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Nestlé in the United States Meeting Society’S Needs by Creating Shared Value Letter from the Ceos
Nestlé in the United States Meeting society’s needs by Creating Shared Value Letter From the CEOs At Nestlé, we are committed to becoming the very best Nutrition, Health and Wellness company. Achieving this means doing more than just providing consumers and their pets with great-tasting, nutritious food and beverages. It means creating value for our employees, customers, consumers and their families, as well as society at large. We call this approach Creating Shared Value. Creating Shared Value is a way of doing business that goes beyond philanthropy. It is a basic principle of our business strategy and fundamental to our overall success as a company. For our business to prosper in the long term, we must create value for shareholders and society in a manner that is integrally linked to our core business strategies and operations. Globally, Nestlé’s Creating Shared Value focuses on the areas of nutrition, water and rural development. • Since its founding in Switzerland more than 140 years ago, Nestlé has achieved long-term profi table growth by providing nutritious products that improve the health of its consumers. As a result, Nestlé today is the world’s largest Nutrition, Health and Wellness company. • A business must operate in an environmentally sustainable manner, in a way that provides for current needs without compromising the Earth’s resources for use and enjoyment by future generations. Nestlé works diligently in this area, with a special focus on water resources. • Economic development, particularly rural development, is key to improving the lives of farmers and rural communities. Nestlé has been contributing to economic development over many decades, primarily through our work with farmers and through our 456 factories, half of which are in the developing world, and most of which are in rural areas. -
Viennese Cuisine Is World-Renowned for Its Pure Delights – in Every Sense of the Word. Whether Traditional Schnitzel, Tafelspi
Viennese cuisine is world-renowned for its pure delights – in every sense of the word. Whether traditional Schnitzel, Tafelspitz (boiled beef fillet) or Apple Strudel, many local delicacies are not as Viennese as one might think. Looking back into history, immigrants from parts of the old Habsburg empire – such as Hungary, Bohemia and Moravia – brought their recipes and ideas to the heart of the Danube region. Over decades, many different irresistible culinary influences came into being. Let yourself be inspired by our creative dishes and embark with us on a journey that will take your taste buds from yesteryear’s Habsburg monarchy to today’s modern age – whether typical dishes or seasonal specialties. With finesse and passion, the team of the Danube Tower cuisine places great importance on reinterpreting century-old tradition with contemporary culinary delights and regionality. This is what we define as the art of indulgence. Next to St. Stephen’s Cathedral, Schönbrunn Palace and the Giant Ferris Wheel, the Danube Tower ranks among Vienna’s most well-known and most spectacular landmarks. The 252-metre high tower was opened concurrently with the International Garden Show in 1964. It is Austria’s tallest building structure and a tangible reminiscence of the optimism and pioneering spirit of the 1960s. D. Hofbauer A. Widgruber P. Janisch Head of Service Executive Chef deputy head of the kitchen Aperitif & 3 course menu Please choose your aperitif and your Menuprice per person € 45.- three courses from our a´la Carte menu. incl. Cover, excl. Entrance fee starter or soup | main dish | dessert Aperitif & 4 course menu only possible in our reservation session from 8.30p.m. -
Biohof Pratsch Biohof Niederösterreich Weinviertel, Niederösterreich 2012 Apple Pepper, White Spicy, Fresh, Herbal, Palate
