Introducing Kikkoman Katsu Sauce, a Rich, Thick All-Purpose Table Sauce and Condiment. Its Deep, Savory Flavor, with a Hint of T

Total Page:16

File Type:pdf, Size:1020Kb

Introducing Kikkoman Katsu Sauce, a Rich, Thick All-Purpose Table Sauce and Condiment. Its Deep, Savory Flavor, with a Hint of T easyKatsu INTRODUCING KIKKOMAN KATSU SAUCE, A RICH, THICK ALL-PURPOSE TABLE SAUCE AND CONDIMENT. ITS DEEP, SAVORY FLAVOR, WITH A HINT OF TART APPLE SWEETNESS, GOES PERFECTLY WITH BREADED CUTLETS, STEAKS, CHOPS, GRILLED CHICKEN, FRIED FOODS AND MORE. EASY MENU IDEAS Over-the-top flavor. Classic Tonkatsu: Bread pounded pork Tonkatsu, the popular Japanese pub-food staple, is catching on in America. A thin cutlets with Kikkoman Panko; fry, slice into pork cutlet coated with crispy panko bread crumbs and quickly fried to a golden strips and serve over rice or shredded cabbage; brown finish, tonkatsu is traditionally served with a rich brown sauce made from top with Kikkoman Katsu Sauce. apples, soy sauce and other flavorful ingredients. And that’s where our new Katsu Mayo: Mix mayonnaise with Kikkoman Kikkoman Katsu Sauce gets its inspiration. Katsu Sauce to taste; use as a sandwich spread Katsu means “cutlet” in Japanese, but this versatile sauce has all kinds of tasty or serve with french fries, sweet potato fries or applications. A perfectly balanced blend of apples, onions, tomato paste, carrots fried appetizers. and naturally brewed Kikkoman Soy Sauce, it’s the perfect match for grilled steaks, Katsuburger: Brush on beef or pork burgers pork chops, chicken, burgers, seafood and vegetables, too. Kikkoman Katsu Sauce during the last minute of grilling; serve is also great in sandwiches and as a dipping sauce for crispy finger-food appetizers. Katsu Mayo on the side. Low in calories, fat-free and made without MSG, Kikkoman Katsu Sauce naturally Fuji Fries: Mound sweet potato fries on a enhances the flavors of whatever it’s paired with because it’s rich in umami, the serving plate and drizzle with Kikkoman Katsu “fifth taste” that gives foods depth, body and intensity. Sauce and toasted sesame seeds. USES Table sauce: Serve as a Braising sauce: Add to New condiment for roast pork, simmered stews, soups, curries Finishing sauce: Drizzle chicken or turkey; great on and braises for depth and right from the bottle over pork Kikkoman eggs and omelets, too. fruity complexity. or chicken cutlets breaded Katsu with Kikkoman Panko. Dipping sauce: Serve with Pan-sauce ingredient: chicken nuggets or breaded Use to enhance the flavor of Steak sauce: Serve on or and fried finger foods. stir-fries and sautés. Sauce. alongside grilled steaks, chops, burgers or chicken for Noodle sauce: Drizzle over Asian BBQ: Use as barbecue a delicately Asian-flavored, pan-fried Asian-style noodles sauce for ribs, chicken and sweet-savory alternative to (such as yakisoba). beef, right from the bottle or ordinary steak sauces. mixed with ketchup. FEATURES AND BENEFITS Versatile: Use as a cutlet sauce, steak sauce, tabletop condiment Kikkoman quality: Backed by the reliability and reputation of or an ingredient in cooking. the world’s leading supplier of Asian sauces and seasonings. Ready to use: Delicious right from the bottle to save labor, Umami-rich: Enhances the flavor and depth of other ingredients. mixing, measuring and cleanup. Made in the USA: Made right here in America, under the strict Low in calories; zero fat: Ideal for lighter, healthful sauces and quality control of GMP/HACCP programs, so you can count on menu items. safety and reliability with every order. No MSG added: Boosts flavor without the addition of MSG. Kikkoman Katsu Sauce Convenient: Available in lightweight, easy-pour/easy-store CASE CODE PACK SIZE CONTAINER GROSS WEIGHT half-gallon plastic bottles. 02154 6 / 4 lbs. 11 oz. Plastic Bottles 31.50 lbs. Kikkoman Sales USA, Inc. 800-944-0600 www.kikkomanusa.com © 2009 Kikkoman Sales USA, Inc. KK09KTSSSV2 .
