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Banquet Menu 2010
AUSTIN COUNTRY CLUB 1202 28th St NE Austin, MN 55912 Austin Country Club can accommodate up to 300 people and events are designed exclusively for you! The Austin Country Club is the premier area facility to hold any special function. Our friendly and experienced staff will coordinate every detail to ensure that your event is a success. Inspired menu designs, table displays, spectacular ice carvings, complete bar services, valet parking and coat check services are a few of the features tailored to your specific needs by our professional team. You will be amazed by our delicious, creatively presented dishes by our remarkable culinary team. It is our pleasure to create a custom planned event for any of your needs. At the Austin Country Club, impressive service and attention to detail is the rule and not the exception. Our goal is to ensure that your special occasion is an event with memories to last a lifetime! Be sure to contact Alexa LaMontagne, our Event Sales Manager, with any questions or to check date availability at 507-437-7631 or [email protected] Reserving Dates & Initial Deposit To reserve space for any special event, we require a non-refundable $500.00 deposit. The deposit is due within 10 business days of booking your reception unless there is another demand for the date, it is then required within 72 hours of request. The $500.00 will be deposited within two business days of Austin Country Club receiving, and will go toward any final billing for the event. All special functions, including but not limited to: Weddings, Class Reunions, Rehearsal Dinners, Baby/Bridal Showers require the $500.00 deposit. -
Decadent Cake Balls Soaked in a Rich and Flavorful Syrup
Lettieri & Co. importer of fine food & wine Holiday Catalog 2020 the best in specialty food since 1988 The world’s finest Panettone • Fresh Italian milk • 10 hour upside down cooling • Only egg yolks • Certified Non-GMO • Real vanilla from pods • All natural ingredients • 100% sourdough mother yeast that is over 50 years old! Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] Give the gift of New! 12078 12079 LINEA New! Royal 12080 New! 12033 1 2 0 0 5 Item # Description Pack Size 12033 LINEA RASO GRAN NOCCIOLATO 6/1KG 12005 RED FOIL PANETTONE 6/1KG 12078 LINEA ROYAL PANETTONE 6/1KG 12079 LINEA ROYAL PANDORO 6/1KG 12080 LINEA ROYAL GRAN NOCCIOLATO 6/1KG t gr raditional an nocciolato 2 Specialty Panettone 12081 New! 12006 12007 Tutti Frutti Tiramisu An exotic twist to the traditional reci- Panettone soaked in coffee, filled pe: naturally leavened dough enriched Pistachio Creme with Tiramisu cream and covered in by many pieces of tropical fruits that Panettone filled with decedant pista- a crunchy dark chocolate glaze. have not been candied. chio creme and covered with a dark chocolate crunchy glaze Item # Description Pack Size 12007 TUTTI FRUTTI PANETTONE 12/1000G 12006 TIRAMISU PANETTONE 16/750G Linea 12081 PISTACHIO PANETTONE 16/750G 12082 GOLD SHOPPER 6/1000G GOLD 12083 LINEA GOLD GRAN NOCCIOLATO 6/1000G 12083 New! 12082 New! 3 Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] Il Gran Panettone From 500g to 1000g, we’ve got your panettone covered. -
Beer Bites Beer Bites Next... Next... Eat This Eat This
