Bakery Mix Portfolio Eastern Canada 2 016 – 2 017
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Cooking School
stonewall kitchen COOKING SCHOOL um2016 demonstration classes 2 Stonewall Lane | York, ME 03909 | 877.899.8363 | stonewallkitchen.com/cookingschool SWK_CSBrochure_May-Aug2016.indd 1 3/10/16 3:24 PM armer weather means fresh garden produce, may •What Generous portions Expect? of each course picnics, cookouts and fun outdoor get-togethers and a complete recipe packet to recreate cookbook signing with family and friends! In keeping with the the meal at home! season we have lots of great summer classes • Complimentary water, coffee and tea Sunday | May 1 | 11:30am-1:00pm like “Hot Summer Night,” “Grillin’ and Chillin’” during class. Wine and beer may also Wand “Summer Temptations,” as well as many holiday-themed classes or be purchased. Guests 21 years and older. Brunch amazing international cuisine. In addition to our very talented staff chefs, No alcohol may be brought in from outside the school. danaat the moos & some very special guest chefs will be joining us including cookbook • Classroom seating is on a fi rst-come, $55 author Edward Lee who is a three-time James Beard Foundation Award fi rst-served basis, so please plan to arrive Former innkeeper, Dana Moos, shares her finalist for Best Chef and an Iron Chef America winner. Executive chef early in order to sit with companions. go-to brunch dishes. and owner of NYC-based restaurant, The Eddy, Brendan McHale Handicapped accessible seating is • Watermelon and Kiwi Salad with will be here as well as cookbook authors Dana Moos, Maureen Abood limited to four seats per class. The Coconut Lime Crème and Lime Zest and accomplished chef, cookbook author and James Beard Award classroom is air-conditioned and temperature may vary during the course • Poached Eggs over Crispy Potato Pancakes winner, Sanford D’Amato. -
Tasting Navarra with a Surface Area of 10,421 Km2, Navarra Has Four Dis- Tinct Climates: Oceanic, Mountain, Continental Mediterra- Nean, and Arid
Tasting Navarra With a surface area of 10,421 km2, Navarra has four dis- tinct climates: oceanic, mountain, continental Mediterra- nean, and arid. Part of Navarra is humid and the other part is arid; the uplands in the north and the flatlands in the south. The interaction of these conditions has created dis- tinct ecosystems, on which human activity has modelled settlements, landscapes and different lifestyles that are reflected in the cuisine and in other cultural expressions. Navarra cuisine is based on local and seasonal produce, a cuisine that is closely linked to the land. The repertoires of recipes and traditional flavours are a result of the climate, the terrain, the history and the know-how built up over ge- nerations while now combining contemporary ideas. If synaesthesia is the perception obtained through the blending of two senses, when a taste transmits to the brain the harmony with the environment in which it was prepa- red, an intense synaesthetic experience occurs: sensations and emotions that immerse us in the land and explain it. © Departament for Economic and Business Development. Directorate-Gene- ral for Tourism, Trade and Consumption. Texts: Maite Pérez Larumbe. Design and layout: RBK DESIGN. Photos: J. Campos, O. Conesa, Diaporama Estudio, I.Tejerina, Tryon, P. Uriz. And lent by Restaurante Rodero, INTIA-Reyno Gourmet and AEHN. Cover photo: Zigako Etxezuria. Publisher: Linegrafic. Translation: Traducciones CCI DL NA 327-2020 (March 2020) Ref. C205 Printed on eco-friendly paper. 2 A land of culinary diversity 3 413 The finest produce The produce of our land goes directly to our table, our culinary culture is built on abundance and local supplies. -
We're A' Jock Tamson's Bairns
