Caribbean Cuisine

Total Page：16

File Type：pdf, Size：1020Kb

Take Away - Meal Deals Day Hours 2 Piece Jerk, BBQ or Fried Monday Closed Chicken, Tuesday 12:00pm - 22:00pm Chips and can drink Wednesday 12:00pm - 22:00pm £6.99 Thursday 12:00pm - 22:00pm Friday 12:00pm - 22:00pm Any Rice, Any Meat/Stew/fish Saturday 12:00pm - 22:00pm £9.49 (Regular) & can drink Sunday 12:00pm - 22:00pm Kids Meal I piece Chicken, chips, bottle of Small Island Catering Ltd fruit juice £5.49 Kids Meal 1 piece Chicken, Mac & Cheese, bottle of fruit juice £5.99 Caribbean Order Number: 02392737474 Cuisine 78 Fawcett Road Website: small-island-catering- online.com Portsmouth Email: [email protected] Hampshire PO4 0DN We Cater for all occasions Small Island Catering Ltd Wedding, birthday, prom and more Order - 02392737474 ProofHalal 07375511028 Meat Only Price Sides/Extras Price Desserts Price Jerk, fried & BBQ £2.00 £5.50 Rice and peas £4.00 Carrot Cake (Slice) £2.00 chicken 1 piece 3 pieces Plain white Rice £3.00 Chocolate Brownie Cake (Slice) £2.00 Mixed vegetable rice (Seasoned) £4.50 Banana Cake (Slice) £2.00 Spicy jerk wings 4 wings 10 wings Apple Crumble £2.00 £1.99 £4.99 Steam vegetables £3.00 Macaroni Cheese (slice) £3.50 With custard £3.50 Chicken Roti - Wrap £7.50 Roti shell - plain £2.50 Vegetable Roti - Wrap £6.50 Roti shell - Slip peas £3.00 Drinks Patties - Beef, Cheesy beef, £2.70 Chicken, Vegetable, Saltfish Bottles - KA Pineapple, KA Grape, £1.20 Curry Goat £8.00 Coco bread and patty £4.00 KA Fruit Punch, Rubicon Mango, Oxtail & Butter Beans £8.00 Salt fish fritter £2.50 Supermalt, Caribbean Crush Stew Vegetable fritter £.2.00 Water £1.00 Pepper Beef Stew £8.00 Fried plantain £1.20 Sparing water £1.80 Curry Chicken £8.00 Fried Dumpling 80p Stew Chicken £8.00 Chips £3.00 Vegetable Curry £7.50 Cheesy Chips £3.50 Sweet potato mash £3.50 Fish - Red Bream Coleslaw £1.20 Stew Fish £10.00 Mixed Salad £1.20 Fried Fish £10.00 (Excovitch) To orProofder please call Small Island on: 02392737474.

Copy Link

Recommended publications

Eating Puerto Rico: a History of Food, Culture, and Identity
Diálogo Volume 18 Number 1 Article 23 2015 Eating Puerto Rico: A History of Food, Culture, and Identity Rafael Chabrán Whittier College Follow this and additional works at: https://via.library.depaul.edu/dialogo Part of the Latin American Languages and Societies Commons Recommended Citation Chabrán, Rafael (2015) "Eating Puerto Rico: A History of Food, Culture, and Identity," Diálogo: Vol. 18 : No. 1 , Article 23. Available at: https://via.library.depaul.edu/dialogo/vol18/iss1/23 This Book Review is brought to you for free and open access by the Center for Latino Research at Via Sapientiae. It has been accepted for inclusion in Diálogo by an authorized editor of Via Sapientiae. For more information, please contact [email protected]. Eating Puerto Rico: A History of Food, Culture, and Identity By Cruz Miguel Ortíz Cuadra. Tr. Russ Davidson. Chapel Hill: University of North Carolina Press, 2013. 408 pp. isbn 978-1469608822 he original edition, Puerto Rico en su olla, ¿somos on the Caribbean, especially in terms of the definition of Taún lo que comimos?, published by Cruz Miguel “cuisine.” From Montanari (2003), he takes the notion that Ortíz Cuadra in 2006, publisher Doce Calles, in Aranjuez, food (and cuisine) is an extraordinary vehicle for self-rep- Madrid, was a rich tour de force by a food historian and resentation, community, and identity.5 To this recipe, he Professor of Humanities in the Department of Human- adds Fischler (1995) and Mintz’s definitions of cuisine ities at the University of Puerto Rico, Humacao. He is as: the familiarity with specific foodstuffs, techniques for an authority on the history of food, food habits and diet cooking as the culinary rules of a given community, and of Puerto Rico.1 Now an excellent English translation is the application of those rules in cooking.6 available, from the UNC series “Latin America in Transla- Ortíz Cuadra also concentrates on other central tion.” The book includes a Foreword by Ángel G.
