DOCSLIB.ORG

08 MAY CAT Copy.Indd

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
08 MAY CAT Copy.Indd ASSOCIATED BUYERS Distributor of Natural, Organic, Specialty & Ethnic Foods MAY TABLE OF CONTENTS Memorial Day Delivery Schedule 2 2008 PRICELIST Grocery Brand Name Index 8 Order & Delivery Schedules 16 Policies and Procedures 17 BUSINESS HOURS Seasonal Items 18 Monday-Friday New Items 24 8:30-4:30 Key 25 Case Stack Deals 29 Hot Deals 30 REACH US AT Books and Bulk Items 37 5 Commerce Way Frozen Items 53 PO Box 399 Grocery - Ethnic Foods 66 Barrington, NH 03825 Grocery by Category 80 (p)603.664.5656 Household and Miscellaneous 132 (f)603.664.8840 Remedies and Supplements 138 Personal Care 142 Pet Foods and Care 152 Refrigerated Items 154 FOR ORDERS SHIPPED BETWEEN MAY 5 - MAY 30 Memorial Day 2008 Delivery Schedule Area route #‛s 100, 101 & 150 Area route #‛s 503 Order Thurs., May 22 by 4 pm Order Wed., May 28 by 1 pm Deliver Tues. & Wed., May 27 & 28 Deliver Fri., May 30 Area route #‛s 200 & 201 Area route #‛s 516 Order Friday, May 23 by 4 pm Order Tues., May 27 by 4 pm Deliver Wed., Thurs., May 28 & 29 Deliver Thurs. & Fri., May 29 & 30 Area route #‛s 300 & 301 Area route #‛s 600, 602 & 603 Order Friday, May 23 by 11 am Order Tues., May 27 by 4 pm Deliver Tues., Wed., May 27 & 28 Deliver Thurs., Fri. & Sat., May 29, 30 & June 1 Area route #‛s 400 & 402 Order Wed., May 28 by 4 pm Area route #‛s 900 Deliver Friday, May 30 Order Tues., May 27 by 11 am Deliver Wed., May 28 Area route #‛s 401 Order Tues., May 27 by 4 pm Area route #‛s 950 & 951 Deliver Thurs., May 29 Order Friday, May 23 by 2 pm Deliver Tues., May 27 Area route #‛s 450 & 451 Order Wed., May 28 by 1 pm Area route #‛s 926 Deliver Friday, May 30 Order Thurs., May 22 by 4 pm Deliver Wed., Thurs., May 28 & 29 Area route #‛s 500 & 501 Order Tues., May 27 by 4 pm (see page 16 for Truck area route descrip- Deliver Thurs., Friday, May 29 & May 30 tions and if you have questions, please con- tact your customer service representative) 2 3 TABLE OF CONTENTS PASTA 113 ANNIE’S HOMEGROWN PASTA SAUCES 115 cookies BRAND NAME INDEX 8 PIZZA SAUCES & CRUSTS 115 crackers, bread sticks & rice cakes ORDER & DELIVERY SCHEDULE 16 PREPARED FOODS, CANNED 116 prepared foods, canned POLICIES & PROCEDURES 17 PREPARED FOODS, PACKAGED 116 prepared foods, packaged NEW ITEMS 24 PRESERVES, SWEETENED 117 ANNIE’S NATURALS BOOKS & BULK ITEMS 37 PRESERVES, UNSWEETENED 118 condiments, cooking BBQ sauces PRESERVES & SPREADS, BUTTERS 119 condiments, cooking marinades FROZEN FOODS 53 condiments, cooking worcestershire GROCERY - ETHNIC FOODS 66 RICE 119 SEA VEGETABLES 120 condiments, salad dressings GROCERY BY CATEGORY 80 SEAFOOD 120 condiments, sandwich spd, mustard HOUSEHOLD & MISC. 132 SNACK & SNACK BARS 120 condiments, sandwich sprd, ketchup REMEDIES & SUPPLEMENTS 138 SOUPS, CANNED & ASCEPTIC 123 APPALACHIAN NATURALS PERSONAL CARE 142 SOUPS, CUPS & DRY MIXES 123 condiments, cooking marinades PET FOOD & PET CARE 152 SOY FOODS 123 condiments, dips & spreads REFRIGERATED ITEMS 154 SWEETENERS, SUGARS 123 condiments, salad dressings SWEETENERS, GRAIN 124 condiments, salsa SWEETENERS, HONEY 124 condiments, sandwich spd, mustard GROCERY BY CATEGORY INDEX SWEETENERS, MAPLE 124 preserves SWEETENERS, MOLASSES 125 APPLE & EVE beverages, juice asceptics