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Hymenoptera: Braconidae) from Iran
European Journal of Taxonomy 571: 1–25 ISSN 2118-9773 https://doi.org/10.5852/ejt.2019.571 www.europeanjournaloftaxonomy.eu 2019 · Zargar M. et al. This work is licensed under a Creative Commons Attribution License (CC BY 4.0). Research article urn:lsid:zoobank.org:pub:89B1D35C-8162-403C-BF95-7853C62D27D1 Three new species and two new records of the genus Cotesia Cameron (Hymenoptera: Braconidae) from Iran Mohammad ZARGAR 1, Ankita GUPTA 2, Ali Asghar TALEBI 3,* & Samira FARAHANI 4 1,3 Department of Entomology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran. 2 ICAR-National Bureau of Agricultural Insects Resources, P.B. No. 2491, H.A. Farm Post, Bellary Road, Hebbal, 560 024 Bangalore, India. 4 Research Institute of Forests and Rangelands, Agricultural Research Education and Extension Organization (AREEO), P.O. Box 13185-116, Tehran, Iran. * Corresponding author: [email protected] 1 Email: [email protected] 2 Email: [email protected] 4 Email: [email protected] 1 urn:lsid:zoobank.org:author:6F685437-6655-4D8B-9DD5-C66A0824B987 2 urn:lsid:zoobank.org:author:AC7B7E50-D525-4630-B1E9-365ED5511B79 3 urn:lsid:zoobank.org:author:71CB13A9-F9BD-4DDE-8CB1-A495036975FE 4 urn:lsid:zoobank.org:author:423DEB84-81C3-4179-BDE2-88A827CD4865 Abstract. The present study is based on the genus Cotesia Cameron,1891 collected from Khuzestan Province in the Southwestern part of Iran during 2016–2017. Nine species (+200 specimens) of the genus Cotesia were collected and identified. We recognised three new species, which we describe and illustrate here: Cotesia elongata Zargar & Gupta sp. -
Outstanding Italian American Cuisine” Since 1981 Primi Piatti Zuppe & Insalata (Appetizers) (Soup & Salad) Shrimp Cocktail French Onion Gratinee
“Outstanding Italian American Cuisine” Since 1981 Primi Piatti Zuppe & Insalata (Appetizers) (Soup & Salad) Shrimp Cocktail French Onion Gratinee Casa Cocktail $7.99 (6 shrimp) or Soup of the Day Tony’s Cocktail $14.99 (12 shrimp) Cup $3.50 Bowl $5.50 Prosciutto and Mozzarella Arancinis Soup & Salad Baked risotto balls served over mixed greens Choose a bowl of french onion or the soup and topped with sweet basil vinaigrette $7.95 of the day and a house or caesar salad (comes with a refill of soup) $10.95 Italian Antipasto An assortment of olives, artichoke House Salad hearts, roasted red peppers, melon, Fresh mixed greens, tomatoes, onions, prosciutto, salami and cheese $11.95 carrots, cabbage, and croûtons Melon Prosciutto Small $4.95 Large $8.95 Fresh cantaloupe topped with • Caesar Salad prosciutto ham (seasonal) $8.99 Romaine, romano cheese, and croûtons Formaggio Bread tossed in house made caesar dressing Seven grain whole wheat bread topped with garlic, Small $5.95 Large $9.95 Italian spices and a blend of cheeses, baked Add to any Entrée $1.99 and served with genovese sauce $5.95 Caprese Salad Bruschetta Fresh mixed greens, sliced tomatoes, sliced A mixture of fresh tomatoes, basil, mozzarella, mozzarella, and balsamic reduction, served olive oil, garlic, served over house crostinis, baked with house made creamy balsamic vinaigrette and topped with balsamic reduction $6.99 and fresh basil $8.99 Add to any Entrée $3.95 Stuffed Mushrooms Italian Chop Salad Mushrooms stuffed with onions, carrots, Fresh mixed greens, artichokes, hard boiled garlic and bread crumbs. Topped with eggs, bacon, roasted red peppers, provolone cheese and baked. -
Menu Samples
