Banqueting Kit 2019
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Moroccan Spiced Rissoles Meatballs
GrowCreateSave.com – Recipes Moroccan Spiced Rissoles This recipe for Moroccan spiced rissoles gives a burst of flavour to the ordinary beef patty. This is a dish which is easy to make and easy on the back pocket. It can be grilled on the barbeque or pan fried. Serves 4 Ingredients Meatballs 500g (1 Pound) Ground Beef 1 Large Onion Grated 2 Garlic Cloves Grated or Minced 1 Small Green or Red Chilli Finely Diced 1 Tbsp. Fresh Mint Leaves Chopped 2 Tsp. Cumin 2 Tsp. Sweet Paprika ½ Tsp. Ground Ginger or 1 Tsp. Grated Fresh Ginger 1 Egg Lightly Beaten ½ Cup Quick Oats or Breadcrumbs Pinch of Salt Method First grate the onion and garlic into a large bowl then add the rest of the ingredients. To save time add the egg directly to one side of the bowl then use your fingers to mix the yolk with the white before mixing with the rest of the ingredients. Use your hands to combine the ingredients together. Roll about 2 to 3 tablespoons of the mixture between your palms then set on a plate. They should be 2 inches in diameter by 1 inch thick and will make 10 rissoles. You can make these any size you want just increase the cooking time for larger rissoles. Cover then store in the fridge until you are ready to cook them. Heat a little oil in a frypan or grill over medium heat. Add the Moroccan spiced rissoles then cook for 10 minutes or until golden brown underneath. Turn then cook for 8 to 10 minutes more or until brown. -
Demand and Price Analysis for Potatoes
C) 2 5 :: 1I111~ 11111 . w I~ 11",'·0 w ~ 13.6 ~.11.1 W ........~ I 1.8 .""'1.25 ""'1.4 1111,1.6 111111.25 ""'1.4 ""'1.6 MICROCOPY RESOLUTION TEST CHART MICROCOPY RESOLUTION TEST CHART NATIONAL BUREAU OF STANDARDS-\963-A NATIONAL BUREAU OF STANDARDS-\963-A PREFACE This bulletin describes the major demand and price relationships for pota.toes in the four seasonal markets. It L,cludes certain back ground material on economic relations within the potato economy and examines historical trends in prices and consumption of potatoes. Also it summarizes a number of statistical analyses designed to pro vide measurements of elasticity, competitive behaVior, aild substitut ability for different crops of pota.wes. Finally, it furnishes estimates of prices and consumption for different crops of potatoes for the period of analysis, 1947-60; and comparisons of actual and predicted values for 1961, 1962, and 1963. An evaluation was made of the predictive ability of each of the four statistical models. Qualitative and quantitative tests were made of the accuracy of predictions from the respective models for 1961, 1962, and 1963, all beyond the period of fit. Tnese are critical tests of a model's forecasting ability. They furnish a measure of determining how well the models were able to predict both direction of chani~e and absolute values of the price and consumption variables. This bulletin is intended to aid extension workers, Government officials, agricultural economists, representatives offarm organizations, and members of the industry, in obtaining a better understanding of the pricemaking influences in the potato economy. -
Carta Taberna A3 Final 31-05.Pdf
Este estabelecimento taberneiro dispõe, de momento, de 110 lugares à mesa. O ritmo é sempre acelerado, mas lembre-se: para tudo o que precisar, chame um dos nossos taberneiros de serviço. ☞ Mariscos Couvert 3 € → CARABINEIRO GRANDE GRELHADO COM MOLHO DO BAIRRO 110 € / KG PÃO, BROA DE MILHO, AZEITONAS MARINADAS E MANTEIGA DOS AÇORES → GAMBAS COZIDAS COM MOLHO COCKTAIL DO BAIRRO (150 G) 10,5 € → AMEIJOAS À BULHÃO PATO (120 G) 12,5 € → GAMBAS AL AJILLO (100 G) 10 € ☞ Petiscos e Salgados ☞ Charcutaria e Queijos → AZEITONAS EXPLOSIVAS XL (2 UN.) 2,75 € → PORTUGUESINHAS (2 UN.) 5 € → SELECÇÃO DE QUEIJOS PORTUGUESES (CABRA, VACA, OVELHA) 