ETHNIC FOODS PAGE # SWEETENERS, OTHER 125 APPLEDORE COVE TEA 125 ASIAN/JAPANESE FOODS 66 condiments - cooking sauces EASTERN EUROPEAN FOODS 71 TEA, CONCENTRATES 129 condiments, dips & spreads INDIAN FOODS 71 VEGETABLES 129 condiments, sandwich spreads mustard MEDITERRANEAN FOODS 73 VEGETABLES, PEPPERS 129 condiments, sandwich spread ketchup MEXICAN/LATIN FOODS 74 VEGETABLES, TOMATOES 129 condiments, salsas MIDDLE EASTERN FOODS 76 VINEGARS - BALSAMIC 130 dessert & toppings UNITED KINGDOM/BRITISH FOODS 77 VINEGARS 130 preserves, sweetened ARIA IMPORTS olive oils GROCERY BY CATEGORY PAGE# ARIEL BRAND NAME REFERENCE beverages, non-alcoholic BABY PRODUCTS 80 ARORA CREATIONS BAKING PRODUCTS 80 123 GLUTEN FREE Indian - herbs & seasonings BAKING - CHOCOLATE, CAROB & COCOA 80 baking mixes AROSIS BAKING - EXTRACTS & FLAVORINGS 81 A-1 Mediterranean - rice BAKING MIXES 81 beans, soup mix ARROWHEAD MILLS BAKING - SALTS & SALT MILLS 82 A LA SOURCE baking mixes BEANS, CANNED 82 beverage mixes, powdered breakfast, cereals & granolas BEANS, CANNED - BAKED 83 AFRICA’S MIRACLE TEA breakfast, mixes BEANS, CANNED - REFRIED 83 tea flour BEANS, DRIED & PACKAGED 83 AFTER THE FALL grains BEVERAGES, JUICE 83 beverages, juice rice BEVERAGES, JUICE CONCENTRATES 84 AK MAK ARROYABE BEVERAGES, JUICE - ASEPTIC 84 crackers, bread sticks & rice cakes seafood BEVERAGES, SPARKLING 84 AL DENTE ART BAR BEVERAGES, NON-ALCOHOLIC 86 pasta candy & confections BEVERAGES, NON-DAIRY & DAIRY 86 AL KANATER ARTISANA NUT BUTTERS BEVERAGES, TEA/COFFE HERB, READY TO DRINK 86 Middle Eastern - desserts nut & seed butters BEVERAGES, MIXES POWDERED 87 ALMA ASHER’S BEVERAGE RIMMERS 87 Mediterranean - prepared foods candy &confections BEVERAGES, MIXES LIQUID 87 condiments, olives ASIAN BEST BEVERAGES, WATER & FLAVORED WATER 88 ALPSNACK Asian - cookingsauces& ingredients BREADS, BREAD CRUMBS & CROUTONS 88 snacks & snack bars ASIAN BOY BREAKFAST, CEREALS & GRANOLAS 89 ALSO SALT Asian - herbs & seasonings BREAKFAST MIXES 90 herbs & spices, other Asian - nori & wrapping sheets CANDY & CONFECTIONS 90 ALTER ECO ASIAN CREATIONS CHIPS, PRETZELS & PUFFS 94 candy & confections Asian - cooking sauces COFFEE 95 coffee ASSI COFFEE SUBSTITUTES 96 grains Asian - beverages rice CONDIMENTS, BOUIL/BROTH PWD/GRAVY MIX 96 ATHENA sweetners CONDIMENTS, COOKING SAUCES - BBQ & MARIN 97 olive oils AMBROSIA’S ATLANTIC ORGANIC CONDIMENTS, SAUCES 97 UK foods - desserts & cookies CONDIMENTS, COOKING HOT SAUCES 98 condiments, vinegar balsamic AMERICAN SPOON FOODS oils CONDIMENTS, WORCESTERSHIRE SCE 99 condiments, cooking sauce - BBQ CONDIMENTS, DIPS & SPREADS 99 olive oils GROCERY BRAND NAME INDEX GROCERY condiments, cooking sauce marinades ATLANTIDE CONDIMENTS, OLIVES 100 condiments, pickles, relish & sauerkraut baking, salts CONDIMENTS, PICKLED & MARINATED 100 condiments, sandwich spreads - mustard herb & spice blends CONDIMENTS, PICKLED - CAPERS 101 desserts & dessert toppings AUDUBON SOCIETY’S COFFEE CONDIMENTS, PICKLES, RELISH, SAUERKRAUT 101 preserves & spreads, sweetened coffee CONDIMENTS, SALAD DRESSINGS 101 preserves & spreads, butters BAKERY ON MAIN CONDIMENTS, SALSAS 102 AMORE breakfast cereal & granola CONDIMENTS, SPREADS - MUSTARD 103 condiments, cooking sauces BALI’S BEST CONDIMENTS, SPREADS - KETCHUP 103 AMOY candy & confections CONDIMENTS, SPREADS - MAYO 104 Asian - cooking sauces BARBARA’S BAKERY COOKIES 104 Asian - noodles breakfast, cereals & granolas CRACKERS, BREAD STICKS & RICE CAKES 105 AMY & BRIAN chips, pretzels & puffs DESSERTS & TOPPINGS 106 beverages, juice cookies FLOUR 107 AMY’S KITCHEN crackers, bread sticks & rice cakes FRUITS, CANNED & JARS 107 beans, canned - baked prepared foods, packaged FRUITS, CANNED & JARS - APPLESAUCES 107 prepared foods - canned BAR HARBOR FRUIT PIE FILLINGS 108 soups, canned condiments, bouillon & broths FRUITS, DRIED & PACKAGED 108 ANCIENT HARVEST QUINOA desserts & toppings GRAINS & FLAKES 108 flour seafood HERBS & SEASONINGS 108 grains soups, canned & asceptic DRIED MUSHROOMS 110 ANGUS BARNIER HERBS & SEASONING BLENDS 110 condiments,cooking bbq sauces condiments, olives NUT & SEED BUTTERS 111 condiments, sauces & marinades BART’S NUT BUTTER COMPANIONS 111 pasta sauces herbs & seasonings - other NUTS & SEEDS, PACKAGED 111 ANNIE CHUN’S BATCHELORS OILS 112 Asian - noodles UK foods - beans OLIVE OILS 113 prepared foods, packaged BAZZINI 4 OILS, FLAVORED & SPRAY 113 nuts & seeds roasted BEAR NAKED CANARINO CROSTINI breakfast, cereal & granola Teas crackers, bread sticks & rice cakes BELA-OLHAO CANDELEROS CROWN PRINCE seafood Mexican - cooking sauces seafood BELARIA Mexican - condiments, salsa CTF Mediterranean - dips & spreads CANDY TREE Asian-cooking sauces BELLA TERRA candy & confections CUCINA ANTICA vegetables, tomatoes CARIBBEAN SPECIALTIES olive oils pasta condiments, cooking sauces - bbq pasta BELLE OF MAINE condiments - cooking sauces - hot pasta sauce beans, canned - baked CARLSON ORCHARDS D’ALLASANDRO condiments, pickled & marinated beverages, non-alcoholic baking, salts vegetables fruits, canned - applesauce beans, packaged & dried BELL’S SEASONING CAROLE’S SOYCRUNCH grains herbs & spices snacks & snack bars herbs & spices BELVOIR CARR’S rice beverages, juice cookies DAGOBA beverages, sparkling crackers, bread sticks & rice cakes baking, chocolate & cocoa BETTER THAN MILK CASBAH beverage mixes, powdered beverages, non-dairy & dairy Mediterranean - prepared foods candy & confections BILARDO BROTHERS CEDAR DALMATIA condiments, cooking sauces - bbq baking, extracts & flavorings Mediterranean - dips & spreads herbs & spice blends CELESTIAL SEASONINGS DANCING DEER BILLINGTON’S teas breakfast mixes sweeteners, sugar CHACHI VOODOO cookies BIONATURAE condiments, cooking sauces, hot DANIELLE beverages, juice CHAMPLAIN VALLEY APIARIES chips, pretzels & puffs condiments, vinegars sweetners fruit, canned olive oil CHAO THAI BRAND DAVE’S GOURMET pasta Asian - coconut milk & powders baking salt preserves, unsweetened CHATFIELDS beverage mixes, liquid vegetables, tomatoes baking, chocolate & cocoa condiments, cooking hot sauces BIOTTA sweeteners, misc. condiments, sandwich sprd -mustard beverages, juice CHEBE pasta sauces BISCA WATER CRACKERS baking mixes DAVID RIO crackers, bread sticks & rice cakes CHERRYBROOK KITCHEN tea, concentrates BISTO baking mixes DAWES HILL UK foods - cooking sauces
Load more

Recommended publications
  • Cafeteria Weekly Food Menu MONDAY TUESDAY 26-Mar-2018 27-Mar-2018 Breakfast C/F, W/F, CHOCOS C/F, W/F, CHOCOS HOT / COLD MILK HOT / COLD MILK
