DOCSLIB.ORG

Divan Pub Ataşehir Menüsü

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Divan Pub Ataşehir Menüsü @divanrestoranlari Kahvaltı ..................... 3 Breakfast .....................4 Ana Menü................... 5 Main Menu ..................6 Tatlı ............................7 Dessert ........................8 Bar ..............................9 Bar ............................10 Şarap ....................... 11 Wine .........................12 Vejetaryen / Vegetarian Bazı ürünler fındık, fıstık, ceviz ve yumurta içermektedir, lütfen olası alerjileriniz için bizi bilgilendiriniz. Some of the items contain nuts & eggs; please let us know if you have any food allergies. Tüm fiyatlarımız TL olup, KDV dahildir. All prices are in TL & VAT is included. KAHVALTI Bebek & Kalamış Brasserie’lerde hafta sonları yalnızca ‘Serpme Kahvaltı’ servisi yapılmakta olup, kişi başı fiyatı 150 tl’dir. Divan Kahvaltısı 165 dil peyniri, Ezine beyaz peyniri, Erzincan tulum peyniri, Kars eski kaşarı, domates, salatalık, biber, füme dana eti, füme hindi, zeytin çeşitleri, bal-kaymak, lor peynirli vişne reçeli, mevsimsel ev yapımı reçel, güneşte kurutulmuş meyveler, tereyağlı su böreği, yumurta seçiminiz*, taze sıkılmış portakal suyu & sınırsız çay * Organik Yumurta Seçenekleri: Omlet, Menemen, Sahanda, Rafadan, Çırpılmış Mini Kahvaltı Tabağı 70 Ezine beyaz peyniri, dil peyniri, Kars eski kaşarı, zeytin çeşitleri, mevsimsel ev yapımı reçel, domates, salatalık, bal-kaymak, tereyağlı su böreği, sınırsız çay Omega Tabağı 80 füme somon, organik yumurta, avokado, ricotta peyniri, ceviz içi French Style 60 kruvasan, kayısı marmeladı, tereyağı & arzunuza göre hazırlanmış bir fincan kahve Kruvasan & Çırpılmış Yumurta 55 meyve salatası İlaveler Domates & Salatalık 20 • Bal-Kaymak 30 • Zeytin Çeşitleri 15 • Yoğurt 15 • Izgara Sucuk 35 • Füme Somon (3) 45 Kars Eski Kaşarı (2) 20 • Ezine Beyaz Peyniri (2) 19 • Dil Peyniri (2) 19 • Erzincan Tulum Peyniri (2) 19 Mevsimsel Ev Yapımı Reçel Çeşitleri 20 Kahvaltılıklar Organik Yumurta Peynirli Su Böreği ................... 30 Eggs Benedict ......................... 65 süzme yoğurtlu dereotlu labne, füme somon / füme et Tost Çeşitleri Izgara Hellim & Sucuk (3) ............40 Menemen ................................ 40 Pancake .................................. 55 Dil Peynirli & Sucuklu 40 Çılbır ...................................... 35 nutella /, çilek / muz / akçaağaç şurubu acuka sosu, dilim domates Çırpılmış Yumurta ................... 35 Granola .......................................40 yoğurt & meyveler Ezine Peynirli 35 Haşlanmış Yumurta (1) ..................15 Simit Sandviç* ........................ 30 acuka sosu, dilim domates Sahanda Yumurta ................... 30 zeytin ezmesi & beyaz peynir Omlet Çeşitleri ........................ 45 * İsteğe bağlı tost olarak servis edilir. peynirli / sebzeli / sucuklu Soğuk MEŞRUBAT Sıcak Coca Cola, Sprite, Fanta ...................................20 Demleme Türk Çayı .........................................11 Fuse Tea (Limon-Şeftali) .......................................20 Bitki Çayları .....................................................22 Limonata (Zencefil-Nane) .....................................25 Türk Kahvesi ‘Selamlique’.................................18 Taze Portakal Suyu ............................................30 Flat White ........................................................25 Red Bull ...........................................................25 Espresso / Double Espresso ..........................20 / 25 Su 33 / 75 cl ................................................14 / 20 Americano ........................................................20 Sırma Exclusive