Buyingguide September2019
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Tomorrow's Harverst Variety Info Common Name
Tomorrow's Harverst Variety Info Common Name Botanical Name Variety Description Chill Pollinator Ripens Flesh Ornamental citrus tree with distinctive aroma under dense canopy of leaves. AKA the Key Lime Citrus aurantiifolia Bartender's lime. No chill required No pollinator required Classic aromatic, green fruit grows well in contianers. Excellent specimen plant. Fragrant Mexican Lime Citrus aurantiifolia Unlikespring blooms.other citrus fruit, the sweetest part of the kumquat is the peel. Ripe fruit is stored No chill required No pollinator required on the tree! Pick whenever you feel like a great tasting snack. Yields little fruits to pop Nagami Kumquat Citrus fortunella 'Nagami' right into your mouth. No chill required No pollinator required Kaffir Lime Citrus hystrix Unique bumpy fruits are used in Thai cooking. Zest of rind or leaves are used. No chill required No pollinator required Best in patio containers, evergreen foliage and fragrant flowers. Harvest year round in Kaffir Dwarf Lime Citrus hystrix Dwarf frost free areas. No chill required No pollinator required Bearss Lime Citrus latifolia Juicy, seedless fruit turns yellow when ripe. Great for baking and juicing. No chill required No pollinator required Yellow flesh Eureka Lemon Citrus limon 'Eureka' Reliable, consistent producer is most common market lemon. Highly acidic, juicy flesh. No chill required No pollinator required Classic market lemon, tart flavor, evergreen foliage and fragrant flowers. Vigorous Eureka Dwarf Lemon Citrus limon 'Eureka' Dwarf productive tree. No chill required No pollinator required Lisbon Lemon Citrus limon 'Lisbon' Productive, commercial variety that is heat and cold tolerant. Harvest fruit year round. No chill required No pollinator required Meyer Improved Lemon Citrus limon 'Meyer Improved' Hardy, ornamental fruit tree is prolific regular bearer. -
Dining Guide2011.Indd
Dining Guide 2011-2012 Rehoboth & Dewey Beach, Delaware Chamber of Commerce & Visitors Center Welcome to the Beach The Rehoboth Beach-Dewey Beach Chamber of Commerce is pleased to welcome you to the resort area. This Beach Dining Guide represents menus and information from many of our award-winning restaurants. We hope you find it helpful in making your dining plans. The Guide can also be viewed online by visiting www.Beach-Fun.com and clicking on Dining Guide in the left hand toolbar. You can also use your smart phone to view the guide by scanning the QR Code (free apps to scan code can be found online). View current specials and promotions that the business community is offering. Log onto www.Beach-Fun.com and click the Beach Ball marked “Save” then click into a business category (i.e. Dining). Visitors Center & Chamber of Commerce For more information about the resort area, please stop by the Chamber’s Visitors Center located in Rehoboth’s original Railroad Station at 501 Rehoboth Avenue in downtown Rehoboth Beach. Information is always accessible on the Railroad Station’s loading platform. The Visitors Center staff is available year round to assist with questions and directions, additional brochures, or maps. The Center is open during the following hours: • Monday - Friday from 9:00 AM - 5:00 PM • Saturday from 9:00 AM - 1:00 PM • Sunday from 9:00 AM - 1:00 PM The Rehoboth Beach-Dewey Beach Chamber of Commerce has been serving the community since 1942. Our mission is to promote business, tourism and civic responsibility. -
Fermented Hot Sauce, Horseradish, Lemon / 3 Warm
