The Grill Dinner Menu

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RAW BAR A selection of CONTINENTAL HAM MP GOOSE TERRINE, figs and olives 25 HOUSE CURED SALMON 26 SALTED ANCHOVIES 19 PICKLED SARDINES, soused onions 21 LITTLENECK COCKTAIL tabasco peppers 18 OYSTERS, on the half shell 24 HEARTS OF PALM PICCALILLI 18 ROYAL MUSHROOMS 16 CRUDITÉS: SEASON’S BOUNTY 25 A Service of... TODAY’S CHILLED CRUSTACEAN with a variety of house dips MP CAVIAR 50g/125g OSSETRA GOLD MP BAERI ROYAL ASSORTED APPETIZERS Hot & Cold Selections STEAK and ANCHOVY TARTARE 33 TUNA Ravigote 27 SCALLOP snail fricassée 28 PASTA A LA PRESSE 34 WILD MUSHROOM OMELETTE prepared tableside 38 THE SEAGRAM CRAB CAKE 39 CRAYFISH SAUSAGE sauce Creole 44 BEET NAPOLEON 23 SOUPS Caviar Vichyssoise MP • Blue Crab Gumbo 29 • Pumpkin 22 SALADS ENDIVE & APPLE 24 CHOPPED 25 AVOCADO CRAB LOUIS 35 Ideal Accommodations for Banquets and Private Dinners Served from 5 P.M. to 11 P.M. Try our Classic Cocktails SEAFOOD SCOTTISH SALMON Sauce Delicata 45 Cajun SNAPPER Coleslaw, Chowchow 47 TURBOT Espagnole 53 Alaskan HALIBUT Fennel Chowder 52 LOBSTER à la Newberg MP DOVER SOLE MP Horseradish Meunière Grilled Riviera Neptune’s Crown STEAKS, CHOPS & BIRDS Honey Mustard DUCKLING 47 WHOLE GRILLED YOUNG CHICKEN 43 Larded SQUAB, whole grilled, preserved orange 58 GUINEA HEN CLAIBORNE, Madeira, Black Truffle, Endive 69 AMISH HAM STEAK, pickled pineapple 40 TRIPLE LAMB CHOPS, Curried Flavors, Mint Jelly MP VENISON CUMBERLAND, walnuts and huckleberries 59 FILET MIGNON Peppered, Florentine or Peconic (+20) 64 PRIME AGED STEAKS Please inquire with your Captain about our additional cuts of American beef NEW YORK STRIP 74 PORTERHOUSE, RIBEYE Priced by weight TROLLEY SERVICE Prime Rib Spit Roasted, Deviled Bone 78 BROCCOLI POTATOES GRAINS & RICE 16 16 16 Grilled Cottage Fries Carolina Pilaf Steamed with Butter Buttered Dumplings Nutted Wild Rice Chinois Hashbrown O’Brien Mushroom Barley Casserole Whipped Grits with Gravy Candied Sweets .

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Naics 311615 – Poultry Processing
U.S. Department of Labor Bureau of Labor Statistics PPI Product Checklist The Bureau of Labor Statistics, its employees, agents, and partner statistical This report is authorized by agencies, will use the information you provide for statistical purposes only and will law 29 U.S.C.2. Your hold the information in confidence to the full extent permitted by law. In accordance voluntary cooperation is with the Confidential Information Protection and Statistical Efficiency Act of 2002 needed to make the results of OMB No. 1220-0008 (Title 5 of Public Law 107-347) and other applicable Federal laws, your responses this survey comprehensive, will not be disclosed in identifiable form without your informed consent. accurate, and timely. Public reporting burden for this collection of information is estimated to average 2 hours, including time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and reviewing the collection of information. If you have any comments regarding this estimate or any other aspect of this information collection, including suggestions for reducing this burden, please send them to the Bureau of Labor Statistics, Producer Price Index Program, 1220-0008, 2 Massachusetts Avenue, N.E., Wash., DC 20212. You are not required to respond to this collection unless it displays a currently valid OMB control number. SU ID: Item Num: NAICS 311615 – POULTRY PROCESSING YOUNG AND MATURE CHICKENS PAGES 2 TO 3 TURKEYS (INCLUDING FROZEN WHOLE OR PARTS) PAGES 4 TO 5 OTHER POULTRY AND SMALL GAME PAGES 6 TO 7 PROCESSED POULTRY AND SMALL GAME, (EXCEPT SOUPS) PAGES 8 TO 9 DEFINITIONS PAGES 10 TO 11 NAICS INDUSTRY DEFINITION This U.S.
