Island Sun News Sanibel Captiva
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Lunch Menu to Go
Lunch Menu Soups and Salads †… RED BORSCHT – hearty vegetables, little sweet and little sour, sour cream . cup 5 bowl 8 CHICKEN PAPRIKASH . cup 6 bowl 10 LOBSTER AND CRAB BISQUE – chunky and velvety, with a kick . cup 7 bowl 12 SOUP FLIGHT $9 SOUP OF THE DAY . MP ´… HOUSE SALAD – mixed greens, grape tomatoes, carrots, red onions . 6 †… GREEK SALAD – greens, cucumbers, grape tomatoes, red onions, olives, feta, balsamic-basil . 8 †… ROASTED BEET – arugula, orange fillets, honey goat cheese, honey-pomegranate dressing . 10 †… CAPRESE SALAD – tomatoes, fresh mozzarella, arugula, basil, pesto, balsamic . 10 †… SPINACH AND STRAWBERRY – honey goat cheese, candied walnuts, raspberry vinaigrette . 11 … WEDGE – grape tomatoes,red onion,Bleu cheese,crispy bacon, deviled egg, Parmesan . 11 peppercorn dressing ´… GRILLED VEGETABLE SALAD – spinach, grilled zucchini, asparagus, red onions, parmesan, . 12 balsamic ´… WARM MUSHROOM AND ASPARAGUS SALAD – red onions, glazed walnuts, mixed greens, . 12 raspberry vinaigrette + add to any salad chicken $7, 8 oz salmon $12, U-10 scallops $15, shrimp $10 Appetizers †… DEVILED EGGS – creamy Dijon dill and tangy sweet pickle filling, paprika . 8 FRIED LIME-CHILL SHISHITO PEPPERS – perfect snack to share . 8 BUFFALO FRIED CAULIFLOWER FLORETS – peppercorn-ranch drizzle . 9 STUFFED HUNGARIAN PEPPERS – sausage, onions, carrots, rice, tomato sauce, Parmesan . 12 ´ ROASTED VEGGIE HUMMUS – pita, cucumbers,warm olives . 10 SNACKING PLATTER – chef's creation, grilled veggies, salads, olives, grilled pita . 15 † CHEESE PLEASE – nuts, fruit, jam, crackers . 15 CHARCUTERIE BOARD – imported smoked and cured meats, cheeses, pickled veggies, crostini . 22 CRAB CAKES – panko crusted, pan fried, garlic remoulade, red slaw . 15 CHICKEN KOPITA – feta, spinach, peppers onions, wrapped in filo, ouzo cream sauce . -
Catering Menu BREAKFAST BREAKFAST
PENNSYLVANIA CONVENTION CENTER Catering Menu BREAKFAST BREAKFAST Continental All breakfasts include freshly brewed coffee, decaf, hot tea and fruit juice. Orders with less than 15 guests will be subject to a $200 service fee. All services are provided on a high grade disposable ware. Rise and Shine Morning Glory Fresh Baked Bagels with Cream Cheese, House Made Muffins and Fresh Baked Scones Butter and Jellies with Yorkshire Cream $13.00 $17. 25 Morning Dew Ben Franklin Starter Fresh Sliced Fruit, Honey Yogurt Dip and Kind Bars Fresh Sliced Fruit, Breakfast Breads and $14.00 Fresh Baked Bagels with Cream Cheese, Broad Street Butter and Jellies Whole Fruit, Breakfast Breads and $23.00 Chef Selected Danish Jump Start $15.00 Fresh Baked Bagels with Cream Cheese, Daybreak Butter and Jellies, House Made Mini Muffins, Assorted Donuts and House Made Muffins Chef Selected Danish, Whole Fruit and Kind Bars $15.00 $23.25 Hot Buffet All breakfasts include freshly brewed coffee, decaf, hot tea and fruit juice. Orders with less than 15 guests will be subject to a $200 service fee. All services are provided on a high grade disposable ware. The Terminal $30.00 Scrambled Eggs, Apple Wood Smoked Bacon, Pork Sausage Links, Home Fried Potatoes, Sliced Seasonal Fruit, Fresh Baked Bagels with Cream Cheese, Butter and Jellies, and House Made Muffins * Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Prices subject to additional fees and taxes. PENNSYLVANIA CONVENTION CENTER CATERING MENU 3 BREAKFAST Buffet Enhancements Enhancements require a minimum of 15 guests. -
Big, Bold, BBQ
