Tour 2017: Asia – Harvard Glee Club Tour Blog
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moot hie THE CULINARY INSTITUTE OF AMERICA California Table Grape Commission Recipe Booklet The Culinary Institute of America Napa Valley, California Recipes developed by The Culinary Institute of America as an industry service to California Table Grape Commission. CALIFORNIA TABLE GRAPES 1 THE CULINARY INSTITUTE OF AMERICA® RECIPES Retail Foodservice Recipes: 1. Thai Curry Chicken Salad…………………………………………………………… 4 2. Spicy Asian Beef with Grape and Napa Cabbage…………………………………. 5 3. Green Grape and Wild Rice Salad with Sherry Vinaigrette, Toasted Walnuts, and Roasted Red Peppers……………………………………………………………. 7 4. Whole Wheat Wrap with Chimichurri Roasted Chicken, Fresh Black Grape and Mango Salsa……………………………………………………………………… 8 5. Arugula, Tri-Color Grapes, and Mozzarella Salad with Apple Cider Vinaigrette and Toasted Almonds…………………………………………………. 10 Healthy Grape Recipes: Guidelines: 500-750 calorie range, and 750-1000mg sodium 1. Grilled Spiced Pork and Grape Kebabs with Spinach and Grilled Red Onion Salad with Cumin Vinaigrette ……………………………………………………… 12 2. Chicken Tagine with Roasted Red Grapes, Saffron Couscous ………………….. 16 3. Grape and Brie Quesadillas with Green Grape and Arugula Salad, Champagne Vinaigrette, Shaved Parmesan ………………………………………. 19 4. Red Grape and BBQ Chicken Pizza with Mozzarella and Fresh Basil …………. 21 5. Red Grape Lavender Soda ………………………………………………………..…. 24 Global Grape Kitchen: 1. Carbonated Grape Salad with Crispy Toast, Humboldt Fog Goat Cheese and Muscat Gastrique …………………………………………………………………….. 25 2. Fritto Misto of Grapes, Fennel and Lemons with Lemon Crème Fraîche ……… 27 3. Roasted Red Grape, Octopus and Fingerling Potato Salad with Lime Aïoli …... 28 4. Grape, Toasted Almond and Shaved Fennel Salad with Vanilla-Grape Vinaigrette ……………………………………………………………………………. 30 5. Grilled Mahi Mahi with Red Grape and Sweet Corn Salsa and Spicy Green Grape Coulis ………………………………………………………..………………… 31 6. -
KOREAN BEEF BULGOGI with Stir-Fried Broccoli, Bell Pepper, Cabbage, Carrots & Cashews
KOREAN BEEF BULGOGI with stir-fried broccoli, bell pepper, cabbage, carrots & cashews COOK TIME SERVINGS CALORIES PER SERVING NET CARBS PER SERVING MENU 25 MIN 2 680 21 GRAMS PALEO // GLUTEN-FREE Bulgogi sauce is sweet and savory — and INGREDIENTS (8 ITEMS) WHAT YOU’LL NEED essential to Korean barbecue. Typically used 10 oz Ground beef medium & large sauté pans as a marinade for thinly sliced beef, we’ve 3 ½ oz Bulgogi-style amino sauce T measuring cup & spoons simmered it here with pan-seared ground 6 oz Broccoli cooking oil beef for umami-rich flavors. It’s all served 3 ½ oz Red bell pepper* salt & pepper over a colorful veggie stir-fry featuring 3 ½ oz Cabbage* & 1 ¼ oz & carrots broccoli, red bell pepper, cabbage, carrots, ALLERGENS 1 whole Yellow onion and buttery cashews. A sprinkle of black T TREE NUTS (cashews, coconut) ½ oz Dry-roasted cashews T and white sesame seeds adds a light crunch 2 tsp Black & white sesame seeds to every bite. KING O FO O R C If you ordered the 4-serving version of this meal, 4 refer to the guidelines in Step 1. Certified gluten-free by the Gluten Intolerance *This ingredient may be a different color. Either way, this dish will still be delicious! Group’s Gluten-Free Food Service (GFFS) program. Wash and dry fresh produce. Wash hands and surfaces after handling raw meat. Consuming raw or undercooked meat may GREEN CHEF IS PROUD to be a USDA Certified Organic company. increase your risk of foodborne illness. Go to help.greenchef.com for safe cooking guidelines and to learn more about food All produce and eggs are organic unless otherwise labeled. -
KYGO/Denver PD Record and Radio Industries These Days
