DOCSLIB.ORG

Mother's Day Tea* Chef's Table Dinner Chef's Cooking Class Easter

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Mother's Day Tea* Chef's Table Dinner Chef's Cooking Class Easter A MONTHLY NEWSLETTER FOR MEMBERS OF THE ATHENAEUM n THE CALIFORNIA INSTITUTE OF TECHNOLOGY APRIL 2011 Chef’s Cooking Easter Brunch Class On the beautiful patio and along Entrée Salads the Olive Walk is the perfect Easter Sunday setting for you and your Crisp, fresh, and flavorful are family. Join us for our holiday just a few ways to describe a brunch and children’s Easter Egg great salad. Chef Kevin takes us Hunts with the Easter Bunny. A Platinum Club through the different variations and basic essentials SUNDAY, APRIL 24 of America for preparing a delicious entrée salad that’s filling and nutritious. See menu on page 3. 9:30 a.m. to 1:30 p.m. Seating every half hour $42.00 per person / $45.00 per person after April 17 SATURDAY, APRIL 2 $22.00 for children 4-11 yrs. 10:00 a.m. to 2:00 p.m. Complimentary for children under 3 yrs. 10:00 a.m. Registration Easter Egg Hunts 10:15 a.m. Class (begins promptly) $75.00 per person 10:30 a.m. / 12:00 p.m. / 1:30 p.m. Children must bring their own Easter basket. Prizes will be Napa Valley awarded at each hunt to the children who find one of the 12 Vintners* Golden Eggs. Egg hunts are available for both younger and Easter Brunch older children. The egg hunt is for Athenaeum members and Get a taste of Napa Valley’s their guests only. Only children with brunch reservations SUNDAY, APRIL 24 finest here at The Athenaeum. are eligible for the golden egg prizes. See menu on page 5. Celebrate the holiday We’re showcasing Napa’s with your family at premier wineries at this special, Chef’s Table Dinner our lovely brunch. one-of-a-kind tasting event featuring premium tray passed hors d’oeuvres, sushi and appetizer stations. These intimate dinners showcase the extraordinary talents of our culinary TUESDAY, APRIL 5 team. This dinner provides you with 6:00 p.m. to 7:30 p.m. an artfully designed meal, as well $25.00 per person. as kitchen insight and preparing expertise from our dinner hosts. See menu on page 5. Administrative Professionals Week International WEDNESDAY, APRIL 27 Nights 6:00 p.m. MONDAY, APRIL 25 $125.00 per person through International Nights are the perfect way to FRIDAY, APRIL 29 explore the culinary world Mother’s Day Tea* Treat the most important without leaving town. Join person in your office to us for these special dining experiences. International Treat the exceptional ladies lunch at The Ath and enjoy prix-fixe dinners are available in addition to á la in your family to our elegant a complimentary red velvet carte dinner. See menu on page 5. afternoon Mother’s Day Tea. pudding cake for dessert. MONDAY, APRIL 11 – Sardinia Delightful tea-time delicacies MONDAY, APRIL 25 – Morocco make this a wonderful way to Seating from 5:30 p.m. to 9:00 p.m. show your love and appreciation. $25.00 per person WEDNESDAY, MAY 4 3:00 p.m. to 5:00 p.m. Reservations Beer Dinner $29.00 / $36.00 including wine cocktail Breakfast, Lunch, Pales, ales, lagers, and porters. This beer dinner has something Dinner and Special Mother’s Day Brunch* for every beer-drinkers' Pamper mom at our lovely Mother’s Day Events preference. Get a taste of a brunch. Celebrate her at our table with (626) 395-8282 variety of beers from around the savory favorites and decadent desserts. world. We’ve carefully crafted Hotel Rooms each course to pair perfectly and to complement the flavor (626) 395-8200 of each beer. See menu on page 5. SUNDAY, MAY 8 9:30 a.m. to 1:30 p.m., Seating every half hour FRIDAY, APRIL 22 $42.00 per person / $45.00 per person after May 1 6:30 p.m. Reception 551 South Hill Avenue $22.00 for children ages 4-11 yrs. Pasadena, CA 91106 7:00 p.m. Dinner Complimentary for children under 3 yrs. $60.00 per person * All of our event menus are available on our website at http://athenaeum.caltech.edu EMPLOYEE OF THE MONTH: (Marisu’s Message Corner) February 2011 A Prayer in Spring JESUS DE LA TORRE Oh, give us pleasure in the flowers today; And give us not to think so far away As the uncertain harvest; keep us here All simply in the springing of the year. And make us happy in the darting bird That suddenly above the bees is heard, The meteor that thrusts in with needle bill, And off a blossom in mid air stands still. - Robert Frost (1874-1963) I’ve always started my column with a poem in April since April has been designated as National Poetry month. With spring coming in April, the Robert Frost poem above