Big, Bold, BBQ Schiff’s Food Service reserves the right to limit quantities & correct typographical errors. Promotional prices & allowances valid from 7.16.18 - 8.31.18 Sweet Tea Ribs Meat Room Packer Pork BB Ribs 2 lb & Up FF IBP (#720207, 18/2 lb avg)...$.10 off/lb SFS Chicken Shells Cut to Spec (#710028, 22/2.75-3 lb)...$.10 off/lb Packer Beef Brisket CH CV (#730415, 5/11 lb avg)...$.10 off/lb *Recipe adapted from the Food Network Packer Pork Butts Boneless Ingredients 6 bags black tea (#222351) (#720357, 4/2-8 lb avg)...$.10 off/lb 1/4 cup plus 2 tablespoons packed light brown sugar (#226132) Packer Beef Flank Steak CH CV Kosher salt (#264715) and freshly ground (#730420, 8/9-11 lb avg)...$.10 off/lb pepper (#264305) 1 orange (#500636) 2 racks baby back ribs (#720207) 1 lemon (#500591) Directions Empty 3 tea bags into a bowl and combine the loose tea with 1/4 cup brown sugar, 2 Pulled Pork Vinegar Base teaspoons salt and 1/4 teaspoon pepper. (#310044, 2/5 lb)...$.50 off/cs Grate in the orange zest. Pat the ribs dry and trim the membrane from the underside. Precooked Sausage Griller Hot 5 1/2” Rub the tea mixture over the ribs; place in a (#332208, 1/10 lb)...$.50 off/cs roasting pan, meat-side up, and bring to room temperature, about 20 minutes. Precooked Sausage Griller Sweet 5 1/2” Preheat the oven to 275° F. Steep the (#332209, 1/10 lb)...$.50 off/cs remaining 3 tea bags in 2 cups boiling water, about 5 minutes. -
Jw Marriott Parq Vancouver
EVENT MENU JW MARRIOTT PARQ VANCOUVER 39 Smithe Street, Vancouver V6B 0R3 Canada +1 604-676-0888 TABLE OF CONTENTS EVENTS BY JW MEETINGS IMAGINED p. 3 PLATED BREAKFAST p. 4 JW Marriott sets the stage for BREAKFAST BUFFET p. 5-9 exceptional events, leading with our BREAKFAST ENHANCEMENTS p. 10 culinary expertise. Our team brings the SWEET AND SAVOURY BREAKS p. 11-13 art of food to life through demonstrations and storytelling, A LA CARTE COFFEE BREAK p. 14 infusing our menus with local flavor and PLATED LUNCH p. 15-17 personality. Every JW event is BUFFET LUNCH p. 18-23 thoughtfully designed to enhance the BOXED LUNCH p. 24 planner and attendee experience, showcasing our culinary talent with live RECEPTION p. 25-26 cooking and interactive moments PLATED DINNER p. 27-31 throughout the meeting experience. We BUFFET DINNER p. 32-36 are proud to offer fresh and crafted BUFFET DINNER ENHANCEMENTS p. 37-38 culinary creations that are unique and memorable. CUSTOM DINNER PACKAGE p. 39-45 BEVERAGE MENU p. 46-47 WINE LIST & BAR PACKAGES p. 48-49 EVENT SERVICES p. 50 GENERAL INFORMATION p. 51-52 2 MEETINGS IMAGINED EVERY MEETING HAS A PURPOSE. FIND YOURS TO CREATE A MORE IMPACTFUL AND INSPIRED MEETING. When the objective is to commemorate a milestone or accomplishment. CELEBRATE Showcase exceptional food and wine pairings that encourage your guests to indulge and leave them with lasting memories of the event. When the objective is to engage in a meaningful dialogue to reach a decision. DECIDE Select simple and light options that place focus on the discussion and do not distract. -
Materials for a Rejang-Indonesian-English Dictionary
PACIFIC LING U1STICS Series D - No. 58 MATERIALS FOR A REJANG - INDONESIAN - ENGLISH DICTIONARY collected by M.A. Jaspan With a fragmentary sketch of the . Rejang language by W. Aichele, and a preface and additional annotations by P. Voorhoeve (MATERIALS IN LANGUAGES OF INDONESIA, No. 27) W.A.L. Stokhof, Series Editor Department of Linguistics Research School of Pacific Studies THE AUSTRALIAN NATIONAL UNIVERSITY Jaspan, M.A. editor. Materials for a Rejang-Indonesian-English dictionary. D-58, x + 172 pages. Pacific Linguistics, The Australian National University, 1984. DOI:10.15144/PL-D58.cover ©1984 Pacific Linguistics and/or the author(s). Online edition licensed 2015 CC BY-SA 4.0, with permission of PL. A sealang.net/CRCL initiative. PACIFIC LINGUISTICS is issued through the Linguistic