Breakfast Buffets
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Favorite Recipes : Blowing Rock
THE LIBRARY OF THE UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL THE COLLECTION OF NORTH CAROLINIANA ENDOWED BY JOHN SPRUNT HILL CLASS OF 1889 C641.5 R937f This book is dedicated to the service of God through our new Educational Building s\ <X- J [ mf^ <S> ®> ®, Cmvj)iH WHITE MOUNTAIN CAKE VANILLA WAFER CAKE II 2 c. sugar 2 sticks butter or margarine 1 c. shortening (or butter) 2 c. sugar 1 1/4 c. milk (sweet) 6 whole eggs 6 egg whites 1 12 oz. box vanilla wafers 3 c. cake flour 1/2 c. milk 1 t. salt 1 7 oz. package flaked coconut 1 t. vanilla 1 cup chopped pecans 3 t. baking powder Cream butter and sugar - add eggs one at Cream shortening and sugar well. Add salt. a time and beat after each. Crush Vanilla Add milk and flour alternately. Reserve wafers and add alternately with milk. 1 c. of flour to mix with baking powder, Add coconut and nuts. Bake in greased to be added to cake last. Add vanilla. and floured tube pan at 325 for 1 hr and Fold in well beaten egg whites. Bake at 10 minutes. 350 for 30-35 minutes. This will make 3 layers. Mrs. Eleanor Keys Mrs. Vada Widener POUND CAKE BUTTERSCOTCH POUND CAKE 2 sticks butter 3 c. sugar 1 c. butterscotch morsels 3 c. flour (plain) 2 T. instant coffey (dry) 1/2 t. baking powder 1/4 c. hot water 1/2 t. salt 1 c. softened butter 1 c. evaporated milk 1 1/2 c. -
Buba April 2021 Menu
NIBBLES Chilli Hummus, Hazelnut Dukkha (n)(vegan).................. £4 Kilkeel Crab Tzatziki, Crushed Avocado & Mint............ £6 Baklava Stuffed Dates Wrapped in Bacon (n)............... £3.50 Baklava Stuffed Dates (n)(vegan)................................ £3 SMALL PLATES Chicken Wings, Lemon, Parsley, Mint & Feta............................................................... £7 Sweet Pepper & Spinach Börek, Roast Garlic Vegan Mayo (vegan)............................. £7 Charred Squid, Spiced Fennel Sausage Ragú & Pickled Chillies................................. £10 Halloumi Fries, Harissa & House Sauce (v).................................................................. £8 Crispy Falafels, Pickled Cucumber Salad, Garlic Tahini & Chilli Jam (vegan)............... £7 FROM THE GRILL All grills served with House Pickles, Slaw, Flat Bread & Sauces Turkish Ground Lamb Koftè............................................................................................ £14 Chicken Ras el Hanout Skewer....................................................................................... £13.50 Ground Pork, Oregano, Lemon & Garlic Souvlaki............................................................ £13.50 Cauliflower Shawarma, Chilli Hummus, Pomegranate & Chermoula (vegan)..................... £12 LARGE PLATES Buba Spiced Lamb, Mint, Yoghurt, Harissa & Cous Cous................................................ £14 Piri Piri Chicken, Smoked Paprika, Cumin & Pickled Cabbage Slaw................................ £14 Baked Cod, Chorizo Crushed Potatoes -
ESCORTED JOURNEYS COLLECTION 2019/20 DISCOVER the WORLD 2 ESCORTED JOURNEYS COLLECTION 2019- 2020 3 Magnificent Europe River Cruise