C RAFT BREWING. WOOD-FIRE COOKING. BEER BITES EAT THIS BEER BITES EAT THIS WOOD ROASTED OLIVES garlic cloves, PULLED PORK PO BOY pickled fennel/radish, rosemary, ricotta salata, sultanas 11. roasted red pepper chipotle sauce, house slaw 14. DEVILED EGGS smoked pork, pickled shallots, SMOKED PORK BACK RIBS fennel caramel, chives 7. house slaw 13. SMOKED CHICKEN & ANDOUILLE GUMBO GENERAL TSO SMOKED CHICKEN basmati rice, charred onion, grilled corn bread 15. DRUMETTES pickled vegetables, spicy chili & blood orange sauce 9. ROASTED CHICKEN & SHRIMP JAMBALAYA holy trinity, andouille, tasso ham, anson mills grits 15. MARIN FRENCH, PETITE BRIE melted, seasonal fruit, almonds, toasted baguette 11. SOUTHERN FRIED CATFISH anson mills sea island red peas, carolina gold rice, charred greens, BACON BELLY BITES caramelized onions, creole mustard sauce 17. blue cheese, steens’ cane syrup 8. SHRIMP & BACON MAC-n-CHEESE topped with PULLED PORK POUTINE torn potatoes, melted cheese, breadcrumbs 12. beer-cheese, chives 11. THE BELT house smoked pork belly, sunny side up ANDOUILLE SAUSAGE house-made and egg, arugula, pickled radish, tomato, habanero salsa, smoked, brussels sprouts slaw, creole mustard house slaw 14. sauce 12. HOPSAINT BURGER thousand island, cheddar, HOPSAINT KILLER SHRIMP roasted red butter lettuce, sliced tomato, red onions, torn peppers/tomato, shallots, habanero, cilantro, potatoes 13. Add fried egg 2. cream 15. BLACKENED CATFISH PO BOY spice crust, chipotle remoulade, lettuce & tomato, baguette 15. NEXT... LOUISIANA CREOLE CHICKEN SANDWICH bleu SEASONAL SOUP 10. cheese dressing, tomato, lettuce, house pickles 13. HOPSAINT SALAD pickled onions, ash-roasted TRI TIP SANDWICH gooey cheese, cavalo nero, beets, pecans, goat cheese, sherry vinaigrette 12. -
The University of Chicago Old Elites Under Communism: Soviet Rule in Leninobod a Dissertation Submitted to the Faculty of the Di
THE UNIVERSITY OF CHICAGO OLD ELITES UNDER COMMUNISM: SOVIET RULE IN LENINOBOD A DISSERTATION SUBMITTED TO THE FACULTY OF THE DIVISION OF THE SOCIAL SCIENCES IN CANDIDACY FOR THE DEGREE OF DOCTOR OF PHILOSOPHY DEPARTMENT OF HISTORY BY FLORA J. ROBERTS CHICAGO, ILLINOIS JUNE 2016 TABLE OF CONTENTS List of Figures .................................................................................................................... iii List of Tables ...................................................................................................................... v Acknowledgements ............................................................................................................ vi A Note on Transliteration .................................................................................................. ix Introduction ......................................................................................................................... 1 Chapter One. Noble Allies of the Revolution: Classroom to Battleground (1916-1922) . 43 Chapter Two. Class Warfare: the Old Boi Network Challenged (1925-1930) ............... 105 Chapter Three. The Culture of Cotton Farms (1930s-1960s) ......................................... 170 Chapter Four. Purging the Elite: Politics and Lineage (1933-38) .................................. 224 Chapter Five. City on Paper: Writing Tajik in Stalinobod (1930-38) ............................ 282 Chapter Six. Islam and the Asilzodagon: Wartime and Postwar Leninobod .................. 352 Chapter Seven. The -
Trabajo De Titulación.Pdf
