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Proceedings NCAFST
UGC sponsored and DBT funded National Conference on Advances in Food Science and Technology (NCAFST’2016) 16-17 March, 2016 Edited and Compiled by : Ms. Para Dholakia Ms. Saumya Chaturvedi Ms. Chaynika Verma Ms. Vandana Department of Food Technology Shaheed Rajguru College of Applied Sciences for Women University of Delhi Printed & Published by : Cherub Digimax B-1191, G. D. Colony Mayur Vihar Phase-3 Delhi - 110096 © Shaheed Rajguru College of Applied Sciences for Women, Delhi Edition : 2016 Every possilbe effort has been made to ensure that the information in this book is accurate. The publisher and author cannot accept responsibility for any errors or omissions however caused. No responsibility for loss/damage caused to any person as a result of the material in this publication can be accepted by the editor, publisher or the author. SRCASW, Delhi Foreword by Patron It is a matter of great pride and honour that Department of Food Technology, Shaheed Rajguru College of Applied Sciences for Women is hosting the UGC and DBT sponsored “National Conference on Advances in Food Science and Technology” on 16th and 17th March, 2016. The aim of this conference is to develop and motivate students towards research and innovation and provide a platform for faculty members of various institutions to exchange their expertise and ideas. This conference is a high profile event attracting students of undergraduate and postgraduate level, research scholars, academicians and industry professionals from all over the country. Such conferences play an important role in apprising the students of the latest developments in their discipline. The papers contributed for the conference are from the vast field of Food Science and Technology including emerging food processing technologies, food safety, nutrition, functional foods, gluten free bakery products, novel product development, designer foods and food packaging. -
Wine Selection
WINE SELECTION WHITE WINES STRATARIDAKIS 750 ML €16 Varietal: Vilana, Thrapsathiri, Area: Heraklion, Crete – Food pairing: Salads and other light dishes of Mediterranean cuisine. – MARAGAKIS OGDOH TECHNI 750 ML €17 Varietal: Vidiano, Area: Dafnes Crete – Food Pairing: Grilled or baked fish and white sauces – LYRARAKIS PLYTO 750 ML €20 Varietal: Plyto, Area: Alagni Crete – Food Pairing: All salads and light olive oil-based Greek dishes – STRATARIDAKIS MOSHATO SPINAS 750 ML €21 Varietal: Moshato Spinas, Area: Kastelliana Crete – Food Pairing: Pasta dishes, red meat and yellow cheeses – TETRAMITHOS RODITIS RETSINA 750 ML €20 Varietal: Roditis, Area: Peloponnese – Food Pairing: Matches perfectly with most of the light olive oil-rich dishes of Greek cuisine. – CHATEAU JULIA CHARDONNAY 750 ML €29 Varietal: Chardonnay, Area: Drama, Macedonia, Greece – Food pairing: Raw shell fish like oysters and clams, fish with herbs or light sauces, white meats with lemon or wine based sauces, semihard cheeses like kaseri– VASSALTIS VINEYARDS, NASSITIS € 39 Varietal: Aidani, Athiri, Assyrtiko, Area: Santorini – Food pairing: Ideally paired with pies, white pasta, grilled fish, white meat cooked with white sauce, hard cheeses. – TECHNI ALIPIAS 750ML €22 Varietal: Sauvignon Blanc – Asyrtiko, Area: Attica – Food Pairing: White meats,Green vegetables, Dishes with tangy dairy ingredients – KTIMA KATSAROS 750 ML €33 Varietal: Chardonnay, Area: Olympus, Central Greece – Food Pairing: Shellfish like crab and prawns, steamed or grilled fish, chicken or vegetable terrines -
