Bites Best Shared Desserts Cocktails 24 Reserve Cocktails
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Alternative Fermentations
the best of ® ALTERNATIVE FERMENTATIONS Please note all file contents are Copyright © 2021 Battenkill Communications, Inc. All Rights Reserved. This file is for the buyer’s personal use only. It’s unlawful to share or distribute this file to others in any way including e-mailing it, posting it online, or sharing printed copies with others. MAKING MEAD BY BRAD SMITH ead, which is a fermented beverage made from honey, is one of the oldest alcoholic M beverages. Vessels found in China dating back to 7000 B.C. have organic compounds consistent with fermented honey and rice. Mead was the revered “nectar of the gods” in ancient Greece and the “drink of kings” throughout history, though it has faded to obscurity in modern times. For homebrewers, mead is a great addition to complement your other fermented offerings. Many of your guests may have never tasted a good quality mead or melomel (fruit mead), but almost everyone enjoys this sweet beverage. Using some modern methods, mead is also relatively easy and quick to make, and you can use equipment you already have on hand for homebrewing. MODERN MEADMAKING TECHNIQUES When I started homebrewing back in 1987, the fermentation of mead was a very slow process, taking 12 to 18 Photo by Charles A. Parker/Images Plus Parker/Images A. Charles by Photo months for a mead to fully ferment and age. Honey has antibacterial it highlights the flavor of the honey country may have additional variants. properties and is poor in nutrients, varietal itself. In the US, a lot of honey production particularly nitrogen, resulting in a The variety of honey and strength is still done by small, independent very slow fermentation. -
BAR MENU a Comprehensive List of Goods
1 BAR MENU A comprehensive list of goods BAR STAFF Brandon Choate Alejandro Medina Alexander Nguyen Kory Nguyen Jacki Schromm Zulcoralis Rodriguez Bobby Heugel Zachary Palmer Isaias Praxedes Liliana Velasquez Tommy Ho PROPERTY OF: ANVIL BAR & REFUGE BAR FOOD 2 CHEESES & CHARCUTERIE served with house accoutrements & bread from Magnol French Baking each sold individually for 8 THE CHOICES FIOR D’ARANCIO Italy, Cow, Blue LOS CAMEROS Spain, Cow/Sheep/Goat Blend, Semi-Firm LITTLE HOSMER Vermont, Cow, Soft SERRANO Spain SALAME SCHIACCIATA PICCANTE Italy PASTRAMI USA SANDWICHES PASTRAMI herb schmear, arugula, tomato, aged cheddar ��������������������������������� 12 TURKEY calabrese peppers, bibb lettuce, tomato, pickles, mayo ���������������������������� 12 SERRANO olives, manchego, mustard, tomato ����������������������������������������������� 12 MUSHROOM vegetarian - caramalized onion, melty cheese ��������������������������� 12 LOBSTER ROLL - north american lobster, citrus aoili, scallion ����������������������� 16 DELICIOUS EATS KETEL CHIPS ����������������������������������������������������������������������������������������� 2 OLIVES castelvetranos, topped with orange zest ������������������������������������������������� 7 HOUSE ROASTED NUTS sweet and spiced ������������������������������������������� 6 ICE CREAM from Craft Creamery, our neighbors down the street! STRAWBERRY BALSAMIC ����������������������������������������������������������������� 7 MOCHA ALMOND ������������������������������������������������������������������������������ -
Calvados & Other Fruit Spirits