ESCORTED JOURNEYS COLLECTION 2019/20 DISCOVER THE WORLD 2 ESCORTED JOURNEYS COLLECTION 2019- 2020 3 Magnificent Europe River Cruise ...................................14 Panoramic Rockies and Alaskan Cruise ......................16 Japan Discovery ............................................................18 Beijing to St Petersburg ................................................20 Hong Kong International Horse Racing ............................22 Russian Waterways .......................................................24 Tuscan Experience ........................................................26 Croatia and the Adriatic .................................................28 The Five 'Stans ..............................................................30 Experience Egypt ..........................................................32 Discover Persia .............................................................34 Canberra Floriade ..........................................................36 Simply Sicily ..................................................................38 Western Australia Wildflowers .......................................40 Discover Turkey .............................................................42 Northern Territory and the Ghan ....................................44 Europe Christmas Markets ............................................46 In Search of the Northern Lights ...................................48 Nordic Winter Adventure ...............................................50 Classic Antarctica .........................................................52 -
2021 Coolinary Lunch Menu
LUNCH STARTERS Duck Springrolls Two crispy fried springrolls filled with Gumbo Ya Ya A rich country style gumbo made duck confit, shiitake mushrooms, spinach goat cheese, with chicken Andouille sausage 9.5 served with ginger-soy dipping sauce 15 Bistro Salad Baby greens, spiced pecans, grated Fried Oysters One half dozen spicy flash fried Louisiana Grana Padano cheese grape tomatoes tossed oysters served with jalapeno tartar sauce 15 with herb vinaigrette 9.5 Jumbo Lump Crabcake Jumbo lump Louisiana Baby Iceberg Salad Baby iceberg lettuce with red crabmeat with peppers onions, served with onions, grape tomatoes, pecanwood smoked bacon Danish bleu cheese, Dijon mustard vinaigrette 9.75 classic Ravigote a petit green salad 24 Cherry & Brie Salad Fresh sweet cherries tossed with Coconut Beer Shrimp A trio of Louisiana Gulf shrimp hydro watercress baby arugula lemon vinaigrette, rolled in beer coconut batter then deep fried, surrounded by a wedge of triple cream Brie cheese, served with Creole marmalade 12 garnished with candied walnuts 11 ENTRÉES Wood Grilled Fish Fresh fish grilled over a wood Bacon Wrapped Shrimp Grits A sauté of fire, served with pecan popcorn rice fresh pecanwood smoked bacon wrapped jumbo Gulf vegetables 28 shrimp served with creamy stone ground yellow with Lemon Butter Sauce - or - Meunière Sauce grits red eye gravy 31 Buffalo Chicken Salad Strips of fried chicken glazed with honey laced hot sauce, placed atop Rosemary Chicken An all-natural chicken breast mixed greens tossed with bleu cheese dressing, roasted with rosemary compound butter served pickled carrots crumbled bleu cheese 22 with baby carrots, orzo pasta natural reduction sauce enhanced with fresh rosemary 24 Pasta Jambalaya Gulf shrimp, Andouille sausage, oven roasted duck chicken tossed with spinach fettuccine in a rich buttery sauce 23 Mr. -
Capital Club Buffet Menu the Capital Club Buffet Is Available for a Minimum of 50 Guests -Includes Water, Tea, Coffee & Rolls