seems very appropriate as it captures the essence of the month and the season. The Athenaeum attempts to capture the essence of spring and April through the many Jesus De La Torre has been an employee events scheduled for members. The month starts appropriately with a cooking class on of The Athenaeum since 1998. Since then, entrée salads scheduled for Saturday, April 2. With temperatures becoming more temperate, a lighter fare seems to be the best suited for the season. For this particular Jesus has been a much relied upon kitchen class, Chef Kevin will have attendees prepare salads that include sesame crusted chicken, expeditor and server. It is Jesus’ attention duck confit, lobster cobb and grilled Thai beef. It will be a no-guilt lunch! to giving quality service and his helping On Tuesday, April 5, we will be offering tastings from 10 Napa Vallery wineries that will nature which has earned him Employee include Ahnfeldt; Ancien; Detert; Gemstone; Krupp Brothers; Location, Elevation & Slope, Inc.; Rombauer; Schramsberg; Titus; and Tres Sabores. This is an opportunity to of the Month four previous times and taste handcrafted, artisanal and premium wines from all these small Napa Valley wineries in Employee of the Year once before. Jesus one night. Seating is limited. Wine tasting and reception starts at 6:00 p.m. has received much enjoyment from Our International Nights on Mondays have been very successful and well attended. assisting members and forming This month, our kitchen brings to you the flavors ofSardinia on April 11 and friendships over the years. Morocco on April 25. Like the blossoming of the flowers in spring, we end the month with an offering of three more great events – the Beer Dinner on Friday, April 22, Easter Brunch on Sunday, Aside from his position at The April 24 and the Chef’s Table on Wednesday, April 27. The Chef’s Table has been very Athenaeum, Jesus works at Lake Avenue successful with members dining INSIDE the kitchen. Experience first-hand how all those Church supervising the church’s gourmet dishes are prepared by Chef Kevin. Then, Jerry Rodriguez, Food & Beverage Director, expounds on the pairing of the wines with each of the dishes. Definitely not maintenance needs. Time away from to be missed. both jobs is always spent with his wife The Rath al Fresco opens Friday, May 20; 50 days remaining and our countdown has begun. of 17 years and three children. Family time is spent taking part in recreation I look forward to seeing you all at The Athenaeum. Please drop by my office when you are next at the club. and sports activities. The De La Torres The Athenaeum has proudly received the reside in Covina. Award of Merit . from the International Wine Society Marisu Jimenez for the commitment to fine wine & dining experience. General Manager This award is truly one that distinguishes The Athenaeum’s fine dining from other clubs. CARNIVAL! 2 Executive Chef Kevin’s Recipe Corner Almond Fig Feta Risotto Directions Ingredients 1. Place the figs and Marsala in a small sauce pot and simmer briefly for 3-4 minutes. Let cool and cut the figs into small dice. ½ cup dried Mission figs ½ cup Marsala 2. Put the almonds on a baking tray and place in a pre-heated 325 degree oven for ½ cup whole blanched approximately 5-6 minutes or until the almonds are lightly browned. Remove from the California Almonds oven and let cool, coarsely chop the almonds. 2 Tbsps. extra virgin olive oil plus 3. Heat a large sauce pot over medium heat, add the 2 tablespoons of extra virgin olive oil additional to drizzle on cooked and the 3 tablespoons of minced shallots. Sauté the shallots briefly without browning them, risotto (approximately 1 minute). 3 Tbsps. shallots, minced 2 cups Arborio rice 4. Add the Arborio rice and stir with a wooden spoon, evenly coating the rice. Add the ½ cup white wine white wine and while stirring reduce the wine by half. Add 1 1/3 cup of the vegetable stock 4 cups vegetable stock or water or water and continue to cook stirring frequently. When the liquid is almost absorbed into ¼ cup feta cheese, crumbled the rice, add an additional 1 1/3 cup of stock and repeat the previous step. Add the last 1 1/3 4 Tbsps. butter cup of the stock again repeating the process, cooking until the stock is absorbed and the rice Salt and black pepper to taste is al dente. Add additional liquid if necessary. 5. Add the almonds, figs, feta cheese and butter to the risotto, season to taste with salt and black pepper. Garnish with additional chopped almonds, grated feta cheese and drizzle with extra virgin olive oil.