Maden Suyu ...........................18 Macchiato .........................................................25 San Pellegrino 25 / 75 cl ..............................25 / 35 Cappuccino .......................................................25 Ayran - Probiyotik ............................................18 Café Latte .........................................................25 Buzlu Kahve .....................................................30 Sıcak Çikolata ..................................................25 Kahvaltı menüsü hafta içi 12:00’ye, hafta sonu 14:00’e kadar sunulmaktadır. Beyoğlu restoranımızda kahvaltı servisi yoktur. BREAKFAST Only ‘Mixed Breakfast’ is served during weekends for 150 tl per person at Bebek & Kalamış Brasseries. Divan Breakfast 165 string cheese, ‘Ezine’ cheese, ‘Erzincan Tulum’ cheese, ‘Kars’ aged kasseri cheese, tomato, cucumber, pepper, smoked beef, smoked turkey, olive varieties, honey-clotted cream, butter, homemade seasonal jam, sun-dried fruits,Turkish pastry with cheese, your choice of eggs *, freshly squeezed orange juice & unlimited tea * Organic Egg Choices: Omelette, ‘Menemen’, Fried, Boiled, Scrambled Mini Breakfast Platter 70 ‘Ezine’ cheese, string cheese, ‘Kars’ aged kasseri, olive varieties, homemade seasonal jam, tomato, cucumber, honey-clotted cream, Turkish pastry with cheese & butter, unlimited tea Omega Platter 80 smoked salmon, organic egg, avocado, ricotta cheese, walnut, unlimited tea French Style 60 croissant, apricot marmalade, butter & cup of coffee of your choice Croissant & Scrambled Egg 55 fruit salad Additions Tomato & Cucumber 20 • Honey-Clotted Cream 30 • Olive Varieties 15 • Yoghurt 15 • Grilled Soujouk 35 Smoked Salmon (3) 45 • ‘Kars’ Aged Kasseri Cheese (2) 20 • ‘Ezine’ Cheese (2) 19 String Cheese (2) 19 ‘Erzincan Tulum’ Cheese (2) 15 • Homemade Seasonal Jam Selection 20 Breakfast Organic Egg Turkish Pastry with Cheese ...... 30 Eggs Benedict ......................... 60 strained yoghurt mild cream cheese with dill, smoked salmon / smoked entercote Grilled Halloumi & Soujouk (3) .....40 Toast Varieties ‘Menemen’ .............................. 40 Pancake .................................. 55 String Cheese & Soujouk 40 Turkish scrambled eggs nutella / strawberry / banana / maple syrup ‘acuka’ sauce, sliced tomato ‘Çılbır’ .................................... 35 Granola .......................................40 poached eggs with yoghurt yoghurt & fruits ‘Ezine’ Cheese 35 Scrambled Eggs ...................... 35 ‘acuka’ sauce, sliced tomato ‘Simit Sandvich’ * .................... 30 Boiled Egg (1) ......................... 15 Turkish sesame bagel with Fried Egg ............................... 30 olive paste & feta cheese Omelette Choices ..................... 45 * Can be served toasted per request. cheese/ vegetable / soujouk Cold BEVERAGES Hot Coca Cola, Sprite, Fanta ...................................20 Fresh Brewed Tea ..............................................11 Fuse Tea (Lemon-Peach) ........................................20 Herbal Teas ......................................................22 Lemonade (Ginger-Mint) ......................................25 Turkish Coffee ‘Selamlique’ ...............................18 Fresh Orange Juice .............................................30 Flat White ........................................................25 Red Bull ...........................................................25 Espresso / Double Espresso ..........................20 / 25 Water 33 / 75 cl ...........................................14 / 20 Americano ........................................................20 Sırma Exc. Mineral Water ................................18 