FOOD ENTREES Taramosalata • Cod Roe, Lemon, Onion, Bread, Spices Whole Fish Sbroiled and Served with Evoo, Kleftiko Briami Vegetable Medley Oven Oregano and Lemon
BRUNCH LUNCH SERVED TILL 2PM SERVED TILL 4PM avli's cassoulet $13 SANDWICHES SERVED TILL 4PM Gigandes beans, Greek sausage, basted egg, dakos rusks CHOOSE: CUP OF SOUP, SIDE SALAD, OR GREEK FRIES three eggs $10 avli's gyros beef & lamb slices, pita, onions, oregano, tomato & tzatziki $12 Served any way you like, w/toast, home style potatoes strapatsada $10 bbq pulled lamb sauteed onions, tangy sauce, fried leeks, on ciabatta bread $12 Grated tomatoes, eggs, EVOO, herbs, home style potatoes chicken breast chargrilled, onions, tomato, Tzatziki, on a pita $12 greek yogurt parfait $8 chicken tirokafteri grilled chicken breast, spicy feta, on a focaccia $12 Greek yogurt, housemade granola, Greek honey eggplant & zucchini with carmelized onions, arugula, feta, on ciabatta bread $12 greek yogurt and fruit $10 Greek yogurt, seasonal fruit, Greek honey lamb burger ground leg of lamb, herbs, spices, spicy feta, on ciabatta bread $12 three cheese omelet $10 spartan tacos Greek sausage, saganaki cheese, fried onions, spicy tzatziki, tortilla $11 eggs, feta, kefalograviera, manouri, home style potatoes pulled chicken chicken breast, onions, herbs, riganati sauce, on ciabatta bread $12 greek omelet $11 solomos smoked salmon, red onions, dill cheese, EVOO, on a focaccia $12 feta, spinach, onions, oregano, home style potatoes gyros omelet $11 vegetarian whole wheat pita, arugula, artichokes, peppers, olives, feta, dressing $12 Gyros added to Greek omelet, home style potatoes gluten free pita an additional $1.50 tsoureki french toast $10 Greek sweet bread, eggs, fresh milk, sugar, cinnamon pancakes $9 buttermilk pancakes, Greek honey, fruit applewood smoked bacon $4 gluten free vegetarian evoo=extra virgin olive oil avli homestyle potatoes $3 thick greek style toast with Greek Orange Marmalade $3 SPREADS KIRIO PIATO THALLASINA SEAFOOD ENTREES SERVED WITH PITA BREAD $7 TRADITIONAL ENTREES Taramosalata • cod roe, lemon, onion, bread, spices Whole Fish sbroiled and served with evoo, Kleftiko Briami Vegetable medley oven oregano and lemon. -
Easter Getaway at the Margi
EASTER GETAWAY AT THE MARGI EASTER ACCOMMODATION OFFER JOIN US IN CELEBRATING GREEK EASTER AND ENJOY A 2-NIGHT STAY THAT INCLUDES: • Easter candle & traditional Easter eggs upon arrival • Holy Saturday night dinner or Easter Buffet lunch with traditional dishes by the pool • Daily American Buffet Breakfast at the hotel’s restaurant • Early Check in / Late Check out until 15.00 (upon availability) • Free Wi-Fi Superior Executive Single: 395 € Single: 455 € Double: 485 € Double: 545 € Triple: 575 € Triple: 635 € *The offer is valid from 26th to 29th of April for 2-night stays. 27 APRIL: RESURRECTION MENU (HOLY SATURDAY) MALABAR INHOUSE 23.30 RESURRECTION MENU KID’S MENU Traditional Easter soup “Magiritsa” Crepes with ham, cheddar Cabbage rolls in egg & lemon sauce cheese and sauce veloute Roasted baby lamb with potatoes & green salad Cordon bleu with French Fries Greek traditional dessert “Galaktoboureko” Profiterole Price per person: 59 € Children 2-12 years old: 29.50 € 28 APRIL: EASTER BUFFET AT THE MARGI MARGI POOL 13.00-17.00 APPETIZERS ROTISSERIE WARM DISHES Cheese pie Lamb on the spit Grilled Vegetables Vine leaf rolls in egg & lemon sauce Traditional “Kokoretsi” Baked potatoes with thyme Vegetable pie with wild greens Spit Roasted Pork “Kontosouvli” Basmati rice with pine seeds Eggplant dip Soufflé with noodles, Ηot cheese dip ΒΒQ bacon & cheese Traditional “Tzatziki” Kebab Chicken fillets with pita breads SALADS Pork Spare ribs DESSERTS Rocket with sun dried tomatoes Galaktoboureko & Kefalotiri CHEESE Saragli Lettuce with carrot -