Menu Samples The Original Quick Six Rosemary Spiked Cannellini Crostini, Spaghetti al Cavolo Nero (Black Kale), Chicken with Herbs De Provence, Popcorn Cauliflower, Nori Crunch Salad with Avocado, Elana's Famous GuiltFree Cobbler The original MEAL that started the SPIEL. Six delicious, healthy and fast recipes including Elana's Famous Guiltfree Cobbler. You will be amazed at how easy it is to make good food and increase your popularity in your circle of friends!! This class is ideal for novices and cooks with more experience and will provide you with a 4 1/2 course dinner party menu (should you decide to accept the challenge), smaller dinner party menus and "quick fixes" just for you. A Quick Six: Hot Mediterranean Menu Roasted Tomato and Burrata Crostini, Pasta with Deconstructed Arugula Pesto, Edo's Mother's Swordfish, Shores of Capperi Potato Salad (no mayo), BiColore Salad, Strawberry Macedonia with Mint A tried and true menu that will transport you to the hotblooded flavors of the southern Mediterranean. (Note, the food is not spicy, just good.) The Quick Six has become one of the signature classes of Meal and a Spiel. Come learn six fast, easy, healthy and delicious recipes that will make you popular amongst your circle of friends. This class is ideal for novices and cooks with more experience and will provide you with a 4 1/2 course dinner party menu (should you decide to accept the challenge), smaller dinner party menus and "quick fixes" just for you. Hot Tuscan Nights Tomato and Basil Bruschetta, Sliced Steak with Arugula, Shaved Parmigiano and a Balsamic Reduction, BakedNotFried Little Potato Sticks with Rosemary and Thyme, Greek Yogurt Panna Cotta with Rosemary Grove Peaches The warm windy Italian countryside sets a perfect tone for a romantic dinner amongst lovers and friends. -
ALAY in Villa Dining Menu
1 IN VILLA DINING To ensure that you experience the very best of Anantara Layan Phuket Resort, we have create ‘In Villa’ service combining a variety of cuisines from each of our unique restaurant menus, with dining experiences that are gracious, comforting and truly memorable. Start your day decadently, with a choice from our extensive breakfast menu. Choices range from a healthy ‘Vitality’ selection to a more exotic Asian breakfast, all delivered to the privacy of your villa terrace whilst you wake slowly to a Phuket sunrise. Our supremely talented culinary team, have carefully chosen a menu to suit all tastes, but should there be anything that we have missed, we are more than happy to accommodate your request where possible. Dining By Design Page 2 – 13 Breakfast: 6.00 am - 11.00 am Page 14 – 18 All Day Dining: 11.00 am - 10.30 pm Page 19 - 24 Children’s Menu Page 25 - 27 TV Snacks Page 28 Night Menu: 10.30 pm - 6.00 am Page 29 - 31 Vegetarian & Vegan menu Page 31 Beverage Page 32 - 39 For enquiries and all in villa dining orders, please dial “At Your Service”. Prices are in Thai Baht and are subject to 10% service charge and applicable government tax Vegan Vegetarian Spicy Dishes Contains Pork Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Please inquire with senior management if you have any dietary restrictions, allergies or special considerations. 2 DINING BY DESIGN We hope you are enjoying the warm tropical weather of Phuket, our wonderful resort and friendly hospitality so renowned in Thailand. -
NEW DEPUTY COMMANDER QUARANTINE! HOW to Cope?
SHAPE Community Life April 2020 SHAPE WELCOMES NORTH MACEDONIA NEW DEPUTY COMMANDER QUARANTINE! HOW TO COPe? EDITOR’s Letter Dear Shapians, Winds of change are blowing globally throughout our society in the last months, and they are changing our mindset and values. All media channels try to reinforce positivity instead of negativity, trying to get light from darkness, putting away any blues. Social networks are encouraging us: read books, watch films, cook more, talk with family, play board games, listen to music... There comes a time when the mind becomes saturated and we have to put a defense mechanism in place. Some pictures represent the ephemeral of our society, depicting our cities like in a post-apocalyptic film. But, like in any war, the key thing is to maintain a morale of victory, to remain calm and to be sure that, all together, we will be able to win. Our business code has to adapt to the new landscape: working from home, meetings online, duty travel reductions, etc. We will have to make sacrifices, we will have to adapt to new habits and new ways to interrelate with others, with family, friends, colleagues... And the most important thing: in the end, we will be better people, we will pay more attention to things we thought were not important, and, above all, we will win. Stay safe! By the way, a 30th NATO member, North Macedonia, has joined us in March 2020. Welcome! María José Tezanos Bustamante Community Event & Communication Management SHAPE Morale & Welfare Branch SHAPE Community Life (SCL) is an authorized unofficial magazine, Officer-in-Charge published monthly by Base Support Group (BSG). -