    Cafeteria Weekly Food Menu MONDAY TUESDAY 26-Mar-2018 27-Mar-2018 Breakfast C/F, W/F, CHOCOS C/F, W/F, CHOCOS HOT / COLD MILK HOT / COLD MILK Curd Curd VEGETABLE IDLY TIKONA PARATHA SAMBAR ALOO JEERA CURD RICE TOMATO & PEAS POHA EGGS EGGS BREAD BREAD BUTTER CHIPLETS BUTTER CHIPLETS JAM JAM Lunch (Buffet) GARDEN FRESH SALAD GARDEN FRESH SALAD PEAS PULAO STEAMED RICE DAL MAKHNI SINDHI KADI KADAI SUBZI BHUTTA METHI PAKAK(DRY) SOYA CHAP MAKHINI VEG JALFREZI BOONDI RAITA BOONDI RAITA TAWA ROTI TAWA ROTI MIX PICKLE & PAPAD MIX PICKLE & PAPAD Lunch Mini Meal GARDEN FRESH SALAD GARDEN FRESH SALAD RICE OF THE DAY / TAWA ROTI RICE OF THE DAY / TAWA ROTI DAL MAKHNI SINDHI KADI VEG GRAVY OR PANEER DISH OR VEG VEG GRAVY OR PANEER DISH OR DRY VEG DRY RAITA OF THE DAY / PICKLE RAITA OF THE DAY / PICKLE Dessert GULAB JAMUN AATE KA HALWA Lunch Veg Combo GARDEN FRESH SALAD GARDEN FRESH SALAD RAITA OF THE DAY / PICKLE RAITA OF THE DAY / PICKLE PALAK PANEER PANEER KALI MIRCHI TAWA ROTI TAWA ROTI Lunch Veg Combo GARDEN FRESH SALAD RAITA OF THE DAY / SALAN HYDERABADI VEG BIRYANI MIX PICKLE Lunch Non Veg Combo GARDEN FRESH SALAD GARDEN FRESH SALAD RAITA OF THE DAY / PICKLE RAITA OF THE DAY / PICKLE MURGH PATIYALA CHICKEN MASALA TAWA ROTI TAWA ROTI MIX PICKLE Lunch Non Veg Combo GARDEN FRESH SALAD RAITA OF THE DAY / SALAN CHICKEN DUM BIRYANI MIX PICKLE Lunch Special Menu SALAD & SOUPS PASTA STATION Dinner (Buffet) GARDEN FRESH SALAD GARDEN FRESH SALAD ONION PULAO JEERA RICE DAL FRY LANGAR DAL ALOO MUTTER DIWANI HANDI CORN PALAK ALOO TAMATAR RASSA JEERA RAITA
    [Show full text]
  • Sauces Reconsidered
    SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
    [Show full text]
  • Partial Listing of Gluten-Free “Mainstream” Products Available in the Chicago Area Or Through the Internet
    PARTIAL LISTING OF GLUTEN-FREE “MAINSTREAM” PRODUCTS AVAILABLE IN THE CHICAGO AREA OR THROUGH THE INTERNET Updated March 5, 2005 Wheaton Gluten-Free Support Group This list was compiled from lists and postings on celiac and autism organizations’ websites and from information provided by manufacturers and retailers. In addition to products in this list, a wide variety of gluten-free specialty products are available, clearly labeled “gluten free.” This list is based on available information and does not claim to be complete. Its accuracy depends on the accuracy of the information provided by the product manufacturers. Information verification dates are given in parentheses. INGREDIENTS OF SOME PRODUCTS CHANGE OFTEN. FOR CURRENT INFORMATION, CHECK THE INGREDIENT LIST ON THE PRODUCT LABEL. 2 TABLE OF CONTENTS Shelf-Stable Entrees/Travel Foods .................................................................39 MIXES ........................................................................................................40 PICKLES AND OLIVES ................................................................................41 BAKERY/BREAD/TACOS/TORTILLAS.......................................................... 3 SALAD DRESSINGS ....................................................................................42 Waffles....................................................................................................... 3 SAUCES/CONDIMENTS ..............................................................................43 BAKING PRODUCTS ...................................................................................