Recommended publications
  • LOLO Kitchen +
    LOLO Kitchen + Bar tasters salads tacos (flour torts, corn torts, bibb lettuce wrap) served w/ field greens sub fries 1 • sub smoked salt fries 2 spicy ahi poke* • nori | sesame | lemongrass aioli 2 gf rehab at lolo • carrot | kohlrabi | cabbage | avocado | pepita 6/10 gf korean bbq hanger steak tacos • pickle | lemongrass | napa 15 greens | lemon ginger vinaigrette add chicken 5 smoked salmon ‘tartare’ • crème fraiche | tobiko 2 gf roast chicken tacos • chile chimi | avocado | salsa | ghostjack 14 honeycrisp apple & goat cheese • grape | candied pecan 6/10 gf duck bacon • cherry | gorgonzola | pecan | prosciutto 2 gf chive | greens | cherry vinaigrette add chicken 5 fish tacos • chimichurri | salsa | avocado | cabbage 15 castelvetrano olive • fennel | orange | chile | garlic 4 gf • 12 gf pork belly tacos • hoisin | pickled cucumber | napa slaw 14 chicken & avocado tomato | red onion | tortilla chips lime | cilantro | smoked chiles | greens pork cubano tacos • lime | mustard | ham | swiss | pickle 13 small plates • 13 gf falafel sweet potato | radish | pickled chile | feta | pistachio duck tacos • breast & bacon | hoisin | cucumber | napa 15 alderwood smoked salt & rosemary fries • basil aioli 7 gf greens | lemon vinaigrette | spiced honey chicken & ghost jack quesadilla • avocado | salsa (hot!) 8 sweet potato tacos • pepita | scallion | avocado | feta | chile 13 entrees banh mi crostini • chicken liver | pork belly | spicy slaw 9 falafel tacos • avocado crème fraiche | tomato | smoky zhug 13 alaskan cod • soju-miso glaze | tamari stir
    [Show full text]
  • Sauces & Rubs Desserts
    Wings Things & choose your size and up to 2 flavors! (Excluding 5 WINGS) Fresh, 100% All-Natural Chicken. Cooked to order. Each comes with celery and your choice of Ranch or Bleu Cheese dressing. VISIT jumbo bone- in wings** HURRICANEWINGS.COM TO ACCESS 5 wings 8.99 10 wings 13.99 15 wings 18.99 20 wings 23.99 EXCLUSIVE MEMBER BENEFITS (780-1180 Cal.) (1300-2040 Cal.) (1955-3060 Cal.) (2475-3920 Cal.) boneless wings NEW! 5 wings 6.99 10 wings 11.99 15 wings 16.99 20 wings 22.99 (535-935 Cal.) (800-1545 Cal.) (1210-2320 Cal.) (1480-2930 Cal.) *THIS MENU ITEM IS COOKED TO ORDER. IT REQUIRES AT LEAST 12 MINUTES. Chicken tenders 4 tenders (500-785 Cal.) 7.99 Fresh, buttermilk soaked, hand-breaded 6 tenders (760-1040 Cal.) 9.99 chicken tenders with your choice of two dipping sauces. 8 tenders (1020-1295 Cal.) 11.99 add natural- cut fries & Classic Coleslaw for (240-920 Cal.) 2.99 Restrictions apply. Please visit the website for complete details and ways to unlock further rewards. sauces & rubs wine selections add your favorite sauce or Rub to any item barefoot wines (90-635 Cal.) 6 Oz glass 9 oz glass bottle Classic buffalo signature ridiculously hot Chardonnay, Pinot Grigio, Pink Moscato, Sangria and 5.99 7.99 17.99 roasted garlic inferno extra hot Cabernet Sauvignon hot Only for serious heat connoisseurs! medium premium (144-635 Cal.) 6 Oz glass 9 oz glass bottle dynamite buffalo bleu ECCO DOMANI - Pinot Grigio, PROPHECY - Pinot Noir, 7.99 9.99 27.99 Bring on the heat! With a hint of honey mustard.