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The National Standard Squab Book
fk^i^T-.v^s^p>^::Ss 'pm^'k^y^'-^ •• SqUABBQDK ELMER C RIC ^m fork At ffinrntU TUniverait^ iCibrarg Cornell University Library SF 467.R49 1907 The national standard squab book, 3 1924 000 124 754 Cornell University Library The original of tiiis bool< is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924000124754 The National Standard Squab Book ' ~r ELMER C. RICE. The National Standard Squab Book By Elmer C. Rice A PRACTICAL MANUAL GIVING COMPLETE AND PRECISE DIREC- TIONS FOR THE INSTALLATION AND MANAGEMENT OF A SUC- CESSFUL SQUAB PLANT. FACTS FROM EXPERIENCES OF MANY HOW TO MAKE A PIGEON AND SQUAB BUSINESS PAY, DETAILS OF BUILDING, BUYING, HABITS OF BIRDS, MATING, WATERING, FEEDING, KILLING, COOL- "' ING, MARKETING, SHIPPING, CURING ^ y. ^""^ ^ AILMENTS, AND OTHER INFORMATION ' Illustrated with New Sketches and Half Tone Plates from Photographs Specially Made for this Work BOSTON, MASSACHUSETTS 1907 Copyright' ISOl, by Elmer C. Bice Copyright, i902, by Elmer C. Rice Copyright, 1903, by Kmer C. Rice Copyright, 1904, by Elmer C. Rice Copyright, 1905, by Elmer C. Rice Copjrright, 1906, by Elmer C. Rice Copyright, 1907, by Elmer C. Rice rights reserved. A WELL-BUILT NEST. Ptees of Murray and Emey Company Boston, Maaa. ILLUSTRATIONS. Page Portrait of the Author {Frontispiece) A Weil-Built Nest 8. Thoroughbreds ....... 14 How a Back Yard may be Fixed for Pigeons 18 Cheap but Practical Nest Boxes 22 How City Dwellers without Land may Breed Squabs 24 Unit Squab House (with Passageway) and Flying Pen 26 Nest Boxes Built of Lumber .
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Development of Pigeon Feed for Commercial Squab Production in British Columbia
DEVELOPMENT OF PIGEON FEED FOR COMMERCIAL SQUAB PRODUCTION IN BRITISH COLUMBIA BY GWENITH A. WALDIE B.Sc.(Agr.), University of British Columbia, 1982 A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS OF THE DEGREE OF MASTER OF SCIENCE in THE FACULTY OF GRADUATE STUDIES (Department of Animal Science) We accept, this thesis as conforming to the required standard THE UNIVERSITY OF BRITISH COLUMBIA 3 JULY 1986 (g^ GWENITH A. WALDIE, 1986 In presenting this thesis in partial fulfilment of the requirements for an advanced degree at the University of British Columbia. I agree that the Library shall make it freely available for reference and study. I further agree that permission for extensive copying of this thesis for scholarly purposes may be granted by the head of my department or by his or her representatives. It is understood that copying or publication of this thesis for financial gain shall not be allowed without my written permission. Department of ftwiMAk Sci£Nc£ The University of British Columbia 1956 Main Mall Vancouver, Canada V6T 1Y3 DE-6 (3/81) ABSTRACT Two experiments were conducted to evaluate the protein and energy requirements of squabbing pigeons. The firBt experiment was carried out at a commercial farm, with birds housed in pens, each containing 10-12 pairs. Two pelleted feeds of different protein concentrations (low protein (LP) with l&V. CP and 2937 kcal ME/kg, and high protein (HP) with 22% CP and 2783 kcal ME/kg) were fed, with and without whole yellov corn, cafeteria-style. A low protein intake was observed with LP + corn, which adversely affected squab growth and livability, without affecting egg production traits or adult body weight.