    [Show full text]
  • Juice of The
    BREAKFAST (available throughout the day) STARTERS (available throughout the day) SPECIALS (minimum of two people, after 16.30 hr) 1 Extra Bazar, large breakfast with: pide, açma and simit, marinated feta cheese, 25 Sigara Böregi, deep fried yufka roll filled with feta, mint and parsley (x 3) 5,50€ All Bizar Bazars are served with rice, Shiraz mix, fried potatoes, yoghurt sauce with moesir and seasoned cream cheese, kaymak (clotted cream), apricot jam, honey, thousand holes pancake, 26 Sarma, marinated vine leaves filled with pilau rice and a yoghurt sauce with moesir (x 4) 4,95€ tabouleh salad. yoghurt with fresh fruit, boiled egg, young matured cheese, sucuk, one fresh orange juice and 27 Calamari, fried calamari with garlic sauce 7,50€ 50 Bizar Bazar (meat), grilled kebab with veal, chicken and vegetables with a mushrooms, coffee or tea 10,00€ 28 Humuz, creamy mousse made of chickpeas with olive oil, tahini and bread 5,50€ almonds and chickpeas stew and kofta of minced beef and lamb p.p. 15,90€ For two people 19,00€ 29 Haydari, savoury buttermilk curds and bread 5,50€ 51 Bizar Bazar (fish), grilled kebab with fresh tuna and prawns with a fish, mussels and tomato 2 Healthy breakfast, ‘mild’ Turkish yoghurt, rye bread and honey with a fruit salad and a glass of 30 Falafel, with harissa and bread (x 4) 5,50€ sauce stew p.p. 16,75 freshly squeezed orange juice 6,90€ 31 Irfan’s starter (minimum of two people), zaalouk, humuz, haydari, sarma, peynir ezme, 52 Bizar Bazar (vegetarian), grilled mushroom kebab with a stew of mushrooms, almonds and 3 Thousand holes pancake (bahgrir), North African pancake with honey and butter 5,90€ sigara böregi and bread p.p.
    [Show full text]
  • House Specials : Original Blend Teas
    House Specials : Original House Specials : Original Blend Teas <Black> Blend Teas <Green > Lavegrey: Jasmine Honey: Our unique Creamy Earl Grey + relaxing Lavender. Jasmine green tea + honey. One of the most popular Hint of vanilla adds a gorgeous note to the blend. ways to drink jasmine tea in Asia. Enjoy this sweet joyful moment. Jasmine Mango: London Mist Jasmine + Blue Mango green tea. Each tea is tasty in Classic style tea: English Breakfast w/ cream + their own way and so is their combination! honey. Vanilla added to sweeten your morning. Strawberry Mango: Lady’s Afternoon Blue Mango with a dash of Strawberry fusion. Great Another way to enjoy our favorite Earl Grey. Hints combination of sweetness and tartness that you can of Strawberry and lemon make this blend a perfect imagine. afternoon tea! Green Concussion: Irish Cream Cherry Dark Gun Powder Green + Matcha + Peppermint Sweet cherry joyfully added to creamy yet stunning give you a little kick of caffeine. This is a crisp blend Irish Breakfast tea. High caffeine morning tea. of rare compounds with a hidden tropical fruit. Majes Tea On Green: Natural Raspberry black tea with a squeeze of lime Ginger green tea + fresh ginger and a dash of honey to add tanginess after taste. to burn you calories. Pomeberry I M Tea: Pomegranate black tea with your choice of adding Special blend for Cold & Flu prevention. Sencha, Blackberry or Strawberry flavoring. Lemon Balm and Spearmint mix help you build up your immunity. Minty Mint Mint black tea with Peppermint. A great refreshing Mango Passion: drink for a hot summer day.
    [Show full text]
  • Tarte Flambée (Flammekueche)
    Tarte Flambée (Flammekueche) This traditional flatbread from Alsace is very similar to pizza. My Alsatian friend Isabelle, who serves it whenever friends gather at her house for drinks, doesn’t use a written recipe - but this one was inspired by watching her make it. It’s best to get everything prepared ahead of time, in fact the dough’s easier to roll if you let it double in size, divide into balls, pop them into freezer bags and refrigerate overnight. Then you can roll and assemble an hour or so ahead of time and just bake them as guests arrive. This recipe makes a lot, enough for 8 people if you want to serve it as a meal with salad. You could halve it, but you’ll be surprised how quickly it disappears. Extra toppings (like mushrooms, chives, gruyere or munster cheese) are sometimes added … but I like the classic version best. This is the perfect excuse to open a delicious Alsatian riesling such as the Peter Weber Grand Cru from Altenberg de Bergheim, imported by Winebubble. Makes 4 tarts METHOD INGREDIENTS 1. Make Dough: stir yeast into water and set aside for 10-20 • 500ml crème frâiche minutes, until it starts to foam. Add to combined flour and salt 1 egg yolk • and mix to form a soft dough. Tip onto a lightly floured bench • Freshly grated nutmeg, to taste and knead for about 5 minutes until smooth and not too sticky. • Salt flakes and freshly ground black Place in a lightly oiled bowl, cover and set aside in a warm pepper, to taste place for an hour or 2, until doubled in size.