Cooking Light 2001 Annual Recipe Index
1 Cooking Light 2001 Annual Recipe Index APPETIZERS Lemon-Poppy Seed Muffins, Mar 208 Artichoke-Crab Dip with Cumin-Dusted Pita Chips, J/F 83 Low-Fat Italian-Style Bread, June 160 Asian Party Mix, Dec 92 Mama’s Corn Bread, Nov 212 Asian Peanut Dip, Apr 117 Mandarin Pancakes, J/F 106 Bagna Cauda, Sept 110 Multigrain Bread, J/F 134 Baked Beef Empanadas, Sept 138 Olive Bread, J/F 81 Baked Egg Rolls, Mar 154 Orange Bubble Bread, J/F 130 Baked Italian Oysters, Nov 115 Oven-Puffed Pancake, Mar 123 Black Bean Dip with Tortilla Chips, June 97 Paraguayan Corn Bread, Sept 134 Creamy Oysters Rockefeller Dip, Nov 116 Parmesan, Garlic, and Basil Twists, Dec 112 Cumin-Dusted Pita Chips, J/F 83 Poppy Seed and Onion Crescent Rolls, Dec 112 Curried Crab Cakes, Dec 89 Poppy Seed Twists, Nov 196 Deviled Eggs, Aug 166 Potato Fougasse, Dec 114 Eggplant Spread with Yogurt and Parsley, July 148 Pumpkin-Cinnamon Streusel Buns, Oct 182 Endive Stuffed with Goat Cheese and Walnuts, Sept 102 Pumpkin-Date Loaf with Cream Cheese Swirl, Dec 112 Flamed Chorizo (Chorizo a la Llama), Aug 136 Pumpkin Waffles, Oct 181 Grilled Stuffed Portobello Mushrooms, June 166 Raisin-Rosemary Rye Bread, Oct 124 Layered Bean Dip, Sept 118 Speedy Focaccia with Fennel and Thyme, Mar 134 Layered Chili, Cheese, and Roasted-Corn Dip, Mar 205 Spiced Fig and Walnut Bread, Oct 123 Marinated Mushrooms, Apr 214 Spinach Corn Bread with Mango Salsa, J/F 148 Meat, Bulgur, and Rice Dolmades, July 142 Strawberry-and-Cream Cheese-Filled Muffins, Mar 206 Mexican Bean Dip, July 171 Sweet Potato Bread -
GLOBAL GOURMET About Theimportant Workthisorganization Isaccomplishingacross Thestate
GLOBAL GOURMET Bring the world closer with enticing menus from all corners. GOURMET GLOBAL FRENCH FÊTE DEMO SIP + SAVOR Michael Diem // Members $60, Nonmembers $65 (21+, ID Required) Escape to Provence by way of the PCC Cooks classroom. The arrival of fresh summer produce makes the perfect backdrop for learning new culinary techniques like braising a chicken, crafting a perfectly fluffed soufflé and pairing dishes with elegant French wines. This demo covers both savory and sweet — and of course, cheese. MENU: Chicken Provençal on Sautéed Greens Chèvre Souffle Raspberry Frangipane Tart French wines to pair Dietary Notes: With poultry, dairy and eggs. SUMMER IN THE MEDITERRANEAN HANDS-ON SIP + SAVOR Abby Canfield // Members $60, Nonmembers $65 (21+, ID Required) Sun-ripened ingredients shine bright in Mediterranean cuisine, and with a handful of simple techniques, you will learn to create four flavorful dishes from scratch. Get hands-on practice transforming seasonal produce and take home new skills, like making flatbread and grilling lamb, that you can adapt throughout the year. MENU: Flatbread with Za’atar, Local Labneh and Grilled and Fresh Heirloom Tomatoes Smashed Cucumber Salad with Preserved Lemon, Mint and Chiles Herbed Lamb Kebab with Lemon-Tahini Sauce Cardamom-stewed Stone Fruit with Honeyed Yogurt and Pistachios Wines to pair Dietary Notes: With meat, dairy and eggs. PERUVIAN CHICKEN DINNER DEMO Jennifer Reyes // Members $50, Nonmembers $55 Ever wanted to learn how to spatchcock a chicken? (Don’t even know what spatchcocking is?) This class is for you! Jennifer will demonstrate this technique designed to yield a perfect roast chicken while you discover the secrets of unique and flavorful Peruvian marinades and sauces. -
Downloadablemenu.Pdf