Snacks Oyster (by the piece), fermented hot sauce, horseradish, lemon / 3 Warm Marinated Olives, citrus peel & rosemary / 6 Dungeness Crab Baked Ricotta, green garlic, preserved lemon, spinach, chili, crostini / 14 Brandade Fritters, pimenton, remoulade, lemon / 6 Starters Halibut Crudo, strawberries, serrano chile, marcona almonds, nuoc cham, cilantro / 16 Lamb Tartare, castelvetrano olives, burnt onion yogurt, pinenuts, mint, sesame lavash / 15 Chicory Caesar, crispy prosciutto, roasted garlic croutons, shaved parmesan / 12 Grilled Monterey Squid, dill lebne, persian cucumbers, crunchy chickpeas, cilantro / 15 Little Gems, roasted beets, avocado, ricotta salata, fried shallots, pink peppercorn & tarragon vinaigrette / 13 Roasted Cauliflower, black tahini hummus, green chermoula, almonds, golden raisins / 11 Broccolini, tonnato, pickled onion, toasted seeds / 12 Roasted Baby Carrots, pistachio-date relish, berbere / 12 Pastas Handkerchief, white bolognese, grana padano, black pepper, herbs / 19 Squid Ink Spaghetti, bottarga, Calabrian chili, lemon, roasted garlic breadcrumbs / 20 Potato Gnocchi, asparagus, english peas, parmesan panna / 22 Lamb Agnolotti, smoked cherry tomatoes, basil, nepitella, marash / 22 Entrees Seared Trout, grilled asparagus, gribiche / 27 Grilled Scallops, chard, butterbeans, spring onions, baby artichokes, romesco / 29 Duck Leg Confit, herb salad, shaved fennel, cherries, levain croutons, gastrique / 26 Kobe Bavette Steak, snap peas, fingerlings, horseradish créme fraîche, bordelaise /29 Family Supper (serves 2-3 people) Black Garlic Roasted Chicken, caramelized fennel & onions, herbed couscous with pine nuts, raisins & harrisa 85 Acme Bread and butter service available upon request / 4 Please let us know if you have any allergies Please limit payments to up to 4 credit cards. No separate checks. 4% will be added to your check in support of employee benefits. -
View Byron Offsite Catering Packages
OFFSITE CATERING (02) 6684 7795 | THREEBLUEDUCKS.COM | [email protected] WELCOME The Ducks is a great story of food, born in the surf! to continuously reinvent the wheel and ensure The Ducks take great price in catering to all needs It all started with three good mates traveling the that we implement ethical and sustainable and exceeding expectations. Let us bring our team world, cultivating ideas around a better, more business practices on all levels. We work with to your next event. For any occasion from intimate sustainable approach to living. Somewhere there, honest suppliers we like who have the best dinners in your home to coal-fired spit roasts in a in a shared belief in good ethical food - Three quality produce. field, wedding, birthday parties, product launches, Blue Ducks was hatched. corporate dinners or any kind of shindig let us take We are committed to creating interesting dishes, the stress away and do the hard work for you. We encourage you to grow what you can, buy food banging with flavour that is simple and a bit rough mindfully, buy it locally, cook it thoughtfully and around the edges. We are less white tablecloth Speak to us about planning and catering your waste nothing where you can. At Three Blue Ducks, dining and more come-as-you-are kind of vibe. next occasion, wherever it is! we stand by a set of principles that encourage us It’s a Duck thing! 2 | (02) 6684 7795 | THREEBLUEDUCKS.COM | [email protected] OFFSITE CATERING PACKAGES FOOD PACKAGES CANAPES 2 smalls, 2 bigs, 1 sweet for $55pp -
Northarvest Bean Growers Association
THE CULINARY INSTITUTE OF AMERICA Northarvest Bean Growers Association Chefs Scott Samuel and Bill Briwa The Culinary Institute of America at Greystone Napa Valley, California Recipes developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association. RECIPES 1. Stuffed King Olives Braised in an Exotic Tomato Sauce with White Beans 2. Bolognese Sauce with Kidney Beans, Mushrooms, and Pappardelle 3. Chicken Larb with Toasted Rice and Pinto Beans 4. Pork and Pumpkin Empanadas with Black Beans and Queso Anejo 5. Baked Stuffed Vegetables with Mint, Dill, Rice, and Red Beans 6. Red Quinoa and Navy Bean Salad with Toasted Almonds, Cilantro, and Lime Cumin Vinaigrette 7. Grilled Flatbread with Spicy White Bean Purée, Oyster Mushrooms, Kale, and Wild Boar Sausage 8. Black Bean and Black Rice Pudding with Coconut Milk, Toasted Coconut Flakes, and Mango 9. White Bean And Turkey Polpettone with Braised Swiss Chard 10. Kale and Cannellini Bean Salad, with Toasted Pumpkin Seeds, and Pecorino Crisps with Creamy White Bean Dressing 11. Vegetarian Chili 12. Sausage and White Bean Soup with Kale and Basil Pesto 13. Brown Rice and Kidney Bean Salad with Roasted Red Peppers, Fuji Apples, and Sherry Vinaigrette 14. Spicy Black Bean and Chicken Tostadas with Avocado, Lettuce, and Sour Cream 15. Black Bean, Brown Rice, and Jalapeño Jack Cheese Burrito with Salsa Verde 16. Macaroni & Cheese with Cannellini Beans 17. Black Bean, Tomato, Fresh Corn, Bibb Leaf Salad with Avocado and Sherry Vinaigrette NORTHARVEST BEAN GROWERS 2 THE CULINARY INSTITUTE OF AMERICA® 18. Pinto Bean, Monterey Jack Cheese, & Red Salsa Quesadilla, Salsa Verde 19. -