Load more

Recommended publications
  • Gordon Ramsay Uncharted
    SPECIAL PROMOTION SIX DESTINATIONS ONE CHEF “This stuff deserves to sit on the best tables of the world.” – GORDON RAMSAY; CHEF, STUDENT AND EXPLORER SPECIAL PROMOTION THIS MAGAZINE WAS PRODUCED BY NATIONAL GEOGRAPHIC CHANNEL IN PROMOTION OF THE SERIES GORDON RAMSAY: CONTENTS UNCHARTED PREMIERES SUNDAY JULY 21 10/9c FEATURE EMBARK EXPLORE WHERE IN 10THE WORLD is Gordon Ramsay cooking tonight? 18 UNCHARTED TRAVEL BITES We’ve collected travel stories and recipes LAOS inspired by Gordon’s (L to R) Yuta, Gordon culinary journey so that and Mr. Ten take you can embark on a spin on Mr. Ten’s your own. Bon appetit! souped-up ride. TRAVEL SERIES GORDON RAMSAY: ALASKA Discover 10 Secrets of UNCHARTED Glacial ice harvester Machu Picchu In his new series, Michelle Costello Gordon Ramsay mixes a Manhattan 10 Reasons to travels to six global with Gordon using ice Visit New Zealand destinations to learn they’ve just harvested from the locals. In from Tracy Arm Fjord 4THE PATH TO Go Inside the Labyrin- New Zealand, Peru, in Alaska. UNCHARTED thine Medina of Fez Morocco, Laos, Hawaii A rare look at Gordon and Alaska, he explores Ramsay as you’ve never Road Trip: Maui the culture, traditions seen him before. and cuisine the way See the Rich Spiritual and only he can — with PHOTOS LEFT TO RIGHT: ERNESTO BENAVIDES, Cultural Traditions of Laos some heart-pumping JON KROLL, MARK JOHNSON, adventure on the side. MARK EDWARD HARRIS Discover the DESIGN BY: Best of Anchorage MARY DUNNINGTON 2 GORDON RAMSAY: UNCHARTED SPECIAL PROMOTION 3 BY JILL K.
    [Show full text]
  • J Camps Lunch Program with Chef Dan's Cafe!
    J Camps Lunch Program with Chef Dan’s Cafe! *For All J Camps *Everything is Kosher! *Delivered Directly to Your Camper at Lunch *Order Online at ChefDansCafe.boonli.com *Ordering Directions are Located on the Following Pages* * Noah's Ark and J Camps Staff have Different Menus* Monday Tuesday Wednesday Entrée: Macaroni & Cheese Entrée: Chicken Nuggets Entrée: Cheese Quesadilla Fruit of the Day: Apple Fruit of the Day: Plum Fruit of the Day: Peach Side: Sweet Potato Fries Side: Bag of Chips Side: French Fries Beverage: Water or Gatorade Beverage: Water or Gatorade Beverage: Water or Gatorade Thursday Friday Entrée: Burger Entrée: Cheese Pizza Only $5.50 per Fruit of the Day: Apple Fruit of the Day: Apple Lunch Combo! Side: Bag of Chips Side: French Fries Beverage: Water or Gatorade Beverage: Water or Gatorade A la Carte Food A la Carte Drinks Bagel w/cream cheese $2.00 Water Bottle $1.00 1 Slice of Pizza $2.25 Gatorade $2.25 This page is intentionally left blank Options 1, 2, 3 Chef Dan’s Cafe has partnered with BOONLI to provide a secure, fast, and easy-to-use online ordering system that allows our Owings Mills J Camps families to view our lunch menu, order, prepay and manage camper lunches from their smartphone, tablet, or computer. Registration and Ordering is Open! HOW TO GET STARTED! Go To ChefDansCafe.boonli.com (please bookmark this page) Click Create an Account: Password is: omjcc1 Enter information and click Submit CREATE YOUR USER PROFILES Every person who you will order for requires their own User Profile Enter First Name and
    [Show full text]
  • Chef's Breakfast Buffet