    [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]
  • Download Dinner Menu
    APPETIZER 1. Yakitori (Chicken on 2 bamboo skewers) 4.50 2. Gyoza (Pork Dumplings, 6pcs) 4.50 3. Shumai (Shrimp&Vegetables, deep fried,6pcs) 4.50 4. Egg Rolls (4pcs) 6.95 Yakitori Gyoza 5. Fried Calamari w/Special Dip Sauce 7.95 6. Mix Tempura (Shrimp & Vegetables) 6.95 7. Shrimp Tempura Only (4pcs) 6.95 8. Mix Vegetable Tempura 5.95 Egg Roll Fried Calamari 9. Soft Shell Crab (Tempura battered and fried) 7.95 10. Fried Fish (Breaded deep fried) 6.95 11. Pork Cutlet (tonkatsu) (Breaded deep fried) 7.95 Shrimp Tempura 12. Chicken Cutlet (Breaded deep fried) 7.95 Soft Shell Crab 13. Chicken Teriyaki 6.95 14. Fish Tempura Roll 6.95 (Fish rolled w/rice in seaweed, tempura battered and Tempura Sauce) 15. Edamame (Soy beans) 4.50 Fish Tempura Roll 16. Garlic Edamame (Soy beans) 4.95 Pork Catlet 17. Karaage (Fried Chicken w/Garlic Sauce) 6.95 S A L A D 1. Salmon Skin Salad 8.95 Cucumber, Lettuce, Seaweeds & Crispy cooked Salmon Skin w/Vinegar Sauce 2. Ocean Salad (No Fish, Mixed Seaweeds) 7.95 Salmon Skin Salad Ocean Salad Cucumber, Seaweeds & Fish Eggs(Masago) w/Vinegar Sauce 3. Seafood Salad 12.95 Cucumber, Seaweeds, Variety of Raw Fish, Cooked Fish & Fish Eggs w/Vinegar Sauce 4. Avocado Salad 8.95 Cucumber, Avocado, Lettuce, Crab, Chili Oil & Fish Eggs(Masago) 5. Sashimi Salad 13.95 Sashimi Salad Avocado Salad Lettuce, Baby Spinach, Tomato, Bell Pepper, Cucumber, Tuna, Salmon w/Vinegar Sauce 6. Tofu Salad 8.95 Tofu, Lettuce, Tomato, Cucumber, w/Vinegar Sauce 7.
    [Show full text]
  • NATIONAL INSTITUTE of HOTEL MANAGEMENT, KOLKATA Food Production Management (Japanese) – 5Th Semester SECTION a 1
    NATIONAL INSTITUTE OF HOTEL MANAGEMENT, KOLKATA Food Production Management (Japanese) – 5th Semester SECTION A 1. "Japanese food is becoming more and more popular in the (a) North (b) South (c) East (d) West 2. "Japanese people are said to eat through the ________" (a) Mouth (b) Ears (c) Eyes (d) All of the above 3. Japanica is (a) Type of fruit (b) Type of vegetable (c) Type of rice (d) Type of maiz 4. Indica is cultivated (a) Tropical region (b) Subtropical region (c) Taga resion (d) None of the above 5.__________ has become perhaps the most visible example of japanese cuisine in other countries (a) Sushi (b) Ramen (c) Terriyalci (d) None of the above 6. If you look at a Japanese food menu , there will be variety names of _ which are cooked with various seasons (a) Sushi (b) Noodle (c) Bento (d) Teriyaki 7. In following food noodle is (a) Nigrisushi (b) Udon (c) Soba (d) BRC 8. Udon always served in soup similar to the (a) Ramen (b) Sashimi (c) Temaki (d) Soba 9. Bento is a lunch or dinner in the form of a ______ style take - away (a) Japanese (b) Indian (c) Korean (d) Australian 10. A traditional Japanese _ usually consists of meso soup, rice and pickled vegetables (a) Dinner (b) Lunch (c) Breakfast (d) None of the above 11. A bowl of cooked _________ with some other food put on top of the rice (a) Wheat (b) Vegetables (c) Rice (d) All of the above 12. Fried rice is _____ dish for using left user rice (a) Complex (b) Suitable (c) Comfortable (d) All of the above 13.