MARCONI AWARDS POWER NOMINEES JAN & UNSUNG JEFFRIES HEROES Airplay31 Leaders The Interview PAGE 7 PAGE 15 PAGE 33 b&d_cov_airchk:LayoutSEPTEMBER 2009 1 8/25/09 1:07 PM Page 1 ® © 2 0 0 9 S O N Y M U S I C E N T E R T A I N M E N T 4 08 Turning Twenty he “good ol’ days” typically get a lot better press than they deserve. Unless, pretty easy to see where the potential on the roster was. of course, you’re talking about 1989, country music and Country radio. The Nobody knew big numbers here. I marketed the first album right along with the second one, which was what nobody got. NFL may have the quarterback class of ‘83 – Elway, Marino, Kelly, et al. – but When a new record comes out you force them to do catalog Nashville’s “Class of ‘89” tops even that illustrious group. and market them side-by-side. I was getting reorders of a T million units from one account. Amazing. You made them, “I remember this kind of stocky kid who kept coming into DuBois says. “I’d never run a record label so I can’t say it you shipped them and they disappeared.” the station because he had nothing else to do during the day,” changed all of a sudden, but radio was just so open to new The balloon was on the way up. “That Class of ‘89 says former KPLX/Dallas GM music. I used to call it the giant flush. -
Korean Barbecue Compound Butter
Korean Barbecue Compound Butter Whether it's brown butter or coffee butter , we're all about taking our favorite fat and making it just a little bit better. Enter Louisville chef Ed Lee , who shared his recipe for kalbi butter, a compound butter that has all the flavors of classic Korean barbecue . A soy sauce-and-sugar reduction is streamed into soft butter laced with Korean chile flakes, garlic and scallions for a sweet, salty and fragrant condiment. You can use this flavor bomb for just about anything. It's obviously perfect for topping your medium-rare rib eye , but don't stop at meat. Give roast vegetables a sweet and salty twist, or add some to your morning scrambled eggs for a punch of rich umami. Any which way you use it, just make sure you always have some in the fridge. Kalbi Compound Butter Recipe adapted from Ed Lee, 610 Magnolia, Louisville, KY Yield: 2½ cups Prep Time: 15 minutes, plus cooling and chilling time Cook Time: 5 minutes Total Time: 20 minutes, plus cooling and chilling time Ingredients 6 tablespoons soy sauce 2 tablespoons granulated sugar 1 tablespoon light brown sugar 1 tablespoon sesame oil 1 teaspoon Korean chile flakes ( gochugaru ) 3 garlic cloves, minced 2 scallions, trimmed and finely chopped One 1-inch piece ginger, peeled and minced 1 pound butter, softened Directions 1. In a small saucepan, combine the soy sauce , sugars and sesame oil. Bring to a boil and cook for 5 minutes until thickened. Then let cool to room temperature. 2. In a food processor, add the chile flakes, garlic, scallions and ginger, and pulse until finely chopped. -
Korean Barbecue Sauce #87193
#87193 Korean Barbecue Sauce Pack Size: 2/1 gallon With global flavors being top of mind for consumers, our on‐trend Bulgogi Sauce is known as a great meat marinade for Korean barbecue. This sauce has a glaze‐ like texture and leaves the taste buds with a savory soy with spicy chile flavor. The touch of garlic, ginger, and black pepper notes, make this sauce a perfect pair with many Asian inspired dishes. Product Preparaon: Ready to use. Item UPC Case GTIN Operator Benefits: 070200871939 10070200871936 Great for take out and catering opportunies. Shelf Life Package Format Great soluon for most center of the plate proteins 6 months Poly bole or as a dipping sauce for appezers Servings per Case Storage Store in a cool, dry place between About 128 35°F and 80°F. Do not freeze. Recipes Visit our Recipe & Inspiraon Secon on MarzeFoodservice.com for recipe details! Thai Leuce Wraps T. Marze Company The informaon shown here may vary from the informaon on product currently in distribuon. Keep in mind 380 Polaris Parkway, Suite 400 that ingredients, formulas, and labeling regulaons may change, so nutrion informaon may also change. For Westerville, Ohio 43082 the most accurate informaon for a parcular product, please refer to the nutrion and www.MarzeFoodservice.com ingredient informaon on the product package. 5/15/2018 #87193 Korean Barbecue Sauce Pack Size: 2/1 gallon Nutrion Facts Ingredients: About 128 servings per container SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT, LACTIC ACID), SUGAR, RICE VINEGAR, HOT CHILI SAUCE (RED CHILI, DISTILLED VINEGAR, SUGAR, SALT, Serving Size 2 tbsp (38g) GARLIC, ACETIC ACID, LACTIC ACID, RED CHILI POWDER, XANTHAN GUM, POTASSIUM SORBATE AND SODIUM BISULFITE ADDED AS PRESERVATIVES), WATER, SESAME SEED OIL, MODIFIED CORNSTARCH, SPICE, GARLIC*, CILANTRO, GREEN ONION, POTASSIUM SORBATE AND SODIUM BENZOATE Amount per Serving ADDED AS PRESERVATIVES, CITRIC ACID, NATURAL SMOKE FLAVOR, ONION*, XANTHAN GUM, CALCIUM DISODIUM EDTA ADDED TO PROTECT FLAVOR. -