Some hae meat and canna eat, BIG DISHES SIDES Selkirk and some wad eat that want it, Frying Scotsman burger £12.95 Poke o' ChipS £3.45 Buffalo Farm beef burger, haggis fritter, onion rings. whisky cream sauce & but we hae meat and we can eat, chunky chips Grace and sae the Lord be thankit. Onion Girders & Irn Bru Mayo £2.95 But 'n' Ben Burger £12.45 Buffalo Farm beef burger, Isle of Mull cheddar, lettuce & tomato & chunky chips Roasted Roots £2.95 Moving Munros (v)(vg) £12.95 Hoose Salad £3.45 Wee Plates Mooless vegan burger, vegan haggis fritter, tomato chutney, pickles, vegan cheese, vegan bun & chunky chips Mashed Tatties £2.95 Soup of the day (v) £4.45 Oor Famous Steak Pie £13.95 Served piping hot with fresh baked sourdough bread & butter Steak braised long and slow, encased in hand rolled golden pastry served with Champit Tatties £2.95 roasted roots & chunky chips or mash Cullen skink £8.95 Baked Beans £2.95 Traditional North East smoked haddock & tattie soup, served in its own bread Clan Mac £11.95 bowl Macaroni & three cheese sauce with Isle of Mull, Arron smoked cheddar & Fresh Baked Sourdough Bread & Butter £2.95 Parmesan served with garlic sourdough bread Haggis Tower £4.95 £13.95 FREEDOM FRIES £6.95 Haggis, neeps and tatties with a whisky sauce Piper's Fish Supper Haggis crumbs, whisky sauce, fried crispy onions & crispy bacon bits Battered Peterhead haddock with chunky chips, chippy sauce & pickled onion Trio of Scottishness £5.95 £4.95 Haggis, Stornoway black pudding & white pudding, breaded baws, served with Sausage & Mash -
Product Catalog
LOG UCT CATA 2021 PROD Favorite Foods, Inc | Somersworth, NH Your local & family owned Foodservice Distributor Table of Contents Appetizers............................................................. Page 3 Baked Goods........................................................ Page 4 Batters & Doughs.................................................. Page 9 Beans.................................................................... Page 11 Beverages............................................................. Page 12 Breader & Stuffing................................................. Page 17 Cereal & Waffles................................................... Page 18 Chemicals............................................................. Page 19 Condiments & Sauces........................................... Page 22 Crackers & Snacks................................................ Page 29 Dairy...................................................................... Page 30 Extracts & Syrups.................................................. Page 49 Frostings & Fillings.................................................Page 42 Fruit....................................................................... Page 44 Meat...................................................................... Page 45 Mixes & Flour........................................................ Page 60 Muffins & Pastries................................................. Page 64 Non Foods............................................................ Page 66 Oil & Shortening................................................... -
Main Menu V4 (Read-Only)
BRUNCH Saturdays & Sundays 11am-3pm STARTERS MIMOSA | 3.50 BLOODY MARY | 3.50 THATCHERS FAVORITES TRADITIONAL IRISH BREAKFAST | 12 Irish bangers, black & white pudding, Irish bacon, tater tots, grilled tomatoes, baked beans, two eggs (any style) & a buttered Irish scone COUNTRY FRIED STEAK & EGGS | 12 Country fried steak & two eggs (any style); topped with a creamy country gravy; served with a side of tater tots & choice of toast CORNED BEEF HASH & EGGS | 10 Corned beef hash topped with two eggs (any style); served with a side of tater tots & choice of toast BUILD YOUR OWN OMELET | 10 Three eggs served with choice of two fillings (Swiss, American, cheddar, pepper jack, bacon, sausage, ham, mushrooms, peppers, onions, tomatoes, spinach); served with a side of tater tots & choice of toast AVOCADO TOAST | 10 Two slices of toasted rye bread topped with lightly seasoned avocado & two poached eggs JERSEY BENEDICT | 9 Two poached eggs on a toasted English muffin with Taylor ham & hollandaise sauce; served with a side of tater tots BREAKFAST TOT -CHOS | 8 Scrambled eggs, tater tots, bacon & shredded cheese; topped with diced tomatoes & scallions AMERICAN BREAKFAST | 8 Two eggs (any style) served with choice of breakfast