10 € MINI EMPADAS DE COZIDO À PORTUGUESA → SELECÇÃO DE QUEIJOS E CHARCUTARIA PORTUGUESES 12 € → CROQUETES DE NOVILHO COM MOSTARDA E PICKLES (2 UN.) 4,5 € → TÁBUA MISTA PORCO PRETO (80 G) (COPITA, PAIOLA, LOMBO) 15 € → ALFACINHA DE BACALHAU CROCANTE, MAIONESE 6 € DE ALHO E MOLHO DE TOMATE PICANTE → QUEIJO SERRA DA ESTRELA (50 G) 5 € → QUEIJO OVELHA RESERVA AFINAÇÃO MANTEIGARIA SILVA (50 G) 6,5 € ☞ Sopas → QUEIJO AZEITÃO 250 G (UN.) 11 € → SOPA ALENTEJANA COM BACALHAU E OVO ESCALFADO 4,5 € → QUEIJO AZEITÃO PEQUENO 6 € → GASPACHO DE CEREJA COM REQUEIJÃO, PRESUNTO E MANJERICÃO 8 € → QUEIJO ILHA SÃO JORGE 4 MESES DE CURA (50 G) 3,5 € → QUEIJO ILHA SÃO JORGE 24 MESES DE CURA (50 G) 4,5 € ☞ Saladas → QUEIJO ILHA DE SÃO JORGE ARTESANAL 4,5 € → SALADA DE FRANGO GRELHADO 15,5 € AFINAÇÃO MANTEIGARIA SILVA (50 G) COM ALFACE, BACON, TOMATE, ABACATE E VINAGRETA DE IOGURTE → QUEIJO ILHA DE SÃO JORGE 50 MESES DE CURA 9 € → -
Sala De Corte Reopens in New Premises in Lisbon
PRESS RELEASE Julho 2018 SALA DE CORTE REOPENS IN NEW PREMISES IN LISBON The question most asked in recent times by meat lovers — and not only… — in Lisbon now has an answer: the new Sala de Corte is at 7, Praça D. Luís I, not very far from where it used to be. On last July, Rui Sanches (Multifood) and Luís Gaspar opened the doors to their restaurant, which has grown in size and creativity! For now, there are 66 seats at the new mecca for meat-lovers, distributed across square tables with comfortable settees up against the wall and round tables in the middle of the dining room. And of course there are stools at the dining counter, VIP seats for those who like to watch the kitchen’s work up close. The physical growth of the restaurant has allowed the menu to be reworked and it now features several new additions, while maintaining the same quality, and the favourite cuts of fans of Chef Luís Gaspar’s work. Let’s start with the new beef cuts, the big stars of the restaurant. The menu now includes a T-bone, a T- shaped steak on the bone, separating loin from sirloin, matured for 15 days, and Rabada Minhota Galega, which includes rump tail, picanha, rump and topside, served by weight and in which the customer is invited to choose the piece they want to weigh – and eat – from the maturing chamber. They are perfect for sharing and provide a more complete experience as they include different cuts and flavours in just one piece of meat. -
Cocktail Menu | Beverages
menus INTRODUCTION | bUffeTs | plaTeD menus | coffee bReaks | coCkTaIl menu | beveRages InterContinental Rio Av. Aquarela do Brasil, 75 São Conrado | Rio de Janeiro, 22610-010 | Brazil Go to www.intercontinental.com/meetings or click here to contact us INTRODUCtion key Whatever the scale or theme of your meeting, we use our considerable culinary know-how to create authentic, unpretentious lunches, coffee breaks Local Origins and dinners. Signature dishes and provincial recipes that are inspired by the destination, including dishes that showcase some of the finest Our Local Origins dishes, for instance, offer signature and provincial recipes seasonal ingredients of the area. that are inspired by the destination, including dishes that showcase some of the finest seasonal ingredients of the area. World Kitchen Whereas our World Kitchen recipes leverage our global know-how by drawing Authentically prepared classic and contemporary dishes from on the experience of our chefs to offer a collection of authentically prepared around the world that leverage our global know-how. classic and contemporary dishes from around the world. For all of our menus, we source ingredients locally where possible, with the Light emphasis on fresh and natural produce. Vegetarian Simply click on the style of menu you require from the bottom navigation bar to view the options available, alternatively our team of Chefs would be pleased to work with you to create your very own Insider menu to ensure a truly memorable experience. INTRODUCTION | bUffeTs | plaTeD menus -