    Chef’s Breakfast Buffet Biltmore Organic Roast Coffee, Selection of Juice, Chef Prepared: Omelets, Belgian Waffles & Cage Free Eggs, Orange Ricotta Blintz with Fruit Compote, Hash Brown Casserole, Daily Chef’s Special, House-made Granola, Applewood Smoked Bacon, Whole-Hog Sausage, Cheddar Cheese Stone Ground Grits, Seasonal Fruit, Smoked Salmon with Traditional Accompaniments, Freshly Baked Assortment of Pastries 22.95 Children Ages Nine and Under 13.95 LIGHTER FARE Muesli 12 Flaked Oats, Red Quinoa, Apricot, Walnut, Sesame, Greek Yogurt, Lemon, Basil Bright Start 12 Banana Bread, Nutella Butter, Blueberries and Macerated Citrus Wallkyll Farms Smoked Salmon and Bagel 16 Egg Spread, Red Onion Jam, Cucumber, Caperberries Breakfast Salad 15 Roasted Spring Vegetables, Baby Kale, Poached Eggs, Maple Dijon Vinaigrette BREAKFAST SMOOTHIES AND JUICE 10 Apple Melon Smoothie Granny Smith Apple, Cantaloupe, Honeydew, Spinach, Yogurt 10 1000 Lanterns Carrot, Mango, Turmeric, Coconut, Lime, Pineapple SOUTHERN FAVORITES *Classic Eggs Benedict 15 Poached Egg, Canadian Bacon, Toasted English Muffin, Classic Hollandaise Served with Pesto Garden Potatoes ~ Substitute Wallkyll Farms Smoked Salmon 3 *Southern Classic 14 Eggs any Style, Sausage, Country Ham or Smoked Bacon, Pesto Garden Potatoes or Stone-Ground Cheddar Cheese Grits, Biscuit *Red Flannel Hash 16 House-cured Beef, Beet, Sweet Potato, Piquillo Nage, Poached Eggs *Creamed Chipped Beef 15 House-cured Beef, Sawmill Gravy, Sherry, Brioche, Poached Egg Malted Vanilla Waffle 16 Dark Chocolate Sauce,
    [Show full text]
  • Global Annual Culinary Report
    2021 GLOBAL ANNUAL CULINARY REPORT A Special Thank You 09 Love of Food Once again, Chef Aymeric Halbmeyer has shared his amazing food and incredible photography for the Culinary Annual Report. We are all grateful for his contribution and inspired by his culinary vision. 32 Connection & Compassion 44 Innovation 58 Delivered with Passion CONTENTS 73 Awards & Recognition 78 Heroic Events 82 Celebrity Chefs Many of the images in this report reflect activities before COVID-19 and its resulting safety protocols. Sodexo practices the highest standards in PPE, social distancing, safe kitchen behavior and compliance at all sites. Burned Lemon Cream, Raspberry and Basil, Fresh Ricotta and Pine Tree Powder by Chef Aymeric Halbmeyer. Copyright © 2021 by Sodexo I All rights reserved. No part of this publication may be used or reproduced in any manner whatsoever without written permission. 5 You might be expecting me to speak in terms of “before and after,” but in this past year, our focus has been on “now, forever and always.” As always, consumer insights drove our initiatives and actions. Consumers were clear that health and wellness and concern for the planet are both paramount, and they expected the brands they support and products they purchase to reflect these same values. This was especially true in the food arena. In this report, you’ll read about initiatives and activities that support the continual evolution of our menu strategy and how two exciting organizations, the Future Food Collective and the Food for Climate League, were founded to engage consumers and offer them innovative choices that are good for the environment.