Ema Parties & Events 10.17
PARTIES & SPECIAL EVENTS 74 W ILLINOIS ST, CHICAGO, IL (312) 527-5586 EMACHICAGO.COM WELCOME Ema is a Mediterranean restaurant showcasing Chef CJ Jacobson’s lighter California style of cooking. At the core of the menu are spreads, dips and mezze, Mediterranean small plates. Signature dishes include Spicy Hummus, House-Made Stracciatella, Grilled Octopus, and Kefta Kebabs. The open and inviting dining room features reclaimed wood, rustic white brick and an indoor ivy terrace with operable windows. The dining room accommodates groups up to 150 guests and may be custom configured for your next family-style dinner, business lunch or cocktail reception event. CONTACTS KRISTA ROMINGER sales and catering manager 312.254.6486 [email protected] ELSA JEROUSEK sales and catering manager 312.485.5778 [email protected] 74 W ILLINOIS ST, CHICAGO, IL • (312) 527-5586 • EMACHICAGO.COM FLOOR MAP OUTDOOR SEATING OUTDOOR SEATING AREA SEATED RECEPTION AREA SEATED RECEPTION A 16 20 D 25 35 B 52 75 E X 40 C 58 100 F 22 35 74 W ILLINOIS ST, CHICAGO, IL • (312) 527-5586 • EMACHICAGO.COM PASSED APPETIZERS MEZZE priced by the dozen GREEN FALAFEL avocado tzatziki, garlic tahini, dhania spice - $30 CRISPY POTATOES mizithra, rosemary, scallion crema - $28 HOUSE-MADE STRACCIATELLA mighty vine tomatoes, croutons, shallots, sherry vinegar, basil - $32 PAN-ROASTED ROMANESQUE CAULIFLOWER house yogurt, local honey - $30 SEAFOOD priced by the dozen SEASONAL CRUDO ask about our seasonal offerings - $38 GRILLED OCTOPUS fried kale, fingerlings, preserved lemon vinaigrette -
BEVERAGES Buddha Bar Beach Signature Cocktails
ABATON - CRETE Restaurant Bar Beach Club BEVERAGES Buddha Bar Beach Signature Cocktails White Princess 16,00 € Gin, lemongrass infused Sake, fresh mint leaves, lime juice, sugar, passion fruit & vanilla foam Mojito Vito 16,00 € Houseblend Rum mix, pineapple juice, fresh mint leaves, lime, raw sugar Angel Touch 16,00 € Gin infused with Sichuan pepper, fresh cucumber, lemon juice, agave and ginger beer Boracay Spicy Mango 16,00 € Rum infused with Thai chili, mango juice, lime juice Japanese Old Fashioned 18,00 € Japanese Whisky, Umeshu, Cherry Bitter, honey water, cigar and oak smoke Flower Spritz 14,00 € Jasmine flower infused Aperol, fresh orange and fresh grapefruit slices, white wine & Prosecco Beverage Menu Buddha Bar World Touch Bubble Wap 20,00 € Champagne, Raspberry and Strawberry blend, Elderflower liquor, Rose water Little One 14,00 € Tequila blanco washed with kaffir lime leaves, fresh passion fruit and orgeat Kiwi Kukama 14,00 € Lemon zest infused Vodka, fresh kiwi and cucumber, honey, Elderflower liquor, Lemon Bitter Oh my Dog! 16,00 € White pepper infused Gin, house pomegranate liquor, fresh raspberry blend with rose syrup, lime juice and ginger ale Soft Cocktails Experiences « Non-Alcohol » Care bears 12,00 € Cranberry, strawberry, fresh lime juice, hibiscus and lemongrass syrup and pas- sion fruit & vanilla foam The way of Spices 10,00 € Mango, passion fruit, soy milk and coconut & kaffir lime leaves mix Saigon dream 10,00 € Cinnamon syrup, fresh ginger, apple juice, lime juice and ginger beer Fashion Fresh 12 12,00 € Fresh -
Byzantine Gastronomy