Cinnamon Bark.Pdf
OliveNation LLC 50 Terminal Street Bldg. 2, Ste. 712 Charlestown, MA 02129 KORINTJE CINNAMON, CASSIA BARK r,.;\ Cassia Bark Cinnamon is spicy-sweet, rolled, woody pieces perfect for infusing a cuny, dessert � sauce or hot drink. • Light to dark tan with reddish undertones � • Approximately 1/2 to 1 inch small chips • Pungent, warm and sweet � STORE IN A DRY, COOL PLACE. Nutrition Facts servings per container Serving size 1/4 teaspoon (.5g) BASIC PREP SUGGESTED USES Amount per -rvlng Ready to use whole or ground. Add to • Simmerin soymilk and honey for a 0 taste. delicious warming beverage. Calories • Saute with lamb, eggplant and raisins for % Dally Value• Middle Eastern flavor • Add to mulled wine or spiced ciders Total Fat O g 0% Saturated Fat o g 0% Trans Fat 0 g Cholesterol O mg 0% Sodium o mg 0% Total CartJohi,drateO g 0% RECIPE Dietary Fiber o g 0% MoroccanChicken Tagine Total Sugars 0 g Includes O g Added Sugars 1/4 cup olive oil 0% 1 medium onion, sliced Protain O 2 tablespoon nigellaseeds, lightly toasted,divided g 4 clovesgarlic, minced Vitamin D 0.0 mcg 0% 1 teaspoonkosher salt 1 teaspoonturmeric Cak:ium 5.0 mg 0% 3/4 teaspoonground ginger Iron 0.0 mg 0% 3/4 teaspoon groundblack pepper 1/2 teaspoonsaffron threads Potassium 2.2 mg 0% 1/4 teaspoonCinnamon, ground 1 whole (4 to 5-pound) chicken, cut into pieces • nie % oany va1ue (DV) tels you llOw mucna nulrlent In 1/2 preservedlemon, quartered a serving01 1000oonmoutes ro a aauy oet 2,000ca1ones 1/3 cup water a day is usedtor general nutritionadVice. -
All Red April
WINE NO. 1 Margins Counoise 96% Counoise + 4% Mourvèdre Sattler’s Vineyard, Santa Clara Valley, California 2020 RE-ORDER: $27 GRAPE: COUNOISE [ku-nwaz ] Counoise is a unique menu item from the Southern Rhône, not typically served à la carte but as a spicy ingredient added to blends. It is one of the 13 grapes allowed in Châteauneuf-du-Pape, but it makes up barely a fraction of its vines. There are only a handful of plantings in California, but as it is vigorous and loves the warm and semi-arid Rhône valley, it may be catching on. It is sort of a goldilocks grape, not too dark in color, not too high in acid, tannin or alcohol, and that hint of cracked pepper is juuuust right. WINEMAKER: Margins’ name reflects the idea that vineyards, grapes, and regions can be outcasts just like underrepresented folks in society. Margins is the work of Megan Bell, seeking to give much deserved attention to the “other” vineyards and varietals throughout northern California. Her small project is based in the Santa Cruz Mountains but she has experience all over the world: apprenticing in Napa, Livermore Valley, Willamette Valley, New Zealand, and the Loire Valley, and receiving a BS in Vit and Enology from UC Davis. She works with growers to transition to organic farming by providing informed advice, and assurance that their grapes have a home in her cellar. The Counoise comes from Ed Sattler’s 2.7 acre backyard vineyard planted in 2009 - a hot, dry site with an intense diurnal swing (and not quite enough elevation to make it in the SCM AVA.) They’ve been converting to organic and this is one of Megan’s proudest accomplishments. -
Emerging Varieties of the Mediterranean