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Richard Olney Lamb & Lentil Soup Stone Ground
DATE 11.6.19 FRANK STITT Executive Chef ZACK REDES Chef de Cuisine OYSTER BAR Oysters on the half shell (1/2 dz)* Murder Point (AL) 18 Guadalupe Special 65 Standish Shore (MA) 18 Gulf Shrimp Cocktail 14 Moon Dancer (ME) 18 Marinated Crab Claws & Ginger Sauce 23 Irish Point (PEI) 18 Red Snapper Ceviche* Shipwreck (PEI) 18 Lemon, Jalapeño, Cilantro 12 Beau Soleil (NB) 18 START RICHARD OLNEY LAMB & LENTIL SOUP Farro Piccolo, Carrots, Turnips, Celery Root, Castelines Olive Oil 10 STONE GROUND BAKED GRITS Prosciutto, Mushrooms, Thyme 16 PRIME BEEF TARTINE Grilled Sourdough, Pickled Mushrooms, Roquefort Aïoli 15 BAKED OYSTERS Chive Butter, Chanterelle Conserva, Jalapeños 18 TUNA CARPACCIO* Satsumas, Avocado, Calabrian Chili, La Boîte N.11, Cilantro 19 GRILLED SQUAB Foie Gras, Red Wine Poached Pear, Herb Salad 22 HARVEST FARM BROCCOLI Farm Egg, Fried Capers, Dijon Vinaigrette 12 CHILLED BEEF CHEEKS Celery Root Slaw, Pickled Beets, Watercress, Sauce Gribiche 13 BOIS D’ARC FARM LETTUCES Harvest Farm Beets, Spiced Pecans, Belle Meadow Radishes, Creamy Honey Vinaigrette 12 MAIN VEAL TENDERLOIN Chanterelle Mushrooms, Artichokes, Cauliflower Timbale, Sherry Pan Sauce 34 GREG ABRAMS RED SNAPPER Clam Chowder Sauce, Lardons, New Potatoes, Vermouth 33 GULF POMPANO Roasted Beet & Persimmon, Mushrooms, Grilled Red Onions, Carolina Gold Rice Pirlau 32 GRILLED DUCK BREAST Jerusalem Artichoke Purée, Escarole, PFTP Persimmons 30 JAMISON FARM LAMB SHANK Lunchbox Peppers, Caramelized Onions, Gremolata 31 COQ AU VIN Joël Robuchon Potatoes, Cipollini Onions, Mushrooms, Carrots, Red Wine Jus 30 GRILLED VENISON Sweet Potato Hash, Local Peppers, Spinach, Crispy Shallots 36 PRIME NEW YORK STRIP AU POIVRE Crushed Fingerling Potatoes, Arugula, Green Peppercorns, Brandy 42 SIDES Collard Greens 7 Crushed Fingerling Potatoes 7 Acorn Squash & Wild Rice 7 Chanterelle Mushrooms 14 *This item may be served raw, undercooked or contain an ingredient that is raw or undercooked..