Circle of Canberra and consists of four series: SERIES A - Occasional Papers SERIES B - Monographs SERIES C - Books SERIES D - Special Publications EDITOR: S.A. Wurm ASSOCIATE EDITORS: D.C. Laycock, C.L. Voorhoeve, D.T. Tryon, T.E. Dutton EDITORIAL ADVISERS: B.W. Bender K.A. McElhanon University of Hawaii University of Texas David Bradley H.P. McKaughan La Trobe University University of Hawaii A. Capell P. MUhlhiiusler University of Sydney Linacre College, Oxford Michael G. Clyne G.N. O'Grady Monash University University of Victoria, B.C. S.H. Elbert A.K. Pawley University of Hawaii University of Auckland K.J. Franklin K.L. Pike University of Michigan; Summer Institute of Linguistics Summer Institute of Linguistics W.W. Glover E.C. Polome Summer Institute of Linguistics University of Texas G.W. Grace Malcolm Ross University of Hawaii University of Papua New Guinea M.A.K. -
Leunca (Solanum Americanum Mill.): the Uses As Vegetable in Two Villages in Upper Citarum Area, Bandung, West Java, Indonesia
BIODIVERSITAS ISSN: 1412-033X Volume 19, Number 5, September 2018 E-ISSN: 2085-4722 Pages: 1941-1954 DOI: 10.13057/biodiv/d190546 Leunca (Solanum americanum Mill.): The uses as vegetable in two villages in Upper Citarum Area, Bandung, West Java, Indonesia DEDE MULYANTO1, JOHAN ISKANDAR2, OEKAN S. ABDOELLAH1, BUDIAWATI S. ISKANDAR1, SELLY RIAWANTI1, RUHYAT PARTASASMITA2,♥ 1Department of Anthropology, Faculty of Social and Political Science, Universitas Padjadjaran. Jl. Raya Bandung-Sumedang Km 21, Jatinangor, Sumedang 45363, West Java, Indonesia 2Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran. Jl. Raya Bandung-Sumedang Km 21, Jatinangor, Sumedang 45363, West Java, Indonesia. Tel./fax.: +62-22-7796412, ♥email: [email protected]; [email protected] Manuscript received: 8 August 2018. Revision accepted: 29 September 2018. Abstract. Mulyanto D, Iskandar J, Abdoellah OS, Iskandar BS, Riawanti S, Partasasmita R. 2018. Leunca (Solanum americanum Mill.): The uses as vegetable in two villages in Upper Citarum Area, Bandung, West Java, Indonesia. Biodiversitas 19: 1941-1954. Leunca is known as botanical name as Solanum americanum Mill, Family of Solanaceae. In recent years, academic interest has been increasing. After so long studied as weeds, today leunca has also studied because of its important meaning as crop that has high nutritional and economic value in relation to food resilience of developing countries, as because of its chemical substances with its medicinal properties. Leunca was recorded in colonial period by botanists or agricultural scientists’ report as local vegetable in rural of West Java also in modern time by anthropologist or ecologists who studying rural population. In the recent time in Indonesia, leunca studies almost all have been focused on its pharmacological, agronomic, and economic aspects. -
Edible Wild Plants Of
table of contents Title: Edible wild plants of eastern North America Author: Fernald, Merritt Lyndon, 1873- Print Source: Edible wild plants of eastern North America Fernald, Merritt Lyndon, 1873- Idlewild Press, Cornwall-on-Hudson, N.Y. : [c1943] First Page Page i view page image ALBERT R. MANN LIBRARY NEW YORKSTATE COLLEGES. ~ OF AGRICULTURE AND HOME ECONOMICS AT CORNELL UNIVERSITY Front Matter Page ii view page image Page iii view page image EDIBLE WILD PLANTS of EASTERN NORTH AMERICA Page vi view page image 1 An Illustrated Guide to all Edible Flower- ing Plants and Ferns, and some of the more important Mushrooms, Seaweeds and Lich- ens growing wild in the region east of the Great Plains and Hudson Bay and north of Peninsular Florida Page vii view page image INTRODUCTION NEARLY EVERY ONE has a certain amount of the pagan or gypsy in his nature