Food for Thought – Food “Aah! Think of Playing 7-Letter Bingos About FOOD, Yum!”– See Also Food for Thought – Drink Compiled by Jacob Cohen, Asheville Scrabble Club
Food for Thought – Food “Aah! Think of playing 7-letter bingos about FOOD, Yum!”– See also Food for Thought – Drink compiled by Jacob Cohen, Asheville Scrabble Club A 7s ABALONE AABELNO edible shellfish [n -S] ABROSIA AABIORS fasting from food [n -S] ACERBER ABCEERR ACERB, sour (sharp or biting to taste) [adj] ACERBIC ABCCEIR acerb (sour (sharp or biting to taste)) [adj] ACETIFY ACEFITY to convert into vinegar [v -FIED, -ING, -FIES] ACETOSE ACEEOST acetous (tasting like vinegar) [adj] ACETOUS ACEOSTU tasting like vinegar [adj] ACHENES ACEEHNS ACHENE, type of fruit [n] ACRIDER ACDEIRR ACRID, sharp and harsh to taste or smell [adj] ACRIDLY ACDILRY in acrid (sharp and harsh to taste or smell) manner [adv] ADSUKIS ADIKSSU ADSUKI, adzuki (edible seed of Asian plant) [n] ADZUKIS ADIKSUZ ADZUKI, edible seed of Asian plant [n] AGAPEIC AACEGIP AGAPE, communal meal of fellowship [adj] AGOROTH AGHOORT AGORA, marketplace in ancient Greece [n] AJOWANS AAJNOSW AJOWAN, fruit of Egyptian plant [n] ALBUMEN ABELMNU white of egg [n -S] ALFREDO ADEFLOR served with white cheese sauce [adj] ALIMENT AEILMNT to nourish (to sustain with food) [v -ED, -ING, -S] ALLIUMS AILLMSU ALLIUM, bulbous herb [n] ALMONDS ADLMNOS ALMOND, edible nut of small tree [n] ALMONDY ADLMNOY ALMOND, edible nut of small tree [adj] ANCHOVY ACHNOVY small food fish [n -VIES] ANISEED ADEEINS seed of anise used as flavoring [n -S] ANOREXY AENORXY anorexia (loss of appetite) [n -XIES] APRICOT ACIOPRT edible fruit [n -S] ARROCES ACEORRS ARROZ, rice [n] ARROZES AEORRSZ ARROZ, rice [n] ARUGOLA -
View Our Brochure
www.braeheadfoods.co.uk "Braehead Foods have been huge supporters of the industry for many years; their contribution to many of our events has enabled us to provide multiple scholars for the emerging talent for our Industry. How to The opportunities that Braehead Foods have provided for the industry have allowed great learning experience for place an order individuals to take both locally, nationally & internationally. We are very grateful for their support." Contact us on - David Cochrane t: +44 (0)1563 550 008 HIT Scotland e: [email protected] www.braeheadfoods.co.uk 7 Moorfield Park, Kilmarnock, Ayrshire KA2 OFE @Braehead_Foods @BraeheadFoods BraeheadFoodsLimited BraeheadFoods Our delivery frequency varies between 4 to 6 days a week across the UK. Please speak to our Customer Service Team to check out your own specific distribution service. Why choose Braehead Foods? Quality About us... Braehead Foods is one of Scotland’s largest Service independent food wholesalers who have been Traceability supplying Chefs across the UK and Europe with the finest quality ingredients for over 30 years. Innovation Supplying everything from the finest Scottish game to quality Reliability chilled, ambient and frozen foods, we deliver across the UK daily. Processing game birds in our AA Grade BRC Accredited Site, we can accommodate various finishing styles whether its oven ready, long legged or breast meat. As members of the British Game Alliance, Braehead Foods not only support the wild game industry, but are part of a quality assured programme where all steps from field to plate are being carried out in a safe and legal manner, ensuring compliance throughout. -
Entradas Starters | Entrantes | Entrées