Byzantine Gastronomy Byzantine cuisine synthesized dishes from ancient Greece and the Roman Empire with new ingredients and many innovations. The Empress Theodora ( ca. A.D. 500 – 548) invited cooks from different parts of mainland Greece and the islands to cook for her. As the capital of a powerful and rich empire, Constantinople, a bustling city of as many as 1,000,000 inhabitants at its height during the Macedonian dynasty of the late 9th-early 11th centuries, was the center of the domestic and foreign trade of Byzantium. Grain, wine, salt, meat, cheese, vegetables and fruits flowed from the provinces into its markets. The capital was also the centre of luxury trade: exotic spices and lavish foods (such as black caviar) were popular imports for the wealthy land owners, the officials of the State and Church and the rich members of the new middle class, the “mesoi”, who could afford them. Beans were a common source of protein for the peasants, the poor and the monks during fasting. The variety of vegetables, fruits and condiments-black pepper, honey, olive oil, vinegar, salt, mushrooms, celery, leeks, lettuce, chicory, spinach, turnips, eggplant, cabbage, white beets, almonds, pomegranates, nuts, apples, lentils, raisins etc. which were listed as food of the poor by Ptohoprodromos (Poems-1150), mirrors both the interest in good eating and the availability of healthy ingredients regardless of economic class. Tomato and potato were not part of the Byzantine diet, as they were introduced to the area many years later. Bread played a very important role in the Byzantine diet, so much so that the guild of bakers of Constantinople and their animals were never used by the state in order that bread baking could not be interrupted (Book of the Eparch, 911-912). -
Hungry-Donkey-Events-Pack.Pdf
ABOUT US Welcome to The Hungry Donkey, everybody’s favourite Greek restaurant in East London, serving up the best in authentic Greek cuisine. …and I’m the hungry donkey, the name behind the brand! Not only do I love feeding the hungry folks of Spitalfields, but my restaurant is also perfect for private hire. Share an authentic Greek experience in hip surroundings with your nearest and dearest, to celebrate your special occasion. From birthdays to engagements to corporate conferences, host your event here with a selection of menus and an ideal space for entertaining. CHRISTMAS MENU DECEMBER 2018 SMASHING PLATES selection of dips & pita bread [V] Tzatziki, htipiti & melitzanosalata (aubergine dip) STARTERS A selection of greek meze for everyone to share papoutsakia [v] Roasted aubergine topped with tomato, onions & feta greek sausage Mount Olympus wild boar, pork & leek sausage spanakopita [v] Oven-baked filo pastry stuffed with spinach & feta cheese zucchini fritters [v] Deep-fried shredded zucchini, mint, dill & feta cheese dolmadakia [v/VN] Organic vine leaves stuffed with herb-infused rice revithokeftedes [v/vn] Greek falafel topped with tahini & black sesame seeds greek salad [v] MAINS Slow-roasted Turkey fillet Served on a crisp flatbread, topped with chestnut stifado, accompanied with honey-roasted baby carrots & honey mustard sauce succulent slow-roasted pork roll Filled with a celery, rosemary & garlic filling, served with chive baby potatoes, on a bed of aubergine purée arnaki fricassÉe Slow-roasted lamb shoulder, foraged wild greens, egg & lemon sauce Gemista [vn] Oven-roasted seasonal vegetables, stuffed with rice, dried fruits & nuts DESSERT HUNGRY DONKEY RAKOMELO LOUKOUMADES Traditional Greek doughnuts, sprinkled with my raki & honey syrup & cinnamon £30pp excl. -
