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Festiwal Chlebów Świata, 21-23. Marca 2014 Roku
FESTIWAL CHLEBÓW ŚWIATA, 21-23. MARCA 2014 ROKU Stowarzyszenie Polskich Mediów, Warszawska Izba Turystyki wraz z Zespołem Szkół nr 11 im. Władysława Grabskiego w Warszawie realizuje projekt FESTIWAL CHLEBÓW ŚWIATA 21 - 23 marca 2014 r. Celem tej inicjatywy jest promocja chleba, pokazania jego powszechności, ale i równocześnie różnorodności. Zaplanowaliśmy, że będzie się ona składała się z dwóch segmentów: pierwszy to prezentacja wypieków pieczywa według receptur kultywowanych w różnych częściach świata, drugi to ekspozycja producentów pieczywa oraz związanych z piekarnictwem produktów. Do udziału w żywej prezentacji chlebów świata zaprosiliśmy: Casa Artusi (Dom Ojca Kuchni Włoskiej) z prezentacją piady, producenci pity, macy oraz opłatka wigilijnego, Muzeum Żywego Piernika w Toruniu, Muzeum Rolnictwa w Ciechanowcu z wypiekiem chleba na zakwasie, przedstawiciele ambasad ze wszystkich kontynentów z pokazem własnej tradycji wypieku chleba. Dodatkowym atutem będzie prezentacja chleba astronautów wraz osobistym świadectwem Polskiego Kosmonauty Mirosława Hermaszewskiego. Nie zabraknie też pokazu rodzajów ziarna oraz mąki. Realizacją projektu będzie bezprecedensowa ekspozycja chlebów świata, pozwalająca poznać nie tylko dzieje chleba, ale też wszelkie jego odmiany występujące w różnych regionach świata. Taka prezentacja to podkreślenie uniwersalnego charakteru chleba jako pożywienia, który w znanej czy nieznanej nam dotychczas innej formie można znaleźć w każdym zakątku kuli ziemskiej zamieszkałym przez ludzi. Odkąd istnieje pismo, wzmiankowano na temat chleba, toteż, dodatkowo, jego kultowa i kulturowo – symboliczna wartość jest nie do przecenienia. Inauguracja FESTIWALU CHLEBÓW ŚWIATA planowana jest w piątek, w dniu 21 marca 2014 roku, pierwszym dniu wiosny a potrwa ona do niedzieli tj. do 23.03. 2014 r.. Uczniowie wówczas szukają pomysłów na nieodbywanie typowych zajęć lekcyjnych. My proponujemy bardzo celowe „vagari”- zapraszając uczniów wszystkich typów i poziomów szkoły z opiekunami do spotkania się na Festiwalu. -
Rome-Hotel-Eden-Il-Giardino-Allday
TUTTO IL GIORNO PRELIBATEZZE PRIMI Fiori di zucca al forno ripieni con ricotta, taleggio, Spaghetti cacio, pepe e curcuma €24 olive nere e pomodorini pachino €23 Tortellini di parmigiano Capesante arrostite con purea di castagne in brodo di gallina ruspante €27 e dressing al tartufo nero €32 Tagliatelle con ragù d’agnello e pecorino €38 Carciofi alla Romana €24 Tonnarelli all’uovo alla carbonara €24 Crema di ceci con baccalà all’olio e rosmarino €32 Mezzi rigatoni all’Amatriciana €24 Insalata di puntarelle e acciughe di Cetara €24 Mezzi paccheri con ragù di pesce, Insalata di mare con sedano e carote croccanti €29 molluschi, crostacei e fiori di zucca €29 Polpette alla Romana €26 Risotto al radicchio e vino rosso €26 Burratina bio “Puglia” con pomodorini e basilico €24 Gnocchi di patate con vongole e zafferano €28 Stracciatella bio “Puglia” con pomodori secchi €24 Minestrone con crema di basilico €19 Insalata di lattuga, pomodoro, olive, origano e tofu €22 Mezzi rigatoni alla Norma con tofu €23 Insalata mista €16 Trofie al pesto con patate e fagiolini €23 Assortimento di verdure grigliate €19 IL SALUMIERE PIZZA GOURMAND Prosciutto San Daniele IGP €24 LE ROSSE Prosciutto Patanegra €34 Margherita con fior di latte bio Culatta di Parma €24 e passata di pomodoro €27 Mariola di salame €20 Napoli con acciughe del Cantabrico, origano e capperi €27 Salame d’oca €20 Marinara con olio all’aglio e origano €26 Tagliere di salumi misti o salumi e formaggi €26 Diavola con fior di latte bio Selezione di formaggi del nostro chef serviti con e salamino -
Why Serious Bakers Have Mother Issues Andrea Strong