Served with House Salad. House with Served With homemade meatballs, marinara sauce & mozzarella. mozzarella. & sauce marinara meatballs, homemade With Monday - Saturday - 11:00 a.m. - 10:00 p.m. 10:00 - a.m. 11:00 - Saturday - Monday 7.50 polpette con Panino Mortadella, ham, salami & provolone. Served with House Salad House with Served provolone. & salami ham, Mortadella, 407.333.1232 - fax - 407.333.1232 7.50 Classico Served with House Salad House with Served 407.333.1233 - ph - 407.333.1233 7.50 Meatballs with Spaghetti Ricotta, mozzarella & basil. Served with House Salad House with Served basil. & mozzarella Ricotta, 7.50 Rollatini Eggplant 7025 CR 46A, Suite 1051 - Heathrow, Florida Heathrow, - 1051 Suite 46A, CR 7025 Served with House Salad House with Served Italian sausage, caramelized onions, peppers & mozzarella & basil. basil. & mozzarella & peppers onions, caramelized sausage, Italian TerraMia 7.50 Stromboli 1.25 each 1.25 toppings extra Salad House with Served 7.50 Margherita Pizza 10” Served with House Salad House with Served 7.50 7.50 Primavera Pasta Wheat Whole 10.50 Shrimp add 9.50 Chicken add Salad House with Served 7.50 Genovese Pesto Penne Served with House Salad House with Served 7.50 Bolognese Lasagna Roma tomatoes, mozzarella, basil & roasted peppers roasted & basil mozzarella, tomatoes, Roma 7.50 Caprese Insalata Chicken cutlet, panko bread & mixed lettuce mixed & bread panko cutlet, Chicken 7.50 Milanese Pollo Imported parma prosciutto, fresh whole milk mozzarella & mixed lettuce mixed & mozzarella milk whole fresh prosciutto, parma Imported 7.50 Lettuce Mixed & Mozzarella Fresh Prosciutto, rma Pa Served 11:00 a.m. -
Print Gourmet Menu
Antipasti Eggplant Rollatini Mixed Green Salad Octopus Salad Sliced eggplant, battered and pan An assortment of mixed green Cooked baby Octopus marinated fried, rolled with provolone and hot with back olives, tomatoes, olive in white balsamic, extra virgin capicola, baked in our tomato basil oil and balsamic vinegar olive oil, fresh garlic, scallions, sauce 6.95 celery, hot pepper flakes 9.50 18.50 Carpaccio di Bresaola Antipasto Italiano Clams and Mussels Zuppa Thin sliced Bresaola served with An assortment of cured Italian Mix of Mussels and baby Clams truffle olive oil, arugula, shaved meats and cheeses of the day in a white sauce with oil, garlic, Parmiggiano Reggiano and Italian Standard or Premium white wine, oregano, butter and Honey Truffle 16.50 21.50 touch of Italian pear tomatoes 16.50 15.50 Pasta e Risotto All our Pasta are made in house (Gluten free pasta choices available) Linguine Amatriciana Fettuccine Carbonara Classic Roman sauce made with Italian pear Another classic Roman dish: Guanciale, cream, tomatoes, Guanciale, onion, hot pepper and egg yolk and imported Romano cheese Imported Pecorino Romano Cheese 21.50 21.50 Tortellini Panna e Prosciutto Tortellini al Ragu’(Featured on Guy Fieri’s show) Meat tortellini in a cream sauce with Parma Meat tortellini in a classic Ragu’ Bolognese Prosciutto, egg yolk and finished Parmiggiano finished with Parmiggiano Reggiano cheese Reggiano cheese (may contain traces of pistachio) (may contain traces of pistachio) 21.50 21.50 Linguine con Vongole Pappardelle Porcini e Speck Choice -
Final Programme
Final Programme Follow us OFFICIAL CORPORATE SUPPORTER @IBAevents #IBARome Expert and professional advice since 1975 The law firm Studio Legale Tributario Fantozzi & Associati was established in 1975 by Augusto Fantozzi, a lawyer and full professor of tax law at the ‘’La Sapienza’’ and ‘’LUISS’’ Universities in Rome. Professor Fantozzi was the Italian Minister for Finance and the Minister of Foreign Trade between 1995 and 1998, and he is a member of the Board of Directors and the Board of Statutory Auditors of several leading Italian companies and multinational corporations. The Firm has offices in Rome, Milan and Bologna. With 8 Senior Partners, all lawyers or chartered accountants, and more than 30 legal professionals, the Firm is