meat (bacon, sausage, Taylor ham, Irish bacon, black & white pudding or Irish bangers), a side of tater tots & choice of toast CLASSIC BREAKFAST SANDWICH | 7 Choose from Taylor ham, bacon, sausage, Irish bangers or Irish bacon & a fried egg with cheese on your choice of bread or in a wrap; served with a side of tater tots FRENCH TOAST STICKS | 6 Six sticks topped with powdered sugar; served with a side of maple syrup SILVER DOLLAR PANCAKES | 6 Eight mini maple pancakes served with a side of butter & maple syrup SIDES Tater Tots | 4 Corned Beef Hash | 4.50 Silver Dollar Pancakes | 3 Bacon | 4 French Toast Stick | 3 Sausage | 2.50 English Muffin | 1 Taylor Ham | 2 Toast (white, wheat, rye) | 1 Irish Bangers | 5 Irish Scone | 0.50 Irish Bacon | 2 Extra Egg (Any Style) | 1 Black & White Pudding | 5 Substitute Egg Whites | 1 . -
Ar Yzt a Food Solutions
ARYZTA FOOD SOLUTIONS - FOODSERVICE - 2018 FOOD SOLUTIONS - FOODSERVICE ARYZTA Aryzta_brochure_cover.indd 1-3 11/01/2018 14:38 ORDERING You can place your order from 8am to 5pm Monday to Friday and from 9am to 4pm on Saturday by simply calling the numbers below or emailing: [email protected] Foodservice ROI: 1850 457 459 Foodservice NI: 028 9262 2200 At ARYZTA Food Solutions we’re united by a passion for food and the Email: [email protected] desire to help food businesses serve memorable taste experiences. The following information is required when ordering: Our heritage dates back to the 19th Century where we began as an agricultural wholesaler in Ireland, and today we are absolutely committed Your Account No. Delivery Date to producing the highest quality products from the finest ingredients. Your Name or Order No. Your Order Not only do we have this long standing obsession with all things food, we are also devoted to exceptional customer service delivered directly to you. Our recipe for success begins with a deep understanding of food. We use the reach of our network to navigate global food trends and develop a holistic understanding of the international food market. Then we share this knowledge and work alongside partners and suppliers to uncover insights and new commercial opportunities. To meet the needs of different food businesses across the island of Ireland, we have built a portfolio of specialist brands. Our portfolio of brands includes: • Coup de Pates, our premium food service brand. It combines an international outlook with the tradition and innovation of French gastronomy to supply semi-prepared and finished foods for the foodservice industry. -
BREAKFAST MENUS Continental Buffet Breakfast Freshly Baked Mini
BREAKFAST MENUS Continental Buffet Breakfast Freshly baked mini Bridor pastries, 100% butter croissants, mini fruit scones or cranberry and pecan scones with preserves and sweet muffins Contains: ①(WHEAT)③⑥⑦⑧ (ALMOND, PECAN, HAZELNUT) Seasonal fruit platters with Glenilen yoghurt and crunchy granola Contains: ① (OATS, BARLEY, RYE) ⑦⑧ (WALNUT, ALMOND) Freshly brewed tea and coffee to include a variety of herbal and fruit infused teas Contains: No Allergens Keeling’s fresh pressed orange juice and carafes of mint and cucumber water Contains: No Allergens Networking grab and go breakfast Seasonal fresh whole fruit and selection of fruit juices Contains: No Allergens Freshly brewed premium coffee, hot chocolate and a variety of traditional, herbal and fruit infused tea Contains: ⑦ Assorted Danish pastries, muffins, fruit bread and savoury filled croissants Contains: ①(WHEAT)③⑥⑦⑧ (ALMOND, PECAN, HAZELNUT) Macadamia and white chocolate chip cookies Contains: ①(WHEAT)③⑥⑦⑧(MACADAMIA) Little pots of vanilla yoghurt and bircher muesli Contains: ① (OATS, BARLEY, RYE) ⑦⑧ (WALNUT, ALMOND) Blended smoothie of mango, pineapple, banana, and passionfruit Contains: No Allergens Selection of tapas meats and smoked cheese Contains: ⑦⑫ Additional Items Mini smoked streaky bacon butty, Ballymaloe relish Contains: ①(WHEAT)③⑦⑩ Gourmet sausage and black pudding roll Contains: ① (WHEAT, OATS) ③⑦⑫ Pancetta, spring onion and asparagus frittata Contains: ③ Scrambled free range eggs and avocado smash brioche Contains: ①(WHEAT)③⑦ Full Irish Buffet Dry cured bacon, Loughnane’s -