Brunch Cocktails New Wine, Ancient Prices
cocktails krasi mimosa Greek bubbles, mango juice, dill 10 otto’s spritz brunch Otto’s vermouth, concord grape syrup, Greek bubbles 12 baklava muffin walnuts, Greek honey, cinnamon, clove 4 each aphrodite’s bellini bougatsa for two custard, semolina, phyllo, Greek bubbles, ouzo-infused apricots 12 powdered sugar, cinnamon 12 circe’s potion koulouri homemade sesame bread, Greek honey butter, Retsina, chamomile, grapefruit, spoon sweet 8 soda water 12 trahana bulgur, almond butter, banana, figs, coconut flakes, pistachios, Greek honey 10 bloody mitsos Psychis mastiha, housemade bloody mix, dips tzatziki, htipiti, taramosalata, sourdough 14 spicy feta olives, chicken skin 12 FIX it +4 solomo smoked salmon, lemon-dill manouri cream cheese, boiled egg, caper berries, carob bread 16 spiked frappe Metaxa, Nescafe cafe, vanilla syrup 14 tsoureki Merenda, kataifi crumble, Metaxa glazed apples, whipped cream 10 per slice greek negroni lalagites lemon-mizithra filled fried pancakes, grilled pineapple infused tsipouro, carob honey syrup, lemon zest 12 Otto’s vermouth, Bonanto 16 pita fresh-baked savory pie 12 add fried egg +2 saganaki fried egg, kasseri, feta, boukovo, cherry tomatoes, barley rusk 14 strapatsada tomato and feta scramble, mushrooms, New Wine, frigania toast 16 Ancient Prices strata loukaniko, spinach, olives, feta, mixed greens 14 In ancient Greece, when folks brought friends around to drink, the wine was free. Now we can’t peinirli tomato, pepper, onion, Metsovone, do that, we have rent and electricity to pay. sunny-side-up egg 12 What we can do is offer $20 carafes hand picked by us, your friends. Not free, but pretty close. Also, avga me patates sunny-side-up eggs, louza, Betty White is Greek. -
AU/CE/En 1 AGREEMENT BETWEEN AUSTRALIA and the EUROPEAN
AGREEMENT BETWEEN AUSTRALIA AND THE EUROPEAN COMMUNITY ON TRADE IN WINE AU/CE/en 1 AUSTRALIA, of the one part, and THE EUROPEAN COMMUNITY, hereinafter called "the Community", of the other part, hereinafter called "the Contracting Parties", DESIROUS of improving conditions for the favourable and harmonious development of trade and the promotion of commercial cooperation in the wine sector on the basis of equality, mutual benefit and reciprocity, RECOGNISING that the Contracting Parties desire to establish closer links in the wine sector to help facilitate trade between the Contracting Parties, HAVE AGREED AS FOLLOWS: AU/CE/en 2 ARTICLE 1 Objectives The Contracting Parties agree, on the basis of non-discrimination and reciprocity, to facilitate and promote trade in wine originating in the Community and in Australia on the conditions provided for in this Agreement. ARTICLE 2 Scope and coverage This Agreement applies to wines falling under heading 22.04 of the Harmonized System of the International Convention on the Harmonized Commodity, Description and Coding System, done at Brussels on 14 June 19831.. 1 ATS 1988 No 30 (without Annex); UNTS 1503 p. 168 (with Annex). AU/CE/en 3 ARTICLE 3 Definitions For the purposes of this Agreement, unless the contrary intention appears: (a) "wine originating in" shall mean, when used in relation to the name of a Contracting Party, a wine that is produced within the territory of the Contracting Party solely from grapes which have been wholly harvested in the territory of that Contracting Party; (b) "geographical -
Cocktails the Real Greek