Why Serious Bakers Have Mother Issues Andrea Strong A sourdough starter, also known as a "mother." [Photograph: Shutterstock] They came from all over Europe—a village in Poland, a farm in Tuscany, a town in Bordeaux. They were carried across the continent, and trekked from the Old Country to the New World. There were arrests and clashes with the police. But through a combination of luck and love, they arrived in New York City where they now work quietly, often in the small hours of the morning. Not many people have even seen them; just a modest, elite group of artisans truly know them intimately. The bakers know their mothers, and these are their stories. But, wait, perhaps I should clarify. These aren't their actual mothers, as in the women who gave birth to them, who raised them, who are now, undoubtedly, the subject of therapy for one 45- minute hour per week. No, no. These are their "mothers"—also known as madre, seed, chef, and levain. Natural yeasts starters destined for some of the world's best sourdough breads, typically born of a combination of apples, grapes, and honey, left to ferment on a warm windowsill and grow a frosting of wild yeast and Lactobacillus bacteria. Yup, those mothers. [Photograph: Vicky Wasik] Mind you, starters do share qualities often associated with matriarchs (...and pets)—they often inspire love-hate relationships marked by serious dependency. Unlike commercial yeast, which requires little more than sugar and warm water to activate, mothers are needy. They demand regular feedings of flour and water in order to produce the organic acids, alcohols, and carbon dioxide necessary to make bread do that cool thing it does: rise. -
A N T I P a S T I I N S a L a T E F O C
Staten Island, NY Primavera 2021 A n t I p a s t i Vongole al Forno Arancini 14 Calamari 17 17 Cozze 17 Polpette 14 baked clams, smoked prosciutto, saffron risotto, bolognese, crispy Montauk calamari, Prince Edward Island mussels, Big Vic’s meatballs, Pecorino Ritz cracker crumble, pickled chilis peas, mozzarella garlic aioli, marinara white wine, Sicilian Oregano, Romano, marinara, basil sourdough toast (2 PC) (2 PC) I n s a l a t e S a l u m I e f o r m a g g i Verde 15 Prosciutto 19 mixed baby lettuces, olive oil, red wine vinegar, Month Prosciutto di Parma Riserva, Black mission figs shaved cucumbers, radishes 18 Caesar 16 Salumi 26 Little gem, rustic Caesar style dressing, marinated anchovies Chef’s selection of cured Italian meats & focaccia crisps, grana padano 18 Month Prosciutto di Parma Riserva Burrata 18 Served with Chianti Mustard & house made giardiniera arugula, eggplant caponata, pignoli nuts Formaggi 22 Antipasto 17 Chef’s Artisanal Italian cheese plate, Little gem, radicchio, arugula, roasted peppers, salami, provolone, served with chili honey & berry, basil lime jam olives, chickpeas, radishes, balsamic oregano vinaigrette F o c A C C I A A L L A R O M A N A • Per La Tavola • Family Style Roman Focaccia For the Table • Available in Half (Mezzo) or Full Caprese Calabrese 20 | 36 20 |36 Napolitano 18 | 32 local burrata cherry tomatoes, pickled red onions, Spicy soppressata, ricotta, Crushed meatball ragu, ricotta, roasted garlic & basil pesto, Calabrian hot honey, arugula, Pecorino Romano, grana padano torn basil pecorino -
Bakery & Breads Directory
BAKERY & BREADS DIRECTORY Bakery Breads 2018 - Cover.indd 2 01/10/2018 16:16 WELCOME to the Bakery & Breads Directory Published October 2018 Prices in this brochure correct at time of printing. Subject to market price changes. Confirm current price at time of dispatch. Bakery Breads 2018 - Inside Cover.indd 1 03/10/2018 11:06 Let us INSPIRE YOU Want to develop your menus to offer your customers more? Come and explore the Total Foodservice range as we cook up some of our most relevant product lines for your business and present them in new and innovative ways. Our aim is to send you away with a little seed of inspiration for you to turn into your own menu masterpiece. You can even get hands on and trial the products for yourself in our kitchen, or simply sit back and let us do the work while you have a team meeting with your chefs and managers in our presentation and meeting rooms. OUR FACILITIES Our Clitheroe Depot has a fully fitted kitchen which is light and spacious with a homely feel, giving you and your team plenty of room to experiment with the food. Or sit back and let us demonstrate for you in our adjacent presentation room with viewing/serving window – comfortable for 8 people and opens up to accommodate 16. At our Huddersfield Depot we have a newly fitted training & demonstration kitchen. Join us and let us demonstrate our products and inspire you with new ideas for your menus. We also have a full Barista set up with a cosy space for you to sit and relax. -