CALVADOS & OTHER FRUIT SPIRITS There are a lot of different types of fruit based spirits all over the world, most are not particularly famous or consumed other than in the producing country itself, except for the Calvados which goes worldwide. France is the producer of this apple brandy that we call Calvados which will be the primary focus of this section. You might also have come across applejack from North America or other versions of fruit spirits based on cherries, raspberries, pears, plums etc. In short you can base a fruit spirit (brandy) on any kind of fruit and most have been tried and many have very, very old traditions within their country of origin. Calvados Calvados is a fruit spirit produced in northern France where grapes are having a hard time to grow but apples and pears thrive. Calvados is an apple distillate (sometimes with a small addition of pear) and is regulated in French law. In contrast to Cognac and Armagnac which only has one appellation each, Calvados actually has three "Appellation d'origine controlee"; AOC Calvados, AOC Calvados Pays d'Auge and AOC Calvados Domfrontais. Let's break it down below. AOC Calvados Either pot still or copper double-column stills are allowed to be used. Must be aged for at least two years on oak. Accounts for around 70% of the total production of Calvados. AOC Calvados Pays d'Auge Pot stills are to be used exclusively. The fermentation process must be at least 6 weeks contributing to its complex flavour. Must be aged for at least two years on oak. -
Butcher-And-Banker-NYC-Cocktail-Menu.Pdf
W I N E S B Y T H E G L A S S STEAKEASY CLASSIC COCKTAILS WHITE LAST WORD Dorothy Parker Gin, Chartreuse, Luxardo Maraschino, Lime Juice 16 Pinot Grigio Bertani, Italy 2020 13 Chardonnay “The Stag” Santa Barbara County 2020 14 EMPRESS SOUR Sauvignon Blanc Domaine de l’Herre, France 2020 14 Empress Gin, Lemon, Rosemary Syrup, Eggwhite 16 Riesling , Piesporter Michelsberg, Germany 2020 14 Karl Josef NEGRONI Chardonnay Sonoma-Cutrer, Russian River 2016 375ml 30 Cotswolds Gin, Campari, Carpano Antica 16 ROSE A PROPER MANHATTAN Ragtime Rye, Punt E Mes, Carpano Antica, Bitters 16 Domaine Sainte Marie “Vievite” Cotes de Provence 2020 13 JACK ROSE Laird’s Apple Brandy, Lemon Juice, Grenadine, Lemon Oils 16 RED Tempranillo Hacienda de Arinzano, Spain 2016 14 Merlot Blend Chateau Tassin, Bordeaux 2019 14 Cabernet Sauvignon William Hill, California 2019 14 SIGNATURES Cabernet Sauvignon Louis Martini, Alexander Valley 2018 21 DAPPER BANKER Pinot Noir Tarrica, Monterey 2019 16 Glenmorangie 10-Year, Amaro Montenegro, Lemon, Bitters 17 Zinfandel “The Federalist”, Central Valley 2019 15 Amarone de la Valpolicella Cesari, Italy 2015 375ml 45 SCOTCH & BUBBLES Glenlivet 12-Year, Apple Juice, Honey, Champagne Float 16 SPARKLING RAMOS GIN FIZZ Beefeater Gin, Fresh Lime Juice, Cream, Egg Whites, Orange Oils 16 Champagne Piper - Heidsieck 19gl/80 btl Domaine Chandon Brut Classic, California 15gl/55 btl TEQUILA DAISY Champagne Brut Rose Moet & Chandon 187ml split/23 Herradura Reposado Tequila, Grand Marnier, Lemon Juice 16 Champagne Brut Rose, 90 btl Alfred Gratien CORPSE REVIVER #2 Champagne ‘Grand Brut’ Perrier-Jouët , NV 125 btl Tanqueray, Lillet Blanc, Triple Sec, Absinthe 16 Champagne Ruinart Brut Blanc de Blancs / or Rose 160 btl Champagne Rare Millesime 2002 295 btl DRAUGHT BEER BOTTLED Goose Island IPA 9 Guinness 9 Michelob Ultra 8 Sierra Nevada 8 Stella Artois 9 Brooklyn Lager 9 Chimay Red 13 Heiniken 8 Duvel 12 Lagunitas IPA 9 . -
BAR MENU a Comprehensive List of Goods