Macchiato .........................................................25 San Pellegrino 25 / 75 cl ..............................25 / 35 Cappuccino .......................................................25 Ayran - Probiyotik ............................................18 Café Latte .........................................................25 Iced Coffee ........................................................30 Hot Chocolate ...................................................25 Breakfast menu is served until 12.00 on weekdays, until 14.00 on weekends. We don’t serve breakfast at our Beyoğlu location. YEMEK ÇORBA BAŞLANGIÇ Organik Mercimek ................................... 30 Arnavut Ciğeri ...............................................60 kıtır ekmek & biberiyeli zeytinyağı sumaklı kırmızı soğan piyazı Fırınlanmış Enginar ............................... 35 Kabak Mücver.............................................. 60 bademli & fesleğenli pesto somon loin, somon havyarı, krem peynir, mikro yeşillik, limon zest Sebzeli Çıtır Deniz Mahsulleri ..................... 85 kalamar, karides, enginar, kabak, patlıcan & tartar sos Beyaz Kinoa & Pancar Köftesi * 50 sarımsaklı domates komposto, yoğurt, salatalık & nane Ördekli Spring Rolls .................................... 50 yer fıstıklı sos & taze kişnişli tatlı chili sos Mangolu Kinoa Tabule * 50 mango, nar, avokado, kişniş & lime zest Patates Tava ................................................ 25 taze baharat, ev yapımı trüflü mayonez sos Avokado & Brokoli Tartar * 60 tahin & chili mayonez sos, maskulin yaprakları * Glutensiz Günün Zeytinyağlı Tabağı 50 geleneksel yöntemlerle hazırlanmış mevsim sebzeleri SALATA Roka ..........................................................45 parmesan dilimleri, domates & balsamik sos Divan .........................................................55 SANDVİÇ lor peyniri, yaban mersini, badem, armut & üzüm Dana Burger 75 Sezar / Organik Tavuklu .......................... 45 / 70 çedar peyniri, karamelize soğan, marul, parmesan dilimleri & Sezar sos marul & domates Bonfile ...........................................................80 Kulüp Sandviç 70 parmesan dilimleri, roka, akdeniz yeşillikleri, tam tahıllı ekmek, ızgara organik piliç, hindiba, domates & balsamik
Load more

Recommended publications
  • The Restaurant Menu
    AMAN’S TRIBUTE TO GREEK FLAVOURS Fresh, seasonal ingredients are grown in gardens and on farmland, foraged from forest floors, or plucked fresh from the oceans, then transformed by the simple alchemy of the kitchen into bold, heart-warming dishes, alive with flavors. «Kali Oreksi» Soup Salads Cold Summer Soup Greek Salad Organic Tomatoes | Kalathaki | Kalamata Olives 25 Daily Chef’s Selection 13 Leafy Salad with Colorful Cherry Tomatoes Avocado | Lemon-Dijon Mustard Vinaigrette 25 Cold Appetizer Summer Roots with Crumbled Goat Cheese Yoghurt Cheese Balls Beetroots | Carrots | Watermelon Radish | Asparagus | Bitter Orange Confit 19 Peach Carpaccio | Mint Vinaigrette 26 Warm Wild Herbs Salad Sea Bass Carpaccio Artichokes | Black-eyed Beans 25 Pink Grapefruit | Cucumber | Radish 28 Summer Salad with Black Garlic “Kaseri” Cheese Bocconcini & Ham from Proussos Monastery Strawberries | Arugula | Fennel | Almond Flakes | Melon | Nectarine 29 Balsamic-Strawberry Vinaigrette 25 Wagyu Beef Carpaccio Pasta & Rice Ossetra Caviar 89 Soya “Mince” and Fresh Tomato Signature Greek Ossetra Ikra Caviar Spaghetti 23 30gr of Caviar with Assorted Condiments and Blinis 235 Linguine with Gambari Prawns Confit Cherry Tomatoes | Citrus Zest | Herbs 36 Hot Appetizer Risotto Milanese Greek Summer Truffle | “Graviera” Cheese 35 Grilled Calamari Pumpkin Ravioli Split Pea Puree | Semi-Dried Tomatoes | Capers 27 Mascarpone | Orange | Sage 32 Fresh Fish & Seafood from the Aegean Sea Warm “Koilada” Prawns Vegan Pilaf Rice Basil | Lemon Oil 29 Vegetables | Dried Fruits