UNIVERSIDAD DE CUENCA Facultad de Ciencias de la Hospitalidad Carrera de Gastronomía Cocina Tradicional y Cocina Patrimonial cuencana sus recetas e ingredientes Trabajo de titulación previo a la obtención del título de Licenciatura en Gastronomía y Servicios de Alimentos y Bebidas Autora: Angélica Ríos Yánez CI: 0105653299 Directora: Marlene del Cisne Jaramillo Granda CI: 0101304129 Cuenca, Ecuador 09-mayo-2019 Universidad de Cuenca Resumen: El presente proyecto de investigación fundamentará los conocimientos culturales de Cuenca desde el punto de vista gastronómico y su desarrollo social. Es importante establecer que la cocina tradicional se define como la herencia de conocimientos que se aprenden y transmiten a través del tiempo y espacio. Sufre cambios en el proceso de transmisión ya que, al pasar por distintas experiencias de ejecución genera actualización de la memoria y cambio en los procedimientos, este hecho se entiende como la construcción de la cultura de una sociedad, mas no como patrimonio cultural. La cocina patrimonial, requiere de una historia contextualizada, es decir, esta puede ser reconocida jurídicamente como tal, en documentos escritos o ser aprendida como parte de rituales que marquen una mayor importancia étnica y simbólica a la cultura. Sin embargo, lo tradicional ni lo patrimonial no deja de ser necesarios para formar por medio de conocimientos culturales, una identidad social. La investigación tiene como objetivo levantar una base de datos de recetas e ingredientes usados en la cocina tradicional y la cocina patrimonial de la ciudad de Cuenca, a través de una recopilación de información sobre ancestrales conocimientos cuencanos. La propuesta también tiene como finalidad valorar las recetas y los ingredientes usados en la cocina cuencana, para encaminar a las personas sobre la herencia de su futuro. -
BOWLS Let Food Be
VEGETABLE TAJINE 12,00 quinoa - Moroccan stew - onion marmelade - BOWLS lemon harissa TIBETAN MAMA MAGIC MISO SOUP brown rice - coconut pb curry sauce - gluten-free noodles - root veggies - steamed greens - kimchi peas - tofu PASTA BOLO BOTANICAL SALAD pasta- bolognese sauce - herbal oil - salad mix - quinoa - superseed avocado - superseed mix root veggies - saffron aioli SPICY CHILI SIN CARNE SEASONAL SPECIAL brown rice - 3 beans - quinoa - chili sin carne - ask us about our new prescriptions sour cream - turmeric onions ADD ON HUMMUS ........................... 1,00 SEAWEED TARTARE ...... 1,50 BEET BALLS x2...................... 2,95 BASE OR TOPPING ....... 1,50 SAUCE .................................. 1,50 SUPERSEED AVOCADO ... 3,50 TOFU ................................... 1,50 TO START TO SHARE & SPECIALS VEGGIE SUSHI ROLL ................6,00 SOUP OF THE DAY ......................5,00 pickled veggies - tofu - saffron aioli - ask about our daily soup ginger velvet veggie of the day - onion - garlic - olive oil SUMMER ROLL .........................6,00 MEZZE ........................................15,00 sauerkraut - tofu - avocado - ginger velvet assortment of our spreads - bread & crackers SUPERSEED AVOCADO ........... 6,00 BOTANICAL MENU .................... 15,00 salad mix - saffron aioli starter or dessert - small bowl (your choice) - cold drink SEAWEED TARTARE ..................6,00 ginger - tamari - carrot - bread & cracker DO IT YOURSELF BOWL .............13,00 hot or cold - please ask us for DIY card SIDE SALAD .............................5,00 salad mix - root veggies - dressing of choice FULL THERAPY ................ 20,00 / pers mezze - assortment small bowls - dessert SPREADS OR HUMMUS ...........5,00 (2 persons min.) ask for our selection - bread & cracker DESSERTS BEVERAGES OMEGA 3 BROWNIE ................ 3,50 NATURAL WINES seeds - brown sugar - buckwheat - housewine white / red / rosé ........................ 5,00 cashew cream reserve white / red (ask for our selection) ........ -