COCKTAILS Soumada whisky sour - Whisky, Tentura, lemon, egg white, soumada almond syrup Pop my Vissino - Sumac Vodka, zivania, crushed cherries, vissinada, lime Ouzo fizz - Plomari ouzo, gin, lemon, honey soda, lemon balm Bitter rose - Campari, rose liqueur, mint, pink grapefruit, ro se glyko Metrio fig martini - Vodka, metaxa 7, Greek coffee, fig glyko, burnt cinnamon MENU Taramosalata, salt cured olives, fried pita Htipiti, whipped feta, roast garlic, thyme oil, dakos Grilled halloumi, lemon leaf, rakomelo, candied black walnuts. Fire roasted whole eggplant, tomatoes a la greque, bottarga Spanakopita, spinach pie, sheep's milk feta, leeks, dill Grilled king prawns, grape must, farro koliva Twice cooked octopus, almond skordalia, parsley salad Port Phillip mussels, olive saganaki, kritharaki Grilled whole calamari, manouri, watermelon, candied rind Otway pork belly panseta, olive oil braised green beans, pickled chillies Lemon roasted Bannockburn chicken, cucumber salad, Meredith Greek yoghurt Slow roasted lamb baked in clay, kleftiko style, kasseri, tomatoes, Florina peppers Sides Horta, sauteed greens, lemon, black garlic Potatoes tsakistes, mavrodaphne, coriander, rosemary The Greek salad, aged feta, papara dressing Sweets Chickpea baklava, halva, sour cherry ice cream Kataifi, galaktoboureko, peach jelly, raspberries Loukoumades, dark chocolate, Greek coffee ice cream "T he land of figs, nuts and honey" honey bougatsa, fig ice cream, pasteli THE REAL GREEK • Ordered by the whole table and for groups of 8 and over Taramosalata, salt cured olives, fried pita Spanakopita, spinach pie, feta, leeks, dill Twice cooked octopus, almond skordalia, parsley salad The Greek salad, aged feta, papara dressing BBQ lamb forequarter chops, lemon, cucumber salad, yoghurt Potatoes tsakistes, mavrodaphne, coriander, rosemary "The land of figs, nuts and honey" honey bougatsa, fig ice cream, pasteli Please note Sundays and Public Holidays incures a 10% surcharge. -
The Small Cyclades: Four Sparkling Gems
The Small Cyclades: Four Sparkling Gems Iraklia Schinoussa Koufonissia Donoussa Donoussa 5 Index Iraklia 4 -7 Nature and geography 8 - 10 A place in history 11 Around the island 12 - 17 Beaches 18 - 19 Activities 20 - 22 Local products 23 - 24 Events and folk fetes 25 Info 26-27 Schinoussa 28 - 31 Nature and geography 32 A place in history 33 Settlements and sights 34 - 36 Beaches 37 - 41 Activities 42 - 45 Local products 46 Events and folk fetes 47 Info 48 - 49 Koufonissia 50 - 53 Nature and geography 54 A place in history 55 Touring the island 56 - 60 Beaches 61 - 64 Activities 65 - 67 Local products 68 Events and fetes 69 Info 70 - 71 Donoussa 72 - 75 Nature and geography 76 A place in history 77 Touring the island 78 - 81 Beaches 82 - 85 Activities 86 - 89 Local products 90 Celebrations and fetes 91 Info 92 - 93 The Basics: Getting to the isles of the Small Cyclades 94 7 9 Iraklia, unspoiled, featuring an impressive mountain massif and excellent Wild beaches - protected from strong winds thanks to its proximity to the much larger, craggy islands of Naxos and Ios - may be described as the “wild beauty” among the Small Cyclades. beauty Part of the Natura 2000 network of natural habitats, it enchants with the superb views offered by its mountainous footpaths, the variety of its coastline and its own, unique sights. According to the Homeric legend, Life on Iraklia takes an easy pace, offering quiet and relaxation, with many alternative options for walks and exciting exploration, swimming in on their way back to Ithaca crystal-clear waters, diving in wonderful settings but also entertainment after the end of the Trojan War, at the local, traditional island fetes.