[Show full text]
ENG-Gastronomic-Guide.Pdf
INGREDIENTS • RECIPES • RESTAURANTS • EVENTS Promoting research, dissemination, promotion and protection of cuisine and gastronomic activities of the Dominican Republic. El Embajador, A Royal Hideaway Hotel, Business Center. Av. Sarasota #65 academiadominicanagastronomia adg_rd www.adgastronomia.org 53 Shibuya Ichiban Restaurant Concept and Edition: 49 Dominican Gastronomic Guide by the Dominican Academy of Gastronomy (ADG). El Embajador, A Royal Hideaway Hotel, Our dishes. Business Center. Av. Sarasota #65 In these boxes, we show www.adgastronomia.org you the most emblematic academiadominicanagastronomia adg_rd dishes of our gastronomy. Writing and Text correction: Aralis Rodríguez / Luis Ros Research Collaboration: Elaine Hernández Food Styling: 54 Odile Abud Photography Dominican Dishes: Anthony Luthje Coordination and Supervision: Yajaira Abréu Design and Layout: Luis Isidor / Q Estudio Creativo Printing: Amigo del Hogar 12 Samurai Restaurant Pa'te Palo Restaurant Published by: TARGET CONSULTORES DE MERCADEO Av. Sarasota #39, Torre Sarasota Center, CONTENTS Suite 401, Bella Vista Products and Supplies 22 20 Santo Domingo, República Dominicana Tel: 809-532-2006 Forward 06 Gastronomic Tourism in the DR 26 E-mail: [email protected] www.targetconsultores.com Letter from the Minister of Tourism 07 Gastronomy in the Colonial City 40 Dominican Academy of Gastronomy 08 Restaurants Recognized 45 © Copyright 2019 All rights reserved. The partial or total reproduction of About the Dominican Republic 10 Gastronomic Events 58 this guide,
[Show full text]
Caribbean Cuisine
Take Away - Meal Deals 2 Piece Jerk, BBQ or Fried Chicken, Day Hours Chips and can drink Monday Closed £7.00 Tuesday 12:00pm - 22:30pm Wednesday 12:00pm - 22:30pm 2 Piece Jerk, BBQ or Fried Thursday 12:00pm - 22:30pm Chicken, Friday 12:00pm - 22:30pm Chips, slice of cake, can drink £9.00 Saturday 12:00pm - 22:30pm Sunday 12:00pm - 22:30pm Any Rice, Any Meat/Stew/fish £9.50 (Regular) Small Island Catering Ltd Kids Meal I piece Fried/BBQ Chicken, chips,Black currant/Orange drink £5.50 1 piece Fried/BBQ Chicken, Caribbean macaroni cheese, Black currant/ Orange Drink £6.00 Cuisine Order Number: 02392737474 78 Fawcett Road Website: small-island-catering-online.com Email: [email protected] Portsmouth Hampshire PO4 0DN We Cater for all occasions Small Island Catering Ltd Wedding, birthday, prom and more Order - 02392737474 ProofHalal 07375511028 Meat Only Price Sides/Extras Price Homemade Desserts Price Jerk Chicken £2.00 £3.50 £5.50 Ground Provision £5.00 Carrot Cake (Slice) £2.00 1 piece 2 piece 4 piece (Green banana, Yam ,boiled Chocolate Brownie Cake (Slice) £2.00 Fried Chicken £2.00 £3.50 £5.50 dumpling, ripe plantain) Ginger Cake (Slice) £2.00 1 piece 2 pieces 4 pieces Banana Cake (Slice) £2.00 BBQ Chicken £2.00 £3.50 £5.50 Rice and peas £4.00 1 piece 2 piece 4 pieces Coconut cake (Slice) £2.00 Plain white Rice £3.00 Apple Crumble with Custard £3.50 Mixed vegetable rice (Seasoned) £4.50 Chicken Roti - Wrap £7.50 Cake with Custard £3.50 Steam vegetables £3.00 (Banana, Carrot, Chocolate, Ginger Vegetable Roti - Wrap £6.50 Macaroni
[Show full text]
El Dorado Royale Dining