Descripcion PRECIO UNITARIO Cant. X Caja Umedida TAMALITOS
Cant. x Descripcion UMedida PRECIO Caja UNITARIO TAMALITOS SURTIDOS BOLSA C-10 $20.58 60 BOL ROLLO DE NUEZ CHICO MORAM $7.58 150 PZ ACAPULCOCO NATURAL 330 ML CALAHUA $14.63 18 PZ ALDAMA SURTIDO $26.19 30 BOL ALFAJOR BARRA 1 KG LORELEE $38.12 PZ ALFAJOR BARRA 140 GR LORELEE $5.76 PZ ALFAJOR BARRA 210 GR LORELEE $8.92 PZ ALFAJOR BARRA 500 GR LORELEE $20.58 20 PZ ALFAJOR EST C-30 LORELEE $22.64 20 PAQ ALFAJOR EST C-40 LORELEE $39.60 PZ ALFAJOR EST RECT C-60 LORELEE $49.09 EST ALFAJOR EST RECTANGULAR C-40 LORELEE $30.49 CAJA ALFAJOR EST REDONDO C-40 LORELEE $39.60 CAJA ALFAJOR BARRA 250 GR LORELEE $11.67 PZ ALFAJOR BARRA 1 KG PARAISO $68.07 10 PZ ALFAJOR BARRA 240 GR PARAISO $18.22 40 PZ ALFAJOR BARRA 500 GR PARAISO $35.33 20 PZ ALFAJOR BARRA 80 GR PARAISO $8.66 100 PZ ALFAJOR BOLSA GRANEL C-44 PARAISO $82.69 5 BOL ALFAJOR TRICOLOR 240 GR PARAISO $18.22 40 PZ ALFAJOR TRICOLOR 80 GR PARAISO $8.66 100 PZ ALFAJOR TRICOLOR BOLSA GRANEL C-45 PARAISO $82.69 5 PZ ALF-COCO-JAM BARRITA MINIEXTRA C-6 500 GR PARAISO $57.99 20 PZ ALF-COCO-JAM BARRITA BOLSA GRANEL C-44 PARAISO $114.19 5 BOL ALF-COCO-JAM BOLSA SURTIDO PARAISO C-9 $24.24 35 PZ ALF-COCO-JAM POLVERA SURTIDA 500 GR PARAISO $67.44 15 PZ ALMENDRA ENTERA 1 KG $236.50 KG ALMENDRAS C-CHOCOLATE 1 KG $214.50 KG ALMENDRAS C-CHOCOLATE 100 GR $22.28 PZ ALMIBAR DURAZNO FCO 1045 GR CRISTALITA $71.89 12 PZ ALMIBAR DURAZNO FCO 1950 GR CRISTALITA $150.16 6 PZ ALMIBAR DURAZNO FCO 575 GR CRISTALITA $43.56 12 PZ ALMIBAR DURAZNO FCO 860 GR CRISTALITA $60.23 12 PZ ALMIBAR CAPULIN FCO 500 GR HUERTO $46.25 12 PZ -
Lunch/ Dinner Menu
Craft Brewing. Wood-Fire Cooking. BEER BITES EAT THIS WOOD GRILLED CORN BREAD seasonal fruit PULLED PORK PO BOY pickled fennel/radish, butter, chives 8. roasted red pepper chipotle sauce, house slaw 14. WOOD ROASTED OLIVES garlic cloves, BRISKET PO BOY roasted red pepper chipotle rosemary, ricotta salata, sultanas 11. sauce, house slaw, torn potatoes 15. DEVILED EGGS smoked pork, pickled shallots, SMOKED PORK BACK RIBS fennel caramel sauce, chives 8. house slaw 15. SMOKED JIDORI CHICKEN DRUMETTES pickled SMOKED DUCK & MUSHROOM GUMBO basmati rice, vegetables, spicy general TSO and grilled corn bread 18. Carolina mustard BBQ sauce 9. ROASTED CHICKEN & SHRIMP JAMBALAYA holy MARIN FRENCH, PETITE BRIE wood oven, trinity, andouille, tasso ham, anson mills seasonal fruit compote, almonds, toasted grits 16. baguette 11. SOUTHERN FRIED CATFISH anson mills sea island BACON BELLY BITES caramelized onions, red peas, carolina gold rice, charred greens, creole blue cheese, steens’ cane syrup 8. mustard sauce 18. PULLED PORK POUTINE torn potatoes, THE BELT SANDWICH house smoked pork belly, beernaise, chives 11. sunny side up egg, arugula, pickled radish, heirloom tomato, habanero salsa, house slaw 14. HOPSAINT KILLER SHRIMP roasted red peppers/tomato, shallots, habanero, cilantro, HOPSAINT BURGER thousand island, cheddar, cream 16. Add pasta 4. butter lettuce, sliced tomato, red onions, torn potatoes 15. Add fried egg or bacon 2. ANDOUILLE SAUSAGE Lexington red slaw, Carolina mustard BBQ sauce 12. BLACKENED CATFISH PO BOY chipotle remoulade, lettuce & tomato, baguette 15. LOUISIANA CREOLE CHICKEN SANDWICH bleu cheese dressing, tomato, lettuce, house NEXT pickles 14. SEASONAL SOUP market price. TRI TIP SANDWICH gooey cheese, braised greens, smoked sweet onion jus 15. -