BAR MENU A comprehensive list of goods BAR STAFF Tommy Ho Jordan Pitts Qwesha Byrd Alejandro Medina Brandon Choate Kory Nguyen Bobby Heugel Zulcoralis Rodriguez Isaias Praxedes PROPERTY OF: ANVIL BAR & REFUGE BAR FOOD 1 CHEESES & CHARCUTERIE served with house accoutrements & bread from Magnol French Baking each sold individually for 8 THE CHOICES FIOR D’ARANCIO Italy, Cow, Blue LOS CAMEROS Spain, Cow/Sheep/Goat Blend, Semi-Firm LITTLE HOSMER Vermont, Cow, Soft SERRANO Spain SALAME SCHIACCIATA PICCANTE Italy PASTRAMI USA SANDWICHES PASTRAMI herb schmear, arugula, tomato, aged cheddar- served cold ���������������� 12 TURKEY calabrese peppers, bibb lettuce, tomato, pickles, mayo - served cold ����������� 12 SERRANO olives, Manchego, mustard, tomato - served hot ������������������������������ 12 MUSHROOM vegetarian - caramalized onion, melty cheese - served hot ���������� 12 DELICIOUS EATS SALTED PEAS ���������������������������������������������������������������������������������������� 4 SESAME STICKS ����������������������������������������������������������������������������������� 4 OLIVES castelvetranos, topped with orange zest ������������������������������������������������� 7 THE 100 LIST 2 THE 100 LIST debuted at Anvil a month or so after we opened the bar in March of 2009. Originally, this list of classic cocktails began as a laminated training guide for the bar staff - a minimal list of required cocktail recipes every bartender should know by heart. Our new staff was routinely seen studying this list of recipes when we opened, and frequently, guests would ask to see it. Eventually, we succumbed to their requests and added the list of classic cocktails to our printed menu. While the list has changed slightly over time as we occasionally rediscover lost classics, it has also become an iconic part of our bar and a wonderful way to explore the world of classic cocktails. -
Handling of Apple Transport Techniques and Efficiency Vibration, Damage and Bruising Texture, Firmness and Quality
Centre of Excellence AGROPHYSICS for Applied Physics in Sustainable Agriculture Handling of Apple transport techniques and efficiency vibration, damage and bruising texture, firmness and quality Bohdan Dobrzañski, jr. Jacek Rabcewicz Rafa³ Rybczyñski B. Dobrzañski Institute of Agrophysics Polish Academy of Sciences Centre of Excellence AGROPHYSICS for Applied Physics in Sustainable Agriculture Handling of Apple transport techniques and efficiency vibration, damage and bruising texture, firmness and quality Bohdan Dobrzañski, jr. Jacek Rabcewicz Rafa³ Rybczyñski B. Dobrzañski Institute of Agrophysics Polish Academy of Sciences PUBLISHED BY: B. DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES ACTIVITIES OF WP9 IN THE CENTRE OF EXCELLENCE AGROPHYSICS CONTRACT NO: QLAM-2001-00428 CENTRE OF EXCELLENCE FOR APPLIED PHYSICS IN SUSTAINABLE AGRICULTURE WITH THE th ACRONYM AGROPHYSICS IS FOUNDED UNDER 5 EU FRAMEWORK FOR RESEARCH, TECHNOLOGICAL DEVELOPMENT AND DEMONSTRATION ACTIVITIES GENERAL SUPERVISOR OF THE CENTRE: PROF. DR. RYSZARD T. WALCZAK, MEMBER OF POLISH ACADEMY OF SCIENCES PROJECT COORDINATOR: DR. ENG. ANDRZEJ STĘPNIEWSKI WP9: PHYSICAL METHODS OF EVALUATION OF FRUIT AND VEGETABLE QUALITY LEADER OF WP9: PROF. DR. ENG. BOHDAN DOBRZAŃSKI, JR. REVIEWED BY PROF. DR. ENG. JÓZEF KOWALCZUK TRANSLATED (EXCEPT CHAPTERS: 1, 2, 6-9) BY M.SC. TOMASZ BYLICA THE RESULTS OF STUDY PRESENTED IN THE MONOGRAPH ARE SUPPORTED BY: THE STATE COMMITTEE FOR SCIENTIFIC RESEARCH UNDER GRANT NO. 5 P06F 012 19 AND ORDERED PROJECT NO. PBZ-51-02 RESEARCH INSTITUTE OF POMOLOGY AND FLORICULTURE B. DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES ©Copyright by BOHDAN DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES LUBLIN 2006 ISBN 83-89969-55-6 ST 1 EDITION - ISBN 83-89969-55-6 (IN ENGLISH) 180 COPIES, PRINTED SHEETS (16.8) PRINTED ON ACID-FREE PAPER IN POLAND BY: ALF-GRAF, UL. -