Argentina Biohof Pratsch Weinviertel, Niederösterreich Austria Australia Grüner Veltliner, Riesling, Rosé, Zweigelt Biohof Pratsch is a rela- Grüner Veltliner 1 Liter 2012 Grüner Veltliner tively small, 13.5 hect- Made with Organic Grapes Weinviertel DAC 2012 Austria are estate comprised of “A very crisp wine, with a fine miner- “Stefan Prätsch began making the 13 single vineyards in the al texture, this pulls in the direction of wines at his family’s estate in 2000, Niederosterreich region green fruits, citrus and a tangy, zesty when he was 15. He’s the eighth gen- (Lower Austria) all main- character. Brisk and fragrant, it needs eration to work the vines, in vineyards tained under certified or- another few months to be at its best. that have always been farmed without ganic certification since Screwcap.” any chemical inputs. Perhaps that’s Canada 1995 by the Pratsch fam- 86 points what gives this wine its vitality, a min- ily, Wilhelm and Anneliese Wine Enthusiast 09/13 eral snap that sends its limey flavor and their son, Stefan. soaring like the spritz let off from a cit- “Fresh and lively, here’s a wine by the rus peel twist. Its mouthwatering and liter to stock up on for summer drink- Green harvesting and thirst-quenching at once, a bright, cool ing. It’s limey and herbal with a Chile high density planting con- taste of this often underestimated re- quenching acidity; for anything doused trol yields and ensure gion in Austria’s northeast.” in chimichurri.” grapes of the highest qual- 90 points Wine & Spirits 04/14 88 points, “Best Buy” (04/14), ity are brought to the Certified Organic by Austria Bio Garantie. -
CSW Work Book 2021 Answer
Answer Key Key Answer Answer Key Certified Specialist of Wine Workbook To Accompany the 2021 CSW Study Guide Chapter 1: Wine Composition and Chemistry Exercise 1: Wine Components: Matching 1. Tartaric Acid 6. Glycerol 2. Water 7. Malic Acid 3. Legs 8. Lactic Acid 4. Citric Acid 9. Succinic Acid 5. Ethyl Alcohol 10. Acetic Acid Exercise 2: Wine Components: Fill in the Blank/Short Answer 1. Tartaric Acid, Malic Acid, Citric Acid, and Succinic Acid 2. Citric Acid, Succinic Acid 3. Tartaric Acid 4. Malolactic Fermentation 5. TA (Total Acidity) 6. The combined chemical strength of all acids present 7. 2.9 (considering the normal range of wine pH ranges from 2.9 – 3.9) 8. 3.9 (considering the normal range of wine pH ranges from 2.9 – 3.9) 9. Glucose and Fructose 10. Dry Exercise 3: Phenolic Compounds and Other Components: Matching 1. Flavonols 7. Tannins 2. Vanillin 8. Esters 3. Resveratrol 9. Sediment 4. Ethyl Acetate 10. Sulfur 5. Acetaldehyde 11. Aldehydes 6. Anthocyanins 12. Carbon Dioxide Exercise 4: Phenolic Compounds and Other Components: True or False 1. False 7. True 2. True 8. False 3. True 9. False 4. True 10. True 5. False 11. False 6. True 12. False Chapter 1 Checkpoint Quiz 1. C 6. C 2. B 7. B 3. D 8. A 4. C 9. D 5. A 10. C Chapter 2: Wine Faults Exercise 1: Wine Faults: Matching 1. Bacteria 6. Bacteria 2. Yeast 7. Bacteria 3. Oxidation 8. Oxidation 4. Sulfur Compounds 9. Yeast 5. Mold 10. Bacteria Exercise 2: Wine Faults and Off-Odors: Fill in the Blank/Short Answer 1. -
2015-CSW-Workbook-An
Wine Education and Certification Programs An Educational Resource Published by the Society of Wine Educators CERTIFIED ANSWER KEY To Accompany the SPECIALIST 2015 CSW Study Guide OF WINE Work Book www.societyofwineeducators.org 202.408.8777 © 2015 The Society of Wine Educators All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without permission in writing from the publisher. This publication is intended to provide accurate information about the subject matter covered; however, facts and figures regarding numbers of appellations, relative rankings of countries, and wine laws are all liable to change over time. Please contact the Society of Wine Educators if you have any questions or comments about the contents of this guide. Printed in the United States of America CERTIFIED SPECIALIST OF WINE ANSWER KEY SOCIETY OF WINE EDUCATORS • CERTIFIED SPECIALIST OF WINE WINE COMPOSITION AND CHEMISTRY CHAPTER ONE CHAPTER 1: WINE COMPOSITION AND CHEMISTRY Exercise 1 (Chapter 1): Wine Components: Matching Exercise 4 (Chapter 1): Phenolic Compounds and 1. Tartaric Acid Other Components: True or False 2. Water 1. False 3. Legs 2. True 2 4. Citric Acid 3. True CHAPTER ONE 5. Ethyl Alcohol 4. True 6. Glycerol 5. False 7. Malic Acid 6. True 8. Lactic Acid 7. True 9. Succinic Acid 8. False 10. Acetic Acid 9. False WINE COMPOSITION AND CHEMISTRY 10. True Exercise 2 (Chapter 1): Wine Components: 11. False Fill in the Blank/Short Answer 12. -