Capítulo 4. Análisis E Interpretación De Resultados (Archivo Pdf, 358
CAPÍTULO IV Análisis de Resultados En el siguiente capítulo, se presentarán los resultados obtenidos de la investigación de campo. 4.1 Tipo de industria De acuerdo, a lo observado durante las visitas a los talleres de producción, la industria de los dulces típicos se puede situar en las siguientes categorías: a) talleres artesanales: talleres familiares y conventos b) talleres industrializados 4.1.1 Industria artesanal Es una industria artesanal, debido a que gran parte de su confección es manual. Algunos dulces típicos como: el camote, el macarrón, la fruta cubierta, los borrachitos, las 55 Análisis de Resultados tortitas de Santa Clara, el dulce de leche, los merengues, muéganos, gaznates, etc. se fabrican en talleres por familias poblanas. Actualmente, a cada categoría de dulce le corresponde su fabricación a una familia en particular, porque ya no se cuenta ni con el presupuesto ni con el tiempo de antes, ya que el proceso de elaboración de cada dulce es muy prolongado e incluso se llevan varios días para su obtención. Sin embargo, algunas familias se pueden dedicar a la elaboración de uno o varios dulces, para después ser distribuidos a los comercios de la 6 oriente. Cada comercio, maneja diferentes proveedores, es por eso mismo, que cuando se visitan diversas dulcerías se pueden encontrar dulces diferentes. En la ciudad de Puebla, existe un solo proveedor que se dedica a distribuir las trompadas y también uno solo que distribuye los caramelos de tamarindo y dos familias que elaboran los molletes en el mes de agosto. De camotes poblanos, tortitas de Santa Clara, muéganos de horno y otros dulces existen varios proveedores. -
Tapasappetizers All Served with Fries Omelettes Soups
Tapas Appetizers entradas Entrées includes two sides mariquitas chicharrones de puerco pollo carne cerdo Pork Homemade Plantain Chips With Garlic Cuban Fried Pork Rinds 5.99 Chicken Beef Mojo Sauce 5.49 kitchen and bar yuquita frita pollo a la plancha BISTEC de PALOMILLA “vaca frita” de puerco latin cafe 2000 sampler Yuca Fries With Our Housemade Cilantro Aioli* 8.49 Grilled Chicken Breast topped Grilled Thin Cuban-Style Steak* Grilled Shredded Pork With Onion Croquettes, Pork Tamale, Fried Pork Chunks, Stuffed Fried *Add Truffle Oil and Parmesan Cheese +2.00 With Grilled Onions 13.49 Topped With Onions 15.49 & Garlic Mojo 12.59 Plantains Cups With Ground Beef, and Stuffed Potato Balls 17.99 tostones rellenos grilled sandwichesAll served With fries Crispy Plantain Cups 8.99 pollo empanizado BISTEC EMPANIZADO Masitas de Puerco los borrachos Breaded Marinated Chicken Breaded Thin Cuban-Style Fried Pork Chunks Topped With Bacon Wrapped Shrimp with a Rum Lime Butter Sauce and con picadillo Breast 13.49 Steak 15.49 Onions & Garlic Mojo 12.59 Fresh Avocado 10.99 Filled With Cuban Style Ground Beef mahi sandwich SANDWICH DE pollo *A La Milanesa +3.50 *A La Milanesa 3.50 Cuban Bread, Mahi Fillet (Grilled, Blackened or Fried), Cuban Bread, Grilled All-Natural Chicken Breast, Lettuce, Topped With Ham, Housemade Topped With Ham, Housemade Lettuce, Tomato & Housemade Tartar Sauce 12.49 Tomato and Onions 9.79 Creole Sauce & Swiss Cheese Creole Sauce & Swiss Cheese Lechón Asado queso frito con ropa vieja Slow Roasted Sliced Pork With Fresh White Cheese -