Your List for Epcot's Food & Wine Festival Here
Africa Hops and Barley • Spicy Kenyan Vegan • New England Lobster Roll: Warm Lobster with Fresh Herb Corn and White Beans with Pigeon Peas, Quinoa & Ancient Grains Medley and Kachumbari Slaw (Plant-based) Mayonnaise and Griddled Roll • Piri Piri Skewered Shrimp with Citrus-scented Couscous • Southern Seafood Boil: Shrimp, Mussels, Crawfish, Potatoes, • Tusker Lager Corn, and Andouille Sausage • Jam Jar Sweet Shiraz • Freshly Baked Carrot Cake and Cream Cheese Icing • North Coast Bewing Co. Blue Star Wheat Appleseed Orchard • 3 Daughters Brewing A Wake Coffee Blonde Ale • Heavy Seas AmeriCannon APA • Charcuterie and Cheese Plate featuring Burton’s Maplewood Farm Applejack Brandy Barrel Aged Maple Syrup • Angry Orchard Rosé Hard Cider • Caramel-Apple Popcorn • Mer Soleil Reserve Chardonnay • Frozen Apple Pie (non-alcoholic) • Broadside Cabernet Sauvignon • Short’s Brewing Co. Mule Beer • Heavy Seas Brewery TropiCannon Citrus IPA • Parish Brewing Co. Ghost in the Machine Double IPA Islands of the Caribbean • 3 Daughters Raspberry Lemonade Dry Hard Cider • Ropa Vieja Empanada with Tomato Aïoli • Short’s Brewing Company Starcut Ciders Mosa Hard Cider • Jerk-spiced Chicken with Roasted Sweet Plantain Salad and Mango Chutney Yogurt • Ciderboys Banana Bliss Hard Cider • Flancocho: Passion Fruit Cake with Coconut Flan • Apple Blossom Sky: Fanta® Apple, Ginger Beer, Floodwall Apple Brandy, Burton’s Maplewood Farm Applejack • Red Stripe Lager Brandy Barrel Aged Syrup and Mini Marshmallows • Opici Family White Sangria • Frozen Mojito Brazil • Crispy -
American As Apple Pie: Cultural Significance of American Baked Goods
La Salle University La Salle University Digital Commons HON499 projects Honors Program Spring 2021 American as Apple Pie: Cultural Significance of American Baked Goods Madeline Jupina La Salle University, [email protected] Follow this and additional works at: https://digitalcommons.lasalle.edu/honors_projects Part of the Food Studies Commons, and the Sociology of Culture Commons Recommended Citation Jupina, Madeline, "American as Apple Pie: Cultural Significance of American Baked Goods" (2021). HON499 projects. 39. https://digitalcommons.lasalle.edu/honors_projects/39 This Honors Project is brought to you for free and open access by the Honors Program at La Salle University Digital Commons. It has been accepted for inclusion in HON499 projects by an authorized administrator of La Salle University Digital Commons. For more information, please contact [email protected]. American as Apple Pie: Cultural Significance of American Baked Goods Madeline Jupina La Salle University Spring 2021 1 Introduction What does the phrase “American as apple pie” mean, really? How did apple pie become synonymous with Americana, the same way bagels became a symbol of the New York Jewish deli and funnel cakes associated with hot summer nights at the state fair? The culture behind food, especially baked goods, is often overlooked—but really, food is culture. Food tastes evolve over time, a product of the same slow and constant changes that evolve a culture: changes in values, new arrivals, status markers, and abundance or scarcity. These same cultural components shape what comes and goes, what stays, and what becomes so iconic that it becomes an American symbol (Visser, 1999). I have chosen four baked goods in particular: apple pie; Yum- Yum Cake, also known as Depression Cake; beignets; and bagels for their various intersections in American culture. -