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The Sexual Politics of Meat by Carol J. Adams
THE SEXUAL POLITICS OF MEAT A FEMINISTVEGETARIAN CRITICAL THEORY Praise for The Sexual Politics of Meat and Carol J. Adams “A clearheaded scholar joins the ideas of two movements—vegetari- anism and feminism—and turns them into a single coherent and moral theory. Her argument is rational and persuasive. New ground—whole acres of it—is broken by Adams.” —Colman McCarthy, Washington Post Book World “Th e Sexual Politics of Meat examines the historical, gender, race, and class implications of meat culture, and makes the links between the prac tice of butchering/eating animals and the maintenance of male domi nance. Read this powerful new book and you may well become a vegetarian.” —Ms. “Adams’s work will almost surely become a ‘bible’ for feminist and pro gressive animal rights activists. Depiction of animal exploita- tion as one manifestation of a brutal patriarchal culture has been explored in two [of her] books, Th e Sexual Politics of Meat and Neither Man nor Beast: Feminism and the Defense of Animals. Adams argues that factory farming is part of a whole culture of oppression and insti- tutionalized violence. Th e treatment of animals as objects is parallel to and associated with patriarchal society’s objectiﬁ cation of women, blacks, and other minorities in order to routinely exploit them. Adams excels in constructing unexpected juxtapositions by using the language of one kind of relationship to illuminate another. Employing poetic rather than rhetorical techniques, Adams makes powerful connec- tions that encourage readers to draw their own conclusions.” —Choice “A dynamic contribution toward creating a feminist/animal rights theory.” —Animals’ Agenda “A cohesive, passionate case linking meat-eating to the oppression of animals and women .
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Exploring Turkey's Culinary Heritage
EXPLORING TURKEY’S CULINARY HERITAGE A LOOK THROUGH THE HISTORY, TRADITIONS AND INGREDIENTS HISTORICAL DEVELOPMENT OF TURKISH CUISINE Turkish cuisine is considered in the top five cuisines in the world. The vast geography that the Turks have lived in the past, the various climates, the soil and living conditions have enabled Turks to develop a very rich culinary culture. TURKS IN CENTRAL ASIA Before 11th Century The diet of nomadic Turks consisted mainly on animal products sustained in their immediate environment. They also led an agrarian way of life, depended on agricultural products as well as the animals they bred, and their products. In Central Asia, there were no definite borders at the time, therefore there was a lot of interaction between different kinds of communities. Turks that lived in Central Asia, encountered different culinary traditions and ingredients that they assimilated into their own cuisine. TURKS IN CENTRAL ASIA Before 11th Century Meat Consumed Dairy Consumed . Horse meat . Butter (Horse meat is high in calories . Kumiss therefore gives energy, . Yoghurt especially used for (Yoghurt plays a very important celebratory occasions, and role within the Turkish cuisine also the beginning of and is used in many different spring.) forms) . Mutton . Goat meat . Beef TURKS IN CENTRAL ASIA Before 11th Century Yoghurt Yoghurt has a very important place in Turkish cuisine and is considered a very important staple. There are a variety of ways of using yoghurt, as well as consuming it as is. It is regarded as one of the most famous Turkish culinary contributions to the world. “Tarhana” “Tarhana” Yoghurt based soups Ayran Kurut flakes granules and stews TURKS IN CENTRAL ASIA Before 11th Century Crops Barley Rye Oats Millet Rice Wheat Main staple, used for making bread, most commonly known is “yufka.” (Yufka is the thin flat bread made with flour, salt and water and cooked on flat metal sheets.) TURKS IN CENTRAL ASIA Before 11th Century Yufka The thin flat bread, yufka, has been an important staple for the Central Asian Turks.
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SMALL-SCALE POULTRY PROCESSING Table 1
SSMALLMALL-S-SCCALEALE PPOULOULTRTRYY PPROCESSINGROCESSING By Anne Fanatico NCAT Agriculture Specialist May 2003 Introduction A growing number of small producers are rais- ing poultry outdoors on pasture, processing the birds on-farm, and selling the meat directly to customers at the farm or at a farmers’ market. Many states allow up to 1,000 birds to be processed on a farm each year and sold directly to consumers with no inspection. Some of these small producers are go- ing further—building government-licensed process- ing plants to supply regional or niche markets. Spe- Photo by Paul Helbert cialty “religious kill” is often done in small plants. “Kosher” is the term for Jewish slaughter and “halaal” for Muslim slaughter. Access to processing is a critical issue for small producers. Consolidation in the meat process- ing industry has left very few small plants that will do custom poultry processing. (Large plants generally don’t process for small producers; they can’t keep track of a small batch of birds and can’t make money on small- volume orders.) This publication covers small-scale processing, both on- farm and in small plants. Relevant information on large-scale processing is also included for comparison, to provide con- text, and because small processors need to have some under- standing of how large-scale processing works. Related ATTRA publications ¶ Sustainable Poultry: Production Overview ¶ Growing Your Range Poultry Business: An Entrepreneur’s Toolbox This publication was developed by the National Center for Appropriate Technology (NCAT) (http://www.ncat.org) for Heifer International (http://www.heifer.org) with funds from Southern Region SARE.