    [Show full text]
  • 歡迎光臨 Welcome to China Garden
    歡迎光臨 welcome to china garden 大廚推薦 Chef’s Recomendations 花卷北京鴨 Peking Duck Half $21.75 Whole $41.50 大廚推薦 chef’s recomendations 1 2 3 4 清蒸鮮鱈魚 薑蔥焗龍蝦 漢宮牛柳粒 清蒸鮮鱈魚 煙焗原隻大生蠔 Steamed Fresh Cod Fish Sautéed Fresh Maine Lobster Filet Mignon Steamed Fresh Cod Fish Smoked Baked Oysters “Cantonese” Style w/Ginger, Spring Onion (in shell) “China Garden” Style “Cantonese” Style S.P. $33.75 S.P. $19.75 $33.75 5 6 7 8 椒鹽大明蝦 ★ 香骨龍利球 沙汁玻璃蝦 金沙焗龍蝦 Salt & Pepper Sautéed Filet of Whole Sautéed Crystal Shrimp Lobster With Salty Eggs Jumbo Shrimp Flounder With Vegetables With House Salad Dressing S.P. $24.75 S.P. $18.75 9 10 11 12 椒鹽軟殼蟹★ FRESH SOFT SHELL CRABS W/CHILI & SPICY SALT .............................................................$23.75 鐵板黑椒牛仔骨★ 京都焗排骨 豉油皇大頭蝦 上湯海瓜子粉絲 Choice fresh Maryland blue crabs, fried w/chopped onions, hot chili pepper & salt Sizzling Black Pepper Delicious Kingdom King Prawn With Soy Sauce Braised Clams With Rice XO醬炒雙蚌★ sautÉed DELICIOUS DOUBLE SEA CUCUMBER INTESTINE WITH XO SAUCE ........... Short Ribs Spare Ribs $18.75 Noodles In Supreme Clear Broth $28.75 $17.75 $15.75 $18.75 韭黃炒雙蚌 sautÉed DELICIOUS DOUBLE SEA CUCUMBER INTESTINE WITH YELLOW LEEKS..$28.75 XO醬炒貴妃蚌 atlantic clam WITH XO SAUCE ......................................................................................................$25.75 XO醬韭黃螺片★ sautÉED FRESH SLICED CONCH & YELLOW LEEKS WITH XO SAUCE ............................$35.75 臘味田雞煲 13 14 15 16 SIZZLING FRESH FROG WITH CHINESE SAUSAGE & PORK IN CASSEROLE .......$25.75 避風塘加拿大蟹 西施炒飯 乾燒大明蝦 琵琶釀豆腐 蘿蔔牛腩煲 SIZZLING STEWED BEEF BRISKET WITH TURNIPS IN CASSSEROLE ........................ Dungeness Crab In XiShi Fried Rice W/Dried Scallops, Jumbo Shrimp in Stuffed Bean Curd & $15.75 Typhoon Shelter Style Fresh Seafood & Egg Whites Kingdom Sauce Chinese Seasonal Greens S.P.