EL DORADO ROYALE DINING Savor every moment of the Karisma Gourmet Inclusive® Experience in any of El Dorado Royale's 9 elegant à la carte restaurants. Every meal is a demonstration of our chefs' mastery of the culinary arts. COCOTAL | International Cuisine Savor the flavors of the world in an elegant, air conditioned, à la carte setting at Cocotal. With an expansive chef's menu, there's truly something for everything. Continental Breakfast 6:30 am - 7:00 am International À la Carte Breakfast 7:00 am - 11:00 am À la Carte Dinner 5:30 pm - 10:00 pm JOJO’S RESTAURANT & BEACH BAR |Caribbean Cuisine Enjoy the freshest gourmet seafood and island inspired dishes in a relaxed, beachfront atmosphere, with breathtaking views of the Caribbean Sea. Restaurant Hours Breakfast 7:00 am - 10:00 am Lunch 11:00 am - 6:00 pm Dinner 6:00 pm - 10:00 pm LA ISLA| International Cuisine Open air palapa serving À la carte International Cuisine with a special focus on Mediterranean cuisine at dinner. Restaurant Hours Breakfast 7:00 am - 11:30 am Lunch 12:30 pm - 3:30 pm Dinner 6:00 pm - 10:00 pm D’ITALIA ROYALE | Contemporary Italian Cusine The Italian Riviera meets Riviera Maya. Imported ingredients ensure an authentic taste of Italy in a stylish and romantic ambiance. Dinner 5:30 pm - 10:00 pm RINCÓN MEXICANO | Mexican Cuisine Delight your senses with the flavors and textures of authentic Mexican cuisine, prepared with passion using local ingredients. A broad menu includes tacos, fajitas, pico de gallo and more, in a pleasant and casual atmosphere.
[Show full text]
B. Higman Cookbooks and Caribbean Cultural Identity
B. Higman Cookbooks and Caribbean cultural identity : an English-language hors d'oeuvre Analysis of 119 English-language cookbooks (1890-1997) published in or having to do with the Caribbean. This study of the history of cookbooks indicates what it means to be Caribbean or to identify with some smaller territory or grouping and how this meaning has changed in response to social and political developments. Concludes that cookbook-writers have not been successful in creating a single account of the Caribbean past or a single, unitary definition of Caribbean cuisine or culture. In: New West Indian Guide/ Nieuwe West-Indische Gids 72 (1998), no: 1/2, Leiden, 77-95 This PDF-file was downloaded from http://www.kitlv-journals.nl Downloaded from Brill.com10/01/2021 12:18:56PM via free access B.W. HlGMAN COOKBOOKS AND CARIBBEAN CULTURAL IDENTITY: AN ENGLISH-LANGUAGE HORS D'OEUVRE In any attempt to understand the culture-history of food, the prescriptive texts hold an important place. The simple or complex fact of publication is significant in itself, indicating a codification of culinary rules and a notion that there exists a market for such information or an audience to be in- fluenced. It can be argued that the emergence of the cookbook marks a critical point in the development of any cuisine and that the specialization and ramification of texts has much to tell about the character of national, regional, and ethnic identities. For these several reasons, a study of the history of cookbooks published in and having to do with the Caribbean can be expected to throw some light on what it means to be Caribbean or to identify with some smaller territory or grouping, and how this meaning has changed in response to social and political development.1 The transition from the oral to the written represents an important stage in the fixing of an objective text and the standardization of its elements (as in the measures and cooking times appropriate to a recipe).
