESSERTS Chicken Terrine Lamb Rump Roasted Strawberries
    [Show full text]