The Australian Wine Research Institute INTERNATIONAL SHIRAZ PRODUCTION AND PERFORMANCE Peter Dry AWRI ([email protected]) and Kym Anderson Univ Adelaide ([email protected]) The Australian Wine Research Institute International Shiraz production and The Australian Wine performance Research Institute Origin International plantings Recent history and development in other countries Importance in Australia Reasons for success in Australia Idiosyncrasies Climatic comparison The Australian Wine Where does Shiraz come from? Research Institute First documented in 1781 in northern Rhone . Small amounts of white grapes incl. Viognier used for blending Natural cross of Dureza♂ x Mondeuse Blanche♀ The Australian Wine Possible family tree Research Institute Source: Robinson et al. (2012) Winegrapes Pinot ? Mondeuse ? ? Noire ? Mondeuse ? Blanche Dureza Teroldego Viognier Syrah Lagrein The Australian Wine Hermitage Research Institute 0.0 1.0 2.0 3.0 4.0 5.0 6.0 7.0 wine area, area, wine (%) ofglobal shares varieties: 30 red Top Cabernet Sauvignon Merlot Tempranillo Syrah Garnacha Tinta Pinot Noir Mazuelo Bobal 2000 Sangiovese Monastrell Cabernet Franc Cot Alicante Henri … and Cinsaut Montepulciano Tribidrag 2010 Gamay Noir at downloadable freely Picture Empirical Global A are Grown Where? Varieties (2013) K. Anderson, Source: Isabella www.adelaide.edu.au/press/titles/winegrapes Barbera Douce Noire Criolla Grande Nero D'Avola Doukkali Blaufrankisch Prokupac Concord Touriga Franca Press. Adelaide of : University Negroamaro Carmenere Pinot Meunier Which Winegrape Research Institute Research WineAustralian The Bearing areas (ha) in major The Australian Wine countries: 2000 and 2010 Research Institute Source: Anderson 2014 National shares (%) of global winegrape The Australian Wine area of Shiraz, 2000 and 2010 Research Institute Source: Anderson 2014 60 50 2000 40 2010 30 20 10 0 The Australian Wine Recent history and distribution Research Institute France . -
J. Wilkes Wines Central Coast
Gold Wine Club Vol 28i12 P TheMedal WinningWine Wines from California’s Best Family-Ownedress Wineries. J. Wilkes Wines Central Coast Gold Medal Wine Club The Best Wine Club on the Planet. Period. J. Wilkes 2017 “Kent’s Red” Blend Paso Robles Highlands District, California 1,000 Cases Produced The J. Wilkes 2017 “Kent’s Red” is a blend of 90% Barbera and 10% Lagrein from the renowned Paso Robles Highlands District on California’s Central Coast. This District, which is the most southeast sub appellation within the Paso Robles AVA, is an absolutely fantastic place to grow wine grapes, partly due to its average 55 degree temperature swing from day to night (the highest diurnal temperature swing in the United States!), and also in part to its combination of sandy and clay soils that promote very vigorous vines. The high temperature swing, by the way, crafting bold, complex red blends like the J. Wilkes 2017 “Kent’s Red.” This wine opens with incredibly seductive slows the ripening rate of the fruit on the vine and allows flavors to develop, which is especially important when and just the right balance of bright, deep, and elegant nuances. Suggested food pairings for the J. Wilkes 2017 “Kent’saromas Red”of blackberry, include barbecued huckleberry, steak, and pork, freshly or beefberry stew. pie. AgedThe palate in oak. is Enjoy dry, but now very until fruity 2027. with dark berry flavors Gold Medal Special Selection J. Wilkes 2016 Chardonnay Paso Robles Highlands District, California 1,000 Cases Produced J. Wilkes’ 2016 Chardonnay also comes from the esteemed Paso Robles Highlands District, a region that may be dominated by red wine grapes, but the Chardonnay grown here is well-respected and offers some 2016 Chardonnay opens with dominating aromas of ripe pear, green apple and lime zest. -
East Coast Based Wine and Spirits Distributor Skurnik Wines Opens California Outpost
PRESS RELEASE CONTACT: Brian Sypher For Immediate Release General Manager, Skurnik Wines West March 1, 2017 phone: 917 647 5846 EAST COAST BASED WINE AND SPIRITS DISTRIBUTOR SKURNIK WINES OPENS CALIFORNIA OUTPOST New York, NY – Skurnik Wines and Spirits, national importer for many small European family wine estates, including the Terry Theise Estate Selections from Germany, Austria and Champagne, will be expanding into the golden state of California in May, 2017. Skurnik, who is celebrating their 30th year in business this year, is well known for operating successful wine and spirits distributorships in the states of New York, New Jersey, Connecticut, and Pennsylvania, in addition