Restaurant-Menu-12.Pdf
Starters Soup of the Day £3.95 Served with a warm bread roll Our Own Chicken Liver Pate £5.95 Served with salad, Highland oatcakes & onion marmalade Prawn Cocktail £6.25 Prawns bound in marierose sauce & iceburg lettuce, with brown bread & butter Fan of Melon £4.75 With a warm mixed berry compote Scottish Smoked Salmon £6.50 Served with cream cheese, brown bread & salad garnish Local Haggis Stuffed Mushrooms £5.75 With whisky & mustard cream sauce Brie and Sundried Tomato Bruschetta £5.75 Accompanied by salad garnish Local Black Pudding Round £5.75 Topped with a poached egg, resting on cheese & course grain mustard sauce Local Squid Lightly Fried £6.95 Served with dips & salad, seasoned with Cajun or salt & pepper, with roll & butter Our Own Cullen Skink £4.95 Creamy smoked haddock & potato soup, served with crusty bread Beer Battered Beetroot £5.75 Resting on creamy leek risotto Beef Chilli and Nachos £5.95 Red Onion, Cherry Tomato and Creme Frâiche Tart £5.75 Served with salad Filo Pastry Basket filled with Mussels £6.25 Mussels in cream, bacon & white wine sauce topped with melted brie Garlic Bread £3.95 Four slices Seafood Baked Salmon £12.95 Served with a cream, white wine & pink peppercorn sauce Myrtle Bank Fish Pie £10.95 Local white fish and salmon bound in cream sauce and topped with mashed potato & grated cheese Baked Halibut £16.65 With a lemon, leek & shrimp cream sauce Fresh Fillet of Haddock £10.95 In crisp beer batter served with fries, salad or peas & homemade tartare sauce Deep Fried Breaded Whole Tail Scampi £11.95 Served -
CATERING Customizable Menu for Any Event! LOCATIONS
CATERING Customizable Menu for any Event! LOCATIONS Wicker Park Oakbrook Center 1560 N Damen Avenue 529 Oak Brook Center Chicago, IL 60622 Oak Brook, IL 60523 773.360.7386 630.590.1060 Streeterville Oak Brook Terrace 259 E Erie St Suite 100 17W615 Butterfield Rd. Chicago, IL 60611 (Butterfield and Midwest Rd) 312.255.1130 Oakbrook Terrace, IL 60181 630.317.7044 Lakeview North 3300 N. Broadway Fulton Market AMini variety of mini Donut Cake and Old Tray Fashioned donuts. Chicago, IL 60657 1301 W Lake Street $59.99 (5 dozen) 773.883.4764 Chicago, IL 60607 312.285.2148 Lakeview South Bagel Platter 2800 N Clark Street Millennium Park $19.99 (12 assorted bagels) Chicago, IL 60657 181 N Michigan Ave Includes Strawberry, Chive, and Regular Cream Cheese 773.868.0173 Chicago, IL 60601 312.729.5480 Coffee South Loop Box of Coffee or Hot Chocolate $19.99 26 E. Roosevelt Road Woodfield Mall Serves 10, includes cups, sugars, stirrers, and creamers Chicago, IL 60605 5 Woodfield Mall 312.834.0700 Schaumburg, IL 60173 224.353.6092 Magnificent Mile 535 N. Michigan Gold Coast Contact (at Grand Ave. Overpass) 750 N. Rush [email protected] Chicago, IL 60611 (at Chicago Ave.) Orders must be placed before 3:00pm for next day delivery or pick up. 312.929.2651 Chicago, IL 60611 If you are looking to order just 4 dozen donuts or less, please call your 312.929.2829 local Stan’s store to place your order. FOLLOW OUR FOOD TRUCK ON TWITTER @StansDonutsCHI #StansVan StansDonuts.com StansDonuts.com All prices subject to change (9/2020) DONUTS SWEETS ASK ABOUT OUR S M L SEASONAL (12oz) (16oz) (20oz) The Standards DONUTS Specialties Coffee Bar Stan’s Cookies $1.99 ea. -
Sales@Coldchoicefoods
www.coldchoicefoods.co.uk Coldchoicefoods Ltd [email protected] 0161 223 9157 Sliced Bacon Frozen Sausage Brecondale Sliced Back Bacon each 16s IQF Blakemans Supreme Saus each Sliced Catering Bacon 2kg each 32s IQF Blakemans Supreme Saus each Chefs Choice Sliced Back Bacon each 4s IQF Blakemans Supreme Sausa each Bacon Coldchoice Supertrim 2kg each 8s IQF Blakemans Supreme Sausa each Bacon Rib Free Coldchoice each IQF Value Sausage 8 each Smoked Sl Back Bacon 5lb each CCF Frozen Pork Sausage 8s each Smoked Sl Streaky Bacon 5lb each IQF Cooked Pork 8 each Smoked Prime Bacon 2.27kg each 8s IQF Cumberland Sausage each Stirchley Supertrim Bacon 2kg each IQF Country Park Sausage 8 each Sliced