    [Show full text]
  • Sushi & Sashimi Nimono Noodle Donburi
    Lunch Menu available 11:30 – 14:00 Wed – Sat BENTO BOX (LUNCH) NOODLE ICHIRIN BENTO ...................................................... $27 AGEDASHI TOFU UDON ...................................... $I5 Nigiri(4pcs), Uramaki roll(6pcs), Sweet Egg Udon Noodle cooked in Bonito Dashi Omelette, Kara-age Chicken and Salad Served with Agedashi Tofu VEGETABLE BENTO ............................................ $23 CHICKEN UDON ..................................................... $I6 Teriyaki Tofu, Kakiage, Vegetable Tempura, Chicken and Udon Noodle cooked in Bonito Sweet Egg Omelette and Rice Dashi GOZEN BENTO (WEEKLY CHANGE) AVAILABLE TEMPURA UDON ................................................... $I8 Udon Noodle cooked in Bonito Dashi Served SUSHI & SASHIMI with Assorted Tempura COLD GREEN TEA SOBA NOODLE ................. $I8 ASSORTED SASHIMI ............................................ $25 GTB Noodle served with Tempura SALMON SASHIMI ................................................. $22 ASSORTED NIGIRI (6pcs) ................................... $20 DONBURI ASSORTED CHIRASHI ......................................... $26 KARA-AGE DON .................................................... $I6 A bowl of Sushi Rice Topped Assorted Kara-age Chicken Cooked in Teriyaki Sauce Sashimi and Kinshi Egg on bed of a Rice SALMON CHIRASHI .............................................. $23 CHICKEN KATSU DON ......................................... $I6 A bowl of Sushi Rice topped with Sashimi Deep fried crumbed Chicken and Eggs Salmon and Kinshi Egg cooked
    [Show full text]
  • The Word “Sampan” Comes from the Original Cantonese Term Used for the Boats, Which Literally Means “Three Planks”
    The word “Sampan” comes from the original Cantonese term used for the boats, which literally means “three planks”. It popularly refers to a flat-bottomed, eloquent wooden boat gliding down the tranquil waterways laden with significant things of life. A sight which is very commonly visible in Asian lands, these boats appear to be sacred against the mesmerizing backdrop of nature and rhythmic sound of chopping of Yulah…the oars. More than a lifeline to the hard working natives of these lands, the boats are a symbol of “Simplicity”. Inspired by these sampans, our celebrated Pan- Asian restaurant Sampan, located atop the magnificent façade at The Suryaa, New Delhi is a confluence of simplicity, traditions, exotic flavors of food and aesthetics of the land. Offering a breath-taking view of New Delhi’s skyline, the restaurant features natural aroma of the spices, wholesome goodness in every morsel of the honest food, delicately prepared by our skilful chefs with a contemporary touch and served with warmth and affection-is the real story of sampan. Please let your server know if you have any special dietary requirements like Sugar free, low calorie, low sodium food and any food allergies and intolerances. Government taxes as applicable. We levy no service charge. Hotness Level Vegetarian Non – Vegetarian Healthy Signature SUSHI SASHIMI Nigiri Sushi (Two pieces per portion) 545 A slice of your choice of topping, hand pressed onto a mound of delicate vinegar rice, enhanced with a dash of wasabi Maguro Tuna Shake Salmon Ebi Prawn Tobikko Flying
    [Show full text]
  • Seared Steaks & Cheddar Mashed Potatoes
    Seared Steaks & Cheddar Mashed Potatoes with Roasted Brussels Sprouts & Steak Sauce Tonight, we’re sprucing up the classic steakhouse dinner with our very own steak sauce. Just a few pantry ingredients—Worcestershire sauce, molasses, ketchup and red wine vinegar—simmered with sautéed aromatics results in a deeply flavorful sauce that’s at once sweet, savory and tangy. As a pair of sides, creamy, cheesy mashed potatoes and crispy, roasted Brussels sprouts—complete the meal with satisfying heartiness. Blue Apron Wine Pairings Cave de Thiezé Coteaux Bourguignons, 2014 Rancho La Viña Vineyard Pinot Noir, 2014 with Roasted Brussels Sprouts & Steak Sauce Ingredients 4 Steaks 2 Ounces Cheddar Cheese 3 Cloves Garlic 2 Scallions 1 Pound Russet Potatoes ¾ Pound Brussels Sprouts Knick Knacks 4 Tablespoons Butter 2 Tablespoons Ketchup 1 Tablespoon Molasses 1 Tablespoon Red Wine Vinegar 1 Tablespoon Soy Glaze Makes: 4 servings Prep Time: 15 minutes | Cook Time: 20–30 minutes For cooking tips & tablet view, visit blueapron.com/recipes/fp431 Recipe #431 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/fp431 1 2 Prepare the ingredients: Roast the Brussels sprouts: Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a Place the Brussels sprouts on a sheet pan. Drizzle with olive oil medium pot of salted water to boiling on high. Cut off and discard and season with salt and pepper. Toss to thoroughly coat. Arrange the stem ends of the Brussels sprouts; halve lengthwise. Peel and in a single, even layer and roast 14 to 16 minutes, or until browned large dice the potatoes.