Mathias Ruttenstock, 4Th Generation Winemaker in Röschitz in the Weinviertel Category: Grüner Veltliner Region of Austria
www.ruttenstock.at Weinviertel www.weinvierteldac.at Falstaff Grüner Grand Prix winner 2017 Winery Ruttenstock Main street 21 A-3743 Röschitz Lower Austria A well-earned victory in the most important Mathias Ruttenstock, 4th generation winemaker in Röschitz in the Weinviertel category: Grüner Veltliner region of Austria. He has been in charge of the winery since 2011, following the footsteps of his father, grandfather and great grandfather. Mathias gained his experience by working with Anton Bauer in the Wagram and through internships at Roman Pfaffl and Julius Klein. Fallstaff Magazine awarded his Grüner Veltliner DAC Classic 2016 the prestigious Grüner Veltliner Grand Prix 2017 prize. The vineyard is small, with only 42 acres and a total production of 80,000 bottles. The vast Weinviertel stretches from the Danube valley in the south to the Czech border in the north, and from the Manhartsberg in the west to the border of Slovakia in the east. The Weinviertel is mostly known for Grüner Veltliner and the first DAC in Austria. If the label reads Weinviertel DAC it is always 100% Grüner Veltliner. A highlight of the western part of Weinviertel is the area around the historic wine- trading town of Retz, with its labyrinth of underground wine cellars. Liter Grüner Veltliner 2019 Almost Sauvignon Blanc like, this Grüner has a very aromatic nose, some citrus, classic white pepper and a clean fresh finish. Alc: 12 % acidity: 6.1 g/l residual sugar 1.5 g/l Grüner Veltliner DAC Klassik Weinviertel 2019 Peppery and spicy, yellow apples, very slender and elegant, a little bit of grapefruit, unbelievably fresh and animating. -
Nestlé and Water Sustainability, Protection, Stewardship Nestlé and Water Sustainability, Protection, Stewardship
Good Food, Good Life Nestlé and Water Sustainability, Protection, Stewardship Nestlé and Water Sustainability, Protection, Stewardship Table of contents Case studies 3 Message from the CEO 17 From spas to a world market The history of bottled water around the world 5 Water, a scarce and renewable resource 23 France Sustainable development around sources 7 Nestlé, the world’s leading food 24 Argentina and beverage company Strengthening water resource protection 25 France 8 Nestlé’s commitment Preventing forest fires to sustainable water use 28 France 13 The Nestlé Water Policy Préférence, a partnership for sustainable milk production 14 Sustainable economic growth 31 Egypt Closed loop circuits to reduce water 18 Water and the environment and energy consumption 21 The water cycle 31 South Africa 22 Actively protecting water resources Saving water through employee involvement 27 Water in the Nestlé supply chain 32 Italy 44 The Nestlé Environmental Management System Optimising water use in factories 47 Environmental sponsorship 34 India Continuously improving waste water 50 Social aspects management 52 Relations with employees 34 Thailand 54 Meeting consumer needs Recycling suitable water streams 56 Involvement in the community 38 France Innovating the glassmaking process 61 Nestlé Research and Development 40 Vietnam Packaging renovation improves 63 The future environmental performance 40 Saudi Arabia A new life for plastic caps 46 Environmental management system Appointing “Environmental Guards” 48 From Italy to Tibet Cleaning up “the roof of the world” 49 Hungary Preserving Balaton National Park 53 Nestlé Waters Alacarte training to improve performance 57 USA, Mexico, Philippines and France Educating the water stewards of the future 58 South Africa Capacity building in water resource management 59 France, USA, Spain Water education through guided tours and exhibitions Nestlé and Water Sustainability, Protection, Stewardship 2 3 Message from the CEO Water is essential for life. -
Boycott News