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LABELLING REVIEW RECOMMENDATION 40 Analysis of Primary Food Products That Do Not Require Country of Origin Labelling 1 Introduction
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Container Food List Guide
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Poultry-Grading Manual Guide to the Uniform Application of U.S
United States Department of Agriculture Poultry-Grading Agricultural Marketing Service Manual Agriculture Handbook Number 31 PREPARED FROM POULTRY DDDDDD DDDDDD This symbol of assurance guarantees the product has been graded by the U.S. Department of Agriculture according to DDDDDD the official US quality standards DDDDDD Contents . Page I. Introduction. 2 II. Poultry Grading and Certification Services. 2 A. Poultry Programs . 2 B. Poultry Eligible for Grading and Certification . 3 C. Official Identification Marks. 4 III. Grading According to Quality Standards and Grades. 6 A. Uses of Standards and Grades. 7 B. Examining Carcasses and Parts To Determine Quality . 7 C. Quality Factors for Carcasses and Parts . 8 D. Cutting Poultry Parts. 9 IV. U.S. Classes, Standards, and Grades for Poultry . 16 A. Classes of Ready-to-Cook Poultry . 16 B. Standards for Quality of Ready-to-Cook Individual Carcasses and Parts. 17 C. Standards for Quality of Specified Poultry Food Products . 23 D. Grades for Ready-to-Cook Poultry and Specified Poultry Food Products . 24 V. Certification to Specific Purchase Requirements . 30 VI. Resource Materials Available . 31 Material in this manual is not copyrighted and may be reproduced with or without credit. Revised April 1998 The U.S. Department of Agriculture (USDA) prohibits discrimina- tion in all its programs and activities on the basis of race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or family status. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA’s TAR- GET Center at 202-720-2600 (voice and TDD).
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Letter to Importers and Brokers of Meat, Poultry and Egg Products and Foreign Governments
USDA iiliiiii United States Department of Agriculture Food Safety and Inspection Service 1400 Independence Avenue, SW. TO: See Distribution Washington, D.C. 20250 SUBJECT: Final Rule-Electronic Import Inspection Application, Certification of Imported Products, Foreign Establishments; Amendments to PHIS, Other Import Inspection Regulations The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) recently modified the meat, poultry, and egg products import regulations to allow foreign countries to certify shipments electronically, eliminating the need to issue a paper certificate. FSIS also modified its requirements for official inspection certificates to provide more flexibility to countries eligible to export products to the United States. Further, FSIS changed the annual certification of foreign establishments, and it clarified the U.S. prior notification requirements and the actions that FSIS will take when product for import is not presented for reinspection (FTP). On September 18,2014, FSIS announced these changes in a final rule in the U.S. Federal Register (Docket No. FSIS-2009-0022; Electronic Import Inspection Application and Certification of Imported Products and Foreign Establishments: Public Health Information System and Import Inspection Regulations), and it notified the World Trade Organization of the rule as well (SPS/N/USA/2484/Add.l). The final rule was effective on November 18, 2014; however, to ensure that foreign countries have sufficient time to adjust to the new requirements for certifying foreign establishments and additional product information on foreign inspection certificates, FSIS will allow countries to continue using existing inspection certificates until March 18,2015. Foreign Establishment Certificates: FSIS will continue to require each eligible country's competent authority to submit annual certification of eligible establishments.
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Almost Raw Le Bernardin Four Course Prix Fixe* Barely Touched
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