    [Show full text]
  • ELEMENTS CATERING MENU Winter 2017-2018
    ELEMENTS CATERING MENU Winter 2017-2018 Salads House Salad $4 / person Mesclun Greens with House Made Croutons and Shredded 6 Month Aged Parmesan Cheese on the side - Mission Fig Vinaigrette - Honey Orange Vinaigrette - Champagne Dijon Vinaigrette Cold Tapas Ceviche Shooters $2.5 / each Yellow Tail and Scallop Marinated in Lime Juice with Serrano Chilis, Shallots, and Cilantro, Served in a Serving Spoon Large Cheese Platter $35 Manchego, Idiazabal, Mahon, Cabra Viño, and Valdeon (Spanish Blue) Cheeses Large Charcuterie Platter $55 Serrano Ham, Spanish Dry Cured Chorizo, Sopressata, Speck, and Bressaola - Check with us about other house made charcuterie that we may have available at the time. Whole Tortilla Española $25 Spanish Omelet with Potato, Cheese, and Spinach, Cut into 1” Cubes (25) Large House Grapes Platter $22 Red Grapes Encrusted with Rogue Creamery Smoky Blue Cheese and Crushed Pistachio Duck Terrine $40 20 Portions, Duck Breast and Leg, Chestnut, and Dried Apricot, with House Mustard and Water Crackers Duck Pastrami Canapé $2.25 / each House Made Duck Breast Pastrami, with Chevre, and Cherry Compote Roasted Vegetable Canapé $1.5 / each Oil Packed Tomato, Roasted Squash, Artichoke Heart, Garlic, Leek, and Wild Mushroom Hot Tapas 24” Baguette $5 / each House Dates $2.25 / each Bacon Wrapped Medjool Dates Stuffed with Spanish Chorizo Pinchos Morunas Skewers (Pork or Chicken) $2.25 / each Grilled Pork Tenderloin, or Grilled Chicken Breast Marinated in Spanish Adobo Sauce Lamb Lollipops $3 / each House Made Lamb Merguez Sausage
    [Show full text]
  • The Family Favorites Caesar Dressing and White Anchovies
    APPETIZERS Salads & Sandwiches Bruschette Miste | 13 Soup di giorno | 5/8 Grilled breads topped with chopped tomatoes and basil, white bean spread and artichoke salads. house salad | 7/13 Field greens, marinated olives, artichoke hearts Mozzarella Bread al Forno | 9 and tomato with lemon-parsley vinaigrette. Fresh baked bread with garlic butter, Mozzarella and basil marinara sauce. Winter Salad | 10/18 Dried apricot and dried cherry, spiced almonds, Gorgonzola Buffalo-Style Calamari | 15 cheese with a Concord grape vinaigrette and field greens. Sautéed with sweet & hot peppers, garlic, hot sauce and Gorgonzola cheese over field greens Grilled Romaine Caesar Salad | 14 with balsamic dressing. Lightly charred hearts of Romaine, grape tomatoes, focaccia croutons, Parmigiano-Reggiano cheese, The family favorites Caesar dressing and white anchovies. Filet Mignon and Risotto Sticks | 12 Stuffed Pepper Sandwich | 20 Crispy, lightly breaded with herbs, banana pepper, Half-pound of filet mignon topped with a roasted stuffed Italian sausage and Pecorino-Romano banana pepper on a fresh garlic bread roll. with spicy cream sauce. Italian pulled pork sandwich | 12 Buratta Caprese | 15 Slow-roasted Porchetta with house rub, fennel, garlic, House-made Mozzarella stuffed with lemon Ricotta, Pecorino-Romano cheese and arugula salad on a Torpedo roll. fresh tomato, basil charred bread and olive oil. Nani’s Meatball | 6 The family recipe, yeah, it’s all beef and white bread and huge, simmered in Sunday Sauce Sides and topped with Ricotta. Risotto di Giorno | 8 Daily preparation of simmered Carnaroli rice, The ‘Carl’ | 14 chicken stock, white wine and market ingredients. Italian sausage topped with our giant meatball, sautéed banana peppers, onions, melted Mozzarella Spaghetti with any sauce | 7 and Sunday Sauce.