    [Show full text]
  • RECIPE BOOK TABLE of Every Week Since We Began Working Remotely, the GYK Antler Team Has Been Cominutesg Together for an All-Agency Town Hall Zoom Meeting
    Chopped RECIPE BOOK TABLE OF Every week since we began working remotely, the GYK Antler team has been cominutesg together for an all-agency town hall Zoom meeting. As a CONTENTS company of creative entrepreneurs with a wide range of talents, since day one we’ve embarked on a series of weekly challenges — from dance-offs to 04 CLIENT PRIDE CROSTINI a “most awkward childhood photo” contest to our A LA QUARANTINI own version of Family Feud. 08 NATE’S ROCKIN’ TOT-CHOS One of our most recent and elaborate competitions 12 STEVE’S YORK CHOP BITES was a Zoom edition of “Chopped,” where some of our people had 30 minutes to create a dish, live on 16 QUARANTINE FAUX-LAFEL WITH screen, featuring at least one product from every CRANBERRY DRIZZLE AND SPICY DIP CPG brand within our client portfolio: Cedar’s, 20 QUARAN-TATO PANCAKES Sweet Baby Ray’s, Dunkin’ and Ocean Spray. WITH OCEAN RAY’S SAUCE And boy, did our people get creative. So with 24 GYKA (GET-YOUR-KICKIN- this note, we wanted to share with you some of ASS) CHICKEN SLIDERS their drool-worthy creations, should you want to try something new and explore their taste test- 28 “HOMMUS ASK YOU ABOUT approved recipes. YOUR CRAB-BABY” 2 3 Chef CHASE DOWNIE Graphic Designer Lover of pups, plants and good eats. CLIENT PRIDE CROSTINI A LA QUARANTINI 4 5 Ingredients Directions Ocean Spray Craisins® and Ocean Spray Cranberry and Steak Dunkin’ Coffee Spice Rub Dunkin’ Coffee Balsamic Drizzle with Caramelized Onions 1. Mix all spice rub ingredients together.
    [Show full text]
  • Bowls Extras Snacks Plates
    PLATES Szechuan Seared Pacific Tuna // 29 citrus herb salad, avocado, crispy miso potatoes Crispy Katsu Pork Cutlet // 24 panko breaded and fried heritage loin, seasoned cabbage, sticky rice, our tonkatsu sauce SNACKS KFC // 25 // market price Boutique Oyster on the Half Shell crispy battered chicken, fried rice, gochujang hot honey, radish slaw chilled raw, kombu vinegar Robata Grilled Ribeye // 38 / add 4oz lobster tail 14 Japanese Hamachi Crudo // 18 sashimi yellowtail, mandarin, saké, chive, black soy niman ranch natural beef, roasted local oyster mushrooms, togarashi tots, black garlic butter Korean Chile Glazed Rice Cakes // 12 asian pear, lobok radish, scallion BOWLS Lobster Ramen // 22 Daily Bao // priced daily robata grilled lobster tail, maui onions, cabbage, scallion, black sesame, green chile white soy hand made steamed buns, 2 per order Pork Tonkotsu Ramen // 20 Pork, Shrimp & Chive Dumplings // 13 braised pork, choy sum, scallion, soft egg, hakata noodle, chile oil chili oil, black vinegar, fresh ginger, in the style of Din Tai Fung Roasted Vegetable Ramen // 19 Choy Sum // 7 root vegetable dashi, shio soy bean tare, roasted mushroom, sesame pea tips, daily steamed green vegetable, hoisin vinaigrette spicy pickled squash, braised leeks Spicy Miso Chicken Ramen // 20 braised chicken, cabbage, scallion, sesame, rich broth, spicy shiro miso EXTRAS Big Eye Tuna Poke Bowl // 20 Togarashi Tots // 6 Maui Onion // 2 sticky rice, sesame soy, pickled fresno, furikake, maui onion, taro chip Oyster Mushrooms // 6 Avocado // 3 Dobutsu Rice Bowl // 19 Soft Egg // 2 Taro Chips // 3 choice of roasted chicken, pork belly or tofu, sticky rice, spicy cabbage, soft egg, Choy Sum // 3 Seaweed // 4 scallion, chile oil, sweet soy Hot Fire // 2 Spicy Cabbage // 4 grilled tofu substitution & gluten free rice noodles available Side Rice // 2 Baby Greens // 4 substitute half greens/ half rice or all greens in any rice bowl We strive to craft all menu items in house, from scratch, as they were intended.