highly specialised in tax law, and as such provides clients with advice on Italian and international fiscal law, and assists them in tax litigation. Thanks to the years of experience of its partners and legal professionals, the Firm can offer clients full support in resolving tax and corporate issues, both nationally and internationally. Over the years the Firm has dealt with the fiscal aspects of numerous important corporate and financial operations carried out by public and private companies, banks, finance companies and insurance undertakings, and has become their go-to adviser on ordinary and extraordinary tax matters. ROMA | MILANO | BOLOGNA www.fantozzieassociati.com Follow us CONTENTS Contents @IBAevents #IBARome Introduction by the President of the IBA 5 IBA Management Board and IBA Staff 6 Opening -
Thank You So Much for Choosing to Dine with Us. We Are Incredibly
Thank you so much for choosing to dine with us. We are incredibly grateful to have this opportunity to serve you again! What To Know Before Dining ❖ We ask you to provide a primary covid contact on your reservation prior to dining with us. For walk-ins, please be prepared to provide a contact to the host. All parties will be required to provide at least one contact person’s full name, full address, mobile number and email address. ❖ We ask that you limit your dining time to 1 hour for Brunch and 1.5 hours for Dinner on busier services to allow guests to enjoy dining out again. ❖ We ask you to please be patient and kind to our staff and to one another as we all try to adjust to a new normal. ❖ We will seat you as close to your reservation time as possible. ❖ We ask that you arrive complete with your party to avoid crowding and allow for safe dining space. ❖ We ask that you arrive on time as we will only hold reservations for up to 15 minutes. After 15 minutes, your reservation will be placed on the waitlist for the next available table. ❖ In the event of inclement weather, we unfortunately cannot permit guests to come inside, therefore please plan accordingly. We would be happy to reschedule your reservation or you may place a takeout or delivery order by visiting our website. What To Expect When You Arrive At Maison Pickle ❖ Body Temperature check is required upon arrival and guests will be stamped to acknowledge that it has been done. -
Tesi Di Laurea Beatrice Cinelli
SCUOLA SUPERIORE PER MEDIATORI LINGUISTICI Abilitata con il Decreto Ministeriale dell’Istruzione, dell’Università e della Ricerca del 31/07/2003 Via Stanislao Mancini-00196 Roma TESI DI DIPLOMA IN MEDIAZIONE LINGUISTICA E COMUNICAZIONE INTERCULTURALE (Curriculum Interprete e Traduttore) Equipollente ai Diplomi di Laurea rilasciati dalle Università al termine dei corsi afferenti alla classe delle LAUREE UNIVERSITARIE IN MEDIAZIONE LINGUISTICA Gli italiani nel mondo. Dalla storia dell’emigrazione alla situazione attuale dei nostri connazionali residenti all’estero. RELATORE: CORRELATORI: Prof.ssa Adriana Bisirri Prof.ssa Anna Rita Gerardi Prof.ssa Luciana Banegas Prof.ssa Claudia Piemonte CANDIDATO: Beatrice Cinelli Matr.N. 1282 ANNO ACCADEMICO 2010-2011 1 INDICE PARTE ITALIANA 4 Prefazione 7 Capitolo 1. Storia dell’emigrazione italiana. 10 1.1. Le cause e gli eventi. 11 Capitolo 2. Emigrazione italiana oggi e gli italiani all’estero. 14 Capitolo 3. Giovani emigranti: cause e soluzioni. 17 3.1. Lascio l’Italia. Le testimonianze. 21 Capitolo 4. Gli italiani in Canada. 28 4.1. Gli italiani di Toronto: tra associazionismo e tradizione. 31 4.2. Gli italiani di Montreal e la Petite Italie. 36 4.3. Un sogno realizzato: il Canada. 40 Capitolo 5. Gli italiani negli U.S.A. 44 5.1. La diffusione dell’Italian Style. 47 5.2. Gli stereotipi italiani e la mafia in America. 49 5.3. Le Little Italy di New York City e Boston. 51 Approfondimento (Film sugli italo-americani; Bibliografia 55 Italo-americana; Personaggi famosi italo-americani) Capitolo 6. Gli italiani in Argentina. 59 6.1. Gli italiani in Argentina: profilo attuale.