[Show full text]
El Sabor Del Caribe / a Taste of the Caribbean (An Analysis of the Symbolism of Food in the Oral and Written Literature of the Caribbean)
Curriculum Units by Fellows of the Yale-New Haven Teachers Institute 1995 Volume IV: Coming of Age in Ethnic America El Sabor del Caribe / A Taste of the Caribbean (An analysis of the symbolism of food in the oral and written literature of the Caribbean) Curriculum Unit 95.04.01 by Elsa M. Calderon INTRODUCTION The intent of this unit is to infuse Caribbean culture into the Spanish curriculum, with a focus on Puerto Rico. The vehicle for this is literature, both oral literature and written literature. The oral literature includes popular children’s songs and “refranes.” The written literature includes poems, short stories, and books by modern Latina authors. These authors use food as a symbol for identity, patriotism, religious hypocrisy, and nostalgia. Caribbean in this unit refers to two Caribbean islands that are Hispanic: Puerto Rico and the Dominican Republic. Mexico is included, although part of North America and not the Caribbean, because of the proximity of Mexico and the contributions of a Mexican-American writer, Sandra Cisneros. This does not preclude the possibility of other islands, such as Cuba. The area thus defined as Caribbean is rich with different cultures and traditions. There does exist, however, a common language: Spanish, and similar traditions and cultures. The islands share a common or similar history. The culture is a mixture of the Native Americans, the Spanish, and the Africans. This is referred to as “criollo” (creole). The Caribbean has developed a culture of itself and different from the rest of Latin America. This unit is part of a continuum of Yale-New Haven Teachers Institute Units.
[Show full text]
Exploring International Cuisine | 1
4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................
[Show full text]
CARIBBEAN AMERICAN HERITAGE MONTH Caribbean History and Culture
U . S . D E P A R T M E N T O F T H E I N T E R I O R CARIBBEAN AMERICAN HERITAGE MONTH Caribbean History and Culture WHY CARIBBEAN AMERICAN HERITAGE MONTH? Caribbean American Heritage Month was established to create and disseminate knowledge about the contributions of Caribbean people to the United States. H I S T O R Y O F C A R I B B E A N A M E R I C A N H E R I T A G E M O N T H In the 19th century, the U.S. attracted many Caribbean's who excelled in various professions such as craftsmen, scholars, teachers, preachers, doctors, inventors, comedians, politicians, poets, songwriters, and activists. Some of the most notable Caribbean Americans are Alexander Hamilton, first Secretary of the Treasury, Colin Powell, the first person of color appointed as the Secretary of the State, James Weldon Johnson, the writer of the Black National Anthem, Celia Cruz, the world-renowned "Queen of Salsa" music, and Shirley Chisholm, the first African American Congresswoman and first African American woman candidate for President, are among many. PROCLAMATION TIMELINE 2004 2005 2006 Ms. Claire A. Nelson, The House passed the A Proclamation Ph.D. launched the Bill for recognizing the making the Resolution official campaign for significance of official was signed by June as National Caribbean Americans the President in June Caribbean American in 2005. 2006. Heritage Month in 2004. D E M O G R A P H Y Caribbean Population in the United States Countries 1980-2017 Ninety percent of Caribbean 5,000,000 people came from five countries: Cuba, Dominican Republic, Jamaica, Haiti, 4,000,000 Trinidad, and Tobago.
[Show full text]
Global Cuisine, Chapter 1: the Americas
FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 1: The Americas ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 1: The Americas SECTION 1 NORTH AMERICA North American cuisine is a melting pot, based upon the diversity of the natural resources of the continent and the variety of the native and immigrant populations. There is no single “American” flavor in the region from Canada to Mexico, Pacific to Atlantic. However, each region has traditional dishes, flavors, ingredients, and cooking methods. Each is worthy of attention. There are coastal zones with abundant seafood; Asian pockets with fusion influences; the vast mountains, plateaus, and plains with beef, wheat, potatoes, and corn; Southern cuisine with African influences; and Mexican food with both native and Spanish flavors, to name just a few. North American cuisine began with the Native Americans and soon fused with the first European settlers at Plymouth, so the Northeastern United
[Show full text]
The Feasibility of a Market for a Puerto Rican/ Caribbean Restaurant
Rochester Institute of Technology RIT Scholar Works Theses Thesis/Dissertation Collections 1994 The eF asibility of a market for a Puerto Rican/ Caribbean restaurant in Rochester, New York: A Pilot study Yvonne Battistini Follow this and additional works at: http://scholarworks.rit.edu/theses Recommended Citation Battistini, Yvonne, "The eF asibility of a market for a Puerto Rican/ Caribbean restaurant in Rochester, New York: A Pilot study" (1994). Thesis. Rochester Institute of Technology. Accessed from This Thesis is brought to you for free and open access by the Thesis/Dissertation Collections at RIT Scholar Works. It has been accepted for inclusion in Theses by an authorized administrator of RIT Scholar Works. For more information, please contact [email protected]. THE FEASIBILITY OF A MARKET FOR A PUERTO RICAN / CARIBBEAN RESTAURANT IN ROCHESTER, NEW YORK: A PILOT STUDY by Yvonne Battistini A Project submitted to the Faculty of the School of Food, Hotel and Travel Management at Rochester Institute of Technology in partial fulfillment of the requirements for the degree of Master of Science November, 1994 ROCHESTER INSTITU1E OF TECHNOLOGY School of Food, Hotel and Travel Management Department or Graduate Studies M.S. Hospitality-Tourism Management Presentation of ThesislProject Findines Name:'iuonne Bat t j st j n j Date:6/l5/99SS#: _ Title of Research: The Feasibility of a market for a Puerto Rican/ Carribean Restaurant in ROchester, NY: A pilot Study Specific Recommendations: (Use other side if necessary.) Thesis Committee: (1) _...IoDLIoor.......,----l'R~i~c~h~aW::r....:::d~M~a:.::.r..::;e..::;c,;.;k.::.i (Chairperson) (2) _ OR (3) _ Faculty Advisor: Number of Credits Approved: _ !vIer(fl Date Committee Chairperson's Signature Department Chairperson's Signature Note: This fonn will not be signed by the Department Chairperson until all corrections, as suggested in the specific recommendations (above) are completed.