Streaky Bacon 5lb each Cumberland Ring 20x227g each Taylors Sl Back Bacon 2kg each Midland IQF Sausage 8s Case Prime Sliced Back Bacon 2kg each Orchard Farm Pork Sausage 8s each Dry Cure Sliced Back 2kg each Smoked Dry Cure Sliced Back 2k each Fresh Sausage Chipolata Pork & Beef each Fresh Pork Chipolata 6lb each BACON RETAIL PACK Chipolata Traditional Pork Fre each 8oz Gammon Steak PKT x5 each Cumberland Sausage Meat x454gr 300g Dry Cure Back Bacon each Fresh Thin Pork & Chille 6lb each 350g Prime Back Bacon each Fresh Thick Pork & Apple 6lb each 350g Prime Smoked Back Bacon each Fresh Thick Pork & Black Puddi each Fresh Thick Cumberland 6lb each Fresh Thick Pork & Chille 6lb each CURED PRODUCTS Fresh Thick Garlic Sausage 6lb each Shanks each Fresh Thick Lincolshire 6lb each Red Net Coverter Gammon kg Fresh Thick Old English 6lb each Danish -
Phone Follow-Up Dietary Interviewer Procedures Manual
National Health and Nutrition Examination Survey PHONE FOLLOW-UP DIETARY INTERVIEWER PROCEDURES MANUAL January 2002 TABLE OF CONTENTS Chapter Page 1 OVERVIEW OF THE NATIONAL HEALTH AND NUTRITION EXAMINATION SURVEY ..................................................... 1-1 1.1 History of the National Health and Nutrition Examination Programs 1-1 1.2 Overview of the Current NHANES .................................................... 1-3 1.2.1 Data Collection.................................................................... 1-4 1.3 Sample Selection................................................................................. 1-6 1.4 Field Organization for NHANES ....................................................... 1-7 1.5 Exams and Interviews in the Mobile Examination Center (MEC) ..... 1-10 1.5.1 Exam Sessions..................................................................... 1-12 1.5.2 Exam Team Responsibilities............................................... 1-13 1.5.3 Examination Components. .................................................. 1-14 1.5.4 Second Exams ..................................................................... 1-18 1.5.5 Sample Person Remuneration. ............................................ 1-19 1.5.6 Report of Exam Findings. ................................................... 1-19 1.5.7 Dry Run Day. ...................................................................... 1-20 1.6 Integrated Survey Information System (ISIS) .................................... 1-21 1.7 Confidentiality and Professional Ethics............................................. -
Sweets Starters
Sweets Chocolate Brownie with Warm chocolate sauce £5.95 And vanilla ice cream Orange and Cranberry crème brulee £5.95 With home made mini shortbreads Lemon Meringue Stack £5.95 Dinner Menu Light Home Made Meringues layered with Vanilla ice Cream And Home Made Lemon Curd Starters Baked autumn pear and honey tart with warm cinnamon sauce £5.50 Home made Cullen Skink £5.50 Smoked haddock and potato soup finished with cream Our own Sticky Toffee Pudding £5.95 Served with home baked bread Deliciously moist Date Pudding served with lashings of Sticky Toffee Sauce and Whipped Cream Chef’s home made soup of the day £3.95 served with our own bread (v - available) Hand made ginger & syrup cheesecake £5.75 With Caramel ice cream Cawdor smooth chicken liver pate £5.95 Brandy snap basket £5.95 Served with Crisp Crostini and home made Apple Jelly Filled with your choice of our finest ice creams: - Vanilla or Chocolate or fudge with berry coulis Pan seared breast of pigeon £6.75 (Belgian chocolate or toffee sauces also available on request) Carved over Stornoway white pudding, with apple fritter and red wine jus Chefs Special Trio of desserts £8.25 Mini Scottish seafood platter £8.25 A selection of three desserts featuring Home made With our own hot smoked Hebridean salmon, Chocolate Brownie with Belgian chocolate sauce, smoked peppered Mallaig mackerel, sweet marinated Orkney herring fillet and Orange and Cranberry crème brulee, chocolate chip ice cream smoked Belhaven trout, with citrus Mayonnaise and home pickled cucumber Selection of Scottish Cheese