Mellencamp & Fairchild Deliver Hope Wariner Previews Atkins Tribute
page 1 Monday, May 11, 2009 Mellencamp said, "Those records are not Mellencamp & perfectly made—they're pretty raw. The emotion they capture is the essence. People Fairchild Deliver Hope are not alone in their loneliness. If people by David M. Ross get any bit of that message from the video "It struck me that Karen Fairchild's it would be fantastic." View the video at voice not only sounds good in Little Big Town http://twurl.nl/i2ucpq but also works well with mine," says John Mellencamp regarding the pair's newly released duet video "A Ride Back Home." Shot Wariner Previews on the campus of Indiana University, most of the shoot resides in and around the pews Atkins Tribute of Beck Chapel. "When he writes something by Peter Cronin it's as though he's speaking it, so it's a bit of On June 23, award-winning singer/ a challenge," says Fairchild. "I didn't want songwriter/guitarist/producer Steve to mess that up or get in the way, so I call it Wariner will release c.g.p., My Tribute to kind of 'chasing' John." Chet Atkins, a musical salute to his old Inspired from '30s and '40s American folk friend Chet Atkins. Recorded for Wariner’s songs, Mellencamp sees the lyric's darkness SelecTone Records, the 11-song collection as uplifting, delivering a message of hope. combines Atkins classics with Wariner Discussing great country folk recordings from originals played in the style of the late six- the Carter Family through Hank Williams string legend. Wariner has recorded a series of webisodes to introduce listeners to each track. -
A Semantic Analysis of Non Literal Meaning a Thesis By
THE SADNESS PORTRAYED IN TAYLOR SWIFT’S SELECTED SONGS: A SEMANTIC ANALYSIS OF NON LITERAL MEANING A THESIS BY WINDI RIAHNA KELIAT REG. NO. 140705167 DEPARTMENT OF ENGLISH FACULTY OF CULTURAL STUDIES UNIVERSITY OF SUMATERA UTARA MEDAN 2019 UNIVERSITAS SUMATERA UTARA THE SADNESS PORTRAYED IN TAYLOR SWIFT’S SELECTED SONGS: A SEMANTIC ANALYSIS OF NON LITERAL A THESIS BY WINDI RIAHNA KELIAT REG. NO. 140705167 SUPERVISOR CO-SUPERVISOR Dr. Deliana, M.Hum. Rahmadsyah Rangkuti, M.A, Ph. D. NIP. 19571117 198303 2 002 NIP. 19750209 200812 1 002 Submitted to Faculty of Cultural Studies University of Sumatera Utara Medan i n partial fulfillment of the requirements for the degree of Sarjana Sastra from Department of English. DEPARTMENT OF ENGLISH FACULTY OF CULTURAL STUDIES UNIVERSITY OF SUMATERA UTARA MEDAN 2019 UNIVERSITAS SUMATERA UTARA Approved by the Department of English, Faculty of Cultural Studies, University of Sumatera Utara (USU) Medan as thesis for The Sarjana Sastra Examination. Head Secretary Prof. T. Silvana Sinar, M. A., Ph. D. Rahmadsyah Rangkuti, M.A., Ph. D. NIP. 19540916 198003 2 003 NIP. 19750209 200812 1 002 UNIVERSITAS SUMATERA UTARA Accepted by the Board of Examiners in partial fulfillment of requirements for the degree of Sarjana Sastra from the Department of English, Faculty of Cultural Studies University of Sumatera Utara, Medan. The examination is held in Department of English Faculty of Cultural Studies University of Sumatera Utara on April 12th, 2019 Dean of Faculty of Cultural Studies University of Sumatera Utara Dr. Budi Agustono, M.S. NIP. 19600805 198703 1 001 Board of Examiners Prof. T. -
Allergen Information and Dietary Guide Ak-07-10-20 Allergens Note - Delivery Order