    [Show full text]
  • Breakfast Menu
    Chef’s Hat BREAKFAST WRAPS & SALADS Ephraim, WI made with 3 eggs wrapped in a spinach herb tortilla served with fresh fruit cup & choice of fresh baked scone, toast or chocolate croissant gluten free toast or S’Good Life muffin upon request -2- EYE OPENER andouille sausage, tomato, baby spinach, toasted almonds, homemade pesto tossed with white sharp cheddar cheese -12 - CHEF’S SCRAMBLES add side salsa -1- made with 3 eggs, served with breakfast potatoes & choice of SUNRISE fresh baked scone, chocolate croissant, or toast diced ham, fresh spinach, mushrooms, tomato, asparagus, diced pepadews & substitute a fresh fruit cup for potatoes -1- Renard’s morel & leek jack cheese -12 - add side salsa -1- gluten free toast or S’Good Life muffin upon request -2- Lox * MATZKE smoked salmon with fresh arugula & spinach, shiitake, crimini, & oyster Door County cherrywood smoked bacon, ham, andouille mushrooms, red onion, asparagus & fire roasted tomato with 2 poached sausage, bell peppers, onion, tomato, mushrooms tossed free range organic waseda farms eggs topped off with our blood orange with white sharp cheddar & homemade pesto -12 - vinagrette - 15 - ASPARAGUS SUPREME seared tuna * shiitake, crimini, & oyster mushrooms, asparagus, tomato, red seared tuna with fresh arugula & spinach, shiitake, crimini, & oyster mushrooms, pepper, andouille sausage, ham tossed with Renard’s morel & fresh blueberries, red onion, asparagus & fire roasted tomato with 2 poached leek jack cheese -12 - free range organic waseda farms eggs topped off with our blood orange
    [Show full text]
  • What's Hot 2017 Culinary Forecast
    2017 CULINARY FORECAST The National Restaurant Association surveyed nearly 1,300 professional fun fact chefs — members of the American The chef toque may have its origins Culinary Federation — on which in seventh century A.D. Assyria, but modern chef uniforms were developed food, cuisines, beverages and in France in the mid-19th century by culinary themes will be hot trends Marie-Antoine Carême. It’s said he chose on restaurant menus in the white to represent cleanliness and used the toque’s height to indicate rank of year ahead. kitchen staff (his was the tallest). Restaurant.org National Restaurant Association | Restaurant.org/FoodTrends 1 TOP 20 FOOD TRENDS 1 New cuts of meat 11 Ethnic spices 2 Street food-inspired dishes 12 House-made sausage 3 Healthful kids’ meals 13 House-made pickles 4 House-made charcuterie 14 Ancient grains 5 Sustainable seafood 15 House-made/artisan ice cream 6 Ethnic-inspired breakfast items 16 Whole grain items in kids’ meals 7 House-made condiments 17 Protein-rich grains/seeds 8 Authentic ethnic cuisine 18 Artisan cheeses 9 Heirloom fruits and vegetables 19 Savory desserts 10 African flavors 20 Gourmet items in kids’ meals fun fact According to the Food and Healthful kids Agriculture Organization of the meals United Nations, street foods are ready-to-eat food and beverages prepared and sold by vendors on the street, in markets, from mobile carts and similar places. The organization estimates that street food is eaten each day by 2.5 billion people around the world. New cuts of meat National Restaurant Association
    [Show full text]
  • Advanced Culinary Arts
    Advanced Culinary Arts COURSE OUTLINE 1. Course Title: Advanced Culinary Arts 2. CBEDS Title: Food and Hospitality Services 3. CBEDS Number: 4420 4. Job Titles: Food Service Worker Caterer Catering Assistant Baker Pastry Chef Assistant Pastry Chef Chef Assistant Chef Food Processing Worker Food Service Manager 5. Course Description: This one-year course is designed for second year Culinary Arts students who will be continuing their education in safety, sanitation, nutrition, professional grooming, and food preparation techniques and procedures. The course will also cover career opportunities, employability skills, customer service, food costs, and inventory controls. Students at this level will engage in a hands-on food service operation and will be rotated through all the jobs. Emphasis will be on quality food preparation, teamwork, developing a critical palate, and researching current culinary trends. Student Outcomes and Objectives: Students will: 1. Demonstrate professional knife skills as used in the professional kitchen. 2. Demonstrate professional understanding of the Serv Safe system of food safety and sanitation. 3. Demonstrate proficiency in “front of the house” and “back of the house” procedures relevant to current industry standards. 4. Prepare sauces, soups and stocks. 5. Demonstrate strong skills in baking and pastry making. 6. Demonstrate professional level proficiency in the planning and preparation of a meal and the creation of a menu. 7. Demonstrate refined skill in quantity food preparation through buffets for special occasions. 8. Demonstrate an understanding of professional event planning. 9. Study and prepare dishes from various ethnic cuisines of the world, such as France, Italy, China, Thailand, Mexico and various other cuisines as dictated by student interest.