and occasionally finds satisfaction in living for a time as a primitive man. Among the primi- tive instincts are the fondness for experimenting with un- familiar foods and the desire to be independent of the conventional sources of supply. All campers and lovers of out-of-door life delight to discover some new fruit or herb which it is safe to eat, and in actual camping it is often highly important to be able to recognize and secure fresh vegetables for the camp-diet; while in emergency the ready recognition of possible wild foods might save life. In these days, furthermore, when thoughtful people are wondering about the food-supply of the present and future generations, it is not amiss to assemble what is known of the now neglected but readily available vege- table-foods, some of which may yet come to be of real economic importance. -
Fall and Winter Menu Offerings
A Main Event Caterers Fall + Winter Menu Offerings Blood Orange Sparkler Seasonal Specialty Cocktails blood orange juice + champagne Paper Plane Cocktail amaro, Aperol + bourbon Cranberry Spice Champagne fresh lemon juice muddled cranberries + agave nectar bubbly champagne + winter spices Moscow Mule ice cold vodka The French 75 fresh lime juice + spicy ginger beer champagne + smooth gin lime wheel garnish lemon juice + simple syrup offered in flutes with a lemon twist Cranberry Aperol Spritz tart cranberry juice + Aperol Apple Grove Champagne topped with prosecco apple liqueur + champagne apple slice for garnish Mezcal Old Fashioned smokey mezcal Classic Old Fashioned Angostura bitters muddled bitters, maraschino cherry + orange orange peel a generous helping of bourbon splash of club soda Autumn Delight bourbon + apple cider Good Tidings cinnamon scented syrup vodka + orange liqueur fresh apple slice garnish served over rocks lemon + cranberry juice allspice dram Ginger Pear Cocktail bourbon + lemon juice Lychee Martini pear nectar + honey-ginger simple syrup lychee juice + vodka sugar rimmed glass splash of ginger ale The Big Apple The Perfect Manhattan whiskey, sweet vermouth + dash of bitters a 'perfect' blend of bourbon, sweet + dry vermouth sparkling apple cider with a cherry on top! garnished with petite lady apple 2 Tray Passed Hors d’Oeuvres Lobster Roll butter poached lobster griddled bun fresh chives Beet Cured Salmon house made ‘everything’ cracker Wild Mushroom Mousse pickled cucumber polenta toast dill sour cream crispy -
The Food and Culture Around the World Handbook
The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks. -
First & Share Entrée Salad
299 MARIN BLVD | LATE SPRING/EARLY SUMMER 2018 | DOWNTOWN JC FIRST & SHARE MARKET SOUP HANDMADE BURRATA herb toast, vegetarian, always 8 arugula, pesto, grape tomatoes, toast 14 SEARED WILD YELLOW FIN TUNA LEMON GARLIC OCTOPUS avocado, pico de gallo, roasted corn spicy chickpea purée, arugula, olives micro greens, warm flatbread 16 tomato, onion 16 HUMMUS CHEESE PLATE & DAN’S HOMEMADE JAM Kalamata olives, smoked paprika grainy mustard, cornichon, ciabatta toast 17 pomegranate molasses, carrots, naan 12 add imported prosciutto 21 SPANISH MUSSELS CORNMEAL-FRIED GREEN TOMATO STACK chorizo, tomato, seasonal ale, baguette 15 SEARED SEA SCALLOPS FRENCH MUSSELS zippy Cajun remoulade, spring pea shoots bleu cheese, Dijon, cream, baguette 15 chive oil drizzle 17 CAST IRON TRUFFLED MAC & CHEESE CRISPY CALAMARI Upstate NY cheddar, manchego, gruyere spicy roasted tomato-serrano sauce 14 smoked gouda, roasted cauliflower crispy panko top 14 ENTRÉE SALAD ASIAN CHICKEN SALAD greens, cabbage, scallion, almonds, sesame seeds, cilantro, crispy wonton, rice noodles sesame-ginger dressing 18 GRILLED SALMON, GRAINS & GREENS quinoa, bulgur, farro, arugula, pistachio, avocado, tomato, orange-basil vinaigrette 26 without salmon 16 ROAST ORGANIC CHICKEN BREAST BABY KALE CAESAR shaved ricotta salata, pumpernickel croutons, imported Parmesan, garlic-lemon dressing 18 GET YOUR GREEK ON (WITH SHRIMP!) warm flat bread, green leaf, kale, tomato, feta, cukes, Kalamata olives, pickled onions traditional garlic-lemon dressing 22 Parties of 5 or more guests, we will add -