Vegan Menu Spuntini Tapas Pizzas
Massimo's vegan menu Spuntini tapas Pizzas - cold - Margherita 79 Caprese - vegan mozzarella, tomato, tomato, vegan mozzarella, fresh basil, basil avocado, basil oil 78 infused olive oil Ë Mamma Ileana's giardiniera - preserved Uno 78 vegetables in a piquant tomato sauce 36 tomato, oven roasted vegetables, artichokes, olives (no cheese) Carciofi alla romana - imported marinated baby artichokes 84 Due 79 tomato, zucchini ribbons, cherry tomatoes, - warm - red onions, rocket (no cheese) , Melanzane parmigiana - grilled Tre 75 aubergines, tomato, vegan mozzarella, tomato, chili, capers, rocket, avocado (no basil, garlic 92 cheese) Green beans - pan-fried with crunchy Quattro 88 garlic breadcrumbs & chili 46 tomato, baby spinach, pine nuts, roasted , DesperAVOs – focaccia, olive oil, garlic, mushrooms, balsamic reduction (no rosemary, rock salt, avocado, a squeeze cheese) of lemon juice 44 make it cheesy with vegan mozzarella 35 Patate brave - Spanish style fried potatoes with spicy tomato sauce 44 or start with a Margherita and add all the toppings you fancy , Boletus -farinata (chickpea flatbread, — gluten free vegan option also available - Genovese street food) topped with ask for a home-made farinata base (soft, not porcini mushrooms and baked in pizza crunchy, chickpea flour, olive oil & water) 23 oven 45 - Also very good eaten on its own — Ceci fritti - deep-fried chickpeas tossed Pastas in paprika and rosemary salt 35 Ë Baby spinach - pan fried with toasted Napoletana - Italian tomatoes, onion, pine nuts, raisins, garlic 62 celery, -
ADVENTURES CLUB by Anthony Lynch • MAY 2015
ADVENTURES CLUB by Anthony Lynch • MAY 2015 2013 POUILLY FUMÉ “VIEILLES VIGNES” RÉGIS MINET Sauvignon Blanc has many incarnations throughout the world, but even in the Loire Valley—the grape’s spiritual home—Pouilly Fumé represents a very distinctive ex- ample. While it shares the Kimmeridgian limestone of its neighbor Sancerre, its soils also contain fragments of flint, which are presumably responsible for Pouilly Fumé’s characteristic goût de pierre à fusil, or gunflint taste. Régis Minet, a second-generation vigneron who already boasts almost forty harvests under his belt, is always happy to demonstrate how striking together two pieces of flint from his vineyard creates the smoky gunflint aroma typically associated with the wine. A generous host, Régis is known to greet his guests with cornucopian platters of locally produced meats and Loire goat cheeses. Not surprisingly, his lively, crisp, floral, and beautifully mineral Pouilly Fumé is the quintessential foil to savory slices of saucisson and a sticky Crot- tin de Chavignol. $24.00 per bottle $259.20 per case 2013 DOLCETTO D’ALBA “LA COSTA” BENEVELLI PIERO Though Dolcetto often takes a back seat to Nebbiolo in Piemonte’s grape hierarchy, it would be a mistake to overlook its virtues. For starters, its versatility in the vineyard makes it a godsend from a grower’s point of view: it ripens pretty much anywhere, allowing vignerons to reserve their best sites for the late-ripening Nebbiolo. Additionally, Dolcetto is always drinkable upon release, giving producers a source of immediate revenue while more so- called serious wines complete their barrel aging regi- men. -
Antipasti Zuppe Secondi Di Pesce Secondi Di Carne