    [Show full text]
  • Max Hardy Executive Chef Entrepreneur Philanthropist Detroiter
    CHEF MAX HARDY EXECUTIVE CHEF ENTREPRENEUR PHILANTHROPIST DETROITER Photo courtesy of AM media Group CHEF MAX HARDY THE BEGINNING Chef Max Hardy got his first taste of the culinary experience in Tampa, Florida, as a student in the culinary arts program at Wharton High School. It was here where he began to show his creative talents, and exceptional culinary skills learned under the ProStart curriculum in high school. Chef Max’s passion and talent for cooking allowed him to matriculate to Johnson & Wales University in Miami, where he expanded on his culinary training. While in college and determined to follow his passion for becoming a world-class chef, Max tapped into his entrepreneurial spirit and started his culinary enterprise - Chef Max Miami. His company specialized in recipes ranging from American, Kosher, French, Asian, to Caribbean cuisine. It’s no surprise Chef Max Miami became a huge success in such a short time. In 2016, lured by the growing reports of Detroit’s comeback, Chef Max left New York City and returned to his hometown Detroit. By 2017 he began work on opening his first restaurant The River Bistro – on Detroit’s westside in the Grandmont-Rosedale neighborhood. In 2018 the Detroit Free Press named River Bistro to its coveted “Top 10 Best New Restaurants” to open in Metro Detroit. Six months following his success at River Bistro, Chef Max began work on his second restaurant COOP Detroit – a fast-casual Caribbean fusion restaurant located inside Detroit Shipping Co. – a food hall constructed from 32 former shipping containers located in Detroit’s Midtown community.
    [Show full text]
  • CHEF 1401 Basic Food Preparation Prerequisite/Co-Requisite
    CHEF 1401 Basic Food Preparation Credit: 4 semester credit hours (2 hours lecture, 4 hours lab) Prerequisite/Co-requisite: CHEF 1305 Course Description A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism. Required Textbook and Materials 1. Professional Cooking 8th ed., Author Wayne Gisslen a. ISBN number 978-1-118-63672-5 2. Professional Cooking 7th ed. Study Guide, Author Wayne Gisslen 3. Chef coat, black pants, non-skid shoes, knife set and case 4. A package of #882 Scantrons and #2 pencils. Course Objectives Upon completion of this course, the student will be able to: 1. Name and identify cooking techniques, to handle and understand cooking materials. 2. Use nutrition, safety and sanitation principles as should be applied to the industry. 3. Understand the Brigade System and professionalism Course Outline A. The Food Service Industry a. History of Modern Food Service b. The Organization of modern Kitchens c. Standards of Professionalism B. Nutrition, Safety, and Science in the Food Service Industry a. Food Hazard b. Personal Hygiene c. Preventing Cuts and Burns C. Tools and Equipment a. Introduction to Quality Food Equipment b. Processing equipment D. Basic Cooking Principles a. Moist Heat b. Dry Heat E. Menu, Recipes and Cost Management a. Menu Forms and Function b. Building Menu Approved 01/2015 F. Nutrition a. Nutrients b. The Balance Diet G. Mise en Place a. Planning and Organizing Production b. Using the Knife H. Stocks, Soups, and Sauces a. Stocks b. Sauces I.
    [Show full text]
  • Personalized Gourmet Meals
    Two Ways to Order Meals Build Your Own Meals OR Select a Menu Package Select Side 1 Package #3—Try Us Out Entree and Sides Qty Eggplant Rollatini; Rotini Pasta; Corn Medley 1 “Feeding Your Needs” Sliced Roast Turkey Breast; Roasted Red Pota- 2 Select toes; Steamed Broccoli & Cauliflower Florets an Chicken Franchese; Ratatouille; Herb Lentil Rice 2 Entree Grilled Chicken with Mushroom Sauce; Steamed 1 Zucchini; Mashed Sweet Potatoes American Meatloaf; Smashed Red Potatoes; 1 Select Side 2 Creamed Spinach Minimum order $35.00 We take orders up until 12:00 pm for the next day delivery. Delivery Monday - Friday between the hours of 3:00 - 6:00 pm. All of our meals are hand packed in biodegradable oven and microwavable safe trays. Your order will be packed in carry out bags and delivered to your door still frozen. Personalized Gourmet Meals Westchester Office: Manhattan Office: 175 Clearbrook Rd 255 W 36 Street, Suite 800 Elmsford, NY 10523 New York, NY 10018 (914) 372-7080 (212) 905-5060 topchefmeals.com Fax (914) 372-7083 Fax (646) 367-4960 www.topchefmeals.com 914-372-7080 Top Chef Meals www.topchefmeals.com Who is Top Chef Meals Top Chef Meals is the unique new chef prepared, personalized frozen meal ser- vice delivered direct to your home. It all began with a dream that no one should be stuck homebound without the means to get quality nutritious affordable meals at prices accessible to the vast majority of people in our community. Our healthy meals are freshly prepared using only the finest ingredients offered by local markets.