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F O O D G L O R I O U S F O O D F O O D G L O R I O U S F O O D THIS & THAT: SANDWICHES: THIS & THAT: SANDWICHES: Fat Chips (v!, gf) The Bacon Butty Fat Chips (v!, gf) The Bacon Butty Chunky spiced French fries with curry House-cured Berkshire streaky bacon, Chunky spiced French fries with curry House-cured Berkshire streaky bacon, ketchup. $6 raw onion, brown sauce. $7 ketchup. $6 raw onion, brown sauce. $7 Caesar Wedge Salad w/ an Egg The Falafel Burger (v) Caesar Wedge Salad w/ an Egg The Falafel Burger (v) Baby romaine lettuce, crouton crunchies, Fresh-fried, falafel patty, pepper-yogurt Baby romaine lettuce, crouton crunchies, Fresh-fried, falafel patty, pepper-yogurt bacon, asiago, deep-fried egg. $13 spread, cucumber & peperoncini. $9 bacon, asiago, deep-fried egg. $13 spread, cucumber & peperoncini. $9 The Ham A Cheese Toastie (v) The Ham A Cheese Toastie (v) 40g. 3-year house-cured Berkshire pork. Housemade Wonderbread, Ciro’s taleggio 40g. 3-year house-cured Berkshire pork. Housemade Wonderbread, Ciro’s taleggio Iberian style. $19 & scamorza, curry ketchup with choonk Iberian style. $19 & scamorza, curry ketchup with choonk (fried Indian-style spices). $10 (fried Indian-style spices). $10 Grilled Squid (gf) Grilled Squid (gf) Sliced, served with raita (yogurt sauce), The Wee Meatball Sandwich Sliced, served with raita (yogurt sauce), The Wee Meatball Sandwich radicchio & lemon zest. $12 A single meatball, marinara, Ciro’s radicchio & lemon zest. $12 A single meatball, marinara, Ciro’s stracchino, warm feelings. -
Ni.Yrotcafotaleg
gelatofactory.in GELATO 2 SCOOPS PER SERVING VEGAN FLAVORS Mango ........................................................... Lemon ............................................................ Coconut ........................................................ Pomegranate .............................................. Strawberry ................................................... Papaya Orange ........................................... Pineapple Ginger ....................................... Kiwi ................................................................. Vegan Flavors Jack fruit ........................................................ Pink Guava ................................................... Tangerine ..................................................... Custard Apple ............................................. Red Grape ..................................................... Red Banana .................................................. Chocolate ..................................................... Spicy Chocolate ......................................... Orange Chocolate ..................................... Stracciatella ................................................. Creamy Flavors CREMINO CREAMY FLAVORS Artisanal lollipop dipped in our chocolate Chocolate ..................................................... Fruity .............................................................. Salted Caramel ........................................... Creamy .......................................................... Ancient Rome ............................................