OPEN FOR DELIVERY & TAKE AWAY Call us 020 7499 4510 ANTIPASTI ZUPPE Focaccia al rosmarino 7 Minestrone di verdure di stagione con pesto 10 Flatbread with rosmery Mixed vegetable soup with pesto Focaccia mozzarella 8 SECONDI DI PESCE AFlatbread with mozzarella Burratina d'Andria con pomodori e pesto 17 All fish can be grilled or roasted and served with garlic and mint sauce (Fish will Andria burrata with tomatoes and pesto vary on a daily basis, ask your server for today's options) Prosciutto di Parma con panzerotti 17 Parma ham with deep fried cheese pastries Roasted octopus with braised escarole olives and capers 28 Selezione di salumi Toscani 15 Fillet of cod with mussels and pea mash 25 Selection of fine Tuscan cured meat Tuna steak with asparagus and tomatoes 30 Tartare di Tonno 20 Yellow fin tuna tartare Whole Seabass for two 70 Frittura di calamari con salsa tartara 18 Dover Sole 45 Deep fried calamari with tartare sauce Carpaccio di filetto di manzo con salsa alla senape 20 SECONDI DI CARNE Carpaccio of beef fillet with mustard dressing Arista di agnello con vegetali di stagione 28 Carciofi alla romana 18 Rack of lamb with seasonal vegetables Slow cooked artichokes romana style Cotoletta di vitello alla milanese 39 Parmigiana di melanzane 17 Veal milanese Aubergine parmigiana Vitello Tonnato 18 Filetto di manzo Scozzese 39 Slow cooked veal loin served with tuna mayonese and pickels Scottish beef fillet with roast tomato, mushrooms and chips Tartare di salmone, granchio, avocado, caviale e uova di quaglia 22 Bistecca di manzo Scozzese -
Wholesale Miami
W h o l e s a l e Miami office: (305) 751-1144 M i a m i [email protected] Sullivanstreetbakery.com/Miami Old world, Italian inspired, hearth baked bread Mixed from scratch, shaped by hand, locally baked in Miami Clean label (no preservatives) STIRATO PUGLIESE SESAMO Long, baguette-shaped loaf with a light Oval loaf with a chestnut-colored crust Chestnut-colored crust, abundantly brown crust and open, irregular crumb and open, irregular crumb structure. coated with unhulled sesame seeds; structure. Slightly sour, nutty aftertaste. Slightly sour, caramel essence. open, irregular crumb. Slightly sour, caramel essence. Lg 16.5" x 7.5" x 4" (960g/ 34oz.) 24" x 2.75" x 1.75" (320g/ 11oz.) Sm 13" x 5" x 3.5" (480g/ 16oz.) 13" x 5" x 3.5" (480g/ 16oz.) FILONE TRUCCIONE SARE MULTIGRANI Our house specialty- rustic sourdough A signature blend of sunflower Large dark baked loaf, generously loaf, dark crust, whole wheat flour, seeds, unhulled sesame, pumpkin, coated with wheat bran; open, irregular irregular crumb structure. Excellent flax, millet, and oats combined with crumb, waxy interior. Mature table bread, open faced sandwiches, whole wheat flour and dark honey fermentation, nutty and sour flavor, and toast. Long shelf-life. creates a hearty, nutritious loaf. slightly bitter. Filone 24" x 5" x 3.5" (960g/ 34oz.) Lg 17" x 7" x 3.5" (970g/ 34oz.) Lg 17" x 7" x 3.5" (1120g/ 39oz.) Commune 15" x 5" x 3.5" (450g/ 16oz.) Sm 13" x 5" x 3" (485g/ 17oz.) Sm 13" x 5" x 3" (560g/ 19oz.) NORTH CIABATTA CRUCCOLO PULLMAN White Sourdough; Sare Wheat; Multigrani Large light baked loaf; open, irregular Rustic and unique, Utilizing our signature doughs, baked in a square crumb, waxy interior. -
Catalogo UNICO .Cdr
® ® ALTAMURA ALTAMURA NOVOFORNO brand of: ITALIA SRL Via del Melograno, 24 70022 Altamura (Ba) - Italy Tel +39 080.2143048 F ax +39 080.2220762 www.novoforno.com [email protected] thethe ItalianItalian arartt ofof bakingbaking goodnessgoodness Perché scegliere i prodotti NOVOFORNO Why Choose NOVOFORNO Products Il nostro punto di forza e che da generazioni abbiamo la Passione, Acqua e Farina conoscenza delle materie prime come la semola rimacinata di grano duro e nella trasformazione della stessa, maturata sono gli ingredienti fondamentali dei nostri prodotti. Laboriose mani in oltre 100 anni di esperienza nell’arte di panificazione e dei prodotti da forno arrotondano e stendono la pasta fino a formare la forma inconfondibile delle basi pizze, focacce, pucce, pane, taralli, biscotti, ecc. Our advantage is that for generations, we have the knowledge of raw materials such as the remilled durum Nei nostri impasti è immancabile la semola rimacinata di grano duro, wheat semolina and its process, matured in more than oggi tanto ricercata da diventare il nostro marchio di qualità. 