    [Show full text]
  • 419589700 - Cattlemen's Kentucky Bourbon Bbq Sauce 2/1 Gal
    419589700 - CATTLEMEN'S KENTUCKY BOURBON BBQ SAUCE 2/1 GAL Cattlemen’s® Kentucky Bourbon® BBQ Sauce blends the smooth flavors of oaky bourbon, sweet molasses and warm, signature spices with a thick and rich tomato paste for a bold and smoky sauce that delivers regional character and consistent performance to your recipes. • Built exclusively for foodservice, Cattlemen’s® provides thick tomato paste for better coverage and cling and no starches and fillers to prevent burning. • Our 1-gallon jug is extendible by up to 20% for added profits and saves on time and labor over preparing from scratch. • Cattlemen’s Kentucky Bourbon BBQ is made without high fructose corn syrup, starches, fillers or caramel color so you can feel good about crafting recipes for your menu. • Cattlemen’s Kentucky Bourbon BBQ Sauce is kosher, vegetarian, gluten-free and dairy-free without egg, fish, peanuts, tree nuts or soybeans. • Put a flavorful spin on your barbecue offerings with Cattlemen’s Kentucky Bourbon BBQ Sauce on ribs, chicken and seared steak. Brand: Cattlemen's® Nutrition Facts Ingredients Serving Size 37g (37g) Ingredients: Tomato Paste, Distilled Vinegar, Sugar, Corn Syrup, Water, Molasses, Salt, Contains 2 Servings Per Container: 125 Percent Or Less of Bourbon, Mustard Bran, Natural Hickory Smoke Flavor, Spices, Natural Flavors, Sodium Benzoate (As a Preservative), Celery Seed, And Garlic Powder. Amount Per Serving Case Specifications Calories 70 GTIN 10041500958979 Case Gross Weight 20.86 LB % Daily Value* Pack Size 2 / 1GA Case Net Weight 19.70 LB Total Fat 0 g 0% Shelf Life 450 Days Case L,W,H 14.13 IN, 5.44 IN, 12.56 IN Saturated Fat 0 g 0% Tie x High 22 x 3 Cube 0.56 CF Trans Fat 0 g Cholesterol 0 mg 0% Preparation and Cooking Sodium 400 mg 17% No preparation necessary.
    [Show full text]
  • Spring and Summer Menu Offerings
    A Main Event Caterers Spring + Summer Menu Offerings Cucumber Elderflower Cooler Seasonal Specialty Cocktails cucumber infused vodka + lemon juice simple syrup + elderflower muddled cucumbers + champagne splash cucumber slice for garnish The St. Germain Cocktail St. Germain + champagne Sparkling Lavender Lemonade club soda fresh lemon juice + lavender simple syrup colorful edible blossom topped with sparkling wine Blackberry Smash Dark + Stormy muddled lemon, blackberries + mint dark rum + ginger beer your choice of bourbon or vodka splash of lime juice dash of simple syrup in a collins glass over ice Moscow Mule Classic Mint Julep ice cold vodka bourbon fresh lime juice + spicy ginger beer simple syrup + crushed mint lime wheel garnish offered in a rocks glass fresh mint garnish Southern Arnold Palmer half peach iced tea + half lemonade Pink Grapefruit Mojito finished with vodka white rum + fresh mint lemon wheel simple syrup + lime juice pink grapefruit juice Aperol Spritz grapefruit liqueur + club soda traditional Italian aperitif Aperol topped with Prosecco The French 75 splashed with seltzer champagne + smooth gin lemon juice + simple syrup Cherry Blossom Bellini offered in flutes with a lemon twist white peach puree bubbly champagne splash of cherry brandy 2 Compressed Melon Tray Passed Hors d’Oeuvres feta + beet syrup GF Little Lobster Rolls Jumbo Lump Crab Cakes the essence of New England regional classic on cute buns Eastern Shore remoulade Tuna Poppers Petite Ratatouille Sriracha aioli toasted quinoa cup + basil cream crispy
    [Show full text]