ENTRADAS STARTERS | ENTRANTES | ENTRÉES Azeitonas €1,00 (olives | olivos | olives) Cesto Misto de Pão €2,00 (mixed bread basket | cesta surtida de pan | corbeille à pain mixte) Manteiga Artesanal Marinhas €1,00 (marinhas handmade butter | mantequilla artesanal mariñas beurre marin fait main) Manteiga de Alho €1,00 (garlic butter | mantequilla de ajo | beurre d'ail) Batata Doce Desidratada €2,00 (sweet potato dehydrated | boniato deshidratado | pomme de terre douce déshidraté) Patê de Salmão €2,50 (salmon pâté | paté de salmón | pâté de saumon) Patê de Atum €1,50 (tuna pâté | paté de atún | pâté de thon) Queijo Artesanal €2,50 (handmade cheese | queso artesanal | fromage artisanal) Picado de Tomate €2,50 (chopped tomatoes | picado de tomate | tomate hachée) Croquetes de Espinafres €1,00 (chopped tomatoes | picado de tomate | tomate hachée) Pasteis de Bacalhau €1,50 (cod cake | bola de bacalao | pelote de morue) SOPAS SOUP|SOPA|SOUPE Sopa do Dia €2,50 (Soup of the day | Sopa del día / Soupe du jour) Sopa de Peixe (quinta-feira) €3,00 (Fish soup (on thursdays) | Sopa de Pescado (los jueves) | Soupe au poisson (le jeudi)) TAPAS E PETISCOS TAPAS AND APPETIZERS|TAPAS ET COLLATIONS|TAPAS Y APERITIVOS TÁBUAS TAPAS Tábua de Queijos e Enchidos Mini €5,00 (small platter of cheeses and sausages | tabla de quesos y embutidos minimini plateau de fromages et charcuterie) Aconchego da Barriga €9,00 (Tábua de Queijos e Enchidos Media | Mid-size platter of cheeses and sausages Tabla de quesos y embutidos mediana | Plateau de fromages et charcuterie moyen) -
FADO WINE&主菜&甜品 Menu2016-02-15 修改菜名
The Legendary Portuguese Cuisine ` ` WINE BY THE GLASS Sparkling 2014 Murganheira Brut Reserva 120︱480 - Malvasia, Chardonnay, Cerceal, Pinot Noir - Távora, Portugal Apple and caramel notes with creamy, �ine bubbles White 2013 Álvaro de Castro D.O.P. 55︱220 - Encruzado, Malvasia Fina e Cercial – Dão, Portugal Nice and clean, mineral citrus green fruit notes. Balanced crisp and fresh. 2011 Quinta da Lagoalva Talhão 85︱340 Alvarinho, Arinto, Fernão Pires, Sauvignon Blanc and Verdelho– Tejo, Portugal Fresh and balanced. Pale yellow in colour with citrus/tropical fruit aromas and a good acidic �lavour. 2014 Casal sta Santa Maria - Sauvignon Blanc - Colares, Portugal 105︱420 Green aromas of herbs and freshly cut grass, similar to a ripe Sancerre 2013 Soalheiro- Alvarinho - Vinho Verde, Portugal 120︱480 Vibrant notes of citrus and tropical fruit with a distinct minerality 2010 Paço dos Cuhas de Santar ‘Vinha do Contador’ 130︱520 - Encruzado, Bical, Cercial - Dão, Portugal Aromas and �lavors of vanilla, quince, and toasted almonds with a long �inish Red 2013 Quinta da Lagoalva Castelão/Touriga 70︱280 - Castelão , Touriga Nacional – Tejo, Portugal. Elegant wine with a ruby-red colour, red fruits and vanilla aroma. Rounded, easy and balanced. 2012 Passadouro Tinto 90︱360 - Touriga Nacional, Tinta Roriz, Touriga Franca - Douro, Portugal A powerful wine with minerality and notes of dark berries, licorice, and smoke 2012 Terras d'Alter Reserva 95︱380 - Touriga Nacional - Alentejo, Portugal Intense aromas of violets and cherry con�it, �lavors of vanilla -
Menus Are Subject to Change
Menus are subject to change 10-May Lunch Dinner Pot Roast Soup (Yellow, High) Pot Roast Soup (Yellow, High) Chicken Ala King (Green, Moderate) Onion-Lemon Baked Cod(Green, High) Broccoli Quiche (Yellow, Low) Beef and Corn Pie (Green, Moderate) Roast Beef (Green, High) Eggplant Parmesan (Red, High) Brown Gravy (Red, Moderate) Brown Gravy (Red, Moderate) Brown Rice (Green, Low) Mashed Potatoes (Green, Moderate) Rissole Potatoes (Red, Low) Islander Rice (Yellow, Low) Spinach (Green, Low) Roasted Cauliflower (Green, Moderate) Cauliflower Combo (Green, Low) Grilled Asparagus (Yellow, High) Green Beans (Green, Low) Carrots (Green, Moderate) Dinner Roll (Yellow, Low) Dinner Roll (Yellow, Low) Cornbread (Yellow, Moderate) Cornbread (Yellow, Moderate) Salad Bar (6 oz) Salad Bar (6 oz) Salad Bar (12 oz) Salad Bar (12 oz) Potato Bar 11-May LUNCH Dinner Chicken Baja Enchilada Soup (Yellow, High) Chicken Baja Enchilada Soup (Yellow, High) Harvest Veg and Bean Ragout (Green, Moderate) Turkey Ala King (Yellow, High) Baked Stuffed Fish (Yellow, Low) Grilled Salmon w/Citrus Butter (Yellow, High) Parmesan Crusted Pork Chop (Yellow, High) Cheese Tortellini with Marina (Green, High) Chicken Gravy (Red, Moderate) Brown Gravy (Red, Moderate) Roasted Rosemary Potato Wedge (Green, Low) Buttered Parsley Potatoes (Green, Moderate) Hopping John Rice (Green, Moderate) Steamed Rice (Yellow, Low) Fried Okra (Red, Moderate) Green Beans w/Mushrooms (Green, Moderate) Glazed Carrots (Yellow, Moderate) Summer Squash (Green, Moderate) Broccoli Combo (Green, Low) Peas and -