100 years of experience in the art of bakery and baked goods. I Prodotti NOVOFORNO nascono ancora oggi secondo le antiche ricette e le regole di una volta: materie prime uniche di assoluta qualità, lenta Le nostre produzioni sono realizzate in un lievitazione con lievito madre e lavorazione artigianale. territorio come la Puglia, terra dei migliori grani e in special modo Altamura patria dei NOVOFORNO con i suoi marchi è considerata oggi una della più migliori prodotti da forno e del famoso importanti realtà nel comparto dei prodotti tipici da forno; vanta un pane di Altamura Dop. -
Pesto Caprese Half 5.50 / Full 8.25 Tomatoes, Basil
Pesto Caprese half 5.50 / full 8.25 tomatoes, basil, fresh mozzarella, olives, & red wine vinaigrette Bruschetta half 3.50 / full 4.50 grilled ciabatta, tomatoes, basil, & garlic with goat cheese add 1.50 Steamed Mussels half 7.25 / full 10.25 with garlic, fresh herbs, white wine, & grilled ciabatta toast Scampi half 6.95 / full 9.95 shrimp, lemon, garlic, light butter, white wine, tomatoes & grilled ciabatta toast Spinaci 4.75 sautéed spinach, garlic, raisins, & pine nuts Calamari 6.25 grilled calamari with olive tapanade on grilled herb gread Ravioli di Zucca 5.75 butternut squash ravioli, sage, & brown butter Polenta y Verdura 5.75 crispy polenta with sautéed mushrooms, tomatoes and crumbled goat cheese Antipasti Platter 11.95 a combination of our favorite appetizers: Pesto caprese (3), half order Bruschetta & Calamari Soup of the Day 4.50 Caesar Salad half 4.50 / full 6.75 crispy romaine, garlic croutons & imported parmesan with grilled chicken add 2.00 Chopped Romaine Salad 9.75 chicken, pancetta (Italian bacon), crispy romaine, tomatoes, & gorgonzola vinaigrette Mixed Green half 4.50 / full 6.75 organic mixed greens, gorgonzola, carrots, & balsamic vinaigrette Warm Seafood Salad 9.95 organic mixed greens, salmon, prawns, calamari, mussels, potatoes, & dijon vinaigrette Beet Salad 8.75 organic mixed greens, roasted beets, goat cheese, pine nuts, & red wine vinaigrette Spinach Salad 9.25 baby spinach, pancetta (Italian bacon), caramelized onions, toasted pine nuts, goat cheese, & balsamic vinaigrette Niciose Salad 9.50 albacore tuna, -
TWO Or THREE COURSE PLATED LUNCH PRIMI CAESAR Crisp Romaine, Focaccia Crisps, Creamy Anchovy Dressing, Shaved Grana Padano
TWO or THREE COURSE PLATED LUNCH PRIMI CAESAR crisp romaine, focaccia crisps, creamy anchovy dressing, shaved grana padano MINESTRONE classic Italian vegetable soup with herb-roasted chicken, spinach, plum tomatoes, herbs BRUSCHETTA oak-fired toasted focaccia, plum tomatoes, fresh mozzarella, basil, balsamic vinaigrette SECONDI choose 4 POLLO SANDWICH grilled chicken, basil pesto, tomatoes, fresh mozzarella, iggy’s ciabatta, hand cut fries PORTABELLA SANDWICH grilled portabella, tomato, fresh mozzarella, pesto, arugula, iggy’s ciabatta, hand cut fries PENNE ALL’ARRABBIATA CON GAMBERI browned garlic, extra virgin olive oil, white wine, spicy pomodoro sauce, grilled white shrimp CAVATAPPI AFFUMICATI garlic, roasted eggplant, marinated roma tomatoes, smoked mozzarella, pecorino romano POLLO PICCATA pan-sauteed chicken, lemon, caper, white wine butter sauce, asparagus risotto SALMONE ALL GRIGLIA herb and mustard crusted salmon, butternut squash, fingerling potatoes, buttered leeks, pancetta FILETTO grilled 5oz filet, roasted vegetables, herb-roasted potatoes, balsamic vinegar demi-glace [ DOLCI choose 2 CHOCOLATE MOUSSE CAKE chocolate sponge cake, silky chocolate mousse, macerated berries LIMONCELLO MASCARPONE CAKE sicilian lemon infused sponge cake, italian mascarpone creme TOASTED ALMOND CREAM CAKE layered amaretto sponge cake, mascarpone creme, amaretti cookies, almonds PROFITEROLES hosemade profiteroles, vanilla gelato, chocolate sauce LUNCH BUFFET served with freshly made focaccia bread CAESAR crisp romaine, focaccia crisps, creamy anchovy