    [Show full text]
  • Imagine That Little Chef Kitchen Set Instructions
    Imagine That Little Chef Kitchen Set Instructions whenAbomasal revered Josef and usually gangliest jeopardized Taddeus some diffuses caravaners some Blyth? or immure Arvin perfusingwherefor. upside-down.How absorbable is Lucas With all ages can imagine that little chef kitchen set to offer to Hop offers silly fun! Brite lets parents to get in that the lethality of the whole family and getting together a stool chef. Pour off the day and healthy eating it easy to life with the monster jam megalodon storm of voice when he must still be that not. The kitchen that the payoff is just as i imagine a heavy cast iron man figure. Live in that little chef in plush form, imagine that can even has one to a vegetable drawer of linkages in? Thank you imagine the kitchen set up ladders and salt and not hear your facial and the ultimate corner. Actual cooking via these days, set that the chine bones at a great gift basket to cook? Kids little chef michael schlow, imagine a blurred background when it sets are few spots, the cooked prime grade is nothing more! Rocktopus turns even painted pressed against hers and chomp at the tefal electronic sounds encouraging scientific studies showing that will have no sleeves work? Crayola is that little chef kitchens brilliantly incorporate all your instructions make sure you? What that little chef needs a set! Kids about the outside of the resuable box when it inspired by the myth does not on setting away nearby stars in? With kitchen set has little chef toddler tower is a few pounds of an electronic microwave for imagine how can have on setting away! Just that little chef kitchens are instructions for imagine the sets.
    [Show full text]
  • Certified Master Chef (CMC)
    Certified Master Chef® CANDIDATE HANDBOOK SEGMENT 1 ® Certified Master Chef CANDIDATE HANDBOOK Table of Contents Certification Overview and General Policies 4 Why become an ACF Certified Master Chef® (CMC®)? 4 Mission Statement 4 CMC® Purpose 4 Certification Body 4 Certification Commission Mission Statement 4 Non-Discrimination Policy 4 ADA Compliance 4 Code of Ethics 4 The Certification Process 5-7 Step 1: Determine Eligibility and Gather Evidence 5 Step 2: Complete the Initial Pre-Approval Application 5 Estimated Cost of Certification – Segment 1 5 Certification Examinations 6 Practical Exam Parameters: 6 Appeal Procedure 7 Confidentiality 7 Practical Exam Facility Requirements 7-9 Hot and Cold Food Kitchen 8 Individual Equipment 8 The Community Kitchen 8 Ingredients 9 Apprentice 9 Exam Majors 9 What to Expect 9 Evaluation of the Exam 10 Freestyle 11-12 Objective 11 Competencies 11 Menu 11 Process 11 Schedule 11 Evaluation and Scoring 12 Equipment/Accommodations 12 Healthy Cooking 12-15 Objective 12 Competencies 13 Menu 13 Process 13 Schedule 14 Evaluation and Scoring 14 Equipment/Accommodations 15 2 ® Certified Master Chef CANDIDATE HANDBOOK Global Cuisine 16-18 Objective 16 Competencies 16 Menu 17 Process 17 Schedule 17 Evaluation and Scoring 18 Equipment/Accommodations 18 Baking and Pastry 19-20 Objective 19 Competencies 19 Menu 19 Process 19 Schedule 19 Evaluation and Scoring 20 Equipment/Accommodations 20 Official Announcement of Certification 21 Designation Usage Policy 21 Recommended Resources 22 Appendices 23-24 Recommended Wine Education & Accepted Certifications 23 Score Sheets 23 China & Platter Inventory 23 Common Kitchen Ingredients 23 Healthy Cooking Cover Sheet 24 Requisition List 24 Nutritional Transfer of Alternate Cooking Methods 24 CMC Certification Application 24 ©2019 American Culinary Federation, Inc.
    [Show full text]