    [Show full text]
  • Small Plates Breads & Chutneys
    BREADS & CHUTNEYS STUFFED BREADS Cheddar Cheese Kulcha $1 | Bacon Naan $1 BREADS CHUTNEYS Sourdough Naan $ Tomato Kalonji $4 Rosemary Naan $ Lemon $3 Whole Wheat Roti $3 Spicy Chilli $3 Garlic Naan $ Mango Chutney $4 Tingmo $ Tamarind $3 1BP Mint Cilantro $3 3 Sampler $7 Bhoondi Raita $6 SMALL PLATES (CHOTA) Heirloom Radishes & Cucumber 4DSBNCMFE&HHT1BUJB Salt and Chat Masala $BSBNFMJ[FE0OJPOT (JOHFS $JMBOUSP )FJSMPPN5PNBUPFT Egg Kejriwal ,BEBJ.BTBMB (JOHFSBOE)PMZ#BTJM$1 Cheddar Cheese Garlic Chutney $1 3PBTUFE(SFFO$IJDLQFB$IBU Fluke Ceviche 4XFFU0OJPOT $IJMMJFTBOE5BNBSJOE Green Mango, Heart of Palm Kokum Saar $17 Baby Pea Tendrils & Fenugreek Leaves 4UVVGFE Calamari Lime, Honey and Peanuts $IJMMJFT'SZ Buratta #BLFE4VSG$MBNT Sea Island Peas ‘Ma Ki Dal’ $PDPOVUBOE(PBO4QJDFT$14 Squash Blossom Pakoras Goat Cheese Stuffed #MBDL1FQQFS4ISJNQ #PPEJFT,FUDIVQ 5BOEPPS'JSFE 'SFTI-JNF+VJDF $1 Bombay Wada Pao Chicken Liver Masala 5BNBSJOEBOE.JOU$IVUOFZT 5PBTUFE1BP$13 Shishito Pakoras Tandoori Quail $IJDLQFB#BUUFSFE 1FBOVUTBOE$JMBOUSP Black Pepper and Lime $ $POTVNJOHSBXPSVOEFSDPPLFENFBUT QPVMUSZ TFBGPPE TIFMMGJTIPSFHHTNBZJODSFBTFZPVSSJTLPGGPPECPSOFJMMOFTT LARGE PLATES (BADA) North Atlantic Sea Bream 6QNB1PMFOUB Rechado Stuffed $27 8JME.VTISPPNTBOE1FBT Kerala Style Banana Leaf Skate Rice FMaked Halibut Coconut, Tomates and Chillies $23 Watermelon Curry $ Curry Leaf Chicken Tikka Baby Shrimp and Squid Lemon Chutney $2 Savian Biryani, Squid Ink Cilantro $2 Pork Ribs Vindaloo Chillies, Garlic and Vinegar $25 Hyderabadi Goat Roast Greenmarket Kachumber $3 Elysian Fields Lamb 3PHBOKPTI 1PUBUP#IBSUB $29 PATIALA (for 2 or more) Black Spiced Chicken Goan Choriz & Bacon Biryani Kokum Jus, Boodies Sunday Basmati Pilaf Fried Eggs, Baby Patatoes and and Zucchini Chilifry $ Cippolini Onions $ VEGETABLES & STARCHES Dal $8 Spiced Corn with Lime $1 Aloo Mutter $14 Summer Sqaush Bhartha $12 Kashmiri Style Greens $1 1PIB1JMBG$ Summer String Beans with Lentils $14 #PPEJFT4VOEBZ1JMBG Ɖ'SFODI'SJFTƊ $PDPOVU (BSMJDBOE$IJMMJFT Chef/Owner Floyd Cardoz Chef de Cuisine Zia Sheikh.
    [Show full text]
  • Histoire Du Thé Au Japon : Techniques Culturales Et De Fabrication Du Thé À L’Époque Edo Guillaume Hurpeau
    Histoire du thé au Japon : techniques culturales et de fabrication du thé à l’époque Edo Guillaume Hurpeau To cite this version: Guillaume Hurpeau. Histoire du thé au Japon : techniques culturales et de fabrication du thé à l’époque Edo. Histoire. PSL Research University, 2018. Français. NNT : 2018PSLEP059. tel- 02271404 HAL Id: tel-02271404 https://tel.archives-ouvertes.fr/tel-02271404 Submitted on 26 Aug 2019 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. THÈSE DE DOCTORAT de l’Université de recherche Paris Sciences et Lettres PSL Research University Préparée à l’École Pratique des Hautes Études Histoire du thé au Japon : Techniques culturales et de fabrication du thé à l’époque Edo École doctorale de l’EPHE – ED 472 Spécialité : Études de l’Extrême-Orient COMPOSITION DU JURY : M. Guillaume CARRE Maître de conférences, EHESS Rapporteur Mme Annick HORIUCHI Professeur des Universités, Université Paris Diderot Rapporteur Mme Charlotte von VERSCHUER Directeur d’études, EPHE Directrice de recherche Soutenue par : M. François LACHAUD Guillaume HURPEAU
    [Show full text]
  • Learn + Discover Maidenhair Tree Classes for Adults, Ginkgo Biloba Youth + Family
    ION B T EG A I R N T S S I G E English Thyme R 1 Thymus vulgaris AUG Learn + Discover Maidenhair Tree classes for adults, Ginkgo biloba youth + family Carpenter Ant Camponotus species Fall–Winter 2018/2019 September—February mobot.org/classes TABLE OF CONTENTS TABLE Offered for a diversity of learners, from young explorers to budding enthusiasts to skilled gardeners, our courses have been expertly designed to educate, inspire, and enrich. Most importantly, they are intended to strengthen the connections each of us has with the natural world and all its wonders. Come grow with us! And you thought you were just signing up for a fun class. SITE CODES Whether you visit one of our three MBG: Missouri Botanical Garden St. Louis area locations with family SNR: Shaw Nature Reserve and friends, enjoy membership in our BH: Sophia M. Sachs Butterfly House organization, take one of our classes, off-site: check class listing or experience a special event, you’re helping save at-risk species and protect habitats close to home and around the world. © 2018 Missouri Botanical Garden. Printed on 100% post-consumer recycled paper. On behalf of the Missouri Botanical Please recycle. Garden and our one shared planet… Designer: Emily Rogers thank you. English thyme illustration: Morgan Hutcherson Photography: Matilda Adams, Flannery Allison, Hayden Andrews, Justin Barr, Kent Burgess, “To discover and share knowledge Karen Fletcher, Lisa DeLorenzo Hager, Ning He, Kevin Kersting, Bailie Kleekamp, Kathy Melton, about plants and their environment Phoebe Mussman, Kat Niehaus, Mary Lou Olson, in order to preserve and enrich life.” Bethany Ottens, Robin Powell, Emily Rogers, Sundos Schneider, Dug Threewitt, and courtesy of —mission of the Missouri Botanical Garden Butterfly House Staff.