A Review of the Economic Botany of Sesbania (Leguminosae)
Coversheet This is the accepted manuscript (post-print version) of the article. Contentwise, the accepted manuscript version is identical to the final published version, but there may be differences in typography and layout. How to cite this publication Please cite the final published version: Bunma, S., Balslev, H. A Review of the Economic Botany of Sesbania (Leguminosae). Bot. Rev. 85, 185– 251 (2019). https://doi.org/10.1007/s12229-019-09205-y Publication metadata Title: A Review of the Economic Botany of Sesbania (Leguminosae) Author(s): Bunma, S., Balslev, H. Journal: The Botanical Review DOI/Link: https://doi.org/10.1007/s12229-019-09205-y Document version: Accepted manuscript (post-print) This is a post-peer-review, pre-copyedit version of an article published in The Botanical Review. The final authenticated version is available online at: https://doi.org/10.1007/s12229-019-09205-y. General Rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognize and abide by the legal requirements associated with these rights. • Users may download and print one copy of any publication from the public portal for the purpose of private study or research. • You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. -
WARRIORS KILLED, SLICED AS CUCUMBER: FOOD SYMBOLISM in the MARTIAL SCENES of OLD JAVANESE KAKAWINS Photo Credit: Andrea Acri
NALANDA-SRIWIJAYA CENTRE WORKING PAPER SERIES NO. 13 WARRIORS KILLED, SLICED AS CUCUMBER: FOOD SYMBOLISM IN THE MARTIAL SCENES OF OLD JAVANESE KAKAWINS Photo credit: Andrea Acri Jiri Jakl NALANDA-SRIWIJAYA CENTRE WORKING PAPER SERIES NO. 13 (June 2013) WARRIORS KILLED, SLICED AS CUCUMBER: FOOD SYMBOLISM IN THE MARTIAL SCENES OF OLD JAVANESE KAKAWINS Jiri Jakl Jiri Jakl is a PhD candidate at Queensland University, Brisbane, Australia. His main academic interest covers pre-modern history of Indonesia and military history of pre-Islamic Java. Currently, he is working on his dissertation entitled ‘Literary Representation of War in the Old Javanese Kakawin’. He obtained his MA in Southeast Asian Studies from Leiden University, the Netherlands, in 2008. Email: [email protected] The NSC Working Paper Series is published Citations of this electronic publication should be electronically by the Nalanda-Sriwijaya Centre of the made in the following manner: Institute of Southeast Asian Studies in Singapore. Jiri Jakl, ‘Warriors Killed, Sliced as Cucumber: Food Symbolism in the Martial Arts Scenes of Old © Copyright is held by the author or authors of each Javanese Kakawins’, Nalanda-Sriwijaya Centre Working Paper. Working Paper No 13 (June 2013), http://www.iseas.edu.sg/nsc/documents/working_ papers/nscwps013.pdf NSC Working Papers cannot be republished, reprinted, or reproduced in any format without the permission of the paper’s author or authors. NSC WPS Editors: Andrea Acri Geoff Wade Joyce Zaide ISSN: 2529-7287 Nalanda-Sriwijaya Centre Editorial Committee: Andrea Acri Geoff Wade Ten Leu-Jiun Joyce Zaide Typesetting and Layout: Andrea Acri and Joyce Zaide The Nalanda-Sriwijaya Centre Working Paper Series has been established to provide an avenue for swift publication and wide dissemination of research conducted or presented within the Centre, and of studies engaging fields of enquiry of relevance to the Centre.