Tables on Weight Yield of Food and Retention Factors of Food Constituents for the Calculation of Nutrient Composition of Cooked Foods (Dishes)
BFE - R - - 02 - 03 Tables on weight yield of food and retention factors of food constituents for the calculation of nutrient composition of cooked foods (dishes) Berichte der Bundesforschungsanstalt für Ernährung ISSN 0933 - 5463 Berichte der Bundesforschungsanstalt für Ernährung BFE - R - - 02 - 03 Antal Bognár Tables on weight yield of food and retention factors of food constituents for the calculation of nutrient composition of cooked foods (dishes) Bundesforschungsanstalt für Ernährung Karlsruhe 2002 Table of Contents Preface Part 1 : Weight yield by cooking of foods and dishes I Determination II Tables on weight yield factors by cooking of foods and dishes milk and milk product based dishes (table 1) egg based dishes (table 2) meat based dishes - veal (table 3) - beef (table 4 / 5) - pork (table 6) - beef and pork mixture (table 7) - lamb, mutton (table 8) poultry based dishes (table 9) game based dishes (table 10) offal based dishes (table 11) meat products based dishes (table 12) salt and fresh water fish, crustacean and molluscs based dishes (table 13) soups (table 14) gravies and sauces (table 15) stews (table 16) vegetable based dishes - root ,tuber and stem vegetables (table 17) - leafy vegetables (table 18) - flower and fruit vegetables (table 19) - seed vegetables and legumes (table 20) - potato and potato products (table 21) - mixed vegetables (table 22) vegetable based juices (table 23) mushrooms based dishes(table 24) fruit based dishes - fruits with core (table 25) - stone fruit (table 26) - berries, wild and exotic fruits -
Sanibel Residents File Stan Johnson Owner
Sanibe! - Captiva 7967 vol. 76, no. 24 tuesday, June 13, 1978 one section ten cents council holds first hearing on * ban ordinance by gwen Stevenson The City Council held a first reading last Tuesday for an ordinance that will, if passed, impose a temporary moratorium on the issuance of building and development permit, pending the outcome of a rate-of-growth ordinance proposed by the Committee of the Islands (COTI). The earliest the moratorium or- dinance could become final would be Jimg 23 if the City Council calls a spaPR meeting. Otherwise, the second hearing will and possible adoption will take place on July 5 at the regular council meeting. Due to the lengthy discussion of COTI's rate-of-growth ordinance that preceeded the moratorium ordinance, Tuesday's crowd had thinned oat somewhat when the moratorium discussion began, but it was none theless vocal. In a rare instance. Councilman Goss and Mayor Butler were on opposite sides of the voting table. After stating e had no stomach for another Upturned causarina roots dramatically and Clam Bayou. Illustrate the results of unusual wave action in Negotiations are currently under way bet- the Blind Pass area daring the.last few months. ween Lee County and owners of ibis property to The eroding force of the water has considerably turn the peninsula into a county park. reduced the area between the Gulf of Mexico photo by gwen Stevenson faced with data that has been queried.That (the moratorium } or- dinance threatens to strangle the single-family-unit developer and sanibel residents file Stan Johnson owner.