    [Show full text]
  • Victorian Barbecue Sauce
    Victorian Barbecue Sauce Source: Ball Complete Book of Home Preserving (p. 259) Yield: 4 pint jars 8 cups chopped rhubarb 3 ½ cups lightly packed brown sugar 1 ½ cups chopped raisins ½ cup chopped onion ½ cup white vinegar 1 teaspoon ground allspice 1 teaspoon cinnamon 1 teaspoon ground ginger 1 teaspoon salt Procedure: 1. Prepare canner, jars and lids. 2. In a large stainless steel saucepan, combine rhubarb, brown sugar, raisins, onion, vinegar, allspice, cinnamon, ginger and salt. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture is thickened to a consistency of a thin commercial barbecue sauce, about 30 minutes. 3. Ladle hot sauce into hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. 4. Place jars in hot water bath canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. Chef Scotty’s Notes: This is a bright, fruity sauce that’s perfect for both pork and chicken. WSU Clark County Master Food Preservers ~ ~ ~ Food Preservation or Food Safety Questions? Contact us via our Food Preservation & Safety Helpline 360-397-6060 ext. 5366 - Monday thru Friday Companion recipe to The Columbian Market Fresh Article Rhubarb published on June 3, 2016. For previous article recipes visit http://ext100.wsu.edu/clark/?p=8163 .
    [Show full text]
  • Brochure-World of Flavors.Pdf
    SZECHWAN SHRIMP OVER COCONUT RICE Ingredients 4 Servings 12 Servings SAVORING Weights Measures Weights Measures Calrose or New Variety, uncooked medium grain rice 6 oz 1 cup 1 lb 2 oz 3 cups Water 3/4 cup 2 1/4 cups Coconut milk 3/4 cup 2 1/4 cups CALIFORNIA Butter 1 tbsp 3 tbsp TO MAKE SURE YOU RE Salt 1/2 tsp 1 1/2 tsp ’ Honey 1/3 cup 1 cup USING THE FINEST CALIFORNIA RICE… Soy sauce 3 tbsp 1/2 cup Chili garlic paste 3 tbsp 1/2 cup Shrimp, large and peeled 1 lb 3 lbs RICE LOOK FOR OUR CALIFORNIA PREMIUM RICE SEAL OR CHOOSE ONE OF THESE BRANDS THROUGH YOUR AREA SUPPLIER Vegetable oil 1 tbsp 3 tbsp Bell peppers, any color, matchstick strips 3 oz 1 cup 9 oz 3 cups Carrots, matchstick strips 3 1/2 oz 1 cup 10 1/2 oz 3 cups Snow peas, strips 2 3/4 oz 1 cup 8 3/4 oz 3 cups SWEET &SAVORY PILAF Sliced green onions 1/4 cup 3/4 cup DIRECTIONS: Ingredients 4 Servings 12 Servings TM Weights Measures Weights Measures 1. To prepare rice, combine rice, water, coconut milk, butter and salt in a large pot. Bring to a boil; reduce heat and simmer, covered, Butter 1 oz 2 tbsp 3 oz 6 tbsp for 20 minutes. Remove from heat and let stand for 10 minutes. Calrose uncooked medium grain rice 7 oz 1 cup 1 lb 5 oz 3 cups 2. To prepare shrimp, whisk together honey, soy sauce and chili TM Shallots, sliced 2 oz 2 medium 6 oz 6 medium garlic paste in a large bowl.
    [Show full text]