allergen information and dietary guide ak-07-10-20 allergens note - delivery order please note if you have an allergy: sorry but we're unable to cater for allergies on orders placed through delivery however, we can cater for allergy / dietary requirements at our restaurants so please come and eat in with us instead a red dot ı means that the dish contains the specified allergenic ingredient. sometimes the ingredient is please note ı whilst we try our best to ensure your food is • not included in the menu description but may be part of a sauce for example suitable for you, our dishes are prepared in areas in which allergenic ingredients are present. these charts show which a blue box ı means that the dish can be modified to remove the specified allergenic ingredient or to dishes do not contain certain allergenic ingredients as make it suitable for vegetarians or vegans. please ask your server for more information intentional ingredients, however we cannot guarantee that a purple asterisk ı means that the dish is fried in oil that may also be used to fry other dishes that dishes are 100% free from these ingredients due to * include the specified allergenic ingredient the preparation process ak-07-10-20 2 allergen information and dietary guide this guide this guide lists what allergenic ingredients are allergenic ingredients • celery contained in each of our dishes featured in this guide in • cereals containing gluten accordance with the - including wheat (such as spelt the guide also shows whether or not dishes are EU Food Information and khorasan), rye, barley and oats suitable for vegetarian or vegan customers Regulation are • crustaceans - such as prawns, crabs and lobsters at the bottom of this page is a key which explains • eggs how the guide works. -
Korean Barbecue Samwon Galbi Samwon Traditional Barbecue
Korean Barbecue Samwon Galbi Samwon Traditional Barbecue Samwon Galbi 330,000 : Marinated Korean Traditional Beef Short Rib 삼원 양념갈비 Samwon Galbi Bulgogi 270,000 : Sliced Marinated Beef with Traditional Bulgogi Sauce 전통 불고기 Bulgogi Saeng Deungsim 350,000 : Fresh Rib Eye 생등심 Yangnium Deungsim 350,000 : Fresh Rib Eye with Homemade Soy Sauce 양념 등심 Yangnium Deungsim Modeum Gui 850,000 : Assorted Grilled Beef Kkotsal, Neukkansal, Samwon Galbi 모듬구이 (꽃살, 늑간살, 삼원 양념갈비) Modeum Gui Prices are subjected to 10% service charge & PB1 10% Neukkansal Jumuleog Samwon Traditional Barbecue Woosul Gui 220,000 : Miso Marinated Beef Tongue 미소 우설구이 Deungsim Butter Gui 350,000 : Buttered Rib Eye with Onion and Garlic 등심 버터구이 Neukkansal Jumuleog Neukkansal Jumuleog 250,000 : Salt Sauce Seasoned Finger Meat 늑간살 주물럭 Seoksoi Bulgogi 250,000 : Grilled Beef with Traditional Bulgogi Sauce 석쇠 불고기 Seoksoi Bulgogi Samgyeopsal 250,000 : Grilled Pork Belly 삼겹살 Prices are subjected to 10% service charge & PB1 10% Wagyu Saeng Deungsim Wagyu and Prime Wagyu Galbi 600,000 : Marinated Wagyu Short Rib 와규 양념갈비 Wagyu Saeng Galbi 600,000 : Fresh Wagyu Short Rib Wagyu Galbi 와규 생갈비 Wagyu Yangnium Deungsim 450,000 : Fresh Wagyu Rib Eye with Homemade Soy Sauce 와규 양념 등심 Wagyu Saeng Deungsim 450,000 : Fresh Wagyu Rib Eye 와규 생등심 Wagyu Saeng Galbi Prime Yangnium Kkotsal 450,000 : Fresh USDA Prime Boneless Short Rib with Homemade Soy Sauce 프라임 양념 꽃살 Prime Kkotsal 450,000 : Fresh USDA Prime Boneless Short Rib 프라임 갈비 꽃살 Prime Yangnium Kkotsal Prices are subjected to 10% service charge & PB1 -
The 38 Essential Hawaii Restaurants
• THE EATER GUIDE TO HAWAI‘I The 38 Essential Hawai‘i Restaurants From plate lunch drive-ins to tasting menu destinations, these are the most exciting places to dine across the 50th state by Eater Staff | Oct 25, 2017, 11:35am EDT No catchphrase can encapsulate the culinary scope of Hawai‘i: It encompasses carb-tastic plate lunches doused in gravy, bundles of steamed taro leaves packed with tender pork or other treasures, noodle soups, delicate mochi, and ever-new creations from relentlessly innovative chefs looking both to the islands and around the globe for inspiration. The islands’ original Polynesian residents; generations of immigrants from China, Japan, Korea, Portugal, the Philippines and other regions; and American cultural influence have resulted in cuisine like nothing