to their import business. Skurnik Wines West, as the new venture will be known, will be a full-fledged distributor based in San Francisco, with a refrigerated warehouse and a fleet of temperature-controlled trucks delivering on a daily basis with full state coverage from Eureka to San Diego. Why expand to California at this time? “We’ve spent a lot of time in California, sourcing wines for our East coast businesses” said CEO Michael Skurnik, “and it became obvious that there was a need in the state for a distributor with our kind of experience and know-how—we just thought the timing was right.” The California subsidiary will be headed up by long time industry veteran Brian Sypher, who previously spent 10 years with Skurnik in NY as general sales manager before heading to Soter Vineyards in Willamette Valley, Oregon for the past 6 years as their GM. Skurnik Wines West will have a sales force of between 8-10 veteran reps to start, and grow from there. -
There Has Never Been a Better Time to Drink Wine. It Is Being Produced in a Wide Array of Styles, Offering an Unprecedented Level of Fun and Pleasure
There has never been a better time to drink wine. It is being produced in a wide array of styles, offering an unprecedented level of fun and pleasure. Our wine program has been designed to make the most of this. The wine list is organized by flavor profile, varietal, and theme. This allows you to choose how you would like to read it. Skim along the right side of each page to select a wine based on varietal or flavor profile. Alternatively, take some time to read the text on the left hand side of the page and select a wine based on a theme. Finally, we invite you to engage both your server and sommelier in dialogue about the wine list. TABLE OF CONTENTS by flavor profile BUBBLES p. 7 to 13 WHITES Crisp & Clean, Light & Lean p. 13 to 15 Floral, Aromatic, Exotic p. 17 to 27 Full Bodied, Rich & Round p. 29 to 35 REDS Low Grip, High Pleasure p. 37 to 47 Dry, Aromatic, Structured p. 49 to 71 Black & Blue p. 73 to 75 SWEET Sticky and Sweet p. 77 2 TABLE OF CONTENTS by varietal WHITES Alsatian Noble Varietals p. 27 Chardonnay p. 29 to 35 Chenin Blanc p. 13 Grüner Veltliner p. 19 Kerner, Muller-Thurgau, Sylvaner, etc. p. 25 Riesling p. 13 & 27 Sauvignon Blanc p. 15 Fantasy Field Blends p. 23 Friulano p. 17 Malvasia Istriana, Vitovska, Ribolla Gialla p. 21 Macerated Wines p. 21 REDS Rosé & Barbera p. 43 Cabernet Sauvignon, Merlot & Cabernet Franc p. 49 to 55 Corvina, Rondinella & Molinara p. -
Liquor Cert of Comp (Suppliers)As of 3-19-2014 TAX ID # ENTITY NAME
Liquor Cert of Comp (Suppliers)as of 3-19-2014 TAX ID # ENTITY NAME ADDRESS ADDRESS CITY STATE ZIP CODE PHONE # 1006547746 1 800 WINE SHOPCOM INC 525 AIRPARK RD NAPA CA 945587514 7072530200 1015927343 101 NORTH BREWING CO 1304 SCOTT ST STE D PETALUMA CA 949547100 7077788384 1015170773 1010 INTERNATIONAL 4409 W 25TH PL LAWRENCE KS 660479673 9137356055 1011341573 123 SPIRITS 220 N FRIES AVE WILMINGTON CA 907445718 3103453455 1006638431 13 APPELLATIONS LLC 4006 SILVERADO TRL NAPA CA 945581124 7072581454 1008570087 21ST AMENDMENT BREWERY 563 2ND ST SAN FRANCISCO CA 941071411 4158060900 1006562982 21ST CENTURY SPIRITS LLC 6560 E WASHINGTON BLVD LOS ANGELES CA 900401822 1016418833 220 IMPORTS LLC 3792 E COVEY LN PHOENIX AZ 850505002 6024020537 1006327703 24/7 IMPORTS 2580 ANTHEM VILLAGE DR HENDERSON NV 890525503 7025885323 1016333536 3 CROWNS DISTRIBUTORS 950 MOUNTAIN VEW AVE OXNARD CA 93030 8057972127 1016283920 312 SPIRITS LLC 980 N MICHIGAN AVE STE 1800 CHICAGO IL 606117538 3122550064 1016640382 4 FOXES 509 MATHESON ST HEALDSBURG CA 954484215 7074317425 1002694680 7CS WINERY LLC 502 E 560TH RD WALNUT GROVE MO 657708394 4177882263 1014665400 8 VINI INC 30911 WIEGMAN CT HAYWARD CA 945447809 5106758888 1014476771 88 SPIRITS CORP 1701 S GROVE AVE STE D ONTARIO CA 917614500 9097861071 1015273823 90+ CELLARS 14100 MOUNTAIN HOUSE RD HOPLAND CA 954499782 8558798466 1006630333 A HARDY USA LTD 1400 E TOUHY AVE STE 120 DES PLAINES IL 600183338 7079967135 1012016137 A LA VIDA WINES & SPIRITS LLC 1531 CORONA HILL CT LAS VEGAS NV 891235877 7022708517 1008735540