[Show full text]
Latin American and Caribbean Cuisine Bonus: 1-Day
THE LIVONGO GUIDE TO Latin American and Caribbean Bonus: 1-Day Cuisine Sample Menu Simple Strategies to Help You Thrive Welcome! Planning healthy meals and snacks is at the heart of any wellness journey. But there is no one meal plan that is best for everyone. The colors, flavors, and aromas of food help to connect us to who we are. Plus, we all have different nutrition needs, likes and dislikes, budgets, and more. That’s why we created The Livongo Guide to Latin American and Caribbean Cuisine. This guide is packed with healthy-eating ideas infused with a taste of the tropics. We’ll spice things up with meal-planning tools to help you create a strategy that will work for you. Use this guide to create lasting changes so you can live better. Enjoy! SNEAK PEEK INSIDE Understanding the Basics . 3 Livongo Food Groups . 4 Balance Your Plate . 7 Healthy Portion Sizes, Any Time . 8 How to Build a Healthy Meal . 9 Smarter Snacks . 10 1-Day Sample Meal Plan . .. 11 Understanding Food Labels . 13 Dining Out Tips and Tricks . 14 2 Understanding the Basics Food is made of three basic nutrients that provide fuel to your body: carbohydrates, protein, and fats. Knowing how the body uses each nutrient and meeting the goals below will help you build well-balanced meals that are healthy and satisfying. C A R B S Carbs are the sugars and starches that your body breaks down into glucose to use for energy. Carbs cause your blood sugar to rise. Too many of the less nutritious kinds, like added sugars, can cause weight gain and increase your risk of diabetes and heart disease.
[Show full text]
Perry's Gourmet Catering Service
Perry’s Gourmet Catering Service Southern, Spanish & Caribbean Cuisine Office Hours and Appointments Meetings and consultations are by appointment only. Location PERRY’S CATERING SERVICE 499B Washington Street Dorchester, MA 02124 Contact Details Phone: 617-413-8732 Fax: 617-265-0002 Mailing Address P.O. Box 190945 Roxbury, MA 02119 Web www.perrysgourmet.com [email protected] License & Insurance We are a fully licensed, insured and certified caterer. Prices There is a minimum ordering fee for catering of $350.00 plus state meal tax. Deposit and Payment A non-refundable/ non-transferable deposit of 50% of the total balance is required at the signing of the contract. The final payment is due ten days prior to the date of the event. We accept the following forms of payment Visa, MasterCard, Cash, Checks & Money Orders. All payment terms are outlined in the itemized contract. Sales Tax All prices are subject to the applicable Massachusetts sales tax. If tax exempt, exemption number and certificate must be provided at the signing of the contract to receive proper tax credit. Guarantee A minimum guarantee guest count must be received upon confirmation of reservation. Staffing Minimum of five hours labor Chef $35.00 per hour Wait Staff $20.00 per hour Bartender $30.00 per hour If you or anyone in your party have food allergy please notify us when requesting catering service. Perry’s Gourmet Catering Service Southern, Spanish & Caribbean Cuisine Service Fees A service charge of 18% will be added if staff is required on site. Any orders under 72 hours notice will be charged a service fee of $35 to $50 Kitchen & Hall Fees Perry’s do not assumes any responsibility for charges pertaining to function hall or use of kitchen.
[Show full text]