    [Show full text]
  • 2017-2018 Wedding Package EMAIL.Pub
    2017 Wedding Packages 7350 Clubhouse Road Boulder, CO 80301 (303) 530530----46004600 Welcome to Boulder Country Club (303) 530-2720 (303) 530-4603 (fax) Enjoy impeccable personal service and world-class culinary creations with timeless architecture in an enchanted setting. Let your mind wander into the endless possibilities and allow us to handle the details. At Boulder Country Club, professional planning services are included for your wedding ceremony and reception at no additional charge. Couples have the option to choose from one of four different wedding packages or customize their wedding to their specific requests. Here you will enjoy the friendly warmth and elegance of a courteous private club. We pride ourselves on our thoughtful attention to every detail that makes your special event truly memorable. We provide individualized synchronized table service, private club touches and amenities and a breathtaking mountain setting. Let our professionals assist you in planning and coordinating your event. For more information please contact our Catering Director, Mallorie Davenport, at (303) 530-2720 or [email protected] Bronze Wedding Package $55.00 per person Reception Site Fee Ivory, White, Chocolate or Black Tablecloths & Napkins Votive Candles and Accent Mirrors on Each Table Reception and Dance Floor Set-Up Professional Planning Services of On-Site Wedding Coordinators Plated Dinner Service or Buffet Service Selection of 2 Tray Passed Hors D’oeuvres Choice of Starter Salad Selection of up to 2 Entrees Plus a Vegetarian Option
    [Show full text]
  • ELEMENTS CATERING MENU Winter 2018-2019
    ELEMENTS CATERING MENU Winter 2018-2019 Salads House Salad $4 / person Mesclun Greens with House Made Croutons and Shredded 6 Month Aged Parmesan Cheese on the side - Mission Fig Vinaigrette - Honey Orange Vinaigrette - Champagne Dijon Vinaigrette Cold Tapas Large Cheese Platter $45 Manchego, Idiazabal, Mahon, Cabra Viño, and Valdeon (Spanish Blue) Cheeses Large Charcuterie Platter $60 Serrano Ham, Spanish Dry Cured Chorizo, Sopressata, Speck, and Bressaola - Check with us about other house made charcuterie that we may have available at the time. Whole Tortilla Española $30 Spanish Omelet with Potato, Cheese, and Spinach, Cut into 1” Cubes (25) Ceviche Shooters $2.5 / each Yellow Tail and Scallop Marinated in Lime Juice with Serrano Chilis, Shallots, and Cilantro, Served in a Flat Bottom Spoon Shrimp Stuffed Piquillo Peppers $2.75 / each Fire Roasted Mild Piquillo Peppers Stuffed with Poached Shrimp Salad Smoked Salmon Canapés $2 / each House Smoked Salmon Mousse, Chives, and Lemon Aioli on Crostini Olive and Serrano Ham Canapés $1.5 / each Spanish Olive Tapenade, Crispy Serrano Ham, Lemon Aioli, and Reduced Balsamic on Crostini Steak Skewer $2 / each Flat Iron Steak, Red Bell Pepper, and Onion, with Chimichurri Sauce Cold Prawn Skewer $2 / each Served with Spanish Pepper Relish Duck Terrine $45 20 Portions, Duck Breast and Leg, Chestnut, and Dried Apricot, with House Mustard and Water Crackers Hot Tapas 24” Baguette $5 / each House Dates $2.25 / each Bacon Wrapped Medjool Dates Stuffed with Spanish Chorizo Pinchos Morunas Skewers (Pork
    [Show full text]
  • YAZ 2021 Sapa’Da Akşam
    YAZ 2021 Sapa’da Akşam BAŞLANGIÇ SOĞUKLAR SICAKLAR Acılı Kuru Cacık 28 Fırın Mücver 38 Süzme yoğurt, turşu biber, salatalık, kuru domates Süzme yoğurt, körpe roka, kuru domates Muhammara 32 Dana Dil Izgara 40 Antakya nar ekşili sarımsaklı kıtır ekşi maya ekmeği Köz patlıcan, semizotu, rezene, yeşil elma salatası Cevizli Mantı 42 Fesleğenli Domates Salatası 34 Tuzlu yoğurt, isot yağı Kırmızı soğan, kıl biber, ceviz, peynir Izgara Kuşkonmaz 48 Antakya Humus 42 Tire çamur peyniri, endivyen, çam fıstığı, ot ezmesi, Pastırma, isli nohut ve kavrulmuş susam narenciye Vegan opsiyon için pastırmasız tercih edilebilir. Izgara Balık