BOYCOTT NEWS Tap into the talent FTSE4Good to support the 2002 Tap excludes Water Awards. Emma Thompson and Steve Nestlé Coogan recorded special video interviews while in The FTSE4Good ethical Edinburgh which are available indices were launched this on our website. Steve Coogan summer, with Nestlé and had been asked to present the other violators of the Perrier Awards, but when International Code and asked for his comment during Resolutions being excluded what was described as a from the relevant lists (Nestlé ‘shambolic’ live Channel 4 TV is in the ‘starting universe’ of Most national and local papers carried prominent headlines reporting the boycott broadcast, he urged people to international lists and has been excluded from these). The Perrier Comedy Awards, Steve Coogan, Zoe “Boycott Nestlé.” Ssection 8 of the selection the UK’s most sought after Wannamaker and Julie Nestlé bought Perrier in criteria for social issues and award for up and coming Christie. Mark Thomas wrote a 1992, and has since become stakeholder relations states comedians, unexpectedly feature article in the New the world’s leading producer "Companies must not have caught public attention for a Statesman. of bottled water. A major part breached the infant formula very different reason at this As a corporate-free of its strategy is promotion of manufacturing section of the year’s Edinburgh Fringe alternative to the Perrier, the the bottled water brand, Pure International Code on Festival. Edinburgh-based, Out of the Life, in the developing world. Marketing of Breastmilk Comedian Rob Newman Blue Trust set up the Tap Concerns about the Substitutes according to the started what became a media Water Awards at the Bongo undermining of natural water International Baby Food circus surrounding a boycott of Club, which attracted over supplies by bottled water Action Network [IBFAN]." the awards when people 100 entrants who were companies have been raised FTSE4Good is an index realised that Perrier was a boycotting the Perrier. -
2021 Approved Products.Xlsx
APPROVED PRODUCTS 2021 WARNING There is no kashrut supervision of the 'Kosher for Passover' section in supermarkets and errors do sometimes occur. When purchasing products for Pesach from any non-supervised establishment, you are advised to check that all items bear a reliable kosher l'Pesach hechsher and do not contain kitniyot. KEY D Dairy (non-supervised milk) and suitable for Passover P Parev and suitable for Passover NP Not suitable for Passover KLBD-P KLBD certified for Passover S-CY Supervised Chalav Yisrael by other Authority S-P Supervised for Passover by other Authority BABY MILKS Kosher l’Pesach baby formula is sold in kosher stores. In cases where this cannot be used, the following are approved. Separate utensils should be used as most baby milks, including kosher l’Pesach baby formula, contain kitniyot. Since feeding bottles normally come into contact with chametz, it is recommended to purchase new ones for Passover. Alpro Soya P Growing Up Contains Kitniyot Aptamil Listing refers to powder and ready to feed versions in bottles and cartons. D Anti Reflux D Comfort D First Infant 1 D Follow On 2 D Growing Up 3 D Growing Up 4 D Hungry D Lactose Free D Pepti 1 D Pepti 2 D Pepti Junior D Preterm Hospital Use Only D Profutura First Infant 1 D Profutura Follow On 2 D Profutura Growing Up 3 D Sensavia First Infant 1 D Sensavia Follow On 2 D Sensavia Growing Up 3 Cow & Gate Listing refers to powder and ready to feed versions in bottles and cartons. D Anti Reflux D Comfort D First Infant 1 D Follow On 2 D Growing Up 3 D Growing Up 4 D Hungry Infant D Nutriprem 1 Hospital Use Only D Nutriprem 2 D Nutriprem Human Milk Fortifier D Nutriprem Hydrolysed D Nutriprem Protein Supplement Enfamil D AR D O Lac Hipp Organic Listing refers to powder and ready to feed versions in bottles and cartons. -
Banquet Menus Breakfast Buffet
CULINARY BANQUET MENUS BREAKFAST BUFFET Minimum of 15 people A surcharge of $10 per person will apply for parties with 15 guests or less. ALL CONTINENTAL BREAKFASTS INCLUDE: FRESH SQUEEZED FLORIDA ORANGE JUICE, STARBUCKS ® COFFEE AND TAZO ® TEAS JUPITER CONTINENTAL $26 Assorted Seasonal Whole Fruit, Assorted Mini Danish and Mini Muffins, Yogurt Bar with Assorted Toppings, New York Style Plain Bagels Whipped Cream Cheese and Individual Butter, Cold Cereals and Milk HEALTHY START $28 Sliced Seasonal Fruits and Berries, Gluten Free Muffins Toaster Station, Wheat, Rye, and White Bread, Individual Butter, Assorted Jams and Jelly Steel-Cut Oatmeal, Honey Jars, Golden Raisins, Acai and Yogurt