Capital Club Buffet Menu The Capital Club buffet is available for a minimum of 50 guests -includes water, tea, coffee & rolls- Please let your special event director, Amanda Prejean, know if you have any special dietary requests. Salads (please choose 4) Vegetables and Starches (please choose 5) Mixed Greens with Assorted Toppings & Dressings Au Gratin Potatoes Assorted Seasonal Fresh Fruits Garlic Mashed Potatoes Waldorf Salad Stuffed Baby Potatoes Marinated Cucumbers &Tomatoes Oven Roasted New Potatoes with Garlic &Rosemary Italian Spiral Pasta Sweet Potatoes with Raisins &Walnuts Shrimp Pasta Wild Rice Medley Cobb Salad Garlic Cheese Grits Creamy Crabmeat Pasta Parmesan Pasta Truffle 3 Cheese Macaroni Desserts (please choose 1) Corn Pudding Caramel Pecan Fudge Pie Baked Tomatoes with Feta Cheese Double Chocolate Cake Broccoli with Cheese or Lemon Butter Sauce Cheesecake with Fresh Seasonal Fruits Pepper Jack Spinach Madeline Bourbon Pecan Pie Green Beans with Roasted Garlic or Peppers Key Lime Pie Yellow Squash Casserole Lemon Ice Box Pie Ginger-Orange Glazed Carrots White Chocolate Bread Pudding Sautéed Vegetable Medley Oreo Cookies &Cream Pie Fried Green Tomatoes Apple Dumpling Tempura Fried Mushrooms Red Velvet Cake Chocolate Meringue Pie Entrees (please choose 3) Blackened or Fried Mississippi Catfish Creole Maple Pork Loin Tempura Fried Mahi-Mahi Roasted Pork Loin Redfish with a Saffron Cream Sauce BBQ Pulled Pork Shrimp &Garlic Cheese Grits Pork Florentine Tilapia with Cajun Crawfish Cream or Saffron Cream Sauce Roasted Sirloin Beef Salmon with choice of Rosemary, Dill, Lemon Butter Sauce Lasagna Chicken Breast with Cajun Crawfish Cream Sauce Red Beans &Rice Chicken Picatta Baked Cornish Game Hen Chicken Parmesan London Broil Chicken Dijoinnaise Baked, Fried or BBQ Chicken carving station with choice of Chicken Mascotte Roast Beef, Baked Pit Ham or Roasted Turkey . -
BABA GANOUSH Creamy Eggplant, Charred Green Onion
1 FOR $6 | 3 FOR $15 | 5 FOR $25 BABA GANOUSH FALAFEL SANDWICH 15 creamy eggplant, charred green onion, olive oil cucumber, tomato, red onion, hummus, red chilies MOUSSAKA CHICKEN SCHNITZEL SANDWICH 17 chickpeas, tomato, eggplant, and onion spread sesame challah, harissa mayonnaise, shaved pickles SMOKED LABNEH BRISKET SANDWICH 16 lima beans, charred chili vinaigrette wagyu beef brisket, shaved brussels, chili tahini, za’atar toum PICKLES market vegetables CHICKEN LEG AND THIGH 24 aromatic rice, charred green onions, pistachio, pecan, tzatziki IKRA whipped cream cheese and anchovy spread, shallots, dill SHAKSHUKA 20 add bowfin caviar $5 ROASTED CAULIFLOWER 16 tomato, poached eggs, chilies, chermoula, zhoug green tahini, sunflower seed duqqa CRISPY HALLOUMI 14 SEARED TUNA KEBAB 26 grilled corn, arugula, blueberry sage vinaigrette arugula, fava beans, toum LAMB KOFTE 16 heirloom tomato, eech, tahini FALAFEL 12 pickled cabbage, tahini, harissa FATTOUSH SALAD 11 local greens, roasted asparagus, pickled onion, crispy pita, sumac tahini vinaigrette CAULIFLOWER 13 WARM CINNAMON BABKA 9 caramelized onions, cilantro ISRAELI SALAD 13 pistachio ice cream, salted caramel cherry tomatoes, cucumber, red onions with preserved lemon SUGAR SNAP PEA 13 vinaigrette and Bulgarian feta MALABI VANILLA CUSTARD 9 saffron vinaigrette, crispy shallots, urfa sachleb, blueberries, dark chocolate, mint FRIED CHICKEN 17 MILK AND CHOCOLATE LABNEH CHEESECAKE 9 date salsa verde, Tunisian spices, Aleppo pepper pomegranate caramel, spiced nuts, dark chocolate ice cream LAMB RAGÚ 16 with crispy chickpeas SEASONAL ICE CREAM OR SORBET 7 TAHINI 11 extra virgin olive oil, Aleppo pepper BLACKENED SHRIMP 18 beurre, celery, green onions please disclose dietary restrictions & allergies to your server. -