Ekmek 56 Yıldız Anasonlu Enginar 44 Kızarmış Brioche ekmeği, tarama, taze baharat Portakallı taze bakla salatası, biber turşusu Ördek Topik 48 Ahtapot Izgara 62 Antalya hibeş, isli yağ, ızgara lavaş Köz biber, fıstık püresi, ot ezmesi, portakal, kişniş Levrek 50 Kokoreç Izgara 62 Sızma zeytinyağı, limon, Çengelköy salatalık, zeytin, Brioche ekmeği, köz biber salatası kişniş, kırmızı biber Acılı Kuzu Sosis Izgara 62 Patates ezmesi, ot salatası, tuzlu yoğurt SALATA Roka Salatası 32 TAŞ FIRINDAN ANA YEMEKLER Roka, çilek, Kars Gravyeri, domates, sumak sosu Dağ Kekikli Tavuk But 48 Ayvalık Salatası 34 Pazar otları, mantarlı fırın patates, bakla ezmesi Lor, vişne, roka, semizotu, bakla, nane, Balık Güveç 80 dereotu, maydanoz Levrek, havuç, arpacık soğan, tarhun, taze patates, Tahıllı Ton Balığı Salatası 48 biber, domates Firik buğdayı, beluga mercimek, maş fasulyesi, nohut, Kızarmış Somon 84 yer fıstığı, kuş üzümü, domates,
    [Show full text]
  • Catering Menu
    Tradition, Beyond Excellence This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com I. MAIN MENU At the Bar Appetizers Action Stations Main Course Accompaniments Desserts II. GUJARATI MENU Appetizers Main Course Desserts III. NON VEGETARIAN SELECTION Appetizers Main Course IV. BREAKFAST & BRUNCH This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com I. MAIN MENU This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com MAIN MENU AT THE BAR COLD DRINKS SEASONAL QUENCHERS LASSI FRESH FRUIT PUNCH (Mango, Rose, Sweet and Salty) SUGARCANE JUICE SHAKES (Mango, Chikoo, Kesar, and Pineapple) COCONUT WATER PINA COLADA THANDAI SMALL BITES JAL-JEERA MIX MASALA NUTS NIMBU PANI SPICY PEANUTS MINT LEMONADE MASALA CASHEWS JEERA CHAAS SINGH BHAJIYA ROSE FALOODA TRAIL MIX This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com MAIN MENU APPETIZERS BUTLER PASS HOT APPETIZERS CUT MIRCHI ASSORTED VEGETABLE PAKORA Jalapeno peppers filled with garam masala Assorted vegetable fritters, served with mint chutney and fried crisp VEGETABLE KEBAB CASHEWNUT ROLLS Mixed vegetable croquettes served on Potato croquettes coated
    [Show full text]
  • Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
    FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries.
    [Show full text]
  • Fusion Issue Protected by International Copyright Law @Fool Magazine
    IÑAKI AIZPITARTE, PARIS, FRANCE food insanity brilliance & love #6 The EUR ��4 SEK �29 KR USD $�8 Fusion issue protected by international copyright law @fool magazine PAST, PRESENT & fuTURE in anaTolia Words Tara sTeVens | phoTo per-anders jörgensen 130 131 protected by international copyright law @fool magazine he underground car park of istanbul’s marmara Pera Hotel is an unlikely place in which to discover the past, present and future of Anatolian cuisine. There, amid the fluorescent lights and graffiti, is the prep kitchen of Mikla, Mehmet Gürs’ New Anatolian restaurant, which is situated 18 floors above. The bunker-like space is the domain of two of the Turkish-Finnish chef’s ‘dream team’, a passionate band of young chefs and people best described as food anthropologists. Inside, head chef Cihan Çetinkaya Tand ingredients sleuth Tangör Tan gleefully unwrap their latest consignment of goodies: garlands of sun-dried aubergine skins and red pepper hulls, necklaces of pinky-nail-sized baby okra, a bag of smoky chilli flakes the colour of molten lava and another of the lemony sumac more commonly associated with Lebanon. There are also sacks of wafers of tarhana — fermented and dried wheat chips brittle as caramel. One kind is flecked with chilli; another, more nubbly version, looks like dried porridge and is so thoroughly artisan it still bears the imprints of the fingers that made it. Mehmet tries some grape leather stuffed with pistachios that’s just arrived from Izmir. “I don’t like the texture,” he declares after chewing solemnly on a chunk for a minute or two.