Parfait, Granola, Diced Fruit Farm Fresh Hard Boiled Eggs THE FLORIDIAN $33 Sliced Seasonal Fresh Fruit and Berries, Assorted Mini Danish and Mini Muffins Toaster Station, Wheat, Rye, and White Bread, Individual Butter, Assorted Jams and Jelly Fresh Cracked Scrambled Eggs, Crispy Applewood-Smoked Bacon Country Style Sausage Links, Breakfast Potatoes with Caramelized Peppers and Onions THE KEY WEST $35 Cubed Seasonal Fruit Bar, Yogurt Parfaits with Fruit Caviar, Mixed Berries Fresh Baked Plain and Chocolate Croissants Fresh Cracked Scrambled Eggs Crispy Applewood-Smoked Bacon, Country Style Sausage Links Thick Cut Brioche French Toast with Candied Pecans, Orange Zest, and Vermont Maple Syrup Breakfast Potatoes with Caramelized Peppers and Onions Prices are based on 60 minutes of service. An additional $4 per person will be charged for each additional 30 minutes -
Ruttenstock.At Weinviertel
www.ruttenstock.at Weinviertel www.weinvierteldac.at Falstaff Grüner Grand Prix winner 2017 Winery Ruttenstock Main street 21 A-3743 Röschitz Lower Austria A well-earned victory in the most important Mathias Ruttenstock, 4th generation winemaker in Röschitz in the Weinviertel category: Grüner Veltliner region of Austria. He has been in charge of the winery since 2011, following the footsteps of his father, grandfather and great grandfather. Mathias gained his experience by working with Anton Bauer in the Wagram and through internships at Roman Pfaffl and Julius Klein. Fallstaff Magazine awarded his Grüner Veltliner DAC Classic 2016 the prestigious Grüner Veltliner Grand Prix 2017 prize. The vineyard is small, with only 42 acres and a total production of 80,000 bottles. The vast Weinviertel stretches from the Danube valley in the south to the Czech border in the north, and from the Manhartsberg in the west to the border of Slovakia in the east. The Weinviertel is mostly known for Grüner Veltliner and the first DAC in Austria. If the label reads Weinviertel DAC it is always 100% Grüner Veltliner. A highlight of the western part of Weinviertel is the area around the historic wine- trading town of Retz, with its labyrinth of underground wine cellars. Liter Grüner Veltliner 2018 Almost Sauvignon Blanc like, this Grüner has a very aromatic nose, some citrus, classic white pepper and a clean fresh finish. Alc: 12 % acidity: 5.1 g/l residual sugar 2.1 g/l Grüner Veltliner DAC Klassik Weinviertel 2018 Peppery and spicy, yellow apples, very slender and elegant, a little bit of grapefruit, unbelievably fresh and animating. -
Grüner Veltliner, Weinviertel DAC
Grüner Veltliner, Weinviertel DAC You want winemaking history? How about 10 generations of single estate, Frank family goodness! In Austria’s Niederösterreich, Harald and Johanna Frank see themselves as equal parts winemakers and caretakers of this legacy. Clean, Winemaker: Harald Frank nuanced, and just a bit spicy, the Frank family’s Weinviertel Gruner is pitch-perfect Generation: 10th thanks to low yields, loess soils, and 40+ year-old vines. It’s an exquisitely vertical wine, underpinned with heaping spoonfuls of crushed rock. A gorgeous, streamlined experience. WINEMAKER BIOGRAPHY As affable and humble as they come, Harold Frank is one Austrian whose demeanor actually reminds us of the Italians! Gently manning the helm of his family’s ten-generation estate, his joy seems matched only by the caliber and precision of their wines. ENOLOGIST Harald Frank TASTING NOTES Color Pale yellow Nose Warm citrus, ripe pear, and black pepper Palate Nuanced, clean, and spicy, with pitch-perfect typicity Finish Bright and satisfying VINEYARD & VINIFICATION Vineyard Location Weinviertel DAC, Niederösterreich Vineyard Size 7 ha Varietals List 100% Grüner Veltliner Farming Practices Sustainably farmed, including dry-farmed; no pesticides or manmade fertilizers; grapes picked by hand Elevation 200 m Soils Loess (wind-blown sediment from the last Ice Age) Maturation Summary In Steel for 5 months and Bottled for 2 months In Steel 5 months Alcohol 12.5 % Acidity 6.0 g/liter Residual Sugar 1.7 g/liter Annual Production 42,000 bottles REGION NIEDERÖSTERREICH With some 28,000 hectares under vine, Niederösterreich, or “Lower Austria” is the country’s largest region for producing Qualitätswein.