Cocktails Beers
BEERS COCKTAILS HIGHLANDS OLD FASHIONED DRAFT SELECTIONS highlands knob creek single-barrel bourbon, demerara syrup, tag pecan chicory bitters, BLOOD ORANGE HONEY, CHEBOYGAN BREWING luxardo cherry [15] cheboygan [8] MIXED SIGNALS HELLES LAGER, OLD NATION rekya vodka, espresso, cinnamon demerara, cream, coffee dust [15] williamston [10] CRESCENT FRESH INDIA PALE ALE, ELLISON AMIGO DEL VERANO avion silver tequila, aperol, lemon, east lansing [9] demerara, crushed ice [15] DRAGON’S MILK STOUT, NEW HOLLAND holland [12] SUPERNOVA mount gay rum blend, lemon, cava, pama [17] CRAFT CANS & BOTTLES SHOOTING STAR FLANNEL MOUTH CIDER, BLAKE’S junipero gin, moscato grappa, armada [6] lemon oleo, lillet blanc [18] DIRTY BLONDE WHEAT ALE, ATWATER BREWERY PEAR AND CONSTANT detroit [6] the botanist gin, st.germaine, pear-cucumber syrup, grapefruit, lime [16] TWO HEARTED INDIA PALE ALE, BELL’S comstock [6] BOOF OF WELLINGTON smoked beef fat washed lot 40 rye, remy martin 1738, GHETTOBLASTER MILD ALE, MOTOR CITY BREWING benedictine, fernet branca, luxardo cherry, bitters [20] detroit [6] HEFE-WEISSBIER, WEIHENSTEPHANER ORCHARD’S KISS laird’s applejack, allspice dram, aloe liquor, lemon [15] bavaria [10] M-43 INDIA PALE ALE , OLD NATION CUBAN HANDROLL williamston [8] gosling’s black rum, monkey shoulder scotch, remy martin 1738, lime, demerara syrup [15] HAWK OWL AMBER ALE, RIGHT BRAIN traverse city [6] CAFE NOIR remy martin 1738, nola coffee liquor, falernum, activated RODENBACH GRAND CRU SOUR ALE charcoal, vanilla chai, earl gray, tiki bitters [16] belgium [11] NEW MEXICO STINGER CHIMAY PREMIERE TRAPPIST ALE vida mezcal, coconut , pear-cucumber syrup, red pepper, rosewater [16] belgium [13] bud [5] bud light [5] miller lite [5] corona [5] heineken [5] sam adams [5] FULL WINE MENU SPIRITS MENU heineken 0.0 N.A. -
Professional Bartenders Recipes
Professional Bartenders HOME OF THE PERFECT MARGARITA!!! Cocktail Recipes Aggravation Bali Punch 1 oz. Scotch 1½ oz. White Rum ½ oz. Kahlua ½ oz. Coconut Rum ½ oz. PB Cocktail Cream 1 oz. PB Lime Juice Mix with ice, serve in a highball glass. 2 oz. PB Hurricane Mix 2 oz. Orange Juice Almond Joy ½ oz. Pineapple Syrup ½ oz. Creme de Cocao Shake and Strain. Serve in a highball ½ oz. PB Amaretto glass. Garnish with the Fruit in Season. ½ oz. Pina Colada 1½ oz. PB Cocktail Cream Banshee Blend or Shake, strain and serve on the ½ oz. White Creme de Cacao rocks. ½ oz. PB Banana Supreme 2 oz. PB Cocktail Cream Apricot Sour Blend or Shake. Strain and serve on the 2 oz. PB Lemon (Diluted) rocks. 1½ oz. Apricot Brandy Shake in cocktail shaker, Barrier Reef Pour into cocktail glass. 2 oz. Gin 1 oz. PB Triple Sec Banana Daiquiri (frozen) 1/3 oz. Grand Marnier 1 oz. PB Lemon S&S diluted ½ oz. PB Blue Curacao 1 oz. Light Rum 4 TBSP. Vanilla Ice Cream 1 oz. Creme de Banana Blend Breifly, Serve on the rocks in a 2 oz. PB Creamer Pina Colda Glass. Garnish with a Cherry, ½ Banana (optional) Pineapple, and Orange Slice. 6 Ice Cubes Blend until slushy. Garnish with banana Between the sheets chunks. 1½ oz. Rum ½ oz. Brandy Bacardi Cocktail ½ oz. PB Triple Sec 1 oz. Bacardi Rum ½ oz. PB Lemon S&S diluted 1½ oz. PB lemon S&S Shake well with cracked ice and strain ½ oz. PB Grenadine into coctail glass. Shake and strain, serve on the rocks. -