Breakfastreakfast MATZO BALL SOUP: Bowl
Create Your Own Nosh Signature Sandwiches And a pickle for your health. SCHMEARS ADD ON’S Fresh Daily NYC’s Famous Ess-a-Bagels Fresh Daily REUBEN: (Hot pastrami, corned beef or turkey), russian dressing, swiss and sauerkraut pressed on seeded rye .....$20 Greater Knead Butter ....................$1 Plain Everything Pumpernickel RACHEL: (Hot pastrami, corned beef or turkey), russian dressing, swiss and coleslaw pressed on seeded rye ........$20 • • • Plain Cream Cheese ........$2 • Poppy • Whole Wheat • Bialy GF Bagels THE JERRY LEWIS: Triple decker of thinly sliced roast turkey, cole slaw, swiss cheese & russian dressing ........$16 Scallion Cream Cheese ......$3 • Salt • Whole Wheat $2 • GF Plain $3 Get a Vegetable .................$4 KELLERMAN’S FAVORITE: Pastrami, corned beef and turkey w/ russian dressing and coleslaw on seeded rye .$16 • Sesame Everything • GF Everything ozen • Onion • Cinnamon Raisin Baker’s D Horseradish ...............$4 THE MRS. MAISEL: Pastrami, schmear of chopped liver, red onion, and deli mustard on rye bread .............$16 $24 13 bagels Jalapeño .................$4 THE HENNY YOUNGMAN: Hot corned beef on top of a potato knish, served open-faced with melted swiss .$16 Sichuan Chili Crisp .........$4 THE JOAN RIVERS: Pastrami, schmear of chopped liver, tomato and russian dressing ...................... $16 Seasonal Berry .............$4 $2 FRESH BAKED BREADS THE BUNGALOW CLUB: Triple decker, turkey, bacon, & swiss on rye toast w/ lettuce, tomato, onion and mayo .$16 Tofu Cream Cheese .........$4 • Rye (Seeded or Unseeded) • Multi-Grain • Challah Roll Tofu Scallion Cream Cheese ..$5 Lox Cream Cheese ..........$5 And a pickle for your health. Sandwich Classics SMOKED FISH ADD ON’S SALAD ADD ON’S ADD ONS BY C H E F N I C K LIB E R A T O • Hot Pastrami on rye with deli mustard ......$20 • Fresh Roasted Turkey (Choice of bread) .....$15 Eastern Gaspe Nova .........$8 Egg ......................$6 Lettuce ............. -
Appetizers and Small Plates Personal Deep-Dish Pizzas Sliders Burgers
Appetizers and Small Plates Fried Pickles 9 Pretzel Rods 10 Chipotle Dipping Sauce Tillamook Cheddar Sauce Or Maple Cinnamon Butter Roasted Tomato & Garlic Cheesesticks 11 Latin Jumbo Shrimp Cocktail 14 Mozzerella, Provolone, White Cheddar, Muenster, Parmesan, Cumin Poached Shrimp, Cocktail, Citrus Aioli Roasted Tomatoes, Roasted Garlic Cloves, Ammoglio Sauce Buffalo Cauliflower 10 Greek Chicken Skewers 13 Roasted Cauliflower Tossed In Buffalo, Carrots, Celery Cucumber, Tomato, Olives, Feta, Balsamic Glaze Ranch or Blue Cheese Dressing Cajun Steak Bites 14 Maple Bourbon Brussel Sprouts 12 Blackened Tenderloin Tips, Potatoes, Caramelized Onions, Demi- Roasted Sprouts, Caramelized Onion, Cranberries, Toasted Pepitas, Glace, Grilled Bread Feta Cheese, Maple Bourbon Balsamic Glaze Add Blue Cheese $2 Smoked Salmon Cheesecake 13 Nacho Supreme 13 Cracker Crust, Fried Capers, Tomato, Crostini, Preserved White Corn Tortilla Chips, Chili Con Queso, Shredded Lettuce, Lemon Pico de Gallo, Black Olives, Guacamole, Salsa, and Sour Cream. Choice of Beef, Chicken, or Smoked Pulled Pork. Buffalo Wings 13 Guacamole Dip 9 10 Lightly Smoked, Fried Wings Or ½ Lb. Of Boneless. Tossed In 5- Housemade Guacamole, White Corn Tortilla Chips Alarm Habanero, Hot, Buffalo, BBQ, Honey BBQ, Parmesan Garlic, Add Chili Con Queso 2 Add Salsa 2 Cajun Rub, Mesquite Rub, Lemon Pepper, Or Plain. Carrot Sticks, Celery Sticks, Blue Cheese or Ranch Quesadilla 14 Buttermilk Fried Chicken Strips 12 Grilled Chicken, Smoked Pulled Pork, Or Grilled Veggie. Cheddar, House Cut Fries -