elseon earth. This list of 38 essential restaurants, for a state that comprises eight major islands, is the work of many minds and palates. Four Eater editors descended on Hawai‘i, gorging throughout Honolulu and then scattering to Maui, Kaua‘i, and Hawai‘i Island for more research. Seven local experts add their picks, lending their authoritative, on-the-ground knowledge of the state’s finest eating. Given that Honolulu is the state’s capital and population center, it won’t surprise that 18 of its defining establishments appear here, including the latest fine-dining sensation, the standard bearer for golden malassadas, and the one chain that embodies Hawai‘i’s local food culture. But we pinpoint vital stops beyond Honolulu and O‘ahu as well: the seafood star of Maui, the old-school neighborhood tiki bar on Kaua‘i, and the late-night bakery of Moloka‘i among them. -
Day One Goes by Swiftly Ramsey Has the Key(S)
February 25, 2010 Issue 2 Day One Goes By Swiftly The first full day of CRS 2010 opened with Lady Antebellum’s National Anthem and an address from Nashville Mayor Karl Dean, and powered straight through to the ACM-sponsored Music City Jam. Headliner Taylor Swift “tailored” her arena tour for an intimate industry crowd Wednesday evening (2/24) and brought along Fearless tour openers Gloriana as well as guest Julianne Hough. Swift’s 10-song set included “You Belong With Me,” “Love Story” and “Fifteen,” and she interspersed the tunes with comments and anecdotes about her relationship with Country radio. Recalling an early mailing of her single “Tim McGraw” she said, “I remember putting CDs into the envelopes and thinking, ‘Wouldn’t it be cool if they actually played this song?’” She continued, “So thank you from the bottom of my heart for opening this envelope and deciding to put it on the air because the last couple of years have been quite a ride. And I don’t care how big the stage is you play on, you never forget who Standing Room: Taylor Swift sings in the middle of the Nashville brought you to the party.” Convention Center performance hall during Wednesday’s Music City Jam. Big Machine’s Scott Borchetta and Universal Distribution’s Cliff Ramsey recalled attending an NAB conference 11 years ago and O’Sullivan surprised Swift with an immense plaque commemorating hearing about the impending demise of terrestrial radio in the face of sales of 10 million albums and recognizing her status as the best- Internet and satellite challengers. -
Download the Report
Grill TRADITION VS innovation GREENS ARE Report THE NEW RED YOUR GUESTS WANT international TASTES THE CRAVING FOR GREAT TASTE, TEXTURE AND MOUTHFEEL IS A PRIMITIVE WONDER. GRILLED FOOD EVOKES EUPHORIA. THIS IS A REPORT ABOUT OUR UNIVERSAL LOVE FOR THE TASTE OF FIRE. WE HAVE LOOKED INTO WHY GRILLED FOOD IS POPULAR, WHAT GUESTS PREFER, TRENDS, TRADITIONS AND WHAT FITS IN THE WORLD OF INTERNATIONAL GRILL FLAVOURS. The universal longing for the Taste of fire THE DEFINITION OF GRILLED Seared meat and veggies, toasted marshmallows and crispy pan-fried dumplings have a common denominator; they are all results of the grill effect known as the Maillard reaction. When cooking over fire was first discovered we found that it was easier for our bodies to absorb the nutrition in the food. Ever since then the scent of grilled food has sent signals to our brain that makes us both hungry and happy. FLAVOUR NOTES INTO THE SCIENCE: THAT MAKE UP GRILLED FLAVOUR Where does the taste come from? Digging into the flavour profile of grilled food with the experienced sensory experts at Santa Maria. We all love the grilled taste but what exactly is it that has kept us spellbound ever since cooking over fire was first invented? TOASTED GET THE MAILLARD REACTION It is everywhere and it makes everything taste delicious. It is the reason why bread tastes so good and why coffee tastes roasted. It can even take credit for the hoppy taste in beer and of SMOKY course it is behind everything we caramelise. The Maillard reaction is so complex that scientists have barely figured out what it actually is.