Apple Cider Making
Apple Cider Making Get ready to go back in time…right in your school! Back in the “olden days,” life was hard! There were no shopping malls or supermarkets. Members of your family needed to know how to grow your own food, take care of the animals, build your house, make your clothes and soap, make and fix tools …and the list goes on! Many of the chores needed to help the family and keep everyone safe and healthy were done by the children. In colonial times, apples and the juice squeezed or pressed out to make cider were very important. It was considered a safe liquid to drink. Many of the rivers near a town or city were polluted because they were often used like a garbage dump. Another product you could make from apple cider was vinegar which in turn was used to preserve vegetables and fruits for wintertime. Apple cider was also used to make a type of brandy or “applejack.” The alcohol content could also help to preserve peaches, plums and cherries or be used to clean wounds or as an anesthesia during surgery! Our naturalists will be visiting your school and they will bring a cider press like the one shown in the picture. A naturalist is someone who knows about nature and living with the land. During the activity, you and your classmates will all help to make cider. It takes time and effort to turn apples into cider. Your naturalist may share a song or two to make the task easier: Song 1 (tune of Row Your Boat) Song 2 (tune of I’m a little Teapot) Grind, grind, grind the apple I’m a little apple, short and round, Down the chute they go I make a munchy, crunchy sound Squishy, squashy, squishy, squashy If you bite into me you will see- Out the juice will flow. -
Happy Hour at the Bar Small Bites
UPCOMING EVENTS please stop at the front desk to make reservations HAPPY HOUR THIN MAN BEER DINNER enjoy $2 off of all drinks from 3:00 to 5:00 p.m. every day Saturday, November 16, 2019, 6:30 p.m. Join us as we welcome Thin Man Brewery to Aurora for a creative and exciting five-course 18 dinner with beer pairings. Thin Man has been innovating SMALL BITES and rocking the Buffalo craft beer scene since 2016. served daily from 3:00 to 5:00 p.m. 33 $85 per person, including tax and gratuity KITCHEN Hummus & Crackers $4 & BAR Assorted Olives $5 THANKSGIVING Cheese & Crackers $7 Thursday, November 28, 2019, 11:00 a.m. — 4:00 p.m. Spiced Almonds $6 Let us play host for a hassle-free holiday Aged Chorizo $7 that comes with all the trimmings! Our three-course menu has plenty of options sure to delight the entire family. $50 plus tax and gratuity per adult, $25 plus tax and gratuity per child under 12 WILD BASIN AT THE BAR BOOZY SPARKLING WATER $6 PROHIBITION PARTY WINE • BEER • COCKTAILS • BITES classic lime, melon basil, lemon agave hibiscus, or cucumber peach Friday, December 6, 2019, 9:00 p.m. — midnight Join us in our 1920s speakeasy for live music by the SANS LIQUOR $5 Honky Tonk Hindooz, vintage-inspired cocktails featuring spirits from Finger Lakes Distilling, card games, tarot readings, Red Apple Sunset apple, cherry, grapefruit, soda delectable hors d’oeuvres, and—of course—dancing! Strawberry Lemonade strawberry, lemon $45 plus tax and gratuity per adult We recommend enjoying a full meal before the party.