Introduction to Baking and Pastries Chef Tammy Rink with William R
Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk. -
Lunch Buffet
Lu202n1-20c22h BUFFET OAK LODGE: 225-291-6257 | PARC 73: 225-744-3344 OAKPARCEVENTS.COM | [email protected] | [email protected] Gatherings at Oak Parc Events MONDAY THROUGH FRIDAY PRICING: $21/GUEST - CHOICE OF ONE ENTRÉE $23/GUEST - CHOICE OF TWO ENTRÉES SATURDAY AND SUNDAY PRICING: $24/GUEST - CHOICE OF ONE ENTRÉE $26/GUEST - CHOICE OF TWO ENTRÉES Minimum of 25 Guests Required for Lunch Buffet Minimum of 40 Guests Required for Two Entrée Option December Bookings will Require an Additional $3/Guest Fee *Need us to cater an event at your location of choice? Just ask! Our Lunch Buffet Packages Include Choice of salad, bread, one or two entrées, starch, vegetable, and dessert Service on glassware and silverware Unlimited water, freshly brewed coffee, and your choice of lemonade, or sweet, unsweet, or (our famous) almond iced tea Floor-length linens and table décor provided on each guest table Exclusive use of venue for at least three hours Ample and free parking Customized floor layout, set-up, professional staffing, and clean up after each event Free Wi-fi Complimentary use of A/V equipment including surround sound, projector, screen, microphone, and podium Background music available through our surround sound system Additional Charges if Applicable 20% Service Charge and Applicable Sales Tax is Applied to All Food and Beverage Oak Lodge – 9.95%. Parc 73 – 8.95% Set Up Fee - $250 Per Room MENU ITEMS B U T L E R P A S S E D I T E M S BUTLER PASSED ITEMS MAY BE PURCHASED FOR +$2.50/GUEST/ITEM Almond-Encrusted Duck Tenderloin with Pepper -
2011 Recipe Index. a Asian Egg Noodle Broth with Fish
recipe index. 2011 recipe index. a Asian egg noodle broth with fish ......Mar: 22 banana almonds see nuts Asian-style prawn broth with Banana & macadamia Amaretto tart .......................................May: 112 buckwheat noodles ....................... Aug: 90 sour cream pie ........................ Feb: 110 An easy tart............................................ Sep: 86 asparagus Banana pecan praline cheesecake ..Apr: 92 anchovy see fish Asparagus, mushroom Spiced banana cake .................... Jun: 110 Antipasti of n’duja, white beans & prosciutto salad ..................... Feb: 72 Barbecued butterflied lamb and baked ricotta ..............................May: 98 Asparagus with quick hollandaise ..Apr: 65 with olive oil chips ....................... Nov: 126 Anytime flatbreads with dips ................ Apr: 35 Grilled asparagus with Barbecued pork fillet with Vietnamese apple verjuice hollandaise ................Nov: 117 caramel sauce ....................................Oct: 76 Apple & hazelnut salad .................Apr: 102 Hand-cut pasta with prosciutto, Barbecued pork skewers....................Dec: 108 Apple & sultana pastilla ................. Sep: 50 asparagus and baby cos............ Sep: 80 Barbecue sauce .................................... Jun: 93 Apple galette with Calvados sauce... Apr: 57 Lamb & asparagus involtini ......... Oct: 119 Barossa chook ....................................... Sep: 71 Apple tart ...................................... Sep:114 Prawn & asparagus salad with barramundi see fish Avocado & -
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.