    [Show full text]
  • Food As a Daily Art: Ideas for Its Use As a Method in Development Practice
    Copyright © 2018 by the author(s). Published here under license by the Resilience Alliance. Haider, L. J., and F. J. W. van Oudenhoven. 2018. Food as a daily art: ideas for its use as a method in development practice. Ecology and Society 23(3):14. https://doi.org/10.5751/ES-10274-230314 Insight, part of a Special Feature on Reconciling Art and Science for Sustainability Food as a daily art: ideas for its use as a method in development practice L. Jamila Haider 1 and Frederik J. W. van Oudenhoven ABSTRACT. Food is the only art form that is also a basic need. It requires knowledge and labor for cultivation and cooking and offers a space where tastes, hospitality, and other cultural values are expressed and created. As a daily practice in agricultural societies, food is a holistic concept that incorporates ideas of health, spirituality, community, technology, and trade, and connects the most marginalized with the most powerful. Conventional international development aid is dominated by a limited number of relatively narrow ideas informed by scientific processes: progress, economic growth, market development, and agricultural production. Such ideas are often at odds with endogenous ideas about development and often work against biological and cultural diversity. Here, we reflect on our experiences documenting the food culture of the Pamiri people of Afghanistan and Tajikistan. We trace the trajectory of ideas about development, local and foreign, and explore how at different stages in those trajectories, the qualities of food can help promote local perspectives, challenge dominant power relationships, and challenge scientific practices to incorporate these perspectives better.
    [Show full text]
  • Exploring International Cuisine | 1
    4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................
    [Show full text]
  • Grocery Master List
    Grocery Master List Produce Meat & Seafood Item Price Item Price 16 Oz of Strawberries $4.75 8-12 Frozen Shrimp $32.00 Peeled and Deviened 6 Oz of Blueberries $4.75 9 oz Fresh Haddock Fillet $9.00 each Golden Pineapple $4.50 each 8 oz Fresh Salmon Fillet $9.00 each Cantaloupe $4.00 each Chicken Breast $4.50 per pound Honeydew Melon $6.00 each Skinless, Boneless Orange .75 each Rack of Lamb $42.00 each 1 Pound of Red Grapes $4.00 each 8 Bones Lemon .50 each 8oz Filet Mignon $16.00 each Lime .50 each 10oz Prime Sirloin $14.00 each Banana .75 each 14oz New York Sirloin $18.00 each Green Apple $1.00 each 4 10oz Hamburgers $12.00 Romaine Lettuce $2.25 per heart 5 2.6oz Pearl Hotdogs $29.00 Baby Iceberg Lettuce $2.00 each 5 4oz Pearl Hotdogs $29.00 Celery $2.00 per bunch Bacon $7.00 Scallions $1.25 per bunch Sweet Italian Sausage $20.00 Carrots $1.25 per pound Spanish Onion $1.25 per pound Dairy & Dairy Substitute Garlic $5.00 per pound Item Price Avocado $2.00 each 1/2 Gallon of Whole Milk $3.00 each Baking Potato .75 each 1/2 Gallon of 2% Milk $3.00 each Sweet Potato $1.25 each 1 Qt of Half & Half $3.00 each Tomato $1.50 each 1 Qt of Heavy Cream $5.00 each 8 Oz of Jelly Bean Tomatoes $4.25 5 lb of Sour Cream $12.00 each 1/2 Gallon of “Almond Breeze” $3.00 each String Beans $5.50 per pound Almond Milk Green Bell Pepper $2.00 each 16oz of “Beaver Meadow” $4.00 each Red Bell Pepper $2.00 each Salted Butter Zucchini $3.25 per pound One Dozen Eggs $3.25 Eggplant $3.25 per pound Medium Green Asparagus $